Chambers Lane pâté review! (amazing new vegan cheese alert!) »
Since Laura and I moved to the East Bay, we’ve been unable to get to Rainbow Grocery as often as we used to. Last time we were there, we um, went a little overboard. We came away with four new cheeses and cheese spreads that we had never seen before. Of these, the Chambers Lane Truffled Cashew pâté was far and away the favorite, even above the much pricier Punk Rawk Labs cheese.
So when the people of Chambers Lane contacted us to see if we were interested in trying their other flavors, of course we said yes.
All together, there are three flavors. The first we had tried was Truffled Cashew. They also have Fig Balsamic Walnut Cashew and Rosemary Thyme Almond. These are also quite good.
The Fig Balsamic is sweet, tart, and rich-tasting, with hints of spice, it definitely has a wonderful complex flavor.
The Rosemary Thyme, on the other hand, is savory, but with a milder herbed taste. It’s almond-based, so it’s not quite as creamy as the other two, but is still pleasantly nutty.
But the first one we had tried probably still remains the favorite. With its rich, decadent truffle oil and creamy cashew texture, it really is something special. We started out by eating it on crackers like fancy folks, but then polite affectations went out the window, and we finished by sticking our fingers directly into the jar to get every last bit.
In addition to being available at Rainbow Grocery, you can also find Chambers Lane pâtés at Country Cheese Coffee Market and Berkeley Bowl West in Berkeley, Woodlands Market in Kentfield, and Draeger’s in Menlo Park, Danville, and San Mateo.
Let’s hope they get into even more stores soon, because this stuff is the GREATEST. Insanely delicious vegan cheese for all!
Mercy For Animals makes history! First-ever cruelty to animals FELONY conviction! »
MFA made history last week, when Brian Douglas of Butterball factory farm pleaded guilty to felonly cruelty to animals on August 28th. It was the MFA undercover investigation at the farm in Hoke County, North Carolina that sparked what is believed to be the “first-ever felony cruelty to animals conviction related to birds used for food production in US history.” Douglas will serve 30 days in jail, followed by 42 months of probation, for the horrifying violence towards the butterball turkeys he executed. On August 31, Butterball employee Rueben Mendoza also pleaded guilty to felony identity theft and misdemenor cruelty to animals. He faces a “consolidated sentence of a minimum of 8 months, and a maximum of 19 months, in state prison”.
I can’t watch the undercover video at the Butterball Factory farm. But it’s up on MFA’s site if you can stomach it. To show my advocacy however, I like to sport my MFA “Not Cool” t-shirt around town. If you get one too, we’ll be twins! We can start a club! Maybe wear them to Vegan Drinks so we’ll know to schmooze with each other? If the merch doesn’t appeal to you, you can always donate to the cause as well! Man, I love Mercy for Animals, and the incredibly difficult work they do on the behalf of animal rights.
The little chick in the stomach is saying “Not Cool”. I love, love, love it!
Of course there always needs to be a naysayer, doesn’t there? Examiner.com plays that role well with this article which I think screams, THANKS A LOT CAPTAIN OBVIOUS AND BY THE WAY, MFA IS A VEGAN NON-PROFIT. Rachel touched upon all the same points, about the injustices that the workers must face on on these farms, back in Febuary. I think she covered this issue in a much more compassionate and well-informed (I’m not biased!) way. Thoughts? I noticed there’s nowhere to leave comments, but that might be a good thing considering the comments section usually makes me
want to throw myself off a building sick.
ANYWAY. No more turkeys for holiday feasts, or sandwiches OR ANYTHING. Why eat an animal when we can have delicious vegan turkeys???? RAINBOW please order more this season; I did not get one last year and it gave me a case of the sads. Actually no, because I made this delectable tart, but I want both this year!
[Photos via MFA.org]
Ben Stiller and Christine Taylor go vegan! Let’s hope it sticks! »
In news that I know you are all anxiously awaiting, another celebrity couple tries out veganism! This time, it’s Zoolander and Melody from Hey Dude! Just kidding you guys, I don’t seriously live in a world where actors are the characters they play. (Yes I do.)
Christine Taylor talks all about the transition here. Regarding her kids, she says they are having a harder time with the switch, and explains “My daughter loves veggies but doesn’t love fruit. My son loves fruit and doesn’t love veggies.” That’s so funny, because you know who else like veggies but doesn’t like fruit? Sarah! I just don’t get it. I even love the kind of fruit that everyone has a problem with—berries with little seeds! All the fruit for me, all the time! (except papaya, I don’t like that one. [Ed. note: WORD.])
Christine Taylor is also the spokesperson for Nourish body care products. I looked into Nourish, and it sounds like an awesome company—vegan and organic! I saw that the products are sold at Whole Foods, so I hopped, skipped, and jumped on over to the store across the street in search of body lotion. Sadly, the Upper Haight Whole Foods only carries Nourish body wash, and I prefer bar soap. Lavender mint lotion, you will be mine—I bet it’s at Rainbow!
Your Vegan Celebrity Correspondent
[photo via Ecorazzi]
Bust Magazine Craftacular, at the Seed in New York! June! Go there! »
Aw, remember the early 2000s, when I was a budding feminist at Humboldt State, taking my women’s studies classes and reading Bust magazine? No? I loved Bust’s feminist/pop culture flair, and if you’ve ever been to Arcata, you’d know why it’s referred to as “behind the redwood curtain;” things like technology and pop culture do not easily get through. It was like living in the ’70s! It took four days to get a Netflix DVD in the mail! I didn’t know how an iPod worked until late 2006! Man, I miss that place.*
I still pick up the odd copy of Bust, usually when I’m in Rainbow, reliving my hippie college days (being in Rainbow IS the Arcata experience, right here in SF). Except now I know how to use an iPod! And I listen to pop music!
Bust is hosting a Vegan Craftacular in New York this summer! They are teaming up with The Seed to bring you a two-day expo of food, art, crafts, demos, and speakers! How fun! Go to it, and then tell me everything!
Bust Magazine Craftacular at the Seed: A vegan experience
82 Mercer St., between Broome and Spring, New York City
Saturday, June 16, 10 a.m to 7 p.m.
Sunday, June 17, 10 a.m. to 5 p.m.
Buy your tickets here!
*Sounds a lot like my experience at Davis in the early ’00s, says the editor who did not own an iPod or a cell phone until 2006.
Punk Rawk Lab cheeses coming to Rainbow! »
San Francisco vegans, it’s a big week for us and it’s only Wednesday! IMAGINE WHAT THE REST OF THE WEEK HOLDS. Probably mainly disappointment but JUST IMAGINE! So, word on the streets is that Rainbow will start carrying Punk Rawk Labs vegan cheese next week and than said vegan cheese is like Dr. Cow vegan cheese but only better. And that’s not just us, that’s omni cheesperts (JUST MADE IT UP, PASS IT ON). It’s moister, tastier, and you get twice as much for the same price. That’s the word. Me, I don’t know, I always thought Dr. Cow tasted like a fart but there are lots of people who love the stink and want farts in the mouth, so who am I to judge? But seriously, you’re nasty.
Anyway, anyone tried it? Excited? Look for it next week at Rainbow Grocery!
Vegan shrimp rules; real shrimp is terrible for the environment »
I know, you’re like, “Yeah, yeah—tell me something I don’t know,” right, smartypants? I’ll just reiterate a few points of interest, from a recent post of The Atlantic, then showcase pictures of vegan shrimp (the real reason we’re both here). Vegan shrimp is delicious! And since it’s somewhat hard to get a hold of, doesn’t that mean it’s a delicacy? Of course it does.
- Biologist J. Boone Kaufman of Oregon State University has calculated that “tiny little shrimp may be the most costly animal you can eat, when measured in terms of its negative impact on the environment.”
- “One pound of frozen shrimp adds one ton of carbon dioxide — more than 10 times that produced by the equivalent amount of beef raised on cleared rainforest land.” Yikes!
- “Most of the world’s farmed shrimp is produced on coastal farms, in Southeast Asia, that were created by destroying mangrove forests”. The very same forests that would help eliminate much of the carbon dioxide in the air! Plus, the farms are usually abandoned after about 10 years, due to the awful effects upon the soil. The land is pretty much unusable for about 40 years. Awesome.
Everything on this table is vegan, including the shrimp cocktail in back! Faux shrimp + Trader Joe’s cocktail sauce = astonished party guests.
Veggie Praram with veggie shrimp at Thai Idea! You can add the ‘shrimp’ to any entree. Go ahead, treat yourself (it’s like an extra $1.50). Taken with Instagram, because I just got my first iPhone. I’m (jennybradleyyo) Instagramming my way through life!
Product Review: VegeUSA Vegan Whole Turkey! »
(I know this post is very Christmas-y, but basically I eat the same-ish meal for both Thanksgiving and Christmas, so of course I assume everyone else does the same!)
Last Christmas, I went all out and treated myself to a Vegetarian Plus Vegan Whole Turkey. I was super curious after seeing the ads in VegNews. Now, I’m a Tofukery fan — I like it, but I’m not in love. I’m also a vegan who LOVES faux meat, in taste and in image. I think it’s hilarious this vegan turkey is actually shaped like a turkey. I could not contain my excitement about eating a drumstick again. Vegan drumsticks = pure joy.
I bought my vegan turkey at Rainbow Grocery and lugged it to Grandma’s house in Redwood City. I showed it off to practically anyone I came across. The thing is like, 4 pounds and has to defrost overnight. So plan ahead! It also comes with gravy and stuffing, but I put those aside (in Grandma’s freezer, for a later date) and made my own. There’s actually a cavity to put the stuffing in. This thing is intense!
It’s possible I went a little overboard with the stuffing, as you can see from the split seams.
I tried to bake this monster according to the directions, but unfortunately my aunt had turned off the oven, forgetting I had to prepare my vegan meal! (I’m sure it was just an accident…) So, it took a little longer than the directions stated.
The turkey was well worth the wait! So tender! So moist (ew)! So flavorful! I AM IN LOVE. I have been so excited for the holidays to roll around so I can get another one!
For real, this faux bird is delectable. It’s meant to feed 8 - 10 people, but I have the appetite of 5 people so I ate half of it in one night. I think I’ll lay off of doing that again this year (no promises). I learned my lesson the hard way, and felt sick for days (which didn’t stop me from eating the leftovers. Really. It’s that good. Don’t get me started on the turkey sandwiches with veganaise…)
Vegan Christmas plate! ‘Turkey’ drumstick, gravy, stuffing, carrots and twice baked chipotle sweet potato (recipe from The Vegan Girl’s Guide to Life).
Vegan nacho cheese: a love story, I mean taste-off »
I was on a mission. A mission to
gorge out elegantly eat every new vegan cheese on the market. For you! My most unselfish venture ever! To let you know, as the vegan consumer, where to spend your hard-earned dollars!
In the ring:
Food for Lovers Vegan Queso
Nacheez (mild and spicy versions)
Here’s what I have to say. If you are looking for a fight, go watch Rocky. Or The Fighter — it’s totally streaming on Netflix right now—‘cause I only have great things to say about both products.
Here’s how the taste-off went down. Sarah M. Smart came over with a bag of chips. I had the cheese. We ate.
Food for Lovers
- Spicy. I have a high tolerance, and didn’t notice until the roomie tried some and cried out “Whoo! That has some kick to it!”)
- Made in small batches by Crystal and Chris Tate in Austin, Texas.
- Every time I eat it, I think I belong in Austin. (SXSW!)
- Would bring it to a Superbowl party. Or somewhere there are sports. I don’t know. It has that taste to it. The only bros I know watch Star Wars, so I’d bring it to a screening of that. Non vegan guys would scarf this down. And not know it’s vegan.
- Has gluten. Sorry, celiac sufferers.
- Has nutritional yeast in it. I’m a vegan who dislikes nutritional yeast. NOT ANYMORE! I love this product! Cheesy, spicy, plus the tomatoes and peppers within taste fresh.
- No need to heat up. Can be eaten at room temperature.
- Comes in spicy and mild flavors! Spicy is good for me, mild is good for a dish like, mac ‘n’ cheese. Or my mom, pepper is too spicy for her.
- Doesn’t have gluten.
- Made by Isla Hess in Sacramento, Calif.
- Every time I eat it, I feel like maybe Sacramento isn’t a such a bad place after all. Maybe as a vegan, I could have a life out there.
- With this product, I imagine my girlfriends coming over, talking about things we do, putting on avocado face masks and making chili cheese tofu dogs without FEELING GUILTY! Cause Nacheez has so few calories with mucho taste! Bikini body, here I come. (Not. I just drank a six pack)
- OK, I love road trips. I miss gas station nachos. Nacheez brings me back.
- Has to be reheated. Not room-temperature friendly. But you own a pot and have a stove top, right?
All in all, both are worth your hard earned dollars. Food for Lovers is definitely a queso in the most delicious form ever, whereas Nacheez fills the void of the nacho cheese you’ve been missing.
Nacheez mac ‘n’ cheese:
What happens when Sarah M. Smart and I drink Trader Joe’s-brand Corona and wine:
Thank you so much Isla Hess, and Crystal and Chris Tate for providing your delicious and amazing products free of charge!
Interview: raw vegan superstar Lydia Kindheart! »
If you haven’t heard of Lydia’s Organics, Loving Foods or Kitchen, then (a) you must not live in the SF Bay Area or (b) you live under a rock. If it’s the latter of the two, get yourself to Rainbow or your nearest Whole Foods, stat! I recommend her raw nori crackers, mint chocolate truffle, a slice of raw cheesecake and some kale chips— you won’t be disappointed! Every time I scout the raw and prepared-meal sections of those stores I see more of Lydia’s products! She’s taking the Bay Area vegan scene over with her amazing vegan, raw, gluten-free and organic snacks, meals, soups, spreads, appetizers and desserts! I am so jealous of those of you living in Marin County—you can just shimmy into her cafe! That’s it, road trip to Fairfax!
I was extremely eager to pick Parisian-turned-Californian/creative vegan force in the Bay Area/successful business owner Lydia Kindheart’s brain.
Lydia’s daughter Sonya—who’s 20 and never eaten meat!—and Lydia Kindheart at a festival
Vegansaurus: How long have you been vegan?
Lydia Kindheart: Off and on. On for mostly 30 years.
What inspired the lifestyle?
Girlfriends in high school, reading lots of books, asking questions and experimenting on myself. I started fasting at a young age and saw the direct effect of foods and well being.
Are you raw? How did you make the transition from cooked foods to raw foods? What do you see as the benefits of a raw food diet?
[I am] 98 percent [raw], mas o menos. I turned vegetarian at 16, then raw very quickly by 17. Raw foods are simpler, closer to their source, holding their vitality and life itself. Raw foods are alive, cooked foods are not. They use less resources, fossil fuels, etc.
How do organic foods play a role?
I am into health and well being for myself, all people, animals and life forms. Organic is the only way to work with the Earth, as opposed to poisoning life itself.
Do you have any advice for the beginning raw foodist?
Focus on your intake of greens and water; watch your sugar and nut intake. Use dehydrated crackers to help with transitioning—for that ‘bulk’ that one is used to.
What are the the most important tools?
A Vitamix, one’s teeth.
What are some raw foods to live by?
Kale, herbs, seaweed, sunflower seeds, lemon, watermelon and figs.
Your raw foods are absolutely amazing and taking the Bay Area by storm! What goes into your creative process for recipes/products?
Spending lots of time in nature, being in my heart, caring for people to serve them healthful alternatives.
Can you tell us the story behind Lydia’s Organics?
Since I was a little girl, I have always loved making food for people. As I learned about what foods can do and how they can affect people, it stirred up a passion and way to care for people and connect with the Earth through simple living. I had the opportunity to take over a smoothie shop in Fairfax and opened a raw food cafe—it then continued on this journey. I had never thought of creating a a business like this, it has led me to where it is now—to nourish as many people as I can with healthful, loving foods. My daughter, Sonya, and mother, Jacquie, have been integrative parts and support to this creation. Were were all three serving food at the first raw food event in San Francisco.
As a small, vegan, business owner, do you have any advice for budding vegan entrepreneurs?
Get some professional advice for logistics and unknowns. There is heart, dedication and hard work, but it takes practical logistics to implement our dreams.
Any favorite raw recipes you’d like to share with the Vegansaurus readers?
Pâté—Equal parts carrots and soaked almonds. Some celery, lemon, green onions, dulse seaweed and dash of salt. Grind until semi coarse in a food processor. It’s great in rolls and as a spread, especially with avocado. I’m not very good at recipes, I just kind of make dishes up, but it’s about playing and experimenting and creating what you personally like!
Thank you, Lydia!
Today is Customer Appreciation Day at Rainbow Grocery: 20 percent OFF, BITCHES!!! »
Yes, that means all groceries are 20 percent off from 9 a.m. to 9 p.m at Rainbow grocery so GO GET IT!!!