NexVeg provides healthy, fresh alternatives to meat

Northern Arizona’s Mountain Living Magazine, January 2020

Written by Gail G. Collins

When engineer Jonathan Netzky set his sights on invention, things turned delicious. The founder of NexVeg has evolved and refined his meatless protein alternative more than 200 times and has found a slot on many menus in Flagstaff. At Diablo Burger, version #48 was dubbed the Netzky Burger and became a favorite. Their server points to any combination of toppings and sauces that complement, not mask, the burger.

The Southwest spiced, smoky patty’s base ingredient is indigenous Arizona tepary beans. The beans have been grown in our arid climate for centuries and deliver supreme nutrition.

There is always one friend in a crowd with vegetarian or vegan needs, and Diablo wanted to provide a tasty burger for them, too.

“We are making something no one else makes and can deliver it to your door with a quality no one else can match,” Netzky said.

Did you know that most veggie burgers out there rarely contain vegetables at all?

There are two approaches to meatless protein. One attempts to duplicate the taste and textures of animal products. The other gathers significant protein sources for the nutrition label, but generally, both contain highly processed ingredients like protein isolates, caramel color and carrageenan. In the end, such “burgers” are chemical emulsions relying on refined oils as two of the top three ingredients—all to mimic the satiation of beef, but they build an unhealthy burger.

Netzky, however, didn’t adopt the same mindset as other meatless protein producers.

“Is there a whole-food option that respects whole-food responsibility?” he asked. “Health is the common denominator for those seeking plant-based foods.”

The aim of NexVeg is to deliver on the promise of truthful, nutritious and convenient whole-food eating. It begins with legumes, which are important in the control and prevention of metabolic diseases, such as colon cancer and diabetes. In 2016, renewed interest in NexVeg’s viability was reported by the Journal of Nutrition & Food Sciences.

NexVeg doesn’t promote an appetite for animal textures, but utilizes whole foods and light processing to create authentic plant-based foods with natural flavors and nutritional benefits. The product line begins with tepary or black beans, or a combination of hemp, pumpkin and sunflower kernels for a product rich in omega fats, fiber, iron and Vitamins A and C.

“There is no better complete protein source than these top-notch ingredients,” Netzky said.

Continue reading “NexVeg provides healthy, fresh alternatives to meat”

In Search of Great Cuts

Heritage Meats & the Downtown Butcher

Mtn Living Mag November 2014

Dish Proper Nov 2014aWe often hear the cliché: There is strength in diversity. But what does that mean? When it comes to heritage farms, it can be the difference between life and death. In 1845, the Irish potato crop suffered blight. The bulk of farmers had planted only one type of potato, and over six years, a million people starved and another million left Ireland. This is the danger of industrial agriculture, which utilizes few breeds or crops to maximize output under specific conditions. Here is the bottom line on factory farming: 60 percent of beef is Angus, Hereford and Simmental breeds; 75 percent of pork comes from three breeds; and four breeds of sheep make up 60 percent of the market with a whopping 40 percent of that number as Suffolk. In the last 15 years, 200 breeds of animals have become extinct worldwide. Genetic diversity is essential to a healthy food supply to withstand harsh conditions and unforeseen circumstances. Continue reading “In Search of Great Cuts”

Cooking with Fire

How Paul Moir Brought Culinary Depth to Flagstaff’s Downtown

Mtn Living Mag June 2013

June 2013Restaurateur Paul Moir has worked to bring both Brix and Criollo to the downtown scene. While these restaurants were not the first to provide haute cuisine to the Flagstaff market, they did create a deep bench of fine dining options and a sharper focus toward local and seasonal foods. Moir’s recipe for establishing a restaurant also lent a helping hand to the success of Diablo Burger. Moir is also expanding his range with three new establishments in Tucson’s downtown—including Diablo Burger’s second location.

Taking a risk is both exciting and scary. Those two words emerged consistently when Paul Moir spoke about creating a restaurant and his subsequent strides forward. The naysayers seem to have the loudest voices at those moments. And as Moir positioned himself to open a high end restaurant in Flagstaff, they said to him, “Local people don’t care.” But the owner of Brix and Criollo has since proven them wrong and will do so again with the May opening of his third restaurant, Proper, in Tucson. Continue reading “Cooking with Fire”