American Vegan Newsletter - Winter 2010

8/9/2019 American Vegan Newsletter - Winter 2010

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American Vegan 93, WINTER 2010 1

Carol Githens talks to

CHRISSIEHYNDE

CompassionateRocker

Carol: You became a vegetarian whenyou were 17. Did you know any other

vegetarians at that time? What was your

motivation? Do you think your sensitivity

as an artist made you more empathetic

towards the feelings of animals? How

long have you been vegan?

Chrissie: When I first heard the word

'vegetarian'that's all I had to know. Ifthere's enough growing to eat then I can't

justify killing and eating an animal.

Continued on page 6

Ahimsa Lights the Way

INSIDE:

Cancer Prevention Dating Vegans Chef Tal Ronnen

Vegan Bakery Optimum Nutrition Vegan Cheese Raw Foods

Ginger Cat B&B School Lunches Climate Change Sea Shepherd

Second Series: Volume 9 Number 3 WINTER 2010

ChHy


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2 American Vegan 93, WINTER 2010

AHIMSATHE COMPASSIONATE WAY

AHIMSA is a Sanskrit term meaning

non-killing, non-injuring, non-harming.

AVS defines it in daily life as

Dynamic Harmlessness, spelled out at right.

ABSTINENCE from Animal ProductsHARMLESSNESS with Reverence for Life

INTEGRITY of Thought, Word, and DeedMASTERY over Oneself

SERVICE to Humanity, Nature, and CreationADVANCEMENT of Understanding and Truth

THE AMERICAN VEGAN SOCIETY is a nonprofit,non-sectarian, non-political, tax-exempt educationalmembership organization teaching a compassionate wayof living by Ahimsa (see above) and Reverence for Life.

VEGANSpronounced VEE-gunslive on productsof the plant kingdom, so exclude flesh, fish, fowl, dairyproducts (animal milk, butter, cheese, yogurt, etc.), eggs,honey, animal gelatin and broths, all other items of ani-mal origin.

VEGANISM ALSO EXCLUDES animal productssuch as leather, wool, fur, and silk, in clothing, uphol-stery, etc. Vegans usually try to avoid the less-than-

obvious animal oils, secretions, etc., in many soaps, cos-metics, toiletries, household goods and other commoncommodities.

AN EDUCATIONAL CONVENTION is held each year,at Malaga or elsewhere.

INDIVIDUAL MEDICAL ADVICE is not given; AVSeducates on ethical, ecological, aesthetic, healthful, eco-nomic aspects of vegan living in general.

KNOWLEDGE AND OPINIONS in articles (or books,tapes, etc., listed or reviewed in American Vegan)represent the views of the individual authors, not neces-sarily those of the society orAmerican Vegan.

CONFIDENTIALITY: AVS' membership list is neverrented or given out for commercial use or solicitations.

NO PAID ADVERTISING: any notices printed are forinformational value to our readers, and unpaid.

ARTICLES or items may be submitted for possiblepublication.

AMERICAN VEGAN SOCIETYSince 1960

Founder: H. Jay DinshahAVS Council Members & Officers

*Freya Dinshah, Malaga, NJPresident/Treasurer/Editor

Roshan Dinshah, Malaga NJ 1st Vice President*Rosemary OBrien, Woodbridge NJ

2nd Vice President/Secretary*Anne Dinshah, Wellington FL Assistant Editor*Andy Mars, Los Angeles CADaniel J. Dinshah, Malaga NJ Assistant Treasurer*Gabriel Figueroa, Austin TXAssistant Editor

*Council Website hosted by VegSource

Request our Book & Video/DVD Catalog.Order from AVS!

www.americanvegan.orgSign on to E-Alert

Webmaster: Curt Hamre

Chrissie Hynde Interview ..............................1, 6Veganism: Purest Form of Animal Rights.........3Book Review: The Conscious Cook..................4Photographing Tals Recipes @ VegiTerranean5Recipe: Twice-Baked Fingerling Potatoes ........8Dating Vegans: Meet Rusty and Kim ................9

Recipes, Notices.........................................10, 11Michael Klaper, MD........................................12Ginger Cat B&B ..............................................13Brenda Bruner: Raw Foods..............................14AVS 50th Anniversary.....................................16Book Reviews: Eating Animals...Why We Love Dogs, Eat Pigs, &Wear Cows16

New Books.......................................................17Food for Life Classes.......................................18The Cancer Project...........................................19Cancer Project Recipes ....................................20

Foods for Cancer Prevention ...........................21Pattycake Vegan Bakery..................................23A New Vegan Cheese......................................25Healthy Eating. ................................................26Better Than Fish Oil ........................................26Optimum Nutrition Recommendations 2009...26Climate Change, School Lunches, Notices......27Intervening to Defend Whales .........................28Events & Conferences .....................................30AVS Membership/Subscription.......................31

American VeganVolume 9, Number 3 Winter 2010ISSN: 1536-3767 2010

Contents

Front Cover Photo: Mary McCartneyBack Cover Photo: Adam Lau/Sea ShepherdInside photos as credited, or by AVSAssistant Editor and Graphics: Carolyn GithensTechnical Assistance: Scott DepewPrinted by GraphiColor Corporation, Vineland NJ


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One cant logically be for animal rights while paying someone torape, enslave, and kill nonhuman animals. On a daily basis, non-vegans (including vegetarians) pay someone to do just that. For thosewho want to be animal rights activistsbecome vegan! Vegansactively protest the shocking behavior of humans towards otheranimals24/7.

Some people claim to be vegan, but they cheat. Cows areexploitedenduring successive pregnancies, their calves taken awayfrom them just after birth so people can collect the milk. Cheatingvegans should consider this before they have a little cow-milk-cheese pizza. Living a vegan lifestyle is a moral statementespecially forthose who are an inspiration to others. Some activists work to save thewhales, while they contribute to the persecution of cows. People wantto punish others for theircruelty to animals, while they are cruel toanimals every day by consuming animal products. As members of anevolving human race, its our obligation to changein order toadvance human consciousness.

It makes much more sense to spend our time, money and resourcesto promote non-violent vegan living than working on bettering theconditions within a system that should simply be abolisheda systemthat stems from a misinformed culture. Enslaving others must bestopped; veganism protests all slavery. We must unite and work forempty cages, not better cages. I dont believe in extending a pat onthe back to institutionalized exploiters because they enlarged theprison stalls where they hold innocent animals captive, or because theyagreed to use cage-free eggs. It makes more sense to change themindsets of peoplethe purchasers, who are creating the demand foranimal products.

Veganism is the purest form ofanimal rights activism; and not awaveringwhen its convenientsort, as some espouse. They are loweringstandards to the point that they arereplacing the word vegan withvegetarian (which has come to meandairy and egg consumption). Thedemands on dairy cows are such thatthey are worn out in a few years and sentto slaughter. Humans are so out of touchwith their natural feelings of empathyand compassion that they are complicitin crimes against bovines. We cannotrise to who we are meant to be if weinflict (or pay someone else to inflict)misery on others. We free the animalsand our own higher nature by beingvegan.

Guest Editorial by M. Butterflies Katz (Vegan Poet)

VEGANISM:The Purest Form of

Animal Rights Activism

If there were no factoryfarms, most vegans would still bevegan. Veganism is a protestagainst a speciesist society that believes nonhuman animals were

put here for our use, to be ourproperty, to be subjugated by us.There is no such thing as h u m a n e e n s l a v e m e n t ,exploitation, or murder. There isnothing humane involved infarming animals, even if a product is labeled humane.These labels are merelymarketing tools to make peoplefeel good about their choiceswhile they directly support

cruelty. So called humanely-raised animals have a number oftorturous practices inflicted onthem. Free-range" farmedanimals are still subjected toexcruciating mutilations without painkillers. They are stillslaughtered in the same violentway as factory-farmed animals.These sentient beings are filledwith fear as they are proddeddown a narrow chute. They can

hear and smell what is happeningto those before them. Theydesperately try to turn around, butcant; then its their turn to bebrutally slaughtered.

The whole abysmal systemmust be abolished and that is theonly solution worth working for.Lets bring about a gentle world;where no one lives in fear. o

M. Butterflies Katz, apassionate vegan for 25years, is a professionalvegan chef, writer andgardener, living in NewZealand and Hawaii.www.veganpoet.com


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THE CHEF

Chef Tal Ronnen waited untilhe had vast experience with thevegan culinary industry before

writing this book that is incredi- bly user-friendly and tremen-dously informative to anyone in-terested in food preparation.

Ronnen is the founder of VegAdvantage, a nonprofit organiza-tion dedicated to helping food-service operators integrate vege-tarian options into their menus(www.vegadvantage.com).

A graduate of the Natural

Gourmet Institute for Health andCulinary Arts (New York City),he has worked at top vegan res-taurants: Sublime in Fort Lauder-dale, Madeleine Bistro in Los An-geles, and Candle 79 in NewYork City; and conducted mastervegetarian workshops for majorculinary schools. He assistedChrissie Hynde ofThe Pretendersrock band in opening her restau-

rant, VegiTerranean in AkronOhio, in 2007.

Chef Tal Ronnen was an avidmeat-eater, and when he becamevegan he cooked for taste and sat-isfaction. He was determined tochange the perception that meat-like products are not healthy be-cause of the ingredients needed to

attain facsimiles. Ronnen has pro-duced excitingly authentic andhealthy products under theGardein label, a word that

combines garden and protein(www.gardein.com). Gardein products are used in recipes tosimulate chicken as in scaloppini, piccata, and chicken saladdishes, as well as a steak sand-wich. He currently serves as VicePresident of Culinary Innovationfor Gardein Protein International.

THE BOOK

There was great demand for a book from this chef who cooked plant-based events for so manyluminaries (Oprah, Ellen De-Generes, Arianna Huffington)and the first vegan dinner at theU.S. Senate. It is not just abouthis amazing food. He generouslyinvited some other vegan chefswho are making their own markon the vegan culinary scene to join him: Chef Scot Jones,

(www.thevegiterranean.com),Whole Foods Market GlobalTeams Chef Chad Sarno(www.rawchef.com); Chef andCulinary Educator Dave Ander-son (www.madeleinebistro.com),and Pastry Chef Serafina Mag-nussenwho often joins ChefRonnen at major events.

The Conscious Cook recipechapters are divided into typicalmeal service chaptersbut there isnothing typical about the recipes

and the layout. The book beginswith Why Vegan?, then, veganmyths, followed by Tals favorite plant proteins. He describes hiskitchen tools, and lists what hehas in his pantry as staples. Heshares techniques and tricks.

Since Cashew Cream is sucha star in many of the recipes, andeven makes some recipes possi- ble, he offers two pages entitled

Meet Cashew Cream. After therecipe section he provides sea-sonal dinner party menus, and alist of his 13 favorite vegan res-taurants in the United Stateswhich is just as enticing to readas the foreword by Kathy Freston(author ofQuantum Wellness).

All this, and a two-page cook-ing chart for preparing various beans and grains, make this a

must-have cookbooknot onlyfor vegans, but especially formeat-eaters.

Reviewed by Linda Long

Lindas photos exquisitelycapture Ronnens elegant

presentations.-AVS Editors

Book Review:

THE CONSCIOUS COOK:Delicious Meatless Recipes

that will Change The Way You Eat

by Tal Ronnen

Oprahs favorite vegan cookbook. Vegan dishes with flairand creativity to satisfy the most devoted meat-eater.

70pp full-color photos by Linda Long.2009, 239pp 7x10 $29.99.

Order from American Vegan Society

Sample recipes on page 8.


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Photographing

Tal Ronnens Recipes

in Akron OhioAll I just wrote (on page 4)

should not be dismissed because Iwas lucky enough to photographthe recipes for the book. (Thebeautiful ingredients photos weretaken by Nathan Sayers, andstyled by Roscoe.) We photo-graphed in Akron Ohio, atVegiTerranean where Chef Ron-nen could cook with his friends,headed by Chef Scot Jones, andwhere he had helped establish themenu and train the staff in 2007.

It was the best of all worldseven in zero Akron weather, quitewonderfully warm inside! Lo-cated in a new industrial-styledand ultra-modern building withexpensive condos above, it be-came the perfect space since thefood could be cooked in thekitchen and promptly brought up-stairs to a model condo unit forfinal plating and photographing.This way we could work for days,shoot about seven dishes a day,and not have to break down theset. We only had to lock the doorand be ready in the morning.

The producers of the book,Melcher Media, were on-set mostof the two weeks we photo-graphed which helped with thegreat end result. To work withChef Ronnen and Chef Jones wasa delight as they showed theirlove of food preparation withevery gesture. Assembled was a

very focused and like-mindedteamwe were all devoted tofurthering in others the love andpassion we have for anything ve-gan. The best part of the shoot forme was to sample the food after-wardeven if stone cold; I sup-pose that is a really good test ofgreat food!

Inside VegiTerraneanThe Bar

When the seventh shot of theday was done, it was time godownstairs and have one ofVegiTerraneans very creativedrinks. Their version of a BloodyMary seemed so much healthierand fresher, as we sat at the whitePlexiglas bar lit from within.What great lighting for the com- plexion! I just know I lookedyounger sitting there. I have notmet Chrissie Hynde, but I surelythink she was wise in allowingsuch a design for the bar area.

The Restaurant

I loved the high-tech approachfor the rest of the restaurant. Nocolor. Stainless steel tables softenthe black and white throughout of

the black chairs and stools, whitewalls, white plates, and whitelinen napkinswhich are alwaysin place. Black and white head-shots of famous vegetarians areon the walls. Softening thishighly contrasting approach isperfect lighting, a lovely glow onthe tabletops from focused over-

head lights. One wants to linger

and talk and relax; this is theplace to be! Very cool, very chic.

Dining

We sat at a big round table toeat. Every night, from the begin-ning when nobody could decidewhat to order as we wanted eve-rything, Chef Jones ordered themenu and we ate family style. Ihave heard about something be-

ing like going to heaven, andthis was truly one of those feel-ings! I eventually stopped hidingfood after shooting a dish as Iknew I was going to be well-fedin just a few hours!

Do not miss the Hot Italian Banana Peppers Stuffed withFresh Herb Risotto and Soy Moz- zarella, with Fresh Basil LimeSauce (Page 81). We had it every

night for two weeks and could barely wait for it to come to thetable. Certainly wish I had someright now. I guess it is time toopen the book and cook!

Linda LongFood Photographer

and Journalist, NYC

Chef Tal Ronnen, Pastry Chef Serafina Magnussen, Chef Scot Jones,and Linda Long relax at days end at VegiTerraneans lighted bar.

Photo: Linda Long


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I've had a thousand stupid ques-tions thrown at me what iftype things. If you find me starv-ing to death on a barren rock oneday and there's not a corn on thecob in sight, ask me then, and I'lltell you what I think about snar-

ing a bird. I stopped eating dairyproducts a few years ago when itoccurred to me that I was buyingfrom the meat industry. If I couldget milk from a small family con-cernthat would be a differentstory. I believe, as in the IndianVedic tradition, that cows are sa-cred and milk is the highest formof food for humans. In that re-spect I differ in my beliefs from

other vegans. [American VeganSociety declares cow milk as notsuited for humans, and impossi- ble to obtain without collateralharm.-Ed.] My work is what in

this Vedic tradition would becalled cow protection. Gener-ally, whatever the issue, I sidewith the animal. Having said that,if one was trying to kill me, I'dlike to think I could kill it first.

Carol: Your new CD, Break UpThe Concrete, has received a lotof attention. How successful hasthe YouTube/PETA promotion ofyour song, Boots of ChinesePlastic been? What message are people getting from the song?What do you want them to feel?

Chrissie: I don't know how suc-cessful the PETA promotion isgoing, but the last I heard, it was

pretty slow. In that song, what I'mtrying to say is, "Let's dance".

Carol: The popularity of yourband has given you a platform foryour opinions. Are you more ridi-

culed or influential?

Chrissie: I don'tknow that I've beenridiculed, but thenthat's not somethingthat is always doneto ones face. Don'tknow if I'm influen-tial eitherwhywould anybodywant to be like meor value my opin-ions? Don't know.

Carol: When you are on the road,where is the best place to findvegan food? Are other membersof The Pretenders vegan? Doyou take your own chef along?

Chrissie: One of the pleasures of being on the road is seeking outlocal restaurants. I've found somegood ones. We don't always havetime to do that and then we hopefor good catering at the venue. Itusually is, and everybody appre-ciates it. As far as the rest of theband, they seem to be vegetarianas far as I can tell. I try not to talkabout it too much (you can be-lieve that or not ) because I thinkthe only thing worse than a meat-

eater is a bore. If people are genu-inely interested, its an inex-haustible subject, but I live in fearof being caught in one of thosepreaching to the choir scenar-ios. Ugh!

Carol: What are the most popularitems on the menu at your veganrestaurant, the VegiTerranean?What are your favorite things to

eat? Are you a good cook, or didyou need a place to eat? Why didyou open the restaurant? Whattype of clientele does it draw?Besides vegetarians, does it drawa lot of your meat-eating fans? Itseems like it's a good way to intro-duce meat-eaters to vegan foods.

Chrissie with Matt Prescott at a PETA protest.Photo: Jason Baker

CHRISSIEHYNDE

Compassionate Rocker(Continued from page 1)


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March 30 2009

A Chrissie Hynde Momentby Sally Andersen

In fall 2007, when handbagdesigner Hogan created a ponyskin leather purse and named itthe Chrissie afterPretenders

lead singer and PETA activistChrissie Hynde, she successfullysued.

In a recent interview with herOhio hometown Akron News,Chrissie talked about her veganrestaurant, the VegiTerranean,and why she is a vegan: For meits about [the animals] health. IfI get any [nutritional] benefitsfrom not killing them, I guess

thats a bonus.Hyndes restaurant is making

the news a lot lately as herExecutive Chef Scot Jones ismaking a name for himself in thevegan-health-food world. Whenhes not working up new

creations at the VegiTerranean,hes been writing for vegancookbooks and developingrecipes for Oprahs 21 Day

Vegan Cleanse.Ironically, this master veg

chef isnt even vegetarian, letalone vegan. But since his life isincreasingly saturated with allthings veg, he has beenincorporating more vegan foodinto his regular diet.

The cookbook that Joneswrote for, published Fall 2009, isThe Conscious Cook. Chef Tal

Ronnen, founder of VegA d v a n t a g e , a n o n p r o f i to r g a n i z a t i o n t h a t h e l p srestaurants put vegetarian itemson their menus, is the main authorof the book.

o

Chrissie: We get all sorts at therestaurant. I like everything onthe menu. From my extensive re-search on the subject, eating in somany veg places over the years,I think it's the best of its kind.People are generally shockedwhen they try one of ourBiker

Burgers, for example. I love themand I never even liked burgers...I was more of a brown rice hip- pie. But if that's what peoplewant, better no cows are beingkilled.

Carol: How has veganism influ-enced your fashion choices?

Chrissie: My fashion style?? Ha that's a good one. I buy non-

leather and have been phasing outwool although I'd be lying to sayI have a cruelty free wardrobejust look at me.

Carol: How do your children feelabout veganism?

Chrissie: I think they are veganfor the most part. They have al-ways been vegetarian, of course.

Carol: Are you doing anythingspecial in November for WorldVegan Day?

Chrissie: Didn't know there wasone. I doubt it. What's there to dothat I'm not already doing? I'mnot going to a mountain top togive a sermon.

Carol: What do you think is themost effective thing a person cando to influence others to becomevegan?

Chrissie: Tell them that if theybecome vegan they will never getsick or die!

Carol: What else would you liketo say to our readers?

Chrissie: Come to one of ourshows!

ChrissieHynde.Photo:SimonFowler

For more information about Chrissie and her shows, visit: www.thepretenders.com.

Chrissie Hynde

PhotocourtesyofGailforceManagementLtd.


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12 fingerling potatoes,cleaned and dried

2 tsp. prepared horseradish

1 Tbsp. vegan mayonnaise2 Tbsp. regularCashew Cream (see recipe)sea saltblack pepper, freshly ground1 Tbsp.Earth Balancepaprika2 Tbsp. fresh chives, minceddulse, crisped (see recipe)

Preheat the oven to 350F. Place the potatoes ona baking sheet coated with spray oil and bake for 20minutes, or until tender.

Meanwhile, in a small bowl, stir together thehorseradish, vegan mayonnaise, Cashew Cream, andsalt and pepper to taste.

2 cups whole raw cashews (notpieces, which are often dry),rinsed well under cold water.

Put cashews in a bowl andadd cold water to cover them.Cover the bowl and refrigerateovernight. Drain the cashews,and rinse.

Place in a blender with enoughfresh cold water to cover them by1 inch. Blend on high for severalminutes until very smooth. (If youare not using a professional high-speed blender such as a Vita-Mix,which creates an ultra smooth cream,strain the cashew cream through afine-mesh sieve.)

TWICE-BAKED FINGERLING POTATOESWITH CRISPED DULSE(From The Conscious Cookby Tal Ronnen)

Yield: 24 pieces: 12 servings. Prep time: 45 minutes

This is an upgrade of a very easy, old-fashioned recipe

the twice-baked potato. In this version, you get the richnessfrom cashew cream spiked with horseradish and thesea vegetable dulse. If youre not a fan of horseradish,skip it and fold in fresh herbs instead.

These are tiny treatstwo bites each,savory and delicious. You can use the samerecipe for Yukon golds, or new potatoes.

CRISPED DULSEYield: 12 sprigs

1 tsp. canola oil

1 or 2 small pieces of dulseHeat the oil in a small nonstick

pan over medium heat. Add thedulse and cook, turning once ortwice until crisp1 to 2 minutes.Watch closely so that it doesntburn. Remove the dulse to papertowels, let cool, and break intopieces (sprigs).

Fingerling Potatoes

with Crisped DulsePhoto: Linda Long

CASHEW CREAMYield: about 3 cups regular creamPrep time: 10 minutes, plus overnight soak

Being careful not to burn your fingers, cut thecooked potatoes in half lengthwise, then scoop thepulp from each potato with a teaspoon, leaving athin shell. Place the potato pulp in the bowl withthe horseradish mixture andEarth Balance. Mashtogether, then fill each potato half with the mix-ture, mounding slightly. Put the potato halves, fill-ing side up, on the baking sheet.

Sprinkle the potatoes with paprika, return tothe oven, and bake for 10 minutes. Garnish withthe chives and Crisped Dulse.

Good at room temperature, so you can makethem a bit ahead of time.


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RESPECT is abso-lutely essential for anyrelationship to work. Ifyou respect someone youshow them that they areokay just the way they

are. You love them asthey are, not how theyd

be after you fix them,

Kim Johnson explained.In 1991, a friend intro-

duced her to Rusty Gard-ner. I believe in the con-cept of chemistry. Its notnecessary, but if its thereits worth pursuing. I hadan immediate attraction toRusty, Kim remembered.

They didnt start dating until ayear after they met. Kim datedsomeone else, but couldnt forgetRusty. She had a dream aboutRusty, and got in touch with him.On their first date they went iceskating and had dinner at a localbar. She ate a shrimp salad sand-wich; he had crab cakestraditional Maryland fare. It was aslow start, but it worked. They

were married in 1997. Neitherwas interested in veganism at thattime.

Kim, an avid reader, is a book production editor with JohnsHopkins University Press. Sheloves mystery books and alwayshas a book in her purse. In 2004,after reading some stories on

slaughterhouses in the Washing-ton Post, Kim began checking formore information on factoryfarming, primarily on the Inter-net. She looked at many animalrights and animal protection web-sites and did a lot more reading.What really clinched it for herwas reading about the batteryhens and seeing pictures of thosepoor, wretched birds.

On a bus trip to New Yorkwith Rustys sister Billie Gard-nerwho has been vegan forover twenty yearsKim askedBillie about the practical aspectsof eating vegan. Kim expected itto be complicated, but the wayBillie described her diet, it startedto seem pretty simple.

Like the Gandhi quota-tion, Be the change thatyou want to see in theworld, Billie set an ex-ample of vegan life thatKim wanted to follow.Kim was comfortable ask-ing Billie questions suchas what she ate on a daily basis, how she got her protein and calcium, andher favorite meals. Billiesfavorite foods are pintobeans and broccoli.

Now Kim is vegan.Rusty is not vegan. Lifeis too short to let minordifferences create major

problems. Dont let small thingsget in the way of having a rela-tionship if the two of you arereally drawn to each other, Kimsays.

Billie says, They make itwork. Its wonderful. Kim doubledthe number of vegans I know.Billie describes Kim as genuine,kind, generous, and very smart.

Kim and Rusty have changed

through the years. Love changesyou, but you change becausethese are things you want tochange in yourself. We shouldallow people to change in the waythey want to. I can pursue vegan-ism. He supports my choice,Kim says. He likes to play golf.So he should golf.

Rusty and Kim make a mixed marriage work.Photo by Rusty

Recipes for Relationships

As vegans socialize with non-vegans, our food choices can be a source of frustration or an opportunity forpositive interactions and fun festivities. This series of articles provides ideas to improve dating experiences.

by Anne Dinshah

Meet RUSTY GARDNER and KIM JOHNSON


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I asked Rusty what he firstthought about Kim becoming ve-gan. Its her choice. Its nothingto do with me, Rusty replied,although he has made significantchanges in his personal eatinghabits to accommodate Kimsvegan decision.

The couple eats together aweekly average of three to fourhomemade meals, two meals at arestaurant, and one carryout meal.Supporting Kims choice to bevegan, Rusty enjoys eating vegandinners, and he cooks veganmeals on occasion himself. Twoof Kims favorite creations areKims Really Fast After-WorkPasta and Sauted Greens,while

Rusty is the expert at makingChili-Mac (see recipes).

Asked what he thinks of veganfood, Rusty replied, Its okay. Idont need to have meat. Kimclarified Rustys definition ofokay to mean he likes it, butmaybe does not love it.

Rusty is a film and video tech-nician, working long hours whena movie is in production. He

works 12- to 16-hour days withcatered food. Rusty eats meat anddairy products at work.

When Kim and Rusty eat out,sometimes he eats vegetarian,sometimes not. He will orderwhat most appeals to him on themenu. He does not want to be-come vegan because he likesdairy products: milk, ice cream,and cheese. In their house they do

keep milk, ice cream, honey, andcheese; the first two are Rusty'smainstays.

Happily married couples con-tinue dating. It is a way to re-member to share quality timewith each other beyond the dinnertable at home. One of their favor-ite typical date nights is Saturday

dinner at The Mango Grove, avegetarian Indian restaurant inColumbia Maryland. There arethree bookstores within a couplemiles of the restaurant. They browse books for hours. Kimbuys a stack while Rusty prefersto return home unencumbered.

Both enjoy the relaxing eveningtogether.

Kim and Rusty have a varietyof personal leisure activities theyenjoy. Kim makes earrings thatshe donates to an annual fund-raiser for a domestic violenceshelter. She also gives earrings asgifts to the women at the shelter,and makes bracelets and key tagsfor the kids. In her free time, she

likes to read, hunt for vintage jewelry on eBay, fiddle aroundwith wire and beads, and playsolitaire orFreeCell on the com-puter.

In addition to golf, Rusty likesto feed the birds. He has severalfeeders going throughout all theseasons. He does most of their catcare, including grooming and lit-ter boxes for three cats. He plays

electric guitar, watches TV, anddoes some gardening.

Rusty expressed his opinion onthe key to successful dating andmarriage, Acceptance, tolerance,willingness, honesty, and open-mindedness. Well said from ameat-eating man who married ameat-eating woman and now ac-cepts, tolerates, and honestly supports Kims choice to be a vegan.

Rusty exhibits the willingness tounderstand her with an open mind.He eats vegetarian [he puts cheeseon otherwise vegan foods] at home,keeping companionship and shar-ing as the focus of meals.

Meanwhile, Kim appreciatesRustys support for her compas-sionate choice. The battery hens

and other creatures appreciateKims choice. o

Kims Really Fast

After-Work Pasta

Yield: 4 servings

1 lb. of your favoritepastawater2 28oz.-cans marinara sauce

12 to 16 oz. meatless balls ormeatless sausage crumbles*15oz.-can mushroom pieces

Cook pasta in water accord-ing to package directions; drainand set aside.

Put sauce, meatless balls, andmushrooms in a large pot; cookon medium heat until very hot.(Kim likes to mash up the meat-less balls once theyre warm,

but you can leave them whole.)Ladle sauce over pasta on

plates. Serve with spinach (usefresh or frozen), a salad, orother greens.

*Kim uses Trader JoesMeat-less Meatballs, and likeslots of sauce.

For a Mediterranean Pasta, Kimcooks, in 2 Tbsp. olive oil; garlic,artichoke hearts, drained (15-ozcan); cup Greek olives; and afew capers; then adds canned plumtomatoes (2 28-oz cans). This istossed with cooked angel hairpasta. Looks yummy in a big pot-tery serving bowl.

RECIPES


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Sauted GreensThis recipe incorporates ingredi-ent ideas from several different

veg cookbooks.

2 large bunches of greens(Chard, kale, mustard, andspinach cook down substan-

tially; collards hold their sizebetter.)

3 cups water1 Tbsp. olive oil tsp. minced garlic (optional)1/3 cup yellow raisins or dried

cherries1/3 cup pine nuts or toasted broken

walnuts*salt, to tastefresh pepper, a few grinds

1 Tbsp. balsamic vinegar or rasp-berry vinegar (optional)

Boil water in a large pot.Wash the greens thoroughly,

cut out the stems, and tear leavesinto pieces.

When the water boils, put inthe greens; cook for a couple ofminutes or until the greens arebright green.

Drain the greens.

In the pot, heat the olive oil.When its hot, add the garlic,fruit, and nuts; mix well. Cookand stir 30 seconds or until thepine nuts brown and raisinsplump.

Add the drained greens, salt,pepper and vinegar; mix well.

Cook about 5 minutes on lowheat, stirring frequently. Serve.

*To toast walnuts, put the piecesin a non-stick skillet on mediumheat. Stir them around for a cou-ple minutes, until you start tosmell the toasty aroma.

Rustys Chili-Mac

Yield: 8 to 10 servings

1 lb. elbow macaroniwater3 Tbsp. canola oil1 yellow onion, chopped1 red bell pepper, chopped

4 cloves of garlic, minced2 Tbsp. chili powdercumin, to taste (optional)1 lb. ground meat substitute*2 28-oz. cans diced tomatoes,

with juice1 40-oz. can dark red kidneybeans, rinsed

2 Tbsp. sugar1 Tbsp. salt1 tsp. Tabasco sauce

1 tsp. black pepperCook macaroni in water ac-

cording to package directions;drain; set aside.

Heat oil in a large Dutch ovenor soup pot. Saut onion, red pep-per, and garlic until just barelysoft. Add the chili powder (andcumin, if desired); mix well. Addground meat substitute, tomatoes,and beans; mix. Add sugar, salt,

Tabasco, and pepper; mix.Simmer for at least 30 min-

utes. Stir occasionally. If it beginsto stick as it thickens, reduce heatand stir more frequently. Stir inthe macaroni; continue cookinganother 5 minutes with frequentstirring.

Serve with cooked greens or asalad. Cornbread makes a niceaddition.

*Rusty usesMorningstarFarms Meal Startersor Textured Vegetable Protein(TVP).

VEGANCOOKING CLASS

Listingswww.americanvegan.org

Like to Cook?

HELP AVS SPREADOUR VEGANMESSAGE!

GoodSearch.com andGoodShop.com are searchengines that donate half their

revenues to the charities theirusers designate. You usethem just as you would anysearch engine, and they arepowered by Yahoo!, so youget great results. Go towww.goodsearch.com orwww.goodshop.com. EnterAmerican Vegan Society asthe charity you want to sup-port.

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Cwmynys, Cilycwm,LLandovery, Carmarthenshire

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Checks toAmerican Vegan Society

designated projects onlyorprojects & administrative costs,and markedforoverseas relief

will be forwarded in s.

Or Vegfams online giving facility

https://charitychoice.co.uk/vegfamcan be used from the U.S.


12/32


Dr. Klapers return to theUnited States follows nearly threeyears in New Zealand. His priorhome was in Maui Hawaii. For

the last fourteen years he haspracticed urgent care medicine,while maintaining his work onThe Vegan Health Study(www.veganhealthstudy.org), and promoting the value of healthfulliving to corporate leaders.

Dr. Klaper, a perennial studentof medicine and healing, spentseveral months of 2009 on a U.S.tour, conferring with health edu-

cators about current initiatives.

He was honored at a receptionon August 11 hosted by LindaLong at Candle 79 in New YorkCity. Heather Mills interviewed

Dr. Klaper on her Air Americashow, broadcast from New Yorkon August 13.

Klapers diet and lifestylehave been vegan since 1981. Ifirst met him in 1984 at a WorldVegetarian Congress in BaltimoreMaryland, and have been lookingup to him ever since!

Dr. Klaper wrote the easy-to-understand Vegan Nutrition: Pure

and Simple and Pregnancy, Chil-dren and the Vegan Diet(editions printed from 1987 to 1997, nowout of print). His nutritional guid-ance and assurances throughoutthe years strengthened vegans andthe vegan cause.

Dr. Klaper has headlined manyvegan conventions, and is amuch-loved figure. His DVD, ADiet for All Reasons, is still rele-

vant, in demand, and available, asis ADFAR The Family Healthaudio album.

Dr. Klaper graduated from theUniversity of Illinois at Chicago,College of Medicine, in 1972. Ashis medical career progressed, hebegan to realize that many of thediseases his patients brought tohis officeclogged arteries

(atherosclerosis) high blood pres-sure (hypertension), obesity, adultonset diabetes, and even someforms of arthritis, asthma, and

other significant illnessesweremade worse, or actually caused, by the high-fat, high-sugar,overly processed StandardAmerican Diet (S.A.D.).

Dr. Klaper is a gifted teacher, benefiting his patients, doctorsand other health professionals,and the public.

Freya Dinshah

Dr. Klaper greeting Freya Dinshah asRosemary OBrien looks on. Freya ispresident, and Rosemary a trustee, ofthe American Vegan Society.

Heather Mills interviewedDr. Klaper in New York.

Photos thispage byLinda Long.

Michael Klaper MDWelcomed into California Practice

November 14 2009, Santa Rosa California:

TrueNorth Health Center announced that Michael Klaper MD is joining their staff, becoming part of adiversified and experienced group of doctors offering conservative diagnostic and treatment services.

TrueNorth Health operates a residential, and outpatient, health education center in Santa Rosa California.Director Alan Goldhamer, DC, founded the center in 1984. Its beautiful new facility, as of October 2007,offers water-only fasting, fresh juice fasting, healthful eating, and exercise. Learn about their approach inThe Pleasure Trapa book, and DVD, by Goldhamer and Douglas J. Lisle PhD.

TrueNorth Health Center1551 Pacific Ave, Santa Rosa CA 95404 707-586-5555 www.healthpromoting.com

Photos: Linda Long


13/32


Review: Schuyler County NY

On Friday October 23 2009 we arrived in Rock Stream NewYork, and checked in at the Ginger Cat. The nice owner, Gita,had vegan chocolate cake waiting in our room!

This Bed & Breakfast, a few miles northwest of Watkins Glen,

is on 15 acres of land. So very quiet and relaxing, you feel right athome, and are invited to visit with Gitas cats.

The room was cozywe slept like babies, and woke up to ahearty brunch on Saturday morning. We started with a parfait thathad soy yogurt, cereal, and fresh fruit. Next, came a vegan sau-sage casserole with roasted Brussels sprouts, peppers, and brownrice topped with Daiya cheddar*vegans everywhere are goingcrazy over this vegan cheese. We also had a selection of home-made breads. It was a fantastic meal.

If you are planning to visit the Watkins Glen area, check outthe Ginger Cat. You will be glad you did, and dont forget to visit

Farm Animal Sanctuary, also.*See article on page 25.

My husband Dean and I becamevegans a year ago. We wereshopping at our local Wegmansstore and started talking to thecouple behind us in the checkoutline. We learned they were vegans,and they got us started, and wenever looked back.

We feel good about what we aredoing for our health, the animals,and the environment. We grow a lotof our own vegetables here in Penn-sylvania, and store some of theproduce for the winter months. I amfortunate that I can stay home andtend to the three gardens. We have

a multi garden, a corn garden, and astrawberry patch.

I wish we could get everyone toeat the way we do because it would be a kinder world. We have threecatsMaggie, Chelsea andAnnabelle that we spoil a lot.

Debbie

Debbie and Dean Bor t zs Stor y

The Ginge r Ca t Bed & B reak fas t 2475 A l t ay R d , Rock St ream N Y 14878

Phone : 607-535-9627 , www.g ingerca t -bb .com

Bed & BreakfastGita Devi, owner of the GingerCat, volunteering at Farm Sanc-tuary after the Iowa pig rescue.

Versatile and talented, shedoes her own renovations andgardening at the B&B, and alsowebsite design.

View from the deck at the Ginger Cat B&B

HAPPY VEGAN GETAWAY w i th Debbie Bor t z

Photos courtesy of Ginger Cat


14/32


When Brenda Bruner left NewYork State in January of 2005,she felt a bit lost knowing she andhusband Roy were leaving alltheir vegetarian friends, and thevegetarian society with whichthey were so actively involved.They had chosen a quiet lifestylein sunny central Florida.

Brenda and Roy met a couplewho had just returned from Halle-

lujah Acres to become healthministers. Brenda shared withthese newfound friends her loveof raw vegan food preparation.Before she knew it, Brenda hadinvited Wilma and two ofWilmas friends to her home toshow them how to prepare herfavorite salad dressing and vegancheese.

Each week, by word of mouth,

the class size grew. Brendas newkitchen, with a large L-shapedcounter and adjoining diningarea, could easily accommodatethe smaller five-person classes orto up to 22 eager-to-learn ladies,and sometimes men! Brenda says,More people need to learn howto incorporate raw foods intotheir diet. I share basic informa-tion about food preparation and

how to get healthy. I have workedwith people who have cancer,

diabetes, allergies, and variousother issues. Watching their pro-gress is so rewarding.

For two years, Brenda heldweekly classes. In the summer of2008 she changed to monthly,which allows her to keep it excit-ing. Classes run from two to threehours. She typically prepares twoto four dishes per class. Some ofthe steps such as dehydration or

freezing are done ahead of time, but are also prepared in class toshow each step along with thefinished dish. All of the participants are given the recipes andenjoy generous samples of every-thing that is prepared. Duringclass Brenda also shares somehealth tips, where to find the bestorganic produce, and demon-strates some of her favorite

kitchen toys such as herVita-Mix, food processor, andv-slicer.

In addition to the classes,Brenda arranges special outingsfor class participants and theirspouses such as raw-food pot-lucks in the local state park whenthe park is featuring live music.She has planned visits to rawfood restaurants in West Palm

Beach, Tampa, Lakeland, andSarasota, and tries to incorporateother activities for the day, suchas visiting the Hippocrates Insti-tute or large health food stores.

Brendas group has also enjoyed gatherings for Thanksgiv-ing, and Christmascompletewith a gift exchange and carol-

ing! She hosted a dinner for 40people and arranged for speakersto share their success stories sinceincorporating raw foods into theirlifestyles.

Teaching people somethingnew and healthy is not work tome; its exciting! says Brenda.Her booklet for class participants, My Rawsome Recipes, has over115 recipes for side dishes, soups,

salads, main dishes and desserts,and her friends are already askingher to come out with volume 2 toinclude all of her newer wonder-ful recipes.

Brenda became vegan in 1997after reading Howard Lymans Mad Cowboy (available fromAVS). She had already elimi-nated red meat, but after readingHowards book, she eliminated

fish, chicken, and dairy cold tur-key. Dairy substitutions wereeasy because she was lactose in-tolerant and was able to come upwith a healthy alternative to any-thing she desired. In 2002, sheswitched to predominantly rawfoods and found the new chal-lenge in the kitchen fun and verysatisfying. Her husband Roy hasbeen very supportive of the food

changes.Brenda is happy in Florida:

I joke about not wearing awatch because we are still onvacation. I love the beautifulflowers and sunshine, and,every morning when we takeour walk, I tell Roy that its justanother day in paradise.

BRENDA BRUNERTeaches Raw Foods

By Anne Dinshah


15/32


CinnamonBreakfast Cakes

2 cups flax seeds, ground1 Tbsp. cinnamon tsp. Celtic sea salt cup agave syrup

Combine everything in foodprocessor and process until wellmixed. Remove from containerand form into several "pancake"shaped rounds, about to thick or as desired and about 3around. Place on serving plate.

Top withBerrylicious Sauce, ahandful of fresh berries, andabout 2 Tbsp. hemp seeds. Refrig-erate any leftovers.

Berrylicious Sauce

Yield: 1 cup

2 or 3 Medjool dates, pitted1 cup of fresh berries: strawber-

ries, raspberries, blueberries, orany combination

1 tsp. pure vanilla

Place dates in food processorand process until fairly smooth.

Add berries and vanilla and proc-ess again until smooth. Turn intosmall serving bowl. This makes apretty presentation.

Minty Green GoddessSmoothie

Yield: two 16-oz. servings

1 cups greens, leaves only,packed (Swiss chard, spinach,beet greens, kale)

cup fresh mint, packed

2 to 3 large bananas2 Tbsp. agave syrup2 tsp. kelp powder2 cups coconut water, plus pulp,

from young Thai coconut (if notavailable, use distilled water)

Combine everything in blenderand blend smooth.

Pasta Marinara

Yield: 2 generous servings

2 small zucchini, run through"spirooli" to make spaghetti-likestrands, or make thin strips by

using a peeler.For the Fresh Marinara: cup sun-dried tomatoes, soaked

30-60 minutes, save soak water4 Deglet dates, soaked (with sun-

dried tomatoes, above)1 medium tomato1 large clove garlic1 tsp. Celtic sea salt2 Tbsp. extra virgin olive oil1/3 cup fresh basil, packed

Combine everything, exceptthe basil, in food processor andprocess until well blended. Addfresh basil and process again.Add up to 1 cup of the soak wa-ter, a little at a time, to desiredconsistency; not runny!

Place zucchini spaghetti onserving platter, spoon all of themarinara over zucchini. Garnishwith fresh chopped tomatoes,

diced sweet onion, diced red bellpepper, and minced fresh basil.

Avo WrapsYield: 2

1 medium Haas avocado, diced1 tsp. fresh rosemary, minced1 Tbsp. fresh mint, minced1 Tbsp. sweet onion, minced2 Tbsp. red bell pepper, minced tsp. Mexican seasoning

tsp. cumin tsp. kelp powder1 Tbsp. fresh lemon juice tsp. Celtic sea salt

Combine everything and stir tomix well.

Spread on leaves, add cut andshredded raw vegetables, and roll.

Brendas RecipesStrawberry

Ice Cream Cake1 cup walnuts cup shredded coconut2 Medjool dates, pitted1/8 tsp. sea salt

Combine nuts and coconut infood processor and process untilyou get a small pebble-like con-sistency. Add dates and sea saltand process until finely ground.Press onto the bottom of an 8 or9-inch spring-form pan lined witha circle of parchment paper. Put inthe freezer while you prepare thefilling.

Filling:2 cups cashews, soaked 12 hours cup agave or maple syrup cup water, or as needed tsp. pure vanillapinch of Celtic sea salt

Place cashews in food proces-sor and grind finely. Transfer toblender and add the rest of the in-gredients. Blend until smooth.Turn into a bowl and set aside.

1 pints strawberries, hulled cup maple syrup1 tsp. pure vanilla

Place in blender; blend smooth.To assemble 4 layers: Spread

half of the cashew mixture overthe nut crust, followed by half ofthe strawberry mixture, the re-maining half of the cashew mix-ture, ending with the remainingstrawberry mixture. (Tip: Freezeeach layer for 15 minutes before

adding next layer.) Freeze solid.To serve: Release the sides of

the pan from the cake, removeparchment paper and turn out ontoserving dish, decorate with freshfruit or shredded coconut.

This is delicious, rich; and im-presses anyone new to raw foods!

o


16/32


The American Vegan Societywas incorporated on February 8

1960. Our 50th Anniversary willbe celebrated at our AnnualMeeting and Garden Party on

Sunday May30 2010, inMalaga NewJersey. Joinus for a dayat AVS HQ:lunch buffet,speakers,

bookroom,exhibitors,music.

Emcees of theday will be AnneDinshah, rowingcoach, authorDating Vegans,and Barata El, NJcorrections officer--retired sergeant,poet.

What doesvegan living meanto you? Send messages,testimonials, and forecasts to us byMarch 1 2010.

Order from:

American Vegan Society, PO Box 369, Malaga NJ 08328Phone: 856-694-2887, Fax: 856-694-2288

Free shipping by media mail within the U.S.20% DISCOUNT TO AVS MEMBERS ON ALL BOOKS!

30% DISCOUNT FOR ORDERS OF 10 OR MORE BOOKS!

Complete catalog at www.americanvegan.org.

Obituary

John L. Grauer died November 62009. A member of AVS nigh on 30years, his letters brought sugges-tions, critical comment, and praise.

At his retirement home in IndianaPennsylvania, he enjoyed boating,gardening, and simple cooking.

Birth:

EveLynn Fox 2:00 pm, Sunday,October 11 2009, 3rd generation ve-gan, to parents Heidi and Daniel Foxof Little Falls New York. Grandpar-ents: Sharon and Brian Graff; LoreneCox, Mitch Darer.

WHY WE LOVE DOGS, EAT PIGS,AND WEAR COWS: An Introduction toCarnism, The Belief System That EnablesUs to Eat Some Animals and Not Others Melanie Joy, PhD. 2010, 205pp 5x8"

hard $19.95.A study unusual for its depth and range, on thepsychology and social systems surrounding the

entrenched and largely not chosen ideology and

practice of eating meat; contrasted with the

mostly consciously-made choices to not eat or

wear any animal. Melanie Joy

demystifies thought mechanisms.

She is not confrontational to those who eat meat, but in-

stead provides an open contemplation of insightful infor-

mation, explaining why people eat meatnot just why

they should not. Reading it will allow vegans to better talk

with meat-eaters/carnists, and vice versa. Everyone gainsfrom this amazing book, already a brisk seller.

Jonathan Safran Foer signinghis book, Eating Animals, at

an appearance and talk at theUniversity of Penn Bookstoreon December 15 2009.

www.eatinganimals.com

AmericanVegan Society

50th Anniversary

Book Reviews

Anne Dinshah

Barata El

EATING ANIMALSJonathan Safran Foer.2009, 349pp 6x9hard $25.99.

What is meat, where does itcome from, how is it produced

and treated? What are the econ-omic, social, and environmentaleffects of eating animals? Foer,an award-winning novelist, andsometime vegetarian, turned to

objective journalism to examinean issue that took on urgency when hecontemplated approaching fatherhoodand the responsibility of feeding his son.

The public conscience has been pricked by reviews of this book andinterviews of Foer, and can no longer plead ignoranceonly indifferenceto what happens in factory farms andslaughterhouses. With a moral feroc-ity, Foer takes himself and readers onthe path away from eating animals.


17/32


100% VEGAN COOKBOOKS:The KIND DIET: A Simple Guideto Feeling Great, Losing Weight,and Saving the Planet * AliciaSilverstone; fwd: Neal D. Barnard,MD. Actress and activist Silverstonepresents the benefits of a plant-baseddiet. Because changing lifelong die-tary habits is a process and each per-son progresses at a different pace, thebook encompasses three separatelevels: Flirting, Going Vegan, Super-hero. 96 full-color photos. 2009,319pp 7x9 hard $29.99.

SHORT-CUT VEGAN: GreatTaste in No TimeLorna Sass.Up-dated version of her popular cook-book with exciting recipes trulyquick and easy to prepare. 2008,174pp 7x8" $19.99.

The TROPICAL VEGANKITCHEN: Meat-Free, Egg-Free,Dairy-Free Dishes From the Trop-ics Donna Klein. Easy, yet authen-tic, tropical combinations with ingre-dients available at any supermarket.2009, 185pp 7x9 $18.95.

The URBAN VEGAN: 250 Simple,Sumptuous Recipes from StreetCart Favorites to Haute CuisineDynise Balcavage. Recipe themes

include caf culture, breakfast at thediner, soup kitchen, the melting pot,house party, just desserts, saucy ve-gan, happy hour, and urban garden.Icons signify low-fat, fast, omnivore-friendly, kid-friendly, and frugal.Gives essential tips and an overviewof the vegan pantry. 2010, 228pp7x9" $16.95.

VEGAN SOUPS AND HEARTYSTEWS FOR ALL SEASONS Nava Atlas. Now vegan, Atlas revisedher vegetarian soup book to give usrecipes international in scope and rang-ing from elegant to homey. 8pp colorplates. 2009, 173pp 8x9 $17.95.

NEARLY-VEGANCOOKBOOKS:

The INDIAN VEGAN KITCHEN:

More Than 150 Quick and HealthyHomestyle RecipesMadhu Gadia,MS, RD. Complete with nutritionalanalysis, notes on serving, history,and variations. (Optional ghee) 2009,234pp 7x9 $18.95.

VEGANISM:

The MISSING PEACE: The Hid-den Power of Our Kinship with Ani-mals Tina Volpe and Judy Carman.

A collection of life-altering stories en-couraging us to take a deeper look atour own dietary and lifestyle choices,the book also examines the spiritual,scientific, and historical reasons forchanging our views towards animals.2009, 231pp 5x8 $16.95.

ANIMAL OPPRESSION:

FAQS ABOUT THE USE OFANIMALS IN SCIENCE: A

Handbook for the ScientificallyPerplexed Ray Greek and NiallShanks. Offers readers who are notextensively educated in science abalanced critique of the practice ofusing animals in scientific research.2009, 17pp 6x9" $28.00.

*New York Times Bestsellerwww.thekindlife.com


18/32


CHICKPEA BURGERS(Yield: 6 patties)

Chickpeas have a deliciousnutlike taste and texture and are agreat source of protein. You can

preparethe mixture quickly ifyou use canned beans and chopthe ingredients in a food proces-sor. Serve burgers on whole-grainbuns, with all the fixings.

2 Tbsp. raw sesame seeds1 small onion, finely chopped1 small carrot, finely chopped1 celery stalk, finely chopped1 garlic clove, minced or pressed1 cups cooked or canned

chickpeas, rinsed and drained cup cooked bulgur or brown

rice1 tsp. ground cumin tsp. salt tsp. ground coriander or

cardamom1 Tbsp. soy sauce (optional)1 tsp. curry powder (optional)1/8 tsp. cayenne (optional) cup potato flour, as needed

Place sesame seeds in a heavyskillet. Cook and stir over me-dium heat for 2 to 3 minutes, untilthe seeds become fragrant andbegin to pop. Grind them in foodprocessor or blender and transferto a mixing bowl. Add the onion,carrot, celery, and garlic.

Place the beans in a food proc-essor and pulse until chopped.Alternatively, coarsely mash the

beans with a potato masher, leav-ing some chunks. Add choppedbeans to vegetable mixture alongwith the cooked bulgur, cumin,salt, coriander. Add soy sauce,curry powder, and cayenne, ifusing. Mix thoroughly.

Stir in just enough of the po-tato flour to form a stiff dough.

Knead for 30 seconds; form into6 patties.

Lightly mist a nonstick skilletwith vegetable oil spray. Cookthe patties in skillet over mediumheat for about 2 minutes, untilbottoms are lightly browned.Turn the patties over and cook for2 minutes longer, until lightlybrowned. Serve hot.

Stored in a covered containerin the refrigerator, leftoverChick-pea Burgers will keep for up to 3days.

HOME-STYLE SQUASHAND PINTO BEANS

(Yield: 4 servings)Vegetables, rice, and beans

make this all-American dish awelcome repast after a hard day.Serve with a salad and fruitwedges.

to cup vegetable broth, asneeded

cup onion, diced2 tsp. jalapeno chile,

seeded and minced2 garlic cloves, minced or pressed1 cup sliced yellow squash (-

inch-thick slices)1 cup sliced zucchini (-inch-

thick slices)1 cups cooked or canned pintobeans, rinsed and drained

1 can (14.5 ounces) diced toma-toes, undrained, or 1 cupsfresh tomatoes, chopped

cup tomato juice, water, orvegetable broth

cup fresh/frozen corn kernels3 fresh thyme sprigs2 cups cooked brown rice, cous-

cous, or pasta, kept hotHeat the vegetable broth in a

large skillet over medium-highheat. Add the onion, chile, garlic;cook and stir for 2 minutes.

Add in the squash and zuc-chini;cook and stir for 2 minutes.Add the beans, tomatoes and theirliquid, corn, and thyme sprigs.

Lower the heat, cover, andsimmer for 10 minutes.

Remove and discard the thymesprigs. Serve over the hot rice.

Stored in a covered containerin the refrigerator, leftovers willkeep for up to 3 days.

BREAKFAST SCRAMBLE(Yield: 6 servings)

This is a low-fat, cholesterol-free way to enjoy scrambledeggs. Using tofu instead ofeggs provides healthful plant pro-tein. Turmeric gives the scramble

an appealing golden color.1 pound low-fat tofu1 tsp. dried parsley flakes, lightly

crumbled tsp. ground turmeric tsp. salt tsp. ground black pepper2 Tbsp. vegetable broth, or more medium onion, chopped2 garlic cloves, minced1 green bell pepper, diced

1 red bell pepper, diced1 medium zucchini, diced

Press a block of tofu to re-move excess liquid. Combine theparsley, turmeric, salt, and pepperin a small dish. Heat the vegeta-ble broth in a medium skillet.Add the onion and garlic; cookand stir until they are tender. Addthe bell peppers and zucchini;cook and stir until they are soft.

Crumble the tofu into the skilletand sprinkle with the parsleymixture. Cook and stir over me-dium heat until hot.

Stored in a covered containerin the refrigerator, these leftoverswill keep for up to 2 days.

RECIPES

Recipes withnutritional analyses are atwww.cancerproject.org.


19/32


Of the many diseases that af-fect people these days, cancer isamong the most feared. But de-spite a wealth of scientific data,most people remain unaware of

how they can reduce their risk ofdeveloping cancer. According tothe National Cancer Institute, asmuch as 80 percent of all cancersare due to identified factors, andthus are potentially preventable.Thirty percent are due to tobaccouse, and as much as 35 to 50 per-cent are due to foods. It is easy tocontrol these and other risk fac-tors.

What Is Cancer?

Cancer begins as a single ab-normal cell that begins to multi-ply out of control. Groups of suchcells form tumors and invadehealthy tissue, often spreading toother parts of the body. Carcino-gens are substances that promotethe development of cancerouscells. They may come fromfoods, from the air, or even fromwithin the body. Most carcino-gens are neutralized before dam-age can occur, but sometimesthey attack the cells genetic ma-terial (DNA) and alter it. It takesyears for a noticeable tumor todevelop. During this time, com- pounds known as inhibitors cankeep the cells from growing.Some vitamins in plant foods areknown to be inhibitors. Dietaryfat, on the other hand, is knownto be a promoter that helps theabnormal cells grow quickly.

Fiber Fights Cancer

In 1970, British physicianDennis Burkitt observed that ahigh-fiber diet reduces diseases ofthe digestive tract. He observed

that in countries where diets arehigh in fiber (that is, plant-baseddiets), there were fewer cases ofcolon cancer. Around the world,this has proven true. The highest

fiber intakes are found in non-industrialized nations where meatis scarce and plant foods fill themenu. Animal products containno fiber. The U.S. and otherWestern nations whose diets arebased upon animal products havethe highest rates of colon cancer.

While no one is certain exactlyhow fiber protects against diges-tive tract disorders, there are sev-

eral possibilities. By definition,fiber cannot be digested by hu-mans early in the digestive proc-ess. It moves food more quicklythrough the intestines, helping toeliminate carcinogens. It alsodraws water into the digestivetract. The water and fiber makefecal matter bulkier, so carcino-gens are diluted.

Bile acids are secreted into the

intestine to help digest fat; there,bacteria can change the acids intochemicals which promote coloncancer. Fiber may bind with thesebile acids and evict them from theintestines.1 Also, bacteria in thecolon ferment the fiber creating amore acidic environment whichmay make bile acids less toxic.

Fiber is also protective againstother forms of cancer. Studies

have shown that stomach cancerand breast cancer are less com-mon on high-fiber diets.2, 3 Fiberaffects levels of estrogens in thebody. Estrogens are normally se-creted into the intestine, wherethe fiber binds with the hormoneand moves it out of the body.4Without adequate fiber, the estro-

gen can be reabsorbed from theintestine into the bloodstream.High levels of estrogen are linkedto a higher risk of breast cancer.

In the U.S., the average daily

fiber intake is 10 to 20 grams perday. Experts recommend 30 to 40grams per day. The best sourcesof fiber are whole grains, beans, peas, lentils, vegetables, andfruits. Foods that are closest totheir natural state, unrefined andunpeeled, are highest in fiber.

Fat Raises CancerRisk

Cross-cultural studies have

revealed that the populations withthe highest levels of fat consump-tion are also the ones with thehighest death rates from breastand colon cancer. The lowestrates are in groups with the low-est consumption of fats.5 Migra-tion studies help to rule out theinfluence of genetics.6

Many studies indicate that fatin foods increases ones risk for

cancer, and it may also adverselyaffect breast cancer survival ratesfor those who have cancer.7

Although the total amount offat one eats is of concern, there isevidence that animal fat is muchmore harmful than vegetable fat.One study noted a 200 percentincrease in breast cancer amongthose who consume beef or porkfive to six times per week. Dr.

Sheila Bingham, a prominentcancer researcher from the Uni-versity of Cambridge, notes thatmeat is more closely associatedwith colon cancer than any otherfactor.8 Meat and milk are alsolinked to both prostate and ovar-ian cancers.9

FOODS FOR CANCER PREVENTION


20/32


In 1976, I was at HippocratesHealth Institute in Boston be-cause I wanted to learn moreabout an intriguing ideathat

disease might be prevented and possibly reversed through diet.Now I am an instructor with TheCancer Project (TCP).

I had given my first food dem-onstrations (on sprouting) as anintern with the American VeganSociety (AVS); I was 20. I wenton to study at Wildwood Life-style Center (Georgia) and withother health-education pro-gramsgaining certification innutrition, nutrition therapy, andcooking instruction. From 1999to 2006, I worked for Dr. HansDiehls Coronary Health Im- provement Project (CHIP), pre-senting vegan nutrition work-shops in Rockford Illinois.

When I heard about The Can-cer Project, I sent in my applica-

tion which included a requisitefive-minute video. Accepted, Iattended training, and then con-tacted venues in my local area ofnorthwest Connecticut to find outif there was a possibility of con-ducting classes at these sites. Forfour years, I have enjoyed con-ducting classes part-time at a can-cer center, several communitycenters, a community college,Osher Lifelong Learning Insti-

tute, and a number of senior cen-ters. As a TCP cooking instructor,I am autonomous, bringing to thecooking class site the cookware, blender, induction burner, exten-sion cords, foods to prepare, andother class items. Saladmasterand Vita-Mix sponsor TCPclasses so I have beautiful equip-ment for demos. My husband,Larry, provides invaluable helpwith load up at home, unload atthe site, audio-visual assistance,and clean up afterwards.

I usually schedule eight two-hour classes in a weekly series,for 10 to 35 people. The informa-tion starts to sink in and makesense by about the fifth class.During the series, the attendees begin to buy the new foods theyhave learned about and try newrecipes at home. I usually make

three or four recipes and might bring something like a wrap,cracker, or chip to talk about too.Most people are surprised at howgood all the food tastes.

I introduce attendees to bokchoy, collards, brown rice, qui-noa, and legumes. Most recipesare cooked on a stove top. TCPshealthy cooking method sauts

with water or vegetable broth.Some recipes are raw. All recipes

are gluten free or easily adaptable.Its like a foreign language tomany people and learning can bedifficult. After eight weeks, atten-dees become comfortable with theideas that have been presented.

When a neighboring cable TVstation contacted me about tapingsix half-hour cooking class seg-ments, I was happy to accept.Larry and I worked as a team forthat project. We also did a food booth at the Connecticut Chil-

drens Medical Centers Cycle ofLife event for pediatric cancersurvivors and their parents. Fromthe moment we had the foodready to serve, our booth was ahit. We served fruit smoothies,chickpea burgers on whole wheat pita bread, hummus, baked cornchips, and watermelon. o

Using Saladmasters 10 qt. roaster, Janecooks over an induction burner.

Photo: Tom Kmetzo

Its Breakfast Scramble. Photo: Larry Sirignano

FOOD FOR LIFENutrition & Cooking Classes

Jane Sirignano

JanemakingBerry

Applesauce

with

VitaMixblender.

Photo:TomKmetzo


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Janemotivated me to makeone of the most momentous

changes this year. As a vegan,I have not eaten meat or dairyproducts for nearly six monthsand my cholesterol numbersand ratio have improved sig-nificantly. With no effort, Ivelost weight and am truly enjoy-ing the taste (yes, taste!) of ve-gan food.

Thank you SO MUCH for yourfabulous classes. I learned somuch. It is truly life transforming forme. Everything was great. TheDVD's, your demonstrations and theability to sample them were so help-ful. If you had just talked about therecipes, I never would have madethem. There was so much valuableinformation. Thank you for your tre-mendous knowledge and skills andall the work you and your wonderfulhusband do to prepare all the foodand cart all of the stuff back andforth. You are a blessing to many ofus and have truly saved many lives.I've lost 15 pounds since your coursebegan. I am determined to continueto reach a normal weight and re-verse the type II diabetes.

We learned SO MUCH in yourclassmore than any other nutri-tional (or cooking) class we've ever

attended (there were several). You(personally) and your class have had

such a positive impact on us, I justcannot say how much we appreciateit. We are always passing on the in-formation we learned from you toother people. And many of your ve-gan dishes (and our own creations,thanks to you!) are favorites with ourfamily, including our meat-eatingmen! (Who have also cut way downon animal product consumption.)Even our primary care physician wasimpressed with the changes we've

made (we have the same doctor).

Had cancer in the family, watchedthe video and it made sense to change.Now I have better health, lower cho-lesterol (down 40 points), IBS symp-toms are greatly reduced, and a bo-nus in weight lossdown two sizes!I liked everything Jane made, espe-cially the chocolate mousse. I was soimpressed I bought four videos andworkbooks for family members.

One man lost 25 pounds and wasable to get off insulin after 30 years.On the June 2007 class evaluation,he wrote, We do not eat any animalproducts. So I recently called tofind out how he was doing. In orderto enjoy life, he resumed eatinganimal products, such as hamburg-ers. He has gained eight pounds backand needs insulin daily.

At the classes I tell people,If you are healthy, you can be

more liberal with the dietaryguidelines. If you are fightingcancer or other health condi-tions you need to stay on thestricter side of the guidelinesit may be a lifesaver for you.

The bottom line is your health:if its not getting better, or yournumbers arent improving, you needto eat less processed, packaged foodsand animal products. Eat more

whole, natural, plant foods.The American Cancer Society

admits that one-third of cancers arecaused by tobacco use, and one thirdof cancers are related to diet and life-style. So I tell attendees, If you arehealthy, you may be thinking, Ill

wait to put these ideas into prac-tice. But why wait? Waiting maycost you. One in three women willdevelop cancer and mens odds areworse - one out of two will be diag-

nosed with cancer. One out of fourpeople will die from cancer.

There is something you cando. You dont have to wait to be-gin to eat better. With the infor-mation you learn, you can takeaction at your very next meal!

RECIPESnext page

The Cancer Project (TCP) is a 501(c)(3) nonprofitorganization in Washington DC dedicated to teaching thepower of nutrition in cancer prevention and survival.

TCP conducts Food for Life Nutrition and Cooking Classesthroughout the U.S., reaching over 8000 people per year. Each class

includes a nutrition video by Neal Barnard (the medical doctor who founded the program), a live cookingdemonstration, and naturally delicious food samples from the recipeswhich are all vegan.

Classes are open to cancer survivors, friends, family, and anyone interested in cancer prevention andhealthy eating. The class topics are great for promoting a healthy weight, and also help in the prevention andsurvival of chronic illnesses such as diabetes and heart disease. Visit the website www.cancerproject.orgfor resources such as the Cancer Survivors Guide, recipes, and a listing of current cooking classes.Information about becoming a cooking instructor can also be found onlineopenings occur on a regionalbasis. The process is highly selective; few applicants are accepted asnew instructorsabout six out of 200.

Comments on Janes Food for Life Classes Janes Advice


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How Fat Affects

Cancer Risks

Fat has many effects withinthe body. It increases hormone production and thus raises breastcancer risks. It also stimulates the production of bile acids which

have been linked to colon cancer.The average diet in the U.S. isabout 37 percent fat. The Na-tional Cancer Institute suggeststhat people lower that percentagedown to 30 percent; however,studies have shown that fat intakeshould be well below 30 percentto have an anticancer affect. Tento 15 percent is more likely to behelpful.

The Importance ofVegetables

Not only are vegetables low infat and high in fiber, they alsocontain many cancer-fightingsubstances. Carotenoids, the pig-ment that gives fruits and vegetables their dark colors, have beenshown to help prevent cancer.Beta-carotene, present in darkgreen and yellow vegetables,

helps protect against lung cancerand may help prevent cancers ofthe bladder, mouth, larynx,esophagus, breast, and other sites.

Vegetables such as cabbage, broccoli, kale, turnips, cauli-flower, and Brussels sprouts con-tain flavones and indoles whichare thought to have anticanceractivities.

Vitamin C, found in citrus

fruits and many vegetables, maylower risks for cancers of theesophagus and stomach. VitaminC acts as an antioxidant, neutral-izing cancer-causing chemicalsthat form in the body. It also blocks the conversion of nitratesto cancer-causing nitrosamines inthe stomach.

Selenium is found in wholegrains and has the same antioxi-dant effects as vitamin C andbeta-carotene. Vitamin E also hasthis effect. Caution is advised insupplementing selenium, which istoxic in large doses.

Alcohol

Excessive intake of alcoholraises ones risks for cancers ofthe breast, mouth, pharynx, andesophagus. When combined withsmoking, these risks skyrocket. Italso raises risks for stomach,liver, and colon cancers.10

Vegetarians AreBetter Off

All the evidence points to a

low-fat, high-fiber diet that in-cludes a variety of fruits, vegetables, whole grains, and beans, asbeing the best for cancer preven-tion. Not surprisingly, vegetari-ans, whose diets easily meet theserequirements, are at the lowestrisk for cancer. Vegetarians haveabout half the cancer risk ofmeat-eaters.11

Vegetarians have higher blood

levels of beta-carotene. They con-sume more vitamin C, beta-carotene, indoles, and fiber thanmeat-eaters. Vegetarians alsohave stronger immune systems.German researchers recently dis-covered that vegetarians havemore than twice the natural killercell activity of meat-eaters.12Natural killer cells are specializedwhite blood cells that attack and

neutralize cancer cells. Also,vegetarians tend to eat more soy products than meat-eaters. Soy- beans contain many substancesthat are anticarcinogens, includ-ing lignans and phytoestrogens. Adiet that is rich in soybeans maybe one reason for the lower inci-dence of breast cancer in Asia.

Conclusion

A cancer prevention diet isone that is high in fiber, low in fat(especially animal fat), and in-cludes generous portions of fruitsand vegetables. It also minimizesor excludes alcohol. The best di-ets are pure vegetarian diets.

References1. Kritchevsky D. Diet, nutrition, and can-cer: the role of fiber. Cancer1986;58:1830-6.2. Risch HA, Jain M, Choi NW, et al.Dietary factors and the incidence of can-cer of the stomach. Am J Epidemiol1985;122:947-59.3. Lubin F, Wax Y, Modan B, et al. Roleof fat, animal protein and dietary fiber inbreast cancer etiology: a case controlstudy. J Natl Cancer Inst 1986;77:605-12.4. Goldin BR, Adlercreutz H, GorbachSL, et al. Estrogen excretion patterns

and plasma levels in vegetarian and om-nivorous women. N Engl J Med1982;307:1542-7.5. Lan HW, Carpenter JT. Breast cancer:incidence, nutritional concerns, andtreatment approaches. J Am Diet Assoc1987;87:765-9.6. Minowa M, Bingham S, Cummings JH.Dietary fiber intake in Japan. HumanNutr Appl Nutr 1983;37A:113-9.7. Wynder EL, Rose DP, Cohen LA. Dietand breast cancer in causation and ther-apy. Cancer 1986;58:1804-13.8. Bingham SA. Meat, starch, and non-starch polysaccharides and bowel can-

cer. Am J Clin Nutr 1988;48:762-7.9. Rose DP, Boyar AP, Wynder EL. In-ternational comparisons of mortalityrates for cancer of the breast, ovary,prostate, and colon, and per capita foodconsumption. Cancer 1986;58:2363-71.10. Breslow NE, Enstrom JE. Geo-graphic correlations between cancermortality rates and alcohol-tobacco con-sumption in the United States. J NatlCancer Inst 1974;53:631-9.11. Phillips RL. Role of lifestyle and die-tary habits in risk of cancer among Sev-enth-day Adventists. Cancer Res1975;35(Suppl):3513-22.12. Malter M. Natural killer cells, vita-mins, and other blood components ofvegetarian and omnivorous men. Nutrand Cancer 1989;12:271-8.

Reprinted with permission from:

Physicians Committee forResponsible Medicine

5100 Wisconsin Ave NW # 404Washington DC 20016

Ph: 202-686-2210, Fax: 202-686-2216www.pcrm.org


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A novel way to proposemarriage: send a Marry Me

Blueberry Muffin. Available atpattycakeveganbakery.com,muffins can be shipped anywherein the 48 contiguous states. Thismuffin was named because it isso good you want to marry it.Legend has it a man actually usedthe muffin to propose to awoman. For those not looking forsuch commitment, cookies,cupcakes, whoopie pies, and

other muffin flavors are alsoshippable. Delectables arrive in arecycled cardboard box. patty-cake environmentally-consciousowner, Jennie Scheinbach, usesentirely biodegradable packaging,even vegan glue.

The most popular cookies area vegan modification of theclassic Toll House ChocolateChipCookie recipe, using organic

Sucanat, walnuts, and lots ofchocolate chips. The second best-selling cookie is whole-grain

Everything Oatmeal with pecans,chocolate chips, cranberries, and

coconut. Chocolate is the mostpopular cupcake.

Anyone in Columbus Ohio canorder cakes for pickup from anelaborate selection beginningwi th s t andard favor i t es :chocolate, vanilla, or lemon, withoptions for no gluten or no sugar.Fifteen other tantalizing flavorssuch as Banana Magic andPistachio Rosewater (pictured)

intrigue the palate. Or customerscan request their own favoritecombinations with twentyfrosting flavor choices fromWhipped Raspberry to Pepper-mint Chocolate.

Anything pattycake makescan be purchased daily at the bakery located at 3009 NorthHigh Street. Cookies and muffinsare also available at many local

c o f f e e s h o p s d e l i v e r e dweekdays by bicycle in a 10-mileradius of the bakery. Outside of

the radius, or the I-270loop, desserts are deliveredby van.pattycake productsare a delicious find foranyone looking for healthier baked goods.They taste old fashioned,

like grandmas used totaste. pattycake uses pure organic non-h y d r o g e n a t e d o i l s .Customers comment thatthe desserts have no weirdgreasy taste and they feel better eating them than

common hydrogenated-oil-ladendesserts. Others say they do nothave spikes and drops in bloodsugar because pattycake usesmore natural sugars.

The first time I came hereand ate this stuff it was awesome,amazing, and better than anyother bakery's items. It doesnt

taste vegan, said Sarah Bryant.People can go, Wow! Thistastes like mom could make.Veganism has a stereotype thatthings arent going to taste asgood. In this case theyre right. Ittastes better!

Sarah has been vegan overfour years. She already had a jobshe loved at an organic foodsstore, but when she saw patty-cake was hiring, she applied andis now the manager. She respondsto emails, runs the pattycake Facebook, MySpace, and Twitterpages, and assists Jennie. Most ofSarahs day is spent packingwholesale orders. I get the papercuts instead of the flour allover me. Sarah loves working atpattycake. It's wonderful whenyou come here and grow into

your job and grow as a person.Jennie cares about us outside ofwork, not just in the bakery.

Her coworker, Lauren Damon,echoes Sarahs enthusiasm forpattycake . I love it because itreally doesnt feel like work. Itfeels more like going in to play.

pattycakevegan bakery

Jennie Scheinbach enjoys a delicious vegan cheesecake.

Columbus Ohio


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p a t t y c a k e grew f romJennies own love of desserts.Her dad was a good baker so shewatched him in the kitchen fromage five, and gradually learned tohelp. She took baking classes atthe local rec center and readrecipes for fun. Her dad preferred

salty snacks, so when Jenniewanted sugary treats, she had to bake them. Chocolate souffl became her specialty by ageeight.

Jennie was working as awai t ress the week af ter graduating college when she began the bakery business by baking one kind of cookie(Peanut Butter Chocolate Chip)

to sell at the local food co-op.Id like to work for myself, butcant quit my job. Ill do a littleon the side and see if it works,she thought. She added cupcakes,and additional varieties wererequested. In two months, she became the major baker for theco-op. Her daughter was fourmonths old and Jennie had nointerest in the corporate world.

Six months later she got thecontract with Cup O Joe, a chainof coffee shops in Columbus, tosupply cookies to all eightlocations. Jennie became full-time self-employed and bakedfrom 7am to midnight, 18 cookiesat a time, 300 cookies per day,filling orders for hundreds ofcookies to each location everyweek. For a year and a half the

business consumed the bottom part of her house. She needed tomove pattycake , or quit.

Often a business starts with themodel plan for attractinginvestors and jumping into a hugeundertaking with fancy market-ing. That was not Jenniesapproach. pattycake grew

sustainably. She began with onlywholesale goods until peoplecalled and asked, Hey, can youmake us a cake? She added theretail component. It grewincrementally and safely, whichfit her personality. Jennie neverrisked taking out a big loan and

having the business not work. She preferred the pay-as-you-gomodel. After Jennie saved$20,000, she moved the bakeryout of the house. She alsoreceived family gift/loans of$15,000, and for a total of$35,000 moved pattycake to itscurrent storefront site.

Jennie was resourceful. The bakery case was formerly a

restaurant case purchased for$100. Jennie purchased the bakery oven unit from the co-opfor $400. The bottom oven doesnot work and the gauges are notaccurate. They use this oven tobake cookies until they look likethis , not by t ime andtemperature. A major capitalexpenditure will be a good oven.

A big consideration in setting

up a vegan bakery is being awareof the local health departmentrules. The biggest expense wasgetting the required exhaust fanover the oven. Since then thehealth department rules havechanged; the fan is no longer re-quired with some ovens.pattycake uses a 40-quartmixer and would like a 60-quartmixer. Ingredients are measured

by weight, not volume. Cookiedough is measured out with an icecream scoop. Nothing is auto-mated. Everything is done com- pletely from scratch and byhandabout 700 items per day.

Jennie arrives at pattycake around 8:30am on a typical day.She inventories all of the pro-

ducts and looks at the wholesaleand retail order sheets. Sheupdates the baking list for thenext couple of days. The bakinglist must be in specific order tokeep the bakery efficient. The baking times need to becoordinated so the oven is always

full. Cakes need time to cool before icing and pickup. ThenJennie looks at emails ormanagerial computer work.Jennie and Sarah pack thewholesale orders. Jenniesworkday ends around 6pm.

I am working on eating better. Moderation is good. Istarted the bakery because I havea sweet tooth and a sugar

addiction, said Jennie as she atea bite of raw Creamy CashewCheesecake topped withstrawberries. I have a greatsupport system. Im CaptainPerfectionist,but Im learning toask for help. Everyone is happierwhen they have some control.pattycake employees (four full-time, six part-time) love theirwork creating delicious products.

pattycake vegan bakery3009 N High St

Columbus OH 43202Phone: 614-784-2253

pattycakeveganbakery.com

[email protected]

VeganHandmade Organic

Minimally refined sugars(Whole grain and 100% whole grain

selections available.)

Story & Jennies photo byAnne Dinshah. Other photosfrom pattycake website.


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So many of our social tradi-tions are built around food, from barbeques to Thanksgiving din-ner. Fortunately, as vegans,weve been able to find delicious plant-based alternatives for mostof the animal-based dishes thattypically accompany these occa-

sions. However, one traditionthats been a bit lacking for us isthe good ol fashioned pizza party. This is mainly due to thefact that true vegan soy cheese(which does not contain casein)runs hot and cold. Now dont getme wrong. Weve seen real pro-gress in this department throughthe years, perhaps most notablywith Follow Your Hearts ex-

cellent varieties. But one of the biggest problems with all vegancheese especially where pizza isconcerned is that it doesnt meltvery well or at least not like thepizza cheese with which many ofus grew upuntil now.

Yes, friends, theres a new ve-

gan cheese in town, and itscalled Daiya. This is the realdealthe panacea to all of lifesproblemsthe answer to our col-lective prayers (especially thoseof us who love pizza!). Plus,Daiyas unique combination ofcassava, tapioca and/or arrowrootflours offer us some welcome va-riety, considering how many ofour vegan substitute foods are

already made with soy.While theyve yet to launch

Daiya as a retail item, there are anumber of restaurants that arestarting to offer it. A recent casein point was an informal pizza party organized by fellow veganactivist, vegan kids camp direc-tor, AVS Board Member, AndyMarsheld at a local LA pizzeriacalled Z Pizza. He sent out an in-

vitation through Facebook, and Iwas expecting a nice quiet gather-ing of 10 to 15 of us. Instead, awhopping 46 people showed up,all unabashedly in ecstasy overthe most incredible vegan pizzaever. A month later, he did itagain and there were 57 in atten-dance. His next Vegan Pizza

Party will likely have even higherattendance. He literally takes overthe jointas long, gooey strandsof this Daiya cheese stretch and pull all around us, right up untilclosing time. This is a feast forthe ages.

Kudos to Andy by the way.

He was the one who persuadedthe folks at Z Pizza to start offer-ing Daiya, and hes been a tire-less supporter of them ever since,getting a bunch of people to dropby and try it. They have now be-come the official pizza of hisnewly-open vegan school. Afterall, doesnt every school need tohave a pizza party now and then?Andy is bringing being vegan

into the mainstream. This is trueactivism, folks. Its one thing toencourage a vendor to carry a ve-gan product, but its equally im- portant to support that vendor inactually selling the product sotheyll continue to carry it.Thanks, Andy.

Check out Daiya Foods atwww.daiyafoods.com.

Reviewed by Bobby Rock, ablogger, activist, and pizzaenthusiast based in the LA area.Bobby is a drummer who hastraveled with noted bands. He isa health and fitness specialist.Bobby is active in animal andenvironmental causes.For info about Bobby, visitwww.bobbyrock.com.

Product Review:Theres a NewVEGAN CHEESEin Town

Vegan Activist, Minoo Rahbar

Photo: Andy Mars

Photo:BobbyRock


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Vitamin Bl2At least 2000mcg (g) once eachweek, ideally as a chewable, sublin-gual, or liquid supplement or at leastl00mcg daily of supplemental B12(you neednt worry about taking toomuch) or at least 2 servings daily(with a minimum of 6 hours betweenservings) of B12-fortified foods,each containing at least 20% Daily

Value as listed on its label, such asa cup of fortified soy milkTip: If experiencing deficiencysymptoms, the best test is a urineMA level (not serum B12 level).

CalciumAt least 600mg daily via calcium-rich plant foodspreferably low-oxalate dark green leafy vegetables,which includes all greens exceptspinach, chard, and beet greens (allvery healthful foods, but not good

calcium sources due to their oxalatecontent), fortified foods, and/or sup-plements.

Omega-3 Fatty Acids250 to 500mg daily of algae-derivedDHA

IodineFor those who dont eat seaweed oruse iodized salt, a 150mcg daily sup-plement.

The sea vegetable hijiki (hiziki)should not be eaten due to high arse-nic levels. Kelp sh

American Vegan Newsletter - Winter 2010

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