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COVER STORYSUMMER 2010

prAna Fashion:See a few of our “favorite things” as provided by prAna!

THE BLAME GAME:Oil spills. We all hear, see, and know the pollution and the dangers of oil spills. The death of animals, wildlife, and our environment are all clear [read more]....

COVER STORY

TABLE OF CONTENTS

SUMMER 2010

ECO B

ABY

COVER STORY

THE COVE:Provided by HBD: Take a closer look inside the 2010 Acadaemy Award Winning Eco Documentary and learn how to help the dolphins today.

SUMMER 2010

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As we release our summer issue which covers a very life altering topic for us all and our Earth, I thought this to be light hearted, off topic, and useful for you. Summer reminds me of warm days by the pool, the beach, and barbecuing. I wanted to share a few of my favorite eco friendly dishes so you can share them with your friends and family. These recipes are not only delicious, but have ingredients you can harvest yourself. Start down the road of sustainable eating. These recipes focus more on whole grains, fresh vegetables and fruits, beans and legumes, and other plant-based foods to create colorful and delicious dishes that are good for you and good for the planet. Enjoy...

FROM THE PUBLISHER

Kristin Kellam, HIG Publisher

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This easy, creamy soup has a sublime flavor. It’s a great way to eat broccoli.

4 cups broccoli florets or “crowns” (washed and cut into small pieces)2 cups mock chicken broth or vegetable broth (2 tsp. broth powder in 2 cups water OR canned or homemade vegetable broth)2 med. potatoes (preferably russets), peeled and cut into 3/4” chunks1 cup chopped onion2 teaspoons dried tarragon leaves2 cups plain nondairy milk2 tablespoons almond butter1 tablespoon Dijon mustard2 teaspoons salt (when doubling recipe use 3 tsp. salt; taste as you add it)1/4 tsp. black pepper

Place broccoli, broth, potatoes, onion, and tar-

ragon in a large (8 quart) cooking pot. Bring to a boil, then reduce heat to medium. Cover pot with a lid, and simmer vegetables until tender, about 10 minutes.Stir nondairy milk, almond butter, mustard, salt, and pepper into the cooked broccoli mixture. Puree the soup in batches. Using a measuring cup transfer 2 cups of the unblended soup to a blender jar. Blend soup until it is smooth, stop-ping blender to push down contents as neces-sary. Pour each batch of the pureed soup into a large bowl. When all the soup is blended return it to the original cooking pot, and warm it over medium heat, stirring often, until it is heated through. If desired, add more salt and pepper to taste. Store leftover soup in a covered container in the refrigerator. Makes about 7 cups of soup.

Adapted by Kay Bushnell from a recipe in Vegan Vittles by Joanne Stepaniak.BR

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Loaf with mashed potatoes and gravy is one of the most popular and requested comfort foods in America. You can wrap leftover slices in foil, and freeze them for several months. This is a great recipe for using leftover brown rice. Use cloth bags when shop-ping for these ingredients.1-1/2 cups dry veggie burger mix (either Nature’s Recipe burger mix in the bulksection at Whole Foods OR Fan-tastic brand “Nature’s Burger” dry mix in a 10 oz.box)1-1/2 cup water1-1/2 cups cooked brown rice (preferably chopped lightly in a food processor)1/4 cup tomato paste1 Tbsp. Italian spice mix1 medium onion, peeled, finely diced1/2-1 tsp. salt (or to taste)3/4 tsp. black pepper1 cup whole wheat breadcrumbs (2 slices whizzed in a blender or food processor)1/2 cup finely chopped walnuts1/3 cup chopped parsleyIn a large bowl blend dry burger mix and water together, and allow the mixture to stand30 minutes. Mixture will be thick.Preheat oven to 375°. Generously coat the sides of a 5”x 9”loaf pan with cooking spray,olive oil, or margarine. Cut a piece of baking parchment to fit in the bottom of the loafpan. Add all ingredients to the bowl of burger mixture, and blend them thoroughly. Transfer

the mixture to the loaf pan, and smooth the top with a wooden spoon. Generously top the loaf with ketchup OR a mixture of 1/3 cup tomato ketchup, 1/4 cup molasses, and 1/4 cup Dijon mustard. Bake for 50-55 minutes. Cool a bit before slicing. (When it is cool you can also slide a knife around the loaf to loosen it, and turn it upside down onto a serving plate.) Cut loaf in 1/2” slices and serve with mashed potatoes and gravy (below).Easy GravyRich-tasting gravy that takes minutes to prepare. Double this recipe if serving more than4 people.5 tablespoons unbleached white flour2 cups cold water1 teaspoon onion powder4 tablespoons tamari or soy sauce or to tastedash of black pepperPlace flour in a baking pan and toast it in a 350° oven for about 8 minutes (until flour is lightly gold-en). Place toasted flour, water, and onion powder in a blender jar, and blend thoroughly. Pour blend-ed contents into a small sauce-pan, andwarm over medium heat, stirring often with a fork or whisk, until mixture begins to simmer and thicken. When gravy is thick add soy sauce and black pepper to taste. Leftover gravy will thick-en, so add a little water to achieve desired consistency when heating it up the next day.

© Copyright Kay Bushnell

EASY VEGGIE LOAF

The combination of prunes and chocolate in these luscious 100% plant-based brownies yields a very rich flavor. If you are substi-tuting bittersweet chocolate for unsweetened, reduce the sugar by about 1 Tbsp. per ounce.

5 oz. unsweetened chocolate, cut in 1” pieces6 Tbsp. EnerG Egg Replacer* fluffed with 1/2 cup water3/4 cup prune puree** OR baby food prunes1-1/2+ cup sugar1-1/2 tsp. salt1-1/2 tsp. vanilla extract3/4 cup unbleached flour3/4 tsp. baking powder1/3 cup chopped walnuts (op-tional)

* EnerG Egg Replacer is made from tapioca and potato starch and can be found in health food stores.

**Prune puree: Place dried pitted prunes (preferably organic) in a blender and add a little very hot water. Whiz for 15 seconds, then add more hot water and whiz to achieve the smooth consistency of mayonnaise. Stop the blender often to scrape the sides with a spatula. Freeze unneeded prune puree in a jar.

Preheat oven to 350°. Cut a piece of baking parchment to fit in the bottom of an 8” square baking pan or mist pan generously with cooking oil. Spread margarine on the inner sides of the pan. Place chocolate in top part of a double boiler over simmering water until chocolate just melts. Set aside.

In a small bowl beat EnerG Egg Replacer and water until stiff and foamy. Add to melted chocolate along with prune puree, sugar, salt, and vanilla, and stir with a large spoon until well blended. Add flour and baking powder to prune mixture, and stir until thoroughly mixed. Pour bat-ter into baking pan and spread evenly with a spatula. Bake 30-33 minutes until top springs to the touch, and a washed, dry broom straw inserted into cake comes out clean. Do not over-bake, or brownies will be dry. Cool. Frost with glaze (below.) To serve, cut brownies into 1-2” squares or rectangles. Makes 12-16 brown-ies.

Chocolate Glaze:5 T. soy milk or rice milk1-1/2 T. cocoa powder (prefer-ably organic/Fair Trade)1-1/2 T. canola oil1-1/2 tsp. vanilla1-1/2 c. powdered sugar, sifted

In a small saucepan combine soy/rice milk, cocoa, canola oil, and vanilla. Over medium heat bring to a boil, stirring occasion-ally. Boil and stir for one min-ute. Turn heat to low, and stir in powdered sugar. If necessary, add a little more soy/rice milk to achieve a very smooth, spread-ing consistency. Using a spatula, spread glaze on brownies imme-diately. Quickly sprinkle chopped walnuts evenly over the glaze, and press them lightly into it be-fore it hardens.

© Copyright Kay Bushnell

BLISSFUL BROWNIES

SPECIAL REPORT: THE COVE

Academy Award Winner for “Best Documentary” Uncovers Covert Slaughter in Japan and Exposes the Threats of Mercury

Provided By Healthy Bitch Daily Writer Carly

You likely hadn’t see it. You probably had never even heard of it. But at the 2010 Academy Awards, The Cove was front and center on the more than 41 million American televisions that were tuned in to watch the dolphin crusaders take home the Oscar for “Best Documentary.”

And the film didn’t go unnoticed. When Ric O’Barry – marine mammal specialist and former dolphin trainer of the famed Flipper – flashed a sign during director Louie Psihoyos’ acceptance speech to “Text Dolphin to 44144,” the response was so incredulous it nearly shut down the group’s mobile server. Though they got their 45 seconds of fame, it barely scratches the surface of what the team behind The Cove has been trying to accomplish – rewrite the future for one of life’s most prized marine species and put an end to massive ecological crimes against humanity.

What is The Cove? Debuting in the spring of 2009, The Cove follows an Ocean’s 11-style squad of activists, filmmakers and freedivers who embark on an underground operation to uncover the deadly secret of a hidden cove in

Taiji, Japan. Despite the small town’s longtime efforts to keep their operation from going public, The Cove uses a bit of investigative journalism with film magic to unveil a massive slaughtering that fosters the destruction of more than 19,000 dolphins every year.

The Isssues. The Cove is bringing more to the frontlines than just the situation in Japan. HBD has outlined three “bitchworthy” things these directors open our eyes to:

Mercury Poisoning. It is the most toxic non-radioactive element on Earth, and it’s swimming in our oceans. Mercury is released into our waterways, rivers, streams and oceans when coal is burned, only to be consumed by the billions of fish that roam our seas. As mercury moves up through the food chain, its toxicity is magnified ten times until, finally, it reaches your dinner plate. The FDA has failed to do their due-diligence in warning the general public of the dangers of mercury, primarily in women and children. Mercury has a half-life in the human body of about 70 to 90 days, in which it contributes to the destruction of our neurological systems,

including sensory perception, memory and motor skills. In both children and adults, high levels of mercury can damage the brain, heart, kidney, lungs and the immune system. More advanced poisoning rears its ugly head as mental retardation, cerebral palsy and dementia in adults. Calculate your mercury levels and find out more at www.gotmercury.org

Bitchworthy: Aside from giving up sushi, experts like the Environmental Protection Agency recommend limiting your consumption to fish low in mercury to 12 ounces per week (six ounces of albacore tuna). Also, steer clear of fish high in mercury like shark, swordfish, king mackerel or tilefish.

Dolphins as Amusement. Every year, thousands of dolphins are robbed of their natural habitats and shipped across the country to aquariums, like SeaWorld, to support a multi-billion dollar captivity industry and our amusement. Evidenced by the recent tragedy of Dawn Brancheau, the SeaWorld trainer killed by the 12,000 pound Tilikum, dolphins and whales are not designed to be held in captivity. “When you take sentient, intelligent animals out of the wild and force them to do stupid tricks for our amusement, it says more about our

intelligence than theirs,” says Louie Psiyohos, director of the award-winning film. In the ocean, dolphins swim up to 70 miles a day, while captivity restricts them to swimming in endless circles. Here’s the deal: Stop giving your dollars to marine parks, and together, we can stop dolphin captivity. Click Hereto sign the petition to stop dolphin captivity.

Restaurants are Disguising Sushi from the Public. Just last week, the filmmakers behind The Cove celebrated their victory by making history once again. They busted a swanky restaurant in Santa Monica, California for illegally serving whale meat − endangered whale meat − on the sushi menu. The film’s makers first caught wind of the news in October 2009, before launching a sting operation that resulted in laboratory tests of the mysterious meat. The tests confirmed the meat came from the Sei whale, an endangered species protected by international treaties. The restaurant now faces a fine of $200,000, while one of its head chefs faces one year in federal prison.

What Can You Do? You can help shut down the cove and support the cause in a number of ways. Here are some tips from the film’s makers:

1. Send a letter to our leaders. Nearly 1 million people have signed letters to President Obama, VP Joe Biden, the Japanese ambassador to the US, and the prime minister and minister of health in Japan. Sign the letter or write your own by visiting www.thepetitionsite.com/takeaction. Double your efforts by sharing the petition with friends on the local, national and international front. Take a stand.

2. Text DOLPHIN to 44144. Text to sign the letter straight from your phone.

3. Put Your Social Media Skills to Good Use. Expose the secret in Taiji by posting the “Secret is Out” widget on your own blog or Facebook page. You can also twitter about the cause and share the petition with friends by joining the Facebook Cause page.

4. Donate. If you can, donate to help activists and The Cove directors push their agenda. You can give a one-time or ongoing donation of any amount by clicking here.

DVDs and digital files of The Cove can be purchased on amazon.com, iTunes or rent the flick via Netflix. You can also subscribe to the RSS feed, sign up for their newsletter, view the blog and learn more about the cause by visiting www.thecovemovie.com

-Carly

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YOTAM SOLOMON

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BLAMEGAME

WRITTEN BY JESSICA LAFONTAINE

THE

PHOTOGRAPHY KIM SCHRAISHUHN RAINER

WHO’S TO BLAME?

A crab sits within the snares set up by oil clean up crews. These snares serve as “oil catchers” as the oil washes ashore.

WHO’S TO BLAME?

Local wildlife caught in the midst of the oil clean up.

Oil spills. We all hear, see, and know the pollution and the dangers of oil spills. The death of animals, wildlife, and our environment are all clear consequences of oil spills across the globe. The question is: who’s to blame? The answer is not as clear cut as you may think. When an oil spill occurs, huge amounts of oil spills into the surrounding environment, whether it be into an ocean, river, bay or land. This usually involves accidents with tankers, barges, or refineries. Oil spills are caused by a number of mistakes, which vary according to circumstance. Often times the accident is man-made, meaning someone, a person, made a serious error that began the dark plague of oil spilling into the waters. Other times the ill fated move is made by machinery breaking down.

Regardless of how it started, oil spills are bad news. When oil is leaked into salt water it floats to the surface. While this may sound like good news,

which in a way- it is, there’s also a down side. The oil spreads across the surface at a rapid rate. This dooms any animal within a large radius of the initial infection. As birds, fish, and other wildlife alike lands, skims, or arrives at the surface, they are then covered in the suffocating slick.

It is hard to get to the bottom of the problem, as everyone is pointing fingers at anyone besides themselves. Drilling companies, subcontractors, and environmental protection companies alike are all sending one clear message, “Don’t blame me!” Unfortunately, it seems almost everyone is to blame. Is it really that surprising that as we drill for oil some 1,500 meters below the ocean’s surface, the possibility of an oil spill becomes real? For many of us, this is all too tragic and shocking, but for those of us living in reality, we all have to admit, it was only a matter of time.

BP Workers. They had to walk well over a mile, more than once to set up the t-bars and snares. No atvs or anything, just them, their steel toed boots and the heat. Ridiculously inefficient.

Big companies are getting the worst end of the stick, as they should, being publicly ridiculed and thoroughly blamed for the most recent occurrence, the April 20th Deepwater Horizon oil rig explosion along the Gulf of Mexico. Big companies like BP are partially to blame due to their “risk assessment” tactics, which is essentially corporate penny pinching and finger crossing, hoping that those saved dollars don’t turn into catastrophic mistakes. As we have all seen with the most recent spill, sometimes the extra money is worth the assurance. For example, recently, a remote valve worth 500,000 dollars was skipped out on, which is now being argued as one of the central factors for the cause of the most catastrophic spill in years.

The truth of the matter is that any multi-million, even billion dollar “environmental” company is usually just out for profit. “Green washing” at an alarming all time high is committed.

Unfortunately, as one spill unfolds others seem to be coming out of the wood work as well. Another spill has been discovered

in the Gulf of Mexico, and according to federal documents has been leaking since April 30th. While it is not as extreme as the other infamous spill, it is certainly no joke. Federal officials are failing to comment on the severity of the leak, or any other details about the actual spill. Convenient, right? Unfortunately for these officials, the satellite pictures tell no lies and it is clear this spill has been occurring for longer than they would like all of us to know.

Yes, the oil is being cleaned up. However, no one is entirely sure how to stop the spill altogether. The clean up is tedious and slow, with less than efficient equipment and means. With such a catastrophy, we are all hoping for a miracle at this point.

In the end, what does this all mean for our environment? It means total devastation. The big companies will not take responsibility for their mess, and in the meantime are still making their millions while wild life rots in a twisted mess of oil, slick, and chemicals. Sound fair? We didn’t think so either.

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PAIGELAUREN BABY, the Los Angeles purveyor of fine children’s clothing, is pleased to announce its Spring 2010 collection. Inspired by lazy days on the pier and the whimsical twirl of the carousel, the collection introduces a half-sleeve bodysuit and a brand new dress along with a fresh summer palette that includes Kelp, Flamingo, Sol, Midstream, and Pure White, and PAIGELAUREN BABY’s first stripes! Available in light gray, the thin stripes are as refreshing as frozen lemonade on an afternoon stroll.

Since it’s launch one year ago, the accolades have been rolling in for PAIGELAUREN BABY’s line of signature gowns, crawlers, rompers, bodysuits, cardigans, and footsies. The clothes have been called “an absolute necessity” and “simple luxury, redefined.”

Born and raised in Southern California, Paige takes inspiration from her own childhood on the coast: lazy strolls along the boardwalk, joyous wisps of cotton candy, and the snap of a perfectly cooked funnel-cake. “Southern California is all about the summertime,” says Paige. “The goal this season is capture the sunshine and wind-in-your-hair freedom of these amazing months.”

PAIGELAUREN Baby is classic design, the richest palette, and environmental awareness. It is the luxury of simplicity: useful, usable, beautiful, and sustainable. It is a commitment to purity of form over gimmicks, a testament to the power of color, texture, movement, and light.

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