Needle moving action has been spotted in Ashram Onlinecom Ltd. (ASHRAM.BO) as shares are moving today onvolatility-3.94% or -0.05 from the open.TheBSE listed companysaw a recent bid of 1.22 and300shares have traded hands in the session.

Deep diving into thetechnical levels forAshram Onlinecom Ltd. (ASHRAM.BO), we note that the equitycurrently has a 14-day Commodity Channel Index (CCI) of -134.79. Active investors may choose to use this technical indicator as a stock evaluation tool. Used as a coincident indicator, the CCI reading above +100 would reflect strong price action which may signal an uptrend. On the flip side, a reading below -100 may signal a downtrend reflecting weak price action. Using the CCI as a leading indicator, technical analysts may use a +100 reading as an overbought signal and a -100 reading as an oversold indicator, suggesting a trend reversal.

Ashram Onlinecom Ltd.s Williams Percent Range or 14 day Williams %R currently sits at -97.73. The Williams %R oscillates in a range from 0 to -100. A reading between 0 and -20 would point to an overbought situation. A reading from -80 to -100 would signal an oversold situation. The Williams %R was developed by Larry Williams. This is a momentum indicator that is the inverse of the Fast Stochastic Oscillator.

Currently, the 14-day ADX for Ashram Onlinecom Ltd. (ASHRAM.BO) is sitting at 36.28. Generally speaking, an ADX value from 0-25 would indicate an absent or weak trend. A value of 25-50 would support a strong trend. A value of 50-75 would identify a very strong trend, and a value of 75-100 would lead to an extremely strong trend. ADX is used to gauge trend strength but not trend direction. Traders often add the Plus Directional Indicator (+DI) and Minus Directional Indicator (-DI) to identify the direction of a trend.

The RSI, or Relative Strength Index, is a widely used technical momentum indicator that compares price movement over time. The RSI was created by J. Welles Wilder who was striving to measure whether or not a stock was overbought or oversold. The RSI may be useful for spotting abnormal price activity and volatility. The RSI oscillates on a scale from 0 to 100. The normal reading of a stock will fall in the range of 30 to 70. A reading over 70 would indicate that the stock is overbought, and possibly overvalued. A reading under 30 may indicate that the stock is oversold, and possibly undervalued. After a recent check, the 14-day RSIforAshram Onlinecom Ltd. (ASHRAM.BO) is currently at 32.50, the 7-day stands at 25.75, and the 3-day is sitting at 6.38.

See the rest here:

Volume Moving the Tape For Ashram Onlinecom Ltd. (ASHRAM.BO) - Geneva Journal

Heavy seniors who want to lose pounds safely shouldn't skip the weight machines or the treadmill, new research suggests.

Experts have worried about recommending weight loss to older, obese people because it speeds up bone and muscle loss, increasing the danger of falls and broken bones. Losing weight plus aerobic activity and strength training improved their health more than dieting plus either type of exercise alone.

The results suggest a combination of exercises is the safest approach, and may have big implications for helping people continue to live independently as they age. Medicare, the U.S. health insurance program for people 65 and older, now covers behavioral therapy for weight loss and some plans offer gym memberships.

"It is the worst of both worlds, being fat and frail," said Dr. Dennis T. Villareal of Baylor College of Medicine in Houston, who led the study under a grant from the National Institute on Aging.

More than a third of Americans ages 65 and older are obese. Obesity can make the elderly vulnerable to medical problems, but losing weight can worsen frailty by hastening muscle and bone loss.

The study, published Wednesday by the New England Journal of Medicine, involved 141 older obese people who were randomly assigned to a diet-and-exercise program. They scored in the frail range on a standard test used with seniors.

One group did aerobics such as treadmill walking. Another did strength training with weight machines. A third group did aerobics and strength training. All exercised three times a week.

A control group didn't diet or exercise and only attended monthly nutrition classes.

After six months, all the groups except the do-nothing group had lost weight, about 19 pounds on average.

The combination and aerobics-only groups built their ability to use oxygen most efficiently, which can increase endurance. The combination and strength-only groups preserved the most lean mass and bone.

The health differences showed up in follow-up testing where participants did a series of nine tasks including picking up a penny, standing up from a chair and climbing stairs.

Most improved was the combination group with a 21 percent average increase in scores compared to 14 percent improvement in the aerobics-only and strength-only groups.

"It's never too late to change lifelong unhealthy habits," Villareal said.

Minor injuries such as knee pain and shoulder pain among the exercisers were not enough to outweigh the benefits, he said.

The study excluded people with severe heart disease and other serious health problems, so the results apply only to people well enough to start an exercise program.

"You get more bang for your buck with doing both types of training, especially when it comes to improving frailty scores," said Dr. Lawrence Appel of Johns Hopkins University, who was not involved in the study.

Follow AP Medical Writer Carla K. Johnson on Twitter: @CarlaKJohnson

Excerpt from:

'Fat and frail' seniors benefit from right exercise combo - ABC News

Beverly Hills recent restaurant explosion continues with the imminent opening of Gratitude, a plant-based vegan temple from the Caf Gratitude family. If they dont hit any snags, the first day of service at the sunny indoor-outdoor space in the Golden Triangle will be May 24.

Much like the Newport Beach original version of this spinoff concept, expect organic produce and dairy-free fare from executive chef Dreux Ellis. The menu will actually overlap quite a bit with the even more casual Caf Gratitude, with options for everything from kelp noodles to a full line of cocktails under beverage director Jason Eisner. That means after a hard day of shopping nearby, guests will be able to tuck into a patio seat for a turmeric mule made with alkaline vodka, ginger beer, and (you guessed it) turmeric that they process in-house.

One of the more gorgeous new restaurants slated to open this spring, Gratitude should add further weight to the Beverly Hills dining scene. Long a somewhat staid area for hotel restaurants, tourist traps, and the upscale gems like Spago, Maude, and Cut, the city-within-a-city has in recent years begun a campaign to draw in new life. Sushi Park is reportedly building out the basement of the Beverly Hilton Hotel, Jean-Georges is only a month or so away from opening inside the ritzy Waldorf Astoria, and even Rafael Nadal and Gabriel Iglesias are getting in on the action all while places like Citizen and Ladure churn through crowds nightly on their own.

Gratitude 419 N Canon Dr. Beverly Hills, CA

Link:

Gratitude's Luxury Vegan Cuisine Finds Beverly Hills on May 24 - Eater LA

NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. But almond milk is also a common choice, in part because it's so popular with consumers. Courtesy of NadaMoo! hide caption

NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. But almond milk is also a common choice, in part because it's so popular with consumers.

It was 2 a.m. on a Sunday night in January 2016. Ben and Jerry's flavor guru, Kirsten Schimoler, had been at the ice cream plant in St. Albans, Vt., all weekend. Now she stood mesmerized in the wee hours as 180 cups of non-dairy almond "ice cream" whizzed past her every single minute.

At last, after nine months straight of testing and tinkering at the company's technical development center in the U.K., she had succeeded: The famous ice-cream maker was ready to launch its new line of vegan almond frozen desserts, with flavors like caramel almond brittle or chocolate fudge brownie, among others.

"It isn't easy to make a premium vegan 'ice cream'," says Schimoler of the company's frozen desserts. (Legally, they can't call it ice cream.)

Vegan "ice cream" recipes have been around since at least 1899, when a recipe for a peanut-based ice cream appeared in a Seventh-Day Adventist cookbook. But it wasn't until the 1980s that alternative "ice creams" came of age. Soy versions such as Ice Bean and Tofutti were all the rage, with Tofutti hitting sales of $17 million in 1985, spurring dozens of competitor brands.

The 2000s saw the rise of coconut, cashew and other vegan varieties. These days, vegan "ice creams" are easy to find in the freezer aisle, with everything from almond to avocado subbing in for dairy milk.

How do they do it? Mimicking the creaminess of milk without actual dairy is a big challenge. Milk may look surprisingly simple in its smooth, silky whiteness, but it's actually a complex choreography of water, protein, fat and sugar. When it's made into ice cream, each of those components plays a role.

Ben & Jerry's chose almond milk as its base because it gave the "best, most neutral canvas to let the flavors shine," says Schimoler. But none of the commercial almond milks contained enough almond to make a great frozen dessert.

Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing.

NadaMoo!'s Gotta Do Chocolate coconut milk frozen dessert. Getting the vegan milk base right is crucial: Do it wrong and you end up with something that's icy and unappetizing. Courtesy of NadaMoo! hide caption

"The high water content in many vegan milks is the enemy of the creamy mouthfeel," says Afton Cyrus, test cook at America's Test Kitchen in Brookline, Mass., and a contributor to the new cookbook Vegan for Everybody. This is because, says Cyrus, "non-dairy milks generally have high water content and low fat content, which creates hard, icy crystals when frozen."

The more water that is present as ice, the faster the product will melt, and those changes in melting affect the "creamy" perception.

"We make our own almond milk," says Schimoler. "We use coconut oil to mimic milk fat, and pea protein to mimic milk proteins."

Though the exact mix is proprietary, the goal is a homogeneous frozen dessert.

Both protein and fat are natural thickeners. And there's a big difference in the protein and fat content of dairy compared to soy, cashew, coconut, hemp and other vegan milks.

For instance, soy and pea-protein milks contain at least 8 grams of protein per cup similar to dairy while almond milk has only 1 gram. Meanwhile, dairy milk has 2.4 grams of fat, almond milk 3.5 grams and unprocessed coconut milk 57 grams of fat per cup.

For naturally low-fat almond milk, adding coconut oil, as Schimoler did, works well. Coconut oil is similar to butterfat and has been used for centuries to replace butter. Even so, coconut oil is a more saturated fat than that in dairy cream and freezes differently. If you see coconut oil at room temperature, it can be solid, so under freezing conditions it makes for a very firm product.

Today, Ben & Jerry's has seven flavors of almond-milk-based vegan frozen desserts. Courtesy of Ben & Jerry's hide caption

"Nondairy milk freezes really, really quickly!" says Schimoler. "I had set the ice cream-making machine to the usual freeze time and my first batch simply wouldn't budge."

Making vegan 'ice cream' "was so different than dairy that we had to throw out conventional approaches," she says.

Freezing temperatures can be altered by the specific types of sugars that are added: For instance, fructose will lower the freezing point of water nearly twice as much as sucrose. This may be one reason why you see both corn syrup and sugar in many vegan frozen desserts.

The goal for any ice cream is to evenly distribute tiny crystals of ice as well as air bubbles. "If you look at ice cream under a microscope, which I have done," says Schimoler, "you'll see thin slivers of ice embedded in a structure that is sort of like a kitchen sponge. The fats and proteins are working together with the air bubbles to create this fluffy, creamy food."

Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of.

"The fat influences how ice cream forms a film on the inside of your mouth and how fast it wants to slip down your throat, which influences the delivery of the flavor. You want your ice cream to linger a little," explains Donna Klockeman, a food scientist at TIC Gums, which manufactures ingredients that improve the texture and stability of foods for the food and beverage industry.

Cashew milk, like coconut, is a good base because of its higher fat content. But almond milk is still the No. 1 vegan milk choice among consumers, which makes it a popular choice for frozen desserts as well.

Today, Ben & Jerry's has seven almond milk frozen dessert flavors. Schimoler says she kept tweaking the ingredients until the end of the development process. "I was really fine-tuning it," she says. "I was working with the team to make sure we had really gotten to our signature, super-indulgent flavor and mouthfeel one would expect from Ben & Jerry's."

According to their fans, they have. As one fan tweeted on March 27: "ben & jerry's almond milk caramel almond brittle ice cream literally changed my life."

It changed Schimoler's life, too: While testing the product at Ben & Jerry's U.K. facilities, she met her fiance. She left the company last month to relocate to the U.K.

See the original post here:

How To Give Vegan 'Ice Cream' That Creamy Taste, Minus The Milk ... - NPR

Prime cookout and outdoor eating season is almost upon us. Be ready to feed almost anyone at your table with this selection of vegan mains from the Recipe Finder.

[Meatless mains and sides to toss on the grill]

Tacos With Tofu Chorizo and Potatoes, pictured above. We frequently recommend this DIY vegan chorizo because its that good.

Vitas Barbecue Tofu. Works best with extra-firm tofu; you can make it a few days in advance.

Portobello Mushrooms With Tuscan Kale and Sweet Potato. The tidy package makes it conveniently portable; we bet you could par-bake these and then finish them off on a grill.

Black Bean Tortas With Chipotle Mayo. A mix of creamy refried black beans and with chipotle-spiked vegan mayonnaise.

Vegan Chili Mac. Tote along a tub of this to spoon atop grilled portobellos or vegan hot dogs.

Walnut Tacos. Easy to assemble and make vegan by using nondairy yogurt or sour cream.

Hearts of Palm and Artichoke Cakes. They look like crabcakes, dont they?

See the original post here:

The best vegan mains for cookouts and parties - Washington Post

BBC News

Australians sizzle over vegan sausage offer BBC News One of the great Australian traditions, the community event known as the sausage sizzle, became a bone of contention this weekend after customers of a well-known DIY chain store were offered only vegan sausages. The charity event, held at a Melbourne ... Bunnings visitors fume after being offered vegan sausagesDaily Mail Sausage sizzle fizzle: Outrage after Bunnings serves vegan snagsYahoo7 News Outrage over vegan sausages served at Melbourne BunningsHerald Sun The West Australian -3AW all 7 news articles »

Read the original post:

Australians sizzle over vegan sausage offer - BBC News

339 Shares

Chat with us on Facebook Messenger. Learn what's trending across POPSUGAR.

Very fitting for #transformationtuesday . So. Today is the day. Exactly one year ago today is when I decided to go vegan. At first, it wasn't really because of the animals. I was just doing what my good friend and trainer was telling me to do. No, not because Im not smart or letting someone have "control" over my life, (eyeroll), but because as a good friend.....I TRUSTED HIM. Not until I watched the documentary Earthlings. That is what changed my entire view on factory farming and how we humans are just awful. The way these animals are abused and treated I just couldn't help support that anymore. Within the first month, I noticed right away how amazing I felt. I did NOT go into this looking for an aesthetic change (although, that is a bonus). The before pic on the left is either the day or day after I started. Quite honestly, I was happy in my skin then. Sure, I was fluffier, but I was happy. Self love and changing your mindset makes a HUGE difference. I also didn't give a damn about a scale number. I am 5'7. I believe I was roughly around 190-195. Yeah I carried it well. Today, I am between 150-155. I think that's my "sweet/happy" spot. Hell, I actually wanted to STOP dropping weight at 170. The best part is I wasn't even trying to lose weight. I have been eating roughly 500-600 grams of carbs a day.....2600-3200 calories a day. Yes for the entire year. I eat good food and NEVER deprive myself. But now.....I do it being cruelty free. I will be first to admit, I haven't been perfect. Sushi dates I ate shrimp and seafood. But with so many vegan options, that got easier to give up. I'm not trying to change anyone's minds on how they eat or what they do. You do you. I do me. But here is what I learned after going vegan: 1) I did NOT suffer from protein or nutrient deficiency 2) I'm still strong af 3) I'm happier and body still changing 4) i can still nourish my body and feel great being cruelty free 5) every damn day is a "cheat day". Thank you all for being apart of my journey. I'm far from dine. Let's see where 2 years will bring me, yeah? Live life, love yourself, and kick ass everyone! Xoxo!

A post shared by Jee Nee (@koreancheezhead) on May 16, 2017 at 3:26am PDT

Many people have found great health benefits, including weight loss, from going vegetarian or vegan, and these before-and-after photos of Jee Nee just might inspire you to try it out. After going vegan one year ago, she's lost about 40 pounds, and even though she was "was happy in my skin then" and "didn't give a damn about a scale number," she says, "Hell, I actually wanted to STOP dropping weight at 170. The best part is I wasn't even trying to lose weight."

Ditching meat, dairy, eggs, and honey can open up a whole new world of healthy foods, and many vegans find that eating more fruits, veggies, and whole grains makes you feel more satisfied and energetic, and the weight loss is just an added bonus.

There's no need to jump into a vegan diet 100 percent if you're not ready. Try eating vegan once a day, or maybe even once a week. Here are some recipes and cooking tips for inspiration:

Harry Potter

Harry Potter Actress's Before and After Journey Shatters the Idea of "A Perfect Weight"

by Dominique Astorino 1 week ago

Vegan

Which Is Healthier: Tofu or Tempeh?

by Jenny Sugar 1 week ago

Food News

Starbucks's New Coffee Ice Cubes Mean You're Getting More For Your Money

by Erin Cullum 2 hours ago

Healthy Recipes

Overnight Oats = The Easiest Weight-Loss Breakfast Ever

by Lizzie Fuhr 2 weeks ago

Fast and Easy

The Completely Addictive Method of Cooking Broccoli and Cauliflower

by Anna Monette Roberts 6 days ago

Facebook

See Why This Woman's Facebook Rant About Baby Plans Has Gone Viral

by Rebecca Gruber 4/12

Breakfast

If You Want to Stay Full All Morning Long, Follow This Breakfast Tip

by Jenny Sugar 1 week ago

Sofia Vergara

One of Sofia Vergara's Favorite Skin Treatments Will Leave Your Skin Feeling Like Gold

by Celia Fernandez 2 hours ago

Facebook

Facebook Shows Compassion to Grieving Employees With 20 Days Paid Leave

by Sarah Siegel 3 weeks ago

Beauty Trends

This Bath Bomb Is Inspired by Unicorns but Has the Perks of a Leprechaun

by Brinton Parker 1 hour ago

Digital Life

This Photo of a Girl Scout Protesting a Neo-Nazi Is Incredibly Powerful

by Ann-Marie Alcntara 5 days ago

Diet Tips

If You Want to Lose Weight, You Should Be Eating More of This

by Leta Shy 1 week ago

Read this article:

Vegan Before-and-After Weight Loss | Instagram - POPSUGAR

If you want to nail your next manicure, consider a growing trend in the salon world non-toxic nail polish.

With health-conscious beauty regimens on the rise, companies are following the leads of consumers and physicians to make cleaner, less toxic products that perform just as well as their toxin-heavy counterparts. With a plethora of 3-free, 5-free (free of the top three and five chemicals found in lacquers) and even vegan polishes hitting shelves, it can be overwhelming to choose something that looks good and it still good for you.

According to a 2014 survey conducted by industry publication Nails Magazine, the average price of a manicure in the US is $19.54. With many women opting to maintain their nail health with weekly or bimonthly manicures, its increasingly important that the products theyre using (and leaving on their nails for weeks at a time) dont come at a dangerous cost.

Dr. Samer Jaber, Assistant Clinical Professor of Dermatology at the Mount Sinai School of Medicine cautions that there are three toxic ingredients that should be avoided if possible in nail polish.

Formaldehyde is a known carcinogen and toluene and dibutyl phthalate have been linked to developmental defects, says Jaber.

Enter the toxin-free salons that specialize in providing treatments that use locally-made, natural alternatives to traditional practices. The NYC-based salon tenoverten prides itself on their 8-free polishes that are also cruelty-free and vegan. In Los Angeles upscale Brentwood neighborhood, a basic manicure at the non-toxic salon Cte which goes so far as to create gluten-free polish, runs $25 just one Abraham Lincoln more than the national average of a non-specialty service.

Jaber says, The absorption of chemicals in nail polish is unclear, but its always better to be safe than sorry.

If youve mastered painting your own nails (kudos to you), stock up on some of the safer, cleaner polishes that have recently hit shelves. Beauty brand Orly responded to the increase of gel treatments with the development their Breathable line of color that is 13-free and comes infused with Argan oil, Pro Vitamin B5 and Vitamin C. At $8.99 a bottle, you can give yourself a worry-free manicure that doesnt require a base or topcoat.

Jewelry designer Ariel Gordon launched a line of 7-free polishes last year that cost $16 a bottle. Being a mom, I care more and more about the chemicals I expose myself and my kids to, says Gordon. For someone like her, showcasing her rings and bracelets are part of her job, so having nice nails to match is a must.

On that note, Jaber tells Moneyish, I would be most careful about using nail polish with the three most common chemicals with young children as they often bite their nails and put their fingers in their mouths.

View post:

Nail salons are going vegan - New York Post

Becky, Graham and Casey (Picture: Mercury Press)

Going vegan is no easy feat.

So one 11-year-oldfrom Norfolk decided to get an early start but not without informing her parents first, of course.

Becky Robinson from Kings Lynn, Norfolk, discovered a handwritten letter written by her daughter, Casey, a couple of weeks ago informing her mum that she was going vegan.

She also asked Becky to cookthe meatiest meal for her before she took the plunge:

Dear mum, today is my last day of being a carnivore. I have decided to become a vegan, it read.

Please respect my decision as I think its right for me.

Please can we have the meatiest tea tonight as my last meat meal lol. From Casey.

And Casey certainly wasnt messing around, beginningher diet by donating an extra 14 of her pocket money towards chia and flax seeds and giving up roast beef the next day.

Though one thing she hadnt prepared for was making a fond farewell to butter.

So after a fair shot at veganism, she soon realised she might just be a vegetarian after all:

My husband Graham said we need to talk her out of it, but I just said leave her and it wont last for five minutes, said Becky.

But it was Monday morning when I found the note and by Thursday, she came into my room before school and said I think Im going to be vegetarian because I cant have butter on my toast.

Shes never really mentioned it before its typical of Casey.

Shes bright and when she gets a new idea, shell research it and look into it properly.

When my family asked why she wanted to be a vegan, she knew everything about it.

Her mum said that Casey decided to become vegan because (like most of her decisions) shed watched a YouTube video.

Casey is funny and very mature with the things she comes out with, Becky added.

Shes just so headstrong and interested in learning new things really.

Adding energy drinks to your booze makes you feel more drunk

Forget flowers, all we want is a bouquet of these rose-shaped doughnuts

The world 'Best Gin' award winner taught himself everything he knows

Good on Casey for knowing what she wants.

But as with any big diet change especially if you (or your kid) are young make sure you do it rightto stay strong and healthy.

Parents should maintain a food diary for their child for at least a week to monitor and ensure the childs carbohydrates, proteins, fats, vitamins and minerals nutritional requirements are met daily, she says.

They should also investigate the vegan food options are at school sometimes to avoid animal product, theres atendency to look for foods rich in sugar and highly-refined grains that arent very nutritious.

Parents could also help the child perhaps with the help of a professional nutritionist to develop a food plan that includes wholesome foods and correct portions that meet their nutritional needs.

This can be a good way to ensure good diet habits are set from the beginning.

MORE: What your vegan food choices say about you

MORE: Vegan diets could be damaging childrens health, nutritionists warn

MORE: The award winning vegan ice cream that will transform your summer

MORE: Can we please stop using peoples sex lives as a way to bash vegans or meat-eaters?

MORE: 7 of the best vegan festivals and events this summer

Visit link:

Vegan 11-year-old asks for 'meatiest meal' before swapping to diet - Metro

What started as one grab-and-go vegan sushi shop on 14th Street has now grown into its fourth location, the first full-service Beyond Sushi in New York City with alcohol on the way, too. It might sound like an improbable success story: In a town full of top-notch, fish-filled sushi, a vegan sushi joint has somehow pushed its way into the already crowded space.

It may seem like a ridiculous concept to eat sushi without fish, but the restaurant, from co-owners Guy and Tali Vaknin, has been expanding like mad. The latest location on 37th Street is by far the largest space yet with 72 seats, Tali called it seven times bigger than the original location.

The menu, in full below, is familiar, packed with the shops vegetable- and fruit-based rolls, which are exactly like regular sushi rolls but filled with items such as braised fennel, curried cauliflower, and mango. There are also noodle bowls, and rice paper wraps, plus the addition of two new desserts.

But the major difference here is the introduction of alcohol. While it is still waiting for the license to come through, likely in June, once it does there will be sake, beer, wine, and low-ABV cocktails. Most of the drinks are sake-based and savory, such as the peppercorn martini (extra dry sake, dry vermouth, peppercorn juice, black caraway seeds, pickled green peppercorn) and fennel (dry sake, cucumber juice, candied fennel, fennel seed, dash of lime). The drink menu is also included below.

Its been a five year journey for the Vaknins since they opened the first location in Union Square, which blossomed into two more kiosks (Chelsea Market and Midtown West) before this full-service spot. Come June, another counter will open at the food hall at 70 Pine Street with seats for 40 people.

Beyond Sushi is now open at 134 West 37th Street from 11 a.m. to 11 p.m. daily.

134 W. 37th St. , New York, New York

View original post here:

Beyond Sushi Tries to Make Vegan Sushi More Than Fast Food at Fourth Location - Eater NY