By Jeanne Yacoubou, MS

Vegetables are often grown using slaughterhouse byproducts. Fertilizers and soil amendments composed primarily of blood, bone, feather, or fishmeal are common examples, not to mention animal manure.

Unfortunately, even certified organic vegetables have likely been grown in fields literally brimming over with manure from livestock fed pesticide-treated grain. The animals likely have been raised on synthetic hormones or prophylactic antibiotics to ward off disease from close confinement. Although as recent headlines on the H5N1 avian flu virus infecting cows and humans attest, there are no ways to ward off all disease in confined animal feeding operations (CAFOs).

So, what’s a vegan to do? Of course life is about doing doing the best you can within your own situation. Feel good about whatever you do, even if not perfect, which doesn’t exist.

Some individuals will grow their own produce using vegan fertilizers. Since there are plenty of ways to concoct your own DIY vegan fertilizers, you can be 100% sure that what you’re eating is vegan.

Space is not an issue. Vegan gardening works in containers on an apartment balcony, in a raised bed at an urban townhouse, in a backyard (or front yard) garden, or in an open community area. You’ll find a wealth of resources at the end of this article for vegan gardening enthusiasts, both newbies and experienced growers.

But there is another way to get veganically grown food: farms practicing veganic agriculture.

What is veganic farming?

There is no legal definition of veganic farming. Nor is there an agreed upon definition among farmers and advocates who support or practice it for reasons we’ll touch on later in this article. The general consensus, however, is that veganic farming is a way of growing food that does not rely on any intentionally added animal-derived inputs whatsoever.

The phrase intentionally added is included as a part of the definition because some natural, agricultural events, such as pollination, are insect-driven. In fact, without insect pollinators, we wouldn’t have many vegetable crops at all.

Some biocontrol, such as ladybugs flying in on their own accord to eat aphids off of your still-on-the-vine veggies, is also considered a natural, agricultural event that does not make your produce non-vegan. Some vegans, however, may exclude purchasing large numbers of predatory insects and releasing them for biocontrol on a veganic farm because mail-order ladybugs are mistreated, beginning with their being harvested by the millions from the wild using a portable vacuum. They will probably fly away anyway and not eat the aphids in your garden.

Other real-life cases of biocontrol may be hair-splitting to analyze but something to consider when attempting to define veganic farming. For instance, Dr. Eric Brennan has studied biocontrol of aphids by hoverflies in organic lettuce production for over 12 years. He plants alyssum flowers among the lettuce plants. Hoverflies feed off the flowers then lay their eggs in the inner folds of lettuce plants where aphids have infested them.

Hoverfly larvae consume up to 150 aphids per day before they mature enough and fly off to begin the cycle again. The question for veganic farmers and gardeners: Would planting alyssum flowers in your lettuce plot to attract hoverflies be considered a veganic practice?

Is veganic farming also organic farming?

One popular notion of veganic farming (as compared to calling it vegan farming) is that it’s a union of vegan with organic farming. The latter does have a legal definition. The United States Department of Agriculture (USDA) oversees the National Organic Program (NOP) which sets organic standards on growing crops and raising livestock. NOP accredits individuals, companies, and states to certify farms and their products as 100% organic, organic, or made with organic ingredients. Each of these three labels has specific legal meanings.

Using this notion, veganic farming is a type of organic farming that excludes all animal inputs. Based on our research for this article, most growers practicing veganic farming are not certified organic (a costly process that involves much record keeping). However, like certified organic farmers, veganic farmers generally do not use synthetic fertilizers, pesticides, genetically modified organisms (GMOs), sewage sludge, or irradiation.

How many veganic farms are there?

There is a growing number of small farms practicing vegan agriculture in the United States and Canada. Dr. Mona Seymour, who researches veganic agriculture in North America, estimates there are approximately 75 active veganic farms. Most of them are a half acre up to 10 acres in size but a few are 100 acres or more.

Admittedly, animal agriculture dominates food production in most industrialized countries such as the U.S. So, it may be difficult to find vegetables grown veganically near you. But, it’s not impossible.

There are a few websites with maps of veganic farms. Start your search at veganicworld or the VON Map.

Often, veganic farmers sell their produce at farmer’s markets. Visit a few in your area and ask questions. You may hear about growers who are not on the veganic farming maps. If you do, tell them about the maps if they’re looking for customers.

However, based on our research, veganic farmers may not need any more customers unless they expand their acreage, because their food is already in great demand. High-end restaurants looking for produce bursting with flavor and aroma that you just don’t get from vegetables grown with animal manure and synthetic fertilizers are among the biggest customers of veganic growers. In fact, there is a veganic grower in Arizona whose food is so popular that her city gave her land to do more veganic farming!

North American Veganic Certification Standard

Created by Canadian veganic farmer, author, and activist Jimmy Videle, the North American Veganic Certification Standard (NAVCS) is offered to veganic farmers as a way to inspire confidence in their products among purchasers. So far, at the time of writing, approximately 16 veganic farms have been granted certification in Canada, the U.S., and Kenya. At this time, NAVCS is not recognized by any governments.

Biocyclic Vegan Certification Standard

The German-based International Biocyclic Vegan Network founded the Biocyclic Vegan Certification Standard in 2017. This certification is recognized by the International Federation of Organic Agriculture Movements (IFOAM – Organics International). This standard is more detailed than the NAVCS standard but almost identical in basic principles of completely animal-free and synthetic pesticide- and fertilizer-free agriculture that is focused on building soil health. At the time of writing, there are 32 farms certified biocyclic vegan and four distributors of their certified products.

The importance of veganic agriculture as a solution to the climate crisis

The Vegetarian Resource Group has published several articles addressing the multiple environmental and climatic harms caused by animal agriculture. You may find them on our Environment page.

One of the most serious problems of existential proportions facing the human race is the climate crisis. The latest peer-reviewed estimations from 2021, published in Nature, attribute 20% of global greenhouse gas emissions to animal agriculture. Projections (science.org/doi/10.1126/science.aaw9908) using advanced modeling techniques that consider the carbon sequestration by land reverted to natural forests or grasslands if it were not used by livestock boosts that figure to 28%.

This conclusion is strong evidence in support of veganic farming as a climate-imperative replacement of animal agriculture. If the so-called energy transition (from fossil fuels to renewables) were accompanied by a food transition, there would be a 28% reduction of greenhouse gases sent into the atmosphere. There is no denying that this figure represents a significant mitigation of the climate crisis.

Besides this conclusion of already monumental importance, there would be no animal manures full of nitrogen and phosphorus to pollute waterways and contaminate groundwater. A cascade of positive environmental outcomes would emerge from the elimination of toxic algal blooms and the formation of marine dead zones, both caused by excess synthetic fertilizers and manure.

Although veganic farming does require adequate nitrogen and phosphorus as two of the critical nutrients for plant growth, veganic farmers focus on building soil organic matter through various sustainable techniques listed below which significantly limit the amount of additional fertilizers regularly applied to fields by both industrial and organic farmers.

Veganic gardening tips based on veganic farming practices

A garden is a small farm, so many techniques of veganic farmers are directly applicable to veganic gardeners. Differences stemming from the soil type, soil health, weather, and climate of a particular location will determine what your garden needs to thrive, so consulting the resources listed below will help you succeed.

But there are some basic principles to follow in veganic gardening that will yield positive results over time. Keeping in mind the central principle that building the soil is key to growing a productive garden will reap benefits in the long term.

So how can you build the soil veganically? Here are some ways to get started.

1) Make your own compost. This way you can be sure it doesn’t have weed seeds, pesticides, or animal-derived substances in it. Kitchen scraps, including coffee grounds, plus yard “waste” like fallen leaves or grass clippings in a 1:2 ratio is ideal. A compost bin, tumbler, or backyard pile work fine. It may take up to one year to form something that resembles soil (black gold). Once it’s formed, add to your garden plot throughout the year.

2) Use veganic seed if possible. Jimmy Videle, Canadian veganic farmer and author also sells seed through his website. The next best thing is certified organic seed. Choose heirloom or open-pollinated varieties (not hybrids) and save your own seed for next year.

3) Many gardeners advocate rotating crops every season. A 4- to 7-year cycle is optimal. This is a good way to avoid soil borne pathogens. Others suggest intercropping where you plant different crops close to each other for various ecological reasons. For instance, placing companion plants like corn, squash, and green beans next to each other is an indigenous practice which promotes growth of all three sister plants. Another idea is to place related crops, for example, brassicas like cabbages and kale, which are preyed upon by the same insects, far apart from each other to minimize an insect infestation. Planting certain seeds, such as chard or leeks, around the borders of flower beds away from other vegetables and the insects which may be feeding on the latter, will add to your garden aesthetic and reduce insect infestation. Similarly, insects and deer are often repelled by marigolds, basil, nasturtium, and mint, so plant those species around the perimeter of your outside garden and among the rows. Interestingly, insects will flock to nasturtium blooms rather than your vegetables, so that’s a great form of biocontrol. Lastly, allow a carrot or two to flower because they attract insects that would otherwise ravage your garden. See the resources below for other ideas.

4) Draw up a garden map each year. Strategically arrange crops according to sun exposure and soil moisture conditions which could vary even a few feet away. Some crops, like peppers, tomatoes, and squash, need warm temperatures, but others are frost-tolerant and may yield a harvest in 6-7 weeks after planting. Try spinach, radish, bok choy, and baby kale or collards to extend your growing season. Also, although a sunny spot is certainly good for an outdoor garden, a few crops, like lettuces, do well in a shadier location to prevent bolting which turns leaves bitter.

5) For people doing container gardening, biennial crops such as kale or collards will keep on producing edible leaves (as long as you remove one or two per day) for 9-10 months of the year. Chives and other herbs are very easy to grow in pots and will keep on giving as you remove leaves. On the other hand, perennial berry plants do better outside where they have space to grow. Cold temperatures help produce sweeter fruit later.

6) To protect soil microbes, which are vital to growing all plants, do not disturb the soil by turning it over. Hand weed without moving the soil too much.

7) Plant a cover crop (or a mix) after harvest and leave it in place over the winter. That crop is preventing erosion and keeping weeds at bay. Meanwhile, the roots of that crop are pulling up moisture and nutrients closer to the surface to nourish your garden later. Leguminous cover crops add nitrogen to the soil, reducing the need for additional fertilizers. There are many possible cover crops to choose; some do better in certain areas. With certain low-growing cover crops, you could transplant seedlings right into this living mulch. With other cover crops planted in between rows, you could mow it down forming a green manure to suppress weeds from emerging. Cover crops that are killed by frost should be left on the soil to protect and nourish it through decomposition. Consult the resources below for more information.

8) In early March before planting, do a basic soil test to determine nutrient levels. The resources below will have a listing of reputable labs. Use your county’s extension agent for additional tips. At this point, apply additional compost if needed, as dictated by soil test results.

9) Sow large seeds directly into the plant residues remaining over the winter. For small-seeded crops, start seedlings indoors in late February under proper lighting or in a heated propagator. Use a soil mix containing your compost or a veganic soil starter mix. Transplant seedlings into the plant residues once the seedlings are 4-6 inches tall and the soil temperature is 55-60ºF.

10) Agroforestry incorporates trees into agriculture to create a system that mimics natural ecosystems. This practice could work in outdoor gardens. To minimize the chance of small mammals from nibbling your fruit tree roots, plant daffodils or mint around the base of trees to deter them. To prevent birds from eating the fruit, a fine mesh netting over the tree is recommended. Note that the netting would also prevent birds from eating any insects that may also be feeding on the fruit.

11) Every 3-4 years, leave your garden area fallow (don’t plant). This gives the soil a rest. Continue to keep it covered with compost, wood chips, fallen leaves, etc. to continually enrich the soil. Consider gardening somewhere else in the meantime.

Veganic farming and gardening resources

There is a wealth of information online. If you’re new to veganic farming or gardening, these resources will prove to be invaluable.

• Seed the Commons webinars with veganic farmers and supporters of the veganic food movement are full of useful information.
• Veganic Agricultural Network is for veganic gardeners and farmers as well as people looking to purchase produce grown veganically. The founders offer an online veganic gardening course and host the Veganic Summit.
• Stock-Free Farming is based in the UK but a plethora of case studies are applicable to the U.S.
• Veganic Organic Network, also based in the UK, has a variety of programs, especially for schools, to promote veganic agriculture.
• All of the products at One Degree Organics are veganically grown. Two items contain honey. To the best of our knowledge, this is the only online company rooted in veganic agriculture.
• The Veganic Grower’s Handbook by Jimmy Videle is one of the best veganic agriculture reference books.
• The Sustainable Agriculture Research and Education (SARE) program, supported by the USDA’s National Institute of Food and Agriculture, publishes two manuals that would be helpful to veganic gardeners and farmers: Managing Cover Crops Profitably and Crop Rotation on Organic Farms.
• On The Vegetarian Resource Group website: Veganic Farming Resources

The contents of this posting, our website and our other publications, including Vegan 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.

By Reed Mangels, PhD, RD

The Dietary Guidelines for Americans categorizes potassium as “a dietary component of public health concern for the general US population because low intakes are associated with health concerns (1).” On average, people in the United States consume less potassium than is recommended (2). While the Dietary Guidelines call for eating more fruits and vegetables to get potassium, they also suggest that dairy products and fortified soy beverages can help to meet potassium needs. A cup of cow’s milk provides about 370 milligrams of potassium and a cup of soymilk supplies between 200 and 500 milligrams of potassium. Milk is not required, in my opinion, to meet potassium needs. There are many fruit and vegetable sources of potassium, some of which have more potassium in a serving than is found in a cup of cow’s milk or soymilk.

Potassium is an essential mineral. It is involved in kidney and heart function, muscle contraction, and the nervous system, among others. Higher intakes of potassium are associated with lower blood pressure and a reduced risk of hypertension and stroke (3). Potassium may also play a role in reducing the risk of kidney stones, type 2 diabetes, and low bone density (4).

The expert committee that develops dietary recommendations for Americans concluded that there was not enough data to develop Recommended Dietary Allowances (RDAs) for potassium. Instead, they established Adequate Intakes (AIs) based on the highest median intakes of potassium in healthy children and adults. The Adequate Intake (AI) for potassium is:

Birth to 6 months: 400 milligrams/day

7-12 months: 860 milligrams/day

1-3 years: 2000 milligrams/day

4-13 years: 2300 milligrams per day

14-18 years: 3000 milligrams/day (male); 2300 milligrams/day (female)

19 years and older: 3400 milligrams/day (male); 2600 milligrams/day (female)

Pregnancy: 2600 milligrams/day (14-18 years); 2900 milligrams/day (19 years and older);

Lactation: 2500 milligrams/day (14-18 years); 2800 milligrams/day (19 years and older)

Many whole plant foods supply us with potassium.

20 Good Sources of Potassium for Vegans

1. Beet greens, 1300 milligrams of potassium in 1 cup cooked
2. Plantains, 930 milligrams of potassium in 1 cup cooked
3. Lima beans, 908 milligrams of potassium in 1 cup cooked
4. Acorn squash, 896 milligrams of potassium in 1 cup cooked
5. Soybeans, 882 milligrams of potassium in 1 cup cooked
6. Spinach, 840 milligrams of potassium in 1 cup cooked
7. Swiss chard, 792 milligrams of potassium in 1 cup cooked
8. Pinto beans, 746 milligrams of potassium in 1 cup cooked
9. Kidney beans, 722 milligrams of potassium in 1 cup cooked
10. Split peas, 710 milligrams of potassium in 1 cup cooked
11. Navy beans, 708 milligrams of potassium in 1 cup cooked
12. Black-eyed peas, 686 milligrams of potassium in 1 cup cooked
13. Lentils, 660 milligrams of potassium in 1 cup cooked
14. Sweet potato, 572 milligrams of potassium in 1 cup cooked
15. Chickpeas, 520 milligrams of potassium in 1 cup cooked
16. Beets, 518 milligrams of potassium in 1 cup cooked
17. Potato, 506 milligrams of potassium in 1 cup cooked
18. Avocado, 488 milligrams of potassium in half
19. Banana, 422 milligrams of potassium in 1 medium
20. Dried apricots, 378 milligrams of potassium in ¼ cup

Food labels are required to include information about the potassium content of foods so if you’re curious about a specific food, check its Nutrition Facts Label.

To read more about potassium see:

Potassium Fact Sheet for Consumers (from National Institutes of Health; contains vegan and nonvegan sources of potassium)

The New Sodium and Potassium Recommendations and What They Mean for You

References

1. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. DietaryGuidelines.gov. 2020.
2. U.S. Department of Agriculture, Agricultural Research Service. What We Eat in America, 2017-March 2020. https://www.ars.usda.gov/ARSUserFiles/80400530/pdf/1720/Table_1_NIN_GEN_1720.pdf. 2022.
3. O’Donnell M, Yusuf S, Vogt L, et al. Potassium intake: the Cinderella electrolyte. Eur Heart J. 2023;ehad628. doi:10.1093/eurheartj/ehad628
4. National Institutes of Health, Office of Dietary Supplements. Potassium fact sheet for health professionals. https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/. 2022.

By Reed Mangels, PhD, RD

I was at a conference for dietitians when a speaker, extolling cow’s milk, said that 3 cups of cow’s milk provided 25% of the Recommended Dietary Allowance (RDA) for magnesium. Actually, the speaker just said “milk,” but it was understood that “milk” meant cow’s milk. Three cups of cow’s milk contain about 90 milligrams of magnesium. In addition to the fact that few adults will drink 3 cups of cow’s milk, the speaker neglected to mention the many plant sources of magnesium. Some of these vegan sources have more magnesium in a serving than is found in 3 cups of cow’s milk.

Magnesium is an essential mineral. We need to get it from food and/or supplements in order to stay healthy. Magnesium is important in many parts of our body including bones, muscles, nerves, and DNA. It also helps to control blood sugar levels and blood pressure.

The Recommended Dietary Allowance (RDA) for magnesium is:

Birth to 6 months: 30 milligrams/day (this is the Adequate Intake rather than the RDA)

7-12 months: 75 milligrams/day (this is the Adequate Intake rather than the RDA)

1-3 years: 80 milligrams/day

4-8 years: 130 milligrams per day

9-13 years: 240 milligrams/day

14-18 years: 410 milligrams/day (male); 360 milligrams/day (female)

19-30 years: 400 milligrams/day (male); 310 milligrams/day (female)

31 years and older : 420 milligrams/day (male); 320 milligrams/day (female)

Pregnancy: 400 milligrams/day (14-18 years); 350 milligrams/day (19-30 years); 360 milligrams/day (31 years and older)

Lactation: 360 milligrams/day (14-18 years); 310 milligrams/day (19-30 years); 320 milligrams (31 years and older)

Many whole plant foods supply us with magnesium.

10 Good Sources of Magnesium for Vegans

1. Spinach, 156 milligrams of magnesium in 1 cup cooked
2. Swiss chard, 124 milligrams of magnesium in 1 cup cooked
3. Quinoa, 108 milligrams of magnesium in 1 cup cooked
4. Pumpkin seeds, 99 milligrams of magnesium in 2 Tablespoons
5. Almond butter, 89 milligrams of magnesium in 2 Tablespoons
6. Soybeans, 78 milligrams of magnesium in ½ cup
7. Brown rice, 76 milligrams of magnesium in 1 cup cooked
8. Tempeh, 67 milligrams of magnesium in ½ cup
9. Shredded Wheat cereal, 66 milligrams of magnesium in 1 cup
10. Dark chocolate, 65 milligrams of magnesium in 1 ounce

Dietary fiber and substances found in plant food called phytates are known to decrease the amount of magnesium absorbed. Generally, however, vegan diets based on whole plant foods are high enough in magnesium to compensate for the possibility of a reduction in absorption.

To read more about magnesium see Magnesium Fact Sheet for Consumers (from National Institutes of Health; contains nonvegan sources of magnesium)

The next time you’re in Atlanta, Georgia, you might want to enjoy lunch or dinner at one of these vegan restaurants:

Bakaris Plant Based Pizza 576 Lee St., Ste. A., Atlanta, GA 30310

Vegan/pizzeria. Dine on mouthwatering plant-based pizza and delicious plant-based burgers, as well as appetizers, salads, French fries, and specialty drinks. Outdoor seating also available.

Bar Vegan Ponce City Market, 675 Ponce de Leon Ave. NE, Ste. N-215, Atlanta, GA 30308

Vegan/bar. This minority-woman-owned bar and lounge (from the same owner as popular restaurant Slutty Vegan) is upstairs in the Ponce City Market Food Hall, which has a number of other cocktail bars and wineries. It has a cool, classy ambience, with a DJ, velvet chairs, and big screen TVs. Bar Vegan serves a very wide range of drinks, specializing in cocktails combining nutritious vegan ingredients with alcohol. Vegan food — a delicious Vegan Philly cheese steak and tater totz — is also available, under the ‘Dinkies’ label. Food and soft drinks can be ordered to go from a take-out window as well as for eating in the bar.

Chi Chi Vegan Taco Shop 1 Moreland Ave. SE, Ste. F, Atlanta, GA 30316 and 2566 Briarcliff Rd. Northeast, Ste. 101, Atlanta, GA 30329

Vegan/Mexican. Anything in a taco is always delicious and the tacos at Chi Chi’s are no exception. The menu is loaded with familiar Mexican dishes that are always favorites, such as epic nachos, tacos al pastor, and chick’n quesadillas. Wash your meal down with a Mangonada – an authentic street-drink found in Mexico, typically made with shaved ice and mango. Although this taqueria is only 708 square-feet, the pink-hued exterior will catch your eye, creating a fun ambiance that is great to enjoy with friends or anyone who is a taco aficionado.

Dash and Chutney Chattahoochee Food Works, 1235 Chattahoochee Ave. NW, Atlanta, GA 30318

Vegan/Indian. This Upper Westside neighborhood food stall serves vegan Indian street food from various regions of India. Dishes served include Samosa Chaat, Vada Pav, and a Mumbai Grilled Sandwich.

Good As Burgers (Gabs) 830 Willoughby Way NE, Atlanta, GA 30312

Vegan/Burger Joint. Dine on burgers, chick ’n tenders, sloppy joes, fries, tots, or strawberry cheesecake.

Healthful Essence 875 York Ave., SW, Atlanta, GA 30310

Vegan/Caribbean. Healthful Essence offers Caribbean cuisine that is all-vegan. Try such items as Jerk UnChicken, Stewed UnSalmon, BarBQ Tofu, or Sweet and Sour UnDuck. Don’t miss their great weekday lunch specials. WiFi is available. Healthful Essence is in the Westend area of Atlanta.

Herban Fix 565-A Peachtree St. NE, Atlanta, GA 30308

Vegan/Asian. Herban Fix offers a variety of soups and salads, as well as appetizers including Vegetable Spring Rolls and Sesame Ginger Soy Chicken & Shiitake Kebabs. Entrees include a variety of rice and noodle dishes, as well as Seared Pom Pom Mushroom Steak with Assorted Vegetables and Grilled Eggplant Topped with Basil & Minced Garlic. There’s a free parking garage on Linden Ave. near the restaurant.

Hippie Hibachi 1235 Chattahoochee Ave. NW, Ste. 130, Atlanta, GA 30318

Vegan/Japanese. Located in the Chattahoochee Food Works, a food hall in ATL’s Upper Westside with multiple restaurant stalls with indoor and covered outdoor seating in addition to a 13-acre green space to enjoy your meal. Serves flavor-packed, all-vegan traditional Japanese hibachi-style bowls (in eco-friendly packaging). Each meal features teriyaki grilled protein — from a choice including Impossible, tofu, and soy-free options like mushroom and shrimp made from konjac root — alongside vegetables, fried rice, yum yum sauce, and sesame, with optional vegan egg and a selection of sauces. Free of gluten and tree nuts.

La Semilla Modera Reynoldstown, 780 Memorial Dr. SE #4A, Atlanta, GA 30316

Vegan. La Semilla offers plant-based versions of your favorite Latin American dishes in a lively atmosphere just across from Cabbagetown Park in Atlanta, GA. Menu items include “Cochinta Pibil Tacos” with jackfruit, habanero pickled onions, and salsa verde, and even a vegetarian twist on Taco Bell’s famous “Crunch Wrap” with seitan beef. Their bar serves an expansive menu with homemade cocktails, wine, and beer.

Life Bistro 2036 Sylvan Rd. SW, Atlanta, GA 30310

Vegan/American. Life Bistro provides vegan versions of classic American comfort foods. Whether you’re looking for weekend brunch with friends or a Friday night dinner with live music, Life Bistro truly is worth all the hype. Dinner entrees include the vegan Southwest Steak Burger which features a charbroiled beyond patty, vegan cheese, portobello steak, grilled onions, lettuce, tomato, pickle and chimichurri, and their weekend brunch specials feature their Chick’n N Waffles made with a spelt waffle and fried portobello strips.

Plant Based Pizzeria 730 Barnett St. NE, Atlanta, GA 30306

Vegan/pizzeria. At Plant Based Pizzeria, there is a variety of different specialty pizzas that take influences from classics, such as the vegan meat lovers, and some that are unique, such as the Georgia Peach. Calzones and veggie burgers are also offered, so there really is something for everyone!

Slutty Vegan 1542 Ralph David Abernathy Blvd., Atlanta, GA 30310 and 476 Edgewood Ave. SE, Atlanta, GA 30312

Vegan. The Slutty Vegan serves creative vegan burgers and hot sandwiches.

Soul Vegetarian South 879 Ralph David Abernathy Blvd., SW, Atlanta, GA 30310

Vegan/soul food. Soul Vegetarian has its own unique gluten creation called ‘kalebone’ that is made into burgers, steaks, and salads. Their many other original dishes — soups, lentil burgers, veggie patties, tofu filet, veggie gyros, salads, and desserts — are sure to keep your taste buds happy. Children’s dinner is also available. Soul Vegetarian South is in the West End area of Atlanta.

Tassili’s Raw Reality 1059 Ralph D Abernathy Blvd., Atlanta, GA 30310

Vegan/raw foods. This raw eatery has a health-conscious menu with a lot of spice options available. Wraps can be selected to include a variety of spices and sauces. Comfort food options also sneak their way onto the menu. Choices include the Curried Plantains wrap or the Sprouted Tofu Delight. Be sure to check out the sweets and drink selection as well.

Traveling somewhere else in the USA or Canada? Be sure to visit VRG’s online guide to veggie restaurants: https://www.vrg.org/restaurant/index.php

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

100% HP, 605 C. Cerra, San Juan, PR 00907

Enjoy veggie burgers, quesadillas, empanadas, spicy “chicken” sandwich, Philly cheesesteak sandwich, onion rings, fries, and more.

Cider Press Vegan Gastropub, 3118 3rd Ave. N., St. Petersburg, FL 33713

The brick and wood accents create a sophisticated, fun atmosphere. There are several Appetizer choices. What happens when you cook a pickle? Try breaded Pickle Fries with a side of ranch to find out! Has a hard day has left you with a taste for the Big Easy? In one of the Sandwich offerings, Vegan French Quarter Shrimp Poboy, the “shrimp” is made possible by Konjac, a root vegetable which can offer a shrimp-like texture and takes on the flavors it’s prepared with. This dish is kicked up with a spicy Cajun sauce and Served on Poboy bread, direct from a New Orleans Bakery. One option in the Soup/Salad category, Tavern Chili, stars mushrooms and cauliflower with a supporting cast of beans, other veggies and smoky adobo seasoning. Of the many possible Entrees, King Oyster Mushrooms dress up as shellfish in Coconut Curry “Scallops” served with rice, tomato and green onions. Cider Press takes an innovative approach to “FISH” & CHIPS, using Banana blossom, the purple flower at the end of a banana bunch considered to have a mild taste–nothing like a banana. Banana Blossom can resemble the texture of fish, (so elusive in vegan cuisine). “Chips,” (French fries) tartar sauce, and malt vinegar help this dish to bloom. For Dessert there’s Hawaiian Malasadas—house-made Hawaiian Donuts, served with apple cinnamon kustard. Or, be a fool for love with Chocolate-Strawberry Fool —layers of chocolate brownie, strawberries, coconut custard, and whipped cream.

Hawker, 291 Augusta Ave., Toronto, ON M5T 1N9 Canada

Hawker is offers small plate shareable dishes inspired by nature. The Southeast Asian-inspired menu includes dishes such as a biryani with smoked poblano and lavender, dal with pomegranate and raita, and papadam with chickpea ferment and cherry tomatoes. A weekly churn ice cream is available on the sweet menu. A 6-course chef’s table tasting experience and vegan Indian brunch are also offered.

Lu Fats Ice Cream, 7135 N. Lamar Blvd., Austin, TX 78752

Luv Fats Ice Cream is a Black family-run business that focuses on creating small batches of coconut milk and avocado-based vegan ice cream. They use as many local ingredients and flavors as possible, sourced from vendors and makers in Austin. Their ice cream features a rotating menu of uncommon flavors combining savory and sweet elements; steering clear of the cloying sweetness found in many desserts. Savory ingredients include bold herbs such as peppermint, thyme, pandan, rosemary, and sage; smaller amounts of caramel, chocolate, and jam are used to create an exotic pairing that quenches a sugar craving while avoiding artificial ingredients. The space is a bit small and is walk-up window service only, but they do have tables in the back to sit at which are mostly shaded.” Note that compost-friendly cups and spoons are available.

 Mama Pacha, 271 Av. Ing. Manuel Domenech, San Juan, PR 00918

Enjoy veggie burgers, salad, wraps, bowls, dessert, and more.

Out of the Bubble, 6230-A Rolling Rd., Springfield, VA 22152

Bakery specialized in creating “art you can eat” no matter what dietary restrictions and allergies you have: all products are free of dairy, nuts and legumes, and they have plentiful vegan, gluten-free and artificial dye free options, with careful procedures in place to avoid cross-contamination. Nearly all options are vegan by default (including using bone-free organic cane sugar), but please note that pre-made add-on decorative elements may contain animal products. They specialize in elaborate custom cakes, pies, cupcakes, cookies etc. with creative and impeccably executed edible decorations (past triumphs include 3D dinosaurs, ships, princesses, flowers, and much more) that can be ordered in advance, but they always have an assortment of cupcakes, cookies, muffins, and scones to select from in store, where they have some seating.

Sugar Babe Bakery, 317 E. Main St., Pullman, WA 99163

Satisfying a vegan sweet tooth is easy when you have a bakery filled with tasty treats! Whether visiting or living in the Pullman area, Sugar Babe Bakery is here to meet all your sugary needs. Although a fixed menu isn’t available, everything from cupcakes and cakes to “pop tarts” and pastries is consistently rotated each week to offer customers a diverse tasting experience. However, if you are interested in a particular item, you can place an order by contacting the bakery. Custom cakes and cupcakes are also available by pre-order only. On top of being made of 100% plant-based ingredients, several options are also allergy-friendly (gluten-free, soy-free, and nut-free). Mochas, lattes, lemonades, hot chocolate, and hot apple cider are house-made drink options to wash down your treat as well. Customers can also place orders for treat boxes two days in advance.

The Green Beautiful, 168 Wilson St., Manchester, NH 03103

Striving to provide a safe space to rest, recharge, and enjoy sustainable and locally sourced meals, this cafe’s menu features bowls and sandwiches made with seitan-based protein, bagels with schmear, and several other creative items, including Monkey Muffins, Pumpkin Cruffins, and S’more Lattes.

By Reed Mangels, PhD, RD

Around 30 years ago, researchers in the United Kingdom started a large study that would provide a wealth of data about the health of vegans and vegetarians. The study is called EPIC-Oxford which stands for the Oxford cohort of the European Prospective Investigation into Cancer and Nutrition. It includes 65,000 adult men and women living throughout the U.K, approximately half of whom don’t eat meat (1).  About 30% of subjects are lacto-ovo vegetarian and 4% are vegan (2).

EPIC-Oxford tracked study subjects for more than 18 years, during which the subjects answered questions about their health and food choices. One important area that the study investigated was the relationship between diet type and the risk of developing common chronic diseases such as heart disease, cancer, and diabetes.

Compared to nonvegetarians, vegetarians and vegans had a 22% lower risk of heart disease (1). This appeared to be due to the generally lower body mass index (BMI), lower blood pressure, and lower LDL-cholesterol level typical of vegetarians and vegans.

Diabetes is an increasingly common condition. In EPIC-Oxford, vegetarians had a 35% lower risk of diabetes compared to nonvegetarians; vegans had a 47% lower risk. Overall cancer risk was 10% lower in vegetarians and 18% lower in vegans. Vegetarians and vegans also had a lower risk of diverticular disease and cataracts and vegetarians had a lower risk of kidney stones compared to a group characterized as “high meat eaters” (1).

In contrast to these positive results, vegetarians had a higher risk of a type of stroke, namely hemorrhagic stroke (1).  You can read more about this result here. Bone fracture risk was also higher in vegetarians and vegans. You can read more about that result here.

The results, showing a reduced risk of several common diseases in vegetarians and vegans are especially impressive when we consider that both the vegetarians and nonvegetarians in this study were considerably healthier than the average person living in the United Kingdom (1).

The scientists who conducted this important study would like to see more research done investigating changes in diets of vegetarians and vegans over recent years as more vegan convenience foods have been developed. They would like to see a study done which includes many more vegans than EPIC-Oxford did – tens of thousands of vegans in contrast to EPIC-Oxford’s approximately 2,300 vegans.

References

1. Key TJ, Papier K, Tong TYN. Plant-based diets and long-term health: findings from the EPIC-Oxford study. Proc Nutr Soc. 2022;81(2):190-198.
2. Davey GK, Spencer EA, Appleby PN, et al. EPIC-Oxford lifestyle characteristics and nutrient intake in a cohort of 33,883 meat-eaters and 31,546 non meat-eaters in the UK. Public Health Nutr. 2003;6:259-68.

To read more about EPIC-Oxford see:

Long-term Studies of Vegetarians

Adequate Calcium Important for Vegan Bone Health

EPIC-Oxford website

Researched by Jacqueline Tang, VRG Intern

The Covid-19 pandemic, caused by the novel coronavirus known as SARS-CoV-2, presents many unique challenges to public health. People may be wondering how a massive pandemic allegedly arose from one wet market—and how to prevent the next crisis. Unfortunately, the answer is complicated. It involves our relationships with animals (both wild and domestic) and with the environment. Climate change further influences all of these interactions.

   Recently wet markets (that sell live animals for food) have come under scrutiny for the dangerous mixing of wild animals and humans. The criticism of these markets is filled with ethnocentrism and Western ideals. Although wet markets are undoubtedly perfect places for viral multiplication and transmission, people fail to recognize two other major factors:

1. The role of concentrated animal feeding operations (CAFOs) in spreading infectious disease to people.

2. Humans’ relationships with the Earth’s ecosystems, both near and distant.

THE ORIGINS OF ZOONOTIC DISEASES

Viruses that come from animals, also called zoonotic viruses, are a major threat to society and public health. According to the Centers for Disease Control and Prevention, (CDC), a division of the United States Department of Health and Human Services, “… scientists estimate that more than six out of every 10 known infectious diseases in people can be spread from animals, and three out of every four new or emerging infectious diseases in people come from animals.”¹ Since humans come in contact with animals in many ways, it’s important to consider different situations where zoonotic diseases can be easily transmitted across species.         

WET MARKETS

Recently, wet markets have come under scrutiny for the dangerous commingling of wild animals and humans. Also, they bring an exotic combination of animals, which normally are not found close to each other in the wild, together in one place. At a wet market:

A. Wild animals can infect domesticated animals.

B. Viruses can spread between different species.

     Birds and bats especially carry many viruses. When they come in contact with an animal of a different species, a virus can mutate and adapt, eventually gaining the ability to infect a new host. In this manner, viruses spread widely.²

     Some viruses are unable to directly infect a human, including avian (from birds) forms of influenza and some types of coronaviruses. These viruses require an intermediate host that serves as the go-between such that the virus can enter a new species. In the intermediate host, a virus changes sufficiently through mutations that enable it to adapt to a new host. Later, when given the chance to infect a human at close proximity, it may be able to do so by binding to specific cell receptors.^3,4

     The risk of wet markets stems from being places that allow for many different types of species to come in contact for the first time. This gives viruses numerous potential hosts and greater possibility of genetic recombination through mutation. Without certain mutations, a particular virus may not be able to exploit a new species.

     The cramped conditions in wet markets lead to animals being under severe stress. As a result, wild animals, already carrying many viruses that they are immune to, will shed more viral particles in the market.⁵ This means that there is a greater chance of viral infection for humans and other animals that are in the wet market. Unfortunately, stressful conditions for animals is not unique to wet markets. Conventional animal agriculture also places extreme stress on food animals.

CONCENTRATED ANIMAL FEEDING OPERATIONS (CAFOs)

According to the Natural Resources Conservation Service, a division of the United States Department of Agriculture (USDA), CAFOs “congregate animals, feed, manure and urine, dead animals, and production operations on a small land area.”⁶

     CAFOs present many challenges for public health. The risk lies in their scale and sanitation. Many individuals of the same species, known as monocultures, are housed together in small cages, rooms, or buildings. If a virus is able to infiltrate (either from wild animal, human, or another method), it will easily spread between animals.

     The lack of genetic diversity within livestock also facilitates viral transmission between animals.⁷ The Food and Agriculture Organization of the United Nations (FAO of the UN) stated that “livestock health is the weakest link in our global health chain, and disease drivers in livestock as well as wildlife are having increasing impacts on humans.”⁸

THE WET MARKET-CAFO CONNECTION

Besides the contributions to pandemic risk that wet markets and CAFOs present when considered individually, their connection is also problematic. For example, consider the case of influenza, a common virus in poultry and swine. Influenza is more common within CAFOs compared to wet markets. For example, in a systematic review over a six-year period, researchers noted that of 364 avian influenza outbreaks, 56.1% originated in poultry CAFOs while only 0.8% started in wet markets.⁹

     Scientists also report that many viruses undergo genetic recombination that occur among individuals of the same species and between species. In other words, if a wild animal comes in contact with livestock, either directly or indirectly, it can easily spread certain viruses to the domestic food animals.¹⁰

     Typically, viruses are not very pathogenic in the wild host. Once infected by a wild virus, domestic animals serve as “amplifier hosts” in which that virus often becomes more pathogenic than it was in the native species. Through genetic recombination and/or mutation, the wild virus becomes adapted to the new host.¹¹

     The transport of both domesticated and wild animals can also magnify zoonotic viruses. The animals being transported might be exposed to viruses that their immune systems have never encountered. During this exposure, foreign viruses have the potential to recombine and create completely novel viruses.¹²     

     J.F. Chan and colleagues, in a 2013 Trends in Microbiology article state that in the wild, bats and birds are favorable reservoirs for most emerging viruses because of several “unique ecological, biological, immunological, and genetic features.” The loss of biodiversity and habitats for bats and birds leads to an increased interaction with humans and other species, including domesticated animals. The researchers report that the increased crowding of different wildlife species at wet markets has made it easier for viruses to jump between species.¹³

     In some countries, animal agriculture also occurs in mixed species settings. For example, in China, it’s common to raise pigs along with ducks and other avian species. ¹⁴ The high probability of viral transmission caused by interspecies mixing cannot be overstated.

THE ROLE OF INTERMEDIATE HOSTS IN VIRAL TRANSMISSION

In a 2020 editorial by A. Rodriguez-Morales and fellow researchers published in Le Infezioni in Medicina many viruses use intermediate hosts like civets or camels because they cannot spread directly from the original infected animal (bat or bird) directly to humans.¹⁵

     M. Konda and fellow investigators, in a 2020 review article in Cureus summarize the viral process in intermediate hosts¹⁶:

1. Mutates and recombines in intermediate hosts, thus adapting to humans

2. Binds to the correct cell receptor in humans

3. Enters the human cell

4. Integrates its own genetic material into the human cell’s

5. Commands the human cell to reproduce virus.       

6. Human cell continues to reproduce more virus.

     Scientists hypothesize that SARS-CoV-2, the virus that causes Covid-19, used an intermediate host between bat and humans just like its viral cousins responsible for other recent coronavirus outbreaks.¹⁷

CONCLUSIONS: PANDEMICS, WET MARKETS, AND CAFOs

Both wet markets and CAFOs present unique challenges for the future of public health. CAFOs, with thousands of genetically similar animals in close proximity, provide the perfect environment for a virus to spread.

     Wet markets bring hundreds of wild species together in one place. They allow for interspecies viral transmission and the potential of recombination to form novel pathogens. Wet markets also allow virus-infected animals, like wild bats and birds, to come into contact with humans and domestic animals.

     Both CAFOs and wet markets may have very poor sanitation and living conditions for animals, creating stressed animals that shed more virus. This situation facilitates rapid viral spread.

     Wet markets and CAFOs jeopardize public health and food security. Research should focus on prevention of pandemics in both types of food systems. Ultimately, humans need to reevaluate their role in the Earth’s ecosystems if we hope to prevent the next global pandemic of a zoonotic virus like SARS-CoV-2.   

Notes from the editors:

WHAT IS A WET MARKET?

According to researchers, “A typical wet market is a partially open commercial complex with vending stalls organized in rows; they often have slippery floors and narrow aisles along which independent vendors primarily sell ‘wet’ items such as meat, poultry, seafood, vegetables, and fruits.” See: https://link.springer.com/article/10.1007/s10460-019-09987-2

     In this sense of the term, wet markets exist all over the world, including the United States, where they are called “farmer’s markets.”

     In this paper, “wet market” refers to open markets selling live animals, including wild, domestic, and/or domesticated wild animals, as well as animal products (eggs, meat, bones, organs, etc.).

WHAT IS A CAFO (concentrated animal feeding operation)?

The U.S. Environmental Protection Agency (EPA) defines Animal Feeding Operations (AFOs) as “agricultural enterprises where animals are kept and raised in confined situations. AFOs congregate animals, feed, manure and urine, dead animals, and production operations on a small land area. Feed is brought to the animals rather than the animals grazing or otherwise seeking feed in pastures, fields, or on rangeland. There are approximately 450,000 AFOs in the United States.” ¹⁹

     “A CAFO is another EPA term for a large concentrated AFO. A CAFO is an AFO with more than 1,000 animal units (an animal unit is defined as an animal equivalent of 1,000 pounds live weight and equates to 1,000 head of beef cattle, 700 dairy cows, 2,500 swine weighing more than 55 lbs, 125 thousand broiler chickens, or 82 thousand laying hens or pullets) confined on site for more than 45 days during the year. Any size AFO that discharges manure or wastewater into a natural or man-made ditch, stream or other waterway is defined as a CAFO, regardless of size.”¹⁹

References

1. Zoonotic Diseases. cdc.gov. https://www.cdc.gov/onehealth/basics/zoonotic-diseases.html. Published July 14, 2017. Accessed November 4, 2020.

2. Chan JF, To KK, Tse H, Jin DY, Yuen KY. Interspecies transmission and emergence of novel viruses: lessons from bats and birds. Trends Microbiol. 2013;21:544-555.

3. Johnson KEE, Song T, Greenbaum B, Ghedin E. Getting the flu: 5 key facts about influenza virus evolution. PLoS Pathog. 2017;13:e1006450. Published 2017 Aug 24.

4. Konda M, Dodda B, Konala VM, Naramala S, Adapa S. Potential Zoonotic Origins of SARS-CoV-2 and Insights for Preventing Future Pandemics Through One Health Approach. Cureus. 2020;12:e8932. Published 2020 Jun 30.

5. Brook CE, Boots M, Chandran K, et al. Accelerated viral dynamics in bat cell lines, with implications for zoonotic emergence. Elife. 2020;9:e48401. Published 2020 Feb 3.

6. Animal Feeding Operations. NRCS. https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/plantsanimals/livestock/afo/. Accessed November 4, 2020.

7. Jones BA, Grace D, Kock R, et al. Zoonosis emergence linked to agricultural intensification and environmental change. Proc Natl Acad Sci U S A. 2013;110:8399-8404. doi:10.1073/pnas.1208059110

8. Food and Agriculture Organization of the United Nations. World Livestock 2013 – Changing Disease Landscapes. Rome, IT: FAO; 2013.

9. Chatziprodromidou IP, Arvanitidou M, Guitian J, et al. Global avian influenza outbreaks 2010-2016: a systematic review of their distribution, avian species and virus subtype. Systematic Reviews. 2018 Jan;7(1):17.

10. Keesing F, Belden LK, Daszak P, et al. Impacts of biodiversity on the emergence and transmission of infectious diseases. Nature. 2010;468:647-652.

11. Jones BA, Grace D, Kock R, et al. Zoonosis emergence linked to agricultural intensification and environmental change. Proc Natl Acad Sci U S A. 2013;110:8399-8404.

12. Liverani M, Waage J, Barnett T, et al. Understanding and managing zoonotic risk in the new livestock industries. Environ Health Perspect. 2013;121:873-877.

13. Chan JF, To KK, Tse H, Jin DY, Yuen KY. Interspecies transmission and emergence of novel viruses: lessons from bats and birds. Trends Microbiol. 2013;21:544-555.

14. Keck F. Livestock Revolution and Ghostly Apparitions: South China as a Sentinel Territory for Influenza Pandemics. Current Anthropology. 2019:60:S20.

15. Rodriguez-Morales AJ, Bonilla-Aldana DK, Balbin-Ramon GJ, et al. History is repeating itself: Probable zoonotic spillover as the cause of the 2019 novel Coronavirus Epidemic. Infez Med. 2020;28:3-5.

16. Konda M, Dodda B, Konala VM, Naramala S, Adapa S. Potential Zoonotic Origins of SARS-CoV-2 and Insights for Preventing Future Pandemics Through One Health Approach. Cureus. 2020;12:e8932. Published 2020 Jun 30.

17. Hu T, Liu Y, Zhao M, Zhuang Q, Xu L, He Q. A comparison of COVID-19, SARS and MERS. PeerJ. 2020;8:e9725. Published 2020 Aug 19.

18. Wet Market. Merriam-Webster. https://www.merriam-webster.com/dictionary/wet market. Accessed November 5, 2020.

19. Animal Feeding Operations. NRCS. https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/plantsanimals/livestock/afo/. Accessed

Jacqueline Tang did a Vegetarian Resource Group internship while a pre-med and public health major at Johns Hopkins University.

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.

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Boxcar Pizza, 2701 NE Sandy Blvd., Portland, OR 97232

This pizza joint is located in a popular food court known as The Zipper. They are serving up 8×10 inch Detroit-style pizzas with the characteristic rectangular shape and thick, chewy crust. Although the toppings don’t sound (or taste) vegan, no menu items contain any vegan ingredients, not even the coconut-oil based cheese. You can find classic pizzas like cheese or pepperoni; but if you want to order something more adventurous, try the steak and chimichurri or Nashville not chicken options. There is even a gluten-free menu available with all the same menu items so no one has to miss out on an indulgent vegan meal.

Cascabel Vegan, 1415 Murray Bay St., Houston, TX 77080

Their menu includes appetizers, soups such as Tortilla Soup, entrees including Quesadillas, Tacos, and Burritos, sides, and desserts. The owners aim is to provide delicious vegan meals that didn’t feel like a substitute for something better. Their reviews seem to demonstrate that they have been successful. As a special treat, for those with a sweet tooth, they also offer authentic, handmade artisanal pastries.

Chi Chi Vegan Taco Shop, 1 Moreland Ave. SE, Ste. F, Atlanta, GA 30316

Anything in a taco is always delicious and the tacos at Chi Chi’s are no exception. The menu is loaded with familiar Mexican dishes that are always favorites, such as epic nachos, tacos al pastor, and chick’n quesadillas. Wash your meal down with a Mangonada – an authentic street-drink found in Mexico, typically made with shaved ice and mango. Although this taqueria is only 708 square-feet, the pink-hued exterior will catch your eye, creating a fun ambiance that is great to enjoy with friends or anyone who is a taco aficionado.  

The Cider House, 1602 Yew St., Vancouver, BC V6K 3E7 Canada

The Cider House seems like a super welcoming, cheery place to go and get some drinks or sit down and have some plant-based food. Just steps away from the beach, pick up your grub and cold cider and take it to the sand. Their ciders are all local, based out of British Columbia cider makers. Some unique items on their menu are the Oyster Mushroom Calamari, the Limu Poke Bowl, and the Good Ol’ Dirty Burger made with their house patty and tomato jam. Try these out while enjoying the family-feel environment where they promote community, connection, and kindness.

Creamo, 3534 Sunset Blvd., Los Angeles, CA 90026

Creamo is a Los Angeles hotspot for vegan ice cream and donuts. They are known for their wacky and creative new milkshake flavors! Some of their fun milkshake names are Mint Town, Strawberry Lab, Rudimentary Peanut, and Paramoreo. They don’t stop at the milkshakes, they also provide loaded donut ice cream sandwiches. Their most popular is the Motion City Sandwich, which is two glazed donuts with vanilla sprinkled ice cream in the middle. It’s a super fun place to bring kids and the rest of your family.

The Old Riverhouse Vegan Village, 301 SW 3rd Ave., Fort Lauderdale, FL 33312

Located in a mansion built over 100 years ago, this restaurant offers vegan, eco-friendly American cuisine to customers, but also is available for wedding and event reservations. Enjoy dishes such as Avocado Toast, NoBones Wings, No-Harm No-Foul Chicken Sandwich, Toona Tartare, and Smasharoo Smash Burger.

Original Herbivore Café, 13535 Ventura Blvd., Sherman Oaks, CA 91423

Known as a vegan truck in Southern California, the Original Herbivore is now also a café that focuses on vegan fried chicken! Items like buffalo chick’n sandwiches and chick’n and waffles can be ordered online through the Original Herbivore website or purchased at their storefront location in Sherman Oaks. They also have a variety of desserts including baklava and lemon drizzle cake, and appetizers too!

Wisdom Bakery and Café, 25192 North Freeway, Ste. 103, Spring, TX 77386

Wisdom Bakery and Café has a delightful and inviting atmosphere that is a judgement-free zone – everyone is welcome, vegan or not. Some of their awesome dishes include a Philly Cheese “Steak” Sandwich with vegan beef and mayo, a Wise Rib Sandwich made from seitan, and even Candied Pecan Waffles. Their main reason for opening up shop was to sell great vegan baked goods, like cookies, muffins, cupcakes, and even beautiful birthday cakes for your next party! One unique offering featured in their extensive drink menu is Kava Root – a specialty herb that has been used for centuries. They have put hard work and passion into their recipes and design of the place, so check them out!

By Emily Carter, Vegetarian Resource Group Intern

Our Daily Bread, a meal program hosted by Catholic Charities, serves more than a quarter of a million meals to people experiencing hunger across Baltimore, Maryland. They serve hot lunch 365 days a year to anywhere between 500 and 1000+ people. Additionally, they offer breakfast to seniors and people with disabilities and dinner to men enrolled in the Christopher Place Employment Academy. The organization relies on volunteers to make and serve food every day, with a greater need for volunteers to serve breakfast from 7 a.m. to 8:30 a.m. and dinner for Christopher Place from 5 p.m. to 6:30 p.m.

There is opportunity for people who want to get involved in a more indirect and possibly less time-consuming way by cooking and donating meals. Our Daily Bread has a casserole program that is the backbone of the entire initiative. Anyone can make and donate a casserole! Casserole recipes can be found on the Our Daily Bread’s website: https://www.catholiccharities-md.org/services/our-daily-bread-hot-meal-program/#790c890569b87ce66

On the list of recipes one can make, 3 are vegan, and were created by the VRG’s food service advisor Chef Nancy Berkoff, RD! They are all fairly quick to make, depending on how many casseroles you wish to donate. 

Last weekend, VRG intern Amy Dell and myself made two sweet potato and black bean casseroles using a recipe on the Our Daily Bread website. It was very simple and only took us about an hour and a half to chop all the peppers, onions, and garlic and get the sweet potatoes fork-tender. (The time would have been shorter had we had a bigger pot to combine both batches). The meal smelled delicious, and inspired me to make something similar for myself! 

Homelessness and hunger linger everywhere as a silent enemy. Philanthropy may not be the best way towards food equality, but it is one of the tools we have as individuals to help create a world that aligns a little more with our philosophies. So if you are feeling inspired or have no evening/weekend plans, get some ingredients and casserole dishes and cook up a storm! Even if you are not in Baltimore you can still participate by donating to your local feeding site.

For another example of vegan cooking for the needy, see: https://www.vrg.org/journal/vj2015issue4/2015_issue4_vegetarian_action.php

For information on interning at The Vegetarian Resource Group, go to: https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

By Jeanne Yacoubou, MS

With the recent announcements by both Reebok and Adidas for their biodegradable shoes to be released sometime in 2017-2018, The Vegetarian Resource Group (VRG) wondered if the shoes would be 100% vegan. Our short answer based on information we received from these companies: We don’t know. Here’s what we’ve learned thus far:

Adidas
Their new product (still in development) is partially constructed of a synthetic biopolymer, Biosteel®, invented by German company AMSilk®. The fiber is a “nature-based biopolymer” that mimics spider silk protein. It is, according to the company’s website, “100% vegan and biodegradable.” https://www.amsilk.com/industries/biosteel-fibers/#c156

Read more about it at www.adidas.com: http://news.adidas.com/us/Latest-News/adidas-unveils-world-s-first-performance-shoe–made-from-biosteel–fiber/s/88ed218c-68a0-43ba-9ce2-4e87bce30652

In this news release it states that “The Adidas Futurecraft Biofabric prototype shoe features an upper made from 100% Biosteel® fiber…”

We wondered if the rest of the shoe, including the glue, would also be biodegradable and/or vegan. In response to our question we received this email reply from Julia Zellner in Corporate Communications at Adidas in May 2017:

“With our partners, we are actively working on developing materials and processes to help us intercept potential waste and bring it back into the creation loop.
At the moment, the use of biodegradable fibres in our product is at a development stage and the hope is that within the next year we will be in a position to release a product that consumers will be able to purchase.

So far only prototypes have been produced and we cannot confirm details for future products containing 100% biodegradable fibers.

In order for us to label a product as ‘vegan,’ every material used need to be certified so. Currently, we offer a vast number of products for which we do not use animal products or animal by-products. For instance, certain textiles and synthetic leather used by Adidas are animal-free. However, as we want to allow our local suppliers to be able to locally source commodity products (such as glue used in footwear), we do not have a mandate for these products to be certified vegan, as we cannot guarantee local availability of vegan products for all suppliers. Therefore, we do not label our products as vegan even though some may not contain any animal products or animal by-products.”

Does Adidas Have a Coding System for Local Suppliers?

The VRG responded to Julia with another question. We wanted to know if Adidas had a coding system which would permit a consumer to know which local supplier produced a certain shoe component such as the glue. (We know that product coding is practiced by food companies such as Domino® Sugar allowing them to track their foods and know where it was produced. We wondered if shoe companies had a similar system in place.) http://www.vrg.org/blog/2013/01/29/bone-char-free-sugar-from-florida-crystals%C2%AE-and-domino%C2%AE-sugar/

If so, someone who purchased an Adidas product could follow up with the local supplier whose materials were used to manufacture their particular pair of shoes in order to determine if their shoes were vegan.

The VRG received a reply from André Mendes, Senior Manager in Sustainability Communications for Adidas in June 2017. He relayed to us:
“This is information that, at the moment, is not possible for us to share. We keep track of our suppliers but the communication mechanisms between supplier and customer are not in place. We would need to know the supplier and exact purchase order and speak directly to the supplier. Even then, the supplier might not keep records of which locally sourced materials were used.”

Adidas Mid-Sole: Biodegradable?
Here is our question to Adidas: Will the sole of your new shoe be biodegradable as well as the Biosteel fabric on its upper part? If not, what will the sole be made of?

André of Adidas replied:
“The material we use for the midsole of the Futurecraft prototype is BOOST. At the moment this technology is not entirely sustainable but, being a prototype, we constantly innovate and are looking into midsole eco-innovations, such as 3D-printed with ocean plastic. We want to innovate in creating new ideas within an energy intense process in order to use the resources in a responsible way. And this is what we have started to achieve with the upper part of this specific shoe.

Nevertheless, the BOOST manufacturing process (at supplier level) is based on renewable resources, in accordance with Adidas and BASF’s guiding principles of using resources responsibly. We create the best for the athlete, while optimizing our environmental impact. We are committed to steadily increasing the use of more sustainable materials in our production, products and stores.”

We again followed up with more questions to André about his response. Here is the Q&A:

Q: Is BOOST a trademarked name for an Adidas product?
A: BOOST is a trademarked Adidas technology that is used in multiple products.

Q: Are there any petrochemicals involved in manufacturing BOOST? If so, approximately what percentage of the midsole is petrochemical?
A: Yes, Boost is made of TPU which is a plastic (all plastics, unless bio-based, are made from oil – petrochemicals).
[VRG Note: TPU is an acronym for thermoplastic polyurethane. Learn more: https://polyurethane.americanchemistry.com/polyurethanes/Introduction-to-Polyurethanes/Applications/Thermoplastic-Polyurethane/]

Q: You mentioned ocean plastic as a component of your shoes. Can you provide a general estimate of the percentage of any one pair of shoes that is derived from ocean plastic?
A: The upper of the Parley shoes is made of Parley Ocean PlasticTM, which is plastic diverted from the ocean/collected on shorelines. The percentage varies greatly depending on the shoe.

Q: Will the biodegradable shoe which you’re developing now contain ocean plastic? If so, approximately what percentage of it will consist of ocean plastic?
A: No, it will not contain Parley Ocean PlasticTM.

Reebok
In March 2017, Reebok announced its Cotton + Corn® initiative which is based on Susterra® a Dupont Tate & Lyle® invention.

https://www.reebok.com/en-US/Blog/2017-03/Cotton-and-Corn/

http://www.synbioproject.org/cpi/applications/susterra/

Corn glucose-derived 1,3-propanediol is the chemical produced using a genetically engineered microbial catalyst in an industrial fermentation process.
Traditionally, 1,3-propanediol is manufactured from fossil fuels in a procedure that consumes 40% more energy and produces 20% more greenhouse gas emissions than it does to produce it from corn according to a press release by DuPont Tate & Lyle: http://www.duponttateandlyle.com/news_112706

At this point in its development, the top of the shoe is derived from cotton and the sole, from corn. Unlike the current Adidas prototype as of this writing, the Reebok shoe appears to be entirely biodegradable.

We asked Reebok’s Head of Corporate Communications Dan Sarro about the Cotton + Corn shoe. He relayed the following:

“I spoke to the person who heads up our Cotton + Corn initiative… The shoes will be available sometime in late 2017. Here is his response to your question [about vegan materials including the glue]:

‘This is still to be determined. Some of our samples have vegetable tanned leather trim pieces – but we’re not sure if the finished product will have those pieces. We should know in the next few months what the final product will be.’”

NOTE: This is a developing story. Stay tuned to this blog for future updates from The VRG about Reebok and Adidas shoes.

And for those looking for vegan running shoes who can’t wait: http://runnerclick.com/best-vegan-running-shoes-reviewed/ 

According to the author of this article, he considered glue ingredients before ranking his selections. http://runnerclick.com/best-vegan-running-shoes-reviewed/#the-criteria-used-when-selecting-the-best-vegan-running-shoes

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.

To support The Vegetarian Resource Group research, join at: http://www.vrg.org/member/2013sv.php
For more information on nonleather shoes, see:
http://www.vrg.org/nutshell/leather.php