#vegan history

[vegance]

#vegan history

3300–1300 BC: first known vegetarian societies appear in what is today India

[dsharma-world]

Check out the history of veganism

Veganism as a concept originated in the mid-20th century. Here are some notable milestones in the history of veganism: The Vegan Society: In 1944, the Vegan Society was founded in the United Kingdom by Donald Watson and his associates. They coined the term “vegan” to describe a vegetarian diet that excludes all animal products. Ethical Motivations: While vegetarianism had been practiced for…

[oediex]

#oh we have a holiday?#vegan#how should i celebrate?#do..do i make a cake or other sweet treat?

Yes, we have a holiday!

World Vegan Day was first celebrated in 1994, so this was the 31st one. It was established by the Vegan Society on the 50th anniversary of the organisation, which was started in November 1944 with the publication of a newsletter called "The Vegan News". The exact day the Vegan Society was founded is unknown, so they picked 1 November because it would then coincide with Halloween, Samhain, and the Day of the Dead.

1 October is World Vegetarian Month and October is Vegetarian Awareness Month, so it's also a fitting follow-up to that. November is now also recognised as World Vegan Month. I live in Belgium and there are many vegan events all over the country this month. I imagine this might be the case in other countries as well.

You can celebrate however you want, or not at all, haha. I do always like to mark the occasion and connect with other vegans. When I lived in England, my housemate always insisted to hold a Halloween party, and because that usually went on throughout midnight, we made it (translation: I insisted it be) a combined Halloween/World Vegan Day party. People would bring vegan snacks and sometimes come in fitting costumes! 😁

Whether you celebrated or not, I hope you had a good one!

HAPPY WORLD VEGAN DAY EVERYONE!

We dream. We fight. We persevere. 💚 🙏

[iparkoo]

[snickerzanddoodlez]

epic rap battles of history: that vegan teacher vs dr two brains

[veganlynx]

My vegan journey

Warning: could be boring!

When I was five, I asked my mom what difference there was between our muscle tissue and that of the animals. Mom, who isn’t quite like other moms, said ’none. It’s same.’ This was back when parents were advised to lie to kids about where meat comes from. 

I remember feeling sick. How disgusting. Unfortunately, we really didn’t have any role models. It didn’t occur to us that we could stop eating dead animals. 

This despite the fact that my mother’s (maternal) grandfather was once if not actually, vegan at least maybe vegetarian. While he worked in America, he came into contact with seventh day adventists. When he returned to Sweden, his wife probably didn’t want to cook vegetarian food for him. His brother, though, stayed vegetarian. We don’t know any other details. Grandpa O passed away when mom was five. 

Actually, while not strictly speaking vegetarian at all, my mother’s paternal grandmother had a home made cookery book that contained a semi vegetarian recipe. Pea patties (’cutlets’. Unfortunately, small pieces of pork were added to the patties ’for flavor’. This was at the beginning of the 20th century. We now use that recipe too, but in our version flavor comes from either roasted peanuts or sun dried tomatoes.

To sum up my vegan journey: at five I couldn’t change my eating habits, but then at twelve, I remarked that my rabbit had such sweet-smelling breath. I wanted to be like her. Two years later I completely cut meat from my diet.  

Later someone asked why I ate fish but not meat. Not rudely, mind you. Just asking. I thought ’yeah, exactly why indeed’. And immediately quit. I was in my late teens. This was something I had struggled with some years earlier. Even later I realized that cheese contained rennet. And immediately gave up cheese. Finally, I also gave up dairy and eggs. I never liked honey and I’m allergic to wool so long before I realized the dark truth behind bee keeping and sheep farming, I didn’t use any of that.

Long story, sorry. What I really wanted to say is that I never needed to or wanted to watch distressing videos about tortured animals. Because guess what? I don’t contribute to that suffering and haven’t done so for many years. I have also signed petitions, boycotted businesses and shared info online. I don’t need to watch movie clips because even when I was five, I knew that for anyone to eat a piece of meat someone had to die. Someone who was good and innocent and had never hurt me or anyone in my family, like many humans have.

[santmat]

John the Baptist's Vegetarian Diet -- An Exploration of Early Christian Writings and Scholarly Texts - Spiritual Awakening Radio Encore Podcast 

@ Youtube: 

https://youtu.be/rBM34Cm4laE?si=u7tDt-Y4WeiUAHqi

Due to a mistranslation of a particular Greek work in certain gospel manuscripts John the Baptist has gained the most unfortunate cave-man reputation of being a bug eater, an eater of locusts. It's supposed to be locust beans ("egkrides"), used to make a kind of Middle Eastern flat bread or cake from carob flour, not bugs ("akrides")! If we examine early Christian writings and learn of the Nasoraean movement the Prophet John was associated with, a wilderness sect operating near the Jordan River maybe somewhat related to the Essene branch of Judaism, we will discover references to the vegetarianism of John the Baptist and his disciples (Sabians, a "People of the Book"). Contemporary scholars have also recognized this and written about it. Today on this Spiritual Awakening Radio podcast we'll sort through the evidence, including a surprising number of fascinating passages from ancient sources, as well as learn about "Saint John's Bread" and the "Saint John's Tree" of the Middle East.

Since my original research on this topic, a couple more early Christian apocryphal writings have come to light, have been made available in English. These add to the surprisingly large collection of vegetarian references in early Christian writings regarding the diet of John the Baptist. New Testament Apocrypha, Vol. III, by Tony Burke was published and some John the Baptist books are included. In one of the earlier volumes there was a John the Baptist text made available for the first time in English that has a vegetarian passage regarding John's diet in the wilderness. Included in the third volume are, The Birth of Holy John the Forerunner, and, The Decapitation of John the Forerunner, both containing plant-based passages about John's diet consisting of "locusts from the tree" (in the Middle east called "the Saint John's Tree", and "Carob Tree") and "wild honey", also "an abundance of bread and wild honey dripping from a rock". Clearly there was an understanding in early Christianity that this was referring to locust beans (carob pods), not insects. Carob pods do look a bit like locusts hanging from tree branches, hence the name. Locust beans can be ground up and used to make a kind of Middle eastern carob flour flat bread. There's a "cakes dipped in honey" reference in the Gospel of the Ebionites. The wild "honey" was not from bees but sticky desert fruit of some kind. So, as you'll hear being documented during this podcast, there are all these plant-based references to John's diet coming from many different sources, and scholars have noticed and discussed these: 

"Probably the most interesting of the changes from the familiar New Testament accounts of Jesus comes in the Gospel of the Ebionites description of John the Baptist, who, evidently, like his successor Jesus, maintained a strictly vegetarian cuisine." (Professor Bart Ehrman, Lost Christianities: The Battles for Scripture and the Faiths We Never Knew) "His [John the Baptist's] food was wild honey that tasted like manna, like a cake cooked in olive oil." (The Other Gospels, Accounts of Jesus from Outside the New Testament, by Bart Ehrman)

John the Baptist was a prophet with large number of followers in Israel and Transjordan regions. After his passing, several of his successors headed what became various rival Nasoraean (Nazorean) sects, one of those being Jesus and the Jesus movement. "Again Jesus said to his disciples: Truly I say to you, among all those born of women none has arisen greater than John the Baptizer." (Matthew 11:11, George Howard's translation of Shem-Tov's Hebrew Gospel of Matthew, described as "the oldest extant Hebrew version of the Gospel of Matthew") 

Henry Ford: "Anyone who stops learning is old, whether at twenty or eighty. Anyone who keeps learning stays young." 

Albert Einstein: "Intellectual growth should commence at birth and cease only at death."

All for the Love of Wisdom, Radio, and Podcasts,

James Bean

Spiritual Awakening Radio

https://www.SpiritualAwakeningRadio.com

[mxddyhero]

guys, I went to the best queer cafe today, and it made my gay little heart soo happy... I have so much more for my reading list now

[seileach67]

He Was an Anti-Racist Vegan Radical... in 1738

[dailyhistoryposts]

On This Day In History

April 11th, 1909: The city of Tel Aviv is founded in what was then the Ottoman Empire.

[jamesfitzjamesdotcom]

Vegetarianism - what are we coming to!

John Barrow Jr's journal, 15 October 1884, on vegetarianism: "What are we coming to! To eat nothing but vegetables, and drink nothing but water!!! Like the beasts of the field"

Interesting article 👇, they even talk about vegan milk & cheese! I, a beastly vegan, approve.

Source: photos by me at Weston Library, Oxford

[vegance]

#vegan history

~ 500 BC: Greek philosophers such as Empedocles and Pythagoras (partially) are said to have advocated against the killing of animals

[dsharma-world]

Did you know veganism has also history

[wanghousekoreancafe]

What Makes Kimchi and Kimchi Ramen So Fascinating?

Introduction

One standout creation is Spicy Kimchi Ramen, which combines the bold flavors of kimchi with the comforting essence of ramen, creating a unique and unforgettable meal. The surge in popularity of this dish reflects a broader global fascination with Korean food. In this blog, we’ll delve into the history of kimchi, explore the traditional kimchi recipe, and highlight the rise of Kimchi Ramen, along with other mouth-watering dishes that incorporate this ancient delicacy.

The Origins of Kimchi: A 2,000-Year Journey

One of the most celebrated traditions surrounding kimchi is "Kimjang," where families prepare large batches of kimchi during the cold months to ensure a year-round supply. This practice was key in preserving the traditional kimchi recipe, which has been passed down through generations. From its humble beginnings as a pickled side dish, kimchi has grown into a vital symbol of Korean culinary heritage and identity.

Kimchi in Modern Culture

Kimchi has become a symbol of Korean pride and is one of the key reasons behind Korea's recognition as a nation of bold, flavorful food. From breakfast to dinner, kimchi is served with nearly every meal in Korea. Globally, it has gained a reputation as a superfood, celebrated for its probiotic and antioxidant properties. As more people embrace healthy, fermented foods, kimchi’s presence in the global culinary scene continues to grow, finding its way into restaurants, food trucks, and even fine dining menus.

The popularity of kimchi has also led to the rise of various fusion dishes like Kimchi Ramen Bowls, which combine traditional flavors with modern appeal. With the growing demand for convenient options, many people are looking to buy kimchi ramen online or explore instant kimchi ramen for a quick and flavorful meal at home. For those searching for the best kimchi ramen to buy, this dish has become an essential part of the global food market, making it more accessible than ever.

The Rise of Kimchi Ramen: A Global Trend

Kimchi Ramen blends traditional Korean flavors with the convenience and global appeal of ramen. While ramen originated in Japan, Korean variations have flourished, and Kimchi Ramen has become a favorite for its rich, spicy broth. The tangy kimchi adds depth, and the spice brings heat, creating an unforgettable fusion of textures and flavors.

For those curious about this popular dish, knowing how to make kimchi is essential, as the preparation of this ingredient plays a key role in the flavor profile of the ramen. Additionally, the fermented kimchi benefits contribute to its growing popularity, highlighting its health advantages.

Kimchi Ramen is now widely available in various formats, from Korean restaurants and street food markets to instant kimchi ramen that can be enjoyed at home. The trend of Kimchi Ramen has exploded, with many seeking the best options available. Whether you’re looking to find kimchi ramen for sale or explore the kimchi ramen price, this dish appeals to foodies eager for bold flavors and a taste of Korean culture.

Dishes Related to Kimchi

Kimchi’s versatility allows it to be incorporated into a variety of dishes, adding its distinctive flavor to both traditional and modern cuisines. Here are a few popular dishes that revolve around this iconic ingredient:

Kimchi Jjigae (Kimchi Stew)

A hot and comforting stew made with authentic Korean kimchi, tofu, pork, or other proteins. Often served in a bubbling pot, the fermented kimchi adds depth and heat, making it perfect for cold weather.

Kimchi Bokkeumbap (Kimchi Fried Rice)

This quick and flavorful dish combines leftover rice with stir-fried kimchi. It’s often topped with a fried egg and can include other ingredients like vegetables, meat, or seafood. For those interested in preparing this at home, easy kimchi at home can enhance the flavors of this classic dish.

Kimchi Pancakes (Kimchijeon)

A savory pancake made from kimchi, flour, and other ingredients like scallions and seafood. These crispy, spicy pancakes are a popular snack or appetizer in Korea. You can use the best kimchi in India to bring an authentic taste to your pancakes.

Kimchi Udon

A Japanese-Korean fusion dish featuring thick udon noodles paired with spicy kimchi broth. This creates a satisfying and hearty meal that highlights the unique flavors of kimchi.

Kimchi Grilled Cheese

A modern twist on the classic grilled cheese sandwich, incorporating kimchi for an added layer of flavor and spice. The tangy kimchi cuts through the richness of the cheese, making it a perfect comfort food.

Kimchi Tacos

A fusion dish that has gained popularity in street food culture, where kimchi is paired with taco fillings like beef, pork, or tofu for a fresh, zesty kick.

For those who love kimchi ramen, consider ordering kimchi ramen online or exploring where to buy kimchi ramen to enjoy these dishes at home.

The Impact of Kimchi and Kimchi Ramen on Modern Culture

Kimchi has not only found its way into kitchens worldwide but has also made a significant impact on pop culture. Korean dramas, K-pop, and Korean food trends have reshaped global cuisine, with Kimchi Ramen emerging as a trendy, Instagram-worthy dish. Foodies and influencers frequently highlight kimchi-based dishes in their culinary adventures, further fueling its popularity.

For a taste of authentic Korean flavor in a convenient format, try Wang Ramen Korean Style Instant Noodles. Known for its rich, spicy broth and satisfying texture, this instant noodle packet offers the perfect solution for a quick meal that doesn’t compromise on quality. Whether you’re craving a late-night snack or a hearty lunch, Wang Ramen delivers the bold flavors of traditional Korean cuisine right to your bowl. You can easily find Wang Ramen on popular platforms like Amazon and Flipkart, or visit our online store to purchase directly. Enjoy the convenience of Korean street food from the comfort of your home with Wang Ramen!

Whether you’re looking for kimchi ramen near me, the best kimchi in India, or exploring options like vegan kimchi and instant kimchi ramen, the influence of kimchi on modern cuisine is undeniable, highlighting its role in both global food trends and personal health.

How to Make Kimchi

Making kimchi at home is a rewarding process that allows you to enjoy this spicy Korean kimchi at its freshest. To start, you'll need napa cabbage, radishes, garlic, ginger, and a mix of spices, including Korean chili flakes (gochugaru).

Prepare the Cabbage: Slice the napa cabbage and soak it in a saltwater solution to soften and draw out moisture.

Make the Spice Paste: Blend garlic, ginger, and gochugaru to create a spicy paste. You can adjust the spice level according to your preference for a more or less intense flavor.

Mix Ingredients: Combine the spice paste with chopped radishes, green onions, and any additional vegetables you like.

Pack and Ferment: Pack the mixture tightly into a jar, ensuring it’s submerged in its juices. It is to ferment at room temperature for several days before placing it in the refrigerator.

Kimchi is not just a tasty addition to meals; it also offers benefits like kimchi for gut health, thanks to its probiotic properties. It's a versatile ingredient that pairs well with many kimchi side dishes.

For those curious about the differences between fermented foods, kimchi vs sauerkraut shows that while both are fermented vegetables, kimchi’s distinctive spices and ingredients set it apart. Enjoy making your kimchi and savoring its unique flavors and health benefits!

Conclusion

Kimchi and Kimchi Ramen have made a lasting impact on global food culture, celebrated for their bold flavors and health benefits. From their ancient roots in Korea to their modern adaptations worldwide, these dishes showcase the versatility and richness of Korean cuisine. Whether you're enjoying a bowl of spicy Korean kimchi ramen at a street food cafe or preparing kimchi Ramen at home, these dishes offer a delicious taste of Korea’s culinary history.

The popularity of kimchi for gut health has further fueled interest in these traditional foods, blending both indulgence and wellness. As you explore the world of Korean cuisine, you may find yourself comparing kimchi vs sauerkraut, discovering the unique qualities that make kimchi stand out. For those seeking to experience these flavors, options to order kimchi ramen online or find kimchi ramen near me make it easier than ever to enjoy authentic Korean dishes. Embrace the rich, spicy flavors and the health benefits that come with them, and savor every bite of these global culinary treasures.

[raw1111official]

Hey #Lovers❤️‍🔥! Celebrate 🎉 National Peanut Butter Fudge Day 🎉 with delicious vegan treats on 🌺RAW1111.COM🥑🥜🍫. Sweeten your day the plant-based way! #GVWU Go Vegan With Us 🌱💚

[timetraveltasting]

HOT DR PEPPER (1968)

It's been a spooky and scary week or so in many ways, and what better way to comfort myself than trying out this Halloween-branded Hot Dr Pepper for my next Tasting History , or rather, Drinking History, concoction. This alcohol-free drink is exactly what it sounds like: Dr Pepper pop warmed up. Dr Pepper, currently the second highest-selling carbonated soft drink in the United States, was created in the 1880s by pharmacist Charles Alderton in Waco, Texas, and first served around 1885. It was first nationally marketed in the United States in 1904, and went on to become a favourite soda with broad and structured marketing campaigns by the 1950s. In the 1960s, the company noticed that Dr Pepper sales dipped in the winter months. So, they launched a marketing campaign, with Dick Clark as the spokesman, to popularize hot Dr Pepper in order to boost winter sales. There were printed ads, there were TV commercials, restaurants began featuring the drink on menus, and you could buy special hot Dr Pepper mugs. However, the drink never quite caught on, and those who drink it today tend to favour it as a way to soothe symptoms of the common cold. I decided to try this recipe because Dr Pepper is one of my favourite pops, and I also like a warm drink in the colder months. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

This is most definitely the easiest 'recipe' I have made yet. I just bought one can of Dr Pepper (I got the Halloween-branded can, which has no flavour difference, but a fun design!) and a lemon.

I poured the can into a pot and heated it on the stove on medium heat until it reached 85 degrees Celsius (180 Fahrenheit), using my brand new cooking thermometer. I then poured it into my favourite mug (shaped like a curling stone), sliced the lemon, and added a slice to the mug. It smelled good, and looked kind of like a hot, sweet black tea.

My experience tasting it:

After waiting for it to cool down a little and for the lemon to hopefully impart some of its flavour into the hot Dr Pepper, I took a sip. Shockingly, it tasted of... Dr Pepper! Surprise, surprise. The only differences I could detect were the hot temperature and the flatness. There were simply no bubbles left in this formerly-fizzy drink. My tastebuds kept searching for a hint of lemon, but not much could be found - perhaps it blended too well with the 23 spices Dr Pepper claims to contain. Regardless, I did like the drink, but only because I already like Dr Pepper. I suppose the heat of the drink was comforting, but I would probably prefer to make tea, hot chocolate, or mulled wine if that's the mood I was in. Of course, Max did warn me of all of this - he had a near identical reaction to hot Dr Pepper - but I decided to make it because it is one of my favourite pops, and why not? While I did think it tasted good, it didn't taste good enough for me to make it again. I could imagine, however, that this recipe could be improved upon by adding a fruit juice or two, or a few more spices on top of the 23 apparently already in the Dr Pepper recipe. If you end up making it, if you liked it, or if you changed anything from the original recipe, do let me know!

Hot Dr Pepper original recipe (1968)

Sourced from Dick Clark's instructions in a Dr Pepper commercial (1968).

Just heat Dr Pepper in a saucepan till it steams. Then pour over a thin slice of lemon. That’s a hot idea! Yes, Dr Pepper is delicious cold or hot.

Modern Recipe

Based on Dick Clark's line in a Dr Pepper commercial (1968) and Max Miller’s version in his Tasting History video.

Ingredients:

1 can of Dr Pepper

1 lemon slice

Method:

Pour the Dr Pepper into a saucepan. Set it over medium heat until it reaches 180°F (85°C).

Place a lemon slice in a mug. Pour the hot Dr Pepper over it, then serve it forth.