19Dec 2016 by Plant Matter Kitchen
Veganism + Athleticism = MAC DANZIG

Veganism + Athleticism = MAC DANZIG

Blog
Mixed Martial Arts fighter. Ultimate Fighter Champion. Photographer. Father. Vegan. MAC DANZIG. THE MAKING OF MAC On the basketball court and the soccer field in his younger years, and at the skate park in high school, Mac was always into sports as a child. His passion for athletics eventually lead him to become a Mixed Martial Arts (MMA) fighter at the turn of the millennium. Mac competed as a lightweight in several MMA promotions, most notably the Ultimate Fighting Championship (UFC). He participated in and won the 6th season of The Ultimate Fighter, defeating Tom Speer. He also won Fight of the Night three times and Knockout of the Night once, along with other King of the Cage, Extreme Challenge Trials, and Gladiator Challenge competitions. But, Mac always left his…
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15Dec 2016 by Plant Matter Kitchen
Vegan is Big

Vegan is Big

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London, Ontario is rapidly becoming a leader in the Vegan Movement. A year ago things were happening, but today, the movement is exploding. London now has: 2 fully vegan restaurants: Plant Matter Kitchen and Glassroots A vegan food truck: McVegans A soon-to-open cafe: The Ground Up Organic Cafe 3 vegan bakeshops: The Boombox Bakeshop , Organic Works Bakery , and Naturally Vegan A vegan cheese company: Nuts For Cheese A vegan online store and bricks & mortar store: Globally Local A vegan online store: One Stop Vegan Shop 2 vegan societies: Western Ontario Vegan Society and Fanshawe Vegan Association 2 activist groups: Animal Liberation Alliance London and London Chicken Save 2 local farm sanctuaries: Cedar Row and FrogHollow Not to mention the rapidly growing list of vegan-friendly options around almost…
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06Dec 2016 by Plant Matter Kitchen
Documentary Review: Forks Over Knives

Documentary Review: Forks Over Knives

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“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” ~ Thomas Edison ~ Diabetes. Hypertension. Cancers. Bone disease. Tendonitis. Fatigue. These conditions (and a host of others) can be tackled by simply eliminating animal and animal by-products from our diets. It might sound too simple to be true—but it is true! The groundbreaking documentary Forks Over Knives gives us a glimpse into the health, political, ethical, and social consequences that come with the consumption of meat and dairy. A New Way of Eating In an era of highly concentrated sugar and fat, where people are eating foods rich in calories but poor in nutrients, Forks Over Knives shines light on a health crisis and epidemic that…
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06Dec 2016 by Plant Matter Kitchen
The Annual eatdrink Gift Guide

The Annual eatdrink Gift Guide

Press
Help your favourite vegan (or non-vegan!) celebrate the holidays in style with vegan-friendly swag from Plant Matter Kitchen. Featuring offbeat food-focused slogans, PMK’s Canadian-made t-shirt line features an organic bamboo-rayon-cotton blend. Read More
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01Dec 2016 by Plant Matter Kitchen
Vegan Dining in London Ontario

Vegan Dining in London Ontario

Press
I’m so thrilled that the vegan food scene is alive and thriving in London, Ontario. Plant Matter Kitchen, a plant-based restaurant and juice bar, offers healthy and hearty vegan cuisine that both vegetarians and meat-eaters will adore. Read More
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28Nov 2016 by Plant Matter Kitchen
Farm to Fork

Farm to Fork

Press
In fact, Western students have probably experienced the movement without realizing it. Terms like “plant-based,” “organic” and “farm to fork” are all tied to the movement and are popping up on more menus and signs every day. Read More
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23Nov 2016 by Plant Matter Kitchen
It’s National Cashew Day!

It’s National Cashew Day!

Blog
    They’re perfect for snacking on, turning up the traditional stir-fry a couple notches, and are an excellent source of antioxidants and minerals. They’re shaped like a kidney bean, originate from an apple, and have their own distinct taste. They’re cashews, and today is their special day! Plant Matter Kitchen is celebrating with our very own Cashew Cheesecake! Cashews Come from Where!? Did you know that cashews come from the bottom of the cashew apple? They do… amazing! The cashew apple looks like a mix between a Pink Lady apple (in colour) and a red bell pepper (in shape), and is native to northeastern Brazil. They’re protected by a double shell that contains urushiol acids, which is the same sap found in poison ivy that causes skin irritation. They…
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21Nov 2016 by Plant Matter Kitchen
Veganism + Athleticism = DAVID CARTER

Veganism + Athleticism = DAVID CARTER

Blog
He’s 300 pounds. He’s a NFL Defensive Lineman. He’s an animal rights advocate who breaks the mould of traditional veganism. David Carter Famously known as The 300 Pound Vegan, David Carter is a powerhouse—both in strength and in activism. The man who plays for the Chicago Bears (and formerly played for the Arizona Cardinals, Dallas Cowboys, Oakland Raiders, and Jacksonville Jaguars), also uses his celebrity, passion, and strength to raise awareness to the rights of animals. The documentary Forks Over Knives is what did it for David. Suffering from extreme tendinitis at the time, David was intrigued by how dairy and animal fats can cause inflammation in joints, and decided it was time to rid animal and animal by-products from his diet. In February 2014, he converted to veganism and…
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16Nov 2016 by Plant Matter Kitchen
RECAP: VEGFEST 2016!

RECAP: VEGFEST 2016!

Blog
"The purpose of VEGFEST is to spread the word about veganism,” VEGFEST Organizer Brittany Bragg told Plant Matter Kitchen, “and to educate people and bring the community together over something that’s really positive." COMMUNITY + COMPASSION + PLANTS = VEGFEST LONDON PMK’S PRE-PARTY On November 3rd, Plant Matter Kitchen hosted the official VEGFEST Pre-Festival Dinner Party. With music from “A Pair’s 3” setting the tone and chatter filling the eatery, guests chose from a menu of main dishes including: Lentil Lasagna with Veggies, Mild Ginger Chickpea Curry, and a Raw Zucchini Bowl with Pesto. PMK hosted nearly 1,000 guests over two dinner seatings and raised $1,200 for VEGFEST! Check out our VLOG on the evening! What It’s All About At our Pre-Festival Dinner Party, Brittany filled us in on what…
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