Ahimsa Lights the Way

Second Series: Volume 9 Number 3 WINTER 2010

Carol Githens talks to

CHRISSIE HYNDE Compassionate Rocker

Carol: You became a vegetarian when you were 17. Did you know any other vegetarians at that time? What was your motivation? Do you think your sensitivity as an artist made you more empathetic towards the feelings of animals? How long have you been vegan?

Chrissie: When I first heard the word 'vegetarian'—that's all I had to know. If there's enough growing to eat then I can't justify killing and eating an animal.

Continued on page 6 Chrissie Hynde

INSIDE:

● Cancer Prevention ● Dating Vegans ● Chef Tal Ronnen ● Vegan Bakery ● Optimum Nutrition ●AmericanVegan Vegan Cheese 9—3, WINTER ● Raw 2010 Foods 1 ● Ginger Cat B&B ● School Lunches ● Climate Change ● Sea Shepherd

ABSTINENCE from Animal Products AHIMSA HARMLESSNESS with Reverence for Life THE COMPASSIONATE WAY INTEGRITY of Thought, Word, and Deed AHIMSA is a Sanskrit term meaning MASTERY over Oneself non-killing, non-injuring, non-harming. SERVICE to Humanity, Nature, and Creation AVS defines it in daily life as ADVANCEMENT of Understanding and Truth Dynamic Harmlessness, spelled out at right. American Vegan THE AMERICAN VEGAN SOCIETY is a nonprofit, non-sectarian, non-political, tax-exempt educational Volume 9, Number 3— Winter 2010 membership organization teaching a compassionate way ISSN: 1536-3767 ©2010 of living by Ahimsa (see above) and Reverence for Life. VEGANS—pronounced VEE-guns—live on products Contents of the plant kingdom, so exclude flesh, fish, fowl, dairy products (animal milk, butter, cheese, yogurt, etc.), eggs, Chrissie Hynde Interview ...... 1, 6 honey, animal gelatin and broths, all other items of ani- Veganism: Purest Form of Animal Rights...... 3 mal origin. Book Review: The Conscious Cook...... 4 VEGANISM ALSO EXCLUDES animal products Photographing Tal’s Recipes @ VegiTerranean5 such as leather, wool, fur, and silk, in clothing, uphol- Recipe: Twice-Baked Fingerling Potatoes ...... 8 stery, etc. Vegans usually try to avoid the less-than- Dating Vegans: Meet Rusty and Kim...... 9 obvious animal oils, secretions, etc., in many soaps, cos- Recipes, Notices...... 10, 11 metics, toiletries, household goods and other common commodities. Michael Klaper, MD...... 12 AN EDUCATIONAL CONVENTION is held each year, Ginger Cat B&B ...... 13 at Malaga or elsewhere. Brenda Bruner: Raw Foods...... 14 INDIVIDUAL MEDICAL ADVICE is not given; AVS AVS 50th Anniversary...... 16 educates on ethical, ecological, aesthetic, healthful, eco- Book Reviews: Eating Animals……………... nomic aspects of vegan living in general. Why We Love Dogs, Eat Pigs, &Wear Cows16 KNOWLEDGE AND OPINIONS in articles (or books, New Books...... 17 tapes, etc., listed or reviewed in American Vegan) Food for Life Classes...... 18 represent the views of the individual authors, not neces- The Cancer Project...... 19 sarily those of the society or American Vegan. Cancer Project Recipes ...... 20 CONFIDENTIALITY: AVS' membership list is never Foods for Cancer Prevention ...... 21 rented or given out for commercial use or solicitations. Pattycake Vegan Bakery...... 23 NO PAID ADVERTISING: any notices printed are for informational value to our readers, and unpaid. A New Vegan Cheese ...... 25 ARTICLES or items may be submitted for possible Healthy Eating...... 26 publication. Better Than Fish Oil ...... 26 Optimum Nutrition Recommendations 2009...26 Climate Change, School Lunches, Notices...... 27 AMERICAN VEGAN SOCIETY Intervening to Defend Whales ...... 28 Since 1960 Events & Conferences ...... 30 Founder: H. Jay Dinshah AVS Membership/Subscription...... 31 AVS Council Members & Officers *Freya Dinshah, Malaga, NJ Front Cover Photo: Mary McCartney –President/Treasurer/Editor Back Cover Photo: Adam Lau/Sea Shepherd Roshan Dinshah, Malaga NJ –1st Vice President Inside photos as credited, or by AVS *Rosemary O’Brien, Woodbridge NJ Assistant Editor and Graphics: Carolyn Githens –2nd Vice President/Secretary Technical Assistance: Scott Depew *Anne Dinshah, Wellington FL –Assistant Editor Printed by GraphiColor Corporation, Vineland NJ *Andy Mars, Los Angeles CA Daniel J. Dinshah, Malaga NJ –Assistant Treasurer Request our Book & Video/DVD Catalog. *Gabriel Figueroa, Austin TX–Assistant Editor Order from AVS!

*Council Website hosted by VegSource www.americanvegan.org

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2 American Vegan 9—3, WINTER 2010 Webmaster: Curt Hamre

Guest Editorial by M. “Butterflies” Katz (Vegan Poet)

VEGANISM: The Purest Form of Animal Rights Activism One can’t logically be for animal rights while paying someone to rape, enslave, and kill nonhuman animals. On a daily basis, non- vegans (including vegetarians) pay someone to do just that. For those who want to be animal rights activists—become vegan! Vegans actively protest the shocking behavior of humans towards other animals—24/7. Some people claim to be vegan, but they “cheat”. Cows are exploited—enduring successive pregnancies, their calves taken away from them just after birth so people can collect the milk. “Cheating If there were no factory vegans” should consider this before they have a little cow-milk-cheese farms, most vegans would still be pizza. Living a vegan lifestyle is a moral statement—especially for vegan. Veganism is a protest those who are an inspiration to others. Some activists work to save the against a speciesist society that whales, while they contribute to the persecution of cows. People want believes nonhuman animals were to punish others for their “cruelty to animals”, while they are cruel to put here for our use, to be our animals every day by consuming animal products. As members of an property, to be subjugated by us. evolving human race, it’s our obligation to change—in order to There is no such thing as advance human consciousness. “humane” enslavement, It makes much more sense to spend our time, money and resources exploitation, or murder. There is to promote non-violent vegan living than working on bettering the nothing humane involved in conditions within a system that should simply be abolished—a system farming animals, even if a that stems from a misinformed culture. Enslaving others must be product is labeled “humane”. stopped; veganism protests all slavery. We must unite and work for These labels are merely empty cages, not better cages. I don’t believe in extending “a pat on marketing tools to make people the back” to institutionalized exploiters because they enlarged the feel good about their choices— prison stalls where they hold innocent animals captive, or because they while they directly support agreed to use cage-free eggs. It makes more sense to change the cruelty. So called “humanely- mindsets of people—the purchasers, who are creating the demand for raised” animals have a number of animal products. torturous practices inflicted on Veganism is the purest form of them. “Free-range" farmed animal rights activism; and not a animals are still subjected to “wavering”—“when it’s convenient” excruciating mutilations without sort, as some espouse. They are lowering painkillers. They are still standards to the point that they are slaughtered in the same violent replacing the word “vegan” with way as factory-farmed animals. “vegetarian” (which has come to mean These sentient beings are filled dairy and egg consumption). The with fear as they are prodded demands on dairy cows are such that down a narrow chute. They can they are worn out in a few years and sent hear and smell what is happening to slaughter. Humans are so out of touch to those before them. They with their natural feelings of empathy desperately try to turn around, but and compassion that they are complicit can’t; then it’s their turn to be in crimes against bovines. We cannot brutally slaughtered. M. “Butterflies” Katz, a rise to who we are meant to be if we The whole abysmal system passionate vegan for 25 inflict (or pay someone else to inflict) must be abolished and that is the years, is a professional misery on others. We free the animals only solution worth working for. vegan chef, writer and and our own higher nature by being Let’s bring about a gentle world; gardener, living in New vegan. where no one lives in fear. o Zealand and Hawaii. www.veganpoet.com American Vegan 9—3, WINTER 2010 3

Book Review:

THE CONSCIOUS COOK: Delicious Meatless Recipes that will Change The Way You Eat

by Tal Ronnen

Oprah’s favorite vegan cookbook. Vegan dishes with flair and creativity to satisfy the most devoted meat-eater. 70pp full-color photos by Linda Long. 2009, 239pp 7¾x10” $29.99. Order from American Vegan Society THE CHEF attain facsimiles. Ronnen has pro- The Conscious Cook recipe

Chef Tal Ronnen waited until duced excitingly authentic and chapters are divided into typical he had vast experience with the healthy products under the meal service chapters but there is vegan culinary industry before Gardein™ label, a word that nothing typical about the recipes writing this book that is incredi- combines garden and protein and the layout. The book begins bly user-friendly and tremen- (www.gardein.com). Gardein with “Why Vegan?”, then, vegan dously informative to anyone in- products are used in recipes to myths, followed by Tal’s favorite terested in food preparation. simulate chicken as in scaloppini, plant proteins. He describes his Ronnen is the founder of Veg piccata, and “chicken” salad kitchen tools, and lists what he Advantage, a nonprofit organiza- dishes, as well as a “steak” sand- has in his pantry as staples. He tion dedicated to helping food- wich. He currently serves as Vice shares techniques and tricks. service operators integrate vege- President of Culinary Innovation Since Cashew Cream is such tarian options into their menus for Gardein Protein International. a star in many of the recipes, and even makes some recipes possi- (www.vegadvantage.com). THE BOOK A graduate of the Natural ble, he offers two pages entitled There was great demand for a “Meet Cashew Cream”. After the Gourmet Institute for Health and book from this chef who cooked Culinary Arts (New York City), recipe section he provides sea- plant-based events for so many sonal dinner party menus, and a he has worked at top vegan res- luminaries (Oprah, Ellen De- taurants: Sublime in Fort Lauder- list of his 13 favorite vegan res- Generes, Arianna Huffington) taurants in the United States— dale, Madeleine Bistro in Los An- and the first vegan dinner at the which is just as enticing to read geles, and Candle 79 in New U.S. Senate. It is not just about as the foreword by Kathy Freston York City; and conducted master his amazing food. He generously (author of Quantum Wellness). vegetarian workshops for major invited some other vegan chefs All this, and a two-page cook- culinary schools. He assisted who are making their own mark ing chart for preparing various Chrissie Hynde of The Pretenders on the vegan culinary scene to rock band in opening her restau- join him: Chef Scot Jones, beans and grains, make this a rant, VegiTerranean in Akron (www.thevegiterranean.com), must-have cookbook—not only Ohio, in 2007. Whole Foods Market® Global for vegans, but especially for meat-eaters. Chef Tal Ronnen was an avid Team’s Chef Chad Sarno meat-eater, and when he became (www.rawchef.com); Chef and Reviewed by Linda Long vegan he cooked for taste and sat- Culinary Educator Dave Ander- isfaction. He was determined to son (www.madeleinebistro.com), Linda’s photos exquisitely change the perception that meat- and Pastry Chef Serafina Mag- capture Ronnen’s elegant like products are not healthy be- nussen—who often joins Chef presentations. -AVS Editors cause of the ingredients needed to Ronnen at major events.

4 American Vegan 9—3, WINTER 2010 Sample recipes on page 8.

Photographing Tal Ronnen’s Recipes in Akron Ohio All I just wrote (on page 4) should not be dismissed because I was lucky enough to photograph the recipes for the book. (The beautiful ingredients photos were taken by Nathan Sayers, and styled by Roscoe.) We photo- graphed in Akron Ohio, at VegiTerranean where Chef Ron- nen could cook with his friends, headed by Chef Scot Jones, and where he had helped establish the menu and train the staff in 2007. Chef Tal Ronnen, Pastry Chef Serafina Magnussen, Chef Scot Jones, It was the best of all worlds— and Linda Long relax at day’s end at VegiTerranean’s lighted bar. even in zero Akron weather, quite Photo: Linda Long wonderfully warm inside! Lo- Inside VegiTerranean head lights. One wants to linger cated in a new industrial-styled and talk and relax; this is the and ultra-modern building with The Bar place to be! Very cool, very chic.

expensive condos above, it be- When the seventh shot of the Dining came the perfect space since the day was done, it was time go We sat at a big round table to food could be cooked in the downstairs and have one of eat. Every night, from the begin- kitchen and promptly brought up- VegiTerranean’s very creative ning when nobody could decide stairs to a model condo unit for drinks. Their version of a Bloody what to order as we wanted eve- final plating and photographing. Mary seemed so much healthier rything, Chef Jones ordered the This way we could work for days, and fresher, as we sat at the white “menu” and we ate family style. I shoot about seven dishes a day, Plexiglas bar lit from within. have heard about something be- and not have to break down the What great lighting for the com- ing like “going to heaven”, and set. We only had to lock the door plexion! I just know I looked this was truly one of those feel- and be ready in the morning. younger sitting there. I have not ings! I eventually stopped hiding The producers of the book, met Chrissie Hynde, but I surely food after shooting a dish as I Melcher Media, were on-set most think she was wise in allowing knew I was going to be well-fed of the two weeks we photo- such a design for the bar area. in just a few hours! graphed which helped with the Do not miss the Hot Italian great end result. To work with The Restaurant Banana Peppers Stuffed with Chef Ronnen and Chef Jones was I loved the high-tech approach Fresh Herb Risotto and Soy Moz- a delight as they showed their for the rest of the restaurant. No zarella, with Fresh Basil Lime love of food preparation with color. Stainless steel tables soften Sauce (Page 81). We had it every every gesture. Assembled was a the black and white throughout of night for two weeks and could very focused and like-minded the black chairs and stools, white barely wait for it to come to the team—we were all devoted to walls, white plates, and white table. Certainly wish I had some furthering in others the love and linen napkins—which are always right now. I guess it is time to passion we have for anything ve- in place. Black and white head- open the book and cook! gan. The best part of the shoot for shots of famous vegetarians are —Linda Long me was to sample the food after- on the walls. Softening this Food Photographer ward…even if stone cold; I sup- highly contrasting approach is and Journalist, NYC pose that is a really good test of perfect lighting, a lovely glow on great food! the tabletops from focused over-

American Vegan 9—3, WINTER 2010 5

CHRISSIE HYNDE Compassionate Rocker

(Continued from page 1)

I've had a thousand stupid ques- this Vedic tradition would be Carol: When you are on the road, tions thrown at me— “what if…” called “cow protection”. Gener- where is the best place to find type things. If you find me starv- ally, whatever the issue, I side vegan food? Are other members ing to death on a barren rock one with the animal. Having said that, of The Pretenders vegan? Do day and there's not a corn on the if one was trying to kill me, I'd you take your own chef along? cob in sight, ask me then, and I'll like to think I could kill it first. Chrissie: One of the pleasures of tell you what I think about snar- Carol: Your new CD, Break Up being on the road is seeking out ing a bird. I stopped eating dairy The Concrete, has received a lot local restaurants. I've found some products a few years ago when it of attention. How successful has good ones. We don't always have occurred to me that I was buying the YouTube/PETA promotion of time to do that and then we hope from the meat industry. If I could your song, “Boots of Chinese for good catering at the venue. It get milk from a small family con- Plastic” been? What message are usually is, and everybody appre- cern—that would be a different people getting from the song? ciates it. As far as the rest of the story. I believe, as in the Indian What do you want them to feel? band, they seem to be vegetarian Vedic tradition, that cows are sa- as far as I can tell. I try not to talk cred and milk is the highest form Chrissie: I don't know how suc- cessful the PETA promotion is about it too much (you can be- of food for humans. In that re- lieve that or not ) because I think spect I differ in my beliefs from going, but the last I heard, it was pretty slow. In that song, what I'm the only thing worse than a meat- other vegans. [American Vegan eater is a bore. If people are genu- Society declares cow milk as not trying to say is, "Let's dance". inely interested, it’s an inex- suited for humans, and impossi- Carol: The popularity of your haustible subject, but I live in fear ble to obtain without collateral band has given you a platform for of being caught in one of those harm.-Ed.] My work is what in your opinions. Are you more ridi- “preaching to the choir” scenar- culed or influential? ios. Ugh!

Chrissie: I don't Carol: What are the most popular know that I've been items on the menu at your vegan ridiculed, but then restaurant, the VegiTerranean? that's not something What are your favorite things to that is always done eat? Are you a good cook, or did to one’s face. Don't you need a place to eat? Why did know if I'm influen- you open the restaurant? What tial either—why type of clientele does it draw? would anybody Besides vegetarians, does it draw want to be like me a lot of your meat-eating fans? It or value my opin- seems like it's a good way to intro- ions? Don't know. duce meat-eaters to vegan foods. Chrissie with Matt Prescott at a PETA protest. Photo: Jason Baker

6 American Vegan 9—3, WINTER 2010

Chrissie: We get all sorts at the Chrissie Hynde Carol: Are you doing anything restaurant. I like everything on special in November for World the menu. From my extensive re- Vegan Day?

search on the subject, eating in so Chrissie: Didn't know there was many veg places over the years, one. I doubt it. What's there to do I think it's the best of its kind. that I'm not already doing? I'm People are generally shocked not going to a mountain top to when they try one of our Biker give a sermon. Burgers, for example. I love them and I never even liked burgers... Carol: What do you think is the I was more of a brown rice hip- most effective thing a person can pie. But if that's what people do to influence others to become want, better no cows are being vegan?

killed. Chrissie: Tell them that if they Carol: How has veganism influ- become vegan they will never get enced your fashion choices? sick or die!

Ltd. of Gailforce Management Photo courtesy Carol: What else would you like Chrissie: My fashion style?? Ha Carol: How do your children feel —that's a good one. I buy non- to say to our readers? about veganism? leather and have been phasing out Chrissie: Come to one of our Chrissie: I think they are vegan wool although I'd be lying to say shows! I have a cruelty free wardrobe— for the most part. They have al- just look at me. ways been vegetarian, of course.

March 30 2009 In fall 2007, when handbag creations at the VegiTerranean, designer Hogan created a pony he’s been writing for vegan A Chrissie Hynde Moment skin leather purse and named it cookbooks and developing by Sally Andersen “the Chrissie” after Pretenders’ recipes for Oprah’s 21 Day lead singer and PETA activist Vegan Cleanse. Chrissie Hynde, she successfully Ironically, this master veg sued. chef isn’t even vegetarian, let In a recent interview with her alone vegan. But since his life is Ohio hometown Akron News, increasingly saturated with all Chrissie talked about her vegan things veg, he has been restaurant, the VegiTerranean, incorporating more vegan food and why she is a vegan: “For me into his regular diet. it’s about [the animals] health. If The cookbook that Jones I get any [nutritional] benefits wrote for, published Fall 2009, is from not killing them, I guess The Conscious Cook. Chef Tal

Photo: Simon Fowler Photo: Simon Fowler that’s a bonus.” Ronnen, founder of Veg Hynde’s restaurant is making Advantage, a nonprofit the news a lot lately as her organization that helps Executive Chef Scot Jones is restaurants put vegetarian items making a name for himself in the on their menus, is the main author vegan-health-food world. When of the book.

Chrissie Hynde. he’s not working up new o

For more information about Chrissie and her shows, visit: www.thepretenders.com.

American Vegan 9—3, WINTER 2010 7

TWICE-BAKED FINGERLING POTATOES WITH CRISPED DULSE (From The Conscious Cook by Tal Ronnen)

Yield: 24 pieces: 12 servings. Prep time: 45 minutes

This is an upgrade of a very easy, old-fashioned recipe— the twice-baked potato. In this version, you get the richness from cashew cream spiked with horseradish and the sea vegetable dulse. If you’re not a fan of horseradish, skip it and fold in fresh herbs instead.

“These are tiny treats—two bites each, savory and delicious. You can use the same recipe for Yukon golds, or new potatoes.”

12 fingerling potatoes, cleaned and dried 2 tsp. prepared horseradish Fingerling Potatoes 1 Tbsp. vegan mayonnaise with Crisped Dulse Photo: Linda Long 2 Tbsp. regular Cashew Cream (see recipe) sea salt Being careful not to burn your fingers, cut the black pepper, freshly ground cooked potatoes in half lengthwise, then scoop the 1 Tbsp. Earth Balance® pulp from each potato with a teaspoon, leaving a paprika thin shell. Place the potato pulp in the bowl with 2 Tbsp. fresh chives, minced the horseradish mixture and Earth Balance. Mash dulse, crisped (see recipe) together, then fill each potato half with the mix-

ture, mounding slightly. Put the potato halves, fill-

Preheat the oven to 350°F. Place the potatoes on ing side up, on the baking sheet. a baking sheet coated with spray oil and bake for 20 Sprinkle the potatoes with paprika, return to minutes, or until tender. the oven, and bake for 10 minutes. Garnish with Meanwhile, in a small bowl, stir together the the chives and Crisped Dulse. horseradish, vegan mayonnaise, Cashew Cream, and Good at room temperature, so you can make salt and pepper to taste. them a bit ahead of time.

CRISPED DULSE CASHEW CREAM Yield: 12 sprigs Yield: about 3½ cups regular cream

1 tsp. canola oil Prep time: 10 minutes, plus overnight soak 1 or 2 small pieces of dulse 2 cups whole raw cashews (not Place in a blender with enough Heat the oil in a small nonstick pieces, which are often dry), fresh cold water to cover them by pan over medium heat. Add the rinsed well under cold water. 1 inch. Blend on high for several dulse and cook, turning once or minutes until very smooth. (If you Put cashews in a bowl and twice until crisp—1 to 2 minutes. are not using a professional high- add cold water to cover them. Watch closely so that it doesn’t speed blender such as a Vita-Mix®, Cover the bowl and refrigerate burn. Remove the dulse to paper which creates an ultra smooth cream, overnight. Drain the cashews, towels, let cool, and break into strain the cashew cream through a and rinse. pieces (sprigs). fine-mesh sieve.)

8 American Vegan 9—3, WINTER 2010

As vegans socialize with non-vegans, our food choices can be a source of frustration or an opportunity for positive interactions and fun festivities. This series of articles provides ideas to improve dating experiences. Recipes for Relationships

by Anne Dinshah

Meet RUSTY GARDNER and KIM JOHNSON

“RESPECT is abso- Like the Gandhi quota- lutely essential for any tion, “Be the change that relationship to work. If you want to see in the you respect someone you world,” Billie set an ex- show them that they are ample of vegan life that okay just the way they Kim wanted to follow. are. You love them as Kim was comfortable ask- they are, not how they’d ing Billie questions such be after you fix them,” as what she ate on a daily Kim Johnson explained. basis, how she got her In 1991, a friend intro- protein and calcium, and duced her to Rusty Gard- her favorite meals. Billie’s ner. “I believe in the con- favorite foods are pinto cept of chemistry. It’s not beans and broccoli. necessary, but if it’s there Now Kim is vegan. it’s worth pursuing. I had Rusty and Kim make a mixed marriage work. Rusty is not vegan. “Life an immediate attraction to Photo by Rusty is too short to let minor Rusty,” Kim remembered. differences create major They didn’t start dating until a slaughterhouses in the Washing- problems. Don’t let small things year after they met. Kim dated ton Post, Kim began checking for get in the way of having a rela- someone else, but couldn’t forget more information on factory tionship if the two of you are Rusty. She had a dream about farming, primarily on the Inter- really drawn to each other,” Kim Rusty, and got in touch with him. net. She looked at many animal says. On their first date they went ice rights and animal protection web- Billie says, “They make it skating and had dinner at a local sites and did a lot more reading. work. It’s wonderful. Kim doubled bar. She ate a shrimp salad sand- What really clinched it for her the number of vegans I know.” wich; he had crab cakes— was reading about the battery Billie describes Kim as genuine, traditional Maryland fare. It was a hens and seeing pictures of those kind, generous, and very smart. slow start, but it worked. They poor, wretched birds. Kim and Rusty have changed were married in 1997. Neither On a bus trip to New York through the years. “Love changes was interested in veganism at that with Rusty’s sister Billie Gard- you, but you change because time. ner—who has been vegan for these are things you want to Kim, an avid reader, is a book over twenty years—Kim asked change in yourself. We should production editor with Johns Billie about the practical aspects allow people to change in the way Hopkins University Press. She of eating vegan. Kim expected it they want to. I can pursue vegan- loves mystery books and always to be complicated, but the way ism. He supports my choice,” has a book in her purse. In 2004, Billie described her diet, it started Kim says. “He likes to play golf. after reading some stories on to seem pretty simple. So he should golf.”

American Vegan 9—3, WINTER 2010 9

I asked Rusty what he first dinner at The Mango Grove, a RECIPES thought about Kim becoming ve- vegetarian Indian restaurant in gan. “It’s her choice. It’s nothing Columbia Maryland. There are to do with me,” Rusty replied, three bookstores within a couple although he has made significant miles of the restaurant. They changes in his personal eating browse books for hours. Kim habits to accommodate Kim’s buys a stack while Rusty prefers vegan decision. to return home unencumbered. The couple eats together a Both enjoy the relaxing evening weekly average of three to four together. homemade meals, two meals at a Kim and Rusty have a variety restaurant, and one carryout meal. of personal leisure activities they Kim’s Really Fast Supporting Kim’s choice to be enjoy. Kim makes earrings that After-Work Pasta vegan, Rusty enjoys eating vegan she donates to an annual fund- Yield: 4 servings dinners, and he cooks vegan raiser for a domestic violence meals on occasion himself. Two shelter. She also gives earrings as 1 lb. of your favorite of Kim’s favorite creations are gifts to the women at the shelter, pasta Kim’s Really Fast After-Work and makes bracelets and key tags water Pasta and Sautéed Greens, while for the kids. In her free time, she 2 28oz.-cans marinara sauce Rusty is the expert at making likes to read, hunt for vintage 12 to 16 oz. meatless balls or Chili-Mac (see recipes). jewelry on eBay, fiddle around meatless sausage crumbles* Asked what he thinks of vegan with wire and beads, and play 15oz.-can mushroom pieces food, Rusty replied, “It’s okay. I solitaire or FreeCell on the com- Cook pasta in water accord- don’t need to have meat.” Kim puter. ing to package directions; drain clarified Rusty’s definition of In addition to golf, Rusty likes and set aside. “okay” to mean he likes it, but to feed the birds. He has several Put sauce, meatless balls, and maybe does not love it. feeders going throughout all the mushrooms in a large pot; cook Rusty is a film and video tech- seasons. He does most of their cat on medium heat until very hot. nician, working long hours when care, including grooming and lit- (Kim likes to mash up the meat- a movie is in production. He ter boxes for three cats. He plays less balls once they’re warm, works 12- to 16-hour days with electric guitar, watches TV, and but you can leave them whole.) catered food. Rusty eats meat and does some gardening. Ladle sauce over pasta on dairy products at work. Rusty expressed his opinion on plates. Serve with spinach (use When Kim and Rusty eat out, the key to successful dating and fresh or frozen), a salad, or sometimes he eats vegetarian, marriage, “Acceptance, tolerance, other greens. sometimes not. He will order willingness, honesty, and open- *Kim uses Trader Joe’s® what most appeals to him on the mindedness.” Well said from a Meat-less Meatballs, and likes menu. He does not want to be- meat-eating man who married a lots of sauce. come vegan because he likes meat-eating woman and now ac- dairy products: milk, ice cream, cepts, tolerates, and honestly sup- For a Mediterranean Pasta, Kim and cheese. In their house they do ports Kim’s choice to be a vegan. cooks, in 2 Tbsp. olive oil; garlic, keep milk, ice cream, honey, and Rusty exhibits the willingness to artichoke hearts, drained (15-oz cheese; the first two are Rusty's understand her with an open mind. can); ¼ cup Greek olives; and a few capers; then adds canned plum mainstays. He eats vegetarian [he puts cheese tomatoes (2 28-oz cans). This is Happily married couples con- on otherwise vegan foods] at home, tossed with cooked angel hair tinue dating. It is a way to re- keeping companionship and shar- pasta. Looks yummy in a big pot- member to share quality time ing as the focus of meals. tery serving bowl. with each other beyond the dinner Meanwhile, Kim appreciates table at home. One of their favor- Rusty’s support for her compas- and other creatures appreciate ite typical date nights is Saturday sionate choice. The battery hens Kim’s choice. o

10 American Vegan 9—3, WINTER 2010

Sautéed Greens Rusty’s Chili-Mac

This recipe incorporates ingredi- Yield: 8 to 10 servings VEGFAM ent ideas from several different f veg cookbooks. 1 lb. elbow macaroni eeds the hungry

water without exploiting 2 large bunches of greens 3 Tbsp. canola oil animals (Chard, kale, mustard, and 1 yellow onion, chopped spinach cook down substan- 1 red bell pepper, chopped VEGFAM ℅ Cwm Cottage tially; collards hold their size 4 cloves of garlic, minced Cwmynys, Cilycwm, better.) 2 Tbsp. chili powder LLandovery, Carmarthenshire 3 cups water cumin, to taste (optional) SA20 0EU, WALES, U.K. 1 Tbsp. olive oil 1 lb. ground meat substitute* www.vegfamcharity.org.uk ¼ tsp. minced garlic (optional) 2 28-oz. cans diced tomatoes, 1/3 cup yellow raisins or dried with juice Checks to American Vegan Society cherries 1 40-oz. can dark red kidney designated projects only or 1/3 cup pine nuts or toasted broken beans, rinsed projects & administrative costs, walnuts* 2 Tbsp. sugar and marked for overseas relief salt, to taste 1 Tbsp. salt will be forwarded in £s. fresh pepper, a few grinds 1 tsp. Tabasco® sauce Or Vegfam’s online giving facility 1 Tbsp. balsamic vinegar or rasp- 1 tsp. black pepper https://charitychoice.co.uk/vegfam berry vinegar (optional) can be used from the U.S. Cook macaroni in water ac- Boil water in a large pot. cording to package directions; Wash the greens thoroughly, drain; set aside. cut out the stems, and tear leaves Heat oil in a large Dutch oven HELP AVS SPREAD into pieces. or soup pot. Sauté onion, red pep- When the water boils, put in per, and garlic until just barely OUR VEGAN the greens; cook for a couple of soft. Add the chili powder (and MESSAGE! minutes or until the greens are cumin, if desired); mix well. Add GoodSearch.com and bright green. ground meat substitute, tomatoes, GoodShop.com are search Drain the greens. and beans; mix. Add sugar, salt, engines that donate half their In the pot, heat the olive oil. Tabasco, and pepper; mix. revenues to the charities their When it’s hot, add the garlic, Simmer for at least 30 min- users designate. You use fruit, and nuts; mix well. Cook utes. Stir occasionally. If it begins them just as you would any and stir 30 seconds or until the to stick as it thickens, reduce heat search engine, and they are pine nuts brown and raisins and stir more frequently. Stir in powered by Yahoo!, so you plump. the macaroni; continue cooking get great results. Go to Add the drained greens, salt, another 5 minutes with frequent www.goodsearch.com or pepper and vinegar; mix well. stirring. www.goodshop.com. Enter American Vegan Society as Cook about 5 minutes on low Serve with cooked greens or a the charity you want to sup- heat, stirring frequently. Serve. salad. Cornbread makes a nice port. addition. *To toast walnuts, put the pieces *Rusty uses Morningstar in a non-stick skillet on medium Farms® Meal Starters™ heat. Stir them around for a cou- ple minutes, until you start to or Textured Vegetable Protein Like to Cook? smell the toasty aroma. (TVP). VEGAN COOKING CLASS Listings

www.americanvegan.org

American Vegan 9—3, WINTER 2010 11

Michael Klaper MD Welcomed into California Practice

November 14 2009, Santa Rosa California:

TrueNorth Health Center announced that Michael Klaper MD is joining their staff, becoming part of a diversified and experienced group of doctors offering conservative diagnostic and treatment services. TrueNorth Health operates a residential, and outpatient, health education center in Santa Rosa California. Director Alan Goldhamer, DC, founded the center in 1984. Its beautiful new facility, as of October 2007, offers water-only fasting, fresh juice fasting, healthful eating, and exercise. Learn about their approach in The Pleasure Trap—a book, and DVD, by Goldhamer and Douglas J. Lisle PhD.

TrueNorth Health Center 1551 Pacific Ave, Santa Rosa CA 95404 ● 707-586-5555 ● www.healthpromoting.com

Dr. Klaper’s return to the He was honored at a reception United States follows nearly three on August 11 hosted by Linda years in New Zealand. His prior Long at Candle 79 in New York home was in Maui Hawaii. For City. Heather Mills interviewed the last fourteen years he has Dr. Klaper on her Air America practiced “urgent care” medicine, show, broadcast from New York while maintaining his work on on August 13. The Vegan Health Study Klaper’s diet and lifestyle (www.veganhealthstudy.org), and have been vegan since 1981. I promoting the value of healthful first met him in 1984 at a World living to corporate leaders. Vegetarian Congress in Baltimore Dr. Klaper, a perennial student Maryland, and have been looking of medicine and healing, spent up to him ever since! several months of 2009 on a U.S. Dr. Klaper wrote the easy-to- tour, conferring with health edu- understand Vegan Nutrition: Pure cators about current initiatives. and Simple and Pregnancy, Chil- dren and the Vegan Diet (editions Photos this printed from 1987 to 1997, now page by out of print). His nutritional guid- Linda Long. ance and assurances throughout the years strengthened vegans and Heather Mills interviewed Dr. Klaper in New York. the vegan cause. Dr. Klaper has headlined many (atherosclerosis) high blood pres- vegan conventions, and is a sure (hypertension), obesity, adult much-loved figure. His DVD, A onset diabetes, and even some Diet for All Reasons, is still rele- forms of arthritis, asthma, and vant, in demand, and available, as other significant illnesses—were is ADFAR The Family Health made worse, or actually caused, audio album. by the high-fat, high-sugar, Dr. Klaper graduated from the overly processed Standard University of Illinois at Chicago, American Diet (S.A.D.). College of Medicine, in 1972. As Dr. Klaper is a gifted teacher, his medical career progressed, he benefiting his patients, doctors Dr. Klaper greeting Freya Dinshah as began to realize that many of the Rosemary O’Brien looks on. Freya is and other health professionals, president, and Rosemary a trustee, of diseases his patients brought to and the public. the American Vegan Society. his office—clogged arteries —Freya Dinshah

12 American Vegan 9—3, WINTER 2010 Photos: Linda Long

Review: Schuyler County NY

HAPPY VEGAN GETAWAY with Debbie Bortz On Friday October 23 2009 we arrived in Rock Stream New York, and checked in at the Ginger Cat. The nice owner, Gita, had vegan chocolate cake waiting in our room! This Bed & Breakfast, a few miles northwest of Watkins Glen, is on 15 acres of land. So very quiet and relaxing, you feel right at home, and are invited to visit with Gita’s cats. The room was cozy—we slept like babies, and woke up to a hearty brunch on Saturday morning. We started with a parfait that had soy yogurt, cereal, and fresh fruit. Next, came a vegan sau- sage casserole with roasted Brussels sprouts, peppers, and brown rice topped with Daiya cheddar*—vegans everywhere are going crazy over this vegan cheese. We also had a selection of home- made breads. It was a fantastic meal. If you are planning to visit the Watkins Glen area, check out the Ginger Cat. You will be glad you did, and don’t forget to visit Farm Animal Sanctuary, also.

*See article on page 25. Photos courtesy of Ginger Cat Bed & Breakfast Gita Devi, owner of the Ginger Cat, volunteering at Farm Sanc- tuary after the Iowa pig rescue. Versatile and talented, she does her own renovations and gardening at the B&B, and also website design.

View from the deck at the Ginger Cat B&B

Debbie and Dean Bortz’s Story

My husband Dean and I became We feel good about what we are a multi garden, a corn garden, and a vegans a year ago. We were doing for our health, the animals, strawberry patch. shopping at our local Wegmans and the environment. We grow a lot I wish we could get everyone to store and started talking to the of our own vegetables here in Penn- eat the way we do because it would couple behind us in the checkout sylvania, and store some of the be a kinder world. We have three line. We learned they were vegans, produce for the winter months. I am cats—Maggie, Chelsea and and they got us started, and we fortunate that I can stay home and Annabelle that we spoil a lot. never looked back. tend to the three gardens. We have —Debbie

The Ginger Cat Bed & Breakfast ● 2475 Altay Rd, Rock Stream NY 14878 Phone: 607-535-9627, www.gingercat-bb.com

American Vegan 9—3, WINTER 2010 13

BRENDA BRUNER Teaches Raw Foods By Anne Dinshah When Brenda Bruner left New diabetes, allergies, and various ing! She hosted a dinner for 40 York State in January of 2005, other issues. Watching their pro- people and arranged for speakers she felt a bit lost knowing she and gress is so rewarding.” to share their success stories since husband Roy were leaving all For two years, Brenda held incorporating raw foods into their their vegetarian friends, and the weekly classes. In the summer of lifestyles. vegetarian society with which 2008 she changed to monthly, “Teaching people something they were so actively involved. which allows her to keep it excit- new and healthy is not work to They had chosen a quiet lifestyle ing. Classes run from two to three me; it’s exciting!” says Brenda. in sunny central Florida. hours. She typically prepares two Her booklet for class participants, Brenda and Roy met a couple to four dishes per class. Some of My Rawsome Recipes, has over who had just returned from Halle- the steps such as dehydration or 115 recipes for side dishes, soups, lujah Acres to become health freezing are done ahead of time, salads, main dishes and desserts, ministers. Brenda shared with but are also prepared in class to and her friends are already asking these newfound friends her love show each step along with the her to come out with volume 2 to of raw vegan food preparation. finished dish. All of the partici- include all of her newer wonder- Before she knew it, Brenda had pants are given the recipes and ful recipes. invited Wilma and two of enjoy generous samples of every- Brenda became vegan in 1997 Wilma’s friends to her home to thing that is prepared. During after reading Howard Lyman’s show them how to prepare her class Brenda also shares some Mad Cowboy (available from favorite salad dressing and vegan health tips, where to find the best AVS). She had already elimi- cheese. organic produce, and demon- nated red meat, but after reading Each week, by word of mouth, strates some of her favorite Howard’s book, she eliminated the class size grew. Brenda’s new kitchen “toys” such as her fish, chicken, and dairy “cold tur- kitchen, with a large L-shaped Vita-Mix®, food processor, and key.” Dairy substitutions were counter and adjoining dining v-slicer. easy because she was lactose in- area, could easily accommodate In addition to the classes, tolerant and was able to come up the smaller five-person classes or Brenda arranges special outings with a healthy alternative to any- to up to 22 eager-to-learn ladies, for class participants and their thing she desired. In 2002, she and sometimes men! Brenda says, spouses such as raw-food pot- switched to predominantly raw “More people need to learn how lucks in the local state park when foods and found the new chal- to incorporate raw foods into the park is featuring live music. lenge in the kitchen fun and very their diet. I share basic informa- She has planned visits to raw satisfying. Her husband Roy has tion about food preparation and food restaurants in West Palm been very supportive of the food how to get healthy. I have worked Beach, Tampa, Lakeland, and changes. with people who have cancer, Sarasota, and tries to incorporate Brenda is happy in Florida: other activities for the day, such “I joke about not wearing a as visiting the Hippocrates Insti- watch because we are still on tute or large health food stores. vacation. I love the beautiful Brenda’s group has also en- flowers and sunshine, and, joyed gatherings for Thanksgiv- every morning when we take ing, and Christmas—complete our walk, I tell Roy that it’s just with a gift exchange and carol- another day in paradise.”

14 American Vegan 9—3, WINTER 2010

Brenda’s Recipes Cinnamon Pasta Marinara Strawberry Breakfast Cakes Ice Cream Cake Yield: 2 generous servings

2 cups flax seeds, ground 2 small zucchini, run through 1 cup walnuts 1 Tbsp. cinnamon "spirooli" to make spaghetti-like ¼ cup shredded coconut ¾ tsp. Celtic sea salt strands, or make thin strips by 2 Medjool dates, pitted 1/8 tsp. sea salt ½ cup agave syrup using a peeler.

Combine nuts and coconut in Combine everything in food For the Fresh Marinara: processor and process until well food processor and process until ¾ cup sun-dried tomatoes, soaked you get a small pebble-like con- mixed. Remove from container 30-60 minutes, save soak water and form into several "pancake" sistency. Add dates and sea salt 4 Deglet dates, soaked (with sun- and process until finely ground. shaped rounds, about ¼ to ½” dried tomatoes, above) thick or as desired and about 3” Press onto the bottom of an 8 or 1 medium tomato 9-inch spring-form pan lined with around. Place on serving plate. 1 large clove garlic Top with Berrylicious Sauce, a a circle of parchment paper. Put in 1½ tsp. Celtic sea salt handful of fresh berries, and the freezer while you prepare the 2 Tbsp. extra virgin olive oil about 2 Tbsp. hemp seeds. Refrig- filling. 1/3 cup fresh basil, packed erate any leftovers. Filling: Combine everything, except 2 cups cashews, soaked 12 hours Berrylicious Sauce the basil, in food processor and ½ cup agave or maple syrup Yield: 1 cup process until well blended. Add ½ cup water, or as needed

2 or 3 Medjool dates, pitted fresh basil and process again. ½ tsp. pure vanilla 1 cup of fresh berries: strawber- Add up to 1 cup of the soak wa- pinch of Celtic sea salt ries, raspberries, blueberries, or ter, a little at a time, to desired Place cashews in food proces- any combination consistency; not runny! sor and grind finely. Transfer to 1 tsp. pure vanilla Place zucchini spaghetti on blender and add the rest of the in- serving platter, spoon all of the gredients. Blend until smooth. Place dates in food processor marinara over zucchini. Garnish Turn into a bowl and set aside. and process until fairly smooth. with fresh chopped tomatoes, Add berries and vanilla and proc- 1½ pints strawberries, hulled diced sweet onion, diced red bell ½ cup maple syrup ess again until smooth. Turn into pepper, and minced fresh basil. 1 tsp. pure vanilla small serving bowl. This makes a pretty presentation. Place in blender; blend smooth. Avo Wraps To assemble 4 layers: Spread Minty Green Goddess Yield: 2 half of the cashew mixture over Smoothie 1 medium Haas avocado, diced the nut crust, followed by half of Yield: two 16-oz. servings 1½ tsp. fresh rosemary, minced the strawberry mixture, the re-

1½ cups greens, leaves only, 1½ Tbsp. fresh mint, minced maining half of the cashew mix- packed (Swiss chard, spinach, 1½ Tbsp. sweet onion, minced ture, ending with the remaining beet greens, kale) 2 Tbsp. red bell pepper, minced strawberry mixture. (Tip: Freeze ½ cup fresh mint, packed ½ tsp. Mexican seasoning each layer for 15 minutes before 2 to 3 large bananas ¼ tsp. cumin adding next layer.) Freeze solid.

2 Tbsp. agave syrup ¼ tsp. kelp powder To serve: Release the sides of 2 tsp. kelp powder 1 Tbsp. fresh lemon juice the pan from the cake, remove ¼ tsp. Celtic sea salt 2 cups coconut water, plus pulp, parchment paper and turn out onto from young Thai coconut (if not Combine everything and stir to serving dish, decorate with fresh available, use distilled water) mix well. fruit or shredded coconut.

Combine everything in blender Spread on leaves, add cut and This is delicious, rich; and im- and blend smooth. shredded raw vegetables, and roll. presses anyone new to raw foods! o

American Vegan 9—3, WINTER 2010 15

American Book Reviews EATING ANIMALS Vegan Society —Jonathan Safran Foer. 50th Anniversary 2009, 349pp 6¼x9½” hard $25.99.

The American Vegan Society What is meat, where does it was incorporated on February 8 come from, how is it produced 1960. Our 50th Anniversary will and treated? What are the econ- be celebrated at our Annual omic, social, and environmental effects of eating animals? Foer, Meeting and Garden Party on an award-winning novelist, and Sunday May sometime vegetarian, turned to 30 2010, in objective journalism to examine Malaga New an issue that took on urgency when he Jersey. Join contemplated approaching fatherhood us for a day and the responsibility of feeding his son. at AVS HQ: The public conscience has been lunch buffet, Jonathan Safran Foer signing pricked by reviews of this book and interviews of Foer, and can no longer speakers, his book, Eating Animals, at an appearance and talk at the plead ignorance—only indifference— bookroom, University of Penn Bookstore to what happens in factory farms and exhibitors, on December 15 2009. slaughterhouses. With a moral feroc- Anne Dinshah music. ity, Foer takes himself and readers on www.eatinganimals.com the path away from eating animals. Emcees of the day will be Anne Dinshah, rowing WHY WE LOVE DOGS, EAT PIGS, coach, author AND WEAR COWS: An Introduction to “Dating Vegans”, Carnism, The Belief System That Enables and Barata El, NJ Us to Eat Some Animals and Not Others  corrections officer Melanie Joy, PhD. 2010, 205pp 5¾x8¾" --retired sergeant, hard $19.95. poet. A study unusual for its depth and range, on the What does Barata El psychology and social systems surrounding the vegan living mean entrenched and largely not chosen ideology and to you? Send messages, practice of eating meat; contrasted with the testimonials, and forecasts to us by mostly consciously-made choices to not eat or March 1 2010. wear any animal. Melanie Joy demystifies thought mechanisms. Obituary She is not confrontational to those who eat meat, but in- John L. Grauer died November 6 stead provides an open contemplation of insightful infor- 2009. A member of AVS nigh on 30 years, his letters brought sugges- mation, explaining why people eat meat—not just why tions, critical comment, and praise. they should not. Reading it will allow vegans to better talk At his retirement home in Indiana with meat-eaters/carnists, and vice versa. Everyone gains Pennsylvania, he enjoyed boating, from this amazing book, already a brisk seller.

gardening, and simple cooking. Order from: Birth: American Vegan Society, PO Box 369, Malaga NJ 08328 Eve Lynn Fox 2:00 pm, Sunday, Phone: 856-694-2887, Fax: 856-694-2288 October 11 2009, 3rd generation ve- gan, to parents Heidi and Daniel Fox Free shipping by media mail within the U.S. of Little Falls New York. Grandpar- 20% DISCOUNT TO AVS MEMBERS ON ALL BOOKS! ents: Sharon and Brian Graff; Lorene 30% DISCOUNT FOR ORDERS OF 10 OR MORE BOOKS! Cox, Mitch Darer. Complete catalog at www.americanvegan.org. 16 American Vegan 9—3, WINTER 2009

100% VEGAN COOKBOOKS: VEGAN SOUPS AND HEARTY

The KIND DIET: A Simple Guide STEWS FOR ALL SEASONS – to Feeling Great, Losing Weight, Nava Atlas. Now vegan, Atlas revised and Saving the Planet * –Alicia her vegetarian soup book to give us Silverstone; fwd: Neal D. Barnard, recipes international in scope and rang- MD. Actress and activist Silverstone ing from elegant to homey. 8pp color plates. 2009, 173pp 8x9” $17.95. presents the benefits of a plant-based diet. Because changing lifelong die- NEARLY-VEGAN tary habits is a process and each per- COOKBOOKS: son progresses at a different pace, the book encompasses three separate The INDIAN VEGAN KITCHEN: levels: Flirting, Going Vegan, Super- More Than 150 Quick and Healthy hero. 96 full-color photos. 2009, Homestyle Recipes –Madhu Gadia, 319pp 7½x9½” hard $29.99. MS, RD. Complete with nutritional

analysis, notes on serving, history, SHORT-CUT VEGAN: Great and variations. (Optional ghee) 2009,

Taste in No Time −Lorna Sass. Up- 234pp 7½x9¼” $18.95. dated version of her popular cook- book with exciting recipes truly VEGANISM: quick and easy to prepare. 2008, The MISSING PEACE: The Hid- 174pp 7¾x8" $19.99. den Power of Our Kinship with Ani-

mals –Tina Volpe and Judy Carman. The TROPICAL VEGAN A collection of life-altering stories en- KITCHEN: Meat-Free, Egg-Free, couraging us to take a deeper look at Dairy-Free Dishes From the Trop- our own dietary and lifestyle choices, ics –Donna Klein. Easy, yet authen- the book also examines the spiritual, tic, tropical combinations with ingre- scientific, and historical reasons for dients available at any supermarket. changing our views towards animals. 2009, 185pp 7½x9¼” $18.95. 2009, 231pp 5½x8½” $16.95.

The URBAN VEGAN: 250 Simple, ANIMAL OPPRESSION: Sumptuous Recipes from Street Cart Favorites to Haute Cuisine – FAQS ABOUT THE USE OF Dynise Balcavage. Recipe themes ANIMALS IN SCIENCE: A include café culture, breakfast at the Handbook for the Scientifically diner, soup kitchen, the melting pot, Perplexed ─Ray Greek and Niall house party, just desserts, saucy ve- Shanks. Offers readers who are not gan, happy hour, and urban garden. extensively educated in science a Icons signify low-fat, fast, omnivore- balanced critique of the practice of friendly, kid-friendly, and frugal. using animals in scientific research. Gives essential tips and an overview 2009, 17pp 6x9" $28.00. of the vegan pantry. 2010, 228pp 7½x9¼" $16.95. *New York Times Bestseller www.thekindlife.com

American Vegan 9—3, WINTER 2010 17

Add in the squash and zuc- RECIPES chini; cook and stir for 2 minutes. CHICKPEA BURGERS Knead for 30 seconds; form into Add the beans, tomatoes and their liquid, corn, and thyme sprigs. (Yield: 6 patties) 6 patties. Lightly mist a nonstick skillet Lower the heat, cover, and Chickpeas have a delicious with vegetable oil spray. Cook simmer for 10 minutes. nutlike taste and texture and are a the patties in skillet over medium Remove and discard the thyme great source of protein. You can heat for about 2 minutes, until sprigs. Serve over the hot rice. prepare the mixture quickly if bottoms are lightly browned. Stored in a covered container you use canned beans and chop Turn the patties over and cook for in the refrigerator, leftovers will the ingredients in a food proces- 2 minutes longer, until lightly keep for up to 3 days. sor. Serve burgers on whole-grain browned. Serve hot. buns, with all the fixings. BREAKFAST SCRAMBLE Stored in a covered container (Yield: 6 servings) 2 Tbsp. raw sesame seeds in the refrigerator, leftover Chick- This is a low-fat, cholesterol- 1 small onion, finely chopped pea Burgers will keep for up to 3 free way to enjoy scrambled 1 small carrot, finely chopped days. 1 celery stalk, finely chopped “eggs.” Using tofu instead of 1 garlic clove, minced or pressed HOME-STYLE SQUASH eggs provides healthful plant pro- 1½ cups cooked or canned AND PINTO BEANS tein. Turmeric gives the scramble chickpeas, rinsed and drained (Yield: 4 servings) an appealing golden color. 1 pound low-fat tofu ½ cup cooked bulgur or brown Vegetables, rice, and beans 1 tsp. dried parsley flakes, lightly rice make this all-American dish a crumbled 1 tsp. ground cumin welcome repast after a hard day. ½ tsp. ground turmeric ½ tsp. salt Serve with a salad and fruit ¼ tsp. salt ½ tsp. ground coriander or wedges. cardamom ¼ tsp. ground black pepper ¼ to ½ cup vegetable broth, as 1 Tbsp. soy sauce (optional) 2 Tbsp. vegetable broth, or more needed 1½ tsp. curry powder (optional) ½ medium onion, chopped ½ cup onion, diced 1/8 tsp. cayenne (optional) 2 garlic cloves, minced 2 tsp. jalapeno chile, ¼ cup potato flour, as needed 1 green bell pepper, diced seeded and minced 1 red bell pepper, diced Place sesame seeds in a heavy 2 garlic cloves, minced or pressed 1 medium zucchini, diced skillet. Cook and stir over me- 1 cup sliced yellow squash (½- Press a block of tofu to re- dium heat for 2 to 3 minutes, until inch-thick slices) the seeds become fragrant and move excess liquid. Combine the 1 cup sliced zucchini (½-inch- parsley, turmeric, salt, and pepper begin to pop. Grind them in food thick slices) processor or blender and transfer in a small dish. Heat the vegeta- 1½ cups cooked or canned pinto ble broth in a medium skillet. to a mixing bowl. Add the onion, beans, rinsed and drained carrot, celery, and garlic. Add the onion and garlic; cook 1 can (14.5 ounces) diced toma- and stir until they are tender. Add Place the beans in a food proc- toes, undrained, or 1½ cups essor and pulse until chopped. the bell peppers and zucchini; fresh tomatoes, chopped cook and stir until they are soft. Alternatively, coarsely mash the ½ cup tomato juice, water, or beans with a potato masher, leav- Crumble the tofu into the skillet vegetable broth and sprinkle with the parsley ing some chunks. Add chopped ½ cup fresh/frozen corn kernels mixture. Cook and stir over me- beans to vegetable mixture along 3 fresh thyme sprigs dium heat until hot. with the cooked bulgur, cumin, 2 cups cooked brown rice, cous- Stored in a covered container salt, coriander. Add soy sauce, cous, or pasta, kept hot in the refrigerator, these leftovers curry powder, and cayenne, if Heat the vegetable broth in a will keep for up to 2 days. using. Mix thoroughly. large skillet over medium-high Stir in just enough of the po- heat. Add the onion, chile, garlic; Recipes with tato flour to form a stiff dough. cook and stir for 2 minutes. nutritional analyses are at www.cancerproject.org. 18 American Vegan 9—3, WINTER 2010

FOODS FOR CANCER PREVENTION

Of the many diseases that af- that in countries where diets are gen can be reabsorbed from the fect people these days, cancer is high in fiber (that is, plant-based intestine into the bloodstream. among the most feared. But de- diets), there were fewer cases of High levels of estrogen are linked spite a wealth of scientific data, colon cancer. Around the world, to a higher risk of breast cancer. most people remain unaware of this has proven true. The highest In the U.S., the average daily how they can reduce their risk of fiber intakes are found in non- fiber intake is 10 to 20 grams per developing cancer. According to industrialized nations where meat day. Experts recommend 30 to 40 the National Cancer Institute, as is scarce and plant foods fill the grams per day. The best sources much as 80 percent of all cancers menu. Animal products contain of fiber are whole grains, beans, are due to identified factors, and no fiber. The U.S. and other peas, lentils, vegetables, and thus are potentially preventable. Western nations whose diets are fruits. Foods that are closest to Thirty percent are due to tobacco based upon animal products have their natural state, unrefined and use, and as much as 35 to 50 per- the highest rates of colon cancer. unpeeled, are highest in fiber. cent are due to foods. It is easy to While no one is certain exactly Fat Raises Cancer control these and other risk fac- how fiber protects against diges- Risk tors. tive tract disorders, there are sev- Cross-cultural studies have eral possibilities. By definition, What Is Cancer? revealed that the populations with fiber cannot be digested by hu- Cancer begins as a single ab- the highest levels of fat consump- mans early in the digestive proc- normal cell that begins to multi- tion are also the ones with the ess. It moves food more quickly ply out of control. Groups of such highest death rates from breast through the intestines, helping to cells form tumors and invade and colon cancer. The lowest eliminate carcinogens. It also healthy tissue, often spreading to rates are in groups with the low- draws water into the digestive 5 other parts of the body. Carcino- est consumption of fats. Migra- tract. The water and fiber make gens are substances that promote tion studies help to rule out the fecal matter bulkier, so carcino- 6 the development of cancerous influence of genetics. gens are diluted. cells. They may come from Many studies indicate that fat Bile acids are secreted into the foods, from the air, or even from in foods increases one’s risk for intestine to help digest fat; there, within the body. Most carcino- cancer, and it may also adversely bacteria can change the acids into gens are neutralized before dam- affect breast cancer survival rates chemicals which promote colon 7 age can occur, but sometimes for those who have cancer. cancer. Fiber may bind with these they attack the cell’s genetic ma- Although the total amount of bile acids and evict them from the terial (DNA) and alter it. It takes fat one eats is of concern, there is intestines.1 Also, bacteria in the years for a noticeable tumor to evidence that animal fat is much colon ferment the fiber creating a develop. During this time, com- more harmful than vegetable fat. more acidic environment which pounds known as inhibitors can One study noted a 200 percent may make bile acids less toxic. keep the cells from growing. increase in breast cancer among Fiber is also protective against Some vitamins in plant foods are those who consume beef or pork other forms of cancer. Studies known to be inhibitors. Dietary five to six times per week. Dr. have shown that stomach cancer fat, on the other hand, is known Sheila Bingham, a prominent and breast cancer are less com- to be a promoter that helps the cancer researcher from the Uni- mon on high-fiber diets.2, 3 Fiber abnormal cells grow quickly. versity of Cambridge, notes that affects levels of estrogens in the meat is more closely associated Fiber Fights Cancer body. Estrogens are normally se- with colon cancer than any other In 1970, British physician creted into the intestine, where factor.8 Meat and milk are also Dennis Burkitt observed that a the fiber binds with the hormone 4 linked to both prostate and ovar- high-fiber diet reduces diseases of and moves it out of the body. ian cancers.9 the digestive tract. He observed Without adequate fiber, the estro-

American Vegan 9—3, WINTER 2010 19

FOOD FOR LIFE Nutrition & Cooking Classes

with with Jane Sirignano

Photo: Tom Kmetzo When I heard about The Can- with water or vegetable broth. cer Project, I sent in my applica- Some recipes are raw. All recipes tion which included a requisite are gluten free or easily adaptable. five-minute video. Accepted, I It’s like a foreign language to Berry Applesauce Berry Applesauce attended training, and then con- many people and learning can be tacted venues in my local area of difficult. After eight weeks, atten- northwest Connecticut to find out dees become comfortable with the if there was a possibility of con- ideas that have been presented.

Vita Mix blender. making Jane blender. Mix Vita ducting classes at these sites. For four years, I have enjoyed con- In 1976, I was at Hippocrates ducting classes part-time at a can- Health Institute in Boston be- cer center, several community cause I wanted to learn more centers, a community college, about an intriguing idea—that Osher Lifelong Learning Insti- disease might be prevented and tute, and a number of senior cen- possibly reversed through diet. ters. As a TCP cooking instructor, Now I am an instructor with The I am autonomous, bringing to the Cancer Project (TCP). cooking class site the cookware, I had given my first food dem- blender, induction burner, exten- onstrations (on sprouting) as an sion cords, foods to prepare, and intern with the American Vegan other class items. Saladmaster® Society (AVS); I was 20. I went and Vita-Mix® sponsor TCP on to study at Wildwood Life- classes so I have beautiful equip- style Center (Georgia) and with ment for demos. My husband, other health-education pro- Larry, provides invaluable help grams—gaining certification in with load up at home, unload at nutrition, nutrition therapy, and the site, audio-visual assistance, Using Saladmaster’s 10 qt. roaster, Jane cooking instruction. From 1999 and clean up afterwards. cooks over an induction burner. to 2006, I worked for Dr. Hans I usually schedule eight two- Photo: Tom Kmetzo Diehl’s Coronary Health Im- hour classes in a weekly series, provement Project (CHIP), pre- for 10 to 35 people. The informa- When a neighboring cable TV senting vegan nutrition work- tion starts to sink in and make station contacted me about taping shops in Rockford Illinois. sense by about the fifth class. six half-hour cooking class seg- During the series, the attendees ments, I was happy to accept. begin to buy the new foods they Larry and I worked as a team for have learned about and try new that project. We also did a food recipes at home. I usually make booth at the Connecticut Chil- three or four recipes and might dren’s Medical Center’s Cycle of bring something like a wrap, Life event for pediatric cancer cracker, or chip to talk about too. survivors and their parents. From Most people are surprised at how good all the food tastes. the moment we had the food I introduce attendees to bok ready to serve, our booth was a choy, collards, brown rice, qui- hit. We served fruit smoothies, noa, and legumes. Most recipes chickpea burgers on whole wheat are cooked on a stove top. TCP’s pita bread, hummus, baked corn It’s Breakfast Scramble. Photo: Larry Sirignano healthy cooking method sautés chips, and watermelon. o

20 American Vegan 9—3, WINTER 2010

The Cancer Project (TCP) is a 501(c)(3) nonprofit organization in Washington DC dedicated to teaching the power of nutrition in cancer prevention and survival. TCP conducts Food for Life Nutrition and Cooking Classes throughout the U.S., reaching over 8000 people per year. Each class includes a nutrition video by Neal Barnard (the medical doctor who founded the program), a live cooking demonstration, and naturally delicious food samples from the recipes—which are all vegan. Classes are open to cancer survivors, friends, family, and anyone interested in cancer prevention and healthy eating. The class topics are great for promoting a healthy weight, and also help in the prevention and survival of chronic illnesses such as diabetes and heart disease. Visit the website www.cancerproject.org for resources such as the Cancer Survivor’s Guide, recipes, and a listing of current cooking classes. Information about becoming a cooking instructor can also be found online—openings occur on a regional basis. The process is highly selective; few applicants are accepted as new instructors—about six out of 200.

Comments on Jane’s Food for Life Classes Jane’s Advice

“Jane…motivated me to make attended (there were several). You At the classes I tell people, one of the most momentous (personally) and your class have had “If you are healthy, you can be changes this year. As a ‘vegan,’ such a positive impact on us, I just more liberal with the dietary I have not eaten meat or dairy cannot say how much we appreciate guidelines. If you are fighting products for nearly six months it. We are always passing on the in- cancer or other health condi- formation we learned from you to and my cholesterol numbers tions you need to stay on the other people. And many of your ve- and ratio have improved sig- gan dishes (and our own creations, stricter side of the guidelines— nificantly. With no effort, I’ve thanks to you!) are favorites with our it may be a lifesaver for you. lost weight and am truly enjoy- family, including our meat-eating “The bottom line is your health: ing the taste (yes, taste!) of ve- men! (Who have also cut way down if it’s not getting better, or your gan food.” on animal product consumption.) numbers aren’t improving, you need Even our primary care physician was to eat less processed, packaged foods “Thank you SO MUCH for your impressed with the changes we've and animal products. Eat more fabulous classes. I learned so made (we have the same doctor).” whole, natural, plant foods.” much. It is truly life transforming for The American Cancer Society me. Everything was great. The “Had cancer in the family, watched admits that one-third of cancers are DVD's, your demonstrations and the the video and it made sense to change. caused by tobacco use, and one third ability to sample them were so help- Now I have better health, lower cho- of cancers are related to diet and life- ful. If you had just talked about the lesterol (down 40 points), IBS symp- style. So I tell attendees, “If you are recipes, I never would have made toms are greatly reduced, and a bo- healthy, you may be thinking, ‘I’ll them. There was so much valuable nus in weight loss—down two sizes! wait to put these ideas into prac- information. Thank you for your tre- I liked everything Jane made, espe- tice.’ But why wait? Waiting may mendous knowledge and skills and cially the chocolate mousse. I was so cost you. One in three women will all the work you and your wonderful impressed I bought four videos and develop cancer and men’s odds are husband do to prepare all the food workbooks for family members.” and cart all of the stuff back and worse - one out of two will be diag- forth. You are a blessing to many of One man lost 25 pounds and was nosed with cancer. One out of four us and have truly saved many lives. able to get off insulin after 30 years. people will die from cancer. I've lost 15 pounds since your course On the June 2007 class evaluation, “There is something you can began. I am determined to continue he wrote, “We do not eat any animal do. You don’t have to wait to be- to reach a ‘normal’ weight and re- products.” So I recently called to gin to eat better. With the infor- verse the type II diabetes.” find out how he was doing. In order mation you learn, you can take to “enjoy life,” he resumed eating action at your very next meal!” “We learned SO MUCH in your animal products, such as hamburg- class—more than any other nutri- ers. He has gained eight pounds back RECIPES tional (or cooking) class we've ever and needs insulin daily. next page American Vegan 9—3, WINTER 2010 21

How Fat Affects Selenium is found in whole Conclusion

Cancer Risks grains and has the same antioxi- A cancer prevention diet is dant effects as vitamin C and one that is high in fiber, low in fat Fat has many effects within beta-carotene. Vitamin E also has the body. It increases hormone (especially animal fat), and in- this effect. Caution is advised in cludes generous portions of fruits production and thus raises breast supplementing selenium, which is cancer risks. It also stimulates the and vegetables. It also minimizes toxic in large doses. or excludes alcohol. The best di- production of bile acids which have been linked to colon cancer. Alcohol ets are pure vegetarian diets.

The average diet in the U.S. is Excessive intake of alcohol References 1. Kritchevsky D. Diet, nutrition, and can- about 37 percent fat. The Na- raises one’s risks for cancers of cer: the role of fiber. Cancer tional Cancer Institute suggests the breast, mouth, pharynx, and 1986;58:1830-6. that people lower that percentage esophagus. When combined with 2. Risch HA, Jain M, Choi NW, et al. Dietary factors and the incidence of can- down to 30 percent; however, smoking, these risks skyrocket. It cer of the stomach. Am J Epidemiol studies have shown that fat intake also raises risks for stomach, 1985;122:947-59. should be well below 30 percent liver, and colon cancers.10 3. Lubin F, Wax Y, Modan B, et al. Role to have an anticancer affect. Ten of fat, animal protein and dietary fiber in Vegetarians Are breast cancer etiology: a case control to 15 percent is more likely to be Better Off study. J Natl Cancer Inst 1986;77:605-12. helpful. 4. Goldin BR, Adlercreutz H, Gorbach All the evidence points to a SL, et al. Estrogen excretion patterns The Importance of low-fat, high-fiber diet that in- and plasma levels in vegetarian and om- Vegetables cludes a variety of fruits, vegeta- nivorous women. N Engl J Med 1982;307:1542-7. Not only are vegetables low in bles, whole grains, and beans, as 5. Lan HW, Carpenter JT. Breast cancer: fat and high in fiber, they also being the best for cancer preven- incidence, nutritional concerns, and treatment approaches. J Am Diet Assoc contain many cancer-fighting tion. Not surprisingly, vegetari- 1987;87:765-9. substances. Carotenoids, the pig- ans, whose diets easily meet these 6. Minowa M, Bingham S, Cummings JH. ment that gives fruits and vegeta- requirements, are at the lowest Dietary fiber intake in Japan. Human Nutr Appl Nutr 1983;37A:113-9. bles their dark colors, have been risk for cancer. Vegetarians have 7. Wynder EL, Rose DP, Cohen LA. Diet shown to help prevent cancer. about half the cancer risk of and breast cancer in causation and ther- Beta-carotene, present in dark meat-eaters.11 apy. Cancer 1986;58:1804-13. 8. Bingham SA. Meat, starch, and non- green and yellow vegetables, Vegetarians have higher blood starch polysaccharides and bowel can- helps protect against lung cancer levels of beta-carotene. They con- cer. Am J Clin Nutr 1988;48:762-7. and may help prevent cancers of sume more vitamin C, beta- 9. Rose DP, Boyar AP, Wynder EL. In- ternational comparisons of mortality the bladder, mouth, larynx, carotene, indoles, and fiber than rates for cancer of the breast, ovary, esophagus, breast, and other sites. meat-eaters. Vegetarians also prostate, and colon, and per capita food Vegetables such as cabbage, have stronger immune systems. consumption. Cancer 1986;58:2363-71. 10. Breslow NE, Enstrom JE. Geo- broccoli, kale, turnips, cauli- German researchers recently dis- graphic correlations between cancer flower, and Brussels sprouts con- covered that vegetarians have mortality rates and alcohol-tobacco con- tain flavones and indoles which more than twice the natural killer sumption in the United States. J Natl 12 Cancer Inst 1974;53:631-9. are thought to have anticancer cell activity of meat-eaters. 11. Phillips RL. Role of lifestyle and die- activities. Natural killer cells are specialized tary habits in risk of cancer among Sev- Vitamin C, found in citrus white blood cells that attack and enth-day Adventists. Cancer Res 1975;35(Suppl):3513-22. fruits and many vegetables, may neutralize cancer cells. Also, 12. Malter M. Natural killer cells, vita- lower risks for cancers of the vegetarians tend to eat more soy mins, and other blood components of esophagus and stomach. Vitamin products than meat-eaters. Soy- vegetarian and omnivorous men. Nutr and Cancer 1989;12:271-8. C acts as an antioxidant, neutral- beans contain many substances izing cancer-causing chemicals that are anticarcinogens, includ- Reprinted with permission from: that form in the body. It also ing lignans and phytoestrogens. A Physicians Committee for blocks the conversion of nitrates diet that is rich in soybeans may Responsible Medicine to cancer-causing nitrosamines in be one reason for the lower inci- 5100 Wisconsin Ave NW # 404 the stomach. dence of breast cancer in Asia. Washington DC 20016 Ph: 202-686-2210, Fax: 202-686-2216 www.pcrm.org 22 American Vegan 9—3, WINTER 2010

Columbus Ohio pattycake vegan bakery A novel way to propose Everything Oatmeal with pecans, marriage: send a Marry Me chocolate chips, cranberries, and Blueberry Muffin. Available at coconut. Chocolate is the most pattycakeveganbakery.com, popular cupcake. muffins can be shipped anywhere Anyone in Columbus Ohio can common hydrogenated-oil-laden in the 48 contiguous states. This order cakes for pickup from an desserts. Others say they do not muffin was named because it is elaborate selection beginning have spikes and drops in blood so good you want to marry it. with standard favorites: sugar because pattycake uses Legend has it a man actually used chocolate, vanilla, or lemon, with more natural sugars. the muffin to propose to a options for no gluten or no sugar. “The first time I came here woman. For those not looking for Fifteen other tantalizing flavors and ate this stuff it was awesome, such commitment, cookies, such as Banana Magic and amazing, and better than any cupcakes, whoopie pies, and Pistachio Rosewater (pictured) other bakery's items. It doesn’t other muffin flavors are also intrigue the palate. Or customers taste vegan,” said Sarah Bryant. shippable. Delectables arrive in a can request their own favorite “People can go, ‘Wow! This recycled cardboard box. patty- combinations with twenty tastes like mom could make.’ cake environmentally-conscious frosting flavor choices from Veganism has a stereotype that owner, Jennie Scheinbach, uses Whipped Raspberry to Pepper- things aren’t going to taste as entirely biodegradable packaging, mint Chocolate. good. In this case they’re right. It even vegan glue. Anything pattycake makes tastes better!” The most popular cookies are can be purchased daily at the Sarah has been vegan over a vegan modification of the bakery located at 3009 North four years. She already had a job classic Toll House® Chocolate High Street. Cookies and muffins she loved at an organic foods Chip Cookie recipe, using organic are also available at many local store, but when she saw patty- Sucanat®, walnuts, and lots of coffee shops—delivered cake was hiring, she applied and chocolate chips. The second best- weekdays by bicycle in a 10-mile is now the manager. She responds selling cookie is whole-grain radius of the bakery. Outside of to emails, runs the pattycake the radius, or the I-270 Facebook, MySpace, and Twitter loop, desserts are delivered pages, and assists Jennie. Most of by van. Sarah’s day is spent packing pattycake products wholesale orders. “I get the are a delicious find for papercuts instead of the flour all anyone looking for over me.” Sarah loves working at healthier baked goods. pattycake . “It's wonderful when They taste old fashioned, you come here and grow into like grandma’s used to your job and grow as a person. taste. pattycake uses Jennie cares about us outside of pure organic non- work, not just in the bakery.” hydrogenated oils. Her coworker, Lauren Damon, Customers comment that echoes Sarah’s enthusiasm for the desserts have no weird pattycake . “I love it because it greasy taste and they feel really doesn’t feel like work. It better eating them than feels more like going in to play.”

Jennie Scheinbach enjoys a delicious vegan cheesecake. American Vegan 9—3, WINTER 2010 23

pattycake grew from sustainably. She began with only ducts and looks at the wholesale Jennie’s own love of desserts. wholesale goods until people and retail order sheets. She Her dad was a good baker so she called and asked, “Hey, can you updates the baking list for the watched him in the kitchen from make us a cake?” She added the next couple of days. The baking age five, and gradually learned to retail component. It grew list must be in specific order to help. She took baking classes at incrementally and safely, which keep the bakery efficient. The the local rec center and read fit her personality. Jennie never baking times need to be recipes for fun. Her dad preferred risked taking out a big loan and coordinated so the oven is always salty snacks, so when Jennie having the business not work. She full. Cakes need time to cool wanted sugary treats, she had to preferred the pay-as-you-go before icing and pickup. Then bake them. Chocolate soufflé model. After Jennie saved Jennie looks at emails or became her specialty by age $20,000, she moved the bakery managerial computer work. eight. out of the house. She also Jennie and Sarah pack the Jennie was working as a received family gift/loans of wholesale orders. Jennie’s waitress the week after $15,000, and for a total of workday ends around 6pm. graduating college when she $35,000 moved pattycake to its “I am working on eating began the bakery business by current storefront site. better. Moderation is good. I baking one kind of cookie Jennie was resourceful. The started the bakery because I have (Peanut Butter Chocolate Chip) bakery case was formerly a a sweet tooth and a sugar to sell at the local food co-op. restaurant case purchased for addiction,” said Jennie as she ate “I’d like to work for myself, but $100. Jennie purchased the a bite of raw Creamy Cashew can’t quit my job. I’ll do a little bakery oven unit from the co-op “Cheesecake” topped with on the side and see if it works,” for $400. The bottom oven does strawberries. “I have a great she thought. She added cupcakes, not work and the gauges are not support system. I’m “Captain and additional varieties were accurate. They use this oven to Perfectionist”, but I’m learning to requested. In two months, she bake cookies until “they look like ask for help. Everyone is happier became the major baker for the this,” not by time and when they have some control.” co-op. Her daughter was four temperature. A major capital pattycake employees (four full- months old and Jennie had no expenditure will be a good oven. time, six part-time) love their interest in the corporate world. A big consideration in setting work creating delicious products. Six months later she got the up a vegan bakery is being aware contract with Cup O Joe, a chain of the local health department pattycake vegan bakery of coffee shops in Columbus, to rules. The biggest expense was 3009 N High St supply cookies to all eight getting the required exhaust fan Columbus OH 43202 Phone: 614-784-2253 locations. Jennie became full- over the oven. Since then the pattycakeveganbakery.com time self-employed and baked health department rules have [email protected] from 7am to midnight, 18 cookies changed; the fan is no longer re- ● Vegan at a time, 300 cookies per day, quired with some ovens. ● Handmade ● Organic filling orders for hundreds of pattycake uses a 40-quart ● Minimally refined sugars cookies to each location every mixer and would like a 60-quart (Whole grain and 100% whole grain week. For a year and a half the mixer. Ingredients are measured selections available.) business consumed the bottom by weight, not volume. Cookie part of her house. She needed to dough is measured out with an ice move pattycake , or quit. cream scoop. Nothing is auto- Often a business starts with the mated. Everything is done com- model plan for attracting pletely from scratch and by investors and jumping into a huge hand—about 700 items per day. undertaking with fancy market- Jennie arrives at pattycake ing. That was not Jennie’s around 8:30am on a typical day. Story & Jennie’s photo by approach. pattycake grew She inventories all of the pro- Anne Dinshah. Other photos from pattycake website. 24 American Vegan 9—3, WINTER 2010

Product Review:

There’s a New VEGAN CHEESE

in Town… Photo: Bobby Rock So many of our social tradi- cellent varieties. But one of the Party will likely have even higher tions are built around food, from biggest problems with all vegan attendance. He literally takes over barbeques to Thanksgiving din- cheese – especially where pizza is the joint—as long, gooey strands ner. Fortunately, as vegans, concerned – is that it doesn’t melt of this Daiya cheese stretch and we’ve been able to find delicious very well or at least not like the pull all around us, right up until plant-based alternatives for most pizza cheese with which many of closing time. This is a feast for of the animal-based dishes that us grew up…until now. the ages. typically accompany these occa- Yes, friends, there’s a new ve- Kudos to Andy by the way. sions. However, one tradition gan cheese in town, and it’s He was the one who persuaded that’s been a bit lacking for us is called Daiya. This is the real the folks at Z Pizza to start offer- the good ol’ fashioned pizza deal…the panacea to all of life’s ing Daiya, and he’s been a tire- party. This is mainly due to the problems…the answer to our col- less supporter of them ever since, fact that true vegan soy cheese lective prayers (especially those getting a bunch of people to drop (which does not contain casein) of us who love pizza!). Plus, by and try it. They have now be- runs hot and cold. Now don’t get Daiya’s unique combination of come the official pizza of his me wrong. We’ve seen real pro- cassava, tapioca and/or arrowroot newly-open vegan school. After gress in this department through flours offer us some welcome va- all, doesn’t every school need to the years, perhaps most notably riety, considering how many of have a pizza party now and then? with Follow Your Heart’s® ex- our vegan “substitute” foods are Andy is bringing being vegan already made with soy. into the mainstream. This is true While they’ve yet to launch activism, folks. It’s one thing to Daiya as a retail item, there are a encourage a vendor to carry a ve- number of restaurants that are gan product, but it’s equally im- starting to offer it. A recent case portant to support that vendor in in point was an informal pizza actually selling the product so party organized by fellow vegan they’ll continue to carry it. activist, vegan kids’ camp direc- Thanks, Andy. tor, AVS Board Member, Andy Check out Daiya Foods at Mars—held at a local LA pizzeria www.daiyafoods.com. called Z Pizza. He sent out an in- vitation through Facebook, and I Reviewed by Bobby Rock, a was expecting a nice quiet gather- blogger, activist, and pizza ing of 10 to 15 of us. Instead, a enthusiast based in the LA area. Bobby is a drummer who has whopping 46 people showed up, traveled with noted bands. He is all unabashedly in ecstasy over a health and fitness specialist. the most incredible vegan pizza Bobby is active in animal and Vegan Activist, Minoo Rahbar ever. A month later, he did it environmental causes. again and there were 57 in atten- For info about Bobby, visit Photo: Andy Mars dance. His next Vegan Pizza www.bobbyrock.com.

American Vegan 9—3, WINTER 2010 25

Whole Foods Market® Optimum Nutrition Recommendations: 2009 HEALTHY EATING The balance of scientific evidence suggests that the healthiest way to eat is a vitamin B12-fortified diet of whole plant foods. John Mackey, CEO of Whole For optimum nutrition, be sure to include in your daily diet not only Foods Market®, and WFM’s global office, have introduced a an array of whole grains, beans, nuts, seeds, fruit, and as many vegeta- new core value: educating WFM bles as you can eat, but also specifically dark green leafy vegetables, stakeholders on healthy eating. berries, and green (or white) tea. If applicable, attention should also be To enable WFM team members paid to these micronutrients. to model this value, in October To your health, Michael Greger, MD 2009, employees from stores across the U.S. went to Vitamin Bl2 Omega-3 Fatty Acids Princeton NJ for a Health and At least 2000mcg (µg) once each 250 to 500mg daily of algae-derived Wellness Immersion Program week, ideally as a chewable, sublin- DHA

with Joel Fuhrman, MD. Food gual, or liquid supplement or at least Iodine for the course was catered by l00mcg daily of supplemental B12 For those who don’t eat seaweed or Princeton’s Whole Foods Market. (you needn’t worry about taking too use iodized salt, a 150mcg daily sup- Chef Chad Sarno demonstrated much) or at least 2 servings daily plement. recipes. (with a minimum of 6 hours between The sea vegetable hijiki (hiziki) Fuhrman’s Eat Right America servings) of B12-fortified foods, should not be eaten due to high arse- program is based on eating each containing at least 20% “Daily nic levels. Kelp should be avoided as nutrient-dense foods, identified Value” as listed on its label, such as it tends to have too much iodine. using Fuhrman’s ANDI scoring a cup of fortified soy milk system—which will be used in Tip: If experiencing deficiency Iron WFM stores to encourage symptoms, the best test is a urine All menstruating women should in- shoppers to make health- MA level (not serum B12 level). crease their absorption by combining sustaining purchases. foods rich in iron and vitamin C at Calcium See www.eatrightamerica.com. meals and should get checked for At least 600mg daily via calcium-

iron-deficiency anemia every few rich plant foods—preferably low- years. Men should be checked for an Better Than Fish Oil oxalate dark green leafy vegetables, iron overload disease before any at- which includes all greens except An article published in the tempt to increase intake. Canadian Medical Association spinach, chard, and beet greens (all Journal March 17 2009 asked if very healthful foods, but not good Selenium dietary recommendations for calcium sources due to their oxalate Northern Europeans may need to the use of fish oils are content), fortified foods, and/or sup- take a supplement or eat about 20 sustainable, and drew attention plements. Brazil nuts a month. to contaminants present in fish such as methyl mercury, PCBs, Vitamin D (daily recommendations for those in Northern Hemisphere) and dioxins—which are higher in Below approximately 30° latitude From March through October farmed fish. (Los Angeles/Dallas/Atlanta/Cairo): 15-30 minutes* of midday sun or It advocated development of 15-30 minutes* of midday sun or a 4,000 IU supplemental vitamin D supplies of alternative long- 4,000 IU supplemental vitamin D From November through February

chain omega-3 fatty acids — 4,000 IU supplemental vitamin D Between 30° latitude (sample cities derived from plant, algae, yeast above) & 40° latitude (Portland/ Above approximately 50° latitude or other unicellular organisms. Chicago/Boston/Rome/Beijing): (Edmonton/London/Berlin/Moscow): Docosahexaenoic acid is From February through November From April to September currently produced from the 15-30 minutes* of midday sun or 15-30 minutes* of midday sun or algae Crypthecodinium cohnii 4,000 IU supplemental vitamin D 4,000 IU supplemental vitamin D for use in infant formula to From December through January Tip: If above 60° latitude (Anchorage/ promote brain development. 4000 IU supplemental vitamin D Stockholm), this period may be shortened. From November through February Between 40° latitude (sample cities http://www.cmaj.ca/cgi/content/full/180/6/633 4,000 IU supplemental vitamin D Are dietary recommendations for above) & 50° latitude (Edmonton/ Tip: If above 60° latitude (Anchorage/ the use of fish oils sustainable? London/Berlin/Moscow): Stockholm), this period may be extended. David J.A. Jenkins, MD DSc, John L. Sievenpiper, MD PhD, Daniel Pauly, Dr rer nat, Ussif Rashid Sumaila, Dr Polit, Cyril W.C. *15 minutes for those with lighter skin; 30 minutes for those with darker skin. Kendall, PhD and Farley M. Mowat, OC DLitt Per Latest in Clinical Nutrition 2009 DVD—Greger, MD, 3 hours, $20.00. Available from AVS. 26 American Vegan 9—3, WINTER 2010

Copenhagen Summit on Climate Change

Quotes excerpted from interviews at guardian.co.uk December 2009:

“There really is no reason why we shouldn’t get science driving politics. There is always a lag between people understanding a particular issue and then being willing to act on it.. Science will have Healthy School Lunches to drive decisions not only at the top but also at the bottom of the social ladder. The only way out of this is for people to get active through grassroots action, and for them to clearly convey to their elected leaders that they expect them to take clear and forward- looking action to deal with climate change.” —Rajendra Pachauri, Chair of the Intergovernmental Panel on Climate Change—on Dec 17

The Physicians Committee for Impossible Goals? She’s Got the Answer! Responsible Medicine’s Healthy

“More than 80% of the destruction of the Amazon is by cattle School Lunches campaign is rearing. To preserve the Amazon, we need to lessen or to stop eating dedicated to helping 30 million meat. [Brazil’s government representatives here] are saying they American students eat healthier school lunches. Join the more want to lessen/mitigate emissions by about 40%... But at the same than 100,000 students, parents, time, they are saying they want to double the exportation of meat. teachers, and community mem- This is not possible! You can do one thing, OR do the other thing.” bers who have signed our peti- —Marly Winckler, sociologist, president, Brazilian Vegetarian Society tion asking Congress to reform (SVB), Copenhagen, December 15 2009. [Marly and SVB had hosted the Child Nutrition Reauthoriza- the 12th International Vegan Festival, July 22 to 25 2009 in Rio de tion Act in 2010 to help schools Janiero Brazil. Attended by 400 from 13 countries, the program provide students with daily ve- included academic presentations, a nutrition intensive, fashion show, gan meal options, more vegeta- bles, fruits, and healthful non- food demonstrations, poster display, and cultural exhibits.] o dairy beverages.

www.HealthySchoolLunches.org

Product News Dutchess County New York Physicians Committee for Restaurant/Café (seats 60), Responsible Medicine modern and fully equipped, 5100 Wisconsin Ave NW # 400 ground floor of major office Washington, DC 20016-4131 building, facing courthouse, Phone: 202-686-2210 seeks experienced-chef Web site: www.pcrm.org tenant to offer health- sustaining vegan menu. Rental fee negotiable. Contact: TofuXpress® squeezes water out Vegans will welcome these Mark Pastreich, PO Box 488 of tofu, so it will better absorb other travel-sized single-serving packets of Poughkeepsie NY 12602 flavors when marinated. The spring- soy-creamer powder (30 per pack- Office: 845-454-1122 operated press is the invention of age)—to carry in purse or car. Our Cell: 845-380-9655 Marie Kraft, and more convenient tasters found it adequately improved than the old way of using plates, the taste of black coffee (real or towels, and a can of beans (weight). roasted-grain substitute) but prefer Built of food-grade thermoplastic liquid soy creamers for general use. and stainless steel, it converts to a Singer and electronic music artist marinating dish, and can be used in Madison Park’s Opus One video the refrigerator. All parts fit together influenced Ruth Arotsky (of CT La- for convenient storage. Accompany- sers) to campaign with Madison ing instruction booklet, with recipes. against factory farming, and produce Worth getting. MSRP $39.95. Order (out of personal need) their first food from 610-209-2090. product. SoyGo™ may be ordered at TofuXpress, LLC www.savingopusone.com, or phone PO Box 331, Ambler PA 19002 203-215-3320; also from vegetarian/ [email protected] vegan mail-order suppliers. www.TofuXpress.com American Vegan 9—3, WINTER 2010 27

Intervening to Defend Whales Janet “Shicana” Allen Paul Watson is no ordinary sea In 1972 he co-founded Green- captain, and the Steve Irwin is no peace, which he left in 1977 to ordinary ship. As a result of the pursue a more aggressive agenda. hit television show Whale Wars, Since Sea Shepherd’s maiden his organization—the Sea Shep- voyage in 1979, the Captain and herd Conservation Society—has his devoted volunteers have been catapulted the animal rights and taking direct action to save ma- vegan causes far past the clichéd rine wildlife of all kinds. Prior to fifteen minutes of fame. A full Whale Wars, they were perhaps eighteen hours of high seas ad- equally famous for their cam- venture has aired on Animal paigns to stop the brutal clubbing Planet in the first two seasons of those adorable baby harp seals alone (plus scores of reruns). by Canadian hunters. Captain Paul Watson, Feb 21 2009 Captain Watson and his fearless Paul Watson has aired his con- in Hobart Australia, upon his return crew are the newest reality show victions on prominent media out- from the Southern Ocean. Photo: Adam Lau/Sea Shepherd heroes, riding the frigid waters of lets including CNN’s Larry King Antarctica as they aim to stop the Show, NBC’s Late Night with The International Whal- massive killing of whales in the Carson Daly, the ABC-produced ing Commission (IWC) was Southern Ocean Whale Sanctu- Focus Earth hosted by Bob formed (1946) “to provide for ary, 2,000 miles from land. Woodruff, and was the butt of the proper conservation of The antagonist is the Japanese satire on South Park. Watson as- whale stocks and thus make whaling fleet, headed by the sin- serts that Japanese ships are tar- possible the orderly develop- ister Nishin Maru—a slaughter- geting endangered, protected ment of the whaling industry", house with a hull—and its sup- whales in the Southern Ocean pursuant to the International Agreement for the Regulation porting cast of henchmen: a float- Whale Sanctuary. This is in viola- of Whaling (1937), and its ing posse of relentless harpoon tion of a 1986 global moratorium protocols (1938 & 1945). vessels. Now slated for a third on commercial whaling, estab- In 1985/6 IWC adopted season, Whale Wars is the sec- lished by the International Whal- and put into effect a morato- ond-best performing series in the ing Commission (IWC). They’re rium on all commercial whal- network's history, averaging over also in contempt of the Australian ing. But since then, more than a million viewers per episode. In federal court which has prohib- 30,000 whales have been killed by commercial, and addition, Whale Wars received an ited whaling in Australian territo- “scientific” whalers (Norway, Emmy nomination in the category rial waters. Iceland, and Japan—which are of “Outstanding Cinematography The annual Japanese quota is expanding their annual kills). for Nonfiction Programming”. currently 1,000 Minke whales, 50 Other dangers to whales are Captain Watson is a seasoned endangered Fin whales, and from fishing nets and gear, activist who has devoted his life (recently added) 50 of the endan- ship strikes, pollution, deplet- to protecting animals since the gered Humpback. On Carson ing food supplies, and climate age of eighteen. A former fire- Daly, Watson explained, “There’s change. IWC created the Southern Ocean Whale man, Watson was trained in mari- no difference between a Japanese Sanctuary in 1994. time navigation as a member of whale hunter in the Antarctic and the Canadian Coast Guard, then an elephant poacher on the plains Further information: www.iwcoffice.org and its continued to voyage all the of the Serengeti—absolutely links to member countries earth’s oceans with assorted for- none. These people are operating Australia and United Kingdom. eign merchant marines. illegally. We’re simply upholding

28 American Vegan 9—3, WINTER 2010 international law to stop them.” Captain Paul Watson and sev- British Royal Navy vessel, serves When newsman Woodruff asked eral of his Sea Shepherd crew at- purely vegan fare from its galley. directly if he is an eco-terrorist, tended Farm Animal Rights Next time, we’ll speak fur- Watson replied, “We go against Movement’s annual Animal ther with Paul Watson, and ven- criminal operations. We’re really Rights Conference (July 2009 in ture into the floating galley where an anti-poaching organization. I Los Angeles), where Watson de- chef Laura Dakin and her staff think in the world today, anybody livered the keynote speech. An create vegan meals for the ship’s who does anything somebody eloquent speaker, Watson attracts 50-person, all-volunteer crew. else disagrees with, they just dis- worldwide audiences with his in- Until then…Bon Voyage! miss it as terrorism.” formative, yet entertaining, pres- Follow Sea Shepherd’s 2009- 2010 Operation Waltzing Matilda at www.seashepherd.org.

While Japan originally subscribed to IWC’s morato- rium on all commercial whal- ing, it soon found a loophole for scientific whaling. Its agenda includes “social and scientific studies on utilization of whales”. Japan’s Institute of Cetacean Research (ICR) considers its activities sustain- able and culturally acceptable. See www.icrwhale.org. Japan’s large (5,000 tons) stockpile of frozen whale meat belies demand. Whale meat is not now a staple on dinner Yushin Maru No. 2 crosses Steve Irwin bow . December 19 2008 tables, and is eaten by only Photo Adam Lau / Sea Shepherd 5% of the population. It is served in restaurants; pro- What does Japan say in its de- entations. He can have you sob- vided for school meals; sold fense? Explained crew member bing in one moment, rocking with canned and, allegedly, as pet Shannon Mann during an appear- laughter in the next. In private, he food, and misnamed meats. Sea Shepherd’s crew uses ance on Larry King, “They actu- is equally relaxed, personable, highly contentious divertive ally do it under the guise of scien- and—not surprisingly—highly tactics to hinder whaling. tific research…but they get back intelligent. Watson doesn’t mince Japan protests “violent and to shore with packaged-up whale words, scoffs at controversy, and dangerous” harassment of its meat.” Chimed in helicopter pilot cares not what others think… ships, but reciprocates: hence Chris Aultman: “It’s a profit mo- except, of course, for the animals Whale Wars. tive. At the end of the day, all that he saves. “Our clients are whales Japanese records indicate meat goes home and winds up in and sharks and seals…Find me a that nearly a third of adult fe- male whales harpooned in the the marketplace or in deep-freeze whale that disagrees with what Antarctic during 2008 were waiting to be eaten.” With Animal we do, I’ll listen to it.” pregnant. Four lactating Planet cameramen by his side, This man sees the big picture, mother whales were also Aultman played a critical role in seamlessly linking animal issues killed—a practice that was obtaining valuable aerial footage with environmental challenges, banned even in archaic rules of bloody whale slaughters: brutal global warming, human over- when commercial whaling was exploding harpoons, and the population, and, of course, the allowed. In a 2008 survey, 71% of slow, agonizing deaths of these meat-centered diet. His ship, the Japanese respondents sup- magnificent creatures. Steve Irwin, a 62-meter former ported an end to whaling.

American Vegan 9—3, WINTER 2010 29

EVENTS & CONFERENCES in U.S.A.

CALIFORNIA 4th International Green Lifestyle Film Festival, Friday March 19 to Sunday March 21 2010, Los Angeles CA. Sustainable choices and healthy joy-filled living. Ph: 310-854-2078 and 310- 928-7689, [email protected], www.greenlifestylefilmfestival.com.

FLORIDA VegOut 2010, Thursday March 25 to Sunday March 28 2010, Clarion Hotel Airport Confer- ence Center, 2101 Dixie Clipper Rd, Jacksonville FL. A retreat celebrating animals, people, and the earth. Health and nutrition workshops, cooking demos, animal rights discussions, and more. Florida and national presenters. Information: VegEvents at 386-454-4341 or [email protected], www.vegevents.net.

NEW JERSEY American Vegan Society celebrates 50th Anniversary at Annual Meeting Garden Party, Sunday May 30 2010, AVS HQ, 56 Dinshah Ln, Malaga NJ 08328. Ph: 856-694- 2887, Fax: 856-694-2288. See page 16. Details TBA. Watch www.americanvegan.org.

PENNSYLVANIA 36th Annual Vegetarian Summerfest, Wednesday July 7 to Sunday July 11 2010, Johnstown PA. North American Vegetarian Society, PO Box 72, Dolgeville NY 13329. Ph: 518-568-7970, Fax: 518-568-7979, www.vegetariansummerfest.org.

VIRGINIA Animal Rights National Conference, Thurs July 15 to Mon July 19 2010, Hilton Mark Center, Alexandria VA. Contact: FARM, 10101 Ashburton Lane, Bethesda MD 20817. Ph: 888-FARM-

USA (327-6872), [email protected], www.arconference.org.

CALIFORNIA National Health Association Healthy Living Conference, Thursday August 19 to Monday August 23 2010, Flamingo Conference Resort & Spa, 2777 4th St, Santa Rosa CA. Educational lectures, all-vegan meals, talent show, book table, and more. Ph: 800-848-8300, [email protected], www.healthscience.org. INTERNATIONAL EVENTS

CARIBBEAN Holistic Holiday at Sea™ VII, A Voyage to Well-being, Sunday March 21 to Sunday March 28 2010. A 7-night Eastern-Caribbean Cruise that includes lectures, workshops, and cooking classes. Enjoy gourmet, healthful, natural, vegan meals and desserts. Onboard: T. Colin Campbell, PhD (author and research scientist), Neal Barnard MD (PCRM), Christina Pirello (TV cooking show, author), Yogi Amrit Desai, Marilu Henner, Joel Fuhrman MD, Chef Bryant Terry, and other teachers. Presented by A Taste of Health and Physicians Committee for Responsible Medicine. Holiday at Sea info: Ph: 828-749- 9537, www.atasteofhealth.org. For reservations, call: 800-496-0989 (in the US). If outside the US, please call 828-749-1959 or email the reservation manager at: [email protected].

39th IVU World Congress 2010, Friday October 1 to Thursday October 7 2010, Jakarta-Bali, Indonesia, sponsored by the International Vegetarian Union. Info:www.ivu.org/congress/2010.

See AVS’ website: www.americanvegan.org. Check for updates throughout the year.

30 American Vegan 9—3, WINTER 2010

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DATED MATERIAL

Paul Watson & Sea Shepherd story page 28. Japanese factory whaling ship, the Nisshin Maru (right), hauls a newly caught minke whale up its slipway, while harpoon ship the Yushin Maru No. 2 sails close behind, and a Sea Shepherd helicopter flies overhead.

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2/6/09