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…
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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?
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.”
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.
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.