Thursday, March 30, 2017 - Updated: 1:39 PM Did we do everything perfectly during the Mayoral Forum held March 9 no. But for a first time attempt at hosting a forum such as this, we think the event was overall very successful. Prior to the night of the forum all four candidates received information about how the forum would be held as well as a list of 13 possible questions that could possibly be asked during the forum. Unfortunately those questions were not numbered. Prior to the forum, the questions we did number were cut into strips and put into a container and were drawn out randomly to determine the order the questions would be asked. The names of all four mayoral candidates were also cut out and folded and placed into a second container. After each question was drawn, the names of the candidates were also randomly drawn to determine the order of who would speak. At the forum, copies of the list of questions available as they were to be asked. Some candidates did seem to be thrown off by the different order of the questions. Our moderator that evening asked a couple of times if they wanted a copy of the list of questions. Following the forum, a post on social media by a journalist questioned the Planets intentions and accused us of trying to make Julian Butch Adams look bad. That is simply not true. The journalist should have asked us. We wanted to have a forum where the candidates could express their views, visions and opinions to the questions being asked. We wanted the candidates to answer questions and for the forum not to turn into a debate where candidates could have rebutted any of the answers being given. If anyone had questions about how the forum was handled or organized, they would have been more than welcome to call our office or drop by to talk to us about it, including the journalist, rather than blatantly accusing us of intentionally making someone look bad. Our intent was to better inform the voters in Metropolis about the candidates running for the office of mayor, and we think through the Facebook Live feed and from our You Tube channel, that was accomplished, despite what the naysayers say or think. In previous consolidated elections, the voter turnout in Massac County has been embarrassingly low. The county residents who only have to decide on school board members may think the election is no big deal, and might decide not to vote. Dont forget the lesson we all learned during last years November general election when votes were counted on Election night for the proposed 1 percent sales tax referendum the referendum failed by one vote. Of course two weeks later the absentee ballots that were opened sealed the fate of the sales tax. Anyone who thinks voting on school board members is not that big of a deal obviously has not been reading the Planet the past few weeks or been watching the Massac Unit One meetings on our You Tube channel. Unit One Board of Education is facing huge cuts for the next school year and will likely have to make more cuts after that. These people who are elected to sit on the board will be the ones making decisions when it comes to your tax dollars and the majority of the property taxes goes to the school districts. There are contested races for mayor in Metropolis and in Brookport and seven people running for four, four-year terms on the Massac Unit One School board. There are also candidates running for seats on the Metropolis and Brookport councils for aldermen and on Joppas village council and for the Joppa-Maple Grove school board. So the bottom line is, dont think your vote does not count because it does. Every election time, we will always encourage everyone who can vote to exercise your right to do so.

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Excercise your right, vote! - Metropolis Planet

BHUBANESWAR: The enforcement directorate on Thursday attached properties to the tune of Rs 14.95 crore of astrologer Surendra Mishra, aka Sura Baba and his Trahi Achyuta Ashram on the city outskirts. Sura Baba and his two sons Trilochan and Biranchi were arrested by the commissionerate police on August 31, 2015 for allegedly assaulting a lower caste man and cheating people by claiming himself as a god-man. "We were probing the financial irregularity into the case. The attached assets included Rs 2.35 crore bank balance in names of Sura Baba and his two sons and the Ashram property worth nearly Rs 14.95 crore," said an ED officer. Trahi Achyuta Nagar, popularly known as Trahi Achyuta Ashram near Balianta once epitomized a classic beauty, standing unparalleled anywhere in the state. Set up in 1983 at Jhinti village, nearly 30 km from the state capital, the Ashram has a well planned residential colony, temples, sprawling water body, toy train, dispensary, nationalized bank, post office, clean and spacious roads and vast patches of green fields, spread over 20 acre. The tranquil and picturesque ambience stood shattered on August 30, 2015 when some local residents went on a rampage in the Ashram branding Sura Baba a fraud. The government recently pulled down portions of the Ashram saying the constructions came up illegally on government land.

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Trahi Achyuta Ashram: Enforcement Directorate attaches assets of ... - Times of India

Indore: A three-day art and craft exhibition, art by heart, and three live demos have been organised on the theme of women empowerment by Saket-based art and craft institute, Kala Ashram, from Friday at Pritamlal Dua auditorium.

Kala Ashram director Sapna Jain informed that 60 art and crafts done by 25 women would be put up in the exhibition. The highlight of the exhibition is the three live demos for students which are free of cost. State level award winner Santosh Prajapati would give pointers on a potters wheel, Naushad will teach nuances of block printing and sculptor Thakre would shed light on making of statues.

Notable artist Shobha Vaidya and social worker Jagdish Shah would inaugurate the exhibition at 11.30 am. The concluding function on April 2 would feature a musical performance by artist Anand Chandreshi from Bhopal and his R K Event Group.

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Indore: Kala Ashram's art & craft exhibition from today - Free Press Journal

A proposed federal bill could provide a financial incentive to get folks active even in the pool.

The Personal Health Investment Today (PHIT) Act was reintroduced to Congress in March. If passed, it would allow people to use pre-tax dollars, such as those in a health savings account, to cover qualified fitness expenses.

Currently, money in health-care accounts can only be used for doctors visits, medical procedures and medication. House bill H.R. 1267 and Senate bill S. 482 would amend the Internal Revenue Code so that gym memberships, pool passes, sports league and parks-and-rec fees would be tax deductible up to $1,000, or $2,000 for families.

The PHIT Act reduces the financial burden that can be associated with certain fitness-related purchases, which would make it easier for Americans and their families to prioritize health and wellness and hopefully save money on future doctor visits, too, said Sen. John Thune (R-S.D.), one of four senators who reintroduced the bill, in a press statement.

Previous efforts to pass the legislation have gained widespread bipartisan support. In the last legislative session, it gained 90 cosponsors from the House and 13 from the Senate.

Health-and-wellness associations are championing the bill as a way to combat the nations couch-potato pandemic and sell more gym memberships. The International Health, Racquet, and Sportsclub Association (IHRSA) figured that if the number of Americans who exercise increased by just 1%, the health industry would gain 500,000 new members more than a few of which would be swimmers, presumably.

IHRSA also calculated that the tax break would save families an average of 20- to 30% on fitness costs each year. Its perhaps for that reason that 78% of families support it, according to a recent survey by the National Recreation and Park Association. The NRPA noted that only 10% of Americans oppose the idea.

Likewise, the Sports & Fitness Industry Association, which originally helped write PHIT several years ago, advocated for the bill on Capitol Hill as part of National Health Through Fitness Day on March 22.

The aquatics industry is backing PHIT, too.

Lauren Stack, mission development director for the National Swimming Pool Foundation, believes anything that could help get people moving again would only be a good thing for the industry.

This winter I have addressed several pool industry groups suggesting that our true competitor is the time and money people spend on things that make them inactive, such as TVs, cable, video games, Internet, computers and smart phones. We support PHIT wholeheartedly.

In addition to the tax break, an associated advocacy organization called PHIT America is helping to conserve current levels of federal funding for physical education classes in schools, which could help keep more school swimming pools open.

Thats a great opening for our industry, Stack said. If we work together to encourage swimming and promote the benefits of water, we will ensure that water sports top the list of activities of more and more children.

The Association of Aquatic Professionals also believes the bill could get more people involved in water aerobics. I would think that this would have a very positive impact on aquatics fitness classes and lap swimming, said Executive Director Juliene Hefter.

Not every physical activity qualifies for a tax break. For example, you would not be allowed to write off towel fees or swim lessons at exclusive clubs or resorts. Those facilities, and those that offer hunting, sailing and golf, would be exempt.

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PHIT Act Would Provide a Tax Break for Swimming, Water Aerobics - Aquatics International

By Joyce Hodgson

We are our own worst critics. I know I judge myself harshly; picking on my faults and failures. Thinking I am never good enough, thin enough, smart enough, tough enough. Some days I really believe those words.

Im in training to hike the Appalachian Trail and no matter how much I train for it, I feel like it wont really happen. Something will stop me.

One obstacle that could prevent me from hiking the trail is my physical condition. Ive read stories about how some hikers never hiked a day in their life before completing the trail. Ive also read about middle-aged women hiking the trail and breaking a leg! So, to err on the side of caution, I decided to jump out of my comfort zone and join some exercise classes.

I dont exercise. Ill happily hike and walk outside all day. Joining an exercise class with a teacher in the front and strangers all around me while my fat bounces up and down is not what I would sign up for, but I did.

Our town has a community education program that offers a 20/20/20 class 20 minutes of aerobics, 20 minutes of weight training and 20 minutes of stretching and a yoga class.

Well, I missed the first 20/20/20 class because I had to go to the dentist. I was glad to go to the dentist because then I didnt have to exercise!

However, there was no dentist appointment or other good excuse for me to miss yoga class the next night.

So imagine my delighted surprise when I arrived and tried to open the doors at the school and found they were locked. I tried a side door. Also locked. Secretly, I was rejoicing that I could go home. But as I was walking back to my car, I heard a woman tell me that the door was now open. I guess I was going to yoga.

My self-criticism kicked into high gear. My clothes werent yoga clothes, my mat was too thin and I was too fat to bend the way I thought I should.

Then the instructor told us to breathe, so I did. I no longer thought about my T-shirt exposing my fat stomach. I doubled up my mat when my knees hurt and I just bent over as far as my body would let me.

Yoga is so peaceful. After class, I knew that practicing yoga would increase my flexibility, stamina and balance, all things I will need when hiking the Appalachian Trail.

The second week approached and yes, I admit it here, I actually called the woman running the program asking how I could get out of the 20/20/20 class.

She offered different locations and days, but advised me to go since my insurance covered the cost. So I went.

As the instructor began explaining the aerobic steps, I was swearing in my head. I was telling myself that I hate aerobics, I hate dancing, I hate the music shes playing and I hate the lighting in the gym. I was tired, hungry and getting a headache.

Then, to my surprise, I did it. I was doing aerobics, and dancing to the music I hated under bright lights with energy I didnt know I had while suffering from hunger and a headache.

Was I comfortable at the classes? Heck, no. My comfort zone was two time zones away!

As the class progressed, I laughed at myself when I was facing front instead of facing back and raising my left leg instead of my right leg. I made up my own steps instead of doing a step ball change. I was learning.

But learning to not be so hard on myself is tough. I doubt Ill ever succeed at that.

Joyce Hodgson lives in Alden with her husband and two golden retrievers. She intends to thru-hike the Appalachian Trail in 2020.

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My View: It's good to jump out of your comfort zone - Buffalo News

Kathryn S. Kuhar Attendees of the 2017 Ivy League Vegan Conference, which was held from March 24 to March 26.

The purpose of the conference is to open up a dialogue about the potential power of plant-based diets to address the heaps of global issues, Nina Gheihman, co-organizer of the conference, says.

By Frank M. Cahill and Norah M. Murphy Mar 30, 2017

From March 24 to 26, Harvard hosted the 2017 Ivy League Vegan Conferenceand there wasnt a sign-wielding animal-rights picketer in sight.

We really are focusing not on trying to convert or influence peoples personal ideologies, says Nina Gheihman, a Ph.D candidate in Sociology and co-organizer of the conference. Instead, the conference presented itself as a platform for educational outreach and academic dialogue, attracting an audience less radical than one might expect: Students, academics, vegans, and non-vegans were all welcome at the event.

Vegan is not necessarily the best word because it does have this activist association, Gheihman says. The reason we use the word vegan is because its just the most familiar colloquially. Its a mouthful to say plant-based or bioethics.

For Gheihman, veganism is an easily accessible term to describe the intersection of many related fieldsamong them sustainability, environmentalism, animal rights, and food security. The purpose of the conference is to open up a dialogue about the potential power of plant-based diets to address the heaps of global issues, she says.

The Ivy League Vegan Conference is described by conference organizers as an event concept, meaning that there is no single event-organizing body. Instead, an affiliated organization at each participating school, such as the Harvard or Cornell Vegan Societies or the Yale Animal Welfare Alliance, spearheads the organization of each conference. The first was hosted by the University of Pennsylvania in 2012, and this years event, held at Harvard, was the largest yet with over 300 attendees.

The Harvard Vegan Society, a club open to students across all of Harvards schools, organized this years conference. Gheihman serves as the clubs president, and Matthew N. Hayek, who just completed a Ph.D in Environmental Science and Engineering at GSAS, is the clubs vice president. Both played a central role in organizing this years Ivy League Vegan Conference.

Reflecting the conferences mission, a diverse line-up of speakers were invited to discuss a number of topics pertaining to veganism. On Friday, Law School professor Cass R. Sunstein spoke on behavioral economics and public policy. Another Law School professor, Kristen A. Stilt, addressed export practices of farmed animals. Saturday and Sunday featured various presentations and panels exploring topics from aquaculture and ocean ecology to biotechnology and its effects on public health.

This year was the first year that sponsorship played a role in the conference, and it left a corporate fingerprint. Stationed at the conferences entrance in front of a shimmery pink curtain, Unicorn Goods, the worlds largest vegan store, sold clothing and accessories. Whole Foods provided lunch on Saturday and Sunday, and Purple Carrot, a plant-based meal-kit service, supplied dinner for Saturdays reception following a keynote speech by its CEO, Andrew N. Levitt. These sponsors, organizers say, are helping make the idea of a plant-based diet more visible in everyday life.

Right now, veganism is seen as this fringe movement and the [Ivy League Vegan Conference] is a really good concept to legitimize the idea of veganism and make it into a mainstream academic issue thats worthy of serious engagement, Hayek says. It was incredibly important for us to highlight for people what the future of food tastes like. It tastes great.

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More Than Just Tofu: The 2017 Ivy League Vegan Conference - Harvard Crimson

Students at Hyde School in Bath are eating record amounts of plant-based foods. This new development is no accident. The boarding school has been actively promoting vegan and vegetarian dishes for the past three years.

Hydes embrace of plant-based fare puts it ahead of the curve of most other independent college preparatory schools. Like their public school counterparts, private schools in the state are serving ever more plant-based food. The reason? Students are eating more vegan and vegetarian food than ever before.

Based on my invoices, were buying more plant-based food than we are any other food, Hydes nutrition director Michael Flynn said. He says on a given week the school buys 60 to 80 percent more vegetables, fruits, beans, grains and seeds than it did on the same week five years ago.

Were constantly looking at how we can increase the plant-based options so potentially theyll eat more, Flynn said.

Its easy to think Flynn and his sous-chef Donna Leonard want the students to go vegan. But thats not the case. Instead Hyde wants to occupy the majority of each students plate with plants, allowing a smaller space for meat and dairy.

Naturally, Hydes student body includes full-time vegetarians. But the number of students who select plant-based options each day far exceeds their numbers. Similar trends are evident at the nations restaurants and grocery stores, where non-vegetarians are buying vegan food at record levels.

Chef Pauline Barry, who runs the Waynflete Cafe at the West End day school, prepares hummus wraps a far cry from the late 1980s when bagels, pizza and grilled cheese were favorites with the student body. Photo courtesy of Waynflete School

One new plant-based dish winning over the students and faculty at Hyde School is the savory blueberry burger, made with Maine wild blueberries, quinoa, chickpeas, cilantro and red bell peppers. Other favorite veg dishes at Hyde include zucchini-crusted pizza with tofu, sweet potato hummus and Brussels sprouts salad.

Students reach out to us and say, We have a game this week. What will give us the most energy? Flynn told me. We encourage them to go raw, plant-based. There isnt a quick fix, but if you stick with that for the week youll have more energy for that fourth quarter.)

Hydes increased vegetarian options reflect the dining staffs awareness of the ever-widening body of medical evidence linking plant-based diets to disease reversal and prevention. Flynns background is in healthcare, and says he watched a lot of the patients have issues because of their diet. In his travels, he says he also saw how dietary customs affect health. You start to feel responsible if youre providing food that would put them in the hospital, Flynn said.

Over at Waynflete School, a day school in Portlands West End, the appearance of more plant-based fare reflects increased demand.

In recent years, Waynflete students have gravitated to salads and the healthier items, said Pauline Barry, who has run the Waynflete Cafe since 1989 when grilled cheese, bagels, ham Italians and pizza were top sellers. Recently Barry told me: The majority of the stuff I do is the salads and wraps.

The cafe offers three vegan salads harvest blend, Asian and Thai all of which can be served in a wrap. Other Waynflete veg favorites include vegetable sushi and hummus with avocado wraps.

At North Yarmouth Academy, a day school in Yarmouths village, favorite vegan dishes include the scratch-made hummus, veggie fried rice and California rolls.

Dining director David Daigle told me the population of vegan and vegetarian students changes from year-to-year, but The older kids are the ones that are more apt to eat the vegetables and vegetarian options. They have an environmental club and are more aware of how beneficial that food is for them.

At Gould Academy in the village of Bethel, just 20 or so students out of 250 are full-time vegetarians and vegans, yet to keep up with demand for popular vegan dishes roasted tofu with tomatoes and lentil loaf with homemade barbecue sauce, to name two dining director Brian Scheidegger makes 40 to 50 portions.

In the last five years the number of people taking the vegetarian and vegan options has gone up significantly, Scheidegger said.

Other student favorites at the boarding school include ripe plantain with black beans, pad Thai with tofu, quinoa vegetable pilaf, and fakin bacon with sliced jalapenos.

Were doing more with tofu and tempeh and were doing more with TVP (textured vegetable protein), Scheidegger said. We do a lot with bean and legumes. We use quinoa and wheat berries all the time now. We have organic brown rice every day. The kids really enjoy it.

Back at Hyde, senior Aaron Ayala is a vegetarian who appreciates the schools focus on vegetarian and vegan foods. There are consistently healthy, delicious options for me, he said.

Hydes dining staff is happy to oblige.

Avery Yale Kamila is a food writer who lives downtown Portland. She can be reached at:

[emailprotected]

Twitter: AveryYaleKamila

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Maine's prep school students are demanding more vegetarian, vegan options - Press Herald

Celebrity chef Chloe Coscarelli was pushed out of By Chloe after an arbitrator determined that she was being grossly negligent of the vegan fast-casual chain she co-founded, according to documents from the legally binding process including losing leases on new spaces and sabotaging deals with business partners.

The chef who rose to fame after being the first vegan chef to win a TV cooking competition founded the restaurant in 2015 with Samantha Wasser, daughter to mega-hospitality group ESquared CEO Jimmy Haber. The relationship unravelled last summer, and Coscarelli sued ESquared, alleging that Haber wanted her restaurants to serve meat.

The claim that they would serve meat is outrageous.

But Wasser says the claim is outrageous, and they never planned to stray from being vegan. She also alleges that Coscarelli has been less involved with the business and has undercut its success for some time. Wasser pointed to several pages of the arbitrators findings, the result of a 12-day hearing with some 4,000 pages of transcripts, more than 600 exhibits, and seven witnesses.

Legal documents shared with Eater show that the arbitrator thought several of Coscarellis actions qualified as gross negligence of the business, a term defined as an active failure to protect property.

In one case, Coscarelli halted a project where By Chloe would collaborate with other vegan chefs, according to Wasser and the arbitration findings. Wasser tried to get vegan chefs not employed by the company to publish their recipes on the By Chloe blog a situation she considered a win-win that would raise the profile of the chefs and help By Chloe develop a relationship with the vegan community, Wasser says.

But according to the arbitrator, Coscarelli interfered with the contracts, pushing two of the four chefs to back out of the project. The arbitrator considered it gross negligence of the business.

In another incident, Coscarelli did not act in a manner to try to save a lease that the company was trying to sign near Barnard College, according to the arbitrators findings. Wasser says that By Chloe was close to signing a lease for a space near the university, but after Coscarelli had a conversation with the landlord, they pulled out of the deal. It was not clear what happened or why the landlord ended the arrangement. The arbitrator wrote in her findings that Coscarellis testimony was less than candid in the matter and also labeled it as gross negligence.

Coscarellis lack of candor about the payment was troubling.

And in yet another incident, according to the arbitration testimony, Coscarelli was apparently paid to appear in a video sponsored by SmartWater and created by Vox Creative, the advertising arm of Eaters parent company. The sponsorship funds should have gone to By Chloe, but its not clear what happened to the money, according to the arbitration summary. The arbitrator did not consider this gross negligence but wrote that Coscarellis lack of candor about the payment was troubling.

Ultimately, the arbitrator agreed that Coscarelli could be removed from the company.

Coscarellis attorney Lisa Bloom said in a statement that the chef is a rock star in the vegan community who has been a true inspiration to all of us who love animals and care about healthy food and a sustainable planet. We will not stand for petty people trying to tear down the hard-earned reputation of this pillar of our community, the statement says.

Meanwhile, Wasser just wants people to know that she is committed to keeping By Chloe the same vegan restaurant that its always been. Since news broke about the split, people in the vegan community have allegedly been sending Wasser and ESquared death threats many under the belief that ESquared pushed Coscarelli out so that they could start serving meat products. She doesnt blame them for supporting Coscarelli but wants them to know her side, too.

The vegan community had been so critical to our success, she says. The fact that people think we would ever want to put meat on our menu is the most ludicrous thing.

During the legal process, By Chloe opened several more locations, including outposts in Brooklyn and outside of New York City. Wasser and ESquared, which is funding By Chloe, plan to keep expanding at the same rate, with the same vegan menu.

185 Bleecker Street, New York, NY

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By Chloe Chef Ousted For 'Gross Negligence' of Vegan Fast-Casual Company - Eater NY

FRESNO, Calif. It took just one documentary about animal agriculture to convince Ashley Hankins-Marchetti to become vegan. The documentary, Cowspiracy, raises the argument that livestock are harmful to the environment. Although there is still a lot of debate over the issue, Hankins-Marchettis mind was made up. No more meat for her.

After watching the movie, she and her wife, Ashlee Marchetti, removed all the meat and animal products from the fridge in their cozy home. They gave it away to neighbors. Gone was the milk, butter and veal shanks that they specially ordered from a local butcher shop.

People thought we were crazy for not eating meat anymore, Hankins-Marchetti says. As an animal lover and someone who cares about the environment, I wanted to change how we eat.

That was nearly a year and a half ago and Hankins-Marchetti remains a diehard vegan with a new passion: blogging about her vegan lifestyle.

An avid home cook, she created eatfigsnotpigs.comwhere she shares her recipes with thousands of followers. Describing her cooking style as vegan comfort food, shes garnered the attention of websites likefoodgawker.com, a curated photo gallery showcasing photos and recipes from food bloggers around the world. Several of her recipes have been published on the site. Her work also appears onthefeedfeed.com.

On the page, you will find delicious-looking dishes like vegan chilaquiles, chili habanero cauliflower wings and stuffed pasilla peppers filled with quinoa and soyrizo.

Marchetti says some of her favorite recipes are the Mexican food ones. There is a recipe for vegan menudo that uses snow fungus mushrooms, instead of tripe.

It even looks like tripe and is a little chewy, Marchetti says. It works.

Hankins-Marchetti says her goal with the blog is to show others that being vegan doesnt mean giving up on great-tasting food.

Both Ashlee and I love to cook and experiment in the kitchen and what we have learned is that with just a little extra effort you can create some amazing meals, Hankins-Marchetti said.

Marchetti, a culinary school graduate, said the fun part of adopting a new cooking style is discovering new uses for everyday ingredients like cashews. When soaked and put in a blender, the nuts take on a creamy texture that is perfect as the base for sauces, including their Caesar dressing.

Hankins-Marchettis street-style tacos will satisfy even the most devoted taco fanatic. She substitutes carne asada with textured vegetable protein, or TVP. The soy-based product comes dry and is soaked, well seasoned and then fried into crispy chunks. She packs the TVP into a warm corn tortilla and tops it with cilantro, lettuce, onion, a squeeze of lemon and a drizzle of the spicy habanero pesto.

Food experts and chefs say theyve seen an uptick in people opting out of eating meat or animal products for a combination of reasons, including animal welfare, environmental and health reasons. Restaurants are also responding to the trend by offering more vegetarian, vegan and plant-based options.

Emerging research continues to support the importance of including more fruits, vegetables, legumes, nuts/seeds, whole grains in our diets to both help increase nutrient quality of our diet, but also to help prevent the development of certain chronic diseases, says Kim Tirapelle, a registered dietitian in the bariatric department at Kaiser Permanente Clovis Medical Office. A plant-based diet is also found to be more environmentally friendly and sustainable for the long term than relying on animal sources.

Tirapelle says a plant-based diet is generally understood as incorporating the main components of your diet from fruits, vegetables, legumes, nuts/seeds, whole grains. It also emphasizes fewer processed foods and more whole foods. A plant-based diet can allow for some consumption of animal proteins but on a limited basis, while vegan does not and a vegetarian can exclude meat but still eat eggs and dairy.

Shredded cabbage or lettuce

Corn or flour tortillas (I purchased the extra small street style tortillas)

1/4 cup vegetable oil, for frying

2 cups tsp or Soy Curls (textured soy protein, which we purchase at our local grocery store in the Mexican food aisle or at Whole Foods)

2 Not Chikn bouillon cubes (If you cant find these, you can use vegetarian chicken stock or vegetable stock in place of the water and bouillon cubes)

2 teaspoons ground oregano

1 teaspoon vegan Worcestershire sauce, optional

1/2 teaspoon liquid smoke, optional

2 cups loosely packed fresh basil

1/4 cup loosely packed cilantro

1/4 cup vegan Parmesan shreds (we used Follow Your Heart vegan shreds)

2-3 habanero peppers, deveined of all seeds

6-8 tablespoons olive oil

1/2 teaspoon Pink Himalayan salt

1/4 teaspoon ground cumin

To make Habanero Pesto, mix all ingredients in a food processor and blend on high for about a minute. Store, covered in the refrigerator until ready to be used.

For the tacos, you must first rehydrate the tsp. In a large bowl, add dry tsp. In a small saucepan on high heat, add water and bouillon cubes OR vegetable stock. Once boiling, add to tsp mixture, set it aside to rehydrate for about 10-15 minutes. Add seasonings (oregano, cumin, liquid smoke, vegan Worcestershire) and stir to combine.

In a frying pan on medium high heat, add oil. Once oil is hot, fry rehydrated tsp, stirring constantly until browned and crispy, about 15-20 minutes. Transfer cooked soy curls to a paper towel-lined plate. Serve with warm tortillas and garnish with lettuce, habanero pesto cilantro, and lemon.

1/4 cup vegan Parmesan (store bought or homemade)

Sun dried tomato mayonnaise

2 tablespoons sun-dried tomatoes, finely minced

1 tablespoon fresh squeezed lemon juice

4 white buns (free of dairy or eggs)

4 Portobello mushroom caps, cleaned

Roasted red peppers (canned or roasted yourself)

Vegan Gouda cheese (we used Follow Your Heart brand)

1-2 tablespoon sherry vinegar

Basil pesto aioli (recipe above)

Sun dried tomato mayonnaise (recipe above)

In a food processor,combine all ingredients for basil pesto aioli, blend and set aside. Combine ingredients for sun-dried tomato mayonnaise and set aside.

Preheat oven to 425 degrees. On a cast iron skillet, heat 1/2 tablespoon olive oil on medium high heat. Add a slice of onion and cook until translucent, about 5 minutes per side. Set aside. Add additional 1/2 tablespoon of olive oil and sear mushroom caps for about 2-3 minutes per side. Top mushrooms with two slices each of vegan Gouda cheese. Place skillet and mushrooms in oven and allow to cook another 7 minutes. While mushrooms finish cooking, toss your arugula in sherry. Remove mushrooms from oven and begin building your burgers.

Ashley Hankins-Marchetti

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Fresno food blogger takes vegan food to a new level - The Missoulian (blog)

Somewhat unexpected. Photo: Elmhurst

Last fall, New Yorkers got the sad news that the citys very last dairy plant was headed for the big pasture in the sky. Elmhurst Dairy, as it was known, was a century-old company whose milk could be found everywhere from Manhattan Starbucks cafs to 1,400 different public schools citywide. Until August, products were bottled for 80 years at the same facility in Jamaica, Queens. But as CEO Henry Schwartz told the New York Times at the time, the family-owned operation wasnt profitable anymore, and their plant had stayed open long past the years that it was economically viable mostly because hed promised his dad it would. More depressing, though, at least from a dairymans perspective, was what he said about his product: that milk has sort of gone out of style.

In hindsight, maybe that wasnt so depressing after all? Elmhurst (officially now without the Dairy part) has suddenly reemerged as, of all things, a producer of vegan nut milks. It quietly debuted four varieties almond, hazelnut, cashew, and walnut at the Natural Products Expo in Los Angeles two weeks ago:

Coincidentally, milk sales have been tanking in the U.S. for a while, so its hard not to read something deeply symbolic into this switch. Elmhursts redesigned site even offers an Our Story tab sort of a paean to its past that starts:

Of course, Manhattan farmland sounds hilarious now, and it looks like Elmhurst thought continuing to run a New York City dairy company in 2017 does, too. It brags its new nut milks are GMO- and gluten-free, kosher, minimally processed, sustainable, produce little food waste, contain no additives, and pack in more nutrition using a proprietary cold-milling technique.

The Maccioni familys iconic Manhattan restaurant is in very serious trouble.

He made off with 110 bottles worth an estimated $550,000.

These are the best 24-hour restaurants, for noodle-slurping, tabletop-grilling, and people-watching.

They fractured his trachea and made off with $1,800 in cash and foreign currency.

Elmhurst Dairy is now entirely vegan.

Little Tong chef Simone Tong has worked at wd~50 and 15 East.

Donations benefit nearly 150 local charities chosen by franchisees.

New Yorks original rainbow-colored pastry fascination is defined by delicate meringues and delicate fillings.

The chains newest campaign makes liberals and conservatives work together to unlock a gift card.

After a monthlong renovation, the meat-centric restaurant inside NYCs first Eataly is open again.

This officially makes the chain 100 percent preservative-free.

Waze and Dunkin Donuts have partnered to make this dream maybe held by somebody a reality.

A judge has mandated a label, warning benzoic-acid levels are too high.

The hearty seafood option is ubiquitous these are the versions that manage to stand out from the pack.

Its hemorrhaging millions of customers to the competition, which now even includes Kroger.

The worldwide restaurant ranking releases its picks for its annual extended list.

The exacting pie experts share their must-haves.

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New York City's Last Remaining Dairy Has Reinvented Itself as a Nut-Milk Start-up - Grub Street