Chen Zeng wrote this based on his experience as a student researcher while pursuing his Master of Food Science at Cornell University.

Yeasts are microorganisms classified as fungus and they have different uses compared to bacteria. Saccharomyces cerevisiae is a species of yeast that are commonly used in brewing, winemaking, and baking. Although this species is used in many different occasions, each S. cerevisiae strain can vary a little, producing unique taste and flavor.

There was a story about how a yeast strain at Phaff Yeast Culture Collection was used in the food industry.

Boston Beer Company once wanted to recreate a vintage recipe from the 1970s using a yeast strain called 36C4 but the company that supplied the brewery went out of business a long time ago. Fortunately, a student intern that worked at the brewery in 1977 had also worked with the yeast collection at UC Davis and preserved the original yeast 36C4 strain. Therefore, they were able to produce this beer with the original yeast strain.¹

This is part of what Phaff Yeast Culture Collection is doing: collecting unique yeasts from all over the world, and it all started with a scientist named Herman Phaff.² Today, it has become the one of the largest public collections of wild yeasts in the world and 80% of them are not available from other sources.

In order to find out what these novel yeasts can do, it is important to know who their ancestors are. Before gene sequencing technology was available, this identification process involved up to 80 characterization tests so that we could compare the physiological data. Now, this can be done by doing a DNA sequencing on a specific region. My job was to trim out the noise and identify if there is a similarity within this region. If there is a large identical section, it is very likely that there are evolutionary relationships between the sequences. Once this information is obtained, we can verify our predictions on a strain’s physiological behavior by a series of lab tests. Currently, these yeast strains are distributed for both academic and industrial research. Besides possible applications in food industry,³ they have “commercial value for industrial fermentations including ability to consume inexpensive feedstocks such as xylose or pectin, produce enzymes, or tolerate stresses such as temperature, pH, or salinity.” These novel yeasts can very possibly be solutions to a more sustainable food and farming system.

¹What is it like to be a yeast collection curator? United States Culture Collection Network. 2020. https://usccn.org/what-is-it-like-to-be-a-yeast-collection-curator/

²History of the collection. Phaff Yeast Culture Collection. 2022. https://phaffcollection.ucdavis.edu/history-collection

³Phaff yeast culture collection grows by 6,000 strains – new NSF award. BFTV Cluster News. 2021. https://news.bftv.ucdavis.edu/food-science-and-technology/phaff-yeast-culture-collection-grow-6000-strains-new-nsf-award

The contents of this posting, our website, and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own

A Vegetarian Resource Group member recently told us that they were thrilled to see a separate vegan menu available on a Royal Caribbean Cruise they were taking. Royal Caribbean states on their website: “we offer a 7-day rotation vegan menu onboard all of our ships. Please note that the vegan menu is only available upon request exclusively at the Main Dining Room.” Vegan options are also available in other dining locations on ships.

Vtopian Aged White Cheddar photo from Vtopia

By Reed Mangels, PhD, RD

One trend that I’ve been excited about is the proliferation of vegan cheese products. I can sprinkle shreds on pizza, spread vegan cream cheese on a bagel, and savor a wedge of vegan cheese with apple slices. I’ve enjoyed sampling vegan cheese at Vtopia in Portland, OR and Riverdel in New York City. While I am a fan of vegan cheeses, I’m also aware that these products are not necessarily the healthiest products on the market.

Dr. Winston Craig of Loma Linda University, Dr. Cecelia Brothers of Walla Walla University, and I recently investigated the nutritional content (as reported on the product label or website) of 245 vegan cheeses sold in the United States. Our results appeared in a scientific journal, Nutrients.

Coconut oil, either alone or with cashews was the most common product base. Products were also based on cashews, oats, almonds, soy, palm fruit oil, and other blends. According to the package or website a serving of cheese was between 14 grams (about 0.5 ounce) and 40 grams (almost 1.5 ounces) depending on whether the product was shreds, slices, blocks, or other forms.

A serving of cheese generally had between 60 and 100 calories. Only 3% of the cheeses had 5 grams or more of protein; typically they had 0 to 3 grams of protein. Thus, most of these commercial cheeses could not be considered a good source of protein. This is not a problem since there are many other foods that vegans eat that are good sources of protein. The only concern would be if someone was eating a lot of vegan cheese, thinking that they were getting a lot of protein and ignoring other protein sources like beans and nuts.

Almost 60% of the vegan cheeses surveyed had high levels of saturated fat (more than 20% of the Daily Value). Excessive dietary saturated fat is associated with an increased risk of heart disease. Close to a third of products were classified as high sodium, having more than 10% of the Daily Value for sodium. Some products had vitamins or minerals added; 19% were fortified with calcium, 14% with vitamin B12, and 1% with vitamin D.

Our published article concluded with some recommendations to manufacturers encouraging development of “products with a better nutritional content and a healthier profile.” We suggested increased use of legumes for producing vegan cheeses as a way of reducing saturated fat and boosting protein. We also called for increased consideration of fortifying vegan cheeses with nutrients like calcium, vitamin D, and vitamin B12

Knowing what I do, I plan to continue to use vegan cheeses to add interest and flavor to dishes. I’ll be moderate in the amount I use and will look for products with lower amounts of saturated fat.

To read more about vegan cheese see:

The Vegetarian Resource Group’s Guide to Vegan Cheese (2017)

Cheese-Less Sauces

Vegan cheese (about a Facebook group)

Fava Bean Cheese

Reference

Craig WJ, Mangels AR, Brothers CJ. Nutritional profiles of non-dairy plant-based cheese alternatives. Nutrients. 2022;14(6):1247.

If you live in Washington, DC or will be visiting this area, you will be happy to know that DC Veg Restaurant Week Will Be Held from May 7-14, 2022. Some participating restaurants include HipCityVeg, Fruitive, Rasa, D.C. Vegan, Equinox Restaurant, and many more.

For further details, see: https://www.facebook.com/DCvegweek and https://vegdc.org/.

photo from Yumz Vegan Bakery & Café

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

B.A.D Gyal Vegan, Marietta Square Market, 68 N. Marietta Pkwy. NW, Marietta, GA 30060

B.A.D Gyal Vegan is a Caribbean fusion vegan restaurant. All the cuisine is made from scratch and is unique. Voxtail’s plant-based oxtail, mac & cheese, crispy wings, fried skrimp, ackee spring rolls, organic coconut rice & peas, Yankee jerk burger, and other delectable dishes are available.

Florish, 2307 S. Dale Mabry Hwy., Tampa, FL 33629

Florish offers made-to-order vegan pizzas and bowls, freshly baked sweets, and local craft beers. Pizzas and bowls are made with hand-crafted dough, herb-roasted vegetables, plant-based meats, and house-made cheeses and sauces. Signature pizzas include the classic Margherita with red sauce and cashew ricotta as well as the Bohemian Jack with creamy white sauce and BBQ pulled jackfruit. Signature bowls include the Buffalo Soul with seasoned brown rice, buffalo breaded chicken, and creamy ranch drizzle as well as the Sun Goddess with ginger-lime rice, roasted chimichurri cauliflower, and golden turmeric vinaigrette drizzle. Pizzas and bowls can also be customized with choice of sauces, cheeses, proteins, base, and vegetables.

House of Vegano, The Body Electric Athletic Company, 655 31^st St. South, St. Petersburg, FL 33712

House of Vegano gives customers a new perspective on sushi and Japanese dishes with a plant-based twist. One of the most popular plates is the Volcano Roll, made with avocado, cucumber, locally-grown Lion’s Mane mushrooms, spicy mayo, eel sauce, sriracha, gluten-free panko breadcrumbs, scallions, and vegan caviar. Need something a little more filling? Try the Tom Kha Ramen – Chili Lemongrass broth with coconut milk, topped with corn, scallions, and Vegan “Vork” Belly. All dishes are made with various exotic mushrooms and fruit as fish substitutes to add a fresh flavor punch. Choose from cold-pressed juices or Beech Kombucha (made with lemongrass, lavender, and pineapple) to quench your thirst as you dine.

Midtown Vegan Deli and Market, 5071 E. 5th St., Tucson, AZ 85711

Midtown Vegan Deli is located the corner of Rosemont Blvd. and 5th Street. Their mission is to help animals and earth through education, sustainability, and encouraging others. They hope to express this passion through the food they serve and sourcing locally when possible. Served all day, breakfast might be a Yogurt Granola Parfait, Balsamic-glazed Avocado Toast with herbs, or Breakfast Burritos featuring “Cheddah” and soyrizo or sausage, among other fixings. Salads include the Mediterranean with artichoke, red pepper, hummus, feta, olives and garbanzo beans to name a few in the abundant ingredient list, as well as potato, pasta, and macaroni salads. You might also enjoy their Cold Turkey sandwich with turkey and avocado on sourdough! Maybe the Philly is more your speed with Portabello mushrooms, soy curls, peppers, onions and wiz on a hoagie. How about the Reuben, with pastrami, sauerkraut, cheese and Thousand Island dressing on rye? There are plenty more sandwich choices, plus you can also make any sandwich into a wrap. Ask about their rotating soup and house-made juice and smoothie options.

Planta Queen, 1201 E. Las Olas Blvd., Fort Lauderdale, FL 33301

Planta Queen is inspired by Asian cuisine that focuses on being sustainable and upscale in their offerings. Try vegan sushi made with ingredients such as watermelon and mushrooms. Some standout dishes include sweet corn dumplings, truffle fried rice, pad Thai slaw, and jackfruit wings. Planta Queen is a great restaurant if you are look for inventive food that is served in a stylish ambiance.

Sinful Bakery, 1714 Webster St., Houston, TX 77003

Pop tarts, kolaches, cinnamon buns, cookies, cookie dough, monkey bread, turnovers, cheesecakes, and a variety of other treats are available. With limited dine-in capacity, the décor is quite charming, cute, and old fashioned.

Vegan Crave Burgers & Bakery, 1599 Iron St., North Kansas City, MO 64116

This soy-free establishment prepares baked goods in-house along with burgers and sandwiches. Sunday brunch items include Carrot Cake Cinnamon Roll, Creative Chik’n Biscuit, Biscuit and Gravy, and Unique Spicy Seitan Chick’n Sandwich.

Yumz Vegan Bakery & Café, 3490 State St., South Salt Lake, UT 84115

Serves traditional Mexican and Puerto Rican flavors without relying on animal products. A very extensive menu includes tacos (check out the birria tacos, made with jackfruit marinated in peppers and spices), empanadas, chimichangas, chilaquiles, enchiladas etc., in addition to the bakery which serves dairy-free tres leches cakes, pastries and cookies, alongside horchata and different coffee options — they even sell Mexican candy! Family-friendly atmosphere with a dedicated kid’s menu, karaoke, live music and dancing, in a bright Mexican diner-style décor with colorful murals.

Here is a brand new video of the song Gentle Creatures! I hope you like it and if so, please share and subscribe for more vegan videos! –Bob Pyle

https://www.youtube.com/watch?v=pXNv3xJtCtk&list=RDMMpXNv3xJtCtk&start_radio=1

Photo from Angelhearts Diner

By Chen Zeng

It can be difficult to be vegetarian/vegan as a college student. But no need to worry at Cornell University; there are a lot of vegetarian/vegan options available at dining halls and restaurants on campus. In this post, I have listed some off-campus vegetarian/vegan friendly dining options.

Moosewood

The Dewitt Building, 215 N Cayuga St., Ithaca, NY 14850

(607) 273-9610

Hours: 5PM – 9PM Wed – Sun

Moosewood is a restaurant located in downtown Ithaca. It is famous for publishing 13 vegetable-focused cookbooks. The restaurant specializes in vegetarian, vegan, and ethnic cuisine. Their menu changes once in a while and most vegetarian dishes can be made vegan upon request. The price here is on the expensive side. So for college students this might not be your everyday dining option but definitely check it out when you’re celebrating special occasions.

Collegetown Bagels

College Ave

(607) 273-0982

420 College Ave., Ithaca, NY 14850

Hours: 7AM – 9PM Sun-Thurs; 7AM – 10PM Fri & Sat

Delivery Hours: 8:30AM – 5PM Daily

State Street

City Centre Building

(607) 273-2848

301 East State St., Ithaca, NY 14850

Hours: 7:30AM – 4PM Daily

East Hill

(607) 273-1036

329 Pine Tree Rd., Ithaca, NY 14850

Hours: 6:30AM – 6PM Daily

Collegetown Bagels started in 1976 and they are ranked as “30 Best College Sandwich Shops in America.” They have 3 locations in Ithaca with 1 near campus and 2 off-campus. They are most famous for bagels and there are a variety of vegetarian and vegan spreads to choose from. They also have sandwiches and wraps made with vegan alternatives products like JUST eggs and Beyond Meat. Additionally, they serve pizza on bagels if you’d like something indulgent. If you prefer something light, check out their green and grain bowls.

Angelhearts Diner

(607) 319-4205

401 E. State St., Suite G2, Ithaca, NY 14850

Hours: 12PM-6PM Thu-Fri, 9AM-3PM Sat-Sun

Angelhearts Diner is a classic diner style restaurant and it is 100% vegan. They serve comfort food made from scratch. You’ll find all-day breakfast, burgers, sandwiches, fries, and dessert options on the menu. Some of the popular dishes are Philly cheeze steak, buffalo bites, and a beet burger. If you have a sweet tooth, check out their pancakes, donuts, and soft serve oat milk ice cream.

Greenstar Food Co-op

Cascadilla St.

(607) 273-9392

770 Cascadilla St., Ithaca, NY 14850

Hours: 8AM – 9 PM Daily

Collegetown

(607) 882-2667

307 College Ave., Ithaca, NY 14850

Hours: 8AM – 9PM Mon – Fri; 9AM – 9PM Sat & Sun

 DeWitt

(607) 273-8213

215 N Cayuga St, Ithaca, NY 14850

Hours: 8AM – 9PM Mon – Fri; 9AM – 8PM Sat & Sun

 Greenstar Co-op is a natural grocery store that offers a lot of fresh made to-go foods. And there are a lot of choices for vegetarians and vegans. You can find salads, sandwiches, wraps, soups, rice/noodle bowls, and sushi at all stores. At the Cascadilla St. store, you get customizable sandwiches, wraps, and noodle bowls. Definitely check it out when you’re shopping for your weekly grocery.

 Pokelava Hawaii Poke Bowl

(607)-339-0322

206B Dryden Rd., Ithaca, NY, 14850

Hours: 11AM – 9PM Sun – Thu; 11AM – 9:30PM Friday & Saturday

Pokelava offers a vegetarian tofu poke bowl option on the menu. But they are highly customizable. You can start by picking a base, whether it is rice bowl, burrito, salad or zucchini noodles. Then choose your protein, mix-ins, flavor, topping and crunch. Most of the items on the menu should be vegetarian-friendly but double check with the store if you’re on a vegan diet.

For information on other veg restaurants around the USA and Canada, see

https://www.vrg.org/restaurant/index.php

The contents of this posting, our website, and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Hiking, walking, and camping are great ways to get outside, enjoy nature, and unwind from your day-to-day life. We’ve got all the info you need to put together your own sweet or savory trails mixes, make vegan homemade oatmeal bars, and more. These ideas are great for the outdoors or car trips or even just to keep handy for snacking.

See video at https://youtu.be/IpYVzxt7OKQ

Recipe for Cherry Ginger Oat Bars: https://www.vrg.org/blog/2022/02/18/cherry-lime-ginger-oat-bars/

Vegan Hiking Boot Guide: https://www.vrg.org/blog/2019/07/09/are-you-looking-for-vegan-hiking-boots-heres-some-online-stores-selling-them/

Recipe for Homemade Trail Mixes: https://www.vrg.org/blog/2022/02/16/trail-mixes/

Vegan Hiking On the Appalachian Trail: https://www.vrg.org/blog/2020/01/29/hiking-while-vegan/

The contents of this website and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

In honor of The Vegetarian Resource Group’s 40th anniversary later this year, three members have pledged a $8,500 match. So your donation to support vegan education will be doubled. You can donate at www.vrg.org/donate and write MATCH in the comments area. Thank you!

For short cooking video, see https://youtu.be/84T8Nph3NGU

Enjoy this Chili Fries recipe and other low-cost vegan dishes from Skyler Kilmer. See: https://www.vrg.org/blog/2020/10/15/vegan-at-the-dollar-tree-store/