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The Island Vegetarian of Hawaii Quarterly Newsletter

SUPPORTING HUMAN HEALTH, , AND THE ENVIRONMENT VOL. 17, ISSUE 3, JUL – SEP 2006

Inside

• President’s Message VSH membership • William Harris, M.D. • , Ph.D. • Meet Our Members milestone reached • Calendar of Events • Reviews th 2000 member honored

Public Lectures* milestone in the Society’s history was reached in A June, when the 2000th paid member was enrolled. From its humble beginnings in 1990 when just four CHEF MARK REINFELD diehard vegetarians called themselves VSH members,

“EATING LIVE: the Society has grown phenomenally to rank among the largest vegetarian associations in the world. AN INTRODUCTION TO Katherine Galang of Kapolei was the lucky number LIVE FOOD CUISINE” 2000. She was presented with a free five-year VSH

Wed., July 12, 7 p.m. membership and a $100 gift certificate from Huckle- berry Farms Natural Foods. Ala Wai Golf Course Clubhouse his study has rein- Katherine Galang, Congratulations, Katherine, and thank you for your 2000th member suppTort. forced the well- known fact that PAULETTE CHANDLER, MD “skinning your chicken” “STOP CANCER and “drinking low fat BEFORE IT STARTS” milk” is inconsequential. Wed., August 16, 7 p.m. Ala Wai Golf Course Clubhouse

CATHERINE CONWAY, RD

“EAT, DRINK, & BE MERRY”

Wed., September 13, 7 p.m. Ala Wai Golf Course Clubhouse

*See page 10 for more information and for Maui meeting dates.

The Island Vegetarian • Jul - Sep 2006 Page 1

PRESIDENT’S MESSAGE

by Alida Rutchick, M.Ed.

Annual report

reetings. G The Island Vegetarian As we begin another Board term, we thank Dr. Bill Harris for agreeing to The Island Vegetarian is published add the duties of recording secretary to the numerous services he performs for quarterly by and for the members of the our organization. Our many thanks go to Mary Arakaki, R.D., outgoing secre- Vegetarian Society of Hawaii tary, for her many years of work for VSH and the vegetarian cause as well as P.O. Box 23208 for her anticipated many more years working at the Castle Center for Health Honolulu, HI 96823-3208 808-944-VEGI (8344) Promotion and in her other related activities. For those who were unable to at- [email protected] tend our recent membership meeting, here is the gist of the annual report:

VSH.org • Membership reached 1947 on May 5th, and we passed the 2000 mark on VegHawaii.org June 9th. • Much of our growth is due to the efforts of our publicity function, covered Visit our website for by VP Jim Brown and founding Board member Dr. Bill Harris as well as to restaurant guide, TV and meeting the high profile speakers arranged also by Jim with the help of Dr. Karl schedules, newsletter archives, Seff. and more. • As we bring in more speakers from farther distances, we inevitably use more of our budgeted funds. Our sources of funding consist primarily of Board of Directors membership dues, which bring in approximately $33,000 annually. Another source is NALITH, an organization based in Florida that grants us approxi- President: Alida Rutchick, M.Ed. mately $2,000 a year to help cover meeting expenses, which are primarily Vice Pres: Jim Brown travel costs of the speakers we invite. Lastly, tax deductible donations to- Secretary: William Harris, M.D. taled a little over $3,000 in 2005, representing approximately 8% of our an- Treasurer: Mel Hertz nual revenues. Directors: Laurelee Blanchard Expenses. We typically spend approximately the amount that we take in; Karl Seff, Ph.D. • our expenses include our paid bookkeeper, mailing the quarterly newsletter, publicity, office supplies, computer equipment and maintenance, and the Newsletter Committee like. Jim Brown • Balance: Currently we have somewhere over $15,000 in the VSH checking William Harris, M.D. account, down from $19,500 at this time last year. One reason for the de- Alida Rutchick, M.Ed. crease is that for the past year or so we have been unable to send out our semi-annual fund raiser letter because of a lack of volunteer participation.

Also, we’ve had a few one-time expenses, such as $2,000 for TV advertis-

ing initially purchased with our reserves. Mahalo to all our volunteers! • We also have investments valued at somewhere over 19,500. These were initially paid from reserves (that is, the checking account) and from a $10,000 bequest by a VSH member. The value of these has increased by about 21% over the past two years. The opinions expressed in this • Two years ago some of you may recall that we closed the rented VSH office newsletter are those of the writers in Puck’s Alley on University Avenue. We realized that we had been using and do not necessarily reflect those the office primarily for storage and related activities such as drop-off and of the Vegetarian Society of Hawaii. (See Annual report on page 3)

Page 2 The Island Vegetarian • Jul - Sep 2006 (Annual report from page 2) Letter pick-up, and after much discussion we made the decision that a storage area would serve us as well and at a considerably lower rental cost. We’ve had to the editor about two years to assess this, and I’m happy to say that we feel that the de- cision was the right one. We earmarked the saved funds—approximately Mutts an inspiration $350 a month—for additional advertising to help us reach even more mem-

bers of our community. couple of days before re- • Goals. Our financial goals include a part time executive director, and some of us even envision office space that we would own that would serve as a A turning home to the San center and gathering place for vegetarian education. Francisco area after my last trip to • So while we are holding our own on a monthly basis, to expand and im- Oahu I discovered, to my surprise prove our services, we hope to increase our reserves by increasing member- and delight that VSH existed! I ship and contributions—and, of course, VSH T-shirt sales. These are a great immediately joined and was filled bargain at $10. • Volunteers. Many of you have heard our numerous calls for volunteer par- with enthusiasm by your creative ticipation—maybe more times than you’d like. I can’t stress enough, how- activities, adding one more strand ever, how critical it is that more people become involved in a substantive of connection with this lovely is- way with the operation and decision-making of this organization. I have es- land (I’m an islander, too—a na- timated the average age of the 7 current Board members to be 62 and the tive of Havana, Cuba). average length of active service with VSH to be over 8 years—and some have served on the Board for 15 or more years. Usually well over 100 peo- I’m back in Honolulu but will ple hear our monthly speakers, we print 1600 newsletters each quarter, and unfortunately have to miss Patrick countless others enjoy other benefits of VSH membership, such as the TV McDonnell’s presentation—one of show. Our volunteer numbers, however, are about the same as when we had my heroes and my favorite car- 35 members. toonist, whose “Mutts” I’ve • And while I believe that all of us continue to have a high level of commit- ment and dedication to our organization and its causes, nothing lasts for- clipped for my grandchildren since ever, and clearly our movement would benefit by an infusion of ideas from they were little. Perhaps “Mutts” new people who will carry the banner forward—to reach different groups contributed to my granddaughter’s such as schools and to plan different programs and approaches. decision to become a vegetarian at • Frequently people come up to us to tell us their suggestions for different age ten. That was a decade ago ways of doing things, and most of them are really good ideas—but they are ideas that require someone to carry out. Our present volunteers, who consist and she has grown up to be a of the seven Board members and four or five other people, most of whom healthy, strong, and athletic young are on Maui, are already doing all that they are able to do. Several have full woman, never wavering in her de- time jobs in addition to their work for VSH, and others are already putting cision. “I never eat anything that in many hours a week—one I know works over 40 hours a week for VSH— has a face,” she cheerfully tells her all without compensation. • There are numerous volunteer opportunities for our members—we could friends when questioned about her use a spokesperson to represent us in the media, someone to procure, de- . velop, and evaluate educational materials, someone to spearhead tabling and other outreach events, and any number of people to do smaller, ad hoc types Elena E. Maroth of tasks such as serving as a greeter at a meeting, perhaps with an eye to San Francisco testing the waters of further VSH involvement. It’s easy—just speak with one of the Board members after the program, call VSH, or write to us.

Note: VSH member Cindy Bauer has accepted the challenge of recruiting and mentoring new volunteers (Mahalo, Cindy!).

Until next time,

The Island Vegetarian • Jul - Sep 2006 Page 3 cheapest food sub- with a corn product can represent a Food without stances to produce. substantial cost savings to food manu- Intentionally or not, facturers. Coke and Pepsi saved 20 thought current farm policy percent of their sweetener costs when has directed food in- they switched from a 50-50 blend of by William Harris, MD dustry investment sugar and corn syrup to 100 percent VSH founding board member into producing low HFCS in the early ‘80s.” cost, processed foods inneapolis, Minnesota is high in added fats “Public health is not the only loser in M not a likely locale for an and sugars. The abil- the current food system. Farmers have assault on U.S. Farm Policy, but ity of fast food res- been devastated by an agricultural sys- the Institute for Agriculture and Trade taurants to put hamburgers on the 99¢ tem that favors low value bulk com- Policy (IATP) calls that home base. value menu can also be linked to cheap modities over higher value food crops. Here are a few excerpts from Food commodities. Corn and are U.S. consumers are increasingly reliant without Thought: How U.S. Farm Pol- not only used directly in on imports of high icy Contributes to Obesity, by Heather processed food products y keeping the value produce crops, Schoonover and Mark Muller: but also fed to the ani- while our farmers strug- B cost of corn and mals that later appear as gle to remain viable “Anyone who has picked up a newspa- a chicken sandwich or a soybeans artificially producing low value per in the past year is well aware that Big Mac®. Animal feed low, U.S. farm policy and oilseeds. Americans are getting larger. Both the in the form of soy meal provides an indirect Smaller and more diver- incidence and the financial costs of has the added benefit of sified farmers are being obesity have skyrocketed in recent producing soy oil as a subsidy to -fed forced out of agriculture years. The reason that unhealthy foods by-product—thereby livestock. by policies that encour- tend to be less expensive than healthy contributing not only to age larger industrialized foods such as fresh and vegeta- the burger, but also to the fries that ac- farming operations. While the amount bles has much to do with American company it. Our misguided farm policy of land planted with the eight major farm policy. The low cost of supported is making poor eating habits an eco- farm program crops has remained rela- commodities like corn and soybeans nomically sensible choice in the short tively constant since 1950, the number make sugars and fats some of the term.” of farms has declined by more than 3.5 million—meaning that farms are get- “HFCS (high ting larger.” fructose corn syrup) is es- “Distorted markets reduce demand for pecially eco- produce crops. Government support for nomical as a grain and oilseed crops comes in many sugar substi- forms, from money invested in public tute. Sugar is universities and government agencies one of the to research such crops, to subsidy pay- few com- ments that make up for low prices, to modities for continued promises of increased export which a gov- markets for these crops. Produce crops, ernment price in contrast, receive a much smaller support pro- level of government support and risk gram still ex- management. While a farmer might ists (that is, generate a higher return in the market- the govern- place for crops such as , lack ment keeps of government support for these the price of crops—especially when weighed sugar against support for commodity crops— artificially makes growing vegetables a much high)...so re- (Continued on page 5) placing sugar

Page 4 The Island Vegetarian • Jul - Sep 2006 (continued from page 4) same challenges. In one study a 50 per- cent reduction in the cafeteria price of Food trends riskier proposition.” and salad led to a four-fold in- crease in sales. When these foods’ U.S. food consumption “By keeping the cost of corn and soy- prices were raised back to their original beans artificially low, U.S. farm policy levels, sales went back down.” tatistics about U.S. food consump- provides an indirect subsidy to grain- tion show that we consume a lot of fed livestock in what are called con- S Nothing at the IATP site indicates unhealthy foods. For example: centrated animal feeding operations, or that these young writers are vegetarian, • As a country we spend over half of CAFOs. The crowded conditions for but what they say fully supports what livestock raised in CAFOs increase the every food dollar on ready- many vegetarian writers have been prepared, ready-to-eat food—most risk of disease, often leading to the use saying for years, that USDA support of subtherapeutic antibiotics in their of which is high in added fats and policies are a major cause of disease in sugars. feed along with growth-enhancing hor- the U.S. Primary references are omit- • Processed grocery foods, frozen mones.” ted here, but the downloaded PDF file foods, and baked goods repre- at www.iatp.org/iatp/publications.cfm? “The primary beneficiaries of cheap sented over 40 percent of super- accountID=421&refID=80627 includes commodities are food processors, market sales in 2000, while pro- 45 of them, mostly from government manufacturers, and retailers. As men- duce claimed only 9 percent. and peer-reviewed publications. tioned above, cheap inputs—in the • On any given day about a quarter These authors seem to suggest that form of added fats and sugars—mean of U.S. adults eat at a fast food res- the USDA should give more support to lower production costs. From this per- taurant, contributing to the $110 produce crops, but perhaps a more ef- spective it makes sense that highly billion we spend at such outlets fective approach would be to just get processed food products are so ubiqui- each year. the government out of agricultural fi- tous, as these generate the most profit nances altogether and leave food pro- • U.S. consumption of high fructose for the food companies, retailers, and duction to the free market. A new corn syrup—an added sugar— others involved in the food production Farm Bill is due in 2007. increased over 1,000 percent in the chain. It is also no wonder that food Stay tuned. last 30 years. companies spend such large sums of • U.S. consumption of added fats money advertising these products. The shot up more than 35 percent in USDA’s $333 million budget for nutri- Alicia Silverstone that same time period. tion education can hardly compete with • The average American consumes the billions of dollars the food industry speaks vegetarian over 50 gallons of carbonated soft spends advertising the very products drinks a year. nutritionists are telling us to avoid. In ince I’ve gone vegetarian, • Nearly one-third of our Calories the U.S. alone Pepsi spent over $1.2 “S my body has never felt bet- come from junk food. billion on advertising in 2003.” ter and my taste buds have been opened up to a whole new world. Even the “healthy” foods we eat “The fact that less healthy foods tend It’s one of the most rewarding are not all that healthy. A full one-third to be cheaper than healthier ones choices I’ve ever made and I invite of U.S. consumption con- means that people are more likely to you to join me in living a healthy, sists of frozen potatoes (mostly french make unhealthy food purchases. Those cruelty-free lifestyle.” fries), potato chips, and iceberg let- concerned about public health and tuce. Nearly all of the grain we eat is those concerned about farmers and ru- Source: Peta.com refined grain rather than ral communities are facing many of the recommended by USDA.

Election results are in Excerpted from: Food without thought: he slate of directors that appeared How U.S. farm policy contributes to T on the election ballot for the obesity 2006-2008 term was approved by our by Heather Schoonover and Mark vegetarian membership nearly unani- Muller of The Institute for Agriculture mously. and Trade Policy. Mahalo to those who participated www.iatp.org in this process! March 2006 The Island Vegetarian • Jul - Sep 2006 Page 5 no matter how low the market price doing just what he recommends— Why pay more may fall. If the market price rises encouraging coffee farmers to pro- above that figure, the fair trade price duce a specialty coffee that brings a for fairness? will increase so that it remains five higher price. Pro-market economists cents per pound don’t object to by Peter Singer higher. corporations that If people want to pay arks & Spencer, a supermar- Small farmers, blatantly use snob for their part, are $48 for a pound of Ja- appeal to promote M ket and clothing chain with 400 stores throughout Britain, re- required to be or- maican Blue Mountain their products. If cently announced that it is converting ganized in coop- people want to its entire range of coffee and tea, to- eratives or other coffee because that’s pay $48 for a taling 38 lines, to Fairtrade, a mar- groups that allow what James Bond pre- pound of Jamai- keting symbol democratic partici- can Blue Moun- of “ethical pro- pation. Plantations fers, economists don’t tain coffee be- duction.” The and factories can object that the market is cause that’s what chain already use the Fairtrade James Bond pre- sells only Fair- label if they pay being distorted. fers, economists trade tea and their workers de- don’t object that coffee in its cent wages, comply with health, the market is being distorted. So why 200 Café Re- safety, and environmental standards, be critical when consumers choose to vive coffee allow unions or other forms of work- pay $12 for a pound of coffee that shops. It is also ers’ associations [to exist], provide good housing if workers are not liv- (Continued on next page) boosting its purchases of ing at home, and do not use child la- shirts and other goods made with bor or forced labor. Fairtrade cotton. The announcement Not every one approves of Fair- came during “Fairtrade Fortnight,” a trade. Brink Lindsey, director of the two-week promotion of Fairtrade pro-market Cato Institute’s Center products that included speaking tours for Trade Policy Studies, believes by farmers from developing coun- that the campaign for Fairtrade cof- tries telling Britons how Fairtrade fee is a “well-meaning dead end.” has assisted their communities. With some justification he argues The movement toward more ethi- that the real cause of the fall in cof- cal consumption has made significant fee prices was not the profiteering of gains in the United States as well, as multinationals, but big increases in consumers increasingly turn to or- coffee production in Brazil and Viet- ganic, locally produced foods and nam combined with new techniques eggs from hens not kept in cages. In that make it possible to grow coffee the UK a survey has found that half with less labor—hence, more of those shown the Fairtrade symbol cheaply. recognized it and understood that it In Lindsey’s view, if we want to refers to products that give a better assist coffee growers, we should en- deal for Third World farmers. There courage them either to abandon cof- is no comparable U.S. research, but fee and produce more profitable related data and discussions with my crops—and here he rightly points to own students suggest that the figure rich nations’ trade barriers and subsi- would be much lower [here]. dies as obstacles that must be dis- Traders seeking Fairtrade certifi- mantled—or to move into higher- cation must pay producers a price value products, like specialty coffees, that covers the costs of sustainable that bring higher prices. What is curious about Lindsey’s production and provides a living wage. For example, the minimum argument, however, is that the Fair- (Continued on page 7) price for coffee is $1.26 per pound, trade coffee campaign can be seen as arconference.org

Page 6 The Island Vegetarian • Jul - Sep 2006 (Continued from previous page) world and wherever people can make

choices about their discretionary they know has been grown without spending. toxic chemicals, under shade trees that This following was published as a letter to Peter Singer is Professor of Bioethics at help birds to survive, and by farmers the editor in the Star-Bulletin on April 15. Princeton University. His recent books in- who can now afford to feed and edu- clude Writings on an Ethical Life, One cate their children? World, and “The Way We Eat: Why Our Ham and lamb Economists might reply that if you Food Choices Matter.” want to help people feed and educate send hypocritical their children, you can pay $10 for a Professor Singer was the VSH meeting speaker in September 2001. pound of non-Fairtrade coffee that message tastes the same and give the $2 you Copyright: Project Syndicate, 2005. www.project-syndicate.org. Reprinted with save to an aid agency that provides can’t help but point out the glaring food and education to poor children. the permission of the copyright holder. I conceptual contradiction in your That’s a possible strategy, but April 12th feature article, “Lamb and there are advantages to Fairtrade. The ham for Easter.” In the first paragraph growers know that they have to pro- the writer stated, “Easter is the prov- vide a product that consumers like, Chicago Bans ince of two classic centerpieces: ham both for its taste and for the way it is and lamb. Both dishes symbolize grown. If their product sells well, they Sale of springtime and the emergence of new can take pride in having produced Foie Gras life.” something that is sought after around Really? New life? the world. From the growers’ perspec- Isn’t this an irony that in a celebra- n an historic move in April, the tive, receiving a premium by selling a tion supposedly extolling new life, re- Chicago City Council banned the Fairtrade product is preferable to re- I birth, and resurrection, lambs and pigs sale of cruel foie gras within city lim- ceiving a charitable handout that they are mercilessly slaughtered for the its! The passing of this humane pro- would get whether they worked or not holiday feast? How can we forget posal makes Chicago the first city in and regardless of the quality of what about the adorable pig “Babe,’ which America to enact such a measure. they produce. was such a hit, both in book and movie Paying more for a Fairtrade label is The vote and a recent poll by form? How could one want to eat his no more “anti-market” than paying Zogby reveal that an overwhelming brothers and sisters? Or prey upon a more for a Gucci label, and it reflects 79% of Chicagoans agree that foie poor innocent lamb (literally)? better ethical priorities. Fairtrade is not gras production should be banned. Wouldn’t it be more appropriate a government subsidy. Its success de- This legislation will have repercussions and compassionate to celebrate this pends on market demand, not political across the country. It is a triumph for holiday with papayas and the first man- lobbying. Fortunately, in Europe that farm animals everywhere and the indi- gos of the season, our own native market demand is growing rapidly. viduals who advocate on their behalf. fruits, full of fragrance and the elixir of One hopes that it will soon reach simi- Additional information about foie life? lar levels throughout the developed gras can be found at NoFoieGras.org. Eva Uran, Kaneohe

“Sylvia,” by Nicole Hollander, appears daily in The Honolulu Advertiser. Reprinted with permission. www.nicolehollander.com The Island Vegetarian • Jul - Sep 2006 Page 7

MEET OUR MEMBERS

SYLVIA THOMPSON

f you asked Sylvia Thompson to pagne, and Burgundy, France. We my cooking would ever be tasty I cook a vegan meal for you a year used to bring take-out from Alan enough for either of us. so I took ago, she probably Wong’s, L’Uraku, and copies of Becky’s and Ornish’s would’ve obliged. But Sasabune and share it books to Alan Wong, Hiroshi Fukui, recommend to her that with our friends in the Russell Siu, and Doug Lum and she should start a food back of ‘Studio Six’ at asked them to create vegan meals for business and she the Musician’s Union on us. They’ve done a great job—all of would’ve instantly de- Waimanu Street. The them. But, comes a time when you clined. Instead, she jazz musicians there have to cook for yourself. started her own real estate called us the ‘tailgaters.’” “The raw food recipes excite me company. Last year, how- But when Pete had the most. I’ve been able to reclaim ever, at a stop in New his heart attack two days the taste of cheese (like cheddar), York with her husband after Thanksgiving 2003 made of mac-nuts, which may actu- Pete on the way to Ber- and lay in the hospital ally help you loose weight. It’s also muda they dined at a raw Sylvia Thompson waiting for a stent to be fun creating recipes like the Flaxseed food restaurant, Pure put into his blocked ar- Crisps that we put the ‘cheese’ on Food and Wine. tery, he vowed he would never be along with marinated red onions. “That’s when the lights went hospitalized again. “Becky and I were so inspired on,” Sylvia said. “Each bite was so “Our friend Becky Woodland after eating an awesome raw (vegan) vibrant, I didn’t even think about it visited Pete in the hospital and gave lemon ‘cheesecake’ in San Francisco being raw— him a copy of that we enrolled in the and when the We wanted to show Dr. Dean Or- Living Light Culinary dessert came, nish’s book, Re- Institute to become cer- I had to ask the 50 participants that versing Heart tified ‘raw’ chef/ if it was ve- eating vegan doesn’t Disease, and instructors. Becky later gan.” That one of her own, made lemon cheese- first experi- mean boring steamed The Blonde cakes for her wedding. ence at a raw veggies, veggie sticks, Vegetarian “We would meet food restau- cookbook. As up with Becky and her rant made a and mock this or that she herself was new husband Chuck lasting im- recovering from two or three times a pression on made of soy products. cancer, she had Becky Woodland week at various jazz her, even tried and revised venues. We could be more than vegan recipes that made spotted with bags tucked under the the two vegan dinners several nights her feel great almost immediately. table—then, all of a sudden, there’s before at Daniel’s and the one at Then after using them to help reverse food on the table. I even brought a Alain DuCasse, both highly-rated multiple blockages in her ex- rice cooker and brown basmati rice French restaurants. husband’s heart, she assembled them to Bermuda and made veggie stir fry “We’re so spoiled,” Thompson into a cookbook. Pete called and told in the rice cooker to eat at a ban- admits. “We’ve dined at almost all of me that we should check out those quet.” the three Michelin-star (highest vegan recipes.” So what made her decide to go rated) restaurants in Paris, Cham- Sylvia recounts, “I wasn’t sure (Continued on page 9)

Page 8 The Island Vegetarian • Jul - Sep 2006 (Continued from page 8) strations were done by head chefs and bakers in town. Credited in the pro- into business? gram with an enthusiastic sentence or “Last year Pete and I took the two was each participating restaurant Coronary Health Improvement Pro- or bakery. Some of their names were: gram (CHIP) and experienced remark- “Dave’s Killer Bread,” “Follow Your able health results without the use of Heart,” “‘Livin’ Spoonful,” and drugs. I noticed, though, that the pro- “Wholesoy & Co.” About 1,000 people gram needed help in the food depart- attended! ment and volunteered to cook for the Charlie said that about two new month-long seminar. I asked Becky to vegetarian restaurants open each year help, and she was game. We wanted to A Visit to there. Portland has a vegan bakery, a show the 50 participants that eating ve- vegan grocery, and “Food Fight,” a ve- gan doesn’t mean boring steamed veg- Portland’s gan convenience store. A downtown gies, veggie sticks, and mock this or cart called “Earthbound Vegan” sells that made of soy products. It was a Veg Society cold and grilled sandwiches. NWVeg’s great dry run for both of Becky’s wed- Dining Guide lists 43 restaurants and by Karl Seff, Ph.D. ding receptions. eight veg or veg-friendly markets. I VSH Board member “After those receptions, Licious particularly enjoyed “Sweet Toma-

Dishes was born. We want to make our toes,” a chain buffet restaurant with t the end of vegan foods accessible to people. many raw or blanched vegan choices March I had We’ll prepare a weekly menu and have A and an offer to sign up for their own lunch at The Blos- people pre-pay. They pick up the pre- veg club and receive their latest news. soming Lotus* in made entrees and the most they have to Would you like to e-visit Port- downtown Port- do is cook the noodles or rice or throw land’s vegetarian scene? Here’s its land, Oregon with the entree in a pot and stir. We do all website: nwveg.org. Charley Korns, the shopping, chopping and mopping.” president of For information about Licious * The Blossoming Lotus has a second Northwest Veg, Portland’s vegetarian Dishes: email location on Kauai and is co-owned by society. Vegetarian societies in North [email protected] Chef Mark Reinfeld, who will be giving America are entirely independent, each or call 753-0050. a raw foods “uncooking” demonstra- homegrown, and big differences are to tion at the VSH meetings in July. See be expected among them. page 10 for details. erry Shintani, NWVeg grew from EarthSave, so T MD, JD, MPH its environmental and animal rights has developed a arms are the strongest; there are no ADA Expo to be new website with a health professionals among the eight biblical perspective members of its board. They have about held on Oahu on his well-known 220 members now with about 100 diet. It emphasizes more on their e-list. housands of dieticians will gather his latest book enti- NWVeg had just completed a very T in Honolulu September 16th tled The Daniel Diet: Ten days to successful Second Annual Portland through the 19th for the 2006 Ameri- quick VegFest, “A Compassionate Living can Dietetic Association’s Food & Nu- weight Fair,” all day on Saturday, March 18th; trition Conference & Expo at the Ha- loss, great admission was $5. It included five lec- waii Convention Center. The Expo health, tures (past VSH speakers George Eis- “will build on the islands’ sense of and out- man, R.D. gave two, and Howard community and bring together experts standing Lyman one) and, running parallel with from a variety of areas to dialogue perform- these, five food preparation demonstra- about the newest science and technol- ance. tions. Thirty booths staffed by local ogy important to the dietetics profes- Check it restaurants, bakeries, and stores passed sion.” Source: EatRight.org out at out food samples. There were also in- eBible formation/literature tables and activi- Diet.org ties for children. The cooking demon-

The Island Vegetarian • Jul - Sep 2006 Page 9

Vegetarian Society of Hawaii Calendar of Events: July—September 2006 CHEF MARK REINFELD PAULETTE CHANDLER, MD, MPH

“EATING LIVE: “STOP CANCER AN INTRODUCTION TO BEFORE IT STARTS”

LIVE FOOD CUISINE” Wednesday, August 16, 7 p.m.

Wednesday, July 12, 7 p.m. Ala Wai Golf Course Ala Wai Golf Course Clubhouse*

Clubhouse* ating right is a simple and delicious way to stay on the can- E cer-free road of good health. Learn how to harness the eet award-winning chef Mark Reinfeld in an introduction power of antioxidant and fiber-rich fruits, vegetables, grains, and M to the basics of live food preparation. This “uncooking” to nourish the body and equip it to combat cancer. class will cover the latest and most delicious techniques to create Meals should boost the immune system and remove toxic waste seed cheeses, pates, and parfaits. from the body rather than sabotage the immune system and in- Mark is co-owner of the internationally acclaimed Blossom- troduce clogging debris. ing Lotus Restaurant on Kauai and is the 2006 recipient of the Dr. Chandler is a graduate of Princeton University, Duke Platinum Carrot Award for Living Foods—a national award Medical School, and Harvard School of Public Health. She given by the Aspen Center of Integral Health to outstanding practices internal medicine at Brigham and Women’s Hospital healthy gourmet chefs. and teaches at Harvard Medical School. In addition she is direc- Chef Reinfeld received his initial culinary training in New tor of Natural Healing Pathways, Inc., a nonprofit organization York City and Southern California and developed a love for committed to providing a holistic approach to helping people world culture and cuisine during an extended journey through with chronic diseases such as heart disease, cancer, diabetes, and Europe, Asia, and the Middle East. obesity, uniting mind, body, and spirit in the treatment program. His cookbook, Vegan World Fusion Cuisine, co-authored with Bo Rinaldi, is a culmination of years of travel, adventure, Dr. Chandler will be giving two additional talks in Hawaii:

and reflection. It combines the beauty and wonders of nature • Maui - Tues., August 15, at 7 p.m., Cameron Center, 95 with the cuisine and wisdom of the world’s cultures. Mahalani St, Wailuku (“Truth or Dairy”) Chef Reinfeld will also be speaking on Maui: Mon., July 10, • Oahu - Thurs., August 17, 7 p.m., Castle Medical Center, at 7 p.m., Cameron Center, 95 Mahalani St, Wailuku. Kailua (“Healing Power of Kindness”) See page 12.

CATHERINE CONWAY, M.S., R.D.

“EAT, DRINK, & BE MERRY”

Wednesday, September 13, 7 p.m., Ala Wai Golf Course Clubhouse*

ver-eating and over-reliance on comfort foods are typical ways that men and women attempt to manage O stress. This can lead to excess weight and serious health problems. Vegetarians often mistakenly think they are exempt from these issues because of their lifestyle choices. This lecture will discuss the dangers of relying on comfort foods and offer alternative techniques for handling emotional eating. Catherine Conway is a registered dietitian, certified dietitian/nutritionist, and a certified diabetes educator. She also has ad- vanced certification in adult weight management and counseling skills and works as a consultant in weight management at New York University Medical Center and St. Vincent Hospital in New York City. Ms. Conway is a past chair of the Dietetic Practice Group of the American Dietetic Association and a re- viewer of the American Dietetic Association’s Position Paper on Vegetarian Diets. She was the recipient of the Vegetarian Nutrition Dietetic Practice Group Award of Excellence in Service and Leadership in 2004.

Ms. Conway will also be speaking on Maui: Tuesday, September 12, 7 p.m., Cameron Center, 95 Mahalani St, Wailuku.

*The Ala Wai Golf Course Clubhouse is located at 404 Kapahulu Ave., 0.2 miles behind the Waikiki-Kapahulu library. Lectures are FREE and open to the public. Donations are appreciated and tax-free. Call 944-VEGI or visit VSH.org for more info.

Page 10 The Island Vegetarian • Jul - Sep 2006 Please post on your bulletin board!

More than 400 people Kabocha and soy attended talks by John were highlights of McDougall, M.D. at Chef Paul Onishi’s three lectures in April. cooking demonstra- tions in May.

VHS Events

2Q2006

In June Mutts crea- tor Patrick McDon- nell gave an inter- esting and enter- taining presentation that included im- promptu drawing of some of the fa- Over 200 people learned of the hazards of vorite Mutts char- dairy products at this lecture at the Ala Wai acters. Golf Course clubhouse in April. Dr. McDou- gall also spoke at Castle Medical Center in Kailua and on Maui.

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The Island Vegetarian • Jul - Sep 2006 Page 11 ten on a sign, you’ll know you have Some food stands specialize in Taiwan: an ideal found a vegetarian establishment. meat analogs. You’ll be impressed (or Taiwanese is a perhaps a little disgusted) at how destination for mild form of Chinese cooking. Most closely these veggie meats resemble dishes consist of or cooked vege- their animal counterparts. Items in- vegetarians tables in a sweet or salty sauce with clude ham slices, links, hot bits of fungus or morsels of vegetarian dogs, fish cakes, and pork spareribs. Part 1 of 2 meat. You won’t find any onions or Find a place open for breakfast, by Scott Snarr garlic because, according to Buddhism, and you’ll get to taste an entirely dif- VSH member the mustard oils contained in them irri- ferent array of delights. One place I

tate one’s internal organs and make it visited offered a huge breakfast assort- o you worry about having a hard difficult to practice a spiritual life. ment with spring rolls, dumplings, and time finding vegetarian or vegan D Even the curry is mild. Instead, you bau, a bun cake stuffed with veggies food when you travel? That’s some- can enjoy the subtler flavors of vegeta- and fungi. I enjoyed a fried sesame ball thing you’ll never have to worry about bles and sauces. with a red bean paste filling and a ve- if you visit Taiwan. I just spent my A visit to a buffet will give you a gan stick-shaped pastry that tasted like spring break in this bustling country of chance to sam- a doughnut. 23 million citi- ple a wide Vegetarian eateries are so ubiqui- zens squeezed range of typi- tous in Taiwan that you’ll never need onto an island cal Taiwanese to eat anywhere else. However, if you roughly three dishes, such as and a half boiled cauli- times the size flower with of Hawaii’s mu-er (tree Big Island. It’s fungus), bat- relatively tered and close to Ha- deep-fried waii and com- sweet potato parably or eggplant, cheaper. It broccoli cut- also has a A typical vegetarian buffet. This one also sells lets with sliced flourishing noni juice. mushroom and vegetarian faux fish, movement. grated carrots with tofu skin, potato You’ll be delighted to discover the curry with carrots and veggie sausage, sheer number of vegetarian eateries and scores of others. Sold by weight, a strewn throughout the entire country. meal at a buffet typically costs between Whether in metropolitan Taipei or a NT80-150 (U.S. $2.50-$4.50). Add small town in the countryside, you’re your choice of brown rice for pennies never far from a meat-free more, and help yourself to place to eat. In an hour’s A breakfast buffet in Tainan. the soup—it’s free with walk around downtown your meal. Instead of broth, Taichung I found about a you’ll find chunks of tofu, find yourself at a shop that serves dozen vegetarian restaurants veggies, and mushrooms meat, chances are they’ll have some- and vendors. In remoter ar- These are the Chi- swimming in hot water fla- thing for vegetarians on their menu and eas I could count on finding nese characters for vored with seaweed. will be happy to accommodate you. at least two or three. Some “vegetarian food.” Vegetarian restaurants For breakfast at my hotel the staff vegetarian restaurants dis- typically sell a couple of items contain- served me rice porridge, pickles, kelp play their signs proudly along the main ing eggs, but it’s easy to tell which with sesame, cabbage stir-fry, roasted streets attracting customers, while oth- ones have it—just avoid anything that peanuts, and—at my request—an extra ers sit quietly in back alleys awaiting looks like fried or scrambled eggs or portion of fresh cut fruits. passers-by. The trick to finding them is mayonnaise. On the other hand, dairy to memorize the Chinese characters Part 2 of this article will appear in the is almost non-existent there. soo shih. Wherever you see these writ- next issue of The Island Vegetarian.

Page 12 The Island Vegetarian • Jul - Sep 2006 Healthy school Other than Ask lunch info sought that... he Kokua Hawaii Foundation is

Dr. Bill T researching successful school s environmental science garden and healthy school lunch pro- “A has advanced, it has be- by William Harris, M.D. grams in hopes of developing a model come apparent that the human ap- that can be used in the schools of Ha- petite for animal flesh is a driving was recently looking at the waii. If you have any information or force behind virtually every major “I ingredients in Jif and Skippy are interested in helping to develop this category of environmental damage peanut , and both listed partially- program, please contact the foundation now threatening the human fu- hydrogenated oil. However, the at [email protected]. ture—deforestation, erosion, fresh amount of Trans Fats listed was zero. water scarcity, air and water pollu- The Kokua Hawaii Foundation is a non- What’s the deal?” tion, climate change, biodiversity profit organization that supports environ- loss, social injustice, the destabili- mental education in the schools and com- Here’s the answer straight from the zation of communities, and the munities of Hawaii. The mission of the spread of disease.” horse’s mouth—the U.S. Food and foundation is to provide students with ex- Drug Administration (FDA): citing and interactive encounters that will Source: The Editors, “Meat: Now, it’s enhance their appreciation for and under- not personal,” World Watch Maga- “Food manufacturers are allowed standing of their environment so that they zine, July/August 2004, as quoted in to list amounts of trans fat with will be lifelong stewards of the earth. The Way We Eat by Peter Singer and Jim Mason less than 0.5 gram (1/2 g) as 0 (zero) Submitted by Marie Le Beouf. on the Nutrition Facts panel. As a result, consumers may see a few prod- ucts that list 0 gram trans fat on the label, while the ingredient list will Prince and Kristen Bell voted have ‘shortening’ or ‘partially hydrogenated vegetable oil’ on it. This “World’s Sexiest Vegetarians” means the food contains very small amounts (less than 0.5 g) of trans fat he results are in, and PETA is from avoiding per serving.” T pleased to announce that the cruelty that Grammy-winning rock royal Prince is inherent in This FDA round-off rule applies to and the veggie Venus of Veronica all meat pro- both fat and sugar, so if you’re in the Mars, Kristen Bell, have been se- duction to im- food biz, you adjust your serving size lected the 2006 winners of PETA’s proving their down to the point where it has .4999 “World's Sexiest health and en- grams of whatever noxious substance Vegetarians” poll. ergy levels and you’re trying to conceal and then you Red-carpet run- helping the en- print on the label that it’s “THAT in- ners-up were des- vironment by gredient-free.” For instance, Promise perately hot not contributing to factory-farm pol- No Fat , circa 2000, says housewife Nicol- lution. “Fat Free” on the front even though a lette Sheridan, Previous “Sexiest Vegetarians” trip to the ingredient list on the back Brokeback Moun- include Carrie Underwood, Chris shows 5 Calories in a “Serving” and all tain beauty Anne Martin, Andre 3000, Tobey Maguire, 5 Calories come from fat. Very clever. Hathaway, INXS lead singer J.D. Josh Hartnett, Alicia Silverstone, It’s fat-free even though it’s 100% of Fortune, and Walk the Line’s dash- Lauren Bush, Shania Twain, and Calories from fat! ing “Johnny Cash,” . Natalie Portman. Why are so many in Tinseltown More than 40,000 people cast Have a question? Send an e-mail to shunning meat quicker than you can their votes in this year’s “World’s “Ask Dr. Bill” at [email protected] or say “veggie burger?” Celebrities cite Sexiest Vegetarians” poll on PETA’s call 944-8344. many reasons for forgoing flesh, Web site GoVeg.com.

The Island Vegetarian • Jul - Sep 2006 Page 13 suffering on animals is wrong. 4. Social Responsibility: Workers are Bird Flu: Hot off the entitled to decent wages and working conditions. A Virus of Our Own 5. Needs: Health takes precedence over Hatching presses any other motive. by , M.D. Peter Singer, the groundbreaking ethicist who “may be the most contro- Hardcover: 350 pages versial philosopher alive” (The New Lantern Books The Way We Eat : Yorker), now sets his critical sights on ISBN: 1590560981 Why Our Food the food we buy and Available September 2006 eat: where it comes Choices Matter from, how it’s pro- Publisher description: duced, and whether by Peter Singer and it was raised hu- rom age-old scourges such as Jim Mason manely. Teaming F smallpox and tuberculosis to up once again with emerging Hardcover: 288 pages threats like Publisher: Rodale Books attorney Jim Mason, his coauthor of the AIDS and (May 2, 2006) SARS, our ISBN: 157954889X acclaimed Animal Factories, Singer interactions Publisher description: explores the impact with animals our food choices have played a thought-provoking look at have on humans, pivotal role in how what we eat pro- A animals, and the environment. human dis- foundly affects all living things—and In The Way We Eat Singer and ease. Bird flu how we can make more ethical food Mason examine the eating habits of is the latest choices. such menace three American families with very dif- Five Principles for Making Consci- ferent diets. They track down the coming home entious Food Choices sources of each family’s food to probe to roost. the ethical issues involved in its pro- Leading pub- 1. Transparency: We have the right to duction and marketing. What kinds of lic health authorities now predict as know how our food is produced. meat are most humane to eat? Is or- inevitable a pandemic of influenza, 2. Fairness: Producing food should not ganic always better? Wild fish or triggered by bird flu and expected to impose costs on others. farmed? Recognizing that not all of us lead to millions of deaths around the 3. Humanity: Inflicting unnecessary will become vegetarians, Singer and globe. Mason offer ways to make the best The influenza virus has existed for food choices. millions of years as an innocuous intes- tinal virus of wild ducks. What turned Subscribe to the You may purchase this book for $16.95 through the VSH.org website. a harmless waterborne duck virus into VSH E-mail Click on the book title under a human mass muderer? In Bird Flu, “Booklist” and you will be redirected Dr. Michael Greger traces the human News Group to Amazon.com. If you buy the book in role in the evolution of this virus, this way, VSH will receive a 5% com- whose origin belies its transformation ou’ll receive three or four mission. into a killer mutant strain that could Y messages a month — meet- become as ferocious as Ebola and as ing reminders, the “Vegetarian” Peter Singer, author of Animal Liberation, contagious as the common cold. In the Practical Ethics, and many other books and face of the coming pandemic, Dr. Gre- TV schedule, and notices of spe- publications, was named last year by Time ger reveals what we can do to protect cial events. To subscribe, send a magazine as one of the 100 Most Influen- message to: our families and what human society tial People. A professor of bioethics at

VSH-News-Group-Subscribe Princeton University, he was the VSH meeting speaker on Maui and Oahu in Sep- (Continued on next page) @yahoo.groups.com. tember 2001.

Page 14 The Island Vegetarian • Jul - Sep 2006 (Continued from page 14) toys given to a child in the United can do to reduce the likelihood of such States each year is from a fast food res- catastrophes in the future. taurant. Not only has fast food reached into the toy industry, it’s moving into our ichael Greger’s schools. One out of every five public “M work is imbued schools in the United States now serves with deep commitment, dis- brand name fast food. But do kids cerning intelligence, and life- know what they’re eating? Where do affirming compassion. His fast food hamburgers come from? And what makes those fries taste so good? work is a gift to our times.” When Eric Schlosser’s best-selling Buying books —, author of book, Fast Food Nation, was published for adults in 2001, many called for his via VSH.org groundbreaking insight to be shared with young people. Now Schlosser, supports the Amid the growing panic surround- along with co-writer Charles Wilson, ing this issue Dr. Greger takes a sober- has investigated the subject further, un- Society ing look at a deadly cycle and offers a covering facts children need to know. solution to ending it. In Chew On This, they share with ou can help raise cash for kids the fascinating and sometimes Y VSH just by buying your Michael Greger, M.D., is a general practi- books through the VSH.org web- tioner, a founding member of the American frightening truth about what lurks be- tween those sesame seed buns, what a site. And it’s easy. Click a title on College of Lifestyle Medicine, and an in- the “Booklist” and you will be ternationally recognized lecturer on nutri- chicken ‘nugget’ really is, and how the tion and food safety issues. He was an ex- fast food industry has been feeding off transported to Amazon.com where pert witness in defense of Oprah Winfrey at children for generations. a purchase will generate a com- the infamous “meat defamation” trial. He mission for VSH. So, buy some will be the VSH meeting speaker in Decem- books, be more informed, and sup- ber. port VSH.

Chew On This: You want fries with that? Everything You Don't Want to Know About • A single fast-food hamburger may contain meat from hundreds, even thousands, of dif- Fast Food ferent cattle. • Each can of soda contains more than ten tea- by Eric Schlosser and spoons of sugar. Charles Wilson • A single animal infected with E. Coli 0157: Hardcover; 270 pages H7 can contaminate 32,000 pounds of ground Houghton Mifflin (May 2006) beef. ISBN-10: 0618710310 • Chickens in slaughterhouses are sometimes Age Range: Young Adult (12+) killed by being thrown against walls or stomped on. Publisher description: • Leftover waste from a cattle slaughterhouse

ids love fast food. And the fast is sometimes added to chicken feed. K food industry definitely loves • Leftover waste from a chicken slaughter- kids. It couldn’t survive without them. house is sometimes added to chicken feed, turning the doomed birds Did you know that the biggest toy into cannibals. company in the world is McDonald’s? It’s true. In fact, one out of every three From Chew on This by Eric Schlosser and Charles Wilson

The Island Vegetarian • Jul - Sep 2006 Page 15 planting. erals; also used to loosen heavy clay Vegan-Organic 7) Hay Mulches: a thick layer of hay soils. It has the consistency of sand but feeds the soil with organic matter, sup- ten times the moisture absorption. Gardening presses weeds, and encourages more 13) EM Bokashi: Effective Micro- worms to live in the soil. organisms consist of mixed cultures of by M. Butterflies Katz 8) Composted Organic Mat- beneficial naturally occurring micro-

ter: consists of fruit and organisms. Bokashi means “fermented ’ve learned that many organic vegetable rinds, leaves, and organic matter;” a bran-based material gardeners regularly use blood I grass clippings. A compost that has been fermented with EM liq- and bone fertilizer. I question pile consists of food waste uid concentrate and dried for storage; a what to purchase: food grown covered by course material pleasant smelling product added to the with chemicals that damage the such as leaves or hay. Create compost to aid in the fermentation of soil’s fertility and our health or layers of food material alter- the organic matter. food grown in blood and bone, nated with covering material 14) “No Till Method:” rhymes with No the by-product of animal exploi- to allow aeration. When a bin is full, Kill; a practice that does not till the tation. My solution to this problem was the pile is flipped and covered by black earth and kill; more gentle from a ve- to grow my own food vegan- plastic or a weed mat to protect it from gan standpoint. organically. The “veganic” gardening rainfall and to create heat. It can be 15) Vermiculture, Vermicastings, or system avoids chemicals as well as flipped again after a period of time. Worm Castings: Worm castings are a livestock manure and animal remains Cover again and within a couple of rich, all-natural source of organic mat- from slaughterhouses. It maintains fer- months nature’s master recycling plan ter with lots of nutrients and moisture- tility of the soil by means of vegetable will have taken its course and you will holding capabilities known to have an compost, crop rotation, mulching, have vitamin-rich soil. extraordinary effect on life. They etc. Soil conditioners/fertilizers that 9) Green Manure or Nitrogen-Fixing improve soil structure and increase fer- vegans can use, include: Crops: a cover crop of plants tilled into tility. Composting worms love cool, 1) Lime: provides calcium and magne- the soil. Fast-growing plants such as damp, dark environments (under a sium. Reducing the acidity of the soil wheat, oats, rye, vetch, or clover can black weed mat or a thick layer of hay is the primary purpose for using lime be grown as cover between garden mulch) and will breed optimally in in the garden. crops and then tilled into the garden as these conditions. Worm castings are an 2) Gypsum (hydrated calcium sulfate): it is prepared for the next planting. excellent fertilizer. used where more calcium is needed Green manure crops absorb and use 16) Alfalfa meal, Flax Seed Meal, Cot- without raising the pH. nutrients from the soil that might other- tonseed Meal. and Soya Meal: sources 3) Dolomite: a finely ground rock dust; wise be lost through leaching and re- of nitrogen. preferred source of calcium and mag- turn these nutrients to the soil when it 17) Epsom Salts: an excellent source of nesium. is tilled. The root system of cover magnesium. 4) Rock Phosphate: used for its phos- crops improves soil structure and helps Growing veganically also increases phorus content. Phosphorus is an es- prevent erosion. Nitrogen-fixing crops the chances of eliminating transmitta- sential element for plant and animal such as peas, fava beans, and crimson ble diseases and bacteria. Growing ve- nutrition. It is mined as phosphate clover add nitrogen. They also reduce ganically is a healthier and more com- rock, which formed in oceans in the weed growth in the fall and winter. passionate alternative to chemical or form of calcium phosphate called 10) Seaweed (fresh, liquid, or meal): even organic agriculture. I never real- phosphorite. used for trace elements. Some veganic ized how fulfilling it would be to work 5) Rock Dusts: slowly released into the gardeners use bulk spirulina or kelp hand in hand with nature and witness soil and used to re-mineralize soil de- meal for potash and trace minerals. this miracle of life—growing your own pleted by industrial and agricultural 11) Neem: has been in use for centu- produce by means of the vegan-organic practices; can be applied directly to the ries in Indian agriculture as the best method. soil with other fertilizers or added to natural pesticide and organic fertilizer compost. These products have a stimu- with pest repellent properties and in- M. Butterflies Katz is a full time member lating effect on microbial activity. sect sterilization properties. volunteer for Gentle World, a non-profit 6) Rock Potash, potassium, or wood 12) Green Sand: used as a soil amend- educational organization and vegan com- ash: an essential plant nutrient that en- ment and fertilizer; mined from depos- munity located on the Big Island. She is co- hances flower and fruit production; its of minerals originally part of the author of Incredibly Delicious; Recipes for a New Paradigm. gentleworld.org used when soil is prepared before ocean floor; a natural source of potash, iron, magnesium, silica, and trace min- Page 16 The Island Vegetarian • Jul - Sep 2006 pig—they all have the same conscious- min A, n-3 fatty acids, and iodine.” Vegan lifestyle ness. They feel pain, they love their However, the ADA does insist that ve- children...” said Terry Shintani, M.D., gans obtain a reliable source of Vita- holds many Director of the Hawaii Health Founda- min B12, which is the only essential nu- tion and a nationally re- trient not found naturally in plants. benefits nowned nutrition expert. Wil- This is easily found in fortified break- liam Harris, M.D., former di- fast and soymilk. by Alyssa Tsuchiya rector of the Kaiser Perma- Likewise, calcium can be obtained

nente Vegetarian Lifestyle from a plant-based diet instead of here’s deforestation Clinic in Honolulu, concurs. dairy. “What animal drinks milk as an across the globe, starving T “Unlike plants, animals have adult? Or from another species? From kids in Africa, and ten billion nervous systems analogous to the perspective of nature, it just doesn’t farm animals in the U.S. dying our own. They suffer pain and make sense,” said Dr. Shintani. “King every year for human con- Kaiser High fear death just as we do, so if Kamehameha was seven feet tall; do sumption. Pollution is making student Alyssa we desire a coherent ethical you suppose he had strong bones? How its way into our drinking water Tsuchiya system upon which to base a much milk do you think he drank? The and natural resources are rap- just society,” said Dr. Harris, answer is zero.” idly depleting, while heart disease and “we must extend the same justice we Tasty vegan food is becoming obesity are more common than ABC demand for ourselves to the animals.” more widely available. Local super- stores in Waikiki. The answer to all of As the world’s intake of animal markets like Safeway and Foodland these problems? . products has in- carry several types of Veganism (vee-gun-ism) is a life- creased, so has air, f you don’t want soy and rice milks, style that completely refrains from the land, and water pollu- tofu, meatless bur- use of animals (as food, for product I to become vegan tion. This is due, in gers, and other con- testing, entertainment, clothing, etc.). large part, to the mas- for the animals, en- venient, easily pre- All animal-derived ingredients are ab- sive amounts of ani- pared foods. stained from, such as leather, silk, vironment, or the mal manure, green If you’re in the honey, dairy, lard, and gelatin. And house gases produced, hungry, do it for mood to cook, try how does this solve the world’s prob- and runoff from fac- spaghetti with tomato lems? Simply put, animal products yourself. tory farms. Also, as sauce, a vegetable aren’t practical. Compared to a plant- the animals take in stir-fry, or a bean bur- based lifestyle and diet, the use of ani- large amounts of food (which requires rito. The Internet is a great resource for mal products requires massive amounts large amounts of land to produce, thus vegan information; you can find exten- of land, water, and grain, while pollut- deforestation) and “produce” compara- sive lists of ingredients to watch out ing both the environment and our bod- tively small amounts of food, meat for. Should you discover that your food ies. production is an incredible waste of contains hidden animal products, just On an ethical level, veganism resources. If we were to produce food run to the nearest supermarket and try holds the highest honors. By avoiding without cycling it through animals, another brand that doesn’t. Because meat, vegans stop supporting the per- we’d be well on our way to alleviating really, who wants smelly little fish in verse food animal industry that kills world hunger. their dressing anyway? more than 300 animals every second in If you don’t want to become vegan Remember—you don’t have to be- the U.S. alone (not counting sea life). for the animals, environment, or the come vegan overnight. Start with a Many people just don’t realize the hungry, do it for yourself. couple of meatless meals a week and miserable lives of animals raised for Contrary to popular belief, vegans work from there. If you’re attached to a consumption. To maximize productiv- are able to eat a nutritious diet while certain non-vegan food, give every- ity, the animals are crammed together avoiding animal products. “You don’t thing up but that food. Any step to- and are injected with hormones and need to get it from animal products. wards becoming vegan lessens animal antibiotics (which, in turn, ends up in People don’t need to eat meat” said Dr. suffering. the meat that people consume). The Shintani. According to the American slaughtering methods are atrocious, Alyssa Tsuchiya is a student at Henry J. Dietician Association (ADA), “A frequently violating animal cruelty Kaiser High School. This article first ap- vegetarian, including vegan, diet can laws and the Humane Slaughter Act. peared in the March 2006 issue of The meet current recommendations for all “For anyone who has a pet, think Cougar Connection, her school’s newslet- of these nutrients—protein, iron, zinc, about every single cow, every single ter. calcium, Vitamin D, riboflavin, Vita- The Island Vegetarian • Jul - Sep 2006 Page 17

Dr. Chandler Food giant

lecture added at enters game

Castle MC by William Harris, M.D.

On n addition to VSH ounded in Hawaii in 1851, Dole Food Company, Inc., formerly TV… I talks on Oahu and F Maui, Dr. Paulette known mostly for its pineapples, has become a major player in the 5-A-Day Chandler will give a presentation at Castle Coalition and the Pro- “Vegetarian” Medical Center in Oceanic Cable Channel 52 Kailua. duce for Better Thursdays: 6-7 p.m. In her PowerPoint presentation en- View recent VSH lectures. titled, “Healing Power of Kindness” Health Foundation, See VSH.org for program sched- Dr. Chandler will examine the healing ules for all four major islands. effects of kindness through research on a consortium the beneficial impact of animals on hu- of what ap- man health and the harmful effects of pears to be “Tasty & Meatless” hundreds of Oceanic Cable Channel 16 anger, guilt, type A personality, and depression. She’ll also review the inhu- commercial enterprises mostly in- Sat. 9 a.m., 6:30 p.m. mane treatment of animals and the volved in the growing and marketing Sun. 11:30 a.m. power of nurturing social networks. of fruits and vegetables. Mon. 10 a.m. Now Dole is building a wellness Tues. 8 a.m. center, spa, and hotel next to its world Wed. 11:30 a.m. headquarters in Westlake Village, Cali- Thurs. 2:30 p.m. fornia, about 25 miles Northwest of

Los Angeles. By no means vegetarian Location and not organic, most of the online in- “McDougall, M.D.” Wellness Center Auditorium formation nevertheless centers on the Tuesdays 8:30-9 a.m. nutritional and phytonutrient properties Oceanic Cable Channel 26 Harry and Jeanette Weinberg Medical Plaza and Wellness Center of plant foods and, if the occasional (building to the left of the main fish or turkey sneaks into a recipe, one

Castle Medical Center) has the feeling that it’s there as a com- Kailua promise with reality. …and Some of the informative websites Date and Time are listed below: Radio

Thursday, August 17, 7–8:30 p.m.

• Produce for Better Health Founda- Cost: Free tion: “Nutrition & You” Call 263-5400 to register (required). http://www.pbhfoundation.org/ Ruth Heidrich, Ph.D. • The upcoming Dole Spa: Terry Shintani, M.D. nless http://www.dolenutrition.com/ John Westerdahl, Ph.D. U some- spa_foods.aspx Sundays: 8-9 p.m. K108 — AM 1080 one like you • Interesting vegetable based beauty cares a Call-in line: 524-1080 facials: whole lot, http://www.dolenutrition.com/ nothing is DoleSpa.aspx “Health Talk” going to get Hosted by Hesh better, it’s • Lean on Green article: Saturdays: 8-9 a.m. not. http://www.dolenutrition.com/ K108 — AM 1080 —Dr. Seuss, The Lorax articledetails.aspx?RecId=825 Call-in line: 524-1080

Page 18 The Island Vegetarian • Jul - Sep 2006 the dams. substantial raw meal was Izzi’s Live Report From A further surprise was the Blos- Lasagna made from cashews, chard, soming Lotus, where we were treated Portobello mushrooms, and zucchini Kauai to dinner after the lecture by Mark that turns out to be nutritionally com- and Jennifer. It’s an upscale vegan plete, according to Nutritionist IV. by William Harris, M.D. restaurant with very classy ambience Gray scale pictures of these Epi-

and menu. Some of curean delights not only fail to cap- y presenta- the items are not ture the flavors but the haute cuisine tion, “Ask M only delicious and presentations, so if you’re really hun- Dr. Bill,” given on vegan, but raw, and gry you’ll either have to go to Kauai Kauai on March right out of their or hope that World Fusion’s plans to 12th in the Kapaa gorgeously illus- put a branch on Oahu go through. Seventh Day Ad- trated Vegan World On July 12th VSH will host a ventist Church was Fusion Cuisine cooking demo (see Calendar of successful thanks to cookbook, re- Events on page 10) by Mark and Jen- the public relations viewed in VSH nifer. Don’t miss it. And if you go efforts of VSH vice 17#1 and available over to Kauai, don’t miss the Lotus, president Jim online at http:// either. World Fusion appears to be a Brown and Mark www. dozen seriously dedicated and heads Reinfeld of the blossominglotus. up young vegans with restaurants in Blossoming Lotus com/about_kauai.htm. According to Portland, Oregon and Kapaa, a great vegan restaurant in Kapaa and the Mark, “Vegan world fusion cuisine website, and some very creative cordial help of Dennis Miller, pastor combines aspects of different ethnic chefs. VSH welcomes them all and of the church. This marked the first cuisine in the same dish to celebrate hopes that our paths will run close time a VSH speaker has been heard both the diversity and the underlying and parallel. on Kauai, so I was a bit surprised that unity of our humanity.” we got an attentive audience of ap- Our favorite was the Dream proximately 50 people, with some Weaver Fruit Pie, a raw dessert of standing outside the doors in a light Kiwi fruit and berries, with a crust Happy Veggie drizzle that was followed two days made of dates and pecans. A more later by the biblical flood that busted Birthday!

Pamela Anderson — July 1, 1967 “Vegetarian” Woody Harrelson—July 23, 1961 broadcast on —July 28, 1972

four islands David Duchovny—-Aug. 7,1960 TV Dustin Hoffman—Aug. 8, 1937 he “Vegetarian” TV series is T aired on all four main Hawaiian GUIDE Belinda Carlisle — Aug. 17, 1958 islands. More than 400,000 Hawaii Richard Gere—Aug. 31, 1949 cable TV subscribers may view lec- tures given by the guest speakers at Oahu—Oceanic Cable Ch. 52 Moby—Sept. 11, 1965 the monthly VSH meetings. Show Thurs. 6-7 p.m. Gwyneth Paltrow—Sept. 28, 1972 times follow and programming Maui—Calabash Cable Ch. 52 schedules are available on the VSH. Tues. 8-9 p.m. org website and by e-mail. To sub- Weds. 6:30-7:30 a.m. scribe, send a message to: VSH-News-Group-Subscribe Big Island—Na Leo 'O Hawaii @yahoo.groups.com. Cable Ch. 54, Sat. 2-3 p.m.

Set your VCR to record each Kauai—Hoike Cable Ch. 52 week’s show. Keep the ones you like Mons. 7-8 p.m. and tape over the others. Pam Anderson

The Island Vegetarian • Jul - Sep 2006 Page 19 VegHawaii.org FarmSanctuary.org

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