Vegetarian Food Dubuque IA

Local resource for vegetarian food in Dubuque. Includes detailed information on local businesses that provide access to health food stores and farmer’s markets, as well as advice and content on proper diet and nutrition.

Dubuque County Fairgrounds Farmers Market
(563) 879-3234
14583 Old Highway Road
Dubuque, IA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
June-October Tuesday, 3:00 p.m.-5:30 p.m.
County
Dubuque

North End Farmers Market
(563) 583-8234
1001 Assisi Drive
Dubuque, IA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-August Wednesday, 3:00 p.m. – 7:00 p.m.
County
Dubuque

Galena Farmers Market
(815) 777-1838
Commerce St. by Old Market House in Galena; 11717 Rt. 20 West
Galena, IL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Saturday, 7:00 a.m.-12:00 noon
County
Jo Daviess

Platteville Farmers Market I
(608) 348-3992
Platteville City Park (across from City Hal)
Platteville, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Saturday, 7:00 a.m. - noon 12:00 p.m.
County
Grant

Dyersville Area Farmers Market
(563) 875-2311
Commerical Clun Park (Highway 136)
Dyersville, IA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
May-October Thursday, 2:30 p.m.- 6:00 p.m.
County
Dubuque

Dubuque Main Street Farmers Market
(563) 588-4400
Iowa Street between 11th & 13th Streets
Dubuque, IA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
May-October Saturday, 7:00 a.m.-12:00 noon
County
Dubuque

Fountain Park Farmers Market
Fountain Park Plaza
Dubuque, IA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
June-October Thursday, 3:00 p.m. – 6:00 p.m.
County
Dubuque

Galena Terriotory Farmers Market
(815) 777-2000
2000 Territory Drive, Located Near Homeowner Club
Galena, IL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Sunday 7:30am-12:30pm

Platteville Farmers Market II
608-348-9827 or 608-348-3992
Millenium Theater; Parking lot on Bus Hwy 151
Platteville, WI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Tuesday, 3:00 p.m. - 7:00 p.m.

Breitbach's Farmers Market
(563) 557-1777
1109 Iowa St
Dubuque, IA

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The Pros of Meatless Protein

Cutting back on animal products doesn’t mean eliminating all your essential amino acids.
Non-meat sources of protein abound, and more and more health experts say
that you can’t go wrong with a diet built around vegetarian cuisine.

By Susan Weiner

November/December 2005

Whether you’re in the throes of holiday cooking and envision out of the ordinary fare or just want to try your hand at a vegetarian meal, you can rest assured that meat-free dishes are anything but protein-free. So-called “peasant foods” like rice and beans, polenta, vegetable stir-fries and hummus are proof that cultures around the globe have thrived for centuries on plant and grain-based diets. In fact, it’s easier than you think to get all the protein you’ll ever need without eating meat.

Just ask anyone from countries such as Italy, Greece and Turkey, since the Mediterranean Diet is considered the gold standard when it comes to eating right. The customary diet boasts high daily intake of olive oil, fruits, vegetables, pasta, breads, cereals, grains, nuts and seeds, and moderate intake of wine, cheese and yogurt. Fish and poultry are consumed weekly, while eggs and red meats are eaten in small quantities only a few times a month. It turns out that residents of the Mediterranean region have the lowest rates of chronic disease in the world and the highest adult life expectancy, despite limited medical services.

In stark contrast, dietary staples in the U.S. include hamburgers, hot dogs, fried chicken, barbeque and eggs, while prevailing “vegetables” are potatoes, corn and ketchup. Just take a look at any restaurant menu, cookbook, supermarket flyer or fast food sign; each contends that the centerpiece of your plate should be a large serving of meat, chicken or fish.

“Why I Went Vegetarian”:
Two Perspectives

Harold Brown, a fifth generation beef farmer, ditched his meat-based diet—and walked away from the family business—due to health concerns that included high cholesterol. Brown also cites the decline of traditional farming communities and the explosive growth of factory farms where thousands of animals are confined as compromising both animal health and meat quality. “Most cattle that come out of a feedlot and go to slaughter are just days and weeks away from dying because of liver tumors,” says Brown. Ironically, “that’s because cows can’t convert corn and wheat into protein for digestion.”

Today, Brown is in excellent health with a blood workup any person would envy. His newfound protein sources are whole grains and vegetables, along with tofu, tempeh, seitan and soy-based meat and chicken substitutes, complete protein foods that provide all the essential amino acids in one meal. This holiday season, Brown and his wife Linda have several high-protein, meat-free dishes on the menu, including basted and baked chicken-style wheat meat smothered in gravy, stuffing and tofu skins, riblets simmered in barbeque sauce served on organic whole-g...

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