Archive for the ‘Miscellaneous’ Category

How To Talk About Vegetarianism Without Sounding Preachy September 2nd, 2010

When I first went vegetarian, I immediately felt better, both physically and mentally. (I’ve described this feeling before.) Knowing that I was no longer contributing to the horrors of the meat industry, I felt like a weight had been lifted. I felt good about myself because I was choosing a compassionate lifestyle. I felt more at peace with my effects on nature and on Earth’s creatures. I felt like I was now a positive force in the circle of life. It felt enlightening, it felt good, and it made me happier.

I often compare my switch to vegetarianism to someone finding religion – you experience joy and peacefulness, and you just know in your heart that it is right. And just like with anything that makes you feel great, you want to share it with others. So I did. I’d often spout off horror stories of animal abuse, or disgusting tales about filthy meatpacking plants. I’d readily give out facts on cholesterol, heart disease, and cancer, unsolicited. I’d lecture on the link between the meat industry and environmental destruction. Every chance I got, I’d step up on that soapbox and give my vegetarian sermon. Without even realizing it, I had become the preachy vegetarian.

As I became aware of my newly acquired annoying habit (thanks in large part to my boyfriend who pointed it out to me every time I opened my mouth about anything related to vegetarianism), I realized that this approach was not going to work and might even turn people off of vegetarianism.

[I actually started this blog so I could still have my soapbox, but in a less obtrusive, less in-your-face kind of way. When someone asks me why I'm vegetarian (which nearly everyone does), it's easy for me to give them a simple answer then point them to my url.  And though I still preach quite a bit here, everyone has the choice of whether they want to read it or not.]

Even with my blog as an outlet, it’s still so hard to keep quiet when I see friends chowing down chili-cheese covered hot dogs, double bacon cheeseburgers, or worse, veal.  I want so badly to tell them how cruel and unhealthy their meal is, but I don’t want to perpetuate the stereotype that all vegetarians do is try to convert meat-eaters. I know that many vegetarians struggle with this same issue – how to inform people without sounding preachy.

What’s a vegetarian to do?

1. Don’t bring it up unless specifically asked

This is the approach I’ve chosen (for better or for worse). I know you’re dying to tell everyone everything, but the reality is that not everyone wants to know everything. And unsolicited vegetarian propaganda can actually repel people from vegetarianism, so until someone asks, zip it! The good new is that, inevitably, plenty of people will ask.

Caveat: There are a few really close friends and family (boyfriend, mom & dad, very best friends who aren’t especially carnivorous) who I can rant to, without them asking first, because 1) they will love me no matter how much I annoy them with veggie-talk, and 2) they understand how important this is to me and therefore truly want to hear all I have to say about it.

2. Keep it short

If someone does ask, limit your answer.

I’ve found that the most common question is simply, “Why?” Yes, this is the perfect opportunity to plant a seed of thought in someone, but don’t preach!  Keep your answer to a single (or a few) heartfelt sentences then STOP. Although there are tons of reasons to go vegetarian, choose the one that compels you the most (or the one that you think will resonate most with the asker) and briefly state it without going into gory details.

My response is usually something like this, “I read a book about how the animals are treated and it was really disturbing. I decided that I didn’t want to contribute to that anymore.” [Other examples: "At first I did it to lose weight, and then I realized that it was better for the environment, so I stuck with it." "I heard that going vegetarian was greener than switching to a hybrid vehicle, plus it helps prevent cancer."]

The second most common question I’ve encountered is, “How do you get enough protein?” While I’d love to rant and rave about how the Standard American Diet (SAD) actually has too much protein and that’s causing issues from obesity to osteoporosis, (and why don’t you worry about your own cholesterol intake instead of my protein levels!), I refrain my urges and politely say something like, “All vegetables, and believe it or not even fruit, has protein in it! I make sure to eat plenty of high-protein ones like, beans, nuts, peas, and spinach, and I can get more than enough of my daily value.”

If they continue to ask questions, of course continue to answer, but I still recommend you be conservative on the amount you spout out. Try to keep answers to a few sentences and only continue when another question is asked, or when someone seems genuinely interested in learning more.

Occasionally I’ll follow-up with people if they truly seemed interested (and if it’s someone I know well enough that their first impression of me won’t be ‘preachy vegetarian’!). Maybe I’ll shoot them an email with something like, “Since it came up yesterday, just thought you’d be interested in this article about free-range eggs. (link)”

3. Be positive

Nobody likes a Debbie Downer (even if you’re discussing something as morbid as clogged arteries). It is better to discuss how vegetarianism is good, rather than how eating meat is bad. This is as simple as changing “meat-eaters are five times more likely to die from a heart attack,” to “you can reduce your risk of heart attack by 90% by giving up meat, dairy, and eggs.”

Instead of complaining about giving up beef ravioli, share how much you love spinach-artichoke ravioli.  Don’t talk about how hard it is to find a tasty vegan cheese (even though, yes, this is a very hard thing to do), talk instead about how easy it is to use meatless crumbles in place of ground beef, and how good they taste (especially in spaghetti sauce, sloppy joes, and tacos… mmm) .

If the conversation starts to go down the doom-and-gloom path (like animal abuse, slaughterhouse filth, or environmental destruction), don’t hang around in the “meat is murder/do you know how much fecal matter you’re consuming?/the planet is doomed” area too long.  Be sure to make it clear that vegetarianism is a solution. “A vegan saves 100 animal lives per year.” “Going vegetarian is greener than switching to a hybrid vehicle.” (Can you tell I like this factoid?)

4. Don’t condemn

Do not, under any circumstances, imply that someone who eats meat is bad. (After all, you probably ate meat at one point in your life as well.) People will become defensive and shut you off if you tell them that something they are doing is wrong. Remember that most people are not intentionally eating animals to be cruel; they just haven’t learned any better… yet.

5. Practice what you preach

The best way to preach vegetarianism is to set a positive example. Actions speak louder than words. As Ghandi said, “Be the change you want to see in the world.”

The following is inscribed on the tomb of an Anglican Bishop in Westminster Abby (1100 A.D.):

When I was young and free and my imagination had no limits, I dreamed of changing the world.As I grew older and wiser, I discovered the world would not change, so I shortened my sights somewhat and decided to change only my country.

But it, too, seemed immovable.

As I grew into my twilight years, in one last desperate attempt, I settled for changing only my family, those closest to me, but alas, they would have none of it.

And now, as I lie on my deathbed, I suddenly realize: If I had only changed myself first, then by example I would have changed my family.

From their inspiration and encouragement, I would then have been able to better my country, and who knows, I may have even changed the world.

___

Any other tips on how not to be a preachy vegetarian?

____________________
Breakfast: Amy’s non-dairy burrito
Lunch: Cabana bowl from Taco Cabana: rice, black beans, lettuce, pico, guac, salsa (no meat, no cheese, no sour cream)
IMAG0185
Dinner: A failed attempt at vegan mac & cheese. I ended up overcooking it, so it turned out to be a big gooey mess that didn’t even taste cheesy. But I ate it anyways!

Related Posts:


 

Why I’m Vegan August 17th, 2010

Blogging is difficult when you don’t have your cable set up yet and you’re using the computer as the TV (thank you Hulu, Netflix, and the neighbor who’s providing the free internet at the moment). It’s even more difficult when there are two of us using the computer as the TV because if I decide I want to write a well-researched blog post, I must commandeer the sole form of entertainment in our home for an hour (or two, or three). This does not go over well with the natives. Rest assured, the cable man is scheduled to come next week so I’ll get the blogging back on track as soon as we have the Golf Channel to entertain Ed.

I stumbled across a great blog today: Know Thank You. It focuses on making a positive difference in the world. I thought this post was fantastic and wanted to share it here.

Why I’m Vegan by Know Thank You

Being vegan means you’re walking the talk. You’re not just dreaming of a more compassionate world, of healthier people, and of a cleaner environment, you’re actually doing something to make a difference. Being vegan means you’re rejecting decades of mass marketing and deception, and you’re instead embracing truth, science, and compassion. Being vegan means you care more about impact than about balance sheets, and more about long-term vision than about short-term return. Being vegan means you understand that you are an animal too, and that only a very small percentage of your DNA differs from that of other animals. Being vegan means you understand that you are a part of nature rather than separated from it, and that you are in nature right now, no matter where you are at this moment. Being vegan means you see the beauty in the world around you and in the plants and other animals that we share it with, and feel that this beauty should be nurtured and protected rather than exploited. Being vegan sometimes means embracing that beauty in the face of insurmountable odds, and in the faces of people we were disappointed to find we couldn’t count on. Being vegan means knowing that no matter how different you may feel, every reason you need to carry on can be gained by looking into a cow’s eyes. Being vegan means you know that you are the cows’ advocate; you know that you are their voice; you know that you are their insider. All they ask is that you help enlighten humans, and help bring about changes that lead to the peace and beauty all animals enjoyed before we started interfering in their lives. Being vegan means you’re already a part of that enlightenment process, just because of your dietary choices. Being vegan means you are an active participant in the restoration of peace and beauty.

____________________
Breakfast: Smoothie with frozen cherries, a banana, spinach, almond milk, and a scoop of protein powder
Lunch: A cashew butter sandwich and raw green beans with hummus
Dinner: Soy chorizo tocos with lettuce, tomato, avocado, and salsa verde – If you recall, I’m obsessed with Trader Joe’s soy chorizo. Since there aren’t any Trader Joe’s in Texas, I stocked up on it before leaving DC. I literally hauled an ice chest full of soy chorizo from DC to Texas. Yes, it’s that good.
IMAG0144
And on a related note, the restaurant downstairs from us, Tacos and Tequila, has soy chorizo!  The soy chorizo tacos there are delicioso and they can add the soy chorizo to their queso.

Related Posts:


 

Road Trip Recap August 2nd, 2010

I know everyone was on pins & needles awaiting my blogging return…

The move from DC to Austin was a success!

After my last day of work in DC, I jetted down to Palm Beach, FL for some between-jobs-R&R.

IMAG0088

As soon as I got back to DC, the movers came to pack up our stuff and our friends threw us an AMAZING Texas-themed going away party, complete with: a death row inmate and sheriff, a Texas flag button-down + tie and a televangelist’s wife, a hillbilly and a Texas park ranger, lots of boots and cowboy hats, and “I heart DC” garb for Ed and I.

DC Going Away Party 024 DC Going Away Party 028 DC Going Away Party 029 DC Going Away Party 077

For our last meal in DC, we enjoyed one of our favorites – Ethiopian – in one of our favorite neighborhoods – U Street.

DC Going Away Party 088

And on our last night, we walked down The Mall one final time.

DC Going Away Party 091

Monday: Washington, DC to Knoxville, TN

Road trip begins with a drive through Shenandoah National Park

road trip 2010 001 road trip 2010 011

road trip 2010 016 road trip 2010 014

And day one ends in downtown Knoxville.

road trip 2010 019 road trip 2010 023

Breakfast: Bagel & cream cheese from Starbuck’s in DC
Lunch: Burrito bowl from Qdoba somewhere in Virginia
road trip 2010 018
Dinner: Veggie burger from Downtown Grill & Brewery in Knoxville
road trip 2010 029

Tuesday: Knoxville, TN to Tuscaloosa, AL

We stopped in Huntsville, AL to check out the NASA Rocket Museum (which was awesome)!

road trip 2010 031 road trip 2010 046

After a few hours at the museum, we met up with friends in Huntsville for an early dinner, then drove through Birmingham to see the Vulcan Statue (Unfortunately, I couldn’t get a good picture because it was so dark outside), then on to Tuscaloosa to crash for the night.

Breakfast: Bagel and cream cheese from the continental breakfast at our hotel in Knoxville
Lunch: Veggie fried rice at PF Chang’s in Huntsville
road trip 2010 040
Dinner: Tofu and veggie panang curry at Surin with friends in Huntsville

Wednesday: Tuscaloosa, AL to New Orleans, LA

Our hotel in New Orleans was adorable.

road trip 2010 069 road trip 2010 066

We enjoyed good drinks and great music on Bourbon.

road trip 2010 075 IMAG0096

Breakfast: “Loaded” (with tomato, jalapeno, and onion) hash browns and a biscuit at Waffle House in Tuscaloosa
IMAG0095
Lunch: Two bean burrito frescos from Taco Bell somewhere in Mississippi
Dinner: Eggplant muffaletta at some tourist trap on Bourbon in New Orleans
road trip 2010 074

Thursday: New Orleans, LA

We stayed one more day in NOLA to really soak it up. We spent the day shopping, eating, and touring (french market, garden district, drove down to the 9th Ward, blackjack at Harrah’s, etc.)

I love that there are Mardi Gras beads stuck everywhere!

road trip 2010 080 road trip 2010 088

Brunch: Veggiecherros (lots of veggies inside tortillas) at Slim Goodie’s in New Orleans
IMAG0098
Afternoon snack: Beignets at Cafe Du Monde in New Orleans
IMAG0099
Dinner: Fried artichoke hearts, house salad, and a children’s menu cheese pizza (literally the only 3 veggie items on the entire menu) at Deanie’s in New Orleans

Friday: New Orleans, LA to Austin, TX

We arrived late Friday night then the movers came with our stuff on Saturday and we’re currently trying to get things unpacked and in order.

Breakfast: none
Lunch: Red beans & rice, mashed potatoes, and a biscuit at Popeye’s somewhere in Louisiana
IMAG0103
Dinner (Inaugural Austin meal): Freebirds burrito
IMAG0107

It’s good to be home.


 

Sayonara DC, Hello Austin July 15th, 2010

First things first…

Congratulations to Molly and Caitlin for winning the two copies of Why We Love Dogs, Eat Pigs, and Wear Cows! I hope you both enjoy the book and “pay it forward” by not only lending the book to others, but also encouraging others to question their carnistic beliefs.

PS – To be fair, I used Random.org to select the winners.

random

Now on to other things…

I’ll be taking a little break from posting for the next 2 weeks as I move from Washington, DC to Austin, TX.

This coming week I’ll be enjoying a between-jobs vacation in one of my favorite places on Earth: Palm Beach, FL where the ocean is crystal clear blue and a comfortable 84 degrees!  The following week Ed and I will be road-tripping it from DC to Austin. We have a tentative itinerary, but  it is subject to change. I’ll post about our travels when we arrive in Austin! (Finding veg food on a road trip through the south… this is going to be interesting.)

This move is extremely bittersweet.  While I’m VERY EXCITED to be closer to my family and friends (I’m from San Antonio, went to undergrad in Austin), I’m at the same time VERY SAD to be leaving such an amazing group of friends here in DC. Ed and I will miss you all tremendously and hope you’ll come crash on our couch as much as we plan to come back up here and crash on yours!  We love you guys!!

Things I’ll miss in DC (besides the friends):

1. All the free museums!
2. Playing sports right on The Mall (pretty awesome to see the Capitol in the outfield when up at bat)
3. Running around Hains Point and the Tidal basin
4. Cherry Blossoms
5. Ethiopian food and all of the other wonderfully diverse cuisines that help keep DC at the top of the vegetarian-friendly cities list
6. Being able to walk and take metro everywhere
7.  All of the arts & crafts and farmers markets
8. Taking the bus to Baltimore, Philly, and New York
9. The U Street Corridor (my favorite neighborhood in DC)
10. The “we can make a difference” mentality and “important things are happening here” energy of the city

If you’ve never been to Austin to experience it for yourself, you’ve probably at least heard talk of how great it is! Although I lived in Austin during college, I definitely didn’t take advantage of all it has to offer (apparently I was too absorbed with campus activities, frat parties, and eating gobs of Freebirds) so I can’t wait to get back and fully enjoy it!

Why I’m excited about Austin:

1. Swimming at Barton Springs
2. Watching the bats fly out from under the Congress Bridge
3. South By Southwest, Austin City Limits, Austin Reggae Festival and the many more music & movie festivals in Austin
4. Authentic Mexican food and the Austin food trailers (Ed and i have already come to the conclusion that we’re going to get fat in Austin!)
5. South Congress (shopping & eating, two of my favorite things)
6. Town Lake running trail
7. The ultimate Whole Foods
8. Veggie Dog eating contest and Austin’s general veg-conscious state of mind, as they continue to make the list as one of the top vegetarian-friendly cities
9. Cheap beer (hello, I haven’t paid under $4 a beer since moving to DC)
10. The “Keep Austin Weird” mentality and general eccentric energy that radiates from the city!

____________________
Breakfast: Two peaches
Lunch: A pulled BBQ sandwich with Gardein’s pulled BBQ shreds – not too shabby!
Dinner: Bar appetizers at my work going away party – nachos, soft pretzels, mozzarella sticks, potato skins (we asked for no bacon)


 

Washington, DC Joins The Meatless Monday Movement! July 2nd, 2010

The City Council of the District of Columbia passed a ceremonial resolution encouraging city residents to “abstain from animal products on Mondays.” Not just meat, but all animal products. Nice. This victory for farmed animals was helped along by the fine people at Compassion Over Killing.

And because I like this resolution so much, here it is in all its glory (bold text was added by me):

DC Meat Free Monday

Councilmember Yvette M. Alexander

A CEREMONIAL RESOLUTION

IN THE COUNCIL OF THE DISTRICT OF COLUMBIA

To acknowledge the obesity epidemic in the District of Columbia, to highlight the benefits of diets high in fruits and vegetables, to encourage residents to abstain from animal products on Mondays, and to celebrate the abundance of produce grown in community gardens and in neighboring regions.

WHEREAS, the rate of adolescent obesity in the District of Columbia is the highest in the nation and nearly half of the children in some wards are overweight. Obese children and adolescents are at greater risk for cardiovascular disease, such as high cholesterol or high blood pressure, bone and joint problems, sleep apnea, and social and psychological problems, such as stigmatization and poor self-esteem, and Type-2 diabetes.

WHEREAS, childhood obesity disproportionately affects low-income and minority children, and half of all minority children will develop diabetes by their eighteenth birthday.

WHEREAS, 81% of the District of Columbia’s high school students do not eat the recommended five daily servings of fruits and vegetables.

WHEREAS, the meat served to school children via the U.S. Department of Agriculture’s School Lunch Program is tested less frequently for food-borne pathogens than the meat in fast food restaurants and subject to lower safety standards.

WHEREAS, the rate of adult obesity in the District of Columbia exceeds 50 percent. Obesity is associated with an increased risk of numerous health problems, including heart disease, type-2 diabetes, stroke, several types of cancer, and osteoarthritis.

WHEREAS, overweight college applicants are significantly less likely to be accepted to college despite comparable academic records, and overweight employees are more likely to experience workplace bias, including hiring and salary discrimination.

WHEREAS, more than 20% of District residents ages 65 and older are obese. Overweight and obese elderly are more likely to have hypertension, osteoarthritis, cardiovascular disease, diabetes, lung disease, cancer and Alzheimer’s disease.

WHEREAS, the environmental impacts of abstaining from meat are significant. Each time an individual goes meat free, s/he saves 890 gallons of water and nearly a gallon of gasoline.The UN has found that current meat production methods cause nearly half of all stream and river pollution. Indeed, Dr. Rajendra Pachauri, Nobel Peace Prize winner and chair of the United Nations Intergovernmental Panel on Climate Change, has stated that the easiest way to reduce one’s carbon footprint is to make one day a week meat-free.

WHEREAS, a growing number of people are reducing their consumption of animal products in order to prevent animal cruelty. Approximately one billion animals would be spared if animal consumption was reduced by only 10%, a figure that would be achieved by a national Meat Free Monday.

WHEREAS, foregoing meat has the potential to impact world hunger. Each year, 756 million tons of grain is fed to farmed animals. If that grain was provided to the 1.4 billion people who are living in abject poverty, each of them would be provided twice the grain they would need to survive.

WHEREAS, the American Dietetic Association has stated that vegetarians have “lower rates of death from ischemic heart disease…lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer” and that vegetarians are less likely than meat-eaters to be obese. Accordingly, experts recommend going vegetarian, or at least increasing plant foods and eating fewer animal products, to help weight control. The U.S. Department of Health and Human Services and the U.S. Department of Agriculture in their Dietary Guidelines for Americans, advised that Americans eat more dark green vegetables, orange vegetables, legumes and fruits.

WHEREAS, today, the average person consumes nearly 200 pounds more meat per annum than the average person consumed in the 1950s.

WHEREAS, America’s per capita fruit consumption is “woefully low” and limited to a small range of fruit options, and vegetable consumption “tells the same story,” according to a 2003 USDA report.

WHEREAS, community experts have said that enough fresh, local, produce exists to feed every District student. Such farm fresh products taste better, are healthy, and research has shown that children prefer them to non-local produce.

WHEREAS, a weekly reminder to restart healthy habits encourages success, and we are more likely to maintain behaviors begun on Monday throughout the week.

WHEREAS, Meat Free Mondays have been advocated by more than 20 schools of public health, numerous organizations including the American Association of Retired Persons, and experts in various fields including Michael Pollan and former Vice President Al Gore.

WHEREAS, in response to First Lady Michelle Obama’s call to combat childhood obesity and to set an example for the rest of the country, people, schools, businesses and other organizations within the District have adopted this healthy tradition which has existed since World War I.

BE IT RESOLVED, BY THE COUNCIL OF THE DISTRICT OF COLUMBIA, that Mondays are hereby designated as “Meat Free Mondays”. This resolution may be cited as the “Meat Free Mondays Recognition Resolution of 2010”.

Sec. 4. This resolution shall take effect immediately upon the first date of publication in the District of Columbia Register.

____________________
Breakfast: Smoothie with mixed berries (strawberry, raspberry, blackberry), pineapple, and spinach
Lunch: Black bean & guacamole burrito (that’s a bean and cheese, minus the cheese, plus guac) from Baja Fresh
Dinner: Chinese takeout – Sesame TVP (textured vegetable protein), a meat subsitute that most Chinese takeout places here have now!

Related Posts:


 

Meat Industry’s Reaction To Meatless Monday June 15th, 2010

Recently, the front page of The Washington Post’s food section featured an article on the growing Meatless Monday movement and the meat industry’s reaction to it. Here are the highlights:

The Growing Movement
It’s probably no surprise that Sir Paul McCartney, a longtime vegetarian, banned all meat from staff meals on his current world tour. But when Mario Batali starts to push people to eat their vegetables, you know something is happening.

The famously rotund and infamously gluttonous chef-restaurateur is to pig what the Beatles are to rock-and-roll. Batali, a rock-star chef if there ever was one, has changed the way Americans eat pork, introducing us to cured lonza, guanciale and lardo, which he once described to the New Yorker magazine as “the best song sung in the key of pig.”

And yet this month, Batali announced that he would join the Meatless Monday campaign, a movement backed by a broad array of public-health advocates, animal welfare activists and environmentalists that asks carnivores to give up meat one day a week. Each of Batali’s 14 restaurants, which include the meatily named Bar Jamon in New York and Carnevino in Las Vegas, offers two vegetarian entrees on Mondays, highlighted with an “MM” logo.

Batali is one of the movement’s latest and most high-profile supporters. But on the vegetable front, he is hardly a pioneer. Baltimore City Public Schools launched meatless Mondays for its 82,000 students in October. Thirty-two U.S. hospitals have signed on to the Balanced Menu Challenge, a commitment to reduce meat purchases by 20 percent. This spring, San Francisco’s Board of Supervisors approved a resolution calling on schools, restaurants and stores to offer meatless options, and the state of Michigan held a one-day “Meatout” during which residents were encouraged not to eat meat. A host of cookbooks that feature meatless or nearly meatless meals are either in bookstores (”The Conscious Cook,” by Tal Ronnen) or headed for the shelves (”The Meat Lover’s Meatless Cookbook,” by former Washington Post blogger Kim O’Donnel). The scheme has spread overseas. Last year, the city of Ghent in Belgium became the first European city to endorse a meat-free day.

The Meat Industry’s Reaction
It’s enough to make the meat industry nervous. Over the past year, lobbying groups including the American Meat Institute, the National Cattlemen’s Beef Association, the National Pork Board and the Farm Bureau have launched a quiet campaign to try to reverse the momentum. They have fired off missives to institutions that embrace the call to reduce meat consumption, and they have posted talking points for meat producers on the Internet. They are also making a final push to ensure that the government recommendation of two servings of meat per day remains enshrined in the new dietary guidelines that the Department of Agriculture will release this fall.

Lobbying for the upcoming dietary guidelines is among the most urgent efforts. The guidelines are the basis for the USDA’s food pyramid, which recommends daily intakes for food groups including meat, grain and dairy products. In a letter to the committee, the American Meat Institute voiced concern that policymakers were overemphasizing plant-based food as the foundation of a “healthy” diet for Americans.

The Meat Industry’s History of Getting What It Wants
In case after case, policymakers have refrained from suggesting that Americans eat less meat. A 1977 Senate select committee led by Sen. George McGovern (D-S.D.) was forced to beat a hasty retreat after it initially recommended that Americans could cut their intake of saturated fat by reducing their consumption of red meat and dairy products. Its revised guidelines suggested choosing “meat, poultry and fish that will reduce saturated-fat intake.” (McGovern, whose constituents included many cattle ranchers, lost his seat in 1980.)

In 1992, when the USDA planned to recommend reduced meat intake in its new Food Pyramid, the industry howled again. It created a public-relations nightmare for the agency. Under intense media scrutiny, the USDA could not change its recommendations. It did, however, redesign the chart so that the two to three servings of meat that it had suggested as a maximum serving looked like a recommended amount.

Hope For The Future
Consumers have continued to deliver what the meat industry wants: sales. Per-capita meat consumption in the United States has increased by 8 percent since 1970. Even health crises, such as the mad-cow scare, hardly affected U.S. consumption: In 1997, the year after the disease erupted in Britain, U.S. beef consumption fell about 2 percent. The next year, consumption returned to its previous level. Americans remain firmly resistant to giving up meat.

An AP-NBC Universal telephone poll of 1,006 adults last November reported that 23 percent said they would be likely to make a special effort to give up meat as a way to protect the environment — well below the numbers who said they might recycle bottles and cans or take their own shopping bags to stores. Some 46 percent of respondents said they were not likely to give up meat at all.

Still, proponents of Meatless Monday say they are hopeful that institutions can help lessen demand. Healthcare Without Harm, which wants hospitals to reduce meat purchasing by 20 percent over a 12-month period, reports an average drop of 28 percent in its four-hospital San Francisco pilot project. Baltimore City Public Schools estimates it will buy 120,000 fewer pounds of meat per school year by eliminating it from Monday menus.

And now there’s Batali, who recently lost 45 pounds, flying the flag for meatless Mondays. “Mario still loves meat,” said Elizabeth Meltz, the chef’s director of sustainability. “But even he believes everything should be eaten in moderation.”

____________________
Breakfast: Mixed berry (strawberry, blueberry, raspberry) and hemp milk smoothie
food 115
Lunch: Veggie pizza
Dinner: A delicious salad, potatoes, and green beans

Related Posts:


 

Get Involved! June 11th, 2010

There are two bills going through Congress right now that can help reduce farm animal suffering and promote compassion. 

1) Prevention of Farm Animal Cruelty Act (HR 4733)
Battery cages, gestation crates, and veal crates are considered the most inhumane confinement systems in the agriculture industry. Hens in battery cages have less than the space of one sheet of notebook paper each. They can not even extend their wings.  Pregnant pigs and veal calves that are kept in 2-foot-wide gestation crates can not turn around, lie down comfortably, nor extend their legs. 

battery-cages gestation crates veal4

Most Americans oppose the use of these cruel confinement systems. A 2003 Gallup poll found that nearly 2/3 of Americans “support passing strict laws concerning the treatment of farm animals.” A 2003 Zogby poll found that nearly 70% of Americans find it “unacceptable” that farm animals have no federal protection from abuse while on the farm.

Yet, currently, more than 95% of all eggs produced in the US come from hens kept in battery cages. Roughly 80% of breeding pigs and 66% of veal calves are kept in crates barely larger than their own bodies. And your tax dollars are being used to support these three systems! In fact, the federal government spends more than $1 billion a year on animal products for various federal programs (like the National School Lunch Program).

The Prevention of Farm Animal Cruelty Act would prohibit the government from purchasing any animal products from animals raised in battery cages, gestation crates, or veal crates. If passed, this legislation could affect the lives of millions of animals.

2) Healthy School Meals Act (HR 4870)
Students in our public schools eat some of the unhealthiest meals day after day. Fed meals of cheap, processed, preservative and sodium laced foods, America’s children are denied access to the fresh, plant-based foods they need to stay healthy.

 school-lunch-1  school-lunch-2

*Update* I just read this on Fed Up With Lunch: The School Lunch Project:

The USDA guidelines are warped. Even after eating *almost* 100 school lunches, I still have a hard time understanding the strange regulations governing school lunches. For example, fries and tater tots count as vegetables (contrary to what you might have heard in the 1980’s, ketchup does not qualify as a vegetable). I realize that they do come from potatoes, but something seems to be wrong there. Because of rules like this, 46% of kids’ vegetable servings come from fries (Lunch Lessons, p. 74, Ann Cooper).

And what about fruit? The USDA thinks that a frozen juice bar (“icee”), a fruit cup, fruit jello cup, or a fruit juice cup equal a serving of fruit. Sorry to say but none of those options equal a piece of fresh fruit. When the kids see the fruit icees being served, they get excited. And with less than 20 minutes to eat (including lining up, getting your meal, sitting down and unwrapping packaging), kids have enough time to eat an “icee” and drink their milk. It’s no wonder that an hour after lunch the kids’ attention spans decline and they glaze over.

Additionally, the USDA requires more than five grains per week to be offered to students. That means that every week an extra package of pretzels, a cookie, or even an extra slice of bread is sitting on a lunch tray looking out of place. Because of this rule I eat odd combinations like yesterday’s rice with bread or a package of pretzels with a cheese sandwich. It doesn’t make sense.

The Healty School Meals Act would provide financial incentives to school districts that provide healthful plant-based foods and non-dairy beverages to students. If passed, this legislation would not only improve the health of school children, but would also affect countless farm animals and help reduce the environmental destruction caused by animal agriculture.

Get Involved!

Call or write your congressmen to let them know that these issues are important to you and urge them to support these two bills.

It’s really very easy! Look up your congressmen by zip code (if two representatives show up, this means your zip code is split between two districts and you’ll need to enter your full address on the right). Use the phone numbers and contact page links to tell your congressmen to support these bills.

Below are the emails I sent to my members of congress. Feel free to use them, but a personalized message will make more of an impact.

– Prevention of Farm Animal Cruelty Act –
Dear Representative Norton, 

Please support HR 4733. This bill would prevent the use of federal funds to purchase animal products from animals suffering from some of the cruelest forms of confinement.

 Egg-laying hens kept in battery cages are confined to a space smaller than a sheet of notebook paper. They are unable to do something as natural as spread their wings. Breeding pigs and veal calves are kept in crates barely larger than the size of their bodies. They literally can not turn around or even roll over.

 The federal government spends roughly $1 billion each year to purchase animal products for various programs (like the National School Lunch Program) without any regard for the animals involved!

 HR 4733 is a modest measure, simply prohibiting the federal government from purchasing products from animals who are unable to turn around, lie down, fully stand up, or fully extend their legs or wings.

 In a 2003 Gallup poll, nearly 2/3 of Americans supported “strict laws concerning the treatment of farm animals.” In a 2003 Zogby poll, nearly 70% of Americans found it “unacceptable” that farm animals have no federal protection from abuse on the farm.

 Will you actively support this humane legislation? I look forward to your response.

 Sincerely,
Angie Chappell

– Healthy School Meals Act –
I’d like to ask Senator Hutchison to urge Education and Labor Committee Chairman George Miller to include the provisions of HR 4870, the Healthy Schools Meals Act, in the Child Nutrition Act reauthorization bill.

This bill would provide our children with the healthy food they need to grow and learn and promote foods that are environmentally sustainable and compassionate.

Thank you,
Angie Chappell

Phone Call –
“Hello, my name is Angie Chappell and I’m a constituent. I’d like Ms. Norton to urge Education and Labor Committee Chairman George Miller to include the provisions of HR 4870, the Healthy Schools Meals Act, in the Child Nutrition Act reauthorization bill. This bill would provide our children with the healthy food they need to grow and learn. Thank you.”

Together we can make a difference!  I know, that’s so cheesy, but we really can.

____________________
Breakfast: Soy yogurt and applesauce
Lunch: Spaghetti
Dinner: Black truffle quesadilla and chilaquiles at Oyamel

Related Posts:


 

Carnivore, Omnivore, or Herbivore? June 9th, 2010

Humans have always eaten meat… right? No, actually we haven’t. (Just because we assume that humans have always eaten meat doesn’t make it true.) The best evidence for what we’re optimized to eat is our digestive system, so let’s examine it.

Teeth
The teeth of a carnivore are long and pointed, for tearing raw flesh. Herbivores have flat teeth and flat back molars to grind their food. Carnivores do not have flat back molars at all.  Some herbivores do have small, what we call “canine” teeth for biting into tough plants (like apples) but these are nothing compared to the size and shape of a carnivore’s teeth. True omnivores’ teeth are most similar to carnivore teeth.

Carnivores:
tigerteeth crocteeth

True Omnivores* (Bears eat fish and berries, Rats scavenge nearly everything from grains to veggies to meat):
bear_teeth rat_teeth

Herbivores:
horse-teeth orangatang-teeth

Which look most like yours?

*By “true omnivore” I mean animals that naturally eat both plants and animals. For example, cats eat vegetables (in their commercial cat food, or maybe it’s handed to them under the table) but cats are not true omnivores, they are carnivores. In the wild, cats would eat birds and rodents, not leaves and berries.

Jaws
The jaws of carnivores move up and down, but not side to side. The jaw motion of an omnivore is similar. They don’t chew. This is because carnivores tear off meat and swallow it whole. An herbivore’s jaw moves both up and down and side to side for grinding vegetation. Check your jaw and see what it does.

Saliva
A carnivore or omnivore has small salivary glands in their mouth and their saliva does not contain digestive enzymes. Herbivores’ saliva is alkaline, containing carbohydrate digestive enzymes to pre-digest plant food. Herbivores also have large, developed salivary glands in their mouth. Human saliva is alkaline and contains digestive enzymes. And our salivary glands are large.

Tongue
From an article by John A. McDougall, M.D.:

“Cats are obligate carnivores – they must live on a diet primarily of meat – and their taste buds reflect this by having abandoned the tongue sensors that respond to sweet-tasting carbohydrates.  Dogs are omnivores – they have retained both kinds of taste buds – those enjoying carbohydrates and amino acids.  Humans tongues respond pleasurably to sweet (carbohydrates), but have lost the taste for amino acids, placing us undeniably in the category of herbivores (plant eaters).”

Additionally, herbivores drink by sucking water up into their mouths as opposed to lapping it up with their tongue which all carnivores do.

Intestines
A carnivore’s or omnivore’s small intestine is 3 to 6 times the length of its trunk. This is designed for rapid elimination of food that rots quickly. An herbivore’s small intestine is 10 to 12 times the length of its trunk, and winds itself back and forth in random directions. This is designed for keeping food in it for long enough periods of time to extract all the valuable nutrients and minerals before the food enters the large intestine.

A carnivore’s or omnivore’s large intestine is relatively short and simple, like a pipe. This passage is also relatively smooth and runs fairly straight so that fatty wastes high in cholesterol can easily slide out before they start to putrefy. (This is why it’s impossible for carnivores to get cancer or heart disease from high cholesterol and clogged arteries.) An herbivore’s large intestine, or colon, is puckered and pouched, an apparatus that runs in three directions (ascending, traversing and descending), designed to hold wastes that originally were foods high in water content. This is so that the fluids can be extracted from these wastes, now that all the useful nutrients and minerals have been extracted. Substances high in fat and cholesterol that have been putrefying for hours during their long stay in the small intestine tend to get stuck in the pockets that line the large intestine. (Vegetarians have lower rates of colon cancer.)

Care to guess which type of intestines we have? (Hint: Human small intestines are about 10 times our torso length and our large intestines are puckered.)

Stomach
A carnivore can eat rotting, bacteria-ridden flesh completely raw without getting sick. They have stomach acids that kill the bad stuff and allow them to digest the rest without puking their guts up. Their stomach secretes powerful digestive enzymes with about 10 times the amount of hydrochloric acid than that of a human or herbivore. The pHis less than or equal to 1 with food in the stomach, for a carnivore or omnivore. For herbivores and humans, the pH ranges from 4 to 5 with food in the stomach. Hence, man must cook his meats. Ever try to eat road kill? Or a freshly dead chicken, completely raw? Give it a shot and let me know how it works out for you. E. Coli bacteria, salmonella, campylobacter, trichina worms, parasites, or other pathogens would not survive in the stomach of a lion.

Liver
Animal flesh is composed of the most highly complex type of protein and requires vast amounts of uric acid to process. Uric acid is released into the system in amounts necessary to break proteins down into amino acids. Uric acid is a toxic substance responsible for the aging process and must be flushed out and dealt with. That is one of the jobs of the liver. In relative terms, a carnivore’s liver is a tool designed with the capacity to eliminate ten times as much uric acid as the liver of man or other plant eaters.

Our anatomy and digestive system clearly show that we must have evolved for millions of years living on fruits, nuts, grains, and vegetables.

Still skeptical?

Physical features
Carnivores and omnivores have physical characteristics which enable them to chase, trap, and kill. Speed, sharp teeth, and claws are tools meant to hunt, kill, and rend tough flesh. Examine your hand, fingers and fingernails. Is this an apparatus properly designed for catching, trapping, killing, and ripping apart cattle, hogs, chicken and fish? (How do they work for picking fruit from trees or harvesting vegetables?) Meat eaters have the speed and reflexes to catch prey. You do not. Try to catch an animal that doesn’t want to be caught (without tools or weapons) and you’ll get an idea of what type of hunter we naturally are.

Sweat
Meat-eating animals that hunt in the cool of the night and sleep during the day when it is hot do not need sweat glands to cool their bodies; they therefore do not perspire through their skin, but rather they sweat through their tongues. On the other hand, vegetarian animals, such as cows, horses, zebras, deer, etc., spend much of their time in the sun gathering their food, and they freely perspire through their skin to cool their bodies.

Sleep
Carnivores sleep the most, herbivores the least, and omnivores in the middle. Guess which group our own sleep correlates with.

Here are some charts from an article in Nature. They have stuck us (and other primates) in the omnivore group (because that’s what everyone assumes we are) but notice that we’re at the extreme end of that chart, with nearly every other single omnivore sleeping more than we do. However, we fit nicely in the herbivore chart. A prominent dot for humans is added to the herbivore chart to show how we fit in at eight hours a night.

Carnivores (most sleep):
sleep-carnivore

Omnivores:
sleep-omnivore

Herbivores (least sleep):
sleep-herbivore

Instincts
It is obvious that our natural instincts are non-carnivorous. Natural meat eaters find the smell of blood and dead animals attractive. How do you think they smell?

Carnivores kill without sympathy or remorse. Humans (obviously) do not.

One scientist explains it this way: “A cat will salivate with hungry desire at the smell of a piece of raw flesh but not at all at the smell of fruit. If man could delight in pouncing upon a bird, tear its still-living limbs apart with his teeth, and suck the warm blood, one might conclude that nature provided him with meat-eating instinct. On the other hand, a bunch of luscious grapes makes his mouth water, and even in the absence of hunger he will eat fruit because it tastes so good.”

Unlike other animals, humans can act outside of instinct. Other animals are programmed to know what food is. We are not. For us, it’s learned behavior. Or, in the beginning, guessed behavior. We can make choices about what we eat even if that’s contrary to good health (as millions prove every day when they eat at McDonald’s). When our ancestors ate meat, they were being human and making choices, rather than acting on instinct. Think about it: Do you really believe that cavemen were true experts about nutrition? If so, what other major decisions about your life would you like to put in the hands of a caveman?

Health
In general, plant-eating creatures have the longest lifespans. Elephants, horses, and chimpanzees are at the top of the list while lions, tigers, and wolves are about half that. Humans’ lifespans are even longer than the elephants (even before modern medicine), providing more evidence that we’re in the plant-eating camp.

Science and medical evidence overwhelmingly shows that the more meat we eat, the sicker we get - heart disease, cancer, diabetes, osteoporosis, and every other major degenerative disease. If eating meat were so natural, it wouldn’t destroy our health.

Dean Ornish, M.D. was the first person to prove that heart disease can be reversed, and he did so by feeding his patients a vegetarian diet. John McDougall, M.D. has also written extensively about how animal foods cause disease, and how people can regain their health by eating vegan instead. The esteemed T. Colin Campbell oversaw the most massive study of the relationship between diet and disease, the China Study, which the New York Times called “the grand prix of epidemiology.” His conclusions are the same as the other experts: we’re not designed to eat animal foods, because we get sick when we do.

The fact that health can be regained by laying off meat and dairy is powerful evidence that we shouldn’t have been eating those foods in the first place.

By now, the meat-eating reader already has objections.
Let me try to address some of these.

Objection 1: We’re capable of eating meat, therefore we’re omnivores.
Cats are also capable of eating both plants and meat.  In fact, some people feed their cats a purely vegan diet.  But cats are not omnivores, they are carnivores (as previously explained). True omnivores are not just capable of eating both plants and animals, but their bodies are optimized for it. Just because we can digest meat doesn’t mean that we’re supposed to. We can digest cardboard, but that doesn’t mean that we should.

Objection 2: Vitamin B12 is only obtained from meat, dairy, and eggs.
B12 isn’t made by animals, it’s made by bacteria. It’s found where things are unclean (and rotting flesh is dirty).  This easily explains why historically it’s been easy to get B12, because until recently we didn’t live in a sanitized environment. Pull a carrot out of the ground and don’t wash it properly, and there’s almost certainly some B12 there. Vegans should take a B12 supplement, not because veganism is unnatural, but because the modern diet is too clean to contain reliable natural sources of dirty B12.

Incidentally, our need for B12 is tiny: 3 micograms a day (not milligrams, micrograms). The amount of B12 you need for your entire life is smaller than four grains of rice.

Objection 3: Other primates eat meat.
Hardly. A chimp’s diet is 95-99% plant foods, and the non-plant food isn’t meat, it’s termites. We also have to remember that primates are intelligent and can make choices outside of instinct, just like humans do, so the tiny amount of non-vegetarian food they might eat could simply be due to choice, not instinct.

Others? Leave a comment.

____________________
Breakfast: An awesome smoothie! Banana, pear, kale, and hemp milk.
P6040084

Lunch: Leftover vegan pizza, blueberries, and an orange
food 011

Dinner: Mexican food! Enchilada, vegan beef taquito, soy chorizo taco, and vegan queso (I add salsa to this recipe)

food 016 (2) food 018


 

Farm Workers May 1st, 2010

Please make sure to visit The Local Cook blog today to read my guest post about the effects of our industrial food system on our nation’s farm workers. My research for this post was extremely eye-opening. I rant and rave about the animal abuse in our food system, but I now realize that the human abuse is just as awful.

We never consider the blood, sweat, and tears shed to put food on our plate (and believe me, there is a lot), but we must begin to view this as an ingredient in our meals. The exploitation and mistreatment of these people, who are in inherently dangerous jobs, is unacceptable.

To take a stance against this abuse, buy from local, humane sources. Use the Local Harvest website to find farmers’ markets and family farms in  your area.

Again, you’ll find my guest post here.

Related Posts:


 

Pinching Pennies April 27th, 2010

In a society with $1 double-cheeseburgers at McDonald’s and $14.99/lb organic almond butter at Whole Foods, its no wonder people think a vegetarian diet is more expensive!  But in reality, the staples of a vegetarian diet are much cheaper than meat.  (In fact, most of the world’s population eats mostly cheap vegetarian commodities such as rice, corn, and beans.)

Plant proteins are much cheaper than the equivalent amount of animal protein. The cheapest cut of beef, ground round, averages $3/lb in the US (lean and extra lean); boneless chicken breasts cost $3.40/lb; and canned tuna is about $2/lb.

Compare that to dried beans and lentils at less than $1/lb, and rice at well below $1/lb. (Although Whole Foods offers expensive wild rice at $6.99/lb, it also has basic brown rice for $0.69/lb. And though pine nuts are an exorbitant $13.99/lb, you can get sunflower seeds, with nearly the same amount of protein, at a fraction of the price.)  

Tofu, the ”meat” of the vegetarian world, is well under $2/lb. (However, when you try to dress up plants as meat, costs skyrocket. Soy hot dogs, for example, cost $5/lb, but turkey hot dogs are less than half that.) And pasta is around $1/lb (or less, when on sale).

Produce is trickier to compare because the prices of fruits and vegetables vary widely with the season and source. Locally grown fruits and vegetables are sometimes cheaper than those imported from far away and can be much cheaper in summer when there’s an abundance. Then, if you take the plunge into organics, the price may double or triple compared with non-organic produce.* Plus, vegetarians consume a much greater volume and therefore spend more money on produce. (Most Americans eat only 3 servings a day, compared with the 7-9 servings recommended for optimum health.)

Here is a list of 50 healthy foods that cost less than $1/lb. All but 1 are vegetarian and all but 4 are vegan.

In the long run, no mater how much you spend on vegetarian foods, you’ll likely see a major payoff in better health, lower risk of chronic diseases, and reduced health-care costs. (A bypass surgery or angioplasty procedure can cost nearly $60,000.)  Though it’s difficult to tally the savings of illnesses or diseases avoided with a plant-based diet, the financial worth of good health is unquestionable.

Life insurance companies have actually put a figure on it. Most companies require a fairly extensive physical exam before issuing a private policy. Although they don’t ask about diet, they look at cholesterol, blood sugar, body mass index, blood pressure, family history and tobacco use. People they consider the healthiest (those at the least risk of dying) will be charged roughly half the annual premium of someone on the other end of the scale. For a 54-year-old man with a $1 million policy over 20 years, that would amount to $2,500 a year versus $5,000 a year.  With this kind of savings, you could afford to buy a few ounces of Whole Foods’ organic bluefoot mushrooms ($39.99/lb).

*Why does organic produce cost so much more? The answer is that organic fruits and veggies are usually not grown on an industrial scale, so efficiencies aren’t as great. There are also significant costs involved in switching farmland from nonorganic to organic status. And there’s a lot more manual labor involved, such as weeding by hand.

____________________
Breakfast: Bagel with jelly
Lunch: Veggie wrap from deli accross the street
Dinner: Pasta with tomato sauce and fresh basil (grown on my balcony)
pasta

Related Posts: