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)…
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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 startup No Evil Foods will begin distributing its products to seven Midwestern states through a partnership with Co-op Partners Warehouse
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.
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.
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.
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.
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.
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.
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…
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.
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?