Net News

New York Becomes First State to Ban Sale of Giraffe Products

NEW YORK BECOMES FIRST STATE TO BAN SALE OF GIRAFFE PRODUCTSThe new legislation designates the giraffe as a vulnerable species and prohibits the sale of articles made from them.


DECEMBER 27, 2019

New York has become the first state to ban the sale of giraffe products. Assembly Bill A06606 and Senate Bill 5098, introduced by Assembly Environmental Conservation Committee Chair Steve Englebright (D-Setauket) and State Senator Monica Martinez (D-Suffolk), respectively, requires the New York State Department of Environmental Conservation to designate certain species as vulnerable and prohibits the sale of articles made from any part of a vulnerable species.

The legislation also requires the department to designate the giraffe as a vulnerable species. “This is a historic day for animal protection, and we applaud Governor [Andrew] Cuomo for signing this groundbreaking legislation to prohibit the sale of giraffe parts and products,” Brian Shapiro, New York senior state director for the Humane Society of the United States (HSUS), said.

“New York will now lead the way for other states to follow in protecting this iconic species. This bill was introduced last year after our undercover investigation revealed the abundant trade in giraffe products thriving in the Empire State.”

In 2018, HSUS’ undercover investigation found giraffe parts and products sold online and in stores by at least 51 dealers across the United States, including in New York. Giraffe bones used in knife handles and giraffe skins custom-made into jackets, boots, pillows, and even Bible covers, among other items, were being sold by New York-based businesses.

New York has also implemented legislation banning the sale and purchase of elephant ivory and rhino horns in 2014 and the sale of shark fins in 2013.

Source: New York Becomes First State to Ban Sale of Giraffe Products | VegNews


Nesquik Debuts New Vegan Chocolate Oat Milk

NESQUIK DEBUTS NEW VEGAN CHOCOLATE OAT MILKThe new ready-to-drink GoodNes beverage is made from oat milk and pea protein. 


DECEMBER 28 2019

Nesquik, Nestle’s popular chocolate milk and drink mix brand, is debuting its first plant-based oat milk drink called GoodNes.

The new ready-to-drink beverage is made from a blend of oat milk and pea protein—a mixture the company says it developed specifically to match up to the nutritional profile of dairy milk—and boasts six grams of protein and 40 percent less sugar than chocolate almond milk. 

The beverage has appeared on Walmart’s website with full nutritional information, but is not yet orderable.

The new drink comes at a time when the popularity of oat milk is at an all-time high, finding its way into yogurts, energy drinks, and even beauty products.

Source: Nesquik Debuts New Vegan Chocolate Oat Milk | VegNews





Whole Foods Market Debuts The World’s First USDA Certified Organic Plant Based Take & Bake Pizza – FREE Sample Slice 

The Pizza Plant, headquartered in Pasadena, CA, recognized as one of the best pizzas in the United States was propelled to notoriety for its monstrous, 13-Topping, CBD-infused, plant based Nacho Pizza and its decked out, bright green tour bus-sized pizza kitchen serving unique pies prepared on a scratch made artisan crust loaded with a symphony of creative-yet-complimentary sauces, toppings, and garnishes will debut the worlds first USDA Certified Organic Take and Bake Plant Based Pizzas at Whole Foods Market on Jan 15, 2020 in three states, California, Arizona and Nevada.

Four USDA Certified Organic, whole-food, nutrient-dense, made-with-love, crave-able, plant-based pizzas inspired by The Pizza Plant’s Founder’s upbringing will be available fresh in the prepared foods department and pizza stations of Whole Foods Market.

Sink Not Included

House-made ancho chilled spiced tofu peperone slices & Italian spiced wheat crumble, bell peppers, onions, Kalamata olives, made from scratch mozzarella style cashew nut cheese & marinara atop an artisan crust.

Funghi Town

Roasted baby bella mushrooms, broccoli, house-made pumpkin seed pesto, shaved red onion & made from scratch mozzarella style cashew nut cheese atop an artisan crust.

Sinful Yet Guilt Free

House-made Italian spiced wheat crumble, cured shiitake bits, shaved fennel, made from scratch mozzarella style cashew nut cheese & marinara atop an artisan crust.

Not Your Grandma’s

Made from scratch mozzarella style cashew nut cheese & marinara atop an artisan crust.

Each 10” pie will be packaged in an Eco-friendly, certified compostable oven-safe to 425° F/Microwavable TreeSaver™ Pizza Pan made in the USA.

The Pizza Plant



Asparagus Soup – GOAT


The success of this soup depends on how well you follow the prep and cooking methods. I credit FORAGER and Edward & Sons with contributing to that success with their superior brands of probiotic yogurt cashewmilk and veggie bouillon! This soup can also be served in small cups as an appetizer!

Makes 6 cups


Plant-Based Food Tech Company Good Catch® Secures Over $32M In Series B Financing Round


Plant-Based Food Tech Company Good Catch® Secures Over $32M In Series B Financing Round

Rising global interest fuels robust investment in alternative protein products, highlighting significant shift in consumer behavior and mindset


Good Catch 

Jan 15, 2020, 09:55 ETNEW YORK, Jan. 15, 2020 /PRNewswire/ — Gathered Foods, makers of Good Catch® plant-based seafood products, today announced the closing of an oversubscribed Series B funding round, which includes two key strategic industry investors: Greenleaf Foods and 301 INC, the venture arm of General Mills.

Gathered Foods, makers of Good Catch® plant-based seafood products, today announced the closing of an oversubscribed Series B funding round, which includes two key strategic industry investors: Greenleaf Foods and 301 INC, the venture arm of General Mills.

Led by Stray Dog Capital and Rocana Ventures and including several prominent impact investors such as Almanac InvestmentsCPT Capital and New Crop Capital, the net proceeds from the investment, totaling over $32 million, will be used for significant expansion in distribution across North America, Europe and into Asia, the opening of its state-of-the-art manufacturing facility, and new product and food service channel launches in early 2020.

Valued at $4.5 billion, the U.S. plant-based foods retail market grew five times faster than the total U.S. retail food sales over the past year.

“Consumer demand of trailblazing plant-based alternatives is nearly insatiable, and this trend is led by taste and availability. This next phase for Good Catch is laser focused on meeting consumer desires with culinary applications across all channels,” said Chris Kerr, CEO and Co-Founder of Gathered Foods. “This round of investment emphasizes the food industry’s recognition of our strategy, our reception by consumers, and anticipation for more innovation to come.”

“When we met the Good Catch team, we were immediately captivated with their mission to develop more sustainable plant-based seafood products that taste as delicious as traditional seafood,” said John Haugen, Managing Director of 301 INC.

“Good Catch stands out as a strong, expandable brand with passionate leadership, and we’re excited to partner to grow.”

Behind the success of Good Catch are founding chef partners and brothers, Chad and Derek Sarno. They have worked tirelessly to help create the company’s proprietary six-legume blend (peas, chickpeas, lentils, soy, fava beans and navy beans), utilized as the base of these inaugural Good Catch products.

The added superior umami flavor from seaweed and algae extracts creates that real seafood flavor. All Good Catch products are free of dairy, GMOs, mercury, toxins, microplastics, microfibers and are safe and enjoyable for those with shellfish allergies. These products exhibit the same texture, flavor, and nutritional value as conventional seafood, without harming the environment.

“Good Catch is pioneering a new, promising sector of the fast-growing plant-based protein category and we’re thrilled to support their continued growth and progress as they deliver consumers great-tasting plant-based seafood products that support their brand mission—and ours, as well,” said Dan Curtin, President and CEO of Greenleaf Foods, SPC.

According to the United Nations, nearly 90% of the world’s marine fish stocks are now fully exploited, overexploited or depleted, with fisheries subsidies playing an integral part. Keeping startling statistics such as this in mind, Good Catch believes that the only truly sustainable seafood is one that allows fish to remain in the ocean, undisturbed.

Seafood is consumed globally and found within myriad culinary applications. From an environmental standpoint, Good Catch is hopeful that by creating delicious seafood alternatives, they’ll be able to make a real environmental impact.

“On the heels of widespread adoption of plant-based meat and increasing consumer concern about the environmental impacts of food production, the market is ripe for Good Catch’s next-generation plant-based seafood,” said Caroline Bushnell from the Good Food Institute, “Plant-based seafood provides a host of environmental benefits, including alleviating pressures on rapidly depleting fisheries, providing relief to fragile ocean ecosystems, reducing the impact of fishing nets on the ocean plastic problem, and reducing production-related GHG emissions.”

As the appetite for plant-based seafood continues to grow, the goal is to make Good Catch accessible and available for everyone. Good Catch products are now available in over 4,500 retail outlets across the United States, and will be launching in the UK in the coming weeks.

About Good Catch

Good Catch is a chef-driven revolutionary food company developing flavorful, 100% plant-based seafood alternatives. Founded by pioneering chefs Chad and Derek Sarno, Good Catch products offer the taste, texture, nutrition, and experience of seafood without harming the environment.

United by love of good food, plant-based eating, and animal welfare, Good Catch is on a mission to raise consciousness, reduce harm, and preserve environmental resources, all while delivering a great culinary experience. The team is dedicated to creating great tasting plant-based foods for everyone, from vegan to omnivore and everything in between.

Good Catch Plant Based Fish-Free Tuna is available nationwide in three versatile flavor offerings including Naked in Water, Mediterranean, and Oil & Herbs, with new products coming to market in Spring 2020.

The Good Food Institute (July 16, 2019) Plant-Based Food Retail Sales Are Growing 5x Total Food Sales. Retrieved from

United Nations (July 13, 2018) 90% of fish stocks are used up – fisheries subsidies must stop. Retrieved from

SOURCE Good Catch

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Are lupini beans set to conquer the plant-based protein market?

Are lupini beans set to conquer the plant-based protein market?

The nutrition-packed beans are a hit in Europe, but not well known in the U.S.

Leaders of Brami and Lupii tell Food Dive why the ingredient is important and where there is room for growth.


Megan Poinski@meganpoinski


Jan. 16, 2020

When Isabelle Steichen moved to the United States from Europe in 2013, people didn’t think it was so strange that she was a vegan.What they cared about, she told Food Dive, was where she was getting her protein. And now, Steichen and Alexandra Dempster are starting a brand that answers that very American question with a very European solution.

Steichen and Dempster’s new company, Lupii, makes protein bars from the lupini bean, which is traditionally grown and eaten in the Mediterranean basin. The ingredient is not well known outside that region of Europe, where it is commonly a pickled snack and flour ingredient to enrich baked goods. Steichen joked the bean seems to have been “born in the wrong place,” since Americans tend to be more concerned about getting a full nutritional experience when eating plant-based food.

A big year for flavor innovation

“It’s higher in protein than soy, which is generally considered the highest source of plant protein,” Steichen said. “… It’s low in carbohydrates, packed with fiber, all the minerals. And then in terms of an ingredient, it’s also super sustainable to grow … And so, from so many angles, it’s just an incredible ingredient.”

Aaron Gatti, founder and CEO of Brami Snacks, has made the nutritional value of the lupini bean a vital part of his company’s story. Brami, which launched in 2016, makes snackable lupini beans in pouches. The company soaks and brines them so they can be eaten whole, a sort of al dente large bean.

Brami’s packaging features a cartoon bean. On the Garlic and Rosemary variety, it has the sword, shield and helmet of a Roman soldier, which was once featured on every package as a hat tip to the ingredient’s history.

“It’s actually said by some to be the most ancient legume known to humankind,” Gatti told Food Dive. “[It] dates back to ancient Egypt, and the ancient Romans used them as portable protein for their warriors, hence our ‘Bramus Romanus’ little bean character and our positioning as to this being the answer to the modern-day warrior. And they lived on since the Roman times in the Mediterranean as a fresh bean aperitif snack, like edamame in Japan. In fact, you could say that they are the Mediterranean answer to edamame.”

As more food makers bring international influences to products, and more consumers look for plant-based protein that tastes good and packs in nutritional value, lupini beans are getting more notice. Lupii and Brami are two companies on top of this trend, which could spread to many other applications because of the bean’s versatility.

Gatti told Food Dive he grew up practically addicted to snacking on lupini beans, which were always available in Italy, where he often visited family. As a child, he didn’t know much about their health benefits. He just knew that they tasted good and were fun to eat.

It was only as an adult — after his wife who was on a plant-based diet sampled the beans herself in Italy and pushed Gatti to start Brami — that he learned just how good lupini beans were from a nutritional standpoint. According to information compiled by Superfoodly, lupini beans have more protein in a 100-calorie serving than other popular legumes including chickpeas and soybeans. They are complete proteins and are high in fiber.

“And so that was kind of the ‘a-ha’ moment,” Gatti said. “…I personally faced this daily snack challenge when I worked in the office grind. At 4 p.m., I would be like, ‘What the heck can I snack on that’s really going to satisfy my hunger without ruining my diet?’ You have carrots and celery on one hand that are boring and don’t have protein. And now you have a lot of better-for-you snacks, but they’re better in the sense of the better ingredient deck, which is great, but they’re still loaded with calories, carbs, fat or sugar. And so unless you’re going to modify your meal plan, you’re kind of risking going over your normal caloric intake.”

As Brami prepares the beans, they are minimally processed with few ingredients and additives. Gatti touted the clean label on his snacks, saying he’d always wanted to bring some of the “magic” of fresh food like he’d enjoyed in Italy back to the United States.”

We think real food that hasn’t been engineered is always going to be better for you, and it’s really like a Mediterranean slow food that we have made ready to eat for everyday purposes,” he said.

Lupii: A new plant-based protein comes to vegan bars

Steichen, a well-known vegan blogger and podcast host behind The Plantiful and online meal planning company Buddhalicious, met Dempster last year. Dempster has a background in Big Food, having worked for PepsiCo as senior global marketing manager and prior to that doing marketing and sales work for Carlsberg Group. They described their meeting to Food Dive as “love at first sight,” where they bonded over the need to make highly nutritious plant-based food more available to people.

They united behind this idea to create Lupii, a lupini bean snack company that officially launched this month. Lupii bars, which can be purchased online or at a handful of stores in New York, are clean-label nutrient packed snacks. There are three flavors: Tahini Lemon Cranberry, Almond Butter Cinnamon Raisin and Peanut Butter Cacao Nib. Each bar has nine to 10 grams of protein and eight or nine grams of fiber. They also are non-GMO and made with minimal ingredients. And the beans used in these bars, Steichen said, are smaller “sweet lupini,” which have less natural bitterness.

Dempster told Food Dive the nutritional profile of the lupini bean makes Lupii’s bars stand out in the marketplace, occupying a place where very few vegan bars can be. Protein bars often rely on whey or egg whites for some of their nutrients. When they are plant-based, they often contain heavily processed protein isolates, which Dempster said can be difficult to digest.

“You’re stripping a macronutrient away from the whole food source, and we really believe in trying to get as much nutrition as possible from real whole foods that are minimally adulterated,” Dempster said.

“It’s higher in protein than soy, which is generally considered the highest source of plant protein. … It’s low in carbohydrates, packed with fiber, all the minerals. And then in terms of an ingredient, it’s also super sustainable to grow … And so, from so many angles, it’s just an incredible ingredient.”

Isabelle Steichen

Founder and CEO, Lupii

Steichen said that many other plant-based food products with protein are highly processed and full of extruded proteins and sugary syrups. Plant-based protein ingredients are often dried, pulverized and bleached, and don’t look or taste anything like the plant from which they came. Lupini beans don’t need to have many other ingredients added to be able to work with them, and they also don’t need any more nutrients to enhance their health profile. Lupii also only uses dates to sweeten its products, which Steichen and Dempster touted as more natural than competitors’ sweeteners.

Right now, Lupii is only making bars. Steichen and Dempster said they have many more plans for lupini bean products, especially since the bean has myriad common uses in Europe. It’s often turned into flakes or flour and added to baked goods to make them more nutritious. Lupini has been made into a dairy alternative and ice cream, Steichen said. It’s also been used as an ingredient in veggie burgers and to make tempeh.

While Steichen and Dempster wouldn’t talk yet about their plans for future Lupii products, they said lupini is the answer to what many consumers are looking for, especially when trying to have a less animal-based diet.

“You’re eating an ingredient that is very sustainable and a lot of consumers care about that, too,” Steichen said. “When they eat plant based, health is a first motivator. But then environment is a second. As I mentioned, lupini is a wonderful crop that is good for their health, and so a lot of consumers are looking to think a little bit more about supporting biodiversity, and that’s definitely something that we can support with our product as well.”

Follow Megan Poinski on Twitter

Source: Are lupini beans set to conquer the plant-based protein market? | Food Dive

Net News

Disease that killed millions of China’s pigs poses global threat

CNAP ClipBoard: Another compelling reason to stop raising pigs and eating them. Although reportedly humans cannot contract AFRICAN SWINE FEVER, it is my position that “they can’t until they can”.

By Tom Polansek

CHICAGO (Reuters) – Bettie the beagle, a detector dog for U.S. Customs and Border Protection, picked up the scent of pork on a woman arriving from China at Chicago’s O’Hare International Airport.

Soon the dog’s handler discovered and confiscated a ham sandwich in the purse of a passenger who had flown on a China Eastern Airlines flight from Shanghai.

The danger? That the food might be contaminated with African swine fever and spread the disease to the United States. China has lost millions of pigs in outbreaks of the disease, pushing its pork prices to record highs, forcing purchases of costly imports and roiling global meat markets.

“It’s very likely it may come here if we aren’t more vigilant,” said Jessica Anderson, the handler for the pork-sniffing dog and an agricultural specialist for the border protection agency.

Bettie is among an expanded team of specially trained beagles at U.S. airports, part of a larger effort to protect the nation’s $23 billion pork industry from a disease that has decimated China’s hog herd, the world’s largest. Governments worldwide are scrambling to shore up their defenses as the disease spills over China’s borders, according to Reuters reporting from nine countries. The efforts underscore the grave threat to global agriculture.

African swine fever has spread to Southeast Asia and eastern Europe, with cases found in Vietnam, Cambodia, Laos, Korea, Myanmar, the Philippines, Poland, Belgium and Bulgaria. Around the globe, those countries and others that have so far sidestepped the epidemic are cracking down on travelers, increasing cargo screenings and banning meat imports.

Pork-producing countries stand to lose billions of dollars if the disease infects their industries because outbreaks devastate farms and shut export markets. African swine fever does not threaten humans but there’s no vaccine or cure for infected pigs.

If the disease enters the United States, the top pork-exporting nation with 77.3 million hogs, the government would struggle to protect the industry, participants in a four-day drill in September told Reuters.

“If this gets in, it will destroy our industry as we know it,” said Dave Pyburn, the National Pork Board’s senior vice president of science and technology.

The U.S. Department of Agriculture (USDA) simulated an outbreak in Mississippi that spread to the nation’s top pig-producing states, including North Carolina, Iowa and Minnesota. Veterinarians, farmers and government officials gathered at command centers where they tested their capacity to swiftly detect, control and clean up after an outbreak.

The experience showed the U.S. needs to increase its capacity to quickly test pigs for the disease and to dispose of the animals without spreading it, said Pyburn, who participated in the drill.

In China, the top global pork consumer, the disease has been devastating. The exact number of hog deaths is not known. Rabobank estimated the country lost up to 55% of its pig herd last year. But the Chinese government has reported smaller losses in the country’s $1 trillion hog sector since the first case in August 2018.


The U.S. government is fielding dogs at airports and seaports, conducting outbreak-response drills and adding capacity to test pigs. France and Germany are killing hundreds of thousands of wild boar that might carry the disease. France also erected 132 kilometers (82 miles) of fencing to keep out wild boar and is planning stricter sanitary rules for pig farming, including requirements to disinfect trucks that transport swine.

Thailand culled pigs in a province close to Myanmar, where the disease has been found. South Korea ordered soldiers on its border with North Korea to capture wild boar, while Vietnam used troops to ensure infected pigs were culled.

Australia expelled travelers from Vietnam for smuggling pork and banned imports of pork products. Australia also deployed advisors to Pacific islands in an attempt to protect its closest neighbors from African swine fever. If such efforts fail, it could cost the country more than 2 billion Australian dollars ($1.4 billion) over five years, according to Australian Pork Limited, an industry group.

“It is certainly the biggest threat to commercial raising that we have ever seen, and arguably the biggest threat to any commercial livestock species we’ve seen,” said Mark Schipp, Australia’s chief veterinary officer.

U.S. officials plan to suspend domestic shipments of pigs among farms and to slaughterhouses if African swine fever is detected. The USDA and states could issue orders halting the movement of livestock in certain areas as a way to contain the disease.

The USDA said in a statement to Reuters that the September drill highlighted shortcomings in its guidance to states detailing when and how to limit the movement of pigs. The government is also increasing the number of laboratories it uses to test for African swine fever.

“We have identified some gaps,” said Amanda Luitjens, who took part in the drill and is animal welfare auditor for Minnesota-based pork producer Christensen Farms. “The thought of it making it to the United States is scary.”


Travelers transporting meat represent the biggest risk for African swine fever to spread to the United States because the disease can live for weeks in pork products, Pyburn said.

Contaminated food can be fed to feral pigs or livestock in a practice known as garbage feeding, which the USDA says has caused outbreaks of swine diseases around the world. U.S. farmers are supposed to obtain a license to feed pigs with food waste that contains meat and cook it to kill disease organisms.

African swine fever can also spread from pig to pig, from bites by infectious ticks and through objects such as trucks, clothing and shoes that have come into contact with the virus.

China banned the transportation of live pigs from infected provinces and neighboring regions in an unsuccessful bid to contain its outbreaks. It also culled pigs and outlawed the use of kitchen waste for swine feed.

The disease has been detected in food products seized at airports in South Korea, Japan, Australia, the Philippines and northern Ireland.

African swine fever is thought to have arrived in the Philippines through contaminated pork smuggled from China. The Philippines is now conducting mandatory checks on carry-on luggage of passengers from countries with outbreaks.

The government of the province of Cebu in central Philippines banned imported products and those from the main Philippine island of Luzon to avoid swine fever. More than 60,000 pigs have died or been culled in Luzon because of the disease. The Philippines Department of Agriculture also banned garbage feeding that included leftover food from airports, airlines and seaports.

In the United States, low inspection rates at ports of entry increase the likelihood for illegal pork to enter the country undetected, the USDA said in a report assessing the risk from African swine fever. The agency works with Customs and Border Protection to alert all U.S. ports each time a new country is confirmed to have the disease, requesting increased scrutiny on travelers and shipments.

But Customs and Border Protection estimates it needs 3,148 people to specialize in agricultural inspections at entry points like airports and only has about 2,500.

The U.S. Senate last year authorized the annual hiring of 240 agricultural specialists a year until the workforce shortage is filled, and the training and assignment of 20 new canine teams a year. The government approved 60 new beagle teams to work at airports and seaports last year, for a total of 179 teams, according to USDA.

Those teams face a daunting challenge, said Senator Gary Peters, a Michigan Democrat who introduced the legislation with other lawmakers.

“Every day, millions of passengers and tens of thousands of shipping containers carrying food products cross our nation’s borders,” he said, “any one of which could do significant damage to America’s food supply and agricultural industries.”

(Reporting by Tom Polansek in Chicago, Enrico Dela Cruz in Manila, Colin Packham and John Mair in Sydney, Nigel Hunt in London, Gus Trompiz in Paris; Editing by Caroline Stauffer and Brian Thevenot)

African swine fever in other countries

African swine fever is very contagious and is killing pigs and wild boars in Africa, Asia and parts of Europe.

African swine fever has never been detected in Canada, but it’s present in:

  • China
  • Vietnam
  • African countries
  • Georgia
  • Armenia
  • Russia
  • Azerbaijan
  • Ukraine
  • Belarus
  • Lithuania
  • Poland
  • Latvia
  • Estonia
  • Romania
  • Czech Republic
  • Belgium
  • Laos
  • Myanmar (Burma)
  • Cambodia
  • Mongolia
  • North Korea
  • Philippines

BURGER KING Impossible Foods Net News

You Don’t Need to Fear the Estrogen Content In Impossible Burgers

CNAP ClipBoard: Tiffany Stevens the author of this article states, “So if you’re worried an occasionally meatless meal will turn you into a woman, don’t be. Instead, prove your masculinity by taming your fear of new foods.”

  • If men are worried about being turned into a woman, what do the women have to fear, being turned into a man?
  • An “occasional” meatless meal will give you a sex change? Who said anything about occasional? Meat at every meal is the deal, has been for decades. If not meat, then some animal product – milk and/or eggs are in just about everything. It’s almost like once they started using the fluids and eggs of the animals, they put them in everything. Can you imagine the obsessive compulsions directed at finding uses for animal products? Looking back it all seems pathological.
  • When you have to read a label to see if there are any animal products in the product you want to buy, that tells you that nearly everything contains animals of some sort. Otherwise you wouldn’t have to look.
  • Most of the men I see in Cleveland are fat and they all have man boobs and none of them are vegetarian or vegan. I mean, why do men have breasts in the first place? Or hadn’t anybody noticed?
  • The rapid growth hormones they get from eating animals designed to grow fast and fat is what’s responsible for their breasts being kicked into milk producing gear!!
  • Hey, if this keeps going and men keep overloading their systems with rapid growth hormones, the men will develop the capacity to become milk producing machines and be able to feed the planet! You know, how they expect the cows to give them milk? Well, now the human male with be the number one supplier. Nobody will want human female milk. MALE MILK will be in HIGH DEMAND. WE’VE GOT MALE BOOBS. Who WANTS cows when we’ve got HUMANS?
  • But wait, it’s happening to women too. Ever see so many women with super huge boobs walking around all over the planet – almost like they’re being HAND-BRED for factory farming of milk? They’re almost half their body size. And their bodies are huge too. Where did they come from? Cows, Chickens, Pigs, Lambs…that’s where. It’s because of the animals they eat, not because of plant estrogen.
  • The Republicans in the USA had nothing to do with people’s soy fears that began a long time ago. This is nothing new and the discovery was made by Asians who eat a lot of it and written up by the British. The story wasn’t about boobs. It was about decreased libido – in both men and women after they consumed tofu. It “cools the cockles”, they say – but only temporarily.
  • Cockles refers to the testicles in men – maybe women will be growing cockles too – not impossible through the evolutionary process that lots of people claim doesn’t exist. Cockles are in the mollusk family and the shape resembles testicles.
  • I never thought it a good idea to have sex after a meal. We’d have sex first, then go out to wine and dine. Much more fun and relaxing that way, rather than hardly enjoying the meal with sex on our minds – this way we had the best of both worlds.

Tiffany Stevens

MyRecipes January 15, 2020

Between Beyond Meat, Impossible Foods, and other emerging plant-based meat companies, it’s never been a better time to be a vegetarian or vegan. Nor has it ever been easier to cut back on meat consumption in general, for the sake of your health and for the sake of the planet. Diners who want to occasionally sub an Angus patty for a plant-based one can now find those options in a number of restaurants, including Burger King, which added the Impossible Whopper to its menu in the fall of 2019.

New food technology can sometimes spark unnecessary fears among eaters, however, especially when a new food product is seen as unnatural or weird. Take, for example, the recent rumors warning consumers to beware the estrogen content in Impossible Whoppers and other Impossible Food products, lest the delicious, meat-free burgers cause men eating them to grow breasts.

Fears about soy products feminizing men have existed for quite a while. The Impossible Burger fear mongering, however, is a bit more recent. It stems from a 2019 story published by Tri-State Livestock News, a trade publication covering livestock agriculture.

Written by James Stangle, who specializes in veterinary medicine, the story claims that four Impossible Whoppers a day contain “enough estrogen to grow boobs on a male.” That story was then picked up by conversative pundits such as Michael Savage, according to The Washington Post.

It seems silly to point out that few people, if any, are buying and consuming four Impossible Whoppers daily. But even if a man did decide to eat Impossible Whoppers for breakfast, lunch, dinner, and a snack between, he needn’t worry about developing feminine secondary sex characteristics.

For starters, the compound contained in Impossible Burgers isn’t human estrogen at all—it’s phytoestrogen, a plant isoflavone that acts similarly to human estrogen, but doesn’t have nearly the same strength, according to Insider.

Phytoestrogen, which is often found in soy, can promote the effects of naturally occurring estrogen, which exists in all humans. But it can also suppress it, since it has both estrogenic and anti-estrogenic effects. How phytoestrogen affects you depends on what your existing estrogen levels are as well as other individual biological factors.

Regardless of whether it promotes or decreases the effects of naturally occurring estrogen, however, it still doesn’t have the strength to grow breasts in men.

Although Stangle didn’t include this citation in his piece, it seems his claims may have stemmed from a single case in which a Texas man in 2008 developed “breasts and breast soreness” from drinking three quarts of soy milk a day, according to Snopes. Those effects went away after he stopped ingesting that extreme amount of soy milk regularly. This isolated case from 12 years ago might be shocking, but it’s not enough evidence to sound the alarm on soy products in general.

The validity of the feminization fears surrounding soy products is also belied by the number of countries that rely on soy products; a plethora of Asian countries have been using soy beans for centuries without men in those societies suffering adverse or unexpected biological effects.

It’s worth pointing out that the feminization fears behind the Impossible Whopper estrogen rumors are inherently tied to sexism, homophobia and transphobia in some circles. Meat eating is also connected, in some men’s mind, to masculinity; the idea of eating a veggie burger amounts to an assault on their very identity. There’s nothing to fear from eating a plant-based burger, however; a bite of a charbroiled soy product won’t take away anyone’s man-card.

So if you’re worried an occasionally meatless meal will turn you into a woman, don’t be. Instead, prove your masculinity by taming your fear of new foods.

Source: You Don’t Need to Fear the Estrogen Content In Impossible Burgers


Blue Cheese Cocktail Sauce – GOAT


My new favorite condiment sauce! I could eat this sauce plain and not complain where the rest of the food went! Impress all your guests! A must Animal-Free experience!

Makes 3/4 cup

Net News USDA

FSIS Issues Public Health Alert for Swedish Meatball Products Due to Misbranding and an Undeclared Allergen

CNAP ClipBoard: RE: “A recall was not requested because it is believed that the products are no longer available for consumers to purchase.”

  • A recall still should have been executed, so that those who still have the product stored in their pantries or stores can return it without incident. Many smaller markets purchase from other stores and then just raise the price for convenience purposes, rather than buying wholesale, so they don’t have to buy by the case.
  • Everyone who purchased the product, which could still be in play in some regions, must be considered when making general sweeping decisions, based on statistical probability rather than reality. Some people always get left out. No one, absent a recall, is going to know about this. Consumers don’t get updates from the USDA…I do, but I’m rare.
  • Now, if somebody gets sick and you didn’t recall the product, that makes the DOA, USDA and FSIS legally responsible.
  • One must begin to question why there are so maybe mislabeling mistakes on our food products. Who is doing the labeling? And why isn’t the labeling double checked? These labels need to be checked before they get to the USDA – at the manufacturing level. It seems like these companies are sidestepping their own verification process and making the USDA do it for them, hoping to slide by, to save themselves money. This is not acceptable.
  • Does that mean we really don’t know what goes into our food? And why not? Because people who don’t share our standards do whatever they want or whatever is cheapest for them? Many people won’t be comfortable going forward into this decade knowing people who don’t share our health and sanitation concerns are the ones feeding us. Scary.
  • Carso’s Pasta Company: I looked them up. It looks like they make pasta and sell all types of meats and cheeses in their pasta products. It looks like a small operation. How could they make such a mistake?
  • On further inspection, they don’t even have Swedish Meatballs in Sauce on their website menu of products they sell. In fact, there is no mention of the mislabeled product to alert customers who have already purchased it. Why is that? And who looks at websites after a product is purchased?
  • This is a small family-owned company. What happens in large companies halfway across the world, whose products end up in our pantries? Scary.
  • A recall is always needed when the product is still in play. That way it gets to the attention of news outlets, who will at least get the alerts out locally and/or nationally if products are shipped nationally.
  • It looks like the public isn’t being given the right information.
  • It’s a good idea for all media cable and network news outlets to have a ticker tape of recalled food products on 24/7. The public often times is unaware till it’s too late and too many people got sick and/or died. It’s time to protect the consumer and stop finding loopholes for the offenders.
  • How many people died because of bad product? There is no reliable figure, because other causes are always cited – to protect the offending parties from lawsuits. The government bends over backwards to provide this protection. What are we the Mafia? Yes.
Net News USDA

FDA criticized for waiting 6 weeks to announce latest romaine lettuce E. coli outbreak

Romaine or cos lettuce is a variety of popular lettuce (Lactuca sativa L. var. longifolia)

CNAP ClipBoard: The problem with not announcing it because the lettuce was already past its shelf date and not available for sale, is that most grocers sell produce beyond its shelf date. When it’s too rotted to do that, then they put it in a greatly reduced price section of the produce for poor people to buy.

FDA criticized for waiting 6 weeks to announce latest romaine lettuce E. coli outbreak

Credit: Max Pixel


Cathy Siegner


Nov. 5, 2019

Dive Brief:

The U.S. Food and Drug Administration said Oct. 31 an E. coli outbreak associated with romaine lettuce sickened 23 people in 12 states between July 12 and Sept. 8. While 11 people were hospitalized, the agency said no deaths were reported, the active investigation has wrapped up and the outbreak appears to be over.

Romaine lettuce was identified as the likely source, but available data indicated the product eaten by sick people was past its shelf life and no longer available for sale, the FDA said. “We do not believe there is a current or ongoing risk to the public and we are not recommending the public avoid consuming romaine lettuce,” Frank Yiannas, FDA’s deputy commissioner for Food Policy and Response, said in the release.

Both the FDA and the Centers for Disease Control and Prevention established romaine as the probable cause on Oct. 2, Brian Katzowitz, a CDC health communication specialist, told The Washington Post. He said the delay in sharing the news was due to a few variables and the CDC “generally posts outbreak warnings when there is something actionable for consumers to do.”

Dive Insight:

It’s not uncommon for food safety regulators to wait until more details are known about an outbreak before informing the public, but for six weeks to go by before saying anything about an E. coli outbreak can raise questions and cause consumer concern. The delay is even more puzzling since this outbreak was linked to romaine lettuce, which has been involved in three other major outbreaks during the past two years.

The FDA and the CDC may believe consumers couldn’t realistically do anything to protect themselves six weeks out, but telling people about the outbreak earlier may have helped them avoid contaminated romaine lettuce. The FDA’s assertion that any contaminated romaine lettuce would be past its shelf life and no longer available for sale may be true, but it’s not clear how the agency could know that for a fact.

Food safety activists have criticized the delay. Food safety lawyer Bill Marler wrote on his blog that he was disgusted that the government kept this outbreak “hidden from public view.”

“Although the consuming public was kept in the dark, it is without question that government, industry and academia knew that the outbreak happened, but they all chose to hide it until late this evening – so much for ‘transparency’ and so much for ‘food safety culture,’ ” he wrote. “We will not have a safe food supply when facts are hidden from consumers.”

Consumer Reports was also critical of the delay, writing in a post that while not all foodborne illness outbreaks are publicly announced, previous lettuce-related outbreaks were severe enough to warrant quicker action. The nonprofit also noted E. coli O157:H7 — the strain of the pathogen involved — produces a toxin that can lead to serious illness, kidney failure and death.

The leafy greens industry is well aware of pathogen problems and has recently taken steps to improve production processes. The industry has tightened up grower requirements and recently embarked on a multi-year food safety initiative involving government, academia and industry to better understand the impact of pathogens on leafy greens in areas including Yuma County, Arizona and the Imperial Valley in California.

In a statement, the California Leafy Greens Marketing Agreement trade group said it will use information from this latest outbreak investigation to enhance mandatory food safety practices. LGMA Chairman Dan Sutton said while FDA’s farm tests were negative for traces of E. coli, leafy greens growers will continue to work with public health agencies to improve their food safety practices.

According to a 2017 report from the Interagency Food Safety Analytics Collaboration, 51% of E. coli cases were linked to produce in 2013, along with 59% of listeria cases, 46% of salmonella ones and 33% of cambylobacter cases. Most E. coli outbreaks were linked to leafy greens and other vegetables — more than any other food category.

Waiting six weeks to reveal the E. coli outbreak linked to romaine lettuce could have been an effort to reduce panic, but that decision could lead to more consumers losing trust in the industry.

Transparency is critical to bolstering consumer confidence in the food supply — particularly items that have already had contamination problems.

In addition, any delay telling the public about an outbreak will likely increase suspicion that food safety agencies are not looking out for the public welfare, and that sentiment could lead to less romaine lettuce being consumed. The romaine industry, which was hit by decreased sales following…


    FDA criticized for waiting 6 weeks to announce latest romaine lettuce E. coli outbreak | Food Dive

Net News

Largest Comprehensive Study Of Nutrition Links Dairy And Disease

Largest Comprehensive Study Of Nutrition Links Dairy And Disease

‘While this extensive study found detrimental effects from all sources of animal proteins, dairy was of particular concern’

NOV 12, 2019

Dairy has been linked with a number of adverse health effects

More than 30 years ago, Dr. T. Colin Campbell and his team at Cornell University, in partnership with researchers at Oxford University and the Chinese Government, embarked upon one of the most comprehensive studies of nutrition and health ever conducted. Known as the China Project, this landmark study combined with laboratory findings conclusively demonstrated the dangers of a diet high in animal protein and the amazing health benefits of a whole food, plant-based diet. These findings were translated into the best-selling book – The China Study.

Concerns around dairy

While this extensive study found detrimental effects from all sources of animal proteins, dairy was of particular concern. The findings indicate that the lower the percentage of casein (a protein found in cows’ milk) a person consumes, the greater the health benefits. Even relatively small intakes of animal protein –  from dairy or meat – were associated with adverse effects. People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease.

‘Even relatively small intakes of animal protein were associated with adverse effects’

Other key points include:

1. The casein protein in cows’ milk, which makes up 80 percent of its protein content, was found to be a relevant chemical carcinogen—meaning it can turn on our cancer-promoting genes.

2. Countries with the highest calcium intake, mostly from cows’ milk, have the highest rates of osteoporosis. Casein protein causes the calcium in our bones to be leached into the body, weakening the bones. This happens as a result of dairy creating an acidic environment within the body and the calcium from our bones is used to neutralize the body.

3. The casein protein increases the cholesterol in the blood, leading to atherosclerosis (plaque build-up inside the inner artery walls, which may ultimately constrict blood flow and cause a heart attack or stroke).

4. Dairy proteins have been linked to the development of autoimmune diseases—such as type 1 diabetes and multiple sclerosis—through a mechanism known as molecular mimicry.

5. In dozens of experiments conducted over 30 years, casein was found to be a powerful promoter of experimental cancer. Wheat and soy proteins, however, did not stimulate cancer development.

6. There is no one single component of dairy that connects it to chronic diseases such as heart disease, diabetes, and osteoporosis; rather, the substance contains a host of problematic factors. According to Dr. Campbell’s work, these factors include, “the increased activity of growth factors and compensatory cell replication, metabolic acidosis and its impact on key enzyme reactions, hormonal imbalances, and adverse effects on immune system components.”

Not truly safe for humans

What this tells us is that milk taken from a cow cannot be altered to become truly safe for human consumption. While many companies have attempted to remove the lactose and cut down on the inherent saturated fat found in dairy, they cannot eliminate the natural hormones found in all dairy, nor can they cease the growth-promoting characteristics of what, truly, is infant food – cow infant food, that is.

Skeptics often say not all protein is created equal, and The China Study confirms this. Some proteins are downright dangerous.

This article was created with research collaboration from the T. Colin Campbell Center for Nutrition Studies.

Source: Largest Comprehensive Study Of Nutrition Links Dairy And Disease – Vegan News, Plant Based Living, Food, Health & more


Applied Food Sciences, Inc. | Organic Broad-Spectrum Hemp – AFS.Hemp™

AFS.Hemp™ Broad-Spectrum Hemp Extract

Finally, a hemp ingredient developed by a food company for a food company.

AFS.Hemp™ Summary

Applied Food Sciences is proud to announce the launch of their new hemp ingredient. Manufacturers can have confidence using AFS.Hemp™ thanks to the GRAS determination that allows for safe use in food and beverages.

AFS.Hemp™ is USDA Certified Organic, contains 0.0% THC, and boasts a broad-spectrum of cannabinoid content.

Applied Food Sciences (AFS) brings over 20 years of experience to the natural products industry. Now hemp is in good hands, allowing product makers to worry less about quality and regulatory matters while focusing more on formulating their best work. 

Quality is transparent from seed to label as AFS.Hemp™ is produced using authentic hemp strains sourced from EU-certified seed banks. Further, AFS uses a supercritical CO2 extraction for a clean ingredient that preserves the extensive range of phytocannabinoids, terpenes, & flavonoids found in the original plant without any residual solvents. AFS.Hemp™ ingredients are considered “broad-spectrum,” meaning they contain 0.0% THC for added confidence in any product. 

Key Confidence Building Factors for AFS.Hemp™

•    0.0% THC [Known as “Broad-Spectrum”]

•    GRAS For Use in Food & Beverages

•    USDA Certified Organic

•    Reliable Supply Chain of Certified Hemp From EU Seed Banks 

•    CO2 Extract – No Residual Solvents

•    And AFS Has Over 20 Years Experience Making Food Ingredients

Inquire about Hemp*Applied Food Sciences, Inc. does not sell products direct to consumers. This product is not to be consumed in this format but is intended for further processing or manufacturing.

Ingredient Offerings

AFS.Hemp™ comes in three unique delivery systems all standardized to CBD content. While the cost per serving of active CBD is the same across all three products, each ingredient has its own advantages for any desired formulation.    

6% water-soluble oil

The 6% water-soluble oil is ideal for all liquid applications. Depending on the customer’s desired formulation targets, this ingredient can be paired with AFS’ proprietary herb-emulsification technology for maximum flavor masking and a clear beverage.   

10% water-soluble powder

The 10% water-soluble powder is ideal for applications that include any still (not sparkling) beverage and powdered formulation – i.e. stick packs, bulk powder, sachets, drink mixes, etc. The full solubility and effortless mixability allow for a very clean application in beverages.

20% high-performance oil

The 20% high-performance oil is ideal for supplements, tinctures, soft gels, topicals, and other nutritional products that require more potency.

*The cost per serving of active CBD is the same across all three ingredients.

Source: Applied Food Sciences, Inc. | Organic Broad-Spectrum Hemp – AFS.Hemp™ | Applied Food Sciences, Inc.

Beyond Meat Impossible Foods Net News

Impossible Foods CEO slams ‘the most destructive technology on Earth by far’

Impossible Foods CEO slams ‘the most destructive technology on Earth by far’

Daniel Howley

Technology Editor

January 8, 2020, 1:27 PM EST

Impossible Foods unveils plant-based pork and sausage

Impossible Foods CEO Pat Brown is bringing the heat to CES 2020 in Las Vegas, America’s biggest consumer tech trade show. The head of the plant-based meat company not only debuted two new products, a ground pork and pork sausage alternative, but slammed the meat industry in an interview with Yahoo Finance, calling it “the most destructive technology on Earth by far.”

The company’s ultimate goal is to completely replace animals as a form of food by 2035.

Impossible Foods already offers a beef alternative in its Impossible Burger, which uses plants and includes a soy-based heme protein, which gives the burger the faux blood that makes it “bleed.”

The new sausage offering goes on sale in January at 139 Burger King locations in various test markets across the U.S. There’s no word on availability for the ground pork offering just yet.

Impossible’s latest move comes as the fake meat wars continue to heat up. The company’s biggest competitor, Beyond Meat (BYND), went public in 2019 and saw its stock skyrocket from its IPO price of $25 all the way to $234 in July, before settling back down to $83.89 on Tuesday.

On Tuesday, Impossible told Reuters it’s no longer seeking a deal to supply McDonald’s (MCD) with its Impossible burger due to supply constraints. Beyond Meat’s shares jumped on the news.

Holding the meat industry’s feet to the fire

With beef and pork alternatives already on the table, Brown says that chicken and turkey alternatives, as well as other plant-based meat options, are on the way.

Impossible Foods CEO Pat Brown holds up an Impossible Burger 2.0, the new and improved version of the company’s plant-based vegan burger that tastes like real beef, at a press event during CES 2019 in Las Vegas, Nevada on January 7, 2019. – (Photo by Robyn Beck / AFP)

“Again the thing that you just have to remember to anticipate everything Impossible is going to do is that our intention is to completely replace animals as a food production technology, the most destructive technology on Earth by far,” Brown said. “And that means that any product that we’re currently producing using animals, Impossible Foods is already working on, and will commercialize a plant-based, a better, more delicious, more affordable, vastly more sustainable version of that product.”

Brown’s claims of the impact of the meat industry on the environment aren’t unfounded. There have been several studies linking meat to everything from climate change to antibiotic-resistant bacteria. Which is why, he says, Impossible Foods is so important.

Beyond Meat offers a similar reason for its products’ existence, naming the meat industry’s impact on the environment as an example of why plant-based alternatives are necessary.

“It’s a very important problem to solve,” Brown said. “Pork production is actually a big public health issue, because there are actually more antibiotics fed to pork, to pigs, than to all humans. It’s a major source of antibiotic-resistant pathogens.”

While there’s been a lot of discussion about the meat industry’s impact on climate change through methane produced by farm animals, Brown says Impossible Foods is focusing on more than just how the climate itself is affected.

“Of course, it’s not just about climate, it’s about global biodiversity, it’s about water resources, water pollution, and so forth,” Brown said. The nutritional impact of plant-based meat alternatives has also been a major sticking point for the companies. And while they have a lower amount of saturated fat than their animal-based counterparts, plant-based burgers like Impossible’s do have more sodium than beef.

But Impossible’s pork products won’t help anyone if they don’t taste good. Fortunately, for Brown, after I tried a soft-shell corn taco with the company’s ground pork offering, I can report that the taste of Impossible Foods’ faux pork is as close to the real thing as you can get.

It’s not dry, and even browns similar to pork. If I didn’t know it was plant-based, I wouldn’t have been able to tell the difference. In our own Yahoo Finance taste test last fall, Impossible’s burger outshined Beyond’s by a slim margin.

As for the pork, we’ll just have to wait and see how the rest of the world feels…

Source: Impossible Foods CEO slams ‘the most destructive technology on Earth by far’

Net News

"Chopped" Chefs Cook Pig Rectums After Hours

It appears that those chefs who work for the FOOD CHANNEL like to cook rectums of pigs AFTER HOURS. Otherwise why would they do it, if they didn’t like it? Why would they demean themselves and the animals they are supposed to respect as they kill, dismember and cook, either DEAD OR ALIVE?

You see their faces here. They are ALL IN the ENSLAVEMENT, TORTURE AND SLAUGHTER for FOOD INDUSTRY. And they are ALL LAUGHING themselves all the way to the BANKS that bank them, that pays them and makes them all rich – the industries that torture for profit…

RESPECT THE ANIMAL IS THE IRON CHEF’S WAY. That in itself is a lie if you murder someone for profit or for any other reason. But still, that is the way of chefs – animal-abusing chefs. How is this, display of depravity, respecting any animal – dead or alive?


HELLO, It's Chef Sharon

AFC GLOBAL does not support content assault advertising on this or any other site. Photos of grotesque body parts are used to elicit an aversion response in the minds of the viewers to the copyright-protected content where they appear. Sponsored by ANIMAL-HATERS.

5 STAR ANIMAL-FREE RECIPES ENGINEERED BY THE ANIMAL-FREE CHEF. * Contains no prejudice, discrimination, enslavement, torture or slaughter!


Nice! Pretzel Nuggets

Too much salt, not enough peanut butter. I didn’t know the peanut butter was there till Steve pointed it out. Then I had to search for it in the chew.

With the crunch of the salt plus pretzel the peanut butter seemed nonexistent.

I understand that the peanut butter can’t be creamy when wrapped in a pretzel nugget, since the pretzel is fragile and they’re all in the bag bumping up against each other, not like chocolates in their own seats.

So, more is what is needed – in my chew experience.

The SEARCH FIND DELIGHT method of sales could work if the find is both a surprise and spectacular. I know it’s only a snack, but that attitude isn’t helpful in the sales department. Not that you have it. I’m speaking to everybody here.

It was only a surprise to me after Steve told me it was there – the peanut butter – and I hadn’t noticed, even though I chew carefully, not like Steve who devours food.

I experienced disappointment instead of delight. And disbelief that there really was peanut butter in the center.

The only reason Steve knew there was peanut butter there is because he bought them and read it on the packaging.

Now, on the package that I subsequently read and bought by the way, after I tasted them, because our dog daughter loved them so much, says Satisfaction 100% Guaranteed.

Well, I’m not satisfied, though I would put them out if I had them – a few cases to distribute to the Seniors in the Senior residence where I live on the Edge in Cleveland, Ohio. There’s about 300 plus of us if you include all those who aren’t actually registered to live here, but frequent the place often – of all ages, so there’s a good sampling of the community right under my nose.

However, I did find another use for these pretzel nuggets filled with hard peanut paste rather than butter.

  • The package suggests creamy because you called the peanuts, butter.

Oh, and by the way, the pretzel was a good chew, not too hard, not too crumbly. You of course can’t cut them in half, as the picture on the package suggests, so I’m guessing those pictures on the package are a rendition by an artist, not the real thing.

As you can see by the photos I took the time to cut a couple nuggets open to view and taste the peanut filling. The filling is hard, which explains why I didn’t know it was there. It matched too closely to the pretzel in texture. There appeared to be enough of it, just not enough contrast between the filling and the pretzel to notice it much.

I didn’t chop the pretzel. I did a clean cut and it crumbled quite a lot as the photo shows.

Not a single nugget was broken in the bag, in 3-4 bags that we opened, which suggests that you could use more filling and soften it up a bit. You might want to try flavoring the peanut paste with a little cinnamon or maple to offset the big salt flavor.

The filling can be pasty and creamy without leaking, more like a peanut truffle. It wouldn’t take a lot of correction to what you already have.

Now to get to what I did with these pretzel nuggets:





I even used the pie crust mixture with chocolate added to make a topping for the pie.

And you’ll never guess what I used in the filling. You wouldn’t guess in a million years.

Nice! brand Sesame Cashews – our dog also loves these.

This is like no cream pie you ever experienced. Yet somehow it all seems so familiar. A rough and tumble cream pie? Is that even possible? With the animal-free chef, anything is possible!

Two egg-free dairy-free nogs, banana, sesame cashews, brown sugar and vanilla, blended and cooked like a pudding. Peanut butter pretzel nuggets and coconut made into a crust with only melted margarine. YES. To all of it!

Serves 6-9

Don’t tell me I don’t love you!



This is like no cream pie you ever experienced. Yet somehow it all seems so familiar. A rough and tumble cream pie? Is that even possible? With the animal-free chef, anything is possible!

Two egg-free dairy-free nogs, banana, sesame cashews, brown sugar and vanilla, blended and cooked like a pudding. Peanut butter pretzel nuggets and coconut made into a crust with only melted margarine. YES. To all of it!

Serves 6-9

I Want

Whadya Think About Those Caraway Seeds In An English Muffin?

My self told me in various ways to look up caraway seeds. I’ve been wanting to put THEM into recipes lately for no reason known to me. Why the sudden fascination with caraway seeds?

Although I’m a big fan of rye bread, include the seeds please, I rarely buy it, and when I do, a third of it ends up in the freezer-stale-bread-compartment to be used for crumbs or stuffing at a later date. 

Rye toast is the best. I wish they’d make a rye English muffin. What’s wrong with Britain? They’re so out of touch with imagination. Do they have rye English muffins in Britain? Why do they call the muffins English? 

I started boycotting the Almighty BAGEL because Israeli Jews won’t let go of the Palestinians nor the Palestinian lands the Jews covet as their international HOLY STATE, and also because they won’t remove the poppy seeds from the mish-mash bagel that get pregnant women in trouble with the law and consequently lose their babies to family services, because they’re blood tests come back positive for opioids when they enter the hospital to deliver their babies.

I should leave a letter out of BAGEL, so the Jew God can’t see it, like the Jewish people do, so God can’t see them writing about God. Everything’s always in the closet with them, lest God see or hear what they’e really doing in God’s name.

Let’s see. G-D or G_D = GOD. 


Steve’s a bagel guy, but he knows he cannot bring a bagel into the house – not until the Palestinans are freed from Israeli occupation. No one does that in this day and age – force an entire people off their lands. No rolley polley toys for Lilly either. She plays with them. That’s the past.

I’m not looking for a rye bagel. I’m looking for a rye English muffin.

I’m also still looking for the black Russian crackers. 

Did you know that Russia has an African minority base? Born, raised and who speak and write the Russian language? Why don’t I see any black Russians in America? Maybe they don’t exist here. They’d have to migrant or immigrate from Russia, and to do that they’d have to have access to state secrets for the American government to let them in.

That makes me wonder if all those immigrants forcing their way into the USA from South Of The Border countries claiming mob cartel/gang are out to kill them, are in possession of mob cartel/gang secrets? If not, then why would the USA let them in and not the black Russian with nothing to offer in the way of spy material?

You don’t know – I don’t know. 

One might think that with fifteen plus million informants in the USA from South Of The Border, that we would have all the information required to eradicate these social pariahs who come to America to assimilate into mob cartel/gang demographics. Yes? No?

How about a rye tortilla? Possible? You bet.

How about a black Russian tortilla with tequila and cashew milk in it? Possible? You bet.

  • Representatives of African peoples in the Russian language are commonly called negry.[3] The word negr comes from the Spanish: negro through other European languages (German: Neger, French: nègre). In the Russian language the word does not carry a negative connotation.[4][3 Wikipedia

  • Actually the English muffin was invented by Samuel Bath Thomas in New York City around 1880. For him to call it English, it must have resembled something he remembered from the old English country he left for an adventure in America.

You see, I want Britain to make the rye English Muffin. Heck, go ahead and throw in the Black Russian Muffin too, if the Russians won’t do it. I’m okay with that. Prove to me, yes me, that the British currently are in possession of IMAGINATION and creativity and engineering skills.

BIRD'S EYE Labeling

BIRDSEYE STEAMFRESH VEGETABLES aka my frozen pea adventure

At my local grocery these are the bags usually on sale, so I usually buy them. Although they’re made for microwaving, I’ve never done that, even though I have a microwave. I bring them to boil in water to cover, drain and use.

I’m a big fan of frozen vegetables. Not the ones in sauces, just the plain veggies. Besides, I don’t think anybody even sells veggies in animal-free sauces. Do they? I’ve never seen them. I can make my own sauces.

A lot of people young, old and in between aren’t too keen on using a stove or boiling water in a pot and cooking something in it. There’s a big market for convenience when it comes to home cooked anything. When I first rented an apartment in a senior building, that didn’t turn out to be for only seniors, the leasing agent told me there were two types of people in the building: those who have microwaves and those who have toaster ovens.

So I can see why prepared frozen foods, that are either microwavable or toaster oven friendly, have soared.

Regarding the frozen vegetables, I was hesitant to microwave them, thinking that the veggies would come out all shriveled up, the peas especially. Boiling them for a short time assured they would plump up and stay plumped up.

Today, for some reason, I decided to try the microwave approach when needing peas for a salad I was making.

I take the peas out of the freezer. Look them over, the package, and what to do with them. I see a dotted line that I don’t know what it’s for and frankly I still don’t.

But on the back were the instructions. I wear reading glasses and I had them on and I could not read the print. It was too small and so bold that the boldness made the letters appear to all run together. I’m thinking this is BIRDSEYE company, they’re BIG, why such sloppy labeling? What’s a birds eye view even mean, I start to think? Why did they name their company birdseye? Up close? Can a bird see in multiple directions – like 360 degrees? I don’t know, but this bird can’t read this package.

I left the kitchen to look for Steve’s magnifying glass and I still couldn’t read it. I reached for my iphone that has a magnifier and that magnified it too much. So I positioned it like I was going to take a picture and slowly magnified the print using my fingers to widen the screen and bring it closer, so I could finally read it.

This was not going to be easy. Okay, so I don’t pierce the bag. I lay the frozen bag flat and even on the carousel. I look for the timing and it gets tricky. I have to know the wattage of my microwave. Are you kidding? I go over and start looking on the top, the sides, the inside and find nothing. So if wattage is so important, then why don’t the manufacturers put it where a person can see it?

My microwave is on a shelf and the cord goes through a hole in the back of the shelf to the outlet. I would have to move that entire case, which weighs a ton, unplug the microwave, pull the cord through the hole, so I could lift the microwave from the shelf onto the counter so I could look at the back of the machine for the wattage number.

Not a chance was I going to do that. I am an extraordinarily patient person and will work a problem seemingly endlessly to the finish or any project that requires methodical actions over a period of time, I’m your gal. But not on this, for a bag of peas on sale??

Then I thought maybe it’s not even on the back of the machine. Maybe it’s in the instruction booklet that came with it. I’m thinking I’m not looking for a booklet I put somewhere 4 or 5 years ago. This is ridiculous. I go over to a drawer that holds some booklets of appliances along with a bunch of other stuff and towels. The microwave booklet wasn’t there. It must be older than I thought. I did clean out that drawer though. Put the towels someplace else.

I wasn’t going to go searching though my files looking for it. It takes too long. I’ve already spent way too much time. But if I get it wrong, that’s the only bag of peas I have and I need them for this salad recipe.

Yet, I still wanted to try to microwave them and see for myself how they come out.

All the while I’m costing out the length of time to bring a little water to boil on an electric stove and heat the peas till plump compared to 4-5 minutes on high in a microwave. Five minutes in a microwave compared to five minutes on an electric stove.

I didn’t care. It’s probably close in kilowatts used.

I put them in for 4 minutes, not knowing the wattage and they came out fine. The peas were not shriveled up and they tasted great.

Later I needed another bag of frozen mixed vegetables and decided I would just thaw them on the counter. But then changed my mind and decided to microwave them for 5 minutes.

The bag deflated, and it’s supposed to puff up, so I don’t know what happened. Maybe because they were partially thawed. And the peas shriveled up too. They were still soft and delicious, so the shriveled peas didn’t harden. That’s good.

After my first round of cooking and after I finished my notes and cleaned the kitchen I went looking through the files for that microwave instruction booklet. Found it. 700 watts.

I mean, who remembers these numbers? It’s like passwords, there are so many, how can one mind keep them all front and center in their multiple memory banks? They can’t. So why do manufacturers think they can is my question?

Put the wattage on the front. The same with serial numbers and product numbers – on the front please! Don’t make people go searching for it, unless part of your plan and design is to tick them off. My next question is why would you want to do that if you want them to buy your product again?

So what’s a birdseye view mean?

Definition of bird’seye view. 1 : a view from a high angle as if seen by a bird in flight. 2 : an overall or cursory look at something

I guess only owls can see 360 degrees. Well they can rotate their heads 270 degrees and see 360 degrees.

BIRDSEYE needs a redo on their back label. All that black block with fine white print is not good. Too much bold. Look at other packaging and see for yourself what’s easy to read.

BIRDSEYE isn’t the only problem you know. Some of the print on some labels is so small and so light that no one, even with perfect vision could be expected to read it. So what’s the point? If by law or your own design printed instructions are required, then why not make them readable?

  • Even upon uploading the label to this post, one would think because it is enlarged by the very nature of the size of the screen, that it would be easier to read. But it’s still not easy.

Daiya Dairy Free LUCKY'S Market Tofu Tofutti

AFC Smoked Veggie Ricotta


Ricotta turned a leaf and showed a new face. Smoky, veggie, creamy, cheezy flavors and textures meant to directly impact your palate! Use as a cracker and toast-bite spread or as a filling in pasta dishes! 

Makes 3-1/2 cups


Madison Avenue I Am Mad



Bob's Red Mill Jif OUR FAMILY Rich's Non Dairy Roland Foods

Pineapple Pecan Peanut Butter Scottish Oatmeal


This is some kinda’ Scottish Pie. Okay, serve it right out of the pan, hot with a dollop of full fat coconut milk solids salt and peppered. Yes, salt and pepper on this meaty, chewy, porky type oatmeal. The Scots are rolling on the floor and rising from their graves. Sharon did it! I’ll be trying some vegan whipped cream on this Scottish breakfast delight quite soon! Serve hot or cold, depending on the weather and your appetite!

Makes 8-1/2 cups

Idaho Potato Granules Pace TEST PRODUCT RECIPES Tofutti

Salsa Cream


Salsa and dairy free cream cheese with fresh cilantro and scallion. Serve cold with tortilla chips as an appetizer snack, or hot over Smoky Mashed Potatoes as a gravy with a few chips as dippers for a light supper, or with a side of veggie sausage for breakfast!

Or, how about this: A SALSA CREAM ALFREDO. Or, Salsa Cream MAC & CHEESE?

All the BASES are covered! No need to panic when you’re with Chef Davies-Tight.

Makes 3 cups


Meatlovers Italian Cream


Tofurky meets Tofutti in this dream boat of a meatlovers fantasy of textures! The fennel convinces you that you are indeed in a very special place – so forget-it-not! Cruise the party with Confidence! You made it!

The chewiest cream you ever tasted!

Makes 1-3/4 cups

Daiya Dairy Free

Daiya Blue Cheeze Dressing Salad

What a surprise this blue cheeze dressing made by daiya turned out to be. Surely a blessing for the cows and goats who suffer under conditions of forced laborious enslavement manhandled everyday, impregnated once a year, just so humans could make cheese from their milk. A delicacy, hardly a necessity.

No, they do not willingly give humans their bodies to exploit for profit or for any other reason. They own their bodies. We own our bodies. There is no difference, except the way we categorize and judge worthiness of individuals and groups.

With that being said, daiya currently makes the most delicious blue cheeze dressing on the planet – better than cow or goat or any other animal-based blue cheese.

The downside is that it’s expensive, approximately one cup ranges from $4.99-9.00 per bottle.

The upside is that the dressing is thick and emollient enough for a small amount to thoroughly coat what you’re covering and still emerge as a prominent flavor in the dish. That’s the point of blue cheese, any blue cheese.

In addition, because of it’s strong flavors, you don’t need much. Spoon a Tablespoon on top of what you’re serving and a little goes a long way.

I did just that with a RED WINE TOMATO SAUCE with FRENCH Baguette Slices. The addition of just a little bit, popped the sauce right off the table.

The same went when I paired it with AFC CHICK LIVER PATE also served with fresh French Baguette Slices. Daiya BLUE CHEESE DRESSING was made for this pate. It made it sing. The flavors of both perfectly matched to create a new taste experience

So yeah, I’m sold. Buy me some more Steve; I can think of all kinds of ways to lower the fat content and still enjoy the pungent punch of this savory creation..

I say to daiya. Don’t tinker with this recipe\formula. It’s perfect.

Sometimes I tire of so many ingredients in a salad, especially a lettuce salad. More often now, I’m enjoying just lettuce and tomatoes with a fine dressing. This blue cheeze dressing makes me not miss any of the other doo-dad ingredients we so often include in a garden variety salad.


Creamy, mild, texturally fine grind, plant replica of chicken liver pate. Hit all the notes! Makes a lot, holds up well in the refrigerator! Served with assorted crackers, cranberry sauce, caramelized onion and mustard!

Makes 3 cups

Top your favorite marinara or pasta sauce with a drizzle of extra virgin olive oil and a spoonful of daiya BLUE CHEEZE DRESSING. Over the top savory! Serve with fresh French baguette sticks. A red wine and garlic tomato sauce with basil goes especially well!

Christopher Ranch Roasted Garlic Daiya Dairy Free GOYA Heinen's TEST PRODUCT RECIPES

Cheezy Parsley Pecan Rice


The melted cheese binds the rice making a textural statement that’s reminiscent of chewing on a fatty, juicy piece of meat. The flavors are right where they’re supposed to be!

Makes 8 cups




I tried this gravy over Beyond Italian Sausage – and it was made for it! What a surprise! A perfect fit.

Makes 3 cups

Brownberry Bread Christopher Ranch Roasted Garlic STAR CROSS SAUERKRAUT TEST PRODUCT RECIPES Traverse Bay Fruit Co.

Apple Cider Sauerkraut Stuffing


Hey, we pair sauerkraut with potato and noodle, why not bread? Don’t forget the berries and nuts. Got ya covered. Brownberry provides the dried bread shreds and everything else is just about as you’d expect. Delicious Turn-About. Cider replaces the broth. And the nuts, berries and sauerkraut provide a meaty texture absent the sausage!

Serves 9-12


Salty Cranberry Cream


Salty, sweet, tangy, spicy smoothness. Textures like a heavenly chiffon. On a toasted English Muffin it feels like you’re biting into a scrumptious pillow of everything nice! Yow! And all this from using leftover cranberry sauce!

Makes 1-3/4 cups


Souped Up DELLALO Sauce


DELALLO Roasted Garlic Sauce with Chardonnay wine and V-8 juice used as extenders. Served with a mushroom, pepper, onion and tomato saute. Served over fettucini and topped with a BEYOND and LIGHTLIFE beef and sausage crumble!

Serves 4-6


Pumpkin Coconut Frozen Cream


Super velvety creamy Ice melts in your mouth. There’s nothing chewy about this fine frozen dessert. Serve plain or top with drizzle of Hershey’s Chocolate syrup and a swash of Apple Orange Cranberry!

Makes 7 cups pumpkin cream before freezing

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