Around Thanksgiving, many of us try to pause and reflect on the things we are grateful for in our lives.

Gratitude doesnt come easy for humans, but on the fourth Thursday in November many of us do our best to try to be grateful, at least for this one day of the year.

There are many things for which Im grateful. We live during a time noteworthy for its peace and plenty, both of which are remarkable compared to any other period in human history. Im grateful for the good health I enjoy today and the relative lack of suffering Ive had to endure in more than four decades on this earth. In my personal life, Im thankful for the friends and family who have given me so much, and for a devoted wife who has given me three healthy children, and much more.

Its good to be grateful for such things, I think, but last night it occurred to me I was also missing something. My daughter had just finally fallen asleep, and I was re-reading Jordan Petersons book 12 Rules for Life on the floor. (We read books together at bedtime.)

Someone had remarked to me recently that Peterson talks about gratitude in the books second chapter, Treat Yourself Like Someone You Are Responsible for Helping. Sure enough, near the end of the chapter Peterson mentions a miracle of life he feels a profound, dumbfounded gratitude for: the persistence of humans in severe pain to continue bearing lifes burdens.

It is they, Peterson argues, who hold society together through little more than grit and tenacious spirit.

Most individuals are dealing with one or more serious health problems while going productively about their business, Peterson writes.

If anyone is fortunate enough to be in a rare period of grace and health, personally, then he or she typically has at least one close family member in crisis, he continues. Yet people prevail and continue to do difficult and effortless tasks to hold themselves and their families and society together.

Its easy to forget the number of people in pain in this world. By the nature of his profession, Peterson, a clinical psychologist, is more aware than most of the pain humans endure.

What shocks Peterson, and makes him profoundly grateful, is the masses of suffering people who do not give in to despairbut instead continue to bear responsibility despite the slings and arrows of life.

People are so tortured by the limitations and constraints of Being that I am amazed they ever act properly or look beyond themselves at all, Peterson writes. But enough do so that we have central heat and running water and infinite computational power and electricity and enough for everyone to eat and even the capacity to contemplate the fate of broader society and nature, terrible nature, itself.

"All that complex machinery that protects us from freezing and starving and dying from lack of water tends unceasingly towards malfunction through entropy, and it is only the constant attention of careful people that keeps it working so unbelievably well, he continues. Some people degenerate into the hell of resentment and the hatred of Being, but most refuse to do so, despite their suffering and disappointments and losses and inadequacies and ugliness, and again that is a miracle for those with the eyes to see it.

In a sense, this is the flip side of Atlas Shrugged, Ayn Rands popular 1957 magnum opus on individualism and capitalism. Rand saw the Atlases of the world as the productive entrepreneurs who worked tirelessly to create value despite looters seeking to steal the fruits of their labor.

The Atlases of the world, as Peterson sees it, are the millions and millions of faceless people who persevere in the face of adversity and suffering that would drive so many to despair.

This is why people must treat themselves like someone they are responsible for helping. We must care for ourselves so we can bear the burden and suffering that life will inevitably inflict upon us, Peterson argues.

You need to consider the future and think, 'What might my life look like if I were caring for myself properly? What career would challenge me and render me productive and helpful, so that I could shoulder my share of the load, and enjoy the consequences? What should I be doing, when I have some freedom, to improve my health, expand my knowledge, and strengthen my body?'

Heaven, Peterson explains, will not arrive on its own. And if we fail to strengthen ourselves, we may find its opposite here on earth.

So this Thanksgiving, I can only express my deepest thanks to all the people who continue to persevere despite the chaos and pain, who refuse to succumb to despair, resentment, envy, and cruelty.

You, too, are the Atlases of this worldparticularly during this season of despair and suffering.

The rest is here:

Why Jordan Peterson's Message on Gratitude Is More Important Than Ever | Jon Miltimore - Foundation for Economic Education

Over the last decade Patrick Peterson has made a name for himself as one of the best defenders in the NFL.

Since he was drafted by the Arizona Cardinals in 2011, Peterson has been selected to eight Pro Bowls, is a three-time First-team All-Pro and was featured on the NFLs All-Decade Team of the 2010s.

The 30-year-old picked up golf around the same time as joining the league, and now boasts a 4 handicap when hes grinding daily in the offseason.

During the season, me and (teammate Larry Fitzgerald), our nicknames are the Trunk Slammers because all we do is get our clubs, slam our trunks and go straight to the tee box because we dont have as much time to work on our game because were focused on our profession.

Below is the first installment in Golfweeks new series, where well take you on a virtual round with your favorite celebrity golfers.

Celebrity handicaps: Just how good are these athletes and entertainers?

Golfweek: I read you became interested in golf during the 2011 NFL lockout, is that right? Whats your history and story with the game?

Patrick Peterson: I was fortunate enough to have cousins and relatives that played in the league and they told me in the offseason, thats when most guys get in trouble. You want to find something that gives you something competitive to do when you have all this downtime My first club I ever hit was a 7-iron because 7s my favorite number, and I flushed it and was like, Man this game is that easy? It cant be that easy. Ill never forget after that I went and literally started buying clubs. Thats how I got into the game.

GW: Youve become friends with Michael Jordan. Any good golf stories with MJ?

PP: I went down to play with him at Floridian and I had one of my buddies with me and hed never met Jordan. As you know, Jordan likes to gamble or at least put something on the line when hes playing golf. My buddy was like, Man were playing with MJ, and I said, Man stop acting goddamn star struck act like youve been here before. So now hes all shook and nervous as hell. We get up to the tee box and Jordans handling everything, separating groups, and he looks over at my friend and says Hey, whats your name? You want to play for something? And my friend says Man I aint got your type of money, and Jordan went So tell me this, what would make it hurt? My friend goes, What do you mean make it hurt? Ive got like $2 in my pocket. Jordan said, Bet it.

PP: Now, my first time playing with him was at his event. (Denise L. White, founder EAG Sports Management) knew how much I loved golf, I dont know how the hell she made it happen but I was in the final group. I was like, Woah, Im with MJ? Youve gotta be shing me. I ended up playing with him, but the crazy thing about it was I was playing against him. Me and Ken Griffey Jr., were on a team vs. him and Dwight Freeney. So heres the thing on the tee box, him and Dwight Freeney are on teams, but hes telling Dwight, I like P-Twice over you right now. I was like, Thats your teammate!

GW: Athletes like Stephen Curry and Tony Romo have played in professional golf events. Do you have any interest in that, maybe after football?

PP: I would love to because Id have the time to hone in on my game. Those guys are playing golf and practicing every single day. If I felt my game has reached that point or I feel like Im playing good enough golf, no doubt Id love to try that. Denise always teases me saying thatll be my second career anyway.

GW: On the course do you drive for show or putt for dough?

PP: Putt for dough.

GW: Your nickname, PP, is obviously for your initials. On the course is it perfect putter or poor putter?

PP: (laughs) Lets go with perfect putter.

GW: Youre in the fairway on a borderline-reachable par 5. Go for the green and risk trouble or lay up?

PP: For the most part Im going for it.

GW: Whats the go-to drink at the 19th hole?

PP: Casa Azul on the rocks. As far as drinks on the course, I like to drink Trulys. The Passionfruits a banger for me.

GW: Whats your favorite club in the bag?

PP: My 60. I feel I can get up-and-down from anywhere around the greens.

GW: I feel like everyone has a go-to line on the golf course to mess with your friends. Whats yours?

PP: If a match is getting close, right before they hit Ill go, Make sure you dont hook it. It always gets in one of my guys heads. Itll come down to 18 and Ill press him and hell say, Im not gonna hook it.

GW: The best golfer on the Arizona Cardinals is ________

PP: (Punter) Andy Lee. Andy can play, hes a legit scratch. Ive played with him a bunch of times and he can strike the ball.

GW: Are you better than future Hall of Fame teammate Larry Fitzgerald?

PP: Oh yeah Im better than Fitz. Im the second best golfer on the team.

GW: Whats your dream golf foursome?

PP: I know (Kobe Bryant) didnt play golf but Kobe. Barack Obama. And probably Stephen A. Smith. Id like to hear Stephen A. on the course and I wanna see him hit some bad shots.

GW: Youd be in his ear all 18 holes, wouldnt you?

PP: No doubt about it (laughing).

GW: Do you talk more trash on the golf course or on the football field?

PP: Definitely on the golf course because its not worth it in football. You have to see whats going on with personnel and you might not see him again. In golf, youre with that person for four hours, there aint no running away!

GW: Word on the street is you have an idea for the next made-for-TV golf event along the lines of The Match?

PP: What they need to do is, take whatever pro golfers you want and make them captains. Put together a pool full of athletes and let them pick and have a Ryder Cup-style match. Six holes would be alternate shot, next six are a scramble, final six are singles. I dont care when Im getting picked, as long as Im on the squad.

More here:

A round with Patrick Peterson: Golf with Michael Jordan, Passionfruit Truly and an idea for The Match - usatoday.com

Article content continued

Dr. Barbara Horney, Professor, Clinical Pathology (retired) Department of Pathology and Microbiology, Atlantic Veterinary College University of Prince Edward Island

Re: Lets have a reset to competition in schools, Matthew Lau, Dec. 2

Yes, its time to revive the dreaded V word vouchers. Dreaded by the education establishment, but not by consumers the families and taxpayers.

Here are some of the reasons school vouchers make sense:

Support from The UN Universal Declaration of Human Rights: Parents have a prior right to choose the kind of education that shall be given to their children.

Students with special needs, talents or interests can find schools that fit.

Families are strengthened by committing to a school of their choice.

Students at risk of being left behind due to pandemic disruptions can find private tutoring to meet shortfalls.

Voucher systems are appreciably less costly than government monopoly systems.

There are dozens more good reasons. Hopefully both public and politicians can embrace this sensible approach.

Tunya Audain, West Vancouver

Re: Read Petersons books, kids, Marjorie Gann, Letter to the editor, Nov. 28, and A pathetic display by an anti-Jordan Peterson woke mob, Rex Murphy, Nov. 25

I was impressed and delighted by Marjorie Ganns letter, in which she weighed in against some Penguin Random House staff in the controversy over publishing Jordan Petersons next book. It was one of those I wish Id written that moments. But admiration grew to adulation when I realized the potential cost to an author speaking out against a publisher. If only more Canadians had the courage of their convictions

See the article here:

Letters to the editor: 'Let's see some realism about Canada's place in the world' - National Post

Randall L. Hull reveals his solutions for the United States in Political Malpractice in America

HOUSTON, Dec. 09, 2020 (GLOBE NEWSWIRE) -- Randall L. Hull explains his steps on how to keep working to form a more perfect union and fight political hypocrisy with the insights and ideas in Political Malpractice in America: Republic at Risk (published by Archway Publishing).

The author explains how the United States is the richest in the world yet the distribution of economic gains increasingly goes to a smaller and smaller segment of society. Hull describes how the nation has created, in effect, a new aristocracy with little or no control over how this group buys a government that works for them at the expense of the common good. The author then goes on to not only convey how the United States got into their current situation by analyzing political and economic decisions of the past 40 years in America, but also how the country might begin to work their way out of it.

Our country is more divided then at any time since the Civil War and our political leaders are failing to confront these challenges. Our 244-year-old Republic is in peril, Hull says. Hopefully readers will take on a sense of urgency to demand that their political and business leaders collaborate to solve the challenges that increasingly threaten the future of our democracy.

Political Malpractice in America is available for purchase online at: https://www.archwaypublishing.com/en/bookstore/bookdetails/803625-political-malpractice-in-america.

Political Malpractice in America

By Randall L. Hull

Hardcover | 6 x 9 in | 220 pages | ISBN 9781480891715

Softcover | 6 x 9 in | 220 pages | ISBN 9781480891722

E-Book | 220 pages | ISBN 9781480891739

Available at Amazon and Barnes & Noble

About the Author

Randy Hull is a retired global business executive who worked in the energy and chemicals industries for over 40 years. He is an honors graduate in mechanical engineering from Lehigh University (1973) and also holds a Master of Business Administration from Harvard University (1978). He is a member of the American Institute of Chemical Engineers and a member of both Tau Beta Pi and Pi Tau Sigma engineering honorary societies. He is married to Patricia Perrin Hull and is the father of two daughters. He has enjoyed a lifelong love affair with U.S. history and lives in Houston, Texas.

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Simon & Schuster, a company with nearly ninety years of publishing experience, has teamed up with Author Solutions, LLC, the worldwide leader in self-publishing, to create Archway Publishing. With unique resources to support books of all kind, Archway Publishing offers a specialized approach to help every author reach his or her desired audience. For more information, visit http://www.archwaypublishing.com or call 844-669-3957.

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Link:

New political science book shows how American exceptionalism is fading and what to do about it - Yahoo Finance

Summaries

Metro

AGWSR 42, COLUMBUS 39

106 Mason Burr (Col) pinned Jaedrek Bowles, 1:13, 113 Gavin Reed (Col) pinned Coltan Richtsmeier, 2:40, 120 Kaden Abbas (AGWSR) won by forfeit, 126 Noah Clikeman (AGWSR) won by forfeit, 132 Bo Gerbracht (AGWSR) pinned Joseph Kowfie, 1:44, 138 Sam Hackett (Col) pinned Zach Johnson, 1:47, 145 Jayden Bowles (AGWSR) pinned Henry Erie, 1:52, 152 Trinity Rotgers (AGWSR) won by forfeit, 160 Max Magayna (Col) pinned Ben Puente, :48, 170 Carson Hartz (Col) dec. Jacob Haley, 6-3, 182 Kylie Willems (AGWSR) won by forfeit, 195 Mason Knipp (Col) pinned Aiden Heitland, 1:19, 220 Connor Knudtson (Col) pinned Jared Granzow, :52, 285 Tate Miller (AGWSR) won by forfeit.

COLUMBUS 45, BAXTER 18

106 Burr (Col) pinned Kailee Conradi, :31, 113 no match, 120 Reed (Col) pinned Cole Smith, 1:57, 126 Ashton Kerwin (Bax) won by forfeit, 132 Curtis Gliem (Bax) pinned Kowfie, 3:20, 138 Hackett (Col) pinned Kolton Hill, :59, 145 Erie (Col) dec. Brad Matthews, 7-5, 152 no match, 160 Magayna (Col) pinned Callyn Bishop, :37, 170 Hartz (Col) pinned Jacob Hiemstra, :42, 182 no match, 195 Knipp (Col) won by forfeit, 220 Knudtson (Col) won by forfeit, 285 Micah Kearns (Bax) won by forfeit.

COLUMBUS 41, NORTH TAMA 30

106 Case Monat (NT) pinned Burr, 1:24, 113 Reed (Col) pinned Christian Dronebarger, 1:07, 120 no match, 126 Cale Bradley (NT) won by forfeit, 132 Drake Podhajsky (NT) pinned Ella Anderson, :41, 138 Kowfie (Col) won by forfeit, 145 Hackett (Col) pinned Nathan Kucera, 1:34, 152 Logan Rausch (NT) pinned Erie, :37, 160 Magayna (Col) pinned Ashton Bradley, :50, 170 no match, 182 Hartz (Col) won by forfeit, 195 Knipp (Col) won by forfeit, 220 -- Knudtson (Col) won by forfeit, 285 Xander Bradley (NT) won by forfeit.

EAST 58, SENIOR 18

106 Kellen Willis (DS) pinned Elijah Edmondson, 1:55, 113 Ethan Krall (East) pinned Jordan Quinn, 15-7, 120 Jessie Small (East) pinned Jaxon Roling, 4:48, 126 Ryan Strong (East) dec. Seth Connolly, 11-9, 132 Hannah Reel (DS) won by forfeit, 138 John Sailor (East) pinned Frankie Cretsinger, 2:45, 145 Adrian Doyle (East) pinned Easton Stakis, 1:28, 152 Cadin Herrmann (East) pinned Beau Healey, 1:52, 160 Luke Busch (DS) pinned Brayden Peters, :33, 170 Matthew Cary (East) pinned Jack Smith, 2:45, 182 Eli Sallis (East) pinned Ethan Scott, 5:45, 195 Lawrence Taylor III (East) won by fall, 220 Lorenzo Forristall (East) dec. Ethan Manders, 8-3, 285 Kjuan Owens (East) dec. Cohen Pfohl, 1:25.

Area

DON BOSCO 82, APLINGTON-PARKERSBURG 0

285 Mack Ortner (DB) pinned Trent Greiner, :13, 106 Caleb Coffin (DB) won by forfeit, 113 Cole Frost (DB) won by forfeit, 120 Andrew Kimball (DB) won by forfeit, 126 Garrett Funk (DB) pinned Conner Kellum, 1:12, 132 Kaiden Knaack (DB) dec. Justin Knaack, 11-0, 138 Cody Brown (DB) pinned Carter Mackie, 1:30, 145 Cael Rahnavardi (DB) pinned Clay Saak, 1:19, 152 Fox Youngblut (DB) won by forfeit, 160 Jacob Thiry (DB) pinned Stuart Whitehill, 3:07, 170 Cade Tenold (DB) pinned Nick Johnson, :33, 182 Carson Tenold (DB) pinned Drew Ogle, 3:57, 195 Charlie Hogan (DB) pinned Nile Petersen, 1:28, 220 Jarod Thiry (DB) pinned Carson Troyna, 2:54.

DON BOSCO 53, DENVER 24

106 Coffin (DB) tech. fall over Rhett Bonnette, 15-0, 5:44, 113 Frost (DB) pinned Max Schwandt , 1:11, 120 Joe Ebaugh (Den) tech. fall over Kimball, 15-0, 3:36, 126 Funk (DB) pinned Josh Terrill, 3:00, 132 Brooks Meyer (Den) dec. Knaack, 13-3, 138 Isaac Schimmels (Den) pinned Brown, 1:11 , 145 Rahnavardi (DB) pinned Alex Krabbenhoft, 2:26, 152 Ben Foelske (Den) pinned Youngblut, 3:35, 160 Cole Miller (Den) dec. Jac. Thiry, 5-1, 170 Cade Tenold (DB) pinned Cooper South, 1:15, 182 Carson Tenold (DB) pinned Brennen Graber, 5:00, 195 Hogan (DB) won by forfeit, 220 Jar. Thiry (DB) pinned Cade Bonnette, 1:09, 285 Ortner (DB) won by forfeit.

UNION 49, BCLUW-SH 27

106 Chance Cordes (BCLUW) won by forfeit, 113 Ava Mehlert (Union) won by forfeit, 120 Carter Kothoff (BCLUW) dec. Caleb Olson , 9-2, 126 Keegan Ellsworth (Union) pinned Lane Hartwig, 3:08, 132 Dillon Sparks (Union) dec. Javon Darden, 10-8, 138 Kolten Crawford (Union) pinned Sam Garber, :35, 145 Brady Hilmer (Union) won by forfeit, 152 Lincoln Mehlert (Union) dec. Logan Aicher, 10-1, 160 Brock Ruzicka (Union) pinned Tucker Wall, 2:39, 170 Stone Schmitz (Union) pinned Nick Curl, 1:42, 182 Hunter Worthen (Union) pinned Kade Pekarek, 3:55, 195 Zach Bennett (BCLUW) won by forfeit, 220 Caden Steding (BCLUW) won by forfeit, 285 Aiden Farnsworth (BCLUW) won by forfeit.

UNION 42, DIKE-NEW HARTFORD 27

113 Lucas Ragsdale (DNH) pinned A. Mehlert, :09, 120 Ellsworth (U) won by forfeit, 126 Olson (U) dec. Dylan Ohrt, 3-0, 132 Walker Weedman (DNH) dec. Sparks, 6-0, 138 Crawford (U) won by forfeit, 145 Hilmer (U) won by forfeit, 152 L. Mehlert (U) won by forfeit, 160 Ruzicka (U) pinned Gabe Skornia, 3:19, 170 Schmitz (U) dec. Nick Reinicke, 7-5, 182 No match, 195 Cayden Buskohl (DNH) won by forfeit, 220 No match, 285 -- Henry Mussing (DNH) won by forfeit, 106 Wil Textor (DNH) won by forfeit.

CHARLES CITY 47, OELWEIN 24

106 Jordan Young (CC) dec. Kale Berinobis, 12-8, 113 no match, 120 Dylan LaPolice (CC) pinned Aden Yearous, 1:35, 126 Jacob Vais (CC) pinned Gavin Emery, 2:40, 132 Carsen Jeanes (Oel) pinned Nathan Lopez, 3:59, 138 Talan Weber (CC) tech. fall over Nolan Lamphier, 15-0, 3:47, 145 Leighton Patterson (Oel) pinned Kayden Blunt, 4:45, 152 Roush Jaeger (CC) pinned Thyron Mathews, :53, 160 Logan Cockerham (Oel) pinned Colton Crooks, 3:41, 170 Caden Collins (CC) pinned Colton Roete, 2:59, 182 Ethan Peterson (CC) pinned Austin Perry, 1:55, 195 Johnny Buehler (Oel) won by forfeit, 220 Tino Tamayo (CC) won by forfeit, 285 Chase Crooks (CC) dec. Cooper Smock, 4-0.

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Prep roundup: Columbus goes 2-1 on the mat - Waterloo Cedar Falls Courier

In January, Eat the Change Mushroom Jerky will launch in retailers across the country. Created by Seth Goldman, co-founder of Honest Tea and chairman of the board for vegan brand Beyond Meat, and Chef Spike Mendelsohn, renowned restaurateur behind the PLNT Burger chain and plant-based food advocate, Eat the Change aims to educate and empower consumers about climate change. Launching with five chef-crafted flavorsSea Salt + Cracked Pepper, Hickory Smokehouse, Teriyaki Ginger, Maple Mustard, and Habanero BBQEat the Change partners with a family farm in Kennett Square, PA to source its organic portobello and crimini mushrooms, including bruised, oversized and usually discarded stems. According to the company, mushrooms are one of the most sustainable crops grown in the US.

We are thrilled to launch our first product linechef-crafted mushroom jerky, in a tasty range of flavorsfrom tangy to spicy, Goldman and Mendelsohn told VegNews. Our goal at Eat the Change is to provide delicious, climate-friendly foods so we can empower consumers to align their diets with their hopes for a healthier and kinder planet.

Eat the Change Mushroom Jerky is available through its website and will be sold through retailers, including independent natural food stores and supermarkets, across the country starting next month.

Lets get FABULOUS! Order your copy of the hot-off-the-pressVegNews Guide to Being a Fabulous Vegan filled with everything you need to know to live a super-fabulous vegan life(including our all-time favorite recipes)!

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Beyond Meat Exec and Top Chef Alum Partner to Create Vegan Jerky to Help the Planet - VegNews

In June 2019, Jewan Manuel, a sports model from Michigan, set up his first taco pop-up in front of Workshop Vintage at the Williams District Night Market; eight people showed up. A lot can change in a year, however: Manuels entirely vegan comfort-food pop-up, Plant Based Papi, has become an outright phenomenon. When the chef announces a menu on Instagram, customers set alarms on their phones to remind them when preorders go on sale. Online orders consistently sell out, sometimes in under 10 minutes. This summer, Plant Based Papi celebrated its one-year anniversary with a taco pop-up at Poa Cafe that drew a socially distanced line that wrapped around the block.

Now, Manuel is taking the next step: Plant Based Papi known for its towering jackfruit nachos, truffle mac and cheese, and spicy fried chicken will open its own restaurant on Morrison Street at the end of December. Taking over the former Floyds Coffee Shop space, Plant Based Papi will begin selling pasta, tacos, and everything in between shortly before Christmas.

The name Plant Based Papi started as a joke among friends Manuel has been vegan for nine years and is a big fan of Drake (whose Instagram handle is champagnepapi). Manuels food which ranges from pastas to tacos to vegan takes on seafood is definitely heavy on comfort, but Manuel doesnt see his food as soul food. When I say comfort food, because Im Black, people think soul food, Manuel says. Thats what Dirty Lettuce does, and I love that. Its one of my favorite places, but thats not what Im doing.

Just like the pop-ups, the restaurant menu will be ever-changing, but customers can expect to find certain foods on specific days. On Tuesdays, tacos loaded with truffle mac and cheese, spicy shredded jackfruit, and beer-battered portobellos will make an appearance. Vegan takes on seafood and pasta dishes like fettuccine in creamy white-wine alfredo sauce with seared king oyster mushroom scallops and house-made cashew Parmesan will take center stage on Saturday for late lunch and dinner service. On Sundays, the chef plans to serve brunch, including a vegan fried chicken French toast sandwich that he tested recently.

What sets Plant Based Papis menu apart from many other vegan comfort foods in Portland is that Manuel doesnt use faux meats. When I first started using meat alternatives, for me, my body couldnt process that, he says. Why not try to make everything out of plants? Jackfruit, chanterelle mushrooms, and banana blossoms are regular meat substitutes on the menu. The chef has been developing a house-made burger patty with mung beans and walnuts rather than using seitan, a typical base for vegan burgers. He makes as much as he can from scratch, using ingredients like cashews and tapioca starch, rather than buying vegan products. Never say never, but for the time being, Id rather just use plants, he says.

Plant Based Papi will join other notable vegan businesses on that block, turning Morrison into something of a vegan restaurant row. Im super excited to be in the community in that specific area, knowing that Fermenter was right there and coming from the same infrastructure as Thuy [Pham of Mama Dut], from pop-up to restaurant, Manuel says.

While Manuel attributes his success to his rotating menu of good vegan food Plant Based Papis slogan he speaks highly of members of the Portland community who offered guidance and opportunities along the way. Hosting his first taco pop-up in front of Workshop Vintage, with the support of owners Audra Santillo and Nate Moore, propelled the dream of sharing his food forward, despite the low turnout at that first event. Manuel is a regular at Akadi, where he learned the ins and outs of running a food business and how to navigate the challenges of the pandemic from mentors Fatou Ouattara and George Faux; he orders Akadis spicy spinach and okra stew at least twice a week. The chef admires Mama Dut, his neighbor on Morrison, as a business that paved the way from pop-up to restaurant. Thuy is a huge inspiration, to have her as someone to watch and learn from, Manuel says. To gather an audience first, then translate to a restaurant, its unorthodox.

The chef has popped up at several restaurants in Portland, but Manuel is especially grateful to Janice Grube of Poa Cafe, the venue for many of his most successful events. Poa Cafe felt like home, he says. It was organic, so divine. When I first met Janice, she immediately just trusted me. She was looking for her kitchen to be transformed [after the cafe closes at 2 p.m.]. There, Plant Based Papi thrived, as if the kitchen were Manuels own, not just a space that he was utilizing for a few hours. When Poa Cafe temporarily closed its doors due to the pandemic, another opportunity fell into his lap: Jessica Smith of Bushel and Peck invited Manuel into her kitchen, where he learned to adapt his food business for the COVID era. Grateful for all the support, Manuel plans to open his doors to others to host pop-ups in the space and establish themselves. Thats what got me here: people offering me opportunities, he says. Im excited to offer that to someone else.

As one of the few Black food creators in Portland, Manuel feels that he holds a certain responsibility to be a notable Black business, for other Black people to come and enjoy, in his words. Being Black in the vegan space, its very diluted in the culture, he says. Its comfortable to see someone who looks like you do something. I want to expand with the community and be my own separate entity.

Originally from Flint, Michigan, Manuel had his introduction to the culinary world in high school, when he started taking college courses at the Applewood Cafe culinary program. There, his capstone project inspired by The Alchemist by Paulo Coelho was a restaurant named Santiago. He went on to work at restaurants, from fast food to fine dining, to pay for college classes; he never expected to enter into the food industry again.

In January 2016, Manuel left a corporate job in Los Angeles and moved to Portland for sports modeling. On the side, he began developing vegan recipes. With sports modeling, even if you book four gigs a month, youre only working four days, he explains. I wanted to find something I was passionate about. I never want to work for anyone else for the rest of my life. As Plant Based Papi took off, he continued to bounce back and forth between the two cities, but eventually settled in Portland, where he had found a supportive community.

Before October, Manuel didnt have plans to open a restaurant, but it was clear that the pop-ups were a tremendous success. I had no more steps to go, he says. It was kismet the way the owner of the building offered this opportunity. With access to a full kitchen of his own, the chef is excited to ramp up production and cut wait times. Manuel intends to shoot content in the space, because customers often ask about his made-from-scratch techniques; he also has ideas for a cookbook. Although Plant Based Papi could have opened as early as December 1, the chef chose to invest some time into transforming the coffee shop into a commercial kitchen. I want to make the space mine before working out of it, he says.

Plant Based Papi opens later this month at 1412 SE Morrison Street and will offer takeout three days a week: Tuesday, Saturday, and Sunday. Follow along on Instagram for opening and menu announcements.

Plant Based Papi [Official] Plant Based Papi [Instagram]

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Vegan Pop-Up Plant Based Papi Is Opening a Full-Blown Restaurant This Month - Eater Portland

Nice Cream is readying to deliver vegan milkshakes to St. Petersburg and the entire Tampa Bay area. The owners of the new ice cream truck concept are hard at work perfecting their menu of sensational vegan shakes for the public to enjoy in 2021.

Nice Cream was visualized during a meditation in 2019. The ownersvision is to bring to life a heart centered space for souls to gather together and enjoy cruelty-free deliciousness all while raising conscious awareness on the planet.

Nice Cream is ROOTED IN COMPASSION for the animals, the humans and the planet they just launched new Rooted in Compassion t-shirts ahead of their debut.

We are here to raise awareness for veganism and to show others that when you become vegan, you do not miss out on anything, especially dessert.

Nice Cream will be an all vegan food truck to begin..our vision is to open a store front but we would like to see how the city and surrounding cities enjoy this idea, Nice Cream owners wrote in a message to I Love the Burg. We truly believe this will be beautiful for many different reasons. We (the owners) are sisters, animal lovers and dessert lovers! Its been an idea for quite sometime and we finally felt the call to begin.

They will be creating vegan freak shakes for events such as birthdays, weddings, special events and we will also be doing pop ups around the city. They hope to see their truck/trailer up and running by spring/summer 2021 but we arent rushing anything.

we are enjoying this process and flowing with divine timing.

Follow Nice Cream on Instagram for updates on menu items, and an official opening timeline.

More festive events in St. Petersburg:

The St. Pete Holiday Gift Market Guide

Shop Small St. Pete: Local businesses you can support right now

Green Bench screening holiday movies in the beer garden

Miracle returns to Intermezzo, and its the wildest office Christmas party ever

Neighborly Care needs volunteers to help with meal deliveries to senior in need in Pinellas County during the busy holiday season

I Love the Burg launches holiday toy drive with RClub and Kahwa Coffee

Want to get away for the holidays? This Clearwater hotel may have the best rooftop bar and brunch in the region.

If you love what we do, please consider purchasing one of our brand new St. Pete inspired tees on our digital shop. We also just launched brand new Burg heart tees to show how much we love this city.

Weve also just launched a Toy Drive to benefit RClub Childcare, Inc. Consider dropping off toy donations at your local Kahwa Coffee. Full details HERE.

Do you part and help those in need in Pinellas County. Volunteer with Neighborly Careand help deliver meals to seniors throughout the St. Petersburg area.

Want to learn how to connect with non-profits in the region? Visit The Community Foundation of Tampa Bays website to learn about the work theyve done in the Tampa Bay community with countless non-profit organizations. Theyve also launched a new Mental Health First Aid initiative which aims to train 5,000 in the region. Learn how you can get involved HERE.

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Nice Cream Truck will deliver vegan milkshakes to Tampa Bay in 2021 - I Love the Burg

Vegans and vegetarians may be at greater risk for bone fracturesthan meat eaters, according to a large,longitudinal study published [November 22] in the journal BMC Medicine.

Nearly55,000 relatively healthy adultsfrom the UK answered a questionnaire on diet, socio-demographic characteristics, lifestyle and medical history between 1993 and 2001. Researchers categorized them by diet then and at follow-up in 2010: meat eaters, fish eaters (pescatarians), vegetarians (no meat or fish but dairy and/or eggs) and vegans (nothing from animals).

The authors found 3,941 total fractures by 2016. In comparison to meat eaters, vegans with lower calcium and protein intakes on average had a 43% higher risk of fractures anywhere and in the hips, legs and vertebrae. Vegetarians and pescatarians had a higher risk of hip fractures than meat eaters, but the risk was partly reduced when the researchers considered body mass index and sufficient consumption of calcium and protein.

Related article: Predicting the risk of heart disease using CRISPR and stem cells

The study findings support a growing body of research on bone health with protein and calcium intake as well as BMI (body mass index), said Lauri Wright, a registered dietitian nutritionist and chair of the department of nutrition and dietetics at the University of North Florida, who wasnt involved in the study. Protein and calcium are the two major components of bone.

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Going vegan? Switching to a plant-based diet to improve your health? You are almost 50% more likely to suffer bone fractures - Genetic Literacy...

Price: $$$

If youre in the mood for a quality piece of chocolate, Hu is one of the best options, as the company offers a variety of chocolate bars all of which are vegan.

Offering original flavor combinations like Vanilla Crunch Dark Chocolate and Cashew Butter with Orange and Vanilla, all of Hu Kitchens chocolate bars are vegan, gluten-free, certified USDA organic, paleo, and non-GMO verified.

Theyre also free of refined sugar, sugar alcohols, artificial additives, and palm oil.

While palm oil is vegan, there are concerns about its impact on the environment and wildlife. The harvesting of palm oil has been found to cause deforestation in parts of Asia, Africa, and South America, removing the natural habitat of animals in these areas (11, 12).

Various organizations are helping support more sustainable methods of palm oil harvesting, including the Roundtable on Sustainable Palm Oil (RSPO). However, if youre concerned about the use of palm oil, Hu is a good option, as the company avoids the ingredient completely.

Instead, their bars contain just a small number of quality ingredients.

For example, ingredients for the Crunchy Mint Dark Chocolate Bar include organic cacao, unrefined organic coconut sugar, organic fair-trade cocoa butter, organic fair-trade cacao nibs, and organic peppermint oil.

Whats more, while a serving size is half of a bar (about 1 ounce or 28 grams), these vegan-friendly chocolate bars have such rich, complex flavors that youll likely only need one or two squares to satisfy your chocolate craving.

One serving (1 ounce or 28 grams) of the Crunchy Mint Dark Chocolate Bar provides 180 calories, 13 grams of fat, 8 grams of saturated fat, 14 grams of carbs, 3 grams of fiber, 8 grams of sugar (including 8 grams of added sugar), and 3 grams of protein (13).

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12 Vegan Candy Options to Satisfy Your Sweet Tooth - Healthline