From Time magazine to the Huffington Post, the Herbivorous Butcher is popping up in media outlets everywhere. Started by brother sister duo Aubrey and Kale Walch, the all-vegan eatery in Minneapolis, Minn. held its official opening last weekend. Launch day saw lines down the block and two-hour wait times. Customers snapped up cruelty-free versions of Italian sausage, smoky BBQ ribs, pepperoni, and lots of other plant-based goodies.

As you can imagine, the meat industry isn’t pleased about the shop’s success. The National Hog Farmer blog ran a piece slamming the vegan butcher concept and calling it (get this) “unethical.”

Unethical! That’s a funny choice of words for an industry that profits from the suffering and death of sentient beings. Nonetheless, the meat industry’s fear is a good sign: it means the rise of veganism in mainstream culture is threatening their bottom line.

Clearly, consumers are open to new approaches to their favorite products. Why eat animals when you don’t have to? Innovation and compassion are taking center stage, and the results are totally delicious.

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The Hog Farmer Advocate deleted vegan comments on the blog (I did screenshot some though): [ Ссылка ]

I'm a high carb vegan, and have been for over 5 years. I lost belly fat and significantly reduced severe acne through becoming vegan. I share videos that I hope will help you on your journey to becoming healthier, while also being kinder to the animals and the environment.

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