If the government thinks we should eat more vegetables, why don't they put cash money behind it?
Veganism is more accepted than ever, and vegetarianism is downright mainstream, but I’m a realist: Herbivores are still in the minority. Further, we North Americans aren’t ingesting as many veggies as we ought to, and major health bodies have made statements to the effect that we should all give up processed meats and cut our red meat consumption considerably, at least for the sake of our health. So why is that so difficult? Money.
I’m sure you all saw the Myplate food diagram that was released by the USDA earlier this year as an update to the food pyramid. On the plus side, it recommended that people fill fully half of their plate with veggies, which is an impressive goal for anyone—vegan, vegetarian, or omnivore. The problem is that though the government tells people to choose vegetables often—definitely more often than now, since Americans eat about 50 percent more dairy products a year than veggies—they aren’t backing that suggestion up with money. Particularly in regard to agriculture subsidies, which play a huge role in what gets grown—and therefore eaten—around the country.
As the Washington Postexplained recently, agriculture subsidies began in the 1930s to help farmers weather the Great Depression. It was an incredibly hard time for a lot of people, and food production was not globalized in the way it is today. What American farmers grew was, by and large, what American people ate.
Today the subsidies seem less useful, especially when you consider what they’re supporting—$200 billion was spent to subsidize commodity crops in the U.S. from 1995 to 2010, and about two-thirds of that went to cotton, tobacco, and crops used to feed animals. I think we can all agree that tobacco is not a crop that people need to live. Cotton is not a food crop either. Growing crops to feed livestock raised for food is far less efficient than growing crops to feed directly to humans. Farmers growing fruits, vegetables, and tree nuts don’t get direct subsidies at all. And a not-insignificant portion of the crops that are subsidized go towards uses like corn and other things grown to make sweeteners—again, directly opposite to the goal of getting people to eat more vegetables.
And yet, last week leading researchers, published in Nature, advised people to eat less meat if the world is going to have enough to eat. The researchers pointed out that even eating just one or two meatless meals a week will have an impact. I can see why people are confused: scientists say we need to eat less meat, the government says we need to eat more vegetables, but the dollars support meat and dairy, and give fruit, vegetables, beans, nuts, and whole grains the shaft. The best way around this is to exercise your consumer-power: Spend your money on vegetables, fruits, grains, legumes, and whole foods.
If you’re looking to add more vegetables to your diet—an excellent goal!—check out this vegan food pyramid for guidance.
It's time for another SF Vegan Bakesale! Who's baking?
Hey Bay Area! The next SF Vegan Bakesale is scheduled for Sunday, Oct. 30—that’s next Sunday! The profits for this bakesale will go to Performing Animal Welfare Society, which is an awesome organization that helps rescue and find sanctuary for animals that have been “victims of the exotic and performing animals trade,” as well as “investigat[ing] reports of abused performing and exotic animals, document[ing] cruelty and assist[ing] in investigations and prosecutions by regulatory agencies to alleviate the suffering of captive wildlife.” So awesome!
If you want to bake for the SF Vegan Bakesale, contact organizers Rachel and Heather on Twitter or via email, and let them know what you can do. Presumably lots, because you love the animals!
We’ll see you next week on Sunday, Oct. 30, between 11 a.m. and 3 p.m. in front of Herbivore, at 983 Valencia at 20th Street in the Mission!
I meant to post this last month but I been busy looking for an apartment! But I totes found one and I’m back in action! SO, I heard from Jessie at Eat Pastry and I am happy to inform you that Eat Pastry is now available in Pennsylvania! And New Jersey! And some other eastern places! VERY EXCITING. I’ll have to check the Whole Foods in Philly but Jessie says it’s available at Whole Foods and Big Bear Natural Foods in PA. I’ve never been to this Big Bear place but it looks adorbs and there are several locations.
Actually, several Whole Foods have picked them up: Ohio, Pennsylvania, Maryland, Washington D.C., Virginia, Kentucky, and the cities on the border of New Jersey (including Princeton! We can go and buy records and eat cookie dough!). She said she’ll be in NY this month to try and convince the NY Whole Foods to get with the program. GENIUS IDEA: You New Yorkers should totally request Eat Pastry any time you’re in a Whole Foods! Then we could eat cookie dough all the time! And be happy in the way only food makes you happy!
A complete review is forthcoming once I get used to my new schedule (I got a new full-time job, guys! Also, I’m so very tired), but for now I’ll show you what I’ve been eating pretty much nonstop for the past week and encourage you to go out and raid your local health food store for some right now:
This is why you're vegan: Your Halloween candy is made by slaves
You read that article in Good last week by Kristen Howerton, about the big candy companies using child-slave labor to harvest the cocoa beans to make their chocolate; of course you did, you care about child-slave labor. It’s fucking disgusting, it’s outrageous, it’s major U.S. candy companies—“Hershey, Mars, Nestle, and the U.S. division of Cadbury"—directly profiting from child slaves. CHILD SLAVES
It’s also not the most shocking news we’ve ever heard. Nike, right? That scandal broke when I was in high school and I still can’t buy Nike. I read No Logo the year I graduated, and 11 years later (I’m an old), when my conscience feels weak, I still think about the international exploitation of people and animals, and think, yes, this is why I’m vegan.
U.S. candy companies did shock us this week when the New York Times reported on the Hershey Company’s exploitation of exchange students working in their factory IN HERSHEY, PA. Yes, for real: These people came over as Ph.D. candidates and were forced to work “physically arduous” jobs at $8 per hour with “steep deductions from their paychecks for housing, transportation and insurance.” They were kept isolated and poor, and the program’s sponsor ignored the students’ requests for help for months. Horrifying.
Sadie of Tiger Beatdown is sufficiently enraged. And what we—and our pal Kate Dollarhyde—would add to Sadie’s anger is relief, that being vegan, we don’t participate in the exploitation of animals, and now, because these companies don’t make vegan candy, we don’t participate in the exploitation of exchange students, either. Like it’s not enough to make the shitty chocolates from horrible cow’s milk, you have to force foreign engineering students to make the shitty chocolates, too? Hershey’s, you are the goddamn worst.
Fair Trade, you guys. It costs more because it isn’t made by LITERAL SLAVES. Thank goodness we’re vegan. If anyone wants to join us, we’re planning on taking over some abandoned suburban tract homes and growing our own food and never participating in the corporatocracy again.
Or you could just patronize companies on the Food Empowerment Project’s fair trade chocolate list. Might be simpler, though not nearly as fun.
CLOSED! Vegansaurus giveaway: TWO awesome Mojito wallets from Malcolm Fontier!
That’s right friends! We are giving away TWO Mojito wallets from vegan company Malcolm Fontier. We have one in black faux leather with red detail, and one in gray faux leather with purple detail. This wallet is hot! And very slim, which is good because then you can keep it in your pocket while you’re dancing and not lose it like I do with my chunky wallet all the time. Seriously, losing my wallet is my special talent. I’m also excellent at losing my cellphone.
Travel light—for the night, weekend, or for life. Possibly the world’s smallest wallet, the Mojito is for those who hate carrying bulk, or who want a pared down travel wallet. In fact, it’s more like an extra pocket, or a money clip—without the clip. The Mojito holds up to six cards and has a light elastic strap to ensure that, no matter where you’re going, your cards are staying with you.
And this is extra-special because these are some of the brand-new colors Malcolm Fontier has released. You can see all the colors on their site.
TO WIN: Comment on this post and tell me about that one time you lost your wallet/credit card/ID/etc. Or tell me if you’ve never lost any of those and how you do that! PLUS, specify which color you want, red or purple. I will pick a winner for each color next Thursday, so get to it!
The worst wildlife preserve owner ever killed himself after letting 56 of his dangerous exotic pets out to roam the wild. Freakin’ lions, tigers, and leopards were all scared and miserable in Zanesville, Ohio, as were the residents of said hamlet.
Sheriff’s deputies figured the only way to solve the problem was to shoot the animals. The death toll as of 9:30 Thursday morning, according to the Washington Post, “includ[es] 18 rare Bengal tigers, 16 lions, six black bears, two grizzlies, three mountain lions and a baboon. Only six animals were captured alive.”
ARHRHGHH! This guy should not have been allowed to keep those poor animals in cages, but he didn’t have to ensure their slaughter to save them from circuses or shitty zoos.
Our hero Rachel Maddow had Jack Hanna on her show last night to discuss the tragedy.
Dina was so pleased with the response, she wanted to give you guys her recipe so you can make your own, just like hers! Aren’t you lucky?
Dina says, “The brownie is a modified version of the Vegan Diner (by Julie Hasson) Ooey-Gooey Brownies. I used black cocoa and omitted the chocolate chips. The pumpkin cheesecake is where it gets dicey since I use the unwritten recipe in my head.
For the pumpkin cheesecake: 1 container cream cheese 1/2 to 3/4 container of silken tofu 1/2 to 3/4 cup pumpkin 1 cup sugar 1/4 tsp. clove 1/4 tsp. ginger 1/4 to 1/2 tsp. pumpkin pie spice 1 tsp vanilla dash of salt Heat oven to 350 degrees. Toss it all into a food process and blend until smooth. Pour a little brownie batter into cupcake pans and top with some cheesecake batter. Bake until the knife comes out clean from brownie batter.”
There you go: pumpkin cheesecake brownie cupcakes. Thanks again, Dina!
You guys, I need to talk to you about something serious. You know I’m all about fun and games and tormenting Allen for the amusement of others, but today we have to discuss an issue really near and dear to my heart: hamsters.
I get it; I talk about hamsters a lot. Perhaps, some of you may be thinking, I love hamsters a little too much. Perhaps you have never taken a nap with a hamster or involuntarily shared your oatmeal with one. Perhaps you have never given a hamster CPR only to be bitten in the face. Hard.
Fine, I love hamsters too much, but somebody has to. A lot of the time we do not take small animals seriously. You tell someone that a dog or a cat or a horse got tortured and killed and people go into a rage. You hear about someone who tortured and killed a hamster, and a lot of people are all, “Whatever, rodents…” When I took my hamster Bunny (RIP Big Poppa!) in for surgery once even the vet looked at me like I was a crazy person, and asked if I wouldn’t want to spend my money on “something else,” and just have Bunny euthanized.
For me, this was a huge problem, because not only was it insensitive, but Bunny wasn’t a something, she was a someone. She was a rodent, sure, but she also inspired me to stop eating meat—why eat cows when we don’t eat hamsters?—gave me good stories to tell other people, and kept me company while I was doing homework. One time she also bit someone I didn’t like in the face, which was awesome and taught everyone the importance of not putting an animal right up to your face and cooing at them, even if they are small and adorable.
I wasn’t really even thinking about this until this Facebook post started circulating. If you have not seen it, the gist is that some horrible person, who appears to be a female in her 20s, decided to let her orange hamster, Nemo, out into the wild to give him his freedom. Admirable as her intentions may be, this young lady apparently did no research and therefore did not learn that YOU CAN’T JUST FUCKING LET A DOMESTICATED PREY ANIMAL OUT INTO THE FUCKING WOODS!
Her reasoning was pretty romantic: Nemo would fend for himself and become big and strong. He would eat berries that he found in the forest and drink cool, clean water from the brook. He would build himself a fine home made of sugar and gingerbread and he would find another hamster to share his life with. Perhaps, he would return to visit once in a while, maybe bringing his partner around to say hi and nibble a carrot; reminisce about old times, check up on the old places. That would be nice. Too bad that Hamster was probably dead within 24 hours because, again, hamsters are prey animals that don’t know how to love in the wild. They’re not going to find brooks and berries. What they’re going to find are falcons and snakes and seagulls.
True story: I once had a pair of hamsters named Reggie and George (Dead Like Me FTW!) that had been rescued from the home of a disabled person whose main joy in life was breeding her hamsters. These hamsters came from the same families and had not been fed a very good diet; they came to me slow, bloated, and uninterested in anything. Especially the exercise wheel. Wanting to do them the most good and being very naive, I called an organization that prepared animals for the wild and asked what I should do. I was told that first of all, the hamsters would not be returned to me—they would be set free. I was also told not to do this because no matter how much preparation the hamsters had, they wouldn not survive for a long time. So that was the end of that.
Domesticated amsters don’t survive in the wild. Wild hamsters, like in Mongolia, look mean, like they know how to win a fight. Nemo doesn’t: In the pictures this woman took pictures of herself releasing Nemo, he does not look ready for hunting and foraging. He looks confused. And the outcry on this woman’s Facebook is an immediate “Nemo is dead,” which she does not seem to understand because it’s not like she left him on a highway somewhere, she let him go in the woods. With the fucking berries and the cold, cold stream. However, when someone points out that hamsters don’t really do the whole nature thing, her response is not a remorseful “Oh my god, what have I done? How could I have been so stupid?” but “RIP Nemo!” Honestly, where do these people come from?
I want to know how this woman is any different from the young girl who threw the puppies in the river. That girl was told to do it; this woman apparently just decided to release her hamster. She didn’t even try to rehome him to—evidenced by the “I would have taken him if you had told me” comment—and when she was told that Nemo was on his way to a certain and terrifying death, she didn’t show much remorse. Would we be hearing more about this if it had happened to a more “important” animal than a hamster? This makes me sad. And it makes me angry. And that’s not good for anyone, especially Allen, who has to listen to me go off about hamsters for hours on end. You guys should see us.
That’s it for this week! Please send me links for next week and have a Wednesday filled with happy hamsters!
Vegan MoFo PLUS: Tofu Xpress makes amazing antipasto!
The cool dudes over at Tofu Xpress were kind enough to send over a unit for review, and I was so pumped about using the nifty gadget that I decided to incorporate it into my Vegan MoFo recipe. Talk about slicing two carrots with one knife!
The Tofu Xpress is a fully dishwasher-safe, easy-to-use, gourmet kitchen tool. Though it was created to remove moisture from a traditional block of tofu, it can be used for other foods that need pressing as well. To use, place a block of firm or extra-firm tofu into the container, attach and lock the lid, and let it do its job. Most of the water will be gone after an hour or so, but you can leave the Tofu Xpress in the fridge overnight, or however long you’d like.
Once pressed, tofu becomes easier to grill, marinate, stir fry and bake and results in richer flavors and increased versatility. After food prep, the machine is easy to clean and store, with only two, corrosion-resistent parts. Miraculous! After searching for some relatively simple pressed-tofu recipes, I was thrilled to find the perfect project: Marinated Tofu Cheese.
After pressing a block of extra-firm tofu for 48 hours (I wanted to be sure!), I chopped it into small blocks and tossed it with sun-dried tomatoes, kalamata olives, fresh basil and rosemary, extra virgin olive oil, and a little salt and pepper. After making sure it was well combined, I packed the whole mixture into a Mason jar, topped it up with more olive oil, and let it sit in my fridge—patiently—for almost four days to soak up all the goodness.
Today, I picked up an Italian loaf at a local market and packed it, along with about half of my ready-to-devour mixture, and headed into work. After tasting the antipasto goodness myself, and gathering feedback from my foodie coworkers, the consensus is that my first Tofu Xpress experience was indeed a GREAT success!
Next time I’ll add a few whole cloves of garlic to the marinade, but aside from that it was truly delicious and rich. One of my coworkers said she’d even love to serve it at a party! Win! Can’t WAIT to try another recipe!
Vegucated premieres in NYC! Everyone loves it! You must see it!
Last week I attended the U.S. premiere of the Toronto Film Festival Best Documentary winner, Vegucated. Hilarious, heartwarming, and with a spot-on message, this film is brilliant. [Ed.: We agree!]
After seven years of work, Marisa Miller Wolfson has triumphed as a filmmaker. Her documentary shows the journey of three volunteers who go from entirely traditional (roughly, Standard American) diet, and zero experience with vegetarianism, to a completely vegan lifestyle for six weeks.
Vegucated entertainingly captures all the obstacles, thrills, confusion, guilt, joy, passion, and frustration that we experience once our eyes have been opened to the truth of animal exploitation. Our hero’s tales are intercut with artfully placed and deliberately chosen images of slaughterhouses and factory farms.
These images are incredibly effective. Vegucated is not hard to watch, although there are hard moments, but the selective use and poignant placement of such footage makes it even more powerful. Whenever the images get too intense you are whisked back to the compelling test subjects and their delightful adventures.
When the credits rolled the audience leaped to its feet in a standing ovation for this wonderful movie. A brief Q&A with the cast afterwards revealed that two of the test subjects are currently vegan and the third is vegetarian. Amazing. A show of hands revealed the audience was primarily vegan, with about 20 declared omnivores. Obviously, I was specifically interested in an omnivore’s reaction, so I found one at the after party and pressed him with questions.
I was not supposed to be at the fancy after party, as I did not have a VIP ticket (‘cause I’m poor). However, Brian, one of the stars of the documentary (who is even more charming and adorable in person than in the film, if that’s possible) saw me wistfully gazing at the party filled with vegan food/celebs and offered get me in as his plus-one. As if I weren’t already in love with him. [Ed.: OMG YOU HAVE TO GET MARRIED!]
JACKPOT. I hobnobbed with the vegan elite and noshed on Foodswings' mac and cheese. There were also veggies, hummus, cookies, So Delicious ice cream treats (So Delicious is sponsoring the film, because they ROCK) and most importantly, Sweet & Sara Rice Krispie treats, which I repeatedly dunked in the chocolate fountain. That's right, you heard me: THE CHOCOLATE FOUNTAIN.
I digress. My omnivore, a good friend of the Vegucated test subject Brian (my future husband), said he had come to support his friend. He currently eats a totally SAD and had never looked into anything regarding veganism or vegetarianism before. He told me the film had shocked him, and that he was unaware of most of the information presented. He said that it had never occurred to him to think what these farms and slaughterhouses must be like. It truly seemed to have affected him in a positive way. As a vegan, I thought it was great and it touched my heart, but to see that a non-vegan audience member thoroughly enjoyed it as well was inspiring.
This is what I hope it can do for many more non-vegans. It is so funny and stimulating, it will captivate any audience. The humor can be a bridge for people who would never have approached a film like this otherwise.
Last night’s show was the first in a tour, so check out the website to see if it’s coming near you—if it is, GO SEE IT. It is radical. You can also pre-order copies of the DVD or arrange to host a screening in your town. [Ed.: Oct. 24 in Berkeley and 25 in SF!]
This movie is awesome. Watch it. Send it to all your family members as Christmas presents. (or Hanukkah or birthday or whatever presents). I loved it and extend my congratulations to all involved.
Laura Yasinitsky is a writer, comic, waitress, and animal-lover based in New York City. She has appeared on Comedy Central’s Open-Mic Fight and writes for US Weekly’s Fashion Police. You can follow her silliness on Twitter @LaraYaz and read about her animal-friendly adventures here.
Farmed salmon are full of diseases that they're passing on to wild fish!
Cold-water fish are so good for you! They’re full of omega-3 (from their diet) and good fats (from living in the cold water) and vegetarians can eat fish anyway, right?
Too bad farmed fish are suffering en masse from antibiotic-resistant staph and E. coli infections, as well as a terrifying new superbug, infectious salmon anemia, and passing them on to wild salmon! It’s an international phenomenon! Why, it’s almost as though big fish farms have the same problems as feedlots, or chicken farms. IMAGINE THAT.
[photo by the Scottish Salmon Producers’ Organisation via Flickr]
It’s Vegan MoFo time—that special time of day when you get to see what your favorite vegan bloggers are eating for dinner. So exciting! Today—Cheesy Eggplant Casserole, a.k.a my version of eggplant parmesan.
Blob of casserole
Usually when I make this dish, I make Italian-style cheese, but today I made a tofu ricotta. Mine came out tofu scramblish; I should have looked up a recipe, but we learn from our mistakes, right?
Ingredients Italian seasoning Vacuum-packed tofu Huge eggplant Gluten-free penne pasta Spinach Tomato sauce Red onion Mushrooms Not pictured: olive oil, salt, pepper, agave syrup, wine.
This is a multi-stepper, as it calls for cheese, eggplant, pasta and marinara sauce. An easy way to cut down on the prep of this recipe is to buy pre-made marinara and vegan cheese, but I wanted to show you all of it from scratch!
Instructions Boil your pasta. I used gluten-free because I could use a little less gluten in my life. Preheat oven to 375.
Cut eggplant into 1/3-inch slices and lightly coat each slice with some olive oil, salt and pepper: I did this by putting tossing them together in a bowl. Place on a baking sheet and roast for about 20 minutes, or until eggplant is tender and lightly browned. This will cut down on your bake time dramatically. When they are done, crank up oven to 400!
While that’s going on, make your marinara, or doctor up a jar of the pre-made stuff! I like onions, garlic, mushrooms,* and spinach in mine. I sauteed all that stuff together, in olive oil with, then added a 28 oz. can of tomato sauce. I then filled the empty can 1/4 of the way up and added that, plus a drizzle of agave nectar. I let my sauce come to a boil and simmer until reduced ever so slightly. Season to taste! I used 1 1/2 Tbsp. of both Italian seasoning and salt, plus 1 tsp. pepper.
Tofu ricotta time! I mushed up my tofu and added salt, lemon juice, nutritional yeast, Italian seasonings, garlic, olive oil and pepper to taste. It’s all right. Send me your tofu ricotta recipes, please and thank you.
Assembly Find a casserole dish. Put in a bottom layer of pasta, then a layer of sauce, a layer of eggplant, a layer of cheese, a layer of eggplant, a layer of sauce, and a top layer of cheese. DONE! Now bake at 400 until eggplant is fork tender, especially the bottom layer. I like mine practically falling apart with tenderness. This takes about 20 minutes, sometimes a little longer.
Done! Layers upon layers of deliciousness.
*Mushrooms! I sauteed mine before everything else, with red wine. It’s an extra step but worth it if you have the time.
Cooking on medium high until all wine is absorbed!
Anthony Bourdain has even more to say about vegans!
Anthony Bourdain, America’s favorite (?) Privileged Old White Man, is at it again! He recently gave an interview in Playboy* and he talked about how he hates everything and everyone. FUCK THE MAN, MUG FOR THE CAMERA, EAT A BABY GIRAFFE, and SCENE. Of course, he especially hates vegans, because they make his life very difficult by existing. He says about veganism, ”I don’t have any understanding of it. Being a vegan is a first-world phenomenon, completely self-indulgent.”
Let’s deconstruct that:
I don’t have any understanding of it. Then why are you commenting on it? Seriously, if after all of your resources, you still can’t understand a fairly simple concept, shut your pie-hole.
Being a vegan is a first-world phenomenon, completely self-indulgent. Like reality TV, hideous leather jackets, and running water, veganism is a first-world phenomenon. What’s your point? And completely self-indulgent? LOL! Of all the people to call anyone anything, Bourdain calling vegans self-indulgent is THE BEST. This guy makes a living traveling around the world and eating everything. But yes, me over here, buying my toiletries at Walgreens, I’m the self-indulgent one. I’m incredibly lucky to have the ethical opportunity to choose veganism, but it’s still about 10,000 times less of a self-indulgent choice than anything that man does. Being vegan IS a choice that not everyone can afford to make, but MANY of us can. So we do. That’s it!
My favorite thing about Bourdain is that he still presents himself as if he’s some wild man outsider, when he couldn’t be further up the establishments asshole. YOU ARE A PRIVILEGED OLD WHITE MAN. YOU ARE THE 1 PERCENT, BOURDAIN!
About vegetarians, he says:
They make for bad travelers and bad guests. The notion that before you even set out to go to Thailand, you say, ‘I’m not interested,’ or you’re unwilling to try things that people take so personally and are so proud of and so generous with, I don’t understand that, and I think it’s rude. You’re at Grandma’s house, you eat what Grandma serves you.
Sorry, vegetarians! It’s all true! Bourdain’s got your number! JK, I’ve got your back.
I don’t know where he got Thailand from but Thai food is very veg-friendly. In fact, VegNews just took a food-lovers tour of the country! I was just invited to a food expo taking place in Bangkok, to write about all the amazing veg selections!
And as far as being at Grandma’s house, whose grandma are we talking about? Most grandmas I know are down for healthy food, and are in better shape than I’m in. Seriously, this antiquated idea of some geriatric in a dressing gown who breaks down in hysterics because their grandchild won’t eat their steaming bowl of innards is (mostly) ridiculous. Anyone who’s been vegan for some time and are in situations like that, learn to handle themselves with some grace. We sneak in Clif Bars, pretend to eat the family’s traditional innards stew, and are always thankful and gracious.
Understanding that the relationship between food and family can be one of the most difficult to navigate. It’s also true that lots of families are straight-up crazy, so there will be issues regardless—with food, or your brother bringing his boyfriend to dinner. You know? Shit will always be complicated, and to say that passing on the innards stew makes you rude is an ignorant oversimplification. YOU’RE IGNORANT, FOOL!
Also, this isn’t related to veganism but PUKE:
Learn how to cook a fucking omelet. I mean, what nicer thing can you do for somebody than make them breakfast? You look good doing it, and it’s a nice thing to do for somebody you just had sex with.
Ugh, just everything about that made my stomach turn! I mean, ugh just imagine that creepy old privileged white sack of shit saying that. It’s like, shivers down my spine! Honestly, if I ever have kids and I want to scare them into acting straight, I’ll use the image of Anthony Bourdain cooking an omelet wearing nothing but a loin cloth made of cow bones [Ed.: or this!]. I will probably be arrested for child abuse, and I should be, because that shit isn’t right.
*The only way it could be grosser is if it were in Maxim.
Check it out, NYC friends! We should all go to this and buy shit and drink stuff and have a gay old time!:
Vegan Shop-Up is BACK! The all vegan all local pop-up market brings you tons of rad eats, treats, goods and wares to satisfy all your cool weather cravings.
Come on out Sunday, Oct. 23, from noon to 5 p.m. to the Pine Box Rock Shop (our favorite vegan bar!) for the Vegan Fall Shop-Up! (It’s happy hour too!)
You’ll see new vendors and old with handmade soaps, Brooklyn-made hummus, artisan tempeh, gluten-free truffles, kale chips, botanical tinctures, letterpress stationery, soy wax candles, lip balms, kombucha, granola bars, coffee, farm fresh veggies, and LOADS MORE.
Rock Candy Snack Shop in Bernal Heights! Hello, I love you.
Rock Candy Snack Shop is really cute, and you need to go there! Tons of vegan candies and chocolates and Halloween treats and it’s really adorable and owned by a super nice lady who is specifically catering to vegans so hey, like I said, go there, get fat, get happy, and LIVE YOUR LIFE IN STYLE!
If you look at Melissa Clark’s New York Times archive, you’ll see articles about London broil steak, clam sauce, pork cutlets, and “How to Spatchcock a Chicken,” which term is not in my browser’s dictionary but is in my computer’s (it sounds filthy). However, on Oct. 14, she wrote about a vegan dinner party, with a menu that sounds pretty amazing. Great job, Melissa Clark!
She uses lots of early autumn produce, and makes a delicious two-appetizer, four-course meal. The menu:
Yes, those are links to all of the recipes. Who’s making what this week? I am all about savory tarts—please veganize Zwiebelkuchen for me and then make it for me and serve it to me, I will do so many things for Zwiebelkuchen, it’s undignified, but oh—and reading about that pumpkin-red pepper-olive concoction is making me so hungry, oh man.
Go read the article, and maybe tell the Times how happy you are to read a lovely article, complete with recipes, on the delights of eating vegan. Because it is delightful, and one of our post-VVCon projects is to recognize and express appreciation for positive things, such as “sincere praise for vegan food in the New York Times.”
Guest Post: Vegansaurus D.C. and Baltimore: Great Sage’s Beer Pairing Dinner!
I found out a few days ago that an employee at Great Sage considers me a “regular.” I really shouldn’t be surprised considering I eat there at least once a week, but I thought that I was more discreet than that. Going in twice in one day probably didn’t help, but come on, a girl has to eat three meals a day plus dessert, right? Now I just imagine that every time I go in, the wait-staff must snicker.
As a regular, I feel it’s my duty to spread the word about Great Sage’s beer pairing dinner that is going down in just over a week. Of course I’ll be there!
Here are the details: Beer Pairing Dinner, featuring vegan beers from Samuel Smith Brewery Monday, Oct. 24, from 6:30 to 7:30 p.m. Great Sage, 5809 Clarksville Square Dr., Clarksville, M.D. (443) 535.9400 $55 per person (plus tax and gratuity, reservations required, limited seating, not gluten-free)
MENU Tasting 1: Organic Lager, Grilled Romaine, roasted pepper, hearts of palm, chili crackers and rosemary-black truffle vinaigrette.
Tasting 2: Tadcaster Ale, Quinoa and lemon-herb ‘tabouli’ with red bell pepper and parsley garlic emulsion.
Tasting 3: Indian Pale Ale, Crimson lentil stew with coconut and tomato over Indian curry fire rice.
Tasting 4: Italian Oatmeal Stout, Crisp seitan-“feta”-spinach phyllo tart with garlic whipped Yukon potatoes and stout glaze.
Dessert: Pumpkin cheesecake with pomegranate syrup [Ed.: HOLY SHIT].
How delicious does this menu sound!? Make your reservations now, Washingtonians and Baltimoreans!
Shay Kemble is an aspiring lifestyle writer in Washington, D.C. She believes she can bring humor to any situation and will do so on her upcoming blog.
I’m not sure this recipe counts as super-fast, but it’s weeknight-fast and SO good I just HAD to share it with you. My awesome vegan husband Danny invented it, because he does lots of the cooking ‘round our place. Also Isa kind of invented it—it’s a modified version of the Pasta della California in Veganomicon.
Ok let’s get to it!
Ingredients: noodles kale olive oil 2+ Tbsp. garlic, chopped red pepper flakes 1 lemon, juiced and zested 1 cup white wine 1 can white beans 2 avocados, cubed salt and pepper nutritional yeast for garnish/topping
Cook some whole-wheat spaghetti, or noodles of your choice.
Boil some kale in a small amount of water for like 20 minutes until it’s soft. Probably chop it up first.
Meanwhile, saute some garlic, red pepper flakes (depends on how much you like), and the lemon zest in some olive oil for about 5 minutes. USE THE ZEST! It makes a huge difference in the tastiness factor.
Squeeze in the juice from that naked lemon, add white wine. Cook a little longer.
Drain and rinse a can of white beans (or cook them from dried in a pressure cooker) and throw in with the garlic saucy stuff to warm up.
In a big bowl, mix together the noodles, the kale, the avocado, and the saucy beans.
Add salt and pepper to taste. Serve with nooch on top.
Seriously, this is really good. I was gonna blog about something else but then Danny went and cooked this and I was like shit, I gotta pull out my camera now because dinner is just THAT GOOD tonight. It sucked, I swear — the camera was all the way in the other room and everything.
Opti3 Omega-3 supplement winners, stand up and be counted!
We have chosen our winners for the omega-3 supplement but I need their email addresses! Normally, I just search my email and disqus has sent them to me but this time I just got aliases. And what lovely aliases they are! VEGANTRASH and MEOWMIX, send me your email addresses! Yay! You are winners!
If you ever are planning a trip to Denver, make sure you’re here on the first Wednesday of the month because that’s Chomp day, otherwise known as the tasty vegan hipster gathering that helps me not miss CA so much (though nothing will diminish the pain of losing Berkeley Bowl).
Chomp is a themed public dinner party, where some talented and shockingly unselfish vegans cook up enormous batches of THE BEST food ever and you donate some money and then you eat it. This month the theme was French, so the yums included cream puffs and basil pastry shells and seitan bourguignon from Julia Child herself (OH SNAP, I just had the best idea, what if someone does the whole Julie & Julia thing but vegan? Get it on, guys).
The event usually goes down at Green Spaces, a warehousey-chic co-working space. 120 people showed up to chow down this month and as usual the cooks ran out of food (this is the only bad part of Chomp: You can’t gorge yourself like I do at any normal meal).
Bonus awesomeness this month:
The Speakeasy, which is a “donation-based” snobby cocktail bar, run by the uber-sexy Randa in her bartender dress, with her amazing cocktail menu for super cheap.
I had a thing with strawberry and basil and lemon and lime and fancy gin and it was SO GOOD will you marry me Randa?
I think that smile means yes?
Denver Seitan Company, our new local seitan-makers, had samples of their DELISH logs. They’re gonna start a seitan CSA thing, I can’t wait!
Live music! By a sweet little acoustic duo called Poet’s Row.
It’s clearly the cool place to be on first Wednesdays, so I just wanted to make sure you weren’t out of the loop. If you ever come to town let me know and we can sit together, it’ll be great! I won’t steal your dessert, I swear! (I’m lying).
Hey-Oh! It's Vegan MoFo Hump Day with Leslie Hall!
Did you know that Leslie Hall, the midwest lady cyclone, doyenne of the gem sweater, and wearer of the stretchy pant, is VEGAN!?!? Neither did I until very recently, and let me tell you, THAT IS THE MOST FANTASTIC NEWS IN THIS UNIVERSE OR ANY OTHER! Not only is she vegan, she’s a super vegan, who wrote a song about being vegan and it’s catchy as hell and adorable and now is your chance to hear it and be very happy!
Just click on this magical animated gif below (made by the one and only lovely Kittee Berns!) and be transported to a land of complete aural pleasure. Enjoy!
Now, of course you’ll want the lyrics:
I eat the finest cuisines, in the finest of places Stuff my mouth full and always say thank you. But if it’s raised in a cage, and it can’t even move, if it’s hormone filled and in a bad mood. I’m gonna pass on that. Reach for something better. The only milk I’ll drink comes from the nipple of a soy bean. Veggies make you live forever, and they seem to taste much better. when they’re cooked and grown with love. So give a chef who knows what’s up a hug. Momma just can’t seem to get it, Papa he just rolls his eyes. When I tell them I’m much healthier, they just say that it’s all lies. But beans, nuts, fruits and veggies can really fill the belly. Get you vitamins you need, shiny hair and extra speed. Don’t take that meat-wich any further, I want a marinated, deep fried, hand-tied mushroom burger. I like it! We gotta stand strong for our feathered furry sometimes scaly animal friends and their little babies. ‘Cuz I wouldn’t want to live in a cage in a dark warehouse killed at an early age. Pumped full of hormones, sleeping in my feces. Never met my mother, raised by machines. Never get sunshine never get green, but that’s just me. [That girl loves fruit leather.] So ask us what we’re eating. Delicious and repeating, fruits and veggies are so nice. With a slice of tempeh, yes, I’ll have that twice. Don’t forget the legumes!
Do you guys love my decorating skills? I know you do.
Those of you who were aghast at my suggestion last week to have a cupcake, possibly for breakfast, will be glad to know that a stew like this is as healthy as it gets. I used the Food Not Bombs technique of putting basically everything you have into it and simmering until everything is way overcooked. I swear it’s good. It’s also economical.
2 cloves of garlic (or more, if you’re nasty like me)
vegetable broth or water
every vegetable you have, especially if it’s in danger of going bad
some cooked beans
whatever spices you like, particularly salt and pepper
a fake meat product of some kind (optional)
In a big ol’ stockpot, saute onions and “hard” vegetables—to me this means peppers, carrots, celery and the like—for 8-10 minutes until soft. Crush or chop garlic and add to the pot, along with a bunch of spices (thyme, salt, pepper, rosemary, marjoram…). Stir and saute for a few seconds until you can smell the delicious smell of cooking garlic. Add the softer veggies (zucchini, broccoli, and so on) and saute for a while. Pour water or broth into the pot until everything is just barely covered. Add beans and fake meat if using, then bring to a boil. Once it’s boiling, reduce the heat and simmer to your heart’s content. Taste and adjust spices. Serve on top of rice or quinoa, and/or with a side of crusty bread if you can afford it.
I’m always glad when the mainstream gets enlightened to cruelty, but this footage of raccoon dogs being tortured at fur farms is from 2009. My guess is it’s making the rounds now because the connection to fake Uggs is new. All the same, it’s getting attention! And it should; that shit is sick. Skinned alive? Just the words seriously make me want to vom, never mind the footage. The footage itself is seared into my brain forever.
I was in London last fall and Ugg boots were in full effect. They were EVERYWHERE. Much more common than I see in NYC or SF. But it’s not just the Brits who may unwittingly be buying raccoon dog fur:
Imports of domestic dog and cat fur are also banned in the U.S., but it’s possible that these brands of boots have infiltrated American markets as well. This isn’t the first time that raccoon dog fur has been found in clothing stateside. In fact, a 2008 Humane Society report found that 70 percent of falsely advertised or mislabeled fur-trimmed jackets contained fur from the raccoon dog, despite knowledge of the inhumane treatment of the animals.
Of course we know that all fur should be banned, and that’s what British activists are calling for. Clearly by that 70 percent figure, you can’t trust what kind of fur you’re buying (you know you gotta get the “right” fur), so ban it all, dummies! For real, right? The truth omnis won’t acknowledge here and everywhere is that unless you go to the farm yourself, you have no idea what really goes on there. Sorry, omnis, labels shmabels.
[Instead of the video, I offer the adorbs pic of two raccoon dogs from Wikipedia. They look like a cross between raccoons and mini-bears, no?]
Did you see the post about Newark, N.J. Mayor Cory Booker in the Post the other day? The Humane Society of the United States gave him the Humane Public Servant award last week for his work building Patrick’s Place, a “state-of-the-art animal shelter” named for a pit bull who was found in a Newark trash can, starving to death.
Sometime between then and receiving this HSUS award, Mayor Booker stopped eating meat, because of the animals. Part of his anti-animal-cruelty campaign is to stop eating meat! It seems like the most obvious thing in the world, but they don’t make those Shelter Pet Project commercials just for non-meat-eaters. For most of the country, there’s a huge disconnect between donating some towels to an animal shelter and actually taking preventative measures against animal cruelty. But not for Cory Booker! He gets it.
Growing up a half-New Jerseyan, I heard a looooot of Newark jokes. It’s a pit, they’d say, it’s the worst. Nothing more terrible in Jersey than Newark (the response to that is, Have you seen Trenton?). But since its citizens elected Cory Booker mayor, its fortunes have risen. Risen! I wish our young, go-getting mayor had been half as useful. I mean, sure, marry the gay citizenry, but what about infrastructure? What about jobs? What are you even doing in the Lieutenant Governor’s seat except killing time doing your hair until you can run for governor and smarmily fuck up the state GODDAMN IT.
Laura says if you want to learn more about a younger Cory Booker, watch Street Fight, the Oscar-nominated documentary about his failed campaign for mayor in 2002. It’s on Netflix instant! It’s a trifecta of awesome—a documentary whose handsome star is an idealistic politician—so watching it would probably improve your life. Especially when you remember that later, he wins! And grows into an even better person! Cory Booker, he is pretty great.
It’s time to get fat and drunk with the best of SF! All you do is, you make or buy a vegan dish, you show up, you drink and eat, you make friends, you possibly meet the LOVE OF YOUR LIFE, you leave. It’s that simple! And there’s a chance you’ll meet the LOVE OF YOUR LIFE. How can you resist!?
I love you, Subway. Now give us more vegan options!
Last time I posted about how much I love fast food/chain restaurants, the responses were mixed. Some of you were all, “Me too (and duh, of course the beans have bacon in them),” while others exclaimed, “WTF is wrong with you, you live in SF, eat somewhere better!” I’ve taken all sides into consideration and I’m back, to shout my love of Subway, from the rooftops of San Francisco! (Or type it out while watching Seinfeld in my apartment, whatever).
I’m not saying pick Subway over Ike’s Place or anything, but on a road trip in the middle of fucking nowhere, with no gourmet vegan restaurant to eat at; in the suburbs in the middle of nowhere at your parents’; stuck with picky eaters (only pasta with marinara sauce or dry turkey sandwiches, for real?): a popular chain restaurant it is! SUBWAY! I totally recommend the ‘Veggie Delight’ with sweet onion sauce as your condiment! DELICIOUS.
Subway, I loved you, but I wasn’t IN love with you. Until today! In honor of Vegetarian Awareness month, Subways asks us, the vegan people, what we want them to carry on and for their sandwiches! Compassion over Killing has made a spiffy little website where you can leave comments about what Subway should do and what products they should carry. You guys, it’s a forum for you to COMPLAIN ABOUT SHIT, and it will be valued. DO IT. Get your vegan angst out! Subway WANTS you to!
It’s Wednesday night—what’s for dinner? Something quick and tasty, cause you are probably tired from work or school, or whatever it is you do on hump-day (I had the day off and I’m soo tired from lounging and watching Mad Men). Don’t worry, I got you covered. Vegan chili cheese dogs—yes please and thank you!
Ingredients 1 to 2 cans vegan chili 1 Tbsp. BBQ sauce 1 package of your favorite veggie dogs (I like Smart Dogs) Cooking oil Green onions Vegan cheese (I used Daiya) Buns Fritos (optional)
Instructions I like to fry up my hot dogs (Health food? What’s that?). I heat up some veggie oil in a pan, slice my veggie dogs in half and cook them til they are bubbly and ever-so-slightly charred on all sides.
While that’s going on, heat up your chili. I like to add BBQ sauce to mine. If you haven’t tried this before, OMG IT’S AMAZING.
Once everything is heated through, put your dog and your chili together!
Great news! Vegansaurus has just secured four VIP tickets to the VegNews Book Bash with Spork Foods, despite the event’s being almost sold-out! We have connections, what can I say. I am going to be at the party (I’ll be under the Cinnaholic cinnamon bun bar), and I hope you will, too! We’re giving away two pairs of these coveted tickets, which include sumptuous vegan appetizers, all-you-can drink cocktails, a signed copy of the brand-new Spork-Fed cookbook, all the photobooth photos you can take, and, yes, the aforementioned cinnamon bun bar. And this all takes place on VegNews' gorgeous rooftop deck in the Mission. Seriously, it's the prettiest and most glamourous place in this filth-ball city!
We’re gonna give them out in sets of two. That’s two sets of two VIP tickets, if my math is correct! For a chance to win, just tell me what your current favorite vegan cookbook is (side note: did you see that Vegan Pie in the Sky is out?! So exciting! Buy a million copies! Plus, we’ve heard there are recipes for OLIVE OIL CRUST and MIND-BLOWING CHEESECAKES. Hello!), and I’ll draw two winners this Friday at 5 p.m.. That’s in TWO DAYS! So get to stepping! The same day we stop selling our t-shirts! And the Vegucated tickets giveaway ends! Friday is a big day!! Please only enter if you can definitely make the party (Friday, Oct. 21 at 6 p.m.). More details here! Now, enter!
Plus, we’ll get to hang out? How awesome will that be?? The answer is: VERY AWESOME because I am like, the cutest, coolest, sexiest, smartest, most down-to-earth lady you’ll ever have the pleasure of lying under a cinnamon bun bar with. Let’s do this!
Finally, let’s drool over the Cinnaholic cinnamon bun below and dream up our most favorite topping combo would be. Oh! If you don’t want to tell me your favorite vegan cookbook, let me know your favorite cinnamon roll topping combo OMG SO FUN.
Harvest Home Sanctuary is currently working with the City of Stockton Police Department to re-home a large flock of urban chickens living in substandard conditions at a private residence in East Stockton. The Neighborhood Services Section of the police department does not have the resources to help these birds. Recently, the city requested the sanctuary’s assistance in spearheading an effort to find adopters for these needy birds.
We are currently searching for loving homes for the birds. The majority of the beautifully feathered chickens are under the age of one. A photo gallery of the chickens can be viewed on Flickr.
If you are interested in opening your home to a chicken or group of chickens, email us for adoption information. We welcome donations to support our rescue work online at Support Harvest Home.