A cold evening in late January of 1985 found a group of five activists pondering how to respond to the meat industry's latest affront - an attempt to get the U.S. Senate to endorse National Meat Week. They picked March 20th to portray dietary change as an act of rebirth and renewal typically associated with the advent of Spring. They envisioned educational events in every community: information tables, exhibits, food samplings, lectures, receptions, fairs, and festivals.

The growth of Meatout has reflected a number of important national dietary developments:

• "5 A Day" and other mainstream health advocacy groups have emulated the Meatout concept.
• The vegetarian food market is growing at 100 - 125% per year.
• 22% of consumers routinely purchase meat alternatives.
• 20% of teens think that vegetarianism is "cool."
• Major food manufacturers are marketing meat and dairy alternatives.
• Major supermarkets are offering a wide selection of meat and dairy alternatives.
• Major fast food chains are providing salad bars and veggie burgers.
• Several state legislatures have recommended a vegan school lunch option.
  

Most importantly, Meatout has saved millions of animals from indescribable agony in factory farms and slaughterhouses.

For more information about the Meatout, visit www.MEATOUT.org or call 1-800-MEATOUT.

In honor of the Great American Meatout, take the time to treat your friends, family, neighbors, and coworkers to these delicious appetizers! Served warm, these delectable Chinese dried black stuffed mushrooms are sure to be a popular feature at any gathering. While black mushrooms are valued for their rich flavor, they also have numerous health benefits. Besides helping to reduce cholesterol and lower high blood pressure, they contain polysaccharides that help to boost the immune system and inhibit the growth of tumors. They are also loaded with protein, as well as vitamins B2 and B12. This is the perfect recipe to prove to your loved ones that meat-free food can be both tasty and nutritious!

Ingredients:

1/4 pound fresh tofu
1 medium chopped scallion
2 garlic cloves, finely chopped
1/2 teaspoon toasted sesame seeds
1 teaspoon Oriental sesame oil
2 teaspoons fresh ground ginger
1 teaspoon soy sauce
1 teaspoon liquid sweetener
Pinch of salt
Pinch of black pepper
1/4 cup wheat germ or bread crumbs
20 large cap Chinese dried black mushrooms, soaked (for at least 20 minutes), cleaned and stemmed.

Directions:

1. Crush the tofu in a bowl. Mix in all the ingredients except the mushrooms.
2. When the mixture is thoroughly blended, stuff and top the mushrooms with it.
3. Either grill the stuffed mushrooms for 3-5 minutes on a lightly oiled stovetop grill, or an oiled, very hot, thick- bottomed frying pan, or broil them for 7-9 minutes in the oven.

Visit the Vegetarian Resource Group website for this and other recipes!

Does the start of Spring have you craving some outdoor cooking? Gardenburger's new vegan BBQ Chick'n patties are perfect for your grilling adventures. With 14 grams of protein, these patties are not only nutritious, but also finger-licking good until the last bite! A great way to serve these is straight from the grill with fresh corn-on-the-cob or veggie kabobs. One taste and you'll be hooked!

To visit the Gardenburger website, click here!

Meat Share of Food Consumption Shrinks

According to USDA's Economic Research Service, the share of US annual per capita food consumption taken up by meat products has dropped by 6.5% between the launch of Meatout in 1985 and the year 2000.

The 1985 per capita meat consumption (including red meat, poultry, and fish) of 185.5 lbs. represented 16.9% of that year's total consumption (including meat, fruits, vegetables, and grains) of 1,098.1 lbs. But the 2000 meat consumption of 196.8 lbs. Represented only 15.8% of the total of 1,242.3 lbs., for a 6.5% drop.

Beyond higher personal food intake, the large increase of overall food consumption may be due to greater processing and retail plate waste.

To see detailed results of food consumption, click here!