SoyHappy!

Perspectives: Humane Society campaign director on veg advocacy

noreply@blogger.com (SoyHappy!) — Mon, 08 Mar 2010 21:30:00 +0000

This column is part of our "Perspectives on the Food Business"series. Josh Balk, outreach director of the Humane Society of the United States’ (HSUS) factory farming campaign, has helped lead efforts to improve the lives of animals by spearheading corporate policies, public legislation, and investigative exposés of animal agribusiness. In this column, Balk offers insight and suggestions on how to open the door to vegetarian/vegan options at your local eateries. He can be reached at jbalk@humanesociety.org.

At a recent talk I gave at NYU law school, a student asked what my goals are as an animal advocate. For me, I can think of nothing better than to have my life serve to reduce as much suffering as possible. It seems fitting then that at The Humane Society of the United States (HSUS) I work solely on protecting the animals who are overwhelmingly the most exploited in our society: farm animals.

There are many components in our work helping farm animals. Part of our effort includes a strong dedication to abolishing the worst abuses in factory farming , including the confinement of hens in battery cages, pigs in gestation crates, and calves in veal crates. We work to pass laws to ban many of these cruelties as we’ve done in seven states, including Florida, Arizona, Oregon, Colorado, California, Maine, and Michigan.

In addition, we’ve successfully encouraged corporate buyers of animal products to move away from supporting these particular abuses. Over the past several years we’ve worked with major restaurants, grocery chains, and food manufacturers to start moving away from using eggs from caged hens, including Denny’s, Wendy’s, Burger King, Sonic, Wal-Mart, Costco, Unilever and more. We’ve also worked with universities to switch away from eggs from caged hens; in fact, the Sustainable Endowment Institute found that 64% of schools it polled have taken action on this issue.

Another crucial priority in our farm animal efforts is to reduce the number of animals killed for food. The idea of reducing our meat consumption has never been as popular as it is today. Bestselling books like The Conscious Cook , The Kind Diet , and Eating Animals promote the benefits of a vegan diet. Top daytime talk shows Oprah and Ellen have featured vegan chefs, authors, and nutrition experts. Municipal meat reduction resolutions are taking hold around the world, from Ghent, Belgium calling every Thursday “Veggie Day” to Chicago’s health commissioner encouraging residents to go vegetarian to Takoma Park, Maryland , launching “Veg Week” where residents, including its state senator, pledged to go vegetarian.

This trend is spreading rapidly, but there’s still more that needs to be done to make eating vegetarian food more convenient and mainstream. We all know people who would eat fewer animals if it was easier for them to find delicious animal-free meals. This is why an absolutely vital component in furthering the national movement toward eating lower on the food chain is working with businesses to offer more plant-based meals.

Over the past several years, HSUS has successfully worked with restaurants, grocery stores, universities, food manufactures, and even sports stadiums to offer more veg options. While working with businesses to add vegetarian options initially may seem daunting on your own, it’s actually a surprisingly simple process. The first step is to pick a locally-owned business where you can arrange a meeting with the owner. For the meeting, bring the vegan items you’d like them to serve on the menu so they can try cooking the products – with your guidance –during your discussion. It’s important to make sure the items fit within the restaurant’s business model. As an example, for classic American fare, bring veggie dogs and burgers. Or for an Italian restaurant, bring veggie sausage and meatball items.

While testing the products with the owner, it’s important to point out that offering more vegan options is good for business. Just by carrying these items the restaurant can bring in new consumers who are vegan, vegetarian, and perhaps most importantly, part of the large segment of the population that’s actively incorporating more meat-free meals into their diet.

It’s often effective to stress that you’ll be happy to promote the new vegan items throughout your community via emails, Facebook, list serves, and any other outreach means you have available.

Remember, at the end of the day restaurants are trying to ensure they attract enough customers to be a successful business, so stressing the financial benefits of offering plant-based meals is essential. You might want to specifically mention the recommendation of Nation’s Restaurant News (restaurant industry trade journal) regarding strategies to improve business:

"Add vegetarian or vegan dishes to the mix. Vegetarian dishes, aside from being less expensive from a procurement standpoint and production basis, also mitigate the veto vote. Usually, if you have a vegan in your party, that will dictate where the party eats," [restaurant consultant Erik] Blauberg says. "They want to make sure everybody's going to be satisfied, so diversity is going to be very important on the menu."

After the meeting, send a ‘thank you’ email to the owner with more information on the products you tested, along with a recap on how you’d promote the new menu items. Then, mark it in your calendar to follow up at least once week so the owner knows your interest hasn’t waned. Of course, always do so in a friendly manner in order to maintain the positive nature of your working relationship.

Once the products are on the menu, the fun begins. Make it a priority to invite everyone you know to the restaurant to try the new vegan items and ask them to thank the owner. Offer your help to create promotional signs and other marketing materials so the items stand out even more. Finally, eat up. Helping farm animals by leaving them off our plates can be delicious—and fun!

Any reprint of this article must be requested and approved from Soy Happy. Please contact us at info@soyhappy.org

Perspectives: San Francisco Giants' Concession Manager

noreply@blogger.com (SoyHappy!) — Thu, 25 Feb 2010 20:05:00 +0000

This column is part of our "Perspectives on the Food Business"series. This comes from Sandie Filipiak, the concession manager for the San Francisco Giants' AT&T Park. Filipiak shares her experience of working with Johanna and Soy Happy in expanding the vegetarian menu options at her ballpark.

Note: Ms. Filipiak was among several concession managers interviewed for a recent article in the leading international trade publication Venues Today regarding the rise in popularity of vegetarian options in large venues/stadiums. (Soy Happy has that article available in PDF format for anyone who is interested in reading it.)

As the Concession Manager for Centerplate, the company that provides the food service at the San Francisco Giants' AT&T Ballpark, I have people from all walks to make happy. It was some years ago, after we opened, that I received a phone call from a gal named Johanna, saying that she represented an advocacy service called Soy Happy. We had a lengthy conversation and spoke of my diverse menu at the ballpark. We decided that we need to include more vegetarian choices, and veggie dogs were first.

We started offering veggie dogs in one location on the main concourse of the ballpark. Johanna came to a game and went directly to the veggie stand and ordered the dog. That was our first meeting and since then not only have our vegetarian choice grown at the ballpark but certainly my relationship with Johanna, and Soy Happy. We now offer veggie dogs at three different locations at the ballpark, along with many other vegetarian choices.

Johanna has done a great job of motivating myself as well as many other concession managers in food service. Every year when we add new items to our menu at the park we make a conscious effort to include vegetarian choices. This year we are going to add a Philly Cheese steak cart and have already added an all vegetable cheese (no)steak to the menu.

I sincerely enjoy the relationship, and guidance that Soy Happy has given me over the years. I ask myself, without the enthusiasm and determination that Johanna has shared with all of us, would we be this advanced or motivated to have so many vegetarian choices in our ballpark menus?

Any reprint of this article must be requested and approved from Soy Happy. Please contact us at info@soyhappy.org

Perspectives: Elementary School Nutrition Educator

noreply@blogger.com (SoyHappy!) — Tue, 16 Feb 2010 17:57:00 +0000

This column is part of our "Perspectives on the Food Business"series. Greg Muck is an Enrichment Specialist at Freedom Elementary School in California's Pajaro Valley Unified School District. Muck teaches cooking, science, and nutrition in their after school program. He is also their Fresh Fruit and Vegetable Snack Program (FFVP) Grant coordinator.

THE PSYCHOLOGY OF EATING

“Johnny, you can’t get up from the table until you have eaten your vegetables.” This authoritative parenting style toward children, demanding that they eat vegetables, might be common at dining tables throughout America, but is this the most efficient way to ensure that Johnny consumes enough vegetables? Having worked with elementary school children for four years, I would say NO! I have discovered through trial and error that a more responsive approach toward the child will present better results. In recognizing each child’s unique individuality, I have discovered that giving the child a choice of which vegetables to eat and when they want to eat them is the best route to take.

The main driver of any food selection is flavor. Freshly harvested vegetables are loaded with flavor and in some instances are actually sweet. Did you know that human beings are genetically predisposed to prefer flavors that are sweet? In prehistoric times, most foods that tasted sweet were safe to eat. The more one chews, the more enzymes are released from the food being eaten. These enzymes, in turn, mix with the enzymes in one's saliva to create a sweet sensation on the palate. As a result, asking children to slow down and actually chew their food has often resulted in a “Gee Greg, you're right, this chard actually tastes sweet.”

Research has shown that when children grow their own vegetables, they are more inclined to eat them. I have used both theoretical and empirical approaches to test this hypothesis. In one test, one group of students, the control group, made pizza using vegetables not grown in our school garden. The experimental group used vegetables they had grown and harvested themselves. Children from the control group were more inclined to pick off the vegetables from their pizza and put them in the trash or dump them on the floor behind my back (I have eyes on the back of my head.) The students who grew their own vegetables were more inclined to eat all of the vegetables on their pizza.

Over the past 150 years, since the industrial revolution, secular trends in physical growth have taken place in our children, even in non-industrialized nations. The secular gain appears early in life and becomes greater over childhood and early adolescence. Children are much heavier and are physically maturing at an earlier age than ever before. Why is this happening? The factors are many. I believe that the gap between where/when food has been harvested and when it ends up on the plate, as well as how it was grown, all contribute to play a major role here. Produce has a vibrancy, a life force, when it is picked. This vibrancy gets passed along to the whole human being when it is eaten fresh. Research has shown that produce grown and eaten locally has much more vitamin and mineral content than produce grown and shipped from outside the environment one lives in (by roughly 250 miles.) Since the Industrial Revolution, and especially since the end of the Second World War when the fertilizer industry grew out of the ammunition industry, industrial agriculture has become more about the bottom line than about any fruit or vegetable’s vibrancy. Many people today do not understand the importance of the issues this situation raises. I believe there is much research yet to be done.

Perspectives: "Transformational Food Design"

noreply@blogger.com (SoyHappy!) — Fri, 12 Feb 2010 18:28:00 +0000

This column is part of our "Perspectives on the Food Business" series. This comes from Robert Davis, a "tofu maker on the loose" and one of the top sought food formulators by vegetarian and vegan manufacturers. His meat analog and dairy-free formulations are behind many of the popular products you see on grocers' shelves today.

Food Design is often taught as an erudite process under the auspices of a Food Technology degree. This type of approach has been fueled in part by the “Green Revolution” initiated in 1945 by the work of Norm Borlaug with its hybridized, chemicalized and carcinogenic effect, masking as greater abundance amidst the backdrop of long term loss. As a result, Food Design has generally been an effort to extend, modify and cheapen our food system for greater profits at untold costs to the health and well being of the choice edited consuming public. Having been in the “Natural" Foods system for 30 years I have come across many corporate food systems both conventional and “Natural” that employ questionable directives in the name of profit. It has never been my approach and has led me several times to contemplate writing a book about the questionable ethics and motivations I have witnessed in these industries. It is, however, like many of my projects and has drifted to the back burner due in part to other projects of an exigent nature.

Food design for me has been solely an intuitive process fueled by my desire to implement qualitative food options that support transition diets and planetary well-being. I am historically a Tofu maker and deeply coded with the spirit of alchemy and magic. This coupled with my entrepreneurial nature has served me well on the frontier of evolutionary food design. I started Light Foods in 1979 for the purpose of transferring Light energy through the medium of Tofu. My intuitive food designing career started at this time with the development of numerous regionalized Tofu delicacies (SoySage, Soy Loaf, Donna’s Deva Cookies, Atlantean Marinade, Pie in The Sky Tofu Pot Pies, etc.) It became clear to me that the key to introducing Tofu and Soy products to the mass culture was to craft products that looked and felt like “Normal” food, so I developed the first Tofu Hot Dog, “Light Links”. My friend Yves launched his Tofu Hot Dog a few months after mine. We were national competitors and developed a warm friendship that continues to this day.

The concept of developing analog style Natural Food products stuck with me and proved to be a valuable model as the baby boomers sought familiar yet healthier alternatives for themselves as well as for their children. Over the years I have developed many industry firsts in the meat and dairy analog field and it has been rewarding to save a few cows and provide segue foods to an emerging culture. For years I spent a lot of time in various meat plants running Tofu analog products and it was always an adventure. One time I was running a vegetarian hot dog test at a large meat plant in Canada and the test got out of control. The tofu base mixture used for Hot Dogs and Bologna when not heated was always very red due to the beet juice used for coloring. This particular plant was not too sure about Tofu Hot dogs to begin with, so I was on thin ice during the start up of the test. After the initial stage of production was completed and the so called “Emulsion”(Tofu, Spices and Oil) was produced.

The next stage involved transferring this glowing red mass up a conveyor to the second story production level where the “Emulsion was to be stuffed into casings and put through a final production stage cook house. The problem was that the bright red glowing glob(thousands of lbs) would not go up the conveyor. Instead, it would make its’s way about half way up and start rolling down backwards, splatting on the production floor in bucket sized rain drops. My stealth position in the meat plant was blatantly revealed amidst the confusion of the scene. The look on the production crew’s faces was worth its weight in Tofu hot dogs. We eventually slowed the transfer conveyor to a crawl and steadied the large red chunks with long stainless poles till they successfully made their journey to the second floor production room. It was my first and last test at that specific meat plant. I am sure I have logged Guinness record quantities of time as a vegetarian in assorted meat plants over the years bringing along a humorous lineage of stories and experiences.

I still struggle with the concept of being asked to cheapen and extend products in the name of profit over quality. It is an issue that unfortunately is at the forefront of many Food Design methodologies today.

The Present Future

The future of Food Design will out of necessity follow a decentralized pattern over the current centralized profit driven system of food production. Food Design will follow this curve over the next few years at the community scale. Community food development is critical and eminently reflective of the reculturalization of the Planet. The 100 mile Diet, the Slow Food Movement etc. are harbingers of necessary fundamental shifts in food consumption patterns. The frontier of food design will embrace this axiom of survival and reflect the bio-availability of foods with creative culinary bravado.

Hemp

May we be blessed as a culture with wisdom. Organic Hemp makes sense on a number of levels, Food, Fiber and Ease of Growth. I feel it is first among survival based community protein options. I had a long love affair with Soy while honoring its traditional forms and to note, we are still good friends.

Transformation

My work now is about facilitation and positive modeling as it pertains to a continuum of transformational points. Light Transitions attempts to illuminate the continuum of transformational potential as it ranges from the individual to the community. Off grid sustainable food systems and new paradigm business systems are important as we dance towards the near future. Safe individual transformational space is needed and Light Transitions' creative arm Shunya Foundation is the welcoming vessel for the modeling of this work.
“We stand before the secret of the world where being passes into appearances and unity into variety.” Ralph Waldo Emerson
I would like to take this opportunity to thank Johanna at Soy Happy for her offer in allowing me to contribute to her consciously beautiful healthy foods vision along with Paul Hawken, Amory and Hunter Lovins, Michael Pollan and the World Watch Institute.

Namaste,
robert davis

Any reprint of this article must be requested and approved from Soy Happy. Please contact us at info@soyhappy.org

Perspectives: Healthy/Veg School Lunch advocacy

noreply@blogger.com (SoyHappy!) — Sun, 07 Feb 2010 16:55:00 +0000

This column is part of our "Perspectives on the Food Business" series. This comes from Barbara Gates, a concerned mom and the person behind the passage of the 2003 Healthy School Lunch Resolution (ACR 16) in California. Today, Gates runs the non-profit Project Lean and Green Schools to continue her effort at opening the door to nutritious and vegetarian lunches in public schools. In this article, she tells us about her experience with the legislative system and how ACR16 was passed.

My son had only begun kindergarten when I began to rock the boat. I was simply asking for healthy plant based lunches in the cafeteria and balanced nutrition education in the classroom. I was totally ignorant of school district bureaucracy and PTA politics. My Superintendent officially rejected my request as “inappropriate,” the PTA’s priority was parties, and the lunch ladies were downright mean to me. I remember calling the Vegetarian Resource Group for guidance. The voice on the other end of the phone forewarned me, “we’ll talk in 5 years and you’ll still be fighting this food fight.”

This “food fight” is not only about my child’s right to participate in the National School Lunch Program, it’s also about my child’s right to survive on this planet… and, it’s about the God given right animals have to live a natural life. It turned out there were other moms willing to fight for the future – okay, 2 others – but we appointed ourselves the PTA health committee and we had a radical idea: legislation. We were going to ask our legislators to pass a state resolution calling for schools to provide daily plant based vegetarian school lunches as a way to combat obesity and other diet related diseases, and as a way to make the National School Lunch Program accessible to all children, including those in the religious minority who abstain from eating animal foods.

The process of getting the Healthy Lunch Act / Assembly Concurrent Resolution (ACR) 16 passed was one of the most rewarding experiences of my life. I knew nothing of the political process, but I quickly learned that it really is accessible to the average person willing to advocate for a worthy cause, and willing to ask for help. I called my effort Project Healthy Beginnings (which has since morphed into Project Lean and Green Schools.) My first request for help was in the form of a group email I put out (which was forwarded many times over, I’m sure), calling for a “delegation” to meet me at the Capitol building in Sacramento so we could solicit a politician to “author” our resolution. Three fantastic women (and complete strangers to me) stepped up, including Johanna, founder of SoyHappy! We met at the Capitol building, enjoyed coffee and introductions, and that very same day became lobbyists for the first time in our lives. It was exhilarating.

We visited the offices of legislators who had a good track record for children’s health issues and/or environmental issues. We presented them with a packet that included a draft of our hopeful resolution, support articles, and letters of endorsement, including a petition from the Crest Elementary PTA. In one day, we had our bill’s “author,” Joe Nation of Marin County. His school age daughter was a vegetarian. He got it. And as it turns out, a lot of smart legislators “got” how beneficial plant based vegetarian meals could be for children’s health and the environment.

Word spread, and our PTA committee grew from 3 determined moms to a large coalition of support, which included major health organizations, major environmental organizations, and volumes of support letters from school kids and concerned citizens. ACR 16 passed with astounding bi-partisan support in 2003 …and then similar resolutions passed in New York, Florida, and Hawaii.

I founded Project Lean and Green Schools (PLGS) in 2008. Jack was 15. It began with a website and testimony at one of seven USDA “listening sessions,” held around the United States taking public comment regarding re-authorization of the Child Nutrition Act. I called an old college friend and passionate mom in Alabama and convinced her to testify too, at the listening session in her state. We were heard. When the official USDA summary of comments was released, the request for plant based vegetarian school lunches was included in the opening statement!

PLGS received 501c(3) non-profit status in December of 2009. PLGS outreach and programs continue to grow. The movement for shifting from animal to plant protein is no longer deemed “inappropriate.” It is an uphill battle, but our children are worth it. Change is possible, and it’s happening because individuals are simply finding the courage to speak up and take action. The PTA isn’t such a bad place to start – and its kinda fun, too. Visit Project Lean and Green Schools to learn more.

Any reprint of this article must be requested and approved from Soy Happy. Please contact us at info@soyhappy.org

Perspectives: Maggie Mudd CEO on Dairy Free Ice Cream

noreply@blogger.com (SoyHappy!) — Tue, 02 Feb 2010 23:07:00 +0000

This column is part of our "Perspectives on the Food Business" series. This comes from Michael Juarez, CEO of MaggieMudd, an independent ice cream parlor based out of San Francisco. MaggieMudd is loved for its creamy and tasty "Mudslinger's FreeStyle" dairy-free frozen desserts with pints being sold at stores throughout California. In this article, Juarez explains why he chose to create and sell a vegan ice-cream.

People always ask me. Why did you start an ice cream business and why do you offer so many dairy-free options? Are you vegan, do you have allergies, are you lactose intolerant?

Well, the answer to the last three questions is no. What really happened is that there was a popular demand for these types of products, which we responded to. Ironically, it is these products that ended up defining us in the market place.

MaggieMudd started in 2002. We mostly carried dairy-products, but we also carried a few flavors of soy ice cream from a local manufacturer. It seemed like a good idea, as we knew a little bit about the alternative market, and that there was a demand for such products. We put out some ads in some local newspapers mentioning our offerings, and dairy-free ice cream was an important part of these. We started to notice non-regular customers coming in, people biking, busing, or hiking in who were not from our immediate neighborhood, and they always ordered the soy ice cream. It seemed like we were on to something.

However, one day we received notice that our local manufacturer was no longer offering soy ice cream in bulk form for foodservice. Now in panic, we sought out other vendors. National level suppliers did not have a good foodservice distribution channel at the time for bulk-type format, and they also didn't have very many flavors.

So, we decided we'd make our own. But where to start? Soy, on its own, is difficult for many people to take because of its beany flavor. It's hard to make it creamy and rich, since it has no butterfat. So, how do we make it taste like the real thing?

We never looked to other non-dairy products out there to be the standard for flavor and texture. Instead, we figured that the best way to make "fake" ice cream is to make it as close to the real thing as possible. And if we were clever enough, maybe we could make it even better. That is the philosophy that drove our development process.

As time passed, we got more and more loyal customers. People from all over town and even out of town, would stop by our Bernal Heights shop to try our dairy-free ice cream, get a dairy-free shake or sundae, or even a completely dairy-free ice cream cake. Soon, our customers were asking us to sell the product in grocery stores, so they could buy it where they shopped. And thus, we became a small manufacturer.

Today, many of your favorite places carry alternative products. Most eateries are happy to offer vegan and vegetarian products because such products round out their menu offerings and provide for new sales opportunities. The problem is not in the willingness of restaurants to offer alternative products, it's in the distribution of those products to retailers. If an eatery is reluctant to carry your favorite fake-whatever, it guaranteed to be because the proprietor does not know where to get the product.

Dairy-free ice cream is particularly difficult for local eateries to get. Although health food markets carry a dazzling array of dairy-free pints, this format is not very suitable to foodservice usage. And there are as many different types of foodservice distributors as there are mock meats: they all carry different products, and they all have minimum purchase requirements. It might not be possible for a small cafe to buy $500 worth of alternative products from a distributor that it never would otherwise use.

It's up to us manufacturers and retailers to try to create and sell more alternative products, if we want to see a wider acceptance of them. And it's even more important to make these things taste good. So many times, we've had customers come into our shop, look at the soy ice cream, and say "yuck" without tasting it. Many products out there have a poor reputation on flavor, and this reputation follows the entire category wherever it goes. Our primary focus is on flavor and texture, and as long as we can somehow get our ice cream into the mouths of our customers, the bad rep that soy ice cream has traditionally had, suddenly starts to melt away. Now, we have non-vegan, non-vegetarian customers who are loyal to our dairy-free products, many times mixing dairy ice cream with non-dairy ice cream, just because they like the flavor combination.

As for customers, they should always ask eateries to carry alternative products. They're doing a lot of people a favor by doing so. You can also work your angle from both directions. If you know an eatery that wants to carry dairy-free ice cream, and you know us, just hook us up. We love doing business. It's what we live for.

But keep in mind that food manufacturing is also big business. Those Boca Burgers that you see in Denny's and Johnny Rockets come at a cost which only a large manufacturer can afford. When you have national, co-branded deals like those, it's expensive. So don't expect to see your favorite MaggieMudd shakes in McDonald's or Chili's soon. As they say, think globally, but act locally. Start small, and changes will definitely come.

As for MaggieMudd, we think our retail shop has the biggest impact, with grocery store products giving us excellent support. We currently sell pints and "ice cream" cakes in health and gourmet stores in Northern California. From our shop, we serve a large selection of dairy-free ice cream, and we're the only ones who offer completely vegan, made-to-order ice cream cakes. Choose a design, add writing, even a photo.

Our shop is located at 903 Cortland Ave., in San Francisco.

Any reprint of this article must be requested and approved from Soy Happy. Please contact us at info@soyhappy.org

Perspectives: Meat alternatives in foodservice

noreply@blogger.com (SoyHappy!) — Thu, 28 Jan 2010 15:19:00 +0000

This column is part of our "Perspectives on the Food Business" series. It comes from a former foodservice director for a meat alternative manufacturer. This person chose to remain anonymous in an effort to express the common stumbling blocks of many alternative manufacturers trying to enter the foodservice sector. (Some of the capitalized words are used this way in the food industry, so we have kept them as written.)

Meat Alternatives have come a long way from their humble beginnings. Remember eating Meat Alternative products that tasted, “spongy, cardboard-like” and knowing that the only reason you were consuming these products was because you knew of their great nutritional value? We have come a long way indeed. Now, Meat Alternative products can be found almost anywhere; in the thousands of Natural stores that have popped up across the country. Even traditional grocery stores have realized the potential of these products and know that a high percentage of their consumers “demand” these items to be stocked on the shelves. Not to even speak of the many varieties and brands of Meat Alternatives.

You would think with the demand for these products being at an all time high, every venue would get on board the bandwagon and recognize the need to have these products available to their patrons. Then why don’t we see more Meat Alternative products at Ballparks, Restaurants or Convenience stores??? The answer can be summed up in two words; volume and profit. Yes, even foods that are good for you and would make for a happier and healthier world, are scrutinized by how many Veggie Dogs, Wings or Sausages can be sold.

Let’s take a look at only one of these venues I mentioned previously: Ballparks. In order for a Ballpark to purchase a Meat Alternative product, they have to first source it from one of their Food Service providers. Now, as with any industry whether it be food, automotive or housing, products are available based on their demand and Food Service companies operate under these same guidelines. We have all witnessed firsthand at our favorite grocery store not being able to find an item and being told that the item had been discontinued because it just didn’t move quickly enough. Now imagine how many Natural and Grocery stores there are, compared to Ballparks.

Generally speaking, Food Service companies have far less outlets in which to sell the products they carry so it becomes a necessary evil to use the space in their warehouses to have only products that meet defined volume hurdle rates. When you are at a Ballpark, look around, what are the items most being consumed; meat hamburgers, hot dogs, nacho’s. These items are the cash cows for Ballparks. They sell thousands of these items at every game and therefore are the items of choice stocked by Food Service companies. Now, take another look and find the one or two people you see or think you see eating a Veggie Dog or Burger. Businesses are in business to stay in business and that is just fundamental economics.

As the Food Service providers are subject to the rules of basic economics of supply and demand, so are the Meat Alternative manufacturers that provide these companies. Selling to a Whole Foods or even to a Traditional Grocery store like a Safeway or Kroger offers the Meat Alternative Manufacturer an immediate placement of an item at over 1,500 stores (depending on retailer). Assuming the store already has a Meat Alternative section “carved out” and the item you offer is well accepted by the Meat Alternative consumer, you now have instantaneous volume coming in for that item. Since most grocery stores today already offer the other items produced by the Meat Alternative company, inventory and production of this product can be “blended” into their costs. However, on the Food Service side of business, this is a completely different scenario. There is not a section or a shelf for consumers to see the product. Ballparks are not “open” 7 days a week.

The only similar piece that we can compare between a Natural, Traditional store and a Ballpark is they want the product packaged their way. All grocery stores sell “retail pack” products. What this means is the product is packaged to a certain criteria that is “familiar” to all the consumers that shop at their stores. Like the Grocery Stores, Ballparks also want to have the products they sell packaged to their specifications. As you would guess this variance from the norm is a costly piece for a manufacturer. Changing the set up of the production line, storage of different size cases to ship products all add up to higher costs. The “instantaneous volume” we spoke of for Grocery Stores is not there with Ballparks. Each concession manager at each Ballpark has to be presented the idea and concept of selling Meat Alternative products. On a best case scenario, they may order 2 or 3 cases just to “try” the product and test its profit and volume potential. The tedious labor intensive work of presenting to each Ballpark coupled with the slow volume build of 2 or 3 cases at a time makes the Food Service side of business a very scary endeavor for any Meat Alternative Manufacturer and one that comes with a very high price tag.

Are Veggie Dogs, Burgers and other great tasting Meat Alternative foods found at all these venues? They are, but not in the numbers one might like. As I said at the beginning, we have come a long way from the early days of Meat Alternative when the products didn’t taste so great and finding these nutritious products was like looking for a needle in a haystack. Although getting Meat Alternatives into these venues is and will continue to be a challenge, with your letters, websites like this one and word of mouth momentum, I see all of us being able to sit back, relax and enjoy watching our favorite Team play while consuming a great tasting Veggie Dog. For now, give thanks to the few Ballparks that have weathered the storm and have held tight to their beliefs of offering these products.

* For a general outline of the retail vs. food service sides of the food business and for tips on how you can make a difference, read Soy Happy's article "Encouraging Vegetarian Foods at Concession Stands" printed in the Vegetarian Journal.

Any reprint of this article must be requested and approved from Soy Happy. Please contact us at info@soyhappy.org.

Venues Today article on Veg Menus

noreply@blogger.com (SoyHappy!) — Thu, 21 Jan 2010 15:22:00 +0000

This month's edition of Venues Today has a feature article on veggie menus entitled, "Living on the Vedge: Vegetarian menu items become more important in ballpark fare." First, a little bit about the publication:

"Venues Today is a leading international trade publication that covers the business side of entertainment and sports, particularly as it relates to venues. Our readers include managers, owners, operators and bookers of arenas, amphitheaters, stadiums, performing arts centers, convention centers, fairgrounds and equestrian centers."

Soy Happy was interviewed for this article and provided them with contact information for the concession managers that are referenced and quoted there.

Among the arenas mentioned are the Alameda-Oakland Coliseum; Philadelphia's Citizens Bank Park and San Francisco's AT&T Park. Aramark, one of the largest concession companies in the country, is profiled as well. In the article, Aramark Corporate Chef Brian Stapleton explains, "The vegetarian and vegan items continue to have a stronger role in the marketplace. And what we're trying to do is ensure that we have representation in that marketplace that is on-trend and fan-based."

Soy Happy will post the full article on this web site if permission is provided by the publication. In the mean time, please thank Venues Todays' editors for bringing attention to this topic!

Column from NY School Lunch advocate

noreply@blogger.com (SoyHappy!) — Mon, 18 Jan 2010 23:46:00 +0000

In the months to come, Soy Happy's blog will be offering personal stories and insights from citizen activists, vegetarian manufacturers, large venue concession managers, retailers, restaurant owners and more.

This is the first of several articles focusing on advocacy efforts for vegetarian/vegan school lunches. It comes from Shemirah Bracha (aka Rosemary Benedict) of the New York State Coalition for Healthy School Food.

My involvement with advocating plant-based meals in the school lunch program began with my grandchildren, since they are growing up in a vegan household. Where we live in upstate NY, it’s very difficult for them to enjoy a plant-based meal at school, unless they bring it from home, because here, even the meat-free options may contain dairy and/or eggs.

In searching the internet for ideas, I discovered CHOICE (Citizens for Healthy Options In Children’s Education), which was started by FARM (Farm Animal Rights Movement) to encourage grassroots efforts at the state level. CHOICE was instrumental in developing successful legislative resolutions that have passed in Hawaii, California New York and Florida. I was fortunate to be part of the team that initiated the New York State Coalition for Healthy School Food, a statewide nonprofit that advocates for healthy plant-based foods, comprehensive nutrition policy, and education as well as the elimination of unhealthy competitive foods in all areas of the school. Both CHOICE and the NYS Coalition are excellent resources for anyone interested in helping to move this important work forward in their own communities.

I learned about the nutritional and health benefits of plant-based eating, and I scheduled appointments with local schools, meeting with teachers in an effort to spread the word and develop local support. I also made an appointment with the food services director to discuss how we might incorporate more plant-based foods into the cafeteria program.

The parent-teacher meetings were long and unfruitful, and school food service is a business that’s run on a tight budget within carefully defined parameters set by the government.

While they were respectful and listened to my presentation, not much has changed over the years, and my grandson still brings his lunch from home. Still, attending those meetings did give me an eye-opening perspective on just how entrenched local schools are, right down to promoting dairy products through ice cream socials and candy fundraisers.

When speaking with managers of school food service, I heard concerns over cost controls, citing the fact that the USDA subsidizes the meat and dairy industries through available commodities. I have to remind myself that change takes time, and schools are part of huge bureaucratic systems.

While it’s discouraging to note that locally, schools are continuing to do the same as always, I’m also encouraged to learn that some schools across the country are making positive changes, offering more fruits and vegetables, supporting local farmer’s markets and even introducing plant-based protein alternatives like soy.

My greatest successes have come about through interacting directly with students. I have been invited into schools to do presentations during their annual wellness day programs as well as being a guest speaker for an impromptu talk on vegetarianism in elementary and secondary schools as well as college campuses. There, I share information about diet, health and environmental considerations and provide literature, recipes and vegan samples such as smoothies, soups, salads and desserts. These presentations are always met with curiosity and enthusiasm. They are excellent opportunities to share information, answer questions and dispel myths. I highly recommend anyone interested in getting out the vegan message consider offering your time and talent to conduct such events. Because even if you can’t reach teachers, who are busy with curriculum, or food service staff, who may be overworked and underfunded, if you can reach children and encourage them in their decision to eat healthy, you have won the battle.

Soy Happy Day! Make a difference!

noreply@blogger.com (SoyHappy!) — Sun, 03 Jan 2010 22:37:00 +0000

January 10th is Soy Happy Day; an annual occasion marked to rejoice in health, good eats and local activism! Whether you’re a parent concerned about your child getting a nutritious school lunch; a food vendor who would like to increase your vegetarian and vegan options to appeal to a wider customer base; a baseball fan wanting to find veggie dogs at your favorite ballpark; or a grocery shopper who would prefer to find all their healthy fixings in one market, instead of two or three....this day is about you!

Start the year by using your voice, your pen, or your computer to share your comments and suggestions with the establishments that call you a customer. Is something missing from the menu or the inventory that you wish were there? Do you go elsewhere to get it? Tell them! Customer feedback is valuable and sometimes, only one suggestion is all it takes. Not sure where to start? Check our page on taking action.

This year, Soy Happy’s blog will start featuring articles and personal stories from individuals on all sides of the food business, including food manufacturers, sport venue concessionaires, school lunch and garden directors, innovative food formulators, foodservice distributors, restaurant owners, consumer activists, and grocers. Our direct email alerts are being reduced signficantly, so be sure to subscribe to our blog and you’ll receive an automatic alert whenever a new article or item is posted here! Click on the green icon (top right of this page) to subscribe.

May this be the start of veggie great actualizations throughout the year! Keep us posted with your progress and success stories!

Happy Soy Happy Day on January 10... and every day of the year!

Watch "The Witness" online!

noreply@blogger.com (SoyHappy!) — Wed, 30 Dec 2009 23:10:00 +0000

If you love kitties and other animals and haven't yet seen the award winning documentary, The Witness, then the time is now! The fabulous production team at Tribe of Heart has announced that the entire documentary is now available to view for free on Tribe of Heart's new online screening room. Here's an excerpt from their recent announcement:

One of the most common responses we receive from people who have just seen The Witness is, "I wish everyone could see this film."

Today, that wish is closer to a reality with the launch of Tribe of Heart's new online Screening Room, which currently offers The Witness for free online viewing in both English ( closed captions available) and Spanish (both subtitled and dubbed). Ten additional languages will be released in the coming months.

In the award-winning documentary THE WITNESS, Eddie Lama explains how he feared and avoided animals for most of his life, until the love of a kitten opened his heart, inspiring him to rescue abandoned animals and bring his message of compassion to the streets of New York. With humor and sincerity, Eddie tells the story of his remarkable change in consciousness.

If you haven’t seen The Witness before, or if it has been a while since you last viewed it, please visit Tribe of Heart's new Screening Room, watch the film and be inspired by this story of one man’s remarkable change of heart. Then explore the What You Can Do section of the web site, where viewers of the film can learn more and take immediate action with easy-to-use, state-of-the-art tools for inviting others to view the film and for spreading the word about the availability of this powerful new resource.

(Note: the docu is 45 minutes long. Save some time and then click on the screening room link to watch it.)

Inside Scoops from the Food Biz

noreply@blogger.com (SoyHappy!) — Fri, 11 Dec 2009 15:35:00 +0000

Over the next few months, we'll be posting articles here from folks on all sides of the food business, including food manufacturers, concession managers, folks in the distribution business; activist consumers, school lunch and school garden program directors. These articles are being written specifically for Soy Happy and will shed light on various personal experiences from inside the food biz, along with offering logistical information and suggestions on how you can help in expanding the healthy and vegetarian options offered at your local restaurants, schools and public venues.

First, we suggest a quick article on Foodservice 101. Read our article, "Encouraging Vegetarian Foods at Concession Stands," printed in the Vegetarian Journal. This will help you establish an understanding of the logistics of the foodservice business before you read the upcoming articles.

Health & Happiness to all!

Turkey stats for Thanksgiving

noreply@blogger.com (SoyHappy!) — Wed, 11 Nov 2009 21:50:00 +0000

As we approach Thanksgiving, we offer some statistical food for thought. (In specific, information on turkey consumption in the United States.) The National Turkey Federation tells us the following:

In 2008, more than 273 million turkeys were raised. More than 232 million were consumed in the United States. We estimate that 46 million of those turkeys were eaten at Thanksgiving, 22 million at Christmas and 19 million at Easter.

Nearly 88 percent of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 15 pounds, meaning that approximately 690 million pounds of turkey were consumed in the United States during Thanksgiving in 2008.

In 2005, the United States Department of Agriculture issued a press release stating that the average turkey weight in the U.S. had increased by 4% a year since 1965. In 1965, turkeys averaged 18 pounds; in 2005, they averaged 28.2 pounds. A total increase of 67%. To give you some perspective, United Poultry Concerns has statistically correlated that "if a 7-pound human baby grew as fast as baby turkeys are forced to grow, the human baby would weight 1500 pounds at 18 weeks old." The turkey industry acknowledges the obvious pain this causes. Feedstuffs, an industry publication, says turkeys raised for food “have problems standing, and fall and are trampled on or seek refuge under feeders.”

As participants in a turkey rescue back in 2001, we have seen this for ourselves. Turkeys we helped to rescue with the Farm Sanctuary that day were mostly collapsing under their own weight and were visibly very sick. (It is widely known that turkeys develop congestive heart failure, lung disease, and many other ailments as a result of their industrialized engorgement.)

It starts when they're young. Their beaks are trimmed by an electric blade without the use of anesthesia. This is done because of the way they cram these birds together in factory farms. It is unnatural for these birds to be so crammed and their natural instinct is to peck at each other in order to try to get space. Unfortunately, it gets even worse for these birds. The U.S. Department of Agriculture exempts birds from its enforcement of the Humane Methods of Slaughter Act. What does this mean? The Humane Society of the United States tells us that "Nearly all animals killed for food in the U.S. are chickens and turkeys—more than nine billion each year. They're shackled upside down, paralyzed by electrified water and dragged over mechanical throat-cutting blades ... all while conscious."

It's certainly not fun information to read or research, but it's important to relay and if there's ever a good time to share it, just before the holidays would be it. Believe it or not, there is good news here! If you enjoy the taste and experience of eating turkey at Thanksgiving, there are amazing vegetarian alternatives out there such as Tofurky's Vegetarian Feast or Quorn's Turk'y Roast that will amaze you in taste and texture. ("How do they do it??" you'll ask yourself. "It tastes like turkey!") In addition, you can check out some vegetarian recipes for the holiday season c/o the International Vegetarian Union. (You can also google “vegetarian thanksgiving recipes” for a wide array of additional options.)

Thank you for taking the time to consider the information we gave you. It starts with each one of us making compassionate and conscious choices and we hope you will pass it on.

We wish you all a love filled Thanksgiving.

Fab Phillies in it again

noreply@blogger.com (SoyHappy!) — Fri, 30 Oct 2009 14:00:00 +0000

The World Series is now underway with the Philadelphia Phillies playing the New York Yankees. They are tied at one game each right now and the next game will be in Philadelphia on Saturday, October 31. If you aren't already clearly alligned with one team or league, we suggest you consider this idea: root for the Phillies!

Why, you may ask? For all the money and prestige that the Yankees may have, their brand spaking new stadium boasts very little in the way of diverse menu options. Anyone who prefers a vegetarian option is pretty much out of luck right now at Yankee Stadium. The Phillies, however, have so many options (vegetarian and vegan alike) that PETA (People for the Ethical Treatment of Animals) has given it the #1 spot in their Top Ten Veg Friendly Ballparks list.

So, for folks who would like a viable vegetarian option to nosh on, root for the team that satisfies! GO PHILLIES!

Schwarzenegger bans tail docking

noreply@blogger.com (SoyHappy!) — Tue, 13 Oct 2009 00:00:00 +0000

Encouraging news in California. Today, Governor Schwarzenegger banned the cruel practice of tail docking of California's dairy cows. For those of you who don't know about tail docking, this is a brief description:

Tail docking, the amputation of cows’ tails by applying a tight rubber ring around the appendages until the tissue becomes necrotic and falls off, or is alternatively cut off with shears, is a procedure usually performed without analgesics and causes the animals to suffer acute and lingering pain. It also prohibits them from warding off biting insects with their tails, leading to greater distress during fly season.

Many individuals took action by writing letters to the Governor about this important issue, including Soy Happy. Read the press release from Farm Sanctuary for more information.

Honoring Gandhi on his birthday

noreply@blogger.com (SoyHappy!) — Fri, 02 Oct 2009 14:31:00 +0000

"First they ignore you, then they laugh at you, then they fight you, then you win." - Mahatma Gandhi

Today is Mahatma Gandhi's birthday. The U.N. has designated it as a day of international non-violence. In honor of his vegetarian principles, it is also World Farm Animals Day.

To celebrate this man and this day, we invite you to check out these links:

World Farm Animals Day

Biography of Mahatma Gandhi

President Obama leads Mahatma Gandhi birthday tributes

U.N declares 2 October, Gandhi's birthday, as international day of non-violence

Here are some of our favorite Mahatma Gandhi quotes:

"The greatness of a nation and its moral progress can be judged by the way its animals are treated."

"Happiness is when what you think, what you say, and what you do are in harmony."

"You must be the change you want to see in the world."

"An eye for an eye makes the whole world blind."

Fans making a difference

noreply@blogger.com (SoyHappy!) — Sat, 26 Sep 2009 19:36:00 +0000

First, check out this photo of Jeff, our SH Manager for the New York Mets. This is a photo of him partaking in a delicious veggie (vegan) dog, taken on September 21 at Citifield. He's been a great advocate for veggie fare there and as a season ticket holder, he can now nosh on veggie dogs and burgers anytime he goes to a game. Yay!

Jeff is an example of one person, one fan, making a difference. He has been steady in his continued effort to speak on behalf of fans who want these options. Now, he is literally eating up the results!

Another example of a fan making a difference is Elizabeth, another Mets fan. Earlier this week, she sent us this message:

"I just got back from a game at Citifield and was unable to find a concession stand with veggiedogs and veggieburgers. Several had them listed on the menu, but those stands were closed. The one stand on the promenade level that was open that had them on the menu did not have any and the gentleman at the counter didn't know why or if they were available elsewhere in the stadium. I was very disappointed but did not want to spend my time hunting for them. I had really gotten my hopes up of once again enjoying a hot dog at a baseball game."

We told her to contact the Mets immediately and relay her experience to them. She needed to share with them exactly what she shared with us. Feedback is so important, we told her, and they will likely pay heed. The very next day, we got this message from her:

"I emailed Citifield yesterday and this morning received a phone call from the Sous Chef for the stadium who was very apologetic. He said they should have been available and they're going to investigate to see why they were not there. He even gave me his phone number to call the next time we come to the stadium. I was very pleased to have confirmation that the Yves products are still on the menu."

May these two Mets fans be an example to everyone: you have the ability to make a difference! It takes only a few minutes to share your feedback with the places that call you a customer. Fill in a suggestion card or write a note, make a call, or send an email. Sometimes, that gesture is all it takes. Be it a baseball stadium, a restaurant, a deli or your company's cafeteria.

Gene Baur & Farm Sanctuary

noreply@blogger.com (SoyHappy!) — Sun, 20 Sep 2009 01:30:00 +0000

Have you heard of Farm Sanctuary? If not, let me tell you about it. In one short sentence, it describes itself this way:

Farm Sanctuary
works to end cruelty to farm animals and promotes compassionate living through rescue, education and advocacy.

Farm Sanctuary is the nation's leading farm animal protection organization. It's President and co-founder, Gene Baur, has been a dedicated and effective advocate for farm animals for over 20 years. Thanks to his organization, people are being educated and inspired to take action and laws are being changed.

Farm Sanctuary has two farms in the United States: one in Northern California and the other in upstate New York. There, rescued animals of all types have the opportunity to live their lives fully, in peace, acting as ambassadors to those who visit, letting their histories be an example on why things need to change. The animals at the farm are rescued from a variety of overtly cruel conditions. (In 2001, I participated in what was called "The Great American Turkey Rescue," which resulted in the rescue of 96 turkeys.)

Celebrities of all kinds have come out in public support of Farm Sanctuary and its important work. Right now, Kim Basinger, Bill Maher, James Cromwell and Bob Barker are among many others who are urging California's Governor to ban the practice of tail docking on dairy cows.

Gene Baur has a wonderful new blog and we encourage everyone to check it out and share your comments there. And if you haven't been to either of the farms, go! The experience will be a heart-warming one not to mention, potentially, life-changing.

Gene and FS, keep on keepin' on!

SF Examiner article on Mets' new veg options

noreply@blogger.com (SoyHappy!) — Wed, 09 Sep 2009 14:30:00 +0000

The San Francisco Examiner published an article yesterday, entitled "Mets' Citi Field is vegan-friendly." We're cited in this article, as well. Here's an excerpt:

Until recently, baseball stadiums were notoriously harsh for vegans. Typically, the only vegan items sold were the famous peanuts and cracker jack. Then came along Soy Happy, a consumer advocacy service that promotes and facilitates vegetarian options on mainstream menus. Recently, Soy Happy has been working hard to get veggie dogs and burgers in Major League Baseball stadiums.

Share your comments below the article!

O's now offer Veggie Dogs!

noreply@blogger.com (SoyHappy!) — Thu, 20 Aug 2009 15:45:00 +0000

The Baltimore Oriole's Oriole Park at Camden Yards is now offering veggie dogs along with veggie burgers! Fabulous fan and former SH Manager Patti just attended a game and was told by the concession staff that they were Lightlife's Smart Dogs, which are also vegan and certified kosher. The veggie dogs are made to order so they won't be overcooked. This means you'll have a short five minute wait before the truly hot dog is ready. :)

The ballpark's online A-Z guide has a listing for Vegetarian Food Options. This is how it reads:

Vegetarian Food Options
Oriole Park is proud to have recently been named one of the Top 10 Vegetarian-Friendly Ballparks in all of Major League Baseball. In addition to several salad options located at various concession points throughout the park, vegetarians and vegans can enjoy vegan-friendly hot dogs, burgers and buns at Pastimes Cafe on Eutaw Street. Also, several dietary-specific options are provided at Noah's Pretzels located on the lower concourse near Gate C.

We'll continue to update the menu listing for the O's and all other parks, so check out the Venue Reference Guide for the latest on vegetarian options at all MLB stadiums.

Mets to offer Veg dogs/burgers starting Friday!!!

noreply@blogger.com (SoyHappy!) — Wed, 12 Aug 2009 21:08:00 +0000

It's official. Starting Friday, the New York Mets' Citi Field will be offering veggie dogs and veggie burgers throughout the stadium! This means they will be in multiple stands throughout the stadium and fans won't have to walk through an inning to find them. Yay! They will also run promotions on the big screen, so fans are aware of the new items and where they can be found.

For an updated list of veggie offerings at Citi Field, go to the Mets info on our Reference Guide. (We are almost sure that these items are also vegan, but will a post confirmation in this listing as soon as we get one.)

If you'd like to join Jeff, our SH Manager for the Mets, on an upcoming game outing, contact him! Just click on his name in the listing above.

Mets' Citi Field Concession Survey

noreply@blogger.com (SoyHappy!) — Thu, 30 Jul 2009 16:47:00 +0000

8/12/09 update: This survey has been closed. (It included questions on whether vegetarian and vegan options were desired, so it is likely that the answers helped in their decision to add veggie dogs and veggie burgers throughout the stadium starting on 8/14/09.)

Feedback is still very important while veggie items are new and being tested. Be sure to share your comments with the Mets guest services and concession manager. Also, spread the word!

Madison Mag: veg options in ballparks

noreply@blogger.com (SoyHappy!) — Thu, 30 Jul 2009 16:42:00 +0000

This month, Madison Magazine features an article about veggie options in ballparks, entitled, "Baseball, Hot Dogs and...Tofu?" The subheading reads,

"Baseball games usually mean hot dogs, brats and burgers—so what’s a vegetarian fan to do? Simple—belly up to the concession stands at Miller Park and the Mallards stadium—you’ll be right at home."

Soy Happy was interviewed for this article and is referenced there.

Post your comments below the article!

Rockies and Yankees update!

noreply@blogger.com (SoyHappy!) — Tue, 14 Jul 2009 03:01:00 +0000

We've been talking to Coors Field and Yankee Stadium concession reps over the past few months and we're excited to share some updates with you. Please chime in if you support vegetarian menu additions to these stadiums. Fan feedback is really important!

The Colorado Rockies' Coors Field has added veggie dogs to its menu this season! The veggie dogs are sold at the Hill Yard Deli food court in section 137, alongside the garden burgers and a few other veggie options. (We are almost certain the veggie dogs offered are also vegan. We will post that information on the Reference Guide as soon as it is confirmed.) Be sure to express your thanks!

Here's the contact information for the Rockies. (E-mail, call, or write.)

The New York Yankees' Yankee Stadium is currently considering various vegetarian options, including veggie burgers and veggie dogs. We will keep you posted, of course, with any news as things develop. If you want to chime in, be sure to share your suggestions and feedback with them too.

Here's the contact information for the Yankees. (E-mail, call, or write.)

Please remember that when new vegetarian items are introduced in huge stadiums like these MLB parks, most fans are unaware of these changes, because there are no announcements and they are generally only offered in a limited number of stands. This means that initial sales will not necessarily reflect true fan demand. In order for them to continue offering them, sales need to merit doing so. Spread the word to other fans and notify the local community and the regional media! When you go to games, make sure you go out of your way to thank the concession staff and the customer service folks, as well.

Keep checking the Venue Reference Guide for updates to vegetarian listings for each MLB stadium.

Nutritional Labels: Hot Dog vs. Veggie Dog

noreply@blogger.com (SoyHappy!) — Thu, 02 Jul 2009 16:05:00 +0000

Did you know that the majority of folks purchasing veggie dogs in the retail market do not call themselves vegetarians? They are simply looking to add healthier options to their overall menu. For a clear understanding of how veggie dogs are the preferred choice for folks watching their saturated fat and cholesterol intakes, here's a look at a comparison between the nutrition labels of two popular hot dog and veggie dog brands:

We hasten to add that there's a remarkable taste comparison between these two brands. If you are used to Oscar Mayer, this healthy switch is a no brainer.