Monday, December 19, 2011

Help Farm Sanctuary save Tinsel & Holly

Recently two calves only days old and unable to stand, were taken from a stockyard floor by Farm Sanctuary's Rescue Team and brought to the Cornell University Medical Center. The calves Tinsel and Holly were brought in with on the verge of death, found laying on the floor scared and shaking after being pushed, pulled and trampled.

Holly, the first of the two to be rescued, was too weak to stand and her fur was matted and covered with feces from being trampled by the other calves. Her most serious ailment was dehydration, deprived of the basic necessity of water.

Tinsel was so small he looked like a black and white dog. Too weak to stand, workers kept pushing and pulling the calf to prop him onto his feet -- so he would sell at a higher price. Finally he just collapsed on the floor near death. Tinsel still in critical condition, is receiving IV fluids and antibiotics.

These scared and weak animals that are fighting pneumonia and scours, are also fighting for their lives. If not for Farm Sanctuary, they would have died overnight on the cold stockyard floor scared and alone. If they make it through, they will live out the rest of their lives on rescue farms.

If you want to help provide urgent care to Tinsel and Holly, the two calves recently rescued from certain death at a stockyard, please visit this link.

Monday, November 7, 2011

Farm Sanctuary encourages you to adopt a turkey

It is that time of year again when more than 45 million turkeys are killed for Thanksgiving. These over bread birds are slaughtered when they are only 6 months old. They are denied the simple pleasures of outdoors, raising their young, or even the freedom of movement.

Since 1986 Farm Sanctuary has rescued more than 1000 turkeys from slaughter and have either provided a home for them on their farms or have found homes for them. Again this Thanksgiving with help from you many turkeys will avoid the table and be able to live their lives. The Adopt a Turkey program allows you to sponsor a turkey for as little as $30.00. You can choose an individual turkey you wish to support and will receive a picture and a certificate with fun facts about your new friend.

For more information please go to Farm Sanctuary Adopt-Turkey.

Saturday, August 20, 2011 Launches

Dr. Michael Greger’s has spent the past year creating the website His goal is that the website will grow into an authoritative source for the latest plant based nutrition.
 The website features all Dr. Greger’s videos from all his past DVD’s called “Latest in Clinical Nutrition”. The videos clips are split into hundreds of short segments organized by topic. The website is free for visitors and is non ad supported, nor does he sell any products.
Starting Monday, August 18th will start an ambitious new undertaking. They will upload one new video every day, seven days a week, for at least the first 365 days. Dr. Greger realizes this is a large task to take on but to him its a labor of love.

You can follow the daily video feeds below.

Saturday, July 9, 2011

Pickle it

This is from the Vegnews magazine.

2 quart size mason jars
1 1/2 pounds of cucumbers sliced 1/8 inch thick
6 cloves of garlic sliced thin
1/2 cup fresh dill chopped
2 tsp yellow mustard seeds
1 tsp black peppercorns
1 tsp fennel seeds
2 cups apple cider vinegar
2 cups water
1/2 cup sugar
2 tbs sea salt

Put the cucumber, garlic, dill, and spices in the mason jars. In a small saucepan heat the cider vinegar, water, and sugar until it boils. Boil for 5 mins dissolving the sugar. Pour the liquid evenly into the jars and let cool to room temperature. Refrigerate for two days then enjoy. The pickles will last 2 to 3 months.

Saturday, June 11, 2011

Mexican Corn Salad

This is a easy and flavor full side dish. I mix together:

16oz. Frozen non GMO corn thawed
1 Diced red pepper
1 Diced shallot
1/2 medium red onion
15 diced black olives
1 diced jalapeno
1 tsp cumin
1tsp chile powder
1 lime juiced
1tsp salt
1tsp black pepper
1 1/2 tbs pepper sauce

Mix well and refrigerate for an hour.

Friday, June 3, 2011

Stop the attempted cover up of animal abuse by agribusiness

New York state legislature is considering a measure (S.5172) that would make it illegal to film animal abuse that occurs on factory farms. This is a direct violation of freedom of speech. Whistle blowers have done more for animal welfare then any other attempt to reign in the abuse. Agribusiness would like nothing better than to hide the abuse that goes on within their facilities. The recent investigations in New York, that have shown malicious abuse of farm animals, has pushed New York's agribusiness to lobby for this measure.

Time to take action!
Please call to your New York state senator and urge opposition to S.5172. Look up your legislators' names and phone numbers.

There is a email petition to sign that is located on the Humane Society's website.

Friday, May 20, 2011

The deal with veal

Every person should be able to make their own choices of what they eat and know how it came to their plate. It is irresponsible when people say, I'd rather not know where my food comes from. If you're one who chooses to eat veal these days over the unlimited amount of food choices, you should understand what you are supporting.

Veal comes mostly from the unwanted male dairy calves. The Dairy Association has done a great job selling their illusion of how a liquid fat "milk" is good for you to consume. The "Milk Does a Body Good" and the "Got Milk" campaigns, with promotions from celebrities, helped to increase dairy sales. Keeping dairy cows pregnant and producing milk is the dairy farmers goal. Fifty percent of the babies born are females who go back into the dairy production business until they are no longer needed. The other half are males sold off to veal farms for the appeal of tender meat, all fat and no muscle. To accomplish this the baby calves are taken from their mothers at birth and chained to a veal crate. Some farms tether the calves so tight to the crate that they can hardly move.The only thing the calve can do over the rest of it's life is eat. Walking or grazing on grass could produce muscle build up that would ruin the tender meat. The usual veal calf will be slaughtered at 22 weeks old, a little over 5 months, unless its Bob Veal where the calves are slaughtered only a few days after birth.

When you choose to eat veal you are supporting this process. All animals should have a chance to live a cruelty free life. People can vote with their grocery or dining money to support this animal cruelty or to send a message that this is unacceptable.

Banning Veal Crates:

The UK banned the use of veal crates in 1990

In the Unites States:
Maine- ban by 2011
Arizona- ban by 2012
Colorado- ban by 2012
California- ban by 2013
Michigan- ban by 2013

To help:
Say No To Veal - A Farm Sanctuary Campaign

Saturday, May 7, 2011

Vegan Cinco De Mayo

Black bean enchiladas with pepper jack Daiya cheese and spanish rice. Oh and of course a couple of margaritas. The only thing I forgot was the guacamole.

Let me know your favorite Cinco De Mayo dishes.


Sunday, April 10, 2011

Forks Over Knives to open May 6th

Forks Over Knives, a new documentary that examines the claim that it is possible to control and even reverse most modern diseases through a plant based diet, is scheduled to open on May 6th.  The film highlights two highly established researchers, Dr. T Colin Campbell, a nutritional scientist at Cornell University and author of The China Study and Dr. Caldwell Esselstyn, a top surgeon and head of the Breast Cancer Task Force at the Cleveland Clinic. Both Dr. Campbell and Dr. Esselstyn have been pioneers in promoting the healing powers of a whole food, plant based diet.
In the film the idea of food as medicine is put to the test. Cameras follow real patients who suffer from chronic conditions such as heart disease & diabetes. The doctors teach these patients how to change to a plant based diet in an attempt to treat their conditions. The film reveals their challenges and triumphs throughout the process.

The film premiers May 6th. For special group pricing on tickets please contact:


Sunset 5 (Laemmle), 8000 Sunset Blvd., West Hollywood, CA 90046
Regent (Landmark), 1045 Broxton Avenue, Los Angeles, CA 90024
Monica 4 (Laemmle), 1332 2nd Street, Santa Monica, CA 90401
Playhouse 7 (Laemmle), 673 E. Colorado Blvd., Pasadena, CA 91101
Edwards University Town Center 6 (Regal), 4245 Campus Drive, Irvine, CA 92612
Sunshine Cinema (Landmark), 143 East Houston Street, New York, NY 10002
MAY 13
Midtown Art Cinema (Landmark), 931 Monroe Drive, Atlanta, GA 30308
Arbor Cinema (Regal), 9828 Great Hills Trail, Austin, TX 78759
Kendall Square Cinema (Landmark), 1 Kendall Square, Cambridge, MA 02139
Webster Place 11 (Regal), 1471 W. Webster Ave., Chicago, IL 60614
Century Theaters (Cinemark), 1715 Maple Ave., Evanston, IL 6021
The Magnolia (Landmark), 3699 McKinney Ave., Dallas, TX 75204
Sunrise Cinema at Sunrise 11, 4321 Northwest 88th Avenue, Sunrise, FL 33351
Edwards Greenway Palace 24 (Regal), 3839 Weslayan, Houston, TX 77027
South Beach Cinema 18 (Regal), 1120 Lincoln Rd., Miami Beach, FL 33139
Bridge (Landmark), 3010 Geary Boulevard at Blake, San Francisco, CA 94118
Shattuck Cinemas (Landmark), 2230 Shattuck Ave., Berkeley, CA 94704
Santana Row (Cinemark), 3088 Olsen Drive, San Jose, CA 95128
Varsity Theater (Landmark), 4329 University Way, N.E., Seattle, WA 98104
Camelview 5, 7001 E. Highland Ave., Scottsdale, AZ 85251
E Street Cinema (Landmark), 555 11th St NW. Washington, DC 20004
Shirlington 7 (AMC), 2772 South Randolph St., Arlington, VA 22206
MAY 20
Chez Artiste (Landmark) 2800 South Colorado Blvd., Denver, CO 80222
Main Art Theater (Landmark), 118 N. Main St., Royal Oak, MI 48067
Lagoon Cinema (Landmark), 1320 Lagoon Ave., Minneapolis, MN 55408
Ritz at the Bourse (Landmark), 400 Ranstead Street. Philadelphia, PA 19106
Ritz Center, 900 Haddonfield-Berlin Road, Voorhees, NJ 08043
Hillcrest Cinemas (Landmark), 3965 5th Avenue, San Diego, CA 92103

Saturday, April 9, 2011

GMO foods still are not labeled

GMO's, Genetically Modified Organisms, either in plant form or animal form are on the rise. GMO agriculture started with experimental planting in the 1980's and was first approved for large scale consumer consumption in the mid 1990's. The process involves the insertion or deletion of genes within the organism.

Monsanto, an agricultural biotechnology company, has genetically altered seeds that could survive being sprayed with their product Roundup, killing the weeds and leaving the crops unharmed. GMO fish have been altered to increase the rate and size of which they grow. As of today GMO foods have not been proven to be safe for consumption for humans or animals. There is a lack of testing and what data there is comes from the companies that promote and benefit from GMO's.

Knowing this it should be obvious that GMO foods are labeled right? Well they are not. This is an incredible injustice to consumers who unknowingly consume these products on a daily basis. Again, the companies that promote and reap the benefits of the GMO foods have deep pockets and have lobbied against labeling. They say this will add cost to the consumer and create unnecessary concern.

I believe this an injustice being forced onto the citizens of the United States. We have the right to know where our food comes from and how it was made. The government has to start protecting people over the practice of protecting big business. Please sign the petition and speak out against this injustice.

Saturday, March 26, 2011

Poplar Spring Animal Sanctuary "Run for Animals"

The 8th Annual "Run for the Animals" hosted by Poplar Spring Animal Sanctuary is on Sunday, May 15th.  Sign up now for this 5K run and be a part of "Team VSDC" (Vegetarian Society of DC) to help us win the coveted Pigasus trophy.  Runners of all levels are encouraged -- only the top two or three times for men and women count, so no need to worry about holding the team back, the more the merrier! 

Join hundreds of runners, or participate in the 1-mile fun walk. An assortment of delicious vegan refreshments will be provided. Although dogs cannot participate in the run, they are more than welcome to come out and join the walk. 

WHEN: May 15 at 8:30 am (actual race start time)
WHERE: Wheaton Regional Park, 2000 Shorefield Road, Wheaton, MD 20902
PRICE: Before Apr 18: $25.00; then it's $28.00; $30 on race day - registration fees benefit Poplar Spring Animal Sanctuary 

Sunday, March 20, 2011

Easy tofu scramble

There was a time when I was hesitant to try this dish. Now it has become a weekend staple. The taste and consistency is "scrambled eggs" and I would even say it taste better.

Servings 2

1/2 Onion
1/3 Red Bell Pepper
10 oz. Firm Tofo
2 tbsp Olive Oil or Grape Seed Oil
1 tbsp Nutritional Yeast
2 Kale Leaves
2 Green Onions
1 tsp Turmeric
1/2 tsp Cumin
1/4 tsp Curry Powder
1/2 tsp Garlic Powder
1/2 tsp pepper
2 tbsp Braggs Liquid Aminos 

-In a frying pan heat finally chopped onions and red peppers in 2 tbsp of olive oil for about 5 mins on medium, until they soften.

-Rinse and dry the tofu then crumble it into the frying pan, tossing the pieces with the veggies & oil.

-Let the tofu cook for about 10 mins, moving it around with a spoon, until it starts to darken.

-Add 1 tbsp of nutritional yeast, after 30 seconds mix it in.

-Add the tumeric, cumin, garlic powder, curry, and pepper. Stir it in well.

-Add the chopped kale & green onions

-Add the Braggs Liquid Aminos

- Turn the heat off and keep slowly mixing together all the ingredients for 2 mins.

Total cook time is about 18 mins.

Once you make this you can customize it with other vegetables and spices.

Let me know your feedback if you tried this or have a similar recipe. 

Sunday, March 13, 2011

The Artichoke

I admit, the artichoke looks quite challenging compared to the neatly packaged artichoke hearts sold in the grocery store. This should not stop you from enjoying the vegetable that is one the highest in antioxidants.  
The artichoke, which originated in North Africa and still grow in the wild there, comes from the Arabic term Ardi-Shoki meaning "ground thorny". They are grown in warm areas in a hardiness zone 7 and above. Once harvested they can stay fresh for 2 weeks or longer. 

Whole artichoke preparation is easy.
  • The stem is trimmed off to the artichoke can sit flush
  • Some outer thorny leaves are removed
  • About an inch off the top is cut off with a sharp knife or kitchen scissors
  • The artichokes then steam for 50 to 60 minutes in water with cut up garlic

Once they are steamed the leaves easily peel off. You drag the leaves between your teeth eating the pulpy flesh. You can prepare vegan hollandaise or lemon dipping sauces to add flavors. This is done until you reach the center. Carefully cutting away the base stem you pull out the center of the artichoke, or the artichoke heart and this is eaten entirely.

I hope you will give the artichoke a try if you havent. Besides from being so tasty they are packed with healthy antioxidants which we all need on a daily basis. 

Saturday, February 5, 2011

Ah The Sauce!

Picture of our traditional yearly sauce making. It is so easy to do and the sauce lasts for the entire year. This is the first year we used a pressure cooker to seal jars. We bought 2 bushels of roma tomatoes, tomato paste, and the industrial size bags of garlic and onions.

The tomatoes are put through the juicer to remove the skin and seeds. The onions are cooked slow until translucent and then the garlic added until they start to brown. Then the tomatoes and paste are added and cooked on a simmer for about 3 hours. Add a little salt, pepper, and red wine and you end up with sauce. We ended up cooking 5 batches over 2 weekends.

Once you you start making our own sauce you will never go back to jarred sauce again!

Saturday, January 15, 2011


Have you tried Natto? Yes Natto, a traditional Japanese food made from soy beans fermented with bacillus subtillis. It's a popular breakfast rich in protein and good bacteria.

I found it local, sold in a Japanese market. It comes frozen in a styrofoam 3 pack. Through research I was weary of the smell and taste people were talking about. After a few servings this past week, I can say it actually tastes good and the fermented odor was not offensive at all. To eat Natto you open the styrofoam to find a small mustard package, soy sauce, and the Natto. You add the mustard and stir the Natto vigorously until it looks foamy. I ended up using my own shoyu in place of the supplied soy sauce. I added some chopped green onions and served it over rice.

The Health Benefits

Natto has pyrazine that has been shown to reduce blood clots, which may help to prevent heart attack, pulmonary embolism, and stroke.

Natto has nattokinase which has the ability to degrade amyloid fibrils, which suggest it may be a preventative treatment for Alzheimer's.

Natto contains large amounts of Vitamin K2 which is involved in the formation of calcium binding groups in protein, fighting against osteoporosis.

Natto contain Vitamin PQQ, which is very important for the skin. PQQ in human tissues is derived mainly from the diet.

Have you tried Natto? Are you going to?  Let me know your opinion if you do, your body will thank you for it.