This newborn calf, still wet with amniotic fluid and already tagged for slaughter, was taken away from his mother at birth and and will spend the rest of his short life in the cramped confines of a veal crate. Yet another innocent victim of the dairy industry.
Just look at the life you have sentenced this poor creature too. Stop doing it I’m begging you, find it in your heart to make sacrifices for him.
My boyfriend bought me some bento boxes and supplies “just because”, and I’m super excited because I’ve wanted them for a while! So today was my first bento attempt haha.
Pink box (lunch) has:
-Steamed peas and carrots
-White rice loaded with nori komi furikake (it came out too fast!!)
-Meatless chicken strips (beyond meat brand) cooked with teriyaki sauce
-Bunny cup has extra teriyaki sauce
-Kimchi (lol I know, everything else in that box is Japanese but I just love kimchi!)
A startup that sells 'bloody' plant-based burgers has a new factory that can make 4 million burgers a month
(Melia Robinson/Business Insider) Impossible Foods, a tech company on a mission to reinvent our definition of meat, is launching its first large-scale production facility to help bring its plant-based “bloody” burgers to the masses.
Based in Oakland, California, the factory will produce at least one million pounds of meatless meat per month — or four million burgers — once the site is up and running later in 2017.
At an event to unveil the factory, CEO and founder Pat Brown called it “the birthplace of a whole new industry.”
Impossible Foods, which has raised $182 million in venture capital from the likes of Bill Gates, Google Ventures, and Khosla Ventures, has been surrounded by buzz since its burger debuted at Chef David Chang’s restaurant Momofuku Nishi last summer. Foodies travel from far-away places to try the burger at the eight (mostly high-end) restaurants that serve it, while others track its whereabouts with the persevere nce of Apple fans scouring for iPhone 8 leaks.
The Oakland factory will increase Impossible Foods’ production capacity by 250 times, allowing the company to supply burgers to more than 1,000 restaurants in the future and introduce its flagship retail product within the next few years.
The facility offers the first evidence that Impossible Foods will not remain a boutique, Silicon Valley-esque obsession and may actually meet demand in a wider market.
(Impossible Foods is opening its first large-scale production facility in Oakland, California.Melia Robinson/Business Insider)
Impossible Foods was founded on the idea that there’s a better way to satisfy people who enjoy meat. The world’s population could reach nine billion people by 2050, and there aren’t enough resources on the planet to support sustainable animal agriculture at that scale. As it stands, animal agriculture takes up about a third of the world’s land, and is responsible for 15% of greenhouse gas emissions.
Brown, a molecular biologist, left his teaching job at Stanford University in 2009 to make a veggie burger that meat-lovers will actually want to eat. The Impossible Burger is made of wheat and potato protein, coconut oil, additives found in processed foods, and a not-so-secret ingredient called heme — a molecule that carries oxygen through the bloodstream in animals and through energy-producing mechanisms in plants. It smells and even bleeds like real meat.
I tried the Impossible Burger for my second time at the factory’s opening. The patty has crispy, caramelized bits on the outside and a pink, juicy center. For me, this biggest giveaway that I was eating something other than beef was the slightly rubbery, mushroom-like texture.
As the company gains the ability to produce at scale, its new challenge may be convincing average Americans to make the switch from meat to an alternative. Most veggie burgers resemble hockey pucks more than beef, as Brown likes to say. Still, he’s optimistic.
“Being made from animals has never been part of the value proposition of meat. It’s just been inseparable from what consumers do value, which is deliciousness, nutritional profile, and so forth,” Brown tells Business Insider. “As soon as they experience [the burger], they can now disconnect things they value from the way it’s made.” In other words, eating is believing.
(Melia Robinson/Business Insider)
The company will continue to roll out the burger in restaurants, where Brown says consumers can expect consistently great experiences trying the burger.
Starting this week, Californians can find the Impossible Burger in three new restaurants: KronnerBurger in Oakland, Public House in San Francisco, and Vina Enoteca in Palo Alto. The burger will appear on the menu at 11 restaurants nationwide by the end of the year.
The company fields a huge volume of requests from restaurants that want to serve the burger, according to Brown. Impossible Foods is deliberate in its selections.
“The chefs we work with aren’t just great chefs, they’re great meat-chefs. It’s a very effective way to communicate to consumers that if these people are willing to put their reputations on the line to serve this product, you can have confidence that you’re not going to have a crappy experience,” Brown says.
Life-Changing Coconut Bacon With Just 4 Ingredients
This mouthwatering bacon recipe is everything you want: salty, smoky, crispy, and totally vegan!
Makes 2 ½ cups
3 tablespoons tamari 1 tablespoon liquid smoke 1 tablespoon water 1 tablespoon maple syrup 3 cups unsweetened large-flake coconut
Preheat the oven to 350°F. Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.
Spread the coconut in an even layer on a large baking sheet lined with parchment paper. Bake 10 minutes, and then stir. Bake another 8 minutes, keeping a very close eye on the coconut in the last few minutes. The coconut will go from almost done to completely burned very quickly. Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown, but not black.
Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools. Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less crisp the longer you store it.
– Big thanks to the folks behind Baconish, a brand-new, totally vegan bacon cookbook, for being kind enough to share this amazing recipe. Get your copy here.
Virtually no one is making the simple connection between California’s diminishing water supply and the amount of water to supply its meat industry. My home state is reaching a state of emergency and it saddens me.
Just choosing one meal to not eat meat helps tremendously.
You’re either part of the problem or you’re part of the solution.