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Celebrities’ promotion of vegetarian lifestyle meets with criticism, mockery online
Cuts of steak prepared for cooking Photo: IC Some Chinese entertainers’ promotion of people adopting a vegetarian lifestyle on social media recently met with widespread criticism and mockery online, as many netizens claimed such a lifestyle is not healthy for the public, and they decried the celebrities’ blind worship of the West. Zhang Jingchu and Tao Hong, both well-known Chinese actresses, appeared in a 45-minute documentary, during which they promoted the idea that eating vegetables is healthy while eating meat is cruel and unnecessary from a nutritional perspective. “If you eat that piece of beef, it’s like driving a car
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Billy Goat Brands’ Investee The Vegetarian Butcher to Open New Location in White Rock
The Vegetarian Butcher Continues to Accelerate its Expansion Plans Across British Columbia VANCOUVER, British Columbia, Nov. 30, 2021 (GLOBE NEWSWIRE) — Billy Goat Brands Ltd. (“GOAT” or the “Company”) (CSE: GOAT), a venture capital platform focused on identifying, sponsoring and incubating environmental, social and governance (“ESG”) focused companies in the ocean economy, is pleased to announce that GOAT’s portfolio company, The Vegetarian Butcher (“TVB”), has begun the permitting process in order to open its third retail location (“Third Location”) in the first quarter of 2022, subject to municipal approvals, which will be situated in
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The 5 Best Fall Vegetarian and Vegan Dishes
The Manual may earn a commission when you buy through links on our site. Autumn is still here, y’all. We love to jump the gun this time of year and go straight for winter’s splendor. And while we can’t blame you, especially given what we’ve all dealt with over the last year and a half, let’s not forget about fall and its many great opportunities for great eating. It’s a wonderful time of year for produce, making vegetarian dishes all the easier to create (and thoroughly enjoy). If you like meat, so be it, maybe get more creative with your
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Vegan, vegetarian, gluten-free Thanksgiving dishes
Dietary restrictions don’t mean dinner will be less delicious. (Leah Hogsten | The Salt Lake Tribune) Hub & Spoke Diner’s Thanksgiving Day Buffet on Thursday, Nov. 25, 2021 will include their classic dishes as well as roasted turkey with turkey gravy, a gluten-free stuffing, mashed potatoes, sauteed green beans, candied yams, cranberry sauce, rolls, fresh fruit and a house salad. | Nov. 20, 2021, 3:24 p.m. Editor’s note • This article is part of 150 Things To Do, a reporting project and newsletter exploring the best that Utah has to offer. Click here to sign up for the 150 Things
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New Cafe del Soul opens with unique, mostly vegetarian menu in NSB
NEW SMYRNA BEACH — With a rich and diverse restaurant scene, this city can satisfy the taste buds of nearly any foodie. But a restaurant that features a mostly vegetarian menu whose owners themselves find it hard to categorize promises to be a new and unique addition. Open for almost a month, the new Cafe del Soul restaurant at 105 Magnolia St. is the third of its kind, but the first location in Florida. Coming to NSB:‘Food’s up!’: Surf-themed Jimmy Hula’s restaurant coming to New Smyrna Beach More:NSB’s new Coronado Kitchen offers locally-sourced food in unique partnership with
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Vegetarian Thanksgiving: Try a plant-based menu this year
For those who have been choosing to eat more plant-based meals, holidays like Thanksgiving have always been a balancing act between nostalgia and commitment. However, as food technology continues to develop meat- and dairy-free alternatives that are better and better at mimicking the usual ingredients, it’s becoming easier than ever to enjoy the traditional feast without the meat. If you feel like flocking to a turkey-free feast this year, try these suggestions for a flavor-packed Thanksgiving meal with all the trimmings. There’s no need to put a whole bird on the table when you’ve got this much goodness to share.
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Mix and Match the Perfect Vegetarian Thanksgiving Side Dish Recipes
I’m usually in charge of the cooking on Thanksgiving, and while I look forward to it all year, I consider the turkey an obligation, nothing more. ¯_(ツ)_/¯ All I really want to cook, and all I really want to eat, are the sides — the actual, low-key superstars of the table. I usually make two kinds of potatoes (a buttery mash and a cheesy gratin); a big pot of greens; a ton of rich, stock-soaked stuffing baked in a thin layer in a wide casserole dish for maximum crunchy bits; and a mix of roasted vegetables with whole
