Plant-Based Spotlight (Aug-Oct 2021) - Save Our Oceans by Plant-Based Spotlight

SUMMER • FALL 2021

BETTER HEALTH

GREENER PLANET

Save Our Oceans

THE NEW "WAVE"

of Seafood Alternatives

3 EASY WAYS to help save the ocean

SPOTLIGHT INTERVIEW chef

KIMBER DEAN

How she helps people eat better, feel better and live greener

explains the benefits of Apple Cider Vinegar

PAGE 10

SEE PAGE

Alicia Silverstone

JOHN LEWIS

The "Bad-Ass Vegan"

YOUR LIFESTYLE + ENTERTAINMENT NETWORK FOR PLANT-BASED LIVING

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BETTER HEALTH

What's

GREENER PLANET

All Things Plant-Based…

SUMMER • FALL 2021

sea kayaking

NEW?

right in your pocket!

PUBLISHER

😃

Ronnie “Tsunami” Gandiza EDITOR + CREATIVE DIRECTOR

Robyn Rolfes MANAGING EDITOR

Joanna Gustafson CONTRIBUTING WRITERS

what is your favorite ocean activity?

Oh, Snap! GET THE APP

Jayana Clark Laura Crotty exploring the tide pools

download for FREE on any device

Kimber Dean Dana DeBellis Jenna Deutschman

scuba diving

Norma-Jean Driscoll surfing and paddleboarding

Carmen Edenhofer Faith Frontera Hannah Sentenac Allyson Spellman Anthony Spino Emily Stables Kayla Wingard

lounging on a donut floatie

PlantBasedSpotlight.com

The Plant-Based Network (PBNet) has launched a brand-new version of its streaming TV app, PBNet TV, which features a redesigned interface providing a more “Netflixtype” navigation experience and faster loading of TV shows and movies. In addition, there will be special concerts, summits and conferences available as pay-per-view events. The new PBNet TV app is currently available on popular streaming platforms including Roku TV, Amazon Fire and Apple TV, as well as iOS (iPhones and iPads) and Android devices.

ADVERTISING:

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GENERAL INQUIRIES:

The path to going plant-based has obvious upsides, but can also be isolating and difficult. Leader of the Reducetarian Movement, Brian Kateman explores a middle ground for people looking to make a change without totally upending their lives, through the lens of his own personal decision to reduce eating meat.

advertising@plantbasednetwork.com spotlight@plantbasednetwork.com ALL RIGHTS RESERVED. © 2021 PLANT-BASED NETWORK The articles in this magazine are intended for informational purposes only. Before embarking on any diet, drug, exercise or lifestyle change, consult with a qualified healthcare professional. Articles in the PlantBased Spotlight are not intended to replace the attention or advice of a physician, dietician, or other qualified healthcare professional. Any health claims contained in articles and advertisements in this publication have not been approved by the FDA. The Plant-Based Network does not endorse any of the businesses, products and/or services that appear in articles or advertisements in this magazine. Plant-Based Network disclaims any and all responsibilities or warranties as to the accuracy of information contained in advertisements or articles, and any liability, loss or risk, personal or otherwise, that is incurred as a consequence, directly or indirectly, of the use and application of any of the contents of this magazine. Reproduction of any material without written permission from Plant-Based Spotlight Magazine is strictly prohibited. Plant-Based Spotlight Magazine reserves the right to edit, revise or reject any advertising copy submitted for publication.

Don’t have streaming TV?

You can still watch PBNet TV via your web browser at www.plantbasedshows.com

SUMMER • FALL 2021

WHAT’S INSIDE?

the

ocean

INTERESTS 10

TRANSFORMATIONS

ISSUE

FUN FINDS

SEASONAL FREEZES

FEATURES 18

MIND & MOOD

Three Easy Ways to Save the Ocean

GET TO KNOW…

Small changes in your lifestyle

ANIMAL CORNER

make a big impact

The New “Wave” of Seafood Alternatives

EVENTS

Delicious alternatives to the “reel” thing

BOOKSHELF

Sylvia Earle – “The Jane Goodall of the Sea”

KIDS CLUB

A lifetime legacy of loving

and protecting the oceans

Fishing for Fashionable Alternatives Creative companies recycle discarded fishing nets

HEALTH COACH

GET-A-WAY

FEATURED ARTIST

SPOTLIGHT ON

Chef Kimber Dean nourish. Show Host Award-winning author, restaurateur, yoga instructor. Helps people eat better, feel better, live greener.

TV SHOW GUIDE 82 KEEP IT FRESH

DEPARTMENTS 14 HEALTH & WELLNESS

Hydrate…Hydrate…Hydrate—The importance of taking care of our “inner ocean”

20 SUSTAINABILITY Seaspiracy: A Review—Revealing the truth about commercial fishing and seafood sustainability

34 ENTERTAINMENT Jack Johnson: The Music and the Mission—A superstar singer’s other passion: the environment

44 SEASONAL PLANT-BASED RECIPES…

NOM NOM

Catch the wave of “no-harm seafood” with these delicious lunch and dinner options

“Far and away, the

greatest threat to the ocean, and thus to

ourselves, is ignorance. But we can do

something about that.” ~Sylvia Earle

Keep It Fresh spotlights the most influential people and restaurants in communities of color helping people to live healthier.

EAT. MOVE. REST.

Go beyond the kale to build a lifestyle that you can maintain, free of restriction and counting calories—but full of color, abundance, and energy!

SO MANY COOKS IN THE KITCHEN

Learn about healthy and delicious whole-food plantbased cooking with a group of Food for Life instructors.

THE COMPASSIONESS Allyson Spellman features interviews with women leaders who share their amazing stories and how they are changing the world!

GO COMPASSIONATE LIVE

Watch presentations and live Q&A sessions with three thought leaders—Dr. Melanie Joy, Jonathan Balcombe and Ingrid Newkirk.

HELLO CHEF! Meet Chef Skye Conroy Busy author, inventive chef

CLICK HERE FOR ALL OUR LISTINGS

Taste the Organic Difference Enjoy all of the benefits you love from Organic Apple Cider Vinegar, unrefined and fermented, plus whole-food vitamin B12 in these delicious gummies. Choose from Original formula or our Probiotic and Energy formulas containing clinically studied ingredients for your special needs. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

†

EDITOR'S NOTE

Ocean of kindness

preserve |

protect

respect

From a very young age, I've always felt relaxed and peaceful around water… especially in the ocean. Even though I live in the desert, I try to visit the ocean as often as I can, and am always mesmerized by this "other-worldly" eco-system that thrives beneath the surface. Floating and drifting among the waves, letting the currents lead the way, is so meditative, and has a calming, soothing effect on my mind. As I follow and watch the fish meander around their home, I envision how full-time life in this liquid, turquoise environment might be.

Robyn Rolfes Creative Director + Editor, Plant-Based Network For Robyn, her editorial role combines two passions that support the Plant-Based Network: her professional expertise in visual design and personal commitment to plant-based nutrition. For more than three decades, Robyn has transformed complex challenges into creative solutions for a spectrum of industries. Today, she actively lives and advocates the plant-based lifestyle, striving to inspire others to achieve optimal wellness.

ON THE COVER Sea turtles have traveled our seas for the last 100 million years and help to maintain the health of our oceans.

I believe that humans are inextricably linked to nature in all of her magnificent forms. And whether we live on land or in the water, we should show respect for all of these fragile environments by caring for and protecting them. We have been given a gift with this blue-water world and the more that we educate ourselves and take steps to understand its significance and importance to our future, the more at peace we will be.

OCEAN FACTS:

• oceans produce 70% of our oxygen supply • there are over 220,000 marine species • oceans cover 71% of the Earth’s surface • more than 90% of the planet’s living biomass is found in the oceans

From calm seas to waves—we love the oceans—and encourage you to do your part to help them continue to thrive.

What’s Inside? SOS – Save Our Seas!

As the health of the ocean goes, so goes our own—and our planet’s—health. For this special Ocean issue of the Spotlight, we wanted to showcase some of the passionate people, businesses and organizations around the world that are working hard to protect Earth’s most precious resource in various ways: Sylvia Earle’s (called the Jane Goodall of the Sea!) lifetime No water, no life. love for the sea No blue, no green. culminated in her creating the –Sylvia Earle Mission Blue nonprofit to preserve critical “Hope Spots” in the ocean [page 38] Eco-conscious and compassionate companies trying to create seafood alternatives that are better-for-you and the planet, but just as delicious as the “reel” thing [page 24] Businesses making creative and stylish products out of discarded “ghost” fishing nets [page 70] The inventive “accidental” chef who published a cookbook full of authentic seafood alternatives [page 52]

We are also highlighting what EVERY person can do every day to help: Three simple things to help preserve the seas [page 18], and “SEE food” recipes you can prepare in your own kitchen, such as New England Lobstah’ Rolls. [page 47] While the Plant-Based Network loves to bring you entertainment and GOOD news from around the plant-based world, sometimes we believe it’s necessary to reveal what’s not so great—so you can make better informed decisions with your hearts and wallets: The recent movie Seaspiracy is an eye-opening tale of the often-hidden tragedies and far-reaching negative consequences of the commercial fishing industry. [review on page 20]

We hope you will take time to reflect about what ocean-friendly actions you and your family can take in your daily lives as well as discovering some companies and organizations you will want to support —because if we all work together, there IS tremendous HOPE to save our seas. Plant-Based Spotlight

T R A N S F O R M AT I O N S by Jo Gustafson

JOHN LEWIS “The Badass Vegan” We couldn't think of anyone better for this issue’s Transformation Story than this successful health and fitness entrepreneur—a person who knows firsthand how to overcome multiple challenges in order to transform your body, your health, and your life. Born to a crack-addicted mother, Lewis was adopted. During his childhood he became obese when he was only 13 years of age, weighing in at 315 pounds. He credits becoming a lot more active for his “first” transformation - losing all the extra weight and going on to excel at both high school basketball and football eventually playing Division I College basketball on a full scholarship.

to Lewis, his mother’s physician suggested that too much animal protein, along with fatty fried foods, and not heredity, was to blame. He has said “I’m a big believer in learning from my own mistakes, but an even bigger believer in learning from other people’s mistakes.” Although he had already been vegetarian for a few years, he researched the relationship between animal protein and colon cancer and discovered that there was a link to many other cancers and illnesses as well (editor’s note - that research continues to be borne out by dozens of studies). For Lewis, the only logical step was to become vegan.

There are no

losses in life,

WHEN AND WHY DID HE BECOME VEGAN?

only lessons.

“My mother was diagnosed with colon cancer [while he was in college] and it really made me research the causes of the disease.” According

SUMMER - FALL 2021

His journey to an even higher level of health and fitness has only gained in momentum: today John Lewis is a renowned fitness expert, international speaker, multi-business entrepreneur, film producer/director, and passionate advocate for a healthy plantbased lifestyle. Now in his mid-‘40’s, John is passionate about sharing the message that veganism can help with a multitude of society’s problems. He uses his years of experience and expertise in the health and fitness industry to help people enjoy the same benefits he has. John is also an inspiring and engaging motivational speaker at both live events and on social media.

ADVICE WHEN MAKING THE SWITCH TO A PLANT-BASED DIET “Don’t be so hard on yourself! As perfect as we like to think we are, you will mess up. The key is not to beat yourself up about it. If you slip up and eat cheese at 11:59 make sure you are right back on

the path at 12:00. Don’t waste time beating yourself up because of that mistake. Get right back on the path to a healthier lifestyle!” A former butcher, he doesn’t want to be a hypocrite and doesn’t bash or trash talk anyone. He said “this is your change—you can do it when you want to.” John is also working on completing his first book in which he shares his inspiring journey in order to help others take control of their own health, happiness and life.

HIS ADVICE FOR FITNESS?

SOME OF JOHN’S ACCOMPLISHMENTS INCLUDE: Earned an MBA Selected as one of Miami Herald’s “40 under 40” innovative business owners Creating a gaming app company Is completing his first book Appeared on The Daily Show on NBC

“Have fun with your journey! Just because it may not be the easiest thing to do it doesn’t mean that you can’t enjoy the journey.”

Was a guest on the Hallmark Channel’s Home & Family show

John’s attitude about stress: “I lost the ability to stress.” Understanding his triggers and knowing how to make himself happy are the techniques he credits for looking younger than his age, and he encourages others to control stress the same way.

Appeared in music videos

Partnering with VeganSmart, a plant-based protein shake company with a foundation whose mission is to prevent obesity through education, physical activity and plant-based nutrition, also seemed like a natural fit for John who has such a great love for the community.

Featured in magazines: Delux, Muscle & Fitness, Men’s Fitness, Fitness Rx, Exercise for Men, Vegan Health & Fitness, Thrive, Origin, Mantra, Planet Muscle, Maxim and Sports Illustrated Featured in the P90X Television ads Co-developed the plant-based nutrition line: VeganSmart Co-directed the film Hungry for Justice Co-produced and co-directed the upcoming film They’re Trying to Kill Us Created an apparel line

Plant-Based Spotlight

FILM PROJECT: THEY’RE TRYING TO KILL US

He is the co-producer and codirector of an upcoming featurelength documentary called They’re Trying to Kill Us: a follow-up to the award-winning film What The Health and co-produced by Keegan Kuhn (Cowspiracy, What The Health). John tells the story of his own journey and also what he’s been learning along the way about food deserts, racism and factory farming by crossing the country and interviewing over 100 Hip Hop artists, doctors, athletes, researchers, politicians, attorneys, activists and experts. The outstanding cast of participants includes celebrities like Cedric the Entertainer, Billie Eilish, and Ne-Yo. They “found a story of collusion that has kept millions of Americans sick, while the industries responsible make billions of dollars.“

SUMMER - FALL 2021

of disease, government corruption, animal cruelty, climate change and ultimately how the influence of Hip Hop will save the world.

HIS MAIN GOAL IS TO PROVIDE EMPOWERMENT He thinks many of us believe that most of the health problems we suffer from are hereditary and not because of the choice of what we eat – so it’s up to us not to buy into that theory.

Love life

and it will

He believes food deserts should more properly be called nutrition deserts. The system needs fixing, but he wants to encourage people to still make better choices whenever possible: to refuse to buy the junk and unhealthy foods and choose the fresher options.

love you back!

The aim of the film is to encourage critical thought about justice by highlighting Hip Hop artists and activists who speak about injustice in all its forms. The film addresses both food justice and social justice: food access and food deserts, nutritional and environmental racism, dietrelated diseases, racial disparities

Photography: Jessica Mahady

The Plant-Based Network is a huge believer in the power of video to create massive change in the world which is why we do what we do - and John is a fellow believer in its power as well.

You can be cool and still be vegan.

Find John on his website

badassvegan.com and on Instagram @badassvegan

hydrate

by Dana DeBellis

Water creates an environment that sustains and nurtures all living things. Water covers more than 70% of the Earth, and it also makes up 70% of our bodies. Dehydration can cause havoc in our bodies, but many people get tired of drinking the same old water every day. Sometimes all you need to do is spice up your water by adding a little extra oomph!

DRINK UP AND HYDRATE!

SUMMER - FALL 2021

The easy solution? Infused water! You can use whatever you have on hand in the kitchen or growing in the garden. Adding different combinations of herbs, fruits, veggies, spices and edible flowers to your water can give you endless combinations. Slice, cut, chop or muddle whatever you’re adding to your container. Then fill it with water, let it sit for about an hour to infuse, and store it in the fridge.

ENJOY THESE FLAVOR COMBOS FOR INFUSED WATER

BENEFITS OF DRINKING WATER

➜

Cucumber • Strawberry • Kiwi

energizes muscles

Melon • Cucumber • Mint

•

Raspberry • Blueberry • Lemon

prevents headaches

Kiwi • Strawberry Cucumber • Lemon • Ginger

•

Strawberry • Lemon • Basil

protects joints

Orange • Grapefruit • Mint

•

Orange • Lemon • Lime

reduces fatigue

Strawberry • Thyme Mint • Green Tea • Lime Rosemary • Lemon Lavender • Lemon • Basil Orange • Star Anise

• improves complexion

• better mood

• boosts brainpower

• aids in weight loss Dana DeBellis is a contributing writer to the PlantBased Spotlight, and has been on a natural wellness path since the early 80’s when she had her first carrot juice. Inspired, she started working at a health food store, reading as much as she could and talking with customers about their use of vitamins, herbs and foods to enrich her wellness knowledge.

• lubricates eyes

• increases metabolism Plant-Based Spotlight

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EASY WAYS TO SAVE THE OCEAN by Jenna Deutschman

IMAGES OF TRASH-FILLED WATERS, STORIES OF DYING CORAL, AND FRIGHTENING STATISTICS OFTEN PLAGUE THE NEWS. It is no secret that our oceans are suffering, and it is clear that humans are the cause. However, it is not too late to take action to save our oceans! Here are three easy things you can do TODAY to help preserve the beautiful waters we all love:

1 AVOID SEAFOOD

Avoiding seafood is the easiest way to protect the oceans without significant lifestyle changes. While the media often portrays images of turtles trapped in packaging or beaches covered in plastic bottles and straws, the reality of the oceanic plastic composition is far different. Despite the constant marketing telling consumers to reduce their plastic consumption, the fishing industry is the single largest contributor to ocean plastic. The fishing industry is responsible for almost 50% of the plastic in the oceans. If we continue to overfish at the same rate as we do, then we could see fishless oceans by 2050. Scientists predicted fishless oceans due to several factors, mainly biodiversity loss. Overfishing and climate change are the two main causes of ocean biodiversity loss.

SUMMER - FALL 2021

Luckily, there are tons of delicious vegan fish recipes out there that you can try: check out the alternative seafood recipes found in this issue and on the Plant-Based Network website! Many new seafood alternatives are also on the market and being developed.

2 REDUCE YOUR FOSSIL FUEL CONSUMPTION

When fossil fuels are burned, they release carbon dioxide into the atmosphere. The excess carbon traps in outgoing radiation, heating the atmosphere and also the oceans. The ocean absorbs about half of the carbon that we emit. The carbon dioxide then reacts to form carbonic acid, which lowers the pH of the oceans and causes the environment to be more acidic.

The issue is that many organisms are unable to survive in these acidic environments. One of the most wellknown examples of this is coral bleaching in the Great Barrier Reef. Coral bleaching is a result of both rising sea temperatures and ocean acidification. The best way to prevent ocean acidification is by reducing our fossil fuel consumption. You can reduce your fossil fuel use by taking public transportation, biking, carpooling, or walking instead of driving somewhere if you have the option to do so. Another way to reduce your carbon footprint is to opt for thrift shopping instead of buying new. If you do not have any thrift stores near you, there are several websites where you can shop for used clothing online, such as Poshmark and ThredUp.

Agricultural runoff is problematic because it is nutrientdense. When a large amount of runoff occurs in a body of water, it causes algae blooms and leads to overgrowth. The algae blooms take over the area, it reduces the oxygen in the water, causing other organisms to die. The mass die-off of other organisms in the ecosystem caused by algae is called eutrophication. The process of agricultural runoff oversaturating the aquatic ecosystems with external nutrients is called eutrophication. Agricultural runoff is problematic, particularly in regions with less oceanic circulation to disperse the nutrients. Meat production increases the need for agricultural land. It takes a minimum of ten times the amount of energy (and therefore crops) to produce the same amount of calories in one portion of meat compared to plant foods.

THERE IS HOPE!

There is still time to save our oceans. However, it requires both individual and institutional action to create change. It is important not to lose hope.

EAT LESS MEAT

Meat consumption of terrestrial (land) animals has an impact on the ocean as well. Increased animal agriculture production, particularly in the meat sector, is a significant source of agricultural runoff.

Looking for more ways to reduce your carbon footprint? Try this handy carbon footprint calculator to estimate your carbon footprint—and take steps towards a greener planet!

www.footprintcalculator.org

There are many ways to help save the oceans. If you live near a beach, then you can try helping with trash pickups. If you do not live near the oceans, then you can make an effort to reduce the amount you drive or opt for vegan fish alternatives. click here for references

Jenna Deutschman is the Environmental Editor for the Plant-Based Network and graduated from UC Davis in 2021 with a bachelor’s in Atmospheric Science and minors in Professional Writing and German. She previously worked as a UC Carbon Neutrality Initiative Research Fellow. She aims to utilize her science background and writing skills to raise awareness about veganism as a solution to environmental problems. Jenna went vegan in 2018 for the environment but watched factory farming footage a few months later, which convinced her to commit to veganism for life.

Plant-Based Spotlight

Seaspiracy

: A Movie Review by Norma-Jean Driscoll

This movie reveals shocking footage of how the commercial fishing industry operates, showing graphic details of not only how marine life is treated, but also how human slavery is involved in the process. Seaspiracy is a shocking documentary film directed by British filmmaker Ali Tabrizi that takes you on a heavy journey to uncover the truths about “sustainable fishing” and how the human population has impacted the health of our oceans. The film unveils numerous issues surrounding commercial fishing, providing disturbing facts and footage detailing the problems we are facing around the world now. Tabrizi starts the documentary by first investigating an obvious problem that just about everyone is aware of: plastic pollution. He highlights the immense amount of plastic that is dumped into the sea every minute and does a great job explaining how important the ocean ecosystem is for our 20

SUMMER - FALL 2021

You can help fight the many animal and environmental issues of commercial fishing by simply opting out of eating seafood. planet, noting that 85% of the world’s oxygen comes from our oceans. After spending months investing time and money into ocean charities and beach cleanups, he comes across an even bigger problem that virtually no one is talking about: the commercial fishing industry. Tabrizi sheds light on the devastating impact that commercial fishing has on fish and marine life populations around the world; exposing the corruption, abuse, and pollution that is hidden behind the scenes. He provides eye-opening facts such as fish populations having been reduced anywhere from 80% to 99% of what they were in 1970 due to overfishing. He learns that companies are hiding behind the guise of “sustainable fishing,”

manipulating the consumer to feel good about their purchase of seafood. The filmmaker then took his investigation directly to the organizations involved to ask them about the effects of their business, and even went as far as to witness firsthand what happens on a commercial fishing vessel. The movie reveals shocking footage of how the commercial fishing industry operates, showing graphic details of not only how marine life is treated but also how human slavery is involved in the process. The movie is graphic and at several points, hard to watch—but I feel it is full of revealing footage about what

www.seaspiracy.org VIEWERS BE ADVISED: Seaspiracy contains graphic scenes of animal abuse and is not recommended for children.

is really happening within our fragile oceans that every adult needs to know. Although the movie is bleak, Tabrizi ends on a hopeful note: that you the viewer can help fight all the issues of commercial fishing by simply opting out of eating seafood altogether. Today there are various companies that provide delicious plantbased alternatives to seafood and meat (some of which are highlighted in this issue of the Spotlight), providing the same nutrients we need without any harm to animals. What is currently happening with commercial fishing around the world is in no way sustainable, and Seaspiracy conveys that very clearly. I recommend you watch the film - but the best thing you can do to help save our oceans is to adopt a plantbased diet.

Norma-Jean Driscoll has a B.S. degree in Global Environmental Science from the University of Hawaii at Manoa, and is a plant-based scientist living in a tiny house in the mountains of North Carolina.

Plant-Based Spotlight

FUN FINDS

Who's Ready for

Fall Flavors?!

Very soon, the air will have that crisp Autumn feel and we found the PERFECT WAY TO START YOUR DAY! Just add a splash (or more—no one is looking!) to transform your coffee or tea into that feel-good, decadent drink. Some of the seasonal, non-dairy line-ups that are appearing already include these favorites:

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COFFEE CAKE CARAMEL

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MARSHMALLOW!

MAPLE BROWN SUGAR PUMPKIN SPICE

with flavors like these, you can be your own barista!

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SUMMER - FALL 2021

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Plant-Based Children and Advocacy SHAPE UP US “SHAPES” THE FUTURE OF OUR CHILDREN

TOGETHER WE MAKE A DIFFERENCE Healthy students get better grades, miss fewer days of school, and behave better in class. But childhood obesity is running rampant in America, and niche programs focused only on physical education or nutrition have not worked. So, how do we turn this around? By building a culture of health with an integrated, whole child approach that focuses on physical, mental, financial and social well-being. That’s why we developed the Hip Hop Healthy Heart Program For Children™, an integrated, sustainable curriculum that helps create healthier students and their families. This holistic curriculum integrates information about: EXERCISE | PLANT-NUTRITIOUS LIFESTYLE | SUSTAINABILITY | STRESS REDUCTION CREATIVITY BUILDING | POSITIVE GROUP DYNAMICS | CRITICAL THINKING CHARACTER DEVELOPMENT | COMMUNITY INVOLVEMENT There is a clear correlation between physical, social, and financial well-being and academic performance. Other programs have not resolved the problem. As you can see we are solving these issues holistically as a way to bring about change for the future of our children and our world.

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Wave

The New of Seafood Alternatives

by Anthony Spino

A Win/Win for Food Lovers and the Oceans There's no such thing as "sustainable seafood" unless we

systems. Our oceans cannot sustain feeding us the way they have for the last 50 years. Fortunately, we have companies that are finding a more sustainable way to bring us our favorite seafood without all of the destruction and mercury. Companies like Beyond Meat® and Impossible Foods® have trail-blazed a path for new plant-based companies to become mainstream. Here are just a few of the most intriguing plant-based seafood brands to find now—and watch for soon—at your local store:

start creating

Good Catch®

it in ways that

“Good for you. Good for the planet”

don't involve fishing in our oceans. 24

Today the global fishing industry is broken, like so many of our food

SUMMER - FALL 2021

is the slogan for Good Catch, who recently made headlines by challenging Subway® to go fish-free and handing out “Ourway” subs from their food trucks parked in front of several busy Subway restaurants.

Co-founder, Chris Kerr partnered with the renowned chef brothers, Chad and Derek Sarno, and worked for years to perfect the texture and flavor of seafood for Good Catch. They make their product from a 6-legume blend of peas, chickpeas, lentils, soy beans, fava beans and navy beans.

“We take great care in the

They hope by offering

sourcing of our ingredients,

alternatives that look, taste and

and we currently source all of

perform like the real thing, they

our ingredients from non-GMO

can help restore our oceans to

sources. Good Catch uses real

abundance! Their “MindBlown”

ingredients and real food - not

line of “faux fish” products

synthetic.” Sarno says. “Our

includes dusted scallops,

products are high in protein and packed with healthy omega-3

The Plant Based Seafood Company

fatty acids.”

The Plant Based Seafood Company ®

Good Catch’s line of products

crunchy coconut shrimp, and lobster crab cakes, and you can find them in stores throughout the US.

COMING SOON:

includes fish fillets, fishsticks,

The Plant Based Seafood

burgers, crab cakes and a variety

Company is an all-female,

of tuna. You can now get Good

family-owned company located

Catch delivered to your front door

in Gwynn’s Island, Virginia, on

When Blue Nalu’s co-founders

but you can also find them in

the beautiful Chesapeake Bay.

first met in Hawaii, they

stores throughout the US. They

They have over 20 years in

discussed how to transform the

also sell to restaurants including

the seafood industry and have

global seafood industry through

many in my neighborhood,

witnessed some unacceptable

innovative technology. Derived

Manhattan, New York.

and sometimes hidden practices

from a Hawaiian word meaning

in the industry. They set out to

waves or surf, Blue Nalu’s

be the first seafood company to

mission is to be the global

offer plant-based alternatives in

leader in cell-cultured seafood,

order to create lasting positive

providing consumers with great-

change for our ocean’s future.

tasting, healthy, safe and trusted

All of their products contain

products that support the

powerful superfoods but are

sustainability and diversity of

free from-soy, gluten, dairy, egg

our ocean. They are the pioneers

and corn, so they are great for

in creating whole muscle, cell-

people with food allergies and

cultured seafood products, in

sensitivities as well.

which living cells are isolated

Good Catch

Blue Nalu®

from fish tissue, placed into

Plant-Based Spotlight

will be free of harmful levels of

In addition to better taste, this

mercury, pathogens, parasites,

non-GMO product is lower in

micro plastics, and other

calories but higher in protein,

environmental contaminants.

fiber and probiotics than

AquaCultured Foods®

“normal” seafood or meat.

Creating the most realistic and best-tasting seafood substitute Blue Nalu

is what will convince the most people to give up eating seafood,

culture media for proliferation,

believes Anne Palermo, CEO and

and then assembled into fresh

co-founder of AquaCultured,

and frozen seafood products.

whose mission is to create a

Based in San Diego, they plan to be in restaurants in San

sustainable protein that’s kind to the oceans.

AquaCultured Foods

Diego, California by the end

The company is attempting

Fried popcorn shrimp is the first

of 2021 (see our article about

to create the most realistic

product that will be available

great restaurant options in the

imitation seafood ever produced:

in selected markets later this

Get-A-Way article about San

the first whole muscle seafood

year, and Ms. Palermo shared

Diego in this issue!). The first

alternative created through

that calamari, ahi tuna, and fish

products they will offer include

microbial fermentation. Their

fillets are scheduled to follow

fin fish such as mahi mahi, red

new patented process uses

sometime in 2022 (call us when

snapper, tuna, and yellowtail.

sustainably-sourced fungi

you need taste testers!)

Healthier for consumers, they

that grows in fibrous threads.

The companies mentioned above all make their products with different ingredients and processes. It’s up to you to find out which one will suit your tastebuds and lifestyle best. We can’t wait to try all of them and let you know our thoughts.

SUMMER - FALL 2021

Stay tuned!

Anthony Spino grew up in a traditional Italian family in the Midwest and learned to cook in his family's traditional Italian restaurant, Anthony's, in Kansas City. He moved to New York in his early 30s, changing his traditional lifestyle along the way and completely upsetting the natural balance of the world. Since then he's worked in the kitchens of some of the best vegan, plant-based and vegetarian chefs in the country, learning a whole new kind of cooking. Now he's going back to his roots, making those traditional Italian recipes in a whole new untraditional way, using plant-based and vegan ingredients that will knock your meat-loving socks off. And he wants nothing more than to bring that food into your home/office/bunker/happy place.

With so many innovative brands creating seafood out of plant-based ingredients, we are able to enjoy the flavors of the sea without harming the environment or sea life.

TO FIND OUT MORE, GO TO shroomeats.co

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APPLE CIDER VINEGAR The Basics and Benefits by Alicia Silverstone

Apple cider vinegar (ACV) has become one of the most popular nutritional trends recently. But it’s not new—ACV has been used as an antiseptic (both internally and externally) and as a dietary supplement since the beginning of recorded history. In fact, Hippocrates, aka the “Father of Medicine,” used it to treat his patients as early as 400 BC, making ACV one of the first known medicines. What Is Apple Cider Vinegar? Like any vinegar, apple cider vinegar (ACV) is a juice first, allowed to ferment with yeast, which turns the naturally occurring sugars in the juice into alcohol. Bacteria then turn the alcohol into acetic acid, which gives vinegar that distinct odor and taste. It’s that strong acetic acid that may be ACV’s secret. Researchers think this is where the most benefits are

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found. Cider vinegar can contain 5 to 6 percent acetic acid, making it a rich source of this healthful ingredient. Apple Cider Vinegar ‘Mother’ The term “with the Mother” refers to the fermentation which comes from the cultures of helpful bacteria and yeast. These cultures produce a host of beneficial compounds with acetic acid being the most important. During

the fermentation process, the yeast is filtered off to remove the cultures, leaving the acetic acid and other healthy composites in the liquid. You want to make sure that when using an ACV product that it has at least 5% acetic acid, which actually comes with “the Mother” culture and is not added chemically after the fact. Ours is natural and with “the Mother,” as it comes from the organic fermentation of apple cider vinegar.

I wanted to make these gummies special, the way I like to do everything with mykind Organics, in the most natural and healthy way.

Apple Cider Vinegar Benefits Despite the lack of formal studies on the benefits of apple cider vinegar, it’s enjoyed thousands of years of anecdotal evidence—from Hippocrates’ early use to more recent claims like those touted by wellknown ACV brand Bragg’s. There’s certainly some truth to the hype. While not a replacement for medication (and always talk with your doctor about major dietary or lifestyle changes, especially if you currently take any medications), ACV has also been linked to a healthy metabolism and the balance of blood sugar. Research has found it improved insulin sensitivity and lowered blood sugar when consumed after eating a carb-heavy meal; and it improved overall insulin function. A 2006 study found that regular consumption of ACV may also be beneficial for heart health.

ACV has a history of use as an antibacterial and antifungal agent. Some women swear by it as a facial astringent in the prevention and treatment of acne blemishes, too. Some people use it to treat dandruff and keep hair extra silky and shiny. You can also find people who swear by ACV for a number of other issues from treating ear infections and varicose veins to getting rid of head lice.

about

MYKIND ORGANICS While pregnant with her son, Alicia Silverstone embarked on a quest for a clean prenatal vitamin that aligned with how she ate: organic, non-GMO, completely plantbased, and made without any chemicals whatsoever. She realized that a vitamin that was truly wholesome and transparent, made from the cleanest, most nutritious ingredients just didn’t exist. She went looking for a partner and found Garden of Life and together they co-created mykind Organics, the first ever Certified USDA Organic, non-GMO verified, Certified Vegan line of supplements. Free of synthetic binders and fillers, made from real food, with no added sugar, artificial sweeteners, flavors, colors

Alicia Silverstone, Actress, New York Times Best-selling Author, Health Advocate and Co-creator of mykind Organics.

or any harsh chemicals, and fully traceable back to the seed and organic farm they were grown on.

Plant-Based Spotlight

SEASONAL FREEZES

Who's Ready for a Brain Freeze? THEY'RE NOT JUST FOR KIDS ANYMORE By Robyn Rolfes

Take advantage of Summer fruits and berries while they're still in season by blending up some cool, frozen concoctions that the whole family will love!

This time of year, as Summer is winding down but the heat is still around, try converting some of your favorite drinks into popsicles! Most are easy to make and it's always fun to involve the kiddos

Lime Mint Pops yield: 6 popsicles

SWEET AND TANGY

Ingredients: 2 medium cucumbers, diced ½ cup (118 ml) fresh lime juice

with any quick kitchen recipe…

1¼ cup (300 ml) fresh mint leaves

from picking out fun molds and

4 kiwis, peeled

sticks, to figuring out the flavors

¼ cup (79 g) maple syrup

to add—it can be as creative as you wish! These also are a great

1¼ cup (300 ml) water

"make ahead" snack that are sure to please the pickiest eaters when

instructions:

they want some mid-afternoon

1. A dd all ingredients to a blender and blend until creamy.

refreshments. So, go ahead— mash things up—but don't freeze your brain!

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2. P our mixture into popsicle molds and freeze until solid — about 3-4 hours.

fun and easy to make

cool and refreshing ADD-INS Try adding any of these ingredients to be extra fancy

chopped fruit: cherries, blueberries, strawberries, pineapple lime or lemon juice acaí berries granola

Creamy Coconut Bars yield: 8 popsicles

Ingredients:

THESE ARE SO RICH AND CREAMY

1-13.5 oz (398 ml) can of coconut cream ¼ cup (60 ml) toasted coconut almond milk (or plain coconut or almond milk)

instructions:

¼ cup (60 ml) maple or date syrup 1 tsp. (5 ml) vanilla extract 1 tsp. unsweetened shredded organic coconut flakes, optional

2. P our mixture into mold and freeze for at least 4 hours.

chocolate chips

Soothing Lavender Popsicles yield: 6 popsicles

1. C ombine all ingredients in a blender or food processor and blend until smooth.

the best part about making your own popsicles is you can choose what kind and how much sweetener to use

Ingredients: 4 cups (1 L) water 5-6 whole fresh lavender blossoms 1 small handful fresh lemon balm 2-4 Tbs. agave syrup

YOU CAN USE ANY KIND OF HERBAL TEA

instructions: 1. B ring water to a boil, then pour over the lavender and lemon balm in a quart-sized jar. 2. S teep the tea for 10-15 minutes, then strain out the herbs and stir in the agave to your desired sweetness. 3. L et the tea cool, then pour it into popsicle mold. Freeze for several hours or overnight.

treats that are good for you! Plant-Based Spotlight

recipes from Chef Kimber! read all about this talented chef on page 90

Elderberry Popsicles yield: 6 popsicles

from HAPPY BAKING & DESSERTS

Ingredients: 3 Tbs. elderberries, dried ¾ cup (180 g) water, filtered

yield: 4 creamsicles

1 Tbs. agar agar 2 Tbs. maple syrup 1 cup (240 g) aloe water or coconut water ½ cup (75 g) blueberries, fresh or frozen 1 tsp. lemon juice

IMMUNE-BOOSTING AND DELICIOUS

instructions: 1. I n a small saucepan combine the elderberries and water. Bring to a boil, then reduce and gently simmer for 15 minutes. 2. S train the elderberries from the water with a fine mesh strainer or cheesecloth. Make sure you really squeeze them to get the juice out. Pour the elderberry tea back into the clean saucepan. 3. S prinkle the agar agar over the elderberry tea and let it absorb for a few minutes. 4. G ently heat the mixture over very low heat, stirring slowly just until everything is combined and melty. 5. I n blender combine the coconut water and blueberries and blend until smooth. 6. P our the blueberry mixture and the lemon juice into the elderberry mixture and stir just until combined. 7. P our the elderberry popsicle mix into your favorite popsicle molds and freeze until firm. About 2-4 hours.

Strawberry Lemonade Creamsicle

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Ingredients: ²/³ cup (164 g) plain Coyo yogurt (or other available yogurt) ½ cup (125 g) unsweetened almond milk 1 lemon, juiced 4 strawberries, diced 3 Tbs. maple syrup instructions: 1. G rease popsicle mold with pan spray. 2. M ix all ingredients together in a bowl with a spatula. 3. S poon into mold, place popsicle sticks in it. Freeze for at least 4 hours before enjoying. These have just the right sweetness and tartness. When they first come out of the freezer, don’t worry—they soften nicely while you’re eating them. If you want them a little sweeter, add more maple syrup to the recipe.

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GET DOWN

TO EARTH with

Jack Johnson by Carmen Edenhofer

Jack Johnson became a global celebrity with the help of his wife, Kim, earning enough to donate more than $30 million to causes they support. Let’s explore one man’s ability to make a change:

JACK JOHNSON GREW UP PLAYING GUITAR AND SURFING. He has released seven studio albums and two live albums since 2001, which have sold over 20 million copies worldwide. His record label Brushfire Records and its touring crew have played a significant role in the greening of the music industry. With album sales of more than $20 million, Johnson is among the most successful celebrities, yet he stays true to his roots of the surf-stoked North Shore beach culture where he grew up. Driving a battered minivan, he doesn't let litter at the beach slip by his notice without picking it up and throwing it away. He surfs every chance he gets, and he wears slippers (the word for flipflops in Hawaii) whether on stage in front of tens of thousands or performing in a cafeteria in front of a cheering crowd of kids.

JOHNSON HAS LED THE MUSIC INDUSTRY IN GREENING PRACTICES. A Jack Johnson concert is a model of environmental virtue, from the biodiesel fueling the generators and any vehicle he tours in, to the digital reusablewater-bottle filling stations keeping track of how many plastic bottles were avoided, to the locally grown produce that feeds the band and crew. If Jack is to appear at a concert, the concert venues are required to sign the “green rider,” a list of eco-friendly requirements that must be met. These range from recycling and/or composting at least half of the waste generated during the show to using energy-efficient light bulbs throughout the facility. Johnson's album ‘To The Sea’ was released in 2010 as part of a series of environmental activities that accompanied his tour. The album is printed on 100% postconsumer-waste recycled paper, and with the “1% For The Planet” logo, the company has pledged to donate 1% of net sales to organizations that preserve and restore the environment. ‘To The Sea’ debuted at #1 in the US, sold 243,000 copies in its first week, and was a charttopper in the UK, Australia, New Zealand, Canada, and Switzerland, and Johnson donated 100% of his tour profits to charity!

the music and the mission

Plant-Based Spotlight

As you would expect him to be in real life, he is easygoing, unassuming, and, all things considered, pretty average. “He’s just so not a rock star,” says his wife Kim Johnson, who is also quite downto-earth. Jack’s environmental efforts don’t stop with the music industry: he established the Kokua Hawaii Foundation in 2003 to support environmental education in Hawaii's schools and communities. One of their projects is the Farm to School initiative: ĀINA In Schools. This program connects children to their local land, waters, and food for a healthier Hawaii. Additionally, the program includes nutrition and gardening curricula that empower students to grow their own food and make wise food choices, while reducing waste simultaneously. Also available across the system are farm visits, chef cooking demonstrations, waste reduction activities, garden activities, and cooking and gardening education for families and the community.

JACK AND KIM ALSO FOUNDED THE JOHNSON OHANA FOUNDATION IN 2008. Using their success to

support many social and environmental causes, the Johnsons have been effecting change by promoting arts, music, and environmental education around the world. The humble family lives a lifestyle that can almost not be any greener; their house is so eco-friendly it earned a platinum LEED certification, which is the highest honor in the world of green building, and the first house in Hawaii to receive it. Jack Johnson, despite his considerable green credentials, hesitates to identify himself as an environmentalist. He says he feels awkward calling himself an environmentalist because the industry he belongs to has a pretty big impact on the environment. “To me, I’m a touring musician who’s trying to help make my industry more responsible.” And he points out: “Mostly, I just think of myself as a surfer, kind of first and foremost. That’s the thing I love to do most.” FIND OUT MORE ABOUT THE ORGANIZATIONS HE STARTED:

Do you want to know how Jack Johnson continues to support his community and the environment with local food and good music? Start by checking out this video of him and Hawaiian singer/friend Paula Fuga talking about the relevant issues of today and performing their song ‘If Ever.’

www.goodmorningamerica.com

SUMMER - FALL 2021

Kokua Hawaii Foundation www.kokuahawaiifoundation.org Jack’s Johnson Ohana Foundation www.johnsonohana.org

About Carmen: In her efforts to be eco-friendly and protect animals, Carmen strives to do no harm while having a big impact on the world. She also loves vegan chocolate chip cookies

Banana Pancakes a la Jack Johnson EASY VEGAN BANANA PANCAKES THAT (WE’RE HOPING!) JACK JOHNSON WOULD APPROVE OF! INGREDIENTS

INSTRUCTIONS

1¼ cups All Purpose Flour (156g)

1. S ift the flour (if you don’t have a sifter, don’t worry about it) into a large mixing bowl and stir in sugar, baking powder, salt and cinnamon. Mix well.

2 Tbsp Sugar 1 Tbsp Baking Powder ¼ tsp Salt 1 tsp Cinnamon ½ cup Mashed Banana (120g, about 1 large ripe banana or 2 small) 1 Tbsp mild-flavored Oil + more for frying ¾ cup Soy Milk (180ml) or other non-dairy milk 1 tsp Vanilla Extract

2. M ix wet ingredients together in a medium bowl: mashed banana, oil, milk and vanilla extract. 3. S tir wet ingredients into dry. Batter should be fairly thick but can be thinned with a little more milk if necessary.

OPTIONAL Serve with sliced bananas, shredded coconut, chopped pecans, a sprinkle of cinnamon and/or maple syrup.

4. H eat oil on griddle or pan on medium high heat (375°F or 190°C), and test with a few drops of water to see if hot enough (should sizzle). Spread batter onto pan ¼ cup at a time. When the pancakes start to bubble on top, flip them over and cook until brown on both sides.

NOTE Unlike most pancakes, you may need to flip them several times to get the insides thoroughly cooked.

Plant-Based Spotlight

CREDIT: Sylvia Earle 18 Meters Underwater In The Aquarius Habitat At The Noaa Florida Keys National Marine Sanctuary. Courtesy Kip Evans For Mission Blue.

by Jo Gustafson

Sylvia Earle:

The Jane Goodall of the Sea

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I spent a good part of

From the time the sun rose on the horizon, I would the summer of 1984 watch her snorkeling alone following some small sea in Puerto Morelos, creature, to later tell us all Mexico – then a quaint about its behavior—while fishing village on the Yucatan most of us younger 20- and coast of Mexico, with cold 30-somethings were still fast running water and intermittent asleep or just stumbling into electricity. I was an engineering breakfast. After a full day grad student with just one hiking to dive locations and course left to complete my swimming/snorkeling, in the degree, and my department local cantina at chairman kindly night she would allowed me to mesmerize us with “TREAT THE take a “Marine tales and videos of NATURAL WORLD Ecology” course then-unheard-of AS IF YOUR LIFE abroad to earn experiences DEPENDS ON my final credits. like snorkeling As an avid scuba IT — BECAUSE IT alongside diver I was TRULY DOES” humpback whales beyond excited - and setting the to be able to record for the spend so much time with deepest women’s dive to Sylvia Earle (who was already 1250 feet in 1979 in a metal one of the most renowned JIM suit (what she now says marine scientists in the world), was “pretty badass”). She along with ten or so other compared the deep sea to grad students and several space—likely thinking of notable marine biologists herself as an underwater and researchers. We had the astronaut whose job was to opportunity to snorkel and dive explore as much of it as she all day observing sharks and possibly could. other sea life playing their roles Sylvia lives and breathes for in the fragile symphony of the the ocean—what she calls ocean, while learning about “the blue heart of the planet.” marine ecology from one of the So what hasn’t surprised me world’s greatest experts. are the hundreds of awards We were all amazed at not and accomplishments she only how knowledgeable has collected in her 85-year she was, but at the depth of lifetime: She was one of the her curiosity, passion, love first people to use modern and respect for the ocean. scuba gear, in 1953.

RECOMMENDED READING Among Dr. Earle’s many publications is the beautiful Blue Hope: Exploring and Caring for Earth's Magnificent Ocean—with essays by Dr. Earle and other notable ocean advocates.

ACCOMPLISHMENTS 1953 – she was one of the first people to use modern scuba gear 1964 – she was the only woman among 70 men to go on an underwater expedition 1979 – she was the first person to walk on the ocean floor 381 meters underwater 1990 – she became the first female chief scientist of the National Oceanic and Atmospheric Administration (NOAA) 1998 – the National Geographic Society chose her to be its first explorer-in-residence 2009 – she helped map the sea floor to “put the blue” in Google Earth’s award-winning program

Plant-Based Spotlight

She is the Founder of Deep Ocean Exploration and Research Inc. (DOER), author of more than 225 publications and leader of more than 100 expeditions, was named Chief Scientist at the National Oceanic Atmospheric Administration, (NOAA), in 1998 was chosen by the National Geographic Society to be its first explorer-inresidence, named a Library of Congress Living Legend, Conservationist of the Year, and “First Hero for the Planet” by Time Magazine. Aside from all her fame in the scientific world, there is something else very special about her: her personality. She’s incredibly knowledgeable yet incredibly humble. Her voice itself is mellow and soothing, but at the same time inspiring and motivating. But she would tell you her greatest accomplishment is still unfinished: that of saving the oceans for future generations to appreciate, and for our planet’s very survival. The Emmy®

SHE’S INCREDIBLY KNOWLEDGEABLE YET INCREDIBLY HUMBLE

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Award-Winning Netflix documentary, Mission Blue, tells the story of her ocean conservation charity Mission Blue/Sylvia Earle Alliance. Her goal is to establish marine protected areas— Hope Spots—all around the world to combat the impacts of overfishing and ocean pollution. “Hope Spots are special places that are critical to the health of the ocean. Under Dr. Earle’s leadership, the Mission Blue team has embarked on a series of expeditions to shed light on these vital ecosystems and ignite support to safeguard them as marine protected areas.” Ultimately, I am sure that her goal is to keep the ocean as blue and beautiful as it was that summer in Mexico in 1984.

Jo Gustafson, M.S., M.Ed., CHC is a wellness consultant, health writer, and health and fitness program creator with over 30 years’ experience. She holds several degrees in earth science/engineering as well as a Master’s Degree in Health Promotion from UNCC. Besides scuba diving, she loves all things tropical, and spent a memorable summer in 1984 with “The Jane Goodall of the Sea.”

MEDITATION & the ocean Why they go hand-in-hand Since ancient times, humans have assigned healing and transformational properties to water. It's no surprise that the beach is a place where we find ourselves when we're ready to unwind, relax and escape. The rhythmic sounds of waves crashing on rocks, or along the shore actually relax our brain and stimulate the production of feel-good chemicals, including serotonin and dopamine. As the sea mist rises from breaking waves and splashes mix with the air and sand, the mingling of water, earth and air becomes a

MIND & MOOD

useful visualization for meditation. It allows you to connect with nature while also providing a calming background soundtrack. The turquoise blue color of the ocean can also produce a calm feeling, putting us into a mild trance-like state. So next time you travel to the beach, find some "alone time" to experience the mental benefits of this natural and free meditation “app.”

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C O M M I T M E N T

T O

W O M E N 'S

H E A L T H

Do you know what is in your feminine hygiene products?

I recently did some research about women's hygiene products, and was very surprised by what I found. Some pads and tampons have dyes, wood pulp, chemicals and even petroleum products in them! Who wants to put things like that in their tender lady parts? In addition, those products are not biodegradable and are hazardous for our environment. So, I went looking for something better and I found a product that doesn’t contain any of those… Organyc®. This line of products for women is made by Corman, a company that has been in business

over 70 years, and only uses 100% certified organic cotton and ecofriendly materials. I interviewed Rebecca Storrick, the Marketing Manager - US, about her work with the company. She told me, “I feel proud to work for ® Corman, because I feel as though I am part of something that is really making a difference in the feminine care space.” Rebecca says her goal is “getting Organyc products into as many hands as possible, including to those who need it most, through our Community Food Bank Initiative. The most important part of my job has always been

educating women to better understand the importance of ingredient transparency, so they can make informed decisions about what they are using in and on their bodies every month.” Organyc is launching a new global campaign that revolves around their brand character of Expect Respect ® – respect for women, their skin and the Earth, and encourages women to recognize the respect they deserve in their workplaces and communities.

Susan Francis Contributing Writer and Solutions Specialist at Plant-Based Network, Inc.

Thank you, Organyc for your commitment to women’s health!

by Jo Gustafson, M.S., M.Ed., CHC

GET TO KNOW

SEA VEGETABLES

Seaweed

IS ACTUALLY A TYPE OF MARINE ALGAE

Called sea vegetables, ocean vegetables or ocean greens— have you been hearing about them lately but wondering just what the heck they are? Those names are all just more appealing ways of saying “seaweed.” Although sea vegetables may be one of the hottest new trends in food, the Chinese have been writing about their health benefits for nearly 5000 years! You might have been enjoying seaweed (let’s just call it what it is!) for years in your sushi, but never given any thought to how many varieties there are, just how nutritious it is, or the many ways you can use it. The most popular seaweed variety by far is nori (the one you find in sushi and in snacks), but dulse, wakame, hijiki, Irish moss and others are quickly becoming trendy as well. You’ll want to do a little research before buying and using to learn how to reduce the sodium content, tell which brands are the best, and whether they require soaking.

What can you make with them? Nori can be used for sushi or

crumbled on top of salads or other dishes. Not a fan? Try some of the more novel ways to use them from soup to nuts and everything in between—even desserts! “Cut the Crab Salad” and “Just Another Tiramisu” are just a few of the intriguing recipes found in Ocean Greens: Explore the World of Edible Seaweed and Sea Vegetables: A Way of Eating for Your Health and the Planet’s - by Lisette Kreischer, Marcel Schuttelaar, and North Sea Farm. check it out by clicking here

Find your favorite variety or recipe and make sea vegetables your new BFF!

Seaweed comes in red, green, brown and purple varieties which have varying degrees of nutritional benefit, but all contain an assortment of phytonutrients and trace minerals including iodine. Since many people are deficient in iodine (especially vegans and vegetarians), it’s a great idea to munch on some seaweed often to prevent some of the problems of iodine deficiency such as thyroid issues.

TO BEST PRESERVE ANY SEAWEED, STORE IN A DARK PLACE TIGHTLY SEALED, AWAY FROM SUNLIGHT.

Plant-Based Spotlight

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES 44

You’re off the hook for dinner! — with these easy, beach-inspired recipes! POTATO TIPS

Creamy Classic Potato Salad

Potatoes can be divided into 3 categories—starchy, waxy, and all-purpose.

INGREDIENTS

8 medium potatoes (about 4 pounds or 1800 grams) peeled and diced

1 cup (230 g) plant-based mayonnaise, homemade or store bought* (more to taste)

¾ cup (120 g) sweet onion, chopped

1 Tbs. Dijon or other mustard

cup (70 g) celery, chopped

3 cup (80 g) dill pickle relish or finely chopped dill pickles

1 Tbs. sugar (optional) Salt and pepper to taste. paprika: optional, to sprinkle on top.

DIRECTIONS 1. P lace the diced potatoes in a large pot, cover with salted water and bring to a boil. Boil potatoes for about 20 minutes or until tender but not mushy, drain and let cool. Combine with the onion and celery in a large bowl. 2. M ix together the mayo, mustard, pickles, and sugar, and mix together with the potatoes. Add salt and pepper to taste. Sprinkle with paprika, if desired. Leftovers can be stored in the refrigerator for about four days.

Starchy, like Russets, are best for mashed potatoes as they don’t hold their shape well when cooked. Waxy, like Red Bliss, New or Fingerling have the least amount of starch, so retain their shape when boiled, making these ideal for potato salads. Yukon Gold is an all-purpose potato and can be used in either style dishes.

We love the Mayo from Plant-Perfect for this dish! find it by clicking here

Boone’s Prize-Winning Maine Recipes published circa 1950

by Laura Crotty

“Old Style" Maine Crab Cakes

These flavorful crab cakes bring me back to my childhood and summers spent in Maine!

INGREDIENTS 1-15 oz. can chickpeas, drained and rinsed 2 -15 oz. cans hearts of palm, drained, rinsed and cut into large chunks 1½ cups of panko breadcrumbs, divided into 1 cup and ½ cup measurements ¼ cup vegan mayonnaise (soy-free) 1 tsp Dijon mustard ¼ tsp black or white ground pepper 1 Tbs seafood seasoning 1 Tbs dried parsley 1 Tbs Dulse powder Fresh dill and lemon wedges for garnish ½ cup grapeseed oil for frying* Laura Crotty received her chef certification at the Institute for Culinary Education. Her first cookbook, The Little Vegan Dessert Cookbook, earned a 2021 Indie Book Award.

www.LauraCrotty.com LOOK FOR IT ON ALL THE MAJOR SITES: BARNES AND NOBLE, INDIEBOUND, BOOKSHOP, AND AMAZON.

DIRECTIONS 1. A dd the prepped chickpeas and hearts of palm to a food processor. Pulse lightly until the mixture is chopped. Do not over process, you want the mixture to remain chunky and resemble the consistency of chopped crabmeat.

4. P our oil into large frying pan and heat on low/medium until temperature reaches about 350°F. Fry crab cakes, two at a time, leaving space between the cakes to ensure even heat distribution. Cook 3-6 minutes per side or until golden brown.

2. T ransfer to a large bowl and add the mayonnaise, 1 cup of breadcrumbs, Dijon mustard, pepper, seafood seasoning, parsley, dulse powder and mix well. Pour the remaining breadcrumbs onto a flat plate.

5. P lace the cooked crab cakes on a paper towel-lined plate to absorb excess oil and serve with tartar sauce. Enjoy!

3. F orm the mixture into 6 patties (about 1” thick) and coat in the remaining breadcrumbs. Refrigerate the patties for about 30 minutes.

* You can use less oil if desired, just make sure the bottom of your pan is evenly coated; if oil is absorbed during cooking, replenish as needed.

SPEEDY TARTAR SAUCE If you don’t have tartar sauce, just make your own in a second! Add 1 Tbs. of sweet pickle relish and 1 Tbs. finely diced onion to 1 cup of a plant-based mayo – VOILA! (If you like it thinner, just add a little lemon juice or pickle relish juice.)

OVER 300 MILLION POUNDS OF CRAB are harvested every year in the US alone— so create your own taste-alikes!

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES

recipe inspired by:

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES 46

What’s a southern-style seafood dinner without some good ‘ole fried hush puppies? For a healthier twist, ours are baked!

Grilled Corn

with basil butter

If you've never tried grilling corn, you are in for a treat! There are many methods to grill corn, but this one is super easy!

Hush Puppies

Serves 6 - 8

INGREDIENTS 1 cup (120 g) cornmeal

¼ tsp. baking soda

¾ cup (120 g) flour (gluten-free if desired) 1 Tbs. baking powder

2 Tbs. vegan egg replacer powder, whisked together with 2/ 3 cup (160 ml) almond milk

1 Tbs. sugar

½ cup (120 ml) almond milk

1 tsp. salt

½ cup finely diced green onions

DIRECTIONS 1. I n a large bowl, mix all the dry ingredients. In a smaller bowl, mix the almond milks together. Add the wet ingredients to the dry mixture all at once, stir until just blended. 2. P reheat the oven to 425°F. (220°C) and grease a cookie sheet or use a silicone liner. 3. S poon the batter by tablespoons onto the prepared sheet, and bake 15 to 20 minutes, until golden brown or until a toothpick inserted into the center comes out clean. 4. S erve immediately.

Just rub with a bit of oil, add salt and pepper and put it right on the grill, turning every 2-3 minutes for about 10 minutes total. Then just slather on the basil butter and enjoy! BASIL BUTTER 1 cup unsalted plant-based butter (we love Miyoko’s) 1 cup loosely packed fresh basil leaves 1 clove garlic juice from ¼ of a lemon Place everything in a food processer and pulse until blended

Serves 6 - 8

…from a famous fried chicken restaurant – catch our drift? The sugar is what gives it its “famous” taste, but feel free to reduce or eliminate entirely. INGREDIENTS 1-14-ounce or 16-ounce (400 - 450 g) bag of cole slaw mix, preferably organic

1 Tbs. apple cider vinegar

½ cup (100 g) sugar – can reduce or use a healthy sugar substitute such as monk fruit

½ tsp. celery salt

3 Tbs. vegetable oil

¼ cup (40 g) very finely chopped onion 1 cup (220 g) plant-based mayonnaise, or mix ½ mayonnaise and ½ plant milk Salt and pepper to taste

DIRECTIONS 1. I n a large bowl combine oil, vinegar and sugar. Add in onions and celery salt, stir in mayonnaise 2. P our dressing over slaw mix, stir well. Cover and refrigerate for at least 24 hours before serving.

New England-Style Lobstah’ Rolls

Creamy tangy slaw is the perfect accompaniment to seafood or burgers - pile it on faux fish tacos too!

Serves 4 - 6

INGREDIENTS 1 lb. (450 g) cooked seafood substitute of choice* (not fried), cut into 1-inch pieces

¼ tsp. salt

3 Tbs. lemon juice

Optional: dash or two of Old Bay seasoning

½ c. (50 g) finely chopped celery 1/

c. (75 g) plant-based mayonnaise

SOME OF OUR FAV SHRIMP AND LOBSTER SUBSTITUTES: May Wah All Vegetarian Mind Blown by The Plant-Based Seafood Company BeLeaf Sophies Kitchen

tsp. black pepper

4 to 6 split-top hot dog buns 2 to 3 Tbs. soft butter

DIRECTIONS 1. C ombine the seafood substitute with the celery, mayo, lemon juice and salt and pepper. 2. G rill or pan fry the buns in butter, and fill with the “seafood.”

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES

“Copycat" Cole Slaw

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES 48

There are an Ocean of Possibilities for non-fish options… even, (wait for it!) Vegan Caviar! This Award-winning Cavi·art® is made with harvested seaweed and comes in a variety of flavors including black, pink, wasabi and more!

BAKED

“fish"STICKS

INGREDIENTS

This childhood favorite is back and this time it’s mercury-free! Enjoy them plain with fries, or in a fish taco.

2 blocks tofu (firm or extra firm, pressed) ¼ c. (60 g) plant milk 2 Tbs. soy sauce 2 Tbs. lemon juice 1 c. (108 g) bread crumbs or panko 2 Tbs. nori seaweed (crumbled) 1 tsp. lemon pepper seasoning 1 c. (120 g) flour for coating DIRECTIONS 1. P re-heat oven to 375° F (190°C). 2. S lice tofu into strips and coat with flour. 3. I n a shallow bowl, whisk together the plant milk, soy sauce, and lemon juice. In a separate bowl, combine bread crumbs, nori and lemon pepper. 4. D ip floured tofu in milk mixture, then coat generously in bread crumbs or panko. 5. B ake for 40 to 45 minutes, turning over once, until crispy and golden brown. Can also be fried on both sides in oil.

TARTAR SAUCE VARIATIONS To every 1/2 c. of homemade or store-bought mayonnaise, add salt and pepper and any one of these: PHILLY 1 Tbs. fresh dill weed, finely chopped, or 1 tsp. dried

GILROY 1 tsp. garlic powder

CALI COAST ½ tsp. onion powder + 2 Tbs. finely diced onion

BOSTON 1 tsp. vegan Worcestershire Sauce

You can also substitute half the mayo with a plant-based sour cream.

MAINE 2 Tbs. capers + 1 Tbs. caper brine

The perfect ending to a seafood lunch or dinner. Ours is a fresher, healthier version of the original that contains eggs, dairy and loads of sugar – and the best part is, no baking!

Key Lime Pie yeild 8 - 10 servings

INGREDIENTS For the Crust: 1¼ cups (170 g) macadamia nuts or other nuts

¼ tsp vanilla extract

1¼ cups (125 g) pecans

pinch salt

½ cup (75 g) pitted dates—soaked in water for 1 hour to soften, drain For the filling: 1½ cup (360 g) lime juice (fresh is best - about 12 limes)

2 avocados

1 cup (220 g) agave syrup or other light-colored syrup

1¼ cups (275 g) coconut oil

½ cup (110 g) coconut milk (full fat)

2 Tbsp vanilla extract ¼ tsp salt optional: green food coloring to make greener

DIRECTIONS Crust: 1. Lightly grease a 9-inch springform pan with oil.

OPTIONAL TOPPINGS:

2. P ut the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft. Press into the bottom of the prepared pan.

Toasted Coconut

Make the filling:

Lime Slices and Zest

1. P ut the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.

Cocowhip

2. P our the filling over the crust, cover and freeze overnight. Thaw before serving and garnish with desired toppings.

Garnish with chocolate chips and serve with an assortment of fruit or crackers for dipping.

Brownie Batter

Hummus Makes 1¾ cups

INGREDIENTS 1 can chickpeas, drained 2 Tbsp coconut oil, melted

¼ cup unsweetened cocoa powder

7 Tbsp coconut sugar

2 scoops Dreamy Chocolate Else*

2 Tbsp water

1 tsp pure vanilla extract Chocolate chips

DIRECTIONS Add chickpeas, coconut oil, cocoa powder, chocolate Else, coconut sugar, vanilla, and water to the bowl of a food processor. Process ingredients, pausing to scrape sides of bowl as needed, until well blended and no pieces of chickpea remain. If the mixture is too thick, add more water 1 teaspoon at a time to thin to desired consistency. Store hummus in a sealed container in the refrigerator. * Read more about Else and where to buy on page 79

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES

Raw

ANIMAL CORNER by Kayla C. Wingard

FLORIDA MANATEES ARE FIGHTING FOR THEIR LIVES… AGAIN Four Ways to Help

Previously a conservation success story, the plight of manatees has taken a nosedive to new depths. As of July 2021, the number of manatee mortalities has more than doubled its five-year average of 364, and surpassed the previous record of deaths in a year. As of July 9th, the Florida Fish and Wildlife Commission (FFWC) has reported 850 deaths.

Here’s how you can help:

The cause of the record number can be traced, in large part, to human pollution into the Indian River Lagoon (IRL) : an estuary on the east coast of Florida that provides a warm refuge from cold waters to thousands of manatees each winter. Manatees are attracted to the warm water discharged by a nearby powerplant and feed on the seagrass—a central part of manatees’ diets. Unfortunately, high levels of pollution from fertilizer runoff (from urban landscaping and agriculture) and sewage (septic tank and wastewater plant discharge) have caused algal blooms, wiping out much of the seagrass beds manatees feed on. Faced with the choice of starving or leaving and dying in cold winter waters, manatees chose to stay and face emaciation. Many did not survive, and the long-term effects of the starvation event are still unknown. Watercraft strikes also continue to substantially contribute to manatee deaths.

•R educe or eliminate your fertilizer use.

SUMMER - FALL 2021

•G et involved with non-profits. –S ubscribe to the Save The Manatee Club Action Alerts to stay informed. –D onate to non-profits and manatee emergency rescue funds.

– Especially important near bodies of water, excess nitrogen and phosphorus can cause harmful algal blooms that prevent the growth of keystone plant species, like seagrass in the IRL.

Gentle

manatees

are large, fully

aquatic, mostly herbivorous marine

mammals

sometimes known as

sea cows.

•W rite to officials and demand change. –Y ou can find more information about writing elected officials at savethemanatee.org/algae. • If you are in Florida: –R espect no-wake zones and avoid boating over seagrass beds. –R eport injured or dead manatees to 1-888-404-FWCC (3922).

click here for references

Kayla Wingard has been a committed vegan since the age of 14. She pursued her passion for animals in college by majoring in biology and afterwards, worked to instill compassion in others as a science educator. She currently works as a science education researcher, and in her free time, enjoys hiking and Latin dancing.

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iwilife.com

HELLO CHEF

MEET Chef

SKYE MICHAEL CONROY

the Gentle Chef

Chef Skye Conroy, aka “The Gentle Chef,” is the author of nearly 10 digital and print cookbooks full of original whole food recipes and gorgeous photography. In 2021, the Book Publishing Company published his latest work, Crafting Seitan, with dozens of authentic meat substitutes (that we’ve tried and love!) Chef Sky is an “accidental chef” who never intended to follow that career path. However, once he decided to choose a vegan lifestyle, he became passionate about trying to create much healthier plant-based food than was available commercially— with meat, seafood and egg substitutes that would taste just like the real thing.

SUMMER - FALL 2021

plant-based alchemist

CREATES VEGAN CUISINE

When and why did you become plant-based? I was introduced to vegetarian cuisine in early adulthood and enjoyed it very much, but I also enjoyed many animal foods. Somehow the idea of slaughtering animals seemed wrong, but since I never witnessed or participated in the slaughter, I accepted it as part of the dark and ugly side of reality. beaf manhattan

In 2005, I became close friends with a vegan animal rights activist. I found her lifestyle interesting and admirable but at the same time extreme – I could imagine a life without consuming meat but a life without dairy and eggs seemed unthinkable. Sure, the health benefits were obvious, but that reason alone was not enough for me to maintain such a strict diet and lifestyle. I still hadn’t made the mental and spiritual connection, or perhaps more accurately, I wasn’t ready to make the connection because I knew it would involve some radical shift in the way I lived my life. My defining moment came after viewing the documentary entitled “Earthlings” in 2010. Which devastated me but also enlightened me. I realized that if there was to be any change at all in how animals are treated, I was going to have to be part of that change. I then took PETA’s 30-day challenge to make sure I could successfully and fully commit to the lifestyle. I never turned back. This practice of non-violence and non-exploitation of

sentient beings became an intrinsic part of my spiritual path, as well as my philosophical beliefs. It was at this time that I began experimenting with plant-based cooking.

Make your own “UN-Catch” of the Day! THE GENTLE SEA COOKBOOK click here to order

When and why did you want to become a chef? My interest in vegan cooking actually began as a hobby. I had started a Facebook group page back in 2010 in order to chronicle my vegan cooking adventures, and people had suggested I write cookbooks to share my recipe successes. In order to obtain a level of professionalism in my cooking, I enrolled and completed an online chef certification course in plant-based cuisine offered through Rouxbe cooking school. I never cooked professionally before becoming vegan.

Good seafood alternatives

What do you call your style of cooking?

can be hard to find, and

Gourmet vegan cuisine. I consider myself a plant-based food alchemist since my specialty is creating meat, egg and dairy analogues.

even harder to find healthy versions, which is why Chef Skye used his culinary magic to create the digital The Gentle Sea Cookbook—so you can enjoy delicious seafood any time you like! From fish, scallops, shrimp, lobster, clams and even calamari, Chef Skye has created

chikun piccata

healthy versions that closely resemble the appearance,

How did the Seafood cookbook come about?

flavor and texture of the real

It came about simply as an extension of my interest in creating meat analogues. [continued]

things! Beautiful color photos accompany each recipe.

Plant-Based Spotlight

RAPID-FIRE QUESTIONS

What is your favorite restaurant? Candle 79 in NYC. Do you have a signature dish? My Shredded Chikun is quite popular and a game-changer. The recipe can be found in my new Crafting Seitan cookbook.

What is your personal favorite recipe? Oddly enough, a condiment. My No-Eggy Mayo. In my humble opinion my vegan mayonnaise beats any egg-based or commercial vegan mayonnaise hands down. It can be whipped up in a few minutes and it costs pennies to make. My readers would probably say it’s my Bedeviled Eggless Eggs.

Do you have any tips for people who don’t have time to cook? Devote a few hours one day a week to create several items that can be portioned out and served throughout the week. Many vegan foods can be frozen and then thawed and reheated at your convenience.

What is your favorite quote? “No matter what happens in the kitchen, never apologize.” This was one of Julia Child’s cardinal cooking rules. Everyone messes up; just press forward.

What is your favorite kitchen tool or appliance? I have a few appliances: My 14-cup food processor; my Vitamix blender; my Kitchen-Aid immersion blender; and my electric pressure cooker. My favorite tool is my Japanese chef’s knife.

SUMMER - FALL 2021

What keeps you motivated?

I am! It grows consistently every year. But we still have a long way to go. But vegans need to stop in-fighting with each other. Too much of that.

VISIT CHEF SKYE AT

Recipe ideas constantly circulating in my brain.

— CLICK HERE —

The pursuit of creativity. Any chef can purchase and cook meat. It takes a truly creative and innovative chef to create that “meat” from scratch using plant-based proteins.

Are you hopeful about the plant-based movement?

country-style ribz

What keeps you up at night?

In honor of our ocean theme, Chef Skye has allowed us to share his “shrymp” recipe from his seafood alternative cookbook

What do you think would inspire more chefs to try plant-based cooking?

My spirituality. I suffer from chronic depression over the state of the world and the cruelty of human beings. Without my spirituality I would be lost.

What is your ultimate goal in the food industry? To lessen and ultimately stop the reliance on animal protein when plant proteins are better for the animals, the environment and human health.

deli-style ham and suisse

www.thegentlechef.com

click here to order

and CLICK HERE to visit his YouTube Channel Order his new product, Vegan Eggz Essential, here:

www.modernistpantry.com

COME ON IN— the water’s fine BUT BE CAREFUL!

With summer in full swing, now’s the perfect time to enjoy some fun in the sun…and the water!

hether it’s a pond, lake, river, ocean or swimming pool, there’s usually a body of water near you—with fun activities such as surfing, snorkeling, waterskiing, paddleboarding, jet skiing, kayaking, canoeing, or boating. Besides all the great fitness possibilities, even just being around water or lying on the beach has been proven to be stress-reducing (we knew that already!), and it’s

always great to soak up a few rays and vitamin D, and breathe in some welcome fresh air. But nothing ruins a great day on the water more than an accident. Falls, cramps, rough waters or encounters with unfriendly creatures can make it hard to stay afloat. Most people are not strong swimmers, and just the fear that something bad might happen can cause anxiety levels to rise and you more likely to sink.

Don’t swim when you are impaired by alcohol, drugs, or fatigue

by Jo Gustafson, M.S., M.Ed., CHC

Never swim or boat in an area you are unfamiliar with, or further than your normal capabilities

SUMMER - FALL 2021

• Never take your eyes off little ones around water… and make it a practice to always swim with a buddy.

Besides the tips in the bubbles below, here are several other things to help keep you and our oceans safe while enjoying the waters:

With a few simple but important precautions, your great day at the beach won’t turn into an awful day at the hospital!

• Remember to use coral-safe sunscreen, as many commercial products contain chemicals that are harmful to the fragile reefs and marine life.

• Bring plenty of hydrating snacks and drinks— the sun can be intense, even on overcast days. • Protect your feet from sharp objects by getting some water socks—especially in cloudy or murky waters.

HEALTH COACH

Life jackets, wetsuits, floats, floaties are all great for buoyancy, but most of these can come off or left behind on the boat or shore. To solve this issue, one innovative product I love is a unique new shortie wetsuit with built-in flotation—the perfect combination of a little added warmth, sun protection, and buoyancy. Read more about the Airtime Watertime Floater® on our Kids Club page, BY CLICKING HERE.

The American Red Cross also has some great resources for kids and parents alike.

Jo Gustafson is a wellness consultant, health writer, and health and fitness program creator with over 30 years’ experience. She holds several degrees in earth science/engineering as well as a Master’s Degree in Health Promotion from UNCC.

Know the signs of sunstroke and take precautions against them with umbrellas, tents, sun hats and clothing

Pay close attention to riptide weather advisories and warning signs

Plant-Based Spotlight

Check out some of the latest events happening near you! Some exciting events—Live and Virtual—are coming, including several that the PBNet is proud to be co-hosting!

WEST COAST

MIDWEST

SOUTHEAST

St. Paul, Minnesota

Tampa, Florida

Sunday September 19

Tuesday August 3 to Saturday August 7

Twin Cities Veg Fest 2021

Hawthorne, California

saturday September 25

Cincinnati, Ohio

Enjoy delicious vegan food, craft beer, live music, contests, and free giveaways with select vendors offering special German and Oktoberfest-themed dishes.

Saturday August 28

Santa Rosa, California

Sunday September 26

Florida Vegan Gourmet Food Festival 2021 Celebrate the art of cooking and dining plant-based cuisine at the Vegan Gourmet Food Fest in Tampa, FL. Eat, learn, and shop all-vegan and all-gourmet. www.flveganfest.com

Cincy VegFest 2021 Featuring a variety of talks, music, food demos, and activities with nationally and internationally known presenters, musicians, authors, artists, and chefs. www.heärt.com/cincy-vegfest

Orlando, Florida

Saturday October 23 and Sunday October 24

Sonoma County VegFest 2021

Plant-Based Prevention of Disease (P-POD) Conference

North Bay's celebration of compassionate, healthy and environmentally responsible living, featuring dozens of local and Bay Area food, wellness, clothing, eco and other vendors.

SOUTHWEST

Annual national conference that is an evidence-based look at how plant-based eating patterns may reduce the risks of society's major preventable diseases, Continuing Education credits. [virtual]

www.socovegfest.org

Phoenix, Arizona

www.preventionofdisease.org

San Francisco, California

sunday September 12 to saturday september 18

Miami, Florida

Friday October 1 to Sunday October 3

Reducetarian Summit 2021 Bringing together people from around the world to explore strategies for reducing societal consumption of animal products. Moderated panels, lightning talks, and fireside chats. Workshops and curated networking opportunities. www.reducetarian.org

www.tcvegfest.com

Vegtoberfest

www.eventbright.com

The biggest plant-based festival in the Midwest - Last year’s festival hosted 120+ exhibitors and welcomed 10,000 attendees. Held at Harriet Island Park.

SUMMER - FALL 2021

Phoenix Vegan Restaurant Week A week-long celebration featuring Phoenix Metro Eateries creating unique vegan/plant-based cuisine for restaurant goers. Includes restaurants, food trucks, bakeries, carts—they will offer a 3-5 course meal unique to that establishment— for dine-in and/or take-out. www.phoenixvegan.com

wednesday november 8 to Sunday november 7

SEED Food and Wine Festival Large plant-based food and wine festival, plus workshops and panels for entrepreneurs, content creators, and influencers. www.seedfoodandwine.org

SOUTHEAST

NORTHEAST Camp Walden, New York

New York City, New York

August 22 to August 29

Thursday december 9 to friday december 10

Woodstock Fruit Festival World’s largest all-inclusive raw vegan health retreat with summer camp activities for adults including yoga, dancing, hula-hooping, swimming lessons, kayaking, paddle boarding, and much more.

Asheville, North Carolina

sunday october 3

Asheville Veganfest 2021 Outdoor festival in Pack Square Park, Downtown Asheville, with tons of vendors showcasing vegan food, beer, and lifestyle products, incredible speakers.

www.thewoodstockfruitfestival.com

Plant Based World Conference & Expo Javits Center Plant Based World Conference and Expo is a networking professional, 100% plant-based focused event for foodservice and retail professionals, distributors, investors, manufacturers, healthcare professionals and the savvy consumer community. www.plantbasedworldexpo.com

www.facebook.com

All three of these past events and more can be viewed right now on the Plant-Based Network! Download the free app at www.plantbasedapp.com

Shape Up Us Summit

Go Compassionate Live

Keep it Fresh Fest

The Shape Up Us Summit, co-hosted by ShapeUpUs.org and the Plant-Based Network, brought together 24 top experts on health and wellness for children and their families to share their insights on how to live healthier and happier lives.

Co-hosted by Linda Middlesworth, the VeganMentor, and Ronnie “Tsunami” Gandiza, the Co-Founder and CEO of the Plant-Based Network, the first-ever Go Compassionate LIVE Conference featured presentations and live Q&A sessions with three prolific authors and thought leaders on compassion for animals, including Dr. Melanie Joy, Jonathan Balcombe and Ingrid Newkirk.

On Monday, June 14th, 2021, the communities in Baltimore, Durham, Denver, Oakland, and NYC gathered for Keep it Fresh Fest. Co-hosted by the Black Veg Society of Maryland, Vita Earth Foundation, and the Plant-Based Network, the nationwide event spotlighted the most influential people and restaurants in Denver, CO, Baltimore, MD, Durham, NC, Oakland, CA, and NYC, and more, using plant-based food as a way of advocating for healthy eating, climate change, and animal rights.

Watch the Shape Up Us Summit now on the Plant-Based Network!

Jonathan Balcome, New York Times bestselling author, did a presentation called “FROM FISHES TO FLIES: NOTES FROM AN ANIMAL LOVING BIOLOGIST”

By Any Greens Necessary #TracyeMcQuirter 2021 KEEP IT FRESH DAY AWARDEE! Plant-Based Spotlight

VIRTUAL

Monday August 2 to Sunday August 8

INTERNATIONAL

Glasgow, Scotland

Australia – 3 locations

Saturday september 25

wednesday october 20 and thursday october 21

Glasgow Vegan Festival Hampden Park

2021 Farmed Animal Conference E-Summit Hosted by Animal Place and sponsored by the Plant-Based Network, this year’s conference features changemakers from around the world, sharing their stories and insight in taking action to create a healthier, more sustainable and compassionate world.

80+ fantastic stalls, world food caterers, exciting cookery demos, inspirational talks, interactive workshops, yoga and children’s activities.

Food technology conference providing industry pioneers with information on the latest innovations and developments in the alternative protein space.

www.veganeventsuk.co.uk

www.proteintech.events

Brisbane, Australia Saturday august 14

www.facesummit.org

An Evening with Peter Singer cape town, South Africa friday october 29 to sunday october 31

Friday August 20 to Sunday August 22

The Vegan & Plant Powered Show 2021 CTICC Cape Town Convention Square

SOS (Students Opposing Speciesism) Summit: Level Up and Liberate! All about leveling up your activism and liberating animals, features student-led discussions, guest speakers, a campaign unveiling, and more. www.sos.peta.org

Protein Tech

The first of its kind in South Africa: International and local celebrity cooks and chefs will present live demos, over 120 exhibitors. www.plantpoweredshow.com

Once labelled “the most dangerous man in the world,” Peter is the author of Animal Liberation www.events.humanitix.com

Before making plans, make sure to check out the websites for schedule changes due to Covid or weather—many live events are still being cancelled, or changed from live to virtual. (and please exercise caution, masking and social distancing, per CDC guidelines in your area)

FOR MORE GREAT EVENTS, CHECK OUT THESE HELPFUL LISTINGS: www.vKind.com • www.VegEvents.com • www.HappyCow.net • www.Vegan.com

SUMMER - FALL 2021

Think

Outside THE

COOKBOOK By Jyl Steinback

“America’s Healthiest Mom”

Ashley Arpel Greenwald Friends

250

Plant Nutritious RECIPES the whole family will

Love

Plants TODAY

EAT MORE

Introduction by Dr. Scott Stoll

MORE THAN

2 MILLION

JYL’S

of COOKBOOKS SOLD!

CLICK HERE to get this ebook for only $10 [a portion of the proceeds benefits ShapeUpUS.org]

THE BOOKSHELF

READ • STREAM • LISTEN • REVIEW

[click on each book to learn more and order]

COOKBOOKS WE

LOVE Epic Vegan Quick and Easy: Simple One-Pot and One-Pan Plant-Based Recipes (2021) by Dustin Harder Epic Vegan is the third cookbook by Dustin Harder, host of the entertaining The Vegan Roadie show as seen on the PlantBased Network. He created this gorgeous cookbook just for busy people who want super simple recipes that require only one pan or one pot (think super easy cleanup)—but still want to dazzle their family and guests with epic dishes: Our hands are raised!

Crafting Seitan: Creating Homemade Plant-Based Meats by Chef Skye Michael Conroy (2021) Seitan, a hearty meat substitute made from wheat gluten, satisfies meat cravings that many people experience, whether they are just reduceatarians or longtime vegans. While some grocery stores now carry the product, the variety can be limited and the cost high. One of the best books we’ve ever come across that makes saying adios to meat far easier and delicious is this new beautifullyillustrated book from prolific Chef Skye Conroy, aka “The Gentle Chef” – who is a true kitchen magician. He urges you to “take a quantum leap in plant-based home cooking and experience a new dimension of possibilities” with over 100 recipes covering an astonishing variety of meat substitutes from around the US and the world: like “Country-style Ribz,” “Sweet-and-Smoky Bacun,” and “Tandoori Chikun,” as well as roasts, chicken, steaks, frankfurters, salami, sausage and pepperoni. His own spice blends, sauce and glaze creations are also includedincluded.Find out more about Chef Skye in Hello Chef! Click Here to Purchase on Amazon

SUMMER - FALL 2021

Feast your eyes on mouth-watering recipes guaranteed to delight guests as well as the whole family: • B eyond the Cinnamon Roll Sheet-Pan Pancakes • S esame Thai Chili Cauliflower Bites • M ade-in-Minutes Mini Pizza Cups • S tress-Free Reuben Burger • C rafty One-Pot Mac and Cheese • S piced Hot Chocolate S’mores Brownies Besides filming The Vegan Roadie (called the plant-based version of the popular Food Network series Diners, Drive-Ins and Dives), he hosts a weekly podcast called Keep On Cookin' and is also the culinary director for Arden's Garden in Atlanta. A graduate of the Natural Gourmet Institute in NYC, he’s appeared on the Food Network and been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times, and Paste Magazine (and soon in an upcoming edition of the Plant-Based Spotlight!) Click Here to Purchase on Amazon

FOR THE KIDDOS

How Sima Became A Hero— Caring for Animals & the World (2020)

Blue Hope: Exploring and Caring for Earth's Magnificent Ocean (2014)

by Mahin Jay Illustrated by Danilo Cerovic

by Sylvia Earle Sylvia Earle, international ocean explorer, conservationist and marine icon, along with half a dozen other notable ocean experts, have written a book that showcases the incredible beauty of the ocean, but also makes an urgent plea to protect it because it is the “blue heart of the planet.” Stunning photos of beaches, coral reefs, and underwater life make this a perfect coffee table book—yet it has a mission far beyond its obvious beauty. In seven essays, all experts speak with one voice to express Dr. Earle's passionate but still hopeful message: Life depends on the ocean, and to save it we must love it. All the contributors to the book encourage us to do our collective part to ensure our lifeblood’s health. Sylvia Earle is called a "Living Legend" by the Library of Congress and first "Hero for the Planet" by Time magazine. She is an oceanographer, explorer, author, and lecturer of unsurpassed experience, with numerous “firsts” in the marine world to her credit. Read more about the woman called “Her Deepness” on page: 38 Click Here to Purchase on Amazon

The End of the Ocean: A Novel by Maja Lunde Diane Oatley (Translator) From the author of the number-one international bestseller The History of Bees, a captivating story of the power of nature and the human spirit that explores the threat of a devastating worldwide drought, witnessed through the lives of a father, a daughter, and a woman who will risk her life to save the future. In 2019, seventy-year-old Signe sets sail alone on a hazardous voyage across the ocean in a sailboat. In 2041, David and his young daughter, Lou, flee from a drought-stricken Southern Europe that has been ravaged by thirst and war. Separated from the rest of their family and desperate to find them, they discover an ancient sailboat in a dried-out garden, miles away from the nearest shore. Signe’s sailboat.

Mahin Jay, founder of the Green Soul Project (www.greensoulproject. com), wrote this colorful muti-cultural children’s book in order to show that love and kindness is all it takes to become a real hero. She wants to encourage children to “offer love & help to all living beings in the world, and be rewarded with positivity & gratitude.” The book illustrates many ways that Sima, a curious child, could be a hero without needing any superpowers: by helping people in need, by cleaning up the environment, by being socially responsible, and/or by not eating animals or supporting businesses or organizations that abuse or cage them. Called “one of the best books for raising kind and compassionate children who love animals,” this large picture book has endearing illustrations by Danilo Cervovic. Colorful stickers are a nice included bonus that help make this a great gift for any plant-based or vegan parent or child—maybe your own! Click Here to Purchase on Amazon

As David and Lou discover Signe’s personal effects, her long ago journey becomes inexorably linked to their own. An evocative tale of the search for love and connection, The End of the Ocean is a profoundly moving father daughter story of survival and a clarion call for climate action. Click Here to Purchase on Amazon

Plant-Based Spotlight

Beyond Animal Is A Digital Platform Whose Aim Is To Accelerate The Growth Of The Vegan Economy An Ethical, Cruelty-Free And Sustainable Economy Which Is Free Of All Animal Exploitation. This encompasses a wide range of activities, tools and resources built onto the platform, by providing networking, resources, and investor matchmaking for a fast and efficient fundraising process.

Humanity Network

Sustainable FinTech Explore More About Us Here

www.beyondanimal.com

Ethical Supply Chain

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Farmers Market Revolutionized Imagine visiting a farmers market where you see all of the top superfood brands offered below wholesale pricing. That was the vision for the founder of Organic Community Market.

This fast-growing online marketplace and membership based community is the bridge between consumer and producer. The marketplace directly connects customers to the brands, and allows producers to completely bypass the outdated distribution system. The traditional retail process is where the product is shipped to a warehouse or store where it sits on a shelf until someone takes it home. What an amazing time that we live in, where we can shop from the comfort of our home, maintain the integrity of small businesses, while reducing emissions. The ability to ship directly has allowed brands to reallocate the fees back to their customers, which is a win for everyone involved! Right now, maintaining our health and immunity is of the utmost importance, while pure quality products

seem to hold a luxury price tag. This model allows small superfood brands that would normally only have local recognition to gain national notoriety, while ensuring that their customers get the freshest batch of their products through shipping to them directly. All of the products at the marketplace are hand picked, certified organic and of better quality than what you would find at a grocery store. There is truly something special about joining an online community like Organic Community Market: the ability to acquire Farmers Market products for below wholesale prices while saving the planet—all from the convenience of your home. Abundance starts within our bodies, and being a part of a collective that shares these values is super powerful as we educate and expand our knowledge of superfoods.

HOW CAN WE THRIVE AND MINIMIZE THE EFFECTS OF OUR EXTERNAL CIRCUMSTANCES? The answer is truly at our fingertips. The power in simplicity of ingredients is the wealth of our future.

Online Superfood Marketplace OrganicCommunityMarket.com Connecting organic producers and consumers to provide unbeatable quality, value and satisfaction

kids: swim with confidence!

Hang Loose!

find 5 differences

The Airtime Watertime Floater® has been a real gamechanger, turning non-swimmers into swimmers. It’s a float suit, swim-aid, and swimsuit. It allows people with varying abilities/ disabilities to enjoy the benefits of water without stress and fear. • extra float • extra confidence • extra support Kids can explore while giving parents peace of mind! Use coupon code PBNET10 for a 10% discount on your order.

help the swimmers

count the fish

can you find all 12?

www.airtimewatertime.com

fun snacks

What food can you use to create fun sea creatures?

www.PlantBasedKidsClub.com

The new Plant-Based Kids Club

sea creatures crossword puzzle

is a space to bring together plantpowered kids from around the world. Now you have a place to make friends, enjoy fun activities and events, and more!

surf 's up!

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The VeggiDome

the new solution for eating more vegetables! When you keep your veggies out in the open instead of buried in your fridge, you’ve made a positive change in your kitchen. Veggies get eaten!

The VeggiDome will keep your vegetables: • FRESH — without refrigeration for 4 to 6 days.

With the VeggiDome, your vegetables will stay fresh, hydrated and delicious—vital and alive—for up to six days. That means no more wilted, wasted vegetables buried in your refrigerator. And it means your family will eat a lot more vegetables. In this way, VeggiDome is keeping veggies alive, in more ways than one.

• VISIBLE — on your table or counter top. • ACCESSIBLE — Ready to Eat. Delicious.

The VeggiDome's three-dish combination protects the vegetables from losing moisture while emitting water vapor. It traps and maintains water in the air inside the dome, allowing veggies to “drink” the moisture. Ethylene gas produced by vegetables which would cause spoilage, escapes through the lid, leaving the veggies in a rare, life-supporting place. The result: vegetables stay hydrated and vital, without wilting or going bad.

At 12 x 10 x 6 inches, VeggiDome is the perfect size to hold several days' worth of veggies. You can keep more vegetables out in the open and waste less.

The VeggiDome completes the kitchen of anyone interested in healthy lifestyles, vegan, vegetarian diets, weight loss, immunity boosting, and diabetes and disease prevention.

The base plate is oval-shaped so that it takes up less surface space. Plus, we maximized the volume with a tall, 6-inch height.

WATCH THE VEGGIDOME IN ACTION HERE!

The oval hole on top is long. This shape makes it super-easy to place whole carrots, celery, and more, into the dome.

Find out how easy it is to get your family to eat more veggies! For more information, go to www.VeggiDome.com

MY STORY… Duncan Burns, VeggiDome Inventor My brother and I were barely teenagers when we built a greenhouse out of window frames and old doors. The inside felt tropical, especially when we sprayed water on the jungle plants. Our orchids, bromeliads, and tropical ferns (aerial plants) intrigued us. As a kid, I learned that plants drink water and nutrients through their leaves.

Fast forward to 30 years later, now with young kids of my own, I wanted my children to eat fresh veggies daily. How can a Dad keep veggies fresh on the table? With my botanical experience as a kid, it seems only natural that I would come up with something like a VeggiDome. The kids grabbed

veggies throughout the day and we added new vegetables all week long. I could influence healthy eating by creating that tropical feeling, in my kitchen.

NOW AVAILABLE ON THE PLANT-BASED NETWORK APP

HELPING EACH OTHER, ANIMALS & THE PLANET

VIRTUAL CONFERENCE

watch now for

On July 18th, 2021, the Plant-Based Network and VeganMentor co-hosted the first-ever Go Compassionate LIVE Conference, sponsored by v-dog, to help people recognize the cruel cultural norms of animal exploitation by using them for food, clothing, entertainment, and in laboratory experiments. It featured presentations and live Q&A sessions with three amazing thought leaders— Dr. Melanie Joy, Jonathan Balcombe and Ingrid Newkirk.

Recordings of all sessions are now streaming on the Plant-Based Network, which include:

Why We Love Dogs, Eat Pigs And Wear Cows: An Introduction To Carnism

From Fishes To Flies: Notes From An Animal Loving Biologist

Dr. Melanie Joy

Jonathan Balcombe

Author of the Award-Winning Beyond Beliefs: A Guide to Improving Relationships And Communication for Vegans, Vegetarians And Meat Eaters

New York Times best-selling author of What a Fish Knows and Super Fly

Animalkind: Remarkable New Discoveries About Animals And Revolutionary New Ways To Show Them Compassion

Ingrid Newkirk Founder and President of People for the Ethical Treatment of Animals (PETA)

Watch Go Compassionate LIVE right now on iOS and Android devices, as well as on Roku TV, Apple TV and Amazon Fire, by downloading the Plant-Based Network app at www.plantbasedapp.com

FA SHION and fishing nets

Verdura Shoes

by Faith Frontera

Here are just a few innovative companies with better-for-the-ocean products:

Every year up to a million tons of ghost fishing nets enter the ocean. These nets are made from

Bureo: What started as a kickstarter campaign to make skateboards out of ghost nets seven years ago, has resulted in a “net” effect of over 3.3 million pounds of harmful waste being taken out of the ocean thus far through their collaborations with multiple other companies.

The nets need to be removed from the ocean or they will remain there for up to thousands of years. Some companies are taking the protection of the oceans to the next level by not only removing the nets, but recycling them into exciting new products!

“NetPlus® material is sourced from Bureo’s fishing net recycling program in Chile, which provides collection points to keep plastic fishing nets out of our oceans. Preventing harmful materials from

nylon which is not a biodegradable material. They are polluting our oceans, harming marine life (they keep “fishing” indefinitely), and damaging the coral reefs by dragging against them, exposing them to disease while blocking the sunlight they need to survive.

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entering the ocean, their program protects wildlife and supports local fishing communities through financial incentives.” Their collaborations with other environmentallyconcerned companies have taken the company way beyond skateboards:

Costa makes their

sunglass frames entirely from Bureo-sourced nets.

Futures Fins created

the first scuba fins made from recycled nets.

Patagonia integrates NetPlus® into their hat brims and other textiles.

Even Jenga, the popular boardgame, is getting into the ocean clean-up revolution and created Jenga® Ocean™ - the first board game made from recycled fishing nets. Over twenty-five square feet of Bureo’s nets are recycled for each game - a “net positive” (pun-intended) for both people and the ocean.

Fourth Element is

an environmentallyconscious company in the UK: some of their products include swimwear and rashguards made from ECONYL®, which is made from the nylon from ghost fishing nets and other discarded waste.

WITH CLOTHING AND ACCESSORIES THIS STYLISH, YOU WON’T HAVE TO GO “FISHING FOR COMPLIMENTS!”

Planet Love Life

makes beautiful bracelets and earrings out of recycled nets. 100% of their profits fund their ocean cleanup and awareness projects, which they have conducted all around the planet since 2015.

Verdura Shoes are

fashionable Italian shoes, boots, purses and jewelry made by a 20+ year shoemaker who began using fishing nets for all his shoes in 2016 after a crowdfunding campaign proved their popularity. Their collaborations include the Sea Shepherd Conservation Society.

These are just a few examples of companies who have found ingenious ways to reuse nets: others are making everything from loungewear to phone cases. Some companies are even offering payment for the removal of ghost nets—an extra motivation to reuse them. The pollution from ghost nets is a huge problem, but people and companies from all over the world are becoming more and more innovative with recycling and repurposing these nets lost at sea. We hope you will support many of these great efforts to help keep the oceans, the coral reefs, and marine life healthy!

Faith earned a B.S. in Technical Writing from Excelsior College, and loves the feeling of opening a blank page to create something. In her free time, Faith enjoys modeling, reading, traveling, trying new recipes, spending time with family, and enjoying the beauty of this planet. She and her children chose to go vegan in 2012. In 2018 Faith met her vegan soulmate who she married this year, and they live happily in the mitten state, Michigan. Plant-Based Spotlight

GET-A-WAY by Carly Morales

explore

San Diego

Here are 10 things to put on your "to-do"

list when visiting this

beautiful coastal city

Located on the southernmost coast of California, San Diego boasts a moderate climate all year long — making it a great destination for all types of outdoor activites!

If you're planning a trip to San Diego, the local nonprofit Vegan in San Diego aims to make vegan choices more accessible—so the team assembled this list of 10 animal-friendly things to do there, along with nearby vegan food options. OBSERVE WILDLIFE

San Diego is home to lots of wildlife, and some prime wildlife locations are accessible to humans with minimal disruption. Visit the “Children’s Pool” in La Jolla to observe seals sunbathing with their new babies during the annual pupping season from December 15 to May 15. Learn more about the seals on the Seal Conservancy website. Stop by the Tijuana Estuary in Imperial Beach to see where the river meets the sea and enjoy being surrounded by the sight and sound of birds 72

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enjoying this nature preserve. The Whale Watch Overlook at the Cabrillo National Monument is a great spot to observe migrating grey whales in January and February.

ENJOY MILES OF BEAUTIFUL BEACHES

Take a day trip to one of San Diego’s beautiful beaches and enjoy swimming, surfing, sunbathing or walking along smooth sand. Ocean Beach is a fun spot for taking your dog to enjoy the north inlet called Dog Beach, or stick to the south side by the pier for surfing or watching the waves crashing with your family. Great beaches to explore are: La Jolla Cove, Coronado, Pacific, Flat Rock, Ocena Beach City, Sunset Cliffs, Playa Pacific and Bermuda.

VISIT LOCAL MUSEUMS AND BALBOA PARK

San Diego’s famous Balboa Park is a 1,200-acre cultural park with plenty of open space, beautiful gardens, more than 15 museums, nearby vegan and vegan-friendly restaurants, and and a wonderful enriched dog park.

CHECK OUT BARS AND BREWERIES

If bars and breweries are on your list, San Diego is the Brewery Capitol of the U.S. Many of San Diego’s bars offer vegan options, and some are even fully vegan–like well-known bar, Kindred! Modern Times Beer is an all-vegan beer brewed right here in San Diego (with “vegan” on the label, too!), as well as accidentally vegan Fall Brewing Co. Vegan-friendly pillars Tiger! Tiger! Tavern and Blind Lady Ale House are partially-owned by two vegans and offer delicious vegan options including pizza.

EXPLORE OLD TOWN

San Diego’s Old Town is world famous and billed as the “birthplace” of California in 1769, but beneath the current town lies a rich history dating back 10,000 years. Old Town hosts a California State Park Visitor Center, museums, shops, restaurants, live entertainment and cultural events. Heritage Park makes up part of the east side of Old Town and was created to preserve Victorian era homes and the city’s first synagogue, relocated from Downtown San Diego. Catch a ghost tour through the surrounding neighborhood, with stops at Pioneer Park (and cemetery), the El Campo Santo Cemetery and finally the Whaley House.

VISIT SEAPORT VILLAGE AND USS MIDWAY

Take a walk along the bay from Seaport Village to the County Waterfront Park in Downtown San Diego, and visit the ships along the route. Seaport Village is a hub for tourist shops, located at the edge of the bay across from Coronado. Walk north along the Embarcadero to enjoy fresh ocean air, and make stops at the military ships along the way, including the famous USS Midway. If you keep walking north, you’ll wind up at the County Administration Building, home to the Waterfront Park.

VEGGIE OPTIONS IN SAN DIEGO COUNTY Trilogy Sanctuary Veggie Grill Plant Power Fast Food Happy Life Organics Veggie Deli Peace Pies

OB People’s Organic Food Market Native Foods Cafe Encinitas and Point Loma Cinnaholic Donna Jean

Evolution

Old Town Mexican Cafe

Panama 66

Harney Sushi

Kindred

Civico 1845

Nibble Chocolate

Cafe Gratitude

Casa de Reyes

Pokez Mexican Restaurant

WE HOPE YOU'VE FOUND THIS SHORT GUIDE HELPFUL

Visit the VEGAN IN SAN DIEGO interactive map of local vegan eateries and businesses to make mindful choices more accessible to residents and visitors. Find us on Instagram and Facebook for more vegan options. CLICK HERE FOR AN INTERACTIVE MAP Plant-Based Spotlight

YUM!

join the plant-based recipe club for free! • G et access to fresh and delicious plant-based recipes • N ew plant-based recipes submitted every week • T ips from top chefs and best-selling cookbook authors • I nvites to online classes taught by amazing cooks • S pecial offers and discounts

VISIT US AND JOIN TODAY

www.PlantBasedNetwork.com Have a recipe you'd like to share? CLICK HERE

Vegan options nearby include Kesling’s Kitchen, Juliantla Chocolate, Jeremy’s on the Hill, and Apple Alley Bakery.

STAR GAZE IN BORREGO SPRINGS

Borrego Springs is a world of its own and is one of the World's International Dark Sky Communities. This quiet desert town is completely surrounded by California’s largest state park and accounts for 1/5 of San Diego County. Escape the city and enjoy the peace; this town has zero stoplights, and residents prefer it that way. Summertime temperatures can reach upwards of 125°, while wintertime lows average down to the 40’s. Enjoy miles of free hiking, camping and unaltered, natural habitat (please, take plenty of water and do not hike during the summer). State Park laws apply, so “take only photographs and leave only footprints.” When the sun goes down, the stars take advantage of their time to shine. During the extremely hot summer months of August and September, catch spectacular views of The Milky Way. You can even catch a nightsky photography lesson from Astronomer Dennis Mammana. For tourism information, stop by the Anza-Borrego Desert State Park Visitor Center.

SHOP AT A FARMER’S MARKET

San Diego has excellent farmer’s markets with plenty of vegan options. Make a point of stopping by the weekly Hillcrest Farmer’s Market on a Sunday to catch some awesome vegan options. Otay Ranch, Pacific Beach, Ocean Beach, Oceanside, Escondido, Little Italy, Poway, Vista, Carlsbad, SDSU, and Leucadia are also known to be veganfriendly—check the San Diego County Farm Bureau website for weekly schedules and times.

TOUR THE FARM ANIMAL REFUGE

Farm Animal Refuge is located in San Diego’s East County town of Campo. Opened in 2016 by a group of local vegans, Farm Animal Refuge is home to dozens of pigs, cows, goats, roosters, and other animals who were in need of a safe home before being adopted into the Farm Animal Refuge family. The farm offers donation-based interactive tours on weekends, by appointment only.

LOOK FOR: Buddha Sauce, Harmless Eats, Maya’s Cookies, MylkDog, Rickaroons, Sabor Piri-Piri and Flavors of East Africa.

ENJOY THE GREAT OUTDOORS

One of San Diego County’s most appealing features is year-round nice weather. Mild winters and warm summers make outdoor adventures across the county easy and enjoyable. There are tons of state, county and city parks across the entire county for plenty of hiking, mountain biking, camping, picnics and more.

Carly Morales is the Founder and Treasurer of Vegan in San Diego, Inc. — a 501(c)(3) registered nonprofit based in San Diego County. Besides the interactive map of eateries and businesses, VSD hosts events and charitable fundraisers like food and toy drives to help those in need access vegan options. Plant-Based Spotlight

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Why Your Vitamins Should Be Vegan, Even If You Aren’t. by Annie Robertson, Terraseed

Paleo, Vegan, Keto, Plant-Based… with all these different diets (and more) there is one consistency: SUPPLEMENTS We take our vitamins hoping to fill nutritional gaps without having to ask too many questions. It seems like a straightforward transaction, “I want to be healthy, therefore I supplement.” This is how cheap, animal-based fillers and coatings have been able to sneak into most common vitamins without raising any concern. Now if you’re a meat eater you might think “I don’t care, I already eat meat”, but the animal products found in your vitamins have other consequences you might be unaware of. How do the butcher’s leftovers sneak into your vitamins? Let’s identify the animal products that are found in our health rituals. Vitamins lack any visual cue of their ingredients. This is how pork fat, hooves, and tissue linings can be found as a filler or coating in the form of gelatin and stearate magnesium. Even if you aren’t vegan, do you really want to be digesting stomach lining as part of your morning supplement routine? The power of plant-based supplements There is also exciting research showing that plant based alternatives are more bioavailable, meaning our bodies absorb them easier and at a faster rate. One great example is omega-3 derived from algae instead of fish. When you consume fish oil vitamins, it is extremely likely that those fish were given algae oil to enhance their production of omega-3. Fish aren’t able to produce both EPA and DHA and only acquire these nutrients through consuming algae. It has been proven that algal omega-3 is just as effective as omega-3 from fish and produces both EPA and DHA naturally. Also, by using a direct source of algal omega,

we reduce the likelihood of introducing other toxins into our body that fish accumulate throughout their life. Switching to a vegan supplement helps us avoid a list of problems by leaving animals out of our medicine cabinet. Lean, green, and not a killing machine Vegan supplements offer the cleanest form of nutrients by leaving out the middle man, and they are the most sustainable. It takes 32 fish to create only one pill of omega-3! Think of all of the fish food, resources and waste that this requires. The alternative to this is beautiful, fast growing, carbon-capturing algae. The sunny side of the sunshine vitamin Vitamin D is another supplement that is most commonly animal based, and comes from oil found in sheep’s wool. The environmental impact from extracting Vitamin D from sheep compared to a plant based alternative is astounding. But is there an alternative? Yes! Lichen is a wonderful source of Vitamin D, can be sustainably sourced and harvested, and also sequesters carbon as opposed to emitting it. We take vitamins to feel healthier, fight deficiencies, and increase our energy. It is time that we widen this perspective to include the source of our vitamins. What is the source of your vitamins right now? Are they pure and free from animal fat? Adding to our climate crisis? Adding to animal suffering? Vegan vitamins are free from animal cruelty, the beautifully clean and happy alternative, and are for everyone regardless of your diet.

Terraseed was co-founded by Maria Cebrian and Hava Horowitz. They created the first multivitamin in a fully compostable bottle with a team of vegan nutritionists and physicians to make going vegan easier and safer. Terraseed’s Multivitamin for Vegans contains the 9 most important nutrients for vegans, all sustainably sourced.

Visit www.terraseed.com for more information or contact us at hello@terraseed.com.

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Plant-Based Learning Offers a Variety of Online Courses, Including: HEALTH • SUSTAINABILITY • COMPASSION

The Business of Gratitude – steven a. littlefield Being an entrepreneur isn't easy. Have you or someone you know ever been frustrated because “life” just isn’t going your way? You are not alone. This book shares with you the system that Steven A. Littlefield implemented to grow a multimillion-dollar business. This simple system when implemented will not only grow your business, it will improve your relationships with others you interact with including your friends, family and work associates. Order the Business of Gratitude and learn how to change your mindset and change your life.

CLICK HERE TO PURCHASE AND CHANGE YOUR LIFE TODAY

www.studio-k-aloha.com

Featured Artist

Kealoha

INSPIRED BY THE OCEAN

Kealoha is an award-winning artist who was born on the island of Molokai in the Hawaiian Islands. He started out in art school, but with a family to feed, opted to join the furniture business. However, he couldn’t escape his destiny as an artist when his work sent him to other parts of the South Pacific, where he stumbled upon a rare art form called batik on wood. Kealoha knew he had found his life’s calling, and after extensive study and trial and error, created a painstaking multi-step process that combines his woodworking skills with his artistic talent to create unique, functional and decorative artworks. These exceptional pieces reflect Kealoha's deep love and appreciation for the ocean, the Polynesian culture, and tropical flowers and foliage, and are displayed in some of the finest hotels and restaurants in coastal locations around the world, including popular Disney resorts, as well as in private collections.

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www.studio-k-aloha.com

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A grandfather desperate to help his infant granddaughter with life-threatening food sensitivities…

…SOLVES HER NUTRIENT DEFICIENCY WITH AN OLD FAMILY RECIPE In 2012, Else Nutrition’s co-founder, Uriel, was desperate to help his infant granddaughter with her lifethreatening nutrient deficiency based on severe sensitivities to both dairy and soy-based formulas. He recreated an old family recipe based on almond paste that ended up saving her life! From that point, he wanted to share this discovery with other distraught parents and grandparents—and the idea for Else Nutrition was born!

While the plant-based food industry is growing by leaps and bounds with thousands of new items added to the shelves every year, the available products designed for young children have not kept pace. As more and more parents choose to raise their babies and kids on clean, plant-based products for a variety of great reasons, there is clearly a growing need for healthier alternatives to the sugary, artificial ingredient and allergen-heavy formulas that haven’t changed much in 120 years.

Finally, there is a real choice: Something “Else.”

After seven years of extensive product development by a team of industry veterans, scientists, nutritionists, and parents, Else was proud to release its complete nutritional product for Toddlers in 2020 as well as its PlantPowered Complete Nutrition Shakes for Kids last month (spoiler alert: more are currently underway!) using the cleanest, most natural production process to date—finally a real, plant-based alternative parents can feel good about. Else is made strategically with Recommended 95% whole food by the Eat Move Nourish plant-based show host, ingredients: Erin Stanczyk! buckwheat, almonds, and tapioca - all of which contribute to a balanced diet of healthy fats, fibers and proteins. The products are clean label nutrition: organic, non-GMO, free of dairy, soy, gluten, and corn syrup, and with over 20 added vitamins and minerals that are so important for children’s proper development. Oh yeah—and did we mention they also have a delicious taste that is picky-eater approved?!

Else Nutrition has two main products:

Plant-Based Complete Nutrition for Toddlers (over 12 months), and Else Plant-Powered Protein Shake for Kids (3-12 years old), available in two delicious flavors— Vanilla and Chocolate!

Pediatrician Dr. Jen Trachtenberg M.D. (called Dr. Mom by Dr. Oz), shares her thoughts about why you may want to consider a whole food-based alternative to highly-processed toddler formulas and milks in this short 2-minute video:

CLICK HERE

Plant-Based Spotlight

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Not only do they avoid harming the ocean and the life within it, they also give back 1% of their net sales to

iwi Algae Farms:

who are working to supercharge positive ocean action.

The Solution to Healthier and More Sustainable Omega-3s Taking Omega-3s has been shown to support a healthy heart, sharper vision, better brain function, a stronger immune system, and more resilient bones and joints. A common source of Omega-3s is fish, but algae has actually been shown to be a healthier and more sustainable source of Omega-3s. Algae from iwi, a Texas-based nutrition company that grows algae sustainably, yield more essential amino acids and vital nutrients using fewer resources per acre than traditional farming, while also providing 50% better absorption of Omega-3 than fish, krill, and other algae oils.* Moreover, results of a recent cholesterol clinical study concluded that the proprietary ingredient reduced “bad” VLDL cholesterol by 25%.* iwi’s farms are located in the deserts of West Texas and southern New Mexico, where sunlight and brackish water abound. In the past, this land was unused, but now it can feed and nourish millions of people. According to Miguel Calatayud, the CEO of iwi, “It’s easier to change the world than to change consumer habits. But we need consumers to be onboard if we really want to change the world.”

FEEDING THE WORLD WITH SALTWATER Farming traditionally relies on fresh water, but iwi’s farms are anything but traditional. Instead, they use saltwater, which no other farm on Earth can use. It doesn’t end there: the iwi harvest system recycles 97% or more of the water that passes through it. PRESERVING OUR OCEAN They protect our ocean’s precious ecosystems by farming algae on land and leaving the fish and krill in the sea where they belong. The krill are a crucial ally in our fight against global warming since they consume microalgae that capture atmospheric carbon before excreting it into the depths where sediment naturally locks it up. When we do not farm fish or krill for Omega-3 supplements, we leave important nutrition in the line of food chain for many species including whales, seals, fish, and seabirds who rely on these stocks for survival.

A FARMING REVOLUTION To grow iwi’s nutrient-rich algae, all it takes is sunshine, desert land, and saltwater. The plants don’t need precious fresh water or a lot of fertile soil. iwi algae cultivation produces 300 times more amino acids per acre than traditional pea farming, making this an incredibly environmentally sustainable farming practice. Through the farming revolution, we will not only be able to feed and power planet earth, but also protect it. FOR MORE INFORMATION VISIT

iwilife.com

* click here for supporting references 80

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MOISTURE MASK Doesn’t your skin deserve a nourishing, hydrating face mask?

SELF C A R E

The Plantifique Superfood Marine Clay Mask is perfect for keeping your skin smooth and glowing. Pure marine clays combined with a powerful superfood mix, deliver age defying antioxidants, phytonutrients, essential amino acids, vitamins and minerals. This herbal healing clay mask detoxifies and purifies the skin, while leaving your skin hydrated and perfectly moisturized. The unique combination of seven natural herbs, aloe vera, and avocado in this clay mask for face helps to strengthen the moisture barrier of your skin, which protects against external factors.

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TV SHOW GUIDE The Plant-Based Network has a variety of lifestyle and entertainment TV shows in different categories with new shows and episodes added every week, so check back often. We also have specials, music videos, and more. Watch them all on our website, as well as on popular streaming TV platforms including Roku TV, Apple TV, Amazon Fire and on your iPhone or Android mobile device. Cook Vegan for Me Travel the world with host Erik Hastings as he challenges non-vegan chefs to prepare a completely vegan meal for him and the locals who aren’t used to eating plant-based meals.

The Colorful Home Cooking Show The Colorful Home Cooking Show with Chef Gabrielle Reyes of One Great Vegan will have you singing along to create colorful recipes and flavor-filled meals every day. Each vibrant recipe from Chef Gabrielle Reyes is nourishing, gluten-free, plant-based, simple to make, and of course, mouth-watering. With every bite, your tastebuds will be jammin’ with food and music that heals your body and feeds your soul.

EatMoveRest Get healthy by going back to the basics of eating, moving, and resting with Dusty and Erin Stanczyk. EatMoveRest is about going beyond the kale to build a lifestyle that you can maintain for a lifetime free of restriction and counting calories—but full of color, abundance, and energy!

SUMMER - FALL 2021

STREAM and WATCH NOW INTERNET

COOKING • TRAVEL • HEALTH • FAMILY • HUMOR and MORE! Pauli Broccoli and Friends Join Pauli Broccoli on his exciting adventure as he makes lively fruit and vegetable friends from all walks of life! This fun, educational series will get young children interested in and excited about healthy eating habits, and will also introduce them to different countries around the world.

Nutrition Facts Hosted by Dr. Michael Greger, MD, founder of the popular research site nutritionfacts.org and author of the best-selling book, How Not to Die, the Nutrition Facts Show presents the results of the latest in peer-reviewed nutrition and health research in a way that is easy to understand.

The Skeptical Vegan Striking more of a Vegan Variety Show feel and sitcom all in one, tune in for vegan survival tips, easy fast-food hacks, interviews with vegan celebrities, black coffee, and laughs with Eric C. Lindstrom, author of The Skeptical Vegan and The Smart Parent’s Guide to Raising Vegan Kids.

Vegan Mashup Starring three hit cookbook authors (Terry Hope Romero, Toni Fiore, and Miyoko Schinner) and a featured guest chef, Vegan Mashup is a fabulous vegan cooking series that’s making veggie food accessible to all. From bright beginners to veggie vets, each show has recipes and cooking tips for every taste, skill-level, and budget.

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TV SHOW GUIDE The Vegan Roadie Follow celebrity chef and author Dustin Harder as he travels around the world visiting vegan restaurants, cafes and more to celebrate the one thing everybody loves—delicious food!

What I Ate : West Coast Volunteers with The Humane League visit their favorite vegan restaurants in cities across America.

The Vegan Cupid Dating Show Join Karine Charbonneau, the Vegan Cupid, and her amazing eligible vegan bachelors and bachelorettes LIVE, in a fun, safe way, all in the name of love. The best part? YOU get to be part of the action!

Simply Raw: Reversing Diabetes in 30 Days

NEW!

An independent documentary that chronicles six Americans with diabetes who switch to a diet consisting entirely of vegan, organic, uncooked food in order to reverse disease without pharmaceutical medication. They are challenged to give up meat, dairy, sugar, alcohol, nicotine, caffeine, soda, junk food, fast food, processed food, packaged food, and even cooked food for 30 days.

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So Many Cooks in the Kitchen! Learn about healthy and delicious whole food plant-based cooking with a group of instructors from Food for Life, an award-winning nutrition education and cooking class program, developed by the Physicians Committee for Responsible Medicine (PCRM), that provides an innovative approach to diet-related chronic diseases.

Plant-Based Profits Shawn Stratton and Ronnie ‘Tsunami’ Gandiza interview the entrepreneurs behind some of the world’s most well known and valuable plant-based/vegan companies. Discover the origin stories, challenges, and successes behind the brands and what their founders are doing now.

Nourished with Kimber Dean Nourished is a cooking show about creating whole food, plant-based recipes from simple ingredients. Nourished recipes are all from the Happy Cookbook series by Chef Kimber Dean, and are vegan and allergy friendly. They are also free of gluten, dairy, soy, corn, hydrogenated oils, added sugar and preservatives.

Cooking with Kathy Hester Hang out with best-selling vegan cookbook author and appliance guru, Kathy Hester, in her own home kitchen while she shows you how to make your favorite dishes plant-based and full of flavor. Kathy is very inclusive and always has recipe alternatives for allergies like gluten, soy, and nuts, plus she has options to make recipes oil-free, salt-free, and even refined sugar-free!

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COOKING • TRAVEL • HEALTH • FAMILY • HUMOR and MORE! So Many Kids in the Kitchen Watch 8-11 year-old (and 4 year-old on occasion) whole food plantbased vegan children in their kitchens demonstrating tasty, fun, and easy kid-tested, kid-approved, and often kid-developed, dishes. They talk about nutrition too, as they go kitchen-to-kitchen. Sound familiar? They are all children of So Many Cooks in the Kitchen!

Jane Unchained JaneUnChained News is a non-profit news network for veganism, animal rights and the climate. More than 70 citizen journalists go LIVE around the world with the latest in vegan cooking, plant-based restaurants, conferences, galas and… of course… animal rights protests and marches!

Broiled Grapefruit Old recipes aren’t just words on a page. They’re the tastes, flavors and textures of the foods that bring us back to a certain place in time, and we all have our favorites. Join Laura Crotty, a culinary professional and food journalist, for a walk down memory lane as she shares her favorite vintage recipes, cooking tips and tricks.

Feed Earth Spirit Follow journalist and environmental activist Angela Jelita on her journey as she bridges her passions of food, the environment, and living with a deeper connection to consciousness.

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Go Healthy Live The pandemic has shown just how critical our immune health is, and the need to protect ourselves from underlying health conditions that increase the risk and severity of Covid-19. Linda Middlesworth, the VeganMentor, has brought together top experts to share their insights on how to live a healthier life through plant-based nutrition and lifestyle.

Jazzy Vegetarian Busy home cooks, rejoice! Jazzy Vegetarian, Season Five highlights tasty, plant-based meals. From Sunday Brunch—to a Garden-Fresh Dinner—to a Chocolate Extravaganza, Taste award-winning host Laura Theodore—with help from celebrity guests like Lidia Bastianich, Rickey Medlocke, Julieanna Hever and Victoria Moran—shows viewers how to cook healthy, delicious vegan food for family and friends!

The Compassioness The Compassioness is a weekly TV show and podcast hosted by award-winning TV personality and animal advocate Allyson Spellman, and features interviews with women leaders who share their amazing stories and how they are changing the world!

Keep It Fresh Inspired by Dr. Ietef “DJ Cavem” Vita, the founder of Keep It Fresh Day, Keep It Fresh spotlights the most influential people and restaurants, in communities of color, that are using plant-based food as a way of advocating for healthy eating, climate change, and animal rights.

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Duo Gooders With a love for animals and the planet, mommy and daughter DUO GOODERS, Allyson and Shayler, report on how people are inspiring communities and making a difference now and for future generations.

Go Compassionate LIVE

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The Go Compassionate LIVE Conference features presentations and live Q&A sessions with three amazing thought leaders and authors — Dr. Melanie Joy, Jonathan Balcombe and Ingrid Newkirk. Learn how to recognize the cruel cultural norms of animal exploitation and how to be more compassionate towards animals.

Shape Up Us Summit The Shape Up Us Summit, co-hosted by ShapeUpUs.org and the Plant-Based Network, brings together 25 top experts on health and wellness for children and their families to share their insights on how to live healthier and happier lives.

SUMMER - FALL 2021

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SPOTLIGHT ON

Chef Kimber Dean Show Host of “nourished.”

This month’s Spotlight Interview is Chef Kimber Dean— the talented host of the Plant-Based Network show nourished., co-owner of the Missouri restaurant Nourish Cafe + Market, and its first franchise, Nourish Sedalia. The author of two cookbooks, this mom of three is also an accomplished yoga instructor.

Chef Kimber, We’re big fans of you, your cooking and your show— congratulations on an incredible past year full of well-deserved awards and accomplishments! I know we’d all love to find out more about you and how you’re able to accomplish so much. When and why did you want to start sharing your recipes and cooking skills? When I was a military spouse stationed at Fort Bragg, NC, I went to a Connected Warrior Yoga Training in Raleigh, NC. I carpooled with a group of yoga teachers and they asked me what I ate with all my dietary restrictions and then proceeded to ask me to write down some recipes to share with them, which I did. After 5 weeks of writing recipes, I had enough for Happy Food. I got a copy made at a UPS store for myself and my Gramma, who I dedicated the book to for helping me discover my love for being in the kitchen.

I started filming a show, because I see the need for my talents from my experiences with what I do. Dietary restrictions, how to store foods after making them, where to buy the best ingredients for the best price, and so much more!

I have learned how to heal my body by living and maintaining a plant-based lifestyle

After a few friends saw my copy in my kitchen, they convinced me to write query letters to publishing companies, and the rest is history.

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What is the number one tip you can give someone wanting to open a restaurant?

Do your homework and have a passion for your business niche! I know that is two tips, but they go hand in hand. If you love what you do and see the positive benefits for the community, that will get you through the tough days. Doing your homework and knowing when it’s necessary to work hard, will make you grateful on the days that go well. I’m all about the yin and yang in all aspects of my life to stay balanced.

How many franchises would you like to have someday? My dream is to get 1 in every state! I’m happy to dream bigger once I’ve reached that goal. I just love feeding people food that fuels their bodies! What’s your favorite dish at YOUR restaurant? Right now it is the Pesto Bowl. We make our own vegan meatballs out of cauliflower, black beans, coconut aminos, flax meal, and seasonings. We saute broccoli, marinated kale, tomatoes, mushrooms and summer squash. We have local kale, tomatoes, mushrooms and squash right now too! We top it with a cashew ricotta and vegan nut-free pesto. We make all our sauces in house to keep our high quality standards. Our pesto is made with local basil, parsley and garlic every summer too! Sounds delicious! Do you watch anyone else’s cooking shows? I love Eat Move Rest! That one really aligns with how I cook. We love that show as well! We know living as green as possible is very important to you—what do you think is the most important thing for most people to do if they just did one thing? Use all reusable water bottles, plates, bowls, Tupperware containers, grocery bags and utensils as much as you can! What has been the most challenging hurdle in your business(es) thus far? Restaurants are not easy, especially with our niche: making everything from scratch, local when possible and free of gluten, soy, corn, refined sugar, hydrogenated oils, artificial colors, preservatives or any ingredient that is toxic to our bodies. I think learning shelf lives for every ingredient we use was the most challenging because it directly affects food cost. When you cook without preservatives, food goes bad much faster.

A C C O M P L I S H M E N T S Author of two cookbooks: Happy Food Cookbook and Happy Baking & Desserts Along with her business partner, Kalle LeMone, opened Nourish Cafe + Market in June 2016. They partnered with Missouri Nutrition Alliance as a Community Partner. Their first franchise, Nourish Sedalia, opened March 13th, 2021. Nominee for the Women of Excellence in CoMo Magazine for hospitality. Placed in top 10 for Yoga Journal's 2021 Yoga Warrior. Contributing writer for Plant-Based Spotlight magazine, and the Health and Wellness writer for Inside Columbia magazine. 2020 Author of the Year: Butterfly Typeface Publishers The American Heart Association shares her cooking videos with their members. Chosen by the Columbia Convention and Visitors Bureau as the “Chef Spotlight” for the year in their upcoming visitors guide. Teaches cooking classes at nourish cafe and other locations including: elementary schools, children’s cooking classes, cooking classes for doctors and a local hospital, farmers’ markets, groceries and other stores. Conducts grocery store tours. Conducts nutrition and yoga workshops in various cities in Missouri. Will be featured in a 2022 cannabis course for the American Culinary Federation for cooking plantbased with CBD. Plant-Based Spotlight

What has been the biggest reward in your business(es) thus far?

What benefits do you personally get from yoga, and how important is it to you?

Having so many customers tell us their health stories, especially the victories. From babies who have had issues, parents who improved their Crohn's disease by changing their diets, to making an 8 year old’s first birthday cake because of all their dietary restrictions, to grandfathers who improved their rheumatoid arthritis so they can play with their grandchildren. Our customers understand that food is medicine, and sustainability and community matter. It’s truly a gift to do what I do every day.

After getting clean in October 2007, I had a lot of letting go and self-growth to do. In 2010 therapy was very healing from my past actions and experiences, and yoga was very healing for my present moment triggers, present mental awareness, and daily peace. I love the physical benefits of yoga like more strength, flexibility, better balance and stronger bones. Meditation is where I fell in love with yoga. The mental clarity and calm it has given me, makes my practice essential to my daily wellbeing.

What do you see in your future in five or ten years down the road? I hope I get to continue to write cookbooks, make cooking shows, open more franchises, and help people heal.

What is your number one goal in life?

Chef Kimber

makes yoga look easy

To provide my family with the best tools in life for mental, emotional and physical wellbeing.

Do you have a favorite quote or mantra you live by?

This has been my favorite quote since my junior year in high school.

“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness, that most frightens us. We ask ourselves, ‘Who am I to be brilliant, gorgeous, talented and fabulous?’ Actually, who are you not to be? You are a child of God, your playing small doesn’t serve the world. There’s nothing enlightened about shrinking so that other people won’t feel insecure around you.

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❝

We were born to make manifest the glory of God that is within us. It’s not just in some of us; it’s in everyone. And as we let our own light shine, we unconsciously give other people our permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.” — Nelson Mandela —

from Chef Kimber's

nourish cafe + market

What is your favorite dish from your cookbooks to make for yourself? That is a hard one! I love the cashew ricotta because it is so versatile. I use it to sauce veggies, as a cheese for soups, on grilled cheeses, on pizza as the sauce, and more! What would people be surprised to learn about you? I love to longboard (skateboard) down the beaches of California. I longboarded to and from my house, culinary school and work when I lived in San Francisco. I even would longboard around my neighborhood with my babies strapped on in a carrier. Now my girls love to ride my longboard. We would love to know how you’re able to handle so many things while also raising a young family: Does your husband or other friends or family help out a lot? I take it one breath at a time! I worked a lot on boundaries with my therapist through my drug recovery so I am very aware of what I have time for and is a priority at that time in my life. I have had a nanny 4 days a week, 32 hours a week since we opened 5 years ago. The first couple years while I got it up and running, I would work at least one weekend day a week so my husband could spend that time with our girls, which was so great for their bonds. My husband is a huge supporter and helps a lot with the girls. Without his support

I wouldn’t be able to live the amazing life we live. I do not live near my family so I have relied on my nanny, my husband or I work a lot with my girls. We also homeschool our children, which has been an amazing experience. What is the one question that you wish someone would ask you but hasn’t yet? “Would you allow me to invest $1,000,000 in the growth of your franchises.” Haha! Thank you, Chef Kimber, for taking the time to share all this great information, and also for being a valued part of the Plant-Based Network! FIND THIS BUSY CHEF AT:

www.chefkimberdean.com www.nourishcafemarket.com www.facebook.com/chefkimberdean/

…and be sure to download the Plant-Based Network’s Mobile App to watch Chef Kimber’s show.

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