New Vegan Cheese Wedges

Nicole Axworthy wrote . . . . . . . . .

In late June, artisanal cheese brand Cheeze & Thank you will launch at nine locations of Whole Foods Markets in Chicago, IL. The cheeses will be available at Edgewater, Gold Coast, Hyde Park, South Loop, Halsted, Streeterville, Lincoln Park, Lakeview, and West Loop locations in flavors such as Dill Havarti, Herbed Feta, Black Garlic Truffle Fontina, Mustard Seed Smoked Gouda, Giardinera Jack, and Mozzarella Capri. Cheeze & Thank you offers cheese options that are soy-based, nut-based, and seed-based.

The woman-run brand was created by Megan Schmitt when she began transitioning from vegetarian to vegan. At the time, she wasn’t satisfied with the vegan cheese options on the market, so she began making her own. “I come from a family of entrepreneurs, and initially I thought about starting a vegan restaurant when I lived in St. Louis, MO” Schmitt told VegNews. “It wasn’t until I moved to Chicago that Cheeze & Thank You really started. I didn’t have many friends here so to occupy my time, I started getting back into cheese-making.” One of Schmitt’s vegan friends told her she should start selling her cheese and put her in touch with local collective Chicago Vegan Test Kitchen. “That’s where I started actually selling my product and it all just kind of took off from there,” she said.

With the debut of Cheeze & Thank you at Whole Foods, Schmitt plans to expand to smaller local shops in Chicago and St. Louis, MO. “I’d love Cheeze and Thank You to be available at all major grocery stores as well as independently owned shops,” Schmitt said. “I just need to figure out logistics from a distribution side.”

Source: Veg News

Chuckles of the Day


Two elderly women were eating at a restaurant one morning.

Ethel noticed something funny about Mabel’s ear and she said, “Mabel, did you know you’ve got a suppository in your left ear?”

Mabel answered, “I have? A suppository?” She pulled it out and stared at it.

Then she said, “Ethel, I’m glad you saw this thing. Now I think I know where my hearing aid is.”

* * * * * * *

An elderly Floridian called 911 on her cell phone to report that her car has been broken into. She is hysterical as she explains her situation to the dispatcher. “They’ve stolen the stereo, the steering wheel, the brake pedal and even the accelerator!” she cried.

The dispatcher said, “Stay calm. An officer is on the way.”

A few minutes later, the officer radios in. “Disregard.” He says, “She got in the back-seat by mistake.”

* * * * * * *

Two elderly ladies had been friends for many decades. Over the years they had shared all kinds of activities and adventures. Lately, their activities had been limited to meeting a few times a week to play cards.

One day they were playing cards when one looked at the other and said, “now don’t get mad at me…..I know we’ve been friends for a long time but I just can’t think of your name! I’ve thought and thought but I can’t remember it. Please tell me what your name is.”

Her friend stared at her. For at least three minutes she just stared. Finally she said, “How soon do you need to know?”

* * * * * * *

“OLD” IS WHEN . . . . . . .

  • You don’t care where your spouse goes, just as long as you don’t have to go along.
  • You are cautioned to slow down by the doctor instead of by the police.
  • “Getting a little action” means you don’t need to take any fiber today.
  • “Getting lucky” means you find your car in the parking lot.
  • An “all-nighter” means not getting up to pee.


In Pictures: Breakfast Toasts Made by Home-cooks

Your Bubble is Ready: Plastic Pods Offer Solution for COVID Dining

Christian Lowe wrote . . . . . . . . .

A romantic dinner for two. The wine is excellent, the food delicious. It’s almost like the good old days. Except for the giant, see-through lampshades on your heads.

For restaurant owners worrying how they can welcome back customers but keep them safe from COVID-19, a French designer has created a cylinder of transparent plastic that hangs from a cable on the ceiling, much like a lampshade. A scoop cut out of the back allows diner to sit and stand up without having to bend over double.

Christophe Gernigon, who invented the device, called the Plex’Eat, said the designs already on the market looked like booths in prison visiting rooms, so were not inviting for customers.

“I wanted to make it more glamorous, more pretty,” he said. His design will go into production next week, and he said he had received interest from France, Belgium, Canada, Japan and Argentina.

France is starting to relax some of the restrictions it imposed to curb the spread of the coronavirus outbreak. Shops and hairdressers have re-opened, and some children are back at school.

But the government has yet to give the green light for the re-opening of restaurant and bars because they pose particular problems for disease control.

Diners cannot eat while wearing a surgical mask, and if tables were removed to ensure customers are a safe distance from each other, many owners say they would not be able to make enough money to cover their costs.

Mathieu Manzoni, owner of the H.A.N.D restaurant that serves American-style food not far from Paris’ Louvre museum, invited Gernigon to the restaurant this week to hear his pitch. Manzoni said he was planning to place an order.

“Will people like it? I can’t say but I want to believe that it can add something because I find it fun,” he said in his restaurant, which is open for takeaway orders only.

Source : Reuters

Roasted Salmon with Lemon Relish


1/4 cup pine nuts
1/4 cup raisins
slivered zest and juice of 1 lemon
1/2 to 3/4 cup boiling water
4 skinless salmon fillets, 6 ounces each
coarse salt and fresh ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed)


  1. Preheat the oven to 450°F.
  2. Spread the pine nuts on a rimmed baking sheet. Toast in the oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from the sheet, and reserve.
  3. Place the raisins and lemon zest in a small heat-proof bowl. Cover with boiling water. Set aside.
  4. Place the salmon fillets on the baking sheet used in step 1. Season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
  5. Drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl. Add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper. Stir to combine.
  6. Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon fillet on the spinach. Spoon lemon relish over the top before serving.

Makes 4 servings.

Source: Great Food Fast