I agree that it's lame that so many prepared foods have either non-vegan ingredients in them (like, say, whey solids in crackers) or non-vegetarian ingredients in them (say, gelatin in yogurt). It, too, is a product of the industrialization of foodstuffs. Most of this junk is for shelf life and texture. I read a creepy article (in the New Yorker, I think) about all of the combinations of inert gases used to fill bags of fancy salad mixes for shipping across country.

I would like to drop some props for Bragg's apple cider vinegar. being a huge fan of apple cider vinegar i can say this stuff tastes great--more like apples! Plus it's got the nice cloudy mother in it.

what kinds of cheese do you make, phidauex? i know i can get veg. rennet from new england cheesemakers supply, but i've yet to make cheese that requires it...i'm still in the soft cheeses, using culture only.