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Healthy Happy Sexy Strong Vegan Podcast: Episode 20
“In 4 years, Sadrah and her partner Mike went from a local farmer’s market to “insanity” (her word) growing and expanding the company, and distributing innovative, flavorful vegan meats, …..and spreading the No Evil message.”
Competition drives No Evil Foods to keep innovating
“‘Junk ingredients’ inspired vegetarians to begin making their own plant-based meats. We chatted with this rock-star brand about the plant-based trend and what’s next for No Evil Foods.”
Mentoring No Evil Foods from Start Up to Success
“No Evil Foods, started by Sadrah Schadel and Mike Woliansky in April 2014, is a great example of a startup that benefited from the synergy that the center creates. They sold their first products, a meatless Italian and a Mexican Chorizo sausage, at a local farmer’s market. That small production started in Blue Ridge Food Ventures kitchen and as they grew they reached out to Jill Sparks at the Small Business Center for support.”
VEGAN ‘MEAT’ COMPANY INTRODUCES 100% COMPOSTABLE PACKAGING!
“Despite the added cost of production, ‘No Evil Foods’ is opting for the eco-friendly alternative to plastic in a bid to prevent further unnecessary harm to both animals and the environment, both of which suffer under our excessive plastic consumption.”
The rise of vegan ‘butcher’ shops
“No Evil Foods owners Sadrah Schadel & Mike Woliansky have made it their mission to produce meat from plants that can go toe-to-toe with OG animal proteins. After naming their company after the lesser known fourth “do no evil” monkey, Shirazu, they’ve committed to helping lead the way in promoting a healthier diet with a dramatically smaller carbon imprint.”
No Evil Foods’ mock meats marry plant-based and clean-label trends
“Plant-based meats and clean-label are two of the most influential trends in food currently, but often they run counter to each other with many mock-meats made from highly-processed ingredients and protein isolates that most consumers would never find in their kitchen cupboards.”
No Evil Foods: Plant-based ‘Meats’ Rooted in Community
“No Evil Foods also donates food supplies to the annual Farm to Table event at UNCA and supports the Food Equity Initiative, a student-run organization dedicated to eliminating food insecurity within the college community. “Our customers can confidently know that they are getting much more than a good meal when they choose No Evil Foods,” says Schadel.”
No Evil – Just Pure Goodness!
“No Evil Foods booth was booming with excited people trying to get their hands on the samples. The enticing smell of the delicious food being cooked lured about 20 people in front of this booth. This was the first booth we had witnessed with such an incredible vibe and party-like atmosphere.”
5 Startup Food Companies About to Revolutionize Veganism
“No Evil Foods is now found in more than 30 states, with a heavy concentration in the Southeast, mid-Atlantic, Midwest, Rocky Mountain regions, New England, and select areas of Southern California.”
Vegan Products to Watch Out for in 2018
“So many companies are creating products that don’t support the cruel meat and dairy industries. Many of the same brands are also thinking about sustainability and health, so it’s a win-win-win.”
NO EVIL FOODS, SOLD IN 25 STATES, IS GROWING IN WEAVERVILLE
“Today, No Evil Foods sells its “plant meat” offerings such as Pit Boss ‘Pulled Pork BBQ’ and The Stallion ‘Italian Sausage’ in more than 250 stores in 25 states, including Earth Fare, Whole Foods Market, MOM’s Organic Market and independent grocers.”
This Thanksgiving, Pardon Your Own Turkey With NEF
“Made from a mouthwatering combination of chickpea flour, white beans, and white miso, the Pardon is dry rubbed with a combination of seasonal spices for a one-of-a-kind vegan Thanksgiving.”
8 Vegan Butcher Shops That Are Killing It (Kindly)
“…vegan butchers make sumptuous meats from plants—that’s right, juicy, flavorful “meat” that doesn’t require the needless slaughtering of animals. Who wouldn’t be into that idea?”
This Company Is Revolutionizing Barbecues
“No Evil Foods makes plant-based meats, that actually taste like the real thing. So you never have to choose between saving animals and pleasing your taste buds again. ”
The Devil Made Me Do It
“This duo has created a brand that really reflects their DIY/punk rock aesthetic (their words!); the best part is that it tastes every bit as good as the packaging looks.”
Compostable ‘crafted’ cartons
“The new packaging is just out in stores now, but it’s already getting recognition. The Comrade Cluck “No-Chicken” design won the NEXTY Award for Best New Packaging Innovation. This awards program for Natural Products Expo East recognizes innovative leaders in the natural products industry.”
Raising the Bar With 100% Compostable Packaging
“No Evil Foods created all-new packaging that is 100 percent compostable in home systems. Even though they are a small business, No Evil Foods chose to go with the more expensive packaging option to maintain their integrity. Wow!”
Ten trends at Expo East 2017
“Featuring bold packaging and an edgy personality, No Evil Foods offers plant-based substitutes for chicken, Italian sausage, chorizo and pulled pork.”
Eat this: No Evil Foods makes a mean plant-based protein
“Founded in Asheville in 2014, the company specializes in savory plant “meats,” like a vegan chorizo and an Italian-seasoned “sausage”. Made with non-GMO and organic ingredients…”
Wrapped like deli-meat, No Evil Foods blends homey and edgy in its plant-based ‘meat’ branding
“Packaged in the fashion of traditional deli meats—paper wrappers with a sticker label—No Evil Foods is stepping away from the tech-oriented positioning and branding that many non-animal ‘meat-like’ proteins are going for.”
Vegan Meat Company Expands to 7 New States
“Vegan company No Evil Foods recently announced the expansion of its distribution channels to seven Midwestern states. The company partnered with St. Louis, MO-based distributor Coop Partners Warehouse (CPW)…”
NC Based No Evil Foods Expands Plant-Based Meats
“As a bootstrapped start-up, No Evil Foods has demonstrated impressive growth. Their entry into the upper Midwest brings their overall reach to 18 states.”
Plant-Based Meat Producer Expands in the Midwest
“Plant-based meat startup No Evil Foods will begin distributing its products to seven Midwestern states through a partnership with Co-op Partners Warehouse”
Food Fan Podcast: Is That Baby Made of Plant Meat?
“It’s a packed episode as Stu and Joe are joined by Chef Steven Goff, who is back in Asheville for a limited engagement at Sovereign Remedies as well as Mike Woliansky and Sadrah Schadel from No Evil Foods who will join us at the half-hour!”
Local Products: No Evil Foods
“Sadrah Schadel and Mike Woliansky are on a lofty mission: get people to pick plant-based proteins over animal ones—for their own health and the planet’s. But the Asheville couple knows it’s a difficult task, so they haven’t set out on their work armed with boring beans or much maligned tofu.”
Vegan Pulled Pork Honored in Major Food Competition
“Asheville, NC-based No Evil Foods’ vegan version of classic Southern pulled pork-style barbecue received one of three honorable mentions in the Food & Drink category of this year’s Made in NC Awards.“
11 Plant Butcher Creations That Will Change How You Look At Meat
“Plant Butchers are a new band of butchers using plant proteins to show the world the art of plant-based carnivory. Warning: Your meat might never be the same“
These ‘Bloody’ Veggie Burgers May Change Your Mind About Healthy Eating
“It looks, smells, tastes and feels like a beef burger, but it’s made entirely of plant products. Last week’s sizzling launch of the meatless “Impossible Burger” at New York’s Momofuku Nishi restaurant shows”
What is a Plant Butcher? And Why You Need One
“You might have scratched your head when you first heard of vegan bacon or mushroom steak, but as those non-meat proteins rise in popularity, right along them is a growing group of people who specialize in the craft of crafting unique, delicious plant proteins. Meet “plant butchers.”
2016 Will Be the Year of the Plant Butcher
“North Carolina plant-meat supplier has been receiving an incredible response from area restaurants, food shops, and grocery stores since they opened, and business has increased exponentially.”
North American Meat Institute on WHO verdict: ‘Dramatic and alarmist overreach’
“By now, “Meat causes cancer” is plastered across the headlines of every major and minor news outlet, not to mention blasted in world of social media. Responses to the World Health Organization’s claim range from blind acceptance to the North American Meat Institute’s response that the claim is a…”
Aint nothing like the real thing? – Hemispheres Magazine
“We know, we know: The term “fake meat” strikes fear into the hearts—and stomachs—of non-vegans. But two Asheville, North Carolina–based cooks, Mike Woliansky and Sadrah Schadel, are hoping to change that unsavory reputation with their No Evil Foods line of plant-based meat substitutes. “
Plant-Based Meat Company No Evil Foods Launching Online Butcher Shop, Expanding to New Markets
“From Impossible Foods to Beyond Meat, lab-grown meatless eats are all the rage these days (just ask the New York Times). But foodies who prefer a more artisanal approach are finding a delicious alternative in No Evil Foods, an Asheville, North Carolina-based plant meat maker. “
Taste this ASAP: No Evil Foods Stallion Dog at Morgan’s Pier
“But let’s cut to the chase: If you’re going to pop lunch or happy-hour munchies while you sit outside overlooking the Delaware, savoring that satisfyingly contradictory ambiance of fresh air, blue skies and industrial riverfront infrastructure, it’s the unique meatless hot dog you want to chow down on. A veggie sausage with long hots and scallions, it’s a welcome departure from other v-dog options around town: spicy, sparkling with mustard seeds and textured almost more like a burger than a frank—but in a good way. Seriously.“
Veggie Mates
“When Sadrah Schadel and Mike Woliansky left Philadelphia for Asheville in 2011, the couple came in search of a foodie culture they could play a part in … “
Forget Tofurkey. Here’s a New Batch of Meat Alternatives.
“So you’re cutting back on steak to lower your cholesterol or your carbon footprint but you don’t want to live on beans and tofu alone. Can you subsist on veggie burgers with the flavor profile of emulsified paper? And should that faux-chicken really have 37 ingredients? What is autolyzed yeast extract and “natural vegan flavor” anyway? “
Eat no evil: The plant-based meats of No Evil Foods
Vegetarians are familiar with the choice between salad sandwiches and lab-created mystery meat patties come lunchtime. But the times they are a changin’, and local pair Sadrah Schadel and Mike Woliansky of No Evil Foods have answered the call for plant-based but satisfying proteins. They call their products “plant meat.”
Tailgate time brings new products, vendors to markets
“Though a harsh winter has put a damper on some of the produce and spring things you can expect to find at farmers markets, there’s still a bevy of new products to find, from protein-rich handmade seitan sausages to potted plants — and even a new food truck.“
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Sweet & Savory 2014: No Evil Foods
“Sometimes it is time to try something new—not be set in our ways and habits, perhaps think outside the box. With this is mind, there is a new locally-made product worth trying, liking, and then adding to your daily diet. Sadrah Schadel and Mike Woliansky have brought a full-flavored plant meat to market and are selling it all over the Asheville area.”