. 1 . 2 Editorial

Editorial \RXXSRQFKLOO\IDOOQLJKWVEXW PRUHXQLTXHZULWLQJDERXW¿W- DOVRGHOLFLRXVLQWHUYLHZVZLWK QHVVD³'D\LQWKH/LIH´RID 7LPHLVUHDOO\À\LQJ,WZDVQ¶W FRRNERRNDXWKRUVDQGFKHIV:H YROXQWHHUZRUNLQJLQ+DLWLDQG WKDWORQJDJRWKDWZHZHUHZULW- DOVRKDYHDUWLFOHVWKDWDGGUHVV KRZWRPDNHDGLIIHUHQFHLQWKH LQJDERXWVXPPHUDQGLFHFUHDP WKHVRFLDODQGHFRQRPLFDVSHFWV OLYHVRIERWKSHRSOHDQGDQLPDOV DQGQRZKHUHZHDUHZULWLQJ RIIRRGZLWKIRFXVRQWKH/HW¶V :H³WUDYHO´WR%UD]LOWRLQWURGXFH DERXWIDOODQGFR]\IRRGWKDWZLOO 5HDOO\0RYHFDPSDLJQDQLQLWLD- \RXWRDFORWKLQJEUDQGWKDWXVHV NHHS\RXZDUPWKURXJKRXWWKH WLYHSXWLQSODFHWRUHPRYHGDLU\ MXVWSODQWEDVHGDQGVXVWDLQ- VHDVRQ IURPVFKRROPHQXVLQWKH8QLWHG DEOHPDWHULDOVLQWKHLUSURGXFWV 6WDWHVDQGWKH*52:0HWKRG DQGZHDUHRIIWR/RQGRQDVZH :HDUHUHDOO\KDSS\ZLWKWKH ODXQFKHGE\2[IDP$PHULFDLQ H[SORUHWKHFLW\LQWKHGHSWKRI IHHGEDFNZHKDYHUHFHLYHGIURP RUGHUWRKHOSLQGLYLGXDOVXQGHU- DXWXPQSURYLGLQJUHDGHUVZLWK RXU¿UVWLVVXHZKLFKZDVSXE- VWDQGDQGDSSUHFLDWHWKHFRQ- ZDUP DQGGHOLFLRXV WUDYHOWLSV OLVKHGEDFNLQ6HSWHPEHUDQG QHFWLRQWRWKHZRUOGIRRGV\VWHP DQGUHFRPPHQGDWLRQV ZHDUHKDSS\WRUHOHDVHWKLVYHU\ DQGHQFRXUDJHWKHPWRH[DPLQH VSHFLDOVHFRQGLVVXH7KHUHLV DQGHYDOXDWHWKHLUSHUVRQDOIRRG $V\RXPLJKWKDYHQRWLFHGZH GH¿QLWHO\VRPHWKLQJH[WUDRUGL- FKRLFHV FKRVHWRPDNH*OREDO/RRNLQJ QDU\DERXWIDOODQGZHZDQWWR *ODVV0DJD]LQHIUHHWRVXEVFULE- VKDUHRXUSDVVLRQIRUWKHVHDVRQ :HDOVRSURYLGHLQIRUPDWLRQRQ HUV3OHDVHUHJLVWHUWRDFFHVVWKH ZLWKDOORI\RX WZRFXUUHQWHYHQWVWKH:RUOG PDJD]LQHDQGRWKHUIHDWXUHVDV )RRG'D\'LQQHUKRVWHGE\2[- ZHZLOOVRRQVWDUWRIIHULQJH[FOX- ,QWKLVLVVXH\RXZLOO¿QGDQ IDP$PHULFDRQ2FWREHUDQG VLYHJLYHDZD\VDQGRWKHUSURPR- H[FOXVLYHVHDVRQDOFRPSLODWLRQ 9HJDQ0R)RWKHYHJDQPRQWKRI WLRQVWRRXUGHDUUHDGHUV ZKLFKLQFOXGHVIDOOPHPRULHV IRRGRQOLQHHYHQWWKDWLQYLWHVDQG IURPLQGLYLGXDOVOLYLQJLQGLI- HQFRXUDJHVOLNHPLQGHGEORJJHUV 6RVLWEDFNUHOD[HQMR\WKHFKLOO\ IHUHQWSDUWVRIWKHZRUOGDQG IURPDURXQGWKHZRUOGWRZULWH ZHDWKHUZLWKDFXSRIFRIIHHRU UHFLSHVIURPDOOZKRFRQWULEXWHG HYHU\GD\LQ2FWREHUDERXW± WHDDQGUHOLVKLQWKHDUWLFOHVRXU WRWKLVLVVXHRI*OREDO/RRNLQJ ZKDWHOVHíGHOLFLRXVYHJDQIRRG WDOHQWHGZULWHUVKDYHSURYLGHGIRU *ODVV7KHVXEMHFWRIIRRGLVWKH \RXUSOHDVXUH KLJKOLJKWRIPDQ\DUWLFOHV±QRW 6SHFLDOJXHVWVKDYHFRQWULEXWHG MXVWZLWKUHFLSHVWKDWZLOOZDUP SLHFHVWRPDNHWKLVLVVXHHYHQ -RGL *ODXFH

. 3 Contents

* World Food Day 5 * Oxfam’s GROW Method 7 * Love Food Hate Waste 9 * Making a Difference 10 * Vegan Lunch Box? 11 * Meet the Urban Vegan 16 * Day in the Life: To Truly “Live” 20 * Special: There’s something about fall 22 * October: the Month of Vegan Food 33 * Food Temptation is Everywhere 35 * Bake and Destroy 36 * Getting Excited About Vegan Food in the South 39 * When Halloween Meets Astrology 41 * Sustainable Fashion 42 * Culture + Food + London 44 * Ms. Cupcake 49

Publishing Info

Editor-in-Chief and Cover Picture: Creative Director: Clarissa Lage Barbosa Marketing and advertising: Jodi Truglio Ashley Shamus Editorial Page Picture: ashley@globallookingglass. Managing Editor and Glauce Ferrari com Layout and Design: Glauce Ferrari Contributors: Susan Sedlazek Web: Photo Editor: Alexandra Beane www.globallookingglass.com Greg Straight Edge Jackie Bird Gwen Sutherland Kaiser Copy Editor: Jessica Roberts Judy Rich Global Looking Glass exclusively owns the rights to all content in the magazine and cannot be reproduced without authorization

. 4 Planet 3KRWRE\,OOHQH3HUOPDQ&RXUWHV\RI2[IDP$PHULFD

World Food Day Oxfam America is Hosting a World Food Day Dinner Party %\6XVDQ6HGOD]HN What if for one meal, everyone FDQWDNHWRKHOS¿JKWKXQJHULVWR cooking. across America engaged in a con- understand that there are big prob- 4. Eat seasonally. versation about the food on their lems all of us have a part in solv- 5. Reduce consumption of meat. plates and where it came from? ing. The dinners will help people By encouraging people to dis- That’s exactly what Oxfam Amer- understand how powerful each of cuss these principles over a meal, ica is asking people to do on Oct. us is, and to make a difference with Oxfam offers opportunities for in- 16th in recognition of World Food our own small contributions,” said GLYLGXDODFWLRQWRKHOS¿JKWZRUOG Day. Ben Grossman-Cohen of Oxfam hunger and poverty. “Most people World Food Day was estab- America. understand that our purchases and lished in 1979 by the UN Food and This year Oxfam is connecting actions have enormous impacts Agriculture Organization (FAO) as its World Food Day meals to its in- on people around the world, and a way of raising awareness around ternational GROW Method, which they want to ensure they are do- the issues of global hunger and IRFXVHV RQ ¿YH VLPSOH SULQFLSOHV ing their part, but they have a hard poverty. Last year, as a way of that everyone can practice: time knowing what they should bringing people together to discuss 1. Save food/reduce waste. actually do about it,” said Gross- these issues, Oxfam began asking 2. Support small-scale, local farm- man-Cohen. “The GROW Method people to host a World Food Day ers. [has] simple ideas, things we may GLQQHUSDUW\³7KH¿UVWVWHSDQ\RQH 3. Reduce water and energy use in already do from time to time, that

. 5 can help contribute to a world 3KRWRVFRXUWHV\RI2[IDP$PHULFD where everyone has enough to eat.” To promote the World Food Day dinner party, Oxfam has teamed up with Grubwithus to host meals at restaurants across America. Any- one may register to attend one of these World Food Day meals at htt- ps://www.grubwithus.com/oxfam. For individuals interested in host- ing their own meals, Oxfam offers dinner party material through its website, including placemats, reci- pe cards, and banners, as well as a discussion guide to help stimulate the conversation. (See box in the next page) Celebrities are also stepping up to help spread the word about the World Food Day dinner party. Ac- tress Kristen Davis will help host an event at Google’s Los Angeles headquarters, and Chef Jose An- dres will be joining Oxfam at the World Food Prize in Iowa. Other celebrity chefs, including Jamie Oliver and Mary Sue Miliken, have contributed recipes to Ox- fam’s website corresponding to the *52:0HWKRG¶V¿YHSULQFLSOHV Oxfam is asking all of its sup- porters to tell their friends and families about its World Food Day activities. “We hope these din- ners will make people even more engaged and open to take action in other ways in the future,” said Grossman-Cohen. To learn more about future Oxfam activities and ways to get involved, he suggests people sign up at http://www.oxfa- For more information about Oxfam mamerica.org/actfast. America and its World Food Day “From volunteering in your community to advocating for dinner party, visit policy changes, it’s really easy to www.oxfamamerica.org/cam- keep the conversation going,” said Grossman-Cohen. paigns/food-justice/world-food-day

. 6 3KRWRVFRXUWHV\RI2[IDP$PHULFD

Oxfam’s GROW Method

Offers Food for Thought %\6XVDQ6HGOD]HN Nearly one billion people on the before it has gone bad. Poor plan- es, soaring food prices, unfair planet suffer from hunger. To help ning, confusion over “best before” WUDGH SROLFLHV LQHI¿FLHQW IDUPLQJ people appreciate their connec- dates, and the relative affordability methods, and land grabs that often tion to the world food system and of food all contribute to a throw- displace local farmers, all contrib- examine their own food choices, away mentality. In the U.S., where ute to an ironic scenario in which Oxfam has suggested several dis- an estimated 40 percent of edible people who make a living grow- cussion questions based on the food goes uneaten, food waste has ing food cannot afford to feed their principles outlined in its GROW surpassed paper as the number one own families. Female farm work- Method. FRPSRQHQWLQWKHODQG¿OOV ers are particularly marginalized. 1. What are some ways to waste Oxfam wants people to consider While women produce half of our less food? their own habits around food waste food, studies indicate that they re- Food production uses about 70 and identify strategies to reduce it, ceive lower wages and are more percent of the world’s fresh wa- such as planning their meals, using likely to work part-time than their ter supply and 38 percent of its leftovers, and saying no to super- male counterparts; they also repre- land, though only two-thirds of sizing. Tackling the issue of food sent 70 percent of the 1.3 billion its yield is actually consumed; the waste is becoming a more promi- people living in poverty. other one-third is lost or wasted. nent theme in the environmental On World Food Day, Oxfam is That’s about 1.3 billion tons of movement, with campaigns such asking people to think about where food each year down the drain, as Love Food Hate Waste gaining their food comes from. Buying RU PRUH OLNHO\ LQWR D ODQG¿OO ,Q in popularity. food labeled “fair trade” is one medium-to-high income countries, 2. How can your diet support way to ensure that those growing WKH PRVW VLJQL¿FDQW RSSRUWXQLWLHV small-scale farmers? the food are adequately compen- for waste reduction occur at the More than half of the people sated for their work. consumer end of the food chain. suffering from hunger in the world 3. What if we could save energy People buy more than they need are the same individuals growing when cooking? and end up tossing it away, often our food. Distribution of resourc- Agriculture currently accounts

. 7 for 70 percent of water use. By offers daily recipe ideas on its on- DQGEHQH¿WVRIIRRGSURGXFWLRQ 2050, the demand for food is ex- line cookbook. 5. Have you ever tried eating pected to increase by 70 percent, 4. Does buying seasonally- more vegetables and less meat? leading scientists to predict that grown food make a difference? Currently, one-third of the we will not have enough water to Eating food that is native and in- world’s arable land is devoted to feed the projected nine billion peo- VHDVRQ VDYHV HQHUJ\ DQG EHQH¿WV animal agriculture. Production of ple occupying the planet by mid- the environment. Food miles asso- DQLPDOSURWHLQDOVRXVHV¿YHWR century. Likewise, global energy ciated with shipping non-seasonal times the amount water that is re- demand is expected to rise 60 per- foods to our local grocery store quired for a vegetarian diet. Addi- cent over the next 30 years. contribute to greenhouse gases. tionally, animal agriculture gener- While cooking methods vary Likewise, food grown out of sea- DWHVDOPRVWRQH¿IWKRIWKHZRUOG¶V greatly across the planet, water and son in energy-intensive greenhous- greenhouse gases, including meth- energy used to prepare food and es can have a large carbon foot- ane, which is 23 percent more clean up after meals can add up print. Oxfam’s website sums it up powerful than carbon dioxide. TXLFNO\7RKHOSSHRSOHUHÀHFWRQ this way: “We waste a lot of energy While people in the U.S. are their own cooking practices and trying to grow food in the wrong eating less meat, overall demand their impact on water and energy place, at the wrong time of year.” for animal-based protein is rising consumption, Oxfam is asking To help people determine what across the globe, particularly in them to ponder questions such as, food is in season and where they developing countries where the ³,I\RXKDGWRZDON¿YHPLOHVIRU can purchase it, the U.S. Natural Western diet is gaining popular- just three to four gallons of water, Resources Defense Council has ity. Calls to reduce consumption of how would your habits change?” released an app called Eat Local. animal products by environmen- Suggestions for cooking smarter 6RPH RI WKH EHVW EHWV IRU ¿QGLQJ talists, health care providers and include cooking with as little water seasonal food include local farm- other social activists have prompt- DVSRVVLEOHXVLQJDÀDWERWWRPHG ers’ markets, food cooperatives and ed campaigns such as Meatless pan, covering your pan with a lid, Community Supported Agriculture Monday, which encourages people and reducing the heat as soon as (CSA) arrangements, where farm- to cut meat from their diets at least the water starts to boil. Oxfam also ers and consumers share the risks one day a week.

. 8 %\6XVDQ6HGOD]HN aunched in 2007 by the of partnership programs. Detailed ing the LFHW campaign to their UK’S Waste & Resourc- information and easy-to-use tools communities can register on the Les Action Programme are provided on the Love Food “Partners” page of the website to (WRAP), Love Food Hate Waste Hate Waste website, including ap- download tools, information, and (LFHW) aims to change con- plications to help design menus, promotional material. There they sumer behavior by raising aware- SODQ SRUWLRQ VL]HV DQG ¿QG UHFL- FDQ DOVR ¿QG FRQWDFW LQIRUPDWLRQ ness about the environmental im- SHVXVLQJVSHFL¿FLQJUHGLHQWVDQG to arrange for training and other pact of food waste and offering quantities. The site also provides support. helpful tips on how to avoid it. advice for stocking your pantry All of this activity aimed at re- “There is a whole range of sim- and storing food. ducing food waste appears to be ple steps we can all take to reduce Through its partnerships, LFHW paying off. Since the launch of the amount of food thrown away, has spawned hundreds of initia- LFHW in 2007, the UK has ex- and save money in the process,” tives across the UK, including food perienced a 13percent reduction said Emma Marsh, WRAP’s Lo- drives collecting unused food, in household food waste, spar- cal Partnership Advisor heading pledges to reduce waste, cooking LQJ WKH ODQG¿OOV IURP PRUH WKDQ up the LFHW campaign. One of courses, road shows, community one million tons of food per year. the simple things people can do at competitions and radio podcasts. In one pilot program conducted home is plan ahead before going to Meanwhile, advertisements pro- by LFHW, participants reduced the store. Check to see what is in moting the message have popped their edible food waste by 50 per- the house, plan meals, and make a up everywhere from billboards to cent after learning how to better list before you shop. Also, follow refuse trucks to grocery carts. The plan, shop, store food and prepare manufacturers’ recommendations movement has even spread across meals. To learn more about Love for storing food. the ocean to New Wales, Aus- Food Hate Waste and reducing LFHW spreads its message tralia, which licenses the LFHW food waste at home, visit www. through social media channels, brand under a partnership agree- lovefoodhatewaste.com. training programs, and a myriad ment. Parties interested in bring- 3KRWRVFRXUWHV\RI/RYH)RRG+DWH:DVWH

. 9 People MAKING A DIFFERENCE Alexandra Beane found a balance between helping animals and people when she started working for Wheels for Wishes. Enjoy her special column for Global Looking Glass!

rowing up, I found a bal- pany so that we can help kids who wish to be a model for a day, an ance between caring need it. It is always motivating to artist, an actor, or even a baseball Gabout both animals and know that everything I do really player. They could wish to meet people, but during my journey as does matter and that it could make their favorite role model, author, an animal rights activist, I started a child’s dreams come true. or even the President. They some- to focus most of my compassion Hearing the stories of the chil- times wish to do something in the on animals. It is, after all, people dren we help is both heartbreak- city they live in, since they are un- ZKRDUHLQÀLFWLQJDOOWKHSDLQDQG ing and heartwarming. They make able to participate in the activities torture in the world, and it made me very appreciative of my life, that many of us take for granted on me angry at people who would and also make me want to work a daily basis. Whatever they wish participate in the violence or not harder to improve the lives of oth- for, Wheels For Wishes makes do anything about it. Thankfully, ers. Although my childhood was sure that somebody’s rusty old the compassion that I have always not perfect (whose is), I did not vehicle is going to make that hap- had for people and animals alike deal with the struggles that many pen. It’s very special to work for was regained, thanks to my posi- of our “Wish Kids” have to face an organization that strives so hard tion as a Writer/Marketing Assis- every single day of their lives. I to make wishes come true. It’s tant for Wheels For Wishes. did not battle a life-threatening organizations like this that make Helping deserving kids is some- medical condition, and I always me remember that there are some thing I do on a daily basis. Al- had the ability to get myself up good people out there. It’s unfortu- though it’s indirectly, I take part and dressed in the morning. While nate that the majority of the stories in the process that puts smiles on I remember worrying about what we hear are bad ones, but in truth, the faces of children. Wheels For color my prom dress should be, there are many caring people out :LVKHVLVDQRQSUR¿WRUJDQL]DWLRQ many kids are wishing they could there. Sometimes you just have to that turns old vehicles into wishes have the chance to dance at prom, learn about the worst things people for local kids. Proceeds from vehi- or even move around on any given can do before you can realize the FOHGRQDWLRQVEHQH¿WORFDOFKDSWHUV day. Their stories are rough, but good. of the Make-A-Wish Foundation. the happiness they feel after their Working at Wheels For Wishes We take cars, trucks, boats, motor- wishes are granted can give them makes every day worthwhile. I feel cycles, and even RV donations, in ZKDW WKH\ QHHG WR ¿QG VWUHQJWK like I’m really making a difference, any condition, and turn them into hope, and joy once again. Some- and that is my ultimate goal in life wishes granted for children all times having a wish granted is just -- whether it’s making sure kids around the world who are suffer- what a child needs to feel like a have a magical childhood so they ing with life-threatening illnesses. child again. can grow up to be kind, compas- I feel honored to be a part of such Kids will sometimes wish to sionate adults, or that all animals a wonderful cause, and everything YLVLWDVSHFL¿FFRXQWU\RUDSRSX- are treated with equal amounts of I do is done to promote our com- lar theme park. They may even respect and kindness.

. 10 Voice 3KRWRVFRXUWHV\RI3&50

VEGAN LUNCH BOX?

PCRM launches “Let’s Really Move” campaign to move dairy and meat out of school lunches in America %\*ODXFH)HUUDUL

RQSUR¿WRUJDQL]DWLRQPCRM Fighting obesity and diabetes tal Nutrition Assistance Program N(Physicians Committee for (SNAP), formerly known as the Responsible Medicine) thinks that According to Susan Levin, food stamp program. U.S. First Lady Michelle Obama’s M.S., R.D., Director of Nutrition * Promote plant-based diets, which campaign “Let’s Move,” launched Education at the PCRM, “obesity have been shown to be more effec- in 2010, needs to “address the root is fueled by the hot dogs, burgers, tive than other diets for achieving causes of obesity in America,” and junk food that are being fed to long-term health and weight con- and last August they launched children in school and at home.” trol. their own campaign, “Let’s Really The main objectives of PCRM’s Considering that more than 45 Move.” “Let’s Really Move” campaign are million Americans use SNAP ben- Founded in 1985, PCRM’s mis- to: H¿WV WR VXSSOHPHQW WKHLU PRQWKO\ sion is to “advocate for preventive * Combat the myth that increased food budget, according to Levin, medicine, especially good nutri- exercise can compensate for poor it is important to promote plant- tion, conduct clinical research, and eating habits. based diets on a national level. advocate for higher ethical stand- * Address government subsidy “Our Healthy Basics proposal ards in research,” which includes programs that perpetuate less- would make healthful foods items opposition to unethical human than-healthful diets. – fruits, legumes, vegetables, and experiments and promotion of al- * Work with Congress to stop re- whole grains – affordable and ac- ternatives to animal research and WDLOHUVIURPSUR¿WLQJIURPVDOHVRI FHVVLEOH 7KHVH GLVHDVH¿JKWLQJ animal testing. junk food under the Supplemen- foods will help curb obesity and

. 11 diabetes costs in the long run.” Levin mentions Rory Freedman’s Let’s move (author of Skinny Bitch) initiative in taking part in a Healthy Basics cheese out of my Challenge to prove eating healthy school lunch. food on a limited budget – $33 a week – is possible. “Ms. Freedman Sarah, age 9, Warner Robins, Ga. cut costs by shopping for non-or- Most cheese is 70% fat. ganic fruits and vegetables, sea- sonal produce, and bulk items.” $FFRUGLQJWR3&50³6FLHQWL¿F really

HYLGHQFH VKRZV WKDW KLJK¿EHU < plant-based foods, including black bean burgers or whole-wheat pasta LetsReallyMove.org PCRM Physicians Committee for Responsible Medicine with marinara sauce, can help pre- vent obesity, heart disease, diabe- school. Seven-year-old Benjamin is their job as physicians, dieti- tes, and some forms of cancer.” Schmitt is limited to peanut butter tians, and leaders to teach children and jelly sandwiches or a plain ba- healthful habits. “As food experts, Getting real parents and chil- gel if he forgets to bring a bagged our job is to make nutritious food dren involved lunch. Ms. Schmitt met with the taste good, too. What if we sautéed food service director at Benjamin’s vegetables in water instead of oil? To promote “Let’s Really school to request Meatless Mon- What if we served bean burritos or Move,” PCRM is running print ads days, non-dairy beverages, and sweet potato fries instead of foot- featuring real school children ask- whole-wheat bread. We need more long hot dogs and french fries?” ing that milk, cheese, and hot dogs parents, like Ms. Schmitt, to take Levin asserts that obesity and to be moved out of school lunches. a proactive approach and schedule diabetes in children are huge bat- The campaign is being supported meetings with the Parent Teacher WOHVWR¿JKW³2QHLQ¿YHFKLOGUHQ by parents who want to see health- Association, school principal, and struggles with obesity in America. ier options at schools. “Parents food service team,” says Levin. One in three children born here in like Erin Schmitt from Buena, N.J. Asked about how and if children 2000 will develop diabetes at some want to make sure their children would adapt easily to plant-based point in his or her life.” have healthy options available at school lunches, Levin says that

. 12 Doctors at PCRM are sure they’re doing the best for Ameri- ca’s children and their ads for the “Let’s Really Move” campaign got a lot of attention in the Internet and from the media, mostly based on some of their previous actions, which were considered “harsh” and “unconventional.” According to The Hill congressional news- paper, PCRM’s “provocative cam- paigning” includes billboards that read “Hot Dogs Cause Butt Can- cer,” and a petition to President Obama asking him to stop eating junk food in public. In response to 8QL¿HG 6FKRRO 'LVWULFW LQ &DOL- vegetables. Children can get all the these opinions, Levin says, “The fornia, where Food Service Direc- calcium they need from nondairy truth is harsh, and our campaigns tor Miguel Villarreal banned red sources such as beans, tofu, broc- UHÀHFWWKDWUHDOLW\*OREDOUDWHVRI meat from the menu seven years coli, kale, collard greens, breads, obesity and diabetes continue to ago and offers healthful plant- cereals, and nondairy, calcium-for- soar. Childhood obesity has tri- based meal options, as an example WL¿HGEHYHUDJHVZLWKRXWDQ\RIWKH pled in the last decade. To curb on how changes can be success- health detriments associated with this epidemic, we need to change ful and last. “By eliminating junk dairy product consumption.” what foods we’re serving children food and soda, Mr. Villarreal keeps Besides working to promote the at home and in school lunch lines. 400 pounds of sugar a year from campaign, PCRM encourages stu- Nixing soda and candy bars from reaching children in his schools,” dents and parents to talk to their vending machines is a good start. explains Levin. schools about healthful vegetar- To really make a dent, we need to PCRM believes that no child ian meal options. “Schools should look at the center of the plate.” should be forced to drink milk serve healthful plant-based foods, and offering children a choice is not meat and dairy products that Schools that are really moving all they are asking at this point. promote obesity, diabetes, and “The promotion of milk ingestion cancer.” PCRM’s campaigning is already in children is, in effect, the promo- It’s hard to see dairy and milk receiving positive feedback. Ac- tion of an ineffective placebo. Re- being banned from school lunches, cording to Levin, Spartanburg search shows that consuming milk at least in the near future. Howev- School District 7 in Spartanburg, does not improve bone health and er, considering all the health issues S.C., and Greenville County does not prevent bone fractures that our children are facing and Schools in Greenville, S.C., start- and injury in children and adults. also the fact that there are many ed with successful pilot programs Focusing on milk as the single children being raised with a plant- in elementary schools. Greenville most important source of calcium based diet, every school, not just is expanding the program to 21 el- in children’s diets distracts schools in America but worldwide, should ementary and middle schools this and parents from foods that can ac- consider having not only veg- year. “These public school dis- tually build bones, like beans and etarian and vegan meals but also tricts partner with the community leafy greens,” explains Levin. Ac- gluten-free and sugar-free options to offer healthy vegetarian meal cording to Neal D. Barnard, M.D., readily available. options, local produce, non-dairy PCRM President, “calcium is an beverages, and culinary training essential nutrient. But if children for school chefs.” get calcium from milk, they miss Levin also mentions Novato WKHEHWDFDURWHQHLURQDQG¿EHULQ

. 13 “Let’s move really

milk out of < school lunch.” The Lizarondo- YES Shannons, TO Pittsburgh, Pa. NON- DAIRY LetsReallyMove.org OPTIONS! One in eight Americans is lactose intolerant. PCRM Physicians Committee for Responsible Medicine

Spartanburg School District 7 erages in two elementary schools, members, wanted to take the child is one of seven public school dis- for grades K-5. Ken Higgins, Food nutrition program to the next level tricts in Spartanburg County, home Service Director of District 7, nutritionally,” explains Higgins. of more than 44,000 students. Ac- thinks that schools are also respon- Through research they found in- FRUGLQJWR(ULND6KRROEUHG2I¿FH sible for the health and nutrition of formation on the PCRM’s recom- of Public Information Director, kids and teenagers. “Chartwells’ mendations and “moved forward “Spartanburg County school dis- [the food service company that with developing, testing and im- tricts are consistently looking for six of the seven school districts plementing the menu at one el- ways to improve children’s nutri- in Spartanburg use] number one ementary school as a pilot pro- tional and physical health. We be- priority is to serve safe and nutri- gram.” Based on the program, lieve school meals should be made tious meals to our customers. Our which requires the school to pro- appealing to students and should programs are based on strong nu- vide an alternative beverage to support their learning to eat a vari- tritional guidelines and principles dairy, soy milk was introduced to ety of foods, including the offering while focusing on culinary meth- two elementary schools. Although of low-fat meal choices, a variety ods that result in healthy foods that Higgins does not believe that it is of fruits and vegetables and whole- children eat.” possible to completely move dairy grain foods.” She also explains that The child nutrition program and meat out of school lunches in teachers and staff are encouraged of Spartanburg School District 7 the future, he says that the accept- to model healthy eating and physi- elementary schools received the ance from students and parents has cal activity behaviors, including Bronze Award from the Health- been great, and they plan to in- the offering of school-based well- ierUS School Challenge. “After clude more plant-based options on ness programs. receiving this award, Chartwells, the menus. This year, Spartanburg School along with School District 7 ad- District 7 included non-dairy bev- ministration and school board

. 14 Check out the popular recipe of the Rainbow Roll-Ups, from PCRM’s healthy snacks for kids! Ingredients: 1/2 cup store-bought hummus or bean dip 4 whole-wheat tortillas 2 carrots, grated 4 lettuce leaves, 1/2 cup baby spinach leaves, or 1/2 of a 5-ounce container of sprouts

Optional: Add thin sticks of cucumber or red bell pepper before rolling.

Directions: 1. Spread hummus or bean spread thinly on tortillas, and then add carrots and lettuce, spinach, or sprouts. Roll up each tortilla. (DWZKROHRUVHFXUHZLWK¿YHHYHQO\SODFHGWRRWKSLFNVDQGVOLFHLQWR¿YHLQGLYLGXDOUROOV RQHWRRWKSLFNSHU roll). 3. Serve Rainbow Roll-Ups immediately or cover lightly and store in the refrigerator for several hours. Bring WKHPWRURRPWHPSHUDWXUHIRUWKHEHVWÀDYRU'RQRWVWRUHUROOXSVORQJHUWKDQRQHGD\

3HU6HUYLQJ PDNHV¿YHIRXUSLHFH servings)

122 calories 5 g protein 251 mg sodium 2.8 g fat 20.6 g carbohydrate 27 mg calcium 0.3 g saturated fat 1.5 g sugar 2 mg iron 18% calories from fat J¿EHU 2.1 mg vitamin C 0 mg cholesterol 1424 mcg beta-carotene 0.4 mg vitamin E

. 15 Food

MEET THE URBAN VEGAN %\-RGL7UXJOLR 3KRWRVFRXUWHV\RI8UEDQ9HJDQ

. 16 '\QLVH%DOFDYDJH :KDWLQVSLUHG\RXWRVWDUW\RXU frown and a “No, thank you,” and EORJ8UEDQ9HJDQ" is sometimes accompanied with LVDYHJDQFRRN gagging noises. ZKROLYHVLQ I had been vegetarian since age 3KLODGHOSKLD 14, circa 1977, but I’d started We live in a meat-centric country, the original blog in 2006 after and I think the insidious, looming 3$DXWKRURI I went vegan. Plant-based diets messages of the meat and dairy WZRVXFFHVVIXO were nowhere near as popular or lobbies condition these pat FRRNERRNVDQG accepted as they are today, and responses. It’s always been my at that time, I felt very alone in nature to question authority WKHIRXQGHURIWKH my beliefs. Plus, at the time, I and it’s the same with people in EORJ8UEDQ9HJDQ was married to an omnivore. By my circles. So, and I know this 6KHKDVKDG blogging, I was able to connect sounds silly,but it took me a long with a bunch of like-minded time to realize and accept that the UHFLSHVSXEOLVKHG people. Over the years, I’ve majority of people do not question LQ9HJ1HZV become great friends with a authority. They obey. Most 9HJHWDULDQ7LPHV handful of these original vegan people don’t take the extra step 7KH7RGD\6KRZ bloggers. to research what they are putting into their bodies or how animals EORJ3KLODGHOSKLD :KDWPDGH\RXFDOOLW8UEDQ are treated – or mistreated – in the 'DLO\1HZVDQG 9HJDQ" process. Heck, most people don’t 9pJpWHULHQV even read food labels or know I call my blog Urban Vegan what a phytonutrient is. I feel )UDQFH¶V¿UVW because I publish plant-based that, even though my blog is not YHJHWDULDQ recipes, and my content centers animal-rights focused – others do PDJD]LQH on my urban life, both here in that so much better than I could – Philadelphia and in cities I visit. I realize that I am “representing” :KDWLVWKHSKLORVRSK\EHKLQG both the cuisine and the lifestyle. %DOFDYDJHLV WKHEORJ" FXUUHQWO\LQ So back to my philosophy...Vegan My guiding principle is simple – food is presumed guilty, and has WKHSURFHVVRI “good food is good food.” But the to be proven innocent. It’s not fair, ZRUNLQJRQDWKLUG philosophy but it’s reality. Since it’s judged FRRNERRN3LHV behind it is a bit more complex. so harshly, plant-based food needs Many non-vegans don’t realize WREHKHOGWRDPXFKKLJKHUÀDYRU DQG7DUWVZLWK that so many foods they eat standard. +HDUWVFKHGXOHG regularly are inherently vegan. WRFRPHRXWLQ For example, I’m currently fruit pies, Travelers tend to be curious RIKHUEXV\GD\ are vegan to begin with. people. I am most comfortable, ironically, when I am tiptoeing WRDQVZHUDIHZ Still, omnivores often have a out of my comfort zone, and that TXHVWLRQVIRU dramatic, knee-jerk reaction LQFOXGHVFRRNLQJ$VIDUDVÀDYRUV *OREDO/RRNLQJ when they hear something is go, I have my stalwart favorites, “vegan,” a word I’m beginning but I also love the wonder of *ODVV to dislike. It usually involves a discovering an exotic ingredient

. 17 and taste, a new way of serving normal in India, and when I caju (cashew) acerola, which sort a food, [or] a different culinary traveled there, it was so nice to of tastes like cherry, jabuticaba, style. It is humbling to see how be in a place for once where I which is similar to grape, and of people throughout the world have was “normal.” Even the United course, acai, which is now popular interpreted various ingredients Nations advocates a vegan diet. -- but expensive --in the U.S. And into radically different foods. I loved sipping yerba mate from a It’s a constant education and :KDWDUHVRPHRI\RXUIDYRULWH gourd in Uruguay and Argentina. evolution. IRRGVWKDW\RXGLVFRYHUHGGXULQJ I think I liked the gourd more than \RXUWUDYHOVWKDW\RXKDGQHYHU the tea, though. :KDWDUHVRPHRIWKHFXOWXUDO EHHQH[SRVHGWREHIRUH" GLIIHUHQFHV\RXKDYHQRWLFHG LQYHJDQFRRNLQJGXULQJ\RXU I had fun tasting my WUDYHOV" ¿UVWPDQJRVWHHQLQ India. It looked like Demand creates supply, so the garlic, but was an differences I’ve seen mostly explosion of juicy concern acceptance of veganism sweetness on my and vegetarianism. I‘ve enjoyed palate. I love the great vegan food just about “suco” bars on every everywhere. But piggybacking on corner in Brazil, my earlier point, it’s interesting where they make to observe how vegetarians smoothies with exotic in the West are considered fruits indigenous to “fringe,” “crunched-out” or Brazil. I’ve been to “hippies.” Contrast that with Brazil three times and China and Taiwan. They actually I still haven’t tried all nationally advocated for citizens the fruits, but some of to go meatless one day a week. the more exotic ones Vegetarianism is considered I sampled included

. 18 :KDWLVWKHPRVWYHJDQIULHQGO\ You can break the rules, but pieces respectfully. But one vegan FRXQWU\\RXKDYHWUDYHOHGWR" \RXKDYHWRNQRZWKHUXOHV¿UVW actually threatened her with death right? Now, these techniques – not a very vegan thing to do. The US and the UK. It was are second nature to me, so I also easy to be vegan in most spend more time “breaking the I think doing what you can, even Mediterranean and Middle rules” and experimenting with if that’s a Meatless Monday, is Eastern countries – Israel, Jordan, ÀDYRUV3OD\LQJZLWKP\IRRG better than doing nothing. Most Syria, and Morocco. And of literally. At my core, I still have of us were not born vegan or course, it was a snap in China. the same food aesthetic, though: vegetarian and had to come to I like simple food with powerful our own realizations at our own :KDWDGYLFHZRXOG\RXJLYH ÀDYRUV,¶PMXVWJHWWLQJEHWWHUDW paces. I abhor judgmental vegans. VRPHRQHZKRKDVQHYHUWUDYHOHG delivering. As long as they act like this, the RXWRIWKHFRXQWU\EHIRUHZKHQLW “crazy, angry vegan” stereotype FRPHVWR¿QGLQJYHJDQIRRG" :KDWLV\RXUWDNHRQWKHQHZ will continue to be perpetuated. It Do your research before leaving. SXVKWREHFRPHYHJDQ"'R\RX hurts more than it helps, but they Read up in guidebooks and VHHLWEHLQJFRQIXVHGZLWKEHLQJ don’t see it that way. visit Happy CowWR¿QGYHJDQ DQHZ³LW´GLHWYHUVXVDOLIHVW\OH &DQ\RXWHOOPHDOLWWOHDERXW restaurant and market options. FKRLFH" WKHFRRNERRN\RXDUHFXUUHQWO\ Learn how to say basic phrases, ZULWLQJ" like “I do not eat meat, milk or I think the public sees it as a diet. eggs,” in the native language. But people go vegan – either Yes, I’m super-excited about it! And pack along some vegan full-on or in part – for different It’s called Pies and Tarts with non-perishable goodies for reasons. [President] Bill Clinton Heart: Expert Pie-Building emergencies. I did a blog post did it for health reasons, but Moby Techniques for 60+ Sweet and ZLWKPRUHVSHFL¿FWLSV is all about the ethics of the diet Savory Vegan Pies. I’m having so and lifestyle. I think that no vegan much fun writing it and creating :KDWLV\RXUJRWRFRPIRUWIRRG" PR is bad PR. the recipes; some are traditional, and others are more inventive. Pasta! I love pasta – the regular, On second thought, actually, some It’s going to be loaded with semolina, gluten-loaded kind, vegan PR is bad PR, and sadly, gorgeous colorful photos, taken cooked al dente. I like it most that usually comes from vegans by my boyfriend, Paul Runyon - a any way – with marinara sauce, who judge each other mercilessly. ¿UVWIRUPHEHFDXVHP\¿UVWWZR with garlic and olive oil, or with I used to call these people the cookbooks didn’t include photos veggies. “Vegan Police.” Now, I call them (publisher’s decision, not mine). the “Vegan Taliban.” +RZKDYH\RXHYROYHGDVDYHJDQ 5LJKWQRZ,DP¿QDOL]LQJDQG FRRNRYHUWKH\HDUV" For example, a talented blogger re-testing recipes and we’re friend of mine recently announced shooting pie photos weekly. My The more you do something, she is no longer 100% vegan, refrigerator is always jam-packed WKHEHWWHU\RXJHW:KHQ,¿UVW but is now more like 90% vegan, with pie “models!” Luckily, some started cooking vegan, I spent a and she will continue to create of my (omnivorous) neighbors lot of time and energy learning fabulous plant-based recipes. have volunteered as taste testers techniques and getting familiar Most people admired her honesty and the response so far has been with what worked and what and supported her decision, overwhelmingly positive. didn’t. I made a lot of mistakes. and many vegans who were disappointed at least said their www.urbanvegan.net www.facebook.com/UrbanVegan

. 19 People TO TRULY “LIVE” 7H[WDQGSLFWXUHVE\-DFNLH%LUG Life is but a series of decisions. Haiti, so we half expected to drop The aggregate of those decisions from the sky at any given moment. will eventually determine both Just then, our plane began to de- your character and legacy; what scend and a loud honking sound vi- you meant to do, and future good brated through the cabin. My heart intentions, are all irrelevant. began to race as my eyes focused There came a time in my life in on the large horn that was at- when the criteria by which I made tached to the outside of the plane. I decisions transformed from main- braced myself as the pilot used the stream interest to philanthropy fo- horn to clear a crowded dirt road of cused. The series of decisions that trucks, townspeople and donkeys followed ultimately landed me on to create a landing strip. I began a small 12-passenger plane headed to smile in complete disbelief and heart sank. I had traveled through to one of the most impoverished thought to myself, “Welcome to much of Haiti on a previous trip, regions of world, Northwestern Northwestern Haiti.” but nothing had prepared me for Haiti. Jacques, our Haitian guide, what I found when we arrived in Joining me on the adventure greeted us upon landing and led Saint-Louis-du-Nord. Most of the was my husband, Jeff Bird, and our team to the back of an open bed children wore large shirts or hos- my good friend, Stevi Hom. It truck that had been converted into pital gowns – no pants, nor shoes. ZDVDIXOOSODQHDQGRXUÀLJKWWKXV DWD[L7KHULGHWRRXU¿QDOGHVWL- Many of the homes were no more far was anything but smooth. We nation, Northwest Haiti Christian than makeshift shacks made from glared at one another as the plane Mission (“NWHCM”) would take scraps such as cardboard, chip- jostled violently in the strong Hai- about two hours. As we drove board, and tin. tian winds. There is no FAA in through the various towns, my Their local market was outside

. 20 and consisted of Haitians sitting on resentative explained the ground in front of very sparse that many of the chil- amounts of locally grown food. dren were dying need- The meat in the market was ran- lessly from water-borne FLGFRYHUHGLQÀLHVDQGZDVVWDJ- diseases. gered on different levels hanging After a few days of from poles in the searing sun. I extensive preparation, was told that each day the unsold we were ready for our meat would be moved down a lev- ¿UVW VHW RI KHDOWK HGX- germs can spread. el and the price reduced. The pro- FDWLRQFODVVHVDQGZDWHU¿OWHUGLV- During my portion of the edu- cess would repeat each day until tributions. Before we started the cation class, I asked if anyone it reached a level where the locals day, I headed down to the Miriam had experienced cholera (a deadly could afford to purchase it. Center, NWHCM’s special needs ZDWHUERUQH GLVHDVH  ¿UVWKDQG , Upon arrival at NWHCM, we orphanage. Over the course of the was saddened to see many hands connected with the remainder of prior few days we had all spent rise into the air. I paused, choked our team and immediately began much time playing with and get- back tears, and proceeded to ask planning. We had only six days to ting to know the orphans. I had be- if anyone had lost a family mem- GLVWULEXWH ZDWHU ¿OWUDWLRQ V\VWHPV come very attached to one special EHURUIULHQG$JDLQKDQGVÀHZXS and provide health education to little orphan, Gilbert Senat. Gilbert into the air. I asked this at every approximately 1,000 Haitian spe- is 10 years old, but he is less than class that we taught, and each time cial needs families and orphans. three feet in height and suffers the feedback was the same. While 7KH ZDWHU ¿OWUDWLRQ V\VWHPV ZHUH from a terminal genetic disorder. distributing to one of the special provided by Epic International, Although he is small in height, needs orphanages, we were told a philanthropy-based company his heart is huge and full of love. that if we had only arrived one founded by my husband and I only Despite his medical condition and month earlier we could have saved a year earlier. harrowing life circumstances, his two of their precious children. In Haiti, most special needs chil- eyes hold immense joy. Gilbert Cholera had hit their orphanage dren are either starved to death or is one of the most compassionate and the two youngest special needs abandoned at birth. Those who people I have ever met. He consid- children were not strong enough to survive are highly susceptible to ers the other orphans his family, ¿JKWRIIWKHGLVHDVH7KH\SDVVHG life-threatening diseases such as and takes care of them as such. He in a matter of hours. cholera. I had received a call sev- has since become the face of the It was so hard to see the pain in eral months earlier from NWHCM water crisis, and holds a special their eyes when we addressed chol- requesting that Epic International place in my heart. era. Conversely, it was absolutely GRDZDWHU¿OWUDWLRQV\VWHPGLVWUL- After spending time with Gilbert DPD]LQJWRVHHWKHLUH\HV¿OOZLWK bution to the special needs com- and his orphan family, I returned to hope as we empowered them with munity that they serve. Their rep- Jeff and Stevi, and we began our the knowledge and tools to protect ¿UVW KHDOWK HGXFDWLRQ FODVV 0RVW their families and orphanages. people in Haiti cannot read and The six days that we spent with have at most a 5th grade education. the beautiful people of Saint-Lou- Much of the population also be- is-du-Nord forever changed my lieves in Voodoo, and consequent- life. The passion that drives me to ly believes that diseases are actu- ¿JKWWKHZDWHUFULVLVGHHSHQHGDQG ally curses. Our health education the sense of urgency still drives courses review the fundamentals me to this day. I thank God for the of clean water use, disease, germs, many people who support Epic contamination and cross-contami- International by purchasing our nation. We used simple examples timepieces. They make our work such as glitter to demonstrate how possible, and truly save lives.

. 21 Special THERE’S SOMETHING SPECIAL ABOUT FALL...

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. 22 By Jodi Truglio Most of my fondest childhood memories revolve Global Looking Glass around the cozy town of Washingtonville, NY. As a Recipe: child, I would look forward to seeing the leaves turn shades of red, orange, brown, and green, then fall Pumpkin Spice Trail Mix to the ground. It always seemed damp, with a slight chill in the air that made it smell earthy. A couple of months ago I Growing up, I lived in a historic town that was started to make my own trail within walking distance of the Brotherhood Winery, mix because I never really which is considered to be the oldest winery on the cared for the ones sold in the East Coast. On the other side of the river is Tar- market. I always felt like I rytown, NY, which was later changed to Sleepy was settling because the bags Hollow in 1996 to honor Washington Irving and his of trail mix never seemed to short story “The Legend of Sleepy Hollow.” have the nuts and fruit I en- Every year, the one thing I would look forward joy eating. The greatest ben- to was something that had become somewhat of H¿WRIPDNLQJ\RXURZQWUDLOPL[LVWKDW\RXFDQ a family tradition for late October - going to the easily control the amount of sugar and salt. Brotherhood Winery at night for hot apple cider. The following day, my family and I would visit Ap- For this recipe you can basically choose any plewood Orchard in Warwick, NY. shelled nuts or fruit of your choice. I try to use Looking back at the fall days that my family and organic raw or sprouted nuts that are in season, I spent at the apple orchard, I see a snapshot of a but feel free to used toasted nuts. time when towers still soared tall in the sky, the fear of kissing someone due to a disease they had was Ingredients: almost unheard of, innocence still smelled sweet, 1 cup Walnuts and the world didn’t seem like such a troubled, cold 1 cup Almonds Slivered place in which to live. It also represented a time 1 cup Pumpkin Seeds ( If you are baking with when a friend’s father still walked the earth, smiled pumpkin of carving a Jack O’Lantern instead and laughed as he caught his son, and my brother of throwing away the seeds save them and toast and I playing dodge ball with apples that had fallen them. Here is a simple recipe. http://www.epicu- on the ground as our parents walk ahead of us chat- rious.com/recipes/food/views/Toasted-Pumpkin- ting about adult things. Seeds-107000) Fall has always been the time of the year that I 2 tbs Hemp Seeds PRVWRIWHQUHÀHFWRQUHPHPEHULQJWKHJRRGWKLQJV 1 tbs Cacao shedding the negative. It also represents the time of 1 cup dried cranberries the year when no matter how busy I am, I stop and FXSGULHG¿JV focus on myself by enjoying and appreciating na- òFXSVZHHWHQHGGULHGFRFRQXWÀDNHV RSWLRQDO ture, along with the sights and smells that go with it. 1 tsp ground cinnamon 1 tsp ground dry ginger 1 tsp ground cloves ½ tsp salt

Preparation: Put all ingredients into a large Ziplock bag and shake, making sure all nuts and fruit is covered with spices. Transfer to an airtight container and enjoy!

. 23 By Glauce Ferrari Global Looking Glass As someone who has spent most of her life in Brazil, it’s not easy for me to rely on memories that relate to seasons. I remember things related to summer, winter, and holidays, but I don’t have too many memories from spring or fall. Four years ago when I moved to Ireland, my memories started to build around seasons and sea- sonal food.

Although the weather in Dublin is well known for being rainy, that charming island has seasons. My best mem- ories from there are related to spring and fall. When we arrived there in the fall of 2008, I will never forget the ¿UVWWLPH,ZDONHGDURXQG6W6WHSKHQ¶V*UHHQ3DUNDELJXUEDQSDUNLQWKHFLW\FHQWHU,IHOOLQORYHZLWKWKH orange and yellow leaves that were everywhere. It was already too cold for me, a tropical woman, who always preferred cold weather and hated hot days.I was the happiest person around for being able to experience a true fall! There were a lot of rainy days, of course, but there were also sunny and cold days: my favorite.

With these new experiences came my relationship with seasonal food. I don’t remember relating food to sea- VRQVLQ%UD]LOWKDWPXFK,NQHZVRPHYHJHWDEOHVDQGIUXLWVZHUHHDVLHUWR¿QGGXULQJVXPPHUDQGZKHQWKH cold arrived we would eat more soup, but I’m not sure about having favorite meals related to seasons and even less to fall. Fall in Brazil begins in March, and there are no special holidays during that time of the year. It’s just school time for children and adolescents, and work time for adults. There’s nothing special about it and no signature foods (at least not in my memories). In Dublin, I fell in love with leeks and rediscovered how good it was to eat pumpkin. I made so many dishes with these two ingredients, from risotto to cupcakes, and they are all now part of my fall and vegan memories.

7KLV\HDU,ZLOOEHVSHQGLQJP\¿UVWIDOOLQ5RPH,WDO\5RPHZHDWKHULVPXFKPRUHOLNH%UD]LO¶VEXW,GRQ¶W NQRZZKDWWRH[SHFW)RUQRZLW¶VVWLOOZDUPEXW,¶PDEOHWR¿QGOHHNVDQGSXPSNLQVLQWKHRUJDQLFVKRSVVR I’m happy. Let’s hope I can cook a lot of fall dishes here, too, and introduce them to my sweet baby boy.

Recipe:

Pumpkin White Chocolate Chip Cookies (Makes around 12 big cookies)

FXSZKROHPHDOÀRXU FXSZKLWHÀRXU 1 teaspoon nutmeg 1/2 teaspoon sea salt 1 teaspoon baking powder 1/2 cup vegan margarine 1 cup brown sugar 1/2 cup pumpkin purée 2 teaspoons pure vanilla extract 1/2 cup white chocolate chips

1. Cook the pumpkin, and when it’s cold, dry and mash it. Using your stand mixer, cream together margarine and sugar. Stir in pumpkin and vanilla until combined. $GGÀRXUQXWPHJVDOWDQGEDNLQJSRZGHUDQGPL[6WLULQFKLSV 'LYLGHWKHGRXJKLQWRHTXDOSRUWLRQVSODFHRQSDUFKPHQWSDSHUDQGÀDWWHQ\RXUFRRNLHV 4. Preheat oven to 180°C and bake the cookies for 15 minutes or until golden on top and around the edges. Wait 10 minutes before transferring them to a wire rack to cool completely.

. 24 By Krys Kagan http://www.twoveganboys.blogspot.com Autumn is our favorite time of year. It makes sense, since Halloween is our favorite family holiday. Being a mum to two little boys is a blast, especially around Halloween. We play dress-up year round, and many eve- nings, my husband and I have dined with a superhero or two.

What’s not to love about autumn? The weather is crisp, cool, and perfect for baking. It is also pumpkin, apple, and winter squash season, another favorite around here. It is a winning combination. This time of year, we especially can’t get enough pumpkin.

Speaking of pumpkins, it is also the time of year we not only carve jack-o-lanterns, but we buy the sugar pumpkins and paint silly faces on them. Our front yard and home always looks super festive. Our pumpkins never go to waste. The jack-o-lantern pumpkin seeds are roasted and eaten as a snack and the pumpkins are peeled and cubed after Halloween, to be used in our cooking and baking. Can you say, “Pumpkin curry?”

When October rolls around, we also get into a baking mood. We already bake a lot, but once autumn arrives, we really bake. A tradition we started a few years ago with the boys, is making gingerbread skeleton cook- ies, and carrot cake zombie face cupcakes. They are so fun to make, and of course eat.

This is our favorite carrot cake recipe we created two years ago, for the occasion. Hope you enjoy it as much as we do.

Recipe: Lovely Carrot Cake

FXSÀRXU 2 tsp. baking soda 1tsp baking powder 1/2 tsp. salt 2 tsp. cinnamon 3/4 cup sugar 1/2 cup vegetable oil ÀD[HJJV 1tsp. vanilla 2 cup carrots, grated FXSFRFRQXWÀDNHV 1/2 cup walnuts, chopped 1/8 oz. can crushed pineapple, drained 1/2 cup coconut milk

3UHKHDWRYHQWR),QDODUJHPL[LQJERZOFRPELQHWKHÀRXUEDNLQJVRGDEDNLQJSRZGHUVXJDUVDOW and cinnamon. Stir. )RUPDZHOOLQWKHFHQWHURIWKHGU\PL[$GGWKHRLOÀD[HJJVSLQHDSSOHDQGYDQLOOD6WLU 3. Add the coconut, walnuts, and coconut milk. Gently stir until combined. Lightly grease a 9X13”cake pan. Pour the batter into the pan. Use a spatula to smooth out the top. 4. Bake for 45 minutes. Insert a toothpick into the top of the cake. If it comes out clean, the cake is done. Let the cake completely cool before icing. *A favorite icing for this cake is cream cheese or lemon icing. . 25 By Ashley Shamus Global Looking Glass

Here in the northeastern United States, fall is a very special time. I am lucky to witness the cozy, nostalgic changes that come with the season. Leaves on the trees turn to marvelous autumn colors, and the air has a brisk, crisp feel. I love how the season actually has its own distinct smell; crunchy leaves, a wood burn- ing camp!re, and the slightest pumpkin/apple smell lingers in the air. My favorite fall memory is going to our local farmers’ market during their “Fall Harvest” celebrations, which happen each weekend in October. I fondly remember as a child taking a hayride to the pumpkin patch—acres and acres of pump- kins for us to choose from! I always picked the biggest one I could !nd, and my dad carried it back to the weigh station where we paid per pound! Hot apple cider fresh from the mill was enough to get you into the fall spirit and warmed up a"er the chilly hay ride. I le" the pumpkin patch with a pumpkin that was larger than my head, and the anticipation of carving it into a jack-o-lantern and then slow roasting and eating the seeds!

Recipe:

Slow Roasted Pumpkin Seeds

Ingredients One pumpkin Sea salt Garlic powder Smoked paprika Olive oil

Directions 1. Preheat oven to 250°F. 2. Bring a pot of water to boil. 3. Cut open the pumpkin and scoop out the insides, rinsing the seeds to remove the pulp. 4. Put pumpkin seeds in boiling water and continue to boil for 10 minutes. 5. Remove seeds, let dry (I use a towel to speed up the process.) 6. Toss seeds in a liberal amount of olive oil and spices. 7. Spread in a single layer on a cookie sheet. 8. Roast in the oven for 1 hour (or until browned and crisp), and keep turning them over with a spatula or slotted spoon every 20 minutes. 9. Remove from oven, let cool, and enjoy!!!

. 26 By Bianca Phillips http://vegancrunk.blogspot.com Two years ago, my mom, dad, and I went on a cruise to Mexico in the fall. We drove down to New Orleans, boarded a Carnival ship, and spent the cool, crisp fall days on a giant boat. As we were leaving New Orleans, it was very obviously fall in the south, but the closer we were to Mexico, it felt like summer again. The contrast in temperature going back and forth from the States to Mexico was pretty neat. I had to pack plenty of hoodies and tank tops for the temperature changes.

Carnival was super vegan friendly, and went out of their way to make sure I was fed. Plus, my parents and I had a blast. I think the best part was getting up early every morning to run on the track that went around the ship. Nothing beats endless ocean views on a fall morning run.

Bianca’s Not-So-Secret Spaghetti Sauce

Ingredients: 2 Tbsp. olive oil 7 cloves minced garlic 1 minced habanero pepper (optional) 3 28-oz. cans whole, peeled tomatoes 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. maple syrup 1 splash red wine Salt & pepper to taste

Preparation: 1. Heat the oil in a large saucepan. Add the garlic (and habanero, if using) and cook and stir for 1 minute. 2. Use your hands to break up the tomatoes from the can, and add them to the saucepan. 3. If the sauce seems too dry, add a little liquid from a can of the tomatoes. You won’t need all of the tomato liquid, though. Just a splash from one can is plenty. 4. Stir in the dried herbs and maple syrup, and simmer for 15 minutes. 5. Add the splash of red wine (a couple of tablespoons) and the salt and pepper, and cook for 5 min- utes more. Remove from heat.

. 27 By Susan Sedlazek Global Looking Glass Back when my son still wielded super powers and donned old ripped sheets as capes, the arrival of fall meant one thing: Pumpkin Land! There was no better place to unleash the imagination of a fearless young superhero than in a vast labyrinth of towering cornstalks set in a bucolic outpost at the edge of Virginia suburbia. Wind- ing our way through the narrow, twisting pathway among the drying husks, we’d turn this way and that way, IRUJLQJGHHSHUDQGGHHSHULQWRWKHFRUQMXQJOHGHWHUPLQHGWR¿QGRXUZD\RXWRQO\WRZLQGXSLQWKHYHU\ spot where we began. Sometimes we’d be lost in there for hours, encountering one dead end after another EHIRUH¿QDOO\HPHUJLQJWULXPSKDQWO\LQWRWKHRSHQH[SDQVHRIUROOLQJIDUPODQG:LWKRXWZDLWLQJWRFDWFKRXU breath, we’d race from the maze to the next adventure. Whether it was climbing through forts constructed of hay bales, launching pumpkins into the air with a giant catapult, or bouncing across the golden landscape in a rickety wagon attached to the back of a rumbling old tractor,there was no script to the afternoon, though the last stop was always the pumpkin patch, where we’d claim our prize before returning home.

Those unhurried days under clear October skies are some of my fondest memories of mother- hood, reminiscent of a simpler time when life was unscheduled and off the grid. Someday I KRSHWR¿QGP\ZD\EDFNWKHUHDJDLQDQGQH[W time I’ll be happy to wind up in that very spot where we began.

Recipe:

Peanut Pumpkin Soup

4 tablespoons non-dairy spread, such as Earth Balance 4 cups canned pumpkin (or leftover cooked & pureed pumpkin) 2 cups cooked & pureed sweet potato 1 cup smooth peanut butter 6 cups vegetable stock 1 teaspoons ground black pepper Salt to taste Vegan sour cream (optional) Fresh chives, chopped (optional)

Directions: 1. Melt non-dairy butter in a soup pot over medium heat. 2. Stir in the pumpkin, sweet potato and peanut butter. 3. Add the vegetable stock, pepper and salt, and stir well. 4. Reduce heat and simmer for 20 minutes. 5.Serve hot, and topped with vegan sour cream and chives if you choose.

. 28 By Natalie Slater http://bakeanddestroy.net/ When I was pregnant with my son, I was working as a Directions: nanny. One day in October the little girl I was caring 1. Make candied walnuts. Preheat your oven to 350 for, Lila, and I were playing in the backyard. It was degrees and lay walnuts on a baking sheet in a sin- chilly, so we were both wearing jackets, and someone gle layer. Bake 5 minutes, then remove from oven and on the block was burning leaves. I remember watching cool. Pour the sugar into a medium saucepan with a Lila picking up rocks one by one and relocating them thick bottom. With the walnuts nearby, cook the sugar to the other side of the yard. There was something on medium heat, stirring with a wooden spoon as soon about the smell in the air, and the cool weather, and as the sugar begins to melt. Keep stirring and cook- knowing that soon I would have my own little rock- ing until the sugar is an amber color – then quickly mover. I was just struck by how beautiful life can be. add the walnuts, coating them with the sugar mixture. There are just those moments that are special to you Spread the coated walnuts on a baking sheet lined with and only you, and when you remember them, it’s like a Silpator waxed paper. Use two forks to separate the a gift only you can appreciate. Now when the air starts walnuts, working quickly. Sprinkle with salt and cool to get chilly and that wet leaves smell is in the air, I al- completely. ways think about that moment and it makes me smile. 2. Then, make the cupcakes. Preheat your oven to 350 (or leave it heated, if it’s still on from the walnuts) I like to make vegan sweet potato cupcakes. Most DQGOLQH\RXUSDQZLWKSDSHUOLQHUV0L[WRJHWKHUÀRXU people opt for pumpkin in the fall, so it’s something cinnamon, baking powder, baking soda, allspice, nut- a little different - and it’s an excuse to buy Dandies meg and salt in a small bowl. vegan marshmallows, which are made by a Chicago ,QDODUJHERZOZKLVNWRJHWKHUVXJDURLODQGÀD[JRR company. until well combined. Add sweet potato and soy milk EHDWLQJZHOO$GGÀRXUPL[WXUHDQGEHDWXQWLOVPRRWK Recipe: Scoop batter into pan (you’ll probably get 15 or so cupcakes) and bake 22-27 minutes or until a toothpick For the cupcakes you’ll need: inserted into cake comes out clean. (Not usually the  FXSVDOOSXUSRVHÀRXU way I test for doneness but these are goopy.) 1 tsp ground cinnamon While the cupcakes are hot, top each one with a few 3/4 tsp baking soda marshmallows. (This will help the marshmallows stick 3/4 tsp baking powder to the top.) Cool in pan for 10 minutes, then remove 1/2 tsp ground allspice from pan and cool completely. 1/2 tsp ground nutmeg 3. Using a small kitchen torch, toast the marshmallows 1/4 tsp salt – sprinkle with walnuts, pressing them into the sticky 1 & 1/2 cups granulated sugar marshmallow. 1/2 cup vegetable oil Like I said, I under baked my cupcakes by about 4 7EVJURXQGÀD[VHHGV7EVZDUPZDWHU RU\RXU minutes, resulting in what we re-named a pudding favorite replacement for 2 eggs) cake. The bonus to baking vegan is that even when 1 cup canned sweet potato puree your cake is underdone you can still eat it without wor- splash of soy milk (if batter looks thick) rying about weird things growing in your intestines.

Plus: Your favorite vegan marshmallow recipe, or a pack of your favorite vegan marshmallows.

And for the candied walnuts: 1/2 cup sugar 1 1/2 cups walnuts pinch of course salt

. 29 By Aoife Barry http://adventuresinveg.com/ When I think of autumn food, I think of the warm- LQJ¿OOLQJDQGORQJODVWLQJURRWYHJHWDEOHVJURZQ Recipe: GHHSXQGHUJURXQG:KHQ,ZDVDFKLOGWKH¿UVWVWHZ RQWKHWDEOHZRXOGEHWKH¿UVWVLJQRIDXWXPQDQGWKH Curried Potato, Leek and Chickpea Soup perfect time to make the most of root vegetables and other food the earth gives us. These days, I long to Ingredients: make my own stews,without including meat, as I did Olive oil in the past. One white onion In Ireland, our seasons often bleed into each other Three medium-sized potatoes and a summer’s day can sometimes feel like autumn Two large leeks or winter depending on how the weather decides to One tin (or one cup) of organic chickpeas behave. Here, an autumn’s day can mean wrapping up Juice of half a lemon warmly, and autumn food can mean cooking some- 1 tbsp curry powder, ½ tsp. ground cumin, pinch smoked thing warming and soothing. Here in Dublin, autumn paprika, pinch cinnamon, nutmeg and salt and cracked means rain and wind, but also lovely brisk evenings black pepper. (If these aren’t your favorite spices, feel free and making the most of the remaining daylight hours. to choose your own. That’s the joy of this soup!) My childhood memories of autumn involve jumping 1 pint vegetable stock on crispy browned leaves, making each one disinte- grate with a satisfying crunch. Those fallen leaves Preparation: were a sign that things were changing, that school 1. Wash the leeks thoroughly and chop roughly (until the was to soon start again, that Christmas was only dark green parts begin to toughen). Chop three medium months away, and that the year was moving on. The potatoes (if organic, leave the skin on) into cubes. Dice the changes of autumn were “obvious.” onion and open the tin of chickpeas. Slice one lemon in Autumn brings back a collection of memories, not two. MXVWRQHVSHFL¿FDOO\,ORYHWKHULWXDOVRISUHSDULQJIRU 5. In a large pot over medium heat, place a teaspoon of the season ahead, of the summer warmth that some- olive oil and then add the diced onion. times stays in the air, and the fresh breeze that warns 6ZHDW IRUDERXW¿YHPLQXWHVXQWLOWKHRQLRQEHJLQVWR of winter ahead. I love how the kitchen turns from become transparent. Add all of the spices and stir. a place where light foods are prepared to one where 8. Sweat for two minutes, and then add the potatoes and dishes simmer for hours, where soups bubble, breads leeks, and a splash of water. bake, and dinner is like a warm hug. 9. Cover the pot and sweat for about three minutes, stirring Oatmeal soothes the morning stomach in the au- every 30 seconds to one minute. tumn better than the lighter fare of summer time, 10. Add the drained chickpeas, followed by one pint of providing energy and sustenance. In Ireland, our an- vegetable stock. cestors depended on root vegetables to last through- 11. Simmer the soup until the potatoes are soft. out the autumn and winter, and to provide energy 12. Blend with a hand blender – leave some of the soup once the rest of the crops had stopped or slowed. chunky if you wish. This takes about 15 minutes, but will These foods are made to last, to be stored in dark depend on the potatoes used. places where, undisturbed, they will keep for weeks 13. Squeeze the lemon juice into the soup, reserving a or months on end. There is something very “Irish” little to add to each serving when it has been ladled into about turning a root vegetable - a carrot, a parsnip, a the bowl. potato - into a meal, but it’s like second nature to us. 14. Add a drop of vegan sour cream/yogurt if you wish. We love our potatoes, and we love our carrots and * Cook slowly over low heat, without browning, to release parsnips. Although even if, like me, you’re no fan of the moisture. the turnip, there are plenty of other autumn foods to satisfy your hungry palate. This Curried Potato, Leek and Chickpea Soup com- bines the traditional vegetable of Ireland - the potato – with chickpeas, which I have heartily embraced since foregoing animal products. Some like it as pictured, with a small scoop of vegan yogurt or sour cream on top, while others prefer it plain.

. 30 By Judy Rich Global Looking Glass When you’re a kid, fall doesn’t bring many events that make for good memories. It’s mostly about going back to school and, for me, getting caught up in the quest for straight A’s. Therefore, I didn’t truly begin to enjoy fall until after I had graduated from college. Suddenly I could look around and enjoy the multi-colored trees and increasing- ly brisk weather, because I didn’t have my head buried in books. Fall quickly became one of my favorite vacation times. The summer crowds were gone, and I could explore my favorite places in relative peace. I loved experienc- ing fall on the shores of Lake Michigan in Chicago, along the California coast in Mendocino, at Utah’s beautiful Sundance Resort, and even in Kauai, where the beaches more than made up for the lack of fall foliage. ,QWKHIDOORI,ZDVORRNLQJIRUD7KDQNVJLYLQJGHVWLQDWLRQZKHUH,ZRXOGQ¶WKDYHWR¿JKWKRDUGVRIRWKHU holiday travelers. That meant I had to leave the country, of course. But where to go? With Christmas just a month away, the mother ship for Christmas shoppers, Harrods, was calling from London (and reminding me that it happily accepts American Express). Now for me, a trip to London must also include at least one West End show. There was an abundance of good theatre that fall, and before I knew it, I had purchased tickets for three shows: Long Day’s Journey Into Night with Jessica Lange and Paul Rudd, a musical version of The Witches of Eastwick, starring Ian 0F6KDQHLQKLVSUH'HDGZRRGGD\VDQG¿QDOO\$QGUHZ/OR\G:HEEHU¶VODWHVWPXVLFDO7KH%HDXWLIXO*DPH DERXWWHHQDJHUVLQ%HOIDVW6RP\YDFDWLRQZDV¿OOHGZLWKPXVLFDQGGUDPD2QFH,VWHSSHGLQWR+DUURGVLW ZDVDOVR¿OOHGZLWKWKH&KULVWPDVVSLULW1RRQHFUHDWHVD&KULVWPDVZRQGHUODQGFRPSOHWHZLWK)DWKHU&KULVWPDV like Harrods. I also spent an admittedly unhealthy amount of time watching the news. You see, this was the autumn of the hanging chad in the United States. Several weeks after our 2000 presidential election, the results in the state of )ORULGDZHUHVWLOOQRWRI¿FLDO%XVKDQG*RUHZHUHYLUWXDOO\WLHGDQGWKHHOHFWLRQWKDW7KH'DLO\6KRZKDGVDWLULFDO- ly dubbed “Indecision 2000” months before had become just that. When I arrived in London several weeks into the UHFRXQW,H[SHFWHGWR¿QGWKH%ULWLVKPHGLDPRFNLQJXV,WZDVTXLWHWKHRSSRVLWH7KH\ZHUHPHVPHUL]HGE\WKH recounts and court rulings. Our very real “Indecision 2000” was covered continuously by international and British networks alike. As a political geek, I could not get enough of the drama that was going on back home. As far as the West End shows – well, Jessica Lange was mesmerizing in Long Day’s Journey, The Beautiful Game ZDVVDGO\IRUJHWWDEOHDQG7KH:LWFKHVRI(DVWZLFNZKLOHÀDZHGJDYHPHWKHKDUGWRVKDNHPHPRU\RIVHHLQJ the man who would become Deadwood’s villainous Al Swearengen dancing and singing in red velvet slippers. All in all, good fall memories.

First, I should say that I don’t cook. I truly don’t. 1 box Fantastic World Foods Tofu Scrambler If I have to spend more than ten minutes in the kitch- 1 TBSP oil en, I lose interest. My idea of cooking is throwing a Whichever of these you like: bunch of things I like (veggies, mushrooms, garlic, Sliced carrots tofu, nuts, legumes, and/or cooked pasta) into a pan, Sliced peppers heating them up, and sprinkling on some spices until Sliced onions it smells good. Then I eat it. I call it the Ratatouille Mushrooms style of cooking (not the dish - the adorable cartoon Sliced cherry tomatoes character in the movie). Cooked spinach The last thing I gave up before becoming veg- Avocado an was scrambled eggs. I have experimented with Vegan “cheese” shreds YDULRXVLQFDUQDWLRQVRIWRIXVFUDPEOHWR¿QGDWDVW\ Additional spices (Cayenne pepper, garlic, or curry pow- breakfast dish that I like just as much. This is how I der are good if you want to spice it up.) make it, but you can substitute just about any veggies and spices that you like. Preparation: 1. Drain the tofu, and crumble it in a bowl. Recipe 2. Mix in one package of the Tofu Scrambler. 3. Heat the oil on low heat in a pan. Super Easy Tofu Scramble 4. Mix the seasoned tofu in the pan, along with the other (Makes 2 to 3 servings) ingredients and spices you’ve selected until cooked. BE VERY CAREFUL to stir constantly and not let the tofu Ingredients: overcook or burn! R]SDFNDJHRI¿UPWRIX

. 31 By Dynise Balcavage http://urbanvegan.net I must be the only person in the world who does not FXSÀRXU like fall. I am a spring and summer person. I cannot 1 cup plus 1/4 cup sugar tolerate cold weather or snow, and I hate the symbol- 2 tbsp. brandy (optional) ism of fall and winter, sensitive Pisces that I am. But 1 15 oz. can unsweetened pumpkin I do love autumnal foods: soups, hot drinks and just 2 tbsp. corn starch anything made with squash. And I love running out- 1 1/2 tsp. cinnamon doors in the autumn, seeing the kaleidoscopic leaves, 1/2 tsp. ground ginger and not having to stop every few miles for water. 1/4 tsp. allspice 1/4 tsp. salt Recipe: pinch nutmeg

What’s Thanksgiving without a pumpkin-based des- 1. Preheat oven to 325 degrees. sert? This rich, subtly spiced cheesecake is egg- and 2. In a food processor, mix crust ingredients. Press into dairy-free, but no one will know it. lightly oiled 9-inch spring form pan. 0L[FUHDPFKHHVHWRIXYDQLOODÀRXURQHFXSRI Pumpkin Swirl Cheesecake sugar and brandy, if using, in the food processor un- (serves 8-10) til very smooth. (In this stage, there’s no such thing as overmixing.) Pour half of the batter into a medium Ingredients: bowl and set aside. Crust: 4. To the batter that remains in the food processor, add 2 cups vegan gingersnaps, or molasses, vanilla or pumpkin puree, ¼ cup sugar, cornstarch, spices and chocolate cookies, lightly crumbled salt. Again, blend until very smooth. 4 tbsp. non-dairy butter substitute 5. Pour pumpkin batter on top of crust. Gently pour 4 tbsp. sugar white batter on top, and using a butter knife, gently work up the pumpkin batter into the white batter to Cheesecake: create swirls. Be careful not to pull up the crust as you 2 8 oz. containers of vegan cream cheese do this. Don’t overmix. R]DVHSWLFFRQWDLQHURIVLONHQH[WUD¿UPWRIX GR 6. Bake at 325 degrees for 90 minutes. Cake is done not use refrigerated tofu, the texture is too grainy for when an inserted toothpick comes out clean. Cool cheesecake) completely on a rack, then refrigerate overnight. Slide 2 tsp. vanilla a knife around the cake before removing the spring

. 32 3KRWRFRXUWHV\RI2OLYHV)RU'LQQHU

OCTOBER: THE MONTH OF VEGAN FOOD Vegan Month of Food (Vegan MoFo) attracts bloggers from all over the world to celebrate vegan food %\*ODXFH)HUUDUL n the last few years, vegan of Food (Vegan MoFo). foster a vegan cooking and baking blogs have taken over the In- Vegan MoFo was created in No- community, where we could sub- Iternet. Thankfully, it isn’t hard vember 2007 in a thread on the mit recipes, share ideas and may- WR ¿QG SDJHV ¿OOHG ZLWK UHFLSHV Post Punk Kitchen (PPK) forums be gossip a little bit.” By hosting family meals, restaurant reviews, in response to NaNoWrMo (Na- episodes of the show (which could traveling tips, and so on. On many tional Novel Writing Month). The be viewed on the site), Moskow- occasions people start their own PPK website was created in 2003, itz made the website a community, EORJ DUH YHU\ DFWLYH LQ WKH ¿UVW in the kitchen of popular author Isa with an active forum for discus- year, and then post only sporadi- Chandra Moskowitz. As Moskow- sions and exchange of recipes and cally. During the month of Octo- itz says on the site, “The idea was experiences. ber, however, the Web is invaded simple: a fun cooking show to give Excited with the idea that ve- with daily posts from all over the vegans something to watch. And, gan bloggers already were writing world concerning vegan food hey, let’s throw some bands in. We about food all the time, Moskowitz and veganism. If you still haven’t also started a website (this web- and Katie Hubbard (Don’t Eat off heard, October is the Vegan Month site!) to support the show and to the Sidewalk) decided to dedicate

. 33 gether. “It’s sort of like a big re- union that folks look forward to every fall,” says Berns. To her, the Vegan Month of Food is “a bit derful way to achieve that!” OLNHSDUWLFLSDWLQJLQDÀDVKYHJDQ The author of the blog Tahini blog mob. Lots of blogs get really Too, Amy Gedgaudas, who lives super stoked for the event, and I in Portland, OR, shares the en- think its fun to be in that cloud thusiasm for the event expressed of enthusiasm.” She also enjoys by Berns: “I love Vegan MoFo the fact that her blogs will be up- because it provides everybody dating almost daily for the entire with a million new recipes, ideas, month. and reasons to appreciate eating Erin Wysocarski, who lives in a plant-based diet and [to] live Boston, joined Vegan MoFo for compassionately. If one person 3KRWRFRXUWHV\RI2OLYHV)RU'LQQHU WKH ¿UVW WLPH LQ  ZLWK KHU chooses veganism after reading a a whole month to these types of blog Olives for Dinner and is an handful of MoFo posts, we have posts. There were no rules, but they active “MoFoer.” She agrees that succeeded!” She joined the event did expect people to write every the online event gets people to- in 2009 and, like Wysocarski, is a single day during the Vegan MoFo. JHWKHU³7KHUHLVDGH¿QLWHVHQVHRI very active “MoFoer.” )RULWV¿UVWHGLWLRQEORJVWRRN community in the vegan blogging Berns foresees a long life for the part, and this year they are up to world, and Vegan MoFo is a great online event. “There’s an interest- over 600 participants. “Our highest way to strengthen that connection ing balance of new blogs and old year for participation was in 2010, in a tangible way throughout the blogs every year. Some folks fall where we had over 700 blogs par- month of October...[T]he Vegan out and new folks join in and take ticipating”, says Kittee Bee Berns, MoFo organizers and participants up the space.” And with this big ro- author of Cake Maker to the Stars are a highly talented and crea- tation of participants, Vegan MoFo and one of the people responsible tive group of individuals, and I’m stays interesting and fresh. We’re for the Vegan MoFo organization. honored to be a part of this year’s enjoying this month full of reci- 1RZLQLWV¿IWK\HDULW¶VSRVVLEOH MoFo. I can’t think of a better way pes, tips, reviews, and much more. to note some differences between to advance the cause of veganism How about you? Are you partici- WKH ¿UVW HGLWLRQ DQG WKH FXUUHQW than by promoting amazing vegan pating in the current edition? one, according to Berns. These food, and Vegan MoFo is a won- include “the sheer increase in number of participants and world- wide participation. [Also], “Vegan 0R)RQRZKDVD¿[HGhome with regular round-ups, giveaways, and daily coverage of the event.” They are also on Facebook. Says Berns, “There are more organized events and challenges sponsored within the month, and individual blogs have gone nuts with giveaways.” Vegan MoFo does what it aims to do: bring vegan bloggers to-

. 34 3KRWRFRXUWHV\RI7DKLQL7RR Food FOOD TEMPTATION IS EVERYWHERE! %\-HVVLFD5REHUWV Food temptations surround us (Barney’s, Artisana, and Justin’s times the easiest meal-to-go is a every day. Food is everywhere. are my favorites.) Fruits such as powered-up smoothie! I’ve includ- From the alluring aromas you bananas, apples, and oranges also ed one of my favorite recipes that smell walking down the street, to make for a great snack on the go. keeps me energized all day: the daily dose of food media con- Carrots and celery are easy veggies &KRFRODWH$OPRQG stantly permeating our conscious to pack. And remember, hydration 3RZHU6PRRWKLH mind. To top it all off, the amaz- is most important, so always take a ing recipes featured on the Food lot of water with you! Ingredients: Network are enough to make our 1 scoop protein powder (Sun mouths water. So, how can you 3. Go in with a plan: Make a list Warrior Blend is my favorite) possibly eat healthfully and mind- before you grocery shop! 1/2 tbsp hemp protein fully while resisting the plethora of 1/2 tbspraw cacao temptations? Organize your shopping trip with WEVSFRFRQXWÀDNHV The best offense is a solid de- a complete list in order to avoid WEVSJURXQGÀD[VHHG fense. And a solid defense is all lingering in the aisles. Know your A few frozen banana slices * about planning and preparation. store! Grocery stores are strategi- 1 large medjool date Here are four tips to keep your cally designed to get you to buy, 1-2 coconut milk “ice cubes” * health goals on track! buy, buy! For example, dairy prod- 1/2 tbsp almond butter ucts, eggs, and meat items are typi- 1/2 tsp almond extract 1. Work up a sweat every day! cally placed in the farthest reaches 2-3 TBSP strongly brewed iced of the store. Since most people coffee (Optional) Get out for a walk or try a new shop for these items, the consumer Ice cold water * yoga class. Hit the weights at the must walk through the aisles to get gym. Go for a hike on the local them. Exposed to the maximum *I like to freeze cubes of coconut trails. Grab some friends and kick a amount of product on their “quick milk and sliced bananas. They ball around. Just get out and move! trip,” shoppers are more likely to make the smoothie super rich and buy impulsively. Avoid impulse creamy. To do this, pour coconut 2. Travel Smart: Bring healthy shopping by preparing with a list! milk into ice cube tray, slice ba- snacks with you wherever you nanas into bite-size pieces, and go! 4. Cook once, eat three times! freeze.

I always bring my cooler with You don’t have to cook a full Preparation: me stocked with healthy snacks on meal every night. Prepare large 1. Place all ingredients into a the go. You can also make “smart portions of food once or twice blender. snack packs” to keep at work, in a week and freeze the leftovers. 2. Add 1/3 cup water. your gym bag, and in your car. Fill Make a large casserole, roast veg- 3. Blend and add more water (if your “smart snack packs” with al- HWDEOHV¿UHXSWKHJULOODQGPDNH needed to reach desired consist- monds, trail mix, dry cereal, grano- use of your rice cooker and crock- ency) la, protein powder, whole grain pot to prepare your meals for the 4. Top with raw cacao nibs, coco- pretzels, crackers, rice cakes, and/ week. QXWÀDNHVDQGJRMLEHUULHV or single serving-sized nut butters When pressed for time, some-

. 35 Food Bake and Destroy A delicious interview with pro-wrestling, punk rock and heavy metal lover Natalie Slater %\-RGL7UXJOLR 3KRWRVFRXUWHV\RI1DWDOLH6ODWHU ³&RQ¿GHQFHLVWKHEHVWPDNHXS´ FKHI" It’s cholesterol-free, so it’s heart- says Natalie Slater, a 32-year-old healthy, and it tends to be much home chef who recently became I’m not a chef, just a home cook. lower in fat. People opt for a a cookbook author. Slater who is I worked in a professional bakery YHJDQGLHWIRUGLIIHUHQWUHDVRQVí behind the successful blog Bake years ago, which is where I for some people it’s animal rights, and Destroy was kind enough to learned a lot of tricks I still use in for others it’s for their health. I answer a few questions for Global the kitchen. But I’ve always loved can tell the difference between the Looking Glass. cooking and baking ever since way I feel when I’m eating vegan I was a kid. There’s something and when I’m not. I prefer the &DQ\RXWHOOXVDOLWWOHDERXW really exciting about taking a way I feel on a vegan diet. \RXUVHOI" handful of ingredients and turning them into something completely +RZKDV\RXUORYHRISUR I’m a 32-year-old food blogger- different. ZUHVWOLQJSXQNURFNDQGKHDY\ turned-cookbook author from PHWDOLQÀXHQFHG\RXUDSSURDFK Chicago, IL. I live with my :KDWGRHVYHJDQIRRGPHDQWR WRFRRNLQJ" husband Tony, who works in the \RX" skateboard industry, and our six- No one ever said, “The Ramones year-old son, Teno. Vegan food, when done correctly, are my favorite punk band is every bit as delicious as non- because of their precision :KDWLQVSLUHG\RXWREHFRPHD vegan, but much better for you. musicianship.” Just like no one

. 36 has ever said, “I love pro grown and changed so much. It “It’s not great, but its vegan, so wrestling because I’m a used to be mostly other tattooed, people will buy it.” Vegan food perfectionist.” All these things I stay-at-home moms who were can and should be great. If you love so much - noisy music, low- exchanging ideas with me. Now I wouldn’t eat it, don’t expect brow art, pro wrestling they’re get a lot more young people who vegans to eat it either. all about living in the moment. are just learning to cook, or guys /HWWLQJORRVHKDYLQJIXQíQRW who appreciate the things that :KDWLVWKHLQVSLUDWLRQEHKLQG worrying about the little stuff. LQÀXHQFHPHDQGMXVWOLNHWRNHHS \RXUVHQVHRIVW\OH" That’s completely how I am in the up with what I’m doing. kitchen. I just want to be happy I’m a bit schizophrenic style- when I’m in there, and I want to $VYHJDQFRRNLQJKDVEHFRPH wise. I grew up going to hardcore be happy when I sit down to eat. PRUHSRSXODURYHUWKH\HDUV shows, so most of the time I If a recipe stresses me out, or KRZGR\RXVWDQGRXWIURPRWKHU fall back on jeans, Nikes and a requires that I become fussy I get YHJDQFRRNV" hardcore shirt. But when I dress over it pretty quickly. I admire up, I’m pretty lady-like. I wear a people who can sculpt tiny scenes I’m a vegetarian with vegan lot of vintage-style dresses and out of vegetables and hand-paint tendencies, so I think I kind of EDOOHWÀDWV,WU\WREHFRQVFLRXVRI portraits onto cookies. I wish I walk a line that a lot of people my body type, which is curvy, and could do that stuff! But I’m too are comfortable with. I’m sure it my age. But ultimately, I think if EXV\JRR¿QJRII pisses some vegans off that I blog you feel really good in whatever a lot of vegan recipes, but I don’t you’re wearing, you’re going to :KDWLVWKHSKLORVRSK\EHKLQG adhere to the lifestyle 100 percent. look great. %DNHDQG'HVWUR\" At the same time, I think my laid-back approach has turned a :KDWKDVEHHQWKHELJJHVWOHVVRQ When I started Bake and Destroy lot of people onto vegan cooking \RXKDYHOHDUQHGSHUWDLQLQJWR in 2006, I was working as a nanny who would have otherwise never \RXUFRRNLQJFDUHHU" and also caring for my newborn. considered it. In fact, I know I spent my mornings watching that’s the case because I get a ton I’ve learned a lot about the Martha Stewart on TV and then of emails from people telling me technical side of things over the at nap time, inspired by Martha, they never would have tasted I’d try to make something new. nutritional yeast or made ice If she made brownies, maybe I cream out of coconut milk if would try making brownies with they hadn’t heard about it from WKHVDPHÀDYRUVDVP\IDYRULWH me because they trust me to espresso drink. If she’d made only say something is good if a casserole, I’d make one too, LWUHDOO\LVíQRWMXVWEHFDXVH only mine would taste like tacos it’s vegan. because that’s what I like. I started :KDWVKRXOGDYHJDQFKHI blogging my adventures in the QHYHUGR" NLWFKHQíVWULFWO\DVDZD\IRU my friends and family to keep in Every vegan chef I know is touch. Pretty soon I was getting really committed, and super emails from people all over the skilled. But if I could offer world thanking me for doing advice to non-vegans who are something goofy with food. cooking for vegans, I would say taste everything you make. Now that I’m approaching my I’ve had so many bad vegan sixth anniversary online, Bake cupcakes from conventional and Destroy’s audience has bakeries whose attitude was,

. 37 initially had about the way I snacks, side dishes, and of course, was treated there. They made desserts. I really tried to use me cover up all my tattoos LQJUHGLHQWV\RXFDQ¿QGLQPRVW and they edited everything grocery stores and I kept things interesting I had to say out of simple so that a beginner cook the pilot, so in the end I was can jump right in, and a more just kind of sitting there, in experienced cook can take my a long-sleeve shirt, smiling ideas and build on them. and blinking like a dummy. It was a great opportunity that I :KDWKDVEHHQWKHELJJHVW \HDUVíKRZWRFDWHUWRZKDW think was kind of stolen from FKDOOHQJHZKHQLWFRPHVWR people are looking for, how to title me because a few conservative FUHDWLQJDYHJDQFRRNERRN" recipes in a way that helps people producers were scared to take ¿QGWKHPWKLQJVOLNHWKDW,I\RX a risk. Still, I got to be on Food Finding time to do it all. I work make anything pumpkin, in a Network, and that’s pretty cool. in digital marketing, so I’m at the Crock-Pot or inspired by Dr. Who, RI¿FHHYHU\GD\7KHQZKHQ, people will go nuts for it. &DQ\RXWHOOPHDOLWWOHDERXW get home my son has homework, \RXUXSFRPLQJERRN%DNHDQG we have to make dinner, clean +RZGLG\RXUUROHDVDJXHVW 'HVWUR\*RRG5HFLSHVIRU%DG up... when am I supposed to cook? MXGJHRQWKH)RRG1HWZRUN¶V 9HJDQV" I have a calendar that maps out &XSFDNH:DUVFRPHDERXW" what I’m doing every day until I never wanted to write a the manuscript is due Jan. 1 of I was getting a lot of emails from cookbook. I turned down a few next year. I’m cooking and testing TV producers for a while in 2008 offers over the years because it’s and cooking and re-testing every and 2009. There was just a surge just not anything I ever wanted to single day. On the weekends, my in reality shows about cooking commit to. But a cookbook author husband takes our son out for DQGEDNLQJEDFNWKHQ,¶G¿OPHG ,UHDOO\ORYHí-XOLH+DVVRQJDYH most of the day so I can cook and a few months’ worth of a show my name to her agent, Sally Ekus, write. I miss them both; I can’t centered around a bakery in and after a few conversations, wait to be done so we can hang Chicago. (I didn’t actually work Sally convinced me to give it a out again! there, but it turns out reality TV VKRW6KHWRRNKHUWLPH¿QGLQJWKH is pretty fake - so they had me best publisher for me - someone :KDWGR\RXWKLQNZLOOVXUSULVH pretend to work there for the who understood my vision and SHRSOHPRVWDERXW\RXU show.) I’d spoken with a few my voice, someone who would FRRNERRN" producers about other shows. let me hire the artist SEIBEI to Anyway, one producer called me illustrate the book, someone who That it’s actually a piece of wanting to know if I could suggest wasn’t going to try and make me writing, and not just a cookbook. any vegan bakers to compete on pose as a cheese pin-up model on Each recipe has a personal story DQHZVKRZWKH\ZHUH¿OPLQJ WKHFRYHUíDQGRQFHZHIRXQGWKH attached to it, or some little called Cupcake Wars. I suggested right publisher it all started falling anecdote beyond, “This is a vegan a handful of people, and thought into place. nacho cheese; eat it with your that was the last I’d hear about mouth-hole.” Some recipes are that show, when a few weeks :KDWFDQ\RXUUHDGHUVH[SHFW inspired by my grandparents, who later they called me and asked if I IURPLW" are the two funniest people in the FRXOGÀ\WR/$WKHQH[WPRUQLQJ world, some are inspired by my to be a judge. It was a once in a It’s going to be around 80 recipes, favorite Cannibal Corpse songs, lifetime experience, and as the all vegan, and inspired by my and others came about because years have passed, I’ve learned to favorite comfort foods. There I was trying to trick my son into let go of some of the bitterness I are recipes for breakfast, entrees, eating broccoli.

. 38 Food 3KRWRVFRXUWHV\RI%LDQFD3KLOOLSV

GETTING EXCITED ABOUT VEGAN FOOD IN THE SOUTH Bianca Phillips proves that Memphis has more to offer than traditional BBQ with her new cookbook, Cookin’ Crunk %\*ODXFH)HUUDUL ianca Phillips, a young title,” says Phillips. vegetarian much earlier, around vegan blogger and author, This young woman, with red age eight, because I didn’t want to Bsounds like a southern hair and a big smile, grew up in a eat animals. But I didn’t know how American to anyone who reads her mid-sized town in Arkansas called to make that change then,” she ex- blog, Vegan Crunk. It is easy to see Jonesboro (about an hour north plains. why, especially given her blog’s of Memphis, TN). Phillips has In 2002 she moved to Memphis name! If you’re not familiar with been vegetarian for 17 years and and loved it. The city also sur- the term, “crunk”, it is a style of vegan for seven. “I went vegetar- prised her with its vegan options: Southern rap music slang for “get- ian in 1994 at age 14 after spend- “Although it doesn’t have the most ting hyped” or “getting excited”. ing a week with a friend, who had vegan-friendly reputation on a “When I launched Vegan Crunk, recently moved to the States from global scale, it’s actually quite ve- ,ZDQWHGLWWRUHÀHFWP\0HPSKLV India. Her family was vegetarian, gan-friendly. We have a great res- pride and Southern roots, so I went and I ate meat-free the whole time taurant Imagine Vegan Cafe and an with a very Memphis-centric blog I was there. I had wanted to be a amazing raw smoothie and juice

. 39 bar (with daily food specials) enlisted my help. I was probably When asked about her favorite called Cosmic Coconut. And loads three, so I doubt I was much help.” recipes in her book--unlike many of places have vegan options,” says She might think that this early authors who can’t choose-- Phil- Phillips. She also seemed very ex- memory has nothing to do with her lips immediately named hers. “My cited about the fact that there are love for cooking, but childhood hands-down favorite is the Country “four places with vegan cheese memories are strong and could Fried Tempeh Steak with Soy Milk pizza on the menu!”In 2004, cel- have inspired her to have a passion Gravy. But other favorites include ebrating the 10 year anniversary for cooking, eventually taking it WKH 7RIX &KLFNHQ ³:DIÀHZLFK´ of being vegetarian, Phillips went to the next level and start writing Deviled Tofu Bites (like vegan vegan “because it seemed like the both her own blog, and a book, deviled eggs!), the Tofu Ham with right time to take the next step.” “I Cookin’ Crunk, which was re- Red-Eye Gravy and Biscuits, and learned about the cruelty on dairy cently released. Phillips blog was the Old-Fashioned Coconut Pie. and egg factory farms, and just born in 2007 as she had been lurk- Oh, and I love my Fried Green To- couldn’t bring myself to eat those ing on other similar websites for matoes, too!” She also has a clear things anymore.” ages (namely Vegan Lunch Box opinion about her all-time favorite When asked about her child- and Get Sconed. “I was intimidat- ingredient: tofu. “It’s so versatile, hood food memories, Phillips re- ed by the technology, so I thought and I love it in every form — fried, ÀHFWV³2QHRIP\HDUOLHVWPHPR- starting my own blog would be too marinated, baked, sautéed; even ries is cooking spaghetti with my hard. And then one day, I got in- plain and raw.” daddy when my mom was too sick spired and decided to give Blogger Can we expect any Memphis’ in- WRFRRN,WKLQNVKHKDGWKHÀXRU a try. It was much easier than I ever ÀXHQFHRQKHUFRRNLQJLQ&RRNLQ¶ something, but he decided to be thought possible!” Crunk? Yes, we can! “As for the sweet and cook her dinner, and he Vegan Crunk features many LQÀXHQFH RQ P\ FRRNLQJ , XVH D pictures of dish- LOT of BBQ sauce. Memphis is es that Phillips known as the BBQ capital, and we cooks from other have a special vinegar-based sauce people’s cook- that’s very popular down here. I in- books and in- clude my recipe for Memphis-style cludes many re- BBQ in Cookin’ Crunk, as well as views too, mainly lots of recipes that make use of it of restaurants and (BBQ Tempeh Pizza, BBQ Spa- festivals she at- ghetti, and BBQ Black-Eyed Pea tends. The blog Burgers).” isn’t full of reci- While promoting the new book, pes as many other Phillips is already working on her vegan blogs are, new project, Vegan Through The and after reading Ages. The upcoming cookbook Cookin’ Crunk, will feature “veganized” versions we can see the of trendy foods from every dec- reason. “I do de- ade of the 20th century. “Think velop recipes, vegan cheese fondue from the 70s but I am saving and Tempeh Wellington from the those for the next 1960s,” says the lovely Phillips. It cookbook project. seems as though here’s much more Publishers don’t to look forward to from Phillips, as often like it when she continues to expand her reper- you share every toire—we can’t wait to see what recipe in a pro- she comes up with next! posed book.”

. 40 People WHEN HALLOWEEN MEETS ASTROLOGY %\*ZHQ6XWKHUODQG.DLVHU KWWSZZZLQWR[LFDWHG]RGLDFFRP here’s just something about DIÀLFWHG DVWURORJLFDO ERG\ SDUW one must have guts, energy and Halloween that implies as- But we’re making cocktails here, strength… a Scorpio! On a botani- Ttrology. Perhaps it is be- so I’d simply like to suggest that cal level, those qualities translate to cause of the overall dark, eerie, imbibing your sign’s libation will VWURQJVSLFHV¿UHSLTXDQWÀDYRUV macabre theme that is associated energize your celestial qualities, pungent aromas and anything with with Halloween which makes it and imbibing another sign’s liba- a really sharp taste, like the end of seem like the darkest holiday on tion will infuse your life with that a stake, and this drink recipe! our calendar. sign’s energy. If you are unfamiliar, here is Here’s a brief history. In the GARLIC JAM SIDECAR a bit of information on astrol- dark ages, Dr. Nicholas Culpeper ogy: The moon sign placement in rejected the established medical Ingredients: \RXUFKDUWLQGLFDWHVZKDWVDWLV¿HV monarchy in favor of locally-for- 2 oz cognac your emotional nature. Take my aged herbs. He was a total rebel – a 1 oz fresh squeezed lemon juice sign,Taurus,for example. Taurus Scorpio. While the rich were pay- ¾ oz maple syrup is the sign of materialism, which ing through the nose to get their 1 bar spoonful of garlic jam* means that I don’t “want” stuff; blood let, he was helping the poor I “need” to have it. If you would pick some weeds to cure the same Preparation: like to get your chart report,, “Ce- illness. This of course mirrors what Rim the martini glass with sugar leste” is a great application that al- our society is experiencing all over (I use dried elderberries to create lows you to do it for free, but you again. Culpeper’s contribution black specks in the sugar) do need to know your exact birth to the world was his book, which Combine Ingredients time. listed the zodiac sign of each and Shake over ice On a lighter note, what’s more every plant he found in his native Double strain into a martini glass. fun than a Halloween party? A England. Unbelievably, 300 years Push through the sieve with the Halloween party with kitschy later, it is still in print and avail- back of a bar spoon. cocktails. With the rising interest able to buy at many stores such as ,I\RXFDQ¶W¿QGJDUOLFMDPPDNH and popularity of vampirism, this Amazon.com. your own. A good recipe can be subject is hotter now more than Let’s refer back to vampires, found here. ever. and to garlic. Herbal astrology Because I’ve always been so states that garlic is a plant of Mars. aligned with nature, I felt drawn Mars is the ancient ruler of Scor- to herbal astrology, which was pio, now considered co-ruled by practiced during the Dark Ages. Pluto. Scorpio rules Halloween, This medieval medicinal modality along with anyone else born ap- states that plants have signs like proximately between October 22 people, and this formula was used and November 22. It’s common as a guide when selecting herbal knowledge that Mars is the red remedies. Likewise, my zodiac- planet, symbolic of war. What this inspired drinks use ingredients really means though, is that Mars that are astrologically connected to indicates a warrior, which is no certain signs based on this concept. more than servitude in the high- Originally such astrologically-se- est honor, the defender of home lected herbs would be thoughtfully and family, and the protector of applied to the corresponding and innocents. To be this spectacular,

. 41 People 3KRWRVFRXUWHV\RI.LQJ

SUSTAINABLE FASHION It’s becoming fashionable to be cruelty free %\*ODXFH)HUUDUL King55, a clothing brand from ing process,” says Amauri Cali- ing us from being able to offer a Sao Paulo, Brazil, is proof that it man, who is the head of production cheaper alternative. The consumer is possible to succeed in the fash- and founder of King55. sometimes does not understand ion industry by using plant-based King55 has three stores in Sao why a synthetic product costs as and sustainable materials in their Paulo, and more than 80 other much as one with leather, and be- products. stores in Brazil sell their clothes. cause of that, they end up choosing Established in 2001 with the The brand tries to promote envi- the animal based material.” goal of injecting more creativity ronmental awareness as much as Maria Rita Dominici, 24, is a into the fashion market, King55 possible; they work with cleaners consumer who is part of the ethical is a brand for the younger, stylish that use rainwater to wash and dye trend in the fashion world whose crowd. They create unique pieces, pants and t-shirts, and use products fashion needs are met by brands which are produced manually us- without chemicals that are harm- such as King55. “I don’t wear fur ing sustainable materials. “We ful to the environment. They also or leather, and I think that today work with 100% cotton [as well as refrain from using animal products Brazil has the ability to produce blends that are] synthetic or mixed in their clothes, such as leather, synthetics to meet consumer needs. (something like 50% cotton, 50% fur, silk, or wool. This can be a We live in a country where the polyester) to produce our clothes. challenge sometimes, according winter isn’t that cold, so there is no We prefer to use polyesters that to Caliman. “Many companies need for leather. It makes no sense come from sustainable processes, are still accustomed to working to exploit animals just to produce such as fabrics containing recycled with animal leather. This is part of clothes or accessories,” She agrees ¿EHUVRIVRGDERWWOHVIRUH[DPSOH Brazils culture, and our synthetic people are still unaware of substi- RU EDPERR ¿EHU 7KHUH DUH DOVR plant-based material is not the tutes for materials with animal in- fabrics made from recycled scraps highest quality, so we often work gredients, and applauds King55’s that have been carefully selected, with imported material that is just initiative. Dominici wishes more erasing the need for another dye- as expensive as leather, prevent- brands would take the same path.

. 42 The main inspiration of King55 , support and the in-depth in- is rock music. Co-owner Carol formation found on the In- Caliman is a vegan drummer, and ternet, will hopefully change D KXJH LQÀXHQFH RQ WKH EUDQG¶V consumers’ minds about the identity. Going against the trend use of animal products in the of rockers dressing from head to fashion industry. Fashion de- toe in leather, King55 recreates the signers will have no choice classic style using different, eco- but to adjust their production friendly materials, but also offers if that’s what the consumer de- exclusive pieces to their consum- mands. Caliman is optimistic, ers. Amauri says that paying spe- and believes the international cial attention to the needs of the campaign against fur and oth- clients and creating custom, ex- er products of animal origin is clusive pieces are the basis of the making cruelty-free fashion brand’s success. “If I had to choose more prevalent. With good in- the most popular piece, I would formation and education, she say the King55 t-shirt (our mar- believes the market will soon keting and advertising product), change for the better. or our jeans, made with high qual- However, Dominici thinks ity materials, both bring consumer differently. In her opinion, loyalty.” Brazil still has a long journey Whether the path toward cruel- Although the stores offer strictly ahead of them to arrive at a point ty-free fashion will be short or long plant-based clothes and acces- where producers and consumers is hard to predict, it’s important to sories, many customers have no will prefer synthetics rather than realize that the fashion industry idea that the brand is vegan and genuine leather. “People usually already has begun to change, as sustainable. Caliman believes that care about the brand and not the there are alternatives readily avail- Sao Paulo is a city that gives the material, so when the big names able for those who want to buy ve- opportunity to individuals who in the fashion world begin to use gan and eco-friendly clothing and have good ideas and are commit- alternatives, the public will follow accessories. ted to working hard in order to be and become more accepting of the successful. The encouragement, cruelty-free materials.” www.king55.com.br

. 43 Travel 3KRWRVFRXUWHV\RI$OH[DQGUH5DPRV

CULTURE + FOOD + LONDON = A wonderful way to spend Autumn By Glauce Ferrari

. 44 /RQGRQLVRQHRIWKHOLYHOLHVW Around Town FLWLHVLQWKHZRUOGDQG\RX From November 9th -18th , the city will host the 20th annual Lon- ZLOO¿QGPDQ\WKLQJVWRGR don Jazz Festival, featuring over 250 shows playing at more than WKHUHQRPDWWHUZKDWWLPHRI 50 venues across the city. Attractions include some big names in \HDU\RX¶UHYLVLWLQJ+RZHYHU MD]]VXFKDV+HUELH+DQFRFNZKRZLOOEHSOD\LQJKLV¿UVWHYHU IDOOLVHVSHFLDOO\DJUHDWWLPH UK solo show, and 82-year-old Sonny Rollins. WRHQMR\WKHFKLOO\ZHDWKHU H[SHULHQFHWKHFXOWXUHDQG Photomonth is an international photography festival that started YLVLWWKH%LJ%DQJFLW\¶VPDQ\ in September and continues until December in many places. For YHJDQIULHQGO\UHVWDXUDQWV the 2012 edition, “Radical London” is the major theme, and there are more than 150 exhibitions in galleries and venues. One of the highlights is the Photo-Open at the Rich Mix cultural center in East London which runs from November 1st until December 1st .

Photography If you are traveling with your family and you (why not?) or your kids are fans of Harry Potter, the Harry Potter London Tour, or- The National Gallery is always worth a ganized by Muggle Tours is not to be missed. This walking tour visit, and beginning on October 31, the H[SORUHV¿OPORFDWLRQVDQGH[SODLQVWKHLQVSLUDWLRQIRUWKHERRNV exhibition “Seduced by Art: Photog- Another family-friendly event is the Barking Park Fireworks raphy Past and Present” will give you (Longbridge Road), which will be held on the evening of Novem- one more reason to spend some time ber 3rd. inside the gallery, which was founded in 1824 and located in the beautiful Fancying an ice rink in a different country? From November until Trafalgar Square. 7KHLQÀXHQFHRIKLV- January, London will house many ice rinks, including one in the torical painting on photography from National History Museum (Cromwell Road), another in the Tower the mid-nineteenth century to today is of London (Tower Hill) and one at the Hyde Park Winter Wonder- the subject of this photography exhibi- land, a gorgeous winter fair. tion.

If you are passionate about photogra- Halloween phy and history, another exhibition to see is “Everything Was Moving: Pho- For those who are looking for an alternative experience, London is tography from the 60s and 70s,” at the hosting the Zombie Horror Camp from Oct. 25th to 27th . The pre- Barbican Centre (Silk Street), as it fea- Halloween event includes voodoo doll making, a grotesque strip tures images shot by 12 photographers club, and the most horrifying of all, the zombie run! Ghoulishly from different countries. groovin’ DJ sets from The Horrors, Robots in Disguise, Feeling Gloomy, The Libertines, and more are also lined up. This event is It seems that London will be all about being held at the Old Victim Tunnels - Station Approach Rd, SE1 past decades this fall. “Halfway to Par- 8SW. adise: The Birth of British Rock,” at the Victoria and Albert Museum, showcas- es photographs by Harry Hammond, considered the ¿UVWJUHDWSKRWRJUDSKHU of British rock ‘n’ roll. This exhibit will feature more than sixty portraits. Where: V&A (Cromwell Road, close to the National History Museum).

. 45 3KRWRVFRXUWHV\RI$OH[DQGUH5DPRV

. 46 “I like food, food is good”

The sentence from one famous song of the American punk rock band Descendents summarizes one of the best things to do in London: try the amazing vegan and vegan- friendly restaurants the city has to offer. Most of them are located in downtown or very close to a subway stop (Tip: use London’s subway system; it’s the easiest and most ef- ¿FLHQWZD\WRJHWDURXQGLQWKHPHWURSROLV 

&ORVHWR3LFFDGLOO\&LUFXVDQG2[IRUG&LUFXV\RXZLOO¿QG many options from fast food to raw vegan food. If you are a fan of Indian food, try Woodlands (37 Panton Street) or Sagar (31 Catherine Street,Convent Garden). Both have two other locations in London. If you’re into fast food, Mildreds (45 Lexington Street), established in 1988, is a must for burgers. Located in the core of Soho, the place is always busy, but it’s worth a visit and you’ll also enjoy walking around the area. For a quick sandwich, Maoz (43 Old Compton Street) is always a good choice. It offers a great falafel sandwich with a salad bar. Two places of- fer raw options and have a 100% vegan menu: vegetarian cafe Wild Food (14 Neal’s Yard, Covent Garden) and 42 Raw (6 Burlington Gardens). Tibits (Heddon Street) is a vegetarian buffet restaurant with vegan options which are clearly marked. Another buffet option is Vitao (74 War- dour Street), an amazing organic vegan cafe and juice bar. :DONLQJLQWKHGLUHFWLRQRI2[IRUG6WUHHW\RXZLOO¿QG one of Govinda’s Pure Vegetarian Restaurants. The res- taurants, which are run by Hare Krishna devotees, offer vegan options. (Tip: Be sure to ask for the vegan option because they use a lot of milk in their dishes.)

A little bit outside of city centre and its tourist attractions is Amico Bio (44 Cloth Fair), an organic and vegetarian Italian restaurant. It’s located close to the Barbican stop, so you can go there before or after visiting the Barbican Centre.

For those into Japanese food, the most popular option in London is Itadaki Zen, located at 139 King’s Cross Road. It is 100% vegan with all the traditional dishes “vegan- ized.” Just a few blocks from there is Vx (73 Caledonian Road), a vegan shop and cafe that sells clothes, shoes, books, cakes, biscuits plus a lot more.

. 47 One area that’s worth a visit, not just for the food, but for its alternative crowd and shops, is Camden Town. If you enjoy Thai cuisine, go to Qing (6 Kentish Town Road). It’s very close to the subway stop but not very easy to spot because the sign isn’t very visible. It offers a huge vegan buffet for a cheap price. For raw and healthier options, In- Spiral Lounge (250 Camden High Stree) is the place to go in Camden Town. Offered are great salads and delicious cakes, donuts and ice cream abound. Also close to Cam- den Street is one of the locations of Loving Hut (3 Plender Street) (an international chain of vegan restaurants). This one is small, but cozy. You can choose between a buffet or order off the menu. It follows the Asian food style, but also has a selection of burgers and “Fishless and Chips” IRUDWRXFKRI%ULWLVKÀDLU

If you have time to go farther out of the city centre, there are a few places worth a visit. For those with a sweet tooth, Ms. Cupcake, located in Brixton, is the best place to go. (See next article for more info.) Pogo Cafe, in Hackney (76 Clarence Road), is a vegan cafe run as a cooperative, serving delicious food and cakes. Check before you go, because it is not open every day (Wednesday-Saturday from 12:30 pm to 9 pm and Sunday from 11am to 9 pm). For a great and “cheesy” vegan pizza, the Gallery Cafe (21 Old Ford Road) is a good call. It’s a vegetarian res- taurant but they offer many vegan options. SAF (Simple Authentic Food) is located inside a Whole Foods Market on Kensington High Street and offers gourmet and raw vegan cuisine. It’s a beautiful place with well-presented, delicious dishes.

London’s Local and Seasonal Fruits & Vegetables

. 48 Travel MS. CUPCAKE The Woman Behind London’s Naughtiest Vegan Cakes %\*ODXFH)HUUDUL 3KRWRVFRXUWHV\RI0V&XSFDNH

. 49 oldharbour Lane, located moved to the United Kingdom in 0V &XSFDNH /RQGRQ¶V ¿UVW in the district of Brixton, her early twenties and turned her vegan bakery, is as cozy as Mor- Cisn’t the most popular passion for food into a business. gan herself, and you will imme- street in London. Although Brix- “Food has always been a celebra- diately feel at home, wanting to ton is known for being a multi-eth- tion of family and love in my life. stay awhile. The best time to visit nic community, it hardly attracts My grandmothers both knew their Ms. Cupcake is when you are hun- tourists, and has been the site of ri- way around a kitchen! My mama is gry, as they freshly bake different ots, most recently in 2011. On the an excellent defroster, but not very kinds of delicious desserts, such as brighter side of Coldharbour Lane, interested in cooking. She hardly cookies, cookie sandwiches, layer is a vegan sugar paradise, which ever donned an apron to get down cakes, loaf cakes, scones, brown- attracts customers who want to to business in a kitchen. She would ies, and other savory items. All satisfy their sweet tooth with treats only ever bake at Christmas – but I goodies are baked with a very spe- from the Ms. Cupcake bakery. loved when she did,” says Morgan. cial ingredient: love. Ms. Cupcake In just two years, Ms. After many years of being vege- believes that “Baking is an act of Cupcake,whose slogan is “The tarian, Morgan became vegan three love. You create something from naughtiest vegan cakes in town,” years ago, while living in London. nothing and pass it on to someone has become a very successful busi- . “The more you let yourself think you care about. What better way to ness, managed by founder Mellissa about the harm your diet is hav- tell someone you love them than to Morgan “the” Ms. Cupcake. You ing on the world, the harder it be- give them baked goods?” She sees may just be lucky enough to meet comes to NOT be vegan. I believe baking as a form of serenity. “I her in the shop, receive a lovely one thing in my life and that is bake when stressed, when happy, smile, and have a delightful chat every single living being deserves and when needing clarity.” with Morgan, who dresses like a the right to do just that – live. The What other passions does this housewife from the 1950s. Born in older I got, the stronger that belief busy entrepreneur have? First of Toronto, Canada, this master baker became.” all, her family. She also loves all

. 50 things creative, such as theatre, business, and is traveling a lot at Cupcake’s vegan treats can also be PXVLFDQG¿OP+RZHYHUPRVWRI the moment practicing her ethos of found in the Venn Street Market KHUEXV\GD\VDUH¿OOHGZLWKIRRG ‘spreading the love.’ – in Clapham Common – every and baking. “It’s both a blessing Her love for creativity is dis- Saturday. Ms. Cupcake has con- and a curse that I live around the SOD\HGLQKHUFXSFDNHV8QLTXHÀD- quered the UK mainstream media, corner from the bakery – I’m there vor combinations and names will being featured on Sky TV and the loads!” In the last months, she has surely catch your attention. How BCC, as well as in many maga- DOVR IRXQG WLPH WR ZULWH KHU ¿UVW about trying The Ambassador? Or zines and newspapers. We can ex- cookbook, which will be released the “Better” Scotch Fudge? the pect even more success next year in the Spring of 2013. Ms. Cup- Cherry Bakewell, perhaps? The as Morgan’s plans include opening cake has also spent a lot of time list of delectable desserts goes on, a central factory with nationwide teaching classes and seminars and I can promise that you will distribution, and will even be on about vegan baking. If you think have a hard time choosing just one, WKH WHOHYLVLRQ DV VKH MXVW ¿QLVKHG that sounds like too much for just and will probably end up taking shooting a TV series that will air one lady, she also mentors people more than a few home! In addi- in 2013. who want to start their own food tion to being sold in the shop, Ms.

www.mscupcake.co.uk . www.facebook.com/Ms.CupcakeUK

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