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Page 11
EVEN News Blog
- Page Summary ▼
- Top 10 Universities with Best Vegan Cuisine
- Dr. David Jenkins
- How to Make Any Cookie Recipe Vegan
- What Being a Vegan Runner Means to Me
- Inspirational Poetry for Peace
- Vegan Goes Artisanal
- The Selfish Vegan: A Personal Essay On Why I Switched To A Plant-Based Diet
- To Save the Planet, Eat Less Meat, Report Urges
- All-Vegan Grocery Store Opens in Austin
- Laura Moretti — Exclusive EVEN Interview
- Why It's Actually Fun To Be Vegan
- Dr. Ruth Heidrich on Chris Wark's Blog
- Go on Vegan Diet for Pope Francis
- John Robbins — Exclusive EVEN Interview
- 12-Step Program for Consumers?
- Fresh Water Depletion: Realities of Choice
- Veganism and the Environment
- Northeastern Grad Student Launches Vegan e-Book
- Veganz - German Vegan Supermarket - The World's First!
- Robert Grillo — Exclusive EVEN Interview
- Veggie Hotels Around the World
- Why Going Vegan May Be Your Best New Year's Resolution Ever
- Margaret Cavendish (1623-1673)
- The Protein Myth
- How I Organize My Kitchen for Easy Vegan Cooking
- Clued in on Vegan Living
- Protecting Your Bones
- Brutality of Hunting
- Vegan Thanksgiving is a Better Alternative
- Healthy Vegan Snacks for Kids
- Dynamic Harmlessness
- Foods for Cancer Prevention
- Dawn Moncrief — Exclusive EVEN Interview
- 10 Things Every Vegan Knows (that you may not)
- Food Power for Athletes
Top 10 Universities with Best
Vegan Cuisine
Good vegan cuisine is appearing everywhere and college campuses are leading the way, making it possible for young students to make healthier, more compassionate food choices every day! College Magazine's top 10: Wellesley, Wesleyan, University of South Florida - Tampa, University of San Diego, Ohio University, University of Redlands, University of Colorado - Boulder, Warren-Wilson College, Oberlin College.
>> READ MORE
And don't forget the 80% veg-friendly fare at Boston University and University of North Texas 100% vegan cafeteria! (both pictured above)
Source: College Magazine
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Click Here to Enlarge
Odds are that you've heard of the
Atkins, Zone, South Beach and the
G.I. diet...
But you probably haven't heard of Dr. David Jenkins, whose research inspired the aforementioned diets.
Formerly seen as a hipster or fringe lifestyle, veganism has gained more traction in recent years. And with Jenkins' statement, one can only assume that popularity will continue to rise. >>MORE
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How to Make Any Cookie Recipe Vegan
Fool Any Cookie Connoisseur with These
Healthy [Vegan] Baking Tricks
It's so much simpler than you can imagine! Look how easy it is to make fabulous vegan cookies with simple vegan replacements for milk, yogurt, chocolate, eggs and butter. Bake it vegan, make it delicious, and although no one will know, the animals and the planet will thank you. Make vegan sugar cookies and chocolate vegan samoas >> MORE
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What Being a Vegan Runner
Means to Me
by Matt Frazier
Vegan Marathoner and Author of
the No Meat Athlete
It takes only one word, really: this lifestyle, to me, is a practice.
I use the word in the way it's commonly employed in the context of meditation, yoga, philosophy, or even religion -- where "practice" means an activity done for its own sake, something that is not at first pleasurable (and in fact is often quite difficult) but that is unquestionably worthwhile for the foundation of character that it builds. Worthwhile, ultimately, because it purifies the soul.
Many runners run for the joy of running. Many vegans, since coming to this diet, have discovered a love for food and cooking they didn't know existed. But neither of these describes me.
For me, both running and veganism involve personal sacrifices -- sacrifices that are worth it, but sacrifices nonetheless.
I don't run in order to feel good in the moment. Sure, I recognize that if I'm having a bad day, a run might help me put things in context, and feel better all around. But that's not why I run -- in simplest terms, I run because running is the least painful way for me to stay in shape. >>MORE
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Inspirational Poetry for Peace
by Molly Nicole
Molly Nicole's love of writing inspirational poetry began when she was a teenager. Her motivation to write has been love, empathy, lessons from others, and her connection with the earth and animals. Below are excerpts from her book.
Afraid
My biggest fear
is that one day I become numb
Think that because tragedies happen all the time, that it is okay
To try to justify them so that it doesn't hurt
To turn and look the other way in the face of immoral happenings
To lose that childlike innocence and sensitivity
To not have a sick feeling in my stomach
To not have my heart broken anymore
To be emotionally dead
Become inhuman
My biggest fear is to not be afraid
Of horrible things happening to others.
-2008 Molly Nicole
More and More
The more I learn about farm animals,
And all the different things they like to do,
All the things that make them enjoy life,
And how much personality they each have,
And then think about how it is for them in a slaughterhouse,
How everything about their life has been taken away,
And left empty,
And they are frightened, bored, and confused,
Confused at why they are in this small dark world,
The more my heart breaks,
At the serious reality of these slaughterhouses,
And the death of the gift of life.
- 2006 Molly Nicole
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Vegan Goes Artisanal
Artisanal foods have gained a foothold in America, and small-batch cheese makers are wagering that artisanal vegan cheeses will be a welcome addition to the gourmet arena. Unlike early iterations of vegan cheese, which have been described as stringy, sour-tasting shreds, artisanal vegan cheese is made with higher-end ingredients such as Brazil nuts, cashews, herbs, spices, and chia seeds. The result, according to One Green Planet, is plant-based cheeses that are tasty, creamy, and difficult to discern from regular dairy cheeses.
Source: Future Food-2050 - How Ingenuity Will Feed the World
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The Selfish Vegan: A Personal Essay
On Why I Switched To A Plant-Based Diet
by Kristen Seifert
Staff Contributor, Neon Tommy
Baked chicken breast with broccoli and roasted potatoes, and a spinach salad with walnuts and feta—it was quite a solid meal, and one that was far more symbolic than a cursory glance might indicate. This was my metaphorical Last Supper, and I tasted it slowly and deliberately with a mixture of bittersweet nostalgia and educated reluctance. Chicken and cheese are comfort foods for many people, myself included. But is comfort alone an acceptable reason to delay change? I can't argue that it is.
Vegan meals consist largely of colorful fresh fruits and vegetables.
(Kristen Siefert/Neon Tommy)
This was the last time that I ate meat. In fact, it was the last time that I ate meat, dairy, eggs, or anything produced from or by an animal. I proudly call myself a vegan, and while that fact alone makes me a bit unusual, I also did something that most people don't even dream of doing: I transitioned from your basic bacon-crunching, fro-yo-guzzling omnivore to a vegan overnight.
Such a heavy decision is not made without consideration, and I had been keeping my thoughts and concerns about my diet safely tucked away in the back of my mind for years and years. Gestation had occurred, and I was suddenly and unexpectedly reborn as a full-blown veg-head with a confusingly limited shopping list and a lot of doubt about the concept of putting tofu into my mouth.
Veganism is more than just a diet—it's a complete shift in perspective and lifestyle. However, my decision to become vegan was at first only dietary in scope because it was initiated by my passion for nutrition.
Nutrition is one of the easiest things to become invested in, simply because it means being passionate about yourself—your physical health and well-being in both the present and the future. I've found that the more you learn about your food, the more you want to learn about your food and the more you want to eat foods that heal and nourish your body.
When I pick up a banana in the produce section at Ralph's I don't just see a piece of food. I see tryptophan, vitamin B-6, fiber, iron, pectin and potassium. I view the grocery store as my own personal medicine cabinet filled with fruits and vegetables that are ready and willing to combat a headache or stomach pain or the sniffles or just a really long day.
According to The China Study, the largest comprehensive study of human nutrition conducted by a partnership between Cornell University, Oxford University and the Chinese Academy of Preventative Medicine, a whole foods, plant-based diet has shown to reduce rates of heart disease, cancer, diabetes, autoimmune disorders and even mental afflictions such as Alzheimer's and dementia.
(Kristen Siefert/Neon Tommy)
This way of eating is nutritionally ideal (yes, I can see you wagging your fingers at me—I promise I get enough protein!) and has allowed me to live more vibrantly and healthfully than I ever have before. Perhaps even more importantly, it continuously builds a foundation from which I hope to continue living comfortably, capably and free of illness for a very long time.
That is because in reality, a banana is not just food. Chicken and cheese are more than just comforting ritual. What you eat is a statement about what you care about and what kind of life you want for yourself.
What you choose to feed yourself today will physically become the fibers of your muscles, the very cells that make up your body. You are what you eat—and I want to be the best version of myself that I can physically be. As the adage goes, you've got to look out for number one!
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To Save the Planet, Eat Less Meat, Report Urges
For first time, top nutritional panel says American consumers
must cut back on red meat to prevent irreversible climate change
by Nadia Prupis, staff writer, Common Dreams
To prevent ruinous climate change and stave off an influx of preventable chronic diseases, Americans must reduce their meat intake and switch to a sustainable, plant-based diet, the top U.S. nutritional panel has announced for the first time.
The Dietary Guidelines Advisory Committee, which convenes every five years, released its newest report Thursday calling for Americans to change the way they think about food and make the health of the planet as much of a priority as their own well-being.
According to the report,
"The average U.S. diet has a larger environmental impact in terms of increased greenhouse gas emissions, land use, water use, and energy use," compared to vegan, vegetarian, and Mediterranean-style diets, which favor fruits and vegetables, whole grains, nuts, and legumes over red meat, dairy, sugar, and processed foods.
"Access to sufficient, nutritious, and safe food is an essential element of food security for the U.S. population. A sustainable diet ensures this access for both the current population and future generations," the report continues.
"The environmental impact of food production is considerable and if natural resources such as land, water and energy are not conserved and managed optimally, they will be strained and potentially lost."
The report's findings confirm numerous recent studies that have sounded the alarm over the climate impacts of a red meat-based diet. In November, a paper published in Nature found that current diet trends are fueling greenhouse gas emissions, particularly through grain-based livestock production. And that paper came hot on the heels of a study published in May that declared the meat industry to be one of the biggest contributors to climate change, both directly and indirectly.
Diana Donlon, director of the Cool Foods Program at the Center for Food Safety, told Common Dreams, "Americans need to understand that the way food is produced can have a positive or negative impact on the environment. Food produced under the dominant industrial system relies heavily on climate disrupting fossil-fuel inputs including fertilizers, pesticides, processing and packaging as well as animals raised in factories.
"It doesn't have to be this way!" Donlon continued. "Our food purchases can promote more sustainable methods, including agro-ecological and organic agriculture as well as well-managed pasture-based livestock systems. When properly managed these systems promote soil health, conserve freshwater and protect pollinators and other beneficial organisms. They are healthier for people who work the land, eat the food and a better bet for the climate."
Speaking to the Washington Post on Thursday, Princeton University agricultural researcher, Timothy Searchinger, said, "It's pretty much a consensus view among global environmental scientists that we would be better off if we ate less meat."
Moreover, consumers must change their diets to combat rising numbers of preventable chronic diseases which occur from poor nutrition and physical inactivity, the report states. About 117 million Americans are obese or suffer from diabetes, cardiovascular disease, certain types of cancer, and other health problems, due to their diet and lifestyle.
Committee member and report co-author Marian Neuhouser told the Washington Post that the findings are not "gloomy... [they're] reality."
Donlon added, "Promoting systems that work with nature instead of against her is an investment in our children's future."
The committee's findings are not official guidelines, but are used to inform the government's updated versions of dietary rules. The Department of Health and Human Services and the USDA will issue their own guidelines later this year based on the report.
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All-Vegan Grocery Store
Opens in Austin
Rabbit Food Grocery - South First Street
Texas' only all-vegan brick-and-mortar grocery store has arrived in Austin. Rabbit Food Grocery opened the doors of its new storefront on South First Street in early February ('15) after three successful years of online orders and pop-up shops.
"This process has been three years in the making — doing pop up shops around town — and it's really exciting to have a storefront to walk in to," says co-owner Jessica Morris who, along with Gabriel Figueroa, realized the dream of a fully operational grocery store catering to vegan needs with the help of a Kickstarter campaign.
The journey began in 2012 when Figueroa and Morris launched the Rabbit Food Grocery website allowing locals to make food orders online and pick them up during scheduled pop-up shops at various restaurants and festivals. The venture has since expanded to include out-of-state delivery and the full-fledged storefront.
While Austin has long been home to the likes of Mr. Natural, Wheatsville Food Co-op and other veggie-friendly stores, Rabbit Food Grocery is the first completely vegan store of its kind. The newly minted shop offers a variety of vegan goods, from pantry staples and alternative meal options to more indulgent treats and material items.
"We've got some fun, harder to find things like vegan Twinkies and lots of different sweets," says Morris. "We've also got some boutique-like items, like jewelry, cologne, cute little rings, mugs [and more]."
"We envision the space as being a central hub for all the vegan goings-on in town," Figueroa and Morris said on their Kickstarter page. "We want to utilize a portion of the space for parties, animal rights meetings, food tastings, potluck dinners, book signings, movie screenings [and more]."
Source: Culture Map, Austin, Nicole Raney. Rabbit Food Grocery is located at 2210 S. First St., Austin, TX, across from End of an Ear.
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Laura Moretti - Exclusive EVEN Interview
Read an exclusive EVEN interview HERE with Laura Moretti, Founder/President, Animals Voice
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Dr. Ruth Heidrich on Chris Wark's Blog
She Healed Breast Cancer with Nutrition in 1982, then Won the Iron Man!
Chris Wark's first interview of 2015 is with the incomparable Dr. Ruth Heidrich.
She's the winner of more than 900 trophies, 6 Ironman Triathlons, 8 Senior Olympics Gold Medals, and 67 marathons including Boston, New York, Moscow and The Great Wall of China.
She is a World Fitness Record holder at the Cooper Clinic in Dallas, and was named "One of the Ten Fittest Women in North America".
She's author of four books, co-hosts the "Healing & You" radio show, and she was featured in the documentary Forks Over Knives.
ALL of these accomplishments occurred AFTER she healed her stage 4 breast cancer in 1982 with a low-fat vegan diet (no chemo no radiation).
Oh, and she's 80!
And she's outlived her oncologist by 30 years.
Incredible lady = Incredible interview.
Prepare to be inspired!
Watch video of interview >>HERE.
Source: Chris Beat Cancer, A Chemo-Free Survivor's Health Blog
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Go on Vegan Diet for Pope Francis
by Sarah Withrow King
Philippine Daily Inquirer
Around the world, environmental advocates are rejoicing at reports that Pope Francis is expected to issue an encyclical on climate change and the environment as early as this spring. It's an important first step toward helping Catholics become better stewards of God's creation. But anyone who wants to get serious about saving the planet and protecting its most vulnerable inhabitants from the deadly effects of climate change must make the switch to a vegan diet.
Raising animals for food is one of the largest sources of carbon dioxide emissions and the single largest source of methane and nitrous oxide emissions. >>MORE
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John Robbins - Exclusive EVEN Interview
Read an exclusive EVEN interview HERE with John Robbins, Author, Advocate, Spokesperson for a Sane, Ethical and Sustainable Future
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12-Step Program for Consumers?
For two decades, Monsanto has randomly inserted the genes of one species into a non-related species, or genetically "interfered" with the instructions of an organism's RNA—using viruses, antibiotic-resistant genes and bacteria as vectors, markers and promoters—to create gene-spliced seeds and crops.
All the while, Monsanto and its industry-paid scientists have claimed that GMO crops and foods, and the chemicals that accompany them, are perfectly safe. And therefore need no labeling or independent safety-testing.
Self-appointed GMO labeling "leaders" such as Scott Faber, a former lobbyist for the pro-GMO Grocery Manufacturers Association and now executive director of the Just Label It campaign, need to stop repeating Monsanto and Big Food's lies that there is no "evidence" that GMOs are dangerous for human health or the environment.
It simply isn't true. Here's why. Along with 12 ways consumers can drive these dangerous, pesticide-laden foods off the market.
Read essay by Ronnie Cummins, Organic Consumers Association
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Fresh Water Depletion:
Realities of Choice
by Dr. Richard Oppenlander -
Update on 60 Minutes' Leslie Stahl Report
on Water!
Dr. Oppenlander has written the following article in response to a deluge of requests for him to provide an answer to the recent 60 Minutes airing of Leslie Stahl's "Water" about the crises in California.
In this article you will quickly see that Dr. Oppenlander provides the audience with the data and perspectives lacking from the 60 Minutes version.
Help us spread this very important piece he has written as soon as possible in order to assist us in moving the public and the policy makers toward a higher plane of awareness and action within the critical time lines that confront us.
Thank you so much for helping us get out the important message in Dr. Oppenlander's newest blog! Read Here!
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Veganism and the Environment
by Mary Faith Gerhart
UO student and EVEN volunteer
Editor's Note: When Mary Faith contacted EVEN last year requesting information for her school project, we had no idea she was capable of writing not only such a cogent report, but that she herself was so deeply committed to veganism. Another dedicated vegan who can speak on behalf of the animals AND the planet. Thank you, Mary Faith!
...One Sunday afternoon last summer, I decided to watch a documentary called "Vegucated". As I watched footage from egg and dairy farms, tears began to gush down my face. I did not cry like I cry at the end of a sad movie. I screamed and writhed in pain as if I was just informed that my best friend had been murdered. From that moment on, I knew I could never contribute to that kind of torture any longer. I made my decision and have been happy with it ever since....
...The production of animal products, in general, uses more resources, creates more harm to the land, and creates more waste than the production of plant products. In the world we live in today, we must be mindful of our impact on our surroundings and "considering that the average American consumes 97 pounds of beef (and 273 pounds of meat in all) each year, even modest reductions in meat consumption in such a culture would substantially reduce the burden on our natural resources" (Horrigan, Lawrence, and Walker).
The notion of meat-eating equating to high economic status and class has spread worldwide and the U.S. serves as a model for the rest of the world. The U.S. is one of the wealthiest countries in the world and consumes the most amount of animal products. Other countries look at how we consume and strive to be able to consume the way we do. If every country did that, we would need four Earths instead of the one that we have (Martin). >> Read Mary Faith's full report HERE.
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Madeline Heising prepares skillet spinach
and chickpeas in her tiny kitchen
Northeastern Grad Student
Launches Vegan e-Book
by Jill Radsken, Boston Globe
Madeline Heising's debut cookbook is called "FIVE" for the modest number of ingredients required in all of her recipes, but a visit to the recent Northeastern University grad's apartment reveals a significantly more impressive number: one.
That's the length in feet of the counter space in her studio apartment kitchen — and ground zero for creating all 53 recipes for "The Collegiate Vegan Presents FIVE: 50+ Plant-Based Recipes, Five Ingredients or Less," which launched as an eBook last month.
"I'm here to debunk all the myths," says Heising, who graduated two weeks ago with a degree in health communications with a minor in food systems and sustainability. "I don't see myself as a chef. I don't want to make special food and serve it to someone. I'm just a good cook and I think food can be healthy, cheap, easy-to-make, quick-to-make, and delicious."
The project was an ambitious labor of love for Heising, who not only created the recipes, but designed the layout and took all of the photographs for the cookbook in her 250-square-foot apartment. The $2.99 digital cookbook, featuring selections such as avocado alfredo sauce and butternut squash curry soup, is available on her blog, The Collegiate Vegan (www.collegiatevegan.com/cookbook).
A vegetarian since she was 10, Heising started the blog at the beginning of her sophomore year after deciding with a friend to eat vegan for a week.
"It was a challenge to get the junk out of my body," she recalls. "I wanted to lose weight, and from September [2012] to May [2013] I lost 35 pounds."
The weight loss energized her, as did removing dairy and eggs from her diet. On The Collegiate Vegan, which has grown to 10,000 viewers per month, readers (lots of college students, some suburban moms) began asking advice: What's a hot breakfast option that's not oatmeal? Can you recommend snacks that don't need to be refrigerated? Do you have a recipe for a vegan burger that doesn't include soy?
Heising's pasta with avocado sauce
"In the college lifestyle, you try and do everything and you're super-stressed for time. If I can put these resources together for other people, I want to do it," she says.
Some recipes from the blog appear in "FIVE," but 30 are original to the book and the majority take less than 30 minutes to cook. The lemon basil chickpeas recipe was inspired by a more expensive version enjoyed at a friend's birthday at a tapas restaurant. The protein-heavy dish is listed as under Snacks/Sides in "Five," but Heising often eats it as an entree with a side of crusty bread.
"It's a fun dish and it definitely doesn't cost $10," says Heising.
Expense is a top consideration for Heising, who counts pre-cut butternut squash among her few splurges or "cheats."
"I'm bad at peeling it. It's always an uphill battle. This is one of the shortcuts I stand behind," says Heising.
"I think food can be healthy, cheap, easy-to-make, quick-to-make, and delicious."
Pumpkin maple hummus with cinnamon sugar chips
Inside her cozy apartment, the 22-year-old tosses the squash into a Vitamix (which takes up half the counter space) to make soup. Unpretentious about her cooking, she sets the finished product on the table with pita chips toasted from store-bought tortillas.
The tight kitchen space doesn't allow for a drawer or a microwave. Silverware is stored in coffee mugs and there's a Costco-size jug of Dawn to compensate for the lack of dishwasher.
Slices of crusty bread go well with Heising's vegan dishes
Still, Heising calls the space "comfortable." A slipcovered love seat sits in the middle of the room surrounded by shelves of books including "The Forks Over Knives Plan," "War and Peace," and "The Fault in Our Stars."
The shabby-chic decor inspired most of the photographs for the cookbook, which Heising took herself. "I was a slave to the light of day," she says, laughing.
The recipes in "FIVE" are all college-friendly servings for two, but she says that most can be easily multiplied to feed more.
Her confidence in the kitchen has made her popular among friends, but Heising also eats out a lot. Her favorite meals are the tasting menu at Ten Tables in Cambridge (a splurge) and the crispy noodle pad Thai at her favorite neighborhood haunt, Pho Basil.
"When you're in your 20s, that's what people do," she says. "Even if my food is better."
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Veganz - German Vegan Supermarket -
The World's First!
Goal: 60 stores by 2020
Launched in February 2011, the German chain, Veganz, focuses on the growing vegan market. Vegans are people who not only avoid meat, but also any other animal-based product. Germany has 7 million vegetarians, among them some 900,000 vegans. The chain has more than 4,500 products on offer, coming from 270 suppliers in 30 different countries.
The chain currently has seven stores in Germany, one in the Czech Republic (Prague) and one in Austria (Vienna). The number of stores proves there is a market for this particular type of store: "The time is now and this is an idea with potential", founder Jan Bredack, who has been a vegan since 1 January 2009, said.
The numbers seem to agree with him: 2013 turnover reached 5.3 million euro, but the first half of this year already brought in 50 million euro. Veganz hopes to end the year with a turnover reaching over 100 million euro.
The founder is very ambitious: "By 2020, we aim to have 60 stores in Europe and the United States." Jan Bredack aims to achieve that through franchise stores.
Source: Retail Detail/Europe
by Karen Bosteels, published in Food
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Robert Grillo - Exclusive EVEN Interview
Read an exclusive EVEN interview HERE with Robert Grillo, Founder and Director of Free from Harm
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Veggie Hotels Around the World
VeggieHotels - The Number 1 Directory
for Vegetarian Travel
Veggie-Hotels.com is an online platform listing around 400 vegetarian hotels, B&Bs and guest houses in over 50 countries. We continuously try to enlarge our VeggieHotels data. The criteria of a VeggieHotel are very simple. There is no meat or fish on the menu (100% vegetarian cuisine). Additionally, a lot of our hotels fulfill other dietary needs, e.g. vegan meals, raw food or meals suitable for people who suffer from allergies.
Whoever is searching the internet for vegetarian and vegan hotels, inns and guesthouses, will for sure find VeggieHotels on the top places, due to the excellent search engine ranking. PETA, the world's largest animal rights organisation has honored VeggieHotels with its Progress Award 2014 as being the most animal friendly hotel platform. VeggieHotels has been one of three nominees for the GreenTec Awards 2014, Europe's largest environmental awards.
Many of our VeggieHotels mainly or exclusively use organic ingredients and over 40 Hotels specialize in full vegan cuisine. Our goal is to simplify traveling for vegetarians and vegans around the world and to strengthen the vegetarian lifestyle. Our website is now available in many languages: German, English, French, Spanish and Italian.
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Why Going Vegan May Be Your Best New Year's Resolution Ever
by Sande Nosonowitz
'Tis the season. 'Tis the season to celebrate, over-indulge, reflect and perhaps decide to make some significant changes for the upcoming new year.
The new year is a yellow striped starting line (ready-set-go,) an esoteric "do-over," a "wipe-the-slate-clean-and-begin-again" point. The landscape of the New Year may be the perfect time for a transition to a vegan lifestyle that is healthful, compassionate, forward thinking and environmentally effectual. It's like multiple resolutions wrapped up in one big paradigm shift. But first we have to re-evaluate our perceptions.
"To change ourselves effectively, we first have to change our perceptions."
— Stephen R. Covey, "The Seven Habits of Highly Effective People"
Many of our conscious perceptions come "pre-packaged," because we are taught most of them throughout a lifetime of school, ads, religion, television, celebrity, branding and now social media — and then they become solidified through time and reinforcement. Would you agree that much of our culture is not set up to encourage us to think outside the box or challenge the norm? Sometimes, though, like a Riker's Island prison break, we blast out of that box, and everything changes. Yes, veganism is a different lifestyle than the one we've grown up with, but once explored and understood, it is as natural as sun and rain.
"Change the way you look at things and the things you look at change."
— Wayne W. Dyer
Oprah calls it her "Aha" moment. We've all had our own version of this. Maybe you've said at one time or another. "I've never thought of it that way" or "I'll never look at this the same way again." What we experience in these moments is a shift in perception, and when our view of the world and our place in it changes, it is called a paradigm shift. Veganism can be that shift.
Great changes start with our own personal paradigm shifts. They start with thinking about your inherited views that just maybe are views you might change with the right "trigger moment."
My "trigger moment" for becoming a vegan was viewing a documentary called Earthlings. (www.earthlings.com) To say that it was an "Aha" moment would be an understatement. I wanted to know where the food I was eating came from, so I could make informed decisions. Soon after, I became what is known as an ethical vegan. Many people make the transition to veganism exclusively for their health. Their "trigger moment" might be a heart attack or a diagnosis of the beginning stages of diabetes or obesity.
They may have seen the health-focused documentary, "Forks Over Knives" (www.forksoverknives.com) and realized that a plant-based diet could literally save their lives. An environmentalist who recognizes animal agriculture as the leading cause of climate change threatening our future may experience that "trigger moment" after watching the new documentary, "Cowspiracy" (www.cowspiracy.com), which emphasizes the urgency of reducing methane emissions from animals raised for food and the environmental agencies not addressing the issue because of financial reasons.
With so many health, world and spiritual concerns taking place during this volatile time in history, changing our perceptions may be a very viable option.
"Times are difficult globally; awakening is no longer a luxury. It's becoming critical."
— Pema Chödrön
The following are five reasons to consider a change in perception and a transition to a vegan lifestyle:
1. Lose weight: 'tis the first reason is likely the No. 1 resolution of all time. Vegans are, on average, up to 20 pounds lighter than meat and dairy eaters (www.peta.org/issues/animals-used-for-food/obesity). Physician Dr. Neal Barnard, a nutrition researcher and the president of the Physicians Committee for Responsible Medicine writes,
There are many advantages to a vegan diet:
1. Dieters can eat as much as they like of plant-based foods without worrying about calorie counting.
2. Plant-based foods are high in fiber and filling so they offer appetite control. Vegan dieters don't feel hungry and don't overeat.
3. Vegan dieters lose more weight between meals than those on a traditional diet plan.
4. Plant-based meals allow people to reduce their fat layer without reducing muscle mass and bone mass." (http://yummyplants.com/vegan-nutrition/vegan-health-tips/dr-neal-barnard-discusses-weightloss-using-a-vegan-diet/)
2. Get healthy: Vegans are less likely to develop diseases such as high blood pressure, heart disease, diabetes and cancer. (www.huffingtonpost.com/kathy-freston/vegan-diet-cancer_b_2250052.html)
Study after study shows that a plant based diet can prevent, and in some cases, reverse disease. This is a great way to start taking care of yourself and your family for the future.
3. Save animals: More than 56 billion farmed animals are killed every year for food. The animals raised for our "food" can feel joy and comfort, fear and pain — just like our cats and dogs do. They are not commodities, they are living beings. And all living beings desire the freedom to live out their natural lives, whatever that may mean for them.
4. Save the planet: The Humane Society International is one of the many organizations that claims that "Raising enormous numbers of land animals for food causes significant emissions of three of the most important climate-changing gases, disrupting weather, temperature and ecosystem health." (www.hsi.org/issues/climate_change/)
5. Vegan food is awesome: After a short and easy learning curve, vegan cooking and eating becomes fun, joyful, creative and delicious. There is a vegan version of just about anything, with sumptuous tastes that are satisfying, filling and mouth-watering. Dozens of new vegan cookbooks are coming out every day with ways to make gourmet vegan cheeses, gourmet vegan entrees, casseroles, stir-frys and unbelievable vegan desserts.
As you make your new year's resolutions for 2015, I invite you to choose them wisely and consider some of the advantages listed here. May this new year see you live as loudly, fully and richly as you can — with an open mind, a grateful heart and a willingness to change your perceptions. Happy New Year, Namaste.
Sande Nosonowitz is a certified yoga and meditation teacher as well as a certified vegan lifestyle coach and educator. Reach her at her Sundara website: www.sundarajewel.com or email at: sande@sundarajewel.com.
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Margaret Cavendish (1623-1673)
By Laura McGuiness
Recently in my Renaissance Literature class, I had a guest lecturer speaking about Margaret Cavendish. We read several poems by her, one of which caught my interest by the footnote preceding it, stating: "This poem is one of the most remarkable expressions of empathy for the non-human to be found in the period." The poem, "The Hunting of the Hare" is about the hunt of a poor little rabbit, Wat, who eventually dies at the hands of hunters. It culminates with a unique and (at the time) extremely controversial idea, one which basically castigates humans for believing all animals were made specifically for man's benefit.
Anyway, in class I learned that this poem was actually in response to Descartes's idea of animals being akin to automatons. Cavendish brings animals on the same moral plain as humans and produces empathy to trick the reader into identifying and feeling for Wat. Once they acknowledge this related state, saying otherwise makes them a hypocrite. It was a fascinating argument that was extremely revolutionary for its time. I also learned that Margaret Cavendish visited a Royal Society, which was (at the time) performing cruel and unusual experiments with small animals. She made a spectacle, stormed out, and proceeded to write a book, Blazing World, which is a thinly veiled parody of what she saw at the Royal Society. Her novel is essentially about animals performing experiments and her (as an empress) chastising them for doing so and calling their results rubbish.
You may or may not find the above interesting; however, I thought anybody who had a love for both animal rights and literature would find this fascinating! I also got excited about learning such animal rights-related ideas at a public university in a class completely separate from animal rights.
Source: Posted on November 19, 2014 by Nina Casalena, The Vegetarian Resource Group Blog Editor
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The Protein Myth
With the traditional Western diet, the average American consumes about double the protein her or his body needs. 
Additionally, the main sources of protein consumed tend to be animals products, which are also high in fat and saturated fat. Most individuals are surprised to learn that protein needs are actually much less than what they have been consuming.
The Recommended Dietary Allowance (RDA) for protein for the average, sedentary adult is only 0.8 grams per kilogram of body weight. To find out your average individual need, simply perform the following calculation:
Body weight (in pounds) x 0.36 = recommended protein intake
However, even this value has a large margin of safety, and the body's true need is even lower for most people. >> MORE
Source: Physicians Committee for Responsible Medicine (PCRM)
For Full Size Click >> HERE
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How I Organize My Kitchen
for Easy Vegan Cooking
by Charles Ely
I've found that the key to keeping myself motivated on a plant-based diet is accessibility, accessibility, accessibility. I also buy so little in the way of ready-made foods, because I'm always feeling ambitious and optimistic when I go grocery shopping. It's all for love, at the end of the day: love for myself, for my family, for the planet and the animals, and for the farmers in my community I make a point of buying from. I take care of myself and others through the food I make, and the foods I choose to exclude, which is worth it to me. And, of course, let's not underestimate the love of a good challenge.
>> MORE on Organizing Your Vegan Kitchen: Pots and Utensils, Spice Cabinets, Labeling Food, Pantry, Fridge, Counter Space, Stove Top and the Social Aspect.
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Clued in on Vegan Living:
Alicia Silverstone Talks About
a Plant-Based Diet
Alicia Silverstone may have made her acting mark as a "clueless" valley girl, but these days she'd rather be known as someone so very clued in about diet and health.
It was more than 16 years ago that Silverstone switched to a vegan diet, ditching animal products such as dairy and meat. Since then, she's become an outspoken advocate for what she considers a cleaner, leaner and healthier way to eat, and has written a book — "The Kind Diet" — so others can follow along.
The 38-year-old recently spoke with The Associated Press during Miami's vegan Seed Food and Wine Festival. She dished about her favorite indulgences, Thanksgiving menu plans, and how perceptions of vegan diets have changed.
"When I used to say I was vegan on (David) Letterman, it was like a huge joke for them, and that's not the way it is anymore," she said.
Associated Press: What are some easy tips for someone "flirting" with cutting meat and dairy for a meal, a day, or longer?
Silverstone: The most important thing is to make the connection between wellness and food, and that's what I think is lacking the most in our culture. If you had to pick one thing, move away from the foods that are harmful, the meat, the dairy, the sugar, the processed foods. Just gently move away from those and be adding in grains. Even if you make a pot of brown rice every three days and a pot of beans or your favorite bean chili and just a little steamed kale here and there, with those things you're going to notice such a massive difference and it's so easy to make those things. Really date vegetarian restaurants. Really start to try those places and enjoy those places so you can see the yumminess that's out there because none of this should be deprivation.
AP: What are some of your favorite indulges?
Silverstone: I was a hardcore foodie before I went plant-based and I've continued to be a hardcore foodie and maybe more of a food snob. If it isn't amazing, I'm not interested. I know that sounds really, really snobby but it's the truth because I know what good food is and how delicious it can be. Some of my favorite things that I make, there's a million, but if you're needing a meaty, salty fried taste, there's fat-fried udon noodles with sesame oil, garlic and ginger, or sweet potato hash with kale and smoked Field Roast "sausage."
AP: So what will you serve for your un-Turkey Day meal?
Silverstone: I haven't started thinking about Thanksgiving yet, but on my blog (TheKindLife.com) I post all my menus from past Thanksgivings ... There's these leek crostini that I make that are like artichoke, pesto and leek and mushroom that are just insane.
AP: Here's the inevitable how-do-I-get-my-kids-to-eat-vegetables question.
Silverstone: Once you really start making really healthful delicious food and that's just the norm and there's no discussion about it ... it doesn't have to be a battle if that's how you all eat. That's what's served. There isn't another option. If they're hungry for dinner and they go on strike, and believe me they will ... they're going to get hungry and come around to the delicious food when their tummy is hungry and their tantrum is over.
AP: Are you seeing more people embracing this lifestyle? And where do you see the evolution going?
Silverstone: This choice improved my health and wellbeing 100 percent. There was this glow from the inside out and that's what becomes contagious and the more of us that are out there, everyday a new person is woken up to it. I've heard from so many people on my website who have lost weight. ... It's changed so many people's lives so I really do just believe in the simplicity of the story.
Source: The Marietta Daily Journal
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Protecting Your Bones
The bone-thinning condition called osteoporosis can lead to small and not-so-small fractures. To protect your bones, you do need calcium in your diet, but you also need to keep calcium in your bones once you get it.
You can get calcium into your bones, from eating greens, beans, or fortified foods. You can exercise, so calcium has somewhere to go. And you can get Vitamin D, which controls your body's use of calcium, from the sun. Once you get the calcium you need into your bones, it is critical to keep it there? >> Read here for how to do that.
Source: Physicians Committee for Responsible Medicine (PCRM)
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Brutality of Hunting
The brutality of hunting animals to the death is one which is deeply worrying for many civilized people. Psychologically, people who hunt enjoy getting into a pack of like-minded hunters; and enjoy the adrenaline... of chasing a defense-less animal over miles and miles of countryside. Part of the "appeal" of the hunt is the fact that the hunters, if they ride hard enough, have the power of life-or-death over the animal they are hunting.
What makes this worse is that they get immense pleasure by causing an act of killing; or immense sadness by allowing a life to continue. This desire to exercise the power of life and death is important, because it is what makes a hunter "tick".
The hunter, in finding pleasure in the act of death, relishes his abuse of power, in the same way that, it is suggested, dictators and psychopaths do too. In each case, the ability to hold a life in your hands; and to crush it in a most bloody fashion on little more than a whim is not what you would call an endearing characteristic in any-one - let alone a potential husband or work colleague or a business partner.
The blood-sports brigade, in finding pleasure from the brutal death of a defense-less animal, exhibits their violent mind-set for all to see. It's not too surprising really, that such a comparatively high proportion of hunters also have convictions for wildlife crime and violence.
Source: Animal Spirit Love blog
Editor's Note: Cruelty to animals is diagnosed as a psychiatric symptom predictive of antisocial personality. Studies abound linking the violence inherent in hunting rooted in other violent crimes. Domestic violence, rape, assault, murder, road rage, riots, gang violence and other animal cruelty. The hunted cannot defend themselves. Hunting is the ultimate in "bully mentality." Taking a life!
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Vegan Thanksgiving is
a Better Alternative
Next week, President Obama will pardon two turkeys to promote the turkey industry. Every one of us can exercise that same pardon power by choosing a nonviolent Thanksgiving observance. It's a most fitting way to give thanks for our own life, health and happiness.
The 240 million turkeys killed in the United States this year have nothing to give thanks for. They are raised in crowded sheds filled with toxic fumes. Their beaks and toes are severed. At the slaughterhouse, workers cut their throats and dump them into boiling water, sometimes while still alive.
Consumers, too, pay a heavy price. Turkey flesh is laced with cholesterol and saturated fats that elevate the risk of chronic killer diseases. Labels warn of food poisoning potential.
This Thanksgiving, I won't be calling the government's Poultry Hotline, wondering how that turkey lived and died, or dozing through the football game. Our Thanksgiving dinner may include a "tofurky" (soy-based roast), mashed potatoes, stuffed squash, chestnut soup, candied yams, cranberry sauce, pumpkin pie and carrot cake. An Internet search on vegan Thanksgiving and a visit to my local supermarket will provide me more recipes and delicious turkey alternatives than I can possibly use.
Bob Lovejoy
Buffalo
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Healthy Vegan Snacks for Kids
You want to make certain your child's snacks are every bit as healthful as the meals you serve. The easiest way to do this is to use the same guidelines for snack planning as for meal planning. Many healthy, convenient options can be found within each of the New Four Food Groups---fruits, vegetables, grains, and legumes. >> MORE
Source: Physicians Committee for Responsible Medicine (PCRM)
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Dynamic Harmlessness
by H. Jay Dinshah
Ahimsa is a Sanskrit term that literally means nonharming. Until the twentieth century it was considered mainly, if not entirely, in its negative, or "thou shalt not," aspect. Mahatma Gandhi stressed the positive aspect of constructive loving action. Today we consider it in its fullest positive aspects as well as negative and explain it is as "dynamic harmlessness."
Ahimsa is a Sanskrit term that literally means nonharming. Until the twentieth century it was considered mainly, if not entirely, in its negative, or "thou shalt not," aspect. Mahatma Gandhi stressed the positive aspect of constructive loving action. Today we consider it in its fullest positive aspects as well as negative and explain it is as "dynamic harmlessness."
So you see that ahimsa has two sides to it, one negative and one positive, to be understood and practiced together, in balance. This can help us determine what we should not do and what we should.
One of the most encouraging and gratifying aspects of this great vegan movement is to have met over the years so many who look at life from another point of view. Whatever knowledge or wisdom we may have acquired, whatever material possessions are needed to sustain our lives and even the very breath of life itself---all of these are lent to us, given in a conditional loan or stewardship. If we have been fortunate to be entrusted with a little more, then so much the greater is our responsibility.
The love is great when it is felt for someone who shares with us only the common membership in the human family or in life itself. The world can be won for love, peace, and harmony if nonviolent individuals who sincerely believe in these ideals [dynamic harmlessness] will simply stand up and have the courage to live by them, thus being examples to others.
There comes a time in the life of every caring, sensitive person---a time to realize that fame is as ashes, massed fortune mere dust. It may be the last thought you think in this life. If at such a time you can truly say, "I have done my best," and your only regret is that you could not have done more, then you will have done very well indeed.
There is an old saying among charitable organizations, "Give 'til it hurts!" This I am not saying for there is already too much hurting and suffering in this world. I say, "Give 'til it helps."
That is usually said of monetary contributions that are always needed. I do not say it just of cash. I ask a far more precious sacrifice. I ask you to give of yourself---your time, your effort, your lifestyle. I ask that you get involved. I ask that you rearrange your priorities of life. You become determined that you will do the good work that needs to be done. This needs precedence over the mere struggle to get ahead in your job or standard of living.
Some express the view that we don't have to help in this life because there will be a better life to come. I cannot ignore the clear cries of anguish from the victims of injustice and exploitation in this life. I promise you nothing except that you can make a difference to many lives in this life in this world. You can do your share and then some to make this world a little less like the hell for animals---and for humans also in many respects---that we thoughtless and selfish humans have made it. Over nine billion animals in the United States are killed each year.
Source: American Vegan Magazine, the official publication of the American Vegan Society
H. Jay Dinshah (1933-2000) founded the American Vegan Society in 1960 and served as president for forty years. He is co-author with Anne Dinshah of Powerful Vegan Messages. Jay eloquently explains ethical reasons for veganism. Anne updates and edits his pioneering writings. Over forty vegan luminaries tell how they were influenced and inspired by Jay. Together, Jay and Anne, encourage readers to explore ways to promote positive action in the world towards veganism through "dynamic harmlessness."
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Foods for Cancer Prevention
All the evidence points to a low-fat, high-fiber diet that includes a variety of fruits, vegetables, whole grains, and beans, as being the best for cancer prevention. Not surprisingly, vegetarians, whose diets easily meet these requirements, are at the lowest risk for cancer. Vegetarians have about half the cancer risk of meat-eaters.
A cancer prevention diet is one that is high in fiber, low in fat (especially animal fat), and includes generous portions of fruits and vegetables. It also minimizes or excludes alcohol. The best diets are pure vegetarian diets. >> MORE
Source: Physicians Committee for Responsible Medicine (PCRM)
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Dawn Moncrief - Exclusive EVEN Interview
Read an exclusive EVEN interview HERE with Dawn Moncrief, Founding Director, A Well-Fed World, Food Justice and Animal Advocate
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10 Things Every Vegan Knows
(that you may not)
By Kasey Minnis
1. Vegans know where all their protein comes from.
Most people seem to think that protein only comes from meat, eggs, and dairy. Well, folks, you may've heard the phrase "proteins are the building blocks of life" -- remember that plants are alive too! Vegetables, grains, beans, nuts, seeds, and even some fruits can be healthy sources of protein. Considering that, if you're eating animal products plus all these plant foods, there's a possibility you're actually getting too much protein and that can be bad for your health.
2. Vegans know that many cheeses are not vegetarian.
Have you ever looked at the ingredients on cheese and seen the word "enzymes"? Those are the same enzymes that would cause milk to coagulate in a mammal's stomach, since the coagulation process is essential to cheese making. Traditionally, these enzymes are taken from the stomachs of slaughtered veal calves. Today, rennet can also be made from vegetable sources or produced in a lab, but many brands - particularly of hard aged cheeses such as parmesan, romano, and asiago - still contain veal rennet. So that fettuccine alfredo you're eating for Meatless Monday, well, it might not be quite so meatless after all.
3. Vegans know how to save on their grocery bill.
The USDA's Economic Research Service recently did a study to determine if it's true that eating healthy is more expensive. They found that, serving for serving, healthy foods are less expensive than unhealthy ones. Grains, fruits, and vegetables are among the least expensive foods when calculated on a per-serving basis, and beans are one of the lowest cost proteins. Meat and junk foods were at the top end of the cost-per-serving scale. So for more food, fewer calories, and cheaper grocery bills, eating vegan is the way to go.
4. Vegans know that gelatin is not just wiggly and jiggly - it's also made of piggy.
When we think about gelatin, we think of Jell-O - bright, colorful, wiggly cubes of... pig skin? Yes. Gelatin is made from collagen, which is found in the skin and bones of animals. Pig skins, cow hides, and the bones of these animals are boiled to extract the collagen, which is filtered and ground into a powder. It's then used to make Jell-O, pill capsules, and included in a surprising variety of other products.
5. Vegans know that animals die to produce eggs and milk.
So often, people will ask vegans, "Why don't you eat eggs? It doesn't hurt the chicken to lay them. Why not milk? Cows have to be milked or they’ll die." Here's the real deal: taking the living conditions of these female animals out of the equation, what do you think happens to their male offspring?
Today's chickens are bred in very specific ways - to be either egg-layers or "roasters." The male chicks of the egg-layers haven't been bred large enough to be valued as roasters, so they are useless to farmers. They are slaughtered at birth, frequently in horrific ways.
As for cows, how this crazy idea that cows have to be milked got started, I'll never understand! Cows are mammals and their process of nursing their young is exactly like human breastfeeding. When they get pregnant, their bodies produce milk for the infant. When the infant stops needing milk, their bodies stop producing it. In order to keep a cow producing milk, it has to be continually re-impregnated, and its calves have to be taken away. Female offspring may become dairy cows, but male offspring are typically slaughtered for veal.
6. Vegans know you're eating some stuff you don't know about.
Crushed insect shells in juices and candies, hair and feathers in bread, fish oil in your orange juice, animal fat in your soap... these aren't accidental contamination or urban myths, these are standard ingredients. (They will be labeled in respective order as: carmine, cochineal, shellac, or confectioner's glaze; amino L-cysteine; omega-3; and sodium tallowate.) And yes, the government has deemed these bugs and bits to be safe for you, but clearly manufacturers know the very idea is unpalatable to you or the sources would be made clear.
7. Vegans know that the scrawny weakling vegan stereotype is a total myth.
The number of powerful vegan athletes at the top of their games continues to grow. From Olympic track and field star Carl Lewis (who reports the best year of track he ever ran was the year he went vegan) to NFL running back Arian Foster (who is expected to lead the league in rushing though he went vegan this summer), athletes who go vegan are finding it not only doesn't hurt their performance, it can help!
8. Vegans know how awesome vegan food really is!
To be fair, you may know this too if you watch Cupcake Wars, where vegan bakers have faced off against traditional fare and won more than once. Or you may know it if you've ever had a particularly wonderful spaghetti marinara. Or if you're crazy about hummus. From cornflakes to Oreos, from cherry turnovers to fresh bread, you probably eat 'accidentally vegan' food all the time without thinking about it. But there's so much more amazing vegan food out there to discover. The idea that it's all salads and soy is pretty silly, when you think about it.
9. Vegans know what it's like to change the way you look at food.
We understand that you "love your steak." We know that you think you "could never give up cheese." What makes you think that we didn't feel the same way? The vast majority of vegans once ate just like you do now. So there's little point in telling us all the reasons that you "can't" develop a kinder, healthier diet - we know you can, when and if you make that choice. (And the truth is that you wouldn't find it a fraction as hard as you think.) But we can also empathize with how hard it is to even contemplate, how difficult it is to think about changing something that's been such a fundamental part of your life since childhood. Why not ask what it's like, or how we accomplished it? You might be inspired to take some small, positive steps for your health or the animals.
10. Vegans know how animal rights, human rights, and environmental conservation are inextricably intertwined.
The United Nations' Food & Agriculture Organization, The Stockholm International Water Institute, Oxfam, along with many other organizations of scientists, politicians, and thought leaders are calling for a major reorganization of our food system and warning of the dire environmental, health, and societal consequences of continuing on the path we're on. Simply put, current factory farming methods to produce meat are contributing to global warming, world hunger, and epidemics of preventable diseases. The choices we make about our food today will impact all our lives tomorrow.
Source: All Creatures.org
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Scott Jurek, Ultramarathon Runner - Vegan
Food Power for Athletes
Dr. Ruth Heidrich,
Iron Man Triathlete, Marathoner,
Senior Olympian - Vegan
Protein, composed of chains of molecules called amino acids, plays an important role in the building, maintenance, and repair of the tissues of the body, including muscle.
There are 20 different amino acids in the foods we eat, but our bodies can make only 11 of them. The nine essential amino acids that cannot be produced by the body must be obtained from the diet. A diet based on a variety of grains, legumes, and vegetables easily provides all of the essential amino acids. It was once thought that various plant foods had to be eaten together to get their full protein value, a method known as "protein combining," or "complementing." We now know that intentional combining is not necessary to obtain all of the essential amino acids.
Fiona Oakes, Cycler,
Marathon Runner - Vegan
Vegetarian protein sources are best because, unlike animal sources, they can contain fiber (a blood sugar balancer and intestinal scrub brush) and complex carbohydrates. Concentrated protein sources are not needed. However, abundant protein is found in tofu, soymilk, tempeh, seitan, and various meat analogues, >> MORE
Source: Physicians Committee for Responsible Medicine (PCRM)
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