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The 13 Best New Cookbooks of 2021 – Robb Report

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With everything going on in the world, there may not be a better time to be a home cook. We’re fortunate to have a wealth of resources available to us from blogs to YouTube channels to great suppliers ready to deliver the best condiments, sauces, fish, meat and more right to our homes. And there was also a dynamic new crop of cookbooks that we have been cooking year-round that have made us let our creativity run free and refine the classics in the kitchen. From a top chef fan favorite showing how to make delicious food that is still good for you, to one of Seattle’s best chefs taking you on a world tour, to a master class in making pasta – this are the 13 best cookbooks published this year.

Everyone’s table

Photo: Courtesy Harper Wave

Gregory Gourdet and JJ Goode
In Portland, Oregon, top chef fan favorite Gregory Gourdet was working on his wood-burning Haitian restaurant, Kann, which was a pop-up yurt village last winter and is under construction on a permanent location in the Rose City. But he was also working on a cookbook that takes up the global flavors he has brought to his cooking in the past, as well as the nutritious foods he ate after he got sober and to fuel his distance running. In Every’s Table he has developed recipes that support a healthy life without sacrificing taste.

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bavel

Bavel, Ori Menashe and Genevieve Gergis

Ori Menashe & Genevieve Gergis with Lesley Suter
When the couple Ori Menashe and Genevieve Gergis opened Bavel, the successor to their successful LA restaurant Bestia, three years ago, they had another sensation in their hands. Although Menashe had cooked Italian food throughout his career, he longed to enjoy the flavors of his youth in Israel. He and Gergis combined that experience with their trip to the Middle East to create an outstanding restaurant where cultures from all over the region live side by side. Now they are following their Bestia cookbook with one dedicated to the recipes from Bavel. The pages tell you how to make beef cheek tagine, harissa shrimp, Persian mulberry pudding cake, and much more.

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Mr. Jius in Chinatown

Mister Jius in Chinatown, Brandon Jude

Photo: Courtesy Ten Speed ​​Press

Brandon Jude and Tienlon Ho
Mister Jius in Chinatown is a book in the tradition of many great restaurant volumes: It shows you the true way in which dishes are prepared in the restaurant – Mister Jius, Mister Jius, a Michelin-starred Brandon Jews – not a version that translates for the home cook would. This means that the recipes are complex, labor-intensive, and sometimes multi-day affairs. The Moo Goo Gai pan requires recipes detailed elsewhere in the book, such as the pickled sunchokes on page 213 and the Chicken Boudin Blanc on page 90. For the lobster fermented grain jook, Jiu recommends planning four to five days in advance to ferment the barley and set aside four hours a day to make the chicken broth. The book also proceeds from the four walls of the restaurant to explore the cultures and customs of San Francisco’s Chinatown and the basics of Sino-American cuisine.

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Short break

Escape, Renee Erickson

Renee Erickson with Sara Dickerman
Food can be transported. And in the Seattle-based chef and restaurateur’s new cookbook, she wants to take you around the world. Instead of focusing on her hit restaurants like the Whale Wins, the Walrus, and the Carpenter and Bateau, she shares recipes from her favorite regions. You will of course learn recipes from Seattle, but you will also accompany them on culinary excursions to Rome, Paris, Normandy, Baja California and London.

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Bread book

Chad Robertson's bread book

Photo: Courtesy Lorena Jones Books

By Chad Robertson and Jennifer Latham
America’s gluten guru is back with yet another high-carb tome on the wonders of bread. For so many bakers around the world – both professionals and amateurs – the Tartine co-founder’s original cookbook has been the gold standard for learning how to make a naturally soured country loaf using its no-knead moisturizing method. In this book he goes into the weeds of other types of bread, such as rolls, hamburger rolls, platted bread, rye, baguettes, gluten-free and more. And for every style he offers recipes to use your new knowledge about bread, like a fish fillet or einkorn pita chips with dulse.

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Cheryl Day’s Treasury of Southern Bake

Cheryl Day's Treasury of Southern Bake

By Cheryl Day
The author and co-owner of Savannah, Ga.’s Back in the Day Bakery, has been baking and reporting on the sweeter side of southern life for years. Day continues a southern baking tradition that is close to her and her family’s hearts. Her great-great-grandmother, who was enslaved, became a celebrated pastry chef herself. Packed with over 200 recipes, she shares the secrets to making better cookies, cakes, biscuits, pies, jams, and more for a masterclass in southern baking.

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Take a fish

Take One Fish Cookbook Cover

Photo: Courtesy Hardie Grant

Josh Niland
From his small, independent restaurant in Sydney, Australia, Josh Niland has grown into one of the world’s most respected seafood chefs. In his award-winning debut, The Whole Fish Cookbook, he documented his innovative approach to fish butchering and cooking. Now he’s back with his second work, Take One Fish. In this collection he presents 60 recipes with around 15 different types of fish, groups them according to size and gives tips on how to treat a tuna steak like beef.

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The food of Oaxaca

The food of Oaxaca

Alejandro Ruiz with Carla Altesor
Chef Alejandro Ruiz has become an unofficial ambassador for one of the greatest culinary regions in the world. Stretching from the mountains and valleys inland to the Pacific Ocean, the state of Oaxaca in southern Mexico creates a rich biodiversity that powers the region’s cuisine. His book is a mix of traditional techniques and recipes for things like tamales, moles, and tortillas, as well as a presentation of original creations he’s served in his restaurants, like jicama tacos and Oaxaca chocolate mousse.

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Cook real Hawaii

Cook Real Hawaii, Sheldon Simeon

Sheldon Simeon with Garrett Snyder
Sheldon Simeon believed that what constituted Hawaiian cuisine in the rest of the country did not match the actual food people ate in his home state. A myth had been sold to his American compatriots – a Disney version of cuisine that was more driven by what resorts fed tourists. That spurred him on to write his debut book Cook Real Hawai’i, which features cuisine you won’t find in the resorts or in the sriracha-mayo-happy poke shops that have sprung up across the mainland will. It’s a culinary sensibility marked by centuries of immigration and colonization that could only exist on these islands.

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Rodney Scott’s grill world

Rodney Scott's grill world

Amazon

Rodney Scott and Lolis Eric Elie
Down in Charleston, SC, Pitmaster Rodney Scott makes grilled whole pigs so good that he won the 2018 James Beard Award for Best Chef in the South. In his debut cookbook, he teamed up with acclaimed writer Lolis Eric Elie to share his secrets for making better low-and-slow as well as must-have side dishes – like cornbread with honey butter and macaroni and cheese – and also shares recipes for backyard grilling while personal stories and southern cuisine history pour in.

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Italian-American

Italian-American

Photo: Courtesy Clarkson Potter

Angie Rito, Scott Tacinelli and Jamie Feldmar
We have come full circle. Immigrants from southern Italy came to the States a few generations ago and created their own form of Italian-American cuisine with red sauce on the east coast. There was parm and meatballs and cheese noodles and Sunday sauce. Red sauce joints also increased. In the past generation, the obsession with “authenticity” made chefs look straight to Italy and restaurants served the dishes made there. Now, in places like Angie Rito and Scott Tacinelli’s Don Angie, Carbone, and Jon & Vinny in LA, it’s cool to think of Italian-American food as your own cuisine. And that’s exactly what Rito and Tacinelli do in their new cookbook, giving you creative recipes such as shrimp parm meatballs and their coveted pinwheel lasagna.

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Black food

black food bryant terrycloth

Photo: Courtesy Ten Speed ​​Press

Bryant Terry
Vegetable Kingdom cookbook author, James Beard Award winner Bryant Terry, is back curating a collection of stories and recipes from chefs and food luminaries around the world. It is a study of the African diaspora that records a diversity of cultures and cuisines. There is the star pastry chef Paola Velez, who shares her flan de arroz con dulce; Yewande Komolafe and their crispy cassava pancakes; JJ Johnson’s Jollof Rice with Beans; Gregory Gourdets Charred Red Cabbage; and much more.

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pasta

pasta

Photo: Courtesy Ten Speed ​​Press

Missy Robbins and Talia Baiocchi
In her new book, Missy Robbins offers a master class in the rich and varied world of pasta. First she walks you through 11 different types of fresh dough, from egg to gnudi to chickpeas, and also a lesson on how to make extruded pasta. And then she shows you how to create almost 50 different shapes that she then uses in a range of dishes. She brings tips and tricks to the table while working in Italy, then at Tony Mantuano’s Michelin-starred La Spiaggia in Chicago, and finally building her own beloved Lilia and Misi restaurants in Brooklyn.

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The editors of Robb Report scour the globe (and the internet) for the best of the best, only endorsing products we love – and think you will, too. If you buy a product or service through a link in this story, we may receive a small commission.

Whole Grain Pasta Nutrients

Sick Day Management for Diabetes: How to Plan Ahead

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If you have diabetes, it’s especially important to take care of yourself when you’re sick — even if the condition is as common as the flu or a urinary tract infection.

To avoid complications, it’s a good idea to plan ahead how you’ll deal with sick days, illnesses, and infections.

This article provides some expert guidance on:

  • how to prepare for sick days
  • how to make a sick day checklist
  • when to see your doctor if you have complications of the disease

If you have diabetes, an illness or infection can deal a powerful double whammy to your body. Here’s how.

Illness can make it harder to control blood sugar

One reason to plan ahead is that illness or infection can make diabetes symptoms worse.

Your body responds to it the same way it responds to stressful events. It produces a surge in hormones, including cortisol. Cortisol is often referred to as the stress hormone.

When your body becomes flooded with cortisol, your blood sugar can spike for several reasons:

  • Cortisol causes your body to make glucose, a type of sugar that your body uses for fuel.
  • Cortisol sends a message to your pancreas to lower your insulin levels.
  • Cortisol causes insulin resistance. As a result, the cells in your muscle and fat don’t respond to insulin and don’t take or use as much glucose.

Both can cause your blood sugar levels to spike when your body is struggling with an illness or infection.

Diabetes can complicate an illness

If you have diabetes you may be at higher risk of certain types of infections or diseases.

Research from 2021 shows that people with diabetes are more likely to develop certain types of infections, including pneumonia and cystitis (urinary tract infections).

If you get sick, you may be at a higher risk of hospitalization. For example, 2021 research linked diabetes to longer hospital stays, more complications and a higher risk of death with COVID-19, the disease caused by the novel coronavirus.

That’s why it’s so important that you work with your diabetes care team to plan ahead so you know how to manage an illness, injury, or infection should it arise. Your plan can give you some peace of mind now and protect your health later.

Advocates from the American Diabetes Association and the National Institute for Diabetes and Digestive and Kidney Diseases (NIDDK) recommend that your sick day schedule address the following key questions.

Let’s tackle these questions one by one.

Manage blood sugar when you are sick

To prepare for the sick days you’ll face sooner or later, talk to your diabetes care team about tests, medications, and warning signs.

When you are sick, your blood sugar can rise for a number of reasons:

  • Hormones released by your immune system can increase blood sugar.
  • Being sick can change your eating and drinking habits.
  • Other medications can affect your blood sugar levels.

What to eat and drink

To keep your blood sugar within your target range, eat and drink as close to your usual routine as possible. That might be easier said than done, especially if you’re experiencing symptoms like nausea, vomiting, or diarrhea.

If you have trouble eating and drinking, aim for the following:

  • 4 to 6 ounces of water or sugar-free beverages every 30 minutes
  • 50 grams of carbohydrate every 4 hours, either from food or, if you cannot eat solid food, from a sugary drink

If your blood sugar is too low, you may need to follow the 15-15 rule. That means you have to eat 15 grams of carbohydrates and test your blood sugar 15 minutes later.

Talk to your medical team about whether candy or glucose pills would work if you are unable to keep food or drink down.

When and what to test

The Centers for Disease Control and Prevention (CDC) recommend testing your blood sugar levels every 4 hours if you are feeling unwell.

Keep a notepad nearby so you have an accurate record to share with your doctor. You don’t want to rely on your memory of readings at a time when your memory might be clouded by lack of sleep or worsening symptoms.

You may also need to test your urine for ketones. Ketones are a sign that your insulin levels are low and your body is using fat for fuel.

Testing for ketones in your urine can tell you if you’re developing a condition called diabetic ketoacidosis. This condition is life-threatening, so it’s important to know ahead of time how to identify these chemicals in your body.

The NIDDK recommends testing ketones every 4 to 6 hours during illness.

It’s also important to track your weight, body temperature, and blood pressure. These metrics are important clues that can tell you if:

  • You become dehydrated.
  • Your blood sugar reaches an unhealthy level.
  • Her condition worsens.
  • An infection develops.

It is especially important for people with type 1 diabetes to measure their blood sugar more frequently when they are sick. Insulin levels can drop sharply as the body fights a disease or infection.

What medications to take

An illness can change your insulin needs. Talk to your diabetes care team about when and how much to adjust your insulin dose and other medications you take.

It’s important to continue taking insulin, especially long-acting insulin, on the schedule recommended by your doctor. It’s also important to keep taking long-acting insulin, even if you’re not eating.

Some over-the-counter (OTC) medications — especially those that treat cough, cold, and flu symptoms — contain sugar. Other types of medicines can affect how your diabetes medicines work.

Your diabetes care team may be able to give you a list of medications to avoid if you are unwell from a common condition.

Put together a sick leave kit

It’s a good idea to stock up on easy-to-prepare foods, sick-day drinks, medications, and diabetes-care items so you have these items on hand for those days when you’re not feeling well. Here are some items to include in your medical journal:

to eat and drink

Have a stock of:

  • soups and broths
  • Popsicles or sorbet
  • cracker
  • jello
  • milk or yogurt
  • fruit juice

Medical information

Your medical journal should also include the following:

  • Contact information for your doctor
  • insurance information
  • a current list of your medications

medicines and supplies

Make sure your kit comes with the following:

  • Batteries for your surveillance devices
  • Consumables for your blood glucose meter or monitor and insulin pump
  • Ketone test strips
  • glucose tablets or gels
  • a 7-day supply of your glucose management medication
  • OTC cold and flu medications that don’t affect your blood sugar

If you experience any of the following symptoms, contact your doctor or someone on your diabetes care team immediately:

  • Fever greater than 38.3°C (101°F) for more than 1 day
  • Diarrhea lasting more than 6 hours
  • Vomit more than 3 times in 24 hours
  • Blood glucose above 240 mg/dl, even after taking supplemental insulin if recommended in your sick day schedule
  • moderate to large amounts of ketones in your urine

Diabetic ketoacidosis is a medical emergency: it can result in coma or death. Get medical help right away if you have symptoms such as:

If your employer or insurer offers telemedicine services, consider downloading the app or saving contact information to your phone so you can easily get advice if you’re not feeling well.

According to a 2020 study, diabetes can damage your immune system. Because of this, it’s important to take good care of your health year-round, not just during cold and flu season.

You can do this by:

  • Eat foods that boost your immune system and keep your blood sugar in a healthy range
  • Drink plenty of water, as dehydration can increase your risk of some types of infections, according to a 2019 study
  • Rest, as sleep disorders like obstructive sleep apnea, which sometimes overlap with diabetes, can increase your risk for health concerns
  • Get the recommended vaccinations to protect yourself

The CDC recommends that people with diabetes get the flu shot every year. This is especially important for children, who may have more severe flu symptoms over a longer period than children without diabetes.

Diabetes can make a common illness more challenging – and feeling unwell can make managing your diabetes more difficult.

If you have diabetes, talk to your medical team to plan how to respond to an illness or infection. Together you can decide in advance how to control your blood sugar when you feel sick.

You can also stock up on any food, drink, test supplies, and medication you may need.

A good sick day schedule includes information about which medications are safe to take, which to avoid, the best way to test your blood sugar, and steps to follow so diabetes or other health issues don’t leave you sidelined longer than necessary.

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Whole Grain Pasta Nutrients

I’m a nutritionist and here’s 5 carbs you CAN eat to lose weight faster

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Whenever we decide to get lean and lose weight, quitting carbs might be the first thing on our agenda.

After all, some of our favorite high-carb foods like bread, pasta, and potatoes are just food fat traps that land right on our stomachs. Right?

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Cold noodles in particular make you feel full for longerPhoto credit: Getty – Contributor

Well, actually no.

Good news just arrived; Certain carbs can actually flatten our tummy and help shed unwanted pounds.

Also, they are a pretty important food group that helps us go about our daily lives.

“Carbohydrates are the body’s largest source of energy.

“They supply the body with glucose for energy production, which can also be stored for the future.

“Carbohydrates also play a valuable role in our gut health by providing beneficial fiber to the digestive tract,” says Rhiannon Lambert, nutritionist and author of The Science of Nutrition: Debunk the Diet Myths and Learn How to Eat Well for Health and Happiness.

“There is now a link between our gut health and maintaining a healthy weight.”

In fact, carbohydrates are so important that Rhiannon says they should make up about a third of our daily caloric intake.

Although natural, high-fiber carbs like whole grains are more nutritious than those that have been stripped of their fiber content, even white carbs have their palace; White flour in the UK needs to be fortified with iron, as well as the nutrients thiamine and niacin, which are needed for energy.

So before you vow to never indulge in a bowl of pasta or rid your kitchen cupboards of bread, you might want to reconsider the carb ban.

These 5 Carbs Might Help You Go Faster…

1. Pasta

PORTION CONTROL: two handfuls (dried)

“The whole wheat pasta is an easy way to increase your fiber levels, which will help keep you fuller for longer, support digestive health, and lower your risk of diseases like type 2 diabetes,” says Rhiannon.

Although a warming pasta bake is an ideal winter meal, a great way to support a healthy weight is actually cold pasta.

“When people eat noodles hot versus cold, they are released into the bloodstream more quickly, while when cooled they form more resilient starches, which studies say can support people at a healthy weight or help them lose weight. It can help with gut saturation and people.” keep you fuller for longer,” says Rhiannon.

2. Rice

PORTION CONTROL: two handfuls (dried)

Opt for brown rice, a great option to serve with curries and tajines.

“It has a nutty flavor and is a great source of fiber,” says Rhiannon, who goes on to explain that a lack of carbohydrates, such as on a high-protein/low-fat diet, can lead to poor mood.

This in turn can lead to binge eating; especially eating foods that are loaded with sugar.

In order to stay in a good mood, it is important to ensure that serotonin levels are constant.

“Serotonin is a neurotransmitter that helps relay messages from one area of ​​the brain to another and is thought to affect a variety of psychological functions; it’s known as our “happy hormone” because of its mood-stabilizing properties,” reveals Rhiannon.

She adds that eating high-quality carbohydrates along with a protein source that contains the amino acid tryptophan (think milk, tuna, chicken, turkey, and oats) may also be good for boosting serotonin.

A baked potato with beans and cheese can be part of a healthy diet — it's packed with fiber

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A baked potato with beans and cheese can be part of a healthy diet — it’s packed with fiberPhoto credit: Getty – Contributor

3. Potatoes

PORTION CONTROL: a fist-sized potato

Get potatoes back on the shopping list; and yes, we are talking about the so often feared delicious white potatoes.

While fat-coated fried potatoes might not be the healthiest choice, try baking a potato and topping it with a veggie chili or even the classic bean and cheese combo.

“Baked potatoes aid in digestion due to their high fiber content and they are rich in vitamin B6; an important vitamin for the body,” says Rhiannon.

“B vitamins play an important role in keeping the nervous system healthy and helping our bodies release energy from food.”

Also, root vegetables like potatoes, butternut squash, beets, and parsnips are high in starchy carbohydrates.

“Everyone should aim to eat modest amounts of starchy vegetables.

“Because these are starchy carbs, they typically contain around 8g of fiber per 100g, which is almost a third of your daily fiber needs.

“Opt for starchy vegetables over refined carbohydrates (like white bread) if you’re looking to lose some weight,” says Rhiannon.

4. Apples

PORTION CONTROL: one apple

Apples do contain carbohydrates.

What may surprise you is that a small apple contains about 21g of carbohydrates, more than the amount contained in an average slice of bread.

Apples are also a good source of fiber and vitamin C, which helps keep cells healthy.

“To make your apple even more filling, try pairing it with a teaspoon of nut butter,” says Rhiannon.

Although fruit is one of the most natural foods we can eat, Rhiannon recommends sticking to around two to four servings of fruit a day, including a 150ml serving of fruit juice.

5. Bread

PORTION CONTROL: two discs

Bread, also known as the stuff of life, is undoubtedly one of the most dreaded carbohydrates.

But there is no reason to eliminate bread from your life.

“Whole wheat bread is packed with nutrients like fiber, B vitamins, antioxidants, and trace minerals,” says Rhiannon.

Also, the energy in bread is released slowly as a slow-release carbohydrate, which can keep you from crashing later in the day and then reaching for the cookie jar for a shot of sugar-based energy.

“Bread also has prebiotic effects that help maintain your body’s healthy balance, and many breads contain zero grams of trans and saturated fats per serving.”

Another great bread option is sourdough, which is said to support gut health.

Studies have shown that healthy gut bacteria may actually play a role in our ability to lose weight.

Rhiannon’s new book The Science Of Nutrition is available in all bookstores and online. Follow Rhiannon on Instagram @rhitrition.

Bread isn't the enemy - it can support gut health and is packed with nutrients

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Bread isn’t the enemy – it can support gut health and is packed with nutrientsPhoto credit: Getty

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Whole Grain Pasta Nutrients

Cam Newton Wants You to Eat This Vegan Chicken

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For decades, vegan diets and athletes were seen as a contradictory duo, but stereotypes that obscure the benefits of plant-based eating and athletic performance have been debunked. Athletes like NFL star Cam Newton took on the harmful stereotypes that criticized plant-based eating to prove that a vegan diet can provide enough nutrients to not only maintain but improve athletic endurance. The soccer player recently explained why he went vegan and spoke about why he supports leading vegan chicken company, Daring Foods.

Newton is an early investor in the innovative vegan chicken brand, but recently the pro athlete explained how he believes investing in plant-based companies will help save the planet and promote healthy eating. He also mentioned that he hopes to enable a plant-based community for his Atlanta hometown.

During an interview with Fortune earlier this week, Newton opened up about meeting Daring founder and CEO Ross MacKay in 2019, which led to his first investment alongside other celebrities like Drake and DJ Steve Aoki. The football icon explained how he maintains a relationship with Mackay to build on each other’s perspectives and resources, noting that after his football career he hopes to make a difference by promoting a plant-based and sustainable diet.

“As a black man growing up in the South, fried chicken was a staple in most diets,” Newton told Fortune. “It was inexpensive and delicious; While not the healthiest option, we sometimes even had it twice a day. One thing I hope to accomplish with Daring is to educate the Atlanta community and others about the power of plant-based eating. A healthy diet doesn’t have to be expensive and can have the same taste, texture and feel as real chicken without the harmful consequences for our bodies, the environment and the chickens.”

Newton also hopes to make a difference through his home churches in Atlanta. By bringing delicious plant-based alternatives to Atlanta, he intends to persuade people to try vegan foods. Also noteworthy is his personal plant-based diet. As a professional quarterback, his vegan diet demonstrates the health and athletic benefits of not eating meat or dairy.

“I believe in everything Daring has to offer: his innovative approach, his vision to create a better environment and his ability to impact life, piece by piece,” Newton continued. “But before that came to life and materialized, I really invested in Ross: his resilience, his dedication and his ability to challenge the status quo.”

The celebrity supporters of Daring Foods

In addition to Newton, Daring boasts an impressive list of prominent supporters. Most recently, Olympian Miles Chamley-Watson has just announced his support for Daring’s vegan chicken. The fencing star has teamed up with Daring to highlight how dangerous the chicken industry is for the environment. A plant-based diet could reduce greenhouse gas emissions from food production by up to 70 percent by 2050.

According to recent reports, the plant-based chicken industry is projected to reach nearly $19 billion by 2028. Companies like Daring aim to capitalize on consumer interest in chicken alternatives. With celebrity backers backing the innovative vegan chicken brand, Daring expects to continue its global expansion by enhancing its distribution and manufacturing capabilities. The expansion effort is made possible by the company’s recent investment of $65 million, which brought its total funding to $120 million.

Chamley-Watson and Newton may be the latest pro athletes to outwardly endorse Daring, but tennis champion Naomi Osaka has endorsed the company since 2019. Athletic interest in vegan chicken supports evidence that a plant-based diet improves athletic performance and recovery times.

Atlanta’s growing vegan food scene

The NFL star’s long-term goal is to promote plant-based eating in Atlanta, noting that Comfort Classic will be the way to bring plant-based eating to the South. Currently, vegan visionary Pinky Cole is doing whatever it takes to make vegan food a part of Atlanta’s cuisine and culture. The Slutty Vegan founder has curated a menu full of Southern comfort food that will and will appeal to everyone in Atlanta.

While serving vegan comfort food is her priority, Cole devotes her resources to giving back to Atlanta. The vegan entrepreneur founded the Pinky Cole Foundation to help communities in Atlanta. Last year, the foundation provided scholarships to 30 juvenile delinquents and set up college funds for the children of Atlanta native Rayshard after he was killed by police last summer.

Last year, Cole teamed up with PETA to help launch the organization’s Food Justice Campaign, which aims to hold government accountable for food insecurity and the harm caused by animal husbandry. While food insecurity and nutritional deficiencies remain rampant in Atlanta, Cole and Newton’s efforts will help draw attention to the benefits and solutions that are putting plant-based foods at the forefront.

20 Athletes Who Got Vegan To Get Stronger

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