World to cool it on shark-finning, at least for five species
Annually about 2 million scalloped hammerheads are killed for their fins.
The Convention on International Trade in Endangered Species (Cites) voted this week to restrict permits on exporting the fins of five species of sharks, to end trade in all freshwater sawfish, and restrict exports of manta rays’ gill plates.
Previous Cites meetings had seen similar protection proposals for sharks rejected, but new support from Latin American and west African countries, and the promise of cash from the European Union to help change fishing practices, won the day. The decisions could be reopened for debate at the final plenary session of the summit and potentially overturned. If, not all the measures will be implemented after an 18-month period in which enforcement measures can be set up.
A little less needless human destruction of the oceans! Keep up the totally necessary and hopefully not-too-late work, Cites.
Just wait till all those “I’d go vegan, but I love cheese too much” whiny-pants vegetarians hear about this. No excuses left, you big babies! Vegan up and eat your fancy cheeses or accept your weaknesses, donate extra money to a farm-animal rescue group, and hush.
Polluted English waterways are shrinking otters' penis bones
All the harmless-to-us chemicals we humans are flushing down our sinks and toilets have effects on the creatures living in our waterways. In England, otters, which made a valiant comeback after being nearly wiped out by chemical pollution, are now turning up with smaller penis bones, which scientists believe is linked to modern contaminants.
Dr Chadwick said: “With many of these contaminants, there can be all sorts of different sources… so it might be things like drugs that we’re taking and they flush through our sewerage systems and end up in the rivers.”
She added that dust from industrial production travelling into the atmosphere could also carry contaminants that end up in rivers as rainfall, even travelling long distances between countries.
Sorry, otters. All those lovely Endocrine Disrupting Chemicals that help us thrive are slowly murdering you.
"People are very quick to say: otters are in our rivers. That must mean rivers are perfect, they’re so clean, everything’s fine again… but it’s not really that simple," said [Countryfile director Anna ] Jones.
Parrot is rescued from near death, wears handmade sweaters.
This is Charlie, in his “jumper,” as the British press calls it. Charlie was neglected by his previous caretakers and almost starved to death. During his neglect, he plucked out nearly all of his feathers (some sites say he was attempting to eat them in desperation). Thankfully, he was rescued and taken in by Safehaven Parrot Refuge. A vet recommended euthanasia but the rescue coordinator Rebecca Blagg took Charlie in herself and spoon-fed him back to health.
Besides being weak and hungry, the poor naked boy was shivering from the cold. So Blagg knit him some custom-fit sweaters! And now Charlie wouldn’t be caught without one: "If we take them off him for good, he gets very cross. He stomps about, he shouts, he gets very agitated. So we just stopped trying." How cute! I want a parrot! I also just realized I don’t say “cross” enough. Or “stomps about.” Today’s agenda is now set.
Apparently, it’s not uncommon for parrots to find themselves in need of refuge. The lifespan of an eclectus parrot like Charlie is 65-85 years, so it’s very possible for them to outlive their owners. If you want to help Safehaven, here are some ways to do so.
Remember I told you an online vegan marketplace was on the horizon? Well forAnima is finally here! So far, I like these chocolate skulls and the top at the bottom of the post. But give me more time and I’m sure I could rake up a few hundred dollars! I’m smart like that.
I asked for a little more info on forAnima and it sounds really cool:
ForAnima.com is an innovative platform that includes several interactive features such as “Be the Buyer” where users upload styles and items they would like to see created in an animal-friendly way, as well as “Create Collections” where users get to have fun with fashion and create collections of items they like. The site also features a recipe section with vegan meal suggestions, a collection of blogs, a community page where members can discuss everything from animal legislation to vegan fashion, and lots of resources.
ForAnima.com is aimed at people and businesses that care about the well-being of the environment and animals, including domesticated and farm animals. The mission of forAnima is three-fold: bring the welfare of animals into the “eco/organic/green” equation; provide a fun shopping experience that will appeal to vegan shoppers and animal-lovers alike; and to support, recognize, and empower businesses and individuals who personify the “be the change that you want to see in the world” motto.
I like it! I like Etsy too but, yeah, I’d rather everything was vegan. And I like that this makes it super-easy to support businesses with similar values as me. Sometimes it just feels exhausting to be conscientious, so anything that makes it easier gets an A+ from Professor Rascal. And I’m excited about the “be the buyer” thing! Because I’ve got ideas! Seriously, I’ve got ideas out the wazoo. It’s a blessing and a curse. Much like my god-given beauty.
Remember that palindrome you learned in fifth grade, “Go hang a salami. I’m a lasagna hog”? Besides being fucked up and unethical, this sentence is also hiding a not-so-secret truth about salami: it’s a major people killer. According to a new international study of 500,000 Europeans, you can pretty much consider yourself dead if you eat processed meat.
"Go hang yourself if you ate a salami because you helped kill a hog," doesn’t exactly roll off the tongue, but I believe kids should know the truth! Gosh. Per NPR, this study says eating processed meat ups your chances for cancer and heart disease by, like, a bijillion. Apparently the toxic combo of salt, smoke, and nitrate used to preserve these processed dead animal carcasses masquerading as food is the WORST. Need another reason not to eat salami? I conducted an independent study by myself and found that 100 percent of the time it contributes to non-human animal deaths.
Product review: Earth Balance White Cheddar Flavor Puffs
If you haven’t heard of the Earth Balance Aged White Cheddar Puffs yet, you must live under a rock! Don’t be embarrassed, everybody has to live somewhere. So I finally tried these bad boys and they are good! They are not as amazing as the beloved Jax of my childhood—any Jax fans out there?!—but they hit the spot. Way better than Tings. They aren’t super cheesy but they do have a nice subtle cheddar flavor. And they are super puffy! The puffiness is my favorite part.
I got mine from Vegan Essentials but I’m hoping to see them in stores near me soon.
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, Animals!
I’m psyched to let you know that HSUS worked with L.A.’s school system to implement a Meatless Monday program for all L.A. public schools (K-12). Every Monday, all 650,000 meals they serve are now all-vegetarian. It’s my honor to be on CNN HLN tonight discussing this news with the always-wonderful Jane Velez-Mitchell. You can watch the segment here—please share it!
Colorado’s legislature held a hearing this week on a bill to ban the cruel tail-docking of dairy cows. Despite the practice being opposed by the American Veterinary Medical Association, dairy farmers still shamefully defended the practice at the hearing.
NPR’s “On the Media” had a very worthwhile interview about the meat industry’s efforts to silence whistleblowers by passing laws to ban undercover investigations by HSUS and fellow great animal protection groups. Check it out.
Finally, you may be interested in this op-ed in the Philadelphia Inquirer about the horsemeat scandal.
Clementine Bakery brings fresh-baked vegan yums to Brooklyn
This weekend I finally made it to Brooklyn’s Clementine Bakery! I went with my pals James (a.k.a. DJ Grand Format) and Jess (a.k.a. Cutie McSweetums). J&J have been telling me about this organic vegan bakery in “Clinton Hill-Stuy” for weeks now so I finally had to check it out for some brunch. Above is one of their cinnamon rolls. It was delicious! Not super-cinnamon-y but it had this great sticky honey flavor. Must be agave? I don’t know, but it was good. And just about the size of my face!
Their tagline is “your neighborhood cake dealer,” which is hilarious, and as you can see, the place is thoroughly adorbs. On top of that, the people were so very nice.
You can see there is an abundance of sweets but they also have a variety of “savory biscuits.” If you don’t know, now you know: I LOVE BISCUITS. They come in wacky flavors and on Sundays, you can get them with gravy! If you don’t know, now you know: I LOVE BISCUITS AND GRAVY. So I got the artichoke-kale biscuit with gravy (pictured below). It came with a lot of gravy. I didn’t need that much but it was tasty. I liked the biscuit but I think I would have preferred a plain biscuit. The flavors are fun if you are just eating the biscuit on its own but with the gravy, the flavors get a bit convoluted. Still super yummy though!
Behind the B+G is my almond milk latte. I absolutely love when you have a choice of non-dairy milks. Soy is just not my favorite but you know that’s usually your only option. Here they have soy, rice, and almond (I think they also had cow milk as an option but maybe I’m imagining things?? But it’s not like I don’t frequent a million other establishments that serve cow milk). Oh, and some of you will be pleased to know that they have a good selection of gluten-free stuff and soy-free stuff. Yay for you guys!
Clementine also has a nice sandwich menu. I didn’t get one (what do you want from me, I had biscuits and gravy AND the giant cinnamon roll, I’m just one rascal!) but James and Jess both got the Schmancy as it is their fave. The Schmancy is composed of seasoned and baked tofu, spinach, tomato, avocado, pesto, and Hollandaise sauce, served on a rosemary roll. Schmancy indeed! James also got this cute heart-shaped cake-sandwich thing to take home.
I should have gotten one too! I was so stuffed, I wasn’t thinking straight. Next time I will be more on my game. I also want to get a danish! They totally had some sort of sweet potato danish that clearly needs to find a home—in my tummy!
So this is definitely a lovely place I can highly recommend. Plus, you never know who you might see! It is apparently where the who’s who of the NYC vegan community meet. We saw none other than Deborah Diamant of SuperVegan and Vegan Drinks fame! And then if Instagram is to be trusted, it looks like Joshua Katcher made it there shortly after I left. And then of course I was there, so that’s obvi a big deal.
Second anniversary party at Source in SF on Saturday!
Hey San Franciscans—Source restaurant is throwing a second anniversary party and you’re invited! We’ll be serving our tremendously popular and incredibly delicious brisket platter, which includes smothered moo brisket, creamed spinach, candied yams, cranberry relish, and my favorite—macaroni salad! I don’t know what we’re going to do for dessert yet, but there will definitely be a large assortment of gluten-free goodies, including Twinkees and chocolate Heaven Dogs.
I can’t wait till Saturday!
In addition to the festivities (read: feeding frenzy), we’ll be giving away Source buttons as a thank-you to our customers for keeping us inspired, motivated, and excited about what we’ve been doing at the restaurant for the last two years! We ordered quite a few of them, but when they run out, they run out. If you get your hands on one, make sure to wear it on future visits for FREEBIES! (If I see you wearing one, you’re getting dessert on me!)
These stylish adornments were made by our friend the lovely Jen at Never Felt Better!
Source’s second anniversary is tomorrow, Saturday, March 8. We’ll serve brunch and our full menu from 11am until 2:30pm; after that we’ll serve our full menu and the brisket platter until we close at 10pm! If you weren’t aware, Source is BYOB—and stay tuned, as we should be getting our wine and beer license in the next couple of weeks!
See you tomorrow! MENTION THIS POST, VEGANSAURUS READERS (or just mention Vegansaurus, whatever you like), FOR 10 PERCENT OUR ENTIRE MENU ALL DAY SATURDAY! Thanks for supporting us for the last two years!
Source is located at 11 Division St. in San Francisco. Call us for more details or inquires about reservations and take-out orders at 864-9000.
NYC: Spring break Vegan Shop-Up is tomorrow! Get your parents' permission!
JK, no permission slips required. Because we are grown-ass vegans. Details:
It’s definitely not getting warmer. That’s why it’s time for a vacay! SPRING BREAK TWOTHOUSANDTHIRTEEEEEENNNN!! Wild times, drink specials, snacks, babes, and unrated fun are all waiting for you at the fast approaching Vegan Spring Break Shop-Up on Saturday, March 9, from Noon to 5 p.m. at Pine Box Rock Shop! Vegan Shop-Up is NYC’s only all vegan pop-up market featuring the best small businesses around.
You’ll find: raw cookies + gluten-free cakes + peanut butter cups + eco clothing + Ethiopian brunch + kombucha + cinnamon rolls + jewelry + skin care + ice cream + cashew cheese + fresh juice + your favorite food truck, and so much more. WAYYYY better than a sandy bathing suit and 5 day hangover!
Pack your shades, zinc oxide, and finest cut-offs for our rowdiest Shop-Up yet!
It’s always happy hour during the Vegan Shop-Ups, so come thirsty, COME HUNGRY, and get excited. You know how it works.
Cosmetic animal testing banned in the European Union!
That’s right! As of March 11, “the marketing, import, and sale of animal-tested cosmetics and their ingredients will no longer be legal in the EU.” Congratulations to PCRM, who did a lot of work lobbying for the ban, and here’s to passing a similar ban in the U.S. Cosmetics don’t need to be tested on animals any longer. Science has moved beyond it; here’s hoping we can move society beyond it, too.
Welcome to protection under California's Endangered Species Act, great white shark!
Great whites are the scariest sharks ever, thanks to movies and television and their natural aura of gruesome death, but of course also despite the protections we already had in place for them, commercial fishing is reckless and whoops, we’re accidentally killing them so fish-eaters can eat fish.
Great whites have been off-limits to commercial and sport fishing under California law since 1994, Reuters noted. However, the fish, particularly young ones, still wind up as “bycatch” in gill-nets intended for halibut, swordfish and white sea bass off of California and Mexico’s Baja Peninsula. Such bycatch, also known as “incidental taking,” has been unrestricted.
But now (for a month already!), thanks to the California Department of Fish and Wildlife, great whites are now protected under the state Endangered Species Act. They’re not on the Endangered Species list, but this news is progress toward that end. Save the great white! Don’t let the Pacific (completely) go to hell because a bunch of jerks are hungry for fish steaks.
Two fun studies show that bees are having more troubles thriving in the age of modern agriculture than we thought.
First, honeybees aren’t the best crop pollinators; per a study published in Science, they get a lot of help from bumblebees and carpenter bees.
Second, wild bees hate monocultures, and don’t like to pollinate in single-crop areas.
Claire Kremen, a conservation biologist at the University of California, Berkeley, who’s a co-author of the first study in Science, says one of the biggest problems for wild bees is the agricultural specialization that has produced huge fields of just one crop.
The almond groves of California, for example, are a sea of blossoms in February. It’s a feast, as far as the eye can see, for honeybees that come here from all over the country.
"But for the rest of the year, there’s nothing blooming," she says.
That means there are no bees. “In fact, in places where we have very large monocultures of almond, we don’t find any native bees anymore,” Kremen says.
So what does that mean for us? Will the fact that large-scale monoculture is bad for bees force us to change the way we farm? Is smaller-scale, more diverse farming financially feasible for modern farmers?
Home gardeners, at least, could learn to plant a variety of flowers and food plants together. As for commercial agriculture, we’ll see.
Buy a t-shirt, help animals! They're dope and available this week only!
I totally heart these sweatshirts and tees. It’s the intersection of my love for type, clothes, and animals. The concept behind the shirts is interesting too. This site Sevenly.org runs a fundraiser each week where they sell limited edition (I think) shirts and donate $7 of each sale to the chosen charity of the week. Their goal is to raise money for the charity but also, by making things related to the charity that people can buy and wear, they raise awareness for the cause. And this week, the cause is the Humane Society! So for every shirt sold, seven bucks goes to HSUS. More importantly: you get a cool shirt! I kid, I kid. But looks like you only have until Sunday to buy so you best get on that.
My dad was on NPR yesterday, selling Kai Ryssdal on plant-based fast casual food. Woo, go dad!
Vegansaurus pal and all-around wonderful human being Kate Dollarhyde brought to our attention to this interview with her dad, Greg Dollarhyde,* who is CEO of the Veggie Grill! Which everyone should love, as it is terrific. Look at that salad!
Click through to find out what cities can look forward to their own Veggie Grills in the near future (hint: outside of California!).
Per national food-issues watchdog Parke Wilde at U.S. Food Policy blog, little dairy-consumers could be ingesting fun new chemicals in their federally purchased school-lunch milks!
The International Dairy Foods Association (IDFA) and the National Milk Producers Federation (NMPF) have petitioned FDA to modify the standard of identity for milk, permitting companies to add a non-calorie sweetener without additional labeling.
The petition proposes to allow dairy companies to add the non-nutritive sweetener aspartame to milk, without being required to label the milk as “low-calorie” or “low-sugar.” Currently, aspartame is allowed in milk (just as in diet soda), but such milk must be labeled to let the consumer know.
It appears the dairy industry is especially interested in marketing low-calorie flavored milk through child nutrition programs.
Oh boy! What lucky boys and girls, drinking delicious, artificially flavored milk, full of even more artificial sweeteners! And the dairy industry wouldn’t even have to tell them about it! Gosh, you’d think if milk-sellers were so proud of their newest clever way of tricking children into consuming their hell-beverage, they’d announce it in a super-cool ad, not petition the FDA to hide their action. Why, it’s almost as if the dairy industry doesn’t want adults to know what’s inside the new-and-improved, lower-sugar, “better”-for-kids milk products.
The dairy industry lie (by omission) to us? Perish the thought.
Domestic Drama Sends Owners of Vegan Magazine to Court
VegNews is an influential, award-winning vegan lifestyle magazine. It just won its 10th Maggie Award for Best Niche Lifestyle Magazine, and the New York Timesrefers to it as “a glossy magazine that is a mix of People and Real Simple for the meatless set.” It was founded in July 2000 by Joe Connelly and Colleen Holland, a vegan couple aiming to launch veganism into the mainstream.
Unfortunately, there’s trouble in vegan paradise.
According to documents filed in August of 2012 in San Francisco superior court by Joe, he claims to be the sole founder and owner VegNews, asserting that Colleen is just an employee. A cross-complaint filed by Colleen on Feb 7, 2013, alleges this isn’t true, and that she and Joe are now — and have always been — equal partners in the business. In fact, she says the first time she ever heard Joe’s claim to sole ownership was when she reviewed the complaint that he filed against her. Something stinks, and for once, it’s not home-brewed kombucha.
In documents and declarations obtained through the Superior Court of California, several close friends, consultants, and advisors who have been present since the inception of VegNews, say they believe Colleen is telling the truth.
Al Whaley remembers in his declaration, “Joe introduced me to Colleen Holland. He introduced her as the co-founder and partner of VegNews which is the organization that Colleen and Joe were representing at the convention.”
Davy Davidson states, “Not long after we became friends in 1999 Colleen told me she had met a wonderful guy in the east and that he was moving to San Francisco and they were going to start a business together. Later I met Joe Connelly after he arrived in San Francisco when Colleen and he did indeed start that business, which became VegNews.”
In 2004, Joe filled out forms for an organization known as PIPS, and lists both Colleen and himself as owners of VegNews. In a 2005 interview with Quark Technology Partnership, Joe states, “Prior to moving to magazine we were two-person operation. Aside from our network of writers all of the work was done by two founders.”
Finally, I’d be more than remiss if didn’t recognize Colleen Holland, my partner with VegNews since the planning stages long before the publication of issue 1. She deserves at least as much credit for VegNews’ success as I do.
In both Joe and Colleen’s documents, they estimate their romantic relationship began deteriorating in 2005-2006, but they were able to still successfully run the magazine together, as partners.
According to a declaration from longtime friend and advisor Rey Ortega, Colleen and Joe approached him in 2008 to mediate whether or not Colleen should be considered a co-founder of VegNews. Joe claimed she shouldn’t, and Colleen claimed she should. Ortega agreed with Colleen, stating she should be known as co-founder. He adds:
I was never asked to judge who owns VegNews because they both acknowledged they were co-owners of VegNews and the issue of foundership only pertained to recognition.
According to evidence submitted with Colleen’s declaration, Joe acknowledged her as a co-founder in marketing documents as recently as 2006. As recently as 2011, Joe and Colleen were listed as owners of VegNews in a proposal to Eric Brent, the owner of HappyCow, a website they were considering purchasing.
However, in 2012, according to Joe’s amended complaint and Colleen’s declaration, relations between the two decidedly took a turn for the worse. The couple sought mediation for their problems, but it was seemingly unsuccessful, and according to Colleen’s declaration, ended with Joe saying “I will spend the rest of my life making sure you do not get what you want,” and “I hope we both get cancer and die.”
According to Colleen’s declaration, in mid-2012, Joe began changing the signature lines on his email to “founder and publisher”. Since the litigation began, he has added the title of “owner”.
On December 21 2012, Colleen states that Joe cancelled her two VegNews credit cards, leaving her unable to charge “critical VegNews business expenses.” She also writes:
On the other hand, Joe has taken several personal trips including to Canada, Pittsburgh, Colorado, and New York (where his family and girlfriend lives), using VegNews resources, and he refuses to account to me for expenses he incurred which are being charged to VegNews.
According to Colleen’s declaration, Joe either removed her access and/or changed the passwords on VegNews’ on-line banking system, the back-end server, and their internal financial system. She also alleges he changed the locks to the location of the company’s business records. Further, she claims he removed her name from VegNews’ first bank account, which they opened together in 2000.
In August 2000, Joe and I opened VegNews’ first bank account at Santa Cruz Community Credit Union. The account was opened in both of our names. Joe and I have always had equal access to it and have used it for VegNews business. I verified the checking account balance on December 27 2012 which was $59,204. On January 31 2013, I was informed by a representative of Santa Cruz Community Credit Union that on January 25 2013, Joe had my name removed from our account. I also verified that he had emptied the funds of the account so that the balance in the checking account on January 31 was only $31.49.
Colleen’s declaration continues:
Joe has now had my name removed from our VegNews bank account and my access to all credit cards withdrawn. I’m unaware of what Joe has done with VegNews money but don’t believe that it was used to pay legitimate business expenses given my knowledge of what outstanding expenses we had when Joe drained the bank account. These funds are needed to pay VegNews’ operating expenses.
Although Colleen is the sole lease holder on the VegNews office, Joe’s lawyers sent a letter to the managing owner of the building on January 14, 2013, saying they needed to terminate the current lease with Colleen and issue a new one to Joe.
On January 22, 2013, Joe informed Colleen that he had instructed the office cleaning people to not clean her office until she starts separating her trash from her recyclables. The letter ends with “If and when you decide to become a team player, they will gladly resume cleaning your office.”
Joe is asking for full ownership of VegNews, and $4.5 million dollars for breach of contract and fraud, while Colleen is asking for injunctive relief and for “an independent third party to take control of the accounts payable, receivables, payroll, draws, and all other financial and operational decisions that Joe and I cannot agree upon.”
To me, this is a cautionary tale — we in the vegan community need to behave ethically to fellow humans.
VegNews has been crucial to my journey as a vegan. When I first became vegan in 2004, I remember reading each issue cover to cover, and savoring every word. I looked up to both Colleen Holland and Joe Connelly, the people I understood to be the founders and owners, and cheered their success. When, in 2010, I began working as a VegNews columnist, and the magazine’s Editor-at-Large, I was absolutely thrilled. I now consider both Joe and Colleen to be bosses, and friends.
To say hearing about this lawsuit was upsetting is an understatement, and I’m heartbroken to learn what’s transpired. Right now, I’m personally grieving for a relationship that was once so strong, and has turned toxic. I believe that the talented and dedicated VegNews staff can right the ship, and I can only hope they’re given that chance.
CoraLlei vegan handbags are coming to Compassion Couture!
You know I’m in love with Irish vegan handbag company CoraLlei so I was very excited to hear that 1. their new line is out, and 2. Compassion Couture will now be selling them stateside!
I contacted Jill from Compassion Couture for the details and she told me they will be selling three styles from the current collection: The Sofia in grey (above), the Cici in tan and the Sienna in grey. And the bags should be up by mid to late March [Update: they’ve landed!].
More about the bags:
-The material used to make the bags is Italian Vegan Leather.
- They are produced in Milan, Italy.
-The bags are water resistant and don’t absorb marks or stains and are therefore easier to clean.
-All linings for each bag are made from end of roll recycled materials from the Italian Design Houses in Venice.
I still don’t think I can afford one…but I bet the quality is amazing. So maybe I will consider it an “investment” or something? A quality bag that lasts for 10 years is certainly preferable to 10 crappy pleather environment-killing bags that dissolve in one year. Sigh. We’ll see.
Cookbook Preview! Vedge: 100 Plates Large And Small That Redefine Vegetable Cooking
Homemade Brussels sprouts. Recipe adapted from Vedge: 100 Plates Large And Small That Redefine Vegetable Cooking. They turned out SO well!
Vedge Restaurant is hands-down the best thing that has ever happened to my hometown of Philadelphia, period. A newcomer on the Philly vegan/fine-dining scene, Vedge has recently made pretty much every top vegan restaurant and “awesome place to eat, ever” list I know of. Even the blokes at GQ love it! Vedge, who recently partnered with Williams Sonoma to make sauces I’ve tried and super loved and you should try too, have somehow catapulted vegetable eating into an art form even fit for, gasp, non-vegans! Seriously though, bring non-vegans to Vedge and they won’t sheket about how wonderful it is. Kind of miraculous when you consider that all dishes center around vegetables and the fine dining crowd in Philly is usually on their suit and tie shit (tie shit).
I’ve eaten at Vedge a handful of times and have to say it really is the best ever! The only qualm I have with it is that the plates are admittedly pretty small. Patrons are encouraged to order a few of them “tapas style,” which is code-speak for “buy $100 worth per person,” which you have to do if you want a full meal.
To cut to the chase, owners Kate Jacoby and Rich Landau are soon releasing a new cookbook that highlights the fantastic dishes at their restaurant, tailored to aspiring at-home veggie chefs.
I am indeed glad that Vedge charges what other frou-frou fine-dining places charge, and especially that it doesn’t spend a dime of it on animal exploitation. Totally worth it! Still, I am quite thrilled that my all-time favorite Vedge dish, the Shaved Brussels Sprouts With Whole-Grain Mustard Sauce, is now available for at-home chefs like myself. Vedge offered a preview to Vegansaurus, and I have had the privilege of making my fave dish at home! Here’s the recipe, reprinted with permission.
Brussels sprouts served at Vedge Restaurant. Image.
Vedge’s Shaved Brussels Sprouts With Whole-Grain Mustard Sauce* Prep time: 15 minutes Cook time: 10 minutes Serves: 2 to 3
2 tablespoons whole-grain mustard ½ cup vegan mayo 1 tablespoon water 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 pound Brussels sprouts 2 to 3 layers of outer leaves removed and bottom core cut off 2 tablespoons olive oil 2 teaspoons minced garlic
1. Begin by making the sauce, whisking together the mustard,vegan mayo, and water with ½ teaspoon of the salt and ½ teaspoon on the pepper in a small bowl. Set aside.
2. Run Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline.
3. Heat a large sauté pan on high. Add the olive oil. Just as the oil starts to ripple, add the garlic, then immediately add the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.
4. Add the remaining salt and remaining pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly. Transfer to serving dish.
5. Drizzle sauce directly on top of the Brussels sprouts.
Enjoy! [Note: I used an oven instead of following the recipes because I served these to a dinner party for nine and ran out of stove space. That worked really well too!]
If you haven’t read the post, I’ll spill the beans and let you know it’s pretty boring. Jamieson shares that she’s been wanting to fall off the vegan train for like a year and felt scared to tell her vegan friends and clients and the WORLD that she’s no longer vegan but now she HAS to because, you know, her truth and stuff. Essentially she admits she ate meat because her “body told her to” and she had tons of “cravings” and green juice wasn’t working and that it was SO hard for her and we should feel bad and not judge her but we probably will anyway because vegans are harsh and judgmental.
In response, Colleen Patrick-Goudreau tweeted: “Craving: a convenient way of attributing scientific reasoning to an irrational emotional desire 4 pleasure to exonerate oneself from guilt.”
Patrick-Goudreau brilliantly points out this thing that happens in all of these ex-vegan narratives, which is that claiming that your body craves meat as justification for killing and eating animals completely erases the animals and THEIR desires.
It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, Animals!
The ag industry’s efforts to keep consumers in the dark by suppressing whistleblowers is getting a cold reception by many in the news media.
Indiana’s largest paper (the Indianapolis Star) editorialized this week against the pending state bill intended to criminalize photo-taking a factory farms and slaughter plants, saying it "does a disservice to the public as a whole by blocking the flow of information that may be vital to health and safety." Indiana’s Herald Timeseditorialized against it too, calling it a “wrong-headed bill that could step on the First Amendment and make it more difficult to expose wrongdoing.”
The International Business Times had a great piece yesterday on the topic, too. Very important reading.
A new study finds that vegans and vegetarians cause 42% and 28% (respectively) fewer greenhouse gas emissions than non-vegetarians. Also, check out this Seattle Timescolumn on in vitro meat (aka in meatro!), which reports on an Oxford study finding that cultured meat requires “99 percent less land, 96 percent less water, 96 percent less carbon emissions and 45 percent less energy demand,” than raising animals for meat.
Finally, live in Florida? Let’s hang out together tomorrow!
NYC: Dun-Well Doughnuts and Upton's Naturals Pop-up shop is today!
OMG OMG OMG check it out:
Kick off the NY Veg Food Fest weekend in style! Upton’s Naturals will be teaming up with us for a pop-up vegan sandwich shop benefitting Mercy For Animals. Featuring a small sandwich menu that will include the option to slice open the donut of your choice and add a couple slices of hot Bacon Seitan - it is a thing of beauty! All sandwich shop proceeds will be donated to Mercy For Animals, making this an easy way to support a great organization.
Holy cannoli that sounds awesome! Check FB for whatever details you should need to get to this pop-up and freak the eff out on some bacon donut sandwiches.
Vegansaurus Giveaway: Coracao Confections Deluxe Box of Chocolates!
Hubba hubba! This 22-piece deluxe sampler box from Coracao is up for grabs! You can see the box in all its glory above. I think that’s the bee pollen truffle in the middle but I checked with Coracao and they said that the bee pollen truffle doesn’t actually come in the sampler. So it’s all vegan—don’t worry your pretty lil’ head!
As you know, we are big fans of this yummy chocolate. This box sells for $60 and is not only vegan, it’s raw, organic, gluten-free and soy-free. Coracao also sent me a bunch of links about the possible health benefits of raw and dark chocolate:
today’s episode of quarrygirl presents features m cafe de chaya, my favorite spot in los angeles to get decadent yet healthy food. the restaurant focuses on contemporary macrobiotic cuisine, and other than fish, the entire menu is vegan. whether you’re craving a hearty burger, a slap up breakfast, or something light like sushi or salad, m cafe has it all. we caught up with chef lee gross to talk about healthy eating and the best dishes for everyone at m cafe. check it out!
photos by cindy choi.
Anyplace that serves a healthy vegan hollandaise sauce on top of kale is a place I want to be. Like all the time.
Update: HSUS is totally going to win that National Pork Producers Council lawsuit
Remember in September, when we talked about that lawsuit that HSUS co-filed with a pig farmer against the National Pork Producers Council? It focused on a “creative” use of fees paid by pig farmers to ostensibly pay for the licensing rights to “The Other White Meat,” but which actually disappeared in a back-room deal. HSUS alleged that “NPPC charged pork producers twice: once to make The Other White Meat successful, and again to pay for the value of that success.”
Park Wilde of U.S. Food Policy updated us on the lawsuit this week, and it is not looking good for those sneaky NPPC jerks. Per some newly unredacted documents pertaining to the sale of the slogan—which, remember, has been funded by mandatory fees paid by pig farmers through the pork checkoff program—there was never any other buyer for “The Other White Meat” but the NPCC, and moreover, they knew that no one else would ever want it. It wasn’t worth the $36 million that with interest over 20 years amounts to $60 million paid by the pig farmers (who, again, didn’t agree to this deal, didn’t want this deal, didn’t have any involvement in this deal besides funding it), and now everyone knows it.
It appears that pork checkoff program monies have been used for almost entirely shady purposes. What got HSUS interested in them was their suspected illegal use for lobbying against animal welfare initiatives that HSUS has been pushing for years. This revelation about “The Other White Meat” is only one gotcha, but it’s a big, obvious one. The dirtiest corporate secrets are always in the accounting, right? Tsk tsk, NPPC.
Take a look at the unredacted document at U.S. Food Policy. I can’t wait to see how those 100 percent anti-animal-welfare jerks at NPPC are going to respond. I hope it’s more whining and accusations of bullying!
Above is the menu for Vegan Drinks tonight—looks good to me! Word is there will also be gluten-free injera so I think some will be stoked about that. And yours truly will be spinning records along with my new BFF DJ Grand Format. So come on down!
If Americans are being honest with themselves—if anyone who eats meat is being honest—there is absolutely no reason killing horses and eating the yielded meat is intrinsically worse than the thousands of other animal killings that happen in slaughterhouses around the country every day. If you’re alarmed that the wrong meat was slipped into your frozen lasagna, that’s reasonable. (Vegetarians, of all people, can appreciate the perils.) But if the very thought of killing horses disgusts you in a way that killing cows or pigs does not, you are entertaining an odd delusion that eating a big steak cut from a cow is elegant while eating similar meat cut from a horse is low-class and vile.
Dreamy meat-avoider Cord Jefferson has some words for outraged, snobbish omnivores regarding Europe’s ever-expanding horse meat scandal.
As vegans, we obviously want all meat-eating to stop, but until then (FIGHT FOREVER, PLANT-BASED SOLDIERS) we can at least point out the blatant hypocrisy involved in turning your nose up at horse meat and then gleefully eating cow organs. You shouldn’t be deceived by food labels; nor should you think that eating any one animal’s flesh is morally superior to another.
What do you think? Are you horrified and a tiny bit smug but totally keeping it to yourself because no one wants to hear from the smug vegan?
Hey pals! The NYC Vegetarian Food Festival is this weekend. Huzzah! I missed it last year, I heard it was hella packed. I’m not one for crowds but people were saying it was awesome. The vendors look dope! I may have to grin and bear it this year. Crowds be damned!
Vedge is just on a roll. Not long after partnering with William Sonoma, GQ is now calling them one of the “most outstanding restaurants of 2013.” The writing is a bit obnoxious as, well, Standard American Dieters always are. The writer comments that the diners looked “like regular folks. None of the men were pale and languid. None of the women wore a belt made from a garden hose.” A garden hose belt? Hang onto your petticoats, ladies! But really, thank goodness there were no sissy-looking vegan men there. How dreadful would that have been? Imagine. OMG the worst.
As usual, mainstream media is behind Megan Rascal. I reviewed Vedge right around this time last year. I went there for a belated birthday dinner with my sis. In related news: TODAY IS MY BDAY!