Let's clear things up right away: Tofurky actually exists. No, it's not just a punch line. People really eat it. And though it might horrify carnivorous Portlanders, the vegan turkey substitute was born in 1995 mere miles away, in the Forest Grove kitchen of Seth Tibbott.
Today, Tibbott's Turtle Island Foods cranks hundreds of thousands of the pretend poultry products out of its Hood River plant each holiday season--generating $5 million a year in revenue. Filled with festive holiday cheer, WW's meat-averse reporter Taylor Clark talked Tofurky with the man who saved Thanksgiving for vegetarians.
Oh, and it really does taste like turkey. Mostly. [more]
See also: sales of Tofurky and organic turkeys rising.
Me and Pagan might head over to the Globe later, our second-favorite vegan restaurant in Seattle (known for their biscuits and gravy, which should be popular today). Or we may just relax here and finish off the leftovers from last nite's meal derived from our most favorite vegan restaurant in Seattle--Araya's in the U-District (Thai). Later I will dig up Wm. Burroughs famous Thanksgiving schpiel to blog, which is an annual T-day must. Meanwhile, no homey homilies from me--enjoy your time off!
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