Vegans, vegetarians and the meat of the matter – The Guardian
Posted: October 28, 2019 at 10:47 pm
George Reynolds (The war on vegans, the long read, 25 October) conflates eating less meat, being vegetarian and being vegan. When he says Veganism, of course, is rooted in social justice, it is likely that phrase should apply to vegetarianism.
At root, vegetarianism poses philosophical and moral issues. We are, by nature and evolution, fitted to a mixed diet, but at scale have a cruel and brutal way of putting meat on the table. Many people dont like being reminded of this. It makes them uncomfortable, and they take it out on the messenger. But there is something more going on, and that is specifically about veganism.
Georges article contains much of the answer to his question. He points out veganism is replacing one kind of industrialised system with another and that intensive industrialised farming of soya, maize and grains comes at a significant carbon cost, too as does flying in the ingredients to keep berries and nut butters on aa bowls or avocado on toast. He doesnt mention the impact of almonds, palm oil and quinoa on indigenous people, water resources or forests.
Veganism has always been a smaller grouping within a broader movement. It has to face greater dietary challenges. From necessity it attracts the most committed people and inevitably some of them proselytise with the fire of justice in their bellies. When you mix an uncompromising stance on diet with an absolute insistence on the moral high ground you very quickly annoy people.
When veganism is scaled up in the hands of global capital, it becomes vastly more complicated. So, in addition to reminding us of the structure of animal cruelty, and triggering a blame the messenger response, the messianic certainty of some vegans can also attract hatred because it makes a difficult, complex structural issue into one of personal consumer choice.Brian FishChapel Allerton, Leeds
George Reynolds may have overlooked the main reason that vegans upset people. Preparing and sharing food is so central to human culture that it has ritual significance. Strict veganism undermines the fundamental social rite of eating together.
When vegans cook for omnivores, the interaction is generally successful. The guests eat what they are given and compliment the cooking. The etiquette of food-sharing has been preserved. But when strict vegans are fed by omnivores, there is tension. The hosts face a daunting list of exclusion and must try new recipes. For practical reasons, the vegan menu may be imposed on the whole gathering. This offends our deep-rooted belief that guests should adapt to the host culture, gratefully accepting whatever food they are given. The alternative option of the vegans bringing their own food is even more offensive: the social bond of food-sharing will not be achieved.
Historically, religious dietary taboos were used as a tool to prevent social interaction with others outside the sect. Unconsciously, vegans may be causing grave offence by othering their families and community. This has implications for the best strategy to reduce meat-eating and save the planet. Gradualism, flexitarianism and reinforcement rather than undermining of traditional food-sharing culture will result in greater societal change.Dr Quentin ShawShrewsbury, Shropshire
Your long read falls into the trap of tarring all vegans with the same brush, like cyclists or other groups that seem to arouse irrational hatred. Like many vegans, I dont engage in internet warfare, or mention my dietary choices on social media. Where my new diet has been met with consternation by friends and family, Ive won them over by cooking for them, which habitually ends with them asking for seconds and for recipes. Some dont even notice theyre eating coconut yoghurt or ice cream, aquafaba meringues etc.
Where the article falls down is seeing beyond the issues associated with eating less meat, essentially lumping vegans in with vegetarians. It is worth looking with more scrutiny at animal products. Rearing cows for dairy has a serious environmental impact; the data (for example in the Oxford university study referenced in the article) makes this perfectly clear. The piece also perpetuates the mythical dangers of soy farming; around 90% of soy is grown to feed livestock. If we ate more of it as a protein source instead of meat, wed need to grow much less of it.Matt KanerLondon
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The myths of going vegan – Wink News
Posted: at 10:47 pm
ORLANDO, Fla. (Ivanhoe Newswire)
A recent Harvard study discovered that vegetarians lost more weight than non-vegetarians. And vegan dieters actually saw the most weight loss, losing five pounds more than non-vegetarians. Vegan diets have also shown to be effective in fighting heart disease, diabetes, and obesity.
A vegan diet means absolutely zero animal products, so no eggs, no cheese, no milk, Tara Collingwood, registered dietician, said.
Eliminating all of those foods has the potential to also eliminate vital nutrients. So, if youre planning to go vegan then planning is exactly what you need to do. Plan to add more protein to your diet through lentils, tofu, and chickpeas. Find calcium in green vegetables like broccoli, cabbage, and okra. And get your iron from beans, nuts, prunes, and figs.
However, there is one vital nutrient you will only find in meat: vitamin B-12.
Collingwood told Ivanhoe, So that is not in any plant-based products so you do have to take a supplement of vitamin B-12 but everything else if you plan correctly you can get enough of all the other vitamins and minerals and proteins that you need.
A vegan diet could interfere with certain medical conditions like osteoporosis and diabetes, so it is critical to talk to a doctor and nutritionist to ensure youre not doing more harm than good. The same goes if youre pregnant or breastfeeding.
If youre interested in learning more about a vegan diet, try checking out the website nomeatathlete.com or watching the documentary Forks over Knives, available on Netflix!
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Vegan Shoe Brand Debuts New Line That Keeps Nearly 300000 Plastic Water Bottles From Landfills – VegNews
Posted: at 10:47 pm
On October 30, shoe brand Call It Springowned by the ALDO groupwill release its newest vegan line at store locations worldwide, including in the United States, Canada, United Kingdom, Denmark, United Arab Emirates, India, South Africa, Colombia, and Mexico. The 19-item sustainability focused line is made with eco-friendly materials such as post-consumer recycled water bottles, insoles made from an innovative algae-based material the brand calls BLOOM, and eco-conscious vegan leathers that are made using fewer chemicals than standard vegan polyurethane. The collection includes two styles of purses; womens hiking boots, high-heeled boots, and strappy heels; and mens sneakers, boots, and loafers. By using these materials to create the collection, Call It Spring kept 295,629 standard plastic water bottles out of landfills and oceans and saved 64 tons of carbon dioxide emissionsthe equivalent of driving a car around the earth five times. In April, the Canadian company committed to become a fully vegan brand beginning with its Spring 2019 collection.
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The Subway vegan meatball marinara sub is coming to the UK this week – Metro.co.uk
Posted: at 10:47 pm
The meatless meatball marina sub that was launched in the US earlier this year (Picture: Subway)
2019 has been a good year for vegans and now the meatless meatball marina sub is coming to Subway.
Yes, following on from the Greggs vegan sausage roll and the KFC imposter burger, Subway is the latest fast-food chain to create a plant-based version of an old favourite.
The meatless meatball marina was launched in the U.S. earlier this year but theyve finally confirmed that it is coming to the UK.
The U.S. version wasnt fully vegan as it included cheese on top but vegans could ask for a sub with just the meatballs, sauce and bread.
Subway in the UK hasnt confirmed yet if theyll be offering dairy-based cheese to top the sub or if vegans will face a similar situation.
The vegan meatballs will be available this week but thebad news is that this is just a trial so its only available for a few weeks in stores in Birmingham and Manchester for now.
Subway has been pretty tight-lipped about the details of the trial but said they are hoping to roll it out from early next year though, so prepare for it to come to a store near you in 2020.
A spokesperson for Subway UK told Metro.co.uk: We are currently trialling an exciting new vegan product, our Meatless Meatball Marinara, in a number of stores across the UK.
We are hoping to introduce these nationwide early next year, so keep your eyes peeled and well let you know once we have more information.
A sign posted by Vegan_food_uk said that the meatless meatball marinara sub is available until 20 November.
They havent released a list of the stores where it is available just yet so if youre in Manchester or Birmingham, its worth asking at your local branch.
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15 Vegan Casserole Recipes to Keep You Warm and Full – LIVEKINDLY
Posted: at 10:47 pm
Chilly weather is here and that means its casserole time. Casseroles are classically heavy in meat and dairy. But just because youre leaving out animal-based products doesnt mean you need to leave out meat, butter, and cheese. Here are some tips, tricks, and of course vegan casserole recipes.
Look for vegan versions of meat you would traditionally feature in casseroles. There are plenty of options for vegan ground beef, from MorningStar Farms to Beyond Meat, Gardein, and BOCA. Depending on where you live, you might even find Impossible Meats ground beef.
For cheese, you can try making your own. A lot of the recipes below feature dairy-free cheese sauce made from cashews blended with tapioca starch, which helps give it an authentic melty texture. If youd rather buy cheese, then try vegan cheese brands like Daiya, Follow Your Heart, Violife, Good Planet, Miyokos Creamery, and more.
For butter, look for Earth Balance, Flora, Miyokos Creamery, and FabaButter. Even Country Crock and I Cant Believe Its Not Butter have vegan options now.
Whether youre looking to eat less meat or seeking recipe inspiration, these meaty vegan casseroles will hit the spot.
Simple, delicious, and hearty. This vegan meat and potatoes casserole is a soul-warming dish made for chilly evenings. Yukon gold potatoes, plant-based beef, and fire-roasted tomatoes cook with onions, garlic, and fresh thyme for the ultimate comfort food.
Get the recipe here.
This vegan shepherds pie is packed with a meaty filling made from soy mince and mushrooms plus, plenty of carrots and peas. Its blanketed with a creamy, dairy-free mashed potato topping that browns in the oven as it bakes.
Get the recipe here.
Tetrazzini is a classic American casserole traditionally made with chicken and mushrooms in a buttery cream sauce. This vegan version lets the mushrooms stay and swaps chicken for soy curls. The dish is enveloped in a delicious dairy-free sauce, and topped with crunchy panko bread crumbs and vegan mozzarella
Get the recipe here.
This recipe features Gardein Beefless Tips cooked in a rich vegan gravy with carrots, peas, potatoes, cauliflower, and corn. Its topped with a dairy-free cheesy biscuit topping to soak up all the gravy.
Get the recipe here.
This vegan version of the popular Greek casserole is just perfect with lentil meat. Its topped with a dairy-free bechamel sauce made from vegan butter, plant-based milk, and nutritional yeast.
Get the recipe here.
Cheese the shining star of most casseroles. If youre going the dairy-free route, you dont have to miss out on a ridiculously cheesy meal. Here are some vegan cheese casseroles to try.
This meatless casserole is also gluten-free and oil-free. Tortillas are layered with a red enchilada sauce, corn, black beans, peppers, and a homemade chipotle cheddar sauce.
Get the recipe here.
Made with only eight ingredients, this vegan cheesy casserole is as simple as can be. Just add everything to a pan, bake, and serve! Its packed with wholesome ingredients like rice, chickpeas, broccoli, and a homemade dairy-free cheese sauce. No need to cook the rice ahead of time all the magic happens in the pan.
Get the recipe here.
This vegan mac and cheese is perfection a golden, crispy topping with cheesy macaroni underneath. Cashews and butternut squash are the secrets to the velvety, dairy-free cheese sauce.
Get the recipe here.
How do you make cauliflower even better? Put it in vegan cheese sauce, cover it with breadcrumbs, and bake it in the oven until you have a warm, comforting veggie dish that you wont believe is dairy-free.
Get the recipe here.
Black beans, kidney beans, cilantro, chili powder, and tomatoes take this vegan mac and cheese to the next level. Remember to add cilantro!
Get the recipe here.
Make dinnertime extra special with this wholesome vegan eggplant parmesan. It features homemade vegan parmesan made from cashew and hemp seeds and melty, dairy-free mozzarella.
Get the recipe here.
This vegan baked ziti is a crowd-pleaser, featuring layers of homemade tomato sauce, cashew mozzarella sauce, and plenty of pasta.
Get the recipe here.
Looking for more vegan casserole ideas? Look no further.
Tuna casserole is a comfort (and potluck) classic. This vegan version features Good Catch Foods plant-based tuna in a creamy, umami cashew-and-potato sauce with broccoli, mushrooms, and crunchy breadcrumbs.
Get the recipe here.
These enchiladas are a perfect make-ahead meal. Packed with black beans, potatoes, and topped with enchilada sauce and a creamy avocado sauce, theyre sure to hit the spot.
Get the recipe here.
This unique vegan casserole is a delicious, Asian cuisine-inspired dish packed with tofu, tempeh, veggies, and rice cooked in a homemade teriyaki sauce.
Get the recipe here.
Ratatouille is a classic casserole. Vegetables and tomatoes take center stage in this vegan dish. It also makes for a great freezer-friendly make-ahead meal.
Get the recipe here.
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15 Vegan Casserole Recipes to Keep You Warm and Full
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It's casserole season. Here are some tips, tricks, and ideas for replacing meat and cheese -- and of course, 15 vegan casserole recipes.
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Kat Smith
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LIVEKINDLY
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15 Vegan Casserole Recipes to Keep You Warm and Full - LIVEKINDLY
Prejudice and Violence Against Vegetarians and Vegans – Psychology Today
Posted: at 10:47 pm
Dhont, K., & Hodson, G. (Eds.) (in press). Why we love and exploit animals: Bridging insights from academia and advocacy. UK, Routledge (Taylor & Francis Group). [LINK]
Dhont, K., Hodson, G., Loughnan, S, & Amiot, C.E. (2019). (Editors). (De)Valuing animals: Intergroup perspectives on human-animal relations (Special issue of Group Processes and Intergroup Relations). Volume 22 (6). [LINK]
Hodson, G., Dhont, K., & Earle, M. (in press). Devaluing animals, animalistic humans, and people who protect animals. In K. Dhont & G. Hodson (Eds.), Why we love and exploit animals: Bridging insights from academia and advocacy
Dhont, K., Hodson, G., Loughnan, S., & Amiot, C.E. (2019). Rethinking human-animal relations: The critical role of social psychology. Group Processes and Intergroup Relations, 22, 769-784. DOI: 10.1177/1368430219864455 [LINK]
Earle, M., Hodson, G., Dhont, K., & MacInnis, C.C. (2019). Eating with our eyes (closed): Effects of visually associating animals with meat on antivegan/vegetarian attitudes and meat consumption willingness. Group Processes and Intergroup Relations, 22, 818-835. DOI: 10.1177/1368430219861848 [LINK]
Leite, A.C., Dhont, K., & Hodson, G. (2019). Longitudinal effects of human supremacy beliefs and vegetarianism threat on moral exclusion (vs. inclusion) of animals. European Journal of Social Psychology, 49, 179-189. doi: 10.1002/ejsp.2397. [LINK https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejsp.2497%5D
Hodson, G., & Earle, M. (2018). Conservatism predicts lapses from vegetarian/vegan diets to meat consumption (through lower social justice concerns and social support). Appetite, 120, 75-81. DOI: https://doi.org/10.1016/j.appet.2017.08.027
Hodson, G. (2017). What is the pressing animal question about? Thinking/feeling capacity or exploitability? (Invited Commentary on Marino, 2017). Animal Sentience, 2(17), #12, pp.1-4. http://animalstudiesrepository.org/animsent/vol2/iss17/12/
MacInnis, C.C., & Hodson, G. (2017). It aint easy eating greens: Evidence of bias toward vegetarians and vegans from both source and target. Group Processes and Intergroup Relations, 20, 721-744. DOI: 10.1177/1368430215618253 [LINK]
Earle, M., & Hodson, G. (2017). Whats your beef with vegetarians? Predicting anti-vegetarian prejudice from pro-beef attitudes across cultures. Personality and Individual Differences, 119, 52-55. http://dx.doi.org/10.1016/j.paid.2017.06.034
Dhont, K., Hodson, G., & Leite, A.C. (2016). Common ideological roots of speciesism and generalized ethnic prejudice: The social dominance human-animal relations model (SD-HARM). European Journal of Personality, 30, 507-522. DOI: 10.1002/per.2069 [LINK]
Dhont, K., & Hodson, G. (2014). Why do right-wing adherents engage in more animal exploitation and meat consumption? Personality and Individual Differences, 64, 12-17. DOI: http://dx.doi.org/10.1016/j.paid.2014.02.002
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Prejudice and Violence Against Vegetarians and Vegans - Psychology Today
Miyoko’s Vegan Cheese and Butter Expand to Australia – VegNews
Posted: at 10:47 pm
California-based Miyokos Creamery recently expanded distribution to Australia by way of 400 Woolworths grocery stores. Australian customers can now purchase European Style Cultured Vegan Butter, Classic Vegan Cream Cheese, and cheese wheels in four flavors: Black Ash, Smoked Farmhouse, Double Cream Chive, and Sundried Tomato Garlic. We have always had a passionate fan base in Australia and are cognizant that it is one of the fastest-growing markets for plant-based foods, Miyokos founder Miyoko Schinner told VegNews. We had a great opportunity to work with Woolworths, one of the countrys largest retailers, and felt that this was the best way to reach that fan base, as well as many others. Miyokos launch in Australia is part of the brands global expansion, which also brought its European Style Cultured Vegan Butter to 1,000 grocery stores in Canada last month. In addition to expanding internationally, the vegan company is developing new products such as butter made from oats and nut-free cheeses, expected to debut in the United States in early 2020.
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Is Organic Food Really Better for the Environment? – State of the Planet
Posted: at 10:46 pm
When you walk into any farmers market, youre greeted with signs that say Certified Organic in bold letters. Despite being far more expensive than its non-organic counterparts, organic agriculture has become the most popular type of alternative farming, not only in the United States but also globally.
According to the United States Department of Agriculture (USDA), as of 2012, organic farming accounted for 3 percent of the total sales within the countrys food industry. Even in European countries like Finland, Austria, and Germany, governments have been busy implementing plans and policies that aim to dedicate 20 percent of land area to organic farming. In South Asia, Bhutan has ambitious plans of going 100 percent organic by 2020. Meanwhile, Sikkim, a state in north-eastern India had managed to go 100 percent organic in 2016.
The gradual shift towards organic farming has been mainly because we as consumers have become increasingly concerned about the health impacts of accidentally consuming pesticides and chemical fertilizers. During the 1990s, the USDA first standardized the meaning of the term organic basically, farmers do not use any form of synthetic fertilizers, pesticides, herbicides, or fungicides to grow their produce.
Organic farming is widely considered to be a far more sustainable alternative when it comes to food production. The lack of pesticides and wider variety of plants enhances biodiversity and results in better soil quality and reduced pollution from fertilizer or pesticide run-off.
Conventional farming has been heavily criticized for causing biodiversity loss, soil erosion, and increased water pollution due to the rampant usage of synthetic fertilizers and pesticides. However, despite these glaring cons, scientists are concerned that organic farming has far lower yields as compared to conventional farming, and so requires more land to meet demand.
A polarized debate
Not surprisingly, the debate over organic versus conventional farming is heavily polarized in academic circles. Of late, the conversation about organic farming has shifted from its lack of chemicals to its impact on greenhouse gas emissions. In December 2018, researchers from Chalmers University of Technology published a study in the journal Nature that found that organic peas farmed in Sweden have a bigger climate impact (50 percent higher emissions) as compared to peas that were grown conventionally in the country.
Organic farming has many advantages but it doesnt solve all the environmental problems associated with producing food. There is a huge downside because of the extra land that is being used to grow organic crops, said Stefan Wirsenius, an associate professor at Chalmers. If we use more land for food, we have less land for carbon sequestration. The total greenhouse gas impact from organic farming is higher than conventional farming.
Soon after the paper was published and widely covered by various news organizations globally, several researchers criticized the study. Andrew Smith, a chief scientist at the Rodale Institute, lashed out in a post saying that it was irresponsible to extrapolate a global phenomenon based on two crops grown in one country over three years.
Smith also added that more data should be included and analyzed before making conclusions. Commenting on this, Wirsenius said, It is true that we had a small comparison between organic versus conventional farming based on Swedish statistics. This is because Sweden is one of the very few countries that has statistics that include the yields from organic and conventional crops.
It would have been better with bigger sample size and that is a valid concern, he added.
It is estimated that by 2050, the demand for food is going to increase by 59 to 98 percent due to the ever-increasing global population. A major challenge for the agriculture business is not only trying to figure out how to feed a growing population, but also doing so while adapting to climate change and coming up with adequate mitigation measures.
Some scientists continue to be concerned that with limited land areas that will be available for farming, it might not be sustainable for industrialized countries to go 100 percent organic. A recent study published in the journal Nature Communications concludes that the widespread adoption of organic farming practices in England and Wales would lead to increases in greenhouse gas emissions. This is mainly because agricultural yields would be 40 percent lower.
The researchers argued that with fewer crops being grown locally, these two countries would have to import more food supplies. However, if England and Wales did not solely rely on organic farming, and both countries farmers used this alternative form of farming on a smaller scale, it could result in a 20 percent reduction in carbon emissions.
For organic farming to be successful, agribusinesses would have to find the balance between the costs involved and also, its carbon footprint, while taking into consideration the overall need to meet the high demands for food, said Alexander Ruane, a research physical scientist at NASA Goddard Institute for Space Studies and an adjunct associate research scientist at the Columbia University Center for Climate Systems Research. Thats tough because the goal of organic farming in developed countries currently is about meeting the needs of those who can afford the luxury to buy the highest quality food. If the needs of this luxury interfere with the need to feed the entire population, then you have the potential for conflicts.
The blurry line between good and bad
Making matters more complicated, some experts worry that the term organic food is not always properly regulated. As more large corporations get involved in organic markets, researchers claim that this shift to the mainstream has led to the weakening of ecologically beneficial standards. It may also limit organic farmings ability to reduce greenhouse gas emissions.
While researchers and the general public remain divided on whether organic farming is more sustainable than conventional farming, Sonali McDermid, an assistant professor at the department of environmental studies at New York University, says that it is very hard to generalize across any farming systems or label conventional or organic farming as good or bad. They have very different manifestations, depending upon where you go, she said.
An apt example would be the case of a farm involved in the production of organic berries in Central Valley, California. While they are not using additional land area or chemical inputs like in conventional farming, they are using other really strong inputs like sulfur, explained McDermid. This can be harmful to farmworkers as they need to wear proper suits and protective gear even though it is not chemically synthetic. Despite that, it is just as powerful in some cases.
McDermid is also concerned that some agribusinesses can farm uniformly without any biodiversity and still call themselves organic. Whereas in developing or emerging economies for example in India farmers tend to follow a far more traditional definition of organic farming.
In India, organic farms grow lots of different crops at the same time. They grow plants that can naturally keep pests away and dont use powerful inputs like sulfur. Instead, the farmers use plants and biodiversity to help regulate their cropping systems, said McDermid.
Indian farmers who grow organic crops also make their fertilizers by filling a field with legumes that they grow in rotations. Once the legumes have fully grown, the farmers manually plow them into the ground. That results in larger quantities of nitrogen being pumped into the soil, as opposed to only using manure or even worse, synthetic fertilizers.
McDermid said that in some areas of the developing world, organic farming can actually boost yields over conventional farming because it doesnt rely on so much water and chemical inputs. These practices also build soil fertility and lead to less pollution.
Experts maintain that in the heated debate over organic versus conventional farming, there needs to be more information available for consumers when it comes to labeling and even understanding the certification processes in industrialized countries like the U.S.
A huge fraction, if not the majority of organic goods sold at supermarkets in the U.S. is probably industrial, added McDermid. For now, in the developed world, the industrialization or commercialization of organic farming has resulted in a lot of difficulty for both consumers and researchers, who are trying to understand what the goals of this booming industry are.
To eat organic or not to eat organic
In the U.S., even sustainability experts continue to be unsure of whether food items like fruits and vegetables with the certified organic labels are in fact, genuinely organic or not. McDermid said that even she sometimes feels uncertain about what to buy in the supermarket.
That being said, both Wirsenius and McDermid agree that it is far more environmentally sustainable to eat organic chicken instead of beef that was produced conventionally. Yet, consuming large portions of organically produced meat will still have a bigger environmental impact than eating conventionally produced crops and fruits.
Taking into consideration the high costs involved in going 100 percent organic, especially when it comes to buying fruits and vegetables, McDermid said if you can afford to spend extra, she would recommend buying them.
It might also help to look for organic food that was grown locally. For instance, several community gardens grow organic vegetables that are sold in nearby farmers markets.
Keeping that in mind, theres no need to feel guilty or under pressure to spend extra for organic produce. I would never put that kind of pressure on anybody. Its really unfortunate were in a situation where agribusinesses focus only on yields, which makes an alternative form of farming comparatively much more expensive, sighed McDermid.
While the organic versus conventional farming debate rages on, there is one clear way to lower the environmental impact of your food, and it wont hurt your wallet: reducing the amount of meat in your diet.
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Is Organic Food Really Better for the Environment? - State of the Planet
Organic food purchases on the rise in Rapid City – Kotatv
Posted: at 10:46 pm
RAPID CITY, S.D. (KOTA TV) - "That extra cost of a dollar at the store, where does that lead clear down the road in the cost of our health," said Dietitian Cindy Gates.
When grocery shopping, organic and non-organic foods may look the exact same... So what's the difference between the two?
"So organic and non-organic. So organic produce would be not using pesticides and chemicals," said Gates. "Where as when you spray your crops with herbicides, pesticides can have detrimental side effects on your health."
Some experts say long term exposure can lead to Parkinson's disease, non-Hodgkin's lymphoma, and different types of cancers when eating the wrong foods.
With technology, eating healthier is easier. A really great way is to get the Healthy Living app that will search through its database after scanning an item and give you a score on how healthy the item is.
Another way to check is by looking at "the clean fifteen" and "the dirty dozen," two lists from the Environmental Working Group.
Scientists test each fruit and vegetable every year to see how many pesticides they contain.
If cost is an issue, this a great way to buy non-organic foods.
"So if strawberries, spinach, and kale are on the dirty dozen. So if you're going to buy kale, you should be buying organic kale," said Gates. "Where like you are buying sweet corn, it's ok if you are buying non organic sweet corn."
Jeffrey Thouron who is a general manager at Breadroots Co-op thinks the nationwide trend of shopping organically has made its way to Rapid City.
"There is a trend in Rapid City, more organic. I have been at the Co-op for seven years and it's just exploding," said Thouron. "There's several local stores that focus on organic and all the major stores like Family Fare and Safeway."
Knowing what you put in your body now can affect your future.
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Natural food market teams up with church to open Simply Fresh Cafe – Livingston Daily
Posted: at 10:46 pm
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With plans to take over operation of the cafe at 2|42 Community Church, Shaun Himmelspach, The Simply Fresh Cafe director of operations, and Simply Fresh Market co-owner Tony Gelardi display some cold-pressed raw juice offerings Thursday, Oct. 24, 2019.(Photo: Gillis Benedict/Livingston Daily)
A natural,organic food market and a church near Brighton are partnering to open a new cafe that will serve both of their missions.
Simply Fresh Market will take over an existing cafe in 2|42 Church's Community Center at7526 Grand River Ave. in Genoa Township.
Market co-owner Tony Gelardisaid they plan to open The Simply Fresh Cafein January.
"The mission of Simply Fresh from the start is to provide healthy, nutritious food options," Gelardi said. "Our missions for our impact on the community are aligned."
Angela Hardesty, the church's controller, said the cafe will further the church's mission to uselocal partnerships to better the community.
"Having the cafe gives us an opportunity to provide nutrition in a safe place," Hardesty said. "The church's mission is about helping people take their next steps. In this case, it's about eating healthier."
The market, at7300 Grand River Ave. in Genoa Township, sells organic and locally-sourced groceries. They started selling customers fresh, humanely-raisedcuts of beef, porkand other meats andfish from anew butcher counter in February.
The Simply Fresh Cafewill serve made-to-order hot sandwiches, grass-fed beef burgers, salads and other meals. They will also sell prepared meals to-go, like wraps.
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Gelardi said the cafe's menu will include "a cool twist on French bread pizzas, soups, sandwiches, gluten-free items and vegan options."
He said all proteins, like grass-fed ground beef and cheeses, will be sourced fromMichigan farmers.
"We know where all our food comes from," he said.
The market has been selling a line of its own cold-press raw juices for a few years. One variety contains organic carrots, apples, pineapples, ginger and turmeric. They will offer several varietiesat the new cafe.
Juices that will be offered at The Simply Fresh Cafe at the 2|42 Community Center include Exhale (in the center), which relaxes muscles, and Maintain, which is rich in vitamins and minerals, shown at church 2|42 Community Church in Genoa Township Thursday, Oct. 24, 2019.(Photo: Gillis Benedict/Livingston Daily)
The cafe will be open to the general public for breakfast, lunch and dinner.
"It's going to be a fun, world-class experience, with food that nourishes the mind, body and spirit," said Shaun Himmelspach, the cafe's director of operations.
Himmelspach said they will serve organic, free-trade coffees.
"We'll have the basic ones, espressos, lattes, macchiatos and seasonal options as well," he said.
A portion of proceeds from the sale of bagsof specialty branded2|42 Brew coffee will benefit organizations that fight hunger in Livingston County.Gelardi said they will determine which organizations will benefit at a later date.
"It's about personal connections, beinga person in the community they can trust," Himmelspach said. "We don't serve anything that we wouldn't serve our own kids."
Simply Fresh Market opened in Brighton Township in 2009and relocated to its current location in 2016.
The market sells products free of additives, pesticides, toxins and genetically-modified food.
Cece Bright, Simply Fresh Market's chef de cuisine, stands behind the market's locally-sourced meat counter, Friday, Feb. 15, 2019.(Photo: Livingston Daily file photo)
2|42 Community Church opened its Brighton location in 2013 and expanded its footprint in 2016. The church, which features communityspaces, indoor soccer and basketball facilities, a three-story playscape and events spaceused for concerts and other gatherings, is now about 120,000-square-feet.
"In 3 John 1:2 he starts with this prayer 'I pray that you may enjoy good health and that all may go well with you,'" the church's lead pastorDave Dummitt said in a release. "Our mission at2|42 is to help people take their next steps with God. Simply Fresh helps people take their next steps with health. This partnership will allow people to 'enjoy good health' in a convenient and delicious tasting way. Simply Fresh Cafe will not only help provide healthy meal options but teach customers what healthy food can do for a body."
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ContactLivingston Daily reporterJennifer Timar at 517-548-7148 or at jtimar@livingstondaily.com.Follow her on Facebook @Jennifer.Timar99 and Twitter @JenTimar99.
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Natural food market teams up with church to open Simply Fresh Cafe - Livingston Daily