Mildred Mathilda Lager (December 19, 1900 - January 25, 1960) was an American pioneer of natural foods and health food.
Mildred Mathilda Lager (December 19, 1900 - January 25, 1960) was an American pioneer of natural foods and health food.
Lager was born in West Superior, Wisconsin, the only child of Gustav Walfred Lager (a station engineer, who was born in Sweden) and Hilda Marie Erickson Lager (also born in Sweden). Gustav came to the United States in 1890 and Hilda in 1881. They were married on October 28, 1899, in Superior, Wisconsin.
On October 15, 1933, she founded a health food store named The House of Better Living at 1207 West Sixth St., Los Angeles, California. This store issued a regular newsletter and catalog.
Lager was notable for promoting soybean recipes. [1] Her most well known book The Useful Soybean received positive reviews. [2] [3]
In 2009 she was the subject of a biography, Mildred Lager: History of Her Work with Soyfoods and Natural Foods in Los Angeles (1900-1960). [4]
The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
A meat alternative or meat substitute is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy, but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.
Soy milk also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or are lactose intolerant.
Zhajiangmian, commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a soybean-based sauce. Variations may include toppings of vegetables, beans, meat, tofu, or egg.
Clifford E. Clinton was a California restaurateur who founded Meals for Millions, one of two parent organizations of Freedom from Hunger, in 1946.
Edith Evanson was an American actress of film, character and television during the Golden Age of Hollywood.
Ragnar Berg was a Swedish-born biochemist and nutritionist who worked most of his adult life in Germany. He is best known for his theories on the importance of acid-base balance and inorganic minerals like calcium in the diet; later in life he endorsed vegetarianism and ways to prolong the human life span. He promoted an alkaline rich diet and also invented the alkaline dietary supplement Basica, which Volkmar Klopfer manufactured and marketed from 1925.
Frank Joseph McCoy was an American chiropractor and alternative health author, known for his book The Fast Way to Health, as well as his nationally syndicated health- and nutrition-related newspaper columns and radio broadcasts. He was active between 1923 and 1940. His ideas were criticized by medical experts as quackery.
John Theophilus Richter and Vera May Richter were an American married couple who ran an early raw food restaurant in Los Angeles, the Eutropheon, which became a meeting place for influential figures in the development of alternative lifestyles in California between 1917 and the late 1940s.
Thousand Island dressing is an American salad dressing and condiment based on mayonnaise that can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, and ketchup or Tabasco sauce.
Andrea Nguyen is a Vietnamese-born, American teacher, food writer, cookbook author and chef living in the San Francisco area. An expert on Asian cuisine and cooking methods, Nguyen has written numerous cookbooks on the food of her native Vietnam, as well as an account of her family's escape during the Fall of Saigon. She writes an active blog, as well as articles for newspapers and food magazines and teaches cooking classes throughout the country.
Katherine (Kate) Margaret Brew Vaughn was an American author, lecturer, home economics teacher, newspaper writer, and radio host.
Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
Ellen Goodell Smith was an American hydropathic physician, vegetarian and writer.
Elmer Lee was an American physician and advocate of natural hygiene and vegetarianism. He was the founder and editor of the health magazine Health Culture.
Otto Heinrich Carque was a French–American businessman, fruit grower, naturopath, raw foodist, vegetarian and writer. He was the first to use the term natural food.
William Roy Shurtleff also known as Bill Shurtleff is an American researcher and writer about soy foods. Shurtleff and his former wife Akiko Aoyagi have written and published consumer-oriented cookbooks, handbooks for small- and large-scale commercial production, histories, and bibliographies of various soy foods. These books introduced soy foods such as tofu, tempeh, and miso on a wide scale to non-Asian Westerners, and are largely responsible for the establishment of non-Asian soy food manufacturers in the West beginning in the late 1970s. In 1980, Lorna Sass wrote in The New York Times, "The two people most responsible for catapulting tofu from the wok into the frying pan are William Shurtleff and Akiko Aoyagi.” In 1995, Suzanne Hamlin wrote in The New York Times, “At the turn of the century there were two tofu suppliers in the United States. Today there are more than 200 tofu manufacturers...and tofu can be found in nearly every supermarket."
Akiko Aoyagi is an American cookbook author and artist. She is best known as the recipe developer, illustrator, and co-author of the soy-based cookbook series The Book of Tofu (1975), The Book of Miso (1976), and The Book of Tempeh (1979), that had a strong impact on the natural foods movement within the American counterculture. Aoyagi is currently an illustrator and graphic designer in California.
| International | |
|---|---|
| National | |
