Mike Tyson has announced he’s interested in starting a brand of kosher foods.

According to the New York Post, Tyson has been in talks with Moshe Malamud of the Franklin Mint about his business plans. The two met at Malamud’s favorite kosher eatery, Solo, on New York’s Madison Avenue, while Tyson dined on mushroom soup and mixed vegetables. A representative for Solo said the two discussed the concept and a potential name, but nothing is finalized.

Tyson has been making headlines in the news for his switch to a completely vegan diet. Is it possible for him to combine his two interests in one eatery? Of course! At chabad.org, Rabbi Eliezer Posner writes, “A vegan restaurant would not have a hard time getting kosher certification…It is certainly much easier for a vegan eatery to receive and maintain kosher certification. If your neighborhood has a kosher consumer base, perhaps ask the restaurant management to consider this not-so-difficult option which could increase its clientele.”

There are times, however, that a vegan restaurant might be limiting to those who keep kosher, as Brenda Goldstein at Vegfamily explains.

“Passover is usually a trying time for vegans because not only can we not have grains, but we Ashkenazi Jews (from Eastern Europe) also can’t have rice and legumes (including soy and other beans). That cuts out good protein sources. We can have quinoa, as it technically is not a grain, as a protein source–but how often do you want to have quinoa?”

Thankfully, as Goldstein points out, this short holiday that Jews observe should not result in a deficit–either nutritionally or financially for a vegan kosher food establishment.

“Passover just lasts eight days, so kosher vegans won’t suffer from malnutrition because of the lack of protein, but it’s a trying time in terms of food nonetheless.”

Bring on the Passover quinoa weekly special!

Photo: PR Photos

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