Vegetarian Food Everett MA

Local resource for vegetarian food in Everett. 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.

Chelsea Community Farmers Market
(617) 889-6080, x 101
Chelsea Sq. in front of the Police Station; 394 Marsh Hill Rd.
Chelsea, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July 25-October 31 Saturday, 9:00 a.m.- 1:00 p.m.
County
Suffolk

Medford Farmers Market
(617) 894-3757
Corner of Riverside Ave and River Street, Medford Square
Middlesex, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June-October Thursday, 12:00 noon- 7:00 p.m.
County
Middlesex

Malden Farmers Market
(781) 321-3485
Heritage Apartments, 195 Pleasant Street Parking Lot
Malden, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
Mid-July-October Thursday, 10:00 a.m.- 6:00 p.m.
County
Middlesex

Melrose Farmers Market
(781) 665-4397
City Hall Parking Lot off Main St.
Melrose, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June-October Thursday, 10:00 a.m.- 3:00 p.m.
County
Middlesex

Cambridge/Kendall Square Farmers Market
(617) 225-2440
Kendall Square, 500 Kendall St.
Cambridge, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June-November Thursday, 11:00 a.m.- 2:30 p.m.
County
Middlesex

Revere Beach Farmers Market
(781) 485-6156
Revere Beach by the William G. Reinstein Bandstand
Revere, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July 23-October22 Thursday, 12:00 noon- 6:00 p.m.
County
Suffolk

Dorchester/Franklin Park Community Farmers Market
(617) 822-7134
Franklin Park Rd., next to Main entrance of the Zoo
Suffolk, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
August-End of October Sunday, 1:00 pm - 4:00 pm
County
Suffolk

Dorchester/Peabody Square Farmers Market
(617) 825-3846
Odwin Learning Center, 1963 Dorchester Ave.
Suffolk, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
July-October Friday, 3:00 pm - 7:00 pm
County
Suffolk

South End Farmers Market
(617) 481-2257
In conjunction with the South End Open market next to 540 Harrison Ave.
Bosten, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
May-October Sunday 10:00 a.m.- 5:00 p.m.
County
Suffolk

East Boston Farmers Market
(617) 568-4028
Central Square at Meridian, Bennington and Border St.
Suffolk, MA
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
July-Mid October Thursday, 3:00 pm - 7:00 pm
County
Suffolk

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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