Vegetarian Star

Rachael Ray has been known to feature vegetarian love on her website, like the Sweet & Sara Vegan Marshmallows based out of a factory in New York.

Rachael recently featured Surf Sweets jelly bean candy as the “Snack of the Day.”

Surf Sweets are organically sweetened with no artificial coloring or flavoring, are gluten, casein and peanut free and are produced in a factory free of wheat, dairy, soy, eggs, tree nuts, nuts, fish, and shellfish.

Four of Surf Sweets products are vegetarian (Fruity Bears, Gummy Swirls, Jelly Beans and Sour Worms) and three are vegan (Fruity Bears, Gummy Swirls, and Sour Worms).

Only the Gummy Bears and Gummy Worms are not suitable for vegetarian as they contain gelatin.

Gummy, fruity, bears and worms.

Be careful not to get your animals and flavors mixed up!

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There was a lot of eating during the filming of Tyler Perry‘s latest film, Why Did I Get Married Too?

There was also a lot of eating off screen for star Janet Jackson, who plays the role of Patricia Agnew.

Between scenes Jackson hid in her trailer and munched on what she thinks is the best vegetarian food you can sink your teeth into in Atlanta, Georgia.

“I was really diving into my work. So it was about eating…in my trailer! And really focusing on the character, and trying to stay in character. And after, I was just so drained and so tired. And especially having to get up early the next morning, and do it all over again.

“There’s a restaurant called Veggieland in Atlanta, it’s very good,” Jackson told Long Island Press.

Wonder if Janet likes a side of Veggieland’s sweet potato fries with her veggie burger?

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Aldo Zilli‘s vegetarian Italian restaurant, Zilli Green, open a couple of months ago and after Metro sampled the food, atmosphere and service, it came up a little less than satisfied.

Zilli Green was given a (ouch) 1 out of 5 stars for everything from cold tempura and portabello mushroom to ignorant service.

Metro hints that you can get vegetarian Italian food anywhere that serves Italian, presumably by leaving the meatballs off.

“Some of the best meat-free cooking in the world is Italian; you can easily eat an entirely vegetarian meal in a conventional Italian restaurant without even being aware of it.”

Zilli Green may be a little shaker in its infancy, but it is only two months old, and like any business, there’s probably several details to work out.

Not only is Zilli Green giving London a vegetarian Italian option, but there are several items on the menu listed as vegan, such as ice cream.

And despite having pasta shops on every corner, some specifically vegetarian and even vegan Italian eateries have worked, as the case with Chrissie Hynde‘s Vegiterranean in the U.S.

Might it be reasonable for more Soho vegetarians to give Zilli Green a try and let the staff politely know where improvements can be made?

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Pescatarians rejoice, Trader’s Joe’s has announced it will shift to sustainable seafood purchases by the end of 2012.

The company says the decision was based on customer feedback regarding issues of food safety, taste and environmental concerns.

Trader Joe’s has agreed to the follow practices:

• Work with third-party, science-based organizations to establish definitions and parameters for addressing customer concerns about overfishing, destructive catch or production methods, and the importance of marine reserves.
• Remove “red-listed” seafood from their shelves. Trader Joe’s stopped selling Chilean sea bass in 2005, orange roughy in July of 2009, and red snapper in March of 2010.
• Provide accurate information on all seafood labels, including species’ Latin names, origin and catch or production method.
• Use their buying power to leverage change in the seafood industry.

The decision has been applauded by Greenpeace, which issued a statement on their website.

“We applaud Trader Joe’s commitment to creating a strong sustainable seafood policy. We are particularly happy to see Trader Joe’s acknowledge that we need marine reserves, and that species like Orange Roughy and Chilean sea bass are incompatible with a sustainable seafood operation. We know their customers will appreciate their recent statement of intent. After all, seafood consumers deserve access to transparent, accurate information about the products they choose,” said Senior Markets Campaigner Casson Trenor.”

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Just like Joe Camel moved to live with all the other cancer and emphysema stricken senior citizens in Florida, some are calling for the retirement of Ronald McDonald, a 50 year old icon that has surely pushed many into obesity, heart disease and other health ailments.

Corporate Accountability International has kicked off a campaign to retire the hamburger clown that was designed to appeal to children.

“McDonald’s, and its iconic clown, is not only the face of the epidemic: it is the engine behind it. No corporation has done more to hook kids on unhealthy food,” said Stacey Folsom, spokeswoman for Corporate Accountability International.

Although they’ve contacted McDonald’s about their wishes, they haven’t received an answer yet.

One bonus, according to SF Gate, is that Ronald McDonald’s image doesn’t appear as often on McDonald’s website.

Maybe his title has changed to hamburger emeritus.

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A company owned by former hunters is looking for food scientists to recreate the experience of road kill.

Hunter’s Vegetarian is based in a small town in Alabama, and partners Jim Simmons and Allison Montgomery aren’t satisfied with traditional faux meat found at grocery stores.

“I’m glad I turned vegetarian for my health, but I wouldn’t be lying if I told you I didn’t miss the occasional country critter,” said Simmons.

Simmons is referring to the dozens of squirrels, raccoons and other animals he’d hunt and come home and cook.

He dream might come true soon.

Montgomery, his girlfriend he met on a hunting trip, who also turned vegetarian, just happens to be the daughter of a very prominent scientist at a university who says faux squirrel is as easy to duplicate as soy burgers.

Montgomery’s parent is working on the project part time, while she and Simmons are giving input about the taste. The goal is to complete the final recipe by next year and begin marketing it to local health foods stores like Whole Foods.

“If you can make fake chicken, ham and turkey, why not make fake raccoons?” asked Simmons, adding that if the squirrel and raccoon loafs and tenders do well, they might expand their brand to deer and birds.

Note: This story is a bunch of vegan hogwash. But it’s April 1st, so what were you expecting?

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Indian-born billionaire Pankaj Oswal and his socialite wife Radhika have hired contractors to build a $70 billion dollar mansion and they are banning the workers from eating meat.

“She still wants them to build her $70 million mansion, but she’s telling them what they’re going to eat . . . it’s wrong,” said Construction, Forestry, Mining and Energy Union Western Australian assistant secretary Joe McDonald, who called the ban “absolutely wrong.”

“I respect everybody’s right to practise their religion, but I totally disagree with anyone forcing it on others.

“If people are working on the job and they want to have a ham sandwich or a bacon and egg sandwich, they should have one.”

Calm down now, Joe.

There is a meat ban. No where did it say the Oswals were vegan.

The Oswals are vegetarians for both religious and other reasons and Mrs. Oswal says that the meat industry “rapes the earth” and by continuing to eat meat you are creating a vicious cycle.

Sources say some workers at the site are eating meat out of spite.

In a perfect world, an employer would let you do as you please, but unfortunately rules for working, dressing and behaving usually are included in the paycheck package.

If what goes in the workers mouth during lunchtime is regulated, they should relax in knowing it’s only an eight hour shift.

And better hope the vegetarian Trumps don’t have to come back to say, “You’re fired!”

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Chipotle founder, co-CEO and co-chair Steve Ells says the pork sourced for their products is obtained from Niman Ranch, a small network of family farms that raise their pigs on open pastures or deeply bedded barns, feed them vegetarian diets and give them no hormones or antibiotics.

After switching to this supplier, Ells found sales increased even after having to charge an extra dollar to cover the cost of the non factory farmed meat.

Paul Wills, manager of Niman Ranch Pork Company, is a contributor in Moby and Miyun Park‘s edited collection of essays, Gristle, where he discusses the strain big farms put on small family ones.

Although Wills may be a fish out of water in a book edited by a vegan with a vegetarian slant, the experience with Chipotle restaurant teaches us that the more humane way to raise an animal for food not only puts less stress on the organism and the environment, but results in more satisfaction for the consumer.

Niman Ranch’s “ethical meat” is not a vegetarian carnita, but it’s a step forward in taking better care of the world and every living thing, including part time vegetarians, that inhabits it.

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