The Vegetarian Resource
Group published an article on our blog titled How Sustainable Is Vegan Leather? in June 2020. At the time
we went to press, we had not yet received responses from several companies that
make all-natural vegan leather.
Here we present the Q&A
exchange we had through email with Dr. Luke Haverhals, the Founder and CEO of
Natural Fiber Welding® (NFW), the company that creates Mirum.
The VRG: What is Mirum made of?
NFW: Mirum is made from plants – both fiber and vegetable oils.
Sometimes we use clay and other inorganic fillers as well as natural inputs for
colors (e.g., turmeric can produce a lovely orange color).
Because
Mirum uses only natural inputs, it does not become toxic waste like plastics.
Few people understand that the reason why old clothes, shoes, etc. must be
landfilled is that petroleum-based plastic waste is toxic and cannot decompose
without harming the biosphere.
The
VRG: Do you use ANY petrochemicals at any
stage of production of Mirum?
NFW:
No, Mirum is natural. Mirum is
revolutionary and completely unique in the world in that we do not use any
petrochemicals nor any synthetic glues/polymers derived from petrochemicals.
For example, Mirum does NOT use polyurethane like many others who claim this
high-carbon footprint, petroleum-based material is somehow “vegan.”
This
article points out how plastic-containing materials can never be regarded
as truly “vegan.”
NFW
is pioneering state-of-the-art manufacturing processes that use Plants, Not
Plastic™ because we desire to make the lowest resource (e.g., lowest carbon
footprint) materials possible.
The
VRG: How quickly does Mirum biodegrade and
under what conditions?
NFW: It depends. If a tree falls in the forest, it may take a
long time to degrade. If the tree is chopped into small bits, the degradation
process happens much faster. Mirum formulations are extremely tunable. Mirum is
always degradable since it is made only from nutrients. That said, the absolute
biodegradation characteristics are tunable as well and depend on both the raw
materials utilized as well as the way in which the product is treated at the
end of its lifecycle.
It is also worth
mentioning that Mirum can be recycled. NFW will be scaling and implementing
recycling capabilities as we scale production of Mirum.
While much hype and
funding has been given to biotech “solutions” that cannot scale, NFW has been
quietly working to develop scalable technologies that actually deliver. In the
second half of 2020, there will be major announcements of partnerships with
global brands that know NFW has developed the truly game-changing technology
platforms that deliver.
Note to Readers: When The VRG receives updates from NFW on Mirum as well as
responses from other all-natural vegan leather companies, we will post them
here on our blog.
The contents of this posting, our website, and
our other publications, including Vegetarian 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.
Many
people have lost their jobs during the COVID-19 Pandemic and are looking for
ideas for inexpensive vegan dishes. In a previous issue of Vegetarian Journal, Debra Daniels-Zeller wrote an article titled “Healthy
Vegan Dishes on a BUDGET.” Here you’ll find recipes for Spicy Black Beans;
Grilled Pepper and Quinoa-Millet Salad with Raspberry Vinaigrette;
Zucchini-Corn Chowder with Tomatoes; Kidney Bean-Sweet Potato Stew; Lemon
Cornbread; Lemon-Carrot Coleslaw; and Tofu-Broccoli Noodle Bowl.
Nothing beats a simple graphic to get the vegan message out!
The Vegetarian Resource Group created My
Vegan Plate to display on outreach tables at various events. If you live in
the United States, you can request copies of this handout to distribute by
emailing us at [email protected]
A new study of middle-aged and older women, which you will be able to read about in an upcoming issue of Vegetarian Journal, found that those with higher intakes of total and individual carotenoids had a lower risk of experiencing a decline in brain function with aging.
You may have heard of beta-carotene – a carotenoid which is used to make vitamin A. Other carotenoids include alpha-carotene, beta-cryptoxanthin, lutein + zeaxanthin, and lycopene. Although not all of these can produce vitamin A, they all offer health benefits.
Since fruits and vegetables are, by far, the main sources of carotenoids, those who eat lots of plant foods have an advantage when it comes to carotenoid intake. Based on a dinner conversation at my house, I’ve compiled a list of the top sources of individual carotenoids. Other fruits, especially deep orange ones, and vegetables, especially orange and dark green vegetables, will also add carotenoids to your diet.
Top Sources of Beta-carotene (based on a 1 cup serving)
Sweet potatoes, cooked
Spinach, cooked
Carrots, raw
Kale, cooked
Mustard greens, cooked
Butternut squash, cooked
Hubbard squash, cooked
Beet greens, cooked
Turnip greens, cooked
Collards, cooked
Top Sources of Alpha-carotene (based on a 1 cup
serving)
Pumpkin, cooked
Carrots, raw
Butternut squash, cooked
Hubbard squash, cooked
Plantain, green, cooked
Tangerines, raw
Tomatoes, raw
Collards, cooked
Corn, cooked
Green peas, cooked
Top Sources of Beta-cryptoxanthin (based on a 1 cup serving
unless otherwise specified)
Butternut squash, cooked
Japanese persimmon, raw (1 fruit)
Papaya, raw
Tangerines, raw
Corn, cooked
Oranges, raw
Apricots, raw
Nectarines, raw
Watermelon, raw
Peaches, raw
Top Sources of Lycopene (based on a 1 cup serving unless
otherwise specified)
Watermelon, raw
Tomatoes, canned
Tomatoes, raw
Papaya, raw
Grapefruit, raw
Japanese persimmon, raw (1 fruit)
Asparagus, cooked
Top Sources of Lutein + Zeaxanthin (based on a 1 cup
serving)
Kale, cooked
Spinach, cooked
Mustard greens, cooked
Turnip greens, cooked
Collards, cooked
Cress, raw
Summer squash, cooked
Green peas, cooked
Beet greens, cooked
Pumpkin, cooked
Source: U.S. Department of Agriculture, Agricultural
Research Service. FoodData Central, 2019. fdc.nal.usda.gov
The Vegetarian Resource Group is once again this year holding a video contest.
This is your chance to create and submit a video telling others about veganism.
We will be awarding one $200.00 scholarship and two $100.00 awards. Some
possible topics include food, nutrition, your feelings about veganism, water
usage and veganism, veganism and animal rights, or other vegan topics that
appeal to you.
Videos will be judged on, among other things, accuracy of the information
provided and the judges’ desire to share the video with others. Humor and
feelings are appreciated. All videos should be positive, not be critical of
anyone, and not include any footage of animal cruelty. You may submit a video
you have already made.
A previous issue of Vegetarian Journal ran an article called “From Veal to Vegan, Creole Style” by Meryl Austen Cryer. The vegan recipes offered in this article are based on dishes that were served by her family in New Orleans, Louisiana. Enjoy Southern veganized Creole dishes including Paw-Paw’s Smothered Turnip Roots (or Hash Browns); Granny Therese’s Butter Beans; Chuck and Jo’s Gumbo; Jeff and Lydia’s Gazpacho; Maw-Maw’s Tropical Carrot Salad; Mel’s Fruit and Nut Rice; Aunt Carm’s Greens in Peanut Sauce; Uncle Curt’s Creole Potato Salad; Keryl’s Pralines; and Uncle Errol’s Lemonade Punch. See: https://www.vrg.org/journal/vj2010issue3/2010_issue3_creole.php
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 coronavirus pandemic many are doing
take-out and/or delivery now):
BurgerHive, 606 NW 8th Ave., Fort Lauderdale, FL 33311
BurgerHive fuses
American comfort foods with tangy and delicious island flavors to create the
perfect 100% vegan menu with gluten-free options. Top-sellers include the
classic fakin bacon cheeseburger, the tangy island spice burger, the crispy
fries, and any of their creamy shakes and smoothies. BurgerHive offers take-out
and delivery options.
Nabati, 7101 NW Expy., Oklahoma City, OK 73132
Rice just went to
another level at Nabati. Vegan Mediterranean flavor is Nabati’s specialty with
item options like “Fassoulia” green beans in tomato sauce and rice. With clean,
bright food comes excellent customer service and pastries that are a must to
try! Three generations of women-owned businesses with affordability and a
welcoming atmosphere are something everyone should take the time to try!
Ras Rody’s Jamaican Vegan, 1312 Agua Fria St., Santa Fe, NM 87501
Working out of a
glossy black-painted food truck flying a Jamaican flag, Ras Rody’s Jamaican
Vegan is adding some welcome 100% plant-based Caribbean goodness to Santa Fe’s
dining landscape. Southwest Jamaica native Ras Rody and his family recently
moved to Santa Fe from Dunedin, Florida, where Rody’s truck had carved out a
niche serving food at a Tampa-area farmers’ markets. Ras Rody’s Organic Kitchen
in Negril, Jamaica has been an icon of Ital food and Rasta philosophy for over
20 years and is now run by Rody’s children. The daily offerings in Santa Fe
vary depending on the day and the ingredients, are posted on their Facebook
account. No matter what’s on the menu, you’re guaranteed an expertly prepared
and seasoned meal.
The Rabbit Hole, 2659 East Atlantic Blvd., Pompano Beach, FL 33062
The Rabbit Hole is a
vegan comfort food restaurant that prides itself on creating an inclusive vegan
dining experience for all to enjoy. Their vegan versions of comfort classics
are anything but “rabbit food.” Popular dishes include the “Do the Impossible”
Burger & Fries, an Impossible Burger with vegan cheddar, lettuce, tomato,
red onion, and Hellman’s Vegan Mayonnaise on a Brioche Bun, and “High Steaks”
Gourmet Steakhouse Dinner, complete with plant-based steak medallions, steak
sauce, parmesan truffle fries, corn on the cob, and garlic toast. A portion of
the proceeds from their Freedom Specials will go towards local nonprofits that
support conflict resolution and community development, so be sure to order a
Freedom Salad or Cheeseburger on your next visit.
TLC Vegan Kitchen, 520 Shepherd Dr. #10, Garland, TX 75042
Chef Troy Gardner’s TLC
Vegan Kitchen is committed to making “a better world, one vegan dish at a
time.” From pizza, wraps, steak, and salads; the option variation is something
to try soon! For dessert, choices include one of many of their vegan cakes!
Twisted Plants, 4905 S Packard Ave., Cudahy, WI 53110
Twisted Plants
serves vegan versions of your favorite American food. They feature unique
plant-based options like burgers, sandwiches, and wings. The Pineapple Express
is a sweet and savory burger topped with grilled pineapple, vegan cheese,
chipotle mayo, grilled onions, and a sweet sauce. This will become your
favorite new burger! If you like sandwiches try the Big Lebowski featuring
chopped jackfruit, provolone, peppers, onions, mushrooms, and mayo on a hoagie
roll. This is the perfect vegan replacement for a cheese steak sandwich. To complement your sandwich or burger, order
the cauliflower bites, tater tots, or waffles fries. Make sure to try their
rotating milkshakes or sweet desserts. Some favorites include the salted
caramel cheesecake shake or strawberry cheesecake bars. They also have weekly
specials featuring exciting new menu options. Be sure to ask the waiter about
these specials or check out their Facebook page in advance. Get ready to
satisfy your craving for a delicious burger, fries, and milkshake!
Wild Chive, 2650 E. Broadway, Long Beach, CA 90803
This restaurant
specializes in decadent vegan brunch options. The menu is incredibly diverse
with options ranging from French toast to burgers. Popular menu items include
the Chick’N and waffles, a vegan take on a classic Southern dish. The waffles
are made out of cornbread and served with mouthwatering toppings:
habanero-strawberry jam and chive vegan butter. Another popular item is the
grilled burrizo featuring fillings like tofu and herb potatoes tossed in smoky
chipotle aioli. Be sure to try their vegan Vietnamese coffee served with
condensed milk and the French quarter beignets, a soft pillow doughnut. The
Wild Chive also serves homemade kombucha in fun flavors like lemongrass oolong
and jasmine peony.
The Wandering Deli, 1598 King St. W., Toronto, ON Canada M6R 1A9
The Wandering Deli specializes in mouthwatering
varieties of vegan cheese. They are the first artisan vegan cheese shop to open
in Toronto and feature up to 30 different cheeses at one time. Although it’s
hard to choose, a few must have items include the almond milk mozzarella,
sundried tomato pecan cashew cheese, and the cashew coconut brie. During the
holidays they feature cheese bundles that will be the perfect edition to your
holiday buffet. Another holiday favorite is the chocolate covered brie made
from cashew milk and coconut kefir. This brie is delectable and the perfect
post meal treat. Be sure to order the holiday items early, since they sell out
quickly! All of their cheeses are great paired with toast, crackers, pizza, or
wine. They also sell custom charcuterie plates and locally made vegan items
like plant-based sausages and homemade jams. Treat your taste buds to an
explosion of creamy vegan cheese at this charming deli.
The Food and Drug
Administration sent out the following alert:
Beyond Better Foods, LLC, is recalling select pints from a single production
run of Enlightened brand Chocolate Peanut Butter ice cream pints because they
may have been packaged in Dairy-Free Chocolate Peanut Butter containers and
thus contain undeclared milk ingredients. People who have an allergy or severe
sensitivity to milk run the risk of serious or life-threatening allergic
reaction if they consume these products.
These packages have a base container
labeled “Dairy-Free Chocolate Peanut Butter” and a lid labeled “Chocolate
Peanut Butter” without a “Dairy-Free” callout. All affected products have a
“best by” date of November 5, 2021 which is printed on the bottom of the
container.
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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