The Vegetarian Gazette

Cabbages seen on the Vegetarian Gazette

Plant-Based Food For Carbon-Based Units

Have You Heard?

 

We have a big shakeup in pizzological studies. Chris Crowley, writing in New York magazine’s “Grub Street,” reports that researcher Peter Regas offers a new theory about the origins of pizza in New York (and hence the USA). Regas says TK is the seminal figure in pizza’ s New York origin story. Regas will present his findings on 23 February at Chicago’s U.S. Pizza Museum. (No, we didn’t know there was a pizza Museum either.) In the meanwhile, read the GrubStreet story here

Gastro Obscura (Atlas Obscura’s younger sibling) tells us of the guang bing story. GO calls guang bing the “Chinese bagel.” It was devised by a 16th-century general. The trick was to bake the rolls during downtime (like when the troops weren’t fending off attacks). The Baker inserted a string through a hole in the center. The troops could wear necklaces of these “bagels,” and indulge while they were on the move. The article is accompanied by a video, featuring Lin Xiu, described as “the last guang bing maker in his village of Fuqing, China.” For more information and a peek at the video, click here.

Speaking of New York, Rob Patronite and Robin Raisfeld of the magazine’s “Grub Street” have compiled a list of “The Absolute Best Places to Eat Vegan in New York.” And there just happens to be 10 of them. This is very important because one doesn’t want to be caught dead in a place that isn’t the best. Moreover, New York City being the cosmopolitan mecca that it is, just heightens the pressure. See for yourself here.

And yet another sign that we are moving into the mainstream. The Guardian’s Amy Walker reports that the UK has a vegan chef shortage. “As the number of people embracing a vegan diet grows,” writes Walker, “ restaurants are scrambling to recruit enough chefs.“ (We presume no eggs were involved in the scrambling.) Fear not! New vegan cooking schools and workshops for professional chefs are opening up. Click here. posted 4 November 2018

The next time someone warns you about the terrifying B vitamin deficiency that accompanies a vegetarian diet, lay this PETA link on them. It provides alternate B12 sources that don't harm animals. Click here

Tandoor Chef

 Tandoor Chef's Vegetable Korma , as seen in vegetariangazette.com

Hunting down the various 20 spices and odd ingredients that go into the wonderful 5000-year-old complex Indian cuisine, and cooking same could take hours. Fortunately, the freezer gods have heard our prayers.  Tandoor Chef’s frozen meals to the rescue. [more]

Beetology Juices

What is it with the beet community? They are punsters —and apparently proud of it. We didn’t know that about them; but the evidence is all around. They unleash their wordplay before a poor journo even has a chance to wake up and free associate, let alone thumb through a thesaurus. It’s enough to drive an ink-stained wretch to sobriety.

 For solace we turn to a bottle of Beetology Beet+Cherry Juice. [more]

 

Seaweed coming to a bar stool near you? Jenna Blumenfeld reports in B to B site New Hope Network on the efforts and desires to take seaweed a little more mainstream. The problem is seaweed tends to taste and feel like seaweed. She details some possible solutions. Click here.

 

It’s a corrupt world and sometimes you need a shamus to stake out the grocery store; to sift through the package claims, the marketing hype and the food industry bought-and-paid-for-research. The word on the street isn’t always reliable either. Enter Maria Marlowe

Marlowe’s her name. Maria Marlowe. Health’s her game.

She’s a health coach with an important new book, The Real Food Grocery Guide. Learn more.

A recipe for vegan Vegetable Soup with Cherry Tomatoes, Chickpeas and Olives comes to us from Vicky and her Avocado Pesto blog. Her mission? “ Help you plan your meals and stay healthy with real food!”  The site is not exclusively vegetarian but it contains a goodly supply of plant based ideas. Click here