State of the Plant-Based Union: A 2020 Wrap-Up Webinar with Elysabeth Alfano

2020 has been quite a year and we have all been impacted both personally and professionally. While businesses across all sectors have seen unprecedented challenges, the plant-based food market as a whole continues to see substantial growth and even bigger potential. In this 1-hour webinar including Q&A, plant-based business consultant and host of the Plantbased Business Hour, Elysabeth Alfano…

Soup Time! Classic Lentil Recipe

by Miriam Hahn Coming off of a holiday week full of food planning and preparation, I like to get back to basics with quick and easy recipes. My favorite basic is this classic lentil soup. It really packs in the nutrients and can be eaten alone or paired with a salad or sandwich. Lentils are…

Celebrating #30yearsofvegan Product Labelling

By Neneh Buswell, Events Co-Ordinator at The Vegan Society November is World Vegan Month. A month that is now celebrated globally, showing how far veganism has developed over the past few decades. It is a time to reflect on the successes of a movement that was once on the fringe and highlight how accessible the…

UK Government Green-Lights Britain to Get Back to Business

by Abigail Stevens The latest announcement from Downing Street has green-lit the return of business events and conferences in the UK. In a virtual press conference on Monday, Boris Johnson confirmed that live events are back on the table and able to run with reduced capacity limits according to the UK’s 3-tier system. This positive…

Minty Mousse and Pumpkin Pie!

by Miriam Hahn Even though almost everyone in America includes pumpkin pie on their Thanksgiving menu, offering a non-traditional option can add just the right element of variety we need this year. Eating a plant-based diet has really forced me to go outside the lines in everyday eating and eliminate the rules. Holidays are no…

Musings of a Master Chef: Squash

by Certified Master Chef James Corwell This time of year, my cooking is inspired by all things squash.  It is versatile, meaty, and satisfying on many levels regardless of flavor profiles or cooking techniques.  Squash comes from a Narragansett Indian word askutasquash and considered an ancient crop that goes back 10,000 years.  Squash is also…

Plant-Based Crab Cakes are a Good Catch! (Review)

Simply put, Good Catch Foods is revolutionizing the seafood industry. See the below video as we taste the frozen Good Catch Crab Cake, which far exceeds expectations. Good Catch is looking to expand in conventional retail and food service. For more info, contact Augusto Borth: 857.615.4558 Big thanks to our friends at Good Catch for providing…

Add a Zolt to Your Day!

In this second edition of LIVE product tastings we sit down with Douglas Siegel, founder of Zolt. These powdered, hemp derived, drink mixes are reminiscent of the gatorade powder we used to “hydrate” with back in the day… just replace the artificial flavor and sugar rush with adaptogens and the energizing and calming balance of…

Scholarship Giveaway! T. Colin Campbell Center Launches Micro-Grant Program

by Ben Davis If you’ve taken a step into your plant-based journey, chances are you have heard of Dr. T. Colin Campbell. Dr. Campbell is the author of the groundbreaking China Study and founder of the T. Colin Campbell Center For Nutrition Studies. He is also prominently featured in renowned documentaries like Forks Over Knives,…

Plant Based Brands! Beyond Meat

by Sarabeth Davis Alongside emojis of raw materials—peas, beans, and rice—transforming into emojis of hamburgers, hotdogs, and the popular flexed biceps, Beyond Meat’s Instagram recently described the process of making their plant-based products as “that simple.” Beyond Meat was founded with one basic inquiry: can meat be engineered directly from plants? Can we bypass the…