Pumpkins and candy are up front and center at supermarkets.
Buckeyes are starting to come out on the trees. There's a nip in
the air. All that's missing is the rain. May the parched trees and
thirsty plants hold on until relief comes. May we be grateful for
the beauty and abundance that surround us.
Virtual Event from San Francisco Veg Society
Their website isn't up yet, but I received an email asking me to
hold the dates for this year's World VegFest. To receive Zoom links
and access codes, RSVP by email to firstname.lastname@example.org
Watch https://www.sfvs.org/ in
the coming weeks for more information about the weekend of
celebration and education toward a more compassionate, climate
friendly world. While you're at that website, sign up for email
alerts about their other events.
Sunday October 24
Eat Your Ethics
On YouTube Any Time
The Food Empowerment Project will discuss the humane myth, food
apartheid and more in their fourth and final installment of their
Eat Your Ethics series. Check it out on October 24 on YouTube.
Subscribe to their Youtube channel at the third episode: https://www.youtube.com/watch?v=PZ62EQ8q_hU
Point Reyes Decision Not a Surprise
I was profoundly disappointed, though not at all surprised that
The National Park Service decided to extend ranching leases for
twenty years in Point Reyes National Seashore. Given the perilous
state of our planet, with climate change upon us and "natural"
disasters becoming routine, it is galling that private dairy and
beef ranching will be allowed to degrade the water, air and land for
the next two decades. Susan Ives wrote an eloquent response for the
Marin Independent Journal this week. I hope this link works: https://www.marinij.com/2021/09/26/marin-voice-point-reyes-agreement-shows-politics-of-privilege-in-action/
Biscuits and Buns: Vegan, Gluten Free in San Rafael
Reader Karen M. shared this about her favorite gluten free,
vegan buns from a bakery in Terra Linda. She hopes that we will
visit and try their fare to help generate a little more business for
this shop that is open only two days a week now.
Biscuits and Buns is a
business in Terra Linda in the small shopping center anchored by
Scotty's Market. They have been open for about a year and a
half, and at the San Rafael Farmers Market on Thursdays and
Sundays. Biscuits and Buns is a gluten free business that
makes delicious baked goods that are vegan other than that they
offer honey butter to spread on them.(They are great without
that, and they will offer maple butter soon.) The butter is
Miyoko's. I recently spoke to the owner, a nice young woman
named Lisa who personally makes all of the biscuits and buns
from her own recipes.
Her buns are delicious and vegan. And, of course, vegan baked
goods are not plentiful in our area, and vegan businesses even
Biscuits and Buns is open Fridays and Saturdays from 7:30 - 1:30
and also have a space Thursdays and Sundays at the Civic Center
Farmers Market from 8:00 - 1:00. Thanks for this, Karen. I am eager
to try them.
Dr. Bronner's Chocolate Not Approved
In August I wrote that Dr. Bronner's was launching a chocolate
product and that I hoped it would be approved by the Food
Empowerment Project's Chocolate List. Alas, it was not. This is
because the cocoa is sourced from a country where child labor and
slave labor are common in the cocoa industry. See the next notice,
below, for more on this.
If you want to extend the vegan ethic of compassion to include farm
workers, be sure to consult the Chocolate List at https://foodispower.org/chocolate/
Loss for Ethical Chocolate
In June the Supreme Court ruled that former slaves in the
chocolate industry cannot sue major chocolate manufacturers in the
United States. You can read about the case and the plaintiff's
testimony regarding working conditions and captivity at https://www.usatoday.com/story/news/politics/2021/06/17/supreme-court-child-slaves-may-sue-u-s-chocolate-firms-over-labor/6802477002/
In light of this sad news, I'm not celebrating the announcement
that Hershey's is about to launch a vegan chocolate bar made with
oat milk. The only good thing here is that more and more companies
are recognizing the growing demand for products that don't use
animal products. Note the happy hype in the following article.
Given Hershey's sourcing of cocoa, it pains me that they use the
to refer only to ingredients not an ethic of compassion. https://www.thrillist.com/news/nation/hersheys-new-vegan-chocolate-bars
Vegan Chicken in Bay Area
Though not yet in Marin, Impossible Chicken has come to the Bay Area
and is expanding to more restaurants soon. https://www.pressreader.com/usa/san-francisco-chronicle-late-edition-sunday/20210912/282351157899328
And school lunch menus in California will be getting vegan
chicken from a different company in the coming months. https://vegnews.com/2021/9/vegan-chicken-nuggets-school-lunch
Lab Grown Meat
USDA Wants Your Opinion on Labeling before November 2
The Department of Agriculture is asking for feedback on whether
lab grown meat should be called meat. They will share the comments
with the FDA as that agency creates labeling regulations.
Before November 2 fill out a form on the website linked here:
and read more about the debate on this issue here: https://www.onegreenplanet.org/vegan-food/usda-seeks-your-opinion-on-whether-lab-grown-meat-should-be-labeled-meat/
New Vegan Mayo at Trader Joe's
I'm always happy to hear about new vegan mayo. Follow Your
Heart's Vegenaise has long been my favorite, and I'm eager to try
the new TJ option. I also like Best Foods' vegan "dressing," which
tastes exactly like the Hellman's mayonnaise I ate growing up in New
Soap Without Palm Oil
Reader Susanna D. wrote to point out that there is at least one
shower gel that does not use palm oil. Here's what she said:
Shikai shower gel, at least, doesn't have any palm derivatives, is
vegan and cruelty free.
New York Times Covers Growing Trend Toward Vegan Foods
An increasing number of companies are offering vegan options,
and the business world is paying attention. Vegans are not the
target audience, surprisingly. Most restaurants and food
manufacturers are hoping to reach the veg-curious and flexitarian
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