Meat alternatives
Plus a recipe for caramelized golden tofu by Clara Wessells Veganism and vegetarianism date back to 500 B.C., but the increased popularity didn’t start until about 50 years ago. According to the Vegan Society, the number of vegans in the U.S. has grown by 600% from nearly 4 million in 2014 to 19.6 million in 2017. Being “vegan” or “vegetarian” means that a person chooses to eliminate animal products from their diet. In veganism, all animal products are eliminated, meaning no eggs, dairy or meat products. Whereas vegetarians do not eat meat, but can still eat eggs, cheese and other dairy products. With a steady rise in people choosing to reduce or eliminate animal products from their diets, the demand for meat alternatives has grown.
Meat alternatives are made to mimic the taste and texture of real meat. Often, they are sold in the form of fake chicken and ground beef. Popularized with the rise of vegetarianism and veganism, meat alternatives have been around for over 50 years. According to Time Magazine, veganism is said to be officially named in 1944, by Donald Watson, but many South Asian cultures have been practicing fleshavoidance for many centuries. Meat alternative companies, such as Impossible Foods and Beyond Meat, became mainstream in the 2000s. These meatless meats are made with various plant proteins and natural oils.
Impossible Foods burger patties include genetically modified yeast for taste and color. Some people can’t even tell the difference. As for cost, meat alternatives generally cost more than standard meat, but most people that are looking for it are willing to pay. On the other side of the meat substitution list is tofu, which has origins in China. It is a staple food for many vegans and vegetarians. Though it’s not imitation meat, it still has been providing people with protein for about 2000 years. Tofu is bean curd, made from mashed soybeans, and generally used in many Asian dishes. Included is a tofu recipe that is straightforward and fun to make.
Profile of student workers during COVID-19 by Olivia Near
Student workers reflect on their changing experiences at work, due to COVID-19 and virtual school.
Hannah Altayar Hannah Altayar has been working at a clothing store during the pandemic. “I’m really lucky because I have an understanding boss that gets that school has to come first. That’s usually how I manage it, working on the weekend mainly and only taking a couple of shifts.”
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Altayar said that online school is far better for having a student job, “because there’s so much more free time, and there’s time to get your assignments done and get ready. If you finish at a certain time, you can be out at that time, and there’s no commuting, so for me, it’s been a lot easier.” Her job “is still pretty [much] in person, but we’ve had a larger on shipping online orders… which just means more work for everybody.” “Customers and employees have to
wear masks, and we have temperature checks before work. There’s plexiglass glass between us … so we don’t see or touch [the products]. It’s really wishywashy what corporate does. However, occupancy has been lower, at only 14 people instead of 25. There’s a lot of precautions in some areas and not a lot in others,” Altayar said about workplace safety. “Our fitting rooms should’ve been closed this entire time, and not open for the months of September, October, and November. Ideally, we wouldn’t
INKWELL | JANUARY 2021
