vegansaurus!

Month

August 2009

“Catherine Ferguson Academy, a Detroit high school for teens who are pregnant or have already become mothers, has for years had a working farm adjacent to campus. The school considers gardening and raising animals integral to its curriculum. Under the tutelage of life-sciences teacher Paul Weertz, the young women built a barn one year and provide daily care for rabbits, horses, goats, chickens, ducks, turkeys and peacocks. The students recently acquired a pig and, says principal Asenath Andrews, they’re going to eat it.” —

Urban Animal Husbandry - TIME

What do you suppose those babies are for, indigent pregnant teens? They’re a lot more expensive to raise than, say, rabbits, “the ideal urban farm animal…[because] they can feed almost exclusively on Dumpstered items like lettuce, stale bread,* etc.”

Don’t worry, underage mothers: raising and slaughtering animals will get you back to your pre-pregnancy weight in no time! Just be sure to sufficiently nurse your human infant; milk-fed baby animals have the sweetest flesh.

*Lie: rabbits should not eat bread.

Aug 9, 2009
#a modest proposal #the world is fucked #new great depression #rabbits #urban farms #meat is fucking disgusting
Aug 9, 20092 notes
Art Smith's vegan almond brittle

Art Smith might hate vegans since his big loss on Top Chef Masters this week; in his defense, he probably had no idea about the differences between vegan ice creams, and how assy a base rice milk generally is. Zooey Deschanel (where was super-awesome animal rights advocate Emily, by the way?) did really flip for his almond brittle, though, so here is the recipe for you. If someone manages to successfully recreate this candy, do let us know.

Art Smith’s vegan almond brittle
Ingredients
•    2-1/2 cups granulated sugar
•    1 cup water
•    1/4 cup Agave syrup
•    1 cup toasted almonds
•    1 Tbsp baking soda
•    Pinch of salt
•    2 Tbsps unsalted [non-dairy]* butter
•    1 Tbsp vanilla extract
•    Semi-sweet chocolate, melted, for garnish

Directions
Bring ingredients to a boil and cook to hard-boil state: until syrup makes a hard ball and is amber in color. Stir in toasted almonds and the remainder of the ingredients. Pour on well oiled sheet pan, and carefully, with forks, pull until thin, being VERY CAREFUL not to burn yourself. Cool, till crispy. Once cool break into pieces. Drizzle with melted semi-sweet chocolate and allow to dry.

*Oddly, the recipe as printed called for “butter,” which seems particularly stupid, but stupid and obvious mistakes are something Bravo’s known for.

Aug 8, 20091 note
#RECIPES! #desserts #top chef masters #vegans on tv #recipes
Aug 7, 20091 note
#brassica supper club #dinner #american #san francisco #salad
Hunting produce with flash, eating street food with a 'stache, making Cuban yucca mash: awful rhymes AND MORE in this Friday's link-o-rama!

TONIGHT, Friday Aug. 7 at 7:30, the Street Cart people are having another get-together, this one mustache-themed. I don’t know, to me a lone mustache is either a sign of being a dad (good), or having a lot invested in your ability to grow facial hair (bad/creepy). You can check I Love Street Food’s twitter for the location. Also, 7x7 magazine wrote a little guide matching bars with the nearest available food carts, maybe you want to check it out?

Epicurious created an “interactive [read: all-flash] map” that allows you to look up the current fresh produce “in your area [read: state], plus find ingredient descriptions, shopping guides, recipes, and tips.” Of course, when I clicked on one of California’s August-ripe items, figs, none of the recipes was vegan and maybe three were even vegetarian, so perhaps that section isn’t as useful. The guide to determining a fig’s ripeness and quality was helpful, though.

Get ready to get crazy because there is something happening in Petaluma. Yes! On Sunday, Aug. 16th at 7 p.m., the Aqus Cafe will show the 2008 documentary Processed People as part of the Petaluma Film Series. The film runs 40 minutes, and concerns the extreme costs attributed to consuming “fast food, fast medicine, [and] fast news.” The Farm Animal Protection Project will sponsor this screening.

Laura had the good pleasure of meeting and eating the cupcakes of (NOT LIKE THAT PERV) the delightful Tessa Strauss of That’s One Tough Cookie at the delightful VegNews office. Please check out her blog and marvel in the beauty of her creations and let her know that you would jump at the chance to buy some for weddings and funerals and stuff. They taste AS GOOD if not BETTER than they look. Also, CHAMPAGNE CUPCAKES WHAT BRING IT. Anyway, awesome. I’m not sure if I’m even able to communicate in English anymore.

The adorable Megan of The (adorable) Sisters Vegan is testing out recipes for Terry Hope Romero’s new cookbook Vegan Latina (Amazon calls the title Latin Vegan, not sure what’s up with that), and her tester photos are driving us FUCKING CRAZY with anticipation.

Are you going to SF Chefs. Food. Wine.? Don’t forget your Vegansaurus event guide! Here’s an interview with Jamie Lauren about making a hot dog. Huh.

Surprise, surprise: Epicurious previewed a new cooking game for the Wii, and the participants got to make steak! And hamburgers! There’s nothing in the article that explains what would happen if you fed the game’s judges undercooked meat—but as it’s sponsored by the Food Network, the answer is probably not “cause them to die of e. coli poisoning.”

Aug 7, 20092 notes
#RECIPES! #epicurious #produce #that's one tought cookie #the sisters vegan #test recipes #jamie lauren #events #wii #video games #street carts #vegnews #farm animal protection project #petaluma
“I also think that making vegetarian meals turns you into a more thoughtful cook. Not being able to fall back on the sumptuous, umami flavors of meat lays your cooking bare. If you really want to get a sense of somebody’s ability in the kitchen, ask that person to do away with the chicken broth and ham hocks and other meats and meat-derived ingredients hiding up most cooks’ sleeves. Vegetarian and vegan cooking are essential, reductive: the core flavors of the vegetables that form the basis of this kind of cuisine are subtle, and the cook has to be attuned to how to draw out, complement, and emphasize those flavors. When it’s done right, such cooking can be extraordinarily sophisticated and refined.” — James Oseland , judge on Top Chef Masters
Aug 6, 20094 notes
Your backyard chickens are SO new great depression

The New York Times is reaching for human-interest stories, for real, especially about anything that someone without a Manhattan ZIP code might have a passing

interest in reading; how will the industry survive if only the rich are buying newspapers? There aren’t very many of them, after all.

Thus we are presented with articles like this nonsense on home-raised chickens. Gosh, says the reporter, seems like folks these days are doing more and more things at home that they used to have done for them! Is it, maybe, kind of, a return to simpler times, not happier ones but those nasty days when people had to be self-sufficient or else they would not survive? Perhaps! This article quotes a lot of people who are keeping chickens in their backyard, where last August no chickens were. This must make it a trend, and how great! Organic, free-range, hormone-free chickens and eggs that come from your own home—all the niche food interest groups are pleased.

But there is a spanner in the works! As it happens, raising your own chickens takes a lot of time and effort. They are not cats, all naps and playing and eating and naps; chickens need outdoor buildings, special food, room to run around, protection from predators, all kinds of extras. Plus, eatin’ chickens are much bigger than layin’ chickens, and thus require significantly more food, which costs money. One of these backyard farmers estimated that each chicken cost $8, while a person could buy a “whole cooked” chicken at a grocery store for $1.99. Sustaining yourself is expensive! Good thing these peasant-farmers aren’t wasting their backyards on things like gardens with vegetables and legumes; they need room for their chickens, each of whom’ll one day make one and a half delicious family meals.

Backyard chickens: Your profit is significantly lower than your original investment, AND you get to participate in the great human tradition of nurturing animals’ lives only to destroy them for your appetite(s). Almost makes me wish I were nasty clever enough to take on such an enterprise myself.

Aug 6, 2009
#new great depression #chickens #new york times #stupid jerks
Mastering the 'pon: Morningstar Farms products!

The other day the Pathmark in Harlem had a sale on Morningstar products, two for $7. Now ladies, I can eat a Riblet, you know? So I went there and filled up my cart with 10 boxes of burgers, riblets and chicken strips (plenty of vegan options), put my coupons together and went to the register—I had 10 $2-for-one-box coupons LADIES THAT IS RIGHT. I purchased $35 of Morningstar Farms products, and with coupons saved $20, for a net cost of $15. Challah!

Now, I know you may not have the $2 coupons, but if you go to the Morningstar Farms website, and dig around coupons.com, you may very well be able to get coupons for $1 off. Now here is how you save even more. Buy 10 boxes in one trip, i.e., on the same receipt. Use 10 of those coupons and don’t let anyone judge you. Seriously; F all of them. Then, print out this form: by following the directions you can get an additional $10 back AND THAT IS HOW IT IS DONE. YOU READ CORRECTLY. I GOT 10 BOXES OF MORNINGSTAR FARMS STUFF FOR $5. In NYC, that is a savings of about, I dunno, $45? They are so friggin’ expensive here. I love those Riblets, I almost forget when I eat them that I have nothing to live for! OW!

These amazing tips come from our friend Annapurna, the hottest little penny-pinching miser we know. Revel in her mastering of the ‘pon, and then go out and conquer, vegans. Also, please to keep in mind that Morningstar Farms is now owned by Kellogg’s, a.k.a. the White Devil. Why white? I don’t know, but I bet there is nobody who isn’t white who works in an office-type setting at Kellogg’s. Except they might have their own Michael Steele. What I am saying is that Kellogg’s is basically the Klan, so it’s good to fuck them up the ass at every possible turn.

Aug 6, 20092 notes
#PRODUCT REVIEWS! #morningstar farms #guest post
SF Chefs. Food. Wine. [sic]

This long weekend—beginning Thursday evening and pushing on through Sunday afternoon—a multitude of local “food stars” (I don’t seem to have the vocabulary for this event, or at least to be able to say things like “food stars” without “can you believe I’m writing this nonsense” quotation marks.) will converge on Union Square for the 2009 SF Chefs. Food. Wine. [sic] event. Vegansaurus, loving food, has pored over the schedule for you to see if any of the events might be veg-friendly, and while nothing is explicitly labeled as such, there are a few seminars with potential. However (over-)pricey ($150-per-day), we want you to feel prepared. What follows is the Vegansaurus official SFCFW09 preview/guide; all quotes are direct from the SFCFW site.

Friday
10 a.m. Culinary Luminaries: A discussion with Martin Yan and Georgeanne Brennan, Bay Area “legends.” Yan Can Cook but not right now.
10:30 a.m. Cocktails Get in the Mix: learn about and taste “basic ‘families’ of cocktails,” and Bay Area-style cocktails and culture
10:30 a.m. Mixology 101: Learn about and taste, um, basic cocktails and so on. SFCFW is all about getting you sloshed before lunchtime if you aren’t in it for the m/eats.
3:30 p.m. Desserts and Sips with the Stars: a demo focusing on seasonal ingredients, plus tasting.
4 p.m. Chocolate Chronicles: an “interactive chocolate experience” demo/lecture plus tasting. There is the possibility of vegan confections, as proper dark chocolate is vegan by default.
4 p.m. Biodynamic Wines: Presumably filtering wine through fish bladders is not biodynamic, but I am no vintner.
4 p.m. Green Cocktails: as in, organic ingredients and “green business practices.”
4 p.m. As Seen on TV: competition: Jamie Lauren (Top Chef 5) vs. Chris Costentino (Iron Chef America); you don’t eat anything, and you can think about how Jamie Lauren used to be a vegetarian and her veg dishes on Top Chef, which if you’ve been to a booze seminar might lead to some heckling not that Vegansaurus endorses that sort of behavior.

Saturday
10 a.m. Culinary Matriarchs: A panel discussion including Annie Somerville of Greens, the first vegetarian fine-dining restaurant in the country. No matter how you feel about milk, Greens earned a lot of respect for (relatively) cruelty-free dining, and that is a thing.
10 a.m. Green on Reds and Whites: Taste wines from new regions and grapes with Michael Green of Gourmet magazine. Most of the maybe-veg-friendly events are boozey. Watch your filings.
10 a.m. Pizza Toss: “learn and taste how these…styles of pizza come to be” with “experts” from Delfina, Pizzaiolo, and Grand Cafe. Pizza—crust, sauce, fresh basil—was originally vegan, and the modern crust certainly ought to be. WHO KNOWS?
10:30 a.m. Pinot Envy: learn about/taste pinot noirs from different Northern California terroirs. Usual wines-may-contain warning applies. Christ these puns are tired.
10:30 a.m. Agave Academy: a “tequila ambassador” explains why “100 percent blue agave tequila” is the best, ever; learn its history, methods of production, &c. Because 10:30 on Saturday morning is exactly when you want to taste tequila.


Afternoon
3:30 p.m. Views on Reviews: Irritating and/or irrelevant reviewers such as Nish from Yelp, San Francisco Magazine’s food editor, and writers from Tablehopper and the Marin Independent Journal “share their insider secrets” on how/what it’s like to be a food critic. I only put this in to point out its inessentiality.
3:30 p.m. Bayside Brews: the SF Brewers Guild discusses past/present/future of local beer production, plus tasting. All the breweries listed on Barnivore are safe,
3:30 p.m. SF Cocktail History: Learn about and sample cocktails popular in the pre-prohibition city. Oh if only there were a guarantee these cocktails were vegan.
3:30 p.m. Chefs in the Garden: “Tips and secrets that will take you from the earth to the plate,” though technically animals walk the earth, so there’s no guarantee this will be a vegetarian event. It sounds good, but don’t abandon your inner skeptic just yet.
3:30 p.m. Old Vine Zinergy: Learn about/taste “the world’s oldest zinfandel vines,” some of which are over 100 years old, and all of which grow in California. Caveat drinker.
3:30 p.m. As Seen on TV: Jennifer Biesty vs. Ryan Scott (both of Top Chef 4) discuss being on TV and which of those TV dishes they especially loved. Then they are awarded a cookware set. Doesn’t sound like anyone will force meat down your throat, but neither does it sound interesting in the least.
3:30 p.m. Catch a Sonoma Cab: in Sonoma County vintners are trying to replicate Bordeaux-style Cabernet Sauvignon blends, which “are influenced by” their environment. Blah wine isinglass egg whites blah.
3:30 p.m. Molecular Cocktails: “GELS FOAMS PEARLS AND MISTS”!!! Boba tea is vegan, so maybe some of this stuff will be too.


Evening
10 p.m. to 2 a.m. CHOCOLATE ENCHANTMENT
Featured chef: Jean-Francois Houdre; plus, “several of San Francisco’s famous chocolatiers” who go unnamed. Also, cocktails and wine. There could be some vegan things but who can say.

Sunday
10 a.m. Heirloom Seeds: seminar on flavors, advantages, importance of cooking with “traditional varieties of plants known as heirlooms” with Daniel Patterson of Coi and a “seed preservationist.” You cannot as yet raise an animal from a seed, so this one may well be veg-friendly. Although it could be all, Here are some delicious heirloom vegetables LET US FRY THEM UP WITH LARDONS.
10 a.m. Sunday Bloody Sunday: Offensive fucking name, nice. but: A lesson on making a bloody mary, both classic and new recipes; also, SKYY VODKA-sponsored build-your-own-bloody-mary bar.
10 a.m. The Perfect Pull: How to source, roast, prepare the best coffee ever. Includes a representative from mortal enemy Blue Bottle Coffee, so you can go, but not with our blessing.

noon to 3:30 p.m. GRAND TASTING: Industry Focus
If you’re going to attend the GRAND TASTING any day, go Sunday, because Eric Tucker will be there. Doesn’t say if he’s cooking, but he is listed in the “local chef lineup.”

3:30 p.m. Diner’s School: “some of the country’s top restaurant stars…reveal the secrets and unwritten rules of a successful service exchange,” i.e., you have no manners, please stop embarrassing your country and yourselves in nice restaurants here and abroad.
3:30 p.m. Seductive Syrahs: Learn about/taste this “rising star” in Northern California vineyards. Hey did you know that thing about fish in wine?
3:30 p.m. Alsace in Anderson Valley: Learn about/taste white wines made in Mendocino County from Alsatian varietals.

One caveat: This event is sponsored by the Golden Gate Restaurant Association, which has opposed the citywide health insurance program, Healthy San Francisco, since its inception in 2006. GGRA objects to Healthy San Francisco’s requiring restaurant owners with 20 or more employees to contribute to their employees’ health care. If you attend, maybe wear a big, passive-aggressive Healthy San Francisco button or similar; that’ll definitely prove your point.

Aug 5, 20092 notes
#sf chefs. food. wine. #events! #seminars #tastings #previews! #union square
Vegan Means I'm Trying to Suck Less!

Food Fight Vegan Grocery is selling this awesome new button telling the world, “Hey, I’m vegan, I’m not a total condescending asshole, I’m just trying to do the fucking best I can so please don’t give me shit or else I swear TO GOD” in so many words. It’s pretty great. They still have my all-time favorite button which tells people that you hope they die eating their hamburger (it’s true!) and also a gangload of vegan candy. Buy me some of that, please and thank you.

Aug 5, 20092 notes
#grocery #portland #food fight vegan grocery #buttons #PRODUCT REVIEWS!
Vegan Food Bar at Las Vegas Whole Foods!

Yet another Whole Foods that is superior to our weak-ass SF Bay Area ones and this time it’s in LAS VEGAS. Yes, the land of strippers, hookers and stripper hookers has superior vegan selection to the land of liberal whiny assholes. I can’t even begin to explain it. Where’s our vegan Kung Pao chicken, HUH? These fools have vegan pizza made with Daiya cheese, an entire vegan hot food bar and more delicious vegan desserts that you can shake your angry fist at. I WANT MY VEGAN BEEF JAPCHAE AND I WANT IT YESTERDAY.

JESUS H.

Aug 3, 2009
#las vegas #travel #whole foods #wtf san francisco!? #grocery
Alice Waters + Humane Society = Sharks!

Well, well, well; it turns out Mrs. Slow Food Nation, Queen of the locavores (GOD I hate that term) Alice Waters has a heart after all. She may have once been crazy about shark fin soup, but since Friday she is firmly against it, “committing never to [eat] or serve” anything with shark fin in it. Looks like the Humane Society schooled her pretty good—not sure how they got to her, as she was very publicly pro-shark fin soup just a few months earlier—but their methods are beside the point.

For all the praise that “eating local” gets, the truth is that limiting your meat consumption is a lot more helpful for the damn environment than scarfing down whatever fish caught within a 100-mile radius of your house. The Monterey Bay Aquarium has been telling you that for years, A-dubs. Good on you for finally saying something both positive and sensible. As for us nonentities, we can help support the Shark Conservation Act from behind our computers by sending strongly worded emails to our senators, demanding (politely) that they vote for the bill that the House has already passed.

(because all this converges with the Discovery Channel’s SHARK WEEK 2009, maybe you want to know there is a free video podcast that accompanies said SHARK WEEK broadcast, which—if you are into this sort of thing—is fairly interesting.)

Aug 3, 2009
#HSUS #alice waters #slow food #sharks! #people we hate #doing something good despite themselves
Aug 1, 20092 notes
#RECIPES! #carrie! #dinner #lentils #lunch #mark bittman #reblogs #the minimalist #recipes
Friday link-o-rama: Tomato cocktails, Michael Pollan has a sad, "dangerous" foods & more!

Top Chef’s Richard Blais, who owns a fancy burger joint in Atlanta that’ll likely horrify you with its menu, is looking for partners in a new vegetarian eatery. This follows a monthlong experiment in veganism.

Zooey Deschanel is vegan-ing up Top Chef Masters next week. Yes we talk a lot about Top Chef around here, but if they’re going to put veganism on TV, we’re going to tell you about it.

However, grumparella Michael Pollan thinks “food shows” are detrimental to Our Nation’s cultural heritage—if we’re all watching people mix up soup from cans and pre-cut vegetables, then how will we ever loose our own culinary imaginations? Perhaps a valid point, but then he goes on to criticize first-wave feminism for “thoughtlessly trampl[ing]” the notion that a lady can find satisfaction in her food work “in their rush to get women out of the kitchen,” which is just the most privileged-white-dude thing to say he might as well be crying over the Stars and Bars. Shut up, Michael Pollan.

Oh my god, a job: Santa Rosa needs an operations manager for a “new vegetarian fast-food franchise business.” Go on, “qualified” hopefuls, send an application already. DO IT.

Elle magazine is killing me with its “10 Most Dangerous Foods” list. Smartly, milk and beef are on it, but so are tomatoes, bagged spinach, alfalfa sprouts, cantaloupe, and “nuts” (illustrated with a photo of peanuts!). What these non-animal devil foods share is that they’ve all made people sick with salmonella and/or e. coli contamination; what Elle fails to mention is how produce comes to be contaminated with bacteria that can only come from inside animals.

You can get heirloom tomato cocktails at Range! Including the famous (and vegan!) Sungold Zinger, with Sungold cherry tomatoes, No. 209 gin, lemon, agave syrup, and salt. If you are a tomato-lover, you should probably try this; it sounds like the perfect summery respite from your bland-ola bloody mary.

According to the London School of Hygiene & Tropical Medicine, after reviewing 50 years’ worth of scientific papers, “there is currently no evidence to support the selection of organically over conventionally produced foods on the basis of nutritional superiority.” The full results were published in the American Journal of Clinical Nutrition, but having read what’s available I do not fully understand the conclusion.

Seoul on Wheels, the Korean food truck, returns to the streets in August! The menu has just one definite veg item, though possibly the chap chae, and—I hope and pray—perhaps the kimchee could be veg as well. My first solid food was Korean and I would do terrible things for some vegan Korean that went beyond bibimbap.

Jul 31, 20091 note
#Cocktails #bravo fan #jobs #jobs #link-o-rama #range #tomatoes #top chef #korean food truck #organics #shut up michael pollan #michael pollan is the worst

July 2009

Write in Vegansaurus for Best Veg Blog in the VegNews Awards! DO IT. → surveymonkey.com

We just want to remind y’all that YOU OWE US LOVE US and therefore will be clicking on that link up there to write in Vegansaurus for Best Veg Blog in the VegNews Veggie Awards poll that close at 11:59 TONIGHT! Go do it to it! Time to root for the Underdino! If there are any prizes, we’ll totally share.* Also, you look so pretty/handsome today. SO PRETTY/HANDSOME.

*probably. no guarantees.

Jul 31, 2009
#LET YOUR VOICE BE HEARD! #veggie awards #vegnews #IT'S YOUR GOD-GIVEN RIGHT!
Interview: Minty Lewis

Melanie “Minty” Lewis’ wonderful new book, P.S. Comics, is a collection of her minicomics to date. Minty’s tales of “Fruit Pals” and “Yorkie Roommates” are cute but heartbreaking accounts of everyday melodrama, which earned her an Ignatz award in 2007. She also recently created the most freaking cutest ever iGoogle theme, which you should all install immediately. Minty lives in Berkeley and is vegetarian.

How long have you been vegetarian?
Since I was 11.

Are you vegetarian for health, environmental, animal rights reasons, or a combination?
Originally I decided to become a vegetarian for animal rights reasons. I wasn’t that well informed about the health and environmental reasons for not eating meat when I was 11, but the more I learn, the more my decision is reinforced.

Do you ever include a vegetarian message in your comics?
I’ve always imagined Apple as a vegetarian—he’s such a sensitive creature and so aware of how his actions affect those around him, how could he not be? That said, I don’t think there are any “Fruit Pals” stories where dietary choices are at the forefront of the drama, although I do have a comic where Ruffles (the cat) experiences angst when she finds out that Fancy Feast is made from dead animals. I don’t really see my comics as an appropriate forum for vegetarian propaganda, but at the same time I can’t imagine creating a scene where a good-hearted character brazenly eats a hamburger or a self-centered jerk orders a vegan meal. That’s not to say that those characters don’t exist in real life; I just think it would be distracting to have that dissonance in a character unless it’s a driving element of the story.

There’s actually a panel in one my earliest comics that always makes me feel guilty: Apple is eating dinner, and there’s a drumstick on his plate. I think I drew the drumstick because it’s an iconic shape and so many vegetarian meals just look like a pile of slop, but I worry that Apple will have a meat-eating reputation just because of my cartooning laziness. That’s a veat drumstick, OK?

What is your favorite animal?
I really love dogs, specifically terriers. I also like capybaras very much, because they sort of look like terriers. I found out from wikipedia that people used to eat capybaras during Lent because the Catholic Church classified them as fish in the 16th century. Isn’t that convenient for them?

Can you draw animals really well? Can you draw Laura as an animal? Will you do a portrait of my pit bull Hazel for free? Yes?
I draw animals better than I draw people. I can draw Laura as an animal. I can also do a portrait of your pit bull for free. I can combine Laura and your pit bull into… “Laurel.” Beautiful.

Favorite vegan food to make?
This is the simplest and most delicious tomato sauce on planet Earth. It takes kind of a long time to prepare all the garlic and tomato, and it probably seems like I am not very creative for recommending something so straightforward, but honestly I wish I had a friend like me to recommend this to me. I put it on everything, pasta is just the tip of the iceberg. It’s better on the second day after all the flavors have inter-absorbed, etc.

Favorite vegan dish at a restaurant/fave vegan restaurant?
I regularly crave the veggie combo at Cafe Colucci in Oakland, so many different flavors and vegetables in one meal. Cha-Ya in Berkeley (haven’t tried the one in SF) also offers highly delicious food, everything they serve tastes so fresh. They have the best miso soup I’ve ever had, and I really like the fried portobello mushroom thing that’s served with kiwi sauce. I was skeptical at first, but it’s good.

Based on food options alone, which is your favorite comics show to travel to?
I only went to the Portland Zine Symposium once, but it was at Portland State University and they had a farmers’ market right outside the entrance, so that was pretty neat. Portland has tons of cheap vegetarian options all over the place. You don’t even have to try.

Any eating tips for traveling cartoonists?
Bring nuts, and don’t expect any good eating options near convention centers.

Do you have one drawing tip to share?
If you just keep practicing, you will get better and you will develop your own style naturally. It doesn’t seem like there are any shortcuts on the path to becoming a truly good drawer. However, if you would like to take the easy route and simply mask bad drawing, there are lots of tricks I have learned: hide hands behind objects, draw fruit people instead of human people, keep your characters in easy-to-draw situations (avoid crowds and ferris wheels), seat characters at round tables instead of rectangular tables, copy other people’s artwork…

Do you have a day job, or do you draw comics full-time? If not, why not?
I do not have a day job, nor do I draw comics full-time. I freelance irregularly as a graphic designer and, more recently, a proofreader. While I recognize that I may be rationalizing, I think it’s best that I don’t draw comics full-time—it seems like an important part of the creation process for me involves allowing ideas time to percolate. Also I manage my time better when I have multiple things to do.

Why is Apple so awesome and also so depressing? Is he a comment on the human condition?
He is what he is, which is all of us.

Why is Banana such a creepy dick? And what’s up with Kumquat? Is it a coincidence that “kumquat” rhymes with “dumb twat”? Discuss.
I have kind of a soft spot for Banana. Sure he’s a creepy dick, but he has an enviable outlook on life. Imagine being so carefree that you can drink by the creek until you pass out in the middle of the workday! As for Kumquat, it hadn’t crossed my mind that her name rhymes with “dumb twat,” but that’s brilliant.

Do you think Pear and Apple will end up together? I don’t.
Doubtful. There was maybe a small window of opportunity once, but at this point they’re familiar enough to know that they’re incompatible to their cores (get it? ha ha! it’s true, though).

What is your favorite fruit? Do you regularly eat apples? Is that a little weird for you?
Peaches are my favorite fruit, but only when they are exactly ripe. We have an apple tree that yields perfectly crisp and flavorful apples, so I am a fervent apple-eater for a few months each year. Eating apples is not weird for me unless they have eyes. My husband and I had lemons and limes with googly eyes glued on them as part of the centerpieces at our wedding, and the florist suggested that this might prevent drunken guests from eating them. She said that drunken guests always eat fruit from the centerpieces at weddings, even lemons and limes.

What inspired “Yorkie Roommates”?
My dear departed yorkie, Lucy Fourpaws, inspired “Yorkie Roomies.” When I was in college, I lived in a house with four other girls, and she would eat the crotches from our dirty underwear out of separation anxiety whenever we left her home alone. One time we found a turd composed entirely of brightly-patterned underwear bits! As Lucy’s owner, I felt responsible for her actions and regularly bought new underwear for the house and/or reimbursed my housemates for their losses. Eventually we all learned to use a hamper with a lid, but not until many underpants were lost. A few years after college, several of my roommates admitted that some of their pairs with smaller holes were still in rotation.

Tell us about all your cute pets!
Otis is the terrier of the house. We got him from the Milo Foundation a couple of years ago—I suspect that they tricked us by making us meet him at a park instead of in their showroom where he surely would have growled and bitten us through his cage. It all worked out though! He’s a sweet little rascal as long as you aren’t a stranger coming in the door!

Rufflz is the white cat with crossed eyes and splayed hind legs, also from the Milo Foundation where her name was originally “Beijing.” She enjoys hiding behind foxtail ferns and making noises.

Pearl is the gray cat with the great big gut. She was originally a barn cat in Maryland, but Damien (my husband) rescued her and fattened her up. She actually lost a lot of weight when she first moved to California from New York, but she did not lose the skin that held the weight. We later found out that the weight loss was from the neighbor’s terrorist cat stressing her out. When he moved away, her flap filled in again.

Elvis is the black cat, also a rescued Maryland barn cat. He disappears for most of the day, and only returns for food and affection at night.

Who did you have to bribe to get a cover blurb from Jack Handey on your new book PS Comics? Are you guys penpals now? Can I have his number?
I sent him my comics and a letter, and he wrote me back with a cover blurb. Getting an email from Jack Handey was the most intoxicating moment of my life! He was super nice, but I got a vibe that long-term correspondence was not in our future.

Do you have a favorite “Deep Thoughts”?
“The crows seemed to be calling his name, thought Caw.” I think about that “Deep Thought” once a week, on average. Mostly when there are crows. I also like “The face of a child can say it all, especially the mouth part of the face.”

What exciting upcoming projects can we look forward to? Because we do look forward to them.
Right now I’m in the very early stages of two graphic-novel-length stories. One is a “Fruit Pals” story in which Apple starts volunteering with The Gorilla Foundation after quitting his job. I’m also writing a story that Damien will illustrate called “Leisure Cove,” about a terrier that moves home to work at her parents’ furniture store in Florida while she pursues her dream of creating a successful interior design blog. Also, in non-meat-eating news, I’m going to design a poster & various press materials for my friend’s “Vegetarian Thursdays” campaign (so everyone would eat vegetarian on Thursdays, schools and restaurants would only serve vegetarian food on Thursdays, etc.).

Any questions for Vegansaurus? Anything!
Why don’t you have a podcast? I would listen.

Actually, we do! Kind of! There’s only one post in it so far, and it’s a video. But still. Beggars can’t be choosers!

You can find more of Minty Lewis’ comics at her site, pscomics.com.

Thanks, Minty!

Jul 31, 20093 notes
#cartoonist #comics #interview #minty lewis #veg artists #ps comics #fruit pals #interviews
Jul 30, 200918 notes
#SUPER DISTURBING #fucked shit people eat #weight watchers #the world is fucked
Vegan Dunkin' Donuts? → dunkincruelty.com

Compassion Over Killing is part of a new campaign to get Dunkin’ Donuts to add some vegan donuts to the menu. Do we have DD in California?

Regardless, we wholeheartedly support the addition of vegan donuts to any menu, especially a national chain’s. Should you agree, visit the above site, fill out a contact form, and say your piece from the comfort of your living room. While eating vegan donuts, in your jammies, lazy. Tell the CEO that! It might make a more positive impression if Mister Nigel Travis knew that he already had a huge potential customer base just waiting for product to spend money on. Am I right? You know I am.

Jul 30, 20092 notes
#dunkin' donuts #compassion over killing #vegan donuts #activism
Play
Jul 30, 200929 notes
#jonsi and alex #raw food #videos #sigur ros #good heart recipe book #free stuff!
Capybaras and wtf people EAT THEM!?

Okay so look at that photo. If that family of fucking perfectly beautiful capybaras doesn’t make you want to find/lose religion, there is no fucking hope for your whatsoever. Capybaras are the world’s largest rodent (the average weight is 100 pounds) and while that might freak you out, being hella large furry rats is actually AWESOME and you are just a close-minded anti-rodentia bigot god you probably hate little people too or some other bigoted bullshit. Capybaras are highly social and can hold their breath underwater for up to 5 minutes which basically makes them superheroes who walk amongst (those of) us (who are lucky enough to live in Argentina or Brazil). UGH, I wish there were wild capybaras in California…I would never leave the woods looking for them. It’s bad enough with my thing for Sasquatch, if I threw capybaras into the mix, I’d become a straight up woods-living witch, luring kids into my witch-shack with delicious candy only to eat them (and the candy). FUN FACT: In the wild, Capybaras eat grasses and aquatic plants, melons and squashes. UGH THE THOUGHT OF A CAPYBARA EATING A HONEYDEW PLEASE STOP I CAN’T.

Anyway, after learning recently that people eat these magical, adorable, perfectly perfect creatures, I nearly wanted to set the world on fire. WHAT THE FUCKING FUCK PEOPLE?? How can you look at that cutest ever cute face and want to chow down. But again, how can you look at this cutest ever cute face and want to chow down? I don’t know. Man, fuck it. This is a rant to nowhere. But somewhere in the world (most likely Venezuela. Fuckers.) there are ranches (read: factory farm lite) with capybaras living shitty lives and then being killed to be eaten. One of the most fucked up things I learned recently (from awesome cartoonist Minty Lewis who will be featured on these very pages maybe even later today) is that the Catholic Church allowed people to eat capybaras during Lent (when only fish is usually permitted) but should we really be surprised?

On the bright side, you can buy this really cute capybara magnet on Etsy so there’s that.

Jul 30, 20095 notes
#ANIMALS RULE #animal rights #capybaras #i'm indignant! #cute animals
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