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Joker (2019 Film) - Wikipedia
Joker (2019 film) - Wikipedia https://en.wikipedia.org/wiki/Joker_(2019_film) Joker (2019 film) Joker is a 2019 American psychological thriller film directed by Todd Joker Phillips, who co-wrote the screenplay with Scott Silver. The film, based on DC Comics characters, stars Joaquin Phoenix as the Joker. An origin story set in 1981, the film follows Arthur Fleck, a failed stand-up comedian who turns to a life of crime and chaos in Gotham City. Robert De Niro, Zazie Beetz, Frances Conroy, Brett Cullen, Glenn Fleshler, Bill Camp, Shea Whigham, and Marc Maron appear in supporting roles. Joker was produced by Warner Bros. Pictures, DC Films, and Joint Effort in association with Bron Creative and Village Roadshow Pictures, and distributed by Warner Bros. Phillips conceived Joker in 2016 and wrote the script with Silver throughout 2017. The two were inspired by 1970s character studies and the films of Martin Scorsese, who was initially attached to the project as a producer. The graphic novel Batman: The Killing Joke (1988) was the basis for the premise, but Phillips and Silver otherwise did not look to specific comics for inspiration. Phoenix became attached in February 2018 and was cast that July, while the majority of the cast signed on by August. Theatrical release poster Principal photography took place in New York City, Jersey City, and Newark, from September to December 2018. It is the first live-action Directed by Todd Phillips theatrical Batman film to receive an R-rating from the Motion Picture Produced by Todd Phillips Association of America, due to its violent and disturbing content. -
Derogatory Discourses of Veganism and the Reproduction of Speciesism in UK 1 National Newspapers Bjos 1348 134..152
The British Journal of Sociology 2011 Volume 62 Issue 1 Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK 1 national newspapers bjos_1348 134..152 Matthew Cole and Karen Morgan Abstract This paper critically examines discourses of veganism in UK national newspapers in 2007. In setting parameters for what can and cannot easily be discussed, domi- nant discourses also help frame understanding. Discourses relating to veganism are therefore presented as contravening commonsense, because they fall outside readily understood meat-eating discourses. Newspapers tend to discredit veganism through ridicule, or as being difficult or impossible to maintain in practice. Vegans are variously stereotyped as ascetics, faddists, sentimentalists, or in some cases, hostile extremists. The overall effect is of a derogatory portrayal of vegans and veganism that we interpret as ‘vegaphobia’. We interpret derogatory discourses of veganism in UK national newspapers as evidence of the cultural reproduction of speciesism, through which veganism is dissociated from its connection with debates concerning nonhuman animals’ rights or liberation. This is problematic in three, interrelated, respects. First, it empirically misrepresents the experience of veganism, and thereby marginalizes vegans. Second, it perpetuates a moral injury to omnivorous readers who are not presented with the opportunity to understand veganism and the challenge to speciesism that it contains. Third, and most seri- ously, it obscures and thereby reproduces -
24 Tips for Feeding Veggies and Vegans at Barbecuesаа
24 tips for feeding veggies and vegans at barbecues It doesn't have to be stuffed mushrooms and salad More From Fashion, Hair & Beauty, Sex and Relationships :: Cosmopolitan UK 538 Barbecues are a really fun excuse to get together, enjoy good weather and have great company. However, if you're hosting a BBQ, you may experience the sinking feeling of cluelessness when it comes to veggie or vegan options. Luckily, I'm a longtime vegan and have found lots of great alternatives to meaty burgers that are simple to cook and delicious. Plus, I've got some little tips to get you around tricky areas, like meatveg contamination and food mixups. Trust me: cater well for a veggie or vegan at a BBQ and they'll appreciate it big time. 1. There are now many options for meat substitutes that cook just as well as the real deal on the barbecue, from vegetable protein shaped into sausages and burgers to tofu. Don't be afraid to start cooking them indoors before taking them to the barbecue – it'll save time. 2. If using tofu, buy a firm type as it retains its shape best (Cauldron tofu is firm and is readily available in supermarkets.) Pat the tofu with kitchen roll before use to get any excess moisture out. It'll absorb more flavour that way. 3. For cheesy burgers and sausages, try Yorkshirebased company HECK's's veggie range, available in Waitrose and online. They also do vegan quinoa balls, which would make a great side or veg kebab bulker. -
Coopers-Hawk-Main.Pdf
We passionately believe that food and wine hold the power to forge lasting connections, setting the table for a life well lived. We invite you to join us for an experience filled with memorable moments built upon food, wine, and friendship. Cheers! TIM MCENERY, FOUNDER & CEO COOPER’S HAWK WINERY & RESTAURANTS wine No Risk Policy: Ask for a taste before ordering a glass to challenge yourself to try something new! bin sparkling glass bottle bin rosé glass bottle 30 Cooper’s Hawk Lux Sparkling 10.00 37.99 39 Rosé 9.00 30.99 31 Sparkling Rosé 8.25 27.99 bin 32 Prosecco 8.25 27.99 red glass bottle 37 Blanc de Blanc 7.25 23.99 85 Pinot Noir 9.00 30.99 36 Moscato 7.25 23.99 87 Cooper’s Hawk Lux Pinot Noir 13.50 47.99 35 Almond 7.25 23.99 90 Barbera 9.00 30.99 33 Raspberry 7.25 23.99 97 Merlot 8.00 26.99 50 Scarletto Brachetto-Style Sparkling Red 7.50 24.99 96 Malbec 9.00 30.99 91 Cooper’s Hawk Red 7.25 23.99 bin white glass bottle A blend of Cabernet Sauvignon, Merlot, and Syrah 95 Old Vine Zin 8.25 27.99 78 Sauvignon Blanc 8.25 27.99 94 Cab Zin 71 Pinot Gris 7.75 25.99 9.00 30.99 92 Petite Sirah 70 Unoaked Chardonnay 7.75 25.99 8.00 26.99 99 Cabernet Sauvignon 79 Chardonnay 7.75 25.99 9.00 30.99 74 Cooper’s Hawk Lux 89 Cooper’s Hawk Lux Cabernet Sauvignon Chardonnay 12.00 37.99 12.50 43.99 84 Cooper’s Hawk Lux Meritage 76 Viognier 7.75 25.99 13.50 47.99 75 Cooper’s Hawk White 7.00 22.99 A blend of Pinot Gris and Riesling bin international 77 Riesling 8.00 26.99 41 Tempranillo Rioja, Spain 10.00 33.99 73 Gewürztraminer 7.75 25.99 40 Super Tuscan IGT Italy 9.75 32.99 72 Moscato 8.00 26.99 42 Shiraz Barossa Valley, Australia 11.25 38.99 WINEMAKER’S camille b r av e barrel reserve BY MASTER SOMMELIER, EMILY WINES Handcrafted Bordeaux-style blend from a collection Inspired by the fierce and fearless, this California blend of barrels selected by the winemaker, Rob Warren. -
Animals Liberation Philosophy and Policy Journal Volume 5, Issue 2
AAnniimmaallss LLiibbeerraattiioonn PPhhiilloossoopphhyy aanndd PPoolliiccyy JJoouurrnnaall VVoolluummee 55,, IIssssuuee 22 -- 22000077 Animal Liberation Philosophy and Policy Journal Volume 5, Issue 2 2007 Edited By: Steven Best, Chief Editor ____________________________________________________________ TABLE OF CONTENTS Lev Tolstoy and the Freedom to Choose One’s Own Path Andrea Rossing McDowell Pg. 2-28 Jewish Ethics and Nonhuman Animals Lisa Kemmerer Pg. 29-47 Deliberative Democracy, Direct Action, and Animal Advocacy Stephen D’Arcy Pg. 48-63 Should Anti-Vivisectionists Boycott Animal-Tested Medicines? Katherine Perlo Pg. 64-78 A Note on Pedagogy: Humane Education Making a Difference Piers Bierne and Meena Alagappan Pg. 79-94 BOOK REVIEWS _________________ Fast Food Nation: The Dark Side of the All-American Meal, by Eric Schlosser (2005) Reviewed by Lisa Kemmerer Pg. 95-101 Eternal Treblinka: Our Treatment of Animals and the Holocaust, by Charles Patterson (2002) Reviewed by Steven Best Pg. 102-118 The Longest Struggle: Animal Advocacy from Pythagoras to PETA, by Norm Phelps (2007) Reviewed by Steven Best Pg. 119-130 Journal for Critical Animal Studies, Volume V, Issue 2, 2007 Lev Tolstoy and the Freedom to Choose One’s Own Path Andrea Rossing McDowell, PhD It is difficult to be sat on all day, every day, by some other creature, without forming an opinion about them. On the other hand, it is perfectly possible to sit all day every day, on top of another creature and not have the slightest thought about them whatsoever. -- Douglas Adams, Dirk Gently’s Holistic Detective Agency (1988) Committed to the idea that the lives of humans and animals are inextricably linked, Lev Nikolayevich Tolstoy (1828–1910) promoted—through literature, essays, and letters—the animal world as another venue in which to practice concern and kindness, consequently leading to more peaceful, consonant human relations. -
An Ahimsa Crisis: You Decide
AN AHIMSA CRISIS: YOU DECIDE An Ahimsa Crisis: You Decide 1 2Prakrit Bharati academy,An Ahimsa Crisis: Jai YouP Decideur Prakrit Bharati Pushpa - 356 AN AHIMSA CRISIS: YOU DECIDE Sulekh C. Jain An Ahimsa Crisis: You Decide 3 Publisher: * D.R. Mehta Founder & Chief Patron Prakrit Bharati Academy, 13-A, Main Malviya Nagar, Jaipur - 302017 Phone: 0141 - 2524827, 2520230 E-mail : [email protected] * First Edition 2016 * ISBN No. 978-93-81571-62-0 * © Author * Price : 700/- 10 $ * Computerisation: Prakrit Bharati Academy, Jaipur * Printed at: Sankhla Printers Vinayak Shikhar Shivbadi Road, Bikaner 334003 An Ahimsa Crisis: You Decide 4by Sulekh C. Jain An Ahimsa Crisis: You Decide Contents Dedication 11 Publishers Note 12 Preface 14 Acknowledgement 18 About the Author 19 Apologies 22 I am honored 23 Foreword by Glenn D. Paige 24 Foreword by Gary Francione 26 Foreword by Philip Clayton 37 Meanings of Some Hindi & Prakrit Words Used Here 42 Why this book? 45 An overview of ahimsa 54 Jainism: a living tradition 55 The connection between ahimsa and Jainism 58 What differentiates a Jain from a non-Jain? 60 Four stages of karmas 62 History of ahimsa 69 The basis of ahimsa in Jainism 73 The two types of ahimsa 76 The three ways to commit himsa 77 The classifications of himsa 80 The intensity, degrees, and level of inflow of karmas due 82 to himsa The broad landscape of himsa 86 The minimum Jain code of conduct 90 Traits of an ahimsak 90 The net benefits of observing ahimsa 91 Who am I? 91 Jain scriptures on ahimsa 91 Jain prayers and thoughts 93 -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Teaching Social Issues with Film
Teaching Social Issues with Film Teaching Social Issues with Film William Benedict Russell III University of Central Florida INFORMATION AGE PUBLISHING, INC. Charlotte, NC • www.infoagepub.com Library of Congress Cataloging-in-Publication Data Russell, William B. Teaching social issues with film / William Benedict Russell. p. cm. Includes bibliographical references and index. ISBN 978-1-60752-116-7 (pbk.) -- ISBN 978-1-60752-117-4 (hardcover) 1. Social sciences--Study and teaching (Secondary)--Audio-visual aids. 2. Social sciences--Study and teaching (Secondary)--Research. 3. Motion pictures in education. I. Title. H62.2.R86 2009 361.0071’2--dc22 2009024393 Copyright © 2009 Information Age Publishing Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, microfilming, recording or otherwise, without written permission from the publisher. Printed in the United States of America Contents Preface and Overview .......................................................................xiii Acknowledgments ............................................................................. xvii 1 Teaching with Film ................................................................................ 1 The Russell Model for Using Film ..................................................... 2 2 Legal Issues ............................................................................................ 7 3 Teaching Social Issues with Film -
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. -
Adding Vegan Options Guide
ADDING VEGAN OPTIONS A GUIDE AnimalAid @AnimalAid by Tod Bradbury Campaign Manager, Animal Aid Adding Vegan Options CONTENTS INTRODUCTION 3 WHAT IS A VEGAN? 3 WHAT DO VEGANS EAT? 4 THE ‘WHY’ 5 THE ‘HOW’ 5 Meat, poultry and fish alternatives 6 Dairy alternatives 7 Egg alternatives 8 Honey alternatives 8 Meal examples 9 OTHER COMMON FAQs 10 Page 2 animalaid.org.uk Adding Vegan Options INTRODUCTION This guide is aimed at helping those involved in the development of restaurant, café or eatery menus add plant-based options. Adding plant-based options to your current menus needn’t be difficult, indeed there are a few very easy things you can do to ensure this. By adding vegan options to your menu you will be appealing to a growing market of vegans, but also vegetarians, pescetarians, meat-reducers and meat-eaters wanting to try something new. 1 WHAT IS A VEGAN? In dietary terms, a vegan is somebody who does not consume products which are of animal origin, or that involve the use or exploitation of animals. Vegans follow an entirely plant-based diet. Veganism is a way of living which seeks to exclude, as far as is “possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. - Definition of veganism, from the Vegan Society ” Page 3 animalaid.org.uk Adding Vegan Options 1 WHAT DO VEGANS EAT? VEGANS DO EAT VEGANS DO NOT EAT Fruit Meat Vegetables Poultry Pulses Fish Legumes Milk/dairy products Seeds Eggs Nuts Honey Plant milks (e.g. -
The Green Protein Report
EXECUTIVE SUMMARY THE GREEN PROTEIN REPORT: MEETING NEW ZEALAND’S CLIMATE CHANGE TARGETS BY 2030 THROUGH REDUCED RELIANCE ON ANIMAL AGRICULTURE THE GREEN PROTEIN REPORT 2020 1 THE GREEN PROTEIN REPORT: MEETING NEW ZEALAND’S CLIMATE CHANGE TARGETS BY 2030 THROUGH REDUCED RELIANCE ON ANIMAL AGRICULTURE ISBN: XXXXXX MARCH 2020 Authored by: Jasmijn de Boo, BSc (Hons), MSc, DipEd, MRSB Prof. Andrew Knight, BSc (Vet Biol), BVMS, MANZCVS, DipECAWBM (AWSEL), DipACAW, PhD, FRCVS, SFHEA PO Box 78111, Grey Lynn, Auckland 1245 Contributions from Michal Klar, Nichola Kriek and Jennifer Riley. New Zealand Designed by Chelsa Sinclair Email: [email protected] Photo credit: Farmwatch www.vegansociety.org.nz 2 THE GREEN PROTEIN REPORT 2020 ABOUT THE VEGAN SOCIETY AOTEAROA NEW ZEALAND The Vegan Society of Aotearoa New Zealand supports and helps to facilitate a vegan lifestyle and plant-based eating. We do this by creating a vibrant, visible and influential community, and by providing resources and information. As a national charity we are the voice of veganism in New Zealand, with a strong media and social media presence. Our goal is to grow veganism in New Zealand by making it easy and desirable. We educate Kiwis about veganism and promote vegan education elsewhere. We encourage the availability of vegan options in institutions such as schools, hospitals and other public facilities throughout the country. We are increasing and supporting business activity around veganism with our Business Membership Scheme, the introduction of New Zealand Vegan Certification and through our Vegan Food Awards, which recognise excellence in the vegan food industry. We also provide a nationwide community support network for vegans and those progressing toward veganism. -
The Book Collection at the Veggie Center FAR from COMPLETE, THIS LIBRARY of VEGETARIAN SOURCES SHOWS the BREADTH of OUR CULTURE
2 WHAT YOU’LL FIND AT THE VEGETARIAN CENTER OF NYC: A RESOURCE GUIDE The Vegetarian Center is the If you’re a vegetarian, we’ve brightest jewel in VivaVegie’s got the answers! education and outreach crown. The Vegetarian Center of NYC is a unique clearinghouse for information. On a daily basis, it receives numerous The VivaVegie Society has a solid history of service to phone calls and walk-in visits from inquisitive people in- the vegetarian community. Since 1991 it has distributed terested in the vegetarian lifestyle. People are always tens of thousands of copies of its hallmark publication, grateful for what the center has to offer them, usually “101 Reasons Why I’m a Vegetarian” by Pamela free of charge. Rice. It has continuously published its journal, The Viva- Vine, for over 10 years. It has been tireless in its dedication This place is here for you. to creative and effective vegetarian street outreach. Hun- Today we vegetarians have a place to call home—a fa- dreds of people, and perhaps thousands, have adopted cility that is there strictly on our behalf. In the long run, the vegetarian lifestyle because of the efforts of the group. the center will grow into whatever the vegetarian com- VivaVegie’s proudest accomplishment, however, has munity of New York City decides it should be. VivaVegie been the opening of its Vegetarian Center. Here is a has laid a foundation. The challenge for us as a com- place that focuses on projecting the vegetarian point of munity is to come together and build this center into a view as its primary mission.