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Wed May 04, 2005 8:52 amForum Host
Come across a new veg*n product that's just come out on the market. Share your find here...
Wed May 04, 2005 8:55 amForum Host
Vegetarian focuses on joy of eating well
The Arizona Republic
Apr. 27, 2005 12:00 AM
Mollie Katzen is no evangelist.
Raised in a kosher home in Rochester, N.Y., the cookbook author and sometime cooking show host said it was easy to make the transition to vegetarian. She and her family rarely ate meat outside their own kitchen.
But Mollie Katzen's Cooking Show, which ran several seasons on public television (Channel 8 in Phoenix), just happened to be vegetarian, with a variety of menus that would leave no meat lover feeling deprived.
"I try not to be dogmatic," Katzen, 54, said by phone from a consulting trip to Harvard University. "I have a mission and it is not to get people to become vegetarian . . . I don't think that saying no to meat (automatically) makes a healthy diet."
Katzen's mission is simply to get people to eat more nutritiously. She brings that message to Sun Festival Southwest this weekend at WestWorld in Scottsdale, an event that promotes living in harmony with the environment. "It's going to be incredible," she said. Her presentation will be about food choices and the joy of eating well without gobbling down what she calls "remorseful food."
Katzen has been taking that no-remorse message to college campuses, the bastion of pizza and junk food. For two years, she has worked with professor Walter Willett of the Harvard school of public health in a project to make college food more healthful. Katzen spends four weeks a year at Harvard, working with Harvard University health services to improve campus food.
"I teach how food fits into culture," she said. "We're kind of growing this project from the ground up."
Katzen hangs out with students, observing what they're eating and talking with them about their selections - her own informal focus group. She also helps host a banquet for hundreds of students in their dormitory dining halls.
The program could expand to other campuses. "I want to do more schools," including Arizona State University, said Katzen, who lives in Berkeley, Calif.
Katzen once had a share in the famed vegetarian Moosewood Restaurant in Ithaca, N.Y., which she opened with her brother and a friend in 1973. She had moved to California three years before that to study art. She is still an artist who illustrates her cookbooks, such as the line of Moosewood cookbooks and The Enchanted Broccoli Forest. Her whimsical work can be found on her Web site, www.molliekatzen.com.
Though she's not in the restaurant business, Katzen is still cooking with the launch six months ago of a fresh soup business, Mollie's Natural Kitchen. Six flavors of the heat-and-serve soups are sold through grocery stores, none yet in the Valley. "We want to be in Arizona really badly," Katzen said. Her company is looking for ways to sell her soup here.
The soups are vegetarian, but she emphasizes that she doesn't judge anyone's diet, as long as it's sensible. Her next project: a cookbook that outlines her new "Source Diet," which will feature "flexetarian" recipes, some made with meat.
In her cookbooks and her cooking show, "I like the food to be the message," she said, adding that she wants people to fall in love with food. "It's a stealth message."
Wed May 04, 2005 8:56 amForum Host
Biodar rolls out vegetarian beta carotene in Europe
02/05/2005 - In a bid to help meet the nutrient needs of the vegetarian population, Biodar is introducing its animal derivative-free BetaCote 20VB synthetic beta carotene beadlets in Europe.
Already available in the United States since Biodar entered into a distribution agreement with Buckton Scott Nutrition in 2003, BetaCote 20VB is a dark red, free-flowing powder containing no animal derivatives, lactose or sugar.
According to the Israeli LycoRed subsidiary, the beadlets are produced using technology which ensures high stability but prevents leakage of beta-carotene during high pressure tableting (up to 10 metric tons per cm2), a problem that affects oil-based carotene tablets. It has called the technology a “potential breakthrough ingredient for the supplemental nutrition market”.
Suitable applications include single ingredient beta carotene tablets, multivitamin tablets and hardshell capsules, antioxidant formulations, multi-carotenoid combinations, and functional foods.
A powerful anti-oxidant, beta-carotene delivers provitamin A nutrients to the body, which are converted into an active vitamin only when needed.
Said to be a safer form of Vitamin A for use as a food additive when fortification is not the primary objective, beta carotene can help counter the cell-damaging effects of free radicals. It is believed to help prevent heart disease and certain cancers and promote eye health, and a growing body of evidence also points to its immune-system boosting properties.
Last May DSM Food Specialties also introduced a gelatin-free version of its CaroCare beta-carotene supplement derived from the naturally-occurring Blakeslea trispora microorganism and containing 7.5 per cent natural beta-carotene.
According to a survey carried out by the Food Standards Agency in 2003, six per cent of UK households claim to contain at least one vegetarian.
Wed May 04, 2005 10:52 amFood.com Groupie
Well, it isn'y really new but I love Larabars!
Made with whole, raw ingredients and REALLY good. I recommend the cherry pie flavor.
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