New Heritage Cooking

Veggie Hero: Nathan Runkle

2009-01-19T09:19:00.005-05:00

Nathan Runkle is my kind of guy. He grew up on a farm in Ohio (so did I) and became a vegetarian based on his interaction with the animals (so did I). But Nathan took it a big step beyond the farm: he became a dedicated animal activist and founded the growing non-profit Mercy for Animals. I had a chance to meet him a few weeks ago and was impressed with his balanced presentation to a college class and his gentle but firm approach to changing minds. With Nathan at the helm, Mercy for Animals is sure to go far.

Are you vegetarian or vegan?

Vegan

How long have you been veg*n?

Vegetarian for 13 years and vegan for 9 years

What inspired you to go veg?

Growing up on a small farm off the back country roads of Saint Paris, Ohio, I was surrounded by animals since the day I was born. Like most children, I grew up with a natural afﬁnity for animals, and over time I developed strong bonds and friendships with our family's dogs and cats with whom we shared our home. However, it wasn't until later in life that I made the connection between my beloved dog, Sadie, for whom I would do anything to protect her from abuse and discomfort, and the nameless pigs, cows, and chickens who were transformed from living, feeling individuals to consumable corpses known to me only as breakfast, lunch, and dinner. I came to understand that every time I sat down to eat I was making achoice that would not only affect my own health, but have a profound impact on the lives of animals. After reading about the true horror animals endured in our nation's factory farms and slaughterhouses, I decided to put my compassionate values into action in all aspects of my life - including my food choices.

What's your best story of trying to find veg food?

Oh, there are too many to count. Being a traveling vegan, especially to areas of the country that are not always the most veg-friendly, has certainly encouraged me to become creative at times. When I'm in a pinch, I always find the vegan options at Subway and Taco Bell to be life-savers.

How do you handle family holiday dinners?

I think the best way to promote veganism is by offering information, resources, and most importantly, amazing food with an open heart and encouragement. This applies to our families as well. After years of this approach, I've found that most of my family has either adopted a plant-based diet, or at least enjoy and appreciate it. Many of our family holiday dinners are now completely vegan.

What's your favorite veg food?

The vegan Radical Reuben sandwich at The Chicago Diner. It's so good it has the power to turn the most die-hard meat-eater into a vegan injust one sitting.

Do you have a favorite veg book?

I adore VegNews magazine - it's filled with such uplifting, current, fun, and inspiring information, recipes, and resources. (It's published by another one of our Veggie Heroes, Joseph Connelley.)

Tofu or tempeh?

Tempeh

What did you have for breakfast today?

A raw Lara Bar, banana, and hot tea.

1 in 200 American Kids are Vegetarian

2009-01-12T07:21:00.000-05:00

Our very own Veggie Hero Dr. Amy Lanou is quoted in this Associated Press story!

First US count finds 1 in 200 kids are vegetarian
By MIKE STOBBE – 01.11.09

Sam Silverman is co-captain of his high school football team — a safety accustomed to bruising collisions. But that's nothing compared with the abuse he gets for being a vegetarian.
"I get a lot of flak for it in the locker room," said the 16-year-old junior at Westborough High School in Massachusetts.

"All the time, my friends try to get me to eat meat and tell me how good it tastes and how much bigger I would be," said Silverman, who is 5-foot-10 and 170 pounds. "But for me, there's no real temptation."

Silverman may feel like a vegetable vendor at a butchers' convention, but about 367,000 other kids are in the same boat, according to a recent study that provides the government's first estimate of how many children avoid meat. That's about 1 in 200.

Other surveys suggest the rate could be four to six times that among older teens who have more control over what they eat than young children do.

Vegetarian diets exclude meat, but the name is sometimes loosely worn. Some self-described vegetarians eat fish or poultry on occasion, while others — called vegans — cut out animal products of any kind, including eggs and dairy products.

Anecdotally, adolescent vegetarianism seems to be rising, thanks in part to YouTube animal slaughter videos that shock the developing sensibilities of many U.S. children. But there isn't enough long-term data to prove that, according to government researchers.

The new estimate of young vegetarians comes from a recent federal Centers for Disease Control and Prevention study of alternative medicine based on a survey of thousands of Americans in 2007. Information on children's diet habits was gleaned from about 9,000 parents and other adults speaking on the behalf of those under 18.

"I don't think we've done a good job of counting the number of vegetarian youth, but I think this is reasonable," Amy Lanou, a nutrition scientist at the University of North Carolina-Asheville, said of the government estimate. She works with the Physicians Committee for Responsible Medicine, a vegan advocacy group.

Vegetarians say it's animal welfare, not health, that most often causes kids to stop eating meat.
"Compassion for animals is the major, major reason," said Richard Schwartz, president of Jewish Vegetarians of North America, an organization with a newsletter mailing list of about 800.

"When kids find out the things they are eating are living animals — and if they have a pet...."
Case in point is Nicole Nightingale, 14, of Safety Harbor, Fla. In 2007, Nightingale was on the Internet to read about chicken when she came across a video on YouTube that showed the birds being slaughtered. At the end, viewers were invited to go to the Web site peta.org — People for the Ethical Treatment of Animals.

Nicole told her parents she was going vegan, prompting her mother to send an angry letter to PETA. But the vegan diet is working out, and now her mother is taking steps to become a vegetarian, too, said Nightingale, an eighth-grader.

She believes her experience was typical for a pre-adolescent vegetarian. "A lot more kids are using the Internet. They're curious about stuff and trying to become independent and they're trying to find out who they are," she said.

Vegetarians are most often female, from higher-income families and living on the East or West coasts, according to previous studies. One good place to find teen vegetarians is Agnes Scott College, a mostly white, all-women's private school in suburban Atlanta with about 850 students. Roughly 5 to 10 percent of Agnes Scott students eat vegetarian, said Pete Miller, the college's director of food service.

Frequently, the most popular entree at the college dining hall is a fresh mozzarella sandwich with organic greens. And the comment board (called "the Beef Board," as in "what's your beef?") often contains plaudits for vegetarian dishes or requests for more. "They're very vocal," Miller said of his vegetarian diners.

Eating vegetarian can be very healthy — nutritionists often push kids to eat more fruits and vegetables, of course. For growing children, however, it's important to get sufficient amounts of protein, vitamins B12 and D, iron, calcium and other important nutrients that most people get from meat, eggs and dairy.

Also, vegetarian diets are not necessarily slimming. Some vegetarian kids cut out meat but fill up on doughnuts, french fries, soda or potato chips, experts said.

"Vegetarian doesn't mean low-calorie," said Dr. Christopher Bolling, who directs weight management research at Cincinnati Children's Hospital Medical Center. He said roughly 10 to 15 percent of the overweight kids who come to his medical center's weight loss program have tried a vegetarian diet at some point before starting the program.

Rayna Middlebrooks, 15, last year started a weight-loss program offered by Children's Healthcare of Atlanta, a nonprofit hospital organization. She said she's been on a vegetarian diet for four years and now carries about 250 pounds on her 5-foot-3 inch frame.

Her mother confirmed that, and said that although Rayna does a great job of cooking vegetable-rich stir-fried meals for herself, the girl also loves pasta, soda and sweets. "I have to watch her with the candy," said Barbara Middlebrooks, of Decatur.

On the flip side is Silverman, the Boston-area football player. He's pleased with his health and has no problem sticking to his diet. Rather than try to negotiate the school cafeteria line, he brings his lunch to school. It's the same lunch every day — rye bread, some chicken-like tofu, cheese, a clementine and an assortment of Nutrigrain, Cliff, granola and Power Bars.

He was raised vegetarian and said it's now so deeply ingrained that the idea of eating meat is nauseating. Recently, he ate something he belatedly realized might contain chicken. "I felt sick the rest of the day, until I threw up," he said.

Slowing Down

2008-12-08T18:42:00.000-05:00

Traditional Appalachian cooking is the epitome of slow food. A cast iron skillet was only properly seasoned after years of use. Moonshine took months to make, starting with the planting of corn in the spring. Cooking down apple butter, rendering lard and canning produce took all day long. Even the daily fare of homemade bread, simmering soup beans and cooked greens took hours. Where has the time gone?

Now we eat fast food in the car driving 60 miles an hour. We stand and mentally hurry along the microwave as it heats our frozen dinners. We consume instant mashed potatoes, instant rice and instant coffee. I mean really, what’s the rush?

A return to slowing down again and truly savoring food may seem pretty unglamorous but it is a trend quietly sweeping the world. In 1986 the Slow Food movement was founded in direct response to the opening of a McDonald’s restaurant in Rome’s famous Piazza di Spagna. This organization is dedicated to preserving and supporting traditional ways of growing, producing and preparing food. Their manifesto declares that “a firm defense of quiet material pleasure is the only way to oppose the universal folly of Fast Life.” The American branch of Slow Food was launched in 1998 and the movement continues to gain interest worldwide by people who care about preserving the traditional foodways in their communities.

We can embrace Appalachian slow food by choosing locally grown, seasonal food. Perhaps we could commit to a day a month or even a day each week to slow down, to carefully choose the food and consciously prepare it. Why not involve the whole family in the process or share this delicious food with friends? We might discover that the food tastes better and that we feel nourished and satisfied on many different levels. And that is something that no fast food meal or microwave dinner could ever offer. Who knows? This might just turn into a revolution, one bite at a time.

To learn more about Slow Food, click on www.slowfood.com.
To learn more about Slow Food USA, click on www.slowfoodusa.org/.

Blue Ribbon Dinner Rolls

Both my grandmother and my mother won notoriety at the county fair with this superior bread recipe (I’ve modified it slightly). After winning a blue ribbon, my grandmother was featured in a yeast ad and around a decade later, my mother was named best cook in the county. It’s slow food at it’s best.

1 cup warm water
4 teaspoons yeast
2 tablespoons butter, melted and slightly cooled
2 tablespoons cane sugar
1 egg, beaten
1 teaspoon sea salt
Unbleached flour

1. In a small bowl, combine water and yeast. Set aside to activate, about 5 minutes.

2. In a large bowl, combine butter, sugar, egg, and salt. Add yeast mixture.

3. Add flour until just stiff – trust your judgement and intuition but it will take around 4 cups. Knead until springy and elastic, about 5 minutes.

4. Lightly grease a large bowl, turn dough into it, cover with a dish towel, and let rise in a warm, dry place until double in bulk, about 2 hours.

5. Punch down, knead, and let rise again, about 1 hour.

6. Lightly grease a baking sheet. Set aside.

7. Knead and form into rounded, sandwich-size rolls. Lay out on prepared baking sheet. Cover and let rise final time, about 30 minutes.

8. Preheat oven to 400 degrees.

9. Bake in hot oven for about 20 minutes or until golden.

Biscuits

2008-12-02T17:17:00.001-05:00

How many biscuits can you eat this morning?
How many biscuits can you eat this evening?
How many biscuits can you eat?
Forty-nine more and a ham of meat.
This morning, this evening, right now!

Make my coffee good and strong this morning,
Make my coffee good and strong this evening,
Make my coffee good and strong,
Keep on bringing those biscuits on,
This morning, this evening, right now!

-- Two verses from the traditional mountain tune “How Many Biscuits Can You Eat?”

In June 1939 President Franklin Roosevelt and his wife Eleanor entertained King George VI and Queen Elizabeth of England at the White House. A command performance had been arranged to feature the best American talent. Among the opera singers and classical musicians were the Coon Creek Girls, a string band from the Ohio Valley. The four women were scheduled to play old-time music and accompany Bascom Lamar Lunsford’s dance group from Western North Carolina.

The Coon Creek Girls opened with the traditional mountain tune “How Many Biscuits Can You Eat?” and stole the show. Proof positive that Appalachians take both their music and their food seriously!

Like many old-time songs, “How Many Biscuits Can You Eat?” mentions delicious mountain foods and pays particular homage to one of the foods most revered in Appalachian culture: biscuits. Whether eaten at breakfast, lunch (dinner to you old-timers) or supper, biscuits fit the bill. They can be paired with butter, honey or jam just as they can accompany ham or gravy. Any way they are served, biscuits have been a delicious part of mountain meals for generations.

Widely regarded as unhealthy, biscuits have earned a bad reputation. There is something deeply satisfying and inherently nourishing about foods created from scratch. The “biscuits” popped out of store-bought tubes can never compare to hot, homemade biscuits. Treat yourself to some “this morning, this evening, right now!”

Biscuits

My husband says, “yours are the best damn biscuits I’ve ever eaten.” He might be a little biased, but I did spend months perfecting this recipe, which is based on a more traditional version. These biscuits have that great old-fashion taste but incorporate new, more healthful ingredients.

2 cups unbleached flour
3 teaspoons non-aluminum baking powder
½ teaspoon sea salt
6 tablespoons organic butter or Spectrum Spread
¾ cup soymilk
2 teaspoons apple cider vinegar

1. Preheat oven to 450 degrees. Grease baking sheet and set aside.
2. In a small bowl, whisk together soymilk and vinegar. Set aside to clabber.
3. In a large bowl, whisk together flour, baking powder and salt.
4. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs.
5. Add soymilk mixture and stir just until firm dough forms.
6. Turn dough out onto a floured surface. Dust lightly with flour and knead 20-30 times.
7. Pat out dough ½-inch thick.
8. Cut with a 3-inch biscuit cutter. Place on prepared baking sheet.
9. Repeat with remaining dough.
10. Bake for 14-16 minutes or until slightly golden on tops.
11. Serve immediately.

New Heritage Thanksgiving

2008-11-25T19:34:00.000-05:00

Once upon a time, Thanksgiving was easy. It was a celebration of the harvest, an ingathering of the family, a time of prayer and reflection, a feast to be remembered all year long.

Today, most people do not have their own harvests to bring in. Family members are flung to the far corners of the globe. Those who do make it around the family table bow their heads and wonder what to say. What prayer is just right for the Christians, Jews, Buddhists and Atheists that may have gathered around the table together?

And the meal… well, it can become a point of contention for the vegans, the vegetarians, the macrobiotic eaters, those on low-carb diets, family members with food allergies…. the list goes on. Sometimes it just feels easier to stay at home with close friends and make foods that are familiar and comfortable.

There’s no doubt times have changed. And, I must say, it makes me a little sad.

I believe that we all can try a little harder to bring tradition back into our lives, to pull together family at the holidays, to pray in a way that honors all paths, and to prepare an amazing meal that accommodates all needs. This is not the Appalachia (or America) of yesterday, but is the one that I wish for as a tomorrow. I hope to do my part to make it happen. How about you?

Happy Thanksgiving!

Back to the Kitchen

2008-11-23T18:40:00.004-05:00

My very first cookbook was the classic vegetarian tome “Laurel’s Kitchen.” Though the recipes opened my eyes to the wonders of vegetarian cooking, it was the prefix to the book that changed my life. The introduction tells the simple story of friendship between women, the value of home cooking, and women’s history as “keepers of the keys.” Laurel Robertson and her co-author Carol Flinders recall a time when women held the keys to the food storehouses and pantries. In this esteemed position, women were responsible for wisely using their food resources and preparing nourishing meals for themselves and their loved ones. The fate of the family’s health lay squarely in her hands.

The story of women’s relationship to food goes even further back in history. Many anthropologists believe that women were the first agriculturalists, called to the duty of planting while men were away from home hunting. As they then gathered the harvests, women sang songs of praise to the land, to the sun, to the rain, and to the Creator behind these miracles. Thus women became tied to the land and food preparation forever.

Unfortunately, some of us have forgotten the importance of this role. The health of our bodies and that of our families and society show the loss. And many women choose not to cook, have forgotten how or never learned in the first place. It is time to heal the rift and take back the sacred role as keepers of the keys. It is time to come back to the kitchen.

"Laurel's Kitchen" features wonderful, folksy woodcut prints,
like this one, along with fantastic recipes.

Thanksgiving Conundrum

2008-11-21T08:41:00.003-05:00

With Thanksgiving just a week away, I'm beginning to plan my menu. My meat-eating family will be celebrating the holiday at my house, which means my vegetarian husband and I have faced the Thanksgiving Conundrum: to serve turkey or not?

For some, it's a no-brainer: there's no turkey on the table, no matter what. For others, there's room on the table for turkey and Tofurkey.

Time Magazine explores this issue in a thoughtful essay this week. Check it out online at:
http://www.newsweek.com/id/169906&GT1=43002

Vegan Digest

2008-11-20T18:59:00.005-05:00

Today, the good folks at Vegan Digest contacted me about using some of my reviews from this blog on their site. Of course I said yes! What an honor!

Check out their site -- and while you're there, click on "Vegan Reviews" to see some of my work and sign up for the free newsletter

Thanks, Vegan Digest!

Restaurant Review: Millennium

2008-10-24T18:42:00.002-04:00

For vegetarian and vegans across the nation, Millennium is mecca. This sublime restaurant has won countless awards and has been heralded in just about every food publication.

I don't know how I can add to the praise, but I'll try!

I traveled to San Francisco last weekend for the Nike Women's Half-Marathon. Weeks before I left, I made reservations at Millennium for after the race. I knew I would want to celebrate with a divine dinner.

The race was tough, but I'm proud to say I finished. After putting my feet up for a few hours (literally), I headed out of the hotel for a short walk to Millennium.

I was impressed the moment I walked in the door. The interior was dark and rich and the hostess was friendly and attentive. Our waitress greeted us with bread and the house spread, followed by the herb marinated olives. My dining companion and I had a tough time picking out our entrees, but finally settled on two different choices. When they arrived, we "ooohed and ahhhed" our way through each bite. Finally, it was on to dessert. Though we were comfortably full, we decided to split a slice the Chocolate Almond Midnight Pie. Let me tell you, it was a good idea.

The food left us feeling a little giddy and high. It was flavorful and nutritional. And cruelty-free. Every last item on the menu is vegan and speaks to the outstanding way that this style of cooking leaves nothing lacking.

In-Flight Plight of a Famished Vegan

2008-09-09T07:38:00.000-04:00

Got travel plans for this fall? Be sure to check out this clever article in today's New York Times. In it Wayne Pacelle, president and chief executive of the Humane Society of the United States, gives great advice for navigating through airports as a vegetarian and vegan.

UN Agency Suggests Eat Less Meat to Curb Global Warming

2008-09-07T11:55:00.001-04:00

People should have one meat-free day a week if they want to make a personal and effective sacrifice that would help tackle climate change. So said the world's leading authority on global warming, Dr. Rajendra Pachauri, chair of the United Nations Intergovernmental Panel on Climate Change, which earned a joint share of last year's Nobel Peace Prize. His comments are the most controversial advice yet provided by the panel on how individuals can help tackle global warning. Pachauri said diet change was important because of the huge greenhouse gas emissions and other environmental problems - including habitat destruction - associated with rearing cattle and other animals. It was relatively easy to change eating habits compared to changing means of transport, he said.

The UN's Food and Agriculture Organization has estimated that meat production accounts for nearly a fifth of global greenhouse gas emissions. These are generated during the production of animal feeds, for example, while ruminants, particularly cows, emit methane, which is 23 times more effective as a global warming agent than carbon dioxide. The agency has also warned that meat consumption is set to double by the middle of the century. "In terms of immediacy of action and the feasibility of bringing about reductions in a short period of time, it clearly is the most attractive opportunity," said Pachauri. "Give up meat for one day [a week] initially, and decrease it from there," said the Indian economist. However, he also stressed other changes in lifestyle would help to combat climate change. "That's what I want to emphasize: we really have to bring about reductions in every sector of the economy."

The Joy of Cooking Together

2008-06-05T21:17:00.000-04:00

Does anyone else have a problem with these new businesses that offer so-called "group cooking experiences" for women? The business owner provides the food and the recipes and the customers prepare the food to take home -- soups and casseroles and the like -- to eat during the week. While the idea isn’t so bad at the core, it doesn’t allow women to use their own recipes, choose their own healthful, organic ingredients, and drives a stake of capitalism into the heart of what women have been doing on their own for centuries.

Have you ever watched a group of intimate women cooking together? It's a graceful ballet, with each finding the group rhythm, reaching and handing over, chopping and tossing. Somehow, even without words, it just works. And the owners of these new businesses are trying to sell us something we already own.

Instead of paying for the experience, invite a dear friend or friends to your house. It doesn't matter how clean or dirty your house is or how large or small your kitchen. Choose some recipes that each family will enjoy and get to cooking and talking and laughing. I promise you'll have a fantastic time and will end up with several dinners prepped and ready to enjoy throughout the week to boot. If you're feeling especially ambitious, plan a canning or freezing party. Why not store up the bounty of the warmer months for when the winds of winter start to blow?

I've made bread with girlfriends in college and mixed up chutney and dahl with a friend when I was a new wife. I recall these times so fondly and I felt like I really bonded with those women. And I didn't need anyone to sell it to me... and neither do you.

CSA

2008-05-22T20:49:00.000-04:00

This spring my husband and I invested in Community Supported Agriculture (CSA). Our money "share" went to local farmers to help them buy seeds, plants, fertilizers, etc. In exchange, we get a box loaded with produce grown within a 100-mile radius of our home. Our first box arrived last week and we'll receive one every Thursday through mid-October. It works out to $8 per week -- a pretty fair price to support local farms and to remind myself to eat healthfully! Last week we got mint, oregano, two kinds of mustard greens, rainbow chard, green onions, radishes, wild harvested ramps, lettuce, and strawberries.

This is what our over-stuffed box looked like when we unpacked it!

This week we got mustard greens, rainbow chard, apple mint, lettuce, green onions and strawberries. Each week the contents will change, depending on what is ready to be harvested. I've had fun cooking all this fresh (most organic!) healthy fare.

Product Review: Newman's Own Lighten Up Low Fat Sesame Ginger Dressing

2008-01-17T20:19:00.000-05:00

I adore salads and love finding new ways to enjoy them. Recently, I was looking for a low-fat Asian style dressing. I stood in the salad dressing aisle at my local grocery store reading labels. I was stunned. Every brand of low-fat Asian style dressing had an ingredient list that read like a science lab manual. I couldn't decipher most of the ingredients but MSG, corn syrup and hydrogentated fat stood out.

When I picked up Newman's Own Lighten Up Low Fat Sesame Ginger Dressing, I knew I had found a winner. The ingredients are things I use in my own kitchen: soy sauce, sesame oil, ginger, garlic and onion. And the nutritional profile is great: just 35 tiny calories in a two tablespoon serving -- plenty to dress a salad.

At home I prepared a salad of Boston Crunch lettuce, shredded red cabbage, grated carrots, celery, sliced green onion and chopped peanuts. I drizzled on some of the Newman's Own Lighten Up Low Fat Sesame Ginger Dressing... and WOW!

This is a truly great vegan dressing that will jazz up your winter salads. You've got to try it!

Grade: A+

Veggie Hero: Susan Neulist

2008-01-16T13:40:00.000-05:00

My favorite advocacy groups is Physicians Committee for Responsible Medicine and one of their best outreach efforts is The Cancer Project, which hosts outstanding cooking classes. I took one last year led by Susan Neulist. Susan is a Veggie Hero for sure and she recently moved to my home town of Asheville. She's been teaching cooking classes for The Cancer Project for more than two years.

* Are you vegetarian or vegan?
Vegan

* How long have you been veg*n?
I have been vegan for approximately 12 years and vegetarian for 4-5 years before that.

* What inspired you to go veg?
I was inspired by T. Colin Campbell and his research on the China Project. I was living in Ithaca and my sister-in-law, Marilyn, was his assistant for many years at Cornell University. After hearing his thoughts and information it just seemed like the most sensible way to eat, for my health and for the health of the planet. Through the years I find so many reasons including health and environment – animals and also for my spirituality.

* What's your best story of trying to find veg food?
I guess the biggest challenge for me was hiking the Inca Trail in Peru. Meals were prepared for us along the way by wonderful Peruvians but not always were they clearly vegan. I did my best and ate lots of quinoa and vegetables. The interesting thing was that of the 13 folks who were on the trail with us, the ones that were not vegetarians were the ones who got very sick – must have been some meat somewhere that caused the illnesses.

* How do you handle family holiday dinners?
The easiest way is for me to make many of the parts of meals myself and mostly my extended family likes whatever I make. I have made large Thanksgiving dinners in the past that were vegan and it always goes well. Over half my family is vegetarian which of course, makes it easier. Since I enjoy cooking and serving it is easy for me to make things that people love. My dear husband, Richard loves everything I make and recently he has begun to enjoy cooking too – which makes me happy.

* What's your favorite veg food? I guess my favorite is salads – with lots of things in it – seeds, nuts and vegetables. Sometimes with beans too. My favorite cooked vegetable is sweet potatoes – with ginger! Yum….

* Do you have a favorite veg book?
I guess presently the one I use the most is "Vegetarian Cooking Under Pressure" because I love using a pressure cooker. I also like the "Survivor's Handbook" put out by The Cancer Project. This is the handbook that I use for my cooking classes and it has loads of great, simple vegan recipes. You can see this book online at http://www.cancerproject.org/

* Tofu or tempeh?
Tempeh, though I do not cook it often myself. I love it when I go to restaurants.

* What did you have for breakfast today?
Eight grain cereal made with sunflower seeds, pumpkin seeds and served with some raisins and banana. My husband and I eat this at least four days each week.

Yuck!

2008-01-15T15:37:00.000-05:00

Today the FDA announced that meat and milk from cloned animals is as safe as that from their counterparts bred the old-fashioned way.

http://www.usatoday.com/news/washington/2008-01-15-cloned-animals_N.htm

One word: YUCK!

Tell me what you think.

Off to Grad School

2008-01-14T22:39:00.001-05:00

Well, my dear readers, I started graduate school tonight. And I'm still working full-time. And I do value a few hours with my family and friends....

So, where does this blog fall into the picture? I'm not sure. If I have a push from you to continue, I will... even if it is sporadic.

Oatmeal Rocks!

2008-01-09T09:26:00.000-05:00

Newswise (01/09/08) — A new scientific review of the most current research shows the link between eating oatmeal and cholesterol reduction to be stronger than when the FDA initially approved the health claim's appearance on food labels in 1997.

Dr. James W. Anderson, professor of medicine and clinical nutrition at the University of Kentucky College of Medicine, co-authors "The Oatmeal-Cholesterol Connection: 10 Years Later" in the January/February 2008 issue of the American Journal of Lifestyle Medicine.

Anderson presents a contemporary analysis to determine if newer studies are consistent with the original conclusion reached by the FDA. His report says studies conducted during the past 15 years have, without exception, shown:

• total cholesterol levels are lowered through oat consumption;

• low-density lipoprotein (LDL, the "bad" cholesterol) is reduced without adverse effects on high-density lipoprotein cholesterol (HDL, the "good" cholesterol), or triglyceride concentrations.

"Whole-grain products like oatmeal are among some of the best foods one can eat to improve cholesterol levels, in addition to other lifestyle choices," Anderson said. "Lifestyle choices, such as diet, should be the first line of therapy for most patients with moderate cholesterol risk given the expense, safety concerns, and intolerance related to cholesterol lowering drugs.”

More recent data indicate that whole-grain oats, as part of a lifestyle management program, may confer health benefits that extend beyond total cholesterol and LDL cholesterol reduction, Anderson said.

Recent studies suggest eating oatmeal may:

• Reduce the risk for elevated blood pressure, Type 2 diabetes, and weight gain

• Reduce LDL cholesterol during weight-loss

• Provide favorable changes in the physical characteristics of LDL cholesterol particles, making them less susceptible to oxidation (oxidation is thought to lead to hardening of the arteries.)

• Supply unique compounds that may lead to reducing early hardening of the arteries

“Since the 80’s, oatmeal has been scientifically recognized for its heart health benefits, and the latest research shows this evidence endures the test of time and should be embraced as a lifestyle option for the millions of Americans at-risk for heart disease,” said Anderson.

Yuletide French Toast

2007-12-09T17:11:00.000-05:00

The inspiration for this festive breakfast hit me this weekend when I bought my first carton of Silk Nog of the holiday season. This thick, delicious vegan beverage has eggnog flavors -- with none of the yucky stuff! It's wonderful to drink straight but can also be used to dress up other foods for the few weeks it is sold each year.

½ cup unbleached flour
1/8 teaspoon sea salt
1 cup Silk Nog

1 teaspoon expeller-pressed canola oil

1 teaspoon pure maple syrup

6 slices whole wheat bread

ground nutmeg and powdered sugar

1. In a flat shallow bowl, whisk together flour, sea salt, soymilk, oil and maple syrup. Let batter sit for 5 minutes to thicken.

2. Warm a lightly oiled griddle or large skillet over medium-high heat.

3. Dip one slice of bread in batter and coat completely. Place on hot griddle.

4. Cook until the first side is lightly browned, about 2-3 minutes. Turn over and cook the second side until lightly browned.

5. Plate and sprinkle with nutmeg and powdered sugar if desired. Serve with warm maple syrup immediately.

6. Repeat with remaining slices of bread.

Produce and Your Purse

2007-12-05T19:12:00.000-05:00

New research by the University of Washington was released this week reporting that the cost of healthy, lower calories foods is steadily on the rise. In fact, fresh fruits, vegetables and whole grains have jumped nearly 20 percent in the past two years.

Scientists found that the foods which are less energy-dense -- generally fresh fruits and vegetables -- are much more expensive per calorie than energy-dense foods -- such as those high in refined grains, added sugars, and added fats. The prices of very calorie-rich foods stayed stable or even dropped slightly, the researchers found.

It's almost as if the universe wants us to eat Doritos. But you must resist!

But there are plenty who are giving in to temptation, a lower shopping bill and consequently, obesity. Have you ever peered into others' shopping carts when you waited in the check-out line at the grocery store? I always see lots of processed foods, sodas and other generally unhealthy fare. Meanwhile, I note that the people behind me in line seem to be scowling when I check-out with my piles produce that always seem to take the cashier a long time to look up and enter.

"Is this cilantro or parsley?"

"What's a kiwi?

Sigh.

Even with the higher prices and the grocery store scowls, I plan to continue finding ways to eat healthy, whole foods. I hope you will, too!

How to Help Baby Like Fruits And Veggies

2007-12-03T10:39:00.000-05:00

Newswise (12/03/07) — Moms, want your baby to learn to like fruits and vegetables?
According to new research from the Monell Center, if you’re breast feeding, you can provide baby with a good start by eating them yourself.

And, offer your baby plenty of opportunities to taste fruits and vegetables as s/he makes the transition to solid foods by giving repeated feeding exposures to these healthy foods — regardless of whether you’re breast feeding or using formula.

“Vegetable and fruit consumption is linked to lower risks of obesity and certain cancers,” says senior author Julie A. Mennella, PhD. “The best predictor of how much fruits and vegetables children eat is whether they like the tastes of these foods. If we can get babies to learn to like these tastes, we can get them off to an early start of healthy eating.”

The study, designed to test the influence of early sensory experiences on the development of healthy eating patterns, is published in the December 2007 issue of the journal Pediatrics.
Mennella and co-author Catherine A. Forestell, PhD, studied 45 infants, 20 of whom were breastfed. The infants, who were between the ages of four and eight months and unaccustomed to eating solids other than cereal, were randomly assigned to one of two groups.

One group was fed green beans for eight consecutive days; the other was given green beans and then peaches over the same period. Acceptance of both foods was assessed before and after the repeated exposure period.

The results revealed that breast-feeding confers an advantage for baby’s acceptance of foods during weaning — but only if the mother regularly eats those foods.

During their first exposure to peaches, breast-fed infants ate more and for a longer period of time, compared to formula-fed infants. Questionnaires revealed that mothers of breast-fed infants ate more fruits than did formula-feeding mothers, suggesting that the enhanced peach acceptance of their infants might be attributed to increased exposure to fruit flavors through breast milk.

However, both groups of mothers reported eating green beans and green vegetables infrequently, at levels below current recommendations. Accordingly, there was no difference in the amount of green beans eaten by breast-fed and formula-fed infants the first time the vegetables were offered.

“It’s a beautiful system,” says Mennella. “Flavors from the mother’s diet are transmitted through amniotic fluid and mother’s milk. So, a baby learns to like a food’s taste when the mother eats that food on a regular basis.”

In both groups, repeated opportunities to taste green beans over eight days enhanced acceptance of the vegetable, increasing intake by almost three-fold.

“Babies are born with a dislike for bitter tastes,” explains Mennella. “If mothers want their babies to learn to like to eat vegetables, especially green vegetables, they need to provide them with opportunities to taste these foods.”

The researchers also found that babies’ facial expressions did not always match their willingness to continue feeding, noting that infants innately display facial expressions of distaste to certain flavors.

They urge caregivers to provide their infants with repeated opportunities to taste fruits and vegetables, focusing on the infant’s willingness to eat the food instead of on their negative facial expressions during eating.

Product Review: Celebration Roast

2007-11-26T19:21:00.000-05:00

Thanksgiving has come and gone... and no turkeys were harmed in the making of my dinner! Isn't that a good feeling?

I usually enjoy Tofurkey or just gobble up a delicious plate of "side" dishes at Thanksgiving dinner but this year my husband and I tried Celebration Roast made by the Field Roast Company.

The celebration roast is a faux-meat style loaf stuffed with mushrooms, squash, apples and other yummy vegan bits. It warms quickly and slices well. And nestled among mashed potatoes, green beans, and cranberry sauce on my holiday plate, it did look festive.

I thought it was delicious and nearly ate the entire mini-loaf myself (four servings). My husband, who is not wild about faux-meat products, ate a piece with Thanksgiving dinner and then was content to eat sides (and pumpkin pie!) for leftovers Thursday night and all day Friday. He said, "It was OK -- better than Tofurkey." (Did I mention he was a man of few words?!)

I agree. It has a lot more flavor and a better texture than Tofurkey. Also, the mini-loaf is sized more conviently for feeding a smaller veggie crowd.

Check out Celebration Roast for one of your upcoming holiday meals over the next few weeks.

Grade: B+

Photo credit: Veganstore.com

Apple Crisp

2007-11-18T09:22:00.000-05:00

Yesterday was my husband's birthday and we had a few friends over to celebrate. Instead of the traditional cake, I made apple crisp to follow our dinner of salad, chili and cornbread.

It seemed to be a hit. The six of ate the entire pan of apple crisp -- there wasn't one bite left to photograph! Instead, all I was left with was bowls licked clean! One guest, an immigrant from France, said it was only the second time in his life that he was served a fruit crisp that he actually liked. Pretty high compliments from a man who has eaten his share of amazing French desserts.

Actually, I can't take all the compliments. This old-timey recipe was my grandmother's. I tweaked it just a bit to "veganize" it. I love serving it warm with a scoop of vanilla Soy Delicious -- pure comfort food!

Filling:
4 cups apples, sliced (use organic and/or local if possible)
1 tablespoon milled cane sugar

Topping:
1/3 cup unbleached flour
1 cup oats
1/2 cup brown sugar
1/4 teaspoon sea salt
1 teaspoon cinnamon
5 tablespoons melted Spectrum margarine

Preheat oven to 375 degrees. Lightly coat a glass baking dish with cooking spray and set aside.

Place apples in baking dish and sprinkle with lemon juice. Toss to coat.

In a small bowl, combine flour, oats, brown sugar, salt, and cinnamon. Cut in melted butter until mixture is crumbly. Sprinkle over apples.

Bake for 30 minutes or until apples are tender.

Product Review: Harney & Sons Fine Teas' Holiday Tea

2007-11-15T15:57:00.001-05:00

My new favorite obsession is Harney & Sons Fine Teas' Holiday Tea. I can't stop drinking it!

This magical holiday elixir is a fragrant blend of black tea, holiday spices, orange peel and almond. It's so warming and delicious brewed strong with a teaspoon or two of pure milled sugar. YUM! It's just the right taste, just in time for the holiday season.

I found it at Barnes & Nobles but its also avaiable at fine food stores and online.

Try it. I promise you won't be disappointed. I predict you'll be drinking it all winter long and giving away this wonderful tea as gifts, too!

Grade: A+

Pumpkin Pie Smoothie

2007-11-14T06:52:00.000-05:00

Sticking with our pumpkin theme, I whipped up a Pumpkin Pie Smoothie that you'll want to try. It makes great use of leftover pumpkin -- or a good reason to open a new can! You might even want to make this nutritious beverage on Thanksgiving morning for a light breakfast that will hint at the pumpkin pie to be served after the holiday dinner.

To make this smoothie thick and frosty, you'll want to plan ahead. Freeze 1/2 cup pumpkin puree at least eight hours or overnight before you want to whip up this delicious drink. It works best to freeze the pumpkin in an ice cube tray, making about six cubes.

1/2 cup pumpkin puree, frozen in ice cube tray
2 cups Silk Pumpkin Spice soymilk or vanilla soymilk
1 tablespoon milled cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground nutmeg
pinch of ground clove

Combine all ingredients in a blender.

Puree until completely smooth.

Makes two small smoothies -- or one big one!

Veggie Heroes Sweep "The Veggie Awards"

2007-11-13T07:00:00.000-05:00

The December 2007 issue of VegNews is on the stands, touting the best of veggie living in their "Veggie Awards 2007."

I was so pleased to see four of our very own Veggie Heroes taking top prize! If you want to learn more about these compassionate Super Stars, be sure to click on the links below to read exclusive interviews.

Company of the Year: Tree Huggin' Treats (Joel Schantz)

Personality of the Year and Favorite Cookbook Author: Isa Chandra Moskowitz

Cookbook of the Year: "The Joy of Vegan Baking" (Colleen Patrick-Goudreau)

Favoite Veg Blog: Fat Free Vegan (Susan Voisin)

CONGRATULATIONS!

Pumpkin Pancakes with Toasted Pecans

2007-11-12T18:59:00.000-05:00

Here in the mountains, we are waking up to frost and low morning shadows creeping across the valley. These kinds of early November days get me excited about the upcoming holidays and all the wonderful foods that appear for just a few short weeks.

Pumpkin pie is a truly big deal in my family but this nutritious vegetable doesn't need to be completely relegated to resting in a flaky crust. It's versitile and can lend a Thanksgiving vibe to lots of other foods.

And these chilly mornings before Thanksgiving are the perfect time for piping hot pumpkin pancakes. I had fun creating this recipe with Silk soymilk's newest flavor: Pumpkin Spice. But it will work equally well with vanilla soymilk if you can't find this specialty drink -- or if you just want to make it after the holidays are over!

And don't throw away the remaining pumpkin in that can -- we'll use it later this week, so stay tuned!

2 tablespoons chopped pecans
¾ cup unbleached flour
¼ cup cornmeal
½ tablespoon ground flax seed
2 teaspoons non-aluminum baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon sea salt
pinch of clove
1 cup Silk Pumpkin Spice soymilk
1/4 cup pumpkin puree
1 tablespoon pure maple syrup

Place pecans in a small dry skillet. Toast over medium heat until just fragrant -- about 3-4 minutes. Set aside.

In a medium bowl, whisk together all dry ingredients.

Add soymilk, pumpkin and maple syrup. Mix until just combined.

Lightly spray a large skillet with cooking oil and warm over medium-high heat.

Measure about 1/3 cup of batter onto the hot skillet. Flip pancake when bubbles appear and burst on the upper surface, about 2 minutes. Cook for another 2 minutes or until set.

Serve immediately with warm maple syrup.

Christian Vegetarianism

2007-10-04T20:57:00.000-04:00

By Veggie Hero Lorena Mucke

Atlanta, Georgia

As a Christian, I feel we are called to be good stewards of God’s Creation and God’s animals are an important part of it. With their incredible diversity in appearance, behavior, and habitat they reflect God’s infinite creativity and love for them. We learn about God’s love for all creatures in the Bible, where God’s concern for animals is very evident. God forbids cruelty to animals, made a covenant with animals as well as humans, all creatures share in the Sabbath rest and the Bible even describes animals praising God and present in eternity. I believe that vegetarianism is a biblical ideal, given the completely vegetarian Garden of Eden and the Isaiah prophecy of a vegetarian world at the end of time. Jesus even described himself as the Lamb of God and referred to the love of a hen for her chicks as an analogy to describe his love for the Church.

Sadly, God’s animals are largely abused in today’s society. More than 95% of farmed animals live in factory farms, in which they are unnecessarily subjected to extensive pain, suffering and fear, and who are also denied of their God-given rights and instincts. However, with the indiscriminate exploitation of animals we bring misery to humanity as well. The typical meat-based diet in America, contributes to the national rates of heart disease, strokes, kidney disease, certain cancers, and to the 15% obesity rate in children and 30% in adults. Food poisoning from eating animal-based products is very common. Industrial agriculture contributes substantially to pesticide use and water pollution, as well as to depletion of land, water, and fossil fuel resources.

We are made in God’s image of love and we are called to reflect His love onto all Creation. A love for all creatures implies respect and reverence for their lives, and raising animals for food does not reflect love, respect or reverence. We are blessed with a tremendous variety of plant-based foods and most of us can live a fulfilling life without consuming animal products. A plant-based diet helps us to participate actively in the reconciliation of God’s Creation and to put Christ’s teachings of love, compassion and mercy into practice. By transitioning to a vegetarian diet, we are being good stewards of our bodies, animals and the environment.

When I sit down for a meal, and ask God to bless the food, I feel at peace in my heart knowing that no animals had to suffer or die for it. Becoming a vegetarian and later a vegan has helped me deepen the sense of justice, compassion and respect that I feel for all creatures, especially for all those who are brutalized in today’s factory farms for the sake of profit and taste. The Christian Vegetarian Association website beautifully summarizes it: “A vegetarian diet can be a powerful and faith-strengthening witness to Christ's love, compassion, and peace, and most importantly shows the world that plant-based diets represent good, responsible Christian stewardship for all God's Creation.”

-- Lorena Mucke is a wife, mother and event coordinator and newsletter editor of the Christian Vegetarian Association. In addition, she runs a Humane Education Program in Atlanta, Georgia, called The Ethical Choices Program. Through this program, Lorena visits high schools and summer camps giving presentations regarding the issues surrounding modern agriculture.

World Farm Animals Day

2007-10-02T07:00:00.000-04:00

Around the world today, millions of Hindus will celebrate Gandhi Jayanti -- or the birthday of Mahatma Gandhi. Of course we know Gandhi as a deeply spiritual man who personified non-violent action for social change. And like most Hindus, Gandhi wa a life-long vegetarian. In fact, Gandhi was well ahead of his time in espousing a simple vegan diet, which he followed for periods throughout his life, when not plagued by ill health. In his autobiography, he recounts being constantly frustrated when told by doctors that he needed to return to eating dairy food to restore his health. Faced with eating dairy food or giving up the movement to liberate his peope, Gandhi was forced to choose the greater good -- much to his chagrin.

Today, he remains a role model not only for Hindus but for all people seeking liberation for the enslavement of sentient beings. In his honor, World Farm Animals Day is celebrated around the globe with events to draw attention to the plight of animals raised for food.

Why not join in a local celebration? Or maybe you could find your own way to take the next step. Are you vegetarian? Try going vegan for one day? Already vegan? Could you share tasty meal with a friend and gently talk about your choice? I know we can all find ways to contribute to honor Gandhi and to help save the animals.

Photo credit: wikipedia.com

Mulled Cider

2007-10-01T19:37:00.000-04:00

Here in the Appalachians, autumn is beginning to steal into the coves and hollows. I wake up each morning to cooler temperatures and find the evening hours of darkness growing longer. The dogwood trees are beginning to turn a burnt maroon and I can catch glimpses of orange bittersweet blooming along the fence rows.

This morning I had my first steaming mug of mulled cider. For me, it's a sure sign that the season has changed.

In my family, autumn was all about the apple harvest. After days of picking, my Grampy usually took some his apples to the local cider mill to be pressed (that's him in the picture). Mostly, his bushel upon bushel of Yellow Delicious apples were sold or stored for eating through the winter, but he also always made a bit of cider. Once when I was young, I accompanied him to the mill.

It was one of those magical autumn mornings when the air was brisk but the sun was warm. I recall the camaraderie of the farmers as they greeted each other and cued up to have their apples pressed. As usual, Grampy was joking with the neighbors and teasing me. I remember bees buzzing about, drawn in by the rich fermenting apple smell from the piles of pulp. Mostly I remember the golden amber juice spilling from the press into gallon jugs. Oh and that taste! Nothing in the world tastes quite as lovely as freshly pressed cider.

Grampy’s cider went straight into the refrigerator in his garage, which is where the bushels of apples were stored. The whole place smelled like an orchard – even in the depths of winter. And as the winter months marched on, that cider was changing. It fermented and bubbled and turned into hard cider. By spring, some of the cider had turned from hard cider into cider vinegar. We used that tangy vinegar for salad dressings and for making pickles during the summer months.

As summer began fading into early fall, the cycle was complete and it was time to begin picking apples once again...

1 gallon fresh, local cider
1 orange, sliced into rounds
2 cinnamon sticks
1 whole nutmeg, broken into large pieces
2 teaspoons whole all-spice
2 teaspoons star anise
1 teaspoon whole clove

1. Place all ingredients in a large stockpot and cover.

2. Warm slowly over medium heat until steaming and hot.

3. Keeping covered, reduce heat to low and serve hot.

If you want to make just one mug at a time, look for pre-packaged mulling spices at your local health food store bulk herb department or gourmet food shop.

Product Review: Cinnabon Cinnamon Crunch Cereal

2007-09-26T19:29:00.000-04:00

I know. I can't believe it either but I am profiling something made by Cinnabon on this relatively healthy eating site. But just hear me out.

Cinnbon's Cinnamon Crunch cereal tastes awesome and is good for you, too! These tasty little cinnamon-roll shaped nuggets are lightly sweet, smell wonderful and are chock full of good ingredients: whole oat flour, whole brown rice flour, turbinado brown sugar, fruit juice concentrate, wheat flour, wheat starch, cinnamon, honey and canola oil. Pretty good for the company that brought artery-clogging sweet treats to malls and airports across America.

Other reviews online gave this cereal lower marks for having "weird" ingredients or for not being "sweet enough." Give me a break! I know that you, dear readers, won't agree. Give them a try!

Grade: A

Applesauce

2007-09-05T19:45:00.000-04:00

I love autumn! And I love autumn cooking.

This past weekend I went to my favorite local apple orchard and loaded up on apples and cider. Their fragrance filled the car on the way home and made me dream of all the wonderful ways to put these amazing fruits to use.

There are alot of complicated apple recipes, but there are many simple ones, too. And those simple ones taste absolutely divine. For instance, if you can peel an apple, you can make applesauce.

Here's what you need:

apples

water or cider

cinnamon

pure vanilla extract

sea salt

milled cane sugar

1. Peel, core and dice a bunch of apples -- just fill your favorie stock pot nearly to the top.

2. Add a tablespoon or two of water or cider (don't go overboard here -- a tablespoon or two really does the trick). Add a dash or two of cinnamon, a few drops of vanilla extract, and a pinch of sea salt. Stir and cover.

3. Bring the whole mixture to a bubble over medium high heat. Reduce heat to low, remove lid and let simmer until apples break down and are very soft (the length of time it takes for this to happen depends on the kind of apple you are using). Stir often.

4. Remove from heat and allow to cool slightly.

5. If you like chunky sauce, you're done. If you like smooth sauce, puree in a blender or food processor until smooth. Eat some while it's still warm (this is a wonderful treat) and store the remainder in the refrigerator.

YUUUMMMM!!!

Chocolate Devotion Cake

2007-08-28T21:01:00.000-04:00

Recently I was asked by a colleague to contribute a unique cake for her daughter's wedding reception. Immediately this recipe came to mind. It's a delicious chocolate-lover's treat that I've made countless times. I perfected the recipe for the wedding of my dear friends Todd and Jeanett in 2003. Even though their wedding was vegan, they wanted a handmade groom's cake. I was happy to lend a hand.

Now, you can make this, too -- but don't wait for a wedding! It's good anytime and not hard to make!

2 ½ cups unbleached flour

1 ½ cups milled natural cane sugar

1 cup cocoa powder

2 teaspoons baking soda

1 teaspoon sea salt

dash of ground cinnamon

2 cups unsweetened applesauce

1 cup strongly brewed cold decaf coffee

¾ cup expeller-pressed canola oil

2 tablespoons apple cider vinegar

½ tablespoon vanilla

1 cup tempered non-dairy dark chocolate

Preheat oven to 350 degrees. Coat a fluted Bundt pan with baking spray. Set aside.

In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, sea salt and cinnamon. Set aside.

In a medium mixing bowl, whisk together applesauce, coffee, oil, vinegar and vanilla.

Slowly add dry mixture until just combined.

Pour batter into prepared Bundt pan. Bake until a probe comes out clean, about 50-60 minutes.

Cool 10 minutes, invert onto a wire rack and cool completely.

To decorate, melt chocolate in a double boiler. Drizzle melted chocolate over cake. Finish with organic, edible flowers, if desired.

Biorefining of Corn Brings Gelatin Production Into the 21st Century

2007-08-23T09:39:00.000-04:00

Newswise (08/23/07) — Scientists are reporting an advance toward turning corn plants into natural factories for producing gelatin to replace animal-sourced gelatin widely used by the pharmaceutical industry for manufacturing capsules and tablets. The advance, described today at the 234th national meeting of the American Chemical Society, may lead to a safe, inexpensive source of this protein for manufacturers who now rely on material obtained as a by-product of meat production.

Today, production of gelatin, a jelly-like substance, relies on the same fundamental methodology employed since commercial production began in the 17th century: Gelatin is derived from the break-down of collagen, which is a component of skin, tendon, bone, cartilage and connective tissue of animals. While there are no naturally occurring plant sources of gelatin, scientists have successfully modified plants, such as corn, to have a gene that results in the production of “recombinant” gelatin.

About 55,000 tons of animal-sourced gelatin are used every year to produce capsules and tablets for medicinal purposes. Plant-derived recombinant gelatin would address concerns about the possible presence of infectious agents in animal by-products and the lack of traceability of the source of the raw materials currently used to make gelatin. However, finding ways to recover and purify recombinant gelatin from plants has remained a challenge because only very low levels accumulate at the early stages of the development process.

Now, scientists at Iowa State University in Ames and FibroGen, Inc., in South San Francisco say they have developed a purification process to recover these small quantities of recombinant gelatin present in the early generations of transgenic corn. The method uses a four-step recovery system to separate the recombinant protein from other corn proteins with sufficient purity that its structure and composition can be verified, says Charles Glatz, Ph.D., a chemical engineer at Iowa State University who directed the work.

“Protein production from transgenic plants is a challenging process, with potential pitfalls all along the way,” Glatz says. “It is important to develop methods in the early stages of the development program to purify gelatin to demonstrate that it can be produced properly.”

The studies establish transgenic corn as a viable way to produce gelatin and potentially other products, Glatz says. In time, researchers may also be able to develop a variety of “designer” gelatins, with specific molecular weights and properties tailored to suit various needs of products containing gelatin.

“Corn is an ideal production unit, because it can handle high volumes at a low cost,” he says. In addition the recombinant gelatin is free from the safety concerns of using meat byproducts.

The purification process relies on chromatographic and filtration techniques, building upon methods developed by FibroGen to recover recombinant gelatin produced in yeast.

Glatz says ultrafiltration allowed the group to take advantage of the size difference between the recombinant protein and other corn proteins.

“This step greatly reduced the process volume for later chromatographic steps, and was crucial to achieving a high purification factor.”

The group is now working to refine the method and boost the overall recombinant protein yields in corn, he says. Though the procedure requires more testing, Glatz says the technique could someday be used to produce high-grade gelatin in a safe and inexpensive manner.

Overall costs could be further reduced by combining the production of gelatin in corn with the extraction of non-protein parts of the grain — such as oils and starches — that are now grown and harvested for biodiesel and ethanol production, he adds.

“Corn wouldn’t be planted for its gelatin alone, but those products could help off-set the cost of biorefineries that use corn to produce other products,” he says.

Cheng Zhang, a doctoral student at Iowa State University, presented details of the new purification process at the American Chemical Society meeting.

Product Review: Yummy Earth Candy

2007-08-01T08:19:00.001-04:00

Looking for a truly delicious candy without all that "yucky stuff?" Then you need Yummy Earth Candy! These awesome candies come in a wide assortment of flavors -- from Pomegrante Puckers to Wet-Face Watermelon -- and are made with some of the best stuff on earth. They're perfect for veg*ns and those of us who wish to avoid high fructose corn syrup, artificial flavors and artificial colors. And best of all, they taste fantastic! I can't keep my hands off the pomegrante ones!

I was also impressed by the customer service Yummy Earth provides. I sent an e-mail via their web site's online form asking about an allergy concern. Within three hours the co-owner of the company e-mailed me back with complete information! Now that's impressive!

If you can't find Yummy Earth candies at your local healthy foods store, you can order them online. Thank goodness!

Grade: A+

Bamboo Rice

2007-07-19T06:54:00.000-04:00

I love trying new foods and wasn't disappointed when I prepared a lovely pale green rice called "Bamboo Rice" for dinner last night. This short-grain Chinese rice is infused with natural bamboo juice and has a light, herbal flavor reminiscent of green tea with hints of jasmine. It cooked up quickly, was slightly sticky, and best of all, retained its lovely green color. It tasted delicious under a steaming mound of stir-fried vegetables -- and was a fun twist on dinner!

Look for it at Target sold under the store brand "Archer Farms" or at your local gourmet shop. It's a colorful addition to your pantry.

In the News

2007-07-18T11:14:00.001-04:00

Today's news has unusually high number of troubling animal stories --

Group says sharks face extinction due to soup
http://www.msnbc.msn.com/id/19827244/

Boat runs over whale in view of sightseers
http://www.msnbc.msn.com/id/19828605/from/RS.1/

Video shows fishermen killing dolphins
http://www.msnbc.msn.com/id/19813646/from/RS.5/

Manatee, calf released off Fla. Keys
http://www.msnbc.msn.com/id/19827252/

Vick indicted on dogfighting case
http://www.usatoday.com/sports/football/nfl/2007-07-17-vick-indicted_N.htm

Dolphin and Iraq veteran share wonder of prosthetics
http://www.usatoday.com/tech/science/2007-07-17-dolphin-iraq-veteran_N.htm

"Meat-Sweet" Diet Raises Risk of Breast Cancer in Asian Women

2007-07-10T10:05:00.000-04:00

Newswise (07/10/07) — Postmenopausal Asian women who eat a “meat-sweet” or Western diet are at greater risk of developing breast cancer than those who eat a “vegetable-soy” diet, according to a new study. The findings mark the first time an association between a Western diet and breast cancer has been identified in Asian women

The study, published in the July issue of Cancer Epidemiology, Biomarkers & Prevention, involved women in the Shanghai Breast Cancer Study. Eligible cases included all women 25 to 64 years of age who with a new diagnosis of breast cancer from August 1996 to March 1998. Controls were selected from the Shanghai Resident Registry of permanent residents in urban Shanghai.“The issue [of diet] is of particular relevance to women in Asia, for whom breast cancer rates are traditionally low but increasing steadily in recent years,” explained Marilyn Tseng, Ph.D., an associate member in the population science division at Fox Chase Cancer Center in Philadelphia.

The transition in breast cancer risk has been attributed to environmental factors, possibly the incorporation of Western dietary pattern foods into traditional dietary habits as a part of broader, societal socioeconomic changes. However, the association of dietary patterns with breast cancer risk has not been studied previously in Asian women.

Through in-person interviews with the Shanghai study participants and residents of Shanghai, researchers established the existence of two primary dietary patterns—the “meat-sweet” diet and a “vegetable-soy” diet. The “meat-sweet” diet includes various meats—primarily pork but also poultry, organ meats, beef and lamb and with saltwater fish, shrimp and other shellfish as well as candy, dessert, bread and milk. The “vegetable-soy” pattern is associated with different vegetables, soy-based products, and freshwater fish.

Of 1,602 eligible breast cancer cases identified during the study period, in-person interviews were completed for 1,459 (91.1%). In-person interviews were completed for 1,556 (90.3%) of the 1,724 eligible controls.

The “meat-sweet” pattern was significantly associated with increased risk of breast cancer among overweight postmenopausal women. Specifically, high intake of the “meat-sweet” pattern was associated with a greater than twofold increased risk of estrogen-receptor-positive (ER+) breast cancer among these women. The results showed no overall association of breast cancer risk with the “vegetable-soy” pattern.

“Our study suggests the possibility that the “meat-sweet” pattern increased breast cancer risk by increasing obesity, Tseng said. “Low consumption of a Western dietary pattern plus successful weight control may protect against breast cancer in a traditionally low-risk Asian population that is poised to more broadly adopt foods characteristic of Western societies.”

Running of the Bulls

2007-07-09T08:42:00.000-04:00

I just *really* do not get this...

http://www.usatoday.com/news/world/2007-07-08-bulls-spain_N.htm

Veggie Hero Talks Healthy Diet for Children

2007-06-26T08:10:00.000-04:00

Our own Veggie Hero Dr. Amy Joy Lanou has an excellent guest editorial in the Houston Chronicle today. Dr. Lanou, who served as an expert witness in the recent court case involving vegan parents who had undernourished their child, expounds on a healthy diet for children.

Check it out at:
http://www.chron.com/disp/story.mpl/editorial/outlook/4919336.html

Product Review: Minute Maid Soft Frozen Lemonade

2007-06-25T07:53:00.000-04:00

I love frozen treats during the summer but don't always want a fake non-dairy frozen ice cream-like dessert. This weekend as I was scanning the freezer case at my local grocery store, I discovered Minute Maid Soft Frozen Lemonade. I bought two boxes, which contained four flavors: lemonade, limeade, raspberry lemonade and cherry limeade. All four are vegan but aren't exactly health food -- they are mostly sugar and contain high-fructose corn syrup. Still, each contained only 70 calories and at least 10 percent fruit juice.

I was blown away when I tried these frosty treats. They are delicoius! Creamy -- not icy -- with rich citrus flavor. Each comes in a push up container, so no spoon is required to eat them. I sat on my back deck in the sun slurping one up and it felt like summer.

Be sure to check these out. They are great!

Grade: A

Smoothie Extravaganza: Swamp Monster

2007-06-19T08:15:00.000-04:00

It's getting hotter outside and these smoothies are tasting pretty good!

Today's featured smoothie was inspired by the "Swamp Thing" smoothie at an old-school health food store in Charleston named "Books, Herbs and Spices." In its heyday in the early 1990s before health food hit the main stream, this little shop was a local hangout for those who sought better health. And their Swamp Thing smoothie was one of the most popular items on the cafe menu. It's still one of my favorites.

2 frozen bananas
2 cups vanilla soymilk
1 tablespoon pure maple syrup
1-2 tablespoons Greens+ powder (or any spirulina powder)

Add all ingredients into a blender. Puree until smooth. Serves two.

Grade: *****

Smoothie Extravaganza: Berrylicious

2007-06-14T07:32:00.000-04:00

My husband says that this smoothie tastes like a classic old-school smoothie -- whatever that means! I just think it tastes good. I hope you will, too. Be sure to let me know if you've tried any of the flavors I've posted so far and what you think of them.

1/2 fresh banana
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 1/2 cups vanilla soymilk

Add all ingredients into a blender. Puree until smooth. Serves two.

Grade: ****

Photo credit: www.wikipedia.com
(Because I can't seem to take a decent picture of a smoothie!)

Warning: New Doritos Aren't Vegetarian!

2007-06-13T12:57:00.000-04:00

I love crunchy snacks and fall into a bag of Doritos every now and then. I picked up the new mystery flavor "X-13D" today and discovered that not only are they not vegan, they are not vegetarian! The new flavor is supposed to resemble a classic cookout burger and have beef flavoring and beef tallow (i.e. fat). YUCK! Steer clear of these nasty snacks.

Smoothie Extravaganza: Sweetheart

2007-06-10T07:29:00.000-04:00

The sweetheart smoothie is probably my favorite. It taste like a chocolate-covered cherry. YUMMY!! My husband agreed. He gave it the highest rating, five stars!

1 heaping cup frozen dark cherries
2 cups light chocolate soymilk

Add all ingredients into a blender. Puree until smooth. Serves two.

Grade: *****

Photo credit: www.wikipedia.com
(Because I can't seem to take a decent picture of a smoothie!)

Smoothie Extravaganza: Peaches and Cream

2007-06-09T06:24:00.000-04:00

Peaches are the true taste of summer and this smoothie showcases them in a really delicious way!

1 cup unsweetened frozen peaches
1/2 frozen banana
2 cups light soymilk

Add all ingredients into a blender. Puree until smooth. Serves two.

Grade: *** 1/2

Photo credit: www.wikipedia.com
(Because I can't seem to take a decent picture of a smoothie!)

Animal Lovers Called to Boycott Amazon.com

2007-06-08T15:26:00.000-04:00

I thought you might be interested in the Human Society of the United States' campaign to stop Amazon.com's sales of illegal animal fighting materials. Amazon sells both cockfighting magazines and bloody, graphic dogfighting DVDs. The company is so determined to continue selling these materials that it filed a motion against the HSUS in federal court, essentially asking that federal and state laws to protect animals be gutted to accommodate Amazon's sales of animal fighting paraphernalia.

Please ask Amazon to remove these materials from its website.

Here is a link for more information and how to send a letter:
https://community.hsus.org/campaign/US_2007_amazon_fighting3?rk=g1zcur51R8-dW

Smoothie Extravaganza: The Velvet Elvis

2007-06-08T14:19:00.001-04:00

Summer is here!

When hot weather hits, most of us hate to think about cooking, but of course we still need to nourish ourselves and our families with delicious food. One easy answer is smoothies. These thick, refreshing drinks make a great breakfast, after day camp snack, or before bed treat. Even grownups love to drink them when heading out the door for a busy day.

I've decided to share some of my favorite innovations. I asked my sweet husband to grade them on a scale of 1-5 stars, with 5 being the highest score. I hope you'll try a few out this summer.

Velvet Elvis Smoothie

A yummy concoction honoring the King's favorite sandwich combo: peanut butter and banana. And because it is dark in color, it reminds me of a velvet Elvis painting!

1 1/2 frozen bananas
1 tablespoon smooth-ground natural peanut butter
2 cups light soymilk or cow's milk

Add all ingredients into a blender. Puree until smooth. Serves two.

Grade: ***

Red Lentil Dahl

2007-04-22T15:42:00.000-04:00

What are you cooking for dinner tonight?

How about a culinary journey to India for a taste of a simple dahl -- a mildly spicy lentil stew? Try serving it with naan (an Indian flatbread available in the freezer of ethnic markets or natural food stores), a green salad, and some tropical fruit, like pineapple or kiwi. Yummy!

1 teaspoon expeller-pressed canola oil
1 teaspoon organic butter or soy margarine
1 small onion, finely diced
2 cloves garlic, minced
¼ teaspoon ground turmeric
1 teaspoon mustard seed
1 teaspoon cumin seeds
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
¼ teaspoon cayenne
2 teaspoons curry powder
4 cups water
1 teaspoon sea salt
1 cup dried red lentils
2 tablespoons cilantro, finely chopped
2 tablespoons fresh lime juice

In a large saucepan, warm canola oil and butter over medium heat until melted. Add onions and sautee until translucent and soft – about five minutes.

Add garlic and spices. Sautee until fragrant – about 1 minute.

Add water, salt and lentils. Cover. Bring to a boil, boil 1 minute, reduce heat and let simmer until lentils are soft – about 30 minutes.

Stir in cilantro and lime.

Serve hot. Makes about 4 servings.

In the News: The Facts about Soy Protein and Heart Health

2007-03-29T09:30:00.000-04:00

Newswise (03/29/07) — Recent controversy has surfaced regarding the efficacy of soy protein consumption in reducing serum cholesterol. Of primary concern is whether a 1995 meta-analysis (which generated considerable excitement in the medical community) accurately estimated the impact of soy consumption on cholesterol lowering. Following are the facts you should know about soy and heart health.

FACT: Experts agree soy protein lowers cholesterol
A 2006 American Heart Association (AHA) research review found that soy protein lowers blood cholesterol above and beyond that realized from a low fat, low cholesterol diet. This finding is consistent with the U.S. Food and Drug Administration (FDA) recognizing that soy protein lowers cholesterol by between 3 and 8 percent.

FACT: Experts agree soy has additional heart health benefits
The AHA report noted that soy foods are heart healthy because of their high content of polyunsaturated fats, fiber, vitamins, minerals and low content of saturated fat, making them an ideal substitute for less healthy foods that are high in saturated fat and cholesterol. The FDA and, similarly, the AHA have agreed that soy foods appear to modestly lower triglycerides and raise HDL (“Good”) blood cholesterol levels.

FACT: Eight governments recognize the heart health benefits of soy
Authorities around the world have approved health claims supporting the consumption of soy protein and a lowering of blood cholesterol, including the USA, Korea, Japan, Brazil, Philippines, Indonesia, Malaysia and the United Kingdom. These claims were approved based on an extensive review of scientific literature to determine that the relationship between soy protein and lowered cholesterol was well established. It’s the weight of this scientific evidence that led so many government health authorities to approve soy/heart health claims.

FACT: Soy protein is a food, not a prescription drug
Soy foods have the unique ability to both lower LDL (“Bad”) cholesterol and lower triglycerides, but not to the degree expected from cholesterol-lowering medications. That soy products have been found to lower blood cholesterol even a small amount, however, has the potential to dramatically impact public health. One may argue whether a 3 – 8 percent reduction in cholesterol is “clinically significant,” but the bottom line is that heart disease prevention depends on small life changes. Neither pharmaceuticals nor soy foods are by themselves panaceas for a healthy heart.

In the News: Black Raspberries May Slow Growth of Colon, Other Cancers

2007-03-28T09:47:00.000-04:00

NEWSWISE (03/28/07) -- For several years, our laboratories have studied the ability of freeze-dried berries (black raspberries, strawberries and blackberries) to inhibit cancer in the esophagus, colon and oral cavity. Berries contain a number of agents that prevent cancer including vitamins A, C, and E; calcium and selenium; ß-carotene, α-carotene and lutein; and many phenolic compounds which have high anti-oxidant potential. The most abundant phenols are the anthocyanins which give berries their color. In general, dark berries have higher contents of anthocyanins and anti-oxidant potential than light berries. The addition of powdered berries at 5 and 10% of the diet of animals reduces their risk for development of cancer in the oral cavity, esophagus and colon by 45-80%.

Berries function to reduce the amount of genetic (DNA) damage produced in these tissues by chemical carcinogens, including carcinogens in tobacco smoke and in the diet. They also reduce the growth rate of precancerous cells, in part, by reducing the expression of genes associated with cell growth. Berries also inhibit the expression of other genes associated with cancer development including genes involved in inflammatory processes and in the formation of new blood vessels (angiogenesis).

In a preliminary trial in humans, berries were found to be well tolerated at doses similar to those used in animals. They reduced cellular damage caused by oxidative radicals which is consistent with their anti-oxidant potential. In view of these results, several human clinical trials are ongoing to determine the ability of freeze-dried berries to inhibit the development of precancerous lesions in the oral cavity, esophagus and colon of humans. Preliminary results suggest that berries influence the expression of many of the same genes in humans as they do in animals. An apparent advantage of this “food-based” approach to disease prevention is the relative absence of toxicity associated with the long-term consumption of berries by humans.

In the News: Pomegranate Juice May be Good for the Prostate and Heart

2007-03-27T09:34:00.000-04:00

Few American men have heard of the pomegranate, and fewer still have eaten this curious-looking fruit loaded with red seeds. But new scientific findings suggest that pomegranates may one day find a place in healthful diets, reports the April 2007 issue of Harvard Men’s Health Watch.

Two recent studies suggest that pomegranate juice may help fight prostate cancer. In one study, scientists grew cells from highly aggressive cases of human prostate cancer in tissue cultures. Pomegranate fruit extracts slowed the growth of the cultured cancer cells and promoted cell death. The researchers then implanted the cancer cells in mice. A group of mice that received water laced with pomegranate juice developed significantly smaller tumors than the untreated animals. In a preliminary study of men with prostate cancer, pomegranate juice lengthened patients’ PSA doubling time (the longer the doubling time, the slower the tumor is growing) from 15 months before treatment to 54 months on the juice.

Preliminary results in test tubes, animals, and humans suggest that pomegranates may also have beneficial effects on cardiovascular disease. Studies show that pomegranate juice can protect LDL (bad) cholesterol from oxidative damage. The juice has also been shown to slow the progression of plaques in mice with atherosclerosis. Results from two small clinical studies are even more intriguing, showing that carotid artery thickness decreased and cardiac blood flow improved in pomegranate juice drinkers. However, preliminary research also suggests that pomegranate juice may interact with certain medications, much like grapefruit juice does.

The bottom line: Early studies raise hopes that pomegranates may have potential benefits for prostate cancer and heart disease, but more research is needed to determine whether these hopes are justified.

Product Review: Silk Plus Fiber

2007-03-26T19:18:00.000-04:00

Seems like fiber is popping up in the most unlikely places recently -- fiber-enhanced orange juice, fiber-rich yogurt and now soymilk with fiber.

Silk brand soymilk recently released a vanilla flavored soymilk with five grams of fiber per serving. It's a convenient way to boose your fiber intake while enjoying your favorite breakfast cereal or smoothie.

The Silk Web site reminds us that "fiber is a nutrient vital for health and well-being. It adds bulk to your diet and encourages healthy digestion by aiding in elimination and helping to maintain proper pH levels in the digestive tract. Fiber has also been shown to help promote healthy cholesterol levels."

I don't think too many vegetarians are lackly in fiber. And this "special" Silk cost nearly a $1.00 when I purchased some last week. I used it for smoothies and it tasted great -- pretty much like other Silk vanilla flavors. So unless you feel like you need some extra fiber, don't spend the extra money. For those veg-heads who need a bit more fiber action, check out this new product.

Grade: B+

Asparagus Potato Soup

2007-03-23T07:16:00.000-04:00

March weather calls for soup but it's the time of year when we are ready for some new tastes and flavors. In my part of the world, new potatoes and asparagus are beginning to show up in the market. This quick and easy soup makes quick use of these wonderful spring vegetables. Leftovers keep well -- and in fact get better with age.

2 tablespoons extra-virgin olive oil

2 cups thinly sliced leeks

1 1/2 pounds of red potatoes, quartered and thinly sliced

6 cups vegetable stock

3 large sprigs fresh thyme

1 teaspoon salt

1 teaspoon ground black pepper

1 pound asparagus, trimmed and cut into pieces

1. In a large stockpot, heat olive oil over medium heat. Add leeks and cook until soft -- about 5 minutes.

2. Add stock, potatoes, thyme, salt and pepper. Cover and cook and simmer over medium-low heat for 20-30 minutes or until potatoes are fork-tender.

3. Add asaparagus. Cover and cook 5 minutes.

4. Adjust salt and serve hot.

Veggie Hero: Joel Schantz

2007-03-21T09:15:00.000-04:00

Joel Schantz is the C.E.O. of Tree Huggin' Treats. This 30-something businessman lives and works in Asheville, N.C., and recently won "Best in Show" in the vegetarian food category at the prestigious Expo West. Tree Huggin' Treats rules and are wheat-free and vegan! Watch for more info on this great company in the next issue of VegNews.

Vegetarian or vegan?
Vegan

How long have you been veg*n?
11 years

What inspired you to go veg?
It just made sense. It became obvious to me that a vegan diet was a great way
to extend gratitude to mother earth and all her magic. yada yada yada

What's your best story of trying to find veg food?
It's been easy for me. I've always found a way. I wish I had a good story to tell.......sorry.

How do you handle family holiday dinners?
I eat my Tofurky and ignore everyone.

What's your favorite veg food?
Heiwa tempeh avocado rolls, Rosetta's Veggie Burgers, Mamacita's citrus tofu burritos, (all yummy foods from Asheville spots), Crispy Cats (of course!) fake meat, fake cheese, veganaise, Tofurky products, all fruits and veggies (for the most part). I'm easy. I'll eat just about anything vegan. Quality does have some importance though.

Do you have a favorite veg book?
"Vegan with a Vengance"

Tofu or tempeh?
Tofempeh

What did you have for breakfast today?
Banana, almond butter and rice milk.....yee haw!

Luna Tea Bars

2007-03-19T07:08:00.000-04:00

I really like Clif Bars' line of Luna bars -- these tasty vegan treats are expensive but are terrific when you need a snack that can travel well.

The company's newest offering is the Luna Tea Cakes. These nutrition bars look and taste more like a soft cookie. The cakes combine Clif Bars' typical organic ingredients, vitamins and minerals with tea from the Republic of Tea and innovative additions like pomegrante puree and goji berries.

They taste great and are superb with a mug of complimenting tea or a tall, cold glass of soymilk. You'll definitely want to check them out -- if you can find them. I've been able to purchase Luna Tea Cakes at only one store in town.

Grade: A

Asheville Rocks the Vegan Candy Market

2007-03-16T12:06:00.000-04:00

My home town of Asheville is a veggie mecca. And just this week a great local firm helped make that point: Asheville's own Tree Huggin' Treats won "Best of Show" in the vegetarian products category at Expo West in Anaheim, Calif. Their organic, vegan Crispy Cat candy bar won the hearts of the 45,000 attendees and 2,500 exhibitors.

The award was presented by San Francisco-based VegNews magazine, which will feature the company and its dark chocolate over crispy rice confection in its next issue. Crispy Cat comes in mint coconut, roasted peanut and toasted almond flavors.

Mad props to Joel Scahnt, Tree Huggin' Treats founder, and the rest of his crew!

Check out the full story at: http://www.citizen-times.com/apps/pbcs.dll/article?AID=200770315131

Sorry for the Hiatus

2007-03-15T19:14:00.000-04:00

Sorry for the blogging hiatus... life gets busy sometimes! But I'm back and ready to spread some veggie news, interviews and recipes to you loyal readers.

Thanks for standing by!

Top Designers Caught Selling Real Fur Labeled as Fake

2007-02-23T16:58:00.000-05:00

The Humane Society of the United States says its investigation has turned up coats — some with designer labels, some at higher-end retailers — with fur from dogs. Some retailers were set scrambling to pull the coats from shelves, take them off Web sites and even offer refunds to consumers.

The Humane Society of the United States said it purchased coats from reputable outlets, such as upscale Nordstrom, with designer labels — Andrew Marc, Tommy Hilfiger, for example — and found them trimmed with fur from domestic dogs, even though the fur was advertised as fake.

Read the full story at: http://www.msnbc.msn.com/id/17298301/

Sweetheart Smoothies

2007-02-13T19:06:00.000-05:00

Treat your beloved (or yourself!) to a delicious Sweetheart Smoothie this Valentine's Day. It tastes great and is also great for your heart!

2 cups light Silk soymilk

1 1/2 cups frozen dark cherries

Combine ingredients in a blender and puree until thick and smooth.

Cheers!

New Case of Mad Cow Found in Canada

2007-02-08T09:25:00.001-05:00

Canada has confirmed its ninth case of mad cow disease, this time in a "mature" bull from the province of Alberta, the Canadian Food Inspection Agency announced yesterday.

The bull never entered the human food or animal feed supply, CFIA said in a statement posted to its website.

Click here for the full news story: http://www.usatoday.com/news/health/2007-02-07-mad-cow-canada_x.htm

A Return to Paradise: Vegetarian Fasts During Orthodox Lent

2007-02-02T07:15:00.000-05:00

My friend Deborah Todus-White is an Orthodox Christian and she was recently telling me about the tradition of vegan fasts during Great Lent, which begins this Sunday (February 4, 2007). I was so captivated that I asked her to help us all learn more about this ancient foodway.

*****

I am, by birth, a Romanian Gypsy Byzantine Catholic who is beginning her annual journey of Great Lent. Most of this journey will be about my spiritual “turning around” to face the Divine... and food!

My spiritual tradition embraces many fasts, but this one is the longest and it travels a vegan path known as "Abstinence." During this journey I will be challenged to remember my story as a Romanian Gypsy Byzantine Christian. In our story, from our very beginning, from the time of the creation of our parents in Paradise, Adam and Eve, to the time after the great flood, people ate only fruits, grains and vegetables -- the food of Paradise, the Peaceable Kingdom! My hunger for meat and other rich foods is a constant physical reminder of the enmity that exists in creation and God’s call for me to care for all creation, to come home... The Paradise Diet Plan!

Great Lent will challenge me to see these hungers for what they are, to willingly set them aside in order to restore peace on earth and peace within myself. It takes me to my first of many path markers: the cave in Bethlehem where the earth, the stars of heaven, the angels and the gentile beasts of the field all played a role in receiving the Prince of Peace. I stop for a moment to kneel on this still dark night, to listen as the angels proclaim His message to all present, “Peace on Earth and Goodwill to Men."

Journeys in my faith never follow straight paths but rather spirals within the circle of creation. Maps and markers are critical on circular journeys. Fasting will make my spiritual eyes and ears sharper so that I won’t miss any turns... I hate having to stop and ask for directions!

So, I begin at Triodion, the time of preparation. My first “step” is to “sit” down. I pick up my Chotki, my prayer beads, to seek spiritual guidance, wisdom and strength. They will be my constant companion on this journey. Here is where I realize how far I have wandered from home in only one year. This starts the great inner debate of what to pack... what will I wear... how long is the trip... is chocolate really an issue?!

The next week is the Sunday of the Prodigal Son. I abstain on Wednesday and Friday. Today’s Liturgy reminds me how joyful the father was when the prodigal son returned home and of the feast that awaited his return. The vision of the dessert tables will keep me on this journey!

The next Sunday is Meatfare Sunday. We say goodbye to meat and alcohol until the Pascha/Easter feast. Now, you have never eaten with my ethnic family so let me tell you about this day... well let’s just say it is the first day of many “are we there yet(s)?!”

The next Sunday is Forgiveness Sunday or Cheesefare Sunday. This is the day I say goodbye to dairy products and olive oil, the last yummy tongue coating pleasures. It is also the day that I must stand before every member of my Byzantine Church Community, Priest included, to take their hands in mine, look them in the eye and ask their forgiveness for any hurt I have caused them since last year. This tells me that I must leave all enmity behind in order to Return to Paradise. Note to self: always pack tissue on Triodion for there isn’t a dry eye at the end of this... I always forget!

My journey now becomes one of joyful return, like that of the Prodigal Son not one of “giving up or loss”!

-- Deborah Todus-White lives with her husband, three teenagers and a host of pets on James Island, South Carolina.

Veggie Hero: Susan Voisin

2007-01-31T08:24:00.000-05:00

Susan Voisin gives me blogging envy. Her "Fat Free Vegan" blog is just too gorgeous for words. See for yourself! She's been posting for a year and has a devoted following, opening up the word of delicious vegan cooking with tantalizing recipes and amazing food photos. Susan lives with her husband, daughter and cats in Jackson, Mississippi.

Vegetarian or vegan?
Vegan

How long have you been veg*n?
Vegetarian for 19 years, vegan for 13.

What inspired you to go veg?
I've always been a big animal lover; in fact, my family always thought I'd grow up to be one of those old ladies with a hundred cats (which still may happen!). I had dabbled in vegetarianism and ate meatless meals fairly often, but the thing that finally made me give up meat completely was very mundane: I met someone at a barbeque who had brought her own veggie burger to eat instead of the beef burgers that everyone else was having. It was the first time I'd seen a veggie burger, and it hit me that with convenience foods like that around, it would be easy to go vegetarian. I made the decision to give up meat gradually -- as a poor grad student, I felt like I needed to eat the food I had in the freezer. But after reading more about how the animals were treated, I gave away all the meat in my fridge and went vegetarian right away.

What's your best story of trying to find veg food?
My family and I travel to some remote places on our vacations, and I have to say that we haven't had much trouble finding vegan food (especially since we usually pack our own). The funniest thing that's happened was in this little town in the middle of Texas, probably two hours from the nearest city. We noticed that it had a little Chinese/Thai restaurant, so my husband went in to see if there were anything vegetarian on the menu. There turned out to be two tofu dishes, so my husband ordered them for us. The waitress just looked at him and said, "You must not be from around here." No one had ever ordered the tofu before! But it turned out to be delicious. It just goes to show that you can find vegetarian food almost anywhere, if you look hard enough and are willing to look "different."

How do you handle family holiday dinners?
We're very lucky. Though my husband and daughter and I are the only vegetarians in our family, everyone goes out of their way to accommodate us. My mother always cooks a special vegan cornbread dressing for us and makes her vegetables without any animal products, and my in-laws always try to have a couple of dishes that we can eat. Since I love to cook, I'm happy to bring several vegan dishes for people to share. Last year, my vegan green bean casserole went more quickly than any other dish at my parents' Christmas dinner, and my in-laws really seemed to enjoy my sweet potato casserole at Thanksgiving.

What's your favorite veg food?
Oh no, do I have to pick one? I love everything! When I'm traveling, if I see a Thai or Ethiopian restaurant, I'll head to it because they are two of my favorite types of food and we just don't have them around here. For home cooking, I'd have to agree with my daughter that nothing beats lasagna.

Do you have a favorite veg book?
A couple of months after I became vegetarian, I saw John Robbins speak. His book "Diet for a New America" had just come out, and I bought a copy, which he signed for me. I learned so much from that book, and though I wasn't ready to go vegan right away, it provided a foundation that would later lead to my veganism. Although a lot of great books have come out since then, I have a sentimental attachment to "Diet."

Tofu or tempeh?
Definitely tofu! I mean, what else can you turn into an omelet, whip into a chocolate mousse, stir-fry with vegetables, and stuff with dressing for Thanksgiving dinner? It's the most versatile vegan food around.

What did you have for breakfast today?
Most mornings I have plain fruit, but I've been on a soy yogurt kick lately, so I've had soy yogurt mixed with berries for the last few days.

Cornmeal Mush

2007-01-30T07:45:00.000-05:00

Life in the Appalachian mountains just wouldn’t be the same without corn. Our heritage is wrapped up in cast iron skillets full of golden cornbread, black cauldrons full of hominy cooking over open fires, and stills full of moonshine hidden in the woods. Corn in its many guises has sustained countless generations of Appalachians – both Native Americans and European immigrants alike.

During the longest, coldest days of bygone winters our ancestors would have surely starved without its nourishment. The simplest corn dish, cornmeal mush, filled many a hungry mountaineer tummy during those lean months. The thick, delicious porridge was a prevalent breakfast food long before grits came on the scene. Though most folks consider grits to be particular to the southern mountains, grits are, in fact, a relative newcomer to the Appalachian diet.

In his definitive cookbook, “Smokehouse Ham, Spoon Bread and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking,” Joseph E. Dabney recounts dozens of interviews with mountain old-timers. When asked to weigh in on mush and grits, all recalled eating mush. Cullowhee, North Carolina resident Frank Pressley summed it up, saying, “I didn’t get into grits until I left home. We didn’t have grits in the mountains; we ate cornmeal mush.”

This was the case in my family as well. On the coldest Saturday mornings of winter, I often woke to find my stepfather stirring up a large pot of mush for breakfast. The family gathered around the table and ate it steaming hot, with puddles of melted butter and pure maple syrup on top. If any mush was left over, he scraped it into a greased loaf pan and let it cool, then covered and refrigerated overnight. The next morning, the porridge had magically solidified and could be sliced and fried in a big skillet. The result was a wonderful crispy exterior with a creamy center.

Grits didn’t become a part of my diet until I was grown and moved to the Charleston Lowcountry. Grits are taken very seriously there and are served all day long, topped with a wide variety of ingredients. I tried them for breakfast, lunch and dinner. I even spent my first summer in the city fixing grits a different way each morning. I never did learn to love them with the same passion they seemed to evoke from everyone else.

In my mind, grits simply can’t compare to the thick, delicious mush I have eaten every winter since I was a child. Maybe I’m just a mountain old-timer at heart.

Mush

Here’s my favorite recipe for cornmeal mush -- an all-natural and simple vegan breakfast if ever there was one! When making mush, start with the freshest cornmeal you can find. My Grampy is still grinding meal for our family; the freshness makes all the difference in taste and texture. And actually, my stepfather swears that mush won’t set up for frying unless the cornmeal is fresh. Take his word for it and buy fresh meal from a local mill if you can.

4 1/2 cups cold water
1 tablespoon canola oil
1 1/4 teaspoon sea salt
1 1/2 cups yellow cornmeal

In heavy, medium, non-stick saucepan, bring water, oil and salt to boil over medium heat.

Gradually add cornmeal, stirring continuously with a wire whisk.

When mixture starts to thicken, reduce heat to low. Continue to stir until mush is quite thick and creamy, about 5-10 minutes.

Serve at once with butter or margarine and sorghum or pure maple syrup.

Alternately, scrape mush into a small loaf pan or rectangular plastic container. Allow to cool, then cover and refrigerate overnight. Slice the loaf and fry pieces over medium heat in a non-stick skillet or well-seasoned cast iron skillet until browned on both sides and warmed through. Again, serve with butter and sorghum or pure maple syrup.

Photo credit: www.belly-timber.com

Cornbread

2007-01-18T20:10:00.000-05:00

Cornbread has been a staple on American tables for generations. From pones baked up in cast iron skillets in the Appalachians to loaves laced with spicy peppers in the Southeast, cornbread has been the staff of life for many families. But today, key ingredients vital to making such simple fare as cornbread are tainted by genetically modified organisms (GMOs).

Multinational companies are tinkering with the genes in important foods like corn, canola, sugar and soy to create all-new organisms. While these companies and some scientists say the foods are safe, the skeptical voice is strong. Leaders in the health, scientific and farming communities are raising serious questions and getting very unsatisfactory answers. Will pollen from these altered plants kill butterflies and other beneficial insects? Will these foods cause allergic reactions in sensitive individuals? Is it morally, ethically or religiously right to modify foods in this way?

For now, the U.S. Food and Drug Administration does not require genetically modified foods to be labeled. When you purchase food for your family, you have no assurance that your choices are safe unless the food is organic. If you are concerned, support organic farms with your purchases, write letters to your elected officials and educate yourself on this issue.

Greenpeace’s True Food Campaign Web site is a good place to start; click on www.truefoodnow.org. Small changes in your kitchen can make big changes for your family and the world. Start with the simple things – like cornbread.

1 ¼ cups yellow cornmeal
¾ cups unbleached flour
1 tablespoon non-aluminum baking powder
½ teaspoon sea salt
1 1/3 cups soymilk
1/3 cup expeller-pressed canola oil
1 tablespoon pure maple syrup

1. Preheat oven to 400 degrees. Lightly grease a 9-inch seasoned cast iron skillet or round baking dish. Set aside.

2. In a medium mixing bowl, whisk together cornmeal, flour, baking powder and sea salt.
Add soymilk, canola oil and maple syrup. Use a rubber spatula to stir until thoroughly combined.
3. Scrape batter into prepared skillet or baking dish.

4. Bake for 20-25 minutes or until a probe inserted into the center comes out clean.

5. Cool 2-3 minutes. Cut into wedges and serve immediately.

Veggie Hero: Alli Marshall

2007-01-10T07:07:00.000-05:00

If you picked up the January/February 2007 issue of VegNews, you may have already met lifelong vegetarian Alli Marshall. She was the featured reader on the last page of this great magazine. I was intrigued as I read her profile and then was stunned to discover that she lives right in my town! How could I not feature her as this week's Veggie Hero?! When not being the subject of veggie interviews, Alli is a features writer for Asheville's killer newspaper The Mountain Xpress.

Vegetarian or vegan?
I've been a vegetarian my whole life and a vegan off and on. CurrentlyI'm eating a little dairy (I blame it on the Amish and their deliciouscheese), but I avoid eggs.

How long have you been veg*n?
34 years -- my whole life! My parents lived in San Francisco rightbefore I was born and were introduced to the vegetarian diet by afriend. When they moved back to the east coast, they decided they wantedto try a natural, whole foods-based vegetarian lifestyle. They evenopened a natural foods co-op in the 1980s.

What inspired you to go veg?
Since I've always been veg, I guess I wasn't inspired, but there have been lots of inspiring vegetarians in my life. For example, my fatherand his wife are very involved with their community, educating studentsabout vegetarianism and growing a huge organic garden.

What's your best story of trying to find veg food?
When I was a child vegetarian food wasn't too common (luckily, I grew upnot too far from the Moosewood Restaurant). When we'd take vacations,we'd usually pack boxes with staples like wholegrain bread, peanutbutter, tofu pups and granola. But when I traveled to India in my 20s, I was delighted to learn thatvegetarianism is widely accepted there. In fact, a majority of thecountry is Hindu and do not eat meat or eggs. So, when I'd go intosmall, local restaurants there'd be one menu that said "Veg" and anotherthat read "Non-Veg," and the veg menu was usually larger! One time, my mother and I were in India visiting a Jain temple in themiddle of nowhere and we were really hungry. There were no restaurantsaround, but we learned that the Jains (a religous sect who practicetotal non-violence) run a cafeteria of sorts. We stopped in and sat down at a long table with a group of strangers and were immeditaly served steaming plates of dhal, curried vegetables and freshly made pooris. Fantastic!

How do you handle family holiday dinners?
I'm lucky, because both my parents eat a vegetarian diet, and my husband has "converted." But when we visit my in-laws it's tricky. For Thanksgiving one year, I prepared a feast of lentil loaf, mashedpotatoes, green bean casserole and vegan pumpkin pie. Then we brought itall to my sister in-law's house were we offered to share with anyone who was curious. The pumpkin pie is always popular.

What's your favorite veg food?
There are so many to choose from, and I'm always seeking out newrecipes. I love the simplicity of Jamaican ital dishes (a stir fry ofcabbage and greenbeans served with coconut rice); the spice of Mexicancooking (chickpea stew with chilis and fried tofu) and the hot and coolflavors of Thai (lemon grass coconut soup). One of my all-time favoritesis the Ethiopian vegetarian plate served with lots of injera (sourdoughbread).

Do you have a favorite veg book?
I just got "Delicious Jamaica: Vegetarian Cuisine" by Yvonne McCalla Sobers for Christmas. It's a lot of fun.

Tofu or tempeh?
Tofu. I like tempeh, too, but I *love* tofu.

What did you have for breakfast today?
Homemade (by my stepmother) granola with soymilk and a banana, blueberry, apricot and apple juice smoothie.

In the News: Nutrition Studies’ Conclusions Tied to Funding Source

2007-01-09T09:15:00.000-05:00

Newswise (01/09/07) — Recent analyses have documented bias in pharmaceutical studies funded by industry. Now, an analysis from Children’s Hospital Boston finds a similar phenomenon in scientific articles about nutrition, particularly in studies of beverages. The analysis – the first systematic one performed on nutrition studies – found that beverage studies funded solely by industry were four to eight times more likely to have conclusions favorable to sponsors’ financial interest than were studies with no industry funding. Findings are published online in the January 9 issue of the journal PLoS Medicine.

David Ludwig, MD, PhD, the study’s senior author and director of the Optimal Weight for Life (OWL) program at Children’s Hospital Boston, believes that bias in nutrition studies may have far greater effects than bias in pharmaceutical studies. Not only do the findings of nutrition studies receive frequent media attention, but they influence governmental and professional dietary guidelines, the design of intervention programs, and FDA regulation of health claims on foods and beverages.

“We don’t all take drugs, but we eat every day,” Ludwig says. “If the science base is compromised by conflict of interest, that’s a top-order threat to public health.”

Because the researchers focused their analysis on soft drinks, juice and milk, they aren’t sure whether their findings extend to nutrition studies as a whole. “We chose beverages because they represent an area of nutrition that’s very controversial, that’s relevant to children, and involves a part of the food industry that is highly profitable and where research findings could have direct financial implications,” Ludwig says.

The researchers began by conducting a Medline search of all existing scientific literature about soft drinks, juice and milk published during a five-year period (1999-2003). They retrieved 538 articles, of which 206 were eligible for analysis. Eligible articles had to look at health outcomes or disease markers, had to involve humans or human tissue, had to be classifiable as an interventional or observational study or a scientific review, and had to explicitly state the beverages’ effects on health measures. Of the 206 eligible articles, 111 declared financial sponsorship.

To guard against bias, the studies were analyzed independently. One investigator selected the articles for inclusion according to pre-established criteria. Another two investigators, who had no knowledge of the financial sponsors, and who were not told the article’s author, title or journal of publication, classified the articles’ conclusions as “favorable,” “neutral” or “unfavorable.” A fourth investigator, who had no knowledge of the conclusions, determined the funding source (22 percent were funded entirely by industry, 47 percent had no industry funding, and 32 percent had mixed funding) and classified articles as to whether a favorable finding would be beneficial, negative or neutral to its funder’s financial interests.

When analyzed statistically, article conclusions were significantly related to funding source. Interventional studies with all-industry funding were much less likely to have unfavorable conclusions than those with no industry funding (0 vs. 37 percent). Among all types of studies, comparing all-industry versus no-industry funding, the odds ratio for having a favorable versus unfavorable conclusion was 4.37, increasing to 7.61 when beverage type, publication year and examination of authors’ personal conflicts of interest were taken into account.

The researchers note that during their five-year study, the overall proportion of papers declaring their funding sources increased, as journals tightened their disclosure requirements. However, taking publication year into consideration didn’t weaken the study’s findings. “This isn’t an effect that’s disappearing,” Ludwig says.

The bias may take several forms, Ludwig adds. Although false data could be present in some studies, more likely the biases reflect subtle manipulations, such as framing the questions in a way that make the results more favorable to a sponsor. In other cases, papers with unfavorable results may simply go unpublished.

Rockin' Broccoli Rotini

2007-01-08T10:42:00.000-05:00

Here's a great winter pasta recipe that's full of vitamin C and garlicky goodness!

1 pound whole wheat rotini pasta
2 teaspoons sea salt
2 tablespoons extra-virgin olive oil
7 medium garlic cloves, minced
juice and zest of one lemon
½ teaspoon ground black pepper
4 cups broccoli florets
½ cup pitted and quartered kalamata olives
½ chopped fresh flat leaf parsley
4 oz. low-fat feta cheese (optional)

1. Bring a large stockpot of water to boil. Add pasta, 1 teaspoon salt. Stir to separate and cook until al dente according to package directions.

2. While pasta is cooking, combine 1 tablespoon oil, garlic, lemon zest,1 teaspoon salt and pepper in a small nonstick skillet. Cook overmedium-high heat for 2 minutes.

3. In the final minutes of cooking the pasta, toss in broccoli, return to boil and drain. Return to stockpot.

4. Add garlic mixture to pasta. Toss to coat. Stir in olives, parsley, lemon juice and zest, and feta; salt to taste.

5. Serve immediately.

Guest Editorial: An American Idol Offers a Solution to the Nation’s Obesity Epidemic

2007-01-05T06:56:00.000-05:00

One of our first Veggie Heros, Dr. Amy Joy Lanou, is always busy promoting a healthy vegetarian diet in the national media. With the advent of 2007, Dr. Lanou was back at it again with this super editorial. She was gracious enough to share it with us.

*****

First he took top honors on American Idol. Then Ruben Studdard accomplished something truly spectacular—something many Americans feel they can only dream of doing. The silky voiced R&B singer recently announced that he had shed nearly 100 pounds. Now, Studdard is participating in a public education campaign to help people in Alabama—his home state—lose weight in the new year.

Some may wonder whether even a very talented singer has anything to add to the public discussion about the obesity epidemic. After all, lawmakers and public health officials already seem to be scrambling to address what is increasingly viewed as America’s most pressing public health problem.

But as a nutritionist, I believe that Studdard’s story actually has an important lesson for the millions of frustrated Americans struggling to maintain a healthy weight. That’s because one key step in Studdard’s weight-loss plan was adopting a vegetarian diet. When he is on tour, his contract allows only vegetarian food backstage.

Scientists and physicians have known for quite some time that vegetarians tend to weigh less and stay healthier longer than their meat-eating peers. In fact, about a dozen studies published in the last two years support this finding. Research confirms what Studdard learned firsthand: Vegetarian and vegan eating styles are an effective and enjoyable way to lose weight.

Take, for instance, two large reviews published in 2006 that show vegetarians weigh 3 percent to 20 percent less than meat-eaters and have healthier body proportions than meat-eaters. Nearly 20 percent of the U.S. adult population is obese; contrast that with Berkow and her colleague’s finding published in Nutrition Reviews that only 0 to 6 percent of vegetarians are considered obese. A second review from the United Kingdom supports those findings.

It’s going meat-free that makes the difference. According to research published in the journal Obesity by Burke and colleagues, when individuals adhere to a low-calorie, low-fat vegetarian diet, they lose more weight and achieve greater decreases in blood cholesterol and blood glucose levels than if they follow a low-calorie and low-fat diet that includes meat. And in a study of nearly 22,000 people, Oxford University professor Timothy Key and his colleagues found that men who switch to a meat-free diet are less subject to the yearly weight gain that causes ever-expanding waistlines and clogged arteries in middle-aged omnivores.

More to the point, though, is Barnard and colleagues’ finding published in the American Journal of Medicine that low-fat vegan (dairy- and egg-free vegetarian) diets lead to weight loss of about a pound a week without exercise and without limiting calories. That’s the key—by changing our meals to ones built entirely from fruits, vegetables, beans, and whole grains, we can continue to eat until we are satisfied and still lose some unwanted pounds.

Even when compared with healthy omnivores of the same weight, vegetarians have lower risk of chronic disease because they consistently consume higher amounts of protective foods—fruit, vegetables, fiber-rich grains, and beans—according to findings published this year in the European Journal of Nutrition.

Despite the research—and Studdard’s success— many people still don’t seem to be aware of how easy it is to experience this “magic” for themselves. It’s as simple as changing what one orders when eating out, spending more time in the produce and bulk aisles in the grocery store, and perhaps visiting a vegetarian recipe Web site or asking vegetarian friends for recipe ideas. Vegetarian items are everywhere—grocery stores are chock-full of them, restaurants usually have several on the menu, and even many fast-food restaurants offer a vegetarian sandwich or burger.

Of course, there is no magical way to solve the obesity problem in the United States, but for every individual who chooses to take these easy steps to going meat-free, the nation will reap the benefits of reduced incidences of obesity, hypertension, diabetes, and cardiovascular disease.
Whether or not weight loss is a personal goal for the new year, if we want to reduce our ecological footprints, live more compassionately, and improve our chances of staying healthy as we get older, we can choose to adopt a vegetarian diet in 2007.

It’s as simple as apples, beans, and collard greens.

In the News: Meat and Milk from Animal Clones Safe

2007-01-03T09:59:00.000-05:00

Newswise (01/03/07)— Last week the U.S. Food and Drug Administration (FDA) announced that it has approved consumption of meat and milk from some species of cloned, food-producing animals.

Here Dr. Gary Weaver, Director of the Program on Agriculture and Animal Health Policy, Center for Food, Nutrition, and Agriculture Policy (CFNAP) at the University of Maryland, answers questions about the decision, about the safety of consuming meat and milk of cloned animals and the science of cloning. A licensed veterinarian, Weaver has been head of pathology at a veterinary diagnostic laboratory, mycotoxin researcher, practicing veterinarian, lawyer and legal consultant on animal health issues. He has served as expert in bioterrorism and counterterrorism for the FDA and the intelligence community. Dr. Weaver's comments may be used by media.

What’s your opinion of the FDA ruling?
Their conclusion that meat and milk from some species of animal clones – so far cattle, swine, and goats – and their non-cloned offspring are safe to eat is a good one. FDA experts have carefully studied all available scientific reports about animal cloning for more than five years.

Concerns have been raised about the safety of meat and milk from clones, but the FDA reported in a new scientific publication that meat and milk from cloned animals and their non-cloned offspring are indistinguishable from those of traditional animals consumed by Americans every day. In fact, the only way to positively identify a clone is to certify that it has virtually the same genetic material as another animal that is not its identical twin. The FDA therefore concluded that food products from cloned cattle, swine, and goats are as safe for people to eat as those from non-cloned animals.

How does cloning work?
In animal cloning, the genetic material from the male donor with the desirable traits is not diluted as it is in natural reproduction, when all genetic materials from donor and recipient are randomly mixed. Cells used in cloning are typical animal cells consisting of the relatively small, dense nucleus (containing virtually all of the cell’s genetic material) residing with other cell parts in the larger, surrounding cytoplasm – all enclosed by the cell membrane. The newest, most-promising cloning method first isolates a donor animal cell nucleus, then places it into a recipient’s egg with its nucleus removed. The resulting embryo is transferred to a female to carry to term.

How are cloned animals different from traditionally bred animals?
Adult cloned animals – plus their non-cloned offspring – are the same as traditional, non-cloned animals born to other traditional, non-cloned animals. Cloned animals used for meat and milk have only traditional animal genes. They have a mother; they do not develop in a test tube or incubator. In addition, clones are used to reproduce non-cloned offspring that also have only traditional animal genes

Is a cloned animal the same as a genetically modified organism, or GMO?
There is nothing genetically modified because cloned animals contain only their own species’ traditional genetic material. There is nothing genetically added or subtracted either. Cloned animals and their non-cloned offspring are not genetically modified organisms because GMOs (aka, genetically engineered organisms or transgenic organisms - here, transgenic animals) all contain deliberately added foreign genes.

Why are people concerned about cloning?
The many reports of what may possibly go wrong with animal clones have proved to be not much more than exciting scientific fiction when compared to the rather dull findings that cloned animals are the ordinary animals people have raised and consumed for millennia.

Also, some organizations claim that animal cloning is unnatural human intervention, but that bridge was crossed many centuries ago. For millennia, people have closely controlled domestic animal reproduction to develop specific animal breeds for companionship, food, and work. Today, all breeds of cattle, dogs, cats, pigs, horses, chickens, plus all other domestic animals are the direct result of intensive, unending, human intervention using selective animal breeding programs. None of today’s domestic animal breeds would ever have developed using only natural selection and random breeding. There would be no Holstein cows for superior milk production or Angus cattle for high-quality beef. There most certainly would be no Siamese cats or Chihuahua dogs if humans had let “nature take its course.”

Will successful animal cloning bring us closer to being able to clone a human being?
Cattle cloning procedures do not necessarily work in other animal species. Furthermore, the U.S. is only one small part of a growing global scientific research effort to understand animal cloning. Sadly, some recent U.S. public policies and opinionated activism threaten our scientific leadership in this and other areas of research.

Are there any benefits to cloned animals over traditionally bred livestock?
Cloning allows livestock producers to reduce, by years, the decade or so now required to get superior animals to market with the newly-identified, superior genetic traits of male animals which are then placed in artificial insemination breeding programs.

USDA prime beef – currently about three percent of all beef steaks – could become our only grade of beef – and at affordable prices! Also, fewer superior dairy cows could produce the same quantity of milk while making less animal waste.

It is noteworthy, however, that few cloned animals will actually be consumed by Americans any time soon, because they are too expensive to eat. For now, all cloned animals will likely be breeding stock that pass along their superior traits to their non-cloned offspring, which will end up on American dinner tables in time.

New Year's Resolutions

2007-01-01T17:52:00.000-05:00

With the dawning of a new year, many of us turn our thoughts toward improving our diets. But where do we start? There is an overwhelming amount of nutritional information in newspapers, magazines, books and online. It becomes so confusing to try to make sense of all the data, that many of us toss up our hands by the end of the month and allow our well-intentioned New Year's resolutions to fade away. We return to our former eating patterns with a nagging sense that there must be a better way.

I believe that better way is built upon the foundation of simpler fare that is local, seasonal and organic. It is a call to return to the kitchen and place value on preparing whole, nutritional meals with intention. It is an answer to the longing for the meals our parents and grandparents enjoyed, while incorporating new or healthier ingredient. And it is what New Heritage Cooking is all about.

I know that we are deeply nourished on all levels when we make familiar and delicious food with our own hands. And who said such traditional recipes can't incorporate updated ingredients? Look through your family's favorite recipes; most can be easily updated. To start, replace white flour with unbleached flour; iodized salt with mineral-rich sea salt; lard with organic butter; vegetable shortening with non-hydrogenated shortening; commercial milk with soymilk, rice milk or organic cow's milk... the options are limitless.

From there we start to feel the flicker of change. We crave whole-grain hot cereal rather than an eat-on-the-go breakfast bar. We actually enjoy making a fresh salad over pouring a prepared one from a plastic bag. We feel good about making homemade cookies with healthy ingredients instead of buying mass-produced ones from the store. Slowly, so slowly, we remember that food is a sacred connection to the land, to the farmers, to our communities, to our bodies and to our families. And accordingly, our minds, bodies and souls begin to change for the better.

Garlicky Greens

2006-12-28T18:00:00.000-05:00

This isn't the traditional preparation for collards, but I like it much better! Here in the South, cooked greens are eaten on New Years Day to represent wealth in the new year -- especially green dollar bills. The more you eat, the more money that will come your way!

I'd love to hear about your New Years' food traditions from your family our your part of the country! Be sure to post in the comments section to share your story!

Garlicky Greens

1 bunch collard greens
2 tablespoons water
5 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt

1. Clean greens by removing center rib, trim and wash thoroughly.

2. Tear clean greens into pieces or sliced into ribbons.

3. In a large, deep skillet, warm olive oil over medium-low heat. Add half of minced cloves and saute for about 1 minute.

4. Add greens, water and salt. Toss to coat.

5. Cover and steam greens for about 10 minutes or until wilted and bright green.

6. Add remaining garlic, a drizzle of olive oil and cover. Cook one more minute.

7. Serve immediately.

Yuletide Oatmeal Cookies

2006-12-21T16:33:00.000-05:00

When the winter winds start whipping down the mountains, in my mind it’s time to start baking. I love the ritual of putting together raw ingredients and transforming them into something new while warming the kitchen and creating special treats for friends and family.

No time is the ritual of baking more magical than during Christmas. I can remember my mother and grandmother baking up a frenzy in the weeks leading up to the holiday. Flour and sugar and butter and eggs were transformed into a wide array of cookies – each seemingly more delicious than the next. All these cookies were traded in cookie exchanges or packaged prettily to share with friends and neighbors. I can recall many frosty dark nights when a loved one would knock on the kitchen door after dinner bearing a plate piled high with cookies to share. It was just another part of the ritual of baking.

It seems as if baking and sharing one’s creations has fallen by the wayside. Why not revive the tradition in your own neighborhood? Surely you could stand to get to know your neighbors better – and what better way to bridge the gap between virtual strangers than a plate of freshly baked homemade cookies?

If you are new to baking, I can offer a few tips to get your moving in the right direction. Invest in an oven thermometer. These simple devices cost under $5 at most stores (check your favorite kitchen store or mega store). Hang it off the rack in your oven and turn on your oven to 350 degrees. It should take about 15 for your oven to thoroughly pre-heat. Open the door and check the reading on the thermometer. If the reading is 350, you’ll know your oven is calibrated correctly. But if for instance, it reads 325, you’ll know your oven runs 25 degrees too cool. To bake at the correct temperature, you’ll have to set the oven to 375. Setting your oven to the right temperature will make baking much less frustrating and will turn out better products.

Next, spend a few dollars on fresh ingredients. Stock up on ground cinnamon, ground ginger, ground nutmeg and ground clove. Also, buy a new bottle of vanilla and fresh baking powder and baking soda. These ingredients can loose their flavor and potency if they sit on your shelf for several months. Fresh ingredients will yield delicious baked goods – all the better to impress your friends and family.

Now you’re ready to get started! Try the recipe below for a tasty seasonal cookie. It offers some real nutrition – a real switch from some other holiday cookies! Happy baking and happy holidays!

Yuletide Oatmeal Cookies

2 sticks unsalted butter at room temperature
1 cup packed brown sugar
½ cup milled cane sugar
2 eggs
1 teaspoon vanilla
2 cups oatmeal
1 ½ cups unbleached flour
1 teaspoon cinnamon
½ teaspoon fine sea salt
½ teaspoon non-aluminum baking powder
1 cup dried cranberries
1 cup chopped pecans

1. Preheat oven to 350 degrees.

2. ightly grease a cookie sheet and set aside.

3. Using a mixer, combine butter, brown sugar, milled cane sugar, eggs and vanilla. Mix until all ingredients are incorporated and the mixture is fluffy.

4. Add flour, cinnamon, sea salt and baking powder and mix until just combined.

5. Stir in cranberries and pecans by hand.

6. Drop onto prepared baking sheet using 1 ounce scoop or tablespoon.

7. Bake for 10 minutes. Remove from oven and allow to cool for five minutes before removing from cookie sheet.

8. Finish cooling cookies on wire rack.

9. Repeat with remaining dough.

10. Store cookies in an airtight container.

Veggie Hero: Barbara Kerr

2006-12-20T08:06:00.000-05:00

When I asked vegan cookbook author and cooking school leader Barbara Kerr to be a Veggie Hero, I discovered that she's a rebel! Barbara wrote her own story of health and vegetarianism and it was just too interesting to force into a format too much. So here's our first unortodox Veggie Hero column in Barbara's own words!

What inspired you to go veg?

I am a 25-year survivor of crohn’s disease. Crohn's is an inflammatory bowel disease that can cause inflammation and ulceration of the small or large intestine and eventually malabsorption of the food one eats. It can cause chronic diarrhea, intestinal pain, urgency (when you feel there isn’t enough time to make it to the toilet), rectal bleeding, blood loss anemia, and incontinence of stool and fistula disease. Those that suffer usually suffer silently. It's an embarrassing disease that is not talked about. My goal is to change all that and to let the world know there is hope!

In October of 1994, doctors removed my extremely scarred large intestine and rectum. I felt as though I had been defeated and that I would never be able to help anyone else. At that point in time I had been drug free for one year and three months. However, the day before my surgery, I had my last colonoscopy (a test where a tube with a small camera attached is inserted into the rectum and views you from the inside out). That test showed that I had totally healed approximately two-thirds of my large intestine, which had previously been 100%, ulcerated. Unfortunately, years of scar tissue had developed in my descending colon and rectum, making it impossible to save. I gratefully live with an ileostomy now, thankful to be alive and able to help others. I have occasionally had flare-ups, but can kick one out in 24 hours or less. Please visit my website http://www.tasteofhealth.net/ for detailed information on how I have controlled crohn’s disease drug-free for more than 14 years now.

I grew up a truck driver’s daughter in a family of six, where meat and potatoes were always the main course. At the age of 16 when I first became ill, I went to doctor after doctor and swallowed the handfuls of pills that were prescribed for me. But in addition to that medication, I was also given a special diet. I was told to eat very bland food that was fiber-free. White rice, white potatoes, white bread, casseroles and the like became my diet. I was instructed not to eat anything fresh or raw. No salads, fresh fruit or fresh veggies were to grace my table.

At first this diet wasn’t a problem for me. I was a teenager and fresh healthy foods weren’t at the top of my culinary desires. Sadly, I did not understand that those foods might sustain my life for a period of time, but they certainly would not sustain my health!

Years passed and I turned into an invalid towards the end of my 20s. I spent hours every day in hot sitz baths where I began to read looking for other answers. I knew I was dying and I desperately wanted to live.

I prayed earnestly for answers, asking God to show me what to do. Then I received a little booklet in the mail from my aunt called "Two Months to Live" by Jan Marcussen, in which he shared the story of a man dying of cancer and how the man was given two months to live and told to go home and get his affairs in order. This cancer patient found a doctor that had gotten fed up with practicing “sickness” and had begun practicing “wellness” using what he called “God’s Natural Laws of Health and Healing."

I read the booklet from cover to cover devouring it. I pondered the healing of this sick man after he began drinking “food juices” and following a program of specialized nutrition, exercise, pure water, proper sunshine, being temperate, breathing pure air, getting plenty of rest at night and trusting in God Almighty. Questions began to whirl through my mind. Could doing these simple things REALLY make that much of a difference? The adrenaline began to flow and I got excited that maybe, just maybe this doctor could help me. After placing a few phone calls everything just clicked. My mom would fly out to Indiana to take care of our three-year-old and I had a plane ticket for Florida and would stay at the clinic for four weeks.

Everyday I followed a routine of drinking carrot and green juice on the hour, alternately with water or herbal teas. I also consumed a two-ounce Dixie cup full of activated charcoal powder mixed with olive oil every afternoon. We received herbal enemas once a day, acupuncture treatments, charcoal poultices on any affected areas and morning lectures. Our exercise consisted of what we could tolerate. Because of my need to be near a bathroom I used the mini-trampoline and kept my walking to back and forth on the side walk in front of the clinic.

During this month of being on a supervised juice fast, my body changed in unbelievable ways. After just 24-hours of being on juices, a boil that was forming at the base of my vagina (my body’s method of forming a new recto-vaginal fistula – where your body forms a tunnel from one organ to another) had completely healed! It was just gone. I had spent weeks in pain. I had been to my gynecologist begging him to lance it, but all he would give me were antibiotics (again).

I also noticed a change in the color of my skin. My face had been white as a sheet and now my cheeks were ruddy and pink in color. I was beginning to feel happy again like there was light at the end of the tunnel, and my depression about dying began to lift. I felt freedom like any prisoner must feel as those chains of bondage are released. God was filling me with His joy as He taught me step-by-step about His natural laws for our bodies.

When I left the clinic I made a promise to God, that until this day I have done my best to fulfill. I promised God that I would spend the rest of my life trying to help others not to get as sick as I once had been, and that I would shout the truth of God’s natural laws of health from the highest mountain tops whenever He provided an opportunity.

Let me tell you, when you make a promise to God, and you mean it, . . . doors begin to fly open. Before I knew it I was taping cooking programs in my own home in Ft. Wayne, Indiana, and they were airing on the local public access TV station. My mother (also to this day my biggest fan) sent one of those amateur videos to Three Angels Broadcasting Network and then began calling them every month to ask them if they had viewed the program yet. Finally, in an attempt to get rid of her (most likely), they watched the program, . . . and liked it. I then received invitations to tape a series of programs on their "Food For Thought" show and then a weekly, hour-long cooking segment was created for me on their flag-ship program every Wednesday, called “Presents." I began flying to 3ABN regularly and volunteered my time and energy for seven years producing vegan/vegetarian cooking programs for their network.

I would like to just stop here for a moment and tell you why I began a cooking ministry.

After I learned about what I should be putting into my body at the juice clinic, I went home with a new outlook on what I should be buying. I invested money in vegetarian cookbooks and began cooking recipes out of them in an attempt to change my family’s unhealthy eating habits. I also would stop into health food stores and buy food items they had prepared in their deli section. Honestly, I was dumb-found at just how bad everybody’s food tasted! Every vegan dessert I ordered was grainy or mushy or had an overpowering taste of honey. My red-headed nature began to emerge and I became more than frustrated at the amount of money and time I was spending on “healthy recipes” that tasted, well, like . . . . . . . . . hmmm . . . . . let’s just say I was disappointed.

So I went to work in my own kitchen sure that I could do a better job than what I was finding available.

How do you handle family holiday dinners?

Thanksgiving was coming up and I wanted pumpkin pie for dessert. I began mixing ingredients together and baked the first pie. Cooled it, cut it, and . . . YUCK. It was disgusting. Into the trash it went. I moved onto pie number two. Same thing. Pie three, pie four. By now it was getting late and I was exhausted so I went to bed for the night.

The next morning I arose and decided to try another pie experiment, so downstairs I went. My father-in-law was visiting from Pennsylvania and was sitting at my breakfast table sipping a cup of coffee when I walked over to the counter and opened the cupboard to retrieve a plate. As I began slicing I heard his voice say, “Barbara, is that pie you’re cutting over there?” Now I was faced with a tough choice. Do I tell the man that’s never eaten a bite of tofu in his life that I have a vegan pie experiment sitting in front of me that I know he’ll turn his nose up at, or, do I allow him to be my guinea pig? I chose the latter. I was grateful the cupboard door was open and my now reddened face could hide behind it. “Cut me a piece,” I heard his voice say. I obeyed and slowly walked around the counter to the table and placed the pie in front of him. I couldn’t even make eye contact. I immediately walked back around to hide my face behind the open cupboard again. A few agonizing moments later he said, “Wow, this is really good!” I said, “It is?” To this day, nine years and counting, my father-in-law still has no idea that he ate a piece of pumpkin pie that was made with silken tofu instead of eggs and canned milk. And that friends, was the moment of birth for my Taste Of Health ministry.

I attribute the success of my cookbooks and programs to my belief that God wants me to do everything to the best of my ability. Excellence, not mediocrity is what He desires. I am on a mission to change the opinion of the world, and to show them that healthy food can not only taste wonderful, but can look beautiful! I work very hard on making my food taste like what it’s replacing and I have thrown away a lot of food over the years. I will say that with any God-given talent, that the more you use it, the more God blesses and multiplies it. With new healthfood companies opening every month, they make my job easier and easier. I think my recipes get better and better and my goal is to create recipes that you can prepare for your family or coworkers and they won’t wonder what in the world you served them.

I will confess that within my own family holiday meals can be a challenge. Every Thanksgiving my family gets together with my sisters’ family of five and my dad’s family of three. My husband, son and I are the only vegetarians in the group. Usually we pool our food, but I always have to make enough vegetarian food that I can replace the entrée, gravy and stuffing, in addition to everything else I need to bring. The challenge really comes in when our company stays for several days and I have to prepare other meals for them.

Just this past Thanksgiving it was my responsibility to make a meal for Friday night for everyone. I planned, I shopped, I cooked. I set the most elegant table with every detail just perfect. I had prepared my Tofu & Spinach Stuffed Shells as the main course, with green soybeans, salad and garlic bread. I made pumpkin roll for dessert. I should just stop here and say that you can be the best cook in the world, but if you have a reputation for making “weird” food, your family won’t ever be able to actually “taste” what you have prepared for them.

Everyone arrived and shortly they took their seats. They all looked nervous and began to make small talk. I noticed immediately that people were filling their plates with salad and bread and not really touching the entrée. Finally my dad took one and then his wife. They played with it a little, talking and pushing them around their plates. Not a word was spoken by anyone about the meal. No one said, “Wow, what a lovely dinner you have prepared”, nothing. I mean come on, if you really hate someone’s food, the VERY least you can do is complement their table or the decorations. It costs us nothing to pay someone a complement.

I was hurt deeply. I had made this meal for many others and I know it tastes good. It just goes to show the power of a person’s mind. If you’ve already decided you’re not going to like something, you’re not going to like it! It’s as simple as that.

I know it’s not right, but next year when it’s my turn for the meal, I’m going to serve them peanut butter and jelly sandwiches on white bread with some Kraft mac and cheese as a side dish. I’m going to put out the paper plates and serve Kool-Aid in Dixie cups. I’ll go ahead and put a few candles on the table just for decoration though. I wonder if anyone will actually notice? See, even I can be wounded. Don’t mean to whine!

I guess what I’m trying to say is that if you eat differently than the rest of your family don’t expect them to just jump on the band wagon. I imagine it will take a lot of time before they don’t think I’m weird anymore. Maybe it will never happen, I don’t know. I have learned that it’s a lot easier and more rewarding to cook for perfect strangers that don’t have any expectations about my food. I love to entertain on Sabbath and have people over for lunch. It is how hospitality was meant to be. Sharing a meal with friends, encouraging each other.

What's your favorite veg food?

I really can’t name a favorite veggie food. I love so many foods and dishes. My healthy desserts are really my forte though, and in my second cookbook there is a recipe for Pumpkin Roll that is absolutely fantastic. The New York Style Blueberry Cheesecake is also mouth-watering good. My favorite entrees are my Penne Pasta Primavera (found in the recipe packet), the Honey Mustard Tofu Steaks (in volume one), the BBQ Ribs in volume two, and the list goes on and on. I tried to warn you.

Do you have a favorite veg book?

My favorite vegetarian cookbooks are of course my own, "Taste Of Health," volumes 1 & 2. I also have a recipe packet available. My books can be purchased online through my website http://www.tasteofhealth.net/ or by mail (P.O. Box 38, Gaston, SC 29053). I’m gearing up to work on getting the recipe packet published into volume three within the next year. It’s a lot of work and money. Please be praying for this project as I know God will bless.

Tofu or tempeh?

Definitely tofu! I am not a tempeh lover.

What did you have for breakfast today?

Breakfast for me usually consists of two choices that I just adore! I LOVE Kashi Go Lean Crunch with a cup of blueberries and vanilla Silk milk. I eat that almost everyday. When I want a change, I will cook up my favorite Belgian 7-Grain Waffles. Oh how I love them, let me count the ways. I will also cover them in berries with a little pure maple syrup and that will be my breakfast feast.

An Update On Taste Of Health Ministry from Barbara Kerr

I just want to take a moment to say “Thank You” to all the loyal supporters of my ministry that continue to call and tell me that they miss seeing me and Linda (former vice-president of 3ABN) cooking in her “kitchen." I have so appreciated your prayers and hugs over the phone. However, I will not be taping programs at Three Angels anymore.

I’ve started doing more cooking schools again in churches around the country. I was also the main women’s retreat speaker in Cape May, New Jersey, this past April. God also opened an amazing door here in Columbia, South Carolina, at Fort Jackson, our military base. I am teaching a class (along with another woman) to the female officers called, “Every Woman’s Battle." It’s a weekly class on sexual integrity as God intended it. The class has been a huge success so far and we are excited about the questions these women are asking regarding the Bible.

My husband, Bill, and I were in Spokane, Washington, in September 9th, giving our first marriage seminar on “How to Get Along”. If you would like details or a reference, just call Mable Dunbar at the Upper Columbia Conference. (509-838-2761)

On September 29th, 2006, Taste Of Health received its non-profit status. We are now a 501(c)(3) and we are excited about that.

Many of you have called to ask if I am going to tape programs anymore. The answer is, “YES” I am going to tape programs again because I want to get back to work doing what God called me to do!

I am saying “Yes” in faith. The HOPE Channel and LLBN have both indicated that they would love to air my cooking programs, but neither facility has a kitchen studio. I am still without a studio or the funds to build one. (I’ve had the plans drawn up for a year now just waiting on God’s timing to be perfect, and His hand to move on my behalf). Last week my friend and assistant, Claudia and I sat down and planned out 120 thirty-minute programs. I don’t know where the studio will be, nor do I have the funds to accomplish this work, but that’s God’s problem. We have a deal - I work, and He supplies my needs.

I do pray that God will use my ministry to bring ten thousand times ten thousand, and thousands of thousands to know the Savior. Bless the Lord oh my soul, and all that is within me bless His holy name. To God be the glory!

If you would like to contact my ministry you can do so through my website http://www.tasteofhealth.net/ or by email at tasteofhealth@hotmail.com.

In the News: Just How Useful Are Animal Studies to Human Health?

2006-12-15T09:50:00.000-05:00

Newswise (12/15/06) — Animal studies are of limited usefulness to human health because they are of poor quality and their results often conflict with human trials, argue researchers in a study on bmj.com (British Medical Journal) today.

Before clinical trials are carried out, the safety and effectiveness of new drugs are usually tested in animal models. Some believe, however, that the results from animal trials are not applicable to humans because of biological differences between the species.

So researchers compared treatment effects in animal models with human clinical trials.

They used systematic reviews (impartial summaries of evidence from many different studies) of human and animal trials to analyse the effects of six drugs for conditions such as head injury, stroke and osteoporosis.

Agreement between human and animal studies varied. For example, corticosteroids did not show any benefit for treating head injury in clinical trials but did show a benefit in animal models. Results also differed for the drug tirilazad to treat stroke - data from animal studies suggested a benefit but the clinical trials showed no benefit and possible harm.

Some results did agree. For instance, bisphosphonates increased bone mineral density in both clinical trials and animal studies, while corticosteroids reduced neonatal respiratory distress syndrome in animal studies and in clinical trials, although the data were sparse.

Animal studies are generally of poor quality and lack agreement with clinical trials, which limits their usefulness to human health, say the authors. This discordance may be due to bias, random error, or the failure of animal models to adequately represent clinical disease.

Systematic reviews could help translate research findings from animals to humans. They could also promote closer collaboration between the research communities and encourage an interative approach to improving the relevance of animal models to clinical trial design, they conclude.

In the News: Intelligent Children More Likely to Become Vegetarian

2006-12-15T09:47:00.000-05:00

Newswise (12/15/06) — Intelligent children may be more likely to be vegetarian as adults, suggests a study published online by the British Medical Journal today.

Recent evidence suggests that vegetarianism may be linked to lower cholesterol levels and a reduced risk of obesity and heart disease. This might help to explain why children who score higher on intelligence tests tend to have a lower risk of coronary heart disease in later life.

The study involved 8179 men and women aged 30 years whose IQ was tested at age 10 years.

Twenty years later, 366 (4.5%) of participants said they were vegetarian. Of these, 9 (2.5%) were vegan and 123 (33.6%) stated they were vegetarian but reported eating fish or chicken.

Vegetarians were more likely to be female, to be of higher occupational social class and to have higher academic or vocational qualifications than non-vegetarians, although these differences were not reflected in their annual income, which was similar to that of non-vegetarians.

Higher IQ at the age of 10 years was associated with an increased likelihood of being vegetarian at the age of 30. This relation was partly accounted for by better education and higher occupational social class, but it remained statistically significant after adjusting for these factors.

There was no difference in IQ score between strict vegetarians and those who said they were vegetarian but who reported eating fish or chicken.

The finding that children with greater intelligence are more likely to report being vegetarian as adults, together with the evidence on the potential benefits of a vegetarian diet on heart health, may help to explain why higher IQ in childhood or adolescence is linked with a reduced risk of coronary heart disease in adult life, write the authors.

Alternatively, the link may be merely an example of many other lifestyle preferences that might be expected to vary with intelligence, but which may or may not have implications for health, they conclude.

Lend Your Voice to PCRM

2006-12-14T10:23:00.000-05:00

The awesome organization Physicians Committee for Responsible Medicine is looking for a few good speakers.

They are embarking on a project to promote a vegan diet to prevent, treat, and reverse heart disease, and they need volunteers to help make this program a success.

Members of service organizations around the country, such as Rotary clubs and similar venues, are the target audience. PCRM will train you and provide a model speech, visuals, and hand-outs to guide your 15-minute presentation. What they need from you is a willingness to spread a healthful message. PCRM can help you find service clubs in your area; however, they’ll leave it to you to contact individual clubs and schedule your talk dates.

In order to make this a success, PCRM is looking for presenters who can speak about a vegan diet with confidence and motivate the listeners to take action toward personal well-being. You need not have a medical background, as all the information required is provided to you. Please consider spreading the message of the health benefits of a vegan diet. PCRM has found service club members to be an ideal audience to receive and share such important information.

Learn more about becoming a heart health speaker.

Way to go, Bob!

2006-12-13T15:32:00.000-05:00

"The Price Is Right" game show host Bob Barker has pledged $300,000 toward housing an elephant from the Los Angeles Zoo in an animal sanctuary, his publicist said yesterday.

To read the entire story, click on: http://www.usatoday.com/life/people/2006-12-12-bob-barker-elephant_x.htm

Oranges at Yuletide

2006-12-13T07:06:00.000-05:00

Oranges have long been associated with Yule. They are bright orange and hence represent the Sun. They come ripe near the Solstice as well. The association of citrus fruit and the winter holidays grew strong in Europe. In fact, when I was in Holland one Christmas, my host carried a bag of tangerines and handed them out to friends and strangers alike. One day, when I gave up my seat on the train to an old woman, she smiled across our language barrier and gave me a mandarin. This tradition came along during immigration into America. It survived especially in Appalachia, becoming a symbol of the sweetness and brightness of the upcoming year. It became a well-established tradition -- one I experienced as a child -- to discover an orange in the toe of one's stocking each Christmas morning.

Photo credit: http://www.wikipedia.com/

Holiday Travel Hint

2006-12-12T10:01:00.000-05:00

It can be challenging enough to eat right during the holidays, but when you're traveling it becomes even tougher. To avoid getting too sluggish and rundown while on the road visiting family and friends, I take along a stash of healthy goodies. Instant oatmeal (Kashi is my fav) is a great way to start the day right -- and it's easy to get hot water everywhere from a hotel to grandma's house. Green tea bags, multivitamins, and healthy energy bars round out my roadtrip stores. Give it a try this year!

Ode to a Coondog

2006-12-01T11:05:00.000-05:00

In August 2005 my husband and I adopted Maggie, a black-and-tan and bluetick mixed coondog. She's the absolute light of our life. We're not sure when she was born but our vet estimates around the first of December 2004. So we choose to celebrate her birthday today!

Hunting dogs like Maggie are often dumped. The alpha male is chosen out of the litter and the rest of the puppies are disposed of like so much trash. But hunting dogs make wonderful pets -- even for non-hunting folks like us! Because hunting dogs were bred to be around people, they are gentle, smart and loyal. I hope when it comes to your next companion animal adoption that you'll consider a hunting dog -- one of the most overlooked breeds at shelters.

As I was preaching this gospel at the dog park one day, a fellow coondog lover and I struck up a conversation. As he walked off, he shouted back to me, "I love my hillbilly coondogs!" Amen my Appalachian brother!

Product Review: Clif Nectar Bars

2006-11-27T07:21:00.000-05:00

I like the convenience of snack bars/power bars, but some of them taste positively awful. And some bars that taste great, aren't made with great ingredients. What's a hungry snacker to do? Grab a Clif Nectar bar!

Clif Nectar bars are made with only organic fruits, nuts and spices. That's it. Simple, organic and delicious. These bars come in four great flavors (my fav is Lemon, Vanilla & Cashew), each with five or fewer ingredients. All are vegan and organic. Yummy!

Add these to your shopping list!

Photo credit: www.clifbar.com

In the News: Salmonella on the Rise

2006-11-21T09:16:00.000-05:00

Yuck! If you need another reason to avoid eating chicken and eggs, check out this news story. It details the rise of a common strain of salmonella in eggs and meat.

Salmonella sickens at least 40,000 people and kills about 600 every year in the United States.

Read the entire story online at: http://www.usatoday.com/news/health/2006-11-20-salmonella-chicken_x.htm

Photo credit: www.wikipedia.com

Book Review: "Vegan Cupcakes Take Over the World"

2006-11-20T08:24:00.000-05:00

What if vegan cupcakes took over the world? No more would we peer into shiny pastry cases and sigh as we turned away from cute little cupcakes full of factory-farmed eggs and butter. Instead, we would rejoice and lick frosting from our lips!

Veggie Hero Isa Chandra Moskowitz and pal Terry Hope Romero imagined such a paradise and created the charming new book "Vegan Cupcakes Take Over the World."

This delightful book is full of wonderfully original cupcake recipes, including Crimson Velveteen Cupcakes, Linzer Torte Cupcakes, Chai Latte Cupcakes, and Banana Split Cupcakes. The dynamic duo also includes gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true tales from the kitchen.

Be sure to pick this unique new cookbook up and get ready for a heady sugar buzz!

In the News: Human Impact Harming Seals

2006-11-17T13:59:00.000-05:00

Newswise (11/17/06) — In recent decades, a number of disease-related mass mortalities of marine mammals have occurred in populations inhabiting industrial coastal areas, suggesting that chemical contamination could have played a role. A new study has found that biological pollution could also be playing a role in the deaths of harbor seals. The study is published in the latest issue of Environmental Toxicology and Chemistry.

Considerable evidence has shown that environmental contaminants such as polychlorinated biphenyls (PCBs) contribute to marine mammal mortalities by affecting their immune systems. Marine mammals are at particularly high risk of immunotoxicity because of their high trophic levels, long life span, and limited capacity to eliminate PCBs.

The objective of the current study was to assess the impact of this chemical on the immune systems of a large group of free-ranging harbor seals. The study team found that biological pollution also appears to have an impact. Biological pollution includes bacterial pathogens in the water from human sources including sewage discharge, septic fields and storm water drainage, and agricultural activities including runoff from livestock and soil fertilization. However, the latter have only a relatively minor input compared to human sources.

The combination of PCBs and biological pollution may have lethal consequences for seals living near urban areas that receive high levels of bacterial pathogens, which are areas characterized by elevated fecal coliform counts.

To read the entire study, click here: http://www.allenpress.com/pdf/entc_25_1204_3110_3117.pdf

Photo credit: www.wikipedia.com

Adopt-a-Turkey This Thanksgiving

2006-11-17T10:14:00.000-05:00

Thanks to Farm Animal Sanctuary, even vegetarians and vegans can invite a turkey to Thanksgiving! This year, consider adopting a turkey from Farm Animal Sanctuary. For just $20 you can help provide care for "your" turkey and support the outstanding work of this organization.

For several years my husband and I have adopted turkeys from Farm Animal Sanctuary. We love hanging the photo of our bird on the refrigerator and telling friends and family who see the shot of our fine bird all about the importance of avoiding eating turkeys at Thanksgiving.

Won't you join us?

Photo credit: Farm Animal Sanctuary

Veggie Hero: Suzanne Haws

2006-11-15T07:02:00.000-05:00

You love vegan ice cream. I love vegan ice cream. Suzanne Haws (a.k.a. Agnes L.) loves vegan ice cream. But unlike us, Suzanne has made it her business to help others learn how to make and enjoy this awesome food. She's the author of the really fun Vegan Ice Cream Paradise blog, which full of great ideas to whip in your kitchen. She lives in Mountain View, California.

Vegetarian or vegan?
Vegan.

How long have you been veg*n?
I've been vegetarian for four years, and vegan for about three and a half.

What inspired you to go veg?
In December of 2001, my husband and I adopted a kitten. We named ouradorable gray and white baby “Upton.” He was sickly when we brought him home, but that’s somewhat to be expected from a shelter cat. Upton, though, had a very difficult time recovering. One health problem followed another. After a few months of lingering illness, we discovered that he had FIP, which is always fatal. I watched him get sick, then get better, then get sick again. It broke my heart to watch him suffer, and I was nearly inconsolable when he started having severe seizures. In June of 2002, we let him go, and our vet put him to sleep. A couple of weeks later, I was preparing a chicken for dinner. I had taken the chicken out of the package and was washing it in the sink. I began to look at it--really look at it. It had a torso, legs, wings. It struck me that it was this whole animal. One animal that my husband and I wer egoing to have for dinner. It would feed us for dinner and a couple of other meals as leftovers. Three meals, one animal. At that moment I realized that this chicken didn't want to suffer any more than Upton did. All either of them wanted was to live and be happy. And I had paid for this chicken's death, even as I was still mourning Upton. At that moment, I knew that I had to become a vegetarian. It took about three months to transition (after all, I grew up on a cattle ranch), but it was the best decision I've made. After going vegetarian, I started learning more about how animals suffer in the dairy and egg industries, and I went vegan.

What's your best story of trying to find veg food?
My husband and I were driving through southern Utah on our way to Canyonlands National Park. There's not much in that part of the state asidefrom microscopic little towns dotting the highway. We saw a ramshackle old restaurant/camping ground called "The Dairy Café." We were only vegetarianat the time, and we thought we might find something to eat there. The woman who owned the place looked like an extra in a Tim Burton movie, and the building itself didn't inspire confidence in the quality or cleanliness of the food. Nevertheless, we asked if they had any vegetarian food. "What, you mean, like lettuce and stuff?" she asked. No, we explained,just something without meat in it. She looked at us like were crazy."Well, milk and eggs--they come from animals too, you know!" Unfortunately, it turned out that she had nothing that didn't contain meat, despite her unexpectedly pro-vegan statement to us.

How do you handle family holiday dinners?
My husband and I usually spend Thanksgiving with vegan friends, so that's not an issue. We typically spend Christmas with his family, and they arevery open to having a mostly or completely vegan meal. It helps that we offer to do the cooking! Additionally, we've started requesting, in lieu of Christmas gifts, donations to Vegan Outreach. Then if family members insist on chowing down on meat, we are secure in the knowledge that even if they never change, they've given money that will be used to convince other people to go vegetarian. We can't save the animal they're eating at that moment, but their contribution could possibly save hundreds or thousands of animals from a life of suffering. That gives us the peace of mind we need to relax and enjoy the holidays, regardless of what others are eating.

What's your favorite veg food?
Probably my husband's vegan pancakes. And homemade vegan ice cream, of course!

Do you have a favorite veg book?
Peter Singer's "Animal Liberation" helped me make the transition fromvegetarian to vegan. Since then, the Vegan Outreach essay "A MeaningfulLife" has helped me to become a more effective advocate for animals.

Tofu or tempeh?
I'm trying to learn to like tempeh, but I'm really a tofu girl.

What did you have for breakfast today?
Raisin Bran, soy milk, and a glass of orange juice.

Book Review: "Vegetarian Soups for All Seasons"

2006-11-08T06:39:00.000-05:00

Veggie Hero Nava Atlas released a new book just two weeks ago. "Vegetarian Soups for All Seasons" is a wonderful addition to my veggie cookbook collection! This book is a completely revised and updated edition of one of Nava's early books. The new edition, offers more than 120 delicious, vegan soups and stews. The chapters are arranged according to season, with soups like Moroccan Lentil & Chickpea Soup for fall; hearty winter dishes such as Brazilian Black Bean Stew; as well as Curried Cashew Vegetable Soup for spring and cooling Minted Peach Soup for hot summer days. An additional section of accompaniments, such as breads and muffins, to rounds out the cookbook and soup meals. Be sure to check it out!

In the News: Research Points to Protective Effects of Coffee

2006-11-06T08:54:00.000-05:00

Gotta love those beans -- coffee beans that is! Coffee is an amazing plant and research released today points to coffee's protective effects for warding off Alzheimer's Disease and Parkinson's Disease. Another study dispelled the myth that coffee contributes to heart disease.

Read all about it at:
http://www.usatoday.com/news/health/2006-11-05-caffeine-alzheimers_x.htm
http://www.usatoday.com/news/health/yourhealth/2006-11-05-yourhealth_x.htm

Another cheer for plant power!

Photo credit: Wikipedia.com

Veggie Hero: Lorena Mucke

2006-10-25T06:53:00.000-04:00

Vegetarians and vegans come from a wide variety of backgrounds -- including Christianity. In my experience, Christian animal advocates tend to be overlooked in favor of some of the more colorful secular vegans and vegetarians. Today, let's try to bring this more into balance with a spotlight on Lorena Mucke, event coordinator and newsletter editor of the Christian Vegetarian Association. This organization strives to educate people about the distinct health, environmental, and animal-related advantages of plant-based eating through a respectful Christian lense. In addition, she runs a Humane Education Program in Atlanta, Georgia, called The Ethical Choices Program. Through this program, Lorena visits high schools and summer camps giving presentations regarding the issues surrounding modern agriculture.

Vegetarian or vegan?
Vegan

How long have you been veg*n?
Vegetarian for 13 years (with a break in the middle… long story) and vegan 1 year.

What inspired you to go veg?
It was mainly the suffering of animals and the ethical issues surrounding meat-eating coupled with my Christian faith. Later on, the health benefits and of course contributing to restore the environment helped me remain vegan.

What's your best story of trying to find veg food?
I was visiting my family in Buenos Aires (Argentina) and they asked me to call Burger King. Over there, fast food restaurants deliver to your door… just like pizza here. I called, placed their order first and then asked the lady on the phone if they had veggie burgers. She said yes so I ordered one for me. When the order arrived my “veggie burger” was a bun with a tomato slice, some lettuce and pickles! That day, for the first time I “missed” a REAL Burger King veggie burger!

How do you handle family holiday dinners?
That’s a tough one. My husband and son are vegetarian but the rest of our family is not. We’ve learned that our best tactic is to contribute to the celebration with one or more vegetarian dishes. The first few years our relatives would make negative remarks about our choice of diet but they’ve given up and let us be. We hope that our lifestyle centered around compassion and love transcend more than our words.

What's your favorite veg food?
I love Thai curry dishes. The spicier, the better! Indian dishes are my second choice.

Do you have a favorite veg book?
Not really. I love to browse through the so many great sites on-line that have veg recipes.

Tofu or tempeh?
Tofu.

What did you have for breakfast today?
I had coffee with soy milk and honey. And a wheat bagel with “tofutti” cream cheese.

In the News: Vegetables Help Protect the Brain

2006-10-24T08:41:00.000-04:00

We know that eating vegetables is good for you -- and now there's even more proof!

Eating two to three servings of vegetables every day might help keep the mind sharp in old age, a study suggests today.

The new findings add to the scientific evidence suggesting that a diet packed with vegetables might shore up the memory and protect against Alzheimer's.

To read the entire USA Today story, click here.

In the News: Pick Apples for Good Neurological Health, Says New Research

2006-10-19T09:44:00.000-04:00

Newswise — For those who think that picking and eating apples this time of year is just for fun and for the great taste of America’s favorite fruit, you may want to think again. Apples and apple juice may be among the best foods that anyone could add to their diet, finds a collection of recent research studies, the latest of which was presented today at the Society of Neuroscience annual conference in Atlanta. Researchers G. Bureau and M. Martinoli from the University of Quebec a Trois-Rivieres, found that quercetin (one of the antioxidants found abundantly in apples) was one of two compounds that helped to reduce cellular death that is caused by oxidation and inflammation of neurons. An abstract of their presentation can be found at http://tinyurl.com/wdu4h.

This finding was previously confirmed not just by testing quercetin by itself, but by using apples as a whole food. Published in the May 2006 issue of Experimental Biology and Medicine, researcher Eric Gershwin, M.D., with the University of California, Davis Health System, discovered a way in which flavonoid-rich apples and apple juice protect cells from damage. Gershwin exposed human cells to an extract of apple mash made from different apple varieties, similar to outcomes presented today at the Society of Neuroscience meeting. The UC Davis researchers then challenged these cells by exposing them to tumor necrosis factor (TNF), a protein-like compound found in the body that usually triggers cell death and promotes inflammation via a mechanism called the “nuclear factor kappa B pathway” (this pathway involves chemical signaling between cells). The UC Davis research revealed that apple extract protected the cells from the normally lethal effects of TNF by interfering with this pathway that would otherwise damage or kill cells in the body. Gershwin noted that the method by which apple extract protects cells is different than that reported for other flavonoid-rich foods.

Other more recent research demonstrated how apples and apple juice can help boost neurological health, specifically in the brain. The latest study from the University of Massachusetts Lowell (UML), published in the August 2006 Journal of Alzheimer’s Disease, indicates that apple juice consumption may actually increase the production in the brain of the essential neurotransmitter acetylcholine, resulting in improved memory among mice who have Alzheimer’s-like symptoms.

Neurotransmitters such as acetylcholine are chemicals released from nerve cells that transmit messages to other nerve cells. Such communication between nerve cells is vital for overall good health, not just in the brain. In addition to finding the improved levels of acetylcholine in their brains, “it was surprising how the animals on the apple-enhanced diets actually did a superior job on the maze tests than those not on the apple-supplemented diet,” remarks Dr. Thomas Shea, who led the research.

Shea, who is the director of the UML Center for Cellular Neurobiology and Neurodegeneration, published yet another study in the December 2005 Journal of Alzheimer’s Disease in which older mice (not mice with Alzheimer’s like conditions) performed significantly better on memory tests than did animals whose diet was not enriched with apple products. Both of these studies, along with similar study published by Shea in the February 2004 issue of Journal of Nutrition, Health and Aging strongly suggests that apples must possess a unique mix of antioxidants that improve cognition and memory via inhibition of oxidation in the brain.

Both the UC Davis and UML studies were funded by unrestricted grants provided by the U.S. Apple Association and Apple Products Research and Education Council.

Photo credit: Wikipedia

In the News: Iceland to Resume Whaling

2006-10-18T07:37:00.000-04:00

Iceland announced Tuesday that it would resume commercial whaling after a two-decade moratorium, defying a worldwide ban on hunting whales for their meat.

Fisheries Minister Einar Kristinn Gudfinnsson told Iceland's parliament that his ministry would begin issuing licenses to whaling ships to hunt fin and minke whales. He said the ministry would permit the hunting of nine fin whales and 30 minke whales in the year ending Aug. 31, 2007.
The government said licenses could be issued as soon as Wednesday, and that whaling ships could resume commercial whaling as early as this week.

Click here for the full story.

Halloween Food Traditions

2006-10-17T20:21:00.000-04:00

As immigration to the United States began, individuals from the British Isles found the Appalachian Mountains immensely appealing. The rolling, mist shrouded green hills reminded them of home. As Celtic transplants created new lives in these mountains, they retained much of their folklore from the Mother land. And some of what was once traditional Celtic celebrations became enmeshed in American culture, including Halloween.

Because the Celts were semi-nomadic herdsmen and agriculturists, their holy days revolved around the changing seasons. Their most sacred holiday was Samhain on October 31. This day marked the beginning of winter, the final harvest and the time when herds were brought in to shelter from the fields. This day was considered the beginning of a new year.

By the 400 C.E., Christianity was declared the legal religion and mass conversions took place. The church adopted November 1 as All Saints Day, and October 31 as All Hallows Eve, which later was shortened to Halloween. Though people slowly converted, many of the old traditions stuck and came along to America.

For instance, the jack-o-lantern became part of the Halloween celebration compliments of the Celts. In Celtic lands, all hearth fires were extinguished and a new one kindled from the Samhain communal bonfire. Each family would carry home a coal in a hollowed out turnip. Sometimes a frightening face was carved into the turnip to scare away the marauding spirits out on that night. When the Irish immigrants arrived in America, they delighted in the size and carving potential of the native pumpkin. The fat, orange harvest vegetable was quickly substituted for the turnip.

Telling fortunes has always been a fun part of the holiday. The most popular old-world divinations for young women made use of apples. An apple was peeled in one, long paring, and then thrown over the shoulder. The peeling supposedly would land in the shape of the initial of the man the young woman would marry. Another tool used to find one’s husband entailed sticking apple seeds on girls’ cheeks, each one named for a beau. The one that stuck the longest symbolized the suitor she would marry.

And what’s Halloween without trick-or-treating? Trick-or-Treating may have had several ways of entering into popular culture. One possibility came from British Isles. During Samhain in the Old Country, the Celts hid from mischievous spirits by costuming themselves in ghoulish disguises so that wandering spirits would mistake them for one of their own and pass by without incident. Sometimes they formed parade, leading out of the village, in hopes of tricking the spirits to follow them away from their homes. In some parts of the British Isles, soul cakes were baked and staked by the door of the home. The town’s poor came begging, offering prayers for the dead in return for a soul cake. In Christian times, Church parishioners were urged to dress up as saints, angels and devils for church processions on October 31. The tradition slowly caught on and contemporary trick-or-treating as we know it grew popular during 1920-1950.

Photo credit: Burpee Seeds

Vegan Halloween Candy List

2006-10-13T06:35:00.000-04:00

Halloween is almost upon us and store shelves are overflowing with candy selections to treat the little goblins who will come knocking on your doors later this month.

If you want to appease them in an animal-friendly way, take a look at this partial list of vegan candies before you shop. You may even find something on the list that you'd like to munch on yourself!

Airheads taffy
Blow Pops
Brach’s Cinnamon Hard Candy
Charms lollipops
Chick-o-Sticks
Cracker Jack
Cry Babies
Dem Bones
Dots
Dum-Dums
Fireballs
Hubba Bubba bubblegum
Jolly Ranchers (lollipops and hard candy)
Jujubees
Jujyfruits
Lemonheads
Mary Janes (regular and peanut butter kisses)
Now and Later
Pez
Ring Pop lollipops
Smarties (U.S. Brand)
Sour Patch Kids
Starburst (jelly beans and hard candy)
Super Bubble
Sweet Tarts
Tropical Source mini chocolate bags
Twizzlers
Zotz

Veggie Hero: Erin Pavlina

2006-10-11T13:29:00.000-04:00

Erin Pavlina has been helping families make healthy food choices for seven years as founder and editor of VegFamily.com, an online magazine for vegan family living. This site is chock full of information on raising vegan children, including literally thousands of articles and reviews. It's a wonderful resource! Erin is also the author of "Raising Vegan Children in a Non-Vegan World" and "Vegan Family Favorites." She has served as an expert on vegan lifestyles at on vegan lifestyles at Mothering.com (Mothering magazine). Erin and her family live in Las Vegas.

Vegetarian or vegan?
Vegan

How long have you been veg*n?
My husband and I went vegan together on January 19, 1997, so about 9 years now.

What inspired you to go veg?
Initially for health reasons because everyone in my extended family was having early heart attacks due to high cholesterol. After I went vegan and learned about the atrocities committed against the animals, then I was a vegan for ethical reasons as well.

What's your best story of trying to find veg food?
Whenever my husband and I travel I spend tons of time on the internet at Happy Cow and VegDining.com planning meticulously where we are going to eat in every city we go to. Then I call the restaurants to make sure they are still in business and confirm their hours and location. When I make out our itinerary these restaurants are always included on the list. I print out maps to and from our hotel to the restaurant or health food store, and okay, sometimes I even make of note of what I intend to order for each meal. Is that OCD?

How do you handle family holiday dinners?
We don't live near my family anymore so now we make glorious holiday feasts at home and share with vegan friends. But when we lived in Los Angeles and went to holidays with my extended family, I would just make tons of delicious vegan food and bring it. I must say that my vegan pumpkin pie is always the first pie to be eaten by everyone at Thanksgiving. Only after it's gone do people trudge on over to the other non-vegan pies that people have brought. People also go crazy for my cheese potato casserole: potatoes, vegan sour cream, vegan cheddar, veg bacon bits, green onions, and yum! Resistance is futile.

What's your favorite veg food?
I love strawberries and also sweet potatoes. But if we're going for like a specific vegan food, it would have to be vegan ice cream, particularly the Purely Decadent So Delicious products. Those are coming with me to the desert island if I should ever find myself there.

Do you have a favorite veg book?
"Diet for a New America" and "Mad Cowboy" are my two favorites. They pretty much say it all.

Tofu or tempeh?
Tough one. At home, tofu. When I'm at a vegan restaurant, definitely tempeh. Have you had the Moby Dick sandwich from Native Foods? 'Nuff said.

What did you have for breakfast today?
Tempeh salad sandwich on whole grain toast, and a banana. Wait, that sort of contradicts what I said about tofu at home. But the tempeh salad was store bought so I think that counts.

Product Review: Whirley-Pop Stovetop Popcorn Popper

2006-10-10T06:22:00.000-04:00

As the autumn nights cool off here in the Appalachians, my nighttime snacking thoughts turn to popcorn. I love cooking and can successfully tackle just about any kitchen project except stovetop popcorn. For some reason, I can never get it right -- the popcorn turns out burned or underpopped with lots of "old maids" left in the bottom of the pot. But no more! The Whirley-Pop Stovetop Popcorn Popper is my popping salvation. Thanks to it, I make great popcorn every time.

This neat, old-fashion popper has a clip-on lid with a stay-cool wooden handle. A turn crank on the handle spins the key element: the stainless steel stirring system that keeps the corn moving across the bottom of the pan, for even heat and oil distribution, ensuring the best popping results. The lid has steam vents, to help keep the popcorn dry and crisp.

The results are wonderful -- especially if you use organic oil and popcorn. Top with some organic melted butter and sea salt and you'll be ready to munch happily away while snuggle under a blanket watching videos with your sweetie or pets.

And kettle corn? Don't even get me started! The Whirley-Pop comes with a little recipe book for kettle corn and other wonderous treat that will have you popping all winter long.

In the News: Pecans

2006-09-29T10:52:00.000-04:00

I love all kinds of nuts and use them a lot in my cooking and baking. Beyond their great taste, nuts are a wildly healthy food. This week, pecans are in the spotlight.

A new research study release this week from Loma Linda University (LLU) shows that adding just a handful of pecans to your diet each day may inhibit unwanted oxidation of blood lipids, thus helping reduce the risk of heart disease. Researchers suggest that this positive effect was in part due to pecans’ high content of vitamin E. In fact, pecans contain several different forms of vitamin E.

Oxidation of fats in the blood – a process akin to rusting – is detrimental to health. When “bad” cholesterol becomes oxidized, it is more likely to build up and result in arteriosclerosis.

This is good news. So go nuts!

Veggie Hero: Isa Moskowitz

2006-09-27T18:48:00.000-04:00

In the '80s and '90s I got my punk on, so it's no wonder that I picked Post Punk Kitchen founder Isa Moskowitz as this week's Veggie Hero. Isa is the author of the popular cookbook, "Vegan with a Vengence," and her second book, "Vegan Cupcakes Take Over the World," is due out later this year. A native of Brooklyn, Isa and crew produce the Post Punk Kitchen vegetarian cooking show, which airs in Manhattan via the public access channel Manhattan Neighborhood Network. She's inspired countless readers and viewers to rock out in the kitchen. Right on, girl!

Vegetarian or vegan?
Vegan.

How long have you been veg*n?
Vegetarian for 16 years, vegan for I don't know.

What inspired you to go veg?
My first inspiration was probably my love for my cat and subsequently my love for all animals. The second thing was probably Morrissey. What sealed the deal was meeting lots of really awesome vegetarians that made it seem fun and easy.

What's your best story of trying to find veg food?
I've never really had a problem finding vegetarian or vegan food. That doesn't make a very good story, I know but vegetables and legumes and rice are available pretty much anywhere. If I'm at some sort of function where I know there won't be anything I can eat I'll bring my own food but honestly if you ask nicely most people and places will accommodate your diet. I can't even remember the last time I had a problem with that. My favorite story though, is when I was a teenager one of my vegan friends went to a bar mitvah where there was nothing for him to eat so he ate the flowers from the table centerpieces just to prove a point. But I'm not recommending that.

How do you handle family holiday dinners?
Again, I don't really look at it as handling. I cook lots of food and everyone enjoys it. I think it's every vegan's duty to learn how to cook, and to cook well. But if someone else insists on doing all the cooking and they know that I am vegan then they will make something vegan for me. If they weren't planning on doing that then I most likely wouldn't attend. Who wants to spend the holidays with people that aren't willing to roast some veggies and boil some rice for you? I'd rather be home alone with my cat. With the advent of the internet it's easy enough to send them some dessert recipes that I'll enjoy, or they can just make something from one of my books.

What's your favorite veg food?
I guess autumn is my favorite time of year because you can't beat a warm fragrant soup with winter squash and a nice hunk of freshly baked bread as you sit around in your comfiest sweatshirt and fat pants.

Do you have a favorite veg book?
For fiction, I enjoyed the "Ethical Assassin" by David Liss. It's about an encyclopedia salesman in the '80s who gets caught up in the affairs of a vegan assassin. For animal rights, Peter Singer's "Animal Liberation" will always will hold the key to my heart. I read it when I first went vegetarian and it gave me a valuable ethical stance. It wasn't just a bunch of statistics and numbers that I'm likely to forget, but more a way of thinking that I still stick to today. And going even further back I think that the Frog and Toad books that I read as a child were a prelude to vegetarianism for me. In any case, the world would be a much better place if we were all as awesome as Frog and Toad.

Tofu or tempeh?
Why do I have to choose? Both! And grilled! Not together though.

What did you have for breakfast today?
I made big soft pretzels yesterday so I ate one this morning. And I think I had a banana. I'm answering this on a Monday though, if you asked me on Sunday the answer would have been scrambled tofu and challah fronch toast with bananas. The challah was homemade of course. Yums.

A Poem in Tribute to My Mother and Grandmother

2006-09-26T06:21:00.000-04:00

A Name for Herself

The page is yellow and faded now
But the smiling faces are still clear
It is a moment captured in time
A Fleischmann’s Yeast ad -- featuring my grandmother with her young daughter
Singing praises for the 11 blue ribbons she won at the fair
It was an opportunity for this country woman to make a name for herself
But those city men called her “Mrs. George McInturf” and my mother “Peggy Jane”
(Even though their names were Dorothy Estella and Peggy Jan)
Those who read the ads never knew
Just two nameless faces promoting a product
Just two nameless women baking biscuits in the hills