vegansaurus!

12/04/2009

East Bay vegan drinks, Keep’s sample sale, foie gras vs. puppies, ‘anus-grade pork,’ SF vegan bakesale and more in this week’s link-o-rama!  »

Tonight, Friday Dec. 4 at 7 in Palo Alto: A screening of Food, Inc. at World Centric, 2121 Staunton Ct.  Following the film is a speaker, Stanford student and eco-documentary filmmaker Matt Harnack, who will also show his own 20-minute film, Fossil Fuel Free Film. This event is free, though donations are requested to cover the cost of film and speakers. Seating capacity is about 70 people; arrive early to ensure that you will get a seat. Please feel free to bring food/drinks to share and a cushion as there are a few metal chairs.

Tomorrow, Saturday Dec. 5: the SF Vegan Bakesale, take three! Get over to Ike’s (3506 16th St. at Sanchez Street) between 11 a.m. and 4 p.m. with a lot of cash, there’ll be tons and tons of baked goods, AND bunnies! BUNNIES.

Hey LA vegans: Keep is having a sample sale this weekend! From 10 a.m. to 5 p.m. on Friday and Saturday Dec. 4 and 5 at Keep headquarters, 418a Bamboo Lane in Los Angeles. Up to 60 percent off select styles, I AM SO JEALOUS, Keep makes amazing shoes.

A ramen truck in Hayes Valley? Opening this weekend, Saturday and Sunday, from 11 a.m. to 9 p.m., on the corner of Laguna and Hayes Streets? That appears to offer a vegan option (unconfirmed at press time)? Get out of my dreams and into my mouth. That joke is not funny, but I remain entirely serious.

Sunday, Dec. 6 at the Fort Mason Center, Building C: an Animal People Party, consisting of a white elephant sale and vegan potluck, to benefit Animal Switchboard! Not a lot of details here, except that it runs from 1 to 4 p.m. in room 260. Probably contacting Animal Switchboard would be the best way to get further information.

Miss Vegan Drinks? Of course you do! Thank goodness for the East Bay, who’ve been doing their thing on Tuesdays and want to see you at their next meeting! Mix and mingle on Tuesday, Dec. 8 at 6:30 p.m. at the Kona Club, at 4401 Piedmont Ave. at Pleasant Valley Avenue in Oakland! Details here.

Win a pound of Allison’s Gourmet vegan fudge! Enter before midnight on Tuesday, Dec. 8, on VegWeb (run by Vegansaurus’ Laura!)

According to Salon, the Humane Society of the United States has to make a choice: either it works to shut down foie gras farms, or it protects puppies from abuse. Can’t do both!

So tell us, Mr. Henry, “why can’t people live in harmony with animals without resorting to the barbarism of slaughter?” Answer: it takes too long to cook vegetables. No, really.

Adorable video: mad bunny attacks keys!

OMG RAGE: Fast food makes you fat so everyone should eat like Alice Waters, DUH! Lord save us from these simplistic dichotomies. The world is not black and white!

In Indiana and Minnesota, 24 slaughterhouse workers were sickened with “a variety of neurological and physical illnesses” from inhaling a mist of pig brains. Very, seriously sickened. Bacon is so awesome!!

Animal Place has new bunnies, a chance to win a Daisy Wares gift basket, tips on photographing pigs, and an ode to Arturo the chicken. Half the proceeds from the Worldwide Vegan Bakesale, San Francisco chapter went to Animal Place; they’re the greatest!

Not the greatest, at all: Brookestone’s Frog-o-Sphere’s. PETA2 is all over it.

Colleges are expanding their veg options! Humboldt State is currently sampling pumpkin ravioli and taquitos; the University of Houston offers falafel, pizza, and tacos.

King of the Greens Al Gore FINALLY acknowledges the impact factory farming has on the environment.

MORE RAGE: this program proposed by the National Association of State Departments of Agriculture called “Meat the Need,” which would give people extra food stamps specifically for purchasing meat and dairy products. Why? Because people are buying less meat and dairy. So obviously THERE IS A HUGE PROBLEM!! And the most logical solution is to FORCE POOR PEOPLE TO BUY MORE ANIMAL PRODUCTS!!!

And speaking of angry fucking vegans, PETA and the Animal Defense League are now “domestic special interest terrorists,” according to the USDA. No, really. Really for really for real.

Hey have you checked out the discussion going on in Laura’s post about Mission Street Food’s dead-pig-ful Food Not Bombs benefit?

SF Food Wars gets a little feature in the New York Times! And friends-of-Vegansaurus Fat Bottom Bakery’s award-winning! vegan mac-n-cheese gets a mention in the very second sentence. World domination is coming, I can taste it.

So Charles Phan “is in talks with San Francisco city officials about turning empty lots into street-food hubs similar to the popular Singapore hawker centers,” is he? Um YES PLEASE, I will never leave. Because I will have eaten all the vegan food available and become TOO FAT TO MOVE.

So that lab-grown pig meat that tastes “soggy”? Jon Stewart reminds us that it’s still five years away from being “anus-grade pork.” Ugh times a million, and also, groooossssssss.

11/06/2009

JSF mania, regal vegan dining, tons of recipes, horrible tragedy and more in this week’s (bipolar) link-o-rama!  »

TODAY! That’s Friday, Nov. 6: Jonathan Safran Foer is having a book signing at UC Berkeley at 7 p.m. in the Multicultural Center! Woo!!

On Sunday, Nov. 8 at noon King of Ughs David Chang and Ubuntu’s vegetarian betrayer Jeremy Fox will appear in conversation with each other at Omnivore Books (3885 Cesar Chavez St. at Church Street). New York Times columnist (and co-author of His Majesty of Shut Up, David Chang’s new book) Peter Meehan will moderate.

JSF makes a modern Modest Proposal to omnivores: how about some delicious dog? One of your Vegansaurs’ first solid foods was dog soup. This was not a major factor in his/her decision to go vegan (GUESS WHOSE), as it only happened once, during toddlerhood; the point is, duh, all meat is equally reprehensible.

This one time, in August, Emperor David Chang of Saying Idiotic Things made a vegetarian meal, at the behest of the James Beard Foundation. Color Vegansaurus unimpressed; we’ve had at least as fancy at Brassica.

Miss Vegan Drinks? Of course you do! Thank goodness for the East Bay, who’ve been doing their thing on non-holiday Tuesdays and want to see you at their next meeting! Mix and mingle on Tuesday, Nov. 10 at 6:30 p.m. at the Kona Club, at 4401 Piedmont Ave. at Pleasant Valley Avenue in Oakland! Details here.

Hey, Science: “Because such monkey torture will not lead to improved human health, you don’t need to be an animal rights advocate to wonder if an ethical cost-benefit analysis might conclude that the ends don’t justify the means.”

Nicolette Hahn Niman doesn’t want you to blame her ranch for the environmental problems caused by raising animals for food; after all, she says, “Singling out meat is misleading and unhelpful, especially since few people are likely to entirely abandon animal-based foods.” And anyway, ”avoiding soy from deforested croplands may be more difficult…. Brazilian soy is common (and unlabeled) in tofu and soymilk sold in American supermarkets,” so shut up and eat your Bill-Niman-de-and-renounced “happy” beef, already. JESUS LADY.

Adult Dungeness crabs are few and far between for the second consecutive year, but that won’t stop most fishermen from going out to catch as many as they (legally) can. Fishing in a “down” season makes perfect sense, hooray people.

CHOW honors local hero Bryant Terry and Queen of Vegetables Deborah Madison in its first annual awards, the CHOW 13. Too bad they have to tell us how much they looooove Ryan “literally all of the pig” Farr as well, boo.

Congratulations to friend-of-Vegansaurus Celine of Have Cake, Will Travel: her very first cookbook is out today!

For reasons as yet unknown, all the female spectacled bears in the Leipzig (Germany) Zoo have lost nearly all of their hair. They look incredibly pathetic without their usual “fluffy dark brown” fur coats.

Oh delicious, sumptuous, vegan cuisine literally good enough for the Queen: a luncheon at Windsor Castle, part of a “Celebration of Faiths and the Environment,” satisfied all the participants’ dietary requirements by eliminating all animal products from the menu! An “autumnal roasted pear salad” with “deeply savory…toasted [Kentish] cobnuts”? Yes, please!

Yobie Benjamin analyzes the most recent reviews of and data on San Francisco’s public school lunches, and determines that, duh, it can be done better, for cheaper. The notable part here is that he includes veg options in his price breakdowns. It’s not more expensive to eat vegan! OK?!!

How revolting: a guy in Cleveland had very poorly hidden the bodies of six women—who had been raped and murdered—“in and around” his house, which is next door to a sausage factory, which some people blamed for the stench. Rotting carcasses stink, be they human or other animal.

In fucked-up and depressing animal news, there’s still one organization associated with the veal calf slaughterhouse exposé that apparently supports the obscene treatment of those baby cows. Unregulated free markets always arrive at the best solutions, right?

The SF Bay Guardian makes a giant effort and reviews Greens. Revelation: it still makes good food. Your omnivorous friends will not complain (too much) about being denied their meat for one meal. Like we were saying, a new restaurant critic with some imagination re: veg food, please.

Our pals at CSA Delivery blog have been killing it with their vegan recipes lately: dolmas with caramelized leek hummus; chard and chickpea burgers with quick pickled veggies; vegetable curry; soft chili tofu. UGH SO HUNGRY.

On Saturday, Nov. 21, friends-of-Vegansaurus Farm Sanctuary are hosting a Celebration for the Turkeys dinner, “designed” by Colleen Patrick-Goudreau! Tickets cost $75 for adults and $35 for children, and are on sale now. Unless you are also a famous vegan cookbook author, this is guaranteed to be a lot tastier than your Thanksgiving dinner, so you might as well go. Plus it supports farm animals, instead of crazy relatives who drink too much/not enough; a pig will never ask you when you’re going to give it grandchildren or if you’ve put on weight.

11/02/2009

10/30/2009

Taxing meat, hacking Ike’s, saving birds & bunnies, junk science and MORE in this week’s link-o-rama  »

I missed you guys! So much, I made this big old link-o-rama just for you! That means extra swears, I know how much you love the dirty stuff.

LATE EDIT, UGH: In Defense of Animals and the SF Vegetarian Society are co-hosting a vegan halloween party on Saturday, Oct. 31! Check out A.Muse Gallery at 614 Alabama St. tomorrow from 7 to 11 p.m. for comestibles (Sugar Beat Sweets!), a silent auction, a raffle, a costume contest, and MORE! The entry fee is a sliding scale starting at $7, and all proceeds “go to the animals.” Not sure what that means, exactly, but if you are into costumes and vegans, this sounds like the place to be.

A dude who owns a fish restaurant was caught hell of illegally fishing, and SF Gate commenters are up in ARMS about it. The way they are all “PUT HIM IN THE STOCKS” [sic] and PROSECUTE TO THE FULLEST EXTENT OF THE LAW and shit, it’s as though the fish were their own mothers (they are their murdered dinners).

Revival pork products”? FUCKING DISGUSTING.

Hey, selfish first-world lard-ass: Peter Singer is ready for you to grow a conscience, and if it means taxing the hell out of your meat—what with it being both a product and cause of death and destruction—then by golly you will pay $50 a pound for that “organic” “grass-fed” “sustainably grown” piece of a “happy cow.”

Here is an adorable list of San Francisco food firsts. Did you know they invented the martini here? Notably absent is the debut of Greens, the first fine-dining vegetarian restaurant in the U.S. Still, we also invented Chinese delivery! Such a city we have.

Hidden Menu does Ike’s! Have you guys tried the vegan Paul Reubens yet? It’s pretty tasty!

Isn’t animal testing the best? Junk food: it fucks up rats! How relevant to…anything at all! Sometimes we do not need more science so much as more ETHICS. [link from Harper’s]

We just want to remind you about Daiya Cheddar Biscuits. We’ve made about 15 batches this week and they just keep getting better. So fast and easy and delicious, no reason not to! Make them with this vegan gravy recipe and get ready for worlds. to. collide.

Back to the terrible: An undercover investigation by the Humane Society resulted in the temporary shut-down of an especially fucked up slaughterhouse in Vermont. The best part is that the plant was for killing veal calves, who were horribly tortured before their painful deaths. AWESOME.

But what’s that you say, Ezra Kleinhumane veal? No joke, you guys, especially you vegetarians: “If you consume dairy, you should eat veal.” Because otherwise what happens to the bouncing baby boy calves born of the must-give-birth-to-give-milk dairy cows? The onus is totally on YOU THE CONSUMER who already DOES NOT EAT VEAL, duh. The world is so fucking simple sometimes!! [thanks for the tipTessa!]

The International Bird Rescue Research Center needs your help! There’s been a big algal bloom in the Pacific off the Oregon and Washington coasts, and it’s covered thousands of seabirds with “an unusual sea slime.” The effect on the birds is similar to that of an oil spill—it’s really awful. What you can do is give the IBRRC your money, to fund its team and local rescue groups. Save the seabirds!

On Monday, Nov. 2 at noon, Go Vegan radio host Bob Linden and the San Francisco Green Party Animal Advocacy Working Group will lead a “peaceful protest” against KPFA for airing anti-veg propaganda, a.k.a. a bunch of dumb lies. The protest happens outside the KPFA studios at 1929 Martin Luther King Jr. Way in Berkeley.

Let’s look at restaurant reviews in the Chronicle! Except, hang on, what’s Michael Bauer written about this week? The SFUSD’s gross-ass lunches! The school offers both milk and chocolate milk, which is federally mandated despite having “high fructose corn syrup listed as the second ingredient and corn syrup as the third.” Dang you guys, that is nasty. Help fix things with the Healthy School Lunches program, OK? Because ALL KIDS deserve good, cruelty-free food, and improving our free, mandatory public education institutions benefits all of us. For real.

SaveABunny needs your help! The SF Animal Care and Control shelter is overflowing with rabbits who need foster (and forever!) homes. Please contact Marcy Schaaf at 415.388.2790 or via the SaveABunny website to volunteer. Buns are the sweetest, we swear. Can you deny?

Our BFFs at Sugar Beat Sweets will have fancy, original, super-duper t-shirts soon! Designed exclusively for them by Herbivore Clothing's Josh Hooten! We will take two in every color, please (dinosaurs are notoriously messy eaters).

"[W]e think the world would be a better place if all farm animals were cared for by people who feel true sorrow when one dies prematurely." Is this irony?

10/28/2009

What exactly is “strained” meat? Duh, eating it makes a healthy, husky tot (just look at those mighty cheeks!), but the process of straining, exactly, I don’t understand.
Oh well! The bigger point is, delicious organ meats for baby!! Who knew that in a few decades, those little brats slurping down nummy strained and/or chopped 100 PERCENT MEAT would be grown-ups refusing to eat that very veal in scaloppini/chop form!
Check out the label on the Swift’s Meats for Juniors: that is totally a jolly bunny rabbit leading a calf off to slaughter. Correct interpretation y/y? Oh man, The Past was The Worst.
[thanks, Sociological Images]

What exactly is “strained” meat? Duh, eating it makes a healthy, husky tot (just look at those mighty cheeks!), but the process of straining, exactly, I don’t understand.

Oh well! The bigger point is, delicious organ meats for baby!! Who knew that in a few decades, those little brats slurping down nummy strained and/or chopped 100 PERCENT MEAT would be grown-ups refusing to eat that very veal in scaloppini/chop form!

Check out the label on the Swift’s Meats for Juniors: that is totally a jolly bunny rabbit leading a calf off to slaughter. Correct interpretation y/y? Oh man, The Past was The Worst.

[thanks, Sociological Images]

10/22/2009

10/05/2009

“ It stank at the bank. It smelled at the law office. It reeked at the cafe. Even the jewelry store wasn’t immune. Everyone in this tiny town could smell it, everywhere they went. A putrid odor so downright nasty the cleaners sent to mop up the gooey mess of liquefied meat—topped by a blanket of swarming white maggots and buzzed by a legion of flies—gave up after two days. „

The saga of the smell: 44 tons of rotting bison meat wreaks havoc on a small South Dakota town, thanks to Bridgewater Quality Meats. Hold your nose, this story has it all.

Even more info and an interview with the building owner here.

Thanks, Zoë!

10/04/2009

09/28/2009

“ Animals do not want to die. They can feel pain and fear, and, just like us, will struggle to breathe for even one single more second. If you’re about to run 250 volts through a pig, do not look it in the eyes. It is not going to absolve you. „

Notes from a slaughter class :: The Ethicurean

This is an interesting essay on “a course focused on the slaughtering and processing of meat animals” by a food science grad student. The author was and remains an omnivore.

What do you think, vegans? One of the commenters on The Ethicurean argues that “a short happy life” that ends in “a humane death” is preferable to living in the wild and “dying of starvation or cold in the winter,” or “at the claws and teeth of a [predator].” I would say, That’s a lot of assumptions you make there, commenter “Walter Jeffries,” that 1) we can and do give domesticated animals happier lives and more humane deaths in slaughterhouses than they’d otherwise have; and 2) the only alternatives to slaughterhouse murder are bad-but-natural deaths in the wild. What about sheep and goats kept just for wool? What about horses? There are plenty of farm animals that have long and happy lives that don’t end in terror or pain.

But omnivores—and this is a point that Jake Lahne, the author, makes in his essay—are willfully myopic about such options; their desire to eat meat will trump all other considerations. When hasn’t it? When was the last time your closest animal-eating friends/relations refused to eat meat because the animal was raised on a factory farm? When did they last turn down cheese because it came from dairy cows, producers of veal calves? Anyone?

I thought not.

07/16/2009

Shave me off some “meat,” please  »

Hot dogs are already synonymous with “vomitous mixture of ground animal parts that out of context the eater would never sincerely eat,” and they have friends now: the animal parts that make up a gyro cone. This is an especially nauseating video, which everyone who has ever eaten and/or plans to eat a gyro must (be forced to) watch, because, holy shit.

Did you know that gyros were hideous lamb-parts, breadcrumb and water amalgams? I did not, and now I want to die.

The Turkish equivalent is called döner kebab—the animal parts are also shaved off a rotating meat-cone, horribly glistening in the heat of the “rotisserie.” In Berlin there is a place that makes a vegan version, called Vöner, which I’m told is pretty tasty. Remember, one of the rules of veganism is that as long as it is completely vegan, any meat substitute—no matter how morally/gustatorialy/&c. revolting—is totally fine to eat. I advise that if you are starving in Germany at some ungodly hour when only the döner stands are open, order one with no meat or sauce. It is vegetables in a big fluffy pita-type bread, and they charge you less than half-price, and it will get you home/wherever proper food awaits.

If nothing else, you can at least laugh at reporter David Segal, who despite including a phonetic (ish) pronunciation of the word “gyro” in his article, still manages to mispronounce it—multiple times!!—in that just-under-90-second-long video. One does not get the impression that he has since stopped eating gyros, but Vegansaurus isn’t much for making baseless assumptions, or harsh judgments, so saying something like, “Watching what was once lamb get mushed up and formed into a creepy meat-cone should make a person stop eating shavings from that meat cone, and that it does not speaks very poorly of that person’s capacity for connecting his/her food-product with the reality of its production,” would be very out of character.

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