Gary Yourofsky Educator, Liberator
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Derogatory Discourses of Veganism and the Reproduction of Speciesism in UK 1 National Newspapers Bjos 1348 134..152
The British Journal of Sociology 2011 Volume 62 Issue 1 Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK 1 national newspapers bjos_1348 134..152 Matthew Cole and Karen Morgan Abstract This paper critically examines discourses of veganism in UK national newspapers in 2007. In setting parameters for what can and cannot easily be discussed, domi- nant discourses also help frame understanding. Discourses relating to veganism are therefore presented as contravening commonsense, because they fall outside readily understood meat-eating discourses. Newspapers tend to discredit veganism through ridicule, or as being difficult or impossible to maintain in practice. Vegans are variously stereotyped as ascetics, faddists, sentimentalists, or in some cases, hostile extremists. The overall effect is of a derogatory portrayal of vegans and veganism that we interpret as ‘vegaphobia’. We interpret derogatory discourses of veganism in UK national newspapers as evidence of the cultural reproduction of speciesism, through which veganism is dissociated from its connection with debates concerning nonhuman animals’ rights or liberation. This is problematic in three, interrelated, respects. First, it empirically misrepresents the experience of veganism, and thereby marginalizes vegans. Second, it perpetuates a moral injury to omnivorous readers who are not presented with the opportunity to understand veganism and the challenge to speciesism that it contains. Third, and most seri- ously, it obscures and thereby reproduces -
Vegan Youtubers Performing Ethical Beliefs
religions Article Vegan YouTubers Performing Ethical Beliefs Kim Harding * and Abby Day * Department of Sociology, Goldsmiths, University of London, London SE14 6NW, UK * Correspondence: [email protected] (K.H.); [email protected] (A.D.) Abstract: In Great Britain, “religion or belief” is one of nine “protected characteristics” under the Equality Act 2010, which protects citizens from discrimination in the workplace and in wider society. This paper begins with a discussion about a 2020 ruling, “Jordi Casamitjana vs. LACS”, which concluded that ethical vegans are entitled to similar legal protections in British workplaces as those who hold philosophical religious beliefs. While not all vegans hold a philosophical belief to the same extent as Casamitjana, the ruling is significant and will be of interest to scholars investigating non-religious ethical beliefs. To explore this, we have analysed a sample of YouTube videos on the theme of “my vegan story”, showing how vloggers circulate narratives about ethical veganism and the process of their conversion to vegan beliefs and practices. The story format can be understood as what Abby Day has described as a performative “belief narrative”, offering a greater opportunity to understand research participants’ beliefs and related identities than, for example, findings from a closed-question survey. We suggest that through performative acts, YouTubers create “ethical beliefs” through the social, mediatised, transformative, performative and relational practice of their digital content. In doing so, we incorporate a digital perspective to enrich academic discussions of non-religious beliefs. Keywords: veganism; ethical belief; philosophical belief; non-religion; YouTube; mediatisation; secularisation; performativity; digital religion Citation: Harding, Kim, and Abby Day. -
Coopers-Hawk-Main.Pdf
We passionately believe that food and wine hold the power to forge lasting connections, setting the table for a life well lived. We invite you to join us for an experience filled with memorable moments built upon food, wine, and friendship. Cheers! TIM MCENERY, FOUNDER & CEO COOPER’S HAWK WINERY & RESTAURANTS wine No Risk Policy: Ask for a taste before ordering a glass to challenge yourself to try something new! bin sparkling glass bottle bin rosé glass bottle 30 Cooper’s Hawk Lux Sparkling 10.00 37.99 39 Rosé 9.00 30.99 31 Sparkling Rosé 8.25 27.99 bin 32 Prosecco 8.25 27.99 red glass bottle 37 Blanc de Blanc 7.25 23.99 85 Pinot Noir 9.00 30.99 36 Moscato 7.25 23.99 87 Cooper’s Hawk Lux Pinot Noir 13.50 47.99 35 Almond 7.25 23.99 90 Barbera 9.00 30.99 33 Raspberry 7.25 23.99 97 Merlot 8.00 26.99 50 Scarletto Brachetto-Style Sparkling Red 7.50 24.99 96 Malbec 9.00 30.99 91 Cooper’s Hawk Red 7.25 23.99 bin white glass bottle A blend of Cabernet Sauvignon, Merlot, and Syrah 95 Old Vine Zin 8.25 27.99 78 Sauvignon Blanc 8.25 27.99 94 Cab Zin 71 Pinot Gris 7.75 25.99 9.00 30.99 92 Petite Sirah 70 Unoaked Chardonnay 7.75 25.99 8.00 26.99 99 Cabernet Sauvignon 79 Chardonnay 7.75 25.99 9.00 30.99 74 Cooper’s Hawk Lux 89 Cooper’s Hawk Lux Cabernet Sauvignon Chardonnay 12.00 37.99 12.50 43.99 84 Cooper’s Hawk Lux Meritage 76 Viognier 7.75 25.99 13.50 47.99 75 Cooper’s Hawk White 7.00 22.99 A blend of Pinot Gris and Riesling bin international 77 Riesling 8.00 26.99 41 Tempranillo Rioja, Spain 10.00 33.99 73 Gewürztraminer 7.75 25.99 40 Super Tuscan IGT Italy 9.75 32.99 72 Moscato 8.00 26.99 42 Shiraz Barossa Valley, Australia 11.25 38.99 WINEMAKER’S camille b r av e barrel reserve BY MASTER SOMMELIER, EMILY WINES Handcrafted Bordeaux-style blend from a collection Inspired by the fierce and fearless, this California blend of barrels selected by the winemaker, Rob Warren. -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Know the HSUS
Do you know the goal of The Humane Society of the United States? "We are going to use the ballot box and the democratic process to stop all hunting in the United States ... We will take it species by species until all hunting is stopped in California. Then we will take it state by state. Wayne Pacelle, Senior VP Humane Society of the US (HSUS), formerly of Friends of Animals and Fund for Animals - Full Cry Magazine, October 1, 1990. “We have no ethical obligation to preserve the different breeds of livestock produced through selective breeding. One generation and out. We have no problems with the extinction of domestic animals. They are creations of selective breeding.” Wayne Pacelle, President and CEO of HSUS, former board member of PETA - Animal People News 1993 “I don’t have a hands-on fondness for animals…To this day I don’t feel bonded to any non-human animal. I like them and I pet them and I’m kind to them, but there’s no special bond between me and other animals.” Wayne Pacelle quoted in Bloodties: Nature, Culture and the Hunt by Ted Kerasote, 1993, p. 251. “The definition of obscenity on the newsstands should be extended to many hunting magazines.” Wayne Pacelle, quoted in Bloodties: Nature, Culture and the Hunt by Ted Kerasote, 1993, p. 265. When asked if he envisioned a future without pets: “If I had my personal view, perhaps that might take hold. In fact, I don’t want to see another dog or cat born.” Wayne Pacelle quoted in Bloodties: Nature, Culture and the Hunt by Ted Kerasote, 1993, p. -
Thai-Topaz-2-Dinner-Menu-2015.Pdf
Starters Mussels (GF) Mussels, Thai chili paste, white wine, garlic, lemongrass, lime juice / 9 Miang Kai Minced chicken, lettuce leaves, fresh ginger, peanuts, lime wedges, Sriracha sauce / 8 Summer Roll (GF, V) Vegetables, herbs, vermicelli noodles, wrapped in rice paper, light peanut sauce / 5 Fried Spring Rolls Vegetable or Chicken, clear noodles, homemade dipping sauce / 5 Shrimp Parcel Seasoned shrimp, wonton wrapping, homemade dipping sauce / 6 Pot Stickers Steamed dumplings, pork and vegetable combination / 5 Crab Supreme (Fried Crab Rangoon) Cream cheese, imitation crabmeat, wonton wrapping, homemade dipping sauce / 5 Soups Tom Yum (Lowest spice level = 2 - GF) Spicy clear soup, lemongrass, lime leaves, lime juice, mushrooms, tomatoes in hot pot: Tofu/Chicken - 7, Shrimp - 9 Tom Kha (Lowest spice level = 2 – GF, V) Coconut milk, lemongrass, galangal, lime leaves, mushrooms, lime juice in hot pot: Tofu/Chicken – 7, Shrimp - 9 Egg Drop (GF) Egg, vegetables, black mushroom, fried garlic, cilantro, ground pepper / 4 Vegetable Soup (GF) Clear broth, carrots, cabbage, onions, celery / 3.5 GF = Gluten Friendly; V = Vegan Salads Thai Topaz House Salad (GF, V) Iceberg lettuce, cucumbers, tomatoes, basil in light, peanut dressing / 5 Spice Levels: 1 thru 5+ Thai Beef Salad (Yum Nua – GF) Mixed vegetables, fresh herbs in spicy, lime dressing / 10 Larb Pork (GF) Minced pork, crushed rice, ground chili, fish sauce, lime juice / 12 Spice Levels: 1 thru 5+ Thai Topaz Signature Dishes (Served with steamed Jasmine rice) Spicy Mango Delight Fresh -
Summer 2005 ACLU News
AMERICAN CIVIL LIBERTIES UNION OF NORTHERN CAL I FORNIA 2 0 0 5 BECAUSE FREEDOM CAN’T PROTECT ITSELF SUMMER VOLUME LXIX ISSUE 3 WHAT’SAC INSIDE LUnews PAGE 3 PAGE 4 PAGE 5 PAGE 6-7 PAGE 9 ACLU Wins in Union City: Powerful Youth: Compassionate Choices: KEEPING AMERICA Victory in Deer Valley: No More Student Round-Ups Th e Summit Th at Inspired Dying On One’s Own Terms SAFE & FREE Students Win Right to Rally ACLU PRESSES FOR PATRIOT ACT REFORM: CONCERN GROWS AS HOUSE RENEWS ANTITERRORISM LAW By Kristen Jones and Julia Daniels he ACLU of Northern California (ACLU-NC) campaigned hard this summer to keep Congress from making permanent the most Tintrusive provisions of the USA PATRIOT antiterrorism law. At press time, the PATRIOT Act appeared headed for re- Francisco and San Jose, attended by hundreds of activists. authorization, with the House voting to extend indefi nitely all Just days later, ACLU National Executive Director Anthony but two of the act’s 16 sunset provisions, proposing 10-year D. Romero spoke at a San Francisco press conference. He extensions on roving wiretaps and searches of library, medical, listed the sinister consequences of the government’s expanded and other personal records. counterterrorism powers, from the FBI’s ability to snoop into Meanwhile, the Senate unanimously passed a bill that CONTINUED ON PAGE 7 GIGI PANDIAN would extend to four years, instead of 10 years, the pro- visions for roving wiretap and records searches. Although the bill falls far short of the key reforms needed to protect civil liberties, the ACLU commends the Senate for taking a bipartisan approach to moderating some of the PATRIOT NOVEMBER BALLOT INITIATIVE Act’s most intrusive stipulations. -
A Qualitative Study of Vegan-Omnivore Conflict Kelly Guerin University of Colorado Boulder
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by CU Scholar Institutional Repository University of Colorado, Boulder CU Scholar Undergraduate Honors Theses Honors Program Spring 2014 Where's the Beef? (With Vegans): A Qualitative Study of Vegan-Omnivore Conflict Kelly Guerin University of Colorado Boulder Follow this and additional works at: http://scholar.colorado.edu/honr_theses Recommended Citation Guerin, Kelly, "Where's the Beef? (With Vegans): A Qualitative Study of Vegan-Omnivore Conflict" (2014). Undergraduate Honors Theses. Paper 109. This Thesis is brought to you for free and open access by Honors Program at CU Scholar. It has been accepted for inclusion in Undergraduate Honors Theses by an authorized administrator of CU Scholar. For more information, please contact [email protected]. Guerin 1 Where’s the Beef? (With Vegans): A Qualitative Study of Vegan-Omnivore Conflict Kelly Guerin Anthropology Departmental Honors Thesis University of Colorado at Boulder Defended April 4th, 2014 Thesis Advisor Dr. Darna Dufour, Department of Anthropology Defense Committee Dr. Abby Hickcox, Honors Program Dr. Steven Leigh, Department of Anthropology Approved by IRB on November 17th, 2013 Guerin 2 Introduction In 2010, the United Nations Environment Programme issued a groundbreaking environmental impact report focusing on the causes, rather than effects, of environmental degradation and stressed that agriculture be moved into the spotlight as a main contributor to the rapid depletion of resources. It was cited that agriculture accounts for 70% of the earth’s freshwater, 38% of total land use, 19% of global greenhouse gas emissions. Shockingly, half of the crops produced were directed to the raising of livestock (UNEP report, 2010). -
Let's Toast Vegetarian Dishes
Down Cellar BY JIM BRYANT Let’s Toast Vegetarian Dishes OR THOSE WHO HAVE KNOWN this the world. Because it is fairly difficult to grow well HOMAS BALSAMO T carnivore for a long time, it really is the in the United States, it is not so well known here. same guy writing this article. As I have It grows best in France, Spain and Australia, and is PHOTO: often told my wife and others over the used chiefly in wine blends, but if the vines are old, past four decades, if I could find more vegetarian it can be wonderful on its own. Unlike Cabernet dishes that would pair as well with wine as rata- Sauvignon and Merlot, which are easy to drink on touille does with Châteauneuf-du-Pape, I would their own or blended, Grenache is best consumed eat less meat. I’ve been searching, although not with food and is best when blended with Syrah or diligently, and without much luck. In all fairness, Carignan or some of the other 10 grape varietals this search probably can’t render many results, permitted in Châteauneuf-du-Pape. Other appela- anymore than carnivores looking for better meat tions in France that go well with my favorite veg- pairings than rack of lamb or steak au poivre and etarian food include Gigondas, Vacqueyras, Ras- classified Bordeaux can find better matches. teau, as well as Côtes-du-Rhône Villages. Another Barrington resident Jim Bryant Few can exist on ratatouille and Châteauneuf- great grape for such dishes is Tempranillo, grown is pursuing his passion and love of wine du-Pape alone, so let’s explore other great food mainly in Spain. -
Guide for Restaurants2-2 Layout 1
How to Feed a Vegan and Why Your Restaurant Should A Helpful Guide From Your Friendly Neighborhood Vegan VEGAN This publication brought to you by Vegan America America Making America Vegan Friendly! Vegan Options Give Your Restaurant a Competitive Edge! What is a vegan? And why should you, the owner or manager of a traditional restaurant, care? After all, you’re not a “health food” restaurant, so why would you offer vegan op- tions? To gain an edge on your competition, that’s why! Here is some food for thought. The Vegan Veto A vegan is a person who does not eat food containing animal ingredients - no meat, eggs, dairy products or honey. As you might imag- ine, these restrictions often make it difficult for vegans to find something satisfying to eat at restaurants that do not cater to vegetarians. In fact, all too often, vegans who visit a traditional restaurant when dining out with fam- ily and friends are in for a dull, unsatisfying “meal” of salad or steamed vegetables and they are therefore not likely to return. Although most people imagine that vegans subsist on a steady diet of vegetables and little else, the reality is that most vegans today enjoy vegan versions of many of the most popular foods in our culture. They do this by “veganizing” them, substituting non-animal based ingredients with vegan ingredients which serve the same purpose. For example, due to the wide array of meat and dairy analogs on the market today, including vegan cheese, vegan pepperoni and vegan sausage, vegans can enjoy a “meat-lover’s” pizza which looks the same, tastes the same, and satisfies the same as one made from animal-based ingredients. -
The Beacon, February 18, 2009 Florida International University
Florida International University FIU Digital Commons The aP nther Press (formerly The Beacon) Special Collections and University Archives 2-18-2009 The Beacon, February 18, 2009 Florida International University Follow this and additional works at: https://digitalcommons.fiu.edu/student_newspaper Recommended Citation Florida International University, "The Beacon, February 18, 2009" (2009). The Panther Press (formerly The Beacon). 269. https://digitalcommons.fiu.edu/student_newspaper/269 This work is brought to you for free and open access by the Special Collections and University Archives at FIU Digital Commons. It has been accepted for inclusion in The aP nther Press (formerly The Beacon) by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. A Forum for Free Student Expression at Florida International University Vol. 21, Issue 69 www.fi usm.com Wednesday, February 18, 2009 Adaptation proves Young coach and tennis entertaining but cluttered team off to good start PAGE 7 PAGE 12 SPOTLIGHT University discusses Golf cart AT THE BAY PAGE 4 tech fee implementation thefts The Daily Show producer Adam Chodikoff set to speak on Thursday. DAVID BARRIOS campus. With the amendment of Section continue LIFE! PAGE 7 Senior Staff Writer Cathy Akens, assistant vice 1009.24 of the Florida Statutes, the Column: Eddith Sevilla gives you tips to president of student affairs, will University Board of Trustees can keep your heart healthy and happy. Students can expect to pay chair the tech fee commitee that choose to establish a technology unchecked OPINION PAGE 6 up to an additional 5 percent on has been established. -
Wine, Beer & Drinks
WINE, BEER & DRINKS AUTUMN / WINTER 18-19 | THE EDIT | See ‘the long list’ for full details and descriptions. BAR SNACKS BUBBLES BY THE GLASS Cecilia Beretta Prosecco (Italy) 6.5 Olive oil, balsamic, sourdough (ve) 2 Pet Nat (France) 8 Green manzanilla olives (ve) 3 Stalisma natural rosé (Greece) 10 Salted Catalan almonds 5 Gusbourne Brut Reserve (Sussex) 13 Sussex snacking salami, from Lewes 5 WINE ON TAP A SIP TO START 5 a glass | 13.5 500ml White Port & Tonic 6.5 Red Fino sherry 6 Rhone Cuvée des Galets (natural, vegan) Manzanilla sherry 6 Les Vignerons D’ Estezargues, Grenache / Syrah / Wermutlich rosé vermouth 6 Carignan, 2016, Rhone, France, 14% Gin & Tonic 6.5 White Aperol Spritz 6.5 Sauvignon Blanc (natural, vegan) Domaine Guy Allion, Sauvignon de Touraine, 2016, Noix du pays d’oc eau de vie 6 Loire, France, 12% Our wines can also be taken home in 500ml, 750ml or 1 litre bottles. £2 bottle deposit or bring your own. FARMY, EARTHY, VOLCANIC Wines which taste of terroir - fire, soil and soul. Red Pompois 42 (natural) (vegan) “The Terroirists” 9.5 | 36 Nicolas Réau, Cabernet Franc, 2015, Anjou, Domaine Plageoles, Mauzac Noir, 2016, Gaillac, France, 12% France, 11.5% Chinon (biodynamic, vegan) 46 Saumur-Champigny (biodynamic, vegan) Catherine & Pierre Breton, Cabernet Franc, 10 | 37 2016, Loire, France, 12% Thierry Germain, Cabernet Franc, 2016, Loire, Blue Cheer (biodynamic, vegan) 61 France, 12.5% Clos Saron, Carignan/Cinsault, 2014, California, 7 Fuentes (organic) (volcanic) 38 USA, 13% Suertes Del Marqués, Listan Negro, 2015, Tenerife, Spain, 13.5% White La Source 40 “The Farm” Jambalaia Blanc (natural, Yannick Amirault, Cabernet Franc, 2017, Saint vegan) 46 Nicolas De Bourgueil, Loire, France, 13% Clarine Farm, Viognier / Marsanne / Albarino / Petit Manseng, 2015, Sierra Foothills, California, USA, 13.5% WILD, WACKY, NATURAL Wines from growers and grapes going their own way.