Last weekend we discovered an awesome new Canadian vegan restaurant chain called Copper Branch. 
They have locations all across Canada, and you can eat in or take out. The menu (here) is incredibly diverse, delicious and reasonably priced, with integrity evident across food sourcing, production and packaging choices. And I repeat, so delicious.
In a world where much of what people are ingesting is making them ill, one feels energy-full, lean and grateful after eating food that supports good health and sustainable life on earth. This is not about personal sacrifice; it’s about evolution, joy and vitality. You can see more about the Copper Branch story and locations here. 
They also have the endorsement of some high-profile plant-powered athletes such as figure skater Meagan Duhamel.
Discover Meagan Duhamel -Plant-Powered World Champion Figure Skater. Meagan contributes her athletic excellence to her commitment in training, her passion for skating, and to her pledge toward a 100% Plant-Based diet. Here is a direct video link.
The next time someone talks about plant-based diets lacking protein (or whatever nutrient), you may want to mention the reality that the largest dinosaurs and many of the world’s strongest mammals were and are plant-based eaters.
Education and access to excellent plant-based cooking is a huge first step, and happily, this is spreading. After suffering some of the most health-destructive diets on earth, and having all the obesity, heart disease, cancer, and drug-reliance to show for it, even Brits are starting to see the light.
A report this weeks finds A third of Britons have stopped or reduced eating meat:
Vegan dining out is also booming, the report notes, with the Good Food Guide highlighting restaurants with dedicated vegan menus for the first time this year after many high street chains and pubs increased their non-meat-and-dairy options.
“This year, we’ve seen vegan food go mainstream” said Natalie Mitchell, [supermarket] Waitrose’s head of brand development. “Whether cooking at home, buying prepared food or trying the newly vegan-friendly restaurants, people are discovering that it tastes amazing.”
About 60% of vegans and 40% of vegetarians surveyed said they had adopted the lifestyle over the past five years, with 55% citing animal welfare concerns, 45% health reasons and 38% environmental issues. People in the 18-to-34 age group were more likely to switch to veganism, with much less enthusiasm among the over-55s.
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