In this edition...
Health |
 Video: The remarkable results when a group of employees went on a vegan diet |
| Should blood type guide your food choices? Short answer: No |
| Cows: Herbivores or omnivores? |
| Talking Turkey: 9 out of 10 retail turkey samples contaminated with fecal bacteria |
Environment and World Hunger |
| Diet change would ease world food pressure |
| Africa leads climate push as its people go hungry |
| It's time to end factory farming |
| Radical change and innovation is needed to meet the challenges ahead |
| Global meat production and consumption continue to rise - and endanger the planet |
Lifestyles and Trends |
| Shhh! Don't tell anyone the cupcakes are vegan - they're just butter- and egg-free |
| Ellen DeGeneres and Portia de Rossi to open vegan restaurant |
| Interview with a high-performance herbivore |
| 'Jazzy Vegetarian' brings plant-based cooking to public television |
| Warm, welcoming, meatless |
| The hottest new celebrity diet? Veganism |
Animal Issues and Advocacy |
| Speciesism and veganism: Transcending politics and religion |
| The animals that love pain: How factory farming explains abuse |
| Slaughter of horses goes on, just not in U.S. |
| Mercy for Animals unveils commercials to air on MTV |
| Animal sentience: Do animals know right from wrong? New clues say 'yes' |
| Carnism: Why eating animals is a social justice issue |
Books and Perspectives |
| Dig into meatless entrees hearty enough to satisfy a lumberjack |
| Interview: Meet Jack, a vegan advocate for life |
| Slow cooking vegan style |
Of Note - Recipes, Blogs, Events, More |
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Don't forget to visit:
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(Excerpts are included from current news stories. Click on the "Full story" link to read the full article.)
Health 
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Video: The remarkable results when a group of employees went on a vegan diet
Full story: VegSource/YouTube
 Neal Barnard MD, President of the Physicians Committee for Responsible Medicine, relates the amazing results of Geico employees following a vegan diet in this excerpt from his keynote address at VegSource's 2011 Healthy Lifestyle Expo.
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VegSource/YouTube - November 22
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Should blood type guide your food choices? Short answer: No
Full story: Chicago Tribune
The idea of eating according to your blood type became popular with the 1996 book Eat Right 4 Your Type by Peter D'Adamo, a naturopath physician. The theory is that the genes behind blood type also are behind the expression of other proteins in our body, which relate to how we digest foods. Dr. Michael Greger, founder of NutritionFacts.org, said the premise of the blood-type diet is wrong: The blood-type system, which predates humans, is far more complicated than just ABO, he said. "People crave individualized, personalized science, but this is pseudoscience," said Greger, a general practitioner specializing in clinical nutrition. People who lose weight or feel better after starting the blood-type diet could actually be uncovering an allergy, or may just be eliminating junk food, Greger said. [Fifteen years ago Dr. Michael Klaper pointed out in this extensive article that the D'Adamo's theories are totally lacking scientific evidence.]
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Chicago Tribune - October 26
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Cows: Herbivores or omnivores?
Full story: VegSource blogs
[By Dr. Will Tuttle, author of The World Peace Diet.] ... Are cows really herbivores or omnivores? They surely seem to be herbivores! We all know that cows have a digestive system designed for eating grass. Now, however, their diet is quite different. This diet is unnatural and causes the bovines to experience digestive distress, including the unnatural intestinal harboring of toxic E. Coli pathogens that sicken and kill hundreds of human consumers every year... Agribusiness scientists long ago discovered that feeding cows animal protein, saturated fat, and cholesterol dramatically amplifies milk production, weight-gain, and consequent profits. The result is that for decades now, cows have been routinely fed diets not of grass, but of grain that is "enriched" with the rendered flesh and organs of fish, chickens, turkeys, pigs, and other animals, such as the millions of dogs and cats who are euthanized every year [plus] the ground-up slaughterhouse by-products of other cows (internal organs, nerves, brains, eyes, etc.)... Are they really the omnivores they've been forced into being? Are we?
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VegSource blogs - November 3
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Talking Turkey: 9 out of 10 retail turkey samples contaminated with fecal bacteria
Full story: NutritionFacts.org
Ben Franklin's tree-perching "Bird of Courage" has been transformed into a flightless butterball so top-heavy they are physically incapable of mating (necessitating artificial insemination). Wild turkeys grow to be 8 pounds; turkeys raised for meat are more like 28 pounds... Every year the Centers for Disease Control and Prevention tests the U.S. retail meat supply for the presence of fecal bacteria. When consumers think of manure in ground meat, hamburger comes to mind, but the latest survey found only 7 out of 10 samples of beef positive for E. coli, compared to more like 9 out of 10 samples of turkey, including the type blamed for human urinary tract infections. Turkey also had the highest contamination rates for Enterococcus faecalis and multidrug resistant Enteroccocus faecium. [Video from Dr. Greger's NutritionFacts.org - Fecal Bacteria Survey.]
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NutritionFacts.org - November 21
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| Environment and World Hunger
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Diet change would ease world food pressure
Full story: The Age, Australia
It may be a struggle to feed the world's forecast nine billion people in 2050 unless the world changes from the so-called "Western" diet, according to fertiliser and agribusiness giant Agrium's Asia Pacific managing director Philip Gentry. He said the world was already struggling to feed about six billion people as the area of agricultural land diminished; water became scarcer; extreme weather destroyed crops; and more grain was devoted to the production of fuel. "The jury is still out on how easy it's going to be to feed everyone in 2050," Mr Gentry said. "Diet change in particular would dramatically change the dynamics, and if we were not all eating chops and hamburgers, it would make a huge difference." Mr Gentry pointed out that 60 per cent of the largest grain produced worldwide, corn, was used for stockfeed.
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The Age, Australia - October 7
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Africa leads climate push as its people go hungry
Full story: Reuters
Africa is leading the push for clean energy policy-making as climate change turns millions of its people into "food refugees," the head of the UN Environment Program Achim Steiner said. "On the African continent, there is sometimes more leadership being shown by countries, by governments, than we see in some of the industrialized nations... The world is facing a situation where the only protocol that it has been able to put in place to address climate change is on the verge of actually being abandoned in Durban and that is a very serious situation," said Steiner. "The world is going to pay a terrible price for this standoff and Africa in particular."
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It's time to end factory farming
Full story: Huffington Post
Food is undoubtedly a very contentious issue that divides the American public, with no shortage of opinions on what's right or wrong, healthy or unhealthy and eco-friendly or unsustainable. However, even when it comes to such a polarizing topic, there is common ground to be found by everyone ranging from vegans to die-hard meat eaters. No one can deny the destructive nature of the force that dominates our food system (i.e. industrial animal agriculture or factory farming). When you take into account the fact that factory farms raise 99.9 per cent of chickens for meat, 97 per cent of laying hens, 99 per cent of turkeys, 95 per cent of pigs, and 78 per cent of cattle currently sold in the United States, it's shocking how much time we waste debating each other, rather than trying to actually change the system.
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Huffington Post - October 19
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Radical change and innovation is needed to meet the challenges ahead
Full story: The Guardian, UK
Greed is in danger of destroying human civilisation and it may take a natural disaster of epic proportions to turn us away from our suicidal path. This is not the view of some high-street doomsayer, but Peter Bakker, the former CEO of logistics giant TNT, who will soon take over the presidency of the World Business Council for Sustainable Development. As the world's growing population puts natural resources under growing strain, Bakker says there needs to be a fundamental re-evaluation of what brings us happiness. "We cannot continue to see happiness in only having more, especially when there is so much poverty in the developing world," he says. "At the end of the day, this question is at the core of whether or not we can solve this issue."
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The Guardian, UK - November 14
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Global meat production and consumption continue to rise - and endanger the planet
Full story: Worldwatch Institute
New analysis highlights the importance of limiting industrial livestock production to improve personal and environmental health. Global meat production and consumption have increased rapidly in recent decades, with harmful effects on the environment and public health as well as on the economy. Worldwide meat production has tripled over the last four decades and increased 20 per cent in just the last 10 years. Meanwhile, industrial countries are consuming growing amounts of meat, nearly double the quantity in developing countries. "Much of the vigorous growth in meat production is due to the rise of industrial animal agriculture, or factory farming," said Danielle Nierenberg, Director of the Worldwatch Institute's Nourishing the Planet Program. "Factory farms pollute the environment through the heavy use of inputs such as pesticides, herbicides, and fertilizers used for feed production... Eating less meat and supporting pastoralist communities at every level is essential to combat the destructive trend of factory farms."
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Worldwatch Institute - October 23
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More Environmental News:
Coastal countries step up for sharks
Care2 (November 22)
Are you taking global warming personally?
While growing concern about global warming is welcome, the many connections between the increasingly globalized western-style diet and global warming have generally been overlooked, marginalized, or outright denied. - World.edu (October 27)
Canada: West Coast salmon virus under federal investigation
Alexandra Morton, a biologist and longtime critic of salmon farms, says the European strain of the virus could only have come from the farmed Atlantic salmon in the area, and it could have a devastating impact on the province's wild salmon and herring. - CBC (October 21)
Skeptic finds he now agrees global warming is real
A prominent physicist and skeptic of global warming spent two years trying to find out if mainstream climate scientists were wrong. In the end, he determined they were right: Temperatures really are rising rapidly. - Yahoo! News (October 31)
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| Lifestyles and Trends
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Shhh! Don't tell anyone the cupcakes are vegan - they're just butter- and egg-free
Full story: Wall Street Journal
Vegan bakers took first-place honors twice on the Food Network's "Cupcake Wars" television series. A vegan bakery recently opened at Walt Disney World. Vegan bakeries have evolved into fast-growing businesses, racking up sales of moist flax-seed cakes, soy-butter cookies and fudgy brownies. All this success ought to be giving vegan baking a good name. The problem: Some vegan bakeries don't flaunt their identity for fear of scaring off customers. That stirs up proud vegans who believe every delicious pastry should help promote a world in which no animal is used for the sake of a snickerdoodle. Not all vegan bakers underplay their animal-free origins and some are dismayed by the soft-pedaling of the message. Danielle Konya, who launched Vegan Treats in Bethlehem, Pa., in 1998, says "If you're not making people aware of food choices, you're not going to change the world around you."
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Wall Street Journal - October 17
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Ellen DeGeneres and Portia de Rossi to open vegan restaurant
Full story: Hollywood Reporter
Now that Bill Clinton and Alec Baldwin have jumped on the celebrity vegan bandwagon, Hollywood needs more vegan restaurants. Well, vegans Ellen DeGeneres and Portia de Rossi are investing with singer Chrissie Hynde and producer Steve Bing in a new vegan restaurant that will open on Ventura Boulevard in the San Fernando Valley. Pre-eminent vegan chef Tal Ronnen will do the menu. Ronnen catered the couple's vegan wedding and also is known for preparing meals for a 21-day vegan cleanse undertaken by Oprah Winfrey in 2008. He's the author of the cookbook The Conscious Cook.
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Hollywood Reporter - October 26
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Interview with a high-performance herbivore
Full story: Toronto Star
There are many vegans on this planet but not many who are professional hockey players. So after giving up seafood and dairy recently, four years after he stopped eating pork and red meat, Mike Zigomanis has become an accidental poster boy, an inspiration and curiosity, a high-performance herbivore on skates. He loves to talk about food. "I told my sister, 'It's going to be impossible to be a professional athlete and be vegan,'" Zigomanis recalls, rubbing his scruffy beard. "And she's like, 'Well, here, I have this book for you. I'll start printing off pages.'" The book was The Thrive Diet, by Brendan Brazier, a vegan ironman and triathlete. Zigomanis credits the book and supplements for turning him into a vegan hockey player, the only one in the Toronto organization... "This has been a process going on four years. And I know I'm a lot healthier than I've ever been."
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Toronto Star - November 4
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'Jazzy Vegetarian' brings plant-based cooking to public television
Full story: Oregon Live
[The lack of vegetarian and vegan cooking shows] changes - at last! - with the arrival of the new public-television series Jazzy Vegetarian, which is produced by Oregon Public Broadcasting and [began] airing nationally [in October]. The 13-episode first season stars Laura Theodore, who hosts a Web-radio program with the same name, and who is an actual jazz singer herself, hence the show's "Jazzy" title. "There needs to be a show that takes classic American meals and makes them vegan," she says. "A show where anybody can look at it and say, 'That's something I make on a regular basis, and now I can make it vegan for my family, and they're going to love it.'" We caught up with her recently at her home in New Jersey, and got her thoughts about the new TV show, her approach to cooking and the connections between music and cooking...
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Warm, welcoming, meatless
Full story: New York Times
Whenever I wanted to whip up a meatless meal for company, I'd fall back on the time-honored strategy of pouring in the cheese, eggs, butter and cream to make everything seem festive and satisfying. Instead of adding bacon to a dish, I would blanket it in runny Gruyère. Or put dollops of fresh ricotta on pasta in place of meatballs. Then I met my husband, Daniel, who doesn't eat dairy products, and my occasional vegetarian meals often became vegan. Surprisingly, the longer I have done without the cheese and cream, the less I've missed them - and the more creative and interesting those meals have become. [Includes a luscious menu complete with recipes.]
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New York Times - October 19
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The hottest new celebrity diet? Veganism
Full story: Shape Magazine
Once a misunderstood diet, veganism continues to move more and more into the mainstream - it's even taken Hollywood by storm. Reasons for going vegan are probably more varied than you think: for some it's a sensitivity to meat and dairy products, while others cite animal cruelty or a strong dissatisfaction with factory farming. One thing most vegans can agree upon is that both their health and the planet's have improved since making the switch. Find out which female celebs have gone vegan and why...
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More Lifestyles and Trends News:
Targeting the new vegetarian foods consumer
Product developers are marketing a variety of innovative packaged foods to appeal not only to vegetarians but also to the growing group of consumers who are reducing their consumption of meat. In a 2009 survey 44% of consumers age 18-29 reported choosing meatless meals once a week. - Institute of Food Technology (November)
No turkey? What's wrong with that?
For the first Thanksgiving of my life, I will be celebrating as a vegetarian. - New Voices National Jewish Student Magazine (November 21)
Veganism has some stylish new spokespeople: Celebs
Fox News (November 17)
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| Animal Issues and Advocacy
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Speciesism and veganism: Transcending politics and religion
Full story: Care2
Although this may come as a surprise to some, there are ethical vegans across the political spectrum and in every major religion. Veganism transcends politics and religion because it is based on the simple matter of rejecting a particular form of prejudice: speciesism. It really doesn't matter which morally irrelevant criteria we base our prejudice on - sex, race, skin color, age, sexual orientation, species - it is ethically wrong to use such arbitrary criteria to deny the rights of others... In fact, one might say that a deep-seated awareness of the essential rights and needs held by all sentient beings is the common ground that we every one of us shares. Despite our many differences and divergences, underneath religion, politics, worldviews, interests, personalities, shape, size, sex, color, and even species, underneath it all, every single one of us is made from flesh and blood. Or, as the Buddha himself is said to have taught: "All beings tremble before violence. All fear death. All love life. See yourself in others. Then whom can you hurt? What harm can you do?"
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The animals that love pain: How factory farming explains abuse
Full story: The Atlantic
Long gone are the days when defenders of factory farming argued that farm animals simply aren't capable of suffering, or are too stupid to even know they're suffering, as was sometimes self-servingly claimed. Today's proponents of animal agribusiness instead acknowledge that of course they're concerned about preventing animal suffering, but that our nation's billions of chickens, turkeys, pigs, and other farm animals could hardly be happier. We saw this phenomenon in a recent New York Times article when someone who opposes a law banning force-feeding ducks and geese for foie gras was quoted as arguing that the practice is something the birds actually look forward to... Common sense and clear science are hard things to combat, but factory farming's purveyors will continue to refine their messaging to try and defend the indefensible. It won't do them much good in the long run.
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The Atlantic - November 10
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Slaughter of horses goes on, just not in U.S.
Full story: New York Times
The closing of the [United States'] last meat processing plant that slaughtered horses for human consumption was hailed as a victory for equine welfare. But five years later just as many American horses are destined for dinner plates to satisfy the still robust appetites for their meat in Europe and Asia. Now they are carved into tartare de cheval or basashi sashimi in Mexico and Canada. That shift is one of the many unintended consequences of a de facto federal ban on horse slaughter, according to a recent federal government study. As the domestic market for unwanted horses shrinks, more are being neglected and abandoned, and roughly the same number - nearly 140,000 a year - are being killed after a sometimes grueling journey across the border.
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New York Times - October 24
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Mercy for Animals unveils commercials to air on MTV
Full story: Ecorazzi
 Mercy For Animals has unveiled three very powerful television commercials. The ads will begin airing on MTV in New York and Los Angeles, but the organization is planning for them to air nationally [in the U.S.]. The ads depict a woman buying meat in a grocery store, another at a drive-thru window, and a student in a school cafeteria - all of whom look down to see blood on their hands. This is followed by video of animals in factory farms, and the message "Help end animal cruelty. Choose vegetarian."
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Animal sentience: Do animals know right from wrong? New clues say 'yes'
Full story: LiveScience
"People used to like to make that stark division between human and nonhuman animals," said ethologist Marc Bekoff [co-author of Wild Justice with Jessica Pierce]. "But there's just no doubt that the scientific evidence for animal morality is accumulating as more and more animals are studied." Bekoff is a professor emeritus of ecology and evolutionary biology at the University of Colorado, Boulder, and co-founder (with primatologist Jane Goodall) of Ethologists for the Ethical Treatment of Animals. His extensive field research has led him to believe that morality is an evolved trait, rather than a system created by humans, and that it evolved early in the history of mammals.
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Carnism: Why eating animals is a social justice issue
Full story: One Green Planet
All of us who are born into a dominant, meat-eating culture have inherited this paradoxical mentality: We know the animals we eat are individuals, yet we'd rather not know it. We'd feel guilty eating certain animals, yet we take pleasure consuming others. We cringe when faced with images of animals suffering, yet we dine on their bodies multiple times a day. We love dogs and eat pigs and yet we don't know why. Widespread ambivalent, illogical attitudes toward a group of others are almost always a hallmark of an oppressive ideology. Oppressive ideologies require rational, humane people to participate in irrational, inhumane practices and to remain unaware of such contradictions. And they frame the choices of those who refuse to participate in the ideology as "personal preferences" rather than conscientious objections.
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One Green Planet - November 3
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| Books and Perspectives
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Dig into meatless entrees hearty enough to satisfy a lumberjack
Full story: Oregon Live
When some people think of vegan and vegetarian food, they imagine wimpy, low-cal dishes that will leave them craving more. And that ticks off cookbook writer Lukas Volger. That's why Volger decided that he wanted to make nourishing, substantial main dishes the focus of his second cookbook, the just-published Vegetarian Entrees That Won't Leave You Hungry. Volger's first cookbook was Veggie Burgers Every Which Way, and the feedback he received from men helped inspire the focus on big entrees in the new book. "They'd say, 'My wife got your cookbook, and I never knew that a veggie burger could taste like this or that it could fill me up like this.' I think it resonated with people," he says. Another new cookbook that's taking the anti-wimp approach is Hearty Vegan Meals for Monster Appetites, from veteran cookbook authors Celine Steen and Joni Marie Newman. Newman says the recipes were inspired by the sort of home-cooked meals her grandmother used to make.
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Interview: Meet Jack, a vegan advocate for life
Full story: One Green Planet
Jack Norris is a Registered Dietitian, President and co-founder of Vegan Outreach, and co-author of Vegan for Life: Everything You Need to Know to be Healthy and Fit on a Plant-based Diet! Q: Jack, what initially inspired you to become a vegan? Jack: I went on a fishing trip in 1986 that made me start thinking harder about how humans treat animals. It felt wrong to me that if a fellow human were drowning we would be doing all we could to save them, but a fish suffocating (on land) was of no moral concern... Q: What is the main point that you'd like readers to take away when reading Vegan for Life? Jack: The goal of our book is to make plant-based eaters more aware of healthy choices. Probably the most important contribution I have made is to impart upon vegans that micronutrients matter. In particular, being deficient in vitamin B12, calcium, vitamin D, iodine, omega-3s, iron, or zinc results in real consequences. [Jack recently released peaCounter.com, a website that allows anyone to easily track their nutrition intake.]
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One Green Planet - November 7
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Slow cooking vegan style
Full story: VegSource blogs
When my copy of The Vegan Slow Cooker [by Kathy Hester] arrived in the mail, I had to stop what I was doing, rip open the package, and start picking out recipes to try! I was completely floored by the stunning collection of intensely flavorful recipes and gorgeous photographs nestled within its pages. While I couldn't wait to dive in to each and every recipe in this book, quite possibly the most exciting find for me was the recipe for Tea-Scented Tofu, which I made with Mountain Rose Herbs Lapsang Souchong tea. I don't think I can go back to eating packaged smoked tofu again. No need to worry if you've never cooked in a crock post before. The Vegan Slow Cooker contains all the handy tips and slow-cooker basics you'll need to start creating mouthwatering recipes for everything from simmering soups to decadent desserts. Just think how nice it will be to wake up to a hot breakfast or have dinner waiting for you when you come home from work!
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VegSource blogs - November 20
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| Of Note - Recipes, Blogs, Events, More
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Recipes - Holiday fare and more
This month: Major media outlets include veggie fare: The New York Times showcases scrumptious vegetarian holiday recipes (many vegan). Shape Magazine serves up raw recipes. Toronto Star features chef Chander Dhawan and his recipe for daal soup. Plus recipes from Mary McDougall, vegan poached egg, the amazing Triangle Vegetarian Society Thanksgiving menu (truly a feast - and an answer to anyone who thinks vegan food is boring), and lots of ideas and tips from our own recipe pages...
New York Times: Vegetarian Holiday Recipes
Shape Magazine: Six Easy Raw Recipes
Toronto Star Chef's Showcase: Daal soup
McDougall Recipes
Vegan poached egg
TVS holiday menu
VegE-News recipes and tips
Podcasts/Blogs/Websites
A Well-Fed World believes that mending our food system is a crucial part of solving the world's most destructive and persistent problems and their website is rich with information and resources to do just that. Fortunately, the foods that promote health and well-being are the same foods that conserve scarce resources to better feed the world, while reducing greenhouse gas emissions and protecting the environment. A Well-Fed World is working to provide the means for change by empowering individuals, organizations and political decision-makers to embrace the joys and benefits of eating green to create a better world. Check out the site and the blog....
new
A Well-Fed World
Improve your life by listening to Dr. McDougall's sage two-minute lessons, once or twice a day....
McDougall's Moments
Information, inspiration, recipes - for a kinder, gentler holiday season....
Gentle Thanksgiving
Lani Muelrath, plant-strong fitness expert, has joined the Engine2 team....
Engine2Diet
If you want some real 'food for thought' check out Dan Cudahy's blogspot...
Unpopular Vegan Essays
Celebrate the 5th annual Vegan Month of Food...
Vegan MOFO
Eco, veg, animal, and people friendly gift ideas
A few of our fave sources for gifts....
Farm Sanctuary
25 gifts under $25 - plus adopt a farm animal program
E-The Environmental Magazine
special holiday rates
World Wildlife Fund
adopt a species and more ideas
Humane Society U.S.
loads of humane gift ideas - even Santa's pants
PETA
lots of gift ideas - or be an 'angel' and give a doghouse for a cold, lonely dog
Patchwork Place
unique bags & totes
Ten Thousand Villages
amazing array of fair trade gifts for everyone
Born Free Primate Sanctuary
adopt a rescued primate
VegE-News Store
books galore through Amazon
Videos
Farm Sanctuary celebrates 25 years of progress for farm animals and reflects on some of the most pivotal moments that have propelled the issue of farm animal welfare into the public eye. The video also remembers some of the thousands of animals rescued over the years whose stories have touched countless hearts.
Also this month:
A creative and easy to watch video on Meatless Monday - pass it on...
Why Meatless Monday
A sweet video of a boy and his very patient dog - if only he and all children would grow up to know all animals are this special...
A boy and his dog
Six amazing videos demonstrating morality in the animal world - they could teach humans a thing or two...
Animal morality
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Events
Vegan Retreat at Sthitaprajna, India, Nature Camp Dec 29 - Jan 2
The Indian Vegan Society says that at Sthitaprajna one learns to live life in a state of constant happiness with good health and in harmony with nature using minimum resources. Sounds good!
Vegan retreat in India
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