When The Tasty opened in May 2016, the South Philly diner specializing in vegan food cheeredPhilly vegans, but many were disappointed that it was not despite some nomenclature indicating otherwise a vegan restaurant.

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All of The Tasty's menu items were indeed vegan, but cow's milk was offered for coffees.

On Monday, the diner's Facebook page announced that the dairy option has now been eliminated, all the coffee milks are vegan and, boom, Philly has another vegan restaurant!

Yes, it might seem like a tiny, hairpsplitting detail to have one non-vegan item in a vegetarian venue, but for vegans it can be a quantum difference: A space that's "vegan," in terms of its offerings, is kind of a peaceful island within a noisily, violently nonvegan consumer culture. Sure, we enjoy going to regular places and trying/supporting their new vegan items, but we're in a different kind of space andthere's always some residual wariness we can't enjoy 100%. Now, at The Tasty, we can.

In a quick phone chat, Ben Pierce, a co-owner with Sofia Baltopoulos and Kate Hiltz, said the low-key removal had been effected over the course of the past couple weeks, as they had hit critical mass of "regulars" who had been attached to dairy in their coffee who had now tried, and come to enjoy, alternates such as oat milk. (In addition to oat, The Tasty offers soy, almond, coconut, and macadamia milks.) "Yeah, they all pretty much converted after a while," he mused.

This was part of the "baby steps" strategy on which The Tasty embarked when it re-opened the 1401 S. 12th Street space within a community of old-school mainstream coffee-drinkers: Get them in the door, excite, educate, and change gradually.

I was among the skeptical hearing about this in early 2016, and I still don't endorse the serving of cow's milk (more properly calves' milk, of course), but The Tasty is kind of like a new vegan: Whatever got them to this point, this is where they are now. All of us not born vegan have done nonvegan things the point is what we're doing now and what we're going to do.

So as of this week I'd like to welcome The Tasty to Philly's legendary lineup of all-vegan eateries by my count we now have 22 within city limits and to encourage all the vegans who said, "I won't set foot in there as long as they're serving dairy" to go ahead and set your feet in there, bring your mouth along and treat it to something Tasty!

What's up in Philadelphia's food world? We have you covered in our new food newsletter, launching soon. We'll answer your burning (and simmering) questions: Where should I eat? Where are the new restaurants? Where should I drink? Where are the best values? SIGN UP NOW to reserve your seat at the table.

Blackbird Pizzeria, the vegan landmark, opening a location in Northern Liberties Mar 24 - 2:50 PM

Free cheesesteaks! It's National Cheesesteak Day Mar 24 - 2:28 PM

Published: April 19, 2017 5:00 AM EDT | Updated: April 19, 2017 1:45 PM EDT

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Philly adds another vegan restaurant to its tally - Philly.com (blog)

Source: Avery Yale Kamila

Avery Yale Kamila is a freelance food writer. Her son just turned 4. Hes eaten a plant-based diet since birth and continues to be taller than average for his age. Avery was kind enough to answer some questions about being vegan from Catching Health Associate Editor Jen Boggs.

Americans whether we eat meat or eat vegan tend to get more protein than we need. Vegetarians and vegans are no exception. Protein exists in all foods, with plant-based foods such as beans, grains, nuts and seeds being particularly high in protein. Plant-based meats, milks and cheeses tend to be high in protein just like their animal-based counterparts. The key to eating a balanced plant-based diet is to center meals on beans and grains instead of chicken or beef.

Plant-based eating means eating mostly plants. What this means in practical terms varies from person to person. To some, this means a strict vegan style of eating without any animal-based foods, while at the other end of the plant-based spectrum people include very small portions of meat, cheese, milk or eggs in their meals. In either case, plant-based eating focuses on eating whole plant foods with minimal amounts of added sugar and fat.

Over the years, Ive interviewed dozens and dozens of vegetarians and vegans. One of the reasons people decide to eat this way is because of health. There is a considerable body of medical research linking plant-based diets to disease reversal and prevention. The benefits of plant-based eating can be seen with lifestyle diseases such as diabetes, obesity, heart attacks, high blood pressure, congestive heart failure, strokes, and many types of cancer. Ive talked to many people whose health was transformed by centering their diet around plants.

Ive even interviewed two women who say theyve controlled and reversed their multiple sclerosis through a plant-based diet. The mainstream medical community considers MS an incurable, degenerative disease and the science on a connection between eating plant-based and controlling MS is lacking, but one of the people Ive interviewed is a physician. So it will be interesting to see how the science around MS develops in coming years.

A growing number of people are actively reducing their meat consumption and tilting toward a plant-based style of eating because plant-based eating treads much more lightly on the planet. Animal agriculture is well known as one of the leading sources of climate-altering emissions (even more so than the transportation sector). It is also resource intensive you can feed more people with the grain fed to cattle than you can feed from the bodies of the cattle and heavily polluting of air and water.

Also, with the rise of social media, many more people have seen video footage from factory farms and slaughterhouses. For instance, lately, weve seen a wave of videos shared online showing the reality of dairy farming, where newborn calves are taken from their mothers and devices farmers call rape racks are used to keep the cows constantly pregnant or lactating. For some, eating a plant-based diet is a choice to align their food with their ethics.

As with any kind of meal, a lot depends on the child. Some children will willingly gobble up any green vegetable put in front of them. Others have strong likes and dislikes. Some shy away from certain textures or dont like their food to touch other food. For so-called picky kids, pureeing vegetables and finely dicing leafy greens is a big help. Whatever the case, it is possible for children to thrive on a plant-based diet.

The foundation of plant-based eating is beans and grains. For kids, this can be as simple as a bowl of oatmeal with soymilk or a plate of hummus with whole grain bread. Add fruit or vegetables and you have a complete meal.

Smoothies make excellent kid food, and theyre a great way to get extra fruits and even leafy greens into kids diets. My sons favorite snacks are dried fruit, particularly dates. We often make our own snack bars by mixing dates and cashews (and sometimes other dried fruits and seasonings) in a food processor and then shaping them into bars.

Pick one simple recipe say a stir fry or a veggie chili and make it one night this week instead of an animal-based meal. Then, in a week or so, try another plant-based recipe.

The sophistication of plant-based foods available in grocery stores and restaurants has jumped dramatically in the past few years. As one example, cultured nut-based cheeses have transformed the vegan cheese aisle. These are robust, fermented cheeses equal to dairy-based versions.

Many of the new plant-based products on the market are driven by a massive influx of investment capital into the plant-based food sector. Why the investment boom? Food marketers and trend forecasters are all saying that the food market is being radically transformed by the preferences of the Millennial generation. These younger people, much more so than older generations, gravitate toward healthful and sustainable choices such as whole grains, vegetables, and plant-based dishes. The result is that its never been easier or more delicious to eat a plant-based diet.

Tomorrow on the Catching Health blog, well share a recipe from Avery for Build-Your-Own Stir Fry Bowls.

Go here to read the rest:

How will I get enough protein and other questions about going vegan - Bangor Daily News

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The Milwaukee Public Market, 400 N. Water St., is getting a vegan/vegetarian restaurant called On the Bus, which will use a 1971 Volkswagen bus as its counter.(Photo: Mike De Sisti, Milwaukee Journal Sentinel)

On the Bus, a restaurant serving vegetarian, vegan and super-food menu items, could open in the Milwaukee Public Market as soon as early June, operating from a counter crafted from a 1971 Volkswagen bus.

Owner Emily Ware, a partner in The Green Kitchen at the market, will open On the Bus, the market announced Tuesday. (The Green Kitchen sells salads, sandwiches and juices.)

On the Bus' menuwill include breakfast dishes. It's expected to make its own veggie burgers, vegan ice cream, almond milk and kale chips. Items such as sandwiches, acai bowls and smoothies will be made to order.

Smoothies and date shakes ($6 to $8) could include combinations such as spinach, mint, cocoa, banana, dates and almond milk; coconut smoothies ($8 to $10) would be served in a just-cracked coconut. Acai and smoothie bowls ($8 to $10) will be topped with fruit, granola and nuts.

Sandwiches ($6 to $8) are to run the gamut from melts (including roasted red pepper and pesto panino with vegan cheese), plant-based deli sandwiches (such as eggless salad, made with tofu) and hot sandwiches (barbecue portobello is one example).

Breakfast items ($4 to $8) is to include granola and fresh almond milk and avocado toast.

On the Bus will replace Form Fine Goods & Floral, which opened at the market in March 2015; the shop's last day at the market is April 23. Form's owner, Beth Miller, said the shop is moving to a larger space in Walker's Point, at 700 S. 5th St. Miller projected the shop would open in early June.

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Vegan restaurant On the Bus to join Milwaukee Public Market - Milwaukee Journal Sentinel (blog)

New York Times

Vegan Meringues Made From Aquafaba New York Times The chef Diane Forley spent months perfecting meringues made from aquafaba, the liquid left from cooking chickpeas that is a vegan egg-white substitute. It's been a challenge, getting the proportions and the right kind of sugar to work, said Ms ...

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Vegan Meringues Made From Aquafaba - New York Times

The Juice Pharm, at 12 S. 15th Ave. E., is believed to be Duluth's first vegan restaurant: No meat, no milk, no animal products. (They do use honey). Giselle Hernandez and Desiree Jenkins opened in late March with little fanfare no advertising, no grand opening. They've relied on foot traffic and social media to build a following, and so far that's been enough.

"We sold out of food yesterday," Jenkins said during a recent visit. All of the tacos, kaput, by the end of the day.

Hernandez moved to Duluth three years ago and said she found it to be a healthy city with a lot of outdoor sports enthusiasts, but she was surprised that there wasn't a juice bar or vegan restaurant. She had made the switch to a vegan diet years ago when her mother told her the ingredients of her beloved hot dogs. The self-described animal-lover didn't just cut out hot dogs she went on to study at the Natural Healing Institute of Naturopathy, Inc., in Encinitas, Calif., where she became a certified nutritionist.

She started out juicing for herself. Then her friends and friends of friends caught on. As she gained traction, she used Endion Station where she was a bartender as a pickup point for people ordering her juices and cleanses.

"I wanted to introduce Duluth to healthier options," Hernandez said.

From there she moved to the Red Herring Lounge, where she first added smoothies and acai bowls to her offerings, and sold them during off-bar hours.

Shortly before moving into her own space below Anytime Fitness, she began experimenting with plant-based small plates: avocado toast, tacos, samosas.

Much of what they make is inspired by Hernandez's mother Maria Olivares, whom they refer to as Mamacita. Since Hernandez went vegan, she's always offered an animal-free version of mole enchiladas or posole soup, which traditionally combines meat and hominy. These days, Mamacita has been helping out at the shop. During a recent visit, she peeled bananas and juiced carrots. Her original energy bars a variety of nuts bound by dates are sold at the front of the cafe and tagged as "casa made."

Among Juice Pharm's popular menu items are the street-style Mexicali tacos, made with ground walnuts in the style of slightly spicy chorizo, with lettuce, red onions and cilantro pesto. Juice-wise, it's gold tonic, which blends carrots, oranges, pineapples, green apples, lemon and turmeric. Somewhere in between is the acai bowl with berries and coconut milk, topped with bananas, more berries, granola and honey.

The traditional topping rail, used to keep handy frequently used foods, holds candied almonds, bacon-flavored coconut flakes, diced cilantro, sunflower seeds, peanuts, onions and pepitas. Another has maca, acai, chia, flax, cinnamon and vanilla protein powder.

Hernandez and Jenkins are still experimenting and said they think they will always have an ever-changing menu. They've recently learned to make their own seitan, a wheat-made meat substitute most similar to chicken. It's the signature protein in the Maui tacos.

They also sell a variety of nut butters.

The night before they opened, they said, they were in the cafe at 2 a.m. developing the "warrior," a smoothie made of cold-press coffee and peanut butter.

Jenkins isn't vegan. She's too into cheese, she said. But once, while experimenting with a version of French onion soup that included an almond-based cheese, she considered that it might be a possibility. Now her eyes get wide as the idea of a dairy-free cheese case takes root.

Juice Pharm has a sunny, comfortable vibe. There are a lot of plants and fruit and vegetable-themed wall-hangings. One cheeky piece of art is a painted portrait of a cow, pig and horse each with its head slightly cocked. There is a tiki fence between the dining room and the small, open kitchen where there are no canned or cartoned goods in sight.

The water is spiked with cucumber.

Passionate about travel, they want the cafe to feel like stepping into a vacation, Jenkins said, and the food to represent the places they've been.

What if they had a patio, with strings of mason jar-filled lights, she wondered recently.

"You can see the lake from here," Jenkins said.

The Juice Pharm

What: All-natural juices and cleans and vegan cafe

Where: 12 S. 15th Ave. E.

Online: juice-pharm.com/mn

Hours: 8 a.m.-5 p.m. Tuesdays-Fridays; 11 a.m.-3 p.m. Saturdays

Note: The Juice Pharm will be closed April 20-22

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Juicing up: Duluth's Juice Pharm offers big selection of vegan drinks, food - Duluth News Tribune

I was invited to try the float tank by Lexi Matthews at FM Integrative Health in Fargo, home to the first float tank in North Dakota only open to the public since early April. Sensory deprivation tanks have been around since the '50s but have seen a resurgence in popularity over the past year or so. Proponents say spending up to an hour floating in an enclosed chamber of salt water devoid of light and sound helps relieve anxiety, stress, insomnia and chronic pain.

"It just gives you a chance to calm down and relax, which is not something we take time for anymore," says Matthews. "By just stopping, it forces the body to shift from being super energetic to rest and digest which is the other side of your nervous system."

We walked from the lobby into the small room holding the float tank and I was immediately surprised by how big the tank was; it was more like the size of a small car than the coffin-like tank I saw in my only other point of reference on float tanks an episode of "The Simpsons." (Important online research.) In the episode, Lisa tried a float tank and got into a meditative state that caused her to hallucinate that she turned into her cat, a tree and Cokie Roberts.

Matthews didn't say anything about Cokie Roberts, but told me, "It's a totally new experience unless you've floated in the Dead Sea." (I have not done that as it would require me to be seen in my bathing suit.)

Matthews said before getting in the tank which is filled with 10 inches of water and 800 pounds of Epsom salt I first had to get clean: remove my makeup and take a shower. This step ensures the tank stays as free from oils as possible. There is also a filter which runs for a half-hour in between clients.

As I stepped in the water, it felt lukewarm close to my own body temperature. I shut the door and laid back in the darkened tank. I was struck by how easily I floated. The high salt content of the water created extra buoyancy. (I guess I would have known that if I had taken that vacation to float in the Dead Sea.) The tank was not completely dark as a small blue light shown from the bottom.

Unlike some tanks, FM Integrative Health pipes relaxing music into the chamber so as I floated I listened to the music and drifted away, or rather tried to drift away.

My thoughts: "Oh, that's lovely violin music...so peaceful. Shoot, Laura (my daughter) needs a new viola. I meant to call the violin store today. I wonder if they're open until 6 p.m. when I get off work. If I'm late getting home, what will I make for dinner? What's in the freezer?"

STOP!

Time to float.

I closed my eyes and concentrated on not concentrating. It helped that I didn't feel claustrophobic like I thought I would. The top of the tank was a couple of feet above my head and I noticed as little sparkles of light peeked through it looked like a constellation of stars. (Maybe this new age woo woo stuff is how it started for Lisa Simpson).

I floated for a few minutes with the music and light, but I chose to turn both off to completely deprive the senses. After a couple of minutes, I felt myself drift further. I gently stretched my neck back and forth, but mostly I just laid there in the quiet darkness. I wouldn't say it was the psychedelic experience some users report, but I found it incredibly relaxing and peaceful and hard to get out of the tank when my session was over.

When it was over, I showered to get the salt off my body. I got a little salt in my ears and eyes, but that was a minor inconvenience compared to how soft my skin felt. Better yet, I still felt relaxed a couple of hours later the kind of relaxed you feel stretched out on the deck on a warm summer day enjoying a cocktail. I didn't turn into a cat, a tree or Cokie Roberts, but I'd consider it a win, and no one had to see me in my bathing suit.

If you'd like to see my experience in the float tank check out our video at Inforum.com.

For more information:

FM Integrative Health

3441 45th St. S. Fargo

(701) 364-9915

Float sessions costs:

45 minutes for $50

60 minutes for $60

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What it's really like to float in a sensory deprivation tank | INFORUM - INFORUM

Bumming, butt stuff, dookie love. Whatever you call it, anal sex is on the up. While it doesnt float everyones boat, a growing number of men and women (a combined 78 per cent according to The National Survey of Family Growth in 2016) have tried it at least once.

Aside from being the ultimate form of birth control, some women can also experience orgasm through anal penetration and equally for guys, the butt is home to the prostate (or male g-spot). If ever there was a reason to give anal sex a go surely this is it, so here are the cold ass facts for doing it right.

Everyone likes surprises and everyone like sex. So it makes sense to combine the two, right? Wrong. Anatomical and, erm, logistical issues aside (well get to those in a minute) issues, just sticking it in is a surefire way to put any partner off anal sex for life.

Talk about it beforehand; it may be something new to the other person or something they have wanted to ask you. Make sure you are both in agreement that its something you want to try, and its not one person doing it to please the other.

Preparation is key to a pain (and mess) free anal experience. There is no way to beat around the back door with this one chowing down on heavy Mexican food or hot drinks that might encourage bowel movements beforehand might not be the best idea.

Of course, there can be some collateral damage that comes with the territory, but the risk can be minimised by doing the business before doing the business, being freshly showered and even using an anal douche for extra precaution.

Theres a fine line between attempting and enjoying anal sex, and along with preparation, setting the mood is one of the major factors in determining this.

Opt for a slow and sensual approach, with the aim building adequate relaxation and arousal, as opposed to a quick wham bam, and it should feel good for both. Turn off your phones, light some candles and put some relaxing music on.

The ins and outs of anal sex arent limited to, well, the ins and outs. Foreplay is a major part of the act and can help warm up the butt for bigger things to come.

A body massage can be a great way to get a partner into a relaxed state. Explore are the perineum (i.e. the gooch) before working down to the anus. You may also want to try some anal lingus (rimming) before moving on exploring further with a lubed up finger or sex toys.

Lube. Lots of lube. Like, lube on you, lube on them. And go slow. This part takes time and patience. You may need to build up to full penetration over a couple of sessions, and at first it can help to keep to positions that allow shallow penetration.

Missionary can be a good starter as the thighs and bum cheeks act as a buffer. Allowing whoever is on top to control the depth and go at their own pace.

Despite any horror stories you may have heard, the risk to return ratio of anal sex is a positive one when done right. The final, and arguably most important, thing to remember is communication and feedback. After lube, that is.

Communication isnt just about what is said; its also about reading the physiology of each others bodies and how they respond to different movements and positions, the sounds they make and the faces they pull. If that O-face is more of an Oww-face, its probably worth trying to switch things up.

Read more here:

The Beginner's Guide To Anal Sex - FashionBeans

The Courier-Post 7:09 p.m. ET April 18, 2017

Hope aboard the Cape May trolley to check out Exit Zero events.(Photo: Mid-Atlantic Center for the Arts)

Seeking some fun adventures? Visit South Jersey has these six suggestions for springtime fun:

1. Exit Zero Jazz Festival:April 21, 22, & 23, all day at multiple venues throughout Cape May.

This multi-venue festival offers three full days of live performances staged in the Schmidtchen Theater, the Cape May Convention Hall and in the clubs of Cape May. There will be a wide array of jazz and other genres of music performed throughout the weekend. The festival will feature great musical artists such as Maceo Parker, the Ray Charles Orchestra, Robert Glasper Experiment, NeTTWork Trio, Charnette Moffett, the Freddie Hendrix 4tet, gypsy jazz violinist Daisy Castro and many more.Visit South Jersey is a sponsor of the festival. Visit http://www.exit0jazzfest.com/

A vendor sells produce at the Westmont Farmers Market.(Photo: File photo)

2. 9th Annual Go Green Event:Saturday, April 22, 10 a.m. to 2 p.m.,MacArthur Boulevard and Crystal Lake Avenue, Haddon Township.

With over 33 vendors, this event marks the unofficial kickoff to the Westmont Farmers Market. Come sample their delicious food and enjoy the abundance of activities! Pick up plants for your garden, learn about the importance of pollinators and meet Pollination Stations friendly owl, meet local environmental organizations, touch a few creepy crawlers with the Bug Lady, and hang out with a few reptiles while learning about wildlife habitat with Rizzos Reptiles. There will also be a bike auction at noon, the opportunity to drop off your e-waste for recycling, papers for shredding, household stuff for Goodwill, blankets and unwearable clothing for New Jersey Aid For Animals. Visit http://www.haddontwp.com/9th-annual-go-green-event/

3. Saturdays on the Crushpad:Saturday, April 22, 11 a.m. to 6 p.m. Hawk Haven Vineyard & Winery, Rio Grande

Its been a long hard week, and now its finally time to relax! Escape to Hawk Haven for an afternoon of wine, gourmet snacks, and live music by Jim Doran from 2 PM - 5 PM. Kick back, relax, and enjoy the vineyard views paired with musical performances by local singer-songwriters. Saturdays on the Crushpad is every Saturday from spring to fall with no cover charge. Visit hawkhavenvineyard.com/

Daffodils inspire a spring event in Moorestown.(Photo: COURIER-POST FILE)

4. Daffodil Day:Saturday, April 22, 9 a.m. to 4 p.m.Main Street, Historic Moorestown

Join the folks in Moorestown for their second annual Daffodil Day. There will be plenty of fun activities to welcome in spring such as a art walk, live music, carriage rides, a pet costume contest, bicycle decorating ad so much more! Presented by the Moorestown Business Association.

http://www.facebook.com/MBA-Daffodil-Day-Moorestown-772095156224919/

5. Specialty Cocktails, Wine, Martinis & Tapas Saturday, April 22. 1 to 5 p.m. Tomasello Winery, Hammonton

Youre invited to stop by the Palmaris Room at Tomasello Winery for a happy hour featuring the Tomasello Almond Joy Martini and other specialty cocktails available for purchase along with beer, wine, light fare and Tapas. Bring your friends and family for a casual, relaxing Saturday afternoon Happy Hour at Tomasello Winery! http://www.tomasellowinery.com/

6. Music Around the County: Pennsylvania Young Performers Orchestra Sunday, April 23, 3 to 5 p.m. Davidow Hall, Salem Community College, Carneys Point

Music Around the County presents a free concert with acclaimed cellist, Geroge Atanasiu and the Pennsylvania Young Performers Orchestra at the Davidow Auditorium at Salem Community College. This performance will showcase the versatility of the Pennsylvania Young Performers Orchestra and feature a solo by Atanasiu on cello in Bachs Arioso in G Major. Other selections include Dvoraks Quartet in F Major, Vivaldis Concerto for 2 CellO and String Orchestra in G minor, and many more! https://visitsalemcountynj.com/

For more events, visit VisitSouthJersey.com

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6 cool things to do in South Jersey - Cherry Hill Courier Post

For most of us a room is a simple place to lay our head down. It can transform into an impromptu movie theater for Netflix binge nights. They can become the go-to area for studying for that next exam. But did you know that every aspect of your room works together to affect not only your moods but also your overall study habits? From the color of your walls and pillows, to the way your furniture is arranged, it all combines together to impact the atmosphere.

Some of the more interior design educated may call this atmosphere the overall feng-shui of your area. Although, most just call it decoration. It has an effect on things you never imagined.

For example, the color of your walls and the items you put in your room have a major impact on mood and productivity. Red evokes passion and power. Green shows harmony, nature, safety and peace. Orange brings about creativity and happiness, which is a great thing for us Bearkats! Blue can pull on emotions of trust and loyalty. Yellow, cheerfulness and light-heartedness. Each color can represent a different prominent feeling. Plus, all of the colors work together to create an overall energy within your room and also within your head.

But colors arent the only things at play here! The arrangement of your furniture can make a difference. Something most people tend to do is place everything against the wall. Turns out, this creates dead space and negative energy. This only makes it harder to concentrate when settling in to study, experts suggest that you should try to mix it up a bit and place furniture in a non-symmetrical way. Another great tip for cultivating creativity is to choose furniture that is different in style. For instance, try a vintage side table mixed in with a classic modern lamp. Using varying textures and patterns within you room can help to relax and expand the mind. Even while you sleep!

Other things to consider when designing your room include the sounds and smells you hear. These things play into the overall vibe and feelings your room creates. Try adding in a Bluetooth speaker system to softly play jazz or relaxing music in the background. For something subtler consider adding a small fountain of water to quietly drip that adds to the backdrop. When it comes to smell, buy a nice candle or consider investing in an incense burner to insure your space smells the way you want it to be: rain, blossoms or clean sheets.

Keeping your room in tiptop space not only helps your mood, but it helps boost your learning potential. Those of us that have spent hours cramming pointlessly and retaining very little could use a little bit of extra help. Maybe next week it might be a cool experiment to rearrange your room and see if anything changes.

Last Updated on 18th April, 2017, 6:34 PM

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Adding Feng shui To Your Lifestyle - SHSU Houstonian Online

As market demand grows for organic products, innovation is driving the industry to reach more consumers. In this session at Natural Products Expo West 2017, join nine industry leaders as they discuss what their organizations are doing to think ahead, problem-solve and disrupt.

"This industry today is unrecognizable from what it was just a few years agocertainly a few decades ago, and it's grown by people continually disrupting." Ken Cook, Environmental Working Group

Highlights: Olu Beck, Wholesome, talks innovations in fair trade and empowering communities of farmers. Melody Meyer, UNFI, addresses the need for industry leaders to continually give feedback to UNFI and USDA. Thea O'Carroll, Yield Organic, uses a comprehensive digital platform to connect organic farmers with buyers.

Highlights: Matthew Dillon, Clif Bar and Company, talks funding research of resilient seeds to improve organic crop production. Ian Justus from Driscoll's discusses successful innovations in plant breeding, field innovations and container production. Monique Maraz, Organic Trade Association, delves into the topic of inclusivity and connecting consumers to farms through augmented reality applications.

Highlights: Tonya Antle, Organic Produce Network, is helping to provide allied resources to help farmers connect with distributors and scale their operations. Steve Lykken, Applegate Farms, suggests that addressing animal welfare is essential in moving the organic industry forward. Ken Cook, Environmental Working Group, challenges the state of California to be 25 percent organic in 15 years.

Highlights: How do we get the consumer to recognize the value in purchasing organic food? How do we simplify all the information and make it simple for consumers? What's next for organic?

This session Organic Innovation Conversations was recorded at Natural Products Expo West 2017.

This piece originally appeared on New Hope Network, a Supermarket News sister website. Visit the site for more Natural Products Expo West session recordings.

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9 industry visionaries discuss the future of organic food - Supermarket News