Issue link: http://digital.copcomm.com/i/390790
TROUBLE WITH TOFU superfood, quinoa contains all nine essential ami- no acids, and thus is considered a complete protein. e United Nations actually declared 2013 to be the International Year of Quinoa. Varieties of quinoa are being developed to suit the North American climate, but in general, Chenopodium quinoa can be a fussy plant, and temperatures greater than 95° F. will destroy it.. It may be available at farmers mar- kets in cooler climates over the next few years, but even then it will take farmers some time to catch up to demand. An article in the Guardian in January of 2013 blamed veg- ans for creating more demand for quinoa, leading to sky- rocketing prices that the humble Andeans, for whom qui- noa is the staple food, can no longer aff ord. On the other hand, boycotting the grain entirely could put them out of the job. We are, in that regard, damned if we eat it and damned if we don't. e other key vegan revelation relates to our feet more than our mouths, because a vegan commitment means no more shoes made from animal hide. ere's a fairly steady market for canvas shoes these days, but even slightly cool- er, wetter weather sends shoppers scampering for a leather alternative, which will most likely be a petroleum-based synthetic material shipped from China. Add to that the resources required to process petroleum into something resembling, or at least functioning as animal skin, and the greenhouse gas emissions begin to rack up. Obviously "local" depends on where you are, and buy- ing local is about more than reducing emissions. California has terrifi c advantages for vegans, as the range of growing conditions within the state and the lengthy growing season allow for a steady supply of vegan necessities. And in major cities with a signifi cant Asian population, chances are good that a locally made tofu is available, providing an oppor- tunity to keep money in the community. For those in less urban regions, it can be more diffi cult to maintain a vegan diet without committing to more home production. For Jenelle, our shopper, by her second time around the market she has her game plan in place and her market bag ready, and she fi lls it with produce. But for now she'll have to visit her local co-op later in the week to buy a few other staples of her diet—including tofu and quinoa. International Year of Quinoa. Varieties of quinoa are being developed to suit the North American be a fussy plant, and temperatures greater than 95° F. will destroy it.. It may be available at farmers mar- kets in cooler climates over the next few years, but even then it will take farmers some time to catch up to demand. An article in the ans for creating more demand for quinoa, leading to sky- rocketing prices that the humble Andeans, for whom qui- synthetic material shipped from China. Add to that the WHAT IT REALLY MEANS TO BE VEGAN BY KATHRYN DEBROS TO BE VEGAN october/november 2014 25