This Salmonella Outbreak In Turkey Products Honestly Couldn’t Have Come At A Worse Time

If you picture the most idyllic Thanksgiving feast, you probably imagine an enormous table filled with plates of creamy mashed potatoes, delectable green beans, and a number of sweet pies. But the star of the holiday is typically a crisp, roast turkey, right? Well, if carving the bird is a tradition in your family, be extra careful this year, because there’s currently a salmonella outbreak in turkey products, according to NBC News. The whole situation is kind of a mess given the timing, but luckily, there are precautions you can take so that turkey can still be the star of your Thanksgiving spread.

“As of November 5, 2018, 164 people infected with the outbreak strain of Salmonella Reading have been reported from 35 states,” the Centers for Disease Control and Prevention (CDC) reports. According to its investigation notice of the outbreak, the health agency has yet to find a single supplier responsible for the spread, and since the salmonella strain has been found in both living turkeys and in raw turkey meat, the CDC suspects that the outbreak might be widespread among the turkey production industry in general. Great.

The CDC explained that 47 percent of those who’ve fallen ill from this outbreak have had to be hospitalized, and so far, one death linked to the outbreak has been reported.

While you shouldn’t freak out and nix turkey from your Thanksgiving lineup altogether, clearly there can be serious consequences to contracting salmonella, so it doesn’t hurt to be extra careful about how you handle the meat before it’s cooked this holiday season.

For instance, you might think that washing off your raw turkey is a good way to clean it and avoid salmonella, but according to the USDA Food Safety and Inspection Service, this could actually cause more problems, as the “bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces” that way. Overall, the less you handle raw meat with your bare hands, the better, as per the CDC. The health agency recommends thoroughly washing your hands and all utensils you use to handle the raw meat as you’re getting ready to cook it.

Plus, as is the case with most types of meat, the more well-done you cook your turkey, the more bacteria you’ll kill off, and the safer the meat will be to eat. Use a meat thermometer to make sure that your bird reaches an internal temperature of 165 degrees Fahrenheit, says the CDC (and the same goes for your leftovers, the health agency explains).


If you’re still anxious about the possibility of a salmonella infection, it might put your mind at ease to know what signs to look out for. Diarrhea, fever, and stomach cramps are three of the main salmonella symptoms, according to the FDA. These signs usually “start 12 hours to 3 days after a person accidentally eats Salmonella,” the agency explains, and “most people get better in 4 to 7 days without needing to see a doctor.”

Oh, and one more thing — if you have a pet that loves raw turkey food, you might want to watch out for them right now, too, because some pet foods containing the meat have been found to contain salmonella, according to the CDC’s investigation notice of the outbreak. So, for the time being, at least, you might want to switch to dry food or another type of meat. It’s also worth noting, though, that the CDC, in general, does not recommend feeding your pets a raw food diet.

Bottom line: With a little bit of extra caution, you should be all set to feast away on a perfectly browned turkey on Nov. 22. If you’re really worried, you could even try deep frying the bird for extra crispiness and guaranteed bacteria elimination.

Balanced Life Offers Air Dried Raw Food

Balanced Life, proudly produced in Australia, promises to make every bag of its pet food by harnessing goodness from the land of natural wonders and wide-open spaces. By respecting the nutritional power of a raw and wild diet that is gentle, natural and sustainable, Balanced Life provides a clean pet food option to offer pet owners. Watch Balanced Life’s video:

Adopt a pet: Can you give one of these dogs a new home?

Are you looking to get a new pet? Why not adopt one of these adorable animals from Mrs Murray’s Cat and Dog Home?



Bobby is one year old and has been neutered.

He is looking for a new home where there are no children as he has bitten previously. We have no history on him with cats. Dogs he can be ok with once he gets used to them.

He will need a new owner who has time to continue his training and socialisation and get him out of his bad habits.

Can you offer Bobby his forvever home?



Handsome Edward is eight years old. He needs a home where he can be outdoors. He is used to being in a kennel and run and is happiest when he’s out watching the world go by.

He loves to dig up the garden – and he can opens doors too.

Edward has a sensitive stomach and is on a raw diet. He also has to take supplements.

He would love an owner who has experience of this breed and their quirks!



This lovely lady is 10 and looking for a quiet home to retire to.

She would like to be the only pet and is not suitable to be homed around young children, but would be ok with 10yrs+.

She will need a new owner with time and patience to bring her out of her shell. She loves to play and will happily spend hours with her toys.

We have featured Gucci previously, but she is still waiting patiently for her forever home.


Mrs Murray’s Home for Stray Dogs and Cats
Brickfield, East Seaton 
Aberdeen AB24 1XL

Tel: 01224 483624 
Fax: 01224 486165 
[email protected]

My beauty queen mom tortured us with her cult diet

Gathering by their lockers at Dalton prep school on the Upper East Side, Christine O’Brien and two of her brothers chugged the unsavory contents of the jars their mother, Carol, had prepared for them that morning.

“The other kids were in the lunchroom,” O’Brien told The Post. “We’d get it down as secretly and as quickly as we could.”

The concoction — known as “blended salad” — was made from liquidized lemon, lettuce, tomatoes, cucumber and celery with no seasoning. It was part of the drastic diet, dubbed “The Program,” which the children were forced to follow.

Now in her 50s and an English professor, O’Brien has opened up about the bizarre regimen that shaped her life in “Crave: A Memoir of Food and Longing” (St. Martin’s Press), out Tuesday. In it, she tells of her crippling hunger, guilt, deprivation and desperation to please a mother who nearly died because of her own devotion to the cultish fad diet.

“Part of the difficulty was the challenge of loving her so much,” said O’Brien of her beauty-queen mom.

Raised in the 1960s and ’70s in the famed Dakota building at West 72nd Street and Central Park West — with neighbors including Lauren Bacall and Leonard Bernstein — O’Brien (née Scherick) and her three young­er brothers, Greg, Jay and Braddy, appeared to have a privileged childhood.

Their father, Edgar Scherick, was the head of programming at ABC and went on to produce blockbuster films such as “The Heartbreak Kid” in 1972 and “The Taking of Pelham 123” two years later.

But behind closed doors, the family was in turmoil. The children were starving and terrified of Scherick’s rages — which were often triggered by his wife’s obsession with food.

At the age of 10, O’Brien witnessed her mother collapse in the hallway of their 3,000-square-foot apartment. Carol was hospitalized after what she claimed was an allergic reaction to aspirin and lobster.

Christine O'Brien's mother as Miss Missouri during the Miss America Beauty Pageant in 1951.
Christine O’Brien’s mother as Miss Missouri during the Miss America Beauty Pageant in 1951.Courtesy of Otto H. Romann

“When she came home, she spent the following year in bed,” she said. “That’s when the weird stuff started.”

Carol, who had always been thin, became convinced that her failing health needed to be corrected through her diet.

“Throughout her life, she wanted to be elite and she was,” said O’Brien of her mother. “For instance, she was playing the piano at 4 and had perfect pitch. Then she became a beauty queen and a model. Food was a way of differentiating herself from the crowd. This way of thinking [about ­nutrition] was new and she was a pioneer. It became her mission to be different.”

And different she was. Lying weakly in bed, tended by a maid, Carol spent weeks eating nothing but raw liver.

“Then she graduated onto broiled lamb with tomatoes three times a day, which at least smelled a lot nicer,” said O’Brien. “She’d have a drink with it — a goat’s milkshake with brewers’ yeast.

“Next she’d read that raw egg yolks were powerful and, all of a sudden, she’d be drinking them. She learned as she went along.”

Soon Carol abandoned meat and encouraged the children to drink fruit juice mixed with wheat germ. She joined a Manhattan food co-op alongside like-minded hippie types.

“In her mind, you had to push against the toxins to purify the body,” said O’Brien. “Diet became a form of purifying her body and her children’s bodies so she could love us. I don’t think she could love us if we were dirty and had toxins in us.”

In July 1973, when O’Brien was around 13, things took a turn for the worse. The teen and her three brothers, then 12, 11 and 10, were placed on an ultra-strict diet known as “The Program.”

A Christmas photo in The Dakota in 1967, from left: Jay, Greg, Christine, and Braddy.
A Christmas photo in The Dakota in 1967, from left: Jay, Greg, Christine, and Braddy.Courtesy of Otto H. Romann

It was peddled by Dr. Christopher Gian-Cursio, an underground figure who practiced without a license — sometimes in the homes of patients in Long Beach, LI, near the Scherick family’s summer house in Point Lookout.

“Mom told us he had Mafia connections and Mafia men on street corners were guarding him,” said O’Brien.

Gian-Cursio’s diagnostics involved monitoring the children’s pulses and looking into their eyes. “He practiced iridology, where the iris is an indication of different parts of the body. If something looked muddy or cloudy, for instance, there was something wrong with the corresponding part.”

O’Brien was prescribed a diet she would rigidly follow for the next seven years. Breakfast was an 18-ounce supplement of tomato juice mixed with raw, powdered liver. “It was lumpy and tasted revolting,” she told The Post. She was also allowed two warmed egg yolks to start her day.

Almost as disgusting were the thrice-daily “blended salads” like the ones the siblings swigged at Dalton. Whenever possible, the “meals” were consumed right away to prevent the enzymes from oxidizing.

At lunch, the kids were also allowed a three-ounce portion of cashews, hazelnuts or walnuts and fruit such as an apple. Cheese was occasionally permitted.

Dinner consisted of five ounces of chopped, raw vegetables and about two ounces of brown rice.

‘My mom’s constant refrain was: ‘You won’t want it any more once your body is pure,’ but that never happened.’

“If you were still hungry, you could have more warm egg yolks after that,” said O’Brien. “We were always hungry — a constant, gnawing hunger because the food that we ate just didn’t fill us up.”

Such deprivation inevitably led to ­desperate cravings.

“It gets into your psyche,” said O’Brien. “I craved steak more than anything. My mom’s constant refrain was: ‘You won’t want it any more once your body is pure,’ but that never happened.”

Going for pizza was out of the question. O’Brien never tasted brownies as a girl. The only time she “cheated” was when she gorged on a Ho-Ho in her friend’s closet after the Scherick family moved to Plandome, LI, in the mid-1970s.

“I felt wretched and wracked with guilt,” O’Brien recalled.

Whenever a member of the family fell ill, Carol’s solution was to put them on a five-day water fast.

“During our water fasts, I experienced a ‘high’ that felt almost like something monks would experience while fasting and meditating in an effort to get closer to the divine,” said O’Brien. “I became addicted to that ‘high.’ It lifted me from all the ­sadness I felt in our household.”

Incredibly, the siblings rarely, if ever, gave in to their cravings. “We felt that, by following the diet, we were keeping Mom alive because we knew how unhappy she was,” added O’Brien.

From left: Greg, Christine and Braddy as children living in The Dakota in the 1970s.
From left: Greg, Christine and Braddy as children living in The Dakota in the 1970s.Courtesy of Otto H. Romann

Indeed, she had watched her mother ­almost die in Plandome when she was ­administering a series of coffee enemas to “flush out” food considered “toxic.”

“By the toilet a small rubber bag hangs from a wire coat hanger,” O’Brien writes in her book.

“A thin white hose with a nozzle at the end dangles from the bag. It looks like something that belongs in a hospital a hundred years ago, not here in the bathroom.”

After her mom told O’Brien she wanted to give herself yet another enema, O’Brien, then an eighth-grader, went to do her homework. But the quietness from Carol’s bedroom disturbed her.

She writes, “I peek in. For a second, it seems the room is empty, but then I look over at the bed. She is lying, covers drawn up to her chin, staring at the ceiling… I expect her to look at me, but she doesn’t. Her eyes don’t waver from the ceiling. I notice her arms are shaking. I realize she is shaking all over…

“‘Mom! Mom?’ I pick up the phone, dial my father’s office. His secretary calls an ambulance.”

The family was later told that the enemas were causing Carol to “drown from the inside.” If she had arrived at the hospital a half-hour later, she would have been dead.

A family photo from the 1970s. Seated from left: Christine, Jay, Braddy and Greg. Standing from left: Edgar and Carol.
A family photo from the 1970s. Seated from left: Christine, Jay, Braddy and Greg. Standing from left: Edgar and Carol.Courtesy of Otto H. Romann

Tensions between Carol and her husband were poisonous. Edgar often worked out of town but, when he was around his wife and her groceries, he ­became apoplectic.

“He’d say: ‘Carol. This [diet] is crazy. It is taking over the house,’ ” O’Brien recalled.

Carol was convinced that Edgar’s “mean-ness” was due to a clogged liver. She forced him to follow The Program, too. “Her mission became to clean him out so that he would stop raging,” said O’Brien. “He raged daily and it was terrifying for everyone. Nowadays, someone would leave a husband like that, but Mom had four kids. She was trapped.”

She recalled him screaming, “Love is conditional in this house. It’s based on whether we have our blended salad!”

O’Brien added, “Mom would be as cold as ice to him if he didn’t eat his blended salads. She’d pack his lunch for work but obviously he could eat something else out of her sight.”

The Schericks moved to Beverly Hills, Calif., in 1977, and divorced in 1980.

“It was like a Shakespearean play where the forces were set in motion from the start,” said O’Brien. “The only way out of Mom’s unhappiness was cleaning up Dad’s liver. It didn’t work and the raging never got any better.”

As for O’Brien, she followed The Program for two years after leaving home in 1979 and starting college at Berkeley (she now lives in San Francisco). But, in 1981, when she met her future husband, Tim — an avid meat eater — she began to stray.

“I once ate meat at his home . . . and dreamed that night I was waving at my mom. Except, when I looked again, it was Tim. My emotional allegiances had shifted from Mom to him.”

O’Brien, who has two children, still struggles with food issues, but has found an answer in a protein powder she takes every day. “I like it because it balances me,” said the 5-foot-6 blonde who weighs a healthy 138 pounds. “But the best relationship I had with food was when I was pregnant and eating [sensibly] for two.”

Meanwhile, Carol, who lived to the age of 84 and died of a stroke in 2016, stuck to variations of The Program for many years before becoming a proponent of kitcheree, a so-called “super food” consisting of rice, mung beans and spices.

“I feel admiration for what she tried to do,” said O’Brien. “She believed she was on the forefront of a revolution and her beliefs would change the world.

“It’s sad that, to her, it might have looked like her children rejected her beliefs. Though, in truth, we all carry part of The Program philosophy with us in how we eat and what we think.”

1 death, 164 sickened due to salmonella outbreak linked to raw turkey

COLUMBUS, OH. (WCMH) – Courtesy: NBC4 Staff (WCMH)

Federal health officials on Thursday reported the first death in an ongoing salmonella outbreak linked to raw turkey.

The Centers for Disease Control and Prevention said the death was in California but didn’t have any immediate details. Since last November, the agency said 164 people have fallen ill in 35 states, with the most recent case being reported on Oct. 20.

No products have been recalled, and the agency hasn’t recommended that people avoid turkey. But it said it believes the outbreak is widespread and ongoing, and it reminded people to properly cook and handle turkey with Thanksgiving approaching.

“We are still seeing new illnesses being reported on a weekly basis,” said Colin Basler, an epidemiologist with the CDC.

Basler noted there is a lag time between when a person gets sick and when the illness gets reported to health officials. The California Department of Public Health did not immediately respond to an email seeking additional details about the death.

A single supplier hasn’t been identified in connection with the outbreak. The rare salmonella strain was identified in live turkeys, as well as in ground turkey, turkey patties and raw turkey pet food.

The National Turkey Federation said in a statement that its members have reviewed their salmonella-control programs. The industry group said programs include vaccination and sanitation, such as wearing protective boots and clothing to reduce birds’ exposure to pathogens.

To limit risk, the CDC recommends cooking turkey to an internal temperature of at least 165 degrees, and washing hands and counters that have touched uncooked meat.

Salmonella can be found in a variety of foods, including packaged foods. This week, Conagra Brands recalled 2.4 million boxes of Duncan Hines cake mix because of a link to salmonella.

The CDC estimates salmonella causes about 1.2 million illnesses a year. Symptoms include diarrhea, fever and abdominal cramps and can last up to seven days. Illnesses are more likely to be severe in the elderly and infants, according to the CDC.

Kiwi model’s diet and exercise for Victoria’s Secret show

Auckland-born Victoria’s Secret angel and host of Project Runway NZ, Georgia Fowler has cemented her status as the country’s most successful model of late.

Tomorrow, the 26-year-old will make her way down the famous lingerie giant’s runway for the third year in a row. But before that, she’s revealed the gruelling diet and fitness regime she’s following to prepare for the event.

Georgia Fowler says mixing it up is key. Her picks are high intensity training sessions mixed with boxing, Pilates, yoga and barre classes. Photo / Getty Images

Known for her rigorous dedication to maintaining her physique, Fowler works out seven days a week, follows a diet heavy in raw fats and dark greens and and is a fan of infrared saunas.

READ MORE: • How Kiwi supermodel Georgia Fowler found herself

Speaking to Vogue, Fowler shared the secret to keeping herself on form: “Mix it up – it’s important for your body and your brain to not know what’s coming!”

She mixes high intensity training sessions with boxing, Pilates, yoga and barre classes.

And for a full-body workout, Fowler loves battle ropes, said to stimulate heart rate, build ab definition and improve spinal posture.

On the diet front, the former Diocesan School for Girls student has previously shared her taste for avocados, nuts, almond cappuchinos and loves an acai bowl or veggie omelette.

Fowler, who is signed to IMG Models alongside the likes of Bella Hadid and Alessandra Ambrosio, reportedly starts each day with tea, an apple cider vinegar drink and coffee.

When it comes to cutting things from her diet, the model told Marie Claire Australia last year that she avoids carbs, grains and dairy due to allergies.

And despite eliminating processed foods from her diet, she is partial to chocolate: “I will never deprive myself – I’ll always have a little fun size chocolate when I need it.”

On the alcohol front, she enjoys the occasional cocktail, noting margaritas as a favourite.

As a model always on the move, her go-to when travelling is the Nike Workout App which she uses to exercise in hotel rooms.

Should food labelling be made clearer for vegans? | Raw Politics

The European Commission is considering whether food producers should be forced to label products as vegetarian or vegan.

It comes amid a citizens’ initiative sparked by claims from some vegans that they have to study food labels with “hyper-awareness” to see if they can consume the product.

Meanwhile, in the Netherlands, a recent report urges people to adopt a plant-based diet to cut down on greenhouse gases.

Take a look at the video above to see Raw Politics’ panel of guests debate the issue.

Eating Nuts Helps With Weight Loss and Maintenance, Study Says

November 6, 2018

Nuts, whether you add a handful a day to your regular diet or swap them for your daily bag of potato chips and have nuts instead, may help you maintain your weight or drop unwanted pounds, according to a preliminary study. While nuts are calorie dense, researchers sought to analyze whether they affected long-term weight change in the research, which will be presented November 10, 2018, at the American Heart Association’s Scientific Sessions 2018 in Chicago.

“For someone interested in weight management or weight loss, quite often the tendency is to shy away from calorie-dense foods,” says the study’s first author, Xiaoran Liu, PhD, a research associate in the nutrition department of the Harvard School of Public Health in Boston.

The researchers looked at the effects of adding nuts to participants’ diets and swapping nuts for other snacks, including red meat, processed meat, fries, desserts, and chips. In both cases, a serving of nuts was beneficial. Adding a daily serving (about 28 grams, or a small handful) was associated with less risk of weight gain or becoming obese. And substituting a food with a daily serving of nuts was associated with less weight gain.

For their analysis, Dr. Liu and her colleagues followed three separate study cohorts: 25,394 men (Health Professionals Follow-up Study), 53,541 women (Nurses’ Health Study), and 47,255 women (Nurses’ Health Study II). The participants did not have chronic disease and were not obese at the start of the study. To determine the amount of nuts that the participants ate, researchers used food-frequency questionnaires every four years over the course of each established study group, which ran for an average of 26 years. Researchers found that walnuts were especially effective, though it’s worth noting the California Walnut Commission partially funded the study.

The study participants were mainly white, but Liu notes that she expects results would be consistent across other populations, as the association between nut consumption and other health outcomes is “pretty consistent” across populations in the U.S. and Europe.

The fiber in nuts may explain the researchers’ findings, as this nutrient is important for weight control, says Lori Chong, RD, at the Ohio State University Wexner Medical Center in Columbus, who wasn’t involved in the current study. It could also be related to the blood sugar response to nuts, compared with the other snacks. “Anything that spikes blood sugar will spike insulin, and that promotes fat storage,” Chong says. “If you snack on something that doesn’t cause that blood sugar spike, it doesn’t require insulin.”

RELATED: Why You Should Go Nuts for Nuts

Nuts May Help With Weight Maintenance Along With Weight Loss

For optimal health, maintaining your weight is just as, if not more, important than losing weight if you need to, experts say. And, as the study suggests, nuts may help with weight maintenance.

“When people enter adulthood, over time they have a gradual weight gain of [about] 1 pound a year [on average],” Liu says. “That extra 10 pounds after about 15 years is associated with health risks such as cancer and type 2 diabetes.”

Preventing weight gain is a more effective strategy than trying to lose weight later, Chong agrees.

“A lot of people feel it’s normal or expected to gain weight as you get older, but it doesn’t have to happen,” Chong says. “We should just be focusing on a good, healthy balance in our diet, staying away from processed foods, and getting regular exercise.”

RELATED: The Best Nuts for People Managing Diabetes

Nuts Are Calorie-Dense but Full of Nutrients

Liu notes that her team’s findings showed calories are not the only marker of a food’s nutritional impact. Nuts are high in healthy polyunsaturated fat and monounsaturated fat, which are heart healthy especially when they’re replacing unhealthy saturated and trans fat. The fiber in nuts improves satiety and fullness and is beneficial for gut microbial diversity, Liu says. Gut bacteria may play a role in immunity, weight, and risk for various diseases such as diabetes, heart disease, and inflammatory bowel diseases, according to an April 2015 article in the International Journal of Molecular Sciences.

In addition, nuts provide all three macronutrients (carbohydrates, protein, fat), and are a good source of calcium, phytonutrients, and other minerals your body needs for optimal health.

RELATED: 10 Superfoods for Heart Health

Brazil Nuts Can Help You Feel Full, a Separate Study Suggests

Other recent research supports eating nuts for weight control.

In an unrelated preliminary study from San Diego State University also presented at the American Heart Association’s Scientific Sessions, researchers compared the effects of Brazil nuts and pretzels on satiety. The small study of 22 adults found that, after eating Brazil nuts, participants felt fuller and had stable blood glucose and insulin levels 40 minutes after eating. Forty minutes after having pretzels, participants showed a significant increase in blood glucose and insulin.

Rather than focus on finding the most nutrient dense or “best” nut, Chong recommends eating a variety to get a breadth of nutrients.

“There will always be a slight nutritional difference from one variety to another,” she says.

RELATED: A Complete Guide to Almonds and Reaping Their Health Benefits

What to Look for When Buying Nuts at the Grocery Store

When it comes to grocery shopping for nuts, Chong recommends buying raw or dry-roasted nuts. Skip those roasted in oil, topped with salt, and any that have added sweeteners (we’re looking at you, honey roasted).

“Most Americans are consuming way too much sugar, and that’s just another example of extra sugar we don’t need,” Chong says.

Chong avoids nuts that have added spices, as they may include chemicals used to create flavor. If you don’t like plain, raw nuts, roast them at home and mix them with your favorite herbs or spices for flavor.

Chong likes Trader Joe’s or Aldi’s as options for well-priced nuts — plus, they sell a lot that are raw or dry roasted.

Remember, eat nuts as you would a portion-controlled snack, not a “healthy” free-for-all. If you don’t like eating them solo, add a tablespoon to your oatmeal, yogurt, cottage cheese, or salad.

“Don’t buy a Snickers bar to try to get your nuts,” Chong says.

RELATED: 4 Nuts That May Cut Your Heart Disease Risk

Plant-Based Chef to Open World’s First ‘I Like It RAW’ Vegan Fast Food Restaurant

Canadian plant-based chef, nutritionist, and filmmaker Dana Giesbrecht, also known as “The Raw Mermaid,” is fundraising to open I Like It RAW, which she claims will be the world’s first raw vegan fast food restaurant.

Giesbrecht is known for her 2016 documentary “I Like It RAW – RAW Veganism in Beef Country” – where she challenged locals in Edmonton, Alberta to adopt a raw plant-based diet – and her subsequent I Like It RAW diet program. After two years of travel and studying raw plant-based foods and eateries, the chef completed her Raw Food Chef Certification in Bali, and is now gearing up to open her first I Like It RAW restaurant in Winnipeg, Manitoba.

On the Kickstarter fundraising page, the entrepreneur asks, “Can you imagine a future where fast food is actually good for you?” before announcing, “Well, that’s exactly my mission with the world’s first I Like It RAW Restaurant.”

Giesbrecht is seeking $50,000 to open the vegan eatery in her city. She explained, “Other major Canadian cities like Montreal, Vancouver, and Toronto all have lots of amazing vegan fast food restaurants.” By contrast, “Winnipeg has only a couple [of] vegan options and nothing raw” – and Giesbrecht believes “It’s time to change that!”

The chef has personal and altruistic reason for embarking on this venture. Giesbrecht wants to help Winnipeg residents to break ties with “artery-clogging, cancer-causing” fast food and instead embrace healthful, nutritious raw vegan foods. Now boasting more than 10 years experience in the restaurant industry, Giesbrecht is determined to share the health benefits of a plant-based diet with others. Additionally, she hopes that I Like It RAW will help others to consider the environmental impacts of factory farming.

On her campaign page, Giesbrecht adds, “Plant-based dishes will make you look and feel like a rockstar.” Her restaurant will be GMO-free, gluten-free, and oil-free, as well as 100 percent vegan. Dishes will include buddha bowls, vegan poke bowls, soups, and desserts.

Giesbrecht also believes that now is the perfect time to begin this venture, given the exploding popularity of plant-based eating. She hopes to open her plant-based restaurant in the new True North Square building in Winnipeg, where it will be the only vegan eatery in the building.

While opening her first restaurant is the current priority, Giesbrecht plans to eventually open franchises throughout the world, making raw vegan food accessible to all – it is, after all, she says, “the future of fast food.” She also hopes to bring her juices, smoothies, bowls, and more to gyms, dining halls, and other facilities to make plant-based eating convenient for all.

To learn more about I Like It RAW or to support the campaign, see here.

Image credit: The Raw Mermaid

Become a CLUBKINDLY member today!


Plant-Based Chef to Open World’s First ‘I Like It RAW’ Vegan Fast Food Restaurant

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Plant-Based Chef to Open World’s First ‘I Like It RAW’ Vegan Fast Food Restaurant


Plant-based chef Dana Giesbrecht, “The Raw Mermaid,” is fundraising to open the world’s first I Like It RAW vegan fast food restaurant in Winnipeg, Canada.


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Dog owner spends £300 feeding pet raw duck heads and rabbit feet

(Picture: PA Real Life)

Mum Erin Christy dotes on her dog, two-year-old Boxador Dexter.

A cross between a Labrador and Boxer, Erin loves him so much she is willing to spend up to £300 each month on feeding him raw meat.

Shunning the average tin or packet of doggie grub, Erin feeds Dexter an exclusive diet of duck heads, rabbit feet, innards and bone.

The 37-year-old from Birmingham, New York, insists Dexter is far healthier as a result.

‘Dogs are natural carnivores,’ she said. ‘It makes no sense to feed them on the processed dog food you get in the shops that mostly consists of grains and synthetic vitamins.

(Picture: PA Real Life)
(Picture: PA Real Life)

‘As humans, most of us accept that processed food isn’t good for us – so why would you give it to an animal?

‘I want my dog to be healthy and most of all to enjoy his food, getting the same pleasure from it as a human would.

‘People say that feeding a dog raw animal parts is dangerous and I get a lot of idiots online telling me: “You’re going to kill your dog”.’

‘But they’re just ignorant and don’t understand that it’s so much more natural than normal pet food.’

(Picture: PA Real Life)
(Picture: PA Real Life)

After spending $100 (around £78) a week on normal dog food, Erin decided to buy off-cuts from local farms and meat producers, which they would usually throw away – saving her $300 (£235) each month.

To get the most from animal carcasses she buys, Erin prepares dishes that include beef lung, turkey gizzards, bone dust, duck heads, pork heart and rabbit feet, garnished with parsley or dried dandelion greens for Dexter.

Erin said the vet has noted his good health, insisting Dexter loves the grisly dinners she prepares – measuring the nutritional composition of every meal, to give him 85% muscle for protein, 10% bone-in meat for calcium, 5% liver and 5% of another secreting organ, like a kidney or pancreas.

Dexter wasn’t always fed raw meat, he had been given kibble at first and then introduced to a carnivorous diet, but showed more enthusiasm for the latter, said Erin.

A doggy ice lolly made from blood, kefir and mashed blueberries (Picture: PA Real Life)

‘He had been pretty unimpressed by the dog food I’d been giving him but his enthusiasm for the steaks was immediately clear.

‘At first, I’d mix it in with the kibble, but he’d always pick the meat out.’

Erin, who was once given an entire lamb carcass and let Dexter eat a leg with the skin and wool still on, has no problem with grinding up bones and handling bloodied animal heads.

‘It does get a bit messy sometimes though. But it’s worth it. I love my dog and I want him to enjoy life.’

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