Vegetarian Food Shepherdsville KY

Local resource for vegetarian food in Shepherdsville. 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.

Bullitt Country Farmers Market
1825 South Preston Highway
Shepherdsville, KY
 
Jeffersontown Farmers Market
(502) 267-1674
10434 Watterson Trail; City Pavilion
Jeffersontown, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-November Tuesday 2 pm - 5 pm Saturday 7:30 am - noon
County
Jefferson

Portland Shawnee Farmers Market
(502) 741-1673
38th & Market; Portland Baptist Church Parking Lot
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday, 9:00a.m. - 12:00noon

Phoenix Hill Farmers Market
(502) 583-7133
829 E. Market St; parking lot of "The Felice" complex
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-October Tuesday 3 pm - 6:30 pm
County
Jefferson

Southwest Farmers' Market
(502) 649-4970
10200 Dixie Highway
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday 8 am - 12 noon
County
Jefferson

Beechmont Open Air Market
(502) 367-2652
4574 S. Third St.; Beechmont Baptist Church
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-September Saturday 8 am - 12 noon

Taylorsville Main Street Farmers Market
(502) 252-1400
46 East Main Street; Parking Lot of T&R Antiques
Taylorsville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Wednesday, Saturday, 8:00a.m. - 12:00noon
County
Spencer

9th Street Farmers Market
(502) 778-4523
Roy Wilkinson Boulevard (9th & Chestnut Street); YMCA-Quinn Chapel Church P
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-December Wednesday-Sunday, 10:00a.m. - 6:00p.m.

Botland Food Coop
(502) 348-8976
3 Miles from Bardstown on way to Springfield; where 150 intersects with 65
Bardstown, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-November Saturday, 8:00a.m. - 2:00p.m.

The Temple Farmers Market
(502) 423-1818
5101 US Hwy 42; Corner of US42 and Lime Kiln Lane
Louisville, KY
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
April-November Monday, 3:00p.m. - 7:00p.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...

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