Vegetarian Food Johnston RI

Local resource for vegetarian food in Johnston. 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.

Johnston Farmers’ Market
Memorial Park; 1583 Hartford Ave.
Johnston, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July 20-October 26 Monday 2:00 p.m.–6:00 p.m.

Wickendon Street Farmers Market
(401) 635-4274
Brook Street and Alves Way
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 16-October 27 Tuesday, 3:00 p.m. - 6:00 p.m.

Hope St. Farmers' Market
(401) 831-3771
Lippitt Park; Hope St. and Blackstone Blvd
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 6-November 28 Saturday, 9:30 a.m.-12:30 p.m.

Providence/Broad St. Farmers' Market
(406) 273-9419
807 Broad St.; Algonquin House
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
June-October Saturday, 9:00 a.m.-1:00 p.m.

Whole Foods—Waterman Farmers’ Market
261 Waterman St.
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 3-October 28 Wednesday 3:00 p.m.–7:00 p.m.

Brown University Farmers Market
(401) 863-3343
Wriston Quad; Thayer St. and George St.
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
September 9-November 11 Wednesday, 11:00 a.m.-2:00 p.m.

Captial Hill Farmers Market
(401) 222-2781
RI Dept of Administration lawn; Capital Hill and Smith Streets
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July 23-September 24 Thurdsay, 11:00 a.m.-2:00 p.m.

Providence/RIC Farmers’ Market
RIC; College Rd. and Mount Pleasant Ave
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July 8-October 14 Wednesday 3:30p.m. –6:00 p.m

Whole FoodsUniversity Farmers Market
601 North Main St.
Providence, RI
 
Whole Foods—University Farmers’ Market
601 North Main St.
Providence, RI
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 1-October 26 Monday 3:00p.m.–7:00 p.m

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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