‘Vegetarian and Vegan Los Angeles’ ∞

December 1, 2019

I found an incredibly in-depth history of vegetarian and vegan food in Los Angeles from Eric Brightwell. Check out this part about the first vegetarian restaurant in LA:

By the late 1890s, there were devoted vegetarian restaurants in New York City, Chicago, Boston, and San Francisco — but none in Los Angeles. In 1900, associates of John Harvey Kellogg‘s Battle Creek Sanitarium opened Los Angeles’s first dedicated vegetarian restaurant on 3rd Street. Perhaps restaurant naming conventions were different back then as it was imprecisely referred to in print as both “the Vegetarian restaurant” and “the Vegetarian café.”

This article is overflowing with interesting tidbits, but it’s especially nice to be able to see actual photos and even videos of some of the restaurants — especially the Kellogg’s spot that opened up beside Angel’s Flight.

I loved the bit about raw food being called “unfired food”. And I wasn’t surprised to see the massive connection between veggie-eating with religion and cult.

And it’s fascinating to see the power of a novel and its influence on American dining:

Upton Sinclair‘s novel, The Jungle, was published in 1906. Although Sinclair hoped to The Jungle promote socialism, most readers were more affected by the descriptions of run-of-the-mill health violations, unsanitary conditions, and gruesome violence of the meatpacking industry. Sinclair noted of the reaction, “I aimed at the public’s heart, and by accident, I hit it in the stomach.” In its wake, a wave of vegetarian restaurants opened and a directory of vegetarian restaurants in the US from that year listed 57.

It’s hard to imagine anything having that kind of power today.

Cookbooks: Our Five Favorites & Deconstructing What ‘Vegan’ and ‘Plant-based’ Mean ∞

November 29, 2019

Episode 6 of the Vegan-Carne Alliance podcast is live.

Vegan-food lover C.W. Moss talks with carnivorous chef Jesse Mullenix about their five favorite cookbooks, how religion has touched veganism, and which vegetarian cookbook Jesse has seen in many restaurant kitchens. Later, Alex Irit joins them both to discuss what ‘vegan’ and ‘plant-based’ mean now (1:17:58).

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Find it on:

‘Will 2020 Mark the Rise of a Vegan Voting Bloc?’ ∞

November 20, 2019

Nadra Nittle for Civil Eats:

Animal welfare advocates point out that, while vegans make up a small percentage of the electorate, voters of all dietary backgrounds are increasingly concerned about animal cruelty and climate change—particularly the large carbon footprint of animal agriculture. Through platforms that discuss the human toll of concentrated livestock farming, candidates can make a compelling case for why animal welfare should matter to Americans—vegan or otherwise.

“The relationship between factory farming and climate change has really changed the conversation; it’s been a great gateway to discuss how issues of animal agriculture aren’t just about animals but also the people who work in factory farms or food processing plants—they’re more likely to have injuries—and the contract farmers who are very heavily in debt,” said Diane May, director of communications for the advocacy group Mercy for Animals. “There is a way to talk about these issues really holistically in a way that allows people to care about them, whether they are vegan, vegetarian, or eat meat.”

Case in point: Last week, the Senate unanimously passed a bill making certain types of animal cruelty a federal felony, following the House of Representatives’ unanimous support of a similar bill last month.

This will become a wedge issue, but a much milder one. I’d love to see more discussion of animal welfare, from how they’re kept and live their lives to how they’re slaughtered.

Most states have absurd laws that make it illegal to film inside slaughterhouses. They’re afraid that people will see what happens and won’t have the stomach for it. And they’re right, which is why someday people interested in their food (vegan or not) will make this a part of what they look for in their politicians’ platforms.

‘Olive oil lobby to FDA: Regulate us, please’ ∞

November 19, 2019

Jessica Fu for the New Food Economy:

The olive oil industry wants more government oversight. On Monday, the American Olive Oil Producers Association (AOOPA) formally requested the Food and Drug Administration (FDA) set and enforce quality standards for different kinds of olive oil. In a citizens’ petition, it argued that the current dearth of industry regulation is causing “widespread mislabeling of grades, adulteration, consumer mistrust, and unfair and unethical industry business practices.”

[…]

Englehart’s claim is corroborated by evidence that olive oil is frequently mislabeled. In 2011, a team of researchers at the University of California Davis analyzed samples of popular olive oils labeled as “extra virgin.” Scientists found that, among the five top-selling olive oil brands in the U.S., 73 percent of samples failed to meet the International Olive Council’s definition of “extra virgin.”

Until recently, I don’t think I’d ever actually tasted fresh olive oil. My friends went to an olive farm and made their own olive oil. When they came back, they let me sample a few that they had made and they were delicious, even on their own. I imagine he’s weened himself by now, but at the time I think my buddy would sometimes drink it on its own—sort of like a fine whiskey.

Shopping for olive oil does make my head hurt a little, so some formal standards sound nice. But, knowing me, I’ll probably just buy the pretty one anyway.

‘Almost 90 percent of the people eating non-meat burgers are not vegetarian or vegan’ ∞

November 18, 2019

NPD found that plant-based hamburgers are largely responsible for the increase in Americans’ consumption of plant-based proteins at restaurants, with nearly 80 percent of that growth coming from Impossible Burger and Beyond Meat. Aside from burgers, sales of plant-based versions of wings, sausage and meatballs have risen by double digits over the past year — and sales of plant-based Italian sausage have skyrocketed by 416 percent in that time.

NPD found that 16 percent of Americans say they “regularly” use plant-based alternatives to meat and dairy products, such as almond milk and meat substitutes. More unexpected, though, is that 89 percent of the people eating all of these tell NPD that they’re not vegetarian or vegan — they just like variety in their diets.

I can’t find out how large this study was, but I’m delighted that 89 percent of those sales aren’t vegan or vegetarian. When Ethan Brown called the vegan section the “penalty box” he was right. I think their placement next to actual beef has been important, simply because it makes it easier to pick-up. Otherwise, that’s one more thing to remember and one more section of the grocery store to walk to.

And I’m glad it’s mostly Impossible and Beyond. Those are two of the best vegan products out there, and are definitely some of the first products I hope non-vegans try when they’re taking baby bites in this new realm.

‘Top 10 Vegan-Friendly Cities’ ∞

November 18, 2019

From sprawling metropolises to small towns, businesses are updating their menus with exciting animal-free options—which isn’t surprising, considering that the number of vegan Americans has increased by 600% in just three years, according to research firm GlobalData. In fact, The Economist dubbed 2019 “the year of the vegan.”

PETA’s annual top 10 list of vegan-friendly cities is always a fun list for me. I wish they were a little more clear about how they’re making their decisions and rankings. Is it based on the amount of all-vegan spots in that city? The quality of the food? The average Yelp score? The percentage of how many places offer vegan options? Whether anyone still pronounces “vee-gunn” as “vay-gun”? How many people inform the decisions on this list? I have lots of questions.

It’s been a few years since I was really eating in San Francisco much, but I’m really surprised that it’s number one. Shizen is great. Same with Berkeley’s Butcher’s Son — but that’s not really in SF. They must have made tremendous leaps, because when I was there it was sometimes difficult. Of the things they list, I have only had about half — so honestly I should probably bite my tongue. I’m excited to get up there and try everything they mention.

For the record, I also have lots of problems with their LA list too, but that’s a whole nother post.

I couldn’t believe Austin isn’t on the list. Just because of how people talk about its hippie culture, I assumed it’d be somewhere on the top 10. Or Philadelphia. I assumed Vedge and V Street would have some pull there. Lots of people think Vedge is in the running for best vegan restaurant in America. I really want to go to Detroit, and this list makes it seem even more appealing. And Orlando using the pull of The Mouse is a glorious move.

Does anyone else do lists like this? I’m looking forward to HappyCow’s too.

‘Farm Country Feeds America. But Just Try Buying Groceries There.’ ∞

November 15, 2019

Jack Healy writing for the NYTimes about food deserts in rural America:

The loss of grocery stores can feel like a cruel joke when you live surrounded by farmland. About 5 million people in rural areas have to travel 10 miles or more to buy groceries, according to the Department of Agriculture.

Dollar-store chains selling cheap food are entering hundreds of small towns, but their shelves are mostly stocked with frozen, refrigerated and packaged foods. Local health officials worry that the flight of fresh foods will only add to rural America’s health problems by exacerbating higher rates of heart disease and obesity.

I knew rural America had food deserts, but I was surprised recently learn they happen in Los Angeles too. I had realized it could happen in densely populated regions in the same way it could to sparsely populated places. Pop-up markets like Süprmarkt were LA’s answer in Leimert Park.

“Communities tell me: We don’t want to use the term co-op,” said Sean Park, a program manager for the Illinois Institute for Rural Affairs. He has helped guide rural towns through setting up their own markets. “It’s ironic because it was farmers who pioneered co-ops. They’re O.K. with ‘community store.’ They’re the same thing, but you’ve got to speak the language.”

Yet again, it always comes down to language. People are afraid of certain words.

But the challenges of starting a small grocery store at a time of increasing consolidation in the food business are daunting. The Great Scott! market could not persuade any wholesalers to work with them, so they bought a van and make regular trips to buy basics at a small markup from another supermarket.

“I called all the major chains, and if they didn’t laugh in my face they hung up on me,” said Shaun Tyson, a farmer in Mount Pulaski, a town about an hour from Winchester that is working to start its own co-op market by the spring.

A few states including Alabama, Nevada and Oklahoma have begun to study rural food deserts. They offer tax credits and loans to help stores finance construction projects and move to underserved places. In March, a bipartisan cluster of lawmakers in Washington proposed a new tax credit for grocery stores in food deserts.

But mostly, the people setting up crowd-funding sites to buy vegetable coolers and negotiating wholesale rates with huge grocery chains say they are stumbling around with little assistance and no map.

There is no easy fix here. And I’m sad to say that it’s likely going to get worse for rural parts of America.

‘No One Is Ever Vegan Enough for the Vegan Police’ ∞

November 15, 2019

Darcy Reeder for Tenderly:

When we try to catch each other on vegan technicalities, we’re just tearing down potential allies. Our world is big and complicated and no amount of personal effort will lead to 100% vegan purity. For example, the steel and rubber in cars (and bikes!) are usually made with animal fats.

So let’s acknowledge no one can live perfectly, but that’s not a reason to give up. We can do the best we can while realizing that an obsession with purity (especially when directed at others) reads as classist. I chose the store-brand cookies over the organic, definitely no-bone char ones because I was trying to (survive in Seattle and) feed a party full of people while earning $10/hour. I earned that low wage working as the pastry chef at a vegan restaurant, where the owner prioritized no-bone char sugar, but didn’t pay employees a living wage.

The Vegan Police’s classism shows up in other ways too. Maybe some vegans can afford new, vegan shoes, while other vegans will keep wearing the leather shoes they owned before going vegan. Can’t we agree both choices are valid?

This article speaks to many of the problems in veganism, which can be classist, sexist, and racist. As a vegan, I try to celebrate any carnivore using animals less in any way. More veggies, less butter, less meat. All of these steps are going in a good direction. And I apply the same approach with people doing their best to be vegan. We have to understand that it’s intentionally difficult to discern what is and isn’t vegan. Labeling is scarce (though getting better!) and reading the ingredient lists can be undecipherable.

All we can do is our best.

‘Plant-based diets tap into tribal history’ ∞

November 15, 2019

Research is showing, though, that these ancient diets have the ability to prevent and even reverse the effects of conditions like diabetes, heart disease and high blood pressure. As a result, health care experts hope to bring these meals back into practice, especially by the people who first started them. 

“We have always been plant-based nutritionists,” said Carrie Dallas, who is from Four Tribes and serves as the project coordinator for the Lasting Indigenous Family Enrichment program at Native Americans for Community Action (NACA). “There’s no such thing as a weed. Plants are either edible or medicinal, and that’s the way it’s been.”

Veganism is for everyone and this article is a nice reminder of that. They’ve even gathered Native American recipes here too.

✏️ by C. W. Moss