By the Los Angeles News Group (Originally in English)

The daily newspaper USA Today reports that for the U. S. harvest-time holiday Thanksgiving, where roast turkey, ham, meat sauces and other animal-based cuisine have been standard fare for centuries, a growing trend toward vegetarian and vegan options is in evidence. Specifically, 2004 sales of foods such as tofu- and wheat-based “roast turkey,” dairy-free pumpkin pies and other non-animal-based items are continuing a decades-long advance. These formerly rare products are now becoming mainstream commodities even in major supermarkets, indicating a change in consciousness toward healthier living and compassionate eating among U.S. consumers.

Nutritionist Cynthia Lair, a lecturer at Bastyr University in the State of Washington, believes this trend makes sense in terms of health, stating, “A good feast should have high-quality ingredients.” And from the animal rights perspective, Seth Tibbott, founder of Turtle Island Foods, maker of Tofurky (a turkey replacement made of tofu, wheat gluten, vegetable seasonings and spices) says, “It’s a mystery to us why anyone would put a dead bird on the table.” For Thanksgiving 1995, Turtle Island sold only a few dozen Tofurky Feasts — Tofurky and trimmings, including gravy with tofu giblets (artificial turkey innards) — which feed four people and cost $20 apiece. But for the 2004 holiday, it expects to sell 160,000.

As growing numbers of shoppers buy these products for health, ecological and ethical reasons, the foods’ manufacturers are revealing equally high standards. For instance, the Turtle Island Foods website states, “We try to be ever attentive to our humble, environmental roots and produce products that support the residents and life systems of Turtle Island (the Native American term for North America), our home. Our goal is to supply meatless food products that are delicious, nutritious, convenient and affordable.”

Seeing such noble thinking presented on a commercial web page is highly encouraging, and reflects the enhancement of sensitivity and growth toward natural perfection that countless individuals around the world are experiencing as the Golden Age progresses. Hopefully, more and more individuals and companies will continue to follow the trend toward vegetarian living and high ideals shown in the rising production and use of Tofurky and similar foods in the U. S.