For those with a passion for wine, glassware is a significant part of the experience while enjoying a drink. Whether it’s a tall glass for Cabernet or a broad bowl for Bordeaux, the top-heavy design of a stemmed glass puts it at risk for tipping. A gust of wind, a handsy talker, or distracted guests can easily cause a spill and shatter the glass.

Wine Sitter offers a solution that preserves the beauty of the stemmed glass. The chrome-look finish complements any decor. The inner portion of the Wine Sitter is lined with silicone to protect the base from scratches or nicks when moved. It can be used on any surface and is as easy as sliding the base in and out of the sitter. It’s a simple accessory that can mean the difference between a worry-free get-together or the chaos of broken glass.

For those with a passion for wine, glassware is a significant part of the experience while enjoying a drink. Whether it’s a tall glass for Cabernet or a broad bowl for Bordeaux, the top-heavy design of a stemmed glass puts it at risk for tipping. The inner portion of the Wine Sitter is lined with silicone to protect the base from scratches or nicks when moved. Wine Sitter offers a solution that preserves the beauty of the stemmed glass.

The team behind the Wine Sitter is now on Kickstarter and this accessory promises to be essential for any wine-lover. Please check out their new Kickstarter campaign page link below while it’s still live!

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AZT is a tablet system will allow managers, hosts, patrons, servers, and kitchen staff to use one system that facilitates fast communication for efficiency and greater customer satisfaction.

Many restaurants with growing popularity encounter frequent problems when facing the demands of an influx of customers. With forgotten orders due to human error and slow service when the staff cannot keep up, restaurants may lose money and customers when these and similar problems arise.

AZT Systems replaces the traditional system with an approach that allows customers to order when they want to, get the attention of servers quickly, and reduce the risk of having their order missed. For patrons, the tablet system will function similarly to a traditional menu with the added benefit of being able to place orders from the device. Each guest will get an individual menu that gives them the ability to browse menu items, view photos of dishes and drinks, and prioritize what they want to receive first.

An essential table tablet will be set up at each table for any additional orders, catching the attention of servers, tracking the status of their order, and paying the bill when they’re ready to leave. This tablet system will improve the entire dining experience, allowing guests to avoid frustrations and focus on enjoying a meal with friends and family.

AZT Systems will immediately notify bar and kitchen staff of incoming orders and provide management and hosts with a dashboard that monitors the entire system. If there are any delays or issues, managers will be able to act quickly.

The team behind this unique idea hopes that it will revolutionize the way you order food. While some people may enjoy the personal touch of interacting with waiters and waitresses, its safe to say that food is the priority. If it helps people order better and more efficiently then it can mean faster service and possibly even cost savings for customers. When a restaurant is more efficient then it can often pass those savings to customers too.

If you’re a restaurant owner then you can get this for your business. AZT is offering unique plans that to try this system for yourself. You can learn more by visiting them on their Kickstarter crowdfunding page.

The post New Intelligent Restaurant System Makes Ordering Food Easy appeared first on Raw Veganism Gazette.

So, in a nutshell, what are the services offered at ChefMod? The company is member-based and uses the collective resource of its growing group to provide efficient skilled personnel to manage the purchasing process, to provide sophisticated online tools, to fully organize the purchasing life cycle, and to carefully select vendors to service the community. Some of the outstanding services that ChefMod members enjoy are:

1. EZRECIPE/Menu Management

Entering recipe and menu management has never been easy. This task is not easy but with ChefMod EZRECIPE system, it is as easy as eating a piece of pie. With each passing day, the ChefMod team creates ingredient ready items for every product that you buy. As these new items are added to the program, they become available to search online and also may present as lower cost alternatives for items you currently purchase.

2. Order management

The company employs highly skilled specialists who ensure that your orders are processed with the right suppliers and that everything gets confirmed for delivery.

3. Data Management

How a businessperson manages data from his business is a key factor for the business to thrive in any competitive field. Here at ChefMod, data management is one of the pillars that hold the company. Our system integration are working hard to ensure that your data is always updated and secure.

4. Consultations

Included as part of our basic service to all members, ChefMod delivers regular value statements which quantify program benefits. We realize that in addition to providing strong day to day systems, support and savings, periodic and regular review is important so that benefits can be understood clearly and further opportunities can be uncovered. To address these additional opportunities, we schedule regular one on one meetings.

5. Support Hours

We here at ChefMod being restaurant people understand best that your demands don’t end at 5 o’clock. Our Member Services work 7 days and nights to ensure that your needs are met.

Those are some of the services offered and enjoyed by our esteemed members. In summary, ChefMod does the heavy lifting for your restaurant.

The post ChefMod: EVOLVING THE RESTAURANT BUSINESS appeared first on Raw Veganism Gazette.

A week ago, two federal agencies made a decision that concerns with sustainability did not have a place in the how government determines what constitute a healthy diet, saying NO to an advisory suggestion of a diet that the government should think of the environmental cost of agriculture in relation to nutrition programs and reduce meat consumption in a tactical way. But if environmentalists are about to sell a diet that is plant-based the public, it is better they talk about how cheap it is rather than the contribution of animal agriculture to the environment: according to a study that was published in the Journal of Hunger and Environmental Nutrition, it was discovered that eating meals made with vegetables is more affordable.

The research shows that eating a diet that is plant-based that uses olive oil instead of lean animal protein for a healthy fat source, will allow you save about $750 annually when compared with the price of a 2,000-calorie diet that is in line with the federal MyPlate nutrition rule. Apart from the fact that diet made with vegetable was cheaper than that of meat, but also results in providing the amount of vegetables, fruits, and whole grains that are considered to be an important part of our meal.

One major difference between both diets is that both diets met the normal nutrition standards. The diet made with plant has 60 grams protein, compared to the 96 grams in the MyPlate meal plan. However, different research carried out shows that although we are obsessed with eating more protein in every meal we eat, there is no reason to pack our diet filled with protein.

For a seven-day meal plan, the MyPlate diet cost $53.11, with 21 percent of that money spent on meat—a number that would surely rise if you sought out meat from animals that are free range, antibiotic-free, or reflect any other concerns about meat production you might have. The plant-based diet would increase in cost, too, if you were to buy organic ingredients.

Still, the point of the research has less to do with what the upper end of spending is and more with showing that the vegetarian diet’s financial barrier to entry is rather low. “Healthy diets are perceived to be expensive due to vegetables, fruits, whole grains, and low-fat animal protein,” the authors write, but as this study suggests, cost is not a good argument against eating meals centered on plant foods instead of meat.

Source: TakePart

The post Forget Saving the Planet: Becoming a Vegan Is Cheaper Than Eating Meat appeared first on Raw Veganism Gazette.

The idea behind the raw vegan diet is that there are both biological and spiritual benefits to be gained from eating food in a more natural state. Viktoras Kulviskas is a raw vegan who also co-founded the Hippocrates Health Institute in West Palm Beach. He says that diets rich in fat and sugar cause people to be more sedated whereas the raw vegan diet can help to energize and liven people.

Although experts may not be willing to fully embrace this diet plan, they certainly can’t deny that there are numerous positive effects of eating foods that are more natural, especially when compared to the sugar-filled, processed foods that most people choose to eat. If you are considering making the change to raw veganism, take your time and allow your body to adjust to the new diet. Kulvinskas recommends starting with vegetarianism before moving to veganism and then raw veganism which will prevent your body from going into shock with all the big changes.

If you’re ready to begin your raw veganism journey, a great way to start is by eating a salad for breakfast. Salads offer plenty of scope for variety, with so many different fruits and vegetables that can be added to the mix each day. Start off with some peppers, onions, fennel seeds and more, combined with your favorite leafy green veggies like kale or spinach. You can even throw some nuts and beans into the salad to help provide your daily protein intake. This is the perfect way to start a day, with plenty of essential vitamins and minerals being provided by a salad.

It’s also important to realize that a raw vegan diet still allows you to eat a myriad of meals. You can still eat pasta for example, as long as the pasta is made from vegetable-based sources like zucchinis. You can add your own oils, nuts, spices and herbs to create new dishes to suit your diet. Other foods like sprouts and avocados will greatly help to make your diet complete. There are a lot of ways you can make a raw vegan diet varied and fun, so mix things up to fully enjoy the benefits of this healthy journey.

Source: TheFlamingVegan

The post A Journey Through Raw Veganism appeared first on Raw Veganism Gazette.

The lead author of the study is Fang Fang Zhang, M.D., Ph. D., who said that “dietary changes that include more fiber, fruit, and vegetables in the diet and less fat, sodium, and added sugar would be important for cancer survivors.”

1. Avoid dairy products to reduce risk of prostate cancer.
2. Limit or avoid alcohol to reduce the risk of cancers of the mouth, pharynx, larynx, esophagus, colon, rectum, and breast.
3. Avoid red and processed meat to reduce the risk of cancers of the colon and rectum.
4. Avoid grilled, fried, and broiled meats to reduce the risk of cancers of the colon, rectum, breast, prostate, kidney, and pancreas.
5. Women should consume soy products in adolescence to reduce risk of breast cancer. Breast cancer survivors should consume soy products to reduce risk of cancer recurrence and overall mortality.
6. Eat a diet rich in fruits and vegetables to reduce risk of several forms of cancer.

To read the recommendations in detail and for more resources on fighting cancer with a plant-based diet, visit PCRM.org/Cancer.

Source: HuffingtonPost

Featured Image: PCRM.org/Cancer

The post A New Study Reveals the Benefits of a Plant-Based Diet for Cancer Survivors appeared first on Raw Veganism Gazette.

World’s Strongest Vegan

Patrick Baboumian is an Armenian-German weight lifter who currently hold the world record in his weight class for the log lift. In 2011, he also won the German’s Strongest Man competition, beating out a number of meat-eating competitors.

Like other strongmen, Baboumian focuses on protein to gain strength and muscle, but does so with a strict vegetable-only diet. His go-to protein sources include beans, nuts, tofu, soy milk, and soy protein powder. He says, “There are plenty of plant-based protein sources and your body is going to thank you for stopping feeding it with dead-food. Go vegan and feel the power!”

The Vascular Vegetarian

Austin Aries has been a vegan since 2011, but that has not changed his career at all as a professional wrestler. He comes in at 5’9” and 210 pounds, and has won the Ring of Honor title two times as well as the TNA World title once.

Aries focuses on fresh fruits and vegetables for the majority of his diet, including tomatoes, avocados, broccoli, sweet potatoes, kale, spinach, oranges, blueberries, and bananas. For the protein portion of his diet, he uses vegan protein powders, beans, lentils, and tempeh.

The 78 year-old vegan bodybuilder

Jim Morris boasts an impressive physique for any age, let alone for a 78 year old. He changed to a vegan diet in 2000. He credits his vegan diet for totally curing his digestive problems, greatly reducing inflammation in his joints and most incredibly, for no longer requiring glasses for his former poor eyesight.

At one time Morris also worked as Elton John’s bodyguard.

These hardy kings of iron prove that vegans can also make wickedly strong physical specimens. Interested in finding out more? Watch this short documentary below on the life of vegan bodybuilder Jim Morris.

Source: News.TheRawFoodWorld.com

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He said, “The thing that became abundantly clear to us when we met with the experts who are working in nutrition and energy sustainability and climate change is that we can’t actually meet our emission goals if we don’t address animal agriculture, and that’s the thing that’s been left out of the conversation.”

For those who care about the environment, it is important that they understand the impact that animals being raised for food has on it. Here are some important facts to consider.

– Your CO2 emissions are cut in half as soon as you go vegan.

– One pound of beef requires 2,500 gallons of water.

– 80% of the deforestation in the Amazon happens to raise cattle.

– Rivers and ground water are severely contaminated by factory farming.

Although these facts may be terrifying, Cameron concluded his message with hope, saying, “The simple resounding message is you can be healthier and your planet can be healthier based on a very simple thing that you can do today. And you’ll also save money because eating a plant-based diet is just frankly cheaper. It’s cheaper to produce plants. It’s less carbon footprint, less water footprint, less money footprint and better for you”

Read the Full Article about eat less meat …HERE

The post James Cameron Speaks on Why He is Vegan appeared first on Raw Veganism Gazette.

One of the biggest struggles that many people faced as they made the decision to be vegan was that they had a very limited number of options when it came to dining out. Previously, there were only a few vegan options that showed up on restaurant menus, but this has been changing recently as more people choose veganism.

More people are becoming vegan

A study done in 2011 by the Vegetarian Resource Group found that about 5% of Americans are vegetarians and around half of them are actually vegan. Today, this percentage is almost certainly higher. Because so many of these vegetarians and vegans refused to be left behind when their families and friends went out to eat, they learned to work with the restaurant to get what they needed.

Because of the difficulty this proved, between being selective in restaurant choices, carefully selecting foods that could easily be changed to suit their needs, and having to ask a lot of questions, it was always a relief to find existing vegetarian and vegan options on the menu. For vegetarians and vegans alike, it looks like those magical restaurant options are going to be even easier to find.

Today, vegan options at restaurants are the ‘new normal’

Once, it was only certain parts of the world that had a vegan-friendly atmosphere. However, today, it appears that more and more restaurants are becoming aware of the differences in people’s preferences.

Restaurant choices aren’t just limited to certain genres of food; even BBQ joints and greasy spoons are now offering vegan options. Michelle Kretzer, a vegan-dining columnist, says, “I’m telling you, restaurant ‘segregation’ is over. You can get vegan meals almost anywhere now.”

Actors, talent agents, and the ‘average Joe’ are being attracted to veganism, especially with the surging popularity in the media toward this plant-based diet realm. Restaurant owners are embracing the vegan / vegetarian group. In fact, Tony Yanow, an influential beer entrepreneur, says, “I’m not the food police, but I like opening the vegan door for people. People will order food like that because it tastes good.”

Check out the restaurant guide to find a few of the many vegetarian- and vegan-friendly restaurant options near you!

Source: News.TheRawWorld

Photo credit: Flickr/jhritz

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