Vegetarian Food Essex Junction VT

Local resource for vegetarian food in Essex Junction. 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.

Burlington Downton Farmers Market
(888) 889-8188
College Street and City Hall Park
Burlington, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
May 9-October 31 Saturday, 8:30 AM- 2:30 PM
County
Chittenden

Williston Farmers Market
(802) 872-7728
Route 2, On the Village Green; Next to the library
Willston, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
May 30-October 10 Saturday, 10:00 a.m. - 2:00 p.m.

Shelburne Farmers Market
(802) 985-2472
Shelburne Parade Ground, Church St.; Located in Shelburne Center
Shelburne, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May 30-October 10 Saturday, 9:00 AM- 1:00 PM
County
Chittenden

Westford Farmers Market
(802) 878-7405
On the Westford Common, Rte. 128
Westford, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 12-October 16 Friday, 3:30- PM- 6:30 PM
County
Chittenden

Willsboro Farmers' Market
Rt. 22
Willsboro, NY
Hours
06/10/2010-09/09/2010 Thursday, 9:00 Am - 1:00 Pm.
Items
Baked Goods, Crafts And Woodworking Items, Fresh Fruit, Honey, Vegetables
Vendors
This Market Has 15 Vendors.
Other
Organic: Not Known
Year Round?: No
Credit/Debit: No
Wic: Yes
Snap: No
Sfmnp: No
Wic Cash?: No

Winooski Farmers Market
734-6175
Winooski Falls Way, in front of Champlain Mill
Winooski, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
June 11-October 15 Thursday, 3:30 PM- 6:30 PM
County
Chittenden

Richmond Farmers Market
(802) 434-5273
Volunteers Green
Richmond, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 5-October 16 Friday, 3:00 PM-6:30 PM
County
Chittenden

Milton Grange Farmers Market
(802) 893-7734
Milton Grange
Milton, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 13-October 10 Saturday, 9:30 AM- 1:30 PM
County
Chittenden

Hinesburg Farmers Market
(802) 482-2651
United Church of Hinesburg; Route 116 (Main St.)
Hinesburg, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 4-September 24 Thursday, 3:30 PM- 7:00 PM
County
Chittenden

Waterbury Farmers Market
279-4371
Rusty Parker Park, S. Main St.
Waterbury, VT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
May 28-October Thursday, 3:00 PM- 7:00 PM
County
Washington

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...

Click here to read the rest of this article from Energy Times