Make your home page

Today, Chef Wendell Fowler introduced us to the ancient plant-based protein, tempeh. He also shared other protein alternatives to meat and showed us how he uses them to make burgers, tacos, BBQ strips and pasta with spaghetti “meat sauce.” Here’s more from him:

Can a Plant-based diet Mitigate Climate Change: Exploring Meat alternatives? 

“Eat more veggies!” may not be what we want to hear, but we still need to hear the plea. Want to make a difference in our world today? How we eat is scientifically connected to climate change and involves meat consumption. Here’s why.  

Specifically, The New York Times reported, “Meat and dairy, particularly from cows, have an enormous impact with livestock accounting for around 14% of the world’s greenhouse gases each year, that’s roughly the same emissions from all the cars, trucks, airplanes and ships combined in the world today.” Cow flatulence! Oh the humanity! 

Good news! After a tumultuous year of abnormal weather events due to climate change, experts say we can slow it down by eating more plants and less meat. Yes, eating smaller amounts of lean meat is cool. When possible, buy local at farmer’s markets and shake the hand of a family farmer. 

 So where do you get your protein?  

Plant protein sources:

Creamy Slaw: (Side dish for sandwiches) 



Put cabbage, carrots, onions and raisins in a large bowl and stir to combine. 

Mix mayo with mustard in another small bowl and drizzle over the veg. Fold everything together, then season.