"And my mother said, 'Oh, yeah, that's your pig.' And, you know it really just kind of hit me, like that's what's on my plate. Kamila recalls having meat served for dinner and asking her mother about it. Kamila returned home that day with a piglet she named Fifi who lived in a pigpen with some other pigs on the farm. That's an event where piglets are released into an arena and children are sent chasing after them in front of a crowd of spectators. Spending time in both places shaped her thinking about how animals are treated and why.Īs a young girl, she remembers taking part in a pig scramble at a fair. Her grandfather also operated a dairy farm nearby. Kamila grew up on a small, organic farm in central Maine where her parents raised pigs and vegetables. What I think is really doable for everybody is to reduce the amount of animal products that they eat," says Avery Yale Kamila, the vegan kitchen columnist for the Maine Sunday Telegram.Ī longtime vegan herself, Kamila says the introduction to the marketplace of so many new products - Impossible and Beyond burgers, for example, and all the nut-based milks - are game changers.Īvery Yale Kamila Avery Yale Kamila as a girl, her mother and her pig, Fifi, on her family's farm in Litchfield. "To be a full-time vegetarian is difficult. And when it comes to "flexitarians" - part-time vegetarians - that number is much higher, about 15% and as high as 47% for Americans aged 24-49. Recent surveys suggest at least 6% of Americans identify as vegan or as vegetarian - someone who avoids eating meat and fish but still consumes eggs or cheese. But his longtime friend and business partner is, and so is a regional manager and a former chef. "But an environmentalist - pretty staunch - as well." "I'm a capitalist," Christopher says with a laugh. Owner Joe Christopher says sales have been so successful and the response from customers so positive that he and his partner plan to expand their plant-based menu. In downtown Portland, a popular watering hole known as 3 Dollar Dewey's offers vegan and vegetarian menu items such as barbecue jackfruit sandwiches and tacos along with traditional pub fare like pizza and burgers. Every item on the menu is vegan.Īnd it's all being driven by consumer demand. Phillips Plaza at Campbell & River.Maine Public Suzanne Dawson takes an order from a customer at Curbside Comforts in Gorham. Other Great Tucson Restaurants we like include Harvest up in Oro Valley at La Canada & Lambert and Acacia down in the St. Beyond Bread is on the Southwest corner of that intersection. Mapĭriving Directions Speedway Location: From Downtown Go East on Speedway to Wilmont. Try Beyond Bread in Tucson for lunch some day and you'll be a happy camper.ĭriving Directions Campbell Location: From Grant Go North on Campbell, Beyond Bread is on the right. With 2 locations to serve you they are always easy to get to. This is what we call a Gourmet Bakery and they have almost anything you might want in the breads and pastry lines. Try Brian's Breakfast Bash (made to order omelets and breakfast sandwiches) or Cindy's Cinnamon Raisin French Toast which is Pat's favorite.īeyond Bread is a long time Tucson Bakery and they can put out the product. Soup & Sandwiches is the name of the game here and they are Really Good! They do have a limited breakfast menu and it's all good too. Most of the breads come out of the ovens about 9am so get it while it's hot & fresh. Both locations are excellent and the bakery items and sandwiches are fantastic.īoth Beyond Bread in Tucson locations serve wonderful lunches and these places are extremely popular so go early! They are primarily a bakery with a large selection of hand crafted breads of all sorts. Beyond Bread - Tucson Bakery Cafe - (520) 322-9965īeyond Bread Bakery serves 2 locations in Tucson, one on North Campbell and one down on Speedway.
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