Vegetarian Butchers?


It is a good thing that I now live near Portland, the vegan capital of the US, otherwise, I may have purchased a plane ticket to the Netherlands when I read that some 75 percent of people there no longer eat meat. Wow, that’s huge! These are my peeps! As a result when you take something out of the system, new alternatives appear to fill the gap. This means a new segment of the food market is booming, the fake meat, ham, chicken, sausage industry. Taking advantage of the fast growing trend and to ensure a smooth and speedy transition, a new chain of stores called Vegetarian Butchers is taking over the country.

They went from opening one store in the Hague in October 2010 to 30 stores accross the country today! And that’s not the end of it.  The success of the stores come from the amazing textures, flavors, so well prepared that even carnivores fall for them. Reasons for switching range from an ethical choice to no longer support animal exploitation and cruelty, to fear of infections and drug resistance. Greater sustainability is a real goal in some of the European nation and Holland is no exception. Eating lower on the food chain is one of the most powerful step one can take to lower our ecological footprint. In a very near future, we, as a specie, will have to decide whether we will feed animals or humans. It is that simple!  At the rate of 50 billion animals slaughtered annually around the world, dwindling indispendable non-renewable resources and a growing population, the clock is ticking.

This being said, all vegetarian meats are processed (some more than others) and because of it, should be eaten in moderation with lots of fresh food. They also contain sodium, flavorings and binding agents. Still, they are a vast improvement over a cocktail of growth hormones, tranquilizers, arsenic and various antibiotics meat eaters ingest unknowingly on a daily basis (now you do!) They are a wonderful help to transition towards a plant-based diet, allowing vegetarians and vegans to join social events and blend in (not so obvious in some parts of the US!)

As in all things, there is always space for improvement. Some of the vegie meats still use egg white or some form of dairy product to create the amazing texture. Transitioning away from ALL animals products for food manufacturers hasn’t been an easy task. More steps are needed, temperature becomes essential, costs have gone up and so is the time to produce them. But with time, trials and errors, better products continue to hit the market and the thought of animal chuncks and by-products on our plates will soon become a thing of the past.

Kudos to the Netherlands for showing the way to a healthier, kinder and more sustainable world.

Read the full article here


As a self-taught vegan chef, food consultant and animal lover, I feel so blessed to share my passion for great tasting international karma-free food that is kind to animals, our health and the planet.
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    Thanks for your kind words. A blog is definitely a work in progress! I have still a lot of improvements to do to my blog. Glad it brought you some inspiration. Everyone has a message and gifts to share to the world and blogs are such a great way to do it. Goodluck!

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    Thanks so much! You made my day! Make sure you to subscribe to my blog (in the upper right hand corner, email->Feedblitz) and let others know about it if they are interested in similar things. I could use more visitors. I am glad that you find it entertaining and intriguing. Life is short so exchanges should be meaningful and empowering. Be well.

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