Monday, March 6, 2017 at 1 p.m.

Inside the Handy Diner.

Mark Antonation

The DIY community has come under scrutiny in recent months, ever since a fire at the Ghost Ship in Oakland, California, killed 36 people. Since then, Denver's own Rhinoceropolis has been shut down, and a wave of inspections has caused tension between city agencies and the DIY community. But so far, that same spotlight hasn't been turned on the food-service industry, primarily because opening a restaurant in Denver requires permits and licenses from multiple departments. That makes flying under the radar extremely unlikely.

Just over a year ago, though, chef Teri Font attached some reflective mailbox letters spelling out "Handy Diner" on the door at 2958 Downing Street and opened a new vegan eatery in the former home of a Middle Eastern joint called the D-Line Restaurant. She didn't have any permits, but she soon had a following of young counterculture customers looking for cheap and comforting plant-based eats in a non-corporate setting.

But on Thursday, March 2, the Handy Diner was closed by the Department of Environmental Health for several critical violations after an inspection discovered that the restaurant had been operating without the knowledge, much less approval, of the Denver Department of Excise and Licenses. Last week's inspection was the first the diner had undergone, because nobody at the city even knew of the eatery's existence until an inspector spotted the tiny Handy Diner sign while paying a routine visit to a corner market next door.

This was the only sign indicating that a restaurant was operating inside.

Mark Antonation

The primary violations, according to the DEH, were that the restaurant's kitchen did not have a hand sink for employees and did not have a dedicated food-prep sink for washing produce (so all dish washing, hand washing and food prep was taking place in a single sink). Operating without a license would not be enough to shut a restaurant down, the department noted, but it's definitely a red flag because it means that the kitchen equipment and setup had not been initially approved in terms of overall health and safety.

Dan Roland, spokesman for the Department of Excise and Licenses, says he hasn't seen much in the way of DIY food vendors attempting to operate in the city; when they do, they're generally street hawkers or other temporary setups. "In terms of brick-and-mortar, that's rare really, really rare," he notes.

Even so, he says, when the city find eateries that have gone under the radar, both departments generally attempt to work with owners to come into compliance, unless the situation presents an immediate public health or safety threat.

Font, who told Westword last week that the Handy Diner would not reopen, did not return our calls for a follow-up interview.

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Denver Shuts Down Handy Diner, an Unlicensed Vegan Restaurant ... - Westword

Stuff.co.nz

Veganism an option for young families, but make sure kids take their vitamins Miami Herald The number of vegans in the United States has tripled in the last decade and is expected to continue to rise. While the term vegan was officially coined in 1944, there are references by an Arab poet of vegan practices dating back to the 10th century. What I've learned after a year of eating veganStuff.co.nz all 4 news articles »

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Veganism an option for young families, but make sure kids take their vitamins - Miami Herald

What is in it? (Picture: PepsiCo/Metro)

Diet Pepsi is, for some reason, not vegan but PepsiCo wont say whats actually in it.

Rather disturbingly, the soft drink giant is refusing to reveal what animal ingredient is used in their diet version that makes it unsuitable for those following a vegan diet.

This is despite repeated requests to PepsiCo to reveal what the offending ingredient is, in case people have religious concerns or allergies.

A spokeswoman told Metro.co.uk that they would not reveal any part of their recipe because its considered commercially sensitive information.

However when we asked them to only clarify what the non-vegan ingredient or ingredients are, they doubled down.

In a pre-prepared statement later sent to Metro.co.uk, the company said: We can confirm that regular Pepsi and Pepsi MAX are suitable for vegetarians and vegans. Diet Pepsi is only suitable for vegetarians as it contain traces of ingredients that are not suitable for people following a vegan diet.

A spokesperson for Britvic which produces and distributes Pepsi in the UK also told Metro.co.uk that Diet Pepsi was not suitable for vegans, but said they didnt actually know what the ingredient is because its commercially sensitive.

Also included in a list of non-vegan Britvic drinks were 7Up Free, Robinsons Fruit Shoot My Five Apple and Blackcurrant, and Pepsi Diet Caffeine Free.

Previous investigations by vegan bloggers such as Fat Gay Veganhave found that a number of soft drinks and flavoured ciders contain fish gelatine, which is non-vegetarian; beef gelatine, which is non-vegetarian and prohibited by Hindus; and pork gelatine, which is non-vegetarian and forbidden for Muslims and Jewish people.

This includes some drinks made by Coca Cola (not including Coke or Diet Coke, phew), which are therefore not even vegetarian.

According to the Coca Cola site: If youre a vegan or vegetarian, you should know that a few of our drinks do contain small traces of fish gelatine (which is used as a stabiliser for the beta-carotene colour).

These drinks are Lilt, Lilt Zero, Kia-Ora Orange Squash No Added Sugar, and Schweppes Orange Squash.

And some fruit juices, including those served at Wagamama, are classified as non-vegan because the fruit used is waxed with shellac a resin gathered from the lac beetle.

So if youd rather unspecified animal parts were left out of your fizzy drinks, you should probably avoid Diet Pepsi. And 7Up Free. And Lilt

Continue reading here:

Pepsi won't say what it is that makes Diet Pepsi non-vegan - Metro

The most traditional bodybuilders fill their diets with proteins, such as meats and eggs. However, a new surge of muscle men and women are challenging the norm of meat-eating by turning to plant-powered diets.

The new community of bodybuilders, who refrain from meat and maintain a vegan diet, is gaining approval on social media and taking the bodybuilding world by storm. According to great vegan athletes, about 40 percent of bodybuilders have transitioned to vegan in the past year.

Being a vegan bodybuilder takes commitment and being strict to your diet. Many are beginning to become vegan and completely change their eating habits because of something theyve learned or believe in.

There are many explanations why someone might choose to go vegan. For example Jarett Tossey an ameatur vegan bdybuilder at California State University Long Beach said he completely change the way he eats based on what he learned and now believes in.

Vegan is the healthiest possible diet and it is a role model in supporting the rights of animals, said Tossey.

Here are some of the tips for new beginner vegan bodybuilders:

1. Get sufficient calories

The very first thing you must do as a vegan bodybuilder is make sure that you get enough calories. According to Michelle Loy, Nutritionist for Go Wellness in Huntington Beach, if you don't take in enough calories on a regular basis your body is more likely to turn to incoming protein for fuel and you may see a deficit forming.

2. Consume plenty of fruits and vegetables

Second, be sure that you are taking in plenty of fruits and vegetables. These are going to supply you with a high quality source of nutrients, as well as all the antioxidant protection to keep your immune system feeling strong.

3. Don't neglect chickpeas and legumes

For vegans looking to build muscle, one of the key sources of protein they need to be looking into are chickpeas and other legumes. These will also be a good low-fat source of carbohydrates and make for a great snack before a hard workout.

4. Swap rice for quinoa

If you're in the habit of always eating brown rice with your meals, swap that up for some quinoa instead. A combination of brown rice and oatmeal called quinoa is higher in overall protein content. On top of that, quinoa is a complete source of protein, whereas brown rice is not. This is important for muscle building to take process.

5. Utilize egg white or soy protein powders

It's a wise move to make use of egg white protein powders if you eat animal by-products, or soy protein powders if not. These will dramatically help to boost your protein intake and they are quick and convenient. As long as you make sure to mix them up with other sources of protein, they are a 'must have' for your daily diet.

6. Avoid a heavy reliance on processed foods

One big mistake that many vegans make is relying a great deal on heavy, overly processed foods. Don't do this. Remember, being vegetarian doesn't mean you get free range to eat as many high-carb snack foods as you want. You still have to be eating healthy and making an effort to maintain a fresh diet that contains whole grains, fruits, vegetables and nuts.

7. Keep your workouts short but intense

When it comes to your workout, as a vegan you should aim for short but intense workouts. This will help prevent loss of muscle mass and will keep your body from relying on protein to get through those workouts. A long workout session could elevate your protein needs, which could get more difficult being on a vegan diet.

PREVIOUS STORY: Local Bodybuilder Attempts to Work Hard and Eat Clean with Vegan Lifestyle

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Tips for Beginning Vegan Bodybuilders - DIG Magazine (blog)

Impossible Foods is now at a local NYC burger chain.

Hamburgers have roared in popularity over the past decade, and everyone has their favorite local joint or cult-like affinity for chains such as In-N-Out Burger and Shake Shack. But those cravings are also matched by an increasing concern over the meat industrys impact, from those occasional foodborne illness outbreaks to deforestation.

Meanwhile, plant-based meat alternatives like Beyond Meat, Gardein and Yves are improving in taste and quality. Another fake meat company, Impossible Foods, hit theheadlines in 2014 with its vegan bloody burger made from coconut oil, wheat and potato protein. The burger appears red when raw and browns when cooked, just like the real thing. And it comes with a side of heme, a ferrous molecule that gives beef that meaty taste many of us crave.

Last year, the Impossible Burger made its debutat a Momofuku restaurant location in New York City. Since then, the burger made it ontomenus at NYCs Public and Saxon + Parole, as well as some high-end restaurants in California.

Last week, Impossible Foods scored a relationship with its first national burger chain at what is for now the small but popular eatery Bareburger. AsMicreported last week, the alternative burger will be offered not on a vegetarian menu, but alongside burgers made from elk, bison and beef.

So can this plant-based delicacy, which Mics Alex Orlov described as the $80 million veggie burger [that] could help fight climate change, sway meat lovers away from cows?

Impossible Foods founder, Stanford University biochemistry professor Pat Brown, says the company is on course to give meat-lovers a product that will eventually be as affordable as beef, but without wreaking havoc on the planets environment.

Many NGOs have long insisted that the global meat industry, especially the beef sector, is the worlds largest contributor to deforestation. In contrast, Impossible Foods claimsits product requires 95 percent less land, consumes 74 percent less water and emits 87 percent fewer greenhouse gas emissions than beef burgers.

With a White House that is now dismissive of climate change risks and appears determined to dismantle the Environmental Protection Agency, the reality is that it will be up to the market to reduce emissions. As reported in publications including Forbes, Impossible Foods does not consider its competitors to be the likes of vegan food companies Quorn or Morningstar. Instead, Impossible Foods strivesto be on the menu alongside meat options such as beef and lamb.

The trick is to offer more than a substitute for meat: To be successful, animal-free products have to taste just as good as the real thing, or even better. Beyond Meat, for example, strivesto bring the price of its fake chicken strips made from ingredients including carrot fiber and pea flower down tothe same as chicken breast meat, or even cheaper if possible.

The Impossible Burger is now on the menu at Bareburgers flagship restaurant near New York University. It will appear at other Manhattan locationsthis month and will eventually roll out at Barebugers nationwide, the company told Mic.

But Impossible Foods, which secured at least $108 million in its latest rounds of funding, will have to go beyond a few entrees at hip restaurants if plant-based protein alternatives will truly compete with the global meat industry.

If the companys new space in Oakland, California, can help itscale and lead to a contract with a fast-food or more mainstream casual restaurant chain with a lower price point, then this industry can have a huge impact on consumers food choices.

Considering recent mounting evidence that the meat industry is causing, rather thanpreventing, more deforestation worldwide, the likes of Impossible Foods and Beyond Meat are on the cusp of huge breakthroughs, both environmentally and financially.

Image credit: Impossible Foods (press use only)

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The Vegan 'Bloody Burger' May Soon Roll Out Nationwide - Triple Pundit (registration) (blog)

I find that most people I talk to about animal agriculture don't want to know the details of how the cattle, pigs, chicken, fish and other animals wind up on their dinner plates.

In fact, most people don't even refer to animals as animals once they are killed and processed. They use the sanitized, non-descriptive and generic term meat.

Now we have Fair Oaks Farms, right here in Indiana, attempting to go a step further by turning animal agriculture into entertainment in the form of a Disneyesque adventure.

The farm, about a half hour south on I-65, recently announced plans to add chicken and beef cattle "adventures" to the existing pig "adventure." The programs are being promoted as tourist attractions.

Despite how you feel about eating meat and consuming dairy and eggs, the process of getting those items to your dinner table is anything but a tourist-friendly adventure for the animals or the planet. I will spare you the gory details of the process, which are easily obtained through a simple online search, but any attempt to spin it other than horrible for the animals and planet is just more "alternative facts."

The media coverage of Fair Oaks' plans caught the attention of Gene Baur, president and co-founder of Farm Sanctuary in New York and California.

"I admire and appreciate farmers they work hard and feed the world," he said in a prepared statement. "It's important to realize, however, that animal agriculture is not a benign force in our world, despite how it is promoted at Fair Oaks Farms in its 'Pig Adventure' and 'Dairy Adventure.'

"In fact, factory farming is a key driver of significant threats to our environment, such as climate change and the loss of biodiversity; it subjects farm and slaughterhouse workers to dangerous conditions; and it can lead to chronic health problems for consumers who eat animal products. And, of course, animals routinely suffer unspeakable cruelty in the production of meat, dairy and eggs.

"Fair Oaks Farms is a marketing operation that manipulates consumers to feel good about supporting an abusive industry," he wrote.

"Dairy cows are repeatedly impregnated, and their babies are taken away so cows milk can be sold for human consumption," he said. "Pigs are confined behind bars; deprived of soft straw beds and pastures, and the chance to romp and play with their young."

"Just like dogs and cats, farm animals have feelings, and they deserve to be treated with compassion and respect, but Fair Oaks Farms encourages people to believe that these animals are ours to exploit as we wish," he said.

I agree with Baur that most people are compassionate and would avoid unnecessary violence if given a choice and the truth.

With truth, there is hope for the animals, the planet and human health.

The opinions are the author's.

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Vegan in the Region: No alternative facts - nwitimes.com (blog)

Living a vegan lifestyle can be super-simple and full of only limited hiccups along the way. Sometimes, however, a curveball is tossed our way and we discover that a product we thought was (literally) harmless is actually non-vegan. The horror!

Even though Ive been vegan for nearly 9 years, I still remind myself to scrutinize ingredient labels of new foods before tossing them into my cart (and sometimes even familiar foods which may have been reformulated!). Every once in a while, a non-vegan ingredient creeps onto our plates. This does not mean we are bad advocates for the Earth and for the animalsrather, it means we are human and the food industries can be sneaky with how they produce stuff. Here are a few things to look out for on your next trip to the supermarket:

1. Non-dairy creamer. Most of the time, non-dairy means well, non-dairy. When it comes to powdered or liquid coffee creamer, this is usually not the case. These safe-sounding products still often contain milk ingredients, albeit in smaller quantities. Check out soy, almond or coconut-based creamers to be certain youre drinking your coffee cruelty-free.

2. Worcestershire sauce. Anchovies are a typical ingredient in this saucy staple. This means many Bloody Mary mixes are often non-vegan and non-vegetarian. If your bartender can make this drink from scratch, you can request to leave this sauce out. And, if you would still like its complex flavors to accompany your homemade dishes, there is vegan Worcestershire sauce out there!

3. Refined sugar. Some foods and beverages involve certain processing agents that come from animal sources. This includes a lot of refined sugars, which typically use bone char in their processing. Each veg person decides if this bothers them to the point of only purchasing (or baking with) vegan sugar.

4. Some beer and wine. Alcoholic beverages are another source of concern for some. Isinglass (fish bladders) or egg products are sometimes used to clarify wine and beer. Barnivore.com is a great resource to double-check whether your drink is animal approved.

5. Stir-fry sauces. Fish sauce, clam sauce, oyster sauce and others can find their way into all varieties of Asian-inspired dishes, whether you find them on a menu or you make them at home using bottled sauces. Call or email the manager of your favorite takeout spot to get a list of the dishes that dont use any of these ingredients so youll be prepared when you do dine out.

6. Candy coated in confectioners glaze. True story: one day I found myself with two different packages of candies in handeach from the same companyand discovered one flavor used carnauba wax to coat the candy and the other flavor used confectioners glaze. Glazed also describes what my eyes looked like because, what the hell? Carnauba wax is sourced from the leaves of a certain palm tree while confectioners glaze, or shellac, comes from bugsspecifically, the Lac insect (Eww).

7. Snack chips. Unless it says sour cream or cheese or bacon in the flavor description, potato chips are totally vegan, right? Wrong! Ive discovered milk ingredients in Salt & Pepper flavored chips, as well as some Barbecue flavors. Also, honey is sneaked into all kinds of chip varieties.

8. Cereals and candies with hidden gelatin. Gelatin is derived from collagen from a variety of animal body parts. It ends up in Jello, some cereals (Im looking at you, Frosted Mini Wheats), candies, pastries and all sorts of beauty and hygiene products.

Download these apps to help decipher animal vs. non-animal ingredients on the go: Animal-Free and Is It Vegan?

Photo credit: Thinkstock

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

Original post:

8 Foods That Are Surprisingly Non-Vegan - Care2.com

PRIMM It has been a week of breakthroughs for talented, star-crossed auto racing drivers from Las Vegas.

Six days after Kurt Busch took the lead on the last lap of the Daytona 500 and pulled away to the victory, ending an 0-for-15 run in the Great American Race, it was Rob MacCachrens turn to have the racing gods smile upon him.

The youthful-looking 51-year-old demon in the dust was 0-for-forever in The Mint 400 before taking charge about 50 miles from the finish en route to being crowned the unofficial winner of the Great American Off-Road Race on Saturday.

MacCachren, one of the legends of his sport and a 2011 inductee into the Off-road Motorsports Hall of Fame, has won more than 200 races during a long and brilliant career, including the Baja 1000 four times. Somehow, The Mint had managed to elude him.

It eludes him no more.

How do you do this? said the Clark High graduate as he struggled to remove the cork from the big bottle of champagne on the victory platform as thousands cheered. This is harder than the race.

MacCachrens time over three laps of the 116-mile course originating behind Buffalo Bills in Primm was 5:37:35. Jason Voss of Cupertino, California, was second at 5:38:39, with San Diegos Andy McMillin third at 5:41:36.

McMillin was leading the final time around the wind-swept, rock-strewn course before sustaining a flat tire. MacCachren said he went the whole day without a flat and dutifully thanked BF Goodrich along with Rock Star and Ford and his other sponsors after he finally popped the champagne cork.

The Mint 400 draws the best Trick Truck drivers on the planet, and today we were the best one of those, said the gracious winner. Three of the last five years we were leading on the last lap before having a mechanical (problem). It really feels good to get that monkey off my back.

Nobody seemed to mind the cliche as this was a race MacCachren, the son of an off-road racer, had been trying to win since 1984.

Some of the media were beginning to ask me I said stop, MacCachren said about always coming up short in The Mint. So its good they wont have to ask me anymore.

Brock Heger of El Centro, California, was the unofficial winner in the limited class that left the starting line at the crack of dawn. The 17-year-olds time was 6:08:54. Wisconsins T.J. Tuls was second at 6:10:38, with Roger Starkey Jr., of Burbank, California, rounding out the podium finishers at 6:11:53. Each was driving a Class 10 buggy.

Information was sketchy on Jay Lenos race. The former The Tonight Show host and automotive enthusiast added his name to the long list of celebrity drivers who have competed in The Mint 400 by leaving the starting line just before 7 a.m. in a nearly stock Toyota Tundra. Race officials said when he turned the SUV over to his co-drivers, he looked extremely fatigued.

Contact Ron Kantowski at rkantowski@reviewjournal.com or 702-383-0352. Follow @ronkantowski on Twitter.

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Las Vegan Rob MacCachren breaks through for Mint 400 victory ... - Las Vegas Review-Journal

A Georgia woman told authorities she intentionally drove into a chicken truck because she is vegan, according to a report.

Judith M. Armstrong, 26, was arrested at her home in Comer after the Feb. 21 incident in Hull, the Athens Banner-Herald reported.

A truck driver reported a car hit the side of his truck, deputies said. When he applied his brakes, the car again drove into the truck.

The car drove from the scene, but the responding deputy found pieces of the car as well as the license plate, the newspaper reported.

When deputies went to her home, Armstrong told them she was a vegan and hit the truck due to it being a chicken truck, according to the newspaper.

Armstrong was charged with DUI, hit-and-run, obstruction and aggressive driving, the newspaper reported.

He was on his way to sign what he thought was a record deal. But when all of his contacts vanished, he realized it was too good to be true.

See the article here:

Vegan intentionally drives into chicken truck, deputies say - Atlanta Journal Constitution

Philly, get your napkins ready!

The Best Vegan Cheesesteak in Philly contest returns for a fourth year this Friday, March 10. Online voting will be officially launched at noon by Christina Pirello and Pat's Steaks' Frank Olivieri, Jr., and will continue till noon on March 20. The final judging event will be held on March 23 at the Ethical Society at 6 p.m.

Contest fans know that first-year winner Blackbird was 'Best'ed in 2015 by Royal Tavern, surging back in 2016 to retake the crown. This year promises more drama: In addition to more than two dozen regular competitors, the current champ will face several newcomers including Wiz Kid in the new Whole Foods - the vegan cheesesteak created by Rich Landau, vegan-dining superstar... and one-time boss of Blackbird's Mark Mebus.

Pass the popcorn!

Among other newcomers this year will be sandwich stalwarts Campo's Deli, whose stadium franchise took heat over a "vegan cheesesteak" with no vegan cheese and only nonvegan rolls on hand. It's terrific that more spots are providing vegan cheeses with their vegan meat, but many cheesesteak lovers may not be aware that many hoagie-style rolls contain dough conditioners that are commonly animal-derived. For nonvegan cheesesteaks, of course, it's a wash; for ours, it's, er, unwashed. (Venues with nonvegan bread can be nominees but all finalist sandwiches must use vegan rolls.)

Campo's did step up after the ballpark bean-ball and now offers at its main location (2nd and Market) a fully vegan cheesesteak,and a very tasty one, on a vegan roll (with hopeful signs but nothing definite yet for the stadium franchise). Like many vegan-curious traditional outlets, this place looked for and found a growing number of Philly-area bakeries now offering all-vegan rolls. Here's a quick list of some of the most popular, courtesy of a local vegan-roll connoisseur:

Baker Street Bread Co. (215-248-2500) Cacia's Bakery (215-334-1340) Four Worlds Bakery (215-967-1458) Metropolitan (215-854-0729) Philly Bread (339-788-8599) Sarcones Bakery (215-922-0445)

If a vegan cheesesteak eater who knows a venue newly offering a vegan cheesesteak, or you are that venue, be sure to tip me to it here. New sandwiches can be added after voting starts but must be on the regular menu by Tuesday March 14 to qualify.

Check this space for complete contest details Friday!

Originally posted here:

Vegan cheesesteak contest is around the corner - Philly.com (blog)