Berkeley Café Gratitude to stay open, Oakland Whole Foods Gratitude to close Feb. 28 »
According the the sign below, the Café Gratitude in the Oakland Whole Foods is closing on Feb. 28. What a bummer. I can’t believe that the Whole Foods Gratitude isn’t a major money-maker. It’s always packed! And packed with all different kinds of people, the kinds of people I don’t normally see in a Café Gratitude. I don’t know, it’s awesome seeing such a diverse crowd eating kale. And that includes me! I always buy a green juice while I’m shopping, and leave with at least one slice of cheesecake. My heart breaks a little at this news! Oh well, there’s always Rachel’s plan. Time to get raw, folks.
Maggie Mudd closing: Last day is Sunday, Apr. 3 »
Our worst fears regarding Maggie Mudd’s closure have come true* BUT, owner Michael tells us:
[W]e’re not entirely closing MM but transitioning to an online-only cake service, as we have now. We just won’t be keeping the retail shop. We’ll be rolling out a new website in the next several days. All the old vegan options will still be available.
Since MM won’t be entirely going away, there’s a chance it’ll appear on the street again somewhere. The currently location is really not the best, since it’s so far away from one of its core audiences.
I’ve also had some discussions with one vegan restaurant owner in the area about keeping the product flowing to the vegan community.
So, all hope is not lost! There are still cakes! And still the chance they might open in a new location! Keep hope alive! It’s a major bummer that we won’t be able to hike up Cortland for a waffle cone sundae from a surly teenager, but that’s just one more reason to buy many cakes and support the crap out of them so they’ll set up shop in one of the empty storefronts on Valencia. Maybe even where American Apparel was supposed to go? OMG REMEMBER THAT? Fucking Mission.
Anyway, today we mourn. But tomorrow? TOMORROW WE FEAST! For there are many cakes to eat before we are done, and we are not quitters. I will not stop eating ice cream cakes until it fully funds a new location or I’m buried in a piano box.**
Maggie Mudd character cake (LOVE THOSE THINGS) from digiyesica! Hi digiyesica!
*Probably lots of our other worst fears have come true but this is just about ice cream.
**Preferably face-down on top of Bruce Vilanch! Oh the (mostly awful) jokes we’d tell!
This is a factory farm map of the United States. It’s really, really, really fucking sad. I want to show this to every slow foodtard who is all, “BUT HUMANE MEAT! It’s the answer!” It’s like, NO, the answer is telling people NOT TO EAT MEAT. That is the only way to get them to seriously cut down. If we keep holding the myth of humane meat in front of them, they’ll have hope that they don’t have to really change. The fact is, we can’t sustainably feed people the amount of meat they’re used to. It’s impossible. The only thing will help is if people give it up completely (or drastically reduce how much they eat, that helps!), and the only way that will happen is if we keep talking about how disgusting meat is for us, the animals, and the environment. Maybe once factory farms are eradicated, slow foodtards can start talking about small family farms and how they’ll feed the nation. Or, you know, the wealthy, elite few of the nation.
Say hello to mechanically separated chicken. It’s what all fast-food chicken is made from—things like chicken nuggets and patties. Also, the processed frozen chicken in the stores is made from it.
Basically, the entire chicken is smashed and pressed through a sieve—bones, eyes, guts, and all. it comes out looking like this.
There’s more: because it’s crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.
High five, America!