Tag Archives: long way

Vegetarian Frozen-Food Company Is Shaking Up the Fast-Food Status Quo

… aisle of the grocery store, microwaves won’t be found on the premises: Everything in the restaurant, even the burger buns, will be made from scratch. So, Why Should You Care? “You’re reading more and more about people cleaning up their ingredients,” Amy’s Kitchen cofounder and co-CEO Andy Berliner said in an interview with Fast Company. “I think it’s happening because consumers are demanding it. It obviously has a long way to go—it’s not easy to change something …

Vegetarian restaurant Transformer in Fitzroy is Vegie Bar’s grown-up sibling with real style | Best of Melbourne | Melbourne Lifestyle | | Herald Sun

… fact, if loudmouths like me didn’t bang on about it, there’s a real chance you wouldn’t even realise this is a vegetarian joint. No proselytising, no PETA posters, no Smiths on the stereo. Just really good food. We’ve come a long way. Long before Ottolenghi made salads sexy, the Vegie Bar on Brunswick St was diligently prosecuting the meat-free agenda, though aimed at a core crowd of students, hand-knit beanies and the hung-over seeking redemption, and not a great deal has changed over …

Ottawa yogis and childhood chums open vegetarian restaurant | Ottawa Citizen

By Karen Turner, Ottawa Citizen, Posted March 22 2015 Call it pure luck or pure determination, but Amber Stratton and Jen Dalgleish have come a long way from selling handmade clay jewelry to their Grade 6 classmates in Manotick. Fast-forward 23 years, the longtime best friends now own two Pure Yoga Ottawa studios (270 Richmond Rd. and 359 Bank St.) and recently opened Pure Kitchen (formerly Milagro Grill at 357 Richmond Rd.), a vegetarian restaurant and juice bar in Westboro. “It was …

20 years of Tofurky: Why people eat fake meat | FOX31 Denver

DENVER — Options for meat substitutes have come a long way since Seth Tibbott’s first few Thanksgivings as vegetarian in the 1970s. Vegetable side dishes and salads were nice but they didn’t seem as festive as a turkey, the traditional centerpiece of the Thanksgiving table. The Oregon man tried all kinds of experiments, from a stuffed pumpkin to a gluten roast that took all day to make but was “unsliceable and indigestible.” After becoming a professional “soycrafter” in 1980, …

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