Posted in LABELING, NEWZ TO ME

Weedkiller found in granola and crackers, internal FDA emails show 

US government scientists have detected a weedkiller linked to cancer in an array of commonly consumed foods, emails obtained through a freedom of information request show.

The Food and Drug Administration (FDA) has been testing food samples for residues of glyphosate, the active ingredient in hundreds of widely used herbicide products, for two years, but has not yet released any official results.

But the internal documents obtained by the Guardian show the FDA has had trouble finding any food that does not carry traces of the pesticide.“ I have brought wheat crackers, granola cereal and corn meal from home and there’s a fair amount in all of them,” FDA chemist Richard Thompson wrote to colleagues in an email last year regarding glyphosate. Thompson, who is based in an FDA regional laboratory in Arkansas, wrote that broccoli was the only food he had “on hand” that he found to be glyphosate-free.That internal FDA email, dated January 2017, is part of a string of FDA communications that detail agency efforts to ascertain how much of the popular weedkiller is showing up in American food. The tests mark the agency’s first-ever such examination.

“People care about what contaminants are in their food. If there is scientific information about these residues in the food, the FDA should release it,” said Tracey Woodruff, a professor in the University of California San Francisco School of Medicine. “It helps people make informed decisions. Taxpayers paid for the government to do this work, they should get to see the information.”…

…The FDA’s official findings should be released later this year or early in 2019 as part of its 2016 annual residue report. The reports typically are released two to two and a half years after the data is collected…

FINISH READING: Weedkiller found in granola and crackers, internal FDA emails show | US news | The Guardian






 

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Posted in ADVERTISING, MADISON AVENUE

How Do You Sell An Awful Cookie?

How do you sell an awful cookie? Show millions of images over many decades of people needing to dunk awful cookies into milk to make them edible. What a con.

I never saw what anybody else saw in Oreo cookies. I ate my cookies the old fashioned way from hand to mouth – not from hand to glass of milk to mouth. Who expects to need a napkin for cookies that drip?

It’s a brain wash scam that millions of Americans bought into. Not only Americans evidently buy Oreo Cookies – available in over one hundred countries, which means practically the entire world was brainscammed.

The cookie itself is so hard you could break a tooth and slice your gums up. Wait till you see what it does to the membranes under your tongue and at the back of your throat. These cookies crumble like cement – not easy but super hard and razor-style edgy.

The so-called cream centers aren’t creamy. They texture more like hard sand patties that stick like super glue to the inside surface of this more black than brown cement cookie. A taste is not discernible, beyond sugar, shortening and cement, so here comes the milk to wipe away all the cookie mistakes, because Nabisco was just to lazy to try another run in the research and development department.

Nobody wants a cookie to hurt them. But the folks over at Nabisco disagree. Oreo people love the hurt. They love the hurt of the chew and then to be able to cure it with the salve of the milk that softens it sufficiently to facilitate the swallowing of the cookie mash. They love even more to see others get hurt the same way, and then cure themselves using the same method – soften it up with milk to keep you forever attached to Mom’s breast via an inedible cookie.

Milk takes the hurt away is the real meaning of the motto: MILK’S FAVORITE COOKIE.

Well, I’ll tell you something, if you drink plant milk, the healing part is even better. It makes you not want that hurtin’ cookie any more.

I think I want a COOKIE’S FAVORITE COOKIE. One that doesn’t require curing upon consumption.






 

Posted in LABELING

Contains No Animal Products (CNAP)

CONTAINS ANIMAL PRODUCTS (CAP)

CONTAINS NO ANIMAL PRODUCTS (CNAP)


ANIMALS ARE ALLERGENS.

If you’re allergic to fur, then you’re allergic to skin. If you’re allergic to skin, then you’re allergic to flesh. If you’re allergic to flesh, then you’re allergic to blood.

All humans are sensitive to animal products. You have an animal sensitivity. Every human does.

People in the past blamed how badly they felt on anything but the animal. Strange isn’t it? – how we never made that connection, never even inquired, wondered. It was always something else in our mind that took the blame.

Till now.

It’s not the macaroni salad; it’s the steak. It’s not the cake; it’s the eggs in the cake. It’s not the coffee; it’s the cream in the coffee. Get it now?

Okay, then let’s get some labels printed.

Under the allergen category on all labels on all products insert either CAP or CNAP. Contains Animal Products or Contains No Animal Products






 

Posted in I WANT

I Want Black Crackers – Russian Crackers

Black crackers – available at the local grocery, not online. Black Russian crackers. Why does everything have to be white? I developed a beet and blackberry dairy free cream cheese spread that’s wanting a black animal-free cracker accompaniment. Any takers?

I’m sick of my own government force-feeding me hatred of another people, of another country. Hate serves no useful purpose except to destroy.

No no no. We didn’t mean the Russian people. We mean Russia. You know, President Putin. Russia the government.

It seems that the USA government has trouble liking or accepting or getting along with any person anywhere in the world who has the word president before their name. They even hate their own president and go to extraordinary lengths to convince the populace to hate that same president. Everybody else in the world too, they try to make them hate the president of the United States – the government intelligence agencies do this to their own leader. What leader of any country could ever trust them? Nobody likes people who turn against their own. It’s unnatural in the animal kingdom to do that.

We all know what you mean.

When you expect and demand USA citizens to hate Russia, you want them to hate Russia, otherwise you would say President Putin. But why should we hate anyone just because you tell us to? What are you one of those hate-monger dictators? Russia is the people. There is no Russia without its people. That’s why they call Russia mother.

Stop force-feeding us your hatred. I want black Russian crackers to compliment my dairy free cheese spreads. And where’s my black Russian bread? Everybody’s afraid to be Russian or to say anything good about Russia. Bakers have even changed their black Russian bread to pumpernickel, because the name ‘Russian’ black bread is taboo in the USA; nobody will buy it.

So what if Russians don’t make black Russian crackers? They could if they wanted to. Make the best black crackers in the world. A delicacy. Contains no animal products.

My blood runs through all of Eastern Europe. I’ll buy it. I want it. One of the best breads I ever tasted was from Moscow Bakery #5 (or #9?).

Okay, I changed my mind about buying it online – if it’s a delicacy. Otherwise why can’t I walk into any grocery store in the USA and buy Russian black bread crackers? I can buy tortilla chips in any store. Those aren’t American. Russians unite. Get your bread rights back. Don’t forget the black crackers.

Start getting accustomed to your newfound Russian daughter, Mom.






 

Posted in PRODUCT REVIEWS, PRODUCTS I RECENTLY TRIED

Tostitos Bite Size Tortilla Chips

BITE SIZE TOSTITOS TORTILLA CHIPS

No double dipping worries when serving more than yourself and significant other. I like that. I like the chips too. Thin, but not so thin that the chips break when dipping into a guacamole. Mild flavored I also like.

Remember when every now and then in a bag of potato chips you’d come across a burned one, and everybody enjoyed the taste? Well, the same thing happened with a tortilla chip I came across. At first I thought it was a potato chip mixed in the tortilla chip bag, because it was shaped like one. Not so, it was definitely a tortilla chip and tasted well, like I don’t ever want another burned tortilla chip. So here’s warning you in advance, the properly cooked ones are great, the occasional burned one is not.






 

Posted in PRODUCTS I RECENTLY TRIED

Thirsty Dog Brewing Company

IRISH SETTER RED

The folks over at Thirsty Dog advertise no bitterness in this Irish Setter Red Ale and they are right.

It’s the only beer of any category-type I’ve ever tasted that really had no bitter to it. I’m thinking in future, I could make a savory sauce out of this fine ale.

Here’s to the dog! and the beer! No hair of the dog the next day needed for me.






 

Posted in PRODUCTS I RECENTLY TRIED

Beetology Juice

The study of beets I’m assuming is meant by beetology.

Beet + Cherry flavored is the one Steve brought home knowing I liked both.

No time for a glass, the bottle is the glass. Even removed the label that had no glue on it by the way to use for another purpose.

The bottom of the bottle/glass is thick like a shot glass. Cool. Steve is already taking other stuff to work in it. That’s our way of recycling. Save the glass containers for reuse. Nice one.

Super nice juice.

The best 100 calories I ever tasted. Will definitely try their other flavors.






 

Posted in LABELING

Force-Feeding Labels

The reason why food companies and manufacturers won’t tell you what’s under the natural flavoring label is because it’s bad news. They want to trick you into eating animals, even if it’s a rat hair, which by the way, appears in most products along with mites and a lot of other microscopic stuff that even they can’t see.

So absent the hair, what other part of any animal do you add to your product?

Bones, teeth, genitals, eyeballs? Tell us. Hormones, blood? Yeah we know about the hair. That’s not the issue here. We do want to know what you’re force-feeding us by not telling us what’s under the natural flavoring label – even if you think it’s too little for us to care.

Yeah. But it’s not too little for you to hide, is it?

You, the manufacturer and food company, are forcing us to consume something we may or may not want. That’s a decision only we make – we the people make, individually deciding what each one of us wants to eat or not eat.

If it’s for sale in a market, then we have that right to demand and know exactly what we’re paying for.

If you’re worried that some other company will be able to replicate your recipe by exposing the ingredients under the natural flavoring label, then simply put under the natural flavoring label: CONTAINS NO ANIMAL PRODUCTS or CONTAINS ANIMAL PRODUCTS.

Actually, no one has the right to hide any ingredient in any recipe/formula made for public consumption.

Even if everybody’s researchers can replicate everybody else’s products, at least there will be transparency, and maybe what will sell one company’s product over another company’s exactly replicated product is customer service, availability and price.






 

Posted in VEG NEWS

From VegNews.com flashbacks 5.2.2018

veg-news transparent

CLICK THE LINKS for the article on VEG NEWS SITE.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 






 

Posted in FEATURED RECIPES, SHARON'S PROTOTYPES

Root Beer Dressing Sauce

ROOT BEER DRESSING SAUCE

Barq’s Root Beer and Canada Dry diet Ginger Ale mixed with cocoa, dark brown sugar, Balsamic vinegar, coriander and allspice! Different but Delicious! Serve over salad, fresh sliced fruit (I like banana) or as a dipping sauce for veggie chicken nuggets! How about all three? That’ll put a smile on your Fat-Free Animal-Free Friday!

Makes 4-1/2 cups

Continue reading “Root Beer Dressing Sauce”

Posted in FOOD PROCESSING NEWS

Seven CEOs to Watch in Food and Beverage

Seven CEOs to Watch in Food and Beverage

We’ve highlighted seven fairly new CEOs that have taken the helm at food and beverage companies.

By Dave Fusaro, Editor in Chief

Apr 11, 2018

Big Food’s Focus Is Now on Growth, we speak to the rapid changing of the guard that seems to be happening at the top food and beverage companies in the U.S.

Here is an excerpt from that article:

“When all else fails, change your CEO. In the food and beverage industry, chief executives have been dropping like flies lately. CEOs have been replaced at nine of the 24 largest U.S. companies since January 1, 2017. But that’s not the case across business and industry.Across all industries, CEOs average an age of 58 years and tenure of eight years. according to a 2016 study by Korn Ferry International. The executive search firm doesn’t have numbers specific to the food industry, but food CEOS seem to be turning over faster than in other categories, notes John Challenger, CEO of Chicago outplacement firm Challenger, Gray & Christmas.While there have been some abrupt leadership changes in the past year or so, Erin Lash, director of consumer equity research at Morningstar Research Services, cautioned that not all the replacements resulted from dissatisfaction with the current course.”

So let the changes begin! Some of the change-agents are profiled below. It will be interesting to see how long they stick around and what changes they can effect on their companies.

Tom Hayes, 52, Tyson Food:

His elevation to CEO on Jan. 1, 2017, was one of the more sudden executive changes and reflects Tyson’s long held desire to be a branded food marketer, not just a slaughterhouse. Hayes was acquired along with Hillshire Brands Co. in 2014, where he had been chief supply chain officer, the same role he had at predecessor Sara Lee. Tyson’s been living a charmed life with protein demand soaring, but what if that stops?

“Probably our biggest thing is we want to actively disrupt ourselves, challenge our business as it is today,” he said in our interview. He’d rather have Tyson do it than have an outside company do it. “That’s why we created Tyson Ventures, to find things that could be disruptive to ourselves.” (Tyson Ventures has invested in vegetarian meat replacement companies, including Memphis Meats, which is developing “cultured meat.”) “

At Tyson, we’re in the middle of a transformation from a chicken company to a broader food company. To do that, we must have agility.”

Steve Oakland, 56, TreeHouse Foods:

No sooner had J.M. Smucker announced his expected retirement than the 35-year Smucker veteran popped up at TreeHouse, where he will be only the second CEO in the latter company’s history. He started March 26. Co-founder and chairman Sam Reed has held that title since TreeHouse’s creation in 2005 At Smucker, Oakland was vice chairman and president of U.S. Food and Beverage. Despite paying a fire sale price, TreeHouse may have bitten off more than it can chew when it acquired Conagra’s private label business. It doubled TreeHouse’s sales but pushed profits into the red.

James Quincey, 52, Coca-Cola Co.

After several stormy years, Coca-Cola Co. replaced CEO Muhtar Kent with COO James Quincey, effective May 1, 2017. Kent remains chairman. A 20-year Coca-Cola veteran, Quincey was being groomed for CEO since being appointed president and COO in August 2015, observers say. Quincey’s a safe bet to protect one of the world’s great brands while gradually righting a likely smaller ship.

Dirk van de Put, 57, Mondelez International:

Mondelez is largely Irene Rosenfeld’s creation and vision, since she carved the global snack company out of Kraft Foods in 2012. Six years later, the company is $10 billion smaller, just as profitable but facing a more uncertain world. Van de Put left the president/CEO job at McCain Foods to replace her as CEO last November. He also replaced her as chairman this March. Can he hasten the new product development pace?

Michele Buck, 56, Hershey Co.

She started her career at Frito-Lay, then spent 17 years at Kraft/General Foods/Nabisco before joining Hershey in 2005 as global chief marketing officer. Buck won a series of promotions until becoming president/CEO in March 2017. She’ll have to steer the company through its annual dilemma of acquiring or being acquired.

Jeff Harmening, 51, General Mills

Harmening joined General Mills in 1994 and led businesses in the U.S. and Europe. He was named CEO on June 1, 2017, and became chairman of the board Jan. 1 of this year, in both cases succeeding Ken Powell. He’s been an architect of the company’s rebuilding already, pushing organics and ecommerce.

Steve Cahillane, 52, Kellogg Co.

Although he immediately came from vitamin company Nature’s Bounty, where he was president/CEO for just over two years, Cahillane spent seven years at Coca-Cola Co., the last as president of Coca-Cola Americas, and earlier worked eight years with AB InBev, mostly InBev…

FINISH READING: Seven CEOs to Watch in Food and Beverage






 

Posted in INVESTING, NEWZ TO ME

AT&T Chief Attacks Lawsuit to Block Time Warner Merger 

By Cecilia KangApril 19, 2018

WASHINGTON — AT&T’s chief executive, Randall Stephenson, on Thursday attacked the Justice Department’s lawsuit to block its merger with Time Warner, saying that a combined company would be no different from the Silicon Valley giants that make and distribute video content.

As the last witness for the defense in the Justice Department’s legal battle against AT&T’s $85.4 billion deal to buy Time Warner, Mr. Stephenson portrayed the 140-year-old phone giant as being in an existential crisis and in need of the deal with Time Warner to compete against tech companies.

He called the blockbuster merger a “vision deal” that would allow AT&T to better match up against Facebook, Amazon, Apple, Netflix and Google, which he referred to as “F.A.A.N.G.”

“The F.A.A.N.G. are all focused on premium video,” Mr. Stephenson said, comparing the proposed merger to the businesses of tech giants. “All of them are vertically integrated.”

The Justice Department sued to block the union of AT&T and Time Warner last November, saying it would hurt consumers who would likely see their monthly cable bills increase. The trial is being closely watched as a barometer of how the Trump Administration may treat mega-mergers, and for the implications of the case on antitrust policy and the entertainment landscape.

The trial is expected to wrap up in coming days after rebuttal arguments by the Justice Department and closing statements by both sides. Judge Richard J. Leon of the United States District Court for the District of Columbia, who is presiding over the case, is expected to make a decision on the suit as early as the end of May…

FINSH READING: https://www.nytimes.com/2018/04/19/technology/att-ceo-time-warner-merger.html?partner=IFTTT






 

Posted in NEWZ TO ME

Gordon Ramsay turns vegan for one slice of vegan pizza?!?

TAFC Comment: I don’t see where tweeting that someone is going to try a slice of vegan pizza – from one of his own shops – registers as a proclamation that he is giving up cooking and eating animals. It sounds more like a publicity stunt to focus world attention on his new London eatery called Gordon Ramsey’s Street Pizza. He wants vegan people to know they can get a slice of vegan pizza at his new restaurant.

I think he turned vegan for one slice of pizza.

What about all of his animal based restaurants? All animal-free now?

Trick me once, trick me twice…

PETA got in on the news – stunt or not – by treating it as real, and even responding to it with a video of a woman telling her own ‘becoming a vegan’ story.

Time will tell.

https://chefdavies-tight.com


CELEBRITY chef and long-time vegan critic Gordon Ramsay has now revealed he’s embracing the popular food trend. In a tweet posted yesterday, Ramsay shared a photo of a pizza from his new London eatery, Gordon Ramsay’s Street Pizza. It was accompanied by the caption “Going to give this #vegan thing a try … Yes guys you heard that right.”

The 51-year-old’s latest revelation has shocked many fans, as the three-Michelin-star chef and star of Hell’s Kitchen and Kitchen Nightmares has earned a reputation for being staunchly anti-vegan and vegetarian in the past. In 2005, Ramsay sparked outrage after giving a pizza which secretly contained meat to a vegetarian during an episode of the second series of Ramsay’s Kitchen Nightmares — an episode which aired during National Vegetarian Week. In 2007, he criticised former Girl’s Aloud singer Cheryl Ann Tweedy for her vegetarianism during an episode of The F Word, and later that year the father-of-four said in an interview he would “electrocute” his kids if they ever adopted a plant-based diet. In 2016, he tweeted that he was allergic to vegans which caused a fresh controversy, and in February this year Ramsay offended vegans around the world after his tweet stating “I’m a member of PETA! People eating tasty animals …” went viral…

Source: Gordon Ramsay turns vegan: Chefs says ‘he’s going to give this thing a try’






 

 

Posted in PRODUCT REVIEWS, PRODUCTS I RECENTLY TRIED

Lightlife Veggie Deli Slices

Okay, it’s new, it’s different from their other deli slices that have a denser more cohesive texture.

Separating the slices is one of a few obstacles. If you’re in a hurry and want to make a sandwich, you can’t put your thumb under the slice to separate it from the pack. You need a sharp knife and have to gently place it under the edge of the slice and slowly wiggle it like you would do if removing a fragile cookie from a baking sheet. It’s not worth the effort.

The texture is similar to liverwurst or Braunschweiger, creamy but dry, still the creamy carries it. The flavor is sorely lacking.

I would make this a liverwurst type product; make it thicker, more flavorful and a little creamier. You have the components here, you just need to rework them.

More mustard, sage, garlic, black pepper, rosemary, and instead of kale and red pepper, use eggplant. Or use all of the above and add the eggplant – skin and all.

I wasted 2 slices by ripping them, you will do the same. Maybe wet a sharp knife under hot water first, or maybe the manufacturer should place a square of deli paper between each slice. I won’t buy either one again till improvements are made.

Still, I made a sandwich and enjoyed it. The Tofutti mozzarella singles stole the sandwich and Tofutti cheese is bland, so that tells you something.

The nutritional stats are good. You’ve got something good going here. It needs some work. Thank you for that effort.







 

Posted in I WANT, NON-FOOD

The Skin Trade

FAKE POCKETS 1

No more fake pockets on anything I wear. Fake pockets are not a positive fashion statement for the industry or those donning them. It spells cheap. Trying to trick somebody into thinking they have more pockets than they do? What’s the point here, except to delude the buyer into thinking they have something they don’t? How much more could it cost?

No more fake pockets. Women need more real pockets, so they don’t have to take purses everywhere they go. Too many people picking pockets? Is that why the industry does it? Purse snatching too. I’m not on vacation here. I don’t need cargo pants every time I go out. Just put real pockets where the fake ones reside and I’ll be happy. Deep too. Why only real pockets in the back? Easier to pick those pockets. Button them down. Everybody wants side pockets. Deep there too. Why apply a pocket only to lose what gets jostled as you walk? They’re as useless as the fake pocket. Okay I’m not talking down to my knees. You know how to do it. So do it. And don’t double the cost of the pants.

It’s not that I oppose fake. Fake on moral grounds I applaud. Fake fur yes. It’s a major step in the only moral and sane direction. People I see all over the internet flaunting their barbarism – men, women – who scream about their owns rights, wanting the world to feel their pain, don’t give a hoot about the rights of any other animal.

Utility plus fashion is what I want. No one wears a fur coat to stay warm. Why do you want some other animal’s hair on your body? Grow your own hair. It’s not sexy, it’s perverse. Mexican snake and lizard boots? Why? Because you can? You can trample on every other animal’s rights, but who screams loudest when you feel slighted? YOU DO. How many snakes, how many minks, rabbits, foxes? Moccasins? Why today? Why now? Find a better way. More sane, less barbaric. Why inflict suffering and pain? Skinned alive they were – those animals you wear as status symbols of your wealth and ignorance. People in HUD buildings wearing fur coats. One must wonder about that.

There is a law against skinning anybody for any reason. You know that law. I know you do.

If humans had thicker skin, that would be on the fashion runways too. Maybe it already is, as an ingredient in an otherwise human (not man) made fabric. Yeah. To Winter People: Throw those stupid blood coats and blood hats away. You look like idiots trying to be another animal. Who are you kidding? Find a better way. What century did you get stuck in? To The World I Say: Unstick yourself before you become the prey.

Predators. You’re all predators. No animal coat, no animal hat, but a chicken, lamb, pig, goat, buffalo, deer, bird, dog, cat, cow, snake in your belly? I’m not a hide to protect your hands and feet either. Find a better way. What? God made a cow for every person in the world to raise, kill and skin for foot protection?

You can go ahead and argue all you want. It’s not up to God, it’s up to those you skin. They all said NO.

You would too.

The skin trade is a huge industry built around the worst torture imaginable. There is no upside, no compassionate way. It’s all bad. If you buy, then you are guilty of crimes against other species. You are guilty of slavery, torture and slaughter. No God is going to come to your defense, so stop praying.






 

Posted in PRODUCT REVIEWS, PRODUCTS I RECENTLY TRIED, TOFU, TOFURKEY

Tofurkey Ham Roast

TOFURKEY HAM ROAST 5

TOFURKEY HAM ROAST

Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at Tofurkey for this wild success!

Serves about 5 or 6

Continue reading “Tofurkey Ham Roast”

Posted in PRODUCTS I RECENTLY TRIED

Anna Codorniu Brut Reserve

ANNA BRUT CHAMPAGNE 2

“Anna de Codorníu is born, the first sparkling wine to incorporate the Chardonnay varietal. Codorníu’s most iconic cava, delicate and elegant with unmistakeable freshness.

The most fitting tribute to the heiress of the dynasty and last person in the family to bear the Codorníu surname.”

Cavas are the Spanish equivalent to French champagne and Italian proseccos.

Brut simply means extra-extra dry. In my early years I preferred brut. Although I did enjoy this fine cava, I also enjoyed it with fresh squeezed orange juice.






 

Posted in PRODUCTS I RECENTLY TRIED

THE POWER ORANGE

CARA CARA ORANGES - THE POWER ORANGE

“The first Cara Cara orange was found growing on a Washington navel orange tree in 1976 at Hacienda Cara Cara in Venezuela, hence its given name. It was introduced to the United States in the early 1980s and now grows in California, Florida and Texas.”


Steve brought these oranges home from a market that has unusual fruits and veggies. Oranges are his favorite fruit having grown up in Florida. This particular orange though stands out from the rest of the orange pack.

Super sweet, super juicy, with flavors not familiar to your typical orange. Even the blood orange falls behind in every category. At a dollar a piece he thought it was well worth the extra money to enjoy something so good and unique yet familiar. I agree with all of it. I savored every quality contained in this special orange.






 

Posted in NEWZ TO ME

Häagen-Dazs Releases 4 New Vegan Ice Cream Bars and Pints

HÄAGEN-DAZS RELEASES 4 NEW VEGAN ICE CREAM BARS AND PINTS

Editorial Assistant, LIVEKINDLY | New York City | Contactable via: kat@livekindly.co

Posted by Kat Smith | Apr 4, 2018

Popular ice cream brand Häagen-Dazs has just expanded its line of vegan ice cream products to include four new desserts: chocolate-covered vegan ice cream bars and dairy-free pints that feature cookie crumbles.

The new pint options are Crunchy Peanut Butter and Coconut Cookies and Crème, both of which are part of the Trio Crispy Layers collection. Both flavors feature the company’s non-dairy ice cream base layered with crispy cookie crumble pieces. And for the first time ever, Häagen-Dazs will offer vegan versions of its signature chocolate-covered ice cream bars in Peanut Butter Chocolate Fudge and Coconut Caramel Dark Chocolate.

“We start every non-dairy dessert from core ingredients like rich peanut butter, velvet coconut cream, or real pieces of chocolate to create a creamier, more authentic experience,” the company stated.

Last summer, Häagen-Dazs released its first four vegan ice cream flavors: Peanut Butter Chocolate Fudge, Coconut Caramel, Chocolate Salted Fudge Truffle, and Mocha Chocolate Cookie. To start, the flavors were available only at Target, but earlier this year, the brand expanded distribution to include grocery stores across the nation…

FINISH READING: Häagen-Dazs Releases 4 New Vegan Ice Cream Bars and Pints






 

Posted in NEWZ TO ME

A vaccine for edible plants? 

A vaccine for edible plants? A new plant protection method on the horizon

Date: April 5, 2018

Source: University of Helsinki

Summary: Novel technologies are being sought to replace the traditional pesticides used to protect plants, particularly edible plants such as cereals. A new project is shedding light on the efficacy of environmentally friendly RNA-based vaccines that protect plants from diseases and pests.

Novel technologies are being sought to replace the traditional pesticides used to protect plants, particularly edible plants such as cereals. A new collaborative project between the University of Helsinki and the French National Centre for Scientific Research (CNRS) is shedding light on the efficacy of environmentally friendly RNA-based vaccines that protect plants from diseases and pests.

Plant diseases and pests cause considerable crop losses and threaten global food security. The diseases and pests have traditionally been fought with chemical pesticides, which spread throughout our environment and may be hazardous to human health, beneficial organisms and the environment.

“A new approach to plant protection involves vaccinating plants against pathogens with double-stranded RNA molecules that can be sprayed directly on the leaves,” explains Dr Minna Poranen of the Molecular and Integrative Biosciences Research Programme at the University of Helsinki’s Faculty of Biological and Environmental Sciences.The vaccine triggers a mechanism known as RNA interference, which is an innate defence mechanism of plants, animals and other eukaryotic organisms against pathogens. The vaccine can be targeted to the chosen pathogen by using RNA molecules which share sequence identity with the pest’s genes and prevents their expression…

Finish Reading: A vaccine for edible plants? A new plant protection method on the horizon — ScienceDaily






 

Posted in BEYOND MEAT, INVESTING, NEWZ TO ME

Where’s the beef? For Impossible Foods it’s in boosting burger sales and raising hundreds of millions

Where’s the beef?

For Impossible Foods it’s in boosting burger sales and raising hundreds of millions

Jonathan Shieber,TechCrunch Tue, Apr 3 5:38 PM EDT

Any company that’s looking to replace the more than 5 billion pounds of ground beef making its way onto tables in the U.S. every year with a meatless substitute is going to need a lot of cash.

It’s a big vision with lots of implications for the world — from climate change and human health to challenging the massive, multi-billion dollar industries that depend on meat — and luckily for Impossible Foods (one of the many companies looking to supplant the meat business globally), the company has managed to attract big-name investors with incredibly deep pockets to fund its meatless mission.

In the seven years since the company raised its first $7 million investment from Khosla Ventures, Impossible Foods has managed to amass another $389 million in financing — most recently in the form of a convertible note from the Singaporean global investment powerhouse Temasek (which is backed by the Singaporean government) and the Chinese investment fund Sailing Capital (a state-owned investment fund backed by the Communist Party-owned Chinese financial services firm, Shanghai International Group).

“Part of the reason why we did this as a convertible note is that we knew we would increase our valuation with the launch of our business,” says David Lee, Impossible Foods chief operating officer. “We closed $114 million in the last 18 months.” The company raised its last equity round of $108 million in September 2015.

Lee declined to comment on the company’s path to profitability, valuation or revenues.

Impossible began selling its meat substitute back in 2016 with a series of launches at some of America’s fanciest restaurants in conjunction with the country’s most celebrated young chefs.David Chang (of Momofuku fame in New York) and Traci Des Jardins of Jardiniére and Chris Cosentino of Cockscomb signed on in San Francisco, as well as Tal Ronnen of Crossroads in Los Angeles.”When we launched a year ago, we were producing out of a pilot facility,” says Impossible co-founder Pat Brown. [Now] we have a full-fledged production facility producing 2.5 million pounds per month at the end of the year.”

The new facility, which opened in Oakland last year, has its work cut out for it. Impossible has plans to expand to Asia this year and is now selling its meat in more than 1,000 restaurants around the U.S.Some would argue that the meat substitute has found its legs in the fast-casual restaurant chains that now dot the country, serving up mass-marketed, higher price point gourmet burgers. Restaurants including FatBurger, Umami Burger, Hopdoddy, The Counter, Gott’s and B Spot — the Midwest burger restaurant owned by Chef Michael Symon — all hawk Impossible’s meat substitute in an increasing array of combinations.

“When we started looking at what Pat and the team at Impossible was doing we saw a perfect fit with the values and mission that Impossible has to drive a stronger mindset around what it is to be conscientious about what is going on,” says Umami Burger chief executive Daniel del Olmo.Since launching their first burger collaboration last year, Umami Burger has sold more than 200,000 Impossible Burgers. “Once people tried the burger they couldn’t believe that it was not meat,” says del Olmo. “They immediately understood that it was a product that they could crave. We are seeing 38 percent increase in traffic leading to 18 percent sales growth [since selling the burger].

“At $13 a pop, the Impossible Umami Burger is impossible for most American families to afford, but pursuing the higher end of the market was always the initial goal for Impossible’s founder, Patrick Brown.

A former Stanford University professor and a serial entrepreneur in the organic food space (try his non-dairy yogurts and cheeses!), Brown is taking the same path that Elon Musk used to bring electric vehicles to the market. If higher-end customers with discerning palates can buy into meatless burgers that taste like burgers, then the spending can subsidize growth (along with a few hundred million from investors) to create economics that will become more favorable as the company scales up to sell its goods at a lower price point.

Brown recognizes that 2.5 million pounds of meat substitute is no match for a 5 billion-pound ground-beef juggernaut, but it is, undeniably, a start. And as long as the company can boost sales for the companies selling its patties, the future looks pretty bright. “To get to scale you have to sell to a higher price-point,” says Brown.That approach was the opposite tack from Beyond Meat, perhaps the only other well-funded competitor for the meatless crown. Beyond Meat is selling through grocery stores like Whole Foods, in addition to partnerships of its…

FINISH READING: Where’s the beef? For Impossible Foods it’s in boosting burger sales and raising hundreds of millions







 

Posted in DEI FRATELLI TOMATO PRODUCTS, FEATURED RECIPES, PRODUCTS I RECENTLY TRIED

Steve’s Perfect Broth Sauce

STEVE'S MUSHROOM WINE SAUCE 2

STEVE’S PERFECT BROTH SAUCE

Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since this sauce, more like a rich broth with solids, turned my head for sure! I ran to get my pad and pen to write down the ingredients while still fresh in his mind – this is it, one of the finest broth-type sauces I’ve ever tasted!

Makes 7-1/2 cups

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Posted in BUSH'S BEANS, MAY WAH VEGAN MEATS

Vegan Ham And Bean Stroganoff – may wah brand ham

VEGAN HAM AND BEAN STROGANOFF

There’s nothing ordinary about these soupy beans. I seem to recall something about “let’s rock and roll some taste buds”. So let’s do it. There’s no liquor in here, but there could be. Go ahead juice it up – bourbon, wine, rum, beer? Experiment. Pineapple, cabbage, mini peppers and vegan ham make this stroganoff extra special! Sweet spicy savory! Serve over fettucini!

Makes 11-1/2 cups

Continue reading “Vegan Ham And Bean Stroganoff – may wah brand ham”

Posted in FEATURED RECIPES, MAY WAH VEGAN MEATS, TOFU, TOFUTTI

AFC Vegan Ham And Egg Macaroni Salad – using May Wah vegan ham

AFC VEGAN HAM AND EGG MACARONI SALAD

You can’t get much better than this. Lots of new techniques applied to an old-time favorite salad. Macaroni has a new place in the heirarchy of pasta salads. You don’t even need the dressing, in fact some of you will want to forego it. Or, half with dressing, half without. Either way it made it to the moon and back! 

Makes 14 cups solids and almost 2 cups dressing

Continue reading “AFC Vegan Ham And Egg Macaroni Salad – using May Wah vegan ham”

Posted in NEWZ TO ME

This ‘beer’ will get you high, not drunk

This ‘beer’ will get you high, not drunk

Kerry Justich,Yahoo Lifestyle Thu, Mar 29 1:33 PM EDT

The brewer behind Blue Moon beer is creating a beverage with THC.

The man who became a disruptor in the beer industry back in 1995 has come up with a new concept of the beverage — by integrating the psychedelic component of cannabis. Alongside his wife Jodi, Keith Villa is now establishing himself as one of the first to create a marijuana-infused beverage that actually contains THC, the cannabis chemical that produces a buzz. And if it sounds enticing yet nerve-racking for those who haven’t experienced a marijuana high before, there will be three levels of the brew to try out.

The man behind Blue Moon beer is now creating a beverage that will give you a high. After developing and overseeing the Blue Moon Belgian White brand under Coors Brewing for 23 years, and working with MillerCoors for more than three decades, Villa was ready for something new. Similar to his idea of bringing a Belgian beer to the States, his new venture is all about pushing the boundaries in terms of what beverages people might not yet know they want.

For a country where marijuana is still federally illegal, a drink that gets you high certainly falls under that category.

Ceria Beverages and its THC-infused “beer” is coming soon. “It really is a step back in time to just after Prohibition,” he told Forbes. “Back in 1933 you had a stigma with alcohol. After so many years of being illegal it took years to get over that. But once that goes away for cannabis, it will be a huge part of our economy.”…

FINISH READING: This ‘beer’ will get you high, not drunk






 

Posted in DELIGHT SOY, FEATURED RECIPES, PRODUCTS I RECENTLY TRIED

Over-The-Top Macaroni Salad – delight soy and hellman’s

OVER-THE-TOP MACARONI SALAD

Tired of the same old macaroni salad? Want to perk it up? Well, you came to the right person. Contains no animal products and who would know? Using products developed by Delight Soy and Hellman’s Mayonnaise who care about your animal-free experience we swung for the fences and went clear over the top into the next county! Take a look and see what you think!

We couldn’t make this salad with chicken-like plant meat and egg-like dressing alone, so a tip of the hat to all the manufacturers and farmers who contributed to the success of this dish!

Makes 13 cups

Continue reading “Over-The-Top Macaroni Salad – delight soy and hellman’s”

Posted in FEATURED RECIPES, MAY WAH VEGAN MEATS, PRODUCTS I RECENTLY TRIED, SILK MILK DAIRY SUBSTITUTES

AFC Eggs Benedictine – May Wah inspired

FIRST WE MAKE THE POACHED EGG SAUCE:

AFC POACHED EGG SAUCE ©

Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!

Makes 3-2/3 cups

Continue reading “AFC Eggs Benedictine – May Wah inspired”

Posted in SHARON'S PROTOTYPES

AFC Mushroom Bolognese Sauce ©

AFC MUSHROOM BOLOGNESE SAUCE ©

One of Steve’s favorite sauces was a bolognese sauce, essentially meat sauce with tomatoes, garlic and a bunch of other stuff. Both our mothers made it, but didn’t call it that. Spaghetti sauce they called it. All spaghetti sauce back then had meat in it. Times change, but sometimes we still like to go back to our childhood favorites, while now absent the cruelty. Red rice is our go to meat for tomato sauces now. Give it a try. See for yourself!

Makes 10-1/2 cups

Continue reading “AFC Mushroom Bolognese Sauce ©”

Posted in I WANT

POWWOW THIS

Just because there’s no science to support a particular claim, doesn’t mean the claim is not true or accurate.

‘No science to back it up’ many times connotes a hidden agenda to maintain the status quo by advertently keeping the science out, which in turn becomes beneficial to a particular ideology, group or individual or business.

Agendas are rampant in the scientific community – hidden or not. Look how long it took for the scientific community to finally connect cigarette smoking with lung disease, particularly cancer? The USA still does not ban the manufacture and sale of cigarettes, even though they are deemed poisonous to the body.

The Insurance Industry powwowed with the Tobacco Industry and then they both powwowed with Congress to make a deal whereby all sides benefitted, except the smoker, except anybody who ever smoked even one cigarette, except anybody who was ever in the same room with anybody else who smoked a cigarette.

If it’s a killer ban it. If it costs billions of dollars a year for health services, lost wages, lost families ban it. If it’s that bad, and all now agree that it is, then stop manufacturing cigarettes. If nicotine has a medical benefit, then find a different delivery system than an inhalant.

Why are nicotine patches so expensive? Why is nicotine-laced gum so expensive? Don’t these industries have enough money? Can’t they come up with a more creative way – like the marijuana industry did – to deliver their drug without having to inhale it?

Because the tobacco industry wants to grow tobacco. It’s the tar that destroys the tissues. They know it, that’s why they invented electronic cigarettes, but there are too many glitches and people still go back to the smoke, because it’s still sold everywhere.

Oh, and they export cigarettes to other countries, wanting to addict them and make them keep wanting that which makes them sick, so they can keep profiting from their tobacco fields. Of course if they sell it abroad they have to sell it here. They don’t want to look like hypocrites.

I’m seeing too many circles here.

You can’t keep having it all ways, every way, your way. Let tobacco go the way of the dinosaur. Extinct it. If a person wants to grow tobacco in their own yard, then okay, let them do it their way. It’s a plant. They can shove it up their noses if they want to, but Not For Sale. Not to make profit from another person’s harmful-to-the-body addiction.

The Insurance Industry needs to stop punishing smokers when they’re the ones who made a deal with the Tobacco Industry that keeps them in business. Congress bought into all of it. Take the blame away from Tobacco, Insurance and Congress. Keep tobacco growing in the fields, keep manufacturing cigarettes, keep the poor slobs addicted, raise their premium rates and punish them financially forever – even if they smoked even one cigarette their entire life, because the Insurance Industry found the science that supposedly proved that one cigarette could cause cancer – even if you smoked it fifty years ago. So they can deny you benefits based on their science.

You smoke at your own peril. After they addicted you, they drop you flat. No one gets punished except the smoker or quitter or those exposed to second-hand smoke.

What’s the first thing that shows up on your medical record under your name? Your smoking history, which means you are discriminated against by the Healthcare Industry based on your smoking history. Doctors are trained to trick you when asking about that history. When did you quit smoking is the question, not do you smoke?

No one asks you, when did you quit drinking alcohol or coffee? No one asks you about drugs, since that’s what doctors do, they prescribe drugs, not cigarettes, alcohol or coffee. But then again, no one tries to smoke alcohol or coffee either. Maybe there’s a way, but it’s not in the public domain yet. They both do a lot of harm. But the harm is downplayed.

So it looks like if you can drink it, it’s okay. It’s both legal and encouraged.

Let’s make some nicotine drinks then. Good sell. Great idea. People love to drink. They can’t stop drinking. They always have a beverage of some sort in their hand.

Make it healthy with a healthy dose of nicotine. Varying doses. Do it before Canada does it.

NIC-O-TEEN TEA. NIC-O-TEEN JUICE. Not tiny little bottles that they sell at the check out counter. Those make you look like an addict. Build a display in-store on the floor, end cap. Sell sell sell.

Contains No Animal Products. That’s the deal-breaker.

Then ban the production and sale of cigarettes in the USA inserting the personal use clause. If you really don’t want to be a hypocrite, that is.






 

Posted in MAY WAH VEGAN MEATS, PRODUCT REVIEWS, PRODUCTS I RECENTLY TRIED

May Wah Vegan Drumsticks

MAY WAH IMITATION SMOKED DRUMSTICKS

Coated in Sweet Smoky Mustard Sauce and baked till crispy. Garnished with fresh cilantro and served with additional dipping sauce spiked with Balsamic vinegar and a mild sesame seed oil! The texture, flavor and overall mouth-feel is impressive! I would order these out if I had my choice of dipping sauces! I look forward to try more – they’re in the freezer now!! the cilantro is a nice touch!

5 drumsticks

Continue reading “May Wah Vegan Drumsticks”

Posted in HEY

LOOKIN’ 4 UMAMI

A LESSON IN CREAMY

CREAM OF ASIAN PEAS 2

CREAMY ASIAN APRICOT SAUCE

Hey, I find it strange that so-called food scientists have isolated a taste sensation in soy sauce or shoyu called umami. I have yet to experience it. Maybe my buds are lacking those needed for that discernment. If not lacking, I can’t find anything, in my global-sensitive buds, resembling anything that I would interpret as a profound palatable experience upon consuming soy sauce. Swishing, gurgling, whistling, tried it all and I got nothing.

Until…I combined soy sauce with a creamy agent. The cream in the sauce screamed eureka! when the umami opened for the first time on my taste bud radar in the presence of soy sauce.

I’m wondering if it isn’t the dried fish or other animal additions to most Asian dishes that give those dishes an animal taste – but frankly wouldn’t it do the same with or without the soy sauce?

Tomato – also called a umami food, but usually found in the presence of cheese or other animal components.

Mushrooms? Same thing – always mixed with animal ingredients to enhance the animal flavor.

So for me it happened with a non-animal cream. Better now than never.

The most potent umami food on the planet barring animals – when you define umami as animal-like or enhancing the animal flavor and not simply savory (which by definition connotes an herbal necessity, which soy sauce lacks) is Kalamata olive and anything coming from it.

It is the meat. It is the lamb. It is anything you want it to be with the proper seasonings and additives.

Extra virgin olive oil is many times used by this chef as an animal alternative – no matter the dish presented. It has always been about the fat, or on a coarse piece of animal the gravy, which traditionally has been mostly fat.

If indeed soy sauce alone possesses all the necessary components to be called umami, then this cream sauce augments the umami sufficiently so that my umami-designated buds can discern it. Interestingly, soy has become one of the world’s foremost go-to foods for animal-replacement therapy.

So, in my view, umami-designated taste buds or combination of buds discern the animal taste, no matter the part of the animal. It is those buds that were meant to preserve all species from being eaten, so that when we discerned an animal on our bud-palate, we would instinctively spit it out. Over time as humans became accustomed to eating that which they were designed to reject, the body assimilated, adjusted, turned a blind eye to the existence of another being in its organism – not without its costs though.

Like the heroin addict’s body that adjusts to heroin to keep the body balanced, in the end the heroin which is supposed to be rejected – and always is initially – wins by destroying the human who indulges in it.

Cigarette smoke acts the same way. Initially our body rejects it, but we keep going back for more, till our body adjusts to it, causing symptoms of withdrawal when the cigarette smoke is blocked from entering the organism.  The same is so with alcohol. And coffee and other drugs and substances.

If you cook a mushroom just long enough, it will resemble in texture the mucous membrane, connective tissue, collagen, fat of the animal. A raw mushroom does nothing to excite that resemblance to an animal. Only when cooked does that happen.

Tomatoes. That’s a tough one. Looking for umami and the animal-like component. And maybe that’s it right there. It’s tough. Look at a whole dried tomato, open it, pull it apart, stretch it, yeah, I get the feel and the optics before it even reaches my mouth. The chew is there. Raw tomatoes don’t do that – not for me. Not yet.

Sesame? Sesame oil, not the seeds. Some seeds just texture too much like sand, but squeeze the oil out of them and it’s a whole new day.

One might think that these plant foods were predetermined to satisfy in the human and other animals the desire for eating each other. There had to be a genetically determined way to cause an animal to seek out certain foods, but also to block certain actions taken against other species vying for the same space on the planet. You can’t eat all of your enemies.

It’s all about umami and it’s all in the buds. Chew it and spit it out or chew it and swallow it.

If it can’t get past your nose it can’t get to your palate. There are lots of contradictions in nature that prove that * rule of thumb wrong: Limburger cheese, beer cheese, many cheeses, bread fruit, cooked crucifers, hard-boiled eggs, chitterlings, collard greens, caviar, sardines etc.

So why do we eat something our senses tell us to reject? Because we don’t trust our senses under all circumstances, because we see others do it, because we like breaking our own genetically determined rules for survival, because we like to tempt fate, because it feels good, even though the consequences are bad – but mostly bad long-term. It’s the short-term enjoyment, pleasure, adventure, risk-taking that exhilarates us. That’s how we read it > exhilaration, instead of fear. So there’s a trip-wire someplace that misguides us to think fun instead of fear.

* [RE: RULE OF THUMB reference. You could beat your wife with a stick no thicker than your thumb, but most people don’t make that connection any more. I didn’t. I had to look it up. I thought is was more like a measurement, thumb to eye, however that goes as your thumb moves further away, what does the artist see?]


Glutamate is the most prominent neurotransmitter in the human body/brain. An excess of glutamate has been linked to numerous neurological-based diseases and disorders. Glutamate is most prominently found in animals, but also exists in plant-life.

“Excitotoxicity (Wikipedia)

In humans, it is the main excitatory neurotransmitter, being present in over 50% of nervous tissue….

…Overstimulation of glutamate receptors causes neurodegeneration and neuronal damage through a process called excitotoxicity. Excessive glutamate, or excitotoxins acting on the same glutamate receptors, overactivate glutamate receptors (specifically NMDARs), causing high levels of calcium ions (Ca2+) to influx into the postsynaptic cell.

High Ca2+ concentrations activate a cascade of cell degradation processes involving proteases, lipases, nitric oxide synthase, and a number of enzymes that damage cell structures often to the point of cell death. Ingestion of or exposure to excitotoxins that act on glutamate receptors can induce excitotoxicity and cause toxic effects on the central nervous system. This becomes a problem for cells, as it feeds into a cycle of positive feedback cell death.

Glutamate excitotoxicity triggered by overstimulation of glutamate receptors also contributes to intracellular oxidative stress. Proximal glial cells use a cystine/glutamate antiporter (xCT) to transport cystine into the cell and glutamate out. Excessive extracellular glutamate concentrations reverse xCT, so glial cells no longer have enough cystine to synthesize glutathione (GSH), an antioxidant. Lack of GSH leads to more reactive oxygen species (ROSs) that damage and kill the glial cell, which then cannot reuptake and process extracellular glutamate. This is another positive feedback in glutamate excitotoxicity. In addition, increased Ca2+ concentrations activate nitric oxide synthase (NOS) and the over-synthesis of nitric oxide(NO). High NO concentration damages mitochondria, leading to more energy depletion, and adds oxidative stress to the neuron as NO is a ROS.“…wikipedia

…Further, glutamate occupies a central position in amino acid metabolism in plants.”


Glutatamate is an amino acid associated with proteins – animal or plant.

In fact, the existence of glutamate in animals and plants is pervasive.

Since eating plants has not been associated with neurological diseases and disorders (NDAD), it might be wise to reduce the amount of glutamate ingested by reducing significantly or totally the amount of animal products ingested.

You can still have your umami and eat it too – only through plants, would be the correct survival advantage choice to make, not through animals.