Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of veganism is known as a vegan.
Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animal products for any purpose. Another term is environmental veganism, which refers to the avoidance of animal products on the premise that the harvesting or industrial farming of animals is environmentally damaging and unsustainable.
The term vegan was coined in 1944 by Donald Watson when he co-founded the Vegan Society in England, at first to mean "non-dairy vegetarian" and later "the doctrine that man should live without exploiting animals." Interest in veganism increased in the 2010s; vegan stores opened, and vegan options became available in more supermarkets and restaurants in many countries.
Wine is sometimes finished with animal products. Specifically, finings used to remove organic impurities and improve clarity and flavour include several animal products, including casein, albumen, gelatin and isinglass.
Wineries might use animal-derived products as finings. To remove proteins, yeast, and other organic particles which are in suspension during the making of the wine, a fining agent is added to the top of the vat. As it sinks down, the particles adhere to the agent, and are carried out of suspension. None of the fining agent remains in the finished product sold in the bottle, and not all wines are fined.
GreenSlice, a Vermont-based and Belgian-made food product that's sold in hundreds of U.S ... Beittel started Green Slice in 2017 and runs the company with her husband, Matthew Beittel, from their home in Richmond. The vegan, gluten-free, organic deli foods are manufactured at Véronique's family food business in Belgium... "You're excited at first.
Vegetarian and vegan equivalents of the country's favourite BBQ foods can contain up to 10 times more sugar, MailOnline can reveal ...The Birds Eye vegan sausages, as well as Richmond's vegetarian alternative, also contain just as much, if not more, salt than traditional options ... 'You can be an unhealthy vegan, easily.
Spanning all five Boroughs and representing performers, artists, entrepreneurs and more, the New Yorkers featured in the campaign include.Kwame 'Hass' Thimbiano, a hospitality worker and artist behind Danyaki designs, a custom apron brand for professional chefs based in the ...
The increasing popularity of veganism has seen major supermarket chains devote whole sections to meat-free products that resemble sausages, burgers and steaks ...Vegan chef RitchieStainsby, now 30, stopped eating meat when he was 12 years old ... Even traditional meaty brands - like sausage maker Richmond - have started making vegan alternatives.
JasonWalter who lives in Richmond, Virginia, met Monique through Facebook and became one of her most supportive customers and a friend. Johnson developed a vegan cookie called The Cookie for Himz. A portion of the proceeds went to Diversity Richmond, an organization that seeks to support Black members of the LGBTQ community in that city.
For vegetarians and vegans, there are choices such as vegan chicken, mushroom, poblano and cheese ... Trendy Vegan, 3821 Richmond, began its soft opening January 1 of this year ... The new restaurant is 100 percent vegan and offers traditional Asian dishes like spicy dumplings, Dan Dan noodles, vegan ramen and udon.
Known for their hot dog-centric menu, punk rock music, beer, and vegan "wing" nights, What's Up? Hot Dog! in Hastings-Sunrise has officially closed. Already up and running in its place at 2481 E Hastings - with much of the same WUHD staff - is an all-vegan concept called Bad Apple.
A Frame partners Cary Borish and Mike and Lena Parsell plan to retain Palma’s wood-fired oven and add a bar and a bottle shop, similar to the shop called Tiny’s at Lunar Inn, in PortRichmond... Definitely on the healthier side, but not a vegetarian or vegan restaurant ... Two vegan sandwiches will be offered, and many sides will be vegan.
... want and the place we’d want them, it’s this place.” According to Allison Stratton, the menu in Richmond will be similar to the one in Fairfax, including weekly pie specials, vegan options, gluten-free pizza, salads, house-pickled veggies and kimchi.