Peta ’s latest publicity stunt was getting its Super Bowl ad banned due to its sexual content. I personally don’t think it is that sexually daring, but then I’m a Brazilian living in Europe, which may explain a more relaxed attitude towards sex. However, I wonder if the old advertising motto, ’sex sells’, really works to promote vegetarianism as it does to promote cars. Sex sells … but what exactly? Perhaps sex only? I don’t know. I don’t mind the high camp humor in the ad, but it is the ethics benefits of a plant diet should always be the emphasis of go-veg campaigns. If anyone will have a better sex life for being a veggie, that’s an added bonus, not the central issue. What do you think? Have a look at the video below and chime in.
There’s a great article on Fox News today promoting a couple of vegan books. I particularly like the intro to the article, which says: “If you still think vegetarian food is all bland brown rice and beans you suffer from a serious culinary time warp.” That’s so true. It’s interesting, though, that although the journalist used the word vegetarian, the focus really is on vegan food. I guess the word vegetarian is more familiar to readers, so it’s used as a king of draw before the word vegan is finally served up. Apparently, an interest in ethnic food is giving vegan cuisine a boost, since many ethnic dishes are naturally vegan. I can attest to that as a Brazilian - plant foods are an integral part of your diet down there so becoming a fully-fledged vegan is easier, I guess, than in the animal-protein-obsessed ‘developed’ world.
The restrictions imposed by a vegan diet (no dairy, meat or eggs and predominantly raw – cooked below 48 degrees) would seem to preclude fine dining. But Saf, a chain with branches in Munich and Istanbul, has convinced sceptical restaurant critics that vegan food can be delicious as well as healthy. Saf’s arrival in London is good news for anyone pursuing a healthy diet — in style, or who is trying to detox after seasonal excesses.
The affirmation in the first line gives the impression that veganism means some kind of monkish way of cooking that requires exceptional skill, which is not true. And I don’t know where the writer got the idea that vegan food is predominantly raw and cooked below 48 degrees. That one defeats me entirely as I don’t follow such guideline at all. Sure, eating lots of salad and fruit is eating raw but I also cook my food, especially the grains that I love. I haven’t figure out a way of cracking a bean corn with my own teeth yet!
But in the comment box Kedar from Minneapolis made a rectification which is worth repeating here:
Nice article. But vegan food does not have to be raw (cooked under 48 degrees). Vegan foods come in all sorts of forms and can be cooked or not. The only restrictions regard animals or animal products. Everything else is fair game. You’ll find vegan burgers, vegan lasagna, vegan stir-frys and curries, vegan baked goods, and even vegan haggis in the UK. Raw food is often times vegan by default or by choice (as in Saf’s case), but it does not have to be (think sushi).
Well said. It’s good though to see a smart publication like the Herald Tribune writing about veganism, though, despite the minor hiccup in the reporting.
The documentary The Cove , which is, among many other things, about the annual massacre of 23,000 dolphins in Taiji, Japan (there’s a sequence of gruesome imagery included in Earthlings) has won the audience award at the Sundance festival which folded on Saturday evening.
(Via Indymedia): Alarming news from Baltimore: On Friday Jan 23rd at about 7:45 pm three Baltimore animal rights activists were arrested while legally and peacefully protesting foie gras at The Intercontinental Hotel’s restaurant located in the Inner Harbor area. After about 30 minutes of protest that was legal and on public side walk. Police came from all angles in an “ambush” method, waving their billy clubs and using verbal threats to make the activists leave. Two activists who were peacefully asking why they had to leave were cuffed. Another protester who was just arriving on the scene was first threatened by police when they saw him taking pictures with his camera phone. He walked away as asked by police and was arrested after asking for a badge number.
Please call central booking of Baltimore to request that these activists be released and that they get vegan food. They are called Erin Marcus, Aaron Ross and Adam Ortberg. Central booking Number: (410) 545-8120.
Let’s hope that in the Obama era such heavy-handed displays of authority for the sake of cruel commerce will be clamped down on by the government.
Torture
Foie gras literally means “fatty liver” in French. To produce it, young ducks or geese have over four pounds of corn mush forced down their throats through a long metal pipe each day for two to three weeks until they can barely move and are on the verge of organ rupture and death. For a 150 pound human, this would be equivalent to 60 pounds of food per day. Foie gras production is banned in several countries and in the UK no supermarket chain sells it.
She’s one half of the duo behind the publishing phenomenon Skinny Bitch and here Ms. Freedman gives five top reasons to go vegan. Listen up, kids .
Elsewhere, Eric Prescott, whose film I’m a Vegan I blogged about a few posts ago, is becoming increasingly popular and he now graces the pages of VegNews with an interview. Says the vegan maverick:
I’d been playing around with the idea to tell the story of veganism that would personalize it and make it more accessible. I was struck by the explosion of YouTube and other web 2.0 developments, particularly the social-networking phenomenon. More and more, the web allows people to generate and share content in new and affordable ways, which continues to evolve along with the increasing accessibility of near-professional grade equipment. Out of all this swirling creativity and potential, I’m Vegan emerged as a way to give veganism a face. Plus, hey, I love to travel and meet new people, so this ought to be a lot of fun!
Bringing up a child on veganism may raise a few eyebrows on those who haven’t done their homework properly, but luckily there are many ethically conscious parents who are doing a great job of feeding their kids of the seeds of compassion. This article on Vegan Means profiles a young family in Cambridge, England, whose baby girl Angelina, is being fed a vegan diet. Says Angelina’s father, Roger.
“Although cow’s milk is great for calves. We don’t think it’s a suitable food for human beings.”
He and Anna, the mother, say they are very happy to bring up their kid as a vegan.
“Veganism is a philosophy based on respect and compassion,” says Roger. “It is a lighter and more loving way of life, and teaches children to respect other animals and the world around them. And through loving and respecting others, we feel that Angelina will also learn to love and respect herself.”
A good idea needs to be praised publicly and London’s Vegan Campaigns ‘ Vegan Pledge scheme certainly fits the bill. It’s very simple - the group advertises a meeting which members of the public are invited to attend (that’s today, by the way). During the meeting they are given nutritional advice and all sorts of information they may require to take the leap to vegan goodness. Says VC’s website:
As well as the opportunity to taste all kinds of vegan food, there will be talks, a cookery demonstration and a chance to ask all the questions you ever wondered about being vegan. There will also be advice on nutrition, and a free booklet of healthy recipes, shopping and dining tips to take away.
That is called taking the Vegan Pledge. Then a month later (this time, February 15) the group gets together and reports on how things went.
It’s a great idea to give people support to go vegan since there are several cultural obstacles they may have to conquer - and then they will see it’s really quite simple. “Being vegan is easy! There is an alternative to almost every animal product. Vegan foods – including non-dairy milk, cream, yoghurt, custard, cheese, ice-cream and much more – can now be found easily in high street shops and supermarkets. Most restaurants have a vegan option, and if not, the majority are prepared to adapt their dishes. So if you’ve been thinking about going vegan or you’d like to reduce your impact on the planet or improve your health – why not take the Vegan Pledge in 2009?” says Chrissy Leyland, Vegan Pledge organiser.
I came cross this instigating post from Today.com stablemate Realnoooz about dogs living longer on a plant-base diet.
Today, I received a newsletter from an health advocate, Frederic Patenaude who mentioned that one of the oldest living dogs, named “Bramble,” had been a vegan. I was a little curious, because actually most animals and dogs are carnivores. Then I found that there are quite a few animal lovers and veterinarians who recommend a vegetarian diet as it seems to increase the vitality and even the intelligence of these pets. Now this particular dog Bramble was a “chocolate labrador” from Britain who lived to be 189 human years, or 27 dog years, as the saying goes. (Guiness World Records)
Realnoooz makes some recommendations in terms of nutritional supplements and to get more information and more links go directly to the post here.
Back to human vegans, Eric Prescott, of An Animal Friendly Life fame is interviewed by Animal Voices radio about his documentary featuring vegans making a positive statement about their chosen diet, “I’m Vegan”. The objective of the film is to dispel myths and stereotypes about vegans, despite the cultural currency the term has been gaining. In terms of format, “I’m Vegan,” is described as a “series of short documentary profiles that aim for long-term impact as an online series normalizing veganism…intended to serve as a form of ongoing advocacy.” You can find the interview here.
Fresh news about a new vegan cooking book arrived today and I’m very happy to share it. Penned by Friends of Animals president Priscilla Feral, The Best of Vegan Cooking includes 84 recipes, 17 illustrations, representing cuisines from around the planet. The book starts shipping in March so pre-order now.
You’ll find cooking for every occasion, from easy, everyday meals to festive, elegant dining. The Best of Vegan Cooking is a cornucopia for all seasons – soups . . . salads . . . pastas . . . vegetables and side dishes . . . breads and muffins . . . desserts . . . with special sections on delicious ice creams and sorbets and classic risottos.
The 
I came cross this instigating post from Today.com stablemate 
