Remember how excited we were? Well, NOTHING HAS CHANGED. Except that it’s here and you can order it! Now, go forward and get it for every grandma, grandaunt, great dame, great great grandma, and great grandcousin in your life TODAY. Point is, they should be old. Actually, I’m interested in cooking out of it because I’m dying to make a vegan Broiled Steak with Parsley Butter and serve it in a Jello mold. BAM!
Raw vegan Jell-O. This is just a recipe, there is no witty/tedious intro. Enjoy!
Ingredients 12 ounces frozen or fresh cherries Handful Irish moss Sea salt, to taste Stevia, to taste Xylitol (optional, to taste)
Instructions Soak the Irish moss overnight. When it’s all plumped up with water, Vitamix the shit out of it with a little bit of water until it’s an even, gooey consistency. Then, add frozen cherries, Stevia, sea salt, and Xylitol to taste. Chill in the fridge for a couple hours. Enjoy!
This is Petunia, Farm Sanctuary’s “newest valentine.” Are you dying yet? She was donated to a veterinary teaching hospital because, as the runt of her litter, she was too small and needy, AND needed an operation, and from there she was rescued by Farm Sanctuary, given her operation, and is living as happy a life as a tiny piglet could live. CHARMING.
Now onto some less-adorable news: I’m leaving you guys. I’ve accepted a position as an assistant English-language teacher in (the Republic of) Georgia, and I leave this weekend. Vegansaurus will carry on normally—I know you will all miss my grumpy posts about contaminated-food recalls and stupid Peta ads very, very much—and once I’ve established a routine, I’ll be back!
Vegansaurus feels like my baby, and being away from it might actually be harder than being away from the whole country. I will miss you! I will also miss the beautiful and amazing Bay Area and its myriad options for vegans, but I’m sure there are vegan secrets of the Caucasus to discover and share.
Look, here’s another photo of Petunia to cheer you up.
She’s all cuddled up with her stuffed raccoon! Cutest ever! Now dry those tears, and know I’ll be back to posting as soon as I possibly can. And of course, if you have any Georgia-related advice or recommendations, send them on over!
I love you guys. Don’t get into too much trouble while I’m gone.
Guest recipe: Hungarian Cauliflower Soup with Cashew Sour Cream
For me, Hungarian food is not only comforting, it’s also the only type of cuisine I can cook without referencing recipes. Growing up, I learned from my mom as she cooked green pea soup with nokedli, layered potatoes, cucumber salad, stuffed cabbage, plum dumplings, walnut noodles, and paprikás.
The cool thing about Hungarian food is that not only are many dishes naturally vegan, but many others are easily veganizable. And since my family has never been big on meat (we were even macrobiotic at one point), I have always leaned towards the most easily veganizable dishes anyways.
So when I had a craving for cauliflower soup I decided to take a traditional recipe from Culinaria Hungary and adjust it a bit. The recipe calls for sour cream (as many Hungarian dishes do) and I figured I’ll just leave it out and make a brothy soup. But when I tasted it I realized that it absolutely needed the creaminess as well as another layer of flavor. Then it came to me—cashew sour cream! It blended into the soup easily and worked really well with the cauliflower, giving a very similar effect as dairy sour cream.
Below is the edited version of the soup recipe. There are a few recipes you could use for the sour cream—one from jugalbandi that’s actually fermented and one from The Spunky Coconut that uses lemon juice and apple cider vinegar. Honestly, I just put some cashews in my Vitamix, and then added water, lemon juice, and a little salt slowly until it was the right consistency and flavor. If you don’t have a Vitamix or Blendtec, I would recommend pushing the cream through a strainer to make sure it is completely smooth.
Hungarian Cauliflower Soup (Karfiolleves)
1-2 pounds cauliflower florets (depends what vegetable to broth ratio you prefer) 4 tablespoons Earth Balance 2 tablespoons flour (if you are gluten-free, you can skip making the roux and just have lighter broth) salt to taste 2-4 tablespoons Hungarian sweet (not hot) paprika—It HAS to be Hungarian paprika. Seriously, my people make the best paprika in the WORLD (mwah hahahaha…)! Don’t fret—you can buy it at any grocery store. Bunch of parsley, finely chopped
1. In a large pot, melt the Earth Balance over medium to medium-high heat. Add the flour and cook until golden to very light brown. This will create a liquidy roux. 2. Remove roux from heat and stir in paprika. You never want to put paprika directly in a heated pan because it will burn and turn bitter. Stir in cauliflower florets and coat with roux. 3. Add 6 cups of water and stir to dissolve roux. Add salt to taste. Let soup come to a boil and then reduce heat and simmer until cauliflower is at desired tenderness. I like to have it be pretty soft and able to be cut with a spoon. 4. Add parsley, stir, and turn off heat. Serve in bowls alongside cashew sour cream which can then be added to each bowl and stirred in per individual taste.
Jo étvágyat! (Bon Appétit!)
Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco two years ago with her husband Chris and a rescue pup named The Bandit. Here, among other things, she’s studying fashion design and pattern-making, and cooking many delicious vegan meals! As you can tell by her previous guest posts, we love her.
Guest post: Vegan in St. Louis: because you might have a connecting flight cancelled here someday
As a born-and-raised Midwesterner, I developed a country-mouse inferiority complex at a young age, and like Janice Dickinson before me, I was all “I’M A CELEBRITY, GET ME OUT OF HERE.” So that’s what I did, for a while. Now I’m back, living in my hometown of St. Louis, Mo., and surprise, surprise, vegan food is now almost as ubiquitous here as getting a DWI in the Busch Stadium parking lot. Holla! Here’s a fat-pants-approved guide to eating vegan in St. Louis.
Waking up with an unbearable hangover means the same thing wherever I live: time for cheap-ass vegan brunch. Thankfully, St. Louis is with me on this. On Sundays, Shangri-La Diner offers a rotating brunch buffet including vegan French toast, meat-free brown sugar ham, sausage patties, breakfast potatoes, Southwest tofu scramble, and fresh fruit, and other, less expected dishes, such as vegan green bean casserole. Shangri-La also serves slamming vegan milkshakes, sandwiches, and desserts. A few blocks away, Black Bear Bakery does vegans proud with a similar array of vegan breakfast classics, as well as vegan cookies, cakes, and muffins. At Sweet Art Bakeshop & Art Studio, vegan brunch goes off the rails: breakfast quesadillas packed with potato, roasted red peppers, vegan sausage, and vegan cheese topped with avocado. If you sleep through brunch, stop by Sweet Art for a vegan BLT or any and all of the cafe’s LIKE WHOA vegan cupcakes: Boston cream pie, carrot ginger, red velvet, chai-spice, orange blossom, and more. For a unique vegan brunch, head to Rooster, where vegan Crêpe Suzette is served all week long. Rooster also offers a variety of vegan-friendly crepe inclusions, from oven-dried tomatoes with fresh basil to roasted apples with cinnamon and brown sugar. Keep things real (tipsy) and wash down breakfast at Rooster with mimosas, bloody Marys, beer, or wine.
Lunch My bottom-line for lunch is simple: inexpensive, no-frills, and filling enough to ride me out until dinner. Pair lunch with a pint of Missouri-brewed beer at Atomic Cowboy, where spicy vegetarian chili sans cheese makes snow in March seem almost charming. Channel your inner Liz Lemon with sandwiches at Foundation Grounds (the Madahoochi layers vegan cheddar cheese, marinated red onion, and spinach) or at the Mud House (the portobello reuben minus Swiss cheese still equals GIMME THAT). Hit up Cheesology for vegan mac ‘n’ cheese, or trek out to Vegadeli, located in Chesterfield, Mo., where rich people serve other rich people vegan burgers, nachos, tacos, and more.
Forget about New York City and Chicago, because local chain Pi Pizzeria in St. Louis is where vegan deep-dish pizza IS AT. Even President Obama agrees! The recipe for vegan pizza at Pi is simple: heaps of Daiya vegan cheese and spicy marinara, all the veggies you can stomach, and optional vegan Match Meat toppings. In addition to deep dish, Pi also serves vegan, gluten-free thin crust pizza, salads, and desserts, as well as great happy hour specials.
If you’re not down for pizza, CRAZY, go Midwest-traditional and grab house-brewed beer and a bite at Schlafly Bottleworks, where they serve vegan mac ‘n’ cheese, lasagna, and portobello burgers topped with Teese. For fancier fare, mosey on down the street to Boogaloo for Jamaican Johnny cakes with roasted plantains or yucca mashed potatoes. If you’re in St. Louis during baseball season, check out the veggie chicken and garlic fries at Dizzy’s Diner inside Busch Stadium, or hit up one of the arena’s many concession stands for soft pretzels, peanuts, or beer. Unfortunately, ordering a veggie dog at St. Louis’ famous stadium still isn’t an option—hey, guess what? You’re still in the Midwest.
[Photos, from the top: vegan brunch at Shangri-La; vegan deep-dish pizza at Pi Pizzeria; and portobello burger with soy cheese at Schlafly Bottleworks. This post was written by Liz Miller, who is pretty much the best. She loves champagne, beer, working out with sledgehammers, Arrested Development, 30 Rock, being sassy, and generally tearing shit up. You should try to be her friend because she would totally hate that.]
Vegansaurus is speaking at SXSW! Are you an awesome vegan company who wants to sponsor us?
Guess what? Vegansaurus is going to SXSW! I’ll be representing in a conversation about vegans online and online veganism with the lovely Stephanie of the delightful Lazy Smurf’s Guide to Life. I will also be eating all of the vegan food in Austin proper. You better lock up your chicken fried seitan and hide your tempeh reubens because I’m comin’ to getcha, TEXAS-STYLE.
Since this site is a labor of love, we are looking for awesome companies to sponsor our trip to Austin. In exchange we are willing to offer sponsored posts, hosted giveaways, and otherwise represent your company while at SXSW Interactive, one of the country’s largest tech conferences. This could mean hosting a meetup, giving away goodies at the conference, wearing t-shirts, etc. I love wearing logo t-shirts. Seriously, it’s a passion of mine.
This might be a pipe dream but I’m here to tell you, I will represent the crap out of you. I will be your official ambassador all night long. And all day. You know, the entire duration of the conference. Email Laura TODAY!
Guest post: personalized Valentine's videos from Animal Aid Unlimited!
The coolest gift since the mix tape was invented: a personalized video dedicated to your loved one, featuring an adorable rescued animal, from a totally rad animal rights organization. Customizing your gift is easy: just tell them your loved one’s name, and pick the animal you want to sponsor—you even get to pick the song that will play in the background. Then, after a donation of just $100, plus the time it takes to produce the video, a link to your personalized clip appears in your email inbox, ready to share with that special someone. It’s the best gift ever!!
Animal Aid Unlimited is a great organization, located in Udaipur, India, that I was lucky enough to visit while on a trip with VegVoyages (best tour company ever!). The work they do reaches a ridiculous amount of animals, thanks to their unique situation: In India, animals are allowed to roam freely in the streets, so Animal Aid can take in sick and injured animals, give them life-saving medical care, and if they are fit enough to survive on the streets, release them back to the same place they were taken from. Those who are unlikely to survive on their own are given permanent homes at the sanctuary. This policy allows them to treat tens of thousands of animals without the problem of overcrowding faced by American shelters, and no-kill shelters in particular.
The other unique thing about Animal Aid unlimited is that they are able to provide a high level of medical care to the animals at an incredibly low cost. Some examples of this are: • $6,800 a year to pay for a full time Veterinarian • $1,100 a year for a Veterinary nurse • $100 pays for rabies inoculations for 160 animals These two factors combine to bring Animal Aid’s supporters some great bang for their donation buck: not only is Animal Aid in a position to help more animals than would be possible elsewhere, but it costs less to help each animal than it would at home. With every dollar helping so much, you can rest assured that your donation will be going to a good cause.
If you want your video by Feb, 14, you should get your orders in sooner rather than later, because these people are animal rescuers, not magical elves who can make videos overnight. I already put in my order for my hubby’s V-day video, and you should too! It’s a better gift than the one he wanted (a manometer—I mean WTF!?—totally not romantic), and we both get a warm fuzzy feeling inside from helping save some cute critters. What’s better than that? If you can’t get it by Valentine’s Day, just let your significant other/person-you’re-bumpin’-uglies-with that you made the donation. Then, when the video arrives, you show it to them and get laid twice for the price of one! You’re welcome.
Marie Dadap is a fat vegan extraordinaire whose life won’t be complete until someone makes a vegan brie. You can reach her at marie [at] dadap [dot] net. This is her second post for us, you can see the first one (DONUTS) here (DONUTS).
I wanted to know if any of the players were adopted so I did a little detective work for you guys—because I’m the best—but despite being basically Sam Spade, I couldn’t find much about most of the puppies’ current adoption status. The main thing is that the Puppy Bowl was filmed in October! This is shocking! Scandal! I thought it was live. By now, over three months later, I think most of the puppies have already been adopted and have been taken off petfinder. Here are the ones I did find info for: Big Red's adoption is “pending application approval.” Jack was adopted. Mae was adopted. And then according to people on Facebook, CB was adopted. But I’m willing to bet all the Puppy Bowl stars have been adopted by now because, hello! They’re adorbs!
Sonya Cotton is a vegan and musician with a serious animal-rights agenda. She’s close to releasing a six-song EP and raising money for an eco-friendly tour through Kickstarter. Laura interviewed Sonya about her musical projects and vegan lifestyle, and why she dedicated her new album to her animal-rescuing mother.
Vegansaurus: Are you vegan for health, environmental, animal-rights reasons, or a combination? Sonya Cotton: I’m vegan primarily for animal-rights reasons. The magnitude of animal suffering that goes on inside of the meat/dairy/egg industries is what hits me the hardest, and makes me want to cry/scream/do my part to change the world. The environmental impact of these mega-industries is also horrific, and a very compelling reason (totally independent of animal-rights issues) to go vegan in my opinion. Health doesn’t figure as much into the equation for me, though I know some people really stand behind the health benefits of veganism.
Vegansaurus: How long have you been vegan? Why did you become vegan? Cotton: I was an on-and-off vegetarian for 12 years, starting when I was 15. Then last May when I was on tour with my band on the East Coast, we played a house show for a group called the Montclair Ethical Vegans. The woman who led that group asked me after the show if I was vegan. When I told her I wasn’t (just a vegetarian and an animal-lover) she gently yet passionately told me all the reasons why she choses veganism, and gave me an amazing book to take with me, called Ninety-Five (a reference to the number of animal lives saved in a year from one person going vegan). I remember reading this book, which chronicles individual lives of animals that were destined for the slaughterhouse but somehow found their way to sanctuaries instead. I connected with those stories so deeply, I was really rooting for each one of those creatures, and I remember saying out loud to my boyfriend: “I have to go vegan, I totally believe in this.” Then I read Jonathan Safran Foer’sEating Animals, which utterly sealed the deal for me. (To those of you out there who haven’t read Eating Animals, please do!)
Vegansaurus: When did you start writing and performing music? Cotton: I wrote my first song in high school (an embarrassingly bad love song.) But I’ve been performing since I was pretty young. I remember singing “By My Side” (from Godspell) in sixth grade at an open-mic at my school. In my head I was singing it to my English teacher who I was in love with at the time, and who was leaving the school: “Where are you going? Will you take me with you?” Heavy! I also remember my first solo in Girlchoir in fifth grade. I got to sing a line from the song “Vine and Fig Tree” that goes: “And into ploughshares turn their swords, nations shall learn war no more.” Good stuff! I was hooked at a young age.
Vegansaurus: Do you write about animals or animal issues? Cotton: Yes, I frequently do. I feel deeply inspired by and connected to animals that I see around me in my daily life, as well as animals that I read about. I’m often taken by their beauty, their nobility, their lack of self-consciousness, their pursuit of what I see as “truth” (i.e. survival/self-preservation and social connection/love as opposed to fame and excessive amounts of money/material goods.) On my last album, Red River, I sing a lot about the dead deer by the roadside, and all that that sight represents to me. I grew up in the suburbs of New Jersey so for much of my life that was a very common sight for me. In my more recent songs I am trying to write more clearly and directly about animal welfare issues. I just finished a song about a pig born into a factory farm, and on my upcoming album there is a song where I speak pretty directly to some of the fucked up things people do to animals: hunting falcons solely for their feathers, destroying wolf and deer habitat to build mansions and raise cattle, etc. I also frequently express the flipside of my outrage, in other words, my reverence and my gratefulness for the wild animal life around me.
Vegansaurus: Your album is dedicated to your mom; please tell us more. Cotton: My mother passed away a year and a half ago; she had cancer for just 10 months. I’ve struggled a lot with this loss, and writing songs for her/about her/inspired by her has felt like a poignant form of therapy for me as well as a meaningful tribute to her. So many people are struggling with similar feelings that I’m struggling with, either because of a death of a loved one, or some other kind of loss, and I hope this album reaches them, helps them, makes them feel less alone.
Vegansaurus: Can we listen to your music anywhere? Cotton: Yes, here and here.
Vegansaurus: Do you have any companion animals? Tell us all about them! Cotton: There is an amazing cat named Buddy who lives in my house. His mom’s name is Lea, she’s my housemate. Buddy is a big beautiful guy; he’s often a blissed-out purring machine, so cute. But it kills me on a daily basis that I don’t have a dog in my life. As soon as I figure out how to live in a place that allows me to have a dog—dogs are not allowed in the house where I live—I’m going to foster a shelter dog. And then, once I have figured out how to be a touring musician that is also a responsible dog-owner, I’m going straight to a shelter and finding a dog who needs a permanent home. It’s going to be amazing. Until that day, I will continue walking/hanging out with dogs at Family Dog Rescue, a wonderful shelter in the city.
Vegansaurus: Do you have any super-cute photos of animals to share with us? Cotton: Here is a picture of my family dog, Lorenzo, who passed away a couple of months ago. He was part of a litter of 10 puppies that my mom fostered when I was in 10th grade. My mom found homes for all of his nine brothers and sisters, but Lorenzo was returned to us twice! So we decided to keep him. He was such an amazing fellow, so handsome and spirited; I miss him.
Vegansaurus: What is your favorite animal? I know, this one is REALLY TOUGH. Cotton: This is an impossible question! If I have to choose, I’m going to say…wolf.
Vegansaurus: Favorite vegan cookbook? Cotton: There are a bunch of vegan cookbooks floating around my kitchen (there are four vegans in my house), and I like all of them, but I’m not so inspired by any one of them to call it my favorite. I think I need a favorite vegan cookbook in my life, that’d be great! Any suggestions?
Vegansaurus: What’s your favorite vegan dish to make? What about for a vegan bakesale? Cotton: I love Brussels sprouts sautéed with onions, garlic, olive oil, soy sauce, and apple cider vinegar. I also love kale and fried tofu over brown rice or whole wheat pasta with a peanut sauce. For a bakesale, the chocolate chip cookies from How It All Vegan! are so delicious! Yum.
Vegansaurus: Favorite vegan dish at a restaurant? Cotton: I love the fresh imperial rolls at Sunflower (3111 16th St. at Valencia Street) affordable and delicious.
Vegansaurus: Tell us about the Kickstarter Project. How can we support you? Cotton: I launched a Kickstarter campaign last month to fund the making of my next album: a six-song EP dedicated to my mom, as well as a northeast tour in May. The goal was $10,000, which, amazingly, was reached in just 11 days. People have been so generous! We’ve now exceeded our goal by about $500, and it runs until 7:45 p.m. on Monday, Feb. 28. Though it sounds crazy, $10,000 was the bare minimum we needed to make this album and tour happen as we envisioned it: recording live in a professional studio, and traveling the East Coast by train, which is more expensive but kinder to the earth and the animals than cars and freeways! We’re so excited, and so thankful to have made it this far. But if we continue to exceed our goal this will allow us to expand the project in some really exciting ways. Depending on how much we get, we’ll be able to book an extra day in the studio, record an extra song, hire an arranger for several songs, and compensate the musicians involved more fairly.
If you’re interested supporting this project, have a look at my Kickstarter page where you can watch a video explaining the spirit of the project more fully. You can also see the different rewards for donations, (for example, you can pre-order a digital copy of the album for a donation of $10.) If you want to support me in a way that has nothing to do with money, you can help me spread the word about this project by sending the link to your friends, you can help me book a show on the east coast in May—ideally in a home or a church or a similarly intimate space—or come to my show in San Francisco this Friday, Feb. 11 at Viracocha!
Whether you’re in love with love or hate everyone (or both! it’s possible!), here are some ways you might wish to celebrate V-Day.
1) Vegan Happy Hour on Friday, Feb. 11! It’s got a romantical theme, too. And don’t forget, two awesomevegan cookbook authors are in town for events so maybe they’ll be there and you can woo them with your sweet words/tasty potluck additions?? Anything can happen, it’s Valentine’s Day weekend! Let that fat fucker shoot you through the heart with his terrifying arrow. Sweet love.
As far as super romantic VD dinners, It’s probably too late to get reservations anywhere good, so why don’t you cook your honey a fine meal at home? The nerds at KQED always advocate it—check out last year’s (vegan!) recipe for Heart’s Desire Beet Salad. Nothing like a beet to heat up the kitchen. That’s my advice to you for February 14. Happy love-making, lovebirds.
“IT HAS ALWAYS been crucial to the gourmet’s pleasure that he eat in ways the mainstream cannot afford. For hundreds of years this meant consuming enormous quantities of meat. That of animals that had been whipped to death was more highly valued for centuries, in the belief that pain and trauma enhanced taste. “A true gastronome,” according to a British dining manual of the time, “is as insensible to suffering as is a conqueror.” But for the past several decades, factory farms have made meat ever cheaper and—as the excellent book The CAFO [Concentrated Animal Feeding Operations] Reader makes clear—the pain and trauma are thrown in for free. The contemporary gourmet reacts by voicing an ever-stronger preference for free-range meats from small local farms. He even claims to believe that well-treated animals taste better, though his heart isn’t really in it.”—
A truly excellent take down of “foodies” by B.R. Myers over at The Atlantic. Warning: it contains a NSFW/Life bit about Anthony Bourdain grossly eating endangered songbirds and then exchanging “just fucked” glances with fellow diners/psychopaths. Seriously, my eyes started to water. Was it to cry? Or dry heave? Possibly both. Yep! It was both.
The only problem with this seemingly perfect piece of writing is that it’s published in The Atlantic, home to some of the most terrible food writing in the world. Oh well, nobody’s perfect.
Matt & Nat, Vaute Couture on sale at Pure Citizen!
Pure Citizen, which is like Gilt Groupe for eco/humane/fair-trade/etc. companies, is featuring vegan products! Every week they choose a nonprofit to highlight, and this week’s is Peta, so all their merchandise is vegan. Vaute Couture stuff is on sale until tomorrow; Matt and Nat until Friday, Feb. 11 (the sales last 72 hours). They also have a sale on cool vegan perfume company A Perfume Organic—I’m into their graphic design.
You have to register to even look at the stuff but it’s super-simple, you just have to put in your name. Bam! Easier than spotting a beard in Williamsburg. Still annoying but they say that’s the only way they can offer these LOW, LOW PRICES! So just register already, GOD.
Homeroom, a new mac 'n' cheese restaurant in Oakland, serving up a VEGAN MAC 'N' CHEESE!
Oh hellllll yeah. Finally some vegan mac and cheese action up in this joint! I know of only two other places serving vegan mac and cheese in the entire Bay Area: Souley Vegan (some people love it, some people leave it) and Herbivore (If you held a gun to my head and forced me to eat either Herbivore mac and cheese or Hazel’s dog shit, I’d think reallllllly hard. And then I’d eat the mac and cheese but GOOD GOD, it’s the funk). If you know of others, please let a fat vegan know. And further, THANKS FOR HOLDING OUT, BITCH.* Anyway, Homeroom (adorable name) is opening on 40th street in Oakland on Tuesday, Feb. 15 and HOLY SHIT:
I said goddamn, GODDAMN! My only regret in life is that I’m on a fucking CLEANSE FROM HELL** until Feb. 21 and so I can’t partake in this deliciousness on opening day. Oh well; I’ll be there on the 22 with a bib and a dump truck. Let’s do this, Homeroom.
To learn more about this little mac ‘n’ cheese restaurant that could (it’s a good story) and to see their full menu (maybe more vegan stuff soon? oooh… like cookies and almond milk! or maybe a partnership with Scream Sorbet? It’s right down the street!), check out the lovely Carolyn’s reporting over at Eater SF.
*I meant thanks for NOTHING, if that wasn’t clear. Also, cleanses make me feisty! **More on this later but right now I need to finish eating my MASSAGED KALE SALAD. Later in the evening, I’m gonna beg Jonas to shoot me in the face until I’m dead.
The Nova airing tonight, Wednesday, Feb. 9 (8 p.m. on KQED, or check your local listings!) is all about animal intelligence. Think they’ll address the fact that most apes can probably correctly spell “intelligence” in fewer tries than I just did? WELL WE’LL HAVE TO WATCH AND FIND OUT! I mean, we already know how fucking brilliant and amazing animals are but it’ll probably be pretty interesting and you can watch it with meat mouths and afterwards, when they’re all, “WOW ANIMALS BE SMART DER DEE DER?!,” show them the new Mercy for Animals factory farming video. BAM! Done and done!
You guys. IT IS A BABY DOLPHIN MEETING A PENGUIN. Do you even understand this photo?? My brain can’t…it’s too much. I was planning on administering street justice via random public beatdowns and committing mail fraud until I saw this bullshit. This ridiculously adorable bullshit. Thanks to the multi-talented and extremely prolific Stephen Fry for RUINING MY DAY WITH CUTENESS. Of course, he shares equal blame with Livia because she sent it my way. Bitches.
Several years ago I was very lonely. I was working full-time in a video store and had very few career aspirations; I had just ended a spectacular stint of dating with someone who was awesome and attractive but with whom I had very little in common; and when I wasn’t yelling at people to put their returns on the goddamned shelf of the counter that said “RETURNS” in large capital letters I was crying and playing video games. That’s when my friend Pali (who runs Rocket Dog Rescue) called and asked if I might like to adopt a pet.
"We’ve got a lot of hamsters here." she said. "I have now had several hamsters," I replied. "I would like to move up in the world." "What were you thinking of?" she asked. “A rabbit. A big one.” "There are plenty of those," she said. "Get down here before six o’clock."
I jumped into a cab to the SF SPCA immediately, and within the hour returned home with a giant black bunny whom I respectfully named Ms. Cleo. This is a good story, but it gets better. Let me tell you something about bunnies: they poop. A lot. And chew. They chew everything. Oh, and they live forever! Had I had my degree in psychology already, I would have understood that I was transferring my desire for a ”good object” (read: a boyfriend) onto a furry animal of the wrong sex and expecting too much out of her. In time, Ms. Cleo and I came to love each other very much, and frequently hung out on my bed watching television and eating celery and pellets. However, I must stress that rabbits—and all animals, while we’re at it—are a big commitment; you really need to decide whether you’re ready to have all of your cables/clothes/bed frames chewed and pooped upon before you decide that you can adopt one. I remember (before my stint at In Defense of Animals, of course) how horrified I was to read that a tradition of the Hilton family—the Paris Hiltons—was to buy up a whole bunch of rabbits and chicks on Easter, and then give them away after the holiday was over and their cuteness had worn off (Source: Paris Hilton’s wonderful Confessions of an Heiress, which I totally own!). I also thought that this must be a very isolated thing and that most people don’t treat animals this way. Au contraire, mon frère: people are fucking ridiculous.
First, STOP GIVING ANIMALS AS PRESENTS!!! Remember the stuff I wrote before about Rabbits being a huge commitment? Yeah, that doesn’t change just because it’s their year! This seems pretty obvious to me, but in China rabbits are multiplying like crazy and wreaking havoc. Here’s what happens: Someone gets a rabbit for the New Year, they get all excited, buy a cage, and think “awesome! Now I have a friend!” Then the rabbit chews up everything and sometimes scratch. In the case of one woman, the rabbit, while adorable, chewed through every cable in the house and ate her resume to boot! Not such an awesome gift anymore, right? You know, especially since she didn’t even ask for or think of taking care of a rabbit. And you know what else? If you don’t have them fixed, rabbits will breed, leaving you with a whole bunch of offspring to deal with. Of course, some people step up to the task, but others are giving up very quickly ensuring that shelters and rabbit rescues are overflowing with rabbits whose only crime was being an animal on the Chinese Zodiac. And being criminally adorable, but that’s another story.
Second, STOP SENDING ANIMALS IN THE MAIL! Again, this is something I thought would be both common knowledge and common sense. For example, “Man, I need to return these awesome Bones DVDs to Netflix and this copy of “Band Hero” to Gamefly. OH SHIT! I forgot that I have to get John’s dog back to him tomorrow when he gets back from vacation. Hmmm, maybe I should just box and mail him as well. That way, John and the dog both arrive tomorrow and I can watch some more television instead of taking care of responsibilities—nah, too dangerous!” Don’t you wish everyone thought like that? Me too! Except people don’t! They send puppies priority mail in airless boxes with the added bonus of no food and/or water! Why? No idea! Perhaps the woman who did this thought it might be cheaper or easier to send a puppy this way. She actually went back for a refund of her money after being charged with animal cruelty! I cannot believe she did not know that mailing puppies is not the preferred way to get animals to their destination. She’s now trying to get the dog back, but that doesn’t look like it’s going to happen any time soon—or at all, if everyone involved is lucky.
Oyster mushroom and corn chowdah TONIGHT at 20th & Valencia!
SF Relais soup stand is BACK for another go! Tonight, Wednesday, Feb. 9, they’ll be at 20th and Valencia Streets from 7 to 8:30 p.m. and ready to take your hard-earned monies (under $5! deal!) for a giant bowl of the good stuff. Delicious. If you want to keep abreast of their happenings in the future, follow them on twitter and get prepared for tasty vegan soup and stew in the Mission on the regular! Man, I love being vegan in the SF Bay Area. Life is good. Except for when it’s shitty. LIFE!
On Sunday, Feb. 6, the awesome Joshua Katcher (Discerning Brute, Pinnacle) presented “Fur & Fashion: Decoding and Harnessing the Dialect of Fashion,” with a Q&A including the brilliant John Bartlett, and the amazing Leanne Mai-Ly Hilgart of Vaute Couture. There is sooooo much to be said, I can only skim the points.
Katcher ran through the symbols and psychology of fashion, connecting what is worn by the models and their demeanor, and how they invoke our need for approval! As they look at us, all gorgeous and disdainful, we need their acceptance, to be like them, to wear fur, contribute to inhumane and unethical behaviors! And we’re uncool unless we give in! YES!!! They subconsciously make you want to be evil! He points out that skins were once used for survival, which is no longer the case in our culture, and how there is disconnect between animals and their fashionable skins in many folks psychology. Example: Terry Richardson hugging a dog while wearing a rabbit-fur coat. Creepy!
John Bartlett, Joshua Katcher, Leanne Mai-Ly Hilgart
To summarize Katcher’s points on tactics, wardrobe is used as a weapon of intimidation, as in the military trends. And the aesthetic laws put top designer togs in a higher social class, and uniforms such as a maid’s on the bottom. The psychological attacks are quite astounding! Our love of a good villain is used against us and I surmise that this may be one reason why the allure of CrueAnna deWintour is so strong! Joshua points out that the editorials and designers’ campaigns portray a society that has access to the unknown. Often-used dark, occult imagery are ever so attractive. He also notes that as fashion editors continue to cover fur, they intentionally do not cover the whole story.
While the furriers have deep pockets and use their financial influence on the struggling young and naïve designers, the ethical folks do not have the finances.
Joshua brought us through the points of how cruelly all the skins are procured. Much of this verified information can be found on PETA, Mercy for Animals, and the HSUS websites. In a nutshell, DO NOT TAKE FROM ANIMALS. And even more, humans seem to always make the exploitation into a greater hell in order to cut costs. The examples are irrefutable and we are accountable. Feathers and silk are a part of this. And sometimes fake fur is too! Look for the “skin” of the fake fur. It should not look like skin! Philip Lim 3.1 and Urban Outfitters have made this mistake. And many folks excuse this as a personal choice as opposed to social justice.
Skins from kombucha-processing, recycled material from plastic bottles, and closed-loop manufacturing systems are all ways to ethically produce fashion. THE SOLUTIONS ARE THERE—but maybe a bit more costly than fur farms in China. And with John Bartlett (left) following in Stella McCartney’s glorious footsteps and then some by nixing wool and alpaca, the designers devoted to this cause are joined by an ICON!
According to Bartlett, “Next time I show, I want to show a fully vegan collection. I want to make sure there’s intention behind it. Over the past year, I have taken leather out of my collections, I will no longer use down and, hopefully by next fall, I will no longer use wool.” He is also actively participating with Pinnacle! The paper will be released for NY Fashion Week, but you can see PDFs here.
During the Q&A, someone asked how you should talk with friends who argue that wearing vintage fur is OK. While some answers were in more of the understanding and empathizing vein, Joshua zinged in with “A vintage Nazi uniform is still a Nazi uniform. You wear fur, you hate animals.” Like a shot to the heart!
When asked how designers can’t know about the horrors, John Bartlett answered, “They don’t understand why fur isn’t fabulous. [Many] consider fur as fabric. There is this incredible disconnect; it’s the same kind of disconnect as eating a hamburger.”
Always a concern is cost, and the ethical clothes are often pricey. Leanne Mai-Ly points out that her clothes are locally sourced as best possible and locally produced here in NYC, keeping her eye on quality and ethical accountability. Clothing should be seen as an investment, not disposable! I agree. Never thought about how the sweatshops are there to produce disposable clothing, which only makes that worker’s toil even more horrifying!
I sense a revolution—style-conscious, ethically inclined superheroes that can finally speak the language of the often oblivious and closed-minded fashion world! Clothes do make the man (and woman), and they can make him heard!
Tell us your favorite ethical designers and sites in the comments!
This review and the photos herein were brought to us by the talented and terrific Jeff Nesmith, an Alabama native thriving in Brooklyn. Designer, draw-er, writer, magazine producer, vegan fry-cook/biscuit-baker, and by day, the editorial production director for Real Simple magazine. He describes his site, welloiledmachinenyc.com, as always a work in progress; we think it’s ridiculously awesome.
I know some people got upset when I criticized an ad recently so to them I say, beware!: things are ‘bout to get critical! I think the first thing you notice is what a CRAPPY commercial it is. To think someone paid for this! I’m not sure where they squandered the budget for a decent director but it certainly didn’t go toward editing.
On to the real issue, people are PISSED about the commercial’s reference to “crush videos.” As you dedicated readers know, Congress recently passed a bill to ban crush videos in the U.S. Thank god. I had never heard of crush videos and I wish I still hadn’t. It’s a truly despicable phenomenon. Animal cruelty is bad enough, but when someone truly derives pleasure from it? It’s almost too much for the heart to handle. It makes me question humanity and wish everyone would, I don’t know, DROP DEAD.
Wait, genius idea: take something super offensive, deplorable and illegal* and make light of it! This is a recipe for success! Let’s brainstorm. I’m imagining a photoshoot with Kewpie dolls in crotchless panties—it could be for the next Rock of Love! So edgy. Or maybe McDonald’s could do a “my factory-farm friends” toy series—those Happy Meals would fly off the shelf! There’s no shortage of awful things that happen in the world so really, the possibilities are endless!
Go to Change.org if you’d like to read more and sign a petition to get the commercial cut.
Vegansaurus: Are you vegan for health, environmental, animal rights reasons, or a combination? Kate Dollarhyde: When I first decided to go vegan it was absolutely for animal rights reasons. How could I see the evidence of animal abuses and torment and not act, especially when the act, for me, would be so easy? I was lucky to go vegan where I did—right in the center of San Francisco: a block from a forward-thinking Safeway, a quick jaunt from Rainbow Grocery, mere feet from the Castro farmers’ market. It was like magic, the convenience of it.
As I matured in my veganity, I read over and over about how destructive animal farming is to our ecosystems, our soils, and that’s what really sealed the deal. And health? I was never concerned with health! Do you guys know how many cupcakes I eat? I’m at like at least 1,000 per day. I might have a problem.
Vegansaurus: How long have you been vegan? Why did you become vegan? Dollarhyde: I’ve been vegan for four-ish years. I’m not completely sure, but I know my veganniversary is in April sometime. I was a vegetarian for two years before that, though that was much more difficult than the veganism is because my family was less willing to accommodate me, especially during holiday meals. But my dad is vegan now, so it’s all good.
Vegansaurus: What do you do to make monies? Tell us all about it. Dollarhyde: I do very thrilling desk work for a biotech start up in Berkeley; you know, research, coffee brewing, presentation compiling, dish-doing, all the exciting stuff. I was wary of taking the job because (in the interest of full disclosure) the company I work for contracts with labs that do animal testing. I didn’t have a lot of options when I graduated from college with a useless BA in a field that requires a doctorate, so when I was offered a job that would pay me a living wage with health and dental insurance included, I couldn’t turn it down.
The device they’re developing could save millions of human lives a year, but I still find it difficult to square with my vegan beliefs. Of course I’m against animal testing, but if one of my family members contracted the disease they’re trying to cure would I be glad the device existed? Heck yes I would be.
Vegansaurus: I know you volunteer with various organizations—what’s up? How can we get involved with some of them? Dollarhyde: I volunteer at the Museum of Craft and Folk Art every Saturday, down in the museum district near the SFMOMA and the Contemporary Jewish Museum. It’s a fantastic space and the people I work with are phenomenal. The museum works hard to engage the community for education and fun times, so every first Thursday we host a crafting event in partnership with Etsy called Craft Bar. It’s always hugely crowded and rowdy because of the cheap beer and is always the highlight of my month.
The best way to get involved with the museum (and other small, under-funded museums like them!) is to ring them up and ask if there’s anything you can do to help. Small museums are chronically understaffed and could always use a helping hand at the front desk or during events. And unlike at the large museums with competitive volunteer waitlists, small museums will usually give you the opportunity to do a variety of work. I was asked to help with aspects our recent exhibit installation and it was too dang fun.
Vegansaurus: Do you have any companion animals? Tell us all about them! Dollarhyde: I have two cats! Boris, a giant bruiser of cat, and Rhubarb, a feisty little spitfire my partner and I adopted from the SFSPCA. Some complete jerk abandoned her in a cardboard box in the parking lot outside of the shelter at night, in the winter. Boris is a total weirdo, really vocal, and needy in a completely adorable way. He likes to wake my partner up in the morning by standing on his chest and licking his hair. Rhuby is a much more normal cat; she’ll roll on her back and lure you in with the promise of sweet, sweet belly rubs, and then just bite your shit like it ain’t no thing. She likes to sleep under the covers with us so she’ll usually stand by my head at 2 a.m. and meow until I lift of the covers so she can come in for a snuggle. It’s too cute to be annoying.
Vegansaurus: What is your favorite animal? I know, this one is REALLY TOUGH. Dollarhyde: I’m boring—I’ve always been a panda person. And my family was really weird about it! Every holiday someone would give me a panda stuffed animal until suddenly I was 18 and there were like 30 stuffed pandas in my room and people would come over and be like, Kate, wtf?
Vegansaurus: Favorite vegan cookbook? Dollarhyde: That is an impossible question, Laura. You know that is like the meanest question ever. But, well, fine. It has to be Vegan with a Vengeance. When I first went vegan I, like most newly hatched vegans, had no idea what or how to cook. Isa showed me the way, and now I cook every damn day and I’m actually not too bad at it. The book is the stuff of dreams.
My other favorite cookbook is Strong Watersbut it’s not exactly vegan, just full of exciting recipes for exciting alcoholic beverages. I like to brew when I have the free time and Strong Waters covers all the esoteric weirdness I love to make the most.
Vegansaurus: What’s your favorite vegan dish to make? What about for a vegan bakesale? Dollarhyde: Call me Garfield, baby, because I love lasagna. For a bakesale? Carrot cake! Always! Carrot cake is my second favorite food; it should be a food group all on its own. And it should have the biggest part of the food pyramid.
Vegansaurus: Favorite vegan dish at a restaurant? Dollarhyde: How could you do this to me? How could you make me choose? Southern fried tofu and collards at Souley Vegan, or curry soba soup at Cha-Ya? Is there even a God?
Vegansaurus: Are you willing to have Vegansaurus over and cook us a vegan feast? If so, what day? Dollarhyde: Yes, absolutely! Party at my house! You bring the booze, I’ll make the tacos!
Vegansaurus: Any questions for Vegansaurus? Anything! Dollarhyde: Is there a secret clubhouse I can visit? [Ed.: We wish! Someone finance the rent on a secret clubhouse/large cardboard box we can use as a mobile office!]
Are you a great vegan? Are you doing great vegan things? We want to to know more about you! Email Laura for more information on The Vegansaurus Interview!
Lyfe Kitchen: Tal Ronnen, Art Smith, and a couple of dudes who used to work for McDonald's want you to eat their healthy food
Guess what, vegans and the people who love them: restaurateurs really do want your money! Seriously! They are starting a chain of restaurants called Lyfe Kitchen, which will serve “healthy” omnivorous and vegan dishes. Art Smith, Oprah’s totally not-vegan chef who was once on Top Chef: Masters, has of late eschewed his creamy-buttery-cheesy cuisine for less artery-clogging death food at his own restaurant, and is in charge of the omnivorous part of the menu, and Tal “Mr. Gardein” Ronnen will be developing the vegan section. Plans are to open the first Lyfe Kitchen in Palo Alto, Calif. this summer.
This sounds kind of great, right? Except it also sounds a little, um, nutty. The chain will be marketed to “women age 18 to 49, hoping they’ll like the food enough to bring back friends andfamilies. While she’s enjoying a grain salad, there’s a beefy burger for her husband. While he’s munching away, he might try a bite of hers, and even like it.” Wait, what? Yeah, who wants to puke after reading that? Three sentences packed full of gnarly stereotypes, but stereotypes sell! And this isn’t a “vegan” restaurant: “The menu so far avoids modifiers like ‘vegan,’ ‘gluten-free’ and ‘dairy-free,’” despite offering such options. Because “vegan” is “scary” and “gluten-free” is for “crazies” and Lyfe Kitchen isn’t for scary crazies, it’s for Middle American Families and the Moms Who Run Them.
So definitely this is a positive idea coming to fruition, right? We shall see—you know your Vegansaurus will be checking this place out once it opens. What do you all think: is marketing to McDonald’s Moms the right way to sell a chain of semi-vegan restaurants? I mean, in Tal we trust, but as for the rest of the business partners and the model, who knows.
Beer Cooking class at Millennium!? There are still spots!
Not sure how we missed this but it sounds fucking awesome! I can’t do much better than just copy and paste the details because well, it’s Monday.
February 2011 Beer Cooking Class!
Celebrate the last day of SF Beer Week by joining Eric Tucker in the Millennium kitchen for a hands-on, beer-themed cooking class! Learn that beer can accompany food in more ways than one from someone who truly enjoys it. Sit down after a long day in the kitchen and enjoy your family style meal with new friends and of course, with beer pairings. You will also have the opportunity to meet Eric on Saturday, Feb. 19 for a guided tour through the Ferry Building Farmers’ Market!
Sunday, Feb. 20 10 a.m. to 4 p.m. (ish) $155 per person [pricey! but you’re rich, right?]
Space is limited, please call Alison to make a reservation at 415/ 345.3900, ext. 13.
Do any two things go together better? Well, maybe pudding and sex? Until it really doesn’t. Anyway! Ms. Moskowitz, who can make a meal if you left her on a desert island with nothing but a nail clipper and some Pokemon trading cards (that should be a reality show), will be in San Francisco this Saturday, Feb. 12. At 11:45 a.m. at the Ferry Building, she’ll be cooking up dishes from her latest cookbook, Appetite for Reduction. I own this cookbook and every recipe I’ve made has been stellar so this is sure to be a treat. Plus, you know you love Isa and want to meet her face-to-face in a non-creepy way. No more calling and hanging up, it’s unbecoming.
Brand new soup stand, Relais, is premiering tonight (Sunday, Feb. 6) in the Mission on the corner of 20th and Valencia. They’re serving up vegan lamb stew and it promises to be fucking deeeeelicious because these people are talented chefs for real. The feast goes down from 7 to 8:30 p.m. and we’ll see your hot vegan asses there! Or hot vegetarian asses! Or hot omni asses! Whatever! STEW! Oh, and you can follow them on twitter to stay abreast of further delicious soup and stew happenings. STEW!
NO STEW FOR YOU! Except, yes. There is. This post used to be about soup. Ugh, just ignore me.
Artists, design students: 2011 Design Against Fur poster competition
Are you a talented student and totally anti-fur? You should enter the 2011 Design Against Fur competition! Above is last year’s Europe and International first-prize winner. Dudes, apparently the bar is LOW because that poster is kind of LAME. It just doesn’t do it for me. What do you think?
The deadline for registration is Apr. 1 and the deadline for submissions is Apr. 15. First prize is 700€! According to my calculations, that’s about $954 U.S. Holler! You could finally take me somewhere nice for a change.
Promotional recipes that sound delicious: Sun-dried-tomato-encrusted Gardein with spinach puree and baby potatoes!
The Gardein people love recipes! They also love you to use Gardein in your recipes! That’s why they’ve created this pretty tasty-looking item, sun-dried-tomato-encrusted Gardein with spinach puree and baby potatoes!
They say it’s for “lovers” or whatever, I guess because it serves two and maybe also because it’s red, and “heart-healthy,” and cruelty-free? But don’t let anyone dictate your meals! If you want to make some Gardein-for-lovers, you make it, and you save that second portion to eat later on, because leftovers are delicious! And if you are someone’s “lover,” first, barf!, and second, making this dish basically ensures sexytimes later, because look at it! It’s beautiful. Just like you, lovers. Awww! puke.
Ingredients Sun-dried-tomato-encrusted Gardein 1 pkg Gardein Chick’n Scallopini 1 cup fresh bread crumbs 1/2 cup oil-packed sun dried tomatoes, drained (reserve oil) 1 tbsp oil reserved from tomatoes 2 garlic cloves, large minced 2 cups all-purpose flour 2 cups soy milk
Potatoes 1 lb. baby potatoes 1/4 cup olive oil 1/2 tsp. salt 1/2 tsp. pepper
Instructions Cover potatoes with cold water in a medium-sized thick-bottomed pot. Bring potatoes to a boil and cook until just fork tender. Drain and cool immediately.
Preheat oven to 400º F. Once potatoes are cooled, cut in half and toss in olive oil, salt and pepper. place potatoes cut-side down on a nonstick baking pan. Bake potatoes for 15 to 20 minutes, until golden brown and crispy. Remove from oven, then sprinkle with parsley.
Bring water to a boil in a large pot. Add spinach and cook until just tender, approximately 30 to 45 seconds. Drain and place spinach into ice water immediately. When spinach is cold, drain and squeeze out excess water. Transfer spinach, basil, cashew cream and nutritional yeast to food processor. Blend until smooth and refrigerate.
In a food processor, process the bread crumbs, sun-dried tomatoes, reserved oil and garlic cloves until well incorporated. Dredge each thawed Gardein cutlet in flour, then dip into the soy milk, and then into the sundried tomato breadcrumbs. Sauté each side until lightly caramelized and crisp.
Assembly Plate the hot roasted potatoes and reheated spinach puree on each of the serving plates and top with sun-dried tomato and sun-dried-tomato-crusted Gardein. Garnish with sun-dried tomato and microgreens.
Besides big ups for calling so much attention to veganism, can we also give Oprah’s vegan challenge credit for bringing some solid graphic design up in here? So colorful! Because vegan graphic design is not always the best—and that stuff is important. It took me about two years to finally try the Ener-G egg replacer I bought because the crazy ’70s box scared me so much. I’m so serious.
As the picture suggests, Oprah has posted a vegan starter kit on her site! It has meal plans, shopping lists, all that good stuff. Not to mention, a “vegan IQ” quiz! Umm, I got three out of six correct. That’s a 50 percent. That’s an F. I’m a vegan failure!
Take the quiz and tell me what you get. It’s not that I want you to do worse than me, I just want you to do worse than me.
Groupon’s $15 for $30 worth of food (and drinks!) at the V SPOT in NYC!
Get your groupon for V Spot, NYC-ers! V Spot is totally in Park Slope—strollerland!—just like me! So I’m saying, you should take me with you! We can go on a Vegansaurus date! And I’ll write all about you! No, wait, come back! It’ll be fun!
Rumor-mongering about Source, the new veg restaurant coming to SF!
There’s a new vegetarian restaurant, Source, which according to Inside Scoop SF is opening sometime in March. This is mighty exciting! It’s going to be “multi-dimensional dining” (??) and offers up a menu that’s so broad, it kinda boggles the mind. I mean, they’re serving everything from dosa to pizza to casseroles (???). I am hoping they can pull it off because I want to eat all of those things. At the same time. Seriously, this place looks fairly nuts.
Inside Scoop says:
The “modern, funky”[*] design will follow the New Age vibe as well. There will be 40-50 seats inside, plus another 30 on a heated patio. Air will be filtered and ionized. There will be a 8×10 foot water wall installation.[*] A special sound system will be in place and a light system will help create the mood via color therapy.[*]
Instead of a normal alcohol bar, there will be an iridescent elixir bar*, with things like euphoric elixirs,[*] calming elixirs[*] and energetic elixirs,[*] all served in cocktail glasses,[*] mixed with fresh pressed juices.
COLOR THERAPY. ELIXIRS. Is this a dare?? Bring it, Source!
I will reserve judgement but I think it goes without saying that this could be the greatest crazy place since PeeWee’s Playhouse (or, maybe Straw??).
Fuck it, I’m ready to don my gay apparel and swim in an insane sea of color therapy and filtered air and eat pizza and dosa together so let’s do this.
Guest post: Krispy Kreme ain’t Dun-Well! Vegan Doughnuts NYC: the launch party
I heard it said… “vegan royalty”! This is what two cute guys and hundreds of vegan doughnuts attract.
Last night was the tremendous Well-Dun Doughnuts launch in NYC, hosted by Moo Shoes. And dang! It was packed, but expectedly civil considering the beautiful and awesome veg-loving crowd. As a line snaked around the shop, I got an opportunity to quiz some of the early arrivers on their samplings. It seems the lemon poppy seed was a winner—I never got one—and the root beer was a crowd-pleaser. It was like a glorious beignet made of root beer and LOVE that exploded in your mouth! People were moved to tears, at least I hoped, over the chocolate-covered and peanut butter varieties. Meanwhile, smooth and superb cocktails from Bushwick’s vegan bar, Pine Box Rock Shop, helped calm the impatient. And Lula’s Sweet Apothecary supplied some ice cream to à la mode your do-nut.
This review and the photos herein were brought to us by the talented and terrific Jeff Nesmith, an Alabama native thriving in Brooklyn. Designer, draw-er, writer, magazine producer, vegan fry-cook/biscuit-baker, and by day, the editorial production director for Real Simple magazine. He describes his site, welloiledmachinenyc.com, as always a work in progress; we think it’s ridiculously awesome. Oh, also, you might remember him from when I awkwardly proposed that he adopt Vegansaurus? When stalkers and victims become friends: The Vegansaurus Story!
Anyway, Pause is the sister wine/food bar to Dog Patch’s Yield (GET IT?) (snark aside, this is a delightful place for vegan lushes!) and is also owned by Millennium's wine director, Chris Tavelli—so, uh, this dude should know from vegan options. In fact, there appear to be quite a few on their short menu. I reallllllly hope we can get that dessert sampler platter veganized! It looks hopeful, as Sarah says:
Be sure to stop by for poppyseed vegan donut holes and lemon marmalade…butterscotch and chocolate ice cream terrine from Rocket Ship Ice Cream or assorted cookies and truffles.
Um, YUM. I will be sure to stop by. Thank you, Sarah!
Celebrate the everyday with Meat Week, the festival for people with too much time on their hands
Want to hear something that’s just so cool? There’s a group dedicated to creating a “Meat Week” in cities throughout the country! How clever is that?! OMG such a great idea. Wait, can we also have a White History Month and a Straight Pride Parade?! Bros, reality check: American culture has beat you to Meat Week! But we just call it, “this week,” or occasionally, “next week” and sometimes, “last week.” Get it? Every week is Meat Week here in the U.S. of A.
I read their website so you don’t have to—and oh my god do you owe me. Suffering through their writing was like having someone vomit stupidity directly into my brain. For real, don’t read it; it will make you dumber. I will break it down for you instead: Meat Week was started by a Floridian fanboy and -girl who took time off from whatever role-playing game I’ve never heard of to eat BBQ for a week. Somehow I doubt this is really anything new; I’m sure they ate plenty of BBQ before this, they just wanted to add a “festivus” element to make their redundant evening plans a little more exciting. Mission accomplished, pals!
This is like those people who were protesting smoke-free bars. In my youth, I enjoyed an indoor cigarette here and there but to actually spend your energy protesting that? With all the problems and injustice in the world, that is the what really gets you off the couch? For shame, people. Seriously, that’s pathetic. It’s as pathetic as using your resources, energy and skills to organize a “Meat Week” when everyone and his mom is already eating more meat than the world can sustain. Americans eat about twice the global average of meat a day while the meat industry continues to destroy the planet. This is an example of the “FUCK YOU WORLD” attitude that makes everyone hate the United States. For real, everyone thinks Americans are gluttonous, mindless, smug douchebags and things like a Meat Week are exactly why.
I’ve got a great idea: let’s have an Fossil-Fuel Week! We could do it right after Bike-to-Work Week. All we have to do is get millions of people to drive their cars everywhere all the time, spend a ton on industrialized heating and cooling systems, personally use as much electricity and power as possible and let’s cover the country in factory farms. OMG WAIT HOLD THE PHONE! OK, OK, well how about a petroleum slip-n-slide?! Oh, right.
If you want to win a copy (and you do! because you are a winner!), let me know a food that you like in the comments! Whatever is closest to a my favorite food (don’t try to get it out of me, it’s a SECRET! Just like everything surrounding food should be! Secrets! And lies! What!) will win. Or, you know, I’ll use random.org. We’ll run this until Tuesday, Feb. 8. May the best vegan win! Yes, this giveaway includes a judgement on your character!