Category Archives: Veganism

Saving Chickens One Vegan Order at a Time

Unless you’re gluten-free, you’ve probably tried some version of Cali’s Natural Foods’ “Tender Tigers”. These vegan wings aren’t just available at Sage’s, Vertical Diner, and Vertical Pizza, they’re at several restaurants across the valley like Piper Down, Ice Haüs, The Green Pig, Funk N Dive, The Garage on Beck, and Trolley Wing Company. Which got us thinking, just how much Tender Tiger is being eaten in SLC? The answer, we learned from owner Ian Brandt, is an average of 550 pounds every week. Let’s break that down.


We hate talking dead body parts, so in brief, it costs one bird’s life for only four pieces of chicken wings 1 Factory Farms breed chickens to grow so large so quickly that their bodies often fail before they leave the crowded warehouses, and those who make it are only 5-7 weeks old when they are thrown onto transport trucks and hauled to the slaughterhouse2 Two birds suffer and die needlessly for just one serving of wings. But onto the good news!


With local Tender Tigers from Cali’s alone, 67 chickens are saved every week by people choosing to order vegan instead of chicken wings. That’s nearly 3,500 chickens each year, and with awards like PETA’s Top 10 Wings in the Country, it’s bound to only grow from hereAnd with vegan options like Tender Tigers showing up in menus in restaurants that serve meat, some patrons are surely choosing to replace meat with cruelty-free versions of familiar foods, sparing animals at every meal.


It’s easy to get lost in the sea of depressing images and stories about the many ways animals suffer in our society. But together, with our simple consumer choices, we are making a difference. Think of the 67 chickens who didn’t have to die for wings cravings in Salt Lake City this week.

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RELEASE: Thousands of Attendees Expected at Inaugural SLC VegFest this Saturday at SLC Library Square

September 6, 2016 – FOR IMMEDIATE RELEASE

Contact: Amy Meyer,

This Saturday, thousands of vegans and veg-curious people will descend on the Salt Lake City Main Library Plaza for the inaugural “SLC VegFest,” a free festival presented by the Utah Animal Rights Coalition (UARC). VegFest will feature food, a beer garden, live music, and informational sessions about how going vegan can improve your health, fight climate change, and save the lives of more than 100 animals every year. More than 20 exhibitors will be present.

“There is growing awareness about how the meat and dairy industries are cruel to animals and a disaster for the environment,” said Amy Meyer, Executive Director of VegFest. “VegFest will be a fun event for people of all ages, as well as a great resource for anyone interested in going vegan but needing help learning how to do so.”

SLC VegFest is a 100% vegan event. Several restaurant vendors will be on hand preparing and serving delicious vegan meals, including Piper Down Pub, Ice Haus, Sage’s Cafe, and Soul Traveler Foods. These vendors will be selling a diversity of options, including vegan “fish” and chips, shepherd’s pie, brats, tacos, mac and “cheese,” Philly cheesesteak sandwiches, and tofu-eggs benedict. Additionally, attendees can buy vegan pastries from Passion Flour Patisserie and Big O Doughnuts, cold-pressed juice from Vive Juicery, and gourmet cashew “cheeses” from Zest Kitchen.

Attendees will have the opportunity to listen to a variety of speakers inside the library auditorium. Speakers will present information about why and how to go vegan, including a keynote address from Matt Ruscigno, MPH RD, who will be giving a talk on how going vegan doesn’t mean you have to prepare expensive or exotic foods.

With a designated kid’s area featuring an inflatable slide, VegFest is an event for families and people of all ages. VegFest also features an Athlete Expo exhibition area, where athletes demonstrate their physical prowess and answer questions about how vegan athletes can best satisfy nutritional needs. The athlete expo will also offer free fitness and yoga classes to attendees.

SLC VegFest will take place Saturday, September 10 from 11 am – 6 pm.
For more information, visit