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Retreats & Conferences Holistic Holiday at Sea https://www.holisticholidayatsea.com/ Established in 2004, Holistic Holiday at Sea is a vegan travel company with an international reputation for offering unique cruise experiences that combine exploration and relaxation with a passion for the plant-based lifestyle. The company operates from Miami, Florida, and foremost considers themselves an educational company creating public awareness about the important roles that diet, nutrition, and lifestyle play in the maintenance of health and prevention of disease. With immersive adventures to beautiful and exotic places, the companyʹs meticulously crafted vacations promote healing from within. Website: https://www.pbhw.com 1 Email: [email protected] The vision of Holistic Holiday at Sea is to help people help themselves by offering holistic methods for achieving health and spiritual well-being, and by offering financial support to other organizations that share their goals. Holistic Holiday at Sea events have included classes and lectures on various alternative health practices such as diet, cooking, acupuncture, shiatsu, homeopathy, Oriental medicine, massage, acupressure, and spiritual practices such as Qigong, yoga, and meditation. Events are accentuated with specially prepared vegan meals in an atmosphere of learning and relaxation. This signature cruise program has been attended by thousands of participants and continually features nationally known and respected speakers. Notable speaker partners include: • Neal Barnard, M.D., author of Power Foods for the Brain • T. Colin Campbell, Ph.D, plant-based research scientist and author of The China Study Website: https://www.pbhw.com 2 Email: [email protected] • Caldwell B. Esselstyn, M.D., restorative cardiovascular health authority • Joel Fuhrman, M.D., nutritional medicine expert • Michael Greger, M.D., nutrition expert • Michael Klaper, M.D., plant-based health & wellness authority and radio personality • Yogi Amrit Desai, yoga pioneer • Rich Roll, ultra endurance athlete • Colleen Patrick-Goudreau, vegan author and speaker • Isa Chandra Moskowitz, author of The Veganomicon • Michio Kushi, macrobiotics pioneer • Marilu Henner, actress and vegan • Jessica Porter, author of The Hip Chickʹs Guide to Macrobiotics • Joan Borysenko, best-selling author and speaker • Bryant Terry, vegan chef and cookbook author • And many, many more! Website: https://www.pbhw.com 3 Email: [email protected] .

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A Voyage to Well-Being on the Holistic Holiday at Sea Cruise 2010
A Voyage to Well-Being on the Holistic Holiday at Sea Cruise 2010 Jane Quincannon Stanchich here are times in life when it all comes together, those special Tmoments in which senses, plea- sure, philosophy, and well being align with great friends, fabulous gourmet, macrobiotic/vegan food, and true nour- ishment of body, mind, and spirit. Add to the mix sunny skies, warm tempera- tures, one thousand like-minded folks, life-changing classes, music, parties, and that rarest of all experiences—total pampering—and you have the Holistic Holiday at Sea Cruise VII, the largest macrobiotic gathering on the planet. While every macrobiotic conference and gathering is enriching and reward- ing in its own special way, this cruise is living the “Great Life” as a whole new experience! I did not know I was a “Cruise Per- Fun at Dinner on Board son.” The first cruise I ever took was Photo by Mike Belleme the first Holistic Holiday at Sea, seven The Holistic Holiday at Sea Cruise is so prepares the highest quality meals at years ago. My husband, Lino, and I well regarded that National Geographic major macrobiotic conferences world- came on board when long-time friend, Magazine named it, “One of the 100 wide, led an expert crew in the prepa- colleague, and macrobiotic legend, best worldwide vacations to enrich your ration of dishes that were scrumptious, Sandy Pukel, took his highly successful life.” visually beautiful, and satisfying. The annual macrobiotic conferences from We were enriched with incompa- staff cared about our dietary needs. The Miami Beach to the Caribbean Ocean.
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Michiana Veg Fest 2020 Suggested Books
Michiana Veg Fest 2020 Suggested Books Cookbooks 1. Eat Vegan on $4 a Day, Ellen Jaffe Jones (2011) 2. The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease, Michael Greger, Robin Robertson, and Gene Stone (2017) 3. Plant Pure Nation Cookbook, Kim Campbell (2015) 4. The China Study Quick and Easy Cookbook, Del Sroufe (2015) 5. The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes, John Mackey, Alona Pulde, Matthew Lederman, Derek Sarno, and Chad Sarno (2018) 6. Real Food, Really Fast: Delicious Plant-Based Recipes Ready in 10 minutes or Less, Hannah Kaminsky (2018) 7. Great Vegan BBQ Without a Grill: Amazing Plant-Based Ribs, Burgers, Steaks, Kabobs and More Smoky Favorites, Linda Meyer and Alex Meyer (2018) 8. The Plant Based Diet, Cowspiracy, Kip Andersen and Keegan Kuhn (2017) 9. Straight Up Food, Cathy Fisher (2016) 10. The Happy Herbivore Cookbook, Lindsay Nixon (2011) 11. The Get Healthy, Go Vegan Cookbook, Neal Barnard and Robyn Webb (2010) 12. Homemade Vegan Pantry, Miyoko Schinner (2015) 13. Veganomicon, Isa Chandra Moskowitz and Terry Hope Romero (rev. ed. 2017) 14. Afro Vegan, Bryant Terry (2014) 15. Let Them Eat Vegan!, Dreena Burton (2012) 16. The New Fast Food, Jill Nussinow [pressure cooking] (2011) 17. 365 Vegan Smoothies, Kathy Patalsky (2013) 18. Vegan 101: A Vegan Cookbook, Heather Bell and Jenny Engel (2016) Research plus Recipes 1. Prevent and Reverse Heart Disease, Caldwell Esselstyn (2008) 2. The Healthiest Diet on the Planet, John McDougall (2016) 3. How Not to Die, Michael Greger (2015) 4. The Mindful Vegan, Lani Muewrath (2017) 5.
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I- Vegan Consciousness and the Commodity Chain: on the Neoliberal, Afrocentric, and Decolonial Politics of “Cruelty-Free” B
Vegan Consciousness and the Commodity Chain: On the Neoliberal, Afrocentric, and Decolonial Politics of “Cruelty-Free” By Amie Louise Harper B.A. (Dartmouth College, Hanover) 1998 M.A. (Harvard University, Cambridge) 2007 Dissertation Submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy In Geography In the Office of Graduate Studies Of the University of California Davis Approved: ____________________________________ (Dr. Kimberly Nettles-Barcelon), Chair ____________________________________ (Dr. Wendy Ho) ____________________________________ (Dr. Psyche A. Williams-Forson) Committee in Charge 2013 -i- Acknowledgments There are many people I would like to thank who made the completion of this manuscript possible. My dissertation committee of Dr. Kimberly Nettles-Barcelon, Dr. Psyche A. Williams- Forson and Dr. Wendy Ho: Thank you for your comments and patience, as well as directing me towards the path of rigorous scholarship. My husband Oliver Zahn: Thank you for your years of support. My parents Patricia Harper and Bob Harper: When I was 12 years old, I told you that I wanted to get a PhD. You told me that there is no reason why this should not be possible. Thanks for the never-ending encouragement. My twin brother Talmadge Harper: Like mom and dad, you kept on telling me that I could do it. Sister Jayne Simon: Thank you for the endless conversations and being an amazing mentor and spiritual godmother to me. Tseday Worku: I appreciate the hours of ‘free’ child-care that you provided for my babies so I could complete this manuscript. Marian Swanzy-Parker: Our hours of dialogues about race, class, gender, and power were amazingly helpful and inspiring.
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A Vegan Holiday Feast
A VEGAN HOLIDAY FEAST Recipes by chefs Philip Gelb, Colleen Patrick-Goudreau, Barry Horton, and Bryant Terry and distiller Farid Dormishian Illustrations by Julia Cost ulia Cost’s little bears love to work in the garden and cook with the season's best produce. JFor the holidays, they asked some of their favorite local vegan chefs if they would share a few of their best plant-based recipes for a healthy and delicious seasonal feast. menu polka dot cocktail from Farid Dormishian of Falcon Spirits Pecan Mousse and Sweet Potato Chips and Garlic Mashed Potatoes with Mushroom Gravy from Sanctuary Bistro Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios and Harvest Stuffed Acorn Squash from Colleen Patrick-Goudreau glazed carrot salad and Shredded Beet, Apple, and Currant Salad from Bryant Terry Pie and Chai from Philip Gelb Lehua looks through the bears’ cookbook collection for her favorite vegan holiday recipes. 40 Winter Holidays 2017 EDIBLE EAST BAY Julia Cost on the bears: I acquired the little bears one by one as a child and named each after a plant that shares its color. The foods I served to the bears came from plants in my family’s garden on Maui, where I grew up. The bears enjoyed many feasts outdoors on lava rocks be- side a pond. After they ate, they might go sailing on boats made from hydrangea leaves or banana flowers. A nook in a tree was their woodsy cabin, a pile of rose petals was a perfect pillow, a folded geranium leaf could be a comfortable chair, a found seashell was a luxurious bathtub.
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The Journal of Plant Based Health & Wellness
The Journal of Plant Based Health & Wellness Issue #8, February, 2020 Message from the Editor ʺWelcome to The Journal of Plant Based Health & Wellness! We are so pleased that you have decided to join us on this exciting health journey!ʺ Rick McKeon Our goal is to provide interesting and inspiring articles that ordinary people can easily understand and put to use in their daily lives. You donʹt need to be a medical professional or a trained scientist to benefit from the articles you find in this journal. This month we have: 1. Feature Article: Hypertension 2. Success Story: Owen Fall 3. Recipe: Stuffed Acorn Squash 4. Spices for Flavor and Health: Black Pepper 5. Experts to Follow: Michael Greger, M.D. 6. Book Review: The Complete Idiotʹs guide to Eating Raw 7. Video Review: What the Health 8. Retreats and Conferences: Holistic Holiday at Sea 9. Websites: World Health Organization 10. Certification Programs: Center of Excellence, Vegan Nutritionist Diploma Course Mission Statement This monthly newsletter is provided absolutely free as a public service to help stem the rising tide of preventable chronic diseases. We are in the midst of a worldwide epidemic of diabetes, obesity, hypertension, dementia, heart disease and cancer. These dreadful illnesses can be prevented and even reversed by making a few simple diet and lifestyle changes! Our mission is to spread the word that the human body is an amazing self- healing machine! The conventional pharmaceutical paradigm of treating symptoms with drugs will soon give way to a new approach that promotes health by understanding the root causes of disease and curing people through diet and lifestyle changes.
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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.
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Reclaiming Traditions, Reclaiming Health Fighting Diabetes with a New, Old Diet
Good Medicine ® From the Physicians Committee for Responsible Medicine / Summer 2014 / Vol. XXIII, No. 3 Reclaiming Traditions, Reclaiming Health Fighting Diabetes with a New, Old Diet Physicians Committee Exposes Johns Hopkins’ Animal Experiments Taco Bell and KFC Win Physicians Committee’s SICK Award Doctors and Advocates Urge Wayne State to End Dog Experiments Drop the Dog, Pick a Plant Ellen DeGeneres Speaks Out to Protect Dogs in Taiwan Billboards Target Texas A&M Lamb Experiments Bills Offer Cure for Doctors’ Lack of Nutrition Education Research Findings Could Effectively End Chimpanzee Experimentation Jenson Yazzie, Navajo Down from 288 pounds Kickstart Around the World Editorial Healthy Traditions n December 2008, I was a guest on Native IAmerica Calling, a radio program broadcast from Albuquerque, New Mexico. The focus was diabetes—an epidemic among Native Americans—and how the nutrition research the Physicians Committee had conducted over the years might help. With funding from the Na- tional Institutes of Health, our research team had found that a plant-based diet of whole grains, vegetables, beans, fruits, and other healthy fare could help people with diabetes to lose weight, lower their blood sugars, reduce their medica- tions, and sometimes even make the disease disappear. THINKSTOCK Rosemary from Placitas, New Mexico, called in to the program. The healthy food groups we were discussing resonated with a Native Ameri- can tradition, she said. The tradition, called the Three Sisters, consisted of corn, beans, and—. She could not remember the third group. “Squash,” the host answered. Yes, corn, beans, and squash. These traditional foods kept her ancestors healthy.
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Slocum Assistant Professor Geography and Earth Science University of Wisconsin, La Crosse 1725 State Street La Crosse, WI 54601-3742 Rachel [email protected]
Race in the study of food Author: Rachel Slocum Assistant Professor Geography and Earth Science University of Wisconsin, La Crosse 1725 State Street La Crosse, WI 54601-3742 [email protected] The final, definitive version of this paper will be published by SAGE Publications Ltd, all rights reserved. © Rachel Slocum Abstract Recent reviews of food scholarship in Progress in Human Geography have begun to engage with racial identity but have not considered the breadth of work on the subject. Once we look outside what is known as agri-food studies to research in international development, environmental history, feminist theory, cultural studies and anthropology, it is evident that a large body of research exists relating race to the production, distribution and consumption of food. However, to see how this work actually refers to race often requires reading between the lines. Authors may refer to ‘difference’, ‘alterity’ or ‘Otherness’ instead of race and some are not explicit about the theory of race upon which they draw. Consequently, it is not always evident how race matters to the study of food. This paper’s contribution is to propose how theories of race are being used in this literature. It does so by drawing on the work of geographers, but the paper seeks to engage with research outside the discipline as well. Most literature implicitly relies on the social construction of race to consider representations and performances of race in contexts of eating or producing food. A smaller body of work theorizes racial embodiment as a material process. Explicit engagement with the concept of race and its diverse theoretical foundations is important because it allows scholars to make arguments about how racism shapes food systems, to understand how race changes through food and to consider how food might enable different theorizations of race.
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Bryant Terry Activist • Chef • Author Bryant Terry Is a Chef, Educator, And
Bryant Terry Activist • Chef • Author Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.” Bryant’s fourth book, Afro Vegan (named one of the best cookbooks of 2014 in June by Amazon.com) was published by Ten Speed Press/Random House April 2014. He is the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. Bryant also authored The Inspired Vegan, and he coauthored Grub (with Anna Lappe), which The New York Times called “ingenious.” Bryant is also proud to have served as the “humanities advisor” on the Between Meals cookbook project, which shares the recipes and stories of newly-arrived refugee and immigrant women and explores how they have nourished their families in the US. Bryant’s work has been featured in The New York Times, Food and Wine, Gourmet, Sunset, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times among many other publications. As an exclusive speaker signed with the Lavin Agency, Bryant presents frequently around the country as a keynote speaker at community events and colleges, including Brown, Columbia, NYU, Smith, Stanford, and Yale. He also served as an expert on the Sundance Channel’s original series Big Ideas for a Small Planet.
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PDF Vegan Soul Kitchen: Fresh, Healthy, and Creative African- American Cuisine
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Soul Food: an Interpretation of the History, Significance and Southern Roots of the American Cuisine
SOUL FOOD: AN INTERPRETATION OF THE HISTORY, SIGNIFICANCE AND SOUTHERN ROOTS OF THE AMERICAN CUISINE by Sarah Bracy Penn A thesis submitted to the faculty of The University of Mississippi in partial fulfillment of the requirements of the Sally McDonnell Barksdale Honors College. Oxford April 2015 Approved by __________________________________ Advisor: Professor Willard Rose __________________________________ Reader: Professor Curtis Wilkie __________________________________ Reader: Doctor Charles Mitchell © 2015 Sarah Bracy Penn ALL RIGHTS RESERVED ii For Cenell and Nadine, whose unwavering pride, unconditional love and collard greens showed me what “soul” really is. iii ACKNOWLEDGEMENTS I’d like to thank the many culinary historians, journalists and masterminds who answered each and every question I threw at them. Your voices provide the power of this project. Thank you, Susan Puckett, for showing me that food is much more than just something we eat. It is an incredible avenue to share intimate stories and personal histories. Without that realization, this thesis would not have come to fruition. To Curtis Wilkie, Kathleen Wickham and Ellen Meacham, thank you for being sticklers for perfection. Under your direction, I grew to become a better writer than I ever imagined I could be. To Will Norton and Charlie Mitchell, thank you for always giving the best advice. To my family, thank you for your constant support, even when you knew those all-nighters were a bad idea. Finally, I am eternally grateful to Bill Rose, whose guidance and supervision as an editor and mentor have shaped me into a true journalist. iv ABSTRACT Soul Food: An Interpretation of the History, Significance and Southern Roots of the American Cuisine (Under the direction of Willard Rose) This thesis is a collection of stories in which I explored several facets of soul food, the hybrid cuisine of Africa and the American South.
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Vegan Soul Food: Down-Home Cooking Goes Meatless
Vegan soul food: Down-home cooking goes meatless http://www.printthis.clickability.com/pt/cpt?action=cpt&title=V... SAVE THIS | EMAIL THIS | Close Posted on Thu, Jul. 23, 2009 Vegan soul food: Down-home cooking goes meatless By JULIA TERRUSO Philadelphia Daily News [email protected] 215-854-5444 SOUL FOOD carries a certain connotation of deep fryers, heavy cream, lard and tastiness at the expense of arterial clogging. It doesn't have to be that way. Vegan food also carries a certain connotation - of tasteless but sensible cuisine dependent on faux tofu meats and processed fake cheeses. That's not always the case, either. Chef and self-proclaimed food activist Bryant Terry wants to set the record straight: Soul food can be fresh and even healthy; vegan cooking can have soul. Terry's cookbook, "Vegan Soul Kitchen" (Lifelong Books, $18.95), brings the flavor without the fat. It's a collection of fresh fruit-, vegetable- and nut-based meals which, while classified as "vegan," are also traditional family recipes with a hip and healthy flair. "I thought it was important to make an intervention in the genre of African-American cookbooks," Terry said in a recent interview. "In terms of books from major publishers, there isn't a single book that presents African-American cuisine without animal products - without dairy, without meat." Terry was raised in Memphis, Tenn., where he watched his grandfather cook up Southern dishes every day. Watching such a strong man in the kitchen made it a far less gendered space, he said. Terry completed the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts, in New York City.
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