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Spring's bounty delivered on a vehicle of crispy, chewy, grilled bread.
Spring's bounty delivered on a vehicle of crispy, chewy, grilled bread.
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As a charter pilot I'm on the road 150-200 nights a year. Sometimes I start my day at 3 or 4 AM and some days I end at that time. The point is there is very little I can count on in terms of regular meals at regular times. Even on a normal day what do you do if you find yourself at 37,000 feet over Des Moines and your stomach [...]
As a charter pilot I'm on the road 150-200 nights a year. Sometimes I start my day at 3 or 4 AM and some days I end at that time. The point is there is very little I can count on in terms of regular meals at regular times. Even on a normal day what do you do if you find yourself at 37,000 feet over Des Moines and your stomach starts to growl? It's not like you can just swoop into the next rest stop. (How many rest stops have vegan options, anyway?) But I do carry a parachute. Bet you didn't know that. Actually I carry a few and they're my food parachutes. One of these is PureFit Bars. They're high protein, (which isn't not ALL that important to me as I don't think lack of protein is really a big issue for me), vegan, (the most important issue with anything I eat), gluten and wheat free, (good to know if you're Celiac or gluten intolerant), and Kosher. While we're on that theme, ALL of the PureFit bars use the above descriptors. No label reading if you want to try a different flavor, no grabbing a different bar and getting home and seeing an ingredient in small print you missed at the store, no eggs, milk or honey in any of the bars. At just over 200 calories per bar I don't feel as though I need to skip a meal to make up for an indulgence and the hunger pangs go away without the resulting sugar crash. Speaking of sugar, the bars are sweet without being cloyingly so. Consistency is like a nut paste with chunks, more like a Halavah than a butter and they all have distinctly different flavors. The Peanut Butter Crunch is your basic in your face peanut butter. The Granola has a maple-y flavor although maple syrup isn't listed as an ingredient.
The Almond is reminiscent of the intense almond flavor of the cookie I used to get in Chinatown. I'm still on the fence about the Chocolate Brownie. Although I like it, to me it's an alternative flavor, not my go to source for my chocolate fix. My absolute favorite is the Berry Almond. What is not to love about this combination where you get a nice balance of both flavors in every bite? PureFit is offering a 25%, (holy shnikes Batman), discount on any purchases of PureFit from their website http://purefit.com/ Just enter the code MARTYVEG when you check out. Now for the good news. I finally realized that if I can fly airplanes I can get over my fear of doing a blog giveaway. I had all this stuff written out and was about to take the leap but then found Rafflecopter in use on another blog and if it can be this easy, well, rock on. Oh, I just want to let you know that PureFit sent me 5 bars to review and that's ok. Normally I pay for everything I review but then again, I wasn't about to open 5 of anything at once so it all comes out in the wash. Just saying.
I enjoy these bars as you can plainly see from my at home stash:
So here it is:
a Rafflecopter giveaway
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I was immediately intrigued by a recipe for Orange Blossom Tahini Cookies at Savory Simple. Beautiful little cookies – but what was hooked me was the use of tahini. I’d only ever used it for savory dishes. I tucked the recipe away and well, kind of forgot about it until I made my date crumble [...]
I was immediately intrigued by a recipe for Orange Blossom Tahini Cookies at Savory Simple. Beautiful little cookies – but what was hooked me was the use of tahini. I’d only ever used it for savory dishes. I tucked the recipe away and well, kind of forgot about it until I made my date crumble [...]
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When I go grocery shopping and walk past the snack aisle I am always shocked by how many different fruit roll-ups there are, not to mention the fruit snacks. Trust me, I understand how good they taste…like candy, but that … Continue reading →
When I go grocery shopping and walk past the snack aisle I am always shocked by how many different fruit roll-ups there are, not to mention the fruit snacks. Trust me, I understand how good they taste…like candy, but that … Continue reading →
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Raw night strikes again! Mango is in season so I wanted to make something especially mangoriffic. OMG they’re beautiful!!! Mango are available in Florida starting May well into October and a range of varieties are common in the supermarkets and farmer’s roadside stands. This particular variety is called “Philippine” and have [...]
Raw night strikes again! Mango is in season so I wanted to make something especially mangoriffic. OMG they’re beautiful!!! Mango are available in Florida starting May well into October and a range of varieties are common in the supermarkets and farmer’s roadside stands. This particular variety is called “Philippine” and have a soft honeyed flavor [...]
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Inspired by the lovely Former Fish Taco Fanatic, we decided to grow some tomatoes and basil a couple of weeks ago. Despite my fears of exposing my ineptness at plant growing, we found ourselves at a real plant store, Farmer D Organics. I am so glad we went there because the people at Farmer D's [...]
Inspired by the lovely Former Fish Taco Fanatic, we decided to grow some tomatoes and basil a couple of weeks ago. Despite my fears of exposing my ineptness at plant growing, we found ourselves at a real plant store, Farmer D Organics. I am so glad we went there because the people at Farmer D's [...]
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For some reason, unbeknownst to me, pesto is not a welcome ingredient in my family. If mentioned, my parents would scrunch their noses. At large family gatherings, there was never any pesto-containing dishes. No one ever spoke of it. I grew up thinking it was something extremely fancy and disgusting at the same time (like … Continue reading [...]
For some reason, unbeknownst to me, pesto is not a welcome ingredient in my family. If mentioned, my parents would scrunch their noses. At large family gatherings, there was never any pesto-containing dishes. No one ever spoke of it. I grew up thinking it was something extremely fancy and disgusting at the same time (like … Continue reading »
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When I wrote the title of this post, I thought “it's taken me over three years to post my recipe for curried chickpea salad?!” In spite of the fact that I've never shared it, this was one of the first vegan lunch recipes I concocted on my own. I loved it then, I loved it [...]
When I wrote the title of this post, I thought “it's taken me over three years to post my recipe for curried chickpea salad?!” In spite of the fact that I've never shared it, this was one of the first vegan lunch recipes I concocted on my own. I loved it then, I loved it [...]
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| "Originally shown on the BBC [in 1976] as part of the Open Door series. Now it's a historical look back at vegans [...] |
 "Originally shown on the BBC [in 1976] as part of the Open Door series. Now it's a historical look back at vegans of the 1970's. Half hour programme explaining case for veganism. Arguments presented apply even more to today's world. Make sure you watch all three parts." (less) | |
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William Li: Can we eat to starve cancer?
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| A TED talk where "William Li presents a new way to think about cancer treatment: angiogenesis, targeting the blood [...] |
| A TED talk where "William Li presents a new way to think about cancer treatment: angiogenesis, targeting the blood vessels that feed a tumor. The crucial first (and best) step: Eating cancer-fighting foods that beat cancer at its own game."
This is an enlightening look at yet another way eating lots of vegetables can help prevent or reverse cancer, sometimes more effectively than cancer drugs and without side effects. Near the end he also talks about angiogenic foods also limiting fat cell growth and preventing obesity -- unfortunately this was discovered with a mouse study. (less) | |
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A Fall From Freedom - Full Film
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| From the website: http://afallfromfreedom.org "Whales and dolphins have captured the imagination of people all [...] |
| From the website: http://afallfromfreedom.org "Whales and dolphins have captured the imagination of people all over the world. They have come to symbolize not only an alien form of intelligence, but a sense of ultimate freedom in their marine environment and a comradery among their herd mates that we envy and admire.
A FALL FROM FREEDOM is the first film to expose the long and sordid history of the captive whale and dolphin business; a history that continues to this day. The illegal capture and transport of killer whales, the thousands of dolphins that are killed in order to provide marine parks and aquariums with replacement animals, and the ability of these facilities to miseducate the public about these animals.
These, and many other issues, are covered in graphic detail in this 80 minute film." (less) | |
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Jon Hinds - Plant-Based Personal Trainer at the Monkey Bar Gym
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| "Jon Hinds speaks about his transition from the typical athlete's diet of protein shakes to a totally plant-based [...] |
| "Jon Hinds speaks about his transition from the typical athlete's diet of protein shakes to a totally plant-based diet, and his recent success in breaking his own lifetime records after stopping
all protein powder supplementation."
Jon was a Gold Medallist in the 2000 Pan American Games and 2001 Rickson Gracie World Championships for Brazilian Jiu-jitsu, owner of the Monkey Bar Gym with 10 locations worldwide: monkeybargym.com (less) | |
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14 May 2012
Mountain Biking + Resistance Training Tips |
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13 May 2012
Vegan Mother's Day at Source in San Francisco |
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7 May 2012
VegNews TV: Vegan Blueberry Tofu Ricotta Pancakes |
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5 May 2012
Prevent Glaucoma and See 27 Miles Farther |
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2 May 2012
Mimi Kirk's Raw Apple Pie |
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17 Apr 2012
Mastrad Potato Chip Maker |
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11 Apr 2012
"Mike" the escaped & injured calf is safe & sound |
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26 Feb 2012
X-treme Banana Bread |
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Roasted Red Pepper Sandwich (with hummus!) |
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Using the Proper Knife |
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Three Stages of Cheeseless Pizza |
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Crispy Tofu with Cilanro Relish |
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Cinco de Moustache |
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Ani Phyo's Raw Food Essentials: Coconut Cake with Nutella Chocolate Hazelnut ... |
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I feel pretty grateful. Over the years at my now almost alma mater (one week until I will be able to hold (actually make that hug) my diploma!), I’ve met some wonderful, health conscious friends who view food as medicine, just like I do. This wasn’t always the case, especially during freshman year of college when I couldn’t find [...]
I feel pretty grateful. Over the years at my now almost alma mater (one week until I will be able to hold (actually make that hug) my diploma!), I’ve met some wonderful, health conscious friends who view food as medicine, just like I do. This wasn’t always the case, especially during freshman year of college when I couldn’t find a sole who would rather consume a large salad over a greasy bowl of fries. I’d find myself in uncomfortable social situations, wishing I could just get my hands on some kale chips or fresh fruit while my new friends were cooking up hamburgers and pasta. Lucky for me, I’ve met health conscious friends over time and I figured it’s high time I interviewed one of these special friends so that they can share with you their experiences living health consciously in our world of junk food ubiquity.
My friend, Myra, is super cool. Not only does she share my love of salads with unusual toppings like eggplant and figs, but she also is never one to turn down an opportunity to keep her body in shape. Not only does she have experience dancing, but she currently teaches Zumba classes (a Latin dance inspired aerobics workout). Myra is as passionate about making the right food choices as she is about having a fun workout and we immediately bonded over this. She is an inspiring voice for anyone wishing to make superior eating choices and follow an active lifestyle. She gushes with enthusiasm about how both her nutrient-rich diet and creative workouts make her feel energetic, de-stressed and ready to tackle even the most frustrating term paper. Welcome to DiseaseProof, Myra!
1) What was your diet like growing up?
In elementary school and middle school, life for my family was all about convenience and what foods were at hand. We ate a lot of frozen foods, fast food and deli meats. My mom had a full-time job and our priority was always speed rather than health. As I got older, we began learning about the importance of making conscious food choices and our eating habits changed drastically. I haven’t touched fast food since middle school.
2) What motivates you to make the right food choices now?
I like waking up feeling like I have energy and am ready to conquer the day without having to rely on coffee to get out of bed. I want to look and feel my best, and of course, this means eating plenty of fresh fruits and vegetables. I’ve lost a bunch of weight eating more green vegetables, raw veggies and fruits and I’ve never felt better. Teaching Zumba classes means that I have to have enough energy to motivate others. I can’t do this if I fuel myself with junk foods. I’d actually feel nauseous or sick if I ate processed foods before a workout.
3) How do you handle events with friends who eat conventionally?
I find it useful to have premeditated guidelines in my head of what foods I should eat for lunch or for the evening. Most restaurants are pretty accommodating when I ask for a salad with walnuts instead of cheese or a vegetable dish without salt. Knowing what type of foods I want before I go out helps me make the right food choices rather than ordering something spontaneously that I might regret later.
4) What advice do you have for those wishing to become more physically active?
People tend to think of exercise as something that they have to do, but it’s important to change your mindset about it. Exercise can be fun, used as a stress reliever, and an opportunity to focus on yourself. It doesn’t have to be painful the same way that healthy eating doesn’t have to be bland and taste awful. If you are more open to the idea of beginning an exercise program, there are certainly ways to make it fun and something to look forward to. It’s important to be honest with yourself and your goals and there are so many different types of exercise programs to try- it’s important to find a form of exercise that’s suits your personality.
Myra is a wonderful role model for her students, but an equally nice person and friend. The picture here is of Myra and I at the dock by our local farmers market. Thank you for the inspiring interview, Myra!
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Last week brought more shoddy coverage of vegan diets from The New York Times. This time, it was a debate about the safety of veganism. And it didn't occur to the Times to solicit opinions from anyone with actual expertise in vegan nutrition. At the center of the discussion was food writer and farmer's market [...]
Last week brought more shoddy coverage of vegan diets from The New York Times. This time, it was a debate about the safety of veganism. And it didn't occur to the Times to solicit opinions from anyone with actual expertise in vegan nutrition. At the center of the discussion was food writer and farmer's market [...]
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It looks like I haven’t done a special post on how to support JackNorrisRD.com this entire year. So now is the perfect time because you can support JackNorrisRD.com and at the same time get some cooking lessons from vegan nutritionist and cooking instructor Heather Nauta of www.HealthyVeganRecipes.net by signing up for her cooking classes through [...]
It looks like I haven’t done a special post on how to support JackNorrisRD.com this entire year. So now is the perfect time because you can support JackNorrisRD.com and at the same time get some cooking lessons from vegan nutritionist and cooking instructor Heather Nauta of www.HealthyVeganRecipes.net by signing up for her cooking classes through [...]
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One of the reasons it's so difficult to study the relationship between diet and cancer is because many dietary behaviors are associated with non-dietary behaviors. For example, one of the reasons we used to think coffee-drinking caused cancer was because people who drink coffee are more likely to have a cigarette in the other hand,…
One of the reasons it's so difficult to study the relationship between diet and cancer is because many dietary behaviors are associated with non-dietary behaviors. For example, one of the reasons we used to think coffee-drinking caused cancer was because people who drink coffee are more likely to have a cigarette in the other hand,…
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After Reading: The Arthritis Cure, Revised and Updated: The Medical Miracle That Can Halt, Reverse, And May Even Cure Osteoarthritis By Jason Theodosakis, M.D., M.S. and Shelia Buff “I had hoped to change arthritis treatment because the traditional treatments are, in my opinion, a violation of the physician's Hippocratic oath to ‘Do no harm.” [...]
After Reading: The Arthritis Cure, Revised and Updated: The Medical Miracle That Can Halt, Reverse, And May Even Cure Osteoarthritis By Jason Theodosakis, M.D., M.S. and Shelia Buff “I had hoped to change arthritis treatment because the traditional treatments are, in my opinion, a violation of the physician's Hippocratic oath to ‘Do no harm.” As Jason [...]
No related posts.
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By the time I had my son Miles at 41.5 weeks, I’d gained about 33 pounds, bringing me up to 150 lbs from my pre-baby 117. By then I was freakin’ huge, bigger even than in this shot taken at 39 weeks! I’d had a pretty trouble-free pregnancy aside from low-back pain and was able to [...]
By the time I had my son Miles at 41.5 weeks, I’d gained about 33 pounds, bringing me up to 150 lbs from my pre-baby 117. By then I was freakin’ huge, bigger even than in this shot taken at 39 weeks! I’d had a pretty trouble-free pregnancy aside from low-back pain and was able to [...]
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I wrote this article with Angel Flinn, who is Director of Outreach for Gentle World — a vegan intentional community and non-profit organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. [...]
I wrote this article with Angel Flinn, who is Director of Outreach for Gentle World — a vegan intentional community and non-profit organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. I have intentionally left the links in this article directed to Gentle World's marvelous website.This article will be the last post on this blog. For various reasons, I have decided to turn my attention to other projects. - D. Cudahy, author of Unpopular Vegan Essays__________________The movement for animal rights is perhaps one of the most misunderstood social phenomena of the 21st century. Despite the sincere efforts of an increasing number of individuals willing to speak up on behalf of the animals who suffer at the hands of humans, our cause continues to be misconstrued, misrepresented, and maligned.Admittedly, the blame for this lies partially with the movement itself, or at least with certain organizations and individuals perceived to be at the helm, who seem to create their own PR nightmares, or to be so off course that one sometimes wonders if they could actually be working for the other side.This may come as a surprise to some, but for those of us who view animal rights as the most pressing social justice issue of our time, the antics of the large organizations are often as embarrassing as they are hurtful to the animals they purport to serve. Sadly, these groups have a monopoly on not only the available funding, but subsequently, to a large degree, the hearts and minds of those watching and listening, making it painfully obvious why the animal rights movement has gained such a poor reputation.Meanwhile, in 2012, while many of our society's advances progress ever more rapidly, our behavior toward animals is more objectionable than ever. Despite the emergence and growth of an entire industry devoted to providing excellent alternatives to virtually everything we obtain from animal exploitation, the number of animals enslaved and killed every year is greater than at any time in history.Even to those of us who are deeply involved with animal rights and vegan education, a brief look at the math veritably boggles the mind.Every year around the world, for no purpose other than providing food alone (food which is not only inappropriate for human physiology, but actually contributes significantly to many of the most significant global health crises), approximately 56 billion nonhuman animals are intentionally bred, raised, and killed.This entirely unnatural population of living beings not only causes our planet to strain under the weight of so many individuals, each requiring food, water and land that could otherwise be used much more efficiently, but also produces so much pollution and waste that the planet simply cannot recycle it fast enough.The number of 56 billion does not even include those animals who live in water*, or those who are killed for other reasons, such as for clothing, experimentation or “sport”. In the US alone, we kill 10 billion land animals for food every year; far more than the entire current human population.At this rate of killing, the number of deaths is greater in five days than the deaths we've inflicted on humans in all wars and all genocides in recorded human history (approximately 619 million). Even if every non-vegan cut their current animal product consumption by 90%, it would take us only about 41 days to kill as many sentient nonhumans as we've killed humans in recorded history.It is hard to find accurate figures with regard to the number of fishes and other aquatic animals who are killed by humans every year. However, a conservative estimate would likely be around 100 billion, making the total number of animals killed for food at least three times as much (156 billion annually).How did we come to this? It's obvious that the situation has been made much worse by the disastrous combination of continually increasing human population growth, technological advancements, industrial capacity, and economic demand during the 20th century and continuing into the 21st. However, all of this is occurring on top of a deep social and cultural prejudice against sentient nonhuman beings that is exacerbated by the fact that we humans are frighteningly indulgent of our destructive habits; willing to persistently put our frivolous desires above the indisputable needs and rights of those we oppress.To animal advocates faced with the harsh reality of this situation, it is abundantly clear that we have an enormous amount of work to do in order to shift society's current paradigm from one of unimaginable and extreme violence to one of relatively peaceful sanity. Shifting away from the common belief that other animals are renewable resources – objects, insentient ‘things', and economic commodities fit to be owned as property – will lead to a new perception that recognizes other animals as the conscious, feeling, innocent individuals they are.Following is a collection of articles written for those who are interested in understanding what this movement for animal rights is all about, as well as for those who are trying to figure out how to most (less...)
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I received a lot of feedback on my post about large animal organizations using fat shaming as part of their advocacy. Between the comments I received as well as reading the comments on well written blog posts on the subject such as this and this, that body image and fat shaming are a serious issue [...]
I received a lot of feedback on my post about large animal organizations using fat shaming as part of their advocacy. Between the comments I received as well as reading the comments on well written blog posts on the subject such as this and this, that body image and fat shaming are a serious issue [...]
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If you are one of those vegans who don't like your vitamins, minerals and phytonutrients coming from a bottle...these are some of nature's miracle foods for vegans. I wish I knew about them many years ago! There's a few more on the docket to try, including stinging nettles right out my door.
DANDILION
I started [...]
If you are one of those vegans who don't like your vitamins, minerals and phytonutrients coming from a bottle...these are some of nature's miracle foods for vegans. I wish I knew about them many years ago! There's a few more on the docket to try, including stinging nettles right out my door.
DANDILION
I started researching dandelion because I needed an herbal diuretic for my canine companion, for medicinal reasons. I couldn't believe what I was reading about dandelion. Fresh dandelion greens, flower tops, and roots have valuable properties that are anti-oxidant, disease preventing, and health promoting. Dandelion is said to lower cholesterol and blood pressure. Dandelion is very nutritious, having more vitamins and minerals than most vegetables. It is rich in vitamins A, C, D, and the B-complex, as well as iron, magnesium, zinc, potassium, manganese, choline, calcium and boron. It is one of the few vegan foods that contains vitamin D. Vegans often get their vitamin D from the ultimate source; sunshine exposure on the skin; which enables us to make our own Vitamin D (technically a hormone). Fresh dandelion herb provides over 300% of the daily-recommended intake of vitamin-A. Dandelion is probably the richest herbal sources of vitamin K; providing about 650% of daily recommended intake. Dandelion is alkalizing, laxative, astringent, highly diuretic, and a general stimulant, and contains the vitamins for bone health. Dandelion is high in anti-oxidants such as vitamin-C and Lutein which reduce the free radicals in the body, thereby reducing the risk of cancer. The young spring greens are used as a salad ingredient (before they turn bitter later in the summer). Roasted dandelion root is used as a coffee substitute. Dandelion is a mild bitter herb. Dandelion may date as far back as 30 million years ago, and was one of the original bitter herbs mentioned in the Bible. You need to know the right variety of dandelion apparently. I just purchase it already dried from the health shop and today I nibbled on some when I found the right kind; with the jagged leaves. What most think of as a weed turns out to be a miracle plant; especially for vegans. I talked myself into it; going to make a dandelion tea now!
PURSLANE
Like in flaxseed, you can also find ALA (alpha linoleic acid) in purslane. Fresh leaves of purslane contain surprisingly more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. ALA is an essential component of omega-3 fatty acids. Because vegans choose not to consume fish, they can still reap the benefits of omega 3 from eating purslane (and a few other vegan foods), which is a precursor to our bodies making Omega-3 fatty acid, at a low conversion rate. (For example, we don't know how much purslane or flaxseed you need to eat to convert to beneficial long chain fatty acids DHA and EPA.) Science has shown that consumption of foods rich in Omega-3 fatty acids may reduce the risk of coronary heart disease, stroke, aid weight control, prevent certain cancers, and can improve the effectiveness of treatment for hyperactivity, Attention Deficit Disorder, Schizophrenia, Autism, Alzheimer's disease, Bipolar Disorder and depression. Omega 3 helps our body in producing compounds that are needed to regulate our immune system, blood clotting and blood pressure. Purslane is not only a good source of fatty acid, it also offers plenty of minerals. Purslane is rich in Vitamin B-complex, Vitamin E, Vitamin C, and is an excellent source of Vitamin A; one of the highest among green leafy vegetables. Also present in purslane are potent anti-oxidants and other beneficial nutrients like beta carotene, and amino acids which help our body to make protein. A few other healthful substances found in this “plant that grows like a weed” are pectin; which is believed to reduce LDL (low-density lipoprotein, the bad cholesterol - and there are vegans that do have high LDL cholesterol manufactured by their own body; not sourced from eating animals and their secretions), gluthatione; which is a master antioxidant in our body, dopamine (a muscle relaxant agent), and Co-enzyme Q-10; found in every living cell and supplies them with energy. Since the time of Hippocrates, purslane has been widely used in Europe for its healing properties. In ancient Egypt, purslane was used to treat heart disease and heart failure. (If purslane is not available in your area, you can use lingonberries, hempseed, walnuts, flaxseed, perila, goji berries, and chia seeds as an alternative vegan food source of omega 3.) Purslane can be used simply as a green salad and eaten raw with other greens. Because it contains oxalic acid, which may crystallize as oxalate stones in the urinary tract - and because of its potency of nutrients and alpha linoleic acid, that tells me that it is not necessary to eat large quantities of purslane. I just ordered purslane seeds.
GOJI BERRIES
Goji Berries, also known as Wolfberries, contain many micronutrients and phytochemicals, including 11 essential and 22 trace dietary minerals, 18 amino acids (they have the highest amount of protein of any fruit), 6 essential vitamins, 8 polysaccharides and 6 monosaccharides, 5 unsaturated fatty acids, (including (less...)
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Released in 2011, Kathy Rudy’s Loving Animals: Toward a New Animal Advocacy proposes an approach to nonhuman animal advocacy which embraces emotionality, spirituality, and the consumption of “happy” nonhuman products. However,...
Released in 2011, Kathy Rudy’s Loving Animals: Toward a New Animal Advocacy proposes an approach to nonhuman animal advocacy which embraces emotionality, spirituality, and the consumption of “happy” nonhuman products. However,...
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Dear Ariel Kaminer, I am writing in response to your contest, “Calling All Carnivores.” Why must the NY Times encourage readers to eat meat? Why was the contest not called, ”Ethical Reasons to Stop Eating Meat?” Those two are rhetorical questions. The answers are because the NY Times does not want to award people for insisting [...]
Dear Ariel Kaminer, I am writing in response to your contest, “Calling All Carnivores.” Why must the NY Times encourage readers to eat meat? Why was the contest not called, ”Ethical Reasons to Stop Eating Meat?” Those two are rhetorical questions. The answers are because the NY Times does not want to award people for insisting eating [...]
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Never Mind a Slippery Slope: Someone Cut the Brake Lines! As far as exploring issues concerning animal ethics goes these past several weeks, The New York Times has been less of a trail-blazer and more akin to a drunk wandering home down a dark road, occasionally stumbling into the ditch when squinting at approaching headlights. Seriously. [...]
Never Mind a Slippery Slope: Someone Cut the Brake Lines! As far as exploring issues concerning animal ethics goes these past several weeks, The New York Times has been less of a trail-blazer and more akin to a drunk wandering home down a dark road, occasionally stumbling into the ditch when squinting at approaching headlights. Seriously. Between columns by its non-vegan writers weaving misinformation and assumptions into messages to the paper's readers about how difficult it is to go vegan and more recently, articles raising eating plants as a notable concern within the context of the overall question of ethical consumption. "Inquiring into justifications for consuming vegetal beings thus reconceived, we reach one of the final frontiers of dietary ethics," wrote Michael Marder, while at the same time, The New York Times' Ariel Kaminer, writer of its column "The Ethicist", was inviting people to step up to the plate to present their best arguments to justify that the consumption of the flesh of other animals could somehow be moral. A contest was launched for one and all, it was, and if not for the sad reality of the matter at hand, it would be all too easy to just write it off as an unfortunate farce. Sadder, still, is that Kaminer trivialized the notion that choosing not to consume other animals could, in fact, be an ethical stance to consider. Was There an Elephant in The New York Times' Lobby? Recently, in response to this contest as it neared its conclusion, a number of scholars, physicians and writers came together to sign a letter to The New York Times to express just how wrongheaded the whole enterprise was from the ground up, noting that with one exception, the panel of judges picked was mostly comprised of men who make their living and reputations defending the so-called "humane" use of other animals.
There is an important debate to be had about the ethics of killing and eating animals. But this is not the way to have it. Honest ethical inquiry begins with the question, “How should we live?” or “What should I or we do about ‘X'?” It does not begin with a predetermined conclusion, then work backwards for justification. To throw down a rhetorical gauntlet–”Defend X as a practice”– is not to open up an ethical conversation; it is to build closure into the inquiry, and to stack the deck from the outset.And that was, in fact, the problem with this contest. It was set up by taking as a given that other animals are ours to use and that those who use them needed a forum to voice their justification for continuing to do so. The best justification coughed up would receive the nods of approval of the who's who of those who champion the idea that conscientious consumerism can--and in some cases should--indeed include the enslavement and slaughter of other sentient beings. The New York Times' well-intentioned readership could emit a collective sigh of relief. After all, even many who are in fact vegan and who do regard themselves as animal advocates sometimes end up applauding these popular and privileged humans as somehow making an actual difference in terms of their respective fans coming to know and to accept that we owe other animals a lot more than to treat them as things. And the Winner Is... A few days ago it was announced that Ariel Kaminer would be stepping down from her position as columnist for "The Ethicist". (Aw, really??) This morning, the contest's finalists were announced, including its recipient of the most votes and its hand-picked winner. I don't have much to say about PETA's Ingrid Newkirk's piece, called "I'm About to Eat Meat for the First Time in 40 Years". It's about lab-grown meat and I'll let you take a read yourselves, and then ask you to have a look at Alice Springs Vegan Society co-founder Jeff Perz's essay "The Case Against Test Tube Meat" to see where Newkirk's got it all wrong. The veritable winner, though? He who received the symbolic bobbing-in-unison of the heads of Jonathan Safran-Foer, Mark Bittman, Michael Pollan, Peter Singer and Andrew Light? Some environmental studies instructor at a place in North Carolina called Warren Wilson College. Jay Bost describes himself as a former vegetarian and then vegan who decided to go back to consuming animal products. Claiming that the issue weighs on him constantly, Bost insists that "[t]he reasons [he] became a vegetarian, then a vegan and then again a conscientious meat-eater were all ethical". Bost's emphasis in his short piece is no surprise considering that his work revolves around environmental studies and the only two times he brings up animal sentience are strictly with reference to the killing of a "sentient being". Bost sugarcoats the question of actually using and enslaving other animals by calling doing so "raising meat". Animal flesh and secretions are products, and producing these products are no different to him than growing plant-based foodstuff. With this in mind, he presents what he call his main argument as the following: [E]ating meat raised in specific circumstances is ethical; eating meat raised in other circumstances is unethical. Just as eating vegetables, tofu or grain raised in certain circumstances is ethical and those produced in other ways (less...)
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Podcast Powered By Podbean
In this week's episode, Stevie and Luc discuss the #bacontax reaction to the Federal Budget, Morrissey's plea to end mulesing, and vegan pet food. They also talk about their recent adventures with The Vegg, Leigh Drew's new book, Wrapped in Pastry, and the Occupy for Animals website.
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Podcast Powered By Podbean
In this week's episode, Stevie and Luc discuss the #bacontax reaction to the Federal Budget, Morrissey's plea to end mulesing, and vegan pet food. They also talk about their recent adventures with The Vegg, Leigh Drew's new book, Wrapped in Pastry, and the Occupy for Animals website.
New Segment: Compassion Corner. CC will feature thoughts, quotes, and stories from significant people (human and non-human) within the vegan and animal rights movement.
Sources
News
#bacontax
Nine.msn article
Stock and Land refuting it
Federal Budget
Morrissey speaks out against mulesing
Ecorazzi article
Info from PETA
Vegan pet food debate
Brisbane Times article
VeganPet website
Food & Booze
The Vegg
Leigh Drew's Wrapped in Pastry
Vegan Indulgence
Cool Shit
Occupy for Animals
Compassion Corner
Colleen Patrick-Goudreau's Compassionate Cook website
(less...)
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A sign on the side of a dump truck in Los Angeles: It is not enough to be unashamed that we have the level of poverty that we do; we criminalize the efforts of the poor to survive by asserting property rights over garbage. ********** If you are not vegan, please go vegan. It is [...]
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A sign on the side of a dump truck in Los Angeles: It is not enough to be unashamed that we have the level of poverty that we do; we criminalize the efforts of the poor to survive by asserting property rights over garbage. ********** If you are not vegan, please go vegan. It is [...]
No related posts.
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