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.
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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.
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 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 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.
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.
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.
With business booming, “we’re pushing at the seams of what’s possible at Blue Ridge,” she says. The expansion will allow the business to add new retailers and product lines.
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.
…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?
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.
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.