Howdy! Welcome to the 73rd issue of the Mad Cowboy Newsletter!
In this special issue, we have two contests! The periodic Vegan Mind-Bender Contest (for a year's subscription of VegNews), and today, a free giveaway of the very 1st vegan pizza cookbook: "Heart Healthy Pizza." There's also a link to where you can view the Official Mad Cowboy Pizza recipe, obtain more information about this book, and order an autographed copy of same.
Reading further, learn about some new and very large studies indicating that consumption of red meat not only increases mortality from degenerative diseases, but from strokes as well. There's information on a unique court case where the judge is assessing liability for potential damage to the Earth's atmosphere for future generations, the environmental impact of eating shrimp vs. beef, the brewing eco-storm, continued warnings about too much salt, and take action against the collective evils of Monsanto.
Moving onward, among other matters, you can contact the FDA about animal testing, see the difference between PR spending between the Meat Industry and Veg-related Organizations, know about the controversial "Vegan is Love" book, how to be vegan inexpensively, FARM's mobile activism, and how to be a hero by what you eat.
And don't miss our "Vegan Digital Media Theater" featuring video of Dr. Esselstyn, President Clinton, vegan ultra-marathoner Scott Jurek, and others of note.
... as always, a tip of the hat to our new subscribers: y'all can browse/search through past issues at the Mad Cowboy Newsletter Archives at:
Best regards, Mark MC editor/webmaster
TABLE OF CONTENTS:
00: Quote(s) from Howard
01: The Vegan Mind-Bender Contest Winner/Challenge!
02: Mad Cowboy Pizza Recipe & Heart Healthy Pizza Book Giveaway Contest
03: Mad Cow Info Round-Up
04: Red Meat=Mortality=Strokes, Hold the Salt
05: Judging the Atmosphere, Shrimp vs. Beef, Eco-Storm, Evil Monsanto
06: Vegan Digital Media Theater
07: Tell FDA No Testing, Meat vs Veg Ad$$, Mobile Activist Video
08: "Vegan is Love," Cheaply Vegan, Be a Hero by What You Eat
09: Quick Bytes
10: Closing Thoughts
*00: Quote(s) from Howard
"When Mark told me of his idea to write a book about "Heart Healthy Pizza," I became his greatest supporter. I think this book could save more lives than the discovery of penicillin.
"Heart Healthy Pizza" is more than a pizza without cheese. It is about creating one that is added-fat free and nutritious from the pan up, and best of all, tastes great. This book will enable you to obtain all of the health benefits, plus allow you to please the most discerning taste buds to the joy of pizza."
---- Howard Lyman, author of The Mad Cowboy and No More Bull!, (from the Foreward of "Heart Healthy Pizza")
*01: The Vegan Mind-Bender Contest Winner/Challenge!
LAST ISSUE'S MAD COWBOY VEGAN MIND-BENDER:
"Aside from having a diagnosis of heart disease-related concerns, there are 7 factors thought to be important for a healthy cardiovascular system. In 2009, 3 or more of these factors scored poorly in what percentage of U.S. adults?
(a) 72% (b) 51% (c) 44% (d) 38%
Congratulations to Kaeli, of Summerville, SC, who won the luck of the draw. She'll be receiving a year's subscription to VegNews.
["The American Heart Association has issued America's annual heart health report card... "Heart Disease and Stroke Statistics -- 2012 Update," was published in Circulation: Journal of the American Heart Association ... Besides having a diagnosis of blood vessel or heart disease, the American Heart Association considers seven factors important to heart health...This year's report found that 94% of U .S . adults have at least one of these factors at `'poor'' levels . And 38% of adults score poorly on three or more . Half of U .S ...'The bad news is we still have a September 11th-type tragedy occurring every 24 hours," [P.K.Shah, MD, director of cardiology] says . Heart disease and stroke claims 2,200 Americans each day -- one death every 39 seconds ...
THIS ISSUE'S MAD COWBOY VEGAN MIND-BENDER:
"Currently, the yearly consumption of meat in the United States is what percentage of China's?"
(a) 25% (b) 50% (c) 150% (d) 200%
Please e-mail guesses to: webmaster@...
with the word "contest" in your subject line by NLT Jun. 15th, 2012. PLEASE INCLUDE YOUR NAME AND ADDRESS (U.S. domestic only). It will not be sold nor given out to anyone but VegNews.
[Many thanks to Joe Connelly, Editor, VegNews, who has offered a FREE one-year subscription to a winner chosen at random those submitting the correct answer to each MC Newsletter's Contest. Our thanks to Joe, and you can learn more about VegNews at:
or e-mail: editor@...
or call 1.415.665.6397]
*02: Mad Cowboy Pizza Recipe & Heart Healthy Pizza Book Giveaway Contest
You can read the recipe for the OFFICIAL MAD COWBOY PIZZA & associated topping sauce here:
*** FREE "HEART HEALTHY PIZZA" COOKBOOK GIVEAWAY CONTEST!!
with a list of your favorite pizza toppings. Please include "cookbook contest" in the Subject Heading. US Domestic entries only. Deadline for entry: June 15th, 2012.
*** "Heart Healthy Pizza" by Mark Sutton, contains over 100 no-added oil, plant-based recipes for making pizza.
Through the imaginative use of grains (oats, quinoa, millet, rice, and barley) as well as legumes (such as chickpeas, black eyed peas, navy beans, dal) and various vegetables (artichokes, carrots, corn, etc.), the author has created some 60 unique "cheese-like" sauce recipes that range in taste texture from a delicate velvety sauce to a custard firmness. Coupled with recipes for making pizza crusts (including gluten-free versions), several "bottom sauces" and total pizza concepts, this book will help anyone create the most nutritious and Heart Healthy Pizza possible.
*** At the following website, you can:
- read the cookbook's Foreward (written by Howard Lyman), & Introduction
- view the Front & Back Cover, Table of Contents, Sample Recipes, and Full Recipes Index
- see a slide show of photos taken during development & testing
- purchase an autographed copy online of "Heart Healthy Pizza!"
*03: Mad Cow Info Round-Up
"FDA DOCUMENTS SHOW AGENCY ONCE STRONGLY OPPOSED FARM ANTIBIOTIC OVERUSE:" (12/29/11): "The use of antibiotics and sulfonamide drugs, especially in growth promotant and subtherapeutic amounts, favors the selection and development of single and multiple antibiotic-resistant and R-plasmid-bearing bacteria... Organisms resistant to antibacterial agents have been found on meat and meat products..."
...If you give the text above a close read, you might think it was written by Mark Bittman or Tom Philpott or Tom Laskawy, or me or any of the small number of journalists who focus on the safety and policy perils of giving scarce antibiotics to confinement-raised farm animals... As it happens, though, the text above wasn't written by any of us. It was written by the Food and Drug Administration, the FDA.... [the FDA] has just backed off a 34-year attempt to assert regulatory control over "growth promoter" antibiotic use, opting instead for voluntary self-policing by the agricultural and pharmaceutical industries...
...In 1977, the agency was very clear that using antibiotics in agriculture in growth-promoter doses caused the emergence of resistant bacteria that moved off the farm to threaten human health. Which makes it all the more disturbing that, 34 years later, the FDA has determined that championing that well-proven case is a losing battle."
[Very edited from:
"MINN. FOOD COMPANY RECALLS ABOUT 1 MILLION EGGS IN 34 STATES:" (03/03/12): "A Minnesota food company said Friday it is recalling more than a million hard-cooked eggs distributed to 34 states after testing revealed some may be contaminated with listeria.... Listeria can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy people may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, the infection can cause miscarriages and stillbirths among pregnant women.
...The eggs are sold under six brand names: Columbia Valley Farms; GFS; Glenview Farms; Papetti's; Silverbrook; and Wholesome Farms..."
"MAD-COW DISEASE UNLIKELY IN MARIN CASES:" (02/0912): "A Marin County woman has died and a second resident is sick with a rare degenerative brain disorder that is occasionally associated with mad- cow disease, but neither case is infectious and there is no public health threat, state officials said Thursday. Both patients have been diagnosed with Creutzfeldt-Jakob disease, which is marked by a buildup of damaged proteins in the brain and causes early dementia. Creutzfeldt-Jakob disease is always fatal, usually within a year of diagnosis. Lab tests released Thursday confirmed that one of the cases was definitely not the "mad cow" form of Creutzfeldt-Jakob, and experts in the disease said it is highly unlikely that the second case was related to mad-cow disease..."
[Very edited from:
"EXPERTS FEAR DISEASES 'IMPOSSIBLE TO TREAT:" (02/20/12): "Britain is facing a "massive" rise in antibiotic-resistant blood poisoning caused by the bacterium E.coli bringing closer the spectre of diseases that are impossible to treat. Experts say the growth of antibiotic resistance now poses as great a threat to global health as the emergence of new diseases such as Aids and pandemic flu. Professor Peter Hawkey, a clinical microbiologist and chair of the Government's antibiotic-resistance working group, said that antibiotic resistance had become medicine's equivalent of climate change. The "slow but insidious growth" of resistant organisms was threatening to turn common infections into untreatable diseases, he said. Already, an estimated 25,000 people die each year in the European Union from antibiotic-resistant bacterial infections. "It is a worldwide issue there are no boundaries," he said..."
[Very edited from:
"HIGH LEVELS OF RESISTANT BACTERIA ON MEAT (AGAIN):" (03/03/12): "A new report is out from the federal collaboration that monitors antibiotic resistance in animals, retail meat and people, and the news is not good... It reports the results of testing on 5,280 meat samples collected in 2010 in California, Colorado, Connecticut, Georgia, Maryland, Minnesota, New Mexico, New York, Oregon, Tennessee, and Pennsylvania...
...If you read down the left-hand column and then across to 2010, what these tables tell you is that more than half of the ground turkey samples carried E. coli that were resistant to at least three different classes of antibiotics, meaning that, if those bacteria caused a foodborne infection in a person, none of those antibiotic classes would work to cure it. Almost 30 percent of chicken breast and ground turkey samples carried Salmonella bacteria that were resistant to five different classes of antibiotics. Almost 29 percent of ground-beef samples carried Salmonella strains that were resistant to six..."
[Edited from the article with some interesting stats in a chart at:
"PINK SLIME FOR SCHOOL LUNCH: GOVERNMENT BUYING 7 MILLION POUNDS OF AMMONIA-TREATED MEAT FOR MEALS:" (03/05/12)" Pink slime -- that ammonia-treated meat in a bright Pepto-bismol shade -- may have been rejected by fast food joints like McDonald's, Taco Bell and Burger King, but is being brought in by the tons for the nation's school lunch program. The U.S. Department of Agriculture is purchasing 7 million pounds of the "slime" for school lunches, The Daily reports. Officially termed "Lean Beef Trimmings," the product is a ground-up combination of beef scraps, cow connective tissues and other beef trimmings that are treated with ammonium hydroxide to kill pathogens like salmonella and E. coli. It's then blended into traditional meat products like ground beef and hamburger patties.
"We originally called it soylent pink," microbiologist Carl Custer, who worked at the Food Safety Inspection Service for 35 years, told The Daily... Custer and microbiologist Gerald Zernstein concluded in a study that the trimmings are a "high risk product," but Zernstein tells The Daily that "scientists in D.C. were pressured to approve this stuff with minimal safety approval" under President George H.W. Bush's administration. The USDA asserts that its ground beef purchases "meet the highest standard for food safety..."
"DRIVE TO BAN 'PINK SLIME' IN SCHOOL LUNCHES GAINS MOMENTUM:" (03/09/12): "An online effort to ban beef containing an additive known as "pink slime" from the federal school lunch program has garnered almost 19,000 supporters in less than four days... "This is like the slaughter house sweepings," said Bettina Elias Siegel, of Houston, who started the online petition on her blog The Lunch Tray. "Fast food chains have stopped using it because people vote with their dollars, but kids in cafeterias are captive to what's served there."..."I will never apologize for using more of the animal. That's the right thing to do," said Janet Riley, a spokeswoman for the meat institute.
"'PINK SLIME' IS THE TIP OF THE ICEBERG: LOOK WHAT ELSE IS IN INDUSTRIAL MEAT:" (03/19/12): "... my favorite statement in defense of pink slime. It was given by American Meat Institute Director of Scientific Affairs Betsy Booren to NPR: "This is not the same ammonia you'd use in cleaning supplies," explains Betsy Booren of the AMI Foundation. "It's a gas, it's a different compound, and it's a well-established processing intervention that has a long history of success..."
... What pink slime represents is an open admission by the food industry that it is hard-pressed to produce meat that won't make you sick... ammonium hydroxide is just one in a long list of unlabeled chemical treatments used on almost all industrial meat and poultry... Helena Bottemiller of Food Safety News dug up this United Stated Department of Agriculture document [PDF], which lists dozens of chemicals that processors can apply to meat without any labeling requirement. Things like calcium hypochlorite (also used to bleach cotton and clean swimming pools), hypobromous acid (also used as a germicide in hot tubs), DBDMH (or 1,3-dibromo-5,5-dimethylhydantoin, which is also used in water treatment), and chlorine dioxide (also used to bleach wood pulp), to name just a few.
... In short, they took meat that was too dangerous to feed to humans, disinfected it so thoroughly that a block of the stuff will make your eyes water, and then celebrated the fact that they'd created a two-fer (it's a food! it's a disinfectant!).... Pink slime is truly worse than other forms of disinfected treated meat since the trimmings used in pink slime are known to harbor pathogens at high levels before treatment..."
[Very edited from the well-linked article at:
"WHY AMERICA IS EXTREMELY VULNERABLE TO MAD COW DISEASE:" (04/26/12): ""The US is one of two major beef-exporting countries with no comprehensive traceability system," said Erin Borror, an economist at the US Meat Export Federation, which had commissioned a study to assess the implications of traceability for international markets.The other country, by the way, is India. The issue was Bovine Spongiform Encephalopathy, or BSE, more descriptively called Mad Cow Disease. Humans can contract it by eating contaminated beef. And it's fatal.
... Amazingly, none of the millions of cows slaughtered every year for human consumption are tested for BSE. Not only does the USDA refuse to test them, it also inexplicably prohibits companies from testing thema handicap for exporters... at least, the US banned the primary source of BSE: feed made from ruminants. Um, a cow can be turned it into feed for chickens or pigs that then can end up in feed for cows, which "could allow for the spread of mad cow disease," the Consumers Union warned..."
"ATYPICAL BSE HAS NEVER LED TO HUMAN VCJD - BUT COULD IT?:" (05/07/12): "There is good news and bad news about the "L-type" atypical mad cow phenotype, found in the nearly 11-year-old, dead dairy cow discovered two weeks ago in California... Dr. Michael Hansen, a Consumers Union scientist who has long tracked mad cow disease, thinks there is a possibility L-type BSE is "not necessarily a spontaneous case."
Hansen, speaking for CU last week, called upon USDA to adopt the following steps in the wake of the atypical BSE finding in a non-ambulatory cow: - Increase the BSE surveillance program... - Allow private companies to test for BSE at their own expense... - Prohibit the use of poultry litter for feed...
[Very edited from:
"MAD COW QUARANTINES LIFTED AT 2 CALIFORNIA DAIRIES:" (05/18/12): "Quarantines were lifted on two Central California dairies associated with a case of mad cow disease after investigators found no link between the illness and food the diseased bovine might have consumed, federal officials said Friday.... The USDA tests 40,000 of the 35 million cattle slaughtered annually for BSE, but some public health experts have called for more aggressive testing, especially in light of Friday's announcement.
"If that's true, then it's even more important to increase surveillance since the feed ban could not be expected to prevent future cases," said Dr. Michael Greger, director of public health and animal agriculture with the Humane Society of the United States. He said adopting the European model of testing all older cattle, or the Japanese model of testing every cow slaughtered for human consumption would add mere pennies per pound of beef sold and lower the risk of human cases of the fatal disease..."
*04: Red Meat=Mortality=Strokes, Hold the Salt
"RED MEAT CONSUMPTION LINKED TO INCREASED RISK OF TOTAL, CARDIOVASCULAR, AND CANCER MORTALITY:" (03/12/12): "A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality... "Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies," said lead author An Pan, research fellow in the Department of Nutrition at HSPH.
The researchers... observed 37,698 men from the Health Professionals Follow-up Study for up to 22 years and 83,644 women in the Nurses' Health Study for up to 28 years who were free of cardiovascular disease (CVD) and cancer at baseline... These analyses took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease, or major cancers. Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking..."
"Red Meat Consumption and Mortality," An Pan, Qi Sun, Adam M. Bernstein, Matthias B. Schulze, JoAnn E. Manson, Meir J. Stampfer, Walter C. Willett, Frank B. Hu, Archives of Internal Medicine, online March 12, 2012
"FREQUENT RED MEAT EATERS AT HIGHER RISK OF STROKE:" (01/11/12): "A high-protein diet might benefit health in some ways, but depending on what kind of protein a person consumes, it could raise their stroke risk too, suggests a large new study that finds eating lots of red meat ups the likelihood of having a stroke while poultry lowers it... the authors of the study... collected data from two massive health surveys that tracked tens of thousands of men and women from roughly middle age to their senior and elderly years.
...Men who ate more than two servings of red meat each day -- which was at the high end of the meat eaters -- had a 28 percent increased risk of stroke compared to men who averaged about a third of a serving of red meat each day, the low end of the red meat eaters. The researchers considered a serving of red meat as four to six ounces of beef or a hamburger patty. Women who ate nearly two servings of red meat a day had a 19 percent higher risk of stroke than women who ate less than half a serving each day..."
"HOLD THE SALT:" (02/07/12): "Nine out of ten adult Americans eat too much salt each day, according to a report released Tuesday by the Centers for Disease Control and Prevention. And it's not what we add at the dinner table that's the problem. People are consuming high amounts of salt in processed foods and at restaurants. High sodium levels increase blood pressure, putting people at higher risk for heart disease and stroke. "These diseases kill more than 800,000 Americans each year and contribute an estimated $273 billion in health care costs," says CDC Director Dr. Thomas Frieden.
The CDC found that 10 types of foods accounted for more than 40% of the sodium people consumed. They are:
1) Breads and rolls
2) Deli lunch meats
6) Cheeseburgers and other sandwiches
8) Pasta mixed dishes
9) Meat mixed dishes
10) Snack foods such as pretzels, potato chips and popcorn
... The U.S. Dietary Guidelines recommend that adults consume no more than 2,300 milligrams of salt a day [1 teaspoon]. African Americans, people over 50 years of age, and those with health conditions such as high blood pressure, diabetes, and chronic kidney disease are encouraged to consume no more than 1,500 milligrams a day. The CDC says that both adults and children are overindulging..."
"EAT A RAINBOW: (2012): "The colors of fruits and vegetables often indicate the presence of particular cancer-fighting nutrients. This sheet charts the protective compounds suggested by each color and lists the best plant sources. Easy to use and visually striking, the Nutrition Rainbow makes perfect refrigerator door art."
"DR. MICHAEL GREGER'S LASTEST NUTRITION FACTS DVD:
*05: Judging the Air, Shrimp vs. Beef, Eco-Storm, Evil Monsanto
"JUDGE DELIBERATES ON WHETHER TO SAVE EARTH'S ATMOSPHERE:" (05/11/12): "U.S. District Court Judge Robert Wilkins heard the arguments on Friday in Washington, D.C., and is deliberating now on the question of whether young people can sue to compel their government to take serious measures to stop global warming... a case had been made that certain people's Constitutional rights were being violated. Whose Constitutional rights are violated by condemning young people to grow old on a damaged planet turning to desert and barren rock?
..."Everyone has the right to life, liberty and security of person," says the Universal Declaration of Human Rights, which under Article VI of the Constitution is the supreme law of the land. "Everyone has the right to a standard of living adequate for the health and well-being of himself and of his family." How can we protect those rights for everyone, including the young and the not-yet-born, without putting everything we have into trying to preserve a climate in which humans can prosper? How can the U.S. government fulfill its obligations to Native American nations while finally completing the destruction of their land along with everyone else's?
Courageous young people filed suit a year ago against [several Federal Agencies]. One would think being sued for ruining the earth's atmosphere with greenhouse gases was not terribly desirable, but there was a mad rush by other parties [companies] to be added to the list of defendants.. the argument for joining the case: our profits would suffer... By ruling that this case can proceed, Wilkins would open up a public forum on intergenerational justice and a ground-breaking earth-protecting suit that the plaintiffs would be very likely to win. Future generations would, quite likely, revere the name Robert Wilkins. His heroism would not be quickly forgotten.
[Very very edited from the absolutely fascinating article/description of arguments at:
"SHRIMP'S CARBON FOOTPRINT IS 10 TIMES GREATER THAN BEEF'S:" (02/22/12): "Marketing campaigns like Taco Bell's, along with Red Lobster's periodic "Endless Shrimp" promotions, crystallize shrimp's transformation from special-treat food to everyday cheap fare. What happened? The answer lies in the rise of factory-scale shrimp farms over the last generation... Today... the United States imports 90 percent of the shrimp consumed here. We now bring in a staggering 1.2 billion pounds of it annually, mainly from farms in Asia... It turns out, not surprisingly, that plates mounded with cheap shrimp float on a veritable sea of ecological and social trouble. In his excellent 2008 book Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood, the Canadian journalist Taras Grescoe took a hard look at the Asian operations that supply our shrimp. His conclusion: "The simple fact is, if you're eating cheap shrimp today, it almost certainly comes from a turbid, pesticide- and antibiotic-filled, virus-laden pond in the tropical climes of one of the world's poorest nations..."
"CIVILISATION FACES 'PERFECT STORM OF ECOLOGICAL AND SOCIAL PROBLEMS':" (02/20/12): "Celebrated scientists and development thinkers today warn that civilisation is faced with a perfect storm of ecological and social problems driven by overpopulation, overconsumption and environmentally malign technologies... Apart from dire warnings about biodiversity loss and climate change, the group challenges governments to think differently about economic "progress".
"The rapidly deteriorating biophysical situation is more than bad enough, but it is barely recognised by a global society infected by the irrational belief that physical economies can grow forever and disregarding the facts that the rich in developed and developing countries get richer and the poor are left behind. "The perpetual growth myth ... promotes the impossible idea that indiscriminate economic growth is the cure for all the world's problems, while it is actually the disease that is at the root cause of our unsustainable global practices", they say.
The group warns against over-reliance on markets but instead urges politicians to listen and learn from how poor communities all over the world see the problems of energy, water, food and livelihoods as interdependent and integrated as part of a living ecosystem. "The long-term answer is not a centralised system but a demystified and decentralised system where the management, control and ownership of the technology lie in the hands of the communities themselves and not dependent on paper-qualified professionals from outside the villages," they say...
[Very edited from:
"TEN WAYS MONSANTO AND BIG AG ARE DESTROYING THE PLANET:" (02/01/12): "
-1 Generating Massive Greenhouse Gas Pollution (CO2, Methane, Nitrous Oxide) and Global Warming...
-2 Polluting the Environment and the Soil-Food Web with Pesticides, Chemical Fertilizers, and Persistent Toxins, Including Dioxin...
-3 Turning Farmland into Desert, Draining Aquifers and Wetlands...
-4 Poisoning Drinking Water, Acidifying the Oceans...
-5 Chopping Down the Rainforests for Monoculture GMO Crops, Biofuels and Cattle Grazing...
-6 Increasing the Cost of Food, While Reducing Nutrition and Biodiversity...
-7 Spawning Pesticide-Resistant "Super" Bugs and Weeds, and Antibiotic-Resistant Bacteria...
-8 Generating New and More Virulent Plant, Animal and Human Diseases...
-9 Utilizing Wasteful Fossil Fuel-Intensive Practices and Encouraging the Expansion of Natural Gas Fracking and Tar Sands Extraction (Which Destroy Forests, Aquifers, and Farmland)...
-10 Stealing Money From the 99% to Give Huge Subsidies to the 1% Wealthiest, Most Chemical and Energy-Intensive Farms and Food Producers...
[Very very edited from the article (with "Take Action" suggestions for each issue) at:
*06: Vegan Digital Media Theater
VIDEO: ESSY AT TEDX "MAKING HEART ATTACKS HISTORY:"
VIDEO: DR. ESSELSTYN AND A PLANT-BASED DIET
"Dr. Esselstyn talks about a ground breaking concept for a plant based diet. This information goes into depth about the down side of the typical American diet"
[1 hr. 55 min. - cooking tips by Anne Esselstyn near end]
VIDEO: INTERVIEW WITH "VEDUCATED" MARISA MILLER WOLFSON
"New documentary celebrates vegan diet"
[The Documentary: "3 People, 6 Weeks, 1 Challenge:"
TRAILER/ARTICLE: "'LAST CALL AT THE OASIS': WHY TIME IS RUNNING OUT TO SAVE OUR DRINKING WATER:" (05/11/12): "... We live with a false sense of water abundance and it may be our great undoing. Even though the film opens with Brockovich's prophecy that water is more valuable than oil, Last Call at the Oasis mostly focuses on how we've yet to grasp this news. The film, which is the latest from Participant Media (Inconvenient Truth, Food Inc., Waiting for Superman), delves into our addiction to limitless growth, our blindness to pressures from global warming, and the free pass that industry and agriculture get to pollute..."
VIDEO CLIP: PRESIDENT CLINTON ON ELLEN DISCUSSING GOING "VEGAN:"
VIDEO CLIP: VEG EDGE COOKING CHANNEL (1ST EPISODE):
[7 min. - includes Rip Esselstyn:
VIDEO: SCOTT JUREK (VEGAN ULTRAMARTHONER):
[4 min. 30 sec.:
INTERACTIVE GAME: HUNGRY HUNGRY HERBIVORE:
[Organized collection of vegan-related podcasts:
*07: Tell FDA No Testing, Meat vs Veg Ad$$, Mobile Activist Video
"TELL FDA: NO ANIMAL TESTING FOR TOBACCO PRODUCTS:" (05/2012): "The U.S. Food and Drug Administration's (FDA) Center for Tobacco Products has issued draft recommendations for the testing of some tobacco products. This guidance would allow companies to conduct cruel animal tests to demonstrate the "reduced risks" of new products and ingredients. These deadly tests are included in the guidance even though they are irrelevant to human smokers and there are more modern and accurate non-animal methods available, such as computer simulation, tests using human cells, and clinical studies with human smokers.
In some of the horrendous tobacco tests that could be conducted, rats would be forced to breathe tobacco smoke for as long as six hours a day for months at a time by jamming the animals into tiny canisters and pumping concentrated cigarette smoke directly into their noses. The animals would then be killed and their bodies dissected...
Please exercise your right as a U.S. citizen to submit a polite comment to the FDA urging it to remove any language recommending or allowing animal tests from its draft guidance on tobacco product testing. Note: Comments must be submitted before June 4, 2012. Click the button below to submit your comment now.
"MEAT INDUSTRY GROSSLY OUTSPENDS ANIMAL RIGHTS, VEG GROUPS:" (05/11/12): "Counting Animals has an interesting infographic that you should take a look at. It attempts to show the difference in advertising spending between meat producers, meat industry organizations and some of the top US fast food chains, and the total budgets of some of the more prominent vegetarian, vegan and animal welfare advocacy organizations... What makes it more dramatic is that the red dots represent just estimated advertising spending from meat advocates (mostly, some of the smaller dots are total budget), while the green dots represent the total budgets of organizations such as PETA, the Humane Society of the US, Farm Sanctuary and others..."
"FARM TAKES NEW TRACK IN ANIMAL RIGHTS ACTIVISM:" (05/11/12): "Along with their cabernet and Camembert, visitors at the Second Saturday art walk in Sacramento this weekend will get a taste of a new kind of animal rights activism. The images they will watch on video are graphic enough, organizers hope, that people will turn away and stop eating meat. Members of the nonprofit Farm Animal Rights Movement, based in Maryland, are sponsoring the unusual national campaign. In it, they offer people $1 to watch a short video that shows gruesome scenes of slaughter and abuse of chickens, pigs and cows at unidentified farming operations. Organizers boast that it is the largest and "most audacious" effort yet designed to discourage people from consuming animal products...On a bus equipped with 32 screens, FARM is bringing the video to college campuses, festivals, fairs and other public places around the country this summer..."
*08: "Vegan is Love," Cheaply Vegan, Be a Hero by What You Eat
"NEW CHILDREN'S BOOKS PROMOTING VEGANISM IS FREAKING PEOPLE OUT:" (04/20/12): Ruby Roth's latest book, "Vegan Is Love," is sparking significant controversy among dietitians, book reviewers, bloggers and moms alike...The book discusses clothing choices, animal testing, using animals for entertainment, and eating habits. In a statement about her book, Roth noted: "...I decided to write a book for a new generation who will need to think, eat, and treat the environment differently if we are to solve the most looming health and environmental issues. With vegan choices, we can affect every major industry and reach every corner of the world."
Critics of the book argue that children are too impressionable to be exposed to such a sensitive topic. One registered dietitian was quoted: "It could easily scare a young child into eating vegan, and, without proper guidance, that child could become malnourished."
However, the Academy of Nutrition and Dietetics disagrees, noting that vegan diets "are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life-cycle including pregnancy, lactation, infancy, childhood and adolescence and for athletes..."
Referenced in article above:
"GOING VEGAN: YOU DON'T NEED TO BE WEALTHY TO GO VEGAN:" (05/14/12): "...The downside to celebrity veganism is the way it convinces some folks that you've got to be affluent to afford to eat this way. And that's a perception that's relatively new... But you don't have to have a big bankroll to eat a plant-based diet. In fact, it can be very easy on the wallet if you employ smart shopping strategies and don't build your meals around highly processed vegan convenience food...
10 strategies for eating vegan and saving money - You can save big bucks if you adopt any or all of these money-saving tips gleaned from Victoria Moran's "Main Street Vegan" and Kathy Freston's "Veganist," as well as my own stingy shopping practices.
*Eat at home... *Put the fork down... *Buy in season... *Look for sales... *Know when organic really matters... *Fresh vs. frozen... *Grow your own:..* Bulk up and save... * Limit packaged, processed products... *Don't overlook coupons..."
"WE COULD BE HEROES:" (05/15/12): "A few weeks ago, in "The Ethicist," Ariel Kaminer asked readers of this paper's Magazine to explain why it's ethical to eat meat. The contest generated around 3,000 submissions, and as a judge I read about 30 of them. (Here are the responses from the winner and the finalists.) A fascinating discussion. But you need not have a philosophy about meat-eating to understand that we Americans, that is need to do less of it...
The purely pragmatic reasons to eat less meat (and animal products in general) are abundant. And while I've addressed them before, I'll continue until the floods come to Manhattan... Here's the thing: It's seldom that such enormous problems have such simple solutions, but this is one that does. We can tackle climate change without inventing new cars or spending billions on mass transit or trillions on new forms of energy, though all of that is not only desirable but essential.
In the meantime, we can begin eating less meat tomorrow. That's something any of us can do, with no technological advances. If personal choice enacted on a large scale could literally save the world, maybe we have to talk about it that way. We could be heroes... As the global appetite for meat grows, we'll doubtless figure out a way to satisfy it. But no matter how profitable that may be for producers, the toll it would take on our finite and dwindling resources would be unconscionable.
We have to think about producing and eating meat in those terms. Anything else would be unethical.
[Very edited from the superb and well-linked essay/opinion at:
*09: Quick Bytes
[Useful resource and for networking:
[SUPERB CSA (community supported agriculture) interactive resource:"
["Vegan Daily Blog:"
["Organic Consumers: Read, Blog & Meet-up!:"
[The Mad Cowboy Newsletter Editor's Vegan Blog:
[Robin Robertston's "Vegan Planet:"
["The FatFreeVegan Blog:"
["The Vegan Lunch Box Blog (PETA & Bloggy Award-winning:"
[Bryanna Clark Grogan's Blog:
["Raw Vegan Blog and Podcasts:"
["Recommended Blogs & Websites for Food & Farming Information:"
[100 Useful Websites for Vegetarians and Vegans:
[The FatFree Vegan Yahoo Group List:
[Farmed Animal Net:
[VegNews Monthly Newsletter:
[FARMUSA's MeatOut Monday Newsletter:
[VegMichigan's PlantPeaceDaily Newsletter:
[PCRM Membership News and Info:
Send e-mail to: membership@...
[Vegetarians In Paradise Newsletter:
[International Vegetarian Union Newsletter:
["In a Vegetarian Kitchen: (Nava Atlas):"
["International Organization for Animal Protection:"
[Over 10,000 veg'n recipe links:
["Over 1,000 International (regional) Vegetarian Recipes:"
[PCRM Recipe Archives:
[Almost 2,000 searchable fat-free veg'n recipes:
[Award-winning searchable veg'n recipe database:
[Constantly wonderful site of vegan recipes:
[Some stunning recipes:
[Fine collection of McDougall Recipes:
[Heart-healthy Vegan Recipes:
*10: Closing Thoughts
"Heart Healthy Pizza is a breakthrough guide on making nutritious plant-based pizzas. Mark Sutton will show you how to make your own delicious dough, mouth-watering sauces, and vegan cheeses. This cookbook will be a favorite for anyone looking for a healthier way to eat pizza."
--- Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine
"Mark Sutton takes pizza to a new level of nutritional possibilities. After reading Heart Healthy Pizza, NO one will be able to eat ANY OTHER pizza without a conscience."
--- Caldwell B. Esselstyn, J., M.D. and Ann Crile Esselstyn, "Reverse and Prevent Heart Disease."
"Although it might seem arrogant and pretentious to call these the "most nutritious pizzas in the world," one would be hard pressed to think of any others that would be as healthy and beneficial to one's diet. Mark takes full advantage of the abundance of phytochemicals in fresh vegetables and whole grains in these recipes to raise the bar on vegan cooking and demonstrates a unique and creative approach to making one of the most popular foods in the American diet not only a nutritious experience, but a enjoyable and tasty one as well."
--- Michael Greger, M.D., Director, Public Health and Animal Agriculture, HSUS
"...Yes, I admit that masterpiece does not come close to describing Mark Sutton's new book (Heart Healthy Pizza), but I am unable to find a superlative that comes close to describing Mark's magnum opus... The collective number of unique pizza pies in Sutton's book is more than a treat. His book represents a new cuisine..."
--- Robert Cohen, aka, "The NotMilkMan"