DOCSLIB.ORG

Full Show Transcript 2830

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Full Show Transcript 2830 PBS’ “TO THE CONTRARY” Woman Thought Leader Tracye Mcquirter Host: Bonnie Erbe Sept 18th, 2019 Interviewee: Tracye McQuirter Announcer 0:00 Funding for To The Contrary provided by the Cornell Douglas foundation committed to encouraging stewardship of the environment, land conservation, watershed protection and eliminating harmful chemicals. Additional funding provided by the Wallace genetic Foundation, Colcom Foundation and the Charles A. Frueauff Foundation. Tracye McQuirter 0:01 You're more likely to see advertising from fast food companies. They want to take the money where they can get it. But the cost of that is consumers of their products actually being bombarded with these messages from these unhealthy companies. Bonnie Erbe 0:15 Hello, I'm Bonnie Erbe. Welcome to To The Contrary. This week, veganism in the black community. We speak with award-winning nutritionist and best selling author Tracye McQuirter. Her newest book is called Ageless Vegan, the Secret to Living a Long and Healthy Plant Based Life, written with her mother, Mary. So welcome Tracye. Great to have you here. Tracye McQuirter 0:56 Thank you, Ronnie. Great to be here. Bonnie Erbe 0:58 So whose idea was this book, yours or your mother's? Tracye McQuirter 1:01 It was mine. It was my idea. My mother was reluctant. Because she's like, who wants to hear my story? But, you know, she's a black woman who started, who's from the south who went vegan in her 50s and it's now 83 and doing great, still vegan, so I wanted to share her story. Bonnie Erbe 1:17 And how did you become vegan? Tracye McQuirter 1:20 I became vegan 32 years ago, as a sophomore at Amherst College. Our Black Student Union brought Dick Gregory to campus and to talk about the state of black America. And instead he talks about the plate of black America and how unhelpfully most folks eat. And he traced the path of a hamburger from a cow on a factory farm through the slaughterhouse process, to a fast food restaurant to a clogged artery to a heart attack. And that's what started me on my journey. Bonnie Erbe 1:56 Do you think, given that heart diseases, the biggest killer in this country, bigger than all cancers combined, do you think Americans have gotten that message that connects animal fat with heart disease? Tracye McQuirter 2:12 It's improving. I mean, I think more and more people are getting the message, but clearly not enough. We're dealing with marketing, food advertising, we're dealing with a USDA and food guidelines that are biased towards, you know, industry towards the food industry, not necessarily promoting health, but promoting the food industry, right? That's their job. And so we have this contradiction there. The message is getting out more and more, I mean, I see the difference in the last 32 years from when I started. But, you know, there's more to be done. Bonnie Erbe 2:58 Tell me about the differences if they exist between white people and communities of color, different communities of color, and vegetarian or veganism? Tracye McQuirter 3:09 As of 2016, 3% or nearly 1.5 million African Americans are vegan and vegetarian. And another 32% say that when they eat out, they regularly or sometimes order meatless meals. So that's an additional 15 million people. African Americans are pioneers in veganism. I mean, starting from the late 1800s, to African Americans who were Seventh Day Adventist, were eating vegetarian food on up through the civil rights movement, because of the practice of non-violence, many folks actually expanded that non violence towards animals. So in terms of the need for African Americans to eat more plant based foods, whether it's, you know, more all the way going vegan, it's to me essential, because we have the worst health outcomes in the country, there are about 300,000 African American deaths from primarily chronic diseases, preventable diet related chronic diseases every year. That's more than 800 people a day. And so this is a real crisis in our community. And there are lots of reasons that people are eating unhealthy foods, but we also have the power to take back control of our health. //And that's how did Gregory became a vegetarian starting in 1965, and then vegan in 1967. So when he came to my campus, 20 years later, he was he had been vegan for 20 years. So, you know, there's always been this, what I call a stream of African Americans who have been into veganism and healthy eating next to this big river or ocean of folks, you know, who were not, but you know, that number is improving. Bonnie Erbe 5:05 I've often thought dying of heart attacks at young ages must be associated with eating a lot of animal fat and hardening of the arteries, etc. Is that accurate? Tracye McQuirter 5:14 Yes, definitely. I mean, it's the number of heart disease. It's the number one cause of death among African Americans as well. There's certain cancers, breast cancer, ovarian cancer, uterine cancer, there's stroke, there's unhealthy weight, obesity, there's diabetes. And there's also oxidative stress, right? So oxidative stress can be caused by diet, it's kind of resting of the cells prematurely, that can be caused by diet, but that can also be caused by racism and sexism, right? External factors. Bonnie Erbe 5:49 Stress. Tracye McQuirter 5:50 Stress. Absolutely. Bonnie Erbe 5:53 But a lot of what you've said is also true. The white community, yes, not so much the Asian community, they tend to eat more better, I think, than just about any other ethnic group in this country, including whites. Tracye McQuirter 6:32 Well, you know, what's really interesting about that to Bonnie is that before fast food companies began to target African American communities, urban areas, African Americans were actually meeting the USDA recommendations for fiber for healthy fats for whole grains for fruits and vegetables more than white Americans were. So this is in the 1960s. And then the fast food companies decided to target and actually prey on low income communities of color, particularly African American communities starting in the early 1970s. And that completely changed the way that low income black folks in cities were eating. Bonnie Erbe 7:17 I was, it's funny, because I was going to ask you whether fast food was a factor in African Americans eating, you know, having these problems? And have you done, have you tried to do any work with these companies to? I mean, you always see McDonald's. Tracye McQuirter 7:35 Yeah. Bonnie Erbe 7:35 Sponsoring McDonald's, Ronald McDonald Houses in low income areas, you see them targeting them, and Coke and Pepsi and targeting black communities with ads, with ads during sporting events that attract African Americans more so. What can be, you know, have you had discussions with them about knocking this off? It's a hard question for a lot of organizations and companies at school systems, because they're underfunded, right? And so and they're not getting the same funding that primarily white organizations or institutions might get, and in terms of African American media, you know, over the decades, that has been the same, you're more likely to see advertising from fast food companies at an earlier time from cigarette industries, because they didn't get the funding. They didn't get other advertising that the primarily white media was getting. They want to take the money where they can get it. But the cost of that is African American consumers of their products actually being bombarded with these messages from these unhealthy companies. According to a 2016 poll by the Pew organization, so 9% of Americans will say that they are vegetarian, almost vegetarian, or vegan or almost vegan combined. That still seems low to me, when I see the huge increase of vegetarian and vegan restaurants across the country. Some even becoming chains like not sweet green, which is healthy food, not... Tracye McQuirter 10:49 Vege grill as an example. Bonnie Erbe 10:50 Right exactly. So you said 32% of African Americans, if you include an occasional vegetarian meal or vegan meal. Tracye McQuirter 11:01 Right, so these restaurants that you're seeing more of, they are actually catering to vegans and vegetarians, but primarily to omnivores, right? That's why you're seeing more. So just like a third of African Americans are ordering meatless meals, you know, when regularly or sometimes, so was the general population. Bonnie Erbe 11:27 How important are things like books like your book, which I want to talk about in a couple of minutes, and your pamphlet and documentaries about the food industry? I remember when I was still eating pretty much all dairy products. Somebody told me about the there was a documentary out about dairy product that they mixed, I don't remember what it was. But I think it was something it showed how the dairy industry would mix germs, germs that came out of the cows that didn't get out through pasteurization, or fats that contain germs back in with the milk before when they processed it and all the awful things then, and I realized, Hey, I gotta quit this stuff, too.
Load more

Recommended publications
  • 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.
    [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]
  • Freaks, Elitists, Fanatics, and Haters in Us
    UNIVERSITY OF CALIFORNIA SANTA CRUZ ANIMAL PEOPLE: FREAKS, ELITISTS, FANATICS, AND HATERS IN U.S. DISCOURSES ABOUT VEGANISM (1995-2019) A dissertation submitted in partial satisfaction of the requirements for the degree of DOCTOR OF PHILOSOPHY in LITERATURE by Samantha Skinazi June 2019 The Dissertation of Samantha Skinazi is approved: ________________________________ Professor Sean Keilen, Chair ________________________________ Professor Carla Freccero ________________________________ Professor Wlad Godzich ______________________________ Lori Kletzer Vice Provost and Dean of Graduate Studies Copyright © by Samantha Skinazi 2019 Table of Contents LIST OF FIGURES IV ABSTRACT V DEDICATION AND ACKNOWLEDGEMENT VII INTRODUCTION: LOVING SPECIES 1 NOTES 21 FREAKS 22 RIDICULE: THAT JOKE ISN'T FUNNY ANYMORE 28 EMPATHY AND SHAME: OMNIVORE DILEMMAS IN THE VEGAN UTOPIA 41 TERRORS: HOW DO YOU KNOW IF SOMEONE'S VEGAN? 64 CONCLUSION: FROM TEARS TO TERRORISM 76 LIST OF FIGURES 79 NOTES 80 ELITISTS 88 LIFESTYLE VEGANISM: GOOP AND THE WHITE WELLNESS VEGAN BRAND 100 BLINDSPOTTING VEGANISM: RACE, GENTRIFICATION, AND GREEN JUICE 112 DEMOCRATIC VEGANISM: OF BURGERS AND PRESIDENTS 131 CONCLUSION: THE SPECTER OF NATIONAL MANDATORY VEGANISM 153 NOTES 156 FANATICS 162 WHY GIVE UP MEAT IN THE FIRST PLACE? 170 MUST IT BE ALL THE TIME? 184 WHY TELL OTHERS HOW TO LIVE? 198 CONCLUSION: MAY ALL BEINGS BE FREE FROM SUFFERING? 210 NOTES 223 CONCLUSION: HATERS 233 NOTES 239 REFERENCES 240 iii List of Figures Figure 1.1: Save a cow eat a vegetarian, bumper sticker 79 Figure 1.2: When you see a vegan choking on something, meme 79 Figure 1.3: Fun prank to play on a passed out vegan, meme 79 Figure 1.4: How do you know if someone's vegan? 79 Don't worry they'll fucking tell you, meme iv Abstract Samantha Skinazi Animal People: Freaks, Elitists, Fanatics, and Haters in U.S.
    [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]
  • May 19-22, 2016
    Program Schedule for: 3rd annual national Plant-based Prevention Of Disease (P-POD) conference (a collaboration of nonprofits) May 19-22, 2016 North Carolina State University, Raleigh NC www.P-POD.org, www.PreventionOfDisease.org Conference Theme = "Nutrition against Disease: from Evidence, to Health-Practitioner Teamwork, to Guided Behavior Change" Physical Location: McKimmon Conference and Training Center, 1101 Gorman St., Raleigh NC 27606 Your registration fee includes any scheduled meals / refreshments or social activities during the time-period (full conference or shorter period) you register for.... except that if your registration time begins Thursday evening or Friday evening, then the one dinner just before your arrival is an extra-cost option. After 5:30 pm Saturday we provide an on-site conference reception with refreshments, followed by an off-site conference party with music and dancing. Daily breakfast foods are simply basic oat/nut/fruit based items. [For each objective, it is understood that the text should be prefaced by, “The participant will be able to....”.] OBJECTIVES FOR OVERALL CONFERENCE: 1) Identify dietary risk factors associated with development or progression of major chronic diseases, such as cardiovascular diseases, cancer and diabetes. 2) Describe evidence for specific protective mechanisms and health benefits that may be provided at cellular, individual and global levels via plant-based nutrition. 3) Discuss how nutritional advisement emphasizing plant-based approaches may be integrated into clinical practice, thus facilitating positive, measurable and cost effective clinical outcomes for various preventable chronic diseases. 4) Identify factors that influence dietary choices or discourage behavior change, as well as strategies and techniques for promoting sustainable nutritional advancement in individuals and communities.
    [Show full text]
  • 2018-PCRM-Annual-Report.Pdf
    CHANGING MEDICINE. SAVING LIVES. ADVANCING HUMAN HEALTH AND ETHICAL RESEARCH. Table of Contents 5 Eliminating Animal Use in Pediatrics Training 7 Publishing Groundbreaking Plant-Based Research 9 Banning Cosmetics Tested on Animals 11 Making Plant-Based Meals the Law in Hospitals Mission 12 Stopping Hospitals from Serving Fast Food The Physicians Committee is dedicated 13 Ending Animal Use in Advanced Medical Training to saving and improving human and 15 Breaking Up with Bacon animal lives through plant-based diets 16 Dropping Hot Dogs from Children’s Menus and ethical and effective scientific 17 Partnering with U.S. Mayors to ‘Beet’ Heart Disease research. 18 Kickstarting Health with a Vegan Diet 19 Pushing the Government to End Animal Testing Vision 21 Bringing Plant-Based Nutrition to the World 23 Addressing Racial Disparities in U.S. Food Policy Creating a healthier world through a new emphasis on plant-based nutrition 24 Combatting Animal Use in Military Medical Training and scientific research conducted 25 Conquering Alzheimer’s Disease with Human-Based Research ethically, without using animals. 26 Reversing Diabetes with Dr. Barnard 27 Supporting Native American Communities Fighting Diabetes 28 Treating More than 4,000 Patients at the Barnard Medical Center 29 Teaching Physicians Good Nutrition 31 Fighting the Meat Industry’s Influence 32 Reaching Millions in the Exam Room 33 Leadership 34 Financials 2018 ANNUAL REPORT 2 In 2018, we worked together to make the world a healthier, more compassionate place… 3 2018 ANNUAL REPORT 2018 ANNUAL REPORT 4 When the Physicians Committee launched its Eliminating Animal Use pediatrics campaign in 2010, animal use was status quo in many institutions.
    [Show full text]
  • Ankh, Ujda, Seneb (Life, Strength, Health)
    ANKH, UJDA, SENEB (LIFE, STRENGTH, HEALTH): “LET FOOD BE THY MEDICINE,” AN EPISTEMIC EXAMINATION ON THE GENEALOGY OF THE AFRICANA HOLISTIC HEALTH TRADITION, WITH PRELIMINARY CONSIDERATIONS IN THE CITY OF PHILADELPHIA, 1967 TO THE PRESENT A Dissertation Submitted to the Temple University Graduate Board in Partial Fulfillment of the Requirements for the Degree DOCTOR of PHILOSOPHY by Heru Setepenra Heq-m-Ta Department of African American Studies December 2016 Examining Committee Members: Dr. Nathaniel Norment, Jr., Advisory Chair, African American Studies, Temple University Dr. Greg Kimathi Carr, Afro-American Studies, Howard University Dr. Abu Shardow Abarry, African American Studies, Temple University Dr. Wilbert Jenkins, History, Temple University Dr. Mario Hollis Beatty, External Member, Afro-American Studies, Howard University © Copyright 2016 by Heru Setepenra Heq-m-Ta All Rights Reserved ii ABSTRACT The utilization of natural elements of the earth to remedy corporeal maladies dates back to the medical systems of ancient Nile Valley culture. Given the continuity and intergenerational transmission of knowledge evident in African expressions of culture, these olden naturalistic health techniques, throughout time, have continuously been used as therapeutic modalities by posterior African cultures—both continental and Diasporic. Due to its tripartite approach to healing—of mind, body and spirit— this age-old African healing tradition has gained popularity in contemporary times and is commonly known today as the locution: holistic health. The principal objective of this intellectual project is to reveal an unbroken genealogy of a thriving Africana holistic health tradition upheld by both advocates and practitioners in the field. Notwithstanding the current state of health of Africans residing in the United States, the praxis of these ancient healing customs is extant within communities which the population is predominately African.
    [Show full text]
  • Boston Veg Food Fest Speakers 2018
    Custom Search Food Fest Home About the Festival Reviews Sponsors & Exhibitors Speaker Schedule Directions & Lodging Contact 2018 Boston Veg Food Fest Speakers Organized and presented by We are rolling out the speakers on the BVS Facebook page. Click here to view. Speakers will be posted on this page as well, so please check back. All presentations are free! NEW THIS YEAR! We have moved the speakers to the large, amphitheater-style auditorium right across the street from the Reggie Lewis Center (part of the same campus.) LOTS of comfy, padded seats, good views, and a big stage and screen. Authors do book signings just outside the auditorium following their presentations. On the Reggie Lewis Center 2nd Floor: The Kids' Activity Room - Kids and their guardians can take a break and have some fun! Staffed hours are Saturday noon-5 pm and Sunday noon-3 pm Saturday Speakers Sunday Speakers Saturday Speakers 11:15 - Cooking Demo: Vegan Black Chickpea Lasagna and Vegan Sweet Potato Chocolate Mousse - Chef Peppino Chef Peppino (Shingara Singh) is Executive Chef and Co-Owner of Veggie Crust Meatless Everyday restaurants of Somerville and Brookline. Born in India, Peppino moved to Germany at the age of sixteen and lived with an Italian family in the German city of Hanover. Through this family who owned a renowned Italian restaurant, Peppino was immersed in Italian culture and language. Here Peppino trained with the best chefs, learning everything about traditional Italian cooking. At twenty-three, Peppino moved to Boston where he continued his love for cooking. As Executive Chef at Boston area restaurants, he developed a following of loyal fans and established a name for his exceptional cuisine, gaining recognition from the James Beard Foundation.
    [Show full text]
  • Ecofoodguide
    EcoFood Guide for a climate-friendly future 50years Contents Welcome We’re Glad You’re Here 1 Eco-Friendly Feed the World Better 2 More Food - Less Waste 3 Curbing GHG Emissions 4 Minimizing Methane 5 Decreasing Deforestation 6 Rewilding and Reforestation 7 True Cost of Dairy 8 Dairy vs. Plant-Based Milks 9 Inspiration Healthy Planet 10 Healthy People 11 Nutrition Health Benefits 12 Plenty of Protein 13 Better Foods Helpful Hints 14 Fun Food Swaps 15 Recipes Breakfast and Lunch 16 Dinner and Dessert 17 More Info Resources and References 18 Partner Organizations 19 EcoFoodGuide.org Welcome Many of the world’s most pressing problems can Furthering the recommendation for climate- leave us feeling helpless -- like there’s nothing we friendly food choices, 11,000 scientists signed can do as individuals. a Climate Emergency Declaration imploring governments, policymakers, and consumers to The climate crisis, however, is an issue where take specific actions to reduce emissions. personal change is overwhelmingly urged by experts around the globe. Most relevant to individuals, the Among the actions that will have the biggest scientists urged: “eating mostly impact: our food choices! plant-based foods while reducing the global consumption of animal Leading environmental organizations and products… to improve human international institutions are urging a shift health and significantly lower toward plant-based diets as one of the most GHG emissions.”2 important actions the public can take to reduce climate destruction, deforestation, species extinction, and global hunger. That’s why we created this guide... to encourage and empower caring people like In a special report by the Intergovernmental you to embrace the joys and benefits of plant- Panel on Climate Change, the United Nations based foods.
    [Show full text]
  • OLDWAYS AFRICANA SOUP in STORIES Edited by Stephanie Y
    OASIS OLDWAYS AFRICANA SOUP IN STORIES Edited by Stephanie Y. Evans with Sade Anderson & Johnisha Levi A DISCUSSION OF BLACK WOMEN’S FOODWAYS autumn. a bonfire of leaves. morning peels us toward pomegranate festivals. and in the evening i bring you soup cooled by my laughter. ~Sonia Sanchez OASIS OLDWAYS AFRICANA SOUP IN STORIES “Cooking empowers us to choose what we want for ourselves and our families.” - Oldways, A Taste of African Heritage Cooking Program "Diabetes is not part of African-Americans' heritage. Neither is heart disease. What is in your heritage is a healthy heart, a strong body, extraordinary energy, vibrant and delicious foods, and a long healthy life." - Oldways, African Heritage and Health Program Oldways African Heritage & Health oldwayspt.org/programs/african-heritage-health Stephanie Y. Evans www.professorevans.net 2016 © Stephanie Y. Evans and Oldways Individual stories and recipes © contributors Header photo credit: Selas Kidane All rights reserved. No part of this publication may be reproduced, printed, distributed, or transmitted in any form without written permission of the publisher. Electronic links to publication sources and not for profit sharing of complete publication document are encouraged. OASIS: Oldways Africana Soup in Stories is a collection of life stories and recipes. The publisher is not attempting to make any factual claims or offer health advice with content provided by contributing authors. The views and content expressed—and the recipes and photos in this work—are solely those of authors and do not reflect the views of the publisher; therefore, the publisher disclaims any responsibility held by authors. 1 Page A DISCUSSION OF BLACK WOMEN’S FOODWAYS OASIS gathers culturally-informed soup recipes to expand nutritional knowledge and discussions of Black women’s wellness.
    [Show full text]
  • Animal Rights Advocacy & Food Justice
    People of Color: Animal Rights Advocacy & Food Justice Conference Saturday, October 21, 2017 UCLA @ Covel Commons in Sunset Village TIME + 9:00 – 10:00AM REGISTRATION 9:30 – Grand Horizon Room: Opening Remarks with Vegan Advocacy Initiative’s co-founders, Dr. Linda Alvarez and Liz Ross 9:50AM Grand Horizon Room Westcoast Room Vegan Gains: Plant-based Muscle in a “Meat-based” World Raising a Vegan Child: A Mother’s Perspective, A Child’s Journey 10:00 – Description: This panel of health & fitness leaders will explore questions beyond Description: This session will explore what it’s like to raise a vegan family, and how children their diets and fitness regimen. Speakers will discuss questions never asked of can be role models for veganism in an environment where they are already pressured to fit 10:40AM them before. Vanessa Espinoza, John Lewis (Badass Vegan), Will Tucker in. Kawani Brown, Genesis Butler Moderated by Dr. Linda Alvarez A Perspective from Space: International Activism: Challenges & Successes Description: The vegan and animal rights movement has become a global movement. Is 10:50 – Why It’s More Important to Understand Our Home Description: In light of the natural disasters we’ve been experiencing, and will there a one-size-fits-all model of activism? Does the U.S. brand of activism work in other 11:30AM continue to experience, it is necessary to grasp the enormity of what we’re countries? In this session you will hear the experiences of 3 activists who work at major facing here for all living beings who share our planet.
    [Show full text]
  • Going Vegetarian – Online Resources and Helpful Links
    Going Vegetarian – Online Resources and Helpful Links 1 Black Vegetarian Society of Texas http://www.bvstx.org/aboutus.html Great web site with lots of mouth-watering recipes, a kid’s zone with articles on feeding vegetarian kids, and articles on “Why I Became a Vegetarian.” 2 Vegetarian Soulfood http://groups.msn.com/VegetarianSOULFOOD This web site has so much information, including recipes and a message board, that you won’t know where to start. From the web site: Becoming and maintaining a vegetarian lifestyle should never be a lonely journey If you are looking for a positive and supporting community join our family. You will find that we are a peaceful and non-judgmental community waiting to share and bless every new Brother and Sister. We are a group of vegetarians committed to the health and spiritual development of African Americans. As we all know, traditional African American recipes – while admittedly good tasting, are unhealthy. OK, so you want that "soul food" taste, the one you grew up with and can't help but desire....I'm hearin ya. You can actually have a great vegetarian meal "almost" like mama's cookin' – without meat…..spices are the key to getting that soulfood taste. The meat itself is actually pretty tasteless without all that "stuff" on it. So join in, learn, share, and make new friends. 3 Black Vegetarians / http://www.blackvegetarians.org Founded by Marya McQuirter and Tracye McQuirter, who became vegetarians in 1987. Tracye was inspired by a health lecture given by Dick Gregory and is a co-founder of the Black Vegetarian Society of New York.
    [Show full text]