A 7-month-old baby in Belgium tragically died as a result of the strict diet his parents fed him, which exclusively consisted of gluten-free and lactose-free foods, as well as quinoa milk.

According to the New York Post, the baby's parents, who have only been identified as Peter S., 34, and Sandrina V., 30, self-diagnosed him with food allergies without consulting a doctor first.

"The parents determined their own diagnosis that their child was gluten intolerant and had a lactose allergy," public prosecutors said in court. "Not a single doctor had a dossier about Lucas and child protection services did not know about them."

In court, Lucas' parents claimed that they never took him to a doctor because they didn't notice that anything was seriously wrong with their child.

"Lucas had an eating disorder," Van Meirvenne, the parents' attorney, told the court. "He got cramps when he was fed with a bottle and his parents tried out alternatives."

His mother added that sometimes Lucas would gain a little weight and then lose it, which she thought was natural.

Eventually, the pair did take the child to a homeopathic doctor, who insisted they take him to a real hospital after observing the child's condition.

By the time they did, it was too late.

The 7 month old weighed just 9.47 pounds when he died in 2014, which is half the size of the average baby his age, according to The Independent.

According to the Daily Mail, a prayer card was also found tucked into the baby's diaper at his time of death.

An autopsy found that his stomach was completely empty when he passed away, and his official cause of death was ruled dehydration and malnutrition.

Both parents are both facing up to 18 months in prison for contributing to the death of their son.

(h/t Rare)

Read the rest here:

Malnourished baby dies after parents fed him insanely strict vegan ... - AOL

image via Eat Drink Vegan/Instagram

Eight years ago, in the noisy West Hollywood parking lot of the legendary Roxy Theatre, history was in the making. But it wasnt a soon-to-be-stadium rock band making its Los Angeles debut; it was the first installation of the Vegan Beer Festival, now a rock star in its own right, better known these days as the Eat Drink Vegan festival.

What started with a handful of beer vendors and a few food trucks has morphed into a destination event for vegans and omnivores as well as beer lovers (and there are plenty of non-beer alternatives). Next weekend, the festival will take over the Rose Bowl in Pasadena, with more than one hundred food vendors, ninety breweries, dozens of kombucha brews, wines, and cold brew coffees, and a fifty-vendor deep lifestyle pop-up shop all promoting veganism.

Co-founder Nic Adler says the festivals growth mirrors the booming vegan scene in LA, which was just named the most vegan friendly city in the U.S. by VegNews.

When we first started, it was a beer festival and a few food booths, says Adler. But the food really took off after Adler invited local staple vegan restaurants including Doomies, Sage, and Caf Gratitude to the event. Coupled with the rising popularity of Instagram, people were seeing the drool-worthy food and drink photos and the event became a legit vegan destination, creating in its wake a vegan festival scenein LA no other city has even come close to replicating.

I think we stopped talking about it and just let the pictures speak for themselves, Adler says of the festivals eclectic food and drinks, and the good vibes.

Vegan food, once, and often still, written off as a deprivation diet of steamed vegetables and brown rice is one of the hottest food trends today, especially on Instagram. The festival partners with Instagram influencers for a combined reach of more than 4 million followers that help drive ticket sales and interest in the vendors long after the event wraps up.

By always using Instagram as base for promotion weve really created this community there that transfers well to real life, says Adler.

This years event features several vendors without a daily Los Angeles presence (yet), like Portlands Sizzle Pie and New Yorks Chickpea & Olive, which Adler says is the same as bringing in talent (like musicians). Youve got to fly them in, get them set up and supported, just like a band.

Just like the fashion world is now pivoting away from the traditional runway shows in New York and Paris for pop-up shows in LAs (usually) perfect weather, the food industry is showing the same interest in the market. Whether its a pop-up restaurant or an exclusive booth at a festival like EDV, theres mutual interest from the brands and the locals in bringing the best of the vegan world to LA.

Of course, its also an extremely popular event for local businesses, too.

When we started participating, therewerentany vegan donuts in LA, says Josh Levine, founder of San Francisco-based Donut Farm, which now operates a Los Angeles location in Silver Lake, the citys vegan epicenter. [It] had already been years of people asking us to bring our donuts down there, and we love sharing what we do! We love letting people know about the importance of organic food, and why a vegan diet makes a difference.

Despite the brand and attendee interest in the festival(Adler expects more than 8,000 people this year), less than four percent of the total (U.S.) population is vegetarian, and an estimated half-percent of that is vegan. But you wouldnt know that based on the interest and social buzz EDV and other vegan festivals garner.

Being vegan has come a long way, but its still not easy, says Mikey McKennedy, co-founder of Sizzle Pie. Its ignored by many restaurant menus or at best just an afterthought. Theres a community that forms because of that.

In fact, its that word vegan that Adler says is the festivals Achilles heel. That longstanding misconception that vegan food tastes bad, that its a sacrifice bland, boring food swallowed down bitterly by aggressive animal rights activists in between splashing people in fur coats with red paint. Veganism as a movement may still have an image problem, but thanks to social media and the family of influencers, its beautiful images that may be the solution to remedying that.

As a semi-sleep-deprived dad just recently for the second time and a festival producer (Adler also books the food vendors for Coachella), Adlers enthusiasm isnt compromised. Its actually quite infectious as he describes the event with a joyful buoyancy. We transport you into a vegan Disneyland, says the longtime vegan. But its not just for vegans - you bring your five friends. You give anybody some beer and a couple of donuts and theyre like aw man, I can be vegan.

I feel like its a natural inevitability with the growing popularity of veganism that we would celebrate and promote what we all do, says Levine. And people, including myself, every year are exposed to new things and get to taste new things

Adler agrees. I think most food festivals or beer fests attract a different kind of crowd, he says. Eat Drink Vegan brings in a core millennial crowd, and about three girls to every guy. It makes for a very no bros vibe, he says. Its almost like this love fest, and were all so proud of each other, like music breaking out and getting on the radio. We make each other better.

The food and beer are deliciously motivating, but the event is also a platform for discussing the benefits of the vegan diet, diving into that blur between the gorgeous photos of delicious vegan food and the not-so-gorgeous realities of factory farming and its impact.

Honestly, our goal is to get people thinking about ingredients, says Levine. Organic palm shortening saves lives and habitats, so thats all well use even though it costs more to buy. Organic and fair trade chocolate is important because its not contributing to slavery in third world countries. Saving animals and not contributing to human suffering is where we can make a difference in what foods we buy, he says.

Levines observation mirrors the growing trends in the food industry.

The made-up bucolic farm imagery often found on milk cartons to hide the reality that it was produced in a dark, dank factory farm by cows tethered, drugged, and beaten, is a sales tool of industries moving into extinction. With millennials now steering the market, theyre spending more money on high-quality food than on clothing, a shift away from shopping habits of previous generations. Theyre cooking at home more often and seeking cleaner, fresher, and more exciting ingredients. Theyre also more likely to gravitate toward businesses that value transparency. Companies selling vegan food and products are quick to discuss their ingredients, how theyre sourced, produced, and the impacts theyre not having on the planet as in not creating as many greenhouse gases as livestock production, not putting as much pressure on natural resources, and, of course, not contributing to the widespread animal sufferinginherent in raising animals for food.

I think the future will see vegan food become [a bigger] necessity, says Gary Huerta, Partner of Cena Vegan, a Latin American inspired food truck.

The positive result is companies like ours are poised to deliver high-quality products that are healthy, delicious, and seen as a preferred choice, not a compromise.

That choice was once seen as strictly a sacrifice for ethics, but veganism is now regarded as not just a sustainable choice, but also the healthiest diet choice by the worlds leading doctors, scientists, and nutritionists. Late last year the Academy of Nutrition and Dietetics, the largest organization of nutritionists, came out in support of veganism as a diet appropriate for every stage of the life cycle.

It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases, the group wrote inits announcement last December.

But while vegan popularity grows, its the Meatless Mondays and other flexitarian omnivorous diets that are the biggest drivers of the plant-based category growth. (I did a Google search and vegan gets 344 million search results compared to paleo, the popular heavily animal-based diet, which clocks in at just 85 million.) Nondairy milks lead the advance with brands seeing triple-digit sales spikes while conventional dairy sales are flat or on the decline (with the exception of organic and grass-fed dairy, which is also on the increase, signaling consumer interest in more humane animal products). But innovation is happening in all categories, from meats and milks to cheese, butter, and even vegan eggs.

Innovative products are appearing in new markets every day, says DanielleRicciardi, co-founder and CEO of Chickpea & Olive, making its EDV debut this year, being vegan is easy, accessible, and state of the art.

About the time EDV kicked off in 2010, vegan food just started to begin to reap itslong overdue mainstream acceptance.

Even six years ago, people used to sneer and cross the street when they saw the word vegan on our menu, or assume it was all bland tofu (for the record, we are now selling tofu, we are bringing it to EDV, and we swear it tastes like chicken), says Ricciardi. Those days are long gone. Modern vegan businesses are leading the innovation in every field they compete in. Most of our customers are not even vegetarian, but we capture their attention with delicious food. Consumers can unwittingly make compassionate choices, and in the process become excited for similar experiences.

Chef Wes Lieberher, Executive Chef of Beer Belly, a bar and restaurantin LAs Koreatown thats begun serving more vegan options, says the festival is a great way to not only showcase its vegan offerings, but to find inspiration as well. Lieberher has been eating a plant-based diet himself for the last six months and says it has been an eye-opening experience.

His recent foray is an example of whats happening all around the country as people start experimenting with reducing their consumption of animal products.

If Cena Vegan, and other companies like us can get carnivores to start substituting our products for meat, even if its one or two times a week, well have an immediate and positive impact on their health and the welfare of the planet, says Huerta. And if we convert some of those to a vegan way of life, we all win even bigger.

It is so exciting to be a part of this industry and to bring a clean and tasty product to the public, says MelissaSchulman, founder of Yoga-urt, a vegan and organic frozen yogurt shopin Glendale.

Together, we vegan food producers are pioneering a category of cuisine that is sustainable, one that people will be eating for a long time to come, saysCharles Fyffe, CEO and founder of Charlies Brownies. Compassion and sustainability is the way of the future. The passion behind why we make food this way drives us not only to make it taste and look as good, but even better than the original non-vegan versions we grew up with. Seeing the movement grow as we do, and become more widespread and popular is probably the most exciting part of it all.

For Ricciardi, its all about the consciousness shift, which she says is happening globally.

People are learning how food is grown, treated, and raised. They are learning that they dont need animal proteins to be healthy or get protein. The health myths are being busted and the environmental benefits to plant based diets are too great to be ignored, she says.

Nakul and Arjun Mahendro of Badmaash, an Indian gastropub in downtown LA that isnt entirely vegan, say its whole food and vegetable-based dishes are in higher and higher demand these days. The world is changing, people are not blindfolded anymore, we are all waking up and realizing that theres something wrong with the way were eating.

People think being a vegan is a huge inconvenience, say first time festival vendors Staci Stewart and Chris Chavez, co-founder of the vegan Word of Mouth Truck. They dont want to give up foods that they were raised on, or they think vegan food is weird and gross, which couldnt be farther from the truth.

Stewart and Chavez say a lot of it has to do with willful ignorance about our food system. Most consumers dont want to know or are unaware of the impacts eating meat has on the environment, the unspeakable animal cruelty that takes place, and not to mention how it effects their health.

I think we address the problem by educating and listening to one another. Its easy to shut out people who disagree with you, the challenge for both is in having an honest conversation about each others point of view, says Stewart and Chavez.The more you can open someones eyes will help to open their heart, and the evolution of ones self is inevitable.

Were beyond arguing whether our planet can support a carnivorous diet it cant, says Huerta.

Without stages full of bands like Coachella, its the forward-thinking vendors who are the rock stars at Eat Drink Vegan. Each brings not just their own unique foods, drinks, and products, but, like the greatest of rock stars, their own creative invitation to reflect, to contemplate. In this case its a call to look at just how deep our food and lifestyle choices really go. And at this vegan event at least, it is no longer about focusing on the atrocities of animal suffering, but looking at the celebration that it now can be so easily, and deliciously avoided. That a longstanding vegan festival of this magnitude exists is a victory in and of itself worthy of revel.

Theres a really cool culture happening around this. Its this ecosystem that everyone is talking about, says Adler.

People want to be a part of that.

The Eat Drink Vegan festival comes to the Pasadena Rose Bowl Saturday May 27th. Tickets are available here.

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Related on Organic Authority

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Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. http://www.jillettinger.com.

Originally posted here:

LA's Eat Drink Vegan Festival Delivers a Long Overdue Celebration - Organic Authority

Theres a vegan movement sweeping the Twin Cities now heralded by the arrival of vegan croissants at Eureka Compass Vegan Food opening soon in St. Paul. First, we had the nations first vegan butcher in Northeast, then the flood of excitement for a small restaurant in St. Paul and now a pop up is planting roots at 629 Aldine Street in the Midway neighborhood.

The business is the work of Colin Anderson who began with pop ups selling his vegan croissants and tamales. His plan had been to slowly work up to an actual restaurant space, when the opportunity presented itself to takeover the former Eden Pizza. The plan is to sell pastries in the morning, a lunch menu midday and then open for the occasional ticketed dinner.

Hours will unfold as Anderson gets settled into the space, but for now, the ovens are turning on for Memorial Day weekend. Stop by for several varieties of the animal-product-free croissants next Friday May 26 from 3:00 to 6:00 p.m. and Saturday May 27 from 9:00 a.m. to 3:00 p.m.

Read the original:

Another Vegan Eatery Will Open Soon - Eater Twin Cities - Eater Twin Cities (blog)

Here is what you'll need!

VEGAN PULLED PORK SANDWICHES

3 cups jackfruit, either fresh or canned

teaspoon cayenne pepper

1 teaspoon vegan Worcestershire

cup vegan barbecue sauce

Preheat your oven to 350F/180C.

If using fresh jackfruit, line your work surface with plastic wrap.

Oil a large knife and cut the jackfruit in half, then into quarters.

Carefully remove the core of the jackfruit by cutting into it at an angle.

Pull each fruit out and remove its seeds and outer coating.

Rinse the fruit thoroughly.

Heat the oil over medium heat in a large pan or Dutch oven.

Add the onions and garlic, and cook until translucent.

Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.

Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.

Spread the jackfruit on a prepared baking sheet and bake at 350F/180C for 45 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.

Pour the vegan barbecue sauce over the jackfruit, mix and return to the oven for 15 minutes.

Serve warm on vegan buns with vegan coleslaw.

Licensed via Warner Chappell Production Music Inc.

Originally posted here:

Vegan Pulled Pork Sandwiches | Food and Cooking | journalstar.com - HuskerExtra.com

Whether its for the animals, the environment, or your own health, going vegan is easier than ever, and word is getting out. The Academy of Nutrition and Dietetics asserts that eating vegan is appropriate for all stages of the life-cycle and that plant-based foods are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. Now the Kaiser Permanente Fresno Medical Center in California is giving its doctors, nurses, and other medical staff the information and tools that they need in order to help themselvesand via extension, their patientsmake the switch to delicious, healthy plant-based meals.

By attending cooking demonstrations and nutrition classes, health professionals at the medical center will gain useful skills and knowledge about vegan eating that they can then pass on to their patients, helping the entire community eat healthier and lower the risk of developing many common diseases. The program even includes a 21-day vegan challenge to help people change their habits.

Kaiser Permanente staff members have already learned that one useful tool for getting into vegan cooking is jackfruit, which has a meaty texture that makes it a perfect meat replacement in many dishes.

Tip: You can find seasoned, prepackaged jackfruitin many stores.

13 Jackfruit Recipes That Will Blow Your Mind

The staff is practicing what it preaches: One nurse says that she has already lost 14 pounds since jumping into the program. She told reporters, If Im trying to teach my patients how to eat, I need to be doing the same thing.

Youve come to the right place. No matter where you live or work, PETA can help you get started on the path to a vegan lifestyle. Order our free vegan starter kit, bookmark our two-week vegan meal plan, browse hundreds of plant-based recipes, and get weekly tips sent directly to your inbox by signing up for PETA Living E-News using the form below!

All fields in bold are mandatory.

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

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Doctors and Nurses Go Vegan to Teach Patients How to Do It, Too - PETA (blog) (press release)

} Greek Potato Stew

Kalamata olives, plump tomatoes, oregano, olive oil and garlic flavor the potatoes in this potato dish. All is turned into a saucepan with the potatoes and simmered until tender and the stew is flavorful. Six servings.

Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.

This tofu recipe is completely gorgeous. Tofu is soaked in vegetable broth, then breaded with flour, sage, and cayenne, and deep fried. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal).

This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.

Shepherd's pie is pure comfort food, and this vegan version will satisfy the taste buds of the vegetarians in the crowd.

Layers of polenta, tofu, bananas, avocado, and mango salsa combine for a surprising and simple meal.

Seitan is a meat substitute made from wheat protein (gluten). It makes a terrific substitute for chicken in this vegan curry recipe. Serve over hot rice or with naan, if desired.

A thick tomato-based sauce is cooked up with hints of garlic, onion, parsley, and basil, and layered with a tofu and spinach filling.

Zucchini, yellow squash, bell peppers and onion are marinated and then sauteed. Serve with tortillas or rice, if desired.

Handpicked recipes, party ideas, how-to articles and cooking tipswith gorgeous, full-page photos to inspire you. Get a full year for $7.99.

Your favorite veggies stir-fried with a mild garlic, ginger, and soy sauce.

plays

Abundant spices make this better than any restaurant curry I've tasted.

Chickpeas are simmered in a fragrantly spiced curry sauce mixture and garnished with fresh cilantro.

This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice.

This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous.

Convert a comfort food classic into a tasty meal that's totally vegan.

plays

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

This is a quick and easy way to make a well balanced, delicious meal. Broccoli, red bell pepper and mushrooms are sauteed with tofu in a savory peanut sauce. Serve over your favorite rice.

Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.

Pasta tossed with a quickly cooked sauce of tomatoes, onion, bell pepper, corn, black beans, salsa and taco seasoning.

This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese.

plays

A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.

This ones pretty straight forward. Brown rice, black beans, stewed tomatoes, a bit of onion and oil, and in about fifteen minutes you have a hearty, delicious meal. Serves four.

This tofu recipe is completely gorgeous. Tofu is soaked in vegetable broth, then breaded with flour, sage, and cayenne, and deep fried. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal).

This recipe brings the authentic flavor of India into your kitchen. It's a delicious combination of red lentils (masoor daal), ginger, turmeric, cayenne pepper, onion and cumin. Serve over plain or spiced rice.

See how to make a classic curried lentil stew with tomatoes and garlic.

plays

Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.

Lightly seasoned avocados and diced onions are spread on toasted tortillas and served with cilantro and jalapeno sauce.

Shepherd's pie is pure comfort food, and this vegan version will satisfy the taste buds of the vegetarians in the crowd.

Fresh herbs are sauteed with garlic in olive oil, then cooked with garbanzo beans, zucchini, mushrooms and tomatoes. This can be served either as a main dish or side dish. If you like, you can add raisins or pine nuts to the garbanzos in the beginning.

Baked squash are stuffed with Brussels sprouts, carrots, beans, and rice.

plays

Good rice, beans, and tomato dish that takes about 20 minutes to prepare.

This recipe makes enough dough to fit an 11x7 inch dish - top and bottom. Perfect for all your savory pies.

I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).

These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese.

More

Read the original post:

Vegan Main Dish Recipes - Allrecipes.com

When changing your diet, it may take time to explore new foods and develop a routine.

There are lots of different products to choose from experiment with various flavors and brands to find your favorites.

Opposing cruelty can be as easy as substituting marinara for meat sauce, opting for bean burritos instead of chicken or beef tacos, and trying some of the many delicious and convenient vegan products that are available.

When I met my first vegetarian, he told me he had not eaten meat for fourteen years. I looked at him as if he had managed to hold his breath that entire time. Today I know there is nothing rigorous or strange about eating a diet that excludes meat.

Mock meats, made from plant protein, come in a wide range of textures, shapes, and styles: burgers, hot dogs, pepperoni, sausage, bacon, ground meat, meatballs, breaded cutlets, deli slices, unchicken salad, and more!

Dairy alternatives, made from soy, rice, nuts, seeds, and plant starches, include milks, cheeses, butter, mayonnaise, sour cream, yogurts, frozen desserts you name it!

Its best to sample as many products as you can. You might dislike certain soymilks and veggie burgers, yet think others are great!

With the right substitute ingredients and a little experience, youll discover you can still enjoy your favorite meals. Vegan twists on most any familiar recipe can be prepared using seitan (or wheat meat), homemade cheezes, and other meat and dairy alternatives. Youll find countless vegetarian recipes on the Internet, as well as a huge selection of vegetarian cookbooks.

Beans are a good source of protein and relatively inexpensive. Youll find an array of heat-and-serve options at most supermarkets, and a number of recipes for bean-based dishes in our online starter guide, including hearty soups and a chili made with textured vegetable protein, which also costs less than ready-made faux meats.

While nearly all supermarkets carry tasty, cruelty-free fare, natural food stores and co-ops are great places to explore your vegetarian options. Besides all the ready-made products, you may discover unusual grains, beans, or other ingredients youve never tried. In fact, by becoming more conscious of what they eat and by experimenting with new foods and recipes, many people find themselves with a more diverse diet after becoming vegan!

Vegan selections can be found at many fast-food chains such as Chevys, Dennys, Little Caesars, Papa Johns, Subway, Johnny Rockets, and Taco Bell as well as at most Chinese, Indian, Italian, Mexican, Middle Eastern, Thai, and other ethnic restaurants. If a menus vegan options appear to be limited to a house salad or steamed vegetable plate, dont panic! There are usually dishes that can be veganized with minimal effort, or the chef might be happy to whip up a special animal-free entre for you, so dont be afraid to ask!

Follow this link:

What Do Vegans Eat? - Vegan Outreach

Lancasters first VegFest will celebrate a lifestyle that eliminates the eating of animal products, and it will feature only vegan food.

But the free event, set for Saturday, June 3, in Musser Park, isnt only for vegans, VegFest organizer Courtney Kokus says.

I think this event is pretty much just like any other community event, says Kokus, a freelance marketing professional. Musser Park is beautiful, and theres going to be amazing food from great local vendors.

VegFest is something that is nationwide, Kokus explains. A lot of cities, including Philadelphia, Bethlehem and Washington, D.C., have held vegan festivals.

The name VegFest is an independent name that anyone can use, Kokus says. Its a community within itself. There are both indoor and outdoor festivals and expos all over the country that use the name.

I have attended quite a few VegFests, from California to Pennsylvania, Kokus, a California native, says, and I always thought that Lancaster would be a really great place to hold one. The community here is so receptive to these kind of events.

Until she started promoting the event, Kokus says, I did not realize how many vegans and vegetarians were in Lancaster. Its amazing.

Kokus has been planning VegFest for a few years. But taking care of a new baby and an older child came first. This year, she realized the time was right. I just decided to go for it, she says, and gathered some vegan volunteers from around the region.

Her mission is to provide a fun day for everyone attending, she says, while providing information about the benefits of a plant-based diet both for peoples health and for animals welfare.

In addition to vendors serving vegan food, Kokus says, VegFest will feature speakers, along with businesses and nonprofit groups promoting their vegan-friendly products and services.

Well have bands and fun activities for the kids, says Kokus, who has been a vegan for about eight years. Were looking for a face painter, and there will be a (childrens) craft station hosted by Art Matters Studio in Lancaster.

Courtney Kokus is organizing Lancaster's first VegFest vegan festival to be held at Musser Park.

Vegan food will be in the spotlight, of course. Kokus has assembled about 10 food vendors from Lancaster County and other areas of eastern Pennsylvania.

Hilary Mace, chef-owner of Lancaster catering company The Scarlet Runner, says her company will serve at least a couple of different dishes at the festival.

Were doing a vegan burger we have been working on, Mace says. Were going to be doing a veggie taco, she adds. Itll probably be a tofu scramble with black beans, smoked corn and salsa verde.

Im not sure what other surprises Ill throw in there. Obviously, everything is vegan, and a lot of it will be gluten free, as well.

Mace says she will also be serving drinks and vegan snacks, including corn cakes with avocado salsa.

Srirupa Dasgupta, a partner in Upohar Ethnic Cuisines of Lancaster, says her company will bring its food truck to VegFest and serve three vegan hot ensemble meals international dishes served over rice or couscous.

She says Iraqi sanbusa baked turnovers filled with lightly spiced mixed vegetables will also be served, along with chai with soy milk.

COB Vegan Baked Foods, based in York County, will supply a variety of vegan cupcakes, doughnuts, cookies, tarts, brownies, cereal bars, lemon bars, whoopie pies and granola.

Delinda Jensen, who co-owns the Wilkes-Barre-based Mother Nature food truck with her son, Kyle, says they will sell a variety of foods at VegFest.

We do a flash-fried garlic chutney chickpeas as a snack, Jensen says. And we will be selling chickpea hoagies with curry sauce, topped with raisins, toasted coconut and peanuts.

The Jensens will also serve a vegan pulled-pork-style panini, made from seitan (wheat gluten), with coleslaw, and a barbecue chicken vegan-patty sandwich.

Also, well be serving a spinach wrap, Jensen says. It will have vegan cream cheese, vegan salami, hummus, red onions, peppers and other veggies, topped with a chutney sauce.

Other vendors include ZWild Vegans, a bakery based in York; the local Urban Olive food truck; and The Sacred Kitchen, an Indian food vendor from Maryland.

A farmers market area at VegFest will feature food from regional businesses such as Lancaster Farm Fresh Cooperative.

The first Lancaster VegFest will be held June 3 in Musser Park.

Animal welfare organizations such as the Humane Society, Woodstock Sanctuary, and Animal Advocates of Central Pennsylvania will be represented, as will wellness organizations and businesses that specialize in vegan clothing, solar products and more.

There will also be speakers and live music throughout the day, Kokus says.

At noon, a vegan athlete and recipe developer who writes the Knead to Cook blog under the name Robin Runner, will talk about her favorite vegan food substitutes.

Rehoboth Beach, Delaware-based chef and health coach Gretchen Hanson will do a cooking demonstration and talk about how to maintain a plant-based diet.

Finally, at 3 p.m., vegan activist and artist Ryan Phillips, of Williamsburg, Virginia, will appear with his adopted minipigs, Pumpkin and Charlotte. Phillips will talk about life with the pigs and compassion for animals.

On the music stage, Caroline Rose will perform at noon; Kozma at 1 p.m., The Mellowells at 2 p.m. and Sleepy Limbs at 3 p.m.

The Lancaster event, Kokus says, falls under an umbrella organization she calls Central Pennsylvania VegFest.

Initially, I was thinking we were going to do this (festival) in other cities, Kokus says.

She intends for the VegFest in Lancaster to be an annual event.

But, eventually, were going to do one in York and one in Harrisburg, she says. A lot of the volunteers are from York and Harrisburg, so I figured we might as well combine forces and expand the event.

One of my goals after this, Kokus adds, is to help local restaurants form more and better vegan options, and help them market that. Its to help local vegans just have more options.

She says Lancaster could become the next vegan hub, like Philly. We have such great local chefs here.

Kokus reminds those considering coming to VegFest that they dont have to be vegans to enjoy themselves.

Id say to have an open mind and come check it out and have some fun, Kokus says. You might learn a few things about the vegan lifestyle if youre interested in that. But (besides) the vegan message that we have, its going to be a really fun event for our community.

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Lancaster VegFest brings vegan food, music, speakers, kids' activities to Musser Park June 3 - LancasterOnline

"Youre vegan? How arent you dead? Its a question that Elizabeth Tighes 12-year-old son is asked more often than shed like. But as a vegan raising her children to follow a plant-based lifestyle, its not one that particularly suprises her.

In the past decade, veganism has gone from a niche subculture to a lifestyle advocated by celebrities including Beyonce and Jay-Z. In the decade following 2006, there was a 350 per cent spike in people going vegan in the UK. And Tighe, a 32-year-old artist,mother of four from Herefordshirewho runs the veganwebsite ForkingFitis among them. She, like other devotees, sees this way of living as kinder to both animals and the environment. And scientific evidence backs up their claims that a plant-based diet is inarguably healthier for the average person.

Still, vegans arent a particularly liked bunch in some circles. Theyre seen as preachy, pushy and self-righteous. Although vegans might argue thats just not true, and if meat-eaters feel that way its the fault of our guilty consciences. And vegan parents in particular are scorned. Last year, an Italian politician called for a law to be introduced to prosecute vegan parents who impose their reckless and dangerous eating behaviour on their children. Parents found to be feeding their children, er, only plants, should be handed a six year prison sentence, according toItalian Politician Elvira Savino.

But some vegan parents admit that they too werent huge fans of vegans, until they actually went plast-based themselves and realised vegans aren't really fussed about what other people are eating.

Elizabeth Tighe says her children are free to ditch veganism if they choose to

To be honest I always thought vegans were loud and in your face, trying to shovel their views into you - quicker than a tofu sandwich, says Tighe. Yes some are, but on the whole I have met so many peaceful people who have changed to veganism for many different reasons.

Janet Kearney, a 36-year-old from Ireland who runs the Vegan Pregnancy and ParentingFacebook groupand lives in the New York City suburbs with her husband and theirchildren Oliver, four, and Amelia, nineteen months, like Savino believed that raising children to be vegan was cruel and wrong. That was until she watched Earthlings: a documentary known as the veganiser.

Elizabeth Tighe

When I was pregnant, a friend stopped eating all animal products, she tells The Independent. I thought she was insane, and was probably going to end up in a hospital from such a restrictive diet.

I would have been the first person to question a vegan persons ability to parent properly, but I think that has a lot to do with the misinformation out there. We don't hear about the thousands of parents who are raising vegan kids, only the ones who abuse their children or starve them. So it's obviously going to get people alarmed when that's the only connection they have to vegan kids.

Look at it this way, she goes on. We as parents want the absolute best for our children, we want them to be happy, and most of all, as healthy as they can be. The vegan parents that I know spend a great deal of time ensuring that their children are eating healthy, the same as parents who feed their children meat and eggs. We find killing animals to be cruel, and wrong. That's why we don't do it.

Janet Kearney's children Amelia and Oliver. Kearney says that she thought raising a child as vegan was cruel until she tried it herself

The biggest misconception is that vegan parents are hippies, who want everyone to live on dry toast and walnuts, says Kearney. "It couldn't be further from the truth. Most vegan parents are shouting at their kids to get off the back of the couch and stop hitting their siblings. They go to work, come home and make dinner."

But is a vegan diet safe for growing children? Earlier this month, Professor Mary Fewtrell, the chairman of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition warnedparents that getting avegan diet wrong can cause"irreversible cognitive damage and, in the extreme, death.""Our advice is that if parents pursue a vegan diet for their child, they must seek and strictly follow medical and dietary advice," she added.

However, dieticians agree that a vegan upbringing can be healthy if, like with any diet, the correct nutrients are eaten.

Compared to adults children require higher levels of nutrients and vitamins, including A, C, and D, which all youngsters should take in supplements until age five. And as milk and other dairy products are an important sourceof calcium,veganparents should be careful to give their children foods fortified with the mineral. Plant-based sources of riboflavin - found in fish and meat - and iodine - found in dairy and meat - should also be eaten, as well as vitamin B12 supplements.

A vegan diet needs careful consideration and planning to ensure a wide variety of nutrients and energy are consumed as some essential nutrients are primarily found in animal products, says Susan Short, a spokesperson for the British Dietetic Association (BDA), tellsThe Independent.

Clare Thornton-Wood, BDA spokesperson andspecialist paediatric dietitianat Healthcare On Demand,adds that breastmilkcan help parents nourish young children as there are no veganinfant formulas on the market, as Vitamin D is derived from sheeps wool and soya is not recommended for babies under six months.

Jenny Liddle, a 43-year-old living in Somerset where she runs a PR agencyhas been a vegan for 18 years and has been vegetarian since birth. Sheate a plate-based diet when she was pregnant. She said having a person growing inside of her made her think even more carefully about what she puts in her body. To her surprise, she found her calcium levels were higher than the average person when she was pregnant because she ate calcium-fortified plant milks and a wide range of foods.

However, Liddle says she accepts that were never going to be able to achieve a 100 per cent vegan lifestyle. That doesnt exist yet. Her childrens health, rather than any ideology, is always her priority.

Ian and Jenny Liddle, who have accepted that parents can't be vegan 100% of the time

If I hadnt been able to breastfeed I could have secured a vegan source of pumped donor breast-milk. And if this hadnt been possible then I could have used a formula. I feel that its very important to go ahead with this, even though current formulas contain vitamin D3 from sheep. If you think of formula as a food for a medical purpose, you can appreciate that its necessary for the survival of the baby due to breast-milk being unavailable."

"Sometimes theres no practical or possible alternative. But I feel taking vital medicine does not mean Im no longer vegan or my child is no longer vegan and The Vegan Society recognise that.

And Tighe, Liddle, and Kearney all stress that being vegan is something they dont force on their children, although they do actively educate them about why eating eating animal products might be bad for their health and the environment.

My children would never even think of the idea that our pet ducks, chickens or cat being are food. It would upset them," says Kearney. "They're their best friends, in much the same way people would never look at their pet dog, and think of a Sunday dinner."

"We take a very gentle approach to explaining veganism to our children. I don't want to them frightened or worse, thinking their friends or family are horrible people because they still eat animals. It's a fine line to walk."

"I just support my children and their choices," chimes Tighe. "I make sure they feel comfortable to change their minds about vegansim if they wish. They are all quite passionate about veganism now. I'm not sure what is more poignant than a four year old asking you,why would you love one animal but kill another?

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The vegan parents who are bringing up meat and dairy-free children - The Independent

By all indications, it would appear that Twin Citians are living in a vegan golden age.

Think about it. There was last years debut of the runaway success story that is the Herbivorous Butcher. Then theres last months opening of J. Selbys in St. Paul, a plant-based restaurant that was so flattened by its enthusiastic opening weekend response that it had to close for a few days to regroup (its back open).

Now comes the news that Colin Anderson, the entrepreneur who launched the Twin Cities first vegan croissant pop-up in April, has already landed a brick-and-mortar home for his Eureka Compass Vegan Food. Even better: hes not limited himself to dairy-free laminated dough pastries.

After receiving a warm welcome at his pop-up last month, Andersons original plan was to start slow by tapping the kitchen of a St. Paul pizzeria during its otherwise dormant nights.

But in the interim, opportunity knocked: Eden Pizza quietly went out of business. Now Anderson plans to use the space located at 629 Aldine St. in St. Pauls Hamline-Midway neighborhood -- for a series of vegan-focused dining options. He already has plenty of plans for his one-man, 12-seat show.

Im really inspired by Japanese sushi counters, where theres one chef behind the counter, and hes doing all the food preparation, and talking to the guests, said Anderson. Thats what Im looking to do here.

In the mornings, the place will operate as a bakery counter, showcasing his vegan croissants, along with scones, muffins and other baked goodies. A limited-menu lunch could include a pair of entrees and a pair of salads.

Itll be a constantly rotating menu, he said. Ill be looking at whats available, and what looks good at the farmers market.

Monday and Tuesday dinners are another component of the plan. Anderson will use a ticketed model to sell prepaid reservations for a $40, five-course, family-style suppers.

The first will focus on that lowly but mighty staple of the world, rice, he said. It might include spring rolls with rice noodles, or a roasted biryani, or a simple tapioca rice pudding, or different pilafs, maybe using Minnesota wild rice, even though, yes, its a grass.

The point is, its an evolving business model. Theres a pizza oven there, so Ill probably be doing pizza at some point, he said. Maybe something like, Hey, its Friday, stop by for a classic New York slice, and a soda, for five bucks.

To demonstrate his butter-free baking prowess, Anderson is offering a two-day pop-up that will focus on pain au chocolat and croissants filled with raspberry preserves and cashew-based cream cheese, at $4 a pop (they're pictured, top). Hot, right out of the oven,said Anderson. Hes got two dates lined up: 3 to 6 p.m. on Friday, May 26, and 9 a.m. to 3 p.m. on Saturday, May 27.

Meanwhile, if all goes as planned including a Kickstarter campaign with a $25,000 goal Anderson hopes to have the facility up and running by mid-July.

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A vegan bakery (croissants!) and restaurant is landing in St. Paul - Minneapolis Star Tribune