If you’re in the market for a vegan
backpack, you’ll be happy to know that there’s a wide variety of stylish vegan
backpacks available in the USA, Canada, and Europe.
The French company Arsayo offers unisex backpacks in five
colors. They are designed in Paris and made from cork material produced in
Portugal.
Doshi,
an American company, makes backpacks for men and women.
The American company Gosbags offers
backpacks in various colors.
In his new book In
Search of the Wild Tofurky, Seth Tibbott chronicles his journey from
nomadic outdoor environmental educator to clueless tempeh entrepreneur to
pioneering alternative protein figurehead. The founder and chairman of the
Tofurky (Turtle Island Foods) company details the story of how he began a
tempeh shop with an initial $2,500 of savings and grew the business into a
global alternative protein company worth over $100 million dollars. This
journey took decades, and Tibbott does not sugarcoat the difficulties of
building his business. However, throughout the life of the Tofurky Company,
Tibbott continuously holds his original mission and values intact, a large
reason he believes Tofurky is successful, despite his self-admitted initial
complete lack of business intuition.
While today when
we think of Tofurky, we think holiday roasts, sausages, and deli slices, Seth
Tibbott’s original vision for the company was tempeh, which he believed was the
next granola. His ability to pivot into other forms of alternative proteins allowed
his business to expand. This book is a
great read not only for vegans or vegetarians, but also for anyone interested
in entrepreneurship or business. Tibbott emphasizes the importance of having
business values and a mission, and that it is possible to both build a
profitable business and improve the world.
Tibbott’s life
and work philosophy emphasizes lightheartedness in the face of obstacles. He
believes that part of the reason Tofurky was able to grow past its initial
struggles is the lightheartedness of the company and its approach to business.
At first, people did not buy Tofurky because it was better for their health or
the environment, but they bought Tofurky because it tasted good and was a
convenient alternative, and that is how it was marketed. This philosophy can be
utilized in an everyday vegan’s life. Demonstrate lighthearted and positive
veganism, and then your mission of animal rights or environmental preservation
will follow. Hook people on veganism with taste, and inadvertently the rest
will follow.
Tibbott sees the
explosive growth of Tofurky in the past fifteen years as a reflection of a
larger trend in plant-based foods. The market is exploding with demand, and
those with a passion to bring change through food have a place to succeed in a
large part thanks to the decades of work Tibbott spent on Tofurky. Vegan and
nonvegan alike can enjoy and appreciate Tofurky’s business journey chronicled
in In Search of the Wild Tofurky.
The Vegetarian Resource
Group published an article on our blog titled How Sustainable Is Vegan Leather? in June 2020. At the time
we went to press, we had not yet received responses from several companies that
make all-natural vegan leather.
Here we present the Q&A
exchange we had through email with Dr. Luke Haverhals, the Founder and CEO of
Natural Fiber Welding® (NFW), the company that creates Mirum.
The VRG: What is Mirum made of?
NFW: Mirum is made from plants – both fiber and vegetable oils.
Sometimes we use clay and other inorganic fillers as well as natural inputs for
colors (e.g., turmeric can produce a lovely orange color).
Because
Mirum uses only natural inputs, it does not become toxic waste like plastics.
Few people understand that the reason why old clothes, shoes, etc. must be
landfilled is that petroleum-based plastic waste is toxic and cannot decompose
without harming the biosphere.
The
VRG: Do you use ANY petrochemicals at any
stage of production of Mirum?
NFW:
No, Mirum is natural. Mirum is
revolutionary and completely unique in the world in that we do not use any
petrochemicals nor any synthetic glues/polymers derived from petrochemicals.
For example, Mirum does NOT use polyurethane like many others who claim this
high-carbon footprint, petroleum-based material is somehow “vegan.”
This
article points out how plastic-containing materials can never be regarded
as truly “vegan.”
NFW
is pioneering state-of-the-art manufacturing processes that use Plants, Not
Plastic™ because we desire to make the lowest resource (e.g., lowest carbon
footprint) materials possible.
The
VRG: How quickly does Mirum biodegrade and
under what conditions?
NFW: It depends. If a tree falls in the forest, it may take a
long time to degrade. If the tree is chopped into small bits, the degradation
process happens much faster. Mirum formulations are extremely tunable. Mirum is
always degradable since it is made only from nutrients. That said, the absolute
biodegradation characteristics are tunable as well and depend on both the raw
materials utilized as well as the way in which the product is treated at the
end of its lifecycle.
It is also worth
mentioning that Mirum can be recycled. NFW will be scaling and implementing
recycling capabilities as we scale production of Mirum.
While much hype and
funding has been given to biotech “solutions” that cannot scale, NFW has been
quietly working to develop scalable technologies that actually deliver. In the
second half of 2020, there will be major announcements of partnerships with
global brands that know NFW has developed the truly game-changing technology
platforms that deliver.
Note to Readers: When The VRG receives updates from NFW on Mirum as well as
responses from other all-natural vegan leather companies, we will post them
here on our blog.
The contents of this posting, our website, and
our other publications, including Vegetarian Journal, are not intended to
provide personal medical advice. Medical advice should be obtained from a
qualified health professional. We often depend on product and ingredient
information from company statements. It is impossible to be 100% sure about a
statement, info can change, people have different views, and mistakes can be
made. Please use your best judgment about whether a product is suitable for
you. To be sure, do further research or confirmation on your own.
Many
people have lost their jobs during the COVID-19 Pandemic and are looking for
ideas for inexpensive vegan dishes. In a previous issue of Vegetarian Journal, Debra Daniels-Zeller wrote an article titled “Healthy
Vegan Dishes on a BUDGET.” Here you’ll find recipes for Spicy Black Beans;
Grilled Pepper and Quinoa-Millet Salad with Raspberry Vinaigrette;
Zucchini-Corn Chowder with Tomatoes; Kidney Bean-Sweet Potato Stew; Lemon
Cornbread; Lemon-Carrot Coleslaw; and Tofu-Broccoli Noodle Bowl.
Nothing beats a simple graphic to get the vegan message out!
The Vegetarian Resource Group created My
Vegan Plate to display on outreach tables at various events. If you live in
the United States, you can request copies of this handout to distribute by
emailing us at [email protected]
A new study of middle-aged and older women, which you will be able to read about in an upcoming issue of Vegetarian Journal, found that those with higher intakes of total and individual carotenoids had a lower risk of experiencing a decline in brain function with aging.
You may have heard of beta-carotene – a carotenoid which is used to make vitamin A. Other carotenoids include alpha-carotene, beta-cryptoxanthin, lutein + zeaxanthin, and lycopene. Although not all of these can produce vitamin A, they all offer health benefits.
Since fruits and vegetables are, by far, the main sources of carotenoids, those who eat lots of plant foods have an advantage when it comes to carotenoid intake. Based on a dinner conversation at my house, I’ve compiled a list of the top sources of individual carotenoids. Other fruits, especially deep orange ones, and vegetables, especially orange and dark green vegetables, will also add carotenoids to your diet.
Top Sources of Beta-carotene (based on a 1 cup serving)
Sweet potatoes, cooked
Spinach, cooked
Carrots, raw
Kale, cooked
Mustard greens, cooked
Butternut squash, cooked
Hubbard squash, cooked
Beet greens, cooked
Turnip greens, cooked
Collards, cooked
Top Sources of Alpha-carotene (based on a 1 cup
serving)
Pumpkin, cooked
Carrots, raw
Butternut squash, cooked
Hubbard squash, cooked
Plantain, green, cooked
Tangerines, raw
Tomatoes, raw
Collards, cooked
Corn, cooked
Green peas, cooked
Top Sources of Beta-cryptoxanthin (based on a 1 cup serving
unless otherwise specified)
Butternut squash, cooked
Japanese persimmon, raw (1 fruit)
Papaya, raw
Tangerines, raw
Corn, cooked
Oranges, raw
Apricots, raw
Nectarines, raw
Watermelon, raw
Peaches, raw
Top Sources of Lycopene (based on a 1 cup serving unless
otherwise specified)
Watermelon, raw
Tomatoes, canned
Tomatoes, raw
Papaya, raw
Grapefruit, raw
Japanese persimmon, raw (1 fruit)
Asparagus, cooked
Top Sources of Lutein + Zeaxanthin (based on a 1 cup
serving)
Kale, cooked
Spinach, cooked
Mustard greens, cooked
Turnip greens, cooked
Collards, cooked
Cress, raw
Summer squash, cooked
Green peas, cooked
Beet greens, cooked
Pumpkin, cooked
Source: U.S. Department of Agriculture, Agricultural
Research Service. FoodData Central, 2019. fdc.nal.usda.gov
The Vegetarian Resource Group is once again this year holding a video contest.
This is your chance to create and submit a video telling others about veganism.
We will be awarding one $200.00 scholarship and two $100.00 awards. Some
possible topics include food, nutrition, your feelings about veganism, water
usage and veganism, veganism and animal rights, or other vegan topics that
appeal to you.
Videos will be judged on, among other things, accuracy of the information
provided and the judges’ desire to share the video with others. Humor and
feelings are appreciated. All videos should be positive, not be critical of
anyone, and not include any footage of animal cruelty. You may submit a video
you have already made.
A previous issue of Vegetarian Journal ran an article called “From Veal to Vegan, Creole Style” by Meryl Austen Cryer. The vegan recipes offered in this article are based on dishes that were served by her family in New Orleans, Louisiana. Enjoy Southern veganized Creole dishes including Paw-Paw’s Smothered Turnip Roots (or Hash Browns); Granny Therese’s Butter Beans; Chuck and Jo’s Gumbo; Jeff and Lydia’s Gazpacho; Maw-Maw’s Tropical Carrot Salad; Mel’s Fruit and Nut Rice; Aunt Carm’s Greens in Peanut Sauce; Uncle Curt’s Creole Potato Salad; Keryl’s Pralines; and Uncle Errol’s Lemonade Punch. See: https://www.vrg.org/journal/vj2010issue3/2010_issue3_creole.php
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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