DOCSLIB.ORG

Office Donuts Vs. Organic Kale

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Office Donuts Vs. Organic Kale OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOP Established 1973 Volume KK, Number 12 June 9, 2016 Office Donuts vs. How the Coop Says Cheese By Lily Rothman Organic Kale ating cheese is—at least for peo- By Rene Brinkley Eple who like cheese— ssa Clubb LOVES Friday lunch! Each not a difficult task. Iweek he enjoys a gourmet meal prepared However, in a with farm-fresh ingredients. cheese class regu- “One week we had a shrimp pesto and quinoa larly offered by Coop chickpea dish that was really good,” he recalls. member Elena Santo- “Another week we had a watermelon feta mint gade, Coop shoppers salad that was delicious.” can learn that there’s a Clubb is not going out to restaurants seeking lot more to that section of these mouth-watering meals. They are being pre- the dairy case than they pared at his office, for employees, free of charge. might have guessed. He works for Criterion Collection, a film company Her cheese-eating based in Manhattan. how-to, offered to about The company has had a communal lunch tradi- ILLUSTRATION BY CATY BARTHOLOMEW a dozen members at a tion for over 20 years, but last year they stepped it recent installment of up a notch. meals has also extended the conversation about the class, introduc- ILLUSTRATION BY VALERIE TRUCCHIA “My boss is a real foodie,” Clubb notes. “He is food in the office, and Clubb believes it is a big es a couple of extra into the slow food movement, has friends that step towards further developing the culture of the steps: “Smell, look, squeeze,” she instructed. “Then taste.” are chefs, and took a week of vacation to work in workplace. Santogade—a self-described “cheese nerd”—works in the cheese a kitchen.” “I think people appreciate that the company is industry, helping people to develop cheese-related businesses. So He continues, “Last year he hired a profession- continuing to actively do that,” he shares. “I feel like she’s able to teach the class as her work shift. Because all of the chees- ally trained chef who turned our office lunch area that’s what I value in the Coop, so it’s definitely nice es on offer in the class are sold by the Coop, the free tasting session into a working kitchen. to have here at work as well.” (which takes place upstairs in the Coop’s meeting room, using compli- Now every Friday the chef prepares a gourmet mentary tasting samples provided by the distributors) can be a great meal for a staff of 40.” Clubb, who is also a member Eat This, Not That! way to decipher the vast variety of cheeses available, and to move one’s of the Coop, says the long-running lunch tradition Over the last seven years, employers have been shopping list beyond the basics. encourages community among coworkers and on a mission to keep employees healthy: According “One cheese can take you on an exploration,” Santogade said. “You supports team building. to a study done by the Society for Human Resource learn about the world through a cheese.” Bringing on a chef to prepare locally sourced Management, 70% of U.S. employers offered a gen- At the April session, the theme was a “road trip” across the USA, eral wellness program in 2015, versus 58% in 2008. featuring cheeses that put a special American spin on their European As healthcare costs continue to skyrocket, roots. Each sample of cheese provided its own little lesson on the ins employers have found that keeping workers in and outs of its making and history, as well as the biology of bacteria and good shape helps keep health costs low. Compa- the economics, climate and agriculture that led to particular cheeses’ nies have added benefits such as exercise rooms, developments. massage therapists, nutrition counselors and nap- For example, participants learned that a fresh cheese is likely to have ping rooms to their lists of employee perks. CONTINUED ON PAGE 3 As employers continue to look for ways to impact workers health, they are making changes Annual & General Meeting on June 28 to the company cafe. Some are also using tactics The General Meeting of the Park Slope Food Coop is held on to increase awareness of healthier choices. These the last Tuesday of each month. The June Annual & General include color coding food labels, to differenti- Meeting will be on Tuesday, June 28, at 7:00 p.m. at St. Francis ate between healthy and less healthy items, and Xavier School, 763 President St., between Sixth and putting fruit, nuts and nutritional snacks in highly Seventh Aves. Shopping hours: visible locations. Other companies have gone a The agenda is in this Gazette, on the Coop website at www. step further by offering an incentive to eat healthy foodcoop.com and available as a flier in the entryway of the 8 am - 7:30 pm food—cheaper prices. Coop. For more information about the GM and about Coop gov- CONTINUED ON PAGE 2 ernance, please see the center of this issue. Fri, Jun 10 • Wordsprouts: IN THIS ISSUE Back to the Land 7:00 p.m. Puzzle...............................................3 Sat-Sun • Food Drive to Benefit CHIPS Soup Kitchen Safe Food Committee Report............................3 Coop Jun 11-12 9:00 a.m.–7:00 p.m. International Trade Education Squad Report ..............4 Tue, Jun 14 • Plow-to-Plate Movie Series: Letters to the Editor...................................5 Event Vegucated 7:00 p.m. Welcome ............................................7 Coop Calendar, Governance Information, Highlights Fri, Jun 17 • International Trade Education Squad: Mission Statement ................................7 Public Forum on the TPP 6:30 p.m. Calendar of Events . 8 Look for additional information about these and other events in this issue. Candidates for Board of Directors.......................11 Classifieds ..........................................12 Read the Gazette while you’re standing on line OR online at www.foodcoop.com 2 June 9, 2016 Park Slope Food Coop, Brooklyn, NY Office Donuts advance of the season. In exchange, the farmer deliv- CONTINUED FROM PAGE 1 ers a weekly share of the For example, a few years ago harvest to the consumer. Paychex, a company of 13,000 In the workplace CSA employees based in upstate NY, model, farmers deliv- raised the price on greasy favor- er shares to a work site. ites like burgers and fries and Paula Lukats, the Program sugary soda. Within a year the Director at Just Foods, a company noted salad purchas- New York-based nonprofit es shot up by 54%, and bottled that helps communities water sales increased 17%. access locally grown food, explains, “The workplace PHOTOS BY WILLIAM FARRINGTON Farm to Work CSA came out of an inter- Hon Tsai Tai greens from Following on the heels of the est from the CSA members. Hepworth Farms. Coop produce farm-to-table movement, which They wanted to be part of buyer Ana Gallo recommends focuses on producing region- a CSA , even if their sched- choosing them for their pleasing al food for local consumers, ule didn’t allow them to appearance and mustardy flavor. comes the farm-to-work initia- get home to pick up their tive which brings local food to share.” She continues, Member Andrew Akason stocking Lancaster Farms’ lacinato kale, office work sites. Two business “The members wanted also recommended by Coop produce buyer Ana Gallo. the main benefits Hepworth models have emerged to cater to bring the shares to the receives from working with small to this growing demand. workplace, and the farmers were to their wellness packages, ers on board. They pitch the entrepreneurs is flexibility. “Let’s The first is a variation of com- open to it because they want to and some subsidize the cost company to bring this service to say I am long on cherry toma- munity-supported agriculture connect to members.” of shares. their office.” At other times, Gil- toes, I can call up the startup we (CSA), which is an agreement While most office CSA’s are The workplace CSA has lett notes that human resourc- work with and they will move the between a farmer and a cus- started by employees, some numerous benefits. For employ- es departments bring Farmigo product for me,” says Hepworth. tomer where the customer buys organizations actively encour- ers they include providing a to their company, viewing their “Also if I have something that a share of the farmer’s crop in age participation by adding it service that could make their offerings as an asset to the com- doesn’t work out, I can substi- workers lives easier, while also pany’s wellness packages. tute for another product.” making them healthier. For Another benefit of the food PLASTIC PACKAGING COLLECTIONS employees, workplace CSAs Farmers Love Partners delivery model is more money provide an additional incentive According to the National for farmers. Farmigo says its 2nd Wednesday of every month 3:45-6 p.m. to eat better. By participating, Restaurant Association, locally farmers receive two to three some employees also make sourced food continues to be one times more than farms that 4th Saturday of every month 1:45-4 p.m. new, interdepartmental con- of the top restaurant trends for sell to typical supermarkets. nections with coworkers who STARTING WEDNESDAY, JUNE 8 are also CSA participants—and Expanded Plastic Collection for Coop members get to know each other better. Please be prepared to show your Coop Membership card. Employees also have a chance to develop a direct relationship with a farmer. For the farmer it Plastic bags/wrapping/packaging from most gives them access to more cus- products sold at the Coop, (food and non-food).
Load more

Recommended publications
  • Meat Consumption and Potential Reduction for Environmental and Public Health Benefits
    MEAT CONSUMPTION AND POTENTIAL REDUCTION FOR ENVIRONMENTAL AND PUBLIC HEALTH BENEFITS by GARRETT LENTZ A thesis submitted to the University of Otago in partial fulfilment for the degree of DOCTOR OF PHILOSOPHY Department of Geography June 2019 Abstract The focus of this thesis was to better understand meat consumption and investigate how a shift to more plant-based diets may best be promoted. The various environmental impacts linked to animal agriculture were explored and a movement towards more plant-based diets was found as a solution that could alleviate environmental impacts, along with the added benefit of improving public health and helping to safeguard future food security. Shifting a behaviour that is as prevalent as meat consumption is no easy task however, as high rates of meat intake have become normalised in many developed nations, being influenced not only by the desires of individual actors’, but also structures within society that encourage continued production and consumption. Potential economic, regulatory, and informational measures to encourage meat reduction were explored and after weighing multiple factors, the potential for information provision to shift consumer meat intake held promise. However, before further inquiry into potential information provision measures, it was advisable to first obtain a more thorough understanding of consumers’ meat consumption within the relatively understudied nation of New Zealand. Thus, the first study of the thesis sought to better understand New Zealand consumers’ meat intake through the distribution of a nationwide questionnaire. Awareness of meat’s environmental impacts was determined to be low and the most common motivations for reducing meat were considerations of cost and health.
    [Show full text]
  • Vegan Mentor Program Resource Guide
    Vegan Mentor Program Resource Guide Thank you for participating in Catskill Animal Sanctuary’s Vegan Mentor program! Catskill Animal Sanctuary has thoroughly researched a variety of topics and media to help you help your mentee on their vegan journey. They are organized by topic, and then by resource type within each topic. The topic key will also help you find resources about the four major topics relating to a vegan lifestyle: animals, the environment, health, and vegan living. Resources with graphic content are also indicated. If you are viewing this list electronically, you can click on a title for an active link to a trailer, video, place to buy a book, etc. We encourage you to talk with your mentee to determine where their interests lie, and what types of resources - books, internet videos, documentaries, podcasts, etc. - they prefer. You are welcome to use other resources outside of the ones listed below. However, these resources must not: ● Encourage illegal activities ● Promote violence or aggression against any species ● Contain unsubstantiated claims or ‘facts’ ● Promote any type of trolling or bullying ● Support welfarist approaches to animal rights (i.e. advocating for the improving the treatment of animals as opposed to the cessation of their exploitation for food, clothing, entertainment, research, or for any reason) Please reach out to program staff if you have questions about these or other resources to be used, or to suggest additional resources. Happy mentoring! 1 Table of Contents For the Animals​ ​(Animals and Animal
    [Show full text]
  • Vegan-Friendly Restaurants
    WELCOME Hello and thank you for taking a look inside this guide! We, the Animal Advocates of South Central PA, created it for you to use as a compass on your path towards a kinder, healthier life. We are an organization promoting a conscious and compassionate lifestyle which can be summed up in one word: Veganism. It isn’t like other vegan guides, though. It’s tailored for individuals living in South Central Pennsylvania (SCPA) to make your transition as easy as possible. We will lightly touch on the reasons to go vegan (but we highly suggest doing research elsewhere!) and how to make those changes. We will cover everything from where to go out to eat on a Friday night, to what cruelty-free body care brands to check out, and everything in between. We would like to thank you for considering this impactful, wonderful lifestyle, and hope we can assist you on your journey! After exploring this guide, please visit our website, which has many helpful resources, including local restaurant lists, blog articles, and links for further reading. www.animaladvocatesscpa.com Follow us on social media to see what we are up to! “Do the best you can until you know better. Then when you know better, do better”. -Maya Angelou 2 Vegan Guide for South Central PA WHY GO VEGAN? For The Animals | For The Environment For Our Health | For Everything! There are many reasons people go vegan. In some cases, it’s for the environment. Animal agriculture is a significant ecological problem, contributing more greenhouse gas emissions than the entire transportation sector.
    [Show full text]
  • An Audience Research on the Documentary What the Health
    To believe or not to believe? An audience research on the documentary What The Health Trang Nguyen Ha Linh May 2020 Msc Media and Communication Lund University Supervisor: Tobias Linné Examiner: Gustav Persson 1 ABSTRACT This research employs qualitative methods to look at the audience site of veganism documentary What The Health. Through semi-structured interviews with 13 participants (6 non-vegetarians and 7 vegetarians), the thesis attempts to understand the self and individual response to veganism portrayal, truth claims and how viewers learn from the documentary. Exploring audiences’ media practices enables researchers to understand diverse strategies that audiences use to engage with and reflect on the changing nature of contemporary media (Hill 2005 and Hill 2007), especially with factual genre like documentary which occupies “an intermediate space” between fact and fiction (Hill 2007, p. 89) and goes through a reformation in the new media environment with the support from digital technology, platforms and infrastructures (Nash et al. 2014). The research is theoretically informed by the concept of spectrum of engagement (Annette Hill), double mode of engagement (Annette Hill) and genre work (Annette Hill). The findings illustrate that audiences have multiple modes of engagement with the documentary and what they learn from the film is diverse. In terms of truth claims, they employ many different criteria to evaluate including performances, authenticity and even the context of the documentary. As documentary audiences, they are well-aware of the idea of “the two worlds”. Their engagement affirms the arguments from Hill (2008), Corner (2005), Nichols (2001) and Lewis (2004) that audiences expect the documentary to show them reality.
    [Show full text]
  • African American Vegan Starter Guide
    African American Vegan Starter Guide Simple Ways to Begin a Plant-Based Lifestyle All nutrition information presented in this guide is provided for informational purposes only. This information should not be used as a substitute or replacement for advice, diagnosis or treatment from your healthcare provider. AFRICAN AMERICAN VEGAN STARTER GUIDE Welcome I’m Tracye McQuirter, public health nutritionist, author and vegan for 30 years, and it’s my pleasure to welcome you to the African American Vegan Starter Guide, where we show you sim- ple ways to begin a plant-based lifestyle. So if you’ve been thinking about going vegan, congratulations! It can be one of the most life-changing decisions you’ll ever make. And in this guide, we’ll help you get there. I’m joined by some of my expert colleagues in the plant-based field to answer your most common questions about how to transition to vegan food. With everything from why to do it, what to eat, how to get all the nutrients you need, how to make it affordable and delicious, how to eat out and socialize as a vegan, and how to raise vegan children—we’ve got you covered. We know going vegan can seem challenging, but don’t worry. We’ve been there. In fact, in my case, I never thought I’d be a vegan. Growing up, I actually hated healthy food, especially vegetables. In 7th grade, I even wrote a petition against two of my teachers who wanted to make our class camping trip all-vegetarian. (I was overruled.) So what changed for me? During my sophomore year at Amherst College, our Black Student Union brought legendary civil rights activist and comedian Dick Gregory to campus to talk about the state of black America.
    [Show full text]
  • Judged Extremely Uncooperative, Four Members Suspended for One
    OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOP Established 1973 Volume KK, Number 10 May 12, 2016 Judged Extremely Food Coops: Juicy Fruit Uncooperative, Four Members For Pop Culture Suspended for One Year By Hayley Gorenberg According to witnesses, our longtime Coop mem- by the time the protest Fbers have had their mem- came under control, berships suspended for a year there was no oppor- for derailing the April 2015 tunity for productive General Meeting’s discussion discussion. about carrying products made by Israel-based SodaStream. The four members appeared before the hearing officer com- mittee a year later, at a disci- plinary hearing on April 10, 2016, to face charges of “extremely uncoopera- PHOTO BY GREEN HILL FOOD COOP tive behavior.” An investiga- By Gayle Forman The episode, entitled “Co- tion by the Coop’s n a recent episode of the Op,” was shot at the Greene Disciplinary Com- IComedy Central television Hill Food Co-op in Clinton Hill, mittee had found show Broad City, one of the but it’s pretty clear that it’s the that the four, part of show’s main characters, Ilana Park Slope Food Coop—and the audience on April 28, (played by Ilana Glazer) runs Park Slope culture in general— 2015, during a presentation into trouble at a food coop. being, affectionately, teased. about SodaStream, “disrupt- Six Coop members report- ILLUSTRATION BY NINA FRENKEL After ogling the produce in a There’s the hot, hippie with ed the presentation by getting edly submitted complaints most Ilana-like way, at check- the man-bun refilling the bulk out of their chairs, yelling and after the meeting, and the out she is told she cannot bins, the coop schedule based screaming, and getting up on Disciplinary Committee the proceeding, the Hearing shop because she has not upon “moon cycles,” and per- the stage to prevent the pre- interviewed the complain- Officers Committee mem- worked any of her shifts.
    [Show full text]
  • Guess Who's Coming to Dinner? Frames, Identities, and Privilege in the U.S. Vegetarian and Vegan Movement
    Florida State University Libraries Electronic Theses, Treatises and Dissertations The Graduate School 2015 Guess Who's Coming to Dinner? : Frames, Identities, and Privilege in the U.S. Vegetarian and Vegan Movement Sarrah G. (Sarrah Geo) Conn Follow this and additional works at the FSU Digital Library. For more information, please contact [email protected] FLORIDA STATE UNIVERSITY COLLEGE OF SOCIAL SCIENCES AND PUBLIC POLICY GUESS WHO’S COMING TO DINNER? FRAMES, IDENTITIES, AND PRIVILEGE IN THE U.S. VEGETARIAN AND VEGAN MOVEMENT By SARRAH G. CONN A Dissertation submitted to the Department of Sociology in partial fulfillment of the requirements for the degree of Doctor of Philosophy Degree Awarded: Spring Semester, 2015 Sarrah G. Conn defended this dissertation on March 30, 2015. The members of the supervisory committee were: Deana Rohlinger Professor Directing Dissertation Andy Opel University Representative Douglas Schrock Committee Member Koji Ueno Committee Member The Graduate School has verified and approved the above-named committee members, and certifies that the dissertation has been approved in accordance with university requirements. ii This is dedicated to all my supportive friends, family, and colleagues who helped me through thick and thin and continued to believe in my abilities. I especially dedicate this to my mom, my dad, and to Dan. iii TABLE OF CONTENTS List of Tables ...................................................................................................................................v List of Figures ...............................................................................................................................
    [Show full text]
  • Vegan Views 126 Winter 2012/2013
    VEGAN VIEWS A forum for vegan opinion in memory of Harry Mather No.126 Winter 2012/2013 _ £1.50 This red squirrel was a visitor at this year's Vegan Camp in the Lake District - see page 19 In this issue : 3 Vegan Café 4 the Day 8 Space Cowboys and Cavemen 14 I healed my life 4 The Vegan Woman 9 Quakers and Animal Welfare 15 Violet's Vegan Comics 5 Vegucating Bristol 10 John Davis (IVU) interview 16 Recipes 6 Vegan Asia 13 Vegan Press 17 Letters: China Study etc www.veganviews.org.uk The deadline for contributions to the next issue (due out in March) is VEGAN VIEWS THURSDAY 31st JANUARY - but smaller items may be accepted for a few weeks after this date. We would love to hear from you! See panel on the left for more info. Website: www.veganviews.org.uk The digital pdf version of V.V. is available free at www.veganviews.org.uk We are also on Facebook: (but donations are very welcome to help us keep the print version going). If you’d www.facebook.com/groups/veganviews like to receive the pdf version by email as soon as it's out (rather than waiting until Email: [email protected] it’s on the website) then please let us know and we'll add you to our 'Pdf Mailing List'. Our recent back issues 121 through to 125 are also freely available online (as are Editors - Sarah Austin and Malcolm Horne many earlier issues in our archive). Consultant Editor - David Mather Cover photo by Dave Martin, taken at the [ [ 2012 Vegan Camp - see page 19.
    [Show full text]
  • Best Practices for Cataloging DVD and Blu-Ray Discs Using
    Best Practices for Cataloging DVD-Video and Blu-ray Discs Using RDA and MARC21 Version 1.1 November 2017 Prepared by the Online Audiovisual Catalogers Inc. Best Practices for Cataloging DVD/Blu-ray – Version 1.1 (November 2017) Cataloging Policy Committee DVD/Blu-ray RDA Cataloging Task Force Acknowledgements DVD/Blu-ray RDA Cataloging Guide Task Force Members: William Anderson (2012-13) Connecticut State Library Lloyd Chittenden (2012-15) Fort Lewis College Cyrus Ford (2012-13) University of Nevada, Las Vegas Mary Huismann (2013-15, chair) University of Minnesota Douglas King (2012-13) University of South Carolina John Lavalie (2012-13) Des Plaines Public Library Peter Lisius (2012-13) Kent State University Nancy Lorimer (2012-13) Stanford University, Music Library Julie Renee Moore (2012-15) California State University, Fresno Lori Murphy (2012-13) DePaul University Laurie Neuerburg (2014-15) Victoria College/University of Houston-Victoria Anchalee “Joy” Panigabutra-Roberts (2012-14) American University at Cairo Scott Piepenburg (2012-13) University of Wisconsin-Stevens Point Diane Robson (2012-13, chair) University of North Texas Walter Walker (2012-15) Loyola Marymount University Iris Wolley (2012-15) Columbia University Advisors: Greta de Groat Stanford University Kelley McGrath University of Oregon Jay Weitz OCLC Online Computer Library Center Editors: Marcia Barrett University of California, Santa Cruz Julie Renee Moore California State University, Fresno The Task Force wishes to acknowledge the thoughtful comments from the numerous people in the cataloging community who took the time and effort to respond during the creation of this document. This update is built upon the work of the 2008 DVD Cataloging Guide Update Task Force members.
    [Show full text]
  • Animals and Religion
    Course outline for RLG 227H1S, Religion and Animals Department for the Study of Religion, University of Toronto Instructor: Paul York Course description This course examines animals in myths, legends, parables, and how animals figure into religious and cultural identities. It also examines the intersection of religious cosmologies, mythology, religious art, religious imagination, animal ethics, and environmental problems. The topic of religion and animals is a growing field of religious studies. Animals appear in numerous myths, legends and parables, as anthropomorphized symbols of human traits, as bearers of moral instruction, as agents of supernatural powers, and as divine messengers. Such questions as how to treat them properly and how human beings differ from them have helped define religious and cultural identities for millennia. In recent years scholars of religion have begun to bring together this corpus of material under a unified subject heading: religion and animals. This course provides an overview of that field, as well as trying to address some complex social and environmental problems that animals play a significant role in. As such it engages with the theories that underpin the animal liberation movement, which has been highly critical of the positioning of the animals within religions traditions. The course also exposes students to emerging theologies within many of the major traditions that argues for animal liberation as consistent with the tradition’s values. At the same time, the course provides counterviews to these theologies, and examines them through a system of ethical hermeneutics for interpreting scriptures. A recurring theme in the course is the tension within historical traditions with regard to animal welfare, as identified by Paul Waldau (see the Addendum to the Course Description, at the end of this document, for a longer description of this topic).
    [Show full text]
  • "Wallingford Neighbors for Peace and Justice"Film Library "Friday Night at the Meaningful Movies"Seattle, WA
    2016-03-04 FNMM Library File (1) FilmListingsPDF.xlsx"Wallingford Neighbors for Peace and Justice"Film Library 1 of 47 DVDs are available to borrow for PERSONAL LOAN only. Obtaining Public Performance Viewing Rights are the responsibility of the borrower. DVDs are loaned for one week unless other arrangements are made. DVDs are loaned at no charge; however, DONATIONS ARE VERY MUCH APPRECIATED and allow us to maintain the DVD library, including purchasing new DVDs. To borrow a DVD, come to our movie night in Wallingford or contact us at [email protected]. Title Format Year Length Director-Producer Keywords Comments 10 Questions for the Dalai Lama DVD 2006 Rick Ray Films The 11th Hour DVD 2007 92 min Leila Conner's Environment, Petersen & Nadia Global Warming Conner's 15 Years of War Against the Iraqi People DVD 2006 67 min Bert Sacks Compilation on Sanctions and war against Iraq The 1919 Seattle General Strike (Excerpt from ‘Witness to DVD/MP4 2000? 4 min Lucy Ostrander Labor, Organizing Revolution’) 1984 (1956 version) 1956 Michael Anderson 1984 (1984 version) 1984 113 min Michael Radford 2012 Time for Change (Ironweed) DVD 2010 85 min Joao Amorism, Daniel Culture, Pinchbeck Collaboration 5 Broken Cameras DVD 2011 90 min Mead Burnat, Guy Palestine Davidi 8 Things to Ask Your Representatives (Also: Red State Road Trip) 9/11 Explosive Evidence: The Experts Speak Out DVD 2012 Richard Gage & AE 911 911Truth 9/11 Explosive Evidence: The Experts Speak Out - Copy DVD 2012 90 min 2 911 The Hijacking of America VHS 2003 101 min Carol Bouillet
    [Show full text]
  • How a Plant-Based Diet Helped Me Become an Endurance Athlete
    How a Plant-Based Diet Helped Me Become an Endurance Athlete By Romeo Victor October 21 2014 I’ve lived most of my adult life on a roller-coaster weight fast. I gave myself bigger challenges with endurance cycle of chubby to fat back to chubby. Although I was sports, from century bike rides to multiple ultramarathon an avid ice hockey player, getting to a normal weight distance-training runs. My body never felt better, and the was very difficult. In early 2000 I almost lost my life to a weight was no longer an issue. Then I needed a bigger perforated peptic ulcer. After recovering, I never took endurance challenge ... Ironman it was! eating for granted ... and eat I did! Late in 2009, my weight ballooned to over 180 lbs. I felt weak and I took on the Ironman distance triathlon challenge in unmotivated and desperately needed a spark. After November of 2012 and signed up not knowing how to seeing an online ad for the 2010 LA Marathon, I decided swim. But I knew that my whole-food, plant-based to take on the challenge. I had less than four months to lifestyle made anything possible! I ran the 2013 LA lose some weight, train, and finish my first marathon on Marathon in March, and with only four days to recover; I my 37th birthday. ran 40 miles for my 40th birthday. All this was possible due to my body’s new ability to recover so quickly. On I transformed from an overweight guy who had never November 17, 2013, I swam 2.4 miles, biked 112 miles, run a mile to a marathon finisher and finally back to a and ran 26.2 miles to cross the Ironman finish line.
    [Show full text]