SOME OF US ALLOW OUR TASTE BUDS TO DIRECT TRAFFIC

Who's Running This Show?

Who’s Running This Show?

Food, glorious food … it’s the foundation of life! And whether you are vegan, vegetarian, or an omnivore you have reasons that fuel your food choices.
Some of us allow our taste buds to “direct traffic.”   Food choices are based on flavors and tastes that are appealing.  Others allow their brains to govern their decisions.  They educate themselves about what is best for their bodies, and the food they purchase and ingest reflects what they have learned.  And then there are cravings, those intense desires for particular foods.  Cravings are generally influenced by either our psychological or physical state.

Playing detective, learning what nutrients are in the foods we crave, is crucial for cravings that are rooted in dietary deficiencies.  This information arms us to make the best decisions in our food selections and cravings for foods that we no longer deem acceptable, based on our current knowledge and ethics, fade away.

If craving sweets, perhaps our bodies are low in energy and seeking carbohydrates.  All vegan foods provide some carbohydrates.   Fruit can provide quick energy and digests often within half an hour, while grains are a bit more “complex” and can provide energy that is balanced and long lasting.

Cravings for chocolate can be a signal that we are low in magnesium, a mineral that plays many crucial roles in our body, including maintaining healthy bones and acting as a muscle relaxant.  Or perhaps it is the mood elevating properties of chocolate that keep us coming back for more.  The same endorphins that are released in conjunction with chocolate consumption are released by exercise.  A brisk walk, running, even in place, or the activity of your choice, might alleviate this desire.

If someone craves red meat, they might not be getting the balance of amino acids they need, or sufficient iron, so giving a good scanning of vegan food lists that are high in iron, or adding a good variety of beans and grains to ensure that all needed amino acids are obtained on a regular basis, is a wise way to go.
Those who feel stressed by life often crave creamy, soothing foods.  In our dairy-free vegan world, silken tofu is used as a base for sauces, puddings, and other smooth creations.  Nuts and seeds create delicious, nutritious raw, creamy delights.  For many of us, our previous desire for dairy-based items is easily replaced by a hankering for these vegan alternatives.

Sometimes we seek crunch.  When we are watching something suspenseful on television, or when our minds are thinking, that active crunching of food satisfies a need.  Often we reach for chips.  We know they are not ideal for our health, as most chips are cooked in oil and oils are damaged by heat.  It is likely that the most health-promoting option is to grab some raw vegetables, such as carrots, celery, or cucumbers.  But if that does not seem to “fit the bill,” there are other options in the crunchable foods category.  Items such as rice cakes or popcorn don’t contain the damaged oil that can be found in chips, but they don’t offer much in terms of nutrients.  Luckily, it is relatively easy to make your own chips.  If you have ever left a tortilla in the oven too long, while attempting to just warm it up, you realize that a few minutes can mean the difference between a soft, warm tortilla or a big chip.

Next time you want to buy a bag of chips, consider replacing them with a bag of tortillas.  Natural food and grocery stores offer 100 percent corn tortillas, whole wheat wraps, and even wraps made from sprouted grains.  You can add salt and other dry seasonings and heat in the oven, on a baking sheet.  They are done when they make that snapping sound when you attempt to break them into smaller, more “user friendly” bite size pieces.  The result is you have chips free of cooked oil, but full of taste.

We are logical beings and all our choices are based on what we think and feel, and informed by our body signals.  Remember, the reason we need to eat is to fuel our bodies, in the same way our cars require gasoline.   If we eat primarily processed food, containing few nutrients, our brains and bodies will not function optimally.  They can’t.  So make a conscious effort to “up the ante” on your food choices.  Your efforts will not go unrewarded.  The gifts of better health and greater energy await.  Need help? Stay tuned….. The coming months will bring ideas to upgrade your diet without overcomplicating your life.

Lisa Bouley is a nutritionist/writer for Vegan Villager Magazine, and an advertising sales representative for our company.


MAKE FRIENDS AND INFLUENCE PEOPLE!

Listed alphabetically with location indicated if it not inferred readily by name. To have your group included in this printed listing and on our online listings, please comment here or send your information to: veganvillagercentral@gmail.com.

Boston Raw Food Meetup
http://www.meetup.com/RawBoston/
Boston Vegan Association (BVA)
http://www.bostonvegan.org/
Boston Vegetarian Society (BVS)
http://www.bostonveg.org/
Maine Vegan Meetup Group
http://www.meetup.com/Meatless-Mainers
Massachusetts Animal Coalition
www.massanimalcoalition.org
Massachusetts Animal Rights Coalition (MARC)
massanimalrights.org
New Hampshire Animal Rights League
http://www.meetup.com/vegan-204/
New Hampshire Lakes Region Meetup Group
http://www.meetup.com/NH-Lakes-Region-Vegan-Cooking-Classes/
Northern Connecticut Vegetarian Society
http://wwww.northctveg.org/
Rhode Island Vegan Awareness
http://www.veganawareness.org
South Central New England Critter’s Association (ScNECA)
http://www.scneca.org
Sunny Meadow Sanctuary (Central/Western Massachusetts)
www.sunnymeadowsanctuary.org
VegMe (Maine)
http://www.vegme.org
Vegan Metrowest Network (Massachusetts)
http://www.meetup.com/vegan-516/
vegnetwork.org
Vegans of North Central Mass
http://www.massvegan.org/
VegWorcester
www.vegworcester.com
VINE Sanctuary (Vermont)
vine.bravebirds.org/
Western MA Animal Rights Advocates (WMARA)
groupspaces.com/WMARA


This recipe was tested and submitted by John Small.

LemonBlueberryPancakesNo eggs, dairy, oil or even wheat is needed to make these delicious, Lemon-Blueberry Pancakes. That’s right, no wheat so these are not only vegan, they are gluten-free.

We found that oat flour gave these pancakes a more delicate texture. If you’re not sensitive to gluten, you could use whole-wheat pastry flour instead of the oat flour.
We used no oil in the recipe and none on the frying pans as we have the new non-stick ceramic pans and had no trouble flipping these flapjacks.
This is a filling breakfast which you can top with maple syrup, jam or lightly dust with powdered sugar. Add fresh fruit and vegan sausage on the side and you have a satisfying start to the day.

1½ cups oat flour
½ cup quinoa flour
1 Tbs baking powder
1 Tbs (heaping) ground flax meal
1/8 tsp sea salt
1¾ cups soymilk (or any plant-based milk; rice, almond, oat, etc.)
¼ cup applesauce
1 tsp vanilla extract
Juice of half a lemon
Zest of 1 lemon
1 Tbs Greek-style, dairy-free, blueberry or vanilla yogurt (the ones made with coconut milk have a fuller, rich flavor due to the high-fat content).
1 cup fresh blueberries

In a large bowl, combine the dry ingredients: Oat and quinoa flour, baking powder, flax meal and sea salt. Whisk ingredients together.
In a separate bowl, mix the wet ingredients: Soymilk, applesauce, vanilla, dairy-free yogurt, lemon juice and zest together. Mix until well blended.
Add the wet ingredients into the dry ingredients and stir until well blended. Once the batter is mixed together, fold in the blueberries.
Using a non-stick pan at medium heat, pour a large scoop of batter onto a pre heated skillet, in a couple of minutes you will notice some bubbles on the surface and that is a good indication it is safe to flip the pancake.

This recipe makes 8-12 pancakes (depending on desired size) and should be ample servings of 4 to 6.


VEGAN AND VEGAN-FRIENDLY SERVICES
AND EDUCATION IN CONNECTICUT

If you would like to see other vegan establishments listed here, please let us know by writing to us at veganvillagercentral@gmail.com. If you would like to make a comment about this listing or a particular place on the list, feel free to use the Comments section below and/or join our Forum and create a posting on the subject there.

KEY:
V
(Vegan/no animal products)
MV (Vegan except bee product or dairy; specified when used)

VF (Vegan Friendly)
R (Raw)
MR (Mostly Raw)
RF (Raw Friendly)

Map available by clicking address
JUSTFOOD (V, R): 1 Main Street, Chester – 203-218-3701
Kaia Complete Wellness Center and Café (VF): 1200 Post Rd E, Westport – 203-532-0660
Naturopathic and Acupuncture Health Center: Health Center, 274 Silas Deane Highway, Wethersfield – 860-529-1200
Dr. Jody Noe, MS, ND, Natural Family Health: 101 West Broad Street, Pawcatuck – 860-495-5688
Fran Storch, ND: 476 Storrs Road, Mansfield Center – 860-423-2759
The Graduate Institute: 171 Amity Road, Bethany – 203-874-4252
Well on Wheels (V): 34 Hubinger Street, New Haven – 860-985-1645


VEGAN AND VEGAN-FRIENDLY STORES
AND VENDORS IN MASSACHUSETTS

If you would like to see other vegan establishments listed here, please let us know by writing to us at veganvillagercentral@gmail.com. If you would like to make a comment about this listing or a particular place on the list, feel free to use the Comments section below and/or join our Forum and create a posting on the subject there.

KEY:
V
(Vegan/no animal products)
MV (Vegan except bee product or dairy; specified when used)

VF (Vegan Friendly)
R (Raw)
MR (Mostly Raw)
RF (Raw Friendly)

Map available by clicking address
Back to Earth (VF): 1315 E Main Street, Torrington – 860-496-1915
Chamomille Natural Foods (VF): 58 Newtown Road, Danbury – 203-792-8952
Claire’s Corner Copia (VF): 1000 Chapel Street, New Haven – 203-562-3888
Country Grocer (VF): 23-C Water Street, Guilford – 203-453-6157
Divine Treasures ( V, GF): 460 Middle Turnpike W, Unit 404, Manchester – 860-643-2552
Edge of the Woods Natural Market (VF): 379 Whalley Avenue, New Haven – 203-787-1055
Foodworks Guilford (VF): 450 Boston Post Road, Guilford – 203-458-9778
Greenwich Healthmart (VF): 30 Greenwich Avenue, Greenwich – 203-869-9658
Harvest Moon Health Foods (VF): 554 Liberty Highway, Putnam – 860-928-2352
Health Food Corner (VF): 390 Main Street, Winsted – 860-738-9222
Indian Asian Groceries and Chaat House (VF): 315 York Street, West Haven – 203-934-9676
It’s Only Natural Market (VF): 575 Main Street, Middletown – 860-346-9210
Keifer’s Kettle Korn (V): 21 Shore Drive, Griswold – 203-743-7172
Natural Food Store (VF): 374 Main Street, Niantic – 860-739-9916
Nature’s Grocer (VF): 81 East Street, Vernon – 860-870-0020
Nature’s Way (VF): 922 Barnum Ave Cutoff, Stratford – 203-377-3652
New Morning Natural and Organic (VF): 129 Main Sreet N, Woodbury – 203-263-4868
Passiflora (VF): 526 Main Street, New Hartford – 860-379-8327
Raw Food Central (V, R): 446 Broad Street, Windsor – 860-925-6869
Shayna B’s and the Pickle Bakery (V, GF): 627 Westford Road, Ashford – 860-428-3835
The Good Life (VF): 1083 E Main Street, Torrington – 860-482-0111
The Healthy Alternative Market and Deli (VF): 603 Middle Turnpike, Storrs Mansfield – 860-429-7300
The Local Beet Co-op (VF): 1 Main Street, Chester – 860-526-2667
Thyme and Season (VF): 3040 Whitney Avenue, Hamden – 203-407-8128
Touch of Sweet (VF): 531 Forest Road, Northford – 203-314-1965
Willimantic Food Coop (VF): 91 Valley Street, Willimantic – 860-456-3611
Wilton Organic Gourmet (VF): 33 Danbury Road, Wilton – 203-762-9711


Please regard the author’s notes at the conclusion of this article.

organicAS I BEGAN TO RESEARCH PURELY VEGAN PRODUCTS for a vegan, organic café and market that my husband and I owned and managed, in 2008 (Vej Naturals, Malden, MA), I came upon a shocking realization. My husband had asked me,” How far back in the process are we going to take our standards?” Puzzled, I asked him what he meant.

It was then I learned that organic farmers often use fertilizer containing a variety of combinations of animal feathers, blood, bone meal, or fish emulsion, on their fields, as well as manure. At first, this was difficult for me to comprehend. I assumed that to be “organically grown” there were no animal by-products incorporated into the soil during the preparation, planting, or growing process. I also assumed that there must be farmers out there who grow their crops using “veganic” methods, without the use of manure or animal products. That’s the type of produce we wanted to promote and stock in our market and utilize in our cafe.

The next day I called NOFA, the Northeast Organic Farming Association, to ask if they had a list of veganic farms in the area. They informed me that they had no such list, but that they would be interested in receiving such a list if I created one. I then began to ask questions regarding the use of animal products on “organic” farms. Did these animal products need to be from organically-raised animals, so as to be appropriate for use on organic farms? They did not. I was told that I should speak to an organic certifier, and was given the name of the executive director of Baystate Organic Certifiers, Don Franczyk. Don confirmed what I had learned up to that point.

I spent some time discussing the use of animal products, in organic farming practices, with Don.   I wanted to understand why these products were included in the commonly used fertilizers, and why manure was used so often, instead of plant-based compost. My concerns were two-fold. First I was disturbed that the vegan foods I chose to eat were being raised in soil into which animal products were added by growers. And equally disturbing to me was the possibility of residues from antibiotics, hormones, pesticides, and genetically-modified ingredients making their way into the ground. Until this time, I had been under the impression that my vegan, organic diet had allowed me to avoid these substances.

I inquired about the possibility of residues ending up in the soil, as we’re all aware that commercially raised animals are often given feed that contains genetically modified crops, as well as crops that have been sprayed, often heavily, with pesticides. These animals are also fed a mix of hormones and antibiotics to achieve the results desired by their “owners.” Don explained that an animal’s digestive process breaks these substances down thoroughly and assured me that “negligible amounts,” if any at all, would make their way through that process intact. He also explained that plants would not take up the strands of DNA from GMO residue, even if it were found in the soil. These substances would most likely all be broken down to their constituent “natural” components.

I appreciated Don’s explanation, but did not feel at ease with growing plants in this way. He suggested that I could go on the website for his organization – http://baystateorganic.org – and find the contact information for the local organic farms. I thought, “Great! Surely I’ll find veganic farms if I call every farm in Massachusetts…”

And so I did call all 50 or so farms. Not all farms had voice mail options, and I wasn’t able to reach a human being in all cases. At those that did have voice mail, I left messages, explaining that I was doing research on organic farming practices and was seeking information about the use of fertilizers and manure on their land. Some farmers I reached easily, while others called me when they received my message. In all, I spoke to about 30 farmers, and they confirmed the widespread use of animal products in current organic farming methods.

I spoke with only one farmer who doesn’t use any animal products on his land. His name is Dan Kittredge. In 2008, he was farming a plot of land on his family’s farm in Barre, Mass. His parents raise animals and use the manure and fish emulsion fertilizer on their fields. But Dan has researched the topic and has concluded – and has proven – that you don’t need animal products to grow healthy plants. He stated to me, “My personal predilection is to maximize plant nutrition and nutrient density. This is what I’m working on, and the lack of animal products happens to be a coincidence.” He uses a combination of rock dust – see his group’s website http://reminerali`ze.org – and good bacteria with which he “inoculates” the earth. The plants achieve the appropriate balance of minerals and are resistant to pests, all without the use of animal products.

I attempted to pass this information on to some of the farmers I spoke with, all of whom still used animal products on their land, in the days following my conversation with Dan. I was told repeatedly that Dan’s method is too expensive for large plots of land, and therefore not realistic for most farms. This feedback was confusing to me, as Dan has told me that this method is cost effective and being used by farmers around the world, often on huge plots of land.  It appeared that getting Massachusetts farmers to look into and try different methods to those which they are accustomed might be a challenge!

I found a couple of farms that only used manure from organically raised animals as fertilizer. This generally meant that the farm was raising animals, directly or indirectly for slaughter, or had a farm down the road that raised animals. From a vegan standpoint, this is not a huge improvement, although it does mean that factory farmed animal remnants are not being added to the soil. But from the animal’s perspective, they’re still being raised and treated as a commodity. And so I continued to research.

On the last day of my research, I left a message at Heavens Harvest Farm, a certified organic farm in New Braintree. Owner Ashley Howard, who raises produce mainly for CSAs, Community Supported Agriculture, and sometimes for local stores, returned my call. He explained that he doesn’t currently raise animals, but occasionally, as needed, spreads manure from an organic chicken farm down the road, on his fields. Like many of the farmers with whom I spoke, Ashley was not aware of the ingredients in his fertilizer, but recognized that it might contain ingredients derived from animal sources. As we were speaking, an idea was born.

Birth of a veganic CSA

I asked Ashley if he would consider farming a veganic CSA, if there were enough support for the project. He said if at least 50 people were looking for such a CSA, he would commit to farming veganically, and seek alternatives to his usual fertilizer and manure for all his CSA crops. And so the search for enough interested members began. Posters went up, e-mails were sent, and postings on websites, all with the goal of attracting enough members to make it financially worthwhile for Ashley to spend a bit more money, to do a bit more research, and to, in the end, provide truly vegan produce.

As I embarked on this venture, some questions remained: If rock dust and inoculating with the right bacteria and fungi are perceived as too expensive by many local farmers, what would be other replacements for manure and animal product containing fertilizers? First we have to understand why farmers are using feather, bone, blood, and fish emulsion.  The main reason is for the wealth of minerals and nutrients contained within them. In particular, blood and fish emulsion are very high in nitrogen. Many farmers I spoke with, as well as Don Franczyk, noted the importance of nitrogen to plant growth. Nitrogen is found in the amino acids that make up protein, so it makes sense that animal products would contain a higher proportion of nitrogen than plants, as they are often higher in protein. But what are current veganic gardeners using as nitrogen sources?

Veganic fertilizers

In the days following my conversation with Ashley, I spoke with a cranberry farmer, Edward DeNike, owner of DeNike Bog, in South Plymouth.  He informed me that cranberry leaves are very high in nitrogen, and this was a good lead. If someone had access to cranberry leaves, this could be one source, added to a plant-based compost, to increase nitrogen. But not all of us are near a cranberry bog, so I continued to research.

Helen and Steve Rayshick, of Massachusetts Animal Rights Coalition (MARC), have gardened a plot of land veganically for many years. Their comments, when asked, were as follows:  “We use compost, grass clippings, hay mulch, lime, rock phosphate, and liquid seaweed fertilizer from Johnny’s Seed in Maine. Johnny’s liquid seaweed fertilizer is great for providing micronutrients but not nitrogen.

“We’re currently researching two veganic natural fertilizers: seaweed and cottonseed meal. Our research indicates that at least one red seaweed, Chondrus crispus, which is harvested in New England, is high in nitrogen. It was used in the past as a fertilizer and would make a great veganic fertilizer for most crops except for beans.

Cottonseed meal fertilizer is second to blood meal in nitrogen. However, one needs to add extra lime because cottonseed meal is an acidifier. Nine pounds of lime is needed to neutralize the acidity caused by 100 pounds of cottonseed meal. Some combination of these would be great and a farmer or gardener would want to use compost and any local source of green matter one can get cheaply. For example, grass clipping are fairly high in nitrogen.”

I decided to conduct my own Internet search. I found a variety of useful sites and links on veganic farming methods. An informative site on veganic gardening that lists veganic fertilizer options is the Vegan Organic section on The Vegetarian Site. I learned that neem cakes, from the neem seed, are rich in nitrogen, phosphorus, and potassium.

I found a site that sold single ingredient fertilizers, some animal derived, and others vegan, such as alfalfa meal, relatively high in nitrogen, as compared to other vegan options. They also sold a multi-ingredient vegan fertilizer, Vegan Mix 3-2-2. However, soybean is the prime ingredient, in this vegan mix, which concerns me because most soy is genetically modified and laden with pesticides.

GMO soy is allowed as an ingredient in “organic” fertilizers. Don Franczyk explained, “If the genetically modified part of the plant is expressed in the plant residue, then it’s not allowed for use in organic production. If the genetically modified part of the plant is not expressed in the final product then it is allowed.”  According to Don, in the case of soy, the GMO part of the plant is not “expressed” in the meal, whereas in corn or cottonseed it is.

Finding the right balance

Once again, I contacted Dan Kittredge. Of all the farmers I’d spoken with, he was the most knowledgeable regarding the needs of the plants and how one might accomplish this goal of growing produce without any animal products. I mentioned the various responses to his methods that I’d received from the other farmers. Dan explained, “I do disagree with farmers that argue that using rock dust is too expensive. I have data and numerous farmers to back that up, and would argue that these farmers do not know the facts.”

“You need a variety of rock dusts; often two of the most valuable required by volume for typical farms in this region are calcium lime and soft rock phosphate, and you need the right balance of soil microbes (achieved through soil ‘inoculation’ to achieve a more natural, ideal balance of beneficial bacteria and fungi).   Nitrogen-fixing fungi and bacteria have a relationship with legumes, such as beans, peas, and clover. Legumes have nitrogen-fixing nodules in their roots, designed to feed sugar to the bacteria that draw nitrogen from the air and put it into the soil, thus feeding the legumes in a mutually beneficial relationship.  I would argue that the techniques recommended are much more cost effective that others, because the increase in quality and quantity of yield makes following a biological vitality producing protocol much more lucrative than other processes.”

Dan also explained that the soil’s mineral balance determines what bacteria and fungi can exist in the soil. So if the mineral balance is not correct, you have to add nitrogen to the soil. Thus farmers who need these high nitrogen sources in their fertilizer have less than ideally mineralized and colonized soil. He suggested that the first step for a farmer who wishes to farm veganically is to have the soil tested, by a company such as International Ag Labs. For $25, Ag Labs will test the soil, and for an additional $25, they’ll suggest what to use on your soil, though not necessarily organic or vegan products.  However, if the farmer specifies that he or she is farming organically and does not want to use animal derived ingredients, the recommendations provided will meet vegan and organic standards.

I asked Dan his feelings regarding the possibility of GMO residues making their way from animal products into the soil. He agreed that there was reason for concern, as he had seen research noting that genetically modified DNA has been found incorporated into the stomach lining of animals. This raises concern about whether it is also incorporated into the blood or bone.

Dan agreed with Don that the digestive system is impressive, if operating at full capacity, but noted that if an organism – plant, animal, human, or other – is demineralized, not getting the ideal mineral balance for health, then it likely is not functioning in the ideal manner. So theoretically, pesticide, hormone, antibiotic, and GMO residues may still be present in manure and the soil. How this could potentially affect the plants growing in the soils, and ultimately us is the fuel for future research.

In conclusion

I’ve learned that the vegan food that I cherish is for the most part currently grown using products that I’ve avoided for most of my adult life. From my research, I’ve developed new concerns, beyond the simple addition of animal based ingredients. I’ve found a link in the organic farming industry that leads directly to the factory farms that I’ve despised for years. I see that the “renderings” from such farms are making their way back into “organic” gardens and farms. But I also see an opportunity. The opportunity is to educate ourselves and the so-called farming “experts.” Most won’t change their standards based on animal suffering. Unless someone is vegan or hugely compassionate, most people don’t connect this use of animal products to animal cruelty.

But if we can shed some light on possible plant uptake of DNA that is still “changed” or any lingering effect of pesticides, hormones, or antibiotics originally fed to the animals who now grace our fields in fractionated form, then we may have a Pandora’s Box on our hands. If we open it carefully, perhaps we can change the organic farming industry.

*Author’s note.  The research and original printing of this article took place in 2008.  It is possible that some farms have changed their practices and it is my hope that this is so.  Unfortunately, it is likely that not much has changed, as change often requires some effort, and if there is no push, things often remain “status quo.”  As the season for farmer’s markets and CSAs is upon us, I urge you to speak to farmers and inquire about their practices.  Begin putting the idea into receptive farmers that there is a growing group of individuals seeking organic produce grown veganically. 

 Although Ashley Howard, the owner of Heaven’s Harvest of New Braintree, MA, was open to farming veganically in 2008, despite my best efforts, only 21 folks answered my plea to join with me.  Hence, Ashley has not “gone veganic.”  If enough people walk past a farm stand that uses animal matter on the field, informing the farmer that they choose to buy produce that is grown without animal derivatives, perhaps that farmer will take a hint.  Better yet, copy the parts of this article that inform about veganic practices, and spread the word.  If you have ever read The Hundredth Monkey, by Ken Keyes, Jr., you understand the theory that each of our individual efforts towards change contributes to ultimate change, a sudden spontaneous and mysterious leap of consciousness achieved when an allegedly “critical mass” point is reached (of people doing things another way, the veganic way)…

 


VEGAN AND VEGAN-FRIENDLY RESTAURANTS, BAKERIES,
TEA ROOMS AND FOOD EMPORIUMS IN CONNECTICUT

If you would like to see other vegan establishments listed here, please let us know by writing to us at veganvillagercentral@gmail.com. If you would like to make a comment about this listing or a particular place on the list, feel free to use the Comments section below and/or join our Forum and create a posting on the subject there.

KEY:
V
(Vegan/no animal products)
MV (Vegan except bee product or dairy; specified when used)

VF (Vegan Friendly)
R (Raw)
MR (Mostly Raw)
RF (Raw Friendly)

Map available by clicking address
Abyssinian Restaurant (VF): 533 Farmington Avenue, Hartford – 860-218-2231
Anoho Asian Noodle House (VF): 320 Main Street, Middletown – 860-346-0727
Backstage Pizza Café (VF): 968 1/2 Farmington Avenue, West Hartford – 860-232-2228
Baja Café (VF): 134 N Eagleville Road, Storrs – 860-477-1000
Bloodroot (VF): 85 Ferris Street, Bridgeport – 203-576-9168
Catch a Healthy Habit Café (MV, MR): 39 Unquowa Road, Fairfield – 203-292-8190
China Pan (VF): 1600 Southeast Road, Farmington – 860-674-1311
Fire and Spice Vegan Restaurant (V): 248 Sisson Avenue, Hartford – 888-367-7970
G Monkey Mobile Food Truck (V, RF): 423 Haddam Quarter Road, Durham – 860-759-8880
G-Zen (V, RF): 2 E Main Street, Branford – 203-208-0443
Granby Village Health (VF): 10 Hartford Avenue, Granby – 860-844-8608
Green and Tonic (V, RF): 7 Strickland Road, Cos Cob – 203-869-1376
Green Well (VF, RF): 44 Crown Street, New Haven – 203-773-0590
Heirloom Food Company (VF): 630 North Main Street, Danielson – 860-779-3373
It’s Only Natural Restaurant (VF): 386 Main Street, Middletown – 860-346-9210
Jack Rabbit’s (VF): 254 Main Street, Old Saybrook – 860-510-0048
Kate’s Café (V): 27 Broadway Avenue, Mystic – 860-245-5832
Kibberia (VF): 93 Mill Plain Road, Danbury – 860-857-1302
Koffee Works (VF): 83 Halls Road Unit 3, Old Lyme – 860-434-6723
Layla’s Falafel (VF): 2088 Lathrop Circle, Fairfield – 203-384-0100
Mamouns Falafel Restaurant (VF): 85 Howe Street, New Haven – 203-562-8444
Mangetout Organic Café (VF): 140 State Street, New London – 860-444-2066
Mike’s Center Cafe and Bakery  (VF): 360 Amity Road, Woodbridge – 203-401-1277
My Gyro Turkish Cuisine (VF): 1030 Stratford Avenue, Stratford – 203-873-0831
Navaratna (VF): 133 Atlantic Street, Stamford – 203-348-1070
Organic Planet (VF): 107 Greenwich Avenue, Greenwich – 203-992-1800
Passiflora (VF): 526 Main Street, New Hartford – 860-379-8327
Pho Vietnam (VF): 56 Padanaram Road, Danbury – 203-743-6049
Pizzetta (VF): 7 Water Street, Mystic – 860-536-4443
Savor Organic Pizza (RF): 430 Main Avenue, Suite 101, Norwalk – 203-939-1666
Shoreline Diner and Vegetarian Enclave (VF): 345 Boston Post Road, Guilford – 203-458-7380
Six Main (MV, RF): 6 Main Street, Chester – 860-322-4212
Tangiers (VF): 668 Farmington Avenue, West Hartford – 860-233-8168
TD Vietnam Palace (VF): 955 Ferry Blvd, Stratford – 203-690-1325
Thali Too Vegetarian Cuisine (VF): 65 Broadway, New Haven – 203-776-1600
The Lime (VF): 168 Main Avenue, Norwalk – 203-846-9240
The Musical Forest Café (VF): 473 Washington Avenue, North Haven – 203-234-8865×4
The Pita Spot (VF): 45 Williams Avenue, Mystic – 860-415-4656
The Stand (V, R): 31 Wall Street, Norwalk – 203-873-0414
Tibetan Kitchen (VF): 574 Main Street, Middletown – 860-343-3073
Udupi Bhavan (VF): 749 Saybrook Road, Middletown – 860-346-3355


DALLAS, TX — The U.S. Food and Drug Administration announced a vegan candy bar recall on April 22. The Go Max Go Foods Company, a Dallas-based candy manufacturer, has been forced to recall seven products due to not listing milk, a food allergen, in their list of ingredients labels. The company promotes itself as vegan family-owned and operated.

The affected vegan candy bars were distributed nationwide with the term “dairy-free” printed on the front labels.

The recalled vegan candy bars affect Snap!, Cleo, Jokerz, Twilight, Buccaneer, Mahalo and Thumbs Up brand products; view the entire UPC Code list at the FDA website that affects this recall.

No illnesses are reported as of this date.

Customers who have purchased any of the affected products – especially those who are severely allergic to milk – may return them back to the place where they were purchased for a full refund.

For those with any questions, the Go Max Go Foods Company may be contacted at 505-988-9884, Monday – Friday between 9:00 a.m. – 5:00 p.m. (Central time).