It seems that someone over at the FDA has noticed that consumers might not realize what packages do and do not tell them about processed foods. The agency may have even caught on to the fact that some consumers are being mislead by health claims on packages of foodstuffs that are really better left on the shelf. While all packages are required to have the nutritional data chart somewhere on them, most consumers are much more likely to read the prominently placed, boldly colored logos on the fronts of packages rather than the boring chart in a tiny font on the side, back, or bottom with all of its numbers and percentages - aren't they?
Well, the gov'ment wants to find out. Badly enough that they're conducting an internet study of approximately 43,000 people, in fact! As per the FDA's statement, the goals of the study are as follows:
(1) identify attitudes and beliefs among consumers toward health, diet and label usage; (2) determine relationships between those attitudes and beliefs, as well as demographics, with food label use and non-use; and (3) evaluate the relative importance of these attitudes between consumers of various age groups to determine whether barriers to label use differ between younger consumers and older consumers. The information collected from the study is necessary to inform the agency's efforts to improve consumer understanding and use of the food label.
This sounds like a worthwhile venture to me, and I truly, truly hope that it leads to some kind of real change in what kinds of health claims food companies are allowed to make on their packages. If you care about these things (and you should), head on over to the internet listing for the study and leave a comment showing your support!
(For you more conventional types, you can also send snail mail to Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. Just don't forget to include the docket number: FDA-2009-N-0345. Happy writing!)
Tuesday, September 8, 2009
Monday, September 7, 2009
Two vegans, two years, one wedding - The Saga, part 4.
This is the fourth installment of an as of yet unknown quantity of posts about Melissa Bastian's wedding nonsense, to be posted monthly.
A wedding should be a fun time for one and all, but I think most guests look forward to one thing in particular: drinking! Ha ha, kidding... sort of. What I really meant was, the food! Food becomes a focal point of many weddings, and every bride fears the dreaded "rubber chicken": food that has apparently been frozen and/or sat under heat lamps for too long so as to become an entirely wrong texture, which is basically edible but unappealing. (In the vegan world would this become rubber tofu?)
The wedding is now slated to be a fairly low key affair. The party, for which we need the food, is at my parents' house. And believe me people, it ain't a big house. We basically need platters of food spread out on my ma's dining room table, a (very) small staff to keep them full and looking pretty, and a bar out back - because people really do look forward to the drinking. OK fine, because I'M looking forward to the drinking. It's really not such a tall order. I could do it myself if I wasn't gonna be all busy getting married and everything. But I will, and taking on too many responsibilities for the big day is a sure recipe for disaster. Enter: the caterer.
Well, as I've mentioned before finding a vegan caterer even in New York City is a challenge. Now that we're having the wedding in New Orleans, we didn't even know if it would be possible. But that's just my defeatist inner child talking - anything is possible with a little determination.
I sent a few emails to various caterers in the NOLA area that I dug up on el internet, and got no response whatsoever - unprofessional much? I'll take a "sorry, we don't do vegan events" over dead silence any day. Thus, my hope was beginning to dwindle. But then along came Food Art. No, they hadn't done a vegan wedding or event before, but they were knowledgeable about what vegan meant which was a promising start, and more importantly they were willing to work with us to come up with a menu.
The first set of selections they sent us felt a little like a bunch of side dishes slapped together, and they had some novice questions such as "is pita bread vegan?" Well dear heaven I hope so - what the heck kind of pita bread are you buying if it isn't? But they were extremely communicative, great about answering our questions and listening to our suggestions, and in short time we'd worked out a menu that we found pleasing. So the communication was great - which is high on my list of importance with vendors - and the food sounded good, not to mention that the price was totally reasonable; all that was left was to taste it.
The week of August that we spent in New Orleans was busy, and the tasting with Food Art was probably the most important (and exciting) meeting on the list. Because food was only being prepared for the two of us we were only getting to taste about half of the items on our list, but that's fine; half is enough to give you an idea of whether a chef can cook. What we tasted went as follows:
*Tuscan grilled vegetables including zucchini, yellow squash, and eggplant, served at room temperature: Very tasty, nicely seasoned with herbs and grilled to perfection.
*Eggplant Capanata and Artichoke Hummus served with grilled pita and roasted cloves of garlic: Exactly as delish as it sounds.
*Eggplant curry with a variety of toppings: this was the clincher. I've never had anything like it, and let me tell you that I've eaten some curry. It was a very thick curry, not the runny kind. Simultaneously sweet and savory, with just enough spice that you knew it was spicy but tons of real flavor. I could eat this stuff all day long.
*Dessert: vegan blondie squares, and dates stuffed with nuts and rolled in coconut: The chef was so proud of his vegan baking expedition that he had to come right into the tasting room and talk to us about it. They were a little odd, and not how I would make a blondie, but a nice little sweet bit anyway. The dates are a classic, with the right amount of nut to set off the oh so sweet dried fruit - my mom loves these so she'll be thrilled.
You want to see the whole menu don't you? Yeah, I thought you did.
Now, if we could just figure out a way to have a vegan wedding cake...
Until next Monday,
hearts,
Melissa Bastian
A wedding should be a fun time for one and all, but I think most guests look forward to one thing in particular: drinking! Ha ha, kidding... sort of. What I really meant was, the food! Food becomes a focal point of many weddings, and every bride fears the dreaded "rubber chicken": food that has apparently been frozen and/or sat under heat lamps for too long so as to become an entirely wrong texture, which is basically edible but unappealing. (In the vegan world would this become rubber tofu?)
The wedding is now slated to be a fairly low key affair. The party, for which we need the food, is at my parents' house. And believe me people, it ain't a big house. We basically need platters of food spread out on my ma's dining room table, a (very) small staff to keep them full and looking pretty, and a bar out back - because people really do look forward to the drinking. OK fine, because I'M looking forward to the drinking. It's really not such a tall order. I could do it myself if I wasn't gonna be all busy getting married and everything. But I will, and taking on too many responsibilities for the big day is a sure recipe for disaster. Enter: the caterer.
Well, as I've mentioned before finding a vegan caterer even in New York City is a challenge. Now that we're having the wedding in New Orleans, we didn't even know if it would be possible. But that's just my defeatist inner child talking - anything is possible with a little determination.
I sent a few emails to various caterers in the NOLA area that I dug up on el internet, and got no response whatsoever - unprofessional much? I'll take a "sorry, we don't do vegan events" over dead silence any day. Thus, my hope was beginning to dwindle. But then along came Food Art. No, they hadn't done a vegan wedding or event before, but they were knowledgeable about what vegan meant which was a promising start, and more importantly they were willing to work with us to come up with a menu.
The first set of selections they sent us felt a little like a bunch of side dishes slapped together, and they had some novice questions such as "is pita bread vegan?" Well dear heaven I hope so - what the heck kind of pita bread are you buying if it isn't? But they were extremely communicative, great about answering our questions and listening to our suggestions, and in short time we'd worked out a menu that we found pleasing. So the communication was great - which is high on my list of importance with vendors - and the food sounded good, not to mention that the price was totally reasonable; all that was left was to taste it.
The week of August that we spent in New Orleans was busy, and the tasting with Food Art was probably the most important (and exciting) meeting on the list. Because food was only being prepared for the two of us we were only getting to taste about half of the items on our list, but that's fine; half is enough to give you an idea of whether a chef can cook. What we tasted went as follows:
*Tuscan grilled vegetables including zucchini, yellow squash, and eggplant, served at room temperature: Very tasty, nicely seasoned with herbs and grilled to perfection.
*Eggplant Capanata and Artichoke Hummus served with grilled pita and roasted cloves of garlic: Exactly as delish as it sounds.
*Eggplant curry with a variety of toppings: this was the clincher. I've never had anything like it, and let me tell you that I've eaten some curry. It was a very thick curry, not the runny kind. Simultaneously sweet and savory, with just enough spice that you knew it was spicy but tons of real flavor. I could eat this stuff all day long.
*Dessert: vegan blondie squares, and dates stuffed with nuts and rolled in coconut: The chef was so proud of his vegan baking expedition that he had to come right into the tasting room and talk to us about it. They were a little odd, and not how I would make a blondie, but a nice little sweet bit anyway. The dates are a classic, with the right amount of nut to set off the oh so sweet dried fruit - my mom loves these so she'll be thrilled.
You want to see the whole menu don't you? Yeah, I thought you did.
*Tuscan Grilled Vegetables
Including asparagus, zucchini, yellow squash, eggplant, green onions, fennel, carrots, mushrooms & sweet peppers (based on seasonal availability) all brushed with an herbed infused olive oil & served room temperature
*Grilled Pita Served with a trio of chilled spreadsHurrah! Tasting declared a success - we've found ourselves a caterer! As anyone who's planned an event knows, that is one major hurtle. There's still a long way to go between here and "finished", but at least the ducks are rowing. I can sleep a little more soundly knowing that my guests will get to eat!
to include roasted garlic cloves, classic eggplant capanata & homemade artichoke hummus
*Fresh Fruit Salad
with cantaloupe, pineapple, honeydew, strawberries & grapes (based on seasonal availability) tossed with a fresh mint & maple dressing
*Trio of Louisiana Tomatoes
Creole, yellow and pickled green served atop mixed greens finished with a Balsamic reduction and fresh basil
*Southern Style “Caviar”
Fresh black-eyed peas, green onion, sweet peppers, garlic & chopped jalapenos tossed with a maple syrup vinaigrette and served with tortilla chips for dipping
*Eggplant Curry
Made with coconut milk, green curry, Thai basil, and tender eggplant served with parslied rice and a selection of toppings to include crushed peanuts, shredded coconut, diced onion, mango salsa, diced pineapple and chopped cilantro
*Pasta Marigny with seared spinach, fresh artichokes, caramelized leeks and Roma tomatoes finished in a light tomato, olive oil and Chardonnay stock reduction accented with fresh basil and oregano
Now, if we could just figure out a way to have a vegan wedding cake...
Until next Monday,
hearts,
Melissa Bastian
Sunday, September 6, 2009
Interview-Art You Dream About
Todays interview is with Rebecca of Art You Dream About
How did you choose the name of your shop and how long have you been a member of Etsy?
Originally, it started off as me wanting to find the perfect stationery. I failed. Then, I tried making my own, with no intent of ever selling it. Mine turned out really freaking awesome. I started thinking of tons of stationery, bookmarks, and cards that I could make using my photography. That's when I decided that I should start an Etsy shop (March of this year). Since my work came about, because I was searching for something I wished exist, but didn't, Art You Dream About seemed like the perfect choice. There was one glitch in the plan however. The first day I started taking pictures for the stationery, my camera broke! That forced me to come up with a plan b, which is what is currently in my shop. I decided just to use photos that I took in the past. I didn't want to make any stationery with those photos though, so everything took a very different turn. There are a variety of images of mine that I sell, which do have a dream-like quality (the Leaves photo, yellowjackets photo, graffiti wall photo, and the rain drop photo). The name also comes from the fact that I love anything bold, bright, and unique. I now do have a new camera, but I'm thinking carefully about how to proceed.
Originally, it started off as me wanting to find the perfect stationery. I failed. Then, I tried making my own, with no intent of ever selling it. Mine turned out really freaking awesome. I started thinking of tons of stationery, bookmarks, and cards that I could make using my photography. That's when I decided that I should start an Etsy shop (March of this year). Since my work came about, because I was searching for something I wished exist, but didn't, Art You Dream About seemed like the perfect choice. There was one glitch in the plan however. The first day I started taking pictures for the stationery, my camera broke! That forced me to come up with a plan b, which is what is currently in my shop. I decided just to use photos that I took in the past. I didn't want to make any stationery with those photos though, so everything took a very different turn. There are a variety of images of mine that I sell, which do have a dream-like quality (the Leaves photo, yellowjackets photo, graffiti wall photo, and the rain drop photo). The name also comes from the fact that I love anything bold, bright, and unique. I now do have a new camera, but I'm thinking carefully about how to proceed. What do you sell in your shop?
I currently sell bookmarks, journals, and pendants.
What are some of your favorite things about etsy?
I love how creative some of the members are! Also, I think that seeing what others create, helps push me to create better work and to learn more skills. I also really love the Etsy community! I've made some real friend on there.
What kinds of hobbies and interests do you have?
I love petting kitty cats (I have 2)! I love books so much that I am now in school getting my Master's of Library and Information Science degree. When I'm not swamped with school work or playing with my cats, I'm playing on the internet or watching DVDs.
How long have you been vegan and what made you go vegan?
I was always very compassionate towards animals. In middle school, I wrote a story about a girl who worked at either a restaurant or butcher shop. One day she was in the meat locker, when she became locked inside of it. The meat became reanimated and started singing and dancing. I believe it was singing some line over and over again about getting revenge and killing her. Then in high school, I had to make a diorama in my photography class. Here again, animals getting revenge was the main theme. There were flying dogs (you could really make them fly across the sky! Not to brag, but I made an awesome diorama) with bloody human body parts in their mouths.
The interesting thing was that all of these thoughts were subconscious, and they only manifested themselves through my art. I started dating my husband in 2000, and he was a vegetarian. In 2003 he became vegan. EVENTUALLY, I became vegetarian, and then in 2006, I became vegan. I think it made perfect sense for me to be with a vegetarian, even if I thought I couldn't live without chicken for every meal. I probably do have to give props to my husband for setting an example for me to follow.
Do you have any favorite vegan things, like books, websites, stores, etc.? I have to give a shoutout to thepostpunkkitchen.com! I also love the vegan mini mall in Portland, OR. Lula's Apothecary, Candle 79 and Blossom in NYC. Vegan Treats.... I could go on and on really.
What are your favorite foods?
Chocolate peanut butter ice cream, lasagna, Thai Chick-un Pizza (from the cookbook Eat, Drink, and Be Vegan), brownies, artichokes with garlic aioli.... hmm, maybe I need to start loving more healthy things.
Is there anything else you'd like to share?
My favorite book is The Time Traveler's Wife. I seriously urge you all to read it. I'm also a fan of The Collector, The Stranger Beside Me, Intensity, and other books I'm too sleepy to remember. The book that has left the most lasting impression on me is Geek Love, by Katherine Dunn. For some reason, that book was so dark and powerful, that even though it took me a VERY long time to get through, I just can't get it out of my mind. I hate to admit that there are some pretty fluffy things that I read, but at least I pick the least fluffy of the fluffy books, if that makes sense. That would include the Sookie Stackhouse books, which the True Blood series is based on. My favorite guilty pleasure book is.... I'm so embarrassed to admit this.... here goes.... Fortune by Erica Spindler. I have re-read that book more times than I have read any other book.Thanks for reading about me!
-Rebecca Schaffer
It's my birthday, Ill have a sale if I want to, sale it I want to...you would too ....
You would too..... hahaha
today is my birthday
get 10% off in either of my shops and all you have to do is type happy birthday in the notes to seller...then wait for a revised invoice!
also my 250th sale in my holisticallyheather shop will get a special gift with their order!!!
http://www.holisticallyheather.etsy.com
http://www.auntflospads.etsy.com
So what is the plan for today? How will I be spending my birthday? Instead of the usual depressing, waiting by the phone for someone in my family to remember, I will be spending the day with Jessi's family. Who by the way are pretty much the best handful of people I have ever been in contact with. I don't exactly know what we are doing, its all hush hush and many secrets and whisperings on the phone...I hate secrets hahaha, I just want to know!
Though really knowing Jessi's mom, she will bake me some random cake that is my favorite, and make a feast of all my favorite foods she has learned to cook for us over the past couple years. Yes that's right, we broke her, the woman who refused to even acknowledge veganism not only makes vegan food every sunday for us, but now loves our vegan cheese sauce that we make from nutritional yeast! She who wouldnt even try anything because it was "cacky" is now not only trying things but making them when we aren't around!
***OK, I wont lie, I did hear Jessi's mom on the phone (she basically SCREAMS into the phone) and I heard a little something about vegan chickun parmasean, which is pretty much the most delicious thing she makes, EVER!!Thursday, September 3, 2009
For the Dudes
It can be a bit challenging to find handmade gifts for boys, but Vegan Etsy team members have some great ones!
-Kala (Vegancraftastic)
Wednesday, September 2, 2009
World Veg Day ~ with the EtsyVeg team!
Veggies Unite! Announcing a collaboration of the Vegan Etsy and EtsyVeg teams… the World Vegetarian Day Project! The two teams will unite to celebrate World Vegetarian Day on October 1st, World Farm Animals Day on October 2nd, and World Vegetarian Month in October, working to spread public awareness about vegan and vegetarian lifestyles. The 5-day event, September 28th-October 2nd, will involve promotion of the animal, people, and planet-friendly choice to go veg, why it’s important, how to go about it, and how easy it is by sharing recipes, articles, and resources with the public! During the week of the event, members of both teams are invited to share knowledge and passion about, as well as commitment to living veg by posting information like essays, recipes, and resources. There are different levels of participation so many can find a way to play along.
Ways you can participate:
1) Let us know that you’d like to participate by emailing etsyveg [!at] gmail.com by September 25th so we can promote your recipes/articles/special events. From September 28th through October 2nd, daily blog posts will link to recipes and articles by participants.
2) Post an original vegetarian or vegan recipe of your choice on your blog or website, or in your Etsy shop announcement on World Veg Day, October 1st. Those who would rather not post on their own may submit their recipe to the EtsyVeg or Vegan Etsy blogs. These recipes will then be gathered into an ebook (help needed with this) and made available to the public in following weeks for a small fee to raise money for charity (a vote will be taken to decide which one).
Recipes must be emailed (both link and html code) to etsyveg [!at] gmail.com by the end of the day October 2nd to be included in the ebook. Please include your shop banner or other shop graphic, along with a link to/description of your favorite veg/animal cause.
3) Write and post an article about any aspect about going veg to spread the word about how easy it is and its benefits to the health and well-being of people, animals, and/or the planet. And don’t forget about touting the pluses of supporting handmade and vegan/vegetarian artisans! Those who would rather not post on their own may submit their piece to the EtsyVeg or Vegan Etsy blogs. Or compile a list of links to your go-to online veg resources. These can also be added to the ebook.
Articles must be emailed (both link and html code) to etsyveg [!at] gmail.com by the end of the day October 2nd to be included in the ebook. Please include your shop banner or other shop graphic, along with a link to/description of your favorite veg/animal cause.
4) Promote! Even if not participating in one of the above, join the fun by helping to promote the event and its mission. Talk up the event and related recipes/articles/info on your social media sites, or submit info about it to other sites. Email friends and family about the event and pass on info about going veg to anyone you think may be interested. Help to promote the ebook and raise funds for charity!
5) Participants can use a special avatar that will be (help needed with graphics!) designed for the event in their Etsy shop, and may also use an event graphic or banner on their blog, site, or social media pages. Everyone is encouraged to use the avatar from September 28th- October 2nd, but please feel free to use all graphics, once released, at anytime leading up to the event and during ebook promotion.
6) Along with participants we are in need of volunteers to help make this project go smoothly! Help is needed in the following areas:
• Create participant list for each team.
• Maintain status checklist, tracking emails with required info, etc. for each participant.
• Post challenge updates/photos/promotion on the EtsyVeg blog and Vegan Etsy blog at regular intervals.
• Promote the contest on various social media, especially once voting begins.
• Start/maintain an Etsy forum thread for the contest, including prompting
members/participants to post updates and feedback there.
• Create a special blog graphic/avatar/banner.
• Someone to create the ebook (or give guidance in how to do so).
If I'm missing any tasks here, please let me know and we can add them. Or suggest your own ideas of a way you'd like to help. :D
This should be really fun- we hope you’ll join us in sharing your own perspective on such an important and far-reaching decision and lifestyle! :D For you, the planet, the animals, and all living beings.
Post by Kylie at SilentLotus
Monday, August 31, 2009
A vegan meal at Ralph's at the Park... I suppose stranger things have happened?
As you may know, my fiance and I spent the week of August 17 in New Orleans. As you also may know, New Orleans is not known for its plethora of vegetarian restaurants. While it does have an up and coming veg community, it has only one veg restaurant, and that one happened to be on vacation the week we were in town! What is a vacationing vegan couple to do?
Well, as we all know vegans can eat well anywhere with just a smidge of determination. It's only the odd steakhouse that truly has nothing on the menu for a vegan, and even when dragged to such an establishment by family members or the like we can still usually get some decent french fries. Luckily, New Orleans actually does have many restaurants with great vegan options - Middle Eastern places like Mona's, Medditeranean cafes that serve a variety of roasted vegetable sandwiches and pastas, Japanese restaurants with the standard vegetable sushis and tempuras, and Thai sit-downs that are happy to leave the egg out of the noodle plates and are clear about which dishes contain fish sauce. There's even a Vietnamese place on the Westbank called Pho Tau Bay that has a vegetarian section on the menu - and it's truly awesome.
But the most remarkable meal we had during our week in NOLA came from a quite unexpected source. We've been questioning Ralph's on the Park, a fairly upscale establishment across the street from the main entrance to City Park (hence the name), for a couple of months now regarding the possibility of getting them to serve our wedding party a veg brunch after the ceremony. The ceremony is, of course, happening in City Park just steps from Ralph's, so it would be wildly convenient. Unfortunately they specialize in seafood and things like roast pork, so we feared that asking them to do a vegan meal for fourteen people might be a bit of a stretch.
Well, Friday morning we had a semi-impromptu meeting to see the room they could give us and to maybe discuss potential menus. But since the woman we've been speaking with wasn't in town (everyone leaves NO in August), there weren't any potential menus. The room was lovely though, and the girl helping us was sweet. So we asked if, maybe, could the chef do something for us for lunch right then and there?
Well, our helper was slightly taken aback. But she spoke with the kitchen staff, who took it as a challenge no doubt. And as any vegan knows, it's just not that hard to create a vegan meal when you've already got a fully staffed and stocked kitchen. It took them a minute, but the meal we were served was incredible.
Appetizer: Watermelon and mango tartar, lightly seasoned with herbs and garlic. It was amazing! The fruit was still light and crisp, and their flavors were only enhanced by the preparation.
Main course: Creole tomato in a tomato basil chutney, lemon infused cous cous in a lightly grilled vadalia onion ring, and - la piece de resistance - lightly breaded and fried domestic and wild mushrooms including shitakes, oysters, and chantarelles. For a place that doesn't have even a singe vegetarian appetizer on its menu, this was a fairly astounding plate to receive.
The chef came out to present the meal when it was ready, and came out again to see how we liked it. Naturally we showered him with appreciation. After all, when someone goes out of his way to create such a deluxe vegan meal, he should be praised! Mayhaps they'll figure out that it's just not so hard - that you don't have to mess around with any tofu or mock meats to create a great vegan meal and get some veg options on your menu.
Friday was our last day in the city, and this experience was such a great way to leave off. The moral of the story? Ask for what you want! You might just get it, and someone might learn something valuable in the process.
Until next Monday,
hearts,
Melissa Bastian
Well, as we all know vegans can eat well anywhere with just a smidge of determination. It's only the odd steakhouse that truly has nothing on the menu for a vegan, and even when dragged to such an establishment by family members or the like we can still usually get some decent french fries. Luckily, New Orleans actually does have many restaurants with great vegan options - Middle Eastern places like Mona's, Medditeranean cafes that serve a variety of roasted vegetable sandwiches and pastas, Japanese restaurants with the standard vegetable sushis and tempuras, and Thai sit-downs that are happy to leave the egg out of the noodle plates and are clear about which dishes contain fish sauce. There's even a Vietnamese place on the Westbank called Pho Tau Bay that has a vegetarian section on the menu - and it's truly awesome.
But the most remarkable meal we had during our week in NOLA came from a quite unexpected source. We've been questioning Ralph's on the Park, a fairly upscale establishment across the street from the main entrance to City Park (hence the name), for a couple of months now regarding the possibility of getting them to serve our wedding party a veg brunch after the ceremony. The ceremony is, of course, happening in City Park just steps from Ralph's, so it would be wildly convenient. Unfortunately they specialize in seafood and things like roast pork, so we feared that asking them to do a vegan meal for fourteen people might be a bit of a stretch.
Well, Friday morning we had a semi-impromptu meeting to see the room they could give us and to maybe discuss potential menus. But since the woman we've been speaking with wasn't in town (everyone leaves NO in August), there weren't any potential menus. The room was lovely though, and the girl helping us was sweet. So we asked if, maybe, could the chef do something for us for lunch right then and there?
Well, our helper was slightly taken aback. But she spoke with the kitchen staff, who took it as a challenge no doubt. And as any vegan knows, it's just not that hard to create a vegan meal when you've already got a fully staffed and stocked kitchen. It took them a minute, but the meal we were served was incredible.
Appetizer: Watermelon and mango tartar, lightly seasoned with herbs and garlic. It was amazing! The fruit was still light and crisp, and their flavors were only enhanced by the preparation.
Main course: Creole tomato in a tomato basil chutney, lemon infused cous cous in a lightly grilled vadalia onion ring, and - la piece de resistance - lightly breaded and fried domestic and wild mushrooms including shitakes, oysters, and chantarelles. For a place that doesn't have even a singe vegetarian appetizer on its menu, this was a fairly astounding plate to receive.
The chef came out to present the meal when it was ready, and came out again to see how we liked it. Naturally we showered him with appreciation. After all, when someone goes out of his way to create such a deluxe vegan meal, he should be praised! Mayhaps they'll figure out that it's just not so hard - that you don't have to mess around with any tofu or mock meats to create a great vegan meal and get some veg options on your menu.
Friday was our last day in the city, and this experience was such a great way to leave off. The moral of the story? Ask for what you want! You might just get it, and someone might learn something valuable in the process.
Until next Monday,
hearts,
Melissa Bastian
Sunday, August 30, 2009
Interview-Kenny Co OP
Todays interview is with Rachel and Ray of Kenny Co Op
How did you choose the name of your shop and how long have you been a member of
Etsy?
Kenny Co Op is Rachel and Ray. Our Name is derived from two things. Kenny was Ray's fathers name. We use his name as inspiration, because he was so inspiring to us. We wanted to have a name that could grow with the products that we make. So a Co-Op made sense, we could put different thoughts and ideas under the umbrella of a co-Op. Thats how Kenny Co Op was born. We became members of Etsy in May when we opened our shop. It has been incredible so far and we have been so excited and surprised with the great response our shop has received in such a short time.
What kinds of items do you sell in your shop and what inspired you to start
creating them?
We sell Vegan Candles made with essential oils and Vegan Lip Sauce. We were inspired to make candles that contained no animal products or petroleum products. we wanted a natural, Eco-friendly, non-toxic candle with the benefits of soy and essential oils. Our lip balms are Rachel's baby. Finding a lip balm that doesn't contain animal products, especially bee's wax was very difficult. So Rachel slaved away at finding the perfect balance of soft and luscious for her lip balms. Trust me she is addicted to lip balm. She knows what she is talking about. We are basically making stuff we like to use ourselves and sharing it with others.
Do you donate to any charities or do any volunteer work?
We are big supporters of Humane Society of the United States.
We are also in the August Vegan Craft Sample Bag and all profits are going to Peaceful Prairie Animal Sanctuary, just in case you haven't heard enough about this yet. Go to www.vegancraftsamples.com and buy your bag now.
What are some of your favorite things about etsy?
Meeting people with like minded ideas and convictions. Plus there is a ton of cool stuff out there. It is really amazing what goes on inside people's minds and how they are able to bring it to fruition.
Do you sell your items outside of etsy, either online or in retail shops?
You can now find our stuff on Artfire at www.kennycoop.artfire.com
We also sell our products at a store for local artists and crafters called Made in Akron. If anyone is in the Akron area they are having a meet the artists even Saturday August 29 and we will be there and debuting our Halloween Vegan Lip Sauce. www.madeinakron.com
Have you been featured anywhere?
The Front page of etsy several times and on several blogs
http://hempbath.blogspot.com/2009/08/handmade-hemp-kennycoop.html
http://www.artaddict.wordpress.com
Do you have any future plans for your shop?
Big plans! Be on the lookout for Bath Bombs, Bath Salts, and Vegan Gift Baskets. Check out our Limited Edition Halloween Vegan Lip Sauce coming soon.
Do you have any animal companions?
Yes, our house is run by three kitties. Princess Cali is the ring leader of the bunch. Dax is the lover who always wants to cuddle. Bernice is the newbie around these parts and plays fetch better than any dog around.
How long have you been vegan and what made you go vegan?
We went vegan less than a year ago pretty much overnight. Once you see where food really comes from and how those animals are treated it changes you. People know that animals are
slaughtered for food and clothing but until you actually see it you don't really understand why it is so wrong. I am glad that there are so many undercover investigation videos out there that really do reach people and make them stop denying the cruelty involved in eating and wearing animals.
What are your favorite foods?
We ordered Pitseel's seitan recipe and wow does that stuff disappear fast around here. We love vegan cupcakes, mushrooms (Rachel's absolute favorite food), Tofutti frozen dessert, broccoli, broccoli and more broccoli
How did you choose the name of your shop and how long have you been a member ofEtsy?
Kenny Co Op is Rachel and Ray. Our Name is derived from two things. Kenny was Ray's fathers name. We use his name as inspiration, because he was so inspiring to us. We wanted to have a name that could grow with the products that we make. So a Co-Op made sense, we could put different thoughts and ideas under the umbrella of a co-Op. Thats how Kenny Co Op was born. We became members of Etsy in May when we opened our shop. It has been incredible so far and we have been so excited and surprised with the great response our shop has received in such a short time.
What kinds of items do you sell in your shop and what inspired you to start
creating them?
We sell Vegan Candles made with essential oils and Vegan Lip Sauce. We were inspired to make candles that contained no animal products or petroleum products. we wanted a natural, Eco-friendly, non-toxic candle with the benefits of soy and essential oils. Our lip balms are Rachel's baby. Finding a lip balm that doesn't contain animal products, especially bee's wax was very difficult. So Rachel slaved away at finding the perfect balance of soft and luscious for her lip balms. Trust me she is addicted to lip balm. She knows what she is talking about. We are basically making stuff we like to use ourselves and sharing it with others.
Do you donate to any charities or do any volunteer work?We are big supporters of Humane Society of the United States.
We are also in the August Vegan Craft Sample Bag and all profits are going to Peaceful Prairie Animal Sanctuary, just in case you haven't heard enough about this yet. Go to www.vegancraftsamples.com and buy your bag now.
What are some of your favorite things about etsy?
Meeting people with like minded ideas and convictions. Plus there is a ton of cool stuff out there. It is really amazing what goes on inside people's minds and how they are able to bring it to fruition.
Do you sell your items outside of etsy, either online or in retail shops?
You can now find our stuff on Artfire at www.kennycoop.artfire.com
We also sell our products at a store for local artists and crafters called Made in Akron. If anyone is in the Akron area they are having a meet the artists even Saturday August 29 and we will be there and debuting our Halloween Vegan Lip Sauce. www.madeinakron.com
Have you been featured anywhere?
The Front page of etsy several times and on several blogs
http://hempbath.blogspot.com/2009/08/handmade-hemp-kennycoop.html
http://www.artaddict.wordpress.com
Do you have any future plans for your shop?
Big plans! Be on the lookout for Bath Bombs, Bath Salts, and Vegan Gift Baskets. Check out our Limited Edition Halloween Vegan Lip Sauce coming soon.
Do you have any animal companions?
Yes, our house is run by three kitties. Princess Cali is the ring leader of the bunch. Dax is the lover who always wants to cuddle. Bernice is the newbie around these parts and plays fetch better than any dog around.
How long have you been vegan and what made you go vegan?
We went vegan less than a year ago pretty much overnight. Once you see where food really comes from and how those animals are treated it changes you. People know that animals are
slaughtered for food and clothing but until you actually see it you don't really understand why it is so wrong. I am glad that there are so many undercover investigation videos out there that really do reach people and make them stop denying the cruelty involved in eating and wearing animals.What are your favorite foods?
We ordered Pitseel's seitan recipe and wow does that stuff disappear fast around here. We love vegan cupcakes, mushrooms (Rachel's absolute favorite food), Tofutti frozen dessert, broccoli, broccoli and more broccoli
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