[Edmonton Journal]

CALGARY — A prominent Ottawa-based weight loss expert is taking
Alberta Health Services to task for “dissing” vegan diets in a
background document the provincial health authority put together in
response to a controversial food film.

Dr. Yoni Freedhoff contends a memo circulated to AHS’s 500 registered
dietitians last year implies animals are supposed to be eaten as part
of a healthy diet, while vegetarian or vegan diets pose extra risks.

“This is just a statement that suggests vegetarian and vegan diets
have risks that diets that include animals don’t,” Freedhoff said in
an interview Thursday.

“If the point of this was to provide health-care practitioners with
information to answer questions posed consequent to a popular diet, I
think it should answer the questions that are posed by the popular
diet, not actually caution people off a particular way of eating,
which is what this one does.”

--
full story:
http://www.edmontonjournal.com/health/Alberta+Health+says+wasn+disparaging+vegan\
+diets/7999401/story.html

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[Daily Beast]

Hold the Tofurkey jokes and put away the Birkenstocks—veganism is
downright hot, and it’s not going anywhere soon.

Rooney Mara celebrated her new film, Ain’t Them Bodies Saints, with a
vegan dinner at the Sundance Film Festival. Other vegan A-listers such
as Anne Hathaway and Jessica Chastain will be offered a vegan option
at the upcoming Academy Awards. Vegan chefs have infiltrated reality
TV with Cloe Coscarelli and Josh Rosen taking home top honors on Food
Network’s Cupcake Wars and Sweet Genius, respectively. Even fashion is
getting game: the first all-vegan solo show debuted at New York’s fall
Fashion Week this year.

But you don’t have to go all the way to be a vegan star, says Kris
Carr, author of the new book Crazy Sexy Kitchen: 150 Plant-Empowered
Recipes to Ignite a Mouthwatering Revolution.

“You don’t have to become a vegan. You can become a plant-passionate,
plant-inspired bean lover!” Carr says with a laugh. “You don’t have to
label yourself at all. Just eat more plants. Eat less animals, less
saturated fat, less growth hormones, less GMO, less chemicals and
you’ll be fine.”


--
full story:
http://www.thedailybeast.com/articles/2013/02/23/so-you-wanna-be-vegan-start-her\
e.html

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Josh Tetrick, founder and CEO of Hampton Creek Foods, isn’t the first
person to try to convince people to eat fewer animal products (after
all, someone manufactured the Tofurky that I eat every Thanksgiving),
but he’s not satisfied with what’s already out there.

“Let’s face it, a lot of vegans have low standards,” Tetrick said —
and he’s a vegan himself.

His point: There are plenty of meat and animal product substitutes
available, but people usually eat them because they’re
vegan/vegetarian, not because the food is particularly good. Tetrick,
on the other hand, is hoping to create plant-based foods that are
actually better than the animal products they replace. And his company
just launched its first product, Beyond Eggs.

--
full story:
http://techcrunch.com/2013/02/13/hampton-creek-foods/

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Loma Linda, CA (PRWEB) February 22, 2013

Longevity. Cancer and diabetes prevention. Obesity. Aging. Sustainable eating.

All these headline-making topics have one thing in common –
breakthroughs in the scientific research of vegetarian diets.

From Feb. 24 – 26, more than 700 researchers, experts, and advocates
of plant-based diets will convene as Loma Linda University Health
hosts the 6th International Congress on Vegetarian Nutrition (6ICVN).
Held just once every five years, 6ICVN is the only time when some of
the world’s greatest scientists and scholars in plant-based diets
gather to unveil major research findings and raise some provocative
ideas.

--
full story:
http://www.sfgate.com/business/prweb/article/6th-International-Congress-on-Veget\
arian-4300944.php

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[Las Vegas Informer - opinion]

You have no doubt heard by now of the horse meat scandal that began in
the U.K. and has spread to other countries in Europe and now into
Asia.  It seems that they found in Burger King burgers and in other
places, horse meat being passed off as beef.  Other countries in
Europe has found horse meat being passed off as beef as well.  In
Romania, it seems that they are also trying to pass donkey meat off as
beef. The Nestle Company, headquartered in Switzerland and one of the
largest food conglomerates in the world, pulled two frozen food lines
out of stores in Italy and Spain because they were found to contain
horse meat.  The Bird’s Eye company has taken similar action.  This is
only the tip of a very nefarious iceberg.
...
I read a quote from Jo Tyler this week where she says, “The hardest
part about being vegan is coming face to face with the darker side of
humanity and trying to remain hopeful.  It’s trying to understand why
otherwise good and caring people continue to participate in needless
violence against animals just for the sake of their own pleasure of
convenience.”  It is the darker side of our humanity that allows for
the raising, captivity, slaughter and consumption of animals.  It is
also behind the greed motives to bring cheaper meat products to the
consumer and, in this case, passing a horse off as a cow. ...

--
full story:


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Fauja Singh, a 101-year-old marathoner, ran his last competitive race
in Hong Kong Feb. 24, putting an end to an illustrious running career
that began when he was 89 years old.
...
The 5-foot-8, 117-pound Singh is a lifelong vegetarian who attributes
his longevity and good health to a portion-controlled, plant-based
diet.

"In the Sikh religion, we eat to live, not live to eat," Fauja told
PETA in 2011. "Sikhism does not permit followers to eat any animal who
has suffered.

"You need a balanced and wholesome diet. It doesn’t matter how nice to
look at or sweet food is. If your body can’t digest it, why eat it? In
many parts of the world, people are dying because of starvation, while
others are dying because of overeating. My solution is just to eat
what my body needs."

--
full story:
http://www.examiner.com/article/fauja-singh-101-year-old-vegetarian-marathoner-r\
uns-last-race

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PHILADELPHIA (CBS) – The name Betty Crocker is synonymous with
American comfort food but it’s hardly fare for vegans, until now.
...
They settled on The Betty Crocker Cookbook and the result, Betty Goes
Vegan: 500 Classic Recipes for the Modern Family, is out now and they
promise there’s no steep learning or shopping curve.

“A lot of these products, the vegan products – like the mock meats and
non-dairy cheeses – you can find them at most grocery stores,” says
Annie.

“And it’s truly not any more difficult to prepare a vegetarian or
vegan version of a dish. Sometimes the preparation is a little
different,” explains Dan.

--
full story:
http://philadelphia.cbslocal.com/2013/02/24/380026/

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United Poultry Concerns - http://www.UPC-online.org/
24 February 2013

Eliminating the Suffering of Chickens Bred for Meat

One Green Planet http://www.onegreenplanet.org

Posted on February 22, 2013 by Karen Davis, PhD, President of United
Poultry Concerns

"The question has been asked whether the suffering of industrially-raised
chickens could be scientifically eliminated. What if scientists could create
chickens and other farmed animals whose 'adjustment' to pathogenicity consisted
in their inability to experience their own existence?" Please read this entire
blog & circulate. Appreciative comments on One Green Planet directly following
this article are welcome and – appreciated.

http://www.onegreenplanet.org/animalsandnature/eliminating-the-suffering-of-chic\
kens-bred-for-meat/

--
United Poultry Concerns is a nonprofit organization that promotes
the compassionate and respectful treatment of domestic fowl.
Don't just switch from beef to chicken. Go Vegan.
http://www.UPC-online.org/ http://www.twitter.com/upcnews
http://www.facebook.com/UnitedPoultryConcerns

View this article online:
http://upc-online.org/broiler/130224eliminating_suffering.html

[Jaunted]

18. Eighteen. That's how many specialty meal types an international
airline offers, on average.

21. Twenty-one. That's how many you'll find in the drop-down meal
options when you book on Turkish Airlines. That's quite a feat,
considering how complicated it already is for catering to stock an
airplane with meals for several classes of service, then to throw
special dietary requests into the mix.

--
full story:
http://www.jaunted.com/story/2013/2/24/19575/3714/travel/One+Airline+Offers+Seve\
n+Different+Vegetarian+In-Flight+Meals

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United Poultry Concerns -  http://www.UPC-online.org/
25 February 2013

Animal Place Documentary About the Largest
Rescue of Egg-laying Hens in California History

United Poultry Concerns is pleased to post TURLOCK, a feature-length
documentary about the largest rescue of egg-laying hens in California history.
4,100 hens were rescued by ANIMAL PLACE farmed animal sanctuary last February
2012. Here is their story. Please watch this film and share it with everyone you
know.

http://animalplace.org/2013-turlock-hens-a-year-later

Animal Place News

February 2013

Turlock hens sun-bathing for the first time

It's time to celebrate and remember the first anniversary of Animal Place's
largest rescue. Last February, we spearheaded a two-day rescue effort, saving
the lives of 4,460 starving hens. With your support, we took in 4,100 of those
4,460* hens and successfully placed them into loving homes (with 100 remaining
permanently at the sanctuary).

We now want to share with you TURLOCK, a feature length documentary of the
rescue and its aftermath. Filmmaker Keegan Kuhn with First Spark Media takes you
inside the largest rescue of farmed animals in California history.

A year ago, we fought for 50,000 hens who had been abandoned by egg farmer Andy
Cheung of A&L Poultry. The hens had been left without food for more than two
weeks. A third had died and the remaining live birds were being gassed by state
veterinary officials. [1]Watch our film to see how the rescue unfolded.

We plan on submitting TURLOCK to film festivals!

And last week, I was present at the court house as Andey Cheung and Lien Diep
attended their first hearing. The two have been charged with felony animal
cruelty for the suffering they inflicted on the hens at A&L Poultry. We will be
present at every hearing, representing the hens who survived and those who did
not.

Our civil lawsuit, represented by Schiff-Hardin and Animal Legal Defense Fund is
moving forward as well. Animal Place, Harvest Home Animal Sanctuary, and Farm
Sanctuary are seeking to hold Andy Cheung and Lien Diep responsible for their
actions.

Great news as we celebrate the first anniversary of this monumental rescue
effort.

Thank you to everyone who helped with this rescue. The donors, staff,
volunteers, and supporters. You made this happen.

With compassion,

Kim Sturla

Executive Director

PS. We will be submitting our film to film festivals, but we are making it
available to the public for free...so please share this incredible film.

*The rest went to other sanctuaries and rescue agencies.

http://animalplace.org/2013-turlock-hens-a-year-later

--
United Poultry Concerns is a nonprofit organization that promotes
the compassionate and respectful treatment of domestic fowl.
Don't just switch from beef to chicken. Go Vegan.
http://www.UPC-online.org/ http://www.twitter.com/upcnews
http://www.facebook.com/UnitedPoultryConcerns

View this article online:
http://upc-online.org/battery_hens_130225turlock_documentary.html

HOW NOW, HAPPY COW? WHY I DEFERRED MY RECKONING WITH MEAT
Six W eeks W ithout M eat L eft O ur P rovisional V egetarian S till H ungering
for F lesh, S o S he V isited S ome F arms and G ave H erself M ore T ime to T
hink it O ver.
Grist, Sarah Miller, Feb. 25, 2013
http://tinyurl.com/ap8num5


[Non-text portions of this message have been removed]

Not that I agree, but fyi:



WHY INSECTS SHOULD BE IN YOUR DIET
Because of Their High Protein and Fat Content and Their Reproductive Efficiency,
Insects Hold Great Promise for Thwarting an Impending Global Food Crisis.
The Scientist, Aaron T. Dossey, February 1, 2013

more at:
http://www.the-scientist.com//?articles.view/articleNo/34172/title/Why-Insects-S\
hould-Be-in-Your-Diet/


[Non-text portions of this message have been removed]

MAJOR FOOD SUPPLIERS PRACTICE POOR ANIMAL WELFARE
Veg News Daily, Melissa Nguyen, February 26, 2013
http://vegnews.com/articles/page.do?pageId=5493&catId=8




Major food suppliers such as Walmart, Nestlé, and Starbucks are not monitoring
the welfare of their farmed animals, according to the new Business Benchmark on
Farm Animal Welfare report supported by World Society for the Protection of
Animals and Compassion in World Farming. A total of 68 of the biggest food
retailers, restaurants, and producers were investigated; only 46 percent of the
companies have a formal policy on animal welfare, and even fewer detail how
management monitors the animals to be used in the food chain. Topping the list
for having absolutely no outline of animal welfare on its business agenda was
Walmart. Nestlé, the largest food producer in the world, and Starbucks have
policies in place, but little actual implementation.





embedded link:
http://www.cnn.com/2013/02/24/business/animal-welfare-benchmark/





[Non-text portions of this message have been removed]

ORGANIC EGG FRAUD FOLLOWS HORSE MEAT SCANDAL
Meat & Poultry, Feb. 27, 2013
http://tinyurl.com/cy2vddj



[Non-text portions of this message have been removed]

From Animal_Net:



ISRAEL'S KNESSET CAFETERIAS TO OFFER VEGAN, VEGETARIAN ALTERNATIVES
Move Toward 'Sustainable Food' Comes in Response to a Request from Meretz MK
Tamar Zandberg.
http://tinyurl.com/bslhgff





[Non-text portions of this message have been removed]

Among the bustle of students hurrying to their next class on Feb. 19,
a sign stood above the crowd offering one dollar to watch a simple
four-minute video. The vehicle had rows of screens and headphones as
many curious students wandered over to the truck to discover the
source of this new payday. Yet many were surprised to find this was no
marketing sample being taken but rather a new way to spread
information about animal right abuses.

Farm Animal Rights Movement, (FARM) in combination with the 10 Billion
Lives movement, which references the ten billion animals killed to
satisfy the meat industry, have been traveling around the country to
spread messages of animal rights and encourage veganism.

10 Billion Live Coordinator Ryan Frazier explained what the movement is about.

“In recent years, activists have been strategically acquiring footage
from factory farms because it’s the only way the general public will
ever get to see what these animals’ lives and deaths are really like.
The idea of doing video outreach from a vehicle is very new,” Frazier
said. “The concept of using a vehicle was developed as a way to spread
awareness on a large scale across the country, particularly to college
students and other youth. Since launching the truck in May of 2012,
65,000 people have seen the 10 Billion Lives video.”

--
full story:
http://jackcentral.com/uncategorized/2013/02/farm-spreads-animal-rights-awarenes\
s-on-campus/

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on Animal_Net:
 






Environmental footprint of vegan and vegetarian diets 30% lower than
non-vegetarian diets, say researchers: ‘We have to drastically cut
consumption of meat and dairy’

If the evidence that plant-based diets are better for human health is
compelling, the evidence that they are better for the planet is
indisputable, delegates at the 6th International Congress on Vegetarian
Nutrition were told..




more at:
http://tinyurl.com/co7tatc

[Non-text portions of this message have been removed]

"We are a plague on the Earth. It’s coming home to roost over the next 50
years or so. It’s not just climate change; it’s sheer space, places to grow
food for this enormous horde. Either we limit our population growth or the
natural world will do it for us, and the natural world is doing it for us right
now."

—Famed naturalist Sir David Attenborough, in an interview for Radio Times
(Jan. 22, 2013)
http://www.the-scientist.com//?articles.view/articleNo/34458/title/Speaking-of-S\
cience/#sthash.ia9iuF4p.dpuf

SPEAKING OF SCIENCE
March 2013's Selection of Notable Quotes
The Scientist, March 1, 2013
http://www.the-scientist.com//?articles.view/articleNo/34458/title/Speaking-of-S\
cience/



[Non-text portions of this message have been removed]

FARM ANIMAL WELFARE NOT ON THE CORPORATE RESPONSIBILITY AGENDA 
A Report from the Business Benchmark on Farm Animal Welfare Shows that a
Majority of Global Food Companies have Yet to Even Publish a Formal Policy
Guardian Professional, Nicky Amos and Rory Sullivan, February 28, 2013
http://tinyurl.com/a4fe4xc
or
http://www.guardian.co.uk/sustainable-business/farm-animal-welfare-corporate-res\
ponsibility

full report at (pdfile):
http://www.bbfaw.com/wp-content/uploads/2010/08/BBFAW_Report_Low_Res.pdf



[Non-text portions of this message have been removed]

[Las Vegas Informer - opinion]

“150 years ago, they would’ve thought you were absurd if you advocated
for the end of slavery.  100 years ago, they would have laughed at you
for suggesting that women should have the right to vote.  50 years
ago, they would’ve objected to they idea of African-Americans
receiving equal rights under the law.  25 years ago, they called you a
pervert if you advocated for gay rights.  They laugh at us now for
suggesting that animal slavery be ended.  Someday they won’t be
laughing.”  Gary Smith.
...
There is a rising tide of people, not only in this country, but around
the world that are raising their voices together for the plight of
animals.  Over 60 billion animals are killed every year for human
consumption in one way or another.

--
full story:
http://lasvegas.informermg.com/2013/03/02/being-vegan-this-is-a-social-justice-i\
ssue/

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[Note the strength gains the author describes in the article -- see
full story link.]

“Approximately 10 billion land animals are killed every year for food
in the United States, and 58 billion are killed worldwide.”

This sentence, from a 2009 study conducted by the Farm Animal Rights
Movement, opened my eyes to the grisly reality that is the American
diet. The billions of animals slaughtered each year only add to the
already shocking statistics regarding the health of United States
citizens.

So, I decided to take an active role by not eating animal meat. I
didn’t want to take part in causing harm to animals or be a datum of
the shockingly horrible American health statistics.

For my state-required Senior Culminating Project, I chose to
investigate a scientific question: “How will a drastic change in diet
affect my overall health over six months?”

--
full story:
http://www.yakimaherald.com/home/navmenustories/856277-8/living-like-a-vegan-req\
uires-hard-work

SEE ALSO:
Person of interest: Mike Elliot, Pittsburgh Vegan Meetup organizer
Wonderful Health Benefits of a Vegetarian Diet

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[Cistern Yard]

If the name Marty Perlmutter isn’t already on your radar, it should
be. Perlmutter is a New Yorker, son of Jewish immigrants, former
Philosophy Chair at the College and has been a faculty member since
1979. He also happens to be the current director of the Jewish Studies
Program, and by Fall 2014 he will have a building on campus to
commemorate his lasting legacy at the College.
...
The expansion will include the creation of a new dining hall geared
toward the kosher-observant and vegan/vegetarian eaters at the
College. Students with special eating needs will have a new option to
consider.
...
It is this, the strict ethical laws inherent in Jewish law, that make
ethical eating, vegetarianism and even veganism a type of subgroup
that plays into Jewish identity. Alex Hoff, a Jewish senior at the
College, doesn’t necessarily think that a dining hall designated to
vegetarian and kosher needs will specifically attract more Jews or
ethically minded students to the College.  Currently, the College has
about 700 Jewish students, but this is not reflected by the number of
students who show up to the weekly kosher dinners provided by Hillel
at the College.

“Most American Jews I know that… keep kosher and now attend college
are more than willing to eat non-kosher certified dairy outsides their
houses… Jews that only  eat kosher certified [everything] often do not
attend college but instead religious studies institutions (yeshivas).
That being said, having a vegetarian kosher cafeteria doesn’t mean
very much to me, and I don’t think it will intrinsically attract more
Jews to the school.”

--
full story:
http://site.cisternyard.com/2013/03/03/college-intends-to-build-koshervegetarian\
-dining-facility/

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If you would like to give a talk, workshop, or any type of presentation at the
41st IVU World Vegfest, in either Kuala Lumpur or Penang - download, complete
and send the form on this page:

http://worldvegfest.org/index.php/blogs/congress-vegfest-updates/166-malaysia-20\
13-call-for-speakers
 
 
for an overview of the Vegfest, see this page:
http://www.worldvegfest.org/index.php/malaysia-2013/overview
 
 
john

[Non-text portions of this message have been removed]

[Daily O'Collegian]

Two tents. Two different culinary perspectives. A lot of free food.

That was what happened near the Student Union on Friday and Saturday.
One tent hosted by CASNR represented the importance of farming and
agriculture.

Another tent, hosted by the Vegetarian Club and People for the Ethical
Treatment of Animals (PETA), demonstrated the positives of a
vegetarian and vegan diet.

The CASNR tent was titled “Surviving Without Ag?” and displayed items
with animal by-products that may surprise students such as laundry
detergent and car tires.

“The tent’s purpose is to provide students with information on where
their food comes from,” Megan Brant, an animal science graduate
student, said.

The students working the tent are a part of the organization, The FARM
Theory. FARM stands for the “Future of America Relies on Me.” The tent
was a kick-off event for the organization in order to publicize their
platform of understanding the importance of agriculture and
agricultural practices. To broadcast their message throughout OSU,
students handed out free grilled samples of pork and chicken to anyone
walking through the tent.

--
full story:
http://www.ocolly.com/news/osu/article_e66794c2-8460-11e2-8472-0019bb30f31a.html

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http://www.washingtonpost.com/lifestyle/food/a-former-omnivore-comes-out-as-vege\
tarian/2013/03/04/4868316a-8054-11e2-8074-b26a871b165a_story.html?hpid=z5&wp_log\
in_redirect=0

The Washington Post - March 6, 2013


   A former omnivore comes out as vegetarian


       By Joe Yonan
       <http://www.washingtonpost.com/joe-yonan/2011/03/02/AB8gP3M_page.html>

I've been calling this my second "coming out," because it reminds me of
the first time, when I was dealing with quite a different subject.

For one thing, when I tell people about my recent switch to
vegetarianism, I'm getting the same kinds of questions, especially from
chefs and fellow food journalists, that I did so many decades ago when
the news was about my sexual orientation. One chef sidled up to me while
I was at the bar of her establishment recently and whispered, "Is it
true what I heard?" And a few weeks ago, when I broke the news to a
friend over dinner, she responded with two queries: "When did this
happen?" and "How long do you think it's going to last?" They were the
equivalent of those parental hand-wringers "Is this a phase?" and "Where
did we go wrong?" I'm expecting someone, somewhere, to say, "You know we
love and support you, no matter what you eat."

Actually, the reaction from some quarters has been not too far from
that: One interview subject, founder of an imitation-meat company, said
something along the lines of, "The food editor of a major daily
newspaper is vegetarian? This is huge!" And several food journalists
have confessed, under their breath, that if it weren't for their jobs,
they'd do the same thing.

I've been talking --- and writing --- about this trend in my dietary
choices for a while now, with frequent mentions in my Cooking for One
columns about beans
<http://www.washingtonpost.com/lifestyle/food/cook-beans-think-crescent-dragonwa\
gon/2012/06/25/gJQAYQyI4V_story.html>
("I started eating less meat"), veggie burgers
<http://www.washingtonpost.com/lifestyle/food/the-elusive-homemade-veggie-burger\
/2012/03/19/gIQAoJheeS_story.html>
("moving away from meat eating") and grilling
<http://www.washingtonpost.com/lifestyle/food/advances-in-grilling-for-one/2012/\
05/21/gIQAuw5IiU_story.html>
("eating very little meat"). But I've always qualified it because, the
truth is, I've been worried about the reaction from food obsessives who
think you can't be serious about the subject unless you're an omnivore.
Most famously, Anthony Bourdain has referred to vegetarians as "bad
travelers and bad guests," "a persistent irritant to any chef worth a
damn" and "the enemy of everything good and decent in the human spirit."

Nice, huh?

Maybe he just hasn't met the right vegetarian yet. Maybe he hasn't
wanted to. Or maybe his are the views of a food-world dinosaur. I get
his mission to convince people to swallow up the world in all its
grease-spattered glories, and to never say no to somebody's grandmother.
But anybody who doesn't understand the compulsion to eat less --- or no
--- meat isn't paying attention to news about its environmental impact,
or doesn't care.

In any case, I'm compelled to make the veg-head proclamation now
because, among other things, I think it's only fair that readers
understand the tastes of their Food editor, and to reassure them that
the section's omnivorous nature will remain intact. Besides, unlike
Bourdain, I'm not a purist about any of this. I'm still tasting little
bites of meat, poultry and fish here and there --- very occasionally ---
because I'm curious about a chef's new take or because I need to keep up
on a trend for my work.

Mostly, though, I've come to think dietary choices are like religion:
You might be raised one way, and your friends might be inclined in
another, and you might go on quests for knowledge and inspiration (I
will resist comparing Michael Pollan's "The Omnivore's Dilemma
<http://www.amazon.com/gp/product/0143038583?ie=UTF8&camp=1789&creativeASIN=0143\
038583&linkCode=xm2&tag=washingtonpost-20>"
to the Bible). But ultimately you make a very personal decision. And no
matter what somebody like Bourdain thinks, I think the absolute rudest
thing you can do --- even ruder than turning down somebody's grandmother
--- is to show a lack of respect for someone else's decision about what
they're going to consume. Eat and let eat.

But let's get back to the most common of those questions I'm being
asked: When did this happen?

I first started shifting a few years ago. I hadn't bought industrial
meat for the better part of a decade, but I noticed that even the
beautiful, humanely raised pork and chicken and beef I was buying from
farmers was piling up in my freezer. Why wasn't I cooking it?
Subconsciously, I was reacting to all the meat-eating I was doing in
restaurants and at events.

Then I found myself gravitating toward vegetable-centric, if not
vegetarian, dishes in restaurants, because I knew that eating less meat
is better for the environment and better for my health. On the latter,
there were no medical scares. But I've known that as I age, large
quantities of meat are harder and harder for me to handle, physically
and even philosophically.

It all came to a head --- a pig's head, of course --- at the Cochon 555
<http://www.washingtonpost.com/blogs/all-we-can-eat/post/hogging-the-spotlight-d\
rewno-defends-cochon-title/2012/04/23/gIQAzfyNcT_blog.html>
competition, a celebration of nose-to-tail pork cookery that I helped
judge in Washington in 2011. As I sat around the judges' table eating
bite after bite of sometimes-delicious, sometimes-not concoctions of
ears, jowls, loins and trotters, I started to see the nose-to-tail thing
("everything but the squeal") a little differently. I embrace the
philosophy that if we are going to eat animals, we should respect them
enough not to waste perfectly edible parts. But that doesn't mean we ---
or I suppose I should say I --- need to eat it all in one sitting. Not
if it sends me into a food coma, anyway.

When's the last time you went into a food coma from a vegetarian meal? I
usually feel fabulous afterward, no matter how much I indulge.

More important, over the past few years I've been falling for
vegetables: learning more about them in their seemingly infinite
varieties from farmers like Zach Lester at Tree and Leaf and from market
managers like Robin Shuster
<http://articles.washingtonpost.com/2009-09-09/news/36841833_1_farmers-market-fr\
eshfarm-markets-market-e-mail>
at 14th and U, and then growing my own in a now-defunct community garden
<http://articles.washingtonpost.com/2011-08-16/lifestyle/35270766_1_community-ga\
rden-single-cook-basil>
on 15th Street NW and during my year of homesteading at my sister and
brother-in-law's in southern Maine. And I've been tasting more and more
dishes at restaurants that prove that vegetables can be the star of the
plate --- sometimes the only star, with no need of meat even to serve as
a garnish, as fashionable as that has gotten, too.

I plan to showcase those vegetables every week in this, a new recipe
column for the Food section called Weeknight Vegetarian. (Cooking for
One will become occasional rather than monthly.) First up: a five-grain
risotto adapted from a version chef Cedric Maupillier serves at Mintwood
Place
<http://www.washingtonpost.com/gog/restaurants/mintwood-place,1223911.html>
in Adams Morgan.

The recipes --- mine and from others --- will be vegetarian, not vegan,
because I'm too enamored of cheese, milk and eggs
<http://articles.washingtonpost.com/2012-04-24/news/35452509_1_eggs-chickens-hen\
s>,
and I can't imagine that changing. Although, come to think of it, that's
what I used to say about meat.

**

Yonan is author of the upcoming "Eat Your Vegetables: Bold Recipes for
the Single Cook" (Ten Speed Press, August 2013).






[Non-text portions of this message have been removed]

AHMEDABAD: Emperor Akbar turned a vegetarian in Ahmedabad. Now,
several global fast food giants are turning vegetarian in the city by
overhauling their menu to include vegetarian cuisine in the vegetarian
heartland of Gujarat.

In Gujarat, global restaurant chains like Subway, KFC and McDonalds
are not just experimenting with vegetarian food but also offering Jain
food.

--
full story:
http://timesofindia.indiatimes.com/city/ahmedabad/US-food-giants-turn-vegetarian\
-in-Gujarat/articleshow/18823980.cms

SEE ALSO:
Vegetarian dining in meat-centric DC restaurants
Hearty vegetarian recipes for meatless meals
A former omnivore comes out as vegetarian

----- http://www.animalconcerns.org/ -----
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Britons are increasingly turning to vegetarian alternatives amid
concerns sparked by the horsemeat scandal, according to food
producers.

Quorn, the UK's biggest vegetarian ready meal brand, said it had seen
sales growth more than double in the second half of February as
shoppers snapped up its burgers, mince and sausages made from a form
of fungus. The company is having to increase the number of shifts at
its fermenting plant to cope with demand.

Other specialist brands have also enjoyed a surge in sales since
January when regulators found horsemeat in ready-made burgers sold in
supermarkets. Asda said sales of meat-free foods had been booming in
recent weeks as the scandal has widened to include well known brands
including Findus and Birds Eye.

Fry's, a South African brand which sells frozen vegetarian sausages
and pies mainly to health foods shops such as Holland & Barrett, said
sales had risen 30% since the beginning of February, three times the
pace of its growth over the last few years.

--
full story:
http://www.guardian.co.uk/uk/2013/mar/05/horsemeat-scandal-sales-vegetarian-alte\
rnatives

SEE ALSO:
US food giants turn vegetarian in Gujarat
Vegetarian dining in meat-centric DC restaurants
Hearty vegetarian recipes for meatless meals
A former omnivore comes out as vegetarian

----- http://www.animalconcerns.org/ -----
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Animal Concerns News Service (RSS Feed):
http://www.envirolink.org/animalnews.rss

from Animal_Net:
 






US FOOD GIANTS TURN VEGETARIAN IN GUJARAT


Mar 6, 2013

Ahmedabad: Emperor Akbar turned avegetarian in Ahmedabad. Now, several
global fast food giants are turning vegetarian in the city by overhauling
their menu to include vegetarian cuisine in the vegetarian heartland of
Gujarat.

In Gujarat, global restaurant chains like Subway, KFC and McDonalds are not
just experimenting with vegetarian food but also offering Jain food....

http://tinyurl.com/bossl8f



[Non-text portions of this message have been removed]

The Vegetarian Society has today launched a digital campaign playing
on the horsemeat scandal, featuring a young girl hugging a horse with
the strapline ‘what’s for tea, mum?’

The image then changes to read ‘nutritious, delicious and 100% free of
horsemeat. Find out more’.

The campaign will run throughout March and part of April in horse,
pony and equestrian titles as well as health, lifestyle and parenting
websites including Mumsnet.

--
full story:
http://www.thedrum.com/news/2013/03/07/vegetarian-society-unveils-100-free-horse\
meat-campaign

SEE ALSO:
Becoming a vegetarian: What SHSU can do for you

----- http://www.animalconcerns.org/ -----
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SEARCH for the item on Animalconcerns.org!
Animal Concerns News Service (RSS Feed):
http://www.envirolink.org/animalnews.rss

on Animal_Net:



http://tinyurl.com/c6qlvta

and see:

http://tinyurl.com/a3aovxp



[Non-text portions of this message have been removed]