The Island Vegetarian Quarterly Newsletter of the Vegetarian Society of Hawaii

SUPPORTING HEALTH, ANIMAL RIGHTS, AND ECOLOGY

Volume 22, Issue 1, January-March 2011 VSH brings Vegetarian & Inside this Issue Vegan Days to Honolulu Letters to the Editor 2 by Lorraine Sakaguchi, VSH president Local Listings 3 Health Update 4 The Vegetarian Society of Hawaii was busy in the fall with events to mark Local Happenings 5 three important dates: World Vegetarian Day, International Day of Nonvio- VSH Member Discounts 7 lence, and World Vegan Day. On October 1st, World Vegetarian Day, VSH volunteers staged an all- In the News 8 day tabling event at Down to Earth’s Honolulu location. We spoke with Calendar of Events 9 many interested shoppers and handed out literature about vegetarianism and Oahu & Maui Events 10 animal rights, flyers for the upcoming speaker, and gluten-free vegan food Kauai Events 11 samples donated by Down to Earth. We also enrolled fourteen new mem- Animal Rights Arena 14 bers, including four students. Book Reviews 16 October 2nd was Mahatma Gandhi’s Birthday and the International Day Restaurant Review 18 of Nonviolence. VSH was invited by Raj Kumar, Ph.D., president of Gandhi International Institute for Peace, to participate in the celebration of these Vegan Tidbits 19 concurrent occasions in front of the Gandhi statue in Waikiki. Religious, Winter Calendar 19 educational, and political leaders were present, and musicians and dancers (see Vegan Day, page 5) Public Lectures

AARON SCHEIBNER “BACK TO BASICS: A WHOLE FOODS APPROACH” Saturday, January 15th, 7 p.m. McCoy Pavilion, Ala Moana Park

ELAINE FRENCH “WEIGHT LOSS WITHOUT HUNGER: IS IT POSSIBLE?” Saturday, February 26th, 7 p.m. McCoy Pavilion, Ala Moana Park

CHEF DOUGLAS MCNISH “A PROFESSIONAL CHEF’S JOURNEY TO RAW SUCCESS” Saturday, March 19th, 7 p.m. McCoy Pavilion, Ala Moana Park Volunteers grabbed the attention of UH students with an attractive display See page 9 for more details, on World Vegan Day. Clockwise from far left: Dr. Karl Seff, including Maui meeting times. Ashwin Pandit, Patrick Moore, Lorraine Sakaguchi, Sirilak Moore The Island Vegetarian ◆ January-March 2011 Page 1 The Island Letters to the Editor

Ve ge t ar ian own eyes for the first time how cows Vegetarian vs. vegan are hung upside down before their The letter to the editor in the last throats are slit, I vowed then and The Island Vegetarian is published issue [“Vegetarian (not Vegan) Soci- there that I would not be a contribu- quarterly by and for the members of the ety”] complaining that the organiza- tor to this murderous industry any Vegetarian Society of Hawaii. tion [VSH] should represent all longer. After all, the dairy industry vegetarians, not just vegans, had a wouldn’t thrive without having to P.O. Box 23208 valid point — up to a point. The pur- kill male calves and spent cows that Honolulu, HI 96823-3208 poses of pursuing a vegetarian life- can no longer give milk. I wanted to 808-944-VEGI (8344) style — health, compassion, envi- have no more part in it, even indi- ronment, social justice — are all bet- rectly. After that I found it easy to Visit our website for a restaurant guide, ter served with a totally vegetarian give up milk and eggs. I substituted TV and meeting schedules, (vegan) diet than any other. There is carrot juice for milk and later Rice newsletter archives, and more. no reason not to aspire to that Dream for drinks and ice cream. [email protected] whether one reaches it or not. As a I don’t feel self-righteous toward VSH.org dietitian I see more damage done to ovo-lacto vegetarians. I believe they VegHawaii.org people’s health by over-consumption are making a step in the right direc- of dairy products than by meat. tion, a progression toward more compassion for animals. As a matter Sincerely, Board of Directors of fact, I was the one who asked ve- George Eisman, RD President: Lorraine Sakaguchi Nutrition Advisor gan readers not to judge the character Vice President: Jim Brown Mandy harshly in my book review of Coalition for Cancer Prevention Secretary: William Harris, M.D. Animal Ark, which was quoted in through Plant-Based Eating Treasurer: Anjie Pham reply to your letter. I pointed out that www.coalitionforcancerprevention.org Directors: Karl Seff, Ph.D. in spite of her ovo-lacto diet, Mandy Laurelee Blanchard did so much for the welfare of ani- Patrick Moore No offense intended mals. Certainly I had no intent to put James H. Thompson I would like to respond to Robert down ovo-lacto vegetarians, but Scott Owen Snarr MacMurray, who thought that ve- rather to appeal to our vegan readers gans are self-righteous toward ovo- not to rush to harsh judgment of Newsletter Committee lacto vegetarians [“Vegetarian (not Vegan) Society”]. nonvegans. I hope I have clarified Scott Owen Snarr that now. For many people being vegan is Alida Rutchick, M.Ed. We are all shades of gray, we are the ideal, and being vegetarian is the William Harris, M.D. all in stages of progress, and no one first step. I myself was raised as an is perfect. So lighten up; no one is Mahalo ovo-lacto vegetarian from birth. Ve- to all our volunteers! ganism was a new concept for me judging you negatively. Keep up the good work and be open to new ideas. while I was growing up. At first I thought I could never adopt a vegan Bless you, The opinions expressed in this newsletter diet because I couldn’t fathom giving Eva Uran are those of the writers and not necessarily up milk and eggs — it seemed ex- those of the Vegetarian Society of Hawaii. treme to me. However, when I We are all on the same side The information contained in this newslet- viewed a film about slaughter- In the last newsletter Robert ter is for educational purposes. It is not houses from the World Vegetarian MacMurray wrote a letter to the edi- intended as medical advice, and it is not Congress in Maine back in 1975 (I tor [“Vegetarian (not Vegan) Soci- intended to replace the advice of a quali- was able to watch this horrible ety”] saying that he’s been a vegetar- fied, licensed medical practitioner. documentary only because it was in ian since 1966 and expressing dis- black and white) and saw with my (continued on next page)

Page 2 The Island Vegetarian ◆ January-March 2011 (continued from previous page) our lives — as compassionate, caring people. pleasure that VSH has been “hijacked He notes that the word “vegan” by a vocal minority who appear to Television was coined in 1944 by Donald Watson hold themselves in high esteem” (i.e., who said, “Veganism is a philosophy “Vegetarian” VSH lectures vegans) because they believe they have “attained a higher level” than a and way of life that seeks to exclude, as far as possible and practical, all Oahu—Oceanic Cable Ch. 52 “mere” vegetarian. He says he takes forms of exploitation of and cruelty to Wednesday 11 a.m. offense at judgmental, patronizing First and third Thursdays 6 p.m. animals for food, clothing, or any phrases such as “not yet a vegan.” Go to olelo.org and click on other purpose.” This is the essential Last year we at Animal Advocate, “Oahu Channel 52.” Inc. were fortunate to have the oppor- difference between vegetarianism and The shows are also on line at veganism: the word “vegan” means tunity to interview Dr. Will Tuttle, 6 p.m. on Thursdays. eating a plant-based diet for ethical author of “The World Peace Diet,” reasons. But not just a plant-based Maui—Calabash Cable Ch. 52 which Will describes as “the first Wednesday 9:30 p.m. diet — basically, trying to live our book to take our routine mistreatment Thursday 5:30 a.m. lives in a way that minimizes the of animals for food, and instead of Maui schedule is at akaku.org amount of violence we are causing. seeing that as just a peripheral side And what we are called to after that is Big Island—Na Leo O Hawaii issue,” has brought it to “the very core to listen to people, to honor them, and Cable Ch. 54, Saturday 2 p.m. of our culture’s mentality of vio- to have compassion for everyone. Will lence.” Will explains how our vio- Kauai—Ho‘ike Cable Ch. 52 Kauai schedule is at hoike.org lence towards animals boomerangs says, “That’s really what veganism is, what nonviolence is.” back toward us in the form of disease, Online—www.vsh.org/videos.htm Vegans are concerned about the psychological illness, war, social powerful system of corporate oppres- problems, and environmental devasta- sion and exploitation of animals, the “Cook Healthy Fast” tion. with Dick Allgire We produced a video of the inter- Earth, ecosystems, and human beings. Short, quick, vegan recipes Why get upset? We are all on the view,* and I’d like to share some of Tuesdays: 5 p.m. same side: we all want to live a more Will’s ideas about veganism. KITV-4 harmonious life and to create a more Will says that veganism is nothing sustainable culture. to be proud of. It’s simply living our Radio & Internet lives the way we were meant to live Mr. MacMurray tells VSH to “set goals that are attainable for the popu- “Healing & You” lace.” But the truth is, each one of us Terry Shintani, M.D. can make a simple choice about the Dr. Diane Nomura SUBMISSIONS food on our plates. Ruth Heidrich, Ph.D. The Island Vegetarian wel- As Will says, “We can choose to comes letters to the editor. We also eat foods of cruelty, misery, and death, Sundays: 8-9 p.m. welcome book, movie, and restau- or we can choose the path of compas- K108 — AM 1080 Call-in line: 524-1080 rant reviews and articles about sion, kindness, caring, sustainability, various aspects of vegetarianism of justice, and equality.” We can make “Vegan World Radio” up to 500 words. choices that “will bring universal Telling the story of the vegan All submissions must be ac- peace and that will bring about the revolution that’s saving animals, companied by a full name and profound, benevolent revolution that the planet, and our health. phone number. We reserve the right is the revolution of compassion and www.veganworldradio.org to edit for accuracy, clarity, length, kindness, which is what veganism is.” and relevance to the mission of our Pamela Davis Community organization. President, Animal Advocate Inc. The submission deadline for the Vegetarian Cooking Classes next newsletter is March 1, 2011. *To learn more about this video, visit First Saturday of every month. Please send submissions (electroni- www.animaladvocateinc.org/World Down to Earth cally only) to: PeaceMP4.htm 2515 King Street, Honolulu Call 947-3249 to register for free. [email protected]

The Island Vegetarian ◆ January-March 2011 Page 3 of homocysteine the risk of Alz- heimer’s disease increased by 16%, whereas each picomolar increase in Health Update concentration of the active form of vitamin B12 reduced the risk by 2%. The results stayed the same after tak- study. All meals and snacks were pro- ing into account other factors. Cholesterol in eggs vided during three diet periods of six Vitamin B12 is produced by bacte- is dangerous weeks each. ria and found naturally in animal The researchers found that includ- foods. Vegans should regularly eat ing 1.3 ounces of walnuts a day and Researchers caution that consuming B12-fortified foods or take a supple- substituting a tablespoon of walnut oil ment to ensure adequate levels. eggs is not as harmless as some re- for other oil in the diet lowered both ports claim. The authors of a new resting blood pressure and blood pres- Source: American Academy of Neu- publication in the Canadian Journal sure responses to stress in the labora- rology. tinyurl.com/b12mayreduce of Cardiology explain that the choles- tory. Adding flax seed oil to the wal- terol in one egg exceeds the maximum nut diet did not further lower blood Vegan women have amount recommended by the Ameri- pressure, but it appeared to improve can Heart Association and the Na- vascular health. The findings were more omega-3s tional Cholesterol Education Program. reported in the Journal of the Ameri- Both recommend under 200 milli- can College of Nutrition. than fish eaters grams per day for people at risk for cardiovascular disease. The authors go Source: http://live.psu.edu/story/ 48843 Women following vegan diets have on to caution that stopping egg con- significantly more omega-3 “good sumption after a heart attack would be fats” in their blood, compared with “a necessary act, but late.” B12 may reduce risk fish eaters, meat eaters, and ovo-lacto A recent report from the Dietary vegetarians, according to a new report Guidelines Advisory Committee reit- of Alzheimer’s from the European Prospective Inves- erated the recommendation to reduce tigation into Cancer and Nutrition dietary cholesterol to under 200 milli- A new study shows that vitamin B12 (EPIC) Study. Levels in vegan men grams per day for persons with or at may protect against Alzheimer’s dis- were not quite as high as in vegan high risk for cardiovascular disease or ease, adding more evidence to the sci- women. Despite zero intake of long- type 2 diabetes. entific debate about whether the vita- chain omega-3 eicosapentaenoic acid Spence JD, Jenkins DJA, Davignon J. min is effective in reducing the risk of (EPA) and docosahexaenoic acid Dietary cholesterol and egg yolks: not for memory loss. The research was pub- (DHA) and substantially lower intake patients at risk of vascular disease. Can J lished in the October 19, 2010 issue of of their plant-derived precursor alpha- Cardiol. 2010;26:e336-e339. Neurology. linolenic acid (ALA), vegan partici- Researchers took blood samples pants converted robust amounts of Walnuts improve from 271 Finnish people aged 65 to shorter-chain fatty acids into these 79 who did not have dementia. Over long-chain fatty acids. The study in- reaction to stress seven years 17 of them developed cluded 14,422 men and women aged Alzheimer’s disease. Blood samples 39 to 78. were tested for levels of homocys- A diet rich in walnuts and walnut oil teine, an amino acid associated with Welch AA, Shakya-Shrestha S, Lentjes may prepare the body to deal better MAH, Wareham NJ, Khaw KT. Dietary vitamin B , and for levels of the ac- with stress, according to a team of 12 intake and status of n-3 polyunsaturated tive portion of the vitamin, called Penn State researchers who looked at fatty acids in a population of fish-eating holotranscobalamin. Too much homo- how these foods, which contain poly- and non-fish-eating meat-eaters, vege- cysteine in the blood has been linked unsaturated fats, influence blood pres- tarians, and vegans and the precursor- to negative effects on the brain, such sure at rest and under stress. product ratio of a-linolenic acid to long- as stroke. However, higher levels of The researchers studied 22 chain n-3 polyunsaturated fatty acids: vitamin B can lower homocysteine. results from the EPIC-Norfolk cohort. Am healthy adults with elevated LDL cho- 12 The study found that for each mi- J Clin Nutr. 2010;92:1040-1051. lesterol in a randomized, crossover cromolar increase in the concentration

Page 4 The Island Vegetarian ◆ January-March 2011 Cutting down on meat saves human lives Local Happenings Reducing meat consumption in the UK could prevent around 45,000 people VSH student members. We not only from early death and save the National (Vegan Day from page 1) gained six new student members that Health Services £1.2 billion each year, day, but 32 people signed up to par- according to a new Friends of the Earth graced the stage with multicultural ticipate in future campus veggie ac- report. performances while VSH volunteers tivities! Mele Fernandez, a Roth- Researchers from Oxford Univer- offered flyers and fresh fruit to visi- Vegetarian Scholar, and Karl Seff took sity analyzed the health implications of tors under our tent. Keeping in mind a group of these folks to the newly a range of dietary options and con- that it was also World Farmed Ani- opened Simple Joy Vegetarian Cuisine cluded that diets with less meat could mals Day, we passed out Vegan Out- for a dine-out on November 19th. save 31,000 people from dying of heart reach booklets to passersby. With If you would like to volunteer to disease, 9,000 from cancer, and 5,000 Waikiki Beach just a few yards away, help with VSH activities like these, or from strokes each year. To achieve it was a beautiful setting to honor the if you’d like to invite VSH to give out those numbers, Britons would have to life of Gandhi and the ideals upheld information at your next event, please cut meat consumption from 490-700 to by this remarkable man and commit- contact us at [email protected]. We’ll be less than 210 grams a week. ted vegetarian. happy to hear from you! Dr. Mike Rayner of the Depart- For World Vegan Day, November ment of Public Health, University of 1st, VSH volunteers staffed a table Oxford, said, “This research demon- cosponsored by the Indian Student Iron Chef McNish strates the clear health benefits of cut- Association at the University of ting down on meat and dairy in the UK Hawaii-Manoa Campus Center. We brings cooking act and quantifies this more comprehen- talked to a good number of students to Hawaii sively than ever before.” and other table visitors and gave out Jen Elford of the Vegetarian Soci- abundant literature and vegan food by Ori Ann Lee ety [of the UK] commented, “Of samples. The Govinda’s lunch truck at and Scott Owen Snarr course less meat is better than more, the UH Sustainability Courtyard re- confirmed their 10% discount to VSH, but we can’t address the scale of the Oahu residents will have a rare oppor- environmental and health problems a great help for our budget-conscious tunity to watch award-winning chef facing society without a wholesale shift Douglas McNish cook up a storm and away from animal protein.” to sample his exquisite creations on The report also emphasized that Saturday, March 19th. He will also meat reduction would help tackle cli- give a slide show on March 17th on mate change and curb deforestation. Maui. The presentations are free and Current levels and methods of meat open to the public. In addition, he has production are driving wildlife loss in offered to provide catering or private South America where rain forests are ’ cooking lessons at a 10% discount to being cleared to grow animal feed and VSH cardholders during the rest of his rear cattle for export to Europe. stay on the islands — March 16th, Source: tinyurl.com/save45000 18th, and 20th. McNish attended the prestigious VSH Dine-outs George Brown Culinary Chef Pro- gram, after which he took an appren- Join fellow VSH members for dinner ticeship and quickly learned the inner and conversation at vegetarian- and workings of a professional kitchen. vegan-friendly restaurants. See Having had the opportunity to work www.vsh.org/dineouts for the latest for Toronto’s best chefs in extremely updates, or visit our page on Face- challenging atmospheres, his culinary book. (continued on page 6) The Island Vegetarian ◆ January-March 2011 Page 5 (continued from page 5) bringing the total to $150,000. VSH Local vegan chef career was promising. However, not founding board member William Har- knowing then how much diet could ris, M.D. worked closely with Mrs. Leslie Ashburn impact his health and well-being, he Roth and the UH Foundation to estab- became overweight and unhappy. lish this scholarship program. More named one of the best He then came upon an undercover historical details are available at video made by PETA and was struck www.vsh.org/newsletter-1994-12.htm. by Scott Owen Snarr, Editor In its initial years few awards by the atrocities of animal abuse. His were made. Two reasons can be sur- own health concerns together with his Her students know her as “the high- mised. First, not many people satis- concern for the planet and all its in- heeled chef.” Now others know her as habitants led him to make a milestone fied the vegetarian criterion; Maybelle one of the best. A vegan and macrobi- decision to become vegetarian. Over herself said that she knew of only two otic chef, Leslie Ashburn was recently vegetarians — George Bernard Shaw the course of the next six months he named one of the top up-and-coming and Dr. Ruth Heidrich — before she felt his life transform. Weight began chefs in Hawaii by Hawaii Hospitality became one. Second, few vegetarians to peel off, and he felt a lightness he magazine. “I’m extremely excited and had not experienced before. Taking believed that scholarships were avail- honored to be included among some what he already knew from years of able to them, so few tried to find of the islands’ most innovative and them. Actually, Mrs. Roth’s scholar- culinary training, he examined how to creative young chefs,” Leslie said, ship may have been one of the first of prepare gourmet food in a healthier pointing out that she was one of only its kind in the nation. light, and he became vegan in the a handful of females mentioned. Les- process. Things are different now: awards lie was also called “one of Hawaii’s In addition to managing profes- of up to $25,000 per year have been most respected private chefs” by made. The current holder, Molly Mat- sional vegan kitchens, Douglas Grow Hawaii, a program that pro- sumoto, is in her third year of medical teaches classes, gives pubic cooking motes local, sustainable eating among school at UH, has been a vegetarian demonstrations, and cooks in private students and consumers. homes, including those of celebrities. since kindergarten, and looks forward Leslie chairs the newly formed He is a two-time “Iron Chef” title to including vegetarian principles in Health and Nutrition Food Policy her practice. holder in vegan cooking competitions Working Group, part of Hawaii Food It is now relatively easy to find held in Toronto. He is a consultant on Policy Council. Under her leadership all levels of plant-based cuisine and and apply for the Roth Vegetarian (continued on next page) provides catering to events of all Scholarship using a search engine sizes. (Google, Bing, etc.). The words See more details about Douglas’s “vegetarian scholarship” will find it, free cooking demonstrations on page although perhaps not on the first sev- 9. For catering or consultation re- eral hits. Alternatively, because the quests please contact McNish directly scholarship program at UH is fully at [email protected]. computerized, one need only go to the University of Hawaii website (www.hawaii.edu) and enter “vegetar- Roth vegetarian ian scholarships.” Individuals wishing to establish scholarship – 2011 their own endowed scholarship funds with their own vegan or vegetarian

by Karl Seff, Ph.D. criteria may do so at UH or any other www.herchigimages.com VSH Board member college or university. They can have some assurance that qualified students In 1994 Maybelle Roth, a resident of will be able to find it. In addition, Honolulu and a vegetarian, estab- contributions may be made directly to lished an endowed scholarship pro- the pioneering Maybelle Roth Schol- arship Fund; contact Malia Peters gram at the University of Hawaii at Photo: Paul Herchig. (956-6311), Director of Scholarship Manoa. She started it with $75,000 Outstanding in her field: Chef Leslie and upon her death in 2000 at the age Development at the University of Hawaii. Ashburn has been recognized for her of 101 added an equivalent amount, culinary brilliance and dedication.

Page 6 The Island Vegetarian ◆ January-March 2011 (continued from previous page) For inspired whole foods living HPU among top ten the group will address food and health contact Leslie at leslie@macrobiotic issues that concern everyone from hawaii.com. Phone: (808) 398-2695. veg-friendly schools infants to the elderly, the homeless to www.macrobiotichawaii.com the incarcerated. Their mission is to Hawaii Pacific University was ranked see that every person in Hawaii has Honolulu boasts four eighth on PETA’s list of most vegan- access to fresh, affordable, nutritious friendly small universities and col- food and can attain the knowledge and vegan restaurants leges in 2010. With its students com- skills to make healthy choices. ing from more than 100 countries, this by Karl Seff, Ph.D. Ashburn works as a personal chef internationally focused private univer- and conducts macrobiotic cooking VSH Board member sity dishes up vegan meals that are classes. She has 25 years of experi- sure to remind each and every student ence in the food service industry. She The previous issue of The Island of home, no matter where that may has been a member of VSH since Vegetarian announced the opening of be. Soft tacos, Cuban black-bean moving back from Japan in 2005, and Honolulu’s first two vegan restau- soup, vegan chow mein, and sweet- she regularly contributes recipes to rants, Peace Café and Loving Hut, and-sour tofu are The Island Vegetarian. both on South King Street. Here we just some of the happily announce the opening of two d o z e n s o f more vegan restaurants, cruelty-free Simple Joy and a second dishes that Save money with VSH Loving Hut. These two and keep this di- Peace Café offer a 5% dis- verse Pacific These vegetarian and vegetarian-friendly count to VSH members. g e m s h i n i n g businesses are now offering discounts to The second Loving Hut is bright. VSH members. By dining with these at 1102 Pensacola Street, on Source: http://features.peta2.com/ merchants, your VSH membership will pay a corner between the Kaiser VeganColleges2010/ for itself. Honolulu Clinic and Safe- way’s Beretania store. Its 5% Discounts fare is Asian-American, and Celebrating 20 years • Açai Café (formerly Well Bento): its menu is different from 2570 South Beretania that at the first Loving Hut. of holiday feasts • Down to Earth: Moiliili, Kailua, Pearlridge Their hours are 10:30 a.m. by Lorraine Sakaguchi • Loving Hut: 1102 Pensacola Street to 2:30 p.m. and 5:30 to VSH president • Paradise Found Café: 8:30 p.m. on weekdays and 66-443 Kam. Hwy, Haleiwa 10:30 a.m. to 8:30 p.m. on Well over 200 people attended VSH’s Peace Café: 2239 South King Street • Saturday and Sunday. 20th anniversary Thanksgiving Eve Simple Joy: 1145 South King Street • Phone: 626-5626. dinner at Govinda’s. It was a memo- • Thai Mixed Plate: Simple Joy is just two rable event, with VSH founders 1000 Kam. Hwy, Pearl City blocks from there at 1145 Elaine French, Jerry Smith, and Bill 10% Discounts South King Street, between Harris, M.D. in attendance, as well as Pensacola and Piikoi. It has • Govinda’s: UH Manoa campus & former VSH presidents Ruth Heidrich 51 Coelho Way, Nuuanu an extensive and eclectic and Alida Rutchick! The buffet fea- menu, from Vietnamese to • Himalayan Kitchen: 1137 11th Avenue tured many delicious vegan holiday Italian to burgers and fries. • Licious Dishes: 650 Iwilei Road Suite #170 foods, from mock turkey and tangy There is limited parking in • Pyramids (buffet not included): cranberry-orange relish to homemade 758 Kapahulu Avenue back, and parking on South pumpkin pie. A color-coded menu was King opens up at 6:30 p.m. • Thai Kitchen: posted for diners with food sensitivi- 94-300 Farrington Hwy, Waipahu on weekdays. They are open ties to guide them to nut-free and every day from 10:30 a.m. gluten-free dishes. Diners enjoyed The complete VSH dining guide is available to 2:30 p.m. and from 5 to 9 spacious seating in the main dining at www.vsh.org/Veg-Friendly-Businesses.htm. p.m. Phone: 591-9919; hall or in a large tented area on the Send comments or suggestions to www.simplejoyhawaii.com lawn, where children played nearby [email protected]. on the grass.

The Island Vegetarian ◆ January-March 2011! Page 7 Livestock demand IN THE NEWS will spell disaster

cafeteria is lacking in quality plant- Expansions to the livestock sector for based meal options, consider organiz- the purpose of meeting the protein Meatless eating ing a campaign to get more vegan op- demands of future generations could a growing tions. Check out the helpful Guide to hinder efforts to realize global sus- Veganizing Your University’s Cafete- tainability thresholds, or so-called college trend ria2 and corresponding video3 for tips “safe operating spaces,” for green- on how to get started. If you’re not in house gas (GHG) emissions, biomass by Nathan Runkle school, consider approaching local consumption, and nitrogen pollution. Food production — edible live- Mercy for Animals restaurants about carrying more vegan options. Mercy For Animal’s Vegetar- stock products in particular — has ian Resource Guide for Restaurants4 been shown to be a key driver of envi- An encouraging article in the Phila- ronmental change. Using simple mod- delphia Inquirer1 says that Bon Appé- is loaded with information and tips to help restaurant owners and managers els and data from sources such as the tit Management Co., which manages USDA and the United Nations Food more than 4,000 corporate, college, capitalize on the growing demand for and Agriculture Organization, Nathan and university dining services, has vegan foods. Not vegan yet? Don’t get left be- Pelletier and Peter Tyedmers gener- reported a dramatic increase in the ated conservative projections for the number of vegan and vegetarian stu- hind. Check out ChooseVeg.com for delicious recipes and helpful tips on impacts of expanding the livestock dents in recent years. In a 2005-2006 sector to meet increases in the global survey 8% of college students said how to transition to a healthy and hu- population. they were vegetarian and less than 1% mane vegan lifestyle. According to the researchers, identified as vegan. But the com- References and resources: meat, milk, and egg production, plus pany’s followup 2009-2010 survey additional supplies of livestock feed, indicates that 12% of college students 1. Nguyen, Ashely. “Meatless eating is hot on Philadelphia campuses.” In- could be appropriating 70% to 80% of are vegetarian and 2% follow a vegan quirer. 14 Oct 2010. tinyurl.com/veg the safe operating space for all lifestyle. That’s a 50% increase in the penn human-induced GHG emissions and number of vegetarians and twice as 2. tinyurl.com/veganize biomass usage worldwide by the year many vegan college students com- 3. tinyurl.com/veganizevideo 2050. Reactive nitrogen emissions, a pared to just four years ago! 4. tinyurl.com/mfaguide byproduct of agriculture that contrib- As students become aware of the utes to global warming, acid rain, and devastating impact that smog, could also skyrocket to as high modern animal agricul- Vegetarian and vegan college students as three times the recommended safe ture has on animals, the levels. Obtaining protein from poultry environment, and hu- would only soften the impact by 5 to man health, many are 13%. In contrast, meeting 100% of choosing to put their 15 worldwide protein requirements with ethics on the table by 12 soybeans presents a best-case scenario choosing healthy and

Percentage that would reduce GHG emissions by humane plant-based 98%, biomass usage by 94%, and re- alternatives to meat, 10 8 active nitrogen mobilization by 32%. dairy, and eggs. And The authors conclude that policies many student dining 5 to rein in the livestock sector should centers are responding be a global priority. to this growing demand 2 by offering more vegan 1 Forecasting potential global environ- meal options. 0 mental costs of livestock production 2000–2050. Nathan Pelletier and Pe- If you’re a high Vegan Vegetarian school or college stu- ter Tyedmers 10.1073/pnas. dent and your school 2006 2010 1004659107

Page 8 The Island Vegetarian ◆ January-March 2011 Calendar of Events January-March 2011

AARON SCHEIBNER ELAINE FRENCH

“Back to Basics: “Weight Loss Without Hunger — A Whole Foods Approach” Is It Possible?”

Saturday, January 15th, 7 p.m. Saturday, February 26th, 7 p.m. McCoy Pavilion, McCoy Pavilion, Ala Moana Beach Park Ala Moana Beach Park

This presentation will focus on The obesity statistics in the U.S. taking the complexity out of the vegan diet. Aaron set out to are shocking, and dozens of weight loss make the film A Delicate Balance for a number of reasons — plans claim to have the solution. Is a high protein, low-carb specifically for the environment and the animals. He wanted to diet the answer? highlight the importance of our food choices in maintaining a Learn the truth about popular diet foods like rice cakes, healthy balance for the planet and for our health. Veganism air-popped popcorn, and fat-free crackers. Do they fill us up or today is spreading and becoming more socially acceptable and only make us hungrier? Can we lose weight without counting easier. However, this has come about with the advent of proc- calories? Do we have to exercise? essed vegan alternatives that some people have become de- Discover which group of people has the lowest obesity rate pendent upon. These alternatives are a step up from meat itself, in the country and what they are eating. Choose the right foods but Aaron feels that we must not forget about the foundations to eat to fill your stomach and keep you satisfied for hours. of a plant-based diet rich in grains, legumes, vegetables, and fruits. It is important to maintain a balance between the transi- Elaine French graduated from Willamette University and tional foods and the whole foods that nature provides. was an international flight attendant for 33 years. She edited Dr. John McDougall’s first books and taught cooking classes to Aaron Scheibner was born in Sydney, Australia and moved his patients. She was a founder and the first president of the to Southern California as a child. From a young age he as- Vegetarian Society of Hawaii. In 2002 she and her husband pired to make films and save the planet. He made short films in Jerry Smith moved to St. George, Utah and opened a vegan high school before moving on to internships at Warner Broth- restaurant. For five years they created the menu, recipes, and ers and the Illusion Factory in Los Angeles. meals for a weight loss spa. They also helped to found the After doing research, Aaron discovered that animal agri- Vegetarian Society of Utah, where they now serve as advisors. culture was significantly related to the declining environmental In 2008 Elaine created the popular website situation. His next project will focus on the relationships be- vegan-weight-loss.com. tween humans and animals. Ms. French will also be speaking on Maui: Mr. Scheibner will also be presenting on Maui: Thursday, February 24th, 7 p.m. Thursday, January 13th, 7 p.m. Kaunoa Senior Center, 401 Alakapa Place, Paia Kaunoa Senior Center, 401 Alakapa Place, Paia

CHEF DOUGLAS MCNISH

“A Professional Chef’s Journey to Raw Success”

Saturday, March 19th, 7 p.m. McCoy Pavilion, Ala Moana Beach Park

Stepping into the kitchen at a young age, Chef Douglas McNish fell in love with every aspect of the culinary world. Not understanding the impact that poor dietary choices can have on his body, however, he ballooned to 270 pounds! This lesson led him to change his lifestyle and transform himself and others through cruelty-free, healthy, gourmet cooking. Come listen to award-winning Chef McNish describe his journey in the world of haute cuisine and watch him prepare some of his signature dishes. After working for Toronto’s best chefs in some of the most challenging atmospheres, Douglas McNish made important deci- sions and brought organic vegan cuisine to a new level. Specializing in both cooked and raw foods, he has cooked on TV and for celebrities and won the “Iron Chef” title twice in vegan cooking competitions. He teaches classes regularly. McNish is currently executive chef of a raw food restaurant in Toronto. Chef McNish will also be speaking on Maui, Thursday, March 17th, 7 p.m. Kaunoa Senior Center, 401 Alakapa Place, Paia

The Island Vegetarian ◆ January-March 2011! Page 9 VSH Events on Oahu & Maui

October November December

Vesanto Melina, R.D. spoke Chef Susan Teton Campbell Madhava Das explained how knowledgeably about the pros shared tips on how to sweeten understanding and following and cons of sprouts, juices, without sugar and how to make the life cycle of plants is the cooked foods, and raw food nuts more digestible so that you key to living a long, healthy, diets based on 1200 of the most can make rich-tasting desserts disease-proof life without recent peer-reviewed scientific that your body will love. medications. journal articles.

See these and other talks online at www.vsh.org.

Donate, join, or renew today! Vegetarian Society of Hawaii Membership Application/Renewal Form

Yes, please enroll me as a member. My dues Please Print are enclosed (add $4 per year for a foreign address): SAVE 1 yr. 2 yrs. 3 yrs. 4 yrs. 5 yrs. Name(s):______on Multi-Year Regular Memberships/ Street:______$20 $38 $54 $68 $80 Renewals! Full-time student City:______$12 $24 $36 $48 $60 Couple or Family State, Zip:______$30 $57 $81 $102 $120 Members receive a Home Phone: ( ) Life membership $400 quarterly newsletter $______additional tax deductible donation and discounts at Work Phone: ( ) Contact me about volunteer opportunities. vegetarian-friendly E-Mail: Please check one: restaurants and Vegan (no animal products at all) health food stores. # ______D______Ex______Vegetarian (no flesh, fish, or fowl) Associate (not yet a vegetarian)

Page 10 The Island Vegetarian ◆ January-March 2011 VSH Events on Kauai

Chef Janet Netto preached “Raw, Living Foods — A Way to a Healthier Life” in October.

Wendy Benton (right) won the October recipe contest with her Star Fruit Salsa. Nina Monasevitch (left) was the judge.

The November crowd was treated to a screening of “Eating,” a documentary by Michael Anderson.

Karin Dameron (left) was the November - winner for her Ulu Lilikoi Puddin’ rec ipe. Vigil Alkana (right) was the judge.

Lucky Joy Wells presented a talk on natural hygiene at the December potluck.

Monthly vegan potluck luncheons and lectures are held at 12:30 p.m. on the first Sunday of each month at the Kapaa Neighborhood Center on Kauai. Admission is free for those who bring a Kim Grote was the December dish. All others are welcome with a $5 donation. recipe winner for her Kale Salad.

The Island Vegetarian ◆ January-March 2011! Page 11 Turning kids onto 3. Keep the crunch. Children like bles each day.9 The effects last well veggies that retain their crunch, into adulthood.10 color, and familiar flavor, accord- fruits and veggies: Every child is different. What ing to one Dutch study. Participat- works with some may not always a second serving of tips ing children in all age groups pre- work with others. The important thing ferred the carrots and green beans by Scott Owen Snarr, Editor is to stay innovative, try new things, that were steamed or boiled over and find what works with your chil- ones that were stir-fried, grilled, dren. Above all, don’t give up. Help- In 2009 I offered seven tips on how to deep fried, or mashed.4 ing them cultivate good habits in their get your children to eat more fruits 4. Make it look appealing. Looks youth will set them up for a lifetime and vegetables based on the latest matter. One study found that chil- 1 of good health. findings. Researchers are still plug- dren aged four to seven ate almost ging away at finding new techniques twice as much fruit when it was References: to get kids to eat more healthily, and prepared in a visually appealing 1. Snarr, Scott. “Turning kids on to fruits and we should be, too. Here are seven way compared to when it was veggies.” Island Vegetarian 20.2 (2009): more strategies to help your kids get served plain. Fruit that was skew- 11. www.vsh.org/newsletter-2009-06.pdf their nine-or-more-a-day: ered and served in a watermelon 2. Carr, Coeli. “Starting good food habits in kids from the womb.” Time, 6 Oct 2009. 1. Try, try again. If your baby was nearly twice as popular as fruit tinyurl.com/tryveggiesagain 5 doesn’t like the baby food you’re on a plain white plate. A school in 3. “First course of veggies may appeal to providing, don’t give up. Babies New York watched its sales of fruit hungry preschoolers.” 5 May 2010. Na- may need to experience a food up skyrocket simply by placing the tional Institutes of Health. Retrieved from www.eurekalert.org. to ten times in order to develop a fruit in a wire rack under better 6 4. Zeinstra, Gertrude. “Encouraging vegeta- preference for it later on. Remem- lighting. bles intake in children.” PhD thesis Wagen- ber to give them fresh — not proc- 5. Get the kids involved. Teach ingen U, 2010. http://edepot.wur.nl/16029 essed — fruits and veggies if that’s young children the names and col- 5. Rettner, Rachael. “Flashy fruits entice kids what you want to them to grow to ors of vegetables and let them to chow down.” Msnbc.com, 5 May 2010. tinyurl.com/flashyfruits 2 wash, peel, pour, or otherwise help like. 6. Black, Jane. “Small changes steer kids 2. Serve veggies first. A study on prepare them. It will make them toward smarter school lunch choices.” 7 preschoolers found that when car- want to eat more of those foods. Washington Post, 9 June 2010. tinyurl.com/ rots were served prior to the rest of 6. Throw a party. A tasting party is a schoolfruit the meal, not only did the kids eat great way to let kids familiarize 7. “New research: children’s vegetable intake linked to Popeye cartoons.” 6 Aug 2010. more carrots, but they also ate more themselves with different fruits and 8 Retrieved from www.eurekalert.org. broccoli during the meal. The more vegetables. 8. Ibid. carrots served, the more consump- 7. Take out the TV. Teens who don’t 9. “U of M research finds teens who have TV tion increased for both carrots and have a television set in their bed- in their bedroom are less likely to engage in broccoli.3 Consider giving your rooms have healthier habits than healthy habits.” 7 April 2008. U of Minne- those who do, including eating sota. Retrieved from www.eurakalert.org. children veggies to snack on while 10.“Too much TV linked to future fast-food you prepare the meal. more servings of fruits and vegeta- intake.” 29 Jan 2009. Biomed Central. Retrieved from www.eurekalert.org.

Created by Lola Lollipop. Used with permission. Visit www.lolalollipop.com. Page 12 The Island Vegetarian ◆ January-March 2011 a behavior that stems from a belief Carnism is the belief system in Carnism: the system. . . . which eating certain animals is con- invisible belief system In contrast, the term “meat eater” sidered ethical and appropriate. isolates the practice of Carnists — people who eat meat — by Melanie Joy, Ph.D. consuming meat as are not the same as carnivores. Carni- though it were divorced vores are animals that are dependent We all know what a vegetar- from a person’s beliefs on meat to survive. Carnists are also ian is — a person who and values. It implies not merely omnivores. An omnivore is doesn’t eat meat. Though that the person who eats an animal — human or nonhuman — some people may choose to meat is acting outside of that has the physiological ability to become vegetarian to im- a belief system. But is ingest both plants and meat. But, like prove their health, many eating meat truly a be- “carnivore,” “omnivore” is a term that vegetarians stop eating meat havior that exists inde- describes one’s biological constitu- because they don’t believe pendent of a belief sys- tion, not one’s philosophical choice. it’s ethical to eat animals. tem? Do we eat pigs and Carnists eat meat not because they Most of us realize that vegetarianism not dogs because we don’t have a be- need to, but because they choose to, is an expression of one’s ethical orien- lief system when it comes to eating and choices always stem from beliefs. animals? tation, so when we think of a vegetar- Excerpted with permission from Red In much of the industrialized ian, we don’t simply think of a person Wheel/Weiser LLC. Why We Love world we eat meat not because we who’s just like everyone else except Dogs, Eat Pigs, and Wear Cows by have to; we eat meat because we that he or she doesn’t eat meat. We Melanie Joy is available wherever choose to. We don’t need meat to sur- think of a person who has a certain books are sold or directly from the vive or even to be healthy; millions of philosophical outlook, whose choice publisher at 1-800-423-7087 or healthy and long-lived vegetarians not to eat meat is a reflection of a www.redwheelweiser.com. deeper belief system in which killing have proven this point. We eat ani- animals for human ends is considered mals simply because it’s what we’ve Carnism Awareness & Action Network unethical. We understand that vege- always done and because we like the is now on line at www.carnism.com. tarianism reflects not merely a dietary way they taste. Most of us eat animals CAAN provides materials to help im- orientation, but a way of life. because it’s just the way things are. prove the effectiveness of vegetarian If a vegetarian is someone who We don’t see meat eating as we do and vegan advocacy. believes that it’s unethical to eat meat, vegetarianism — as a choice, based what, then, do we on a set of assump- Early humans call a person who carn·ism: (noun) a belief system tions about ani- believes that it’s in which eating certain animals is mals, our world, were plant eaters ethical to eat considered ethical and appropriate. a n d o u r s e l v e s . meat? If a vege- Rather, we see it as carn·ist: (noun) a person whose New evidence contradicts the notion tarian is a person a given, the “natu- that early humans were mainly hunt- belief system enables him or her to who chooses not ral” thing to do, the ers. Archeological findings recently to eat meat, what eat certain animals and not others. way things have unearthed in Italy, Russia, and the always been and is a person who Czech Republic show evidence that chooses to eat meat? the way things will always be. We eat grains were ground into flour as far Currently we use the term “meat animals without thinking about what back as 30,000 years ago. The find- eater” to describe anyone who is not a we are doing and why because the ings were presented in the Proceed- vegetarian. But how accurate is this? belief system that underlies this be- ings of the National Academy of Sci- havior is invisible. This invisible be- As we established, a vegetarian is not ences. simply a “plant eater.” Eating plants is lief system is what I call carnism. Revedin A, Aranguren B, Becattini R, et al. Thirty thousand-year-old evi- dence of plant food processing. Proc Natl Acad Sci. 2010. Published ahead of print October 19, 2010: doi: 10.1073/pnas.1006993107.

www.carnism.com

The Island Vegetarian ◆ January-March 2011! Page 13 animal welfare issues, the economists looked at how consumer demand for beef, pork, and poultry has correlated Animal Rights Arena with the media attention given to farmed animal welfare issues in the past ten years. According to their find- fense of Animals, and the Animal ings, pork demand would have been You can help end Protection League of San Diego to get 2.65% higher and poultry demand this bill passed. would have been 5.01% greater with- Hawaii foie gras Go to tinyurl.com/nfghi to sign out the media attention — translating the petition to stop the sale of this into millions of lives spared. by Barbara Steinberg cruel product in Hawaii. Send an While beef consumption does not and Scott Owen Snarr email to [email protected] seem to correlate with animal welfare and you will receive updates about publicity in the long term, the re- A statewide campaign aims to ban the what you can do to help. searchers noted that overall meat con- sale and production of foie gras, made Contact your state legislators sumption was negatively impacted by force-feeding ducks and geese. But through www.capitol.hawaii.gov. early in 2008 after the release of a it needs your help. cruelty investigation at Hallmark To produce foie gras, a duck or Consumers lose slaughterhouse in Chino, California. goose is held down while a metal pipe The report also indicates that con- is shoved down its esophagus to the appetite for meat sumer purchases are reallocated to stomach. Several pounds of corn meal non-meat items after media exposure mush are pumped in for the purpose after media exposure of animal welfare issues. of enlarging the liver. This torture Sir Paul McCartney famously by Nathan Runkle takes place three or four times a day said, “If slaughterhouses had glass for three to four weeks before the bird Mercy for Animals walls, everyone would be vegetarian.” is so fat that it can barely walk. Its Tonsor and Olynk seem to echo this breathing is badly affected as well Recent research shows that MFA’s sentiment in their report by conclud- because the enlarged liver presses on groundbreaking investigations and ing, “As a whole, media attention to the lungs. The resulting diseased liver hard-hitting advocacy campaigns may animal welfare has significant, nega- is made into a pate and sold to con- be having a dramatic impact on tive effects on U.S. meat demand.” sumers at a high price. American meat consumption. Accord- Full report: www.mercyforanimals. Foie gras is banned in California ing to a September report by livestock org/Kansas_State_Media.pdf and fifteen countries in Europe be- economists Glynn Tonsor of Kansas cause of the extreme cruelty involved. State University and Nicole Olynk of But many restaurants in Hawaii con- Purdue University, consumer demand Farm footage jolts tinue to sell it. for all types of meat is reduced sig- In 2009 Senator Clayton Hee in- nificantly when media attention is consumer awareness troduced a bill to ban the sale and given to animal welfare issues — re- by Scott Owen Snarr, Editor production of foie gras in Hawaii. The gardless of the production practices bill passed one committee but failed involved. Not only does media expo- in the next behind closed doors, where sure of modern animal agriculture “You are kept largely in the dark,” oral testimonials from the public were make consumers lose their appetite says Nathan Runkle of Mercy For not permitted. for all types of meat, consumer de- Animals, referring to the “egregious Now Senator Suzanne Chun Oak- mand for meat remains lower than abuse” that takes place inside the land and Rep. Angus McKelvey will expected for as long as six months world’s factory farms. Fortunately, a introduce companion bills in the Sen- after the media report. recent chain of undercover investiga- ate and House, respectively. Senator To understand the impact of the tions is “helping to shine a bright light Chun Oakland says the bills will need publicity generated by undercover on this very dark world of factory a groundswell of public support and cruelty investigations at factory farms farming,” in the words of Paul thousands of testimonials. and slaughterhouses, ballot initiatives Shapiro of The Humane Society of the No Foie Gras-Hawaii is working designed to prohibit particular prac- United States (HSUS). Runkle adds, with Animal Rights Hawaii, In De- tices (i.e., gestation crates, battery “Our investigators serve as the eyes cages, and veal crates), and other (continued on next page) Page 14 The Island Vegetarian ◆ January-March 2011 (continued from previous page) Investigator: The HSUS small the animals could barely move and ears for the consuming public.” Background: Willmar Poultry Com- for virtually their entire lives.” Some Here’s a summary of the latest inves- pany hatches 30 million poults yearly, of them bit the metal bars in anguish tigations: accounting for half of all whole tur- until their gums bled. Pigs suffered keys sold in grocery stores across the from open pressure sores, abscesses, Setting: Veal farm country. and infections. A number of piglets Location: Apple Creek, Ohio Summary: The baby birds are forced slipped into manure pits and died. At Date of report: August 30, 2010 to have their snoods, toes, and beaks least one pig was thrown into the Investigator: Mercy For Animals cut off before being shipped around dumpster, where it was left to die Background: Because veal calves are the country. Sick, deformed, and in- among dead ones. born to dairy cows, veal is arguably a jured birds were thrown into grinding Video: tinyurl.com/smithfieldpigs byproduct of the dairy industry. machines to die along with healthy Report: tinyurl.com/smithfieldreport Summary: Bob Barker narrated a birds that were not needed to fill or- video of the investigation, whose ders. Some poults were abandoned on The animals in these factory haunting footage depicts baby calves floors or left in plastic bins for hours farms are among the billions that suf- chained in two-foot-wide wooden before being ground at the end of the fer similar fates every year. The fast- stalls. Barker described it as “a life of workday. est way to end this abuse is to adopt a extreme deprivation and suffering.” These images gave holiday cele- lifestyle free of animal products. The calves are slaughtered at about 20 brants a reason to reconsider the ritual weeks of age. Thanksgiving turkey. ‘Local’ pigs These conditions are the rule, not Video: tinyurl.com/turkeyhatch the exception, in the veal industry. Report: tinyurl.com/turkeyexpose taken for a ride Video: tinyurl.com/mfa-veal Setting: Egg factory by Cathy Goeggel Setting: Egg factory Location: Undisclosed farm, Israel Animal Rights Hawaii Location: Waedler, Texas Date of report: November 9, 2010 Date of report: November 18, 2010 Investigator: Anonymous for Animal If you ship your car by Matson, your Rights Investigator: The HSUS wheels will be pampered and pro- Summary: Israeli activists found a Background: Cal-Maine is the na- tected from the wind, sun, and sea novel way of carrying out an under- tion’s largest egg producer. The com- spray on covered decks. But for the pany has a flock of 30 million hens cover investigation — they planted a more than ten thousand pigs brought that produce a billion dollars worth of hidden camera in the battery cages of to Oahu and Maui for slaughter annu- an industrial egg farm. Anyone in the eggs each year. In 2010 Cal-Maine ally there is no such consideration. world with an Internet connection can recalled a quarter of a million eggs The metal double-decker transport watch livestream to get a glimpse of over a salmonella scare. containers have small slits that im- Summary: The undercover worker the heartbreaking deprivation of the pede fresh air and allow the buildup found extreme animal abuse and ne- life of farmed hens. The camera has of ammonia. The pigs are watered by not yet been found. glect. Birds were trapped in cage hoses from outside. They are not sepa- Video: tinyurl.com/eggcam wires, unable to reach food or water. rated, so only the more aggressive Other birds got loose and fell into the pigs get to food and water. There are manure pits below. Bloody feet, bro- Setting: Hog breeding factory deaths routinely — in October over a ken legs, and other injuries were Location: Waverly, Virginia dozen pigs died en route and were Date of report: December 15, 2010 common. Eggs covered in blood and thrown overboard. Pigs suffer from Investigator: The HSUS feces posed a threat to food safety. seasickness, and after a truck journey Background: Smithfield Foods, the Like most hens in the United halfway across the US with no respite, States, the ones at this factory were world’s largest pork producer, reneged they suffer horribly — just to be crammed into cages so tight they on a promise to phase out gestation slaughtered in Hawaii. After the pigs crates. Murphy-Brown, a subsidiary could not spread their wings. arrive in Hawaii, they are considered of Smithfield, operates 450 factory Report: tinyurl.com/calmaine “local.” farms, including 275 used for breed- Animal Rights Hawaii (ARH) has Setting: Turkey hatchery ing like this one. campaigned with Animals’ Angels, Location: Willmar, Minnesota Summary: More than a thousand World Society for the Protection of Date of report: November 23, 2010 sows are kept in gestation crates “so (see Pigs, page 17) The Island Vegetarian ◆ January-March 2011! Page 15 Erik Marcus is publisher of vegan.com and author of The Ulti- mate Vegan Guide and Meat Market: Book Reviews Animals, Ethics, and Money.

Meat Market: Animals, Ethics, and Whitewash: Money for inclusion in this book. The CAFO Reader: I found that not only are most of The disturbing truth about The tragedy of industrial the top critics of factory farming gath- cow’s milk & your health animal factories ered together, the excerpts chosen consistently represent their most im- by Joseph Keon, Ph.D. by Daniel Imhoff (editor) portant work. In short, no other book provides such a thorough discussion $19.95 $21.95 of factory farming — and how you 336 pages (paperback) 480 pages (paperback) can play a role in toppling this system. Publisher: New Society Publishers Publisher: University of California There are two editions of this (November 23, 2010) Press book: a regular paperback and a cof- ISBN-10: 0865716765 (July 6, 2010) fee table book. The coffee table book ISBN-13: 978-0865716766 ISBN-10: 0970950055 must be seen to be believed; in addi- ISBN-13: 978-0970950055 tion to containing the full text of the Review by Ruth Heidrich, Ph.D. If you or anyone you care about still consumes dairy products, the in- CAFO: The tragedy of formation in this book can be life sav- industrial animal factories ing. Why? Well, in nearly 300 pages (including the scientific references by Daniel Imhoff (editor) that back up Dr. Keon’s statements) it covers the data that support the con- $50.00 tention that dairy is dangerous to hu- 400 pages (hardcover) man health. Publisher: Earth Aware Editions Just scanning the table of con- (October 1, 2010) tents, you get the idea that milk lovers ISBN-10: 1601090587 might be in for a rough ride: diarrhea, ISBN-13: 978-1601090584 anemia, arthritis, migraines, asthma, SIDS, type 1 and type 2 diabetes, os- Review by Erik Marcus teoporosis, breast, prostate, and ovar- If you’re a serious animal advo- paperback, it’s packed with large pho- ian cancers, and maybe the not-so- cate, these are two books you’ll want tographs revealing the countless cruel- fatal but extremely annoying gas, to own. ties that exist at factory farms. Until I bloating, eczema, runny nose, acne, CAFO stands for Concentrated saw the coffee table edition, I never fatigue, constipation, growth retarda- Animal Feeding Operation; it’s the realized that small-format publica- tion, psychological disturbances, and industry’s term for a factory farm. The tions can sell farmed animals short lower IQ. CAFO Reader brings together key when it comes to adequately convey- Behind each of these you’ll get writings by just about every promi- ing factory farm cruelties. the science that supports the findings. nent critic of factory farming, includ- Get the paperback edition of The The data are there; we just have to ing both conscientious omnivores and CAFO Reader for yourself, and you’ll find a way to get this information out animal rights advocates. In its pages have what’s probably the best single to people — both to the lay public and you’ll find the writings of Michael volume to comprehensively address especially to doctors and RDs who Pollan, Matthew Scully, Eric the issues of factory farming. The cof- have been brainwashed and “white- Schlosser, Wendell Berry, Anna fee table version in addition acts as a washed” to promote this unhealthy Lappé, Bernard E. Rollin, Tom Phil- unique and powerful activist tool ca- product! pott, Joel Salatin, and many others. I pable of leaving a lasting impression was honored to be invited to update on anyone who opens the book. and revise an excerpt from my own (continued on next page)

Page 16 The Island Vegetarian ◆ January-March 2011 (continued from previous page) tently show that milk and other dairy (Pigs from page 15) Contrary to what we’ve been told products contain residues of pesti- Animals, The HSUS, and Leilani since childhood, the scientific litera- cides, herbicides, and industrial Farm Sanctuary to end the import of ture does not support the claim that chemicals such as the carcinogen di- pigs from Canada and the labeling of cow’s milk protects human bones oxin. The most recent addition to this mainland pigs as “local.” Sadly, the from fracture: Americans are major list of contaminants is perchlorate, the stores now list the imported pigs as milk consumers but have a high risk explosive ingredient in rocket fuel. “island processed,” perpetuating the of bone fracture. And the positive re- Milk’s calcium is poorly absorbed lie that people who buy that meat are lationship between — humans absorb supporting local agriculture. milk drinking and an only about 32% of Local pork is considerably more elevated risk of bone “The scientific litera- the calcium in a expensive than chilled mainland car- fracture is consistent glass of milk. Its ture does not support casses and caters to a very small mar- worldwide. sodium, phosphorus, the claim that cow’s ket on Oahu and Maui. The Hawaii There are over and protein content Livestock Cooperative (HLC), which 70 foods from the milk protects human are too high (yes, it owns the Kalaeloa slaughter facility, plant kingdom that has too much pro- bones from fracture.” is in arrears in paying back $600,000 not only provide tein!), and every to the state (which approved calcium but are also glass exposes us to taxpayer-guaranteed bonds in 1995) packaged with the many other nutri- nearly sixty different hormones and and has asked that the loans be made ents essential to bone health. These growth factors. Dairy products con- grants — that is, that the loans be foods are free of the cholesterol, lac- tain nearly 30 different proteins that forgiven. The industry also wants tose, hormones and growth factors, can cause allergic reactions, and stud- taxpayers to pay for a $6 million gar- and antibiotic residues found in cow’s ies show an elevated risk for ovarian bage dehydrator to cook the garbage milk. cancer and prostate cancer in milk fed to the pigs. Milk drinking is also associated drinkers. Milk is clearly not well The Animal Welfare Institute has with an elevated risk of a variety of suited for human consumption. just published Humane Slaughter serious illnesses, including prostate Even if people know better than Update: Comparing State and Fed- cancer, ovarian cancer, and, surpris- to drink cow’s milk, they often con- eral Enforcement of Humane Slaugh- ingly, even autism. It may also in- sume yogurt or cheese, mistaking ter Laws, which documents the find- crease the risk of developing Crohn’s these for healthy alternatives. Dr. ings that in recent years enforcement disease and Parkinson’s disease. Keon describes the addictive proper- of humane slaughter laws has in- Cow’s milk is perhaps the most ties contained in dairy, demonstrating creased but “remains low and incon- contaminated food one can consume. why it’s so hard for some people to sistent.” The FDA’s own and other data consis- give it up. How’s that for scary infor- mation that ought to demonstrate the ARH has outstanding FOIA ills of dairy? (Freedom of Information Act) re- If that’s not enough, Dr. Keon quests for USDA oversight reports for also brings in a broader perspective all the federally inspected abattoirs in such as environmental factors associ- Hawaii. We have been waiting over a ated with milk production. year for the documents. You need this book — not just to We have also requested, under the read, but to reread and to keep for the Uniform Information Practices Act frequent references you’ll need as you (UIPA — the state version of FOIA) try to educate others as to how information regarding the status of they’ve been “whitewashed”! the monies owed by the HLC. The Department of Agriculture is delin- Ruth Heidrich is an Ironman Triath- quent in responding to our request. lete and author of A Race For Life, The 2011 Legislature will likely CHEF, and Senior Fitness. She is be the target for the insatiable live- former president of VSH. stock industry. Please contact us This book review will also appear in through our website animalrights American Vegan, the quarterly maga- hawaii.org if you would like to join zine of the American Vegan Society. our efforts to protect animals.

The Island Vegetarian ◆ January-March 2011! Page 17 spectacular — just spicy enough with lots of lemony flavor and a satisfying, Restaurant Review chewy texture. The Guru Curry, made with taro and coconut milk, is sustain- ing and nutritious. Loving Hut serves chise of over 120 independently oper- the best vegan pho you can find on Loving Hut ated restaurants around the world. It is this island; the broth is rich, and the an invitation to gourmet cuisine made bowl is huge. Order the Rainbow (South King) with wholesome vegan ingredients Sandwich if you are in the mood for and offers an accessible starting point something different. Served on french 1614 South King Street, Honolulu for those making the noble transition bread, it is stuffed with cashew pate, (808) 373-6465 to a plant-based diet. pickled daikon and carrots, soy pro- 10:30 a.m. - 8:30 p.m. The menu at Loving Hut-tein, and vegan mayo. The flavors Lunch served until 2:30 p.m. Honolulu South King consists mostly combine to make a rich-tasting sand- Monday-Saturday of Asian cuisine: Chinese, Taiwanese, wich that is easy to digest. Closed Sunday. and Vietnamese. Many of Hawaii’s http://lovinghut.us/honolulu local favorites can be found here made with mock meat products that by Joy Waters, VSH member have a realistic flavor but none of the cholesterol or environmentally harm- Honolulu has more Love, Peace, and ful effects of factory farming. All of Joy lately! With the opening of four these products are guaranteed to be vegan restaurants in 2010 (see “Hono- 100% vegan. Several of the dishes are lulu boasts four vegan restaurants,” GMO-free, and the store plans to con- page 7) it is easier than ever to eat vert its entire menu to GMO-free healthy in our island community. soon. Local organic produce is used Loving Hut-Honolulu uses a The Loving Hut on South King when possible, and the tofu is 100% unique business model. Owned by Street is owned by a group of indi- organic and local. four individuals in the community, it viduals who are inspired by the vision Loving Hut is committed to keep- is staffed by a team of volunteer of Supreme Master Ching Hai, a ing the prices affordable — about workers who receive no salary for world renowned humanitarian, philan- 90% of the menu items are under $10. their efforts and who share the same thropist, and spiritual teacher who One customer recently said, “I passion, vision, and mission of the professes that all beings can live in love the idea that the food tastes like owners. Owner Neil Phan says, “We peace with each other and with the what I am accustomed to eating but is believe the best way to change the planet. Loving Hut is part of a fran- veganized. If vegan food were pre- world is to do it one meal at a time. pared like this, I The dietary choices each person could easily turn makes play a huge impact on our en- vegan because vironment and all of our world’s re- good food is sources.” So remember that the person good food.” behind the counter is truly there out of Lunch is love and not motivated by individual served Monday profit. This is the unspoken “aloha through Satur- ingredient” in the food, which is what day until 2:30 makes this Loving Hut special. p.m. and in- Joy Waters is Executive Producer of cludes a plate lunch special of Positive Media. rice and your Note: A second Loving Hut on Pensa- choice of two or cola is independently operated and three entrees. will be reviewed separately in a future Photo: Loving Hut The Lemongrass issue of The Island Vegetarian. With its immaculate interior and all-vegan menu, Loving Hawaiiana is Hut-Honolulu invites customers to dine with peace of mind.

Page 18 The Island Vegetarian ◆ January-March 2011 one wants to see animals’ Vegan Tidbits throats being slit, turkeys Moroccan-style by Scott Owen Snarr being beaten to death with carrots iron rods, or a cow having its horns cut off. Unintentionally on purpose by Leslie Ashburn While driving on a New On the other hand, VSH member these are routine practices Jersey highway, Marvin Dale involved in producing the Raber flipped his livestock • 6 to 7 carrots, peeled and cut into animal foods incessantly truck crammed with 195 thick slices on the diagonal or in hawked on TV. Mercy For sheep, goats, and calves. rounds Animals, the group that made the ad, Eighty of the animals died. • 3 cups water commented, “This rejection poses the Raber pleaded guilty to careless • 2 Tbs. fresh lemon juice serious question of whether compas- driving and animal cruelty. He told a • 1 tsp extra-virgin olive oil sionate consumers really want to sup- newspaper reporter that he would • 1 small clove garlic, crushed port an industry whose practices are never intentionally hurt an animal. • ½ tsp paprika so violent that they cannot be aired on Did I mention he was en route to • ½ tsp cumin television.” the slaughterhouse? • sea salt and freshly ground pepper A second version of the ad with to taste Source: tinyurl.com/toslaughter less graphic images of animals suffer- • ¼ cup dried mulberries (optional) ing on factory farms was aired on • ¼ cup chopped cilantro Smells fishy MTV, BET, and Animal Planet in Co- Prayad Saenyabut of Yong Pun lumbus, Ohio. Place the 3 cups of water into a Vegetarian Co. in Thailand thought pot and bring to a boil. Cook the car- Source: www.mercyforanimals.org/ she had found the perfect ingredient to rots in boiling water until just tender veg_commercial.asp give her mock meats a realistic flavor. (but not mushy). Drain. There was just one problem: the in- While carrots are cooking, place gredient was meat. Like yams to the slaughter the lemon juice, olive oil, garlic, pa- Meat eaters have it easy. The meat Suspicious of the products, the prika, cumin, salt, and pepper in a on supermarket shelves is ready to be Vegetarian Club of Thailand filed a screw-top jar and shake well to com- taken home and cooked. Not so with complaint with authorities. DNA test- bine (or whisk in a bowl). Place the vegetables. Until now. ing confirmed the presence of real fish cooked carrots while still warm into a in the “shrimp” and “crab” meatballs Jennifer Rubell calls herself a bowl together with the dried mulber- vegetable butcher — the first in the and chicken in the smoked “goose” ries. Pour the dressing on and toss world, as far as she knows. She works and “ham.” (What would you call that well. Place on a serving platter and behind a counter in the produce sec- — fake fake meat?) scatter with cilantro. tion of a food emporium cleaning, The company is facing charges Leslie Ashburn is a Kushi-certified for selling fake vegetarian food and cutting, chopping, peeling, trimming, or grating vegetables on demand so personal chef and cooking teacher. for using fake labeling. A second that shoppers can go home and start She offers a range of vegan whole company is under investigation for cooking. foods that change stereotypes about selling fake vegetarian meat imported More importantly, she tries to eating healthfully. Visit her website at from Malaysia. www.marcrobiotichawaii.com. Meanwhile, police are reminding spread her enthusiasm. “Vegetables are by far the most interesting thing in consumers to be vigilant about what the food world!” Rubell declared. She they eat. Remember, if it looks like Winter Calendar encourages people to try different duck and tastes like duck, it might be kinds of veggies by sharing cooking real duck. January: tips with them. She also steers them to 17: Martin Luther King, Jr. Day Source: Bangkok Post varieties that are cheap and abundant, 30: World Day for Abolition of a sign that they are in season. Meat No truth in advertising As one reporter put it, “The food March: A television ad depicting scenes industry spends millions marketing Meat-free Month (UK) from factory farms was rejected for things like cereal and meat. Rubell National Nutrition Month (US) being “too graphic” for all audiences. wants to speak for the vegetables.” 19: Great American Meatout And who could argue with that? No 22: World Water Day Source: tinyurl.com/vegbutcher The Island Vegetarian ◆ January-March 2011! Page 19 NONPROFIT Vegetarian Society U.S. POSTAGE PAID of Hawaii HONOLULU, HI PERMIT NO. 645

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