Native Foods Blog

Kombucha Clothes a la Mode

by Holladay Allen

Native Foods Cafe

I have been riding the Kombucha train for almost a decade now, and I see no reason to ever get off.  Especially now that there are Kombucha clothes!  BioCouture is developing a new line of couture made from the Scoby, or the mother culture from which the Kombucha grows and ferments (Scoby stands for the symbiotic culture of bacteria and yeasts).  BioCouture was started by Suzanne Lee, who, while writing Fashioning the Future: Tomorrow's Wardrobe, discovered that Scobies make mighty nice skirts.  And you can see why:

We borrowed this beautiful picture of a Scoby from Brooklyn Feed.

She describes the process: "To a sugary green tea solution we add a mixed culture of bacterial cellulose, yeasts and other microorganisms to produce a flexible cellulose mat. The bacteria feed on the sugar and spin fine threads of cellulose. As these start to stick together they form a skin on the liquids surface. After two to three weeks, when it is approximately 1.5cm thick, we remove the cellulose skin from the growth bath. We can then either use it wet to mold onto a 3D form, like a dress shape, or dry it flat and then cut and sew it into a garment.... The material is nearest in feel to a vegetable leather..."

I love the idea of an ooey gooey bacteria that transforms into haute couture eliminating the need for gross chemicals and toxins.  New clothes are riddled with toxins and dyes which can absorb right into your skin, and in turn, your bloodstream.   The BioCouture kombucha material needs much less dye to achieve the same coloring effects.  This is very cool.... but right now some of the pieces are looking more Ed Gein than Marc Jacobs.... but to each her own.  

BioCouture, Kombucha clothing, Native Foods Cafe 

I think it is awesome that Suzanne Lee is pioneering this brave new world of Scobies in fashion and look forward to the shoe and handbag line!

Way cooler creating a plant and bacteria based clothing line than one based on milk proteins called Qmilch... ew!  Read about that one here.

And I also came across Emily Crane who has been making garments out of bizarre ingredients ever since she made her first dress in a walk-in freezer out of soap bubbles, while working as a catering assistant.  Her two fave ingredients are seaweed (yay!) and gelatin (nay.) beacuse of their versatility... they can go from a hard plastic look to a draped latex kinda thing.  

 

 

BioCouture, Kombucha clothing, Native Foods Cafe, vegan, vegan food, vegan restaurant

How Do You Like These Apples? Not One Bit.

by Christopher Arnett

Native Foods Cafe 

An article posted Tuesday by the Chicago Tribune recounted some disturbing food safety trends in India. It seems adulterating food with harmful chemicals for various economic reasons has been a long-standing practice in India. And now that authorities are trying to crack down on the offenders and improve the standards of food safety, they are being met by large-scale resistance.

Let’s start with the fruits and veggies, shall we? Apparently, the use of a harmful chemical called calcium carbide is rife in India. It is used to bring fruits to a ripened state in a matter of hours, whereas the process would occur naturally in a matter of weeks. So why are the vendors trafficking in produce that is so under-ripe? Well, unfortunately the economic and agricultural infrastructure in India is currently not very conducive to the expedient transportation of fresh produce to intended markets over long distances. Due to the slow-going on traffic-jammed roads littered with pot-holes and lack of refrigerated storage, a whopping 40% of produce rots before even making it to the city market stalls. Obviously, this is just bad business. And obviously, the vendors need a solution to this problem in order to protect their livelihood. Unfortunately, that’s where harmful chemicals and consumer deception come into play.

As I said earlier, the use of calcium carbide is widespread among Indian produce vendors. Incidentally, Food Safety and Standards Authority of India has gone so far as to ban the chemical because it is a carcinogen known to cause cancer. In spite of this, individuals continue to use it. Disturbingly, the official that was interviewed for this article stated that even though the chemical is “not harmful.” He even went so far as to defend its use by pointing out that ripe fruit could be transported from so far away without it. And vendors will go to other measures to sell their wares, as well. It’s not uncommon for them to polish or dip fruit in artificial colors to give them a fresh appearance. And that’s not all. Apparently, rat poison has been found in vegetables, and batches of unregulated moonshine liquor have killed scores of people at a time. Whoa! All in all, the Food Safety and Standards Authority has found that 13% of all food in India is unfit for consumption. Yikes!

The shiny ones are the ones to watch out for. “Looks good to the eye but ends up bad to the stomach,” says one Delhi vendor.

India has a seen a surge in economic growth in the past two decades, but food safety standards have struggled to keep pace. This is largely due to the massive impoverished sector of Indian society who can’t afford to be so discriminating in their consumption and selling of contaminated foods. If it comes down to eating the adulterated food or not eating at all, the choice is obvious. And if you can’t sell enough of your wares, you can’t support your family.

The situation in India is a tough one, and my heart goes out to all those people who don’t have access to basic healthy food and nourishment. The Food Safety and Standards Authority of India hopes to increase its staff and funding next year, so here’s hoping they’ll help improve the health and wellbeing of all these people.

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, toxic apples in India

 

5 Reasons to Vegan this Week!

by Holladay Allen

Native Foods Cafe

 

1. Booda Balm!  For your lips, your face, your elbows, your gnarly knuckles, your nether regions or wherever you'd like... this stuff is like heaven... it just glides on and moisturizes to the maximum.  I imagine just how Siddhartha would have liked, errrr, loved.

vegan lip balm, vegan body butter, native foods cafe

 

2.  Vaute Couture Coats!  This Leanne Mai-ly Hilgart knows her shiz.  Ever since I migrated to the Windy City from Lala Land, winter coats seem like a somewhat legit purchase.  My sorta-houndstooth-coat that I purchased in Denver at Buffalo Exchange 10 years ago is starting to really fall apart.  And whoa, the Alicia in Bittersweet is sooooo fine.  I have a major coat crush.  This all-vegan designer line boasts the following: 

 Ethics: Vegan, Eco-conscious, Constructed locally in NYC. Weather Prepared: Windproof, Heat Retaining, Snow Resistant. Fabrics: Recyclable Made in the USA 100% Vegan Shell lined with 100% Closed Loop Zero Waste Recycled Satin Ripstop

 

Be still my heart.  I'll take one in every color.

vegan coats, vegan couture, native foods cafe

3.  The Jasmine Bag by Amy Kathryn!  Says it’s a diaper bag.... but if you aren't toting diapers, I say it's a snack bag.  Love all the snack-storing pockets.  Cause vegan snacks are the best.  And this bag is pretty dang attractive.  This is the Olive color, which is my fave color, and available HERE and HERE.  The Camel color is still available on their website HERE!

vegan purse, vegan handbag, vegan bag, native foods cafe

 

4.  Dark Chocolate Covered Pretzels from Whole Foods!  Cuz you need some chocolately snacks to shove in that handsome handbag pictured above.  And these are absolutely the right snack to pair with the Jasmine bag.  Chocolatey, salty, crunchy... oh yes.  

vegan snacks, vegan chocolate-covered pretzels, native foods cafe

5. Vegan Buffalo Tofu Wings, FTW!  In case you missed the recipe last week, CLICK HERE.

vegan buffalo wings, vegan recipes, native foods cafe

 

Fight the Funk!

by Chef Kendall Huff

Native Foods Cafe

Everyone wants a life of peace, joy and tranquility right? How great would it be to wake up every morning with a warm tingling sensation, overall happy feeling and spend your day with a balance for work, friends, personal time and family?

In the reality of things, not many of us get to achieve this feeling on a daily basis.
Perhaps some more than others, but man wouldn’t it be great!!  More and more people are having these “funks” so to say.  You know what I’m talking about. The feeling of staying in bed ALL day or the crashing on the couch after a deadline has been met and turning into a “sloth’.  Knowing what causes or triggers these funks will make it easier to target your remedies. Everyone is different and some herbs take longer to work than others(say within minutes to a month). Turn your frown upside down with one of these magical herbs….

 

 

 

Need to Move and Shake…

Adding high caffeine plants like coffee or guarana into your diet may aggravate irritability and insomnia. Instead, I like adding small amounts of green tea and yerba mate into my diet. The health benefits on those bad boys are far more superior to a straight up latte or energy drink. Check out www.teavana.com!!

Dog, yerba mate, Native Foods Cafe, vegan, vegan food, vegan restaurant

 

Other non-caffeine uppers are cayenne, ginger, cinnamon and nutmeg!

 

The Wort:

I also like St. John Wort!! It has loads of befits and uses like the flowering tops are used to prepare teas, tablets, and capsules containing concentrated extracts. Liquid extracts and topical preparations are also used. Today, St. John's Wort is used for depression, anxiety, and/or sleep disorders. All in one kind of a healing! I like it so much that I have it one my arm!!

 

Chef Kendall, Native Foods Cafe, vegan, vegan food, vegan restaurant

Stimulate the Mind…

Brain Fog oh Brain Fog…how I loth thee.  It’s like my Monday and Thursday morning ritual. Not sure where it comes from, but man is it consistent! Adding a little Ginkgo (Ginkgo biloba) into your morning tea or morning supplements helps boost brain function  and relieve anxiety. 

ginkgo biloba, Native Foods Cafe, vegan, vegan food, vegan restaurant

 

There are also fragrances that will help clear the fog.  Peppermint and Rosemary oils have shown to perk up your day.  Place a few drops in the bottom of your shower and start your day nice and clear...

peppermint, Native Foods Cafe, vegan, vegan food, vegan restaurant

SUNSHINE…

When your down, sometimes all you need is a little sunshine!! Even if it’s a 5-minute walk to the EL, or taking lunch in the park, get some of those rays!! Vitamin D plays a huge role in boosting your mood. And hey Chicagoans….you can take a Vitamin D supplement till that sun finds its way back!!

 

Sunshine, Native Foods Cafe, vegan, vegan food, vegan restaurant

 

Sleepy Time…

Sleep can easily make or break your mood. They say no less than 6 hours and no more than 9 is the goal. To enhance into the “shut down” mode, try some restful herbs an hour before bed. For example, try chamomile tea, lemon balm or passionflower (I have this tattoo also, but we’ll keep my arms to a minimum).

passionflower, Native Foods Cafe, vegan, vegan food, vegan restaurant

 

 

 

Vegan Buffalo Wings...In the Oven and In Your Mouth

by Holladay Allen

Native Foods Cafe

So the Super Bowl just rolled around.... and everyone is all talking about football and snacks and parties... and I could really care less, plus I don't even have a TV to watch all those commercials everyone is raving about.  We did however have an awesome Super Bowl Special meal the week before the grand event:  The Cubano Sandwich. This sandwich was fantastically delicious... and I was sad to see it go.  So I guess I am somewhat grateful for the Super Bowl, as it inspired our brilliant food development team to come up with such a sandwich :)  And I did enjoy reading all the blog posts about Super Bowl Snacks, especially the vegan ones, though I don't playa hate... I like reading all food blogs.  I like to try and veganize meat-centric recipes, the pictures can be super ick though!  Anywho, I stumbled upon a blog from Jess Scone at Get Sconed in PDX (one of my favorite blogs) about her Super Bowl snacks.... and I decided to give these amazing looking wings a whirl.  She got the recipe from Joni Newman's Just the Food Blog, which is an amazing vegan resource as well my friends! I decided to follow Jess' route and make a baked version of these Toffalo Wings.

Vegan Buffalo Wings in the Oven

1 lb tofu, cut into tofu fingers, place in a colander with something heavy on top and let drain for a bit.

vegan buffalo wings, tofu, native foods cafe, vegan, vegan food, vegan recipes, vegan restaurant

For the batter:

1 1/4  cup all purpose flour 

1 tsp fresh cracked pepper 

1/2 tsp paprika

1/2 tsp dried oregano

1/2 tsp dried basil 

1 tsp garlic powder

1 TBSP blackening spice blend

1 can coconut milk (no light or reduced-fat, straight up coconut milk)

Buffalo Sauce:

Vegan butter and hot sauce heated in a pan man!

 

Mix together flour and spices.

Set up a breading station like so:

vegan buffalo wings, tofu, native foods cafe, vegan, vegan food, vegan recipes, vegan restaurant

Dip one tofu wing in coconut milk, then dredge through flour mixture, then repeat one more time.  Be careful not to have too much breading on each wing!  Cuz then they are weird and bready.

Spray a sheet of foil or baking pan with some grape seed oil.  Lay your wings out like so:

vegan buffalo wings, tofu, native foods cafe, vegan, vegan food, vegan recipes, vegan restaurant

And Bake!  At 400 for 20 minutes, then flip and bake another 20 min.  Remove from oven and toss with hot sauce/ butter mixture.

Enjoy with veggies and a dairy-free dipping sauce… I mixed the ranch from Native Foods Café with some dairy-free sour cream and a French onion dip pack from Simply Organic and made…. French Onion Ranch!

vegan buffalo wings, tofu, native foods cafe, vegan, vegan food, vegan recipes, vegan restaurant

 

Synchronicity in Nature: The Red Knot & The Horseshoe Crab

by Holladay Allen    

Native Foods Cafe

Last week, I wrote about the plight of the horseshoe crab.  Gazillions of these “living fossils” are being harvested for their precious blue blood, which contains a compound found nowhere else on the planet, LAL, or Limulus amebocyte lysate. The toll this is taking on the horseshoe population is already depressing enough…. But then you take into account another species that depends on the horseshoe crab for its survival, and the story gets downright miserable.  The Red Knot is a shorebird (which means they are waders, or birds that like to wade through the water with their long ballerina legs).  The Red Knot likes to hang in some extremely cold regions in the Arctic then head on down to warmer regions for vacation once a year. 

The Red Knot, Native Foods Cafe, vegan, vegan food, vegan restaurant

Truly a migratory bird, the Red Knot travels more than 9,00 miles every year… which is one of the longest migrations of any bird!  On their way to South America, they have several critical stopover points where they refuel and replenish.  One of these stops for the American subspecies of the Red Knot is Delaware Bay.  A routine Red Knot layover in Delaware Bay involves some “pecking,” which is essentially snacking on the eggs of horseshoe crabs and fishing out mollusks buried in the sand. 

Horseshoe Crab Eggs, Native Foods Cafe, vegan, vegan food, vegan restaurant
 

But in recent years, as the horseshoe crabs have been disappearing, so have their eggs… duh.  So there has been a significant drop in the Red Knot population as this major stop over on the long and arduous flight down to Rio is no longer providing enough sustenance and nutrition to sustain the journey.  The New Jersey Audubon Society estimates and 80% decline in the Red Knot population in the last 10 years.  Yikes.  80%?  If we were to compare that of the world’s population of 7 billion…. That would be 5,600,000,000 humans gone in one decade.  This is a huge bummer.  

  

 

Get involved and help out here:

Friends of the Red Knot

The ERDG Horseshoe Crab Conservation Fund

New Jersey Audubon Society

 

 

The Red Knot, Horseshoe crab eggs, Native Foods Cafe, vegan, vegan food, vegan restaurant

2011: Year of the GMO

by Christopher Arnett 

Native Foods Cafe 

USA Today released an article this past Wednesday describing how U.S. farmers and those in developing countries were largely responsible for the planting of large numbers of GMO crops around the globe in 2011. This is despite resistance from Europe and those that think such crops should bear special labels informing consumers that they are GMO products. 2011 marked the first time that 50% of biotech crops were grown in the developing world, rather than the industrialized world.

395 million acres of farmland were planted with biotech crops in 2011. This sounds like a staggering number. According to the International Service for the Acquisition of Agri-biotech Applications report released Tuesday of this week, that is 30 million more acres than 2010. The U.S. still leads the world in the planting of GM crops, currently with 170 million acres. It is this biotech acreage that produces 95% of the nation’s sugar beets, 94% of our soybeans, 90% of our cotton, and 88% of the feed corn. Whether you’re pro or anti GMO, I do want to point out that Native Foods Café does not currently endorse the use of GMO products in our food.

Native Foods Cafe, vegan , vegan food, vegan restaurant

 

So why GMOs?  

At its core, the issue is drive by economics.As written in the article, “Genetic engineering seeks to boost crop production or lower costs.  The plants are often genetically modified to resist week killers or to generate their own insect repellent.” Generate their own insect repellant? This raises an eyebrow. It is precisely fear of side effects on health that make many wary of consuming GMO products, but I suppose if there are no harmful side effects to the consumer, then there’s no problem.

 

In light of the boom of GMO plantings worldwide and especially the U.S., an old controversy is returning to the spotlight: genetically engineered alfalfa. GM alfalfa had been banned after a law suit in 2007, but the ban was overturned by the U.S. Supreme Court in 2010. Organic farmers were one sector of the initial opposition, fearing that genetically modified alfalfa pollen could contaminate organic alfalfa fields. This would’ve made it impossible for the alfalfa to be sold as organic, and marketed as organic cow feed. In turn, this would have threatened the production of organic cow’s milk.

Native Foods Cafe, vegan , vegan food, vegan restaurant

For better or for worse, GMO crops are here, and they are here in force. Only time will tell if people’s misgivings are misplaced, and if GMO crops might somehow be a healthy and more efficient way to engage in agriculture. 

 

 

Native Foods Cafe, vegan , vegan food, vegan restaurant

Give Your Heart a Helping Hand... All Month Long!

by Chef Kendall Huff

Native Foods Cafe

The month of February is American Heart Month. To support, wear red. To fight, EAT RED!! Here are my top five foods to help the heart!!!

Red Wine

The alcohol contained in wine, in moderate amounts may protect against cardiovascular disease by boosting HDL (“the good”) cholesterol, preventing LDL (the “bad”) cholesterol from forming and preventing blood platelets that cause heart attacks and strokes from clotting

What to do: Keep in mind that moderation is key!

Tomatoes

These foods contain lycopene, vitamin C and potassium.  It also appears to have strong antioxidant capabilities. Lycopene is not produced in the body, so you can only obtain its benefits by eating lycopene-rich foods. 

** Neat fact: Cooked tomato products provide more health benefits than eating raw tomatoes.

When to eat these: You can add tomatoes in your salad, top pasta with marinara sauce, make a roasted tomato hummus for a snack, or eat sun dried tomatoes while waiting for the bus!

 

 

Quick Recipe My Grams use to feed us using the tomatoes from her garden:

  Native Foods Cafe, vegan food, vegan, vegan restaurant, heart healthy foods 

 

Avocado Tomato Black Beans Granny Huff Style

• 16 oz. of cook black beans (1 can of organic black beans)
• 1 red onion, ½ inch chopped
• 4 Roma tomatoes (picked by grandkids), chopped
• 1 red pepper, ½ inch chopped (Good for the Heart)
• 12 oz. canned corn kernels or 3 fresh ears grilled and clean from the husk
• 1 bunch of cilantro, chopped
• 2 avocados, peeled and chopped
• 1 mango, peeled and chopped
• 8 oz. of arugula or spinach

 

Dressing:

• 1 clove garlic, minced
• 1 small habanero
• 2 tab fresh lime juice
• 1/4 cup olive oil

 

1. Place all dressing ingredients in a large bowl and whisk.
2. Place the beans, onions, tomatoes, pepper, corn, coriander, avocado, mango, and lettuce of your choosing, into the bowl and toss to combine.

 

Red Apples

Red apples contain fiber and potassium. A medium-sized apple contains about 80 calories, provides about four grams of fiber (15% of the recommended daily amount) and is a good source of potassium. The fiber in apples is a mix of soluble and insoluble fiber, providing heart health prevention benefits at the same time. A good deal! So an apple a day really does keep the doctor away! Who knew?

 

How to eat em': Be sure to eat the skin!! It is loaded nutrients, which helps promote heart health. Try apples in salads, for breakfast, desserts and afternoon snacks! Cut them up and enjoy them as a snack and for variety, and please try different types of apples Galas, Fuji and Pink Lady and many many more!!

 

 

Pomegranates

This fruit contains polyphenols (a phytochemical), vitamin C and B6. Pomegranates may also help maintain blood flow, keeping your blood vessels healthy.

 

Pomegranate contains hundreds of ruby-colored seeds encased in translucent red pulp that is both sweet and tart. To enjoy, cut a pomegranate in half and place in bowl of water. Leave the fruit in the water for 10 minutes. Come back to the bowl and squeeze the seeds out.

  Native Foods Cafe, vegan food, vegan, vegan restaurant, heart healthy foods 

 

Broccoli, Pomegranate and Orange Salad

1 head broccoli, cut into florets, blanched

4 oz. fresh basil

1 bunch of fresh parsley, chopped
1 bunch of fresh cilantro, chopped
1 orange, peeled and chopped
1 tbsp. Toasted Almonds (chopped or slivered)

1 tbsp. Currants or Raisins
1 tbsp. olive oil
1 tbsp. balsamic vinegar
 The Seeds of one pomegranate (or 2 if you like!!)

Place the broccoli, herbs and orange pieces into a bowl. Scatter over the almonds and currents, drizzle over the oil and vinegar and mix well. To serve, sprinkle the pomegranate seeds over the salad.

 

Native Foods Cafe, vegan food, vegan, vegan restaurant, heart healthy foods 

 

Red Peppers

Health Benefits: Red peppers contain capsaicin, a phytochemical, and vitamin C. Peppers are also rich in phytochemicals that appear to provide anti-inflammatory benefits. Red bell peppers also contain more than twice the amount of vitamin C as an orange. WHAT???

 

What To Do: Add red peppers to a salad for a splash of color or slice and enjoy with your favorite dip. Roast them up, add some roasted garlic and use it as a pasta sauce!!

  Native Foods Cafe, vegan food, vegan, vegan restaurant, heart healthy foods 

 

Interview with The Swellers!

by Holladay Allen

Native Foods Cafe

Check out our interview with The Swellers from our In the Spotlight section of the Native Newsletter in December:  The Swellers from Flint, MI have been making awesome music since 2002 and like eating delicious vegan food…. And that rules.  We got the dirt on Nick, Jonathan, Ryan and Anto & tour manager Mr. Robert Cheeseman..

 

How the heck did you get into music?

The local music scene in circa 2001 in Flint, MI kept us off the street and out of trouble.  We’d hang at The Flint Local 432.  We just started playing.

 

What inspired you to become vegan/ vegetarian?

Jonathan: Nick went veg when he was 14, to lose weight. He lost 65 pounds by eliminating fast food and eating healthier.  I followed being a punk into anything counter culture… I also happened to LOVE animals.  We started watching PETA movies and learned how great vegan food can really be.

 

What do you want to be when you “grow-up”?  

Jon: A Rock Star, like Dave Grohl

Nick: Record Producer in an awesome band

Mr. Cheeseman: Audio engineer

Onto: gas station attendant

Ryan: fireman

 

What is your favorite current menu item and dessert at Native Foods Café

Uanimously!  Oklahoma Bacon Cheeseburger, Peanut Butter Parfaits and Chocolate Cupcakes

 

What are your favorite bands? 

Jon: Nada Surf

Nick: Weezer, Get Up Kids, Meatloaf & weird ol’ jazz music

Mr. Cheeseman: Bad religion, The Beatles

Onto: Blink 182

Ryan: Green Day, Tears for Fears

 

What do you do in your free time?

Not have to wait for a bathroom, enjoy the silence, hang out with friends  & work our day jobs.

 

  

 

The Horseshoe Crab Harvest: Million Dollar Blue Bloods

by Holladay Allen

Native Foods Cafe

I love horseshoe crabs.  I grew up with them in the canal behind my parents’ house in Florida.  My friends and I would hang out in the mangrove forest and try to catch them and then let them crawl on our backs.  We called them back scratchin’ crabs.  They were nice enough… never seemed to have a problem with crawling around on our backs.

I also like the way they looked… truly prehistoric.  They have been around for more than 350 million years!  Hanging out with the dinosaurs… you know… so scientists affectionately refer to them as “living fossils.”  They are indeed strange little guys that live on the bottom of the ocean, usually in shallow areas, or sometimes can be seen cruising the beach.  Although referred to as “crabs” they are Arthropods – more closely related to spiders than to real crustaceans such as shrimp, lobsters, and crabs.  They are really cool… and really ancient and we are harvesting the buh-jeezus out of them for medical research.

Native Foods Cafe, vegan, vegan food, vegan restaurant, horseshoe crab blood

What in the heck?!  (You are probably shrieking aloud as you read this)  Well here is the breakdown… The simplicity of the horseshoe crab’s immune system (which took a really long time to evolve to this state of efficiency) is actually what makes the horseshoe crab’s blood useful to the biomedical industry. Horseshoe crabs live in essentially a cesspool of different kinds of bacteria… the ocean! But the blood of horseshoe crabs contains a critical component, Limulus Amoebocyte Lysate, known as LAL, which immediately binds and clots around fungi, viruses, and bacterial endotoxins.... essentially protecting them from some of the most dangerous toxins, bacteria and viruses around.

Native Foods Cafe, vegan, vegan food, vegan restaurant, horseshoe crab blood

Dr. Frederik Bang discovered LAL in the 1960s when he injected common marine bacteria into the bloodstream of the horseshoe crab and it immediately clotted.  It was truly amazing.  The components in LAL, for example, not only bind and inactivate bacterial endotoxin, but the clot formed as a result of activation by endotoxin provides wound control by preventing bleeding and forming a physical barrier against additional bacterial entry and infection.  Once the biomedical discovered this modern miracle, the blue horseshoe blood began to spill.

Native Foods Cafe, vegan, vegan food, vegan restaurant, horseshoe crab blood

The U.S. Food & Drug Administration now requires all drugs intended for human consumption to be tested using LAL. Including medical devices such as pacemakers!  Currently, scientists have no means to reproduce this compound synthetically; therefore horseshoe crabs are of vital importance to human drug development.  Until we wipe them out that is.

Here’s an idea!  Why don’t we start eating better… taking less drugs and then we wouldn’t need to be constantly inundating ourselves with chemicals to “fix” problems we most likely created for ourselves. Ay yay yay. 

Native Foods Cafe, vegan, vegan food, vegan restaurant, horseshoe crab blood

 

So exactly how do we harvest the blood of these prehistoric creatures? 

Every year, horseshoe crabs are gathered up (largely along the Eastern shore, check the picture above) and transported to a laboratory where up to 30 percent of their blood is removed while they are still alive. Once the blood has been collected, the crabs are taken back to the water and released. LAL manufacturers have measured mortality rates of less then 3%. Yet two recent studies estimate that between 10% and 15% of crabs do not survive the bleeding procedure, which accounts for the mortality of 20,000 to 37,500 horseshoe crabs per year. Another concern is that it takes the crab a few months to rebuild its blood cell count level back up after a bleeding. Horseshoe crabs could be bled up to three or four times a year, which would take a toll on the health of the animals. But LAL manufacturers claim they only bleed them once a year.  Hmmmm…..

Native Foods Cafe, vegan, vegan food, vegan restaurant, horseshoe crab blood

Some other interesting facts…. Its blood is a distinctive blue color thanks to the fact that it contains copper-rich hemocyanin as opposed to iron-rich hemoglobin. The blood also contains amoebocytes, which play a similar role to white blood cells. When a crab is wounded, the amoebocytes swim to the area and coagulate to form a viscous gel surrounding the invading bacteria. This blood-clotting mechanism ensures the crab doesn't develop an infection.  This video gives a nice rundown of the whole she-bang...

  

So of course this sad story does not end here.  The fate of the amazing horseshoe crab is delicately intertwined with that of the beautiful red knot shorebird. More on that later this week….

 

Thanks to the following sites for the copious amounts of info on the plight of the mighty horseshoe crab:

 

• http://horseshoecrab.org/med/med.html
• http://www.pbs.org/wnet/nature/episodes/crash-a-tale-of-two-species/the-benefits-of-blue-blood/595/
• http://www.citizenscampaign.org/campaigns/horseshoe-crabs.asp