Newsletter #34! Vegetable Jerky is back!

#1: What's new? Part 1:

Vegetable & Mushroom Jerky!

New batch! New flavors! New additions to the mix! I used to have only eggplants and mushrooms, but I've added tomatoes and zucchini!

My dried tomatoes are so good, I offer the tomatoes on their own as well!

Five Flavors:

(1) Original jerky spice seasoning!

(2) Teriyaki!

(3) Barbeque!

4) Peanut Curry! (new)

5) Wasabi! (new)

See me this weekend for a free taste-test! I'd love your feedback!

Hey people! "Eat your veggies!"

[FYI, this jerky is for people! Not doggies... just to be clear, since, sorry doggies, there's a lot of spices like black pepper and soy sauce, intended for people.]

Why vegetable jerky? And why not beef jerky?

(1) "EAT YOUR VEGGIES": I've been on a mission to make healthy foods and have been interested in making an appetizing HEALTHY vegetable snack (not a fried, fiberless, nutrient-devoid potato chip) ever since college! In 1999, I made a nutrition bar using freeze dried vegetables, but I had limited knowledge at the time, and it tasted terrible!

(2) Beef jerky is too easy to overeat and gorge yourself. "Meat sweats": I especially feel meat-sweats when eating beef jerky, I believe meat sweats is due to the nitrates in the beef jerky, which causes blood vessels to dilate (that can't be good.) Nitrates give me insomnia, too. I find beef jerky to be not very filling. I can eat the entire bag in 5 minutes and still feel hungry, even after drinking water, whereas my vegetable jerky is very filling after just a couple pieces! I believe my jerky will help people lose weight!

(3) Mushrooms are a good source of protein, fiber, and veggies, which are high in antioxidants and fiber, and low in calories. There's innumerable research about the benefit of vegetables. Tomatoes are high in lycopene, eggplant is high in minerals and fiber, and eggplant may help reduce the risk of heart disease, and zucchini has vitamins, minerals, and even lutein and zeaxanthin which are important for eye-health.

(4) Sustainability: beef production is a nefarious emitter of CO2 and methane greenhouse gases.

(5) I focus on USA grown vegetables which mainly grow locally in the northeast.