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Vegetarian Starter Guide
do good • fEEL GREAt • LOOK GORGEOUS FREE The VegetarianSTARTER GUIDE YUM! QUICK, EASY, FUN RECIPES +30 MOUTHWATERING MEATLESS MEALS EASy • affordABLE • inspirED FOOD Welcome If you’re reading this, you’ve already taken your first step toward a better you and a better world. Think that sounds huge? It is. Cutting out chicken, fish, eggs and other animal products saves countless animals and is the best way to protect the environment. Plus, you’ll never feel more fit or look more fabulous. From Hollywood A-listers like Kristen Bell and Ellen, to musicians like Ariana Grande and Pink, to the neighbors on your block, plant-based eating is everywhere. Even former president Bill Clinton and rapper Jay-Z are doing it! Millions of people have ditched chicken, fish, eggs and other animal products entirely, and tens of millions more are cutting back. You’re already against cruelty to animals. You already want to eat healthy so you can have more energy, live longer, and lower your risk of chronic disease. Congratulations for shaping up your plate to put your values into action! And here’s the best part: it’s never been easier. With this guide at your fingertips, you’re on your way to a fresher, happier you. And this is just the start. You’ll find more recipes, tips, and personal support online at TheGreenPlate.com. Let’s get started! Your Friends at Mercy For Animals reinvent revitalize rewrite rediscover your routine. With the your body. Healthy, plant- perfection. This isn’t about flavor. Prepare yourself easy tips in this guide, based food can nourish being perfect. -
Get Ready to Rumble! 06 Comments 08 Diversions 10 Arts & Culture Uniter.Ca 18 Listings
THE I SSUE The university of Winnipeg student weekly 222006/03/16 VOLUME 60 INSIDE 02 News GET READY TO RUMBLE! 06 Comments 08 Diversions 10 Arts & Culture uniter.ca 18 Listings » UWSA ELECTIONS 2006 21 Features 22 Sports ON THE WEB [email protected] » E-MAIL SSUE 22 I VOL. 60 2006 16, H C R A M ELECTION 2006 02 MAKE YOUR VOTE COUNT MARCH 20 -23 SENSE MEMORY AND PHOTOGRAPHY 12 SARAH CRAWLEY CASTS OFF THE SHACKLES OF REALITY INNIPEG STUDENTINNIPEG WEEKLY W MEDIA DEMONSTRATES DIALOGUE 21 BUT HAS THE IMAGE OF WOMEN IN MEDIA REALLY CHANGED? BOMBERS SPRING CLEAN 23 WILL 2006 BE A BETTER SEASON? HE UNIVERSITY OF T ♼ March 16, 2006 The Uniter contact: [email protected] SENIOR EDITOR: LEIGHTON KLASSEN NEWS EDITOR: DEREK LESCHASIN 02 NEWS E-MAIL: [email protected] E-MAIL: [email protected] UNITER STAFF UWSA Elections in Full Swing INCUMBENTS CHALLENGED ON TACTICS Managing Editor » Jo Snyder 01 [email protected] 02 Business Coordinator & Offi ce Manager » James D. Patterson [email protected] LINDSEY WIEBE bulk food sales, new computer peting for the position of Vice- kiosks to reduce lines at the Petrifi ed President Student Services. NEWS PRODUCTION EDITOR » Sole used Belik’s ideas include free web host- 03 Derek Leschasin [email protected] bookstore, locked compounds bike ing for student groups, an increased foot he University of Winnipeg storage, and an online carpool and patrol presence, and skills workshops 04 SENIOR EDITOR » Leighton Klassen Students’ Association election is [email protected] parking registry. on campus for things like cooking, silk- T under way, and it’s shaping up to Another item on her agenda is ad- screening and bike repair. -
The Sexual Politics of Meat by Carol J. Adams
THE SEXUAL POLITICS OF MEAT A FEMINISTVEGETARIAN CRITICAL THEORY Praise for The Sexual Politics of Meat and Carol J. Adams “A clearheaded scholar joins the ideas of two movements—vegetari- anism and feminism—and turns them into a single coherent and moral theory. Her argument is rational and persuasive. New ground—whole acres of it—is broken by Adams.” —Colman McCarthy, Washington Post Book World “Th e Sexual Politics of Meat examines the historical, gender, race, and class implications of meat culture, and makes the links between the prac tice of butchering/eating animals and the maintenance of male domi nance. Read this powerful new book and you may well become a vegetarian.” —Ms. “Adams’s work will almost surely become a ‘bible’ for feminist and pro gressive animal rights activists. Depiction of animal exploita- tion as one manifestation of a brutal patriarchal culture has been explored in two [of her] books, Th e Sexual Politics of Meat and Neither Man nor Beast: Feminism and the Defense of Animals. Adams argues that factory farming is part of a whole culture of oppression and insti- tutionalized violence. Th e treatment of animals as objects is parallel to and associated with patriarchal society’s objectifi cation of women, blacks, and other minorities in order to routinely exploit them. Adams excels in constructing unexpected juxtapositions by using the language of one kind of relationship to illuminate another. Employing poetic rather than rhetorical techniques, Adams makes powerful connec- tions that encourage readers to draw their own conclusions.” —Choice “A dynamic contribution toward creating a feminist/animal rights theory.” —Animals’ Agenda “A cohesive, passionate case linking meat-eating to the oppression of animals and women . -
Evaluating the Slaughter Techniques in Cattle
Influence of conventional and Kosher slaughter techniques in cattle on carcass and meat quality By BABATUNDE AGBENIGA B. Inst. Agrar. (Hons). Food Production and Processing University of Pretoria Submitted in partial fulfilment of the requirements for the degree M.Sc. (Agric) Meat Science In the Department of Animal and Wildlife Sciences University of Pretoria Pretoria 2011 Supervisor: Prof. E.C. Webb. © University of Pretoria DECLARATION I declare that this thesis for the degree M.Sc. (Agric) Meat Science at the University of Pretoria has not been submitted by me for a degree at any other University Babatunde Agbeniga November, 2011 CONTENTS Acknowledgements i List of abbreviation ii List of figures iv List of tables v Abstract vi Chapter 1: Introduction 1 Chapter 2: Literature review 4 2.1 Slaughter 4 2.2 Treatment of animals prior to slaughter 9 2.3 Effects of stress on meat quality 10 2.4 Types of muscles, their structure and composition, location and 12 metabolism 2.5 Blood and body fluid 24 2.6 Slaughter methods in international abattoirs 25 2.7 Legislation and regulations guiding animal slaughter 25 2.8 The standard slaughter methods and their effects on meat and 26 carcass quality 2.9 Kosher slaughter method and its principles 35 2.10 Effects of the Kosher slaughter technique on meat and carcass 39 quality parameters 2.11 Electrical stimulation of carcasses 43 Chapter 3: Materials and methods 45 3.1 Pre-slaughter processes 45 3.2 Slaughter processes 45 3.3 Sample collection 55 3.4 Methods 55 3.5 Statistical analyses 57 Chapter -
Even If You Like Meat Leaflet
Oppose the Cruelties of Factory Farming Thank you for accepting this booklet. As you read on, please bear in mind that opposing the cruelties of factory farming is not an all-or-nothing proposition: By simply eating less meat, you can help prevent farmed animals from suffering. “When we picture a farm, we picture scenes from Old MacDonald and Charlotte’s Web, not warehouses with , chickens.… When we look, it’s shocking. Our rural idylls have been transformed into stinking factories.” The Los Angeles Times “The High Price of Cheap Food,” 1/21/04 Above: The average breeding sow spends most of her life in a two-foot-wide stall, without enough room to turn around;1 others (below) live in crowded pens. Today’s egg-laying hens are warehoused inside battery cages. Most U.S. livestock production has shifted from small family farms to factory farms— huge ware houses where the animals are confined in crowded cages or pens or in restrictive stalls. Due to consumer demand for inexpensive meat, eggs, and dairy, these animals are treated as mere objects rather than individuals who can suffer. Hidden from public view, the cruelty that occurs on factory farms is easy to ignore. But more and more people are becoming aware of how farmed animals are treated 2 and deciding that it’s too cruel to support. “In my opinion, if most urban meat eaters were to visit an industrial broiler house, to see how the birds are raised, and could see the birds being ‘harvested’ and then being ‘processed’ in a poultry processing plant, they would not be impressed and some, perhaps many of them would swear off eating chicken and perhaps all meat. -
AC 4.1 Food Related Causes of Ill Health Bacteria Some Bacteria Have to Be INSIDE Your Body to Make You Ill
AC 4.1 Food related causes of ill health Bacteria Some bacteria have to be INSIDE your body to make you ill. These are consumed in the food Once inside you, the bacteria attack your body causing illness, some such as Salmonella cling to the gut wall preventing absorbtion of water and nutrients- this type take hours even days to colonise the gut so symptoms may not show for a few days Some produce a TOXIN (poison) on the food which makes you ill when you eat it. Toxins act on the body rapidly so this type make you ill within minutes to hours of eating them What do bacteria need to multiply? moisture Warmth Time Food Sources of food poisoning bacteria ●People/sewage ●Raw food ●Insects ●Rodents ●Soil/dust ●Refuse/waste ●Animals/birds ●Contaminated packaging. Influence of temperature Dead!. Destroys most pathogens Too hot (start to die 63°C) Multiply rapidly Spoilage slow growth, most pathogens no growth (<5°C) Dormant (no growth – spoilage or pathogens). Food poisoning Mouth increase in saliva Head headache Skin fever, shivering Gut abdominal pain, nausea vomiting, diarrhoea Circulation, low blood pressure, weak pulse, fatigue Non food poisoning illness Some microorganisms cause food borne illness which is not classified as food poisoning because of other symptoms they cause Norovirus From leafy greens such as lettuce, fresh fruits and foods that are not washed before eating Causes Diarrhoea, vomiting, fever, body aches, headaches Toxoplasmosis From infected meat (also cat poo but you wouldn’t eat that) Causes fever, muscle pain, sore throat, tiredness Long term the Toxoplasma parasite can invade the eyes causing blindess . -
Handcrafting the Change They Want to Eat in the World? an Inquiry Into the Who, What, and Why of Artisanal Food Production in Central Ohio
Handcrafting The Change They Want To Eat In The World? An Inquiry Into The Who, What, and Why of Artisanal Food Production in Central Ohio Thesis Submitted in Partial Fulfillment of the Requirements for the Degree Master of Arts in the Graduate School of The Ohio State University by Erin Caricofe, B.A. Rural Sociology Graduate Student in the School of Environment and Natural Resources The Ohio State University September 2011 Thesis Committee: Dr. Jeff Sharp, Advisor Dr. Tomas Koontz Copyright by Erin Caricofe 2011 Abstract The U.S. food system has seen substantial growth of small scale businesses crafting “artisanal” foodstuffs. Entrepreneurs showcase their wares at events such as the Pike Place Market Artisan Food Festival (est. 2010), Oakland’s Eat Real Festival (est. 2009), and Slow Food Nation (est. 2008); they are being recognized in The New York Times and the Edible Communities magazines; and garnering designations such as the Slow Food “Snail of Approval” (for foodstuff contributions to quality, authenticity, and sustainability). From beer and spirits to breads, cheeses, and ice cream, these producers promote high quality ingredients (some local or sustainable) and tout production methods that are often labor-intensive, time-consuming, and subject to season or particular supply chains. These purveyors – selling through farmers markets, food carts and trucks, specialty groceries, and occasionally their own brick and mortar shop – charge premium prices for their small-batch creations, much like Organic and heirloom specialty crop producers that have come before them. Mass-produced, less expensive, and arguably more “convenient” versions of their foods are often readily available in traditional grocery stores, yet these entrepreneurs still step forward to offer their products – why? This research offers a qualitative portrait of artisanal food producers and the various factors motivating them. -
Lunch Menu for September
September 2020 Holy Spirit Upper School Lunch Menu Monday Tuesday Wednesday Thursday Friday 1 2 3 4 Chicken and Cheese Chicken Tenders Corn Dogs Pizza Day! Quesadillas OR: Breaded Eggplant or: Veggie Burger Tenders Meatless Friday! or: Cheese Quesadillas with: Baked Lays with: Sweet Potato Fries Cheese Pizza with: Spanish Rice Steamed Green Beans Roasted Cauliflower With: Roasted Broccoli Steamed Corn Fruit Salad Chocolate Chip Cookie 7 8 9 10 National Hot Dog Day! 11 Herbed Chicken Legs Pizza Sticks Hot Dog Bar Meatless Friday! OR: Black Bean Burger and Marinara Dip or: Vegetarian Hot Dog Twist & Shout Mac ‘n with: Steamed Rice with: Steamed Corn with: Chili Cheese No School and Gravy Garden Salad Cheese with: Green Peas Roasted Broccoli & Slaw Fresh Baked Rolls Cauliflower Carrot Sticks Labor Day 14 15 16 17 18 BBQ Chicken Sandwich Chicken Soft Tacos All American Brunch for Lunch Pizza Day! or: Black Bean Burger OR: Bean and Cheese Hamburger French Toast Sticks Meatless Friday! with: Cole Slaw Tacos or: Vegetarian Burger Mushroom Spinach Egg Cheese Pizza Baked Beans with: Roasted Broccoli with: Shredded with: Soft Bun Casserole Mixed Fruit Cheddar Cheese Sliced American Cheese with: Caesar Salad Chocolate Chip Cookie Sweet Yellow Corn Oven Baked French Fries Oven Roasted Lettuce, Tomato, Pickle Red Potatoes 21 22 23 24 25 National Quesadilla Day! Carved Roast Pork Loin Chicken Tenders BBQ Chicken OR: Roasted Portabella Crispy Chicken Sandwich Meatless Friday! or: Breaded Drumsticks Mushrooms or: Vegetarian Burger Cheese Quesadilla Eggplant -
Vegetarian Starter Kit You from a Family Every Time Hold in Your Hands Today
inside: Vegetarian recipes tips Starter info Kit everything you need to know to adopt a healthy and compassionate diet the of how story i became vegetarian Chinese, Indian, Thai, and Middle Eastern dishes were vegetarian. I now know that being a vegetarian is as simple as choosing your dinner from a different section of the menu and shopping in a different aisle of the MFA’s Executive Director Nathan Runkle. grocery store. Though the animals were my initial reason for Dear Friend, eliminating meat, dairy and eggs from my diet, the health benefi ts of my I became a vegetarian when I was 11 years old, after choice were soon picking up and taking to heart the content of a piece apparent. Coming of literature very similar to this Vegetarian Starter Kit you from a family every time hold in your hands today. plagued with cancer we eat we Growing up on a small farm off the back country and heart disease, roads of Saint Paris, Ohio, I was surrounded by which drastically cut are making animals since the day I was born. Like most children, short the lives of I grew up with a natural affi nity for animals, and over both my mother and time I developed strong bonds and friendships with grandfather, I was a powerful our family’s dogs and cats with whom we shared our all too familiar with home. the effect diet can choice have on one’s health. However, it wasn’t until later in life that I made the connection between my beloved dog, Sadie, for whom The fruits, vegetables, beans, and whole grains my diet I would do anything to protect her from abuse and now revolved around made me feel healthier and gave discomfort, and the nameless pigs, cows, and chickens me more energy than ever before. -
Download Menu
TM THE DOGS 100% ALL BEEF HAND TWISTED IN LAMB CASING FRANKS CONEY ISLAND QUÉBÉCOIS FRANK HOUSE-MADE CHILI, CHOPPED ONIONS, MUSTARD SQUEAKY CURDS, GRAVY, FEW FRIES ON IT FFGHD TX THE CORN DOG CAJUN SPICED GRILLED ONIONS, BBQ SAUCE, DEEP FRIED CORN BATTERED HOT DOG CHEDDAR CHEESE, CHIPOTLE MAYO FRANKIE GOES TO BUFFALO VEGETARIAN HOT DOG CHICKEN BACON, BLUE CHEESE DRESSING, CARROTS, CHOICE OF TOPPINGS CELERY, BUFFALO WING SAUCE (PANKO FRIED FRANK) CHI-TOWN FANCY PLAIN OL’ FRANK TOMATOES, CHOPPED ONIONS, RELISH, PICKLE, CHOICE OF TOPPINGS PEPPERONCINI, MUSTARD, CELERY SALT FANCY LA LA PREMIUM KOSHER HOT DOG BACON WRAPPED HOT DOG, MELTED CHEESE, CHOICE OF TOPPINGS JALAPEÑO CRISPS THE BURGERS FRESH PREMIUM CHUCK BURGERS DOUBLE AMERICAN CHEESEBURGER BIG FANCY TWO PATTIES, DOUBLE AMERICAN CHEESE, TWO PATTIES, DOUBLE AMERICAN CHEESE, CHOICE OF TOPPINGS LETTUCE, PICKLES, ONIONS, FANCY SAUCE DOUBLE CLASSIC BACON CHEESEBURGER THE BEYOND BURGER TWO PATTIES, DOUBLE AMERICAN CHEESE, BACON, SINGLE BEYOND MEAT PATTY, CHOICE OF TOPPINGS CHOICE OF TOPPINGS AMERICAN CHEESEBURGER CRISPY CHICKEN SANDWICH SINGLE PATTY, AMERICAN CHEESE, DEEP FRIED CHICKEN BREAST, CHOICE OF TOPPINGS HONEY MUSTARD MAYO, PICKLES CLASSIC BACON CHEESEBURGER SINGLE PATTY, AMERICAN CHEESE, BACON, CHOICE OF TOPPINGS TOPPINGS SAUCES DIPPING SAUCES $0.75 ADD $1.00 ADD $2.00 ADD $3.00 LETTUCE KETCHUP BLUE CHEESE DRESSING GRILLED ONIONS BACON CHILI TOMATO RELISH CHIPOTLE MAYO SOUR CREAM MELTED CHEESE GROUND CHORIZO ONION MUSTARD GARLIC MAYO JALAPEÑO CRISPS SHREDDED CHEESE CHOPPED HOT DOG BANANA PEPPERS MAYO FRANKS HOT SAUCE PEPPERONCINI SQUEAKY CURDS PICKLES FANCY SAUCE PLUM SAUCE 1 FRIED EGG CHICKEN BACON SAUERKRAUT DIJON MUSTARD HONEY MUSTARD MAYO GRAVY BACON WRAPPED PANKO FRIED WIENER *Menu items & prices subject to change without notice. -
News 07 17/05/05 11:56 Page 1
News 07 17/05/05 11:56 Page 1 VEGGIE LIFESTYLE ZEITUNG AUS TOFUTOWN • Tofutown.com ist die Bio-Firma in der wunderschönen Vulkaneifel, die Ihre Viana Produkte herstellt. In Tofutown werden nur rein pflanzliche Bio-Rohstoffe verarbeitet. Sauberes Wasser, reine Luft und unverbrauchte Natur für Ihre Nahrungsmittel. 07 WWW.VIANA.DE WWW.TOFUTOWN.DE • WWW.ERNAEHRUNG-NACHHALTIGKEIT.DE WWW.TOFUTOWNNEWS.DE Texanisches Wurst-Gulasch für 3 hungrige Esser 1 Zwiebel 1 Knoblauchzehe Pflanzenöl zum Braten 1 Packung Viana Toscaninis 1 große rote Paprikaschote 1 kleines Glas Zuckermais 1/2 Teelöffel getrockneter Oregano 1 Prise Kreuzkümmel Salz, Pfeffer nach Geschmack Tomatenmark 1 Schuss Rotwein, alternativ Wasser Guten Tag, • zuerst greifen Sie zum Messer: warum heißt der Hot Dog eigentlich Hot Dog? s Zwiebel und Knoblauch kleinschneiden, Und ist ein vegetarischer Hot Dog nicht kidskid die Würstchen in dicke Scheiben schneiden, überhaupt ein Widerspruch in sich? lovelove die Paprika würfeln Fragen über Fragen, die mir in meiner Funktion itit • Zwiebeln, Knoblauch, Wurststückchen als Tofu-Burgermeister immer wieder gestellt und Paprika in der Pfanne in heißem werden. Pflanzenöl anbraten Wie der Name Hot Dog entstanden ist, • dann Zuckermais und Gewürze hinzufügen dazu gibt es viele Theorien. Eine lautet so: Hier geht’s um die (Veggie-)Wurst • zum Schluss kommen Tomatenmark Um das Jahr 1900 beobachtete ein amerikanischer Tofu Knacker und ein Schuss Rotwein oder Wasser hinzu Karikaturist bei einem Polospiel, wie Verkäufer Mild im Geschmack, knackig im Biss – • die Konsistenz der Soße soll nicht zu dünn “Dachshund Sausages” anpriesen. die schmecken Kindern! werden Daraufhin zeichnete er einen bellenden Dackel Die Kombination von wertvollem Soja- • Schmurgeln lassen bis die Paprika gar ist in der Semmel und erfand das Wort “Hot Dog”. -
The World Peace Diet
THE WORLD PEACE DIET Eating for Spiritual Health and Social Harmony WILL TUTTLE, Ph.D. Lantern Books • New York A Division of Booklight Inc. 2005 Lantern Books One Union Square West, Suite 201 New York, NY 10003 Copyright Will Tuttle, 2005 All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the written permission of Lantern Books. Printed in the United States of America Cover painting by Madeleine W. Tuttle Cover design by Josh Hooten Extensive quotations have been taken from Slaughterhouse: The Shocking Story of Greed, Neglect, and Inhumane Treatment Inside the U.S. Meat Industry by Gail A. Eisnitz (Amherst, NY: Prometheus Books, 1997). Copyright 1997 by The Humane Farming Association. Reprinted with permission. Library of Congress Cataloging-in-Publication Data Tuttle, Will M. The world peace diet: eating for spiritual health and social harmony / Will Tuttle. p. cm. Includes bibliographical references. ISBN 1-59056-083-3 (alk. paper) 1. Food—Social aspects. 2. Food—Philosophy. 3. Diet—Moral and eth- ical aspects. I. Title. RA601.T88 2005 613.2—dc22 2005013690 ACKNOWLEDGMENTS Ĺĺ I am grateful to the many people who have helped along the way, contributing their insights and energy to the process of creating this book. My heartfelt appreciation to those who read the manuscript at some stage and offered helpful comments, particularly Judy Carman, Evelyn Casper, Reagan Forest, Lynn Gale, Cheryl Maietta, Laura Remmy, Veda Stram, Beverlie Tuttle, Ed Tuttle, and Madeleine Tuttle.