new series: volume 4 number 1 spring 2004americanvegan.org/av0401.pdf · american vegan 4-1, spring...

American Vegan 4-1, SPRING 2004 1

Vegan

Hot Dogs!

Late night in Orlando’s

entertainment district, hungry crowds wander the warm humid streets socializing their way to the next nightclub. A friendly vegan dog barks a cheerful welcome to those searching the alternative scene: vegan hot dogs!

Brandy is an eight-year-old chowbridorshep retriever who never misses a shift. She loves coming to work and has her own regular visitors.

The worker behind the stand is John McKee, vegan entrepreneur, who spent his childhood in Green Bay Wisconsin, home of the (meat) Packers.

Continued inside on page 5

INSIDE: Dying to Lose Weight Soy Dogs in America’s Ballparks A Taste of Southeast Asia

Dr. Albert Schweitzer Vegan Lunches for NY Schools Empty Cages Adolf Hitler Gardening Without Chemicals New Vegan Cafe Party Time: Recipes for Entertaining

Eat Your Vegetables Sweet Onion Inn Vegan Chic Fashions Vegan Athletes

New Series: Volume 4 Number 1 SPRING 2004

American

Ahimsa Lights The Way

2 American Vegan 4-1, SPRING 2004

AHIMSA

THE COMPASSIONATE WAY AHIMSA is a Sanskrit term meaning

non-killing, non-injuring, non-harming. AVS defines it in daily life as

Dynamic Harmlessness, spelled out at right.

THE AMERICAN VEGAN SOCIETY is a non-profit, non-sectarian, non-political, tax-exempt educational membership organization teaching a compassionate way of living by Ahimsa (see above) and Reverence for Life. VEGANS — pronounced VEE-guns — live on products of the plant kingdom, so exclude flesh, fish, fowl, dairy products (animal milk, butter, cheese, yogurt, etc.), eggs, honey, animal gelatin, all other items of animal origin. VEGANISM ALSO EXCLUDES animal products such as leather, wool, fur, and silk, in clothing, upholstery, etc. Vegans usually try to avoid the less-than-obvious animal oils, secretions, etc., in many soaps, cosmetics, toiletries, household goods and other common commodities.

AN EDUCATIONAL CONVENTION is held each year, at Malaga or elsewhere.

INDIVIDUAL MEDICAL ADVICE is not given; AVS educates on ethical, ecological, aesthetic, healthful, eco-nomic aspects of vegan living in general.

KNOWLEDGE AND OPINIONS in articles (or books, tapes, etc., listed or reviewed in American Vegan )represent the views of the individual authors, not neces-sarily those of the society or American Vegan.

CONFIDENTIALITY: AVS' membership list is never rented or given out for commercial use or solicitations. NO PAID ADVERTISING: any notices printed are for informational value to our readers, and unpaid.

ARTICLES or items may be submitted for possible publication. Please enclose SASE for return of unac-cepted material.

ABSTINENCE from Animal Products HARMLESSNESS with Reverence for Life INTEGRITY of Thought, Word, and Deed MASTERY over Oneself SERVICE to Humanity, Nature, and Creation ADVANCEMENT of Understanding and Truth

American Vegan Volume 4, Number 1— Spring 2004

ISSN: 1536-3767 © 2004

CONTENTS

1, 5—Vegan Hot Dogs!/Vendor 3—Editorial 3, 17—Books 4—Updates in Veg Nutrition 4—Service in Celebration of Animals 4—Animal Ethics Program 6—Soy Dogs in America’s Ballparks 7—NY Schools Offer Vegan Lunches 8—A Taste of Southeast Asia 10—Vegan Chic 11—Book review: Empty Cages 12—Outstanding. Organic Athlete 13—Dying to Lose Weight 15—Lose Weight the Healthy Way 16—Eat your Vegetables 16, 17—Notices 17—Gardening Without Chemicals 18—Albert Schweitzer: Seraphic Vegetarian 20—Party Time: Recipes for Entertaining 22—Book review: Hitler: Neither Vegetarian Nor Animal Lover 24—Book review: Dominion 25—Book review: Stories Rabbits Tell 26—Warning 26—Vegan Baby 27—Consumer News 28—Notices 29—Vegan Information Points 30—Conference Calendar 31—Vegan Health Study 31—AVS membership/subscription

Front Cover Design: Scott Depew Front Cover Photos: André Szekely Back Cover Photo: Anne Dinshah Printed by Prompt Printing Press Inc., Camden NJ

AMERICAN VEGAN SOCIETY Since 1960

Founder: H. Jay Dinshah AVS Council Members & Officers

*Freya Dinshah, Malaga NJ –President/Editor Roshan Dinshah, Malaga NJ –1st Vice President *Rosemary O’Brien, Woodbridge NJ –2nd Vice President/Secretary *Anne Dinshah, Erie PA –Assistant Editor *Andy Mars, Los Angeles CA Daniel J. Dinshah, Delran NJ –Treasurer * Gabriel Figueroa, Austin TX *Council

Web site hosted by VegSource


Editorial:

Family members and I (already vegetarian) became vegan some 45 years ago when we learned of the cruelty complicit in eating eggs and drinking milk; not because we thought we would live longer. At that time we thought we might be sacrificing our health, but was life worth living at such a price? We had a youthful enthusiasm for doing the “right” thing at whatever cost, but we soon found benefits.

Improved skin, less colds, and allergy relief were some of the advan-tages. As we grew older we were not slowed by overweight, arthritis and other complaints common in our age groups. That such health rewards to the vegetarian/vegan population should not accompany an overall in-creased longevity surprised many who read Dr. Michael Greger’s article (AV 3-2), Maximizing Vegetarian Nutrition, referencing recent studies. Dr. Charles Vaclavik (AV 3-3) presented a valuable critique of longevity stud-ies in Vegetarianism and Mortality (see below).

American Vegan values discussion in its pages and does not expect uniform viewpoints. As always, opinions expressed are not necessarily those of AVS or this magazine, but are those of the authors.

Examination of health studies, and vegetarian/vegan-ism is important. We thank the Doctors for sharing their expertise, valuable information, and interpretations with us. Vegan living has advantages but it is not a panacea. We need to know about particular advisements.

Many factors impact on the quality and length of our lives. Individual constitutions and circumstances vary. We each make choices that increase or reduce factors that affect our health. Interesting details and even major points occurring in health studies may be lost in summaries and headlines.

Further information is in The Long Term Health of Western Vegetari-ans presented by Paul Appleby at the World Vegetarian Congress, Edin-burgh Scotland, July 2002. This and follow-up articles by Dr. Greger and Dr. Vaclavik are available from AVS. We commend Dr. Stephen Walsh’s book Plant Based Nutrition and Health. It explains how vitamin B12 is necessary for the metabolism of folate and regulating homocysteine levels which when elevated become a threat to life. Jack Norris’ article on B12 is at http://veganhealth.org/b12.

It takes courage to live by our convictions. It can be stressful to swim against the tide of those around us. We can be healthy and live long enough if we live well. As Dr. Greger believes, “We have a tremendous untapped potential for significantly increasing our lifespan with a healthy vegan diet and that means making sure we’re getting our vitamin B12 among other things.”

Look after yourself and one another. Yours For A More Compassionate World, Freya Dinshah

RECOMMENDED BOOKS:

PLANT BASED NUTRI-TION AND HEALTH —Stephen Walsh PhD, 2003. Scientific evaluation of vege-tarian diets. Recent nutrition studies. Recommendations for vegans. 248pp 6x9” $17.95

THE VEGAN DIET As Chronic Disease Preven-tion—Kerrie K. Saunders PhD 2003 Choices in diet of-fer powerful strategies for health. 244 pages 5x8” $15.

A BASIC COURSE IN VEGETARIAN AND VE-GAN NUTRITION —George Eisman MA, MSc, RD 2003 How the nutrient-approach to nutrition can be satisfied using all vegetarian foods. Course tests and certifi-cation offered. 146 pages 8½x11” $21.95

BECOMING VEGAN —Vesanto Melina MS RD and Brenda Davis RD 2000 How to get enough protein, calcium, fats, carbohydrates, vitamins, and phytochemicals. Diet in pregnancy; for children, adults, athletes, and elderly. Food pyramid. 282 pages 7x10” $16.95

Order from AVS

American Vegan Society 56 Dinshah Ln PO Box 369

Malaga NJ 08328 Ph: (856) 694-2887 Fax: -2288 www.americanvegan.org

Sign on to our E-Alert

Re: Vegetarianism and Mortality –Vaclavik, in AV Winter 2004., an apology It was not AVS or Dr. Vaclavik’s intention to imply that Dr. Greger misquoted the studies referenced when the

word “actually” was used instead of “also” (AV3-3 p11, para 3). AVS retracts the statement, and Dr. Vaclavik apologizes for the error and any discredit accorded Dr. Greger. Mortality of Vegetarians and Non-Vegetarians (Am Jrnl Clncl Nutrn 1999) page 519 Table 3 says: “The all-studies death rate ratio for all causes of death was 0.95 (95% CI: 0.82, 1.11).” –Of statistical insignificance according to the confidence interval.


Dr. Michael Greger: UPDATES IN VEG NUTRITION

Vegan Diets Deficient in Three Nutrients? Well, Meat Eaters are Deficient in Seven! Data on the dietary intakes of vegans was published August 2003.[1] The diets of about 100 vegans were re-

corded for a week and were found deficient in calcium, iodine and vitamin B12. Using the same standards, the stan-dard American diet is deficient in seven nutrients! The diet of your average American is not only ALSO deficient in calcium and iodine, it's deficient in vitamin C, vitamin E, fiber, folate, and magnesium as well.[2]

Not only does the American public have over twice as many nutritional deficiencies in their diets, vegans were shown to have higher intakes of 16 out of the 19 nutrients studied, including calcium. The vegans were getting more than enough protein on average and three times more vitamin C, three times more vitamin E, three times more fiber. Vegans got twice the folate, twice the magnesium, twice the copper, twice the manganese.

And of course the vegans had twice the fruit and vegetable intake and half the saturated fat intake, meeting the new 2003 World Health Organization guidelines for fat intake and weight control.[3] Almost 2/3 of Americans are overweight.[4] In contrast, only 11% of the vegans were overweight. Almost one in three Americans are obese.[4] Zero of the 98 vegans in this study were obese.

So when a meat eater asks you ,"Where do you get your B12?", you can counter with, "Where do YOU get your vitamin C, vitamin E, fiber, folate, and magnesium?” And while you're at it, you can ask them how they keep their sodium, saturated fat, total fat and cholesterol intake under control (not to mention their weight).[5] [1] Results from the German Vegan Study. European Journal of Clinical Nutrition 57(August 2003):947. [2] USDA. Food and Nutrient Intakes by Individuals in the United States, by Region, 1994-96. [3] World Health Organization Technical Report Series 916. Diet, Nutrition and the Prevention of Chronic Diseases. 2003. [4] Centers for Disease Control. [5] Then you can finally answer their question and proudly say B12 fortified foods or B12 supplements :) Of course the fact that we're seriously deficient in B12 should not be taken lightly. Evidence suggests that our low B12 intakes may be shaving literally years off of the lives of vegetari-ans and vegans, so make sure you get your B12!--I recommend "Vitamin B12: Are You Getting It?"

Take Some Greens for Your Blues? Tufts researchers just discovered a link between major clinical depression and depressed levels of the

B vitamin folate in the blood.[6] We don't know yet if it's cause and effect, but it's perhaps yet another rea-son to eat your greens! [6] Tufts University Health and Nutrition Letter. August 2003. 21(6):2 To subscribe to Dr. Greger’s free once-a-month email newsletter send a blank email to: mailto:[email protected].

June 13 2004: Interfaith Service in Celebration of Animals

The first British Interfaith Service in celebration of animals, sponsored by the World Congress of Faiths, will be held at Golders Green Unitarian Church, Hoop Lane, London, on June 13 starting at 3 pm. "I believe that religions should speak out on behalf of the protection of animals" said the Rev. Professor Andrew Linzey. The service will include readings, prayers and meditations from representatives of the Buddhist, Jewish, Muslim, Hindu, Christian and Jain faith traditions. Further information from The Rev. Professor Andrew Linzey, phone 44-1865-201565 or email at: [email protected] .

From The Institute for Animals and Society:

Animal Ethics Program

Enrollment is now open for the Fall 2004 classes in the Animal Ethics program. The classes are produced by the Community Col-lege of Baltimore County Mary-land, and the Institute for Animals and Society (IAS). Animal Studies 101: Animals and Society is a 3-credit intro-ductory class in animal ethics and related issues. ANST 101 will be taught at CCBC’s Dundalk campus on Monday evenings for 15 weeks starting on August 30.

The second 3-credit class, Animal Studies 193: Racism, Sexism, Speciesism: Living in a More Than Human World, is

a study of prejudices, and our place on Earth. ANST 193 will be taught at CCBC’s Dundalk cam-pus on Thursday evenings for 15 weeks starting on September 2.

Space is limited, and students are already enrolling!

The ANST 101 and ANST 193 instructors are CCBC’s Brenda Stevens Fick, and IAS Executive Director Kim W. Stallwood.

Please contact: Brenda Stevens Fick at (410) 285-9877 or [email protected]. Kim W. Stallwood at (410) 675-4566 or kim.stallwood@ animalsandsociety.org.


As a boy, John used to ride his bike on streets which ran among some of Wisconsin’s renowned cheese factories.

There are five reasons why John McKee wanted to start his own vegan hot dog business:

• Cheap start-up • It’s something he believes

in doing • He can work outdoors • Brandy can come too • He was sure it would

work.

John knew the area. Down-town Orlando is full of artists and musicians. He is located near an alternative club. University areas are great locations for this busi-ness.

The stand gets a mix of clien-tele: eighty percent are regulars who work or go out downtown. Most satisfying to John are the twenty percent newcomers. For only two dollars they try some-thing new and usually like it. It’s an incremental thing. Next time at the store they may try a veggie dog or think more before eating another meat dog.

John didn’t go straight from peddling his bike in Green Bay to peddling vegan hot dogs in Or-lando. At the University of Notre Dame, he double majored in Eng-lish and Government, and sang in the Glee Club. He first moved to Orlando to work for Disney. He was a show performer, Prince Eric in The Little Mermaid. Also, Disney sent him to Japan for seven months to play Prince Charming.

He then went to Duke Univer-sity and earned a Masters degree in Environmental Management. He taught environmental educa-tion as a park ranger in New York City, and then for a nonprofit or-ganization in the San Bernadino area. He took government jobs, but got tired of the bureaucracy and returned to Orlando.

John has been a vegetarian for nine years. He got into it for envi-ronmental reasons such as the waste of water resources, and be-cause of the abusive treatment of farm animals. He learned that most people become vegetarian for health reasons. He made the personal commitment to become vegan when he began the vending business in the Spring of 2000.

Brandy is 99% vegan. She eats Natural Balance® Vegetarian Formula for Dogs and, of course, loves vegan hot dogs. When a well-meaning passerby gives her a bite of something non-vegan, John doesn’t interfere.

Brandy and John work five nights a week, 10pm-3am. He hired a part-time college student who works the other two nights a week. The stand is open every night. On Thursday evenings they also sell at the Farmers’ Market 6-9pm.

John and Brandy conducted personal taste tests to determine the best vegan hot dogs: Loma Linda® Big Franks; they have good flavor and an impressive look. They come in a can so it is easy to take care of them. John makes the toppings himself and heats everything on-site.

Unlimited toppings are in-cluded in the two-dollar price. The best-selling is chili & “cheese”, second is Hippy (spinach & artichoke), third is Buddha (everything). Toppings are: sauerkraut, onions in sweet red sauce, vegan chili, spin-ach/artichoke, mushrooms, and vegan “cheese”. Nacho chips with the same toppings are $2, cold drinks are $1, but the educa-tional (vegan, environmental, ani-mal rights) literature is FREE!!!

John takes the cost argument away from newcomers. He is not in this to make a lot of money, he prefers students to be able to af-ford the vegan dogs. A plain meat hot dog in the area begins at $1.50 and goes up to $3.50 for sausage.

John will be in Utah this sum-mer with his girlfriend, Kelly Fitzpatrick, who is costume su-pervisor for the Summer Shake-speare Festival. With her busy schedule, Kelly loves having a boyfriend who is a good cook!

John wouldn’t mind working again in the National Parks edu-cation programs. However, he is intrigued by the idea of starting additional stands in a new loca-tion of the country. If he fran-chises, he envisions having the stands run by vegan college stu-dents who are into the music scene. Perhaps he’ll put them at the Packers games, or on the streets of your city!

Meantime, vegan hot dogs will still be available in downtown Orlando. John’s friend Kelly Shockley will be manning the cart. For more information:

John McKee 601 Delaney Park Dr #2

Orlando FL 32806 (407) 540-0795

[email protected]

Vegan Hot Dog Vendor

by Anne Dinshah


Oakland, CA, April 2, 2004: “Take me out to the ball game. Buy me some peanuts and veggie dogs.” That’s right. This baseball season we’ll see an increase in the availability of veggie dogs at baseball stadiums all over the country. Eleven Major League Baseball stadiums will be offer-ing the item, including both Bay Area ballparks, San Francisco Giants’ SBC Park and Oakland Athletics’ Network Associates Coliseum. The latest Major League ballpark to add the item to their menu is San Diego Pa-dres’ Petco Park, which will offer veggie dogs in multiple stands throughout the stadium.

Baseball fans are thrilled with this addition to the concession fare. Only four years ago, there were no MLB stadiums offering veggie dogs on the menu. This changed when actress/activist Johanna McCloy created Soy Happy, a consumer advocacy ser-vice that promotes the addition of viable vegetarian alternatives to mainstream venues. She began contacting baseball stadiums, em-powered interested consumers to offer suggestions at their local venues, and offered liaison assis-tance between concessionaires and existing manufacturers. The response was overwhelming. “It’s truly a food revolution whose time has come,” says the Soy Happy web site.

The rise in popularity of vege-tarian alternatives to hot dogs at baseball stadiums is a reflection of the overall demand for soy-based meat alternatives.

In a recent survey conducted by Supermarket Guru Phil Lem-pert, an expert analyst on con-sumer behavior and food trends, and editor and contributor to NBC's Today Show, 68 percent of respondents said that they con-sume soyfoods as a regular part of their diet. The survey, Lempert states, "shows how important healthy eating has become to the U.S. consumer." Mintel Con-sumer Intelligence issued a report on the market for vegetarian foods in 2001 and found that “while only 2.5% of American consumers are consistent vege-tarians, it is estimated that 25% of consumers replace meat with meat alternatives at least for some meals.” Mintel estimates that most respondents to their survey were meat eaters and that the market for alternatives has only grown in the three years since they issued this report.

Soy-based meat alternative sales have been growing at a rate of 15-20% a year, with sales reaching approximately $600 mil-lion in 2003. Why the rise in sales? Americans no longer have to sacrifice their favorite food experiences for health. Baseball fans can still have a tasty dog at the ol’ ball game!

Opening month for baseball also happens to be Soyfoods Month. “With two out of three adults, and one out of every five children overweight in the U.S., baseball fans can now select a low calorie and high protein soy dog for better health at the ball-park,” says Nancy Chapman, President of the Soyfoods Asso-ciation of North America. For more information: Soy Happy! PO Box 20495 Oakland, CA 94620 (510) 508-4309 www.soyhappy.org

“Get yer veggie dogs here!” More Soy Dogs to be Sold in America’s Ballparks in 2004

Veggie Dog Ballparks confirmed:

San Diego Padres: Petco Park. Lightlife's Smart Dogs (veggie dogs) and veggie burgers will be offered in multiple stands for 2004 season!

Milwaukee Brewers: Miller Park. Veggie dogs will be sold in 3 locations in 2004! San Francisco Giants: Pacific Bell Park. They have added a second location for 2004!

Toronto Blue Jays: Sky Dome. Toronto's Sky Dome provides the first branded veggie cart in any Major League Baseball stadium, offering veggie dogs, veggie burgers, and other tasty fare (mostly vegan, too).

Cincinnati Reds: Great American Ballpark. Houston Astros: Minute Maid Park. Seattle Mariners: Safeco Field. Chicago White Sox: U.S. Cellular Field (formerly Co-miskey Park). Los Angeles Dodgers: Dodger Stadium.

Florida Marlins: ProPlayer Sta-dium. Oakland Athletics: Net-work Associates Coliseum. Norfolk Tides (Triple A): Harbor Park.


Albany New York, May 3 2004–

The New York State Legisla-ture unanimously passed a resolu-tion requesting that local school districts provide daily vegan meal options to their students, offer healthier choices for à la carte and vending items, and present nutrition education to reinforce these healthier options. Farm-to-school programs, organic where possible, will be encouraged to promote the consumption of local fresh produce from New York State. The measures are in re-sponse to the crisis of childhood obesity and diet-related health problems.

Senator Kenneth P. LaValle

(R-C-I), Port Jefferson, and As-semblyman Felix Ortiz (D-51st District) introduced the resolution after being approached by the New York Coalition for Healthy School Lunches, a grassroots group of concerned parents, edu-cators, medical professionals, re-ligious leaders, and students. The resolution passed the Senate on March 24 2004 and the Assembly on April 26 2004.

Recent studies indicate that about one-half of New York City children and more than one-quarter of New York State chil-dren are overweight or obese, which puts them at a higher risk of developing serious health problems including heart disease, diabetes, asthma, and cancer. The Unified Dietary Guidelines, which represent the consensus of the American Academy of Pediat-rics, the American Cancer Soci-ety, the American Dietetic Asso-ciation, the American Heart Asso-ciation, and the National Insti-tutes of Health, state in part that we should "choose most of what we eat from plant sources" and "eat high-fat foods sparingly, es-pecially those from animal sources."

Adding plant-based options to the daily menu also addresses die-tary needs related to religious, cultural, and ethical considera-tions of New York State’s diverse population. “Because the USDA Dietary Guidelines state ‘get most of your calories from plant food,’ vegetarian meals would exem-plify these recommendations, and help to get more vegetables,

fruits, whole grains, and legumes into children, —foods they are not getting nearly enough of,” said Amie Hamlin, Director of the New York Coalition for Healthy School Lunches.

The Coalition’s next focus will be to translate the plan into action by working with school districts, appropriate state agencies, and other organizations. If you live in New York state and want to help, please contact them.

The New York Coalition for Healthy School Lunches is part of a national grassroots project or-ganized by CHOICE (Citizens for Healthy Options in Children’s Education). “New York is joining California and Hawaii in setting a groundbreaking example in the fight against obesity, adult-onset diabetes in children, cancer, and the beginning stages of heart dis-ease,” says Susan Wieland, Ex-ecutive Director of CHOICE.

For more information and to view the resolution please visit www.healthylunches.org.

Contacts: Amie Hamlin (631) 286-1343, [email protected] Lydia Antoncic (914) 837-4747.

VEGAN DOGS!

Canned: Loma Linda Meatless Big Franks Loma Linda Meatless Linketts Loma Linda Meatless Little Links

Worthington Foods Inc. (Kellogg) Worthington OH (Not vegan: Other Worthington products contain egg whites.)

From the freezer section:

Original Tofu Pups Smart Dogs

Lightlife Foods, Turners Falls MA (800) SOY-EASY (769-3279) www.lightlife.com (Not vegan: Lightlife’s Grill Ready Dogs contain egg whites.)

Good Dog Jumbo Original Veggie dogs

Yves Fine Foods, Inc., Delta (Vancouver) BC Canada (800) 667-YVES (9837) www.yvesveggie.com

NY State Passes Resolution Recommending Vegan Food in Schools


I thought I would start my ve-gan culinary tour of Southeast Asia in New York. I had flown down from Buffalo the day be-fore and I was determined to walk as much as possible before leav-ing that night for the long flight to Manila.

So, I set off from my midtown hotel to 263 Tenth Street (between Avenue A and First Avenue) in search of one of the three Manhattan locations of Quintessence, an organic raw food restaurant. I had no problem finding menu items that would prepare my palate for the epicu-rean adventure awaiting me. The sesame sea salad featured three types of sea vegetables in a ses-ame sauce and sufficed as an en-tree. The exquisite coconut cream pie was a high point of my grand food tour. The cream was com-prised of luscious fresh baby co-conut and the crust was crushed carob. I thought I had best give myself an opportunity to walk off my meal before attempting an-other; so, I sauntered north to-wards 75th Street and the Candle Café, located at 1307 Third Ave-nue. I felt I had worked up enough of an appetite (though just barely) to attempt my second assignment. I chose an Asian style wrap which was comprised of ginger soy grilled tofu, grilled scallions, coconut-basmati rice and assorted stir-fried vegetables wrapped in a spinach tortilla. The wrap was accompanied by a shii-take and edamame salad and a roasted tomato salsa. Perhaps my choices tilted more towards East

Asia than Southeast Asia; how-ever, I was satisfied that the coco-nut in both meals was enough to validate my theme.

Buoyed by my successful Manhattan prelude, I now braced myself for the challenges of air-line food. I was heartened by my choice of airlines. Cathay Pacific provides its vegetarian customers with a number of options, includ-ing Chinese, Indian or Western vegetarian meals. I opted for Jain meals for my flights to Manila via Vancouver and Hong Kong. This option ensures adherence to strictly vegetarian principles and in addition excludes root vegeta-bles. The flight from New York to Vancouver featured dal (lentils) with mixed vegetables, rice, a roll, salad, and fruit. The flight to Hong Kong featured tofu and vegetables, with roll, salad and fruit. My only complaint was not specific to Cathay Pacific, for it seems ubiquitous in the airline industry to include melons with all vegetarian meals. I am blessed with a hardy digestive system and a cast-iron stomach, but one food combination rule I have learned to respect and honor is to eat mel-ons alone or not at all, to avoid gastric distress.

The Philippines at first can be unsettling for a vegan, because animal products are routinely mixed with vegetables, and find-ing a vegan entree on a typical menu is a rarity. This was my sixth trip, and with each trip I found locating a vegan meal eas-ier. The sprawling city of Manila poses no problem at all with its

vast selection of ethnically di-verse restaurants. I have found satisfying vegan meals in Span-ish, Thai, Indian, Japanese, and Korean restaurants in the Makati business district and in the trendy Malate neighborhood.

In Manila, I met up with two good friends who would accom-pany me on my gastronomic jour-ney. Malls are popular in Manila and food courts provide a variety of ethnic foods suitable for ve-gans. In the new Greenbelt 3 Mall in the Ayala Center, I ate at Chi-mara which fashions itself as a "neo-vegan Café". The café offers a variety of wraps, salads and other light fare. One should note that the term vegan is not applied precisely here, as tuna and dairy items appear on the menu, al-though I was able to order truly vegan items without difficulty.

My friends and I left Manila and spent a week traversing the main island of Luzon by car.

The roadside fruit stands sus-tained us in our daily lengthy drives. We consumed fresh ram-butans (red spiny fruit with sweet gel-like flesh inside), lanzones (luscious gel-like flesh, but avoid the small bitter seed), and custard apples (lumpy greenish-brown skin encasing very creamy flesh) in prodigious quantities, and stopped for the occasional coco-nut. Fresh fruit is reason enough to tour this part of the world. Mango, papaya, coconut, pineap-ple, banana, calamansi, durian, jackfruit, avocado and a myriad of other native fruits are seasona-bly available.

A Taste Of Southeast Asia John B. Surgalla


We headed north towards the mountain provinces and stayed in Baguio, the "City of Pines". This region is where many Filipinos vacation to get a little relief from the tropical heat. We lunched at the Geo Café & Organic Deli, at 101 Leonard Wood Street, a pleasant dining room in a small building detached from the kitchen. The food was fresh and of good quality. Interesting local, environmentally-friendly prod-ucts are available for sale.

Next stop, Subic Bay Freeport Zone, the site of a former major United States Naval base. The base has been transformed into a complex of hotels, restaurants and other businesses, and is now a tourist destination. Visit the but-terfly house, or perhaps experi-ence an afternoon of jungle sur-vival training with a retired Fili-pino army instructor. After learn-ing how to drink fresh water from the stem of a bamboo plant on our jungle expedition, we made our way to the Subic Korean Restaurant, Building H8811 Ri-zal Hi-way. The homemade tofu was delicious and the traditional array of appetizers included nu-merous tasty vegan selections, including, of course, kim chi.

Tagaytay, a popular day-trip from Manila, is the site of the world's smallest volcano, Taal. Taal is actually a volcano inside a much larger volcano, and the rim of its caldera is the site of many restaurants and resorts. Our desti-nation is Buck Estate in Alfonso, Cavite, which brings us to Sonya's Secret Garden. The ex-tensive organic vegetable and flower gardens are the site for a restaurant, gift shop, and villas for rent. The restaurant is in a greenhouse without the usual

chemical greenhouse odors. All you smell are the flowers and the delicious, fresh, mostly organic food. The meal is preset and much of it is vegan. The owner, Sonya Garcia, assured me that vegans easily would be accom-modated. I found no difficulty finding a variety of vegan choices in the preset meal. Much of the meal is grown on the premises. The meal features several courses including, among other items, salad, mushroom and black olive pates, breads and an entree. The decor of the villa rooms is exquisite and the views of the lush tropical foliage are outstanding.

Driving further south to the Bicol re-gion, we felt impelled to try the local peanut brittle-like specialty made from the native pili nut. Bicol is the site of Mt. Mayon, the world's most perfect volcanic cone, and a model for that volcano school project which vexed many of us as youths.

After a week in the Philippines we moved on to Bali, Indonesia. Bali has a number of choice destinations for vegans. A good choice in nearly any Indonesian restaurant would be gado-gado (steamed vegeta-bles with peanut sauce often served with rice) or nasi goreng (stir-fried vegetables and rice). Just be sure to check to see whether or not eggs are normally included in the recipe.

The Ubud Sari Health Resort, located at #35 Jalan Kajeng, has a

wide selection of vegan foods, raw and cooked. Raw selections included a "mashed potato", which was not actually a potato, but mimicked the texture and consis-tency; guacamole; tomato basil soup; and banana ice cream. Cooked options included a tasty sayur campur (stir-fried mixed vegetables). We chose to seat ourselves for lunch in the small library, which contains a collec-tion of books on healthy diets and lifestyles.

Also in Ubud is the Andalan Health Food Store, located at #1 Jalan Jembawan, where you can pick up a host of vegan snacks and other products. We stocked up on baked tapioca and cinna-mon bread, sun dried banana cookies, and flax crackers fla-vored with seaweed, sesame, and pizza flavorings. Upstairs is Bali Buddha, which has a regular and

Asian Markets in U.S. cities, such as this in Philadelphia PA, provide opportunity to try unusual produce. Photo by Anne Dinshah


raw vegetarian menu. They fea-ture a wide selection of sand-wiches, pastas, soups and rice dishes. The raw pumpkin soup was very good. You may wish to try one of the traditional Indone-sian herbal health drinks.

Worth a visit is the Monkey Café, a comfortable vegetarian restaurant on Monkey Forest Road in Ubud. A good choice is the Balinese rijstafel for two, which included a tempeh and tofu satay among a host of other dishes. For a late night meal or delicious mixed fruit drink, check out the Jazz Café, which features live music most nights. I caught a band comprised of both Ameri-can-styled jazz musicians and tra-ditionally garbed gamelan musi-cians who played an entertaining fusion of American and Balinese.

I wanted to experience a little of the sacred and a little of the profane on my first trip to Bali. My expectations were that Ubud was more the spiritual center of Bali in contrast with the party at-mosphere prevalent in the beach town of Kuta. To some extent I think that is true, I was not sur-prised to find healthy vegan food in Ubud, but I found some treas-ures in Kuta as well. Our favorite was the small and difficult-to-find Happy Buddha on 143 Jalan Raya Kuta. The extensive menu is vegan and prices are very rea-sonable. It is a bit off the tourist track but well worth the effort to find. More easily found on the main drag in Kuta, Jalan Legian is Aroma's Café, a charming spot to enjoy fresh fruit or vegetable drinks. Their menu has several ve-gan entrees. We relaxed to the sound of running water as a small canal wended its way through the restaurant a few feet from our table.

Our last stop was Hong Kong, with its wonderful variety of ve-gan treats. After Indonesia and the Philippines, Hong Kong menus seem a little pricey, but there is enough of a selection that you can eat well on a budget.

When you arrive at the airport on Lantau Island, consider spend-ing a day on Lantau before ven-turing off to Kowloon and Hong Kong. The most famous stop on Lantau is the Po Lin Monastery, the site of what is said to be the largest seated bronze Buddha in the world. You can buy a ticket which includes a vegetarian lunch as well as entrance to the Buddha statue and grounds. After your meal consider a walk up Lantau Peak. A path to the trail-head can be found near the Bud-dha, alongside the monastery. The views are breathtaking and you can view the Buddha from various vantage points, as you ascend the peak.

On Kowloon, we tried Branto, an Indian vegetarian restaurant on No.9 Lock Road. You have to enter the building and take an elevator to the restaurant. There is more than one restaurant in the building, but only one Indian vegetarian place. If it looks closed, don't be afraid to knock.

There are a host of popular Chinese vegetarian restaurants to choose from, each with a wide selection of vegan dishes. When in Hong Kong I am particularly drawn to those dishes featuring exotic mushrooms, but there is enough variety to satisfy almost any craving. We tried the Healthy Vegetarian Restaurant in the Wan Chai neighborhood on Hong Kong Island. I had a fresh squeezed apple/carrot juice with my mushroom-laced entree.

An excellent listing of restau-rants is available on the Hong Kong Vegan Society website: www.ivu.org/hkvegan/gb/hkrest .html. Be sure to call ahead to the restaurant you choose, because I found that some listed on the website had closed.

Another excellent source of restaurant listings can be found at the Happy Cow World Vegetar-ian Restaurant Guide website: www.happycow.net/asia/index .html. I strongly advise spending a little time on the Internet before leaving on your gastronomic ad-venture. I find it much easier to collect relevant information from vegetarian websites than by using travel guidebooks or trying to iso-late the likely vegan-friendly res-taurants in the local yellow pages. With a little preparation, you will likely find that there are many wonderful vegan culinary oppor-tunities available to you.

Attorney John B. Surgalla, is a member of Tronolone & Surgalla PC Family Law firm, Buffalo New York. He has been in general practice for 19 years. He became vegan 21 years ago. John travels for pleasure.

NEWSWEEK, MARCH 22 2004

The national weekly news magazine enthused over vegan shoes, accessories, handbags, and belts under the heading:

STYLE: VEGAN CHIC

Blue high-heeled shoes from the Kubersky sisters’ MooShoes in New York (www.mooshoes.com) Vinyl messenger bags & wallets in bright colors by not-yet-vegan Rebecca Pearcy of Queen Bee (www.queenbee-creations.com), Portland OR. Fabulous matt and nat handbags from Montreal QC Canada. (www.viavegan.com) Groovy belts and guitar straps in fabric prints, from Sparkle Craft, Austin TX. (www.sparklecraft.com).


During the summer of 1972, the coincidence of the tragic death of his beloved dog companion Gleco and his contemplation of the writings of Mahatma Gandhi aroused budding philosopher Tom Regan to the concept of animal rights.

In 1976, one year after the publication of Peter Singer’s Ani-mal Liberation, Regan collabo-rated with Singer to write Animal Rights and Human Obligations. As fundamental philosophical dif-ferences arose between the two, Regan went his own way and in 1983 wrote the scholarly ground-breaking The Case for Animal Rights, which will forever provide the basis for granting rights to animals.

Tom’s many accomplishments speak for themselves and every accolade bestowed upon Empty Cages is well deserved. However, in my view the significance of this book goes beyond its searing indictment of animal exploiters or its stated purpose of engaging and encouraging those referred to as “muddlers”. My hope is that Empty Cages will become a val-ued reference for every animal rights advocate (ARA) — not a book to be passed from one activ-ist to another; a book that be-comes saturated with highlighter, and dog-eared from use.

After explaining what it means to be an ARA in Part I, Regan moves on to a discussion of rights. His logical progression from human to animal rights not only arms us with an easily un-derstood justification for granting rights to animals, but also quickly eliminates the often-used claim that animal rights activists don’t care about people.

Parts III and IV uncover the lies and deception of animal ex-ploiters while providing an up-to-date description of how animals are exploited in America. The painstakingly researched data and sources, combined with a per-spective honed during Tom’s many years as a movement leader, make a compelling case against the many forms of animal abuse. Accompanying notes and a website provide detail in support of each area.

By understanding the rights arguments and becoming conver-sant with key facts and figures, the effectiveness and credibility of any ARA will be greatly en-hanced. Before attending a demo, tabling at community day, prepar-ing a protest sign or pamphlet, or just prior to a social or family gathering — which inevitably in-cludes explaining why you’ve chosen a vegan diet —, spend five minutes with this book.

What may be Empty Cages’ greatest contribution is the frank assessment of the current state of the movement and the blueprint for “Moving Forward”, located near the very end. In this short, carefully-conceived portion, ac-tivist Tom Regan courageously denounces “violence, tasteless ads, and self-righteous preening”, while calling upon national groups to enter into an “active, honored collaboration” with the grassroots to abolish eleven spe-cific forms of exploitation. From my perspective, those in the movement who have been look-ing for leadership and a plan for action can find it in these pages. Those who disagree with Tom’s assessment and believe the move-ment is well on course should ask themselves what Regan might have missed in his past thirty years in the struggle.

Empty Cages is an enjoyable read. Written in an accessible and more personal tone than most books on animal rights, it will surely make you cringe, but it also provides several entertaining stories and a few good laughs. Being a seasoned, male ARA, I was feeling a bit relieved, but not surprised, at having maintained my composure throughout the book. Much to my surprise, the very last paragraph really got me. I would divulge too much by ex-plaining here, but I do want Tom to know that all he need do is tell me a time and a place. I will bring enough vegan jerky to last us a year.

Review by Robert Leonard. EMPTY CAGES Facing the Challenge of Animal Rights –Tom Regan. Published 2004. 229 pages. 6x9” $21.95. From AVS

Book review:

EMPTY CAGES Facing the Challenge of Animal Rights

Tom Regan


“It is clearly the most personal I have experienced Tom being which paves the way for the frank and honest assess-ments and recommendations he makes through the book.... It made me laugh and cry, but beyond emotion came the realization that this amazing man may be the only person in the movement who truly understands where we are today and actually has a realistic vision for the future. It seems to me Tom had a pur-pose far beyond writing another book when he began Empty Cages" -RL

“After reading the book I'd like to do whatever I can to encourage every ARA (Animal Rights Advocate) to read Empty Cages and keep it close by as a refer-ence - it is the best AR book I have ever read.” -RL

Robert “Bob” Leonard has been active in the animal rights/protection community in Delaware and nationally over the past ten years. In 1999 he retired from "Corporate America" to encourage and facilitate multi-issue grassroots animal rights activism.

He is currently Vice President of Delaware Action for Animals, Delaware State Coordinator of the HSUS's Humane Activist Network, Director of Geese Peace in Delaware, and serves on the Delaware At-torney General's Task Force on Animal Cruelty and Interpersonal Violence. He is also active in national grass roots organizing and encourages others with this interest to contact him.

[email protected]

Organic Athlete

Champions Plant-Based Diet for Athletes

March 23, 2004, Santa Rosa, CA

Many athletes want to know if a vegan diet is compatible with top athletic perform-ance. While meat and protein are often as-sociated with power and strength, many sports nutritionists and elite athletes agree that plant-based nutrition is optimal.

Organic Athlete is a new nonprofit or-ganization bringing together athletes of all ages and abilities to learn about and pro-mote healthy lifestyles.

To provide the information needed to spread the word, Organic Athlete recently launched its website as a resource for ath-letes and fitness enthusiasts interested in improving health and performance. It offers articles on health and nutrition, interviews with vegan athletes, and more to come.

As an example for aspiring vegetarian athletes, the website also features updates from the all-vegetarian Ritchey/Organic Athlete Elite Cycling Team. Through semi-nars, training rides, and athletic example, the team of "athlete activists" delivers the message that athletes can succeed on a plant-based diet. Vegetarian groups, athletic clubs, and other organizations can invite the Organic Athlete Cycling Team to potlucks or other events..

Athletes in any sport can join. Members get access to exclusive monthly online chats with vegetarian athletes and nutritionists, discounts on team merchandise, a monthly e-newsletter with training, diet, lifestyle tips, and more.

Contact:

Bradley Saul Organic Athlete (707) 332-0865

[email protected] www.organicathlete.org

EMPTY CAGES (Book review on preceding page.)

Outstanding

The University of Chicago Vegan Society was selected from over 300 student organiza-tions as the Outstanding Student Organization for 2003-2004.

The presentation was made at the College Honors and Awards Assembly, May 26 2004.

http://vegan.uchicago.edu/


The human body is designed to run on carbohydrates, specifi-cally, glucose. This is why cul-tures around the world have tradi-tionally centered their diets round complex and unrefined carbohy-drates (which break down easily to glucose). In fact, many tissues, including the brain, can ONLY use glucose as fuel. When carbo-hydrates are restricted from the diet, the body is forced to burn its secondary fuel –fat. When cells burn fat instead of glucose, by-products known as “ketones” are produced, creating a state called “ketosis.” Ketosis (which also occurs in people with uncon-trolled diabetes or those suffering starvation) leads to weight loss

because it decreases appetite and causes significant water loss. Im-mediate side effects of ketosis include fatigue, nausea, aggres-sion and low blood pressure.

The Nutrition Committee of the Council on Nutrition, Physi-cal Activity, and Metabolism of the American Heart Association states, “High-protein diets are not recommended because they re-strict healthful foods that provide essential nutrients and do not pro-vide the variety of foods needed to adequately meet nutritional needs.” Indeed, “Atkins friendly” menus do not come close to achieving the recommended daily values for fiber, calcium, iron, vitamin C, vitamin A, folate, and

thiamin. High-protein, high-fat dietary patterns, when followed over the long term, are associated with increased risk of the follow-ing conditions:

Hurting your Heart: Heart disease remains the number one killer in the western world. High protein diets contain significant amounts of foods the American Heart Association tell us contrib-ute to this common killer. Typical high-protein diets are extremely high in dietary cholesterol and saturated fat. However, such diets pose additional risks to the heart, including increased risk for heart problems immediately following a meal. Evidence indicates that meals high in saturated fat ad-versely affect the flexibility/compliance of arteries, increasing the risk of heart attacks. A recent study shows that even one fatty meal can increase your risk of a cardiovascular event in the period immediately following the meal.

Cancer: One out of every two Americans will be diagnosed with cancer and it is now the number two killer of children. High-protein diets are typically low in dietary fiber which research indi-cates protects against cancer.

Colorectal cancer is one of the most common forms of cancer and is among the leading causes of cancer-related mortality. The 1997 report of the World Cancer Research Fund and American In-stitute for Cancer Research, Food, Nutrition, and the Prevention of

DYING TO LOSE WEIGHT

The Fad and Fiction of ATKINS and all High Protein Diets

KC McQuillan, RN, MA

The popular Atkins diet is a low carbohydrate eating plan cur-rently invading menus and recasting many unlikely food products as healthful or, “Atkins friendly”. It offers rapid weight loss without the sacrifice of foods like steak, butter, bacon and cheese. But this latest diet trend can help you lose a lot more than just weight – it can also put you at serious risk for permanent health damage, besides perpetu-ating the cycle of animal cruelty, environmental destruction and high cost medical care made inevitable by our heavy meat and cheese diet. Most major health organizations advise a regular diet low in satu-rated fats (most heavily present in eggs, butter and meats) and high in complex carbohydrates. While individuals following the Atkins diet are delighted with their weight loss success in the short-term, they are often unaware of the risks associated with a prolonged high-protein diet. In addition, recent media reports have publicized the successes without providing the information that a concentrated pro-tein, low carbohydrate diet can be detrimental to one’s health over sustained periods, taxing both the heart and kidneys. With “Atkins friendly” products springing up and television hawking the newly realized benefits of old products low in carbohydrates, it is apparent that the health of the masses is being sold out for profit.


Cancer reported that, based on available evidence, diets high in red meat were considered prob-able contributors to colorectal cancer risk. Although fat is the dietary substance most often sin-gled out for increasing one’s risk for cancer, protein itself also plays a role. The National Re-search Council noted a link be-tween cancer and protein in 1982. Populations that eat meat regu-larly are at an increased risk for cancer and researchers now be-lieve that the fat, protein, natural carcinogens, and the absence of fiber in meat, all play roles.

Complications of Diabetes: Kidney and heart problems are particularly common in people with diabetes. Diets that further tax the kidneys and reduce arte-rial flexibility are not recom-mended for people with diabetes. The safest approaches to prevent-ing or slowing kidney problems include controlling blood glucose levels, blood pressure, choles-terol, and decreasing protein in-take to low normal levels.

Osteoporosis: Diets that are rich in protein, especially animal protein, are known to cause the body to excrete calcium through the urine. When humans metabo-lize animal protein, an acidic en-vironment is created within the body. Calcium is sequestered from the bones to neutralize the acid and is lost in the urine, re-sulting in bone loss. Countries with lower-protein diets have lower rates of osteoporosis and hip fractures.

Kidney Function: Harvard researchers reported recently that high-protein diets were associated with a significant decline in kid-ney function, based on observa-tions in 1,624 women participat-

ing in the Nurses’ Health Study. The good news is the damage was found only in those who already had reduced kidney function at the study’s outset. The bad news is that as many as one in four adults in the United States may already have reduced kidney function, suggesting that most people who have renal problems are unaware of that fact and do not realize that high-protein diets may put them at risk for further deterioration. The kidney-damaging effect was seen only with animal protein; plant protein had no harmful effect. Over time, individuals who consume very large amounts of animal protein risk permanent loss of function. When people eat too much pro-tein, they take in more nitrogen than they need. This places a strain on the kidneys, which must expel the extra nitrogen through urine. People with kidney disease are encouraged to eat low-protein diets. Such a diet reduces the ex-cess levels of nitrogen, and can help prevent kidney disease, too.

Calcium Stones: Increased calcium excretion increases the risk for kidney stones. During its passage through the ureters, cal-cium leached from bone material can solidify into kidney stones. The American Academy of Fam-ily Physicians notes that high ani-mal protein intake is largely re-sponsible for the high prevalence of kidney stones in the United States and other developed coun-tries, and recommends protein restriction for the prevention of recurrent kidney stones.

Decrease in Mental Clarity: Another immediate effect the di-eter may notice on a high-protein diet is reduced mental capacity. A recent study shows that mental

functioning is impaired by keto-sis.

Constipation: If one chooses to try a high-protein diet, be sure to have plenty of laxatives on hand. High-protein diets cause constipation because they are composed chiefly of foods that are completely free of dietary fi-ber. Low-fiber diets are also be-lieved to cause varicose veins, hemorrhoids and hiatal hernia.

Dehydration: Carbohydrate-deficient diets cause dehydration, draining the body of its most im-portant element, water! In fact, this is the main reason that the initial weight loss for people on these diets is so rapid.

Bad Breath: This unpleasant side effect is caused by the ke-tones produced when your body is forced to burn fat. Although halitosis isn’t physically damag-ing, it could seriously damage your social or business life.

Environmental Devasta-tion: According to a 1991 Gov. of Canada study, about 40 kg of manure are produced for each kg of edible beef that is marketed. Meat production on average re-quires 10-20 times more energy than does grain production. Cattle production is the primary contrib-uting factor in all causes of deser-tification. Every steak has the same global warming effect as a 25-mile drive in a typical North American car.

Animal Suffering: The in-creased factory farming produc-tion necessary to feed the demand for cheap animal protein leads directly to the suffering of mil-lions of sentient beings.

Carbophobia is clearly over-taking common sense

Atkins has been selling books for years but what impact has it


had on obesity? Consider that obesity is now officially the num-ber one killer of Americans. A recent review of 107 research studies on high-protein, low-carbohydrate weight-loss diets concluded that weight loss was associated with longer diet dura-tion and restriction of calories, but not with reduced carbohy-drate intake. Despite press ac-counts of seemingly dramatic weight loss, the effect of high-protein diets on body weight is similar to that of other weight-reduction diets. Three recent studies (Duke University, Univer-sity of Pennsylvania, and a medi-cal center in Philadelphia) sug-gest that the average weight loss with high-protein diets during the first six months of use is approxi-mately 20 pounds, or about half a pound per week. This is not de-monstrably greater than that which occurs with other weight-loss regimens or with low-fat, vegetarian diets. An educated guess could be made that the foods offered on Atkins’ plan could be the real reason for its popularity, not the science it is based upon.

The Truth

Obesity is on the rise simply because people are eating more and doing less. One reason is that portion sizes have ballooned. In fact, portion sizes have continued to grow in parallel with expand-ing waistlines. Many compen-sated by eating more carbohy-drates, when nutrition experts be-gan urging us to eat less fat. The problem is that many fat-free foods have just as many calories as the original high-fat versions. Complex carbohydrates are the secret to health AND weight loss.

A low-fat diet based on complex and unrefined carbohydrates from natural whole plant foods like leafy greens, vibrant seasonal vegetables and fruits, beans and whole grains will cause effortless, permanent weight loss without hunger, while promoting good health.

Lose Weight the Healthy Way with Kind Cuisine

Base your diet around leafy greens, vegetables and fruits. Eat unrefined complex carbohydrates, such as whole grains

(bread, rice, pasta, cereals, etc.), starchy vegetables (potatoes, sweet potatoes, etc.) and legumes (beans, split peas, lentils, etc.) in mod-eration if trying to lose weight.

Avoid refined carbohydrates, such as white flour, refined white rice and sugar.

Fresh is best in season, but frozen is better out of season. Avoid fats and oils, including so-called “good” oils. Get your

essential fats from modest amounts of raw nuts and seeds. Avoid animal products, including meat, poultry, fish, shellfish,

dairy products and eggs. You don’t need them. Avoid alcohol. It only provides empty calories and it taxes the

body. Read labels. Avoid products that have chemical additives, fats,

animal products, excessive salt and excessive sugar. Exercise regularly. Find something you enjoy doing and stick

with it. You don’t need to join an aerobics class—walking is great exercise, and costs you nothing.

Work with your doctor. Always consult with your doctor be-fore making any major change in your diet and exercise habits.

You can eat delicious dishes, such as black bean chili, multi-grain stuffed sweet potatoes, zuc-chini pesto lasagna, and seven layer burritos, and lose weight without having to make yourself sick eating meals of fried chicken wrapped in bacon stuffed with cheese. Most importantly, it’s a program you can stick to for the rest of your long, healthy, compas-sionate, environmentally con-scious and vital life.

KC McQuillan is a critical care nurse with a masters degree in nutrition. She runs her holistic healing practice and a catering business from the Kind Café in Philadelphia’s Northern Liberties section.


NEW JERSEY VEGETARIAN WORKSHOP, Saturday June 5 2004 11am to 3pm, Monmouth County Library, 125 Symmes Dr, Manalapan NJ 07726 Speaker: Dr. Joel Fuhrman. Vegetarian/Vegan Food sampling, Peaceable Kingdom film, Children’s activities. Info contact: (732) 780-0478 or (732) 985-1663

PENNSYLVANIA ANNUAL VEGGIE FEST Saturday June 26 2004 noon to 4 pm at Hoopes Park, (W. Ashbridge St

& Hoopes Pk Ln) West Chester PA. Enjoy vegan food, live music by Tony Maiken, and fun activities. Lit-erature, books, exhibits, T-shirts. $8 per person, $22 per family, $5 per child 12 & under. Rain date Sunday June 27. CARE, PO Box 847, West Chester PA 19381 (610) 738-9978 Web: www.libertynet.org/care

New café in Toms River New Jersey

East Coast Vegan is at 313-A West Water Street (across from the post office and next to Simply Skin Spa). Phone: (732) 473-9555 “Chef Mike Pollack is a great cook and makes terrific seitan!” “Baked goods are excellent!” “ A wonderful place!”

Apprentice sought Learn all aspects of business at

Kind Café 724 N 3rd Street

Philadelphia PA 19123 (215) 922-5463

www.kindcafe.com

Atkins said: EAT YOUR VEGETABLES!

To be fair, Dr. Robert Atkins made some good points that everyone should heed. He told people to abandon the American diet of refined carbohydrates, for whole unrefined foods. He said that sugar, refined white flour, and junk foods are bad for health. We should all shun them. He extolled the value of nuts and seeds. His diet includes, albeit in controlled quantities, nutrient-dense carbohydrates, primarily in the form of vegetables such as salads of raw greens and tomato, lightly cooked collards, broccoli, and asparagus. (How many people eat any vegetables, except potatoes?) Some fruit, particularly berries, are praised. His program for controlling weight after losing the pounds is more liberal and varied with additional vegetables, and may include items such as sweet potatoes, beans, whole grain bread, and strawberry-tofu smoothies. Still, the Atkins Diet cornerstone is protein and fat—mostly of animal source.

The worst problem is a public that has latched onto the idea that it is ok to eat as much animal protein and fat as it wants, and just “hold the fries!” and “no bread, please!”. The meat industry and commercial interests are taking advantage of the trend, and restaurants are catering to it. Advertised in a workers’ café window we saw. Low-Carb Special: 3 eggs, cheeses, choice of meats $3.49. For those who still want cake, it is available with artificial sugar substitute and a special high fiber bake mix. Any missing nutrients can be supplied from a pill bottle! —FD

SWEET ONION INN

The owners of Sweet Onion Inn, in the beautiful Green Mountains of Vermont, serve delicious organic, totally vegan meals to their guests. As former health food store owners they know about good health, and the value of quality ingredients. They use only natural cleansers, and all rooms are supplied with vegan soaps. As innkeepers they have been serving the vege-tarian community for ten years and extend an invita-tion to AVS members and friends.

Coupon from American Vegan

Sweet Onion Inn

Lodging with Organic Vegan Breakfast and Dinners. Coupon redeemable for $30 off any two nights in a row.

Discount will be given at arrival. On-line availability and booking can be found at

www.sweetonioninn.com or call us at (800) 897-6490. PO Box 66, Hancock VT 05748


Dear EarthTalk: I want to garden this spring without using chemi-cals. Are there any safe, non-toxic garden herbicides? —D. Muller, Jackson MS

There are now several natural herbicides on the market. One of the most effective natural ingredi-ents is corn gluten meal, a yellow powder that is a waste product of the corn milling process. While the meal has been used in dog, fish and other animal foods for years, it has only recently been marketed as a natural herbicide. As researchers at Iowa State Uni-versity’s (ISU) Horticulture De-partment discovered, the material naturally inhibits the growth of seeds’ initial root systems, while doing no harm to already estab-lished plants.

ISU researchers say that once vegetables or flowers have their first true leaves, corn gluten meal can be safely and effectively ap-plied to kill weeds. ISU scientists also note that, because corn glu-ten meal is high in nitrogen, it is beneficial to surrounding plants, doubling as a fertilizer.

It has been reported that corn gluten meal is particularly effec-tive against dandelions, pigweed, crabgrass, plantain and curly dock. ISU scientists suggest an application rate of 20 pounds per 1,000 square feet and they say the product remains effective for five to six weeks. Researchers say that corn gluten meal should be ap-plied to lawns about three to five weeks before weeds begin to grow.

The U.S. Environmental Pro-tection Agency’s (EPA) Office of Pesticide Programs urges people to decrease the amount of chemi-cal herbicides used to battle weeds. There are already more than 865 active ingredients regis-tered for use in pesticides, herbi-cides and fungicides. About 350 pesticide products, including her-bicides, are used on the foods we eat and to ward off pests from our homes and pets. But pesticides and herbicides often contain toxic substances that are harmful to human and ecological health.

ChemFree+ is one brand of herbicide that uses corn gluten meal. Available from Chem Free

Lawns, it is advertised as both a natural weed control and fertilizer for lawns and gardens, harmless to people, pets, groundwater, in-sects and soil microorganisms. Comparable products include Dynaweed, from the American Natural Products Company, and “A-Maize-N,” from Planet Natural.

CONTACT: Chem Free Lawns, (952) 473-2127, www.chemfreelawns.com; American Natural Products Com-pany, (800) 221-7645; www.americanatural.com; Planet Natural, (800) 289-6656; www.planetnatural.com; Iowa State University’s Horticulture Department, (515) 294-2751, www.hort.iastate.edu; U.S. Environmental Protection Agency, Office of Pesticide Pro-grams, (703) 305-5440, www.epa.gov/pesticides. GOT AN ENVIRONMENTAL QUESTION? Send it to EarthTalk, c/o E/The Environmental Magazine, P.O. Box 5098, Westport, CT 06881. Or submit your question at www.emagazine.com, or e-mail us at [email protected]

EARTH TALK, from the Editors of E The Environmental Magazine

GARDENING WITHOUT CHEMICALS

THE PIG WHO SANG TO THE MOON: The Emotional World of Farm Animals —Jeffrey Moussaieff Masson. A compelling study of animals who usually end up on the dinner table. Hard cover 2003, 277pages $25.95 (Both books from AVS)

NATIVE FOODS Restaurant Cookbook —Tanya Petrovna Vegan Recipes that entice and satisfy. Learn from an expert! 2003, 328 pages 7½x9”, $16.95

Getting Married?

You want your vegan wedding of a lifetime to go off without a hitch. That can sometimes be easier said than done. You need a catering service that truly knows the meaning of vegan. You want a wedding dress for which silkworms were not killed. Most impor-tant, you want to be able to eat your own wedding cake without wondering what’s in it.

www.vegetarianwedding.net has a data base of listings from catering services to photographers, and even vegetarian honey-moon specialists, nationwide! We are also looking for vendors to list with us, so if you are a catering service, photographer, baker, wedding dress designer, makeup artist, musician, or reception venue, please contact [email protected].


Albert Schweitzer was born January 14 1875 in German Al-sace. He was educated at various Alsatian schools, and at eighteen was admitted to Strasbourg Uni-versity. Before he was 30, he had won an international reputation as a writer on theology. His intellec-tual growth included becoming an organist and authority on organ building. He became an inter-preter of the works of the church music composer Johann Sebas-tian Bach (1685-1750) and was recognized as an authority on Bach’s life.

At twenty-two he went to Paris to study philosophy at the Sor-bonne. Two years later , Schweitzer took his degree in philosophy and accepted a lec-tureship in theological subjects.

In late October 1905 he be-came a student again in order to become a medical doctor. He continued his teaching at the uni-versity, his preaching, his re-search, and his music. He became an expert in tropical medicine and received his credentials as a medical missionary,

Prior to World War I the Paris Missionary Society feared that Schweitzer would bring Pan Ger-manism to the African area. He had to convince the Society that he was only interested in practic-ing medicine.

He sailed to French Equatorial Africa (now Gabon) on Easter Sunday 1913 with 70 or more cases of medical supplies in the hold of the ship. Upon arriving he converted a henhouse to a basic

hospital. Of necessity he was his own apothecary. Leprosy was the chief disease of a region where 40 languages are still spoken.

He raised monies from his pa-rishioners, and by giving concerts for the Paris Bach Society which he had helped found. The funds were needed to build a hospital at the village of Lambaréné, He was becoming a universal man as a scientist, a humanitarian, and a theologian, and over a period of time developed his philosophy of Reverence For Life as the basis of his ethics.

During World War I the French government considered him a German subject living in a French colony and therefore a prisoner of war who must remain under house arrest. After the end of the Great War he made occa-sional visits to Europe to give or-gan concerts to raise money for the hospital.

In 1949 he visited the United States for the first time as an act of friendship to address the Goethe Centennial at Aspen Colorado. In recognition of his noble efforts, in 1952 he was awarded the Nobel Peace Prize and then used the $33,000 prize money to expand the hospital and establish a leper colony. Under-standably, he did not go to Swe-den to receive the Prize because of the need to be at his hospital.

In 1955 Queen Elizabeth II conferred Great Britain’s highest civilian award, the Order of Merit, for his humanitarian achievements.

During all this time he had to win the confidence of the local people to use modern medicine and not put their conditions of poor health in the hands of the African fetishers (folk doctors) who practiced magic rituals for ill people.

The friends and colleagues of Albert Schweitzer developed a world view and shared their ac-complishments with the learned colossi of the humanities.

This group was not formally organized but expressed in their works the belief that the compo-nents of reality have an existence other than the mere sum of their parts—a configurative approach to self-fulfillment and esthetic considerations in a competitive and diverse world. A credence of denial of anthropocentrism brought man to respect all forms of life and to avoid ecological and social disasters by making re-sponsible judgments.

Who were these men and what were their backgrounds of enlightened thought? Were there other philosophies that influenced the development of Schweitzer’s gestalts, and advanced his spiri-tual evolution?

The occidental classical schol-ars were the following: Romain Rolland (1866-1944) who was a novelist, playwright, poet, histo-rian and biographer. Rolland and Schweitzer shared their transcen-dent idealism. An old friend was Stefan Zweig (1881-1942) cele-brated Austrian author best known for his accurate biogra-

Albert Schweitzer: Seraphic Vegetarian

Dr. Harry Gershenowitz


phies, notably of Marie Antoin-ette (1932) and Mary Stuart (1935). He was also a dramatist and a critic. A trusted friend was the distinguished Ernest Renan (1823-1892) a renowned French philologist and an apostle of the scientific approach to history, re-ligion, and literature.

Admiringly, the famous illu-minator of truth Adlai Stevenson (1900-1965)—the former presi-dential candidate—visited Lam-baréné and was escorted around the hospital by Dr. Schweitzer. Stevenson saw a large mosquito on the Doctor’s arm and promptly crushed it. The Doctor said sharply “That was my mosquito!”

With intense concentration the Doctor studied both French and German philosophers. These thinkers offered views on pro-found questions in ethics, meta-physics, logic, and related fields. –A voluminous study of great men who possessed limitless learning: Jacques Rousseau (1712-1778), Voltaire (1694-1778), Immanuel Kant (1724-1804), Johann Gottlieb Fichte (1762-1814); Georg Hegel (1770-1831 Hegelian dialectic), and Jo-hann Goethe (1749-1832).

In addition Schweitzer investi-gated the Stoic doctrines founded by Zeno (340-265 BC) which ex-plained the meaning of life and the nature of the good. He pon-dered on the writings of the Chi-nese philosopher Lao-Tzu (604 BC) proponent of Taoism who applied mystical contemplation.

In his praiseworthy book “ The Philosophy of Civilization” (1932) Dr. Schweitzer deliberated and wrote: Until he extends the circle of compassion to all living things, man will not himself find peace.

Furthermore the Doctor care-fully weighed his words and re-corded: In Reverence for Life men must again find the desire and ability to think.

He continued: If man affirms life, he accepts

it as having meaning and validity for him, he deepens and exalts his own will to live and feels compul-sion to give to other living things the same Reverence for Life that he gives to his own.

A man is truly ethical only when he obeys the compulsion to help all life which he is able to assist, and shrinks from injuring anything that lives…. The ethics of Reverence for Life is the ethics of Love, widened into universal-ity.

He was especially sensitive to the suffering of animals. No ani-mal was to be wantonly killed, and the hospital compound was a zoo of free-moving animals.

Can the philosophy of life be totally understood? The curer of the healing art replied:

Philosophy will never be com-plete and can never be complete by the very nature of philosophy. The human mind is capable of infinite growth.

To sum up the essence of a prophet who loved and respected life, Schweitzer was one of the founders of the call for a moral and spiritual course of conduct. He taught that the humanities had much to offer the sciences and that the scientific method could enrich the humanities.

Schweitzer’s ideal of Rever-ence for Life was expressed in his conviction of observing vege-tarianism.

He declined the most promis-ing offers. He could have made his choice of becoming a profes-

sor in any of the disciplines of theology, philosophy, history, or musicology in America, England, France, and pre-1933 and post-1945 Germany.

Schweitzer’s staff was univer-sal and included victims of the European holocaust.

Albert Schweitzer died at ninety on September 5, 1965 at the hospital he built in Lam-baréné. He was buried in a grave without superfluities, with a sim-ple cross that he made.

What a man!

Translated text of letter from

Dr. Albert Schweitzer, Lambaréné,

République Gabonaise 2.5.1965

To: American Vegan Society Malaga NJ 08328 U.S.A.

I have read your magazine with great interest so far as I have received it. In our time we came upon the idea of Reverence for all Life. Philosophers all over the world in earlier times never gave any thought to it. But we have to do it because it belongs to the characteristics of man to be kind and compassionate to all creatures even to the tiniest ones. The idea of Ahimsa contains the idea of Reverence for Life.

I thank you for sending me your magazine regularly. I am convinced that the destiny of man is to become more and more humane. I had and have a kinship with Indian thinkers and I was a friend of Gandhi.

With kind thoughts, (signed) Albert Schweitzer


Azuki Paté

1 cup azuki beans 2½ cups water 3 inch piece kombu 2 Tbsp. sesame butter 2 Tbsp. rice vinegar 1 Tbsp. lemon juice 3 Tbsp. umeboshi vinegar 2 scallions, chopped ¼ cup chopped parsley

Bring azuki beans and water to a boil. Add kombu. Cover pot, and simmer on medium for 50 minutes. When beans are soft, purée in a suribachi (or food processor) with sesame butter, vinegars and lemon to make the paté. Stir in scallions and parsley. Can add ¼ cup chopped walnuts for variety.

Use as a dip for vegetables or baked chips. Or, stuff into pita bread wedges.

Date Bars

1 cup dates; medjool are best ½ cup water Pinch sea salt

½ cup safflower oil ¼ cup water ½ cup rice syrup 1 tsp. vanilla 2 cups rolled or quick oats 1 cup whole wheat pastry flour 1 cup chopped nuts Pinch sea salt

Simmer the dates in salted wa-ter for about 10 minutes until soft. Mash to make a thick paste.

Beat together oil, water, rice syrup, and vanilla. Thoroughly mix dry ingredients and then combine with oil-syrup mix.

Press half of the oat mixture into the bottom of a 9x9” pan. Cover with date filling. Top with remaining oat mixture.

Bake at 350ºF for 20 minutes or until lightly brown.

Apple Turnovers

Filling: 2 cups dried apples ½ cup currants or raisins 4 cups apple juice 1 Tbsp. arrowroot 1 tsp. cinnamon ½ tsp. agar flakes ¼ tsp. sea salt ¼ cup apple juice

Simmer apples and raisins in 4 cups apple juice for 15 minutes. Stir arrowroot, cinnamon, agar and salt into ¼ cup apple juice. Add to cooked apple mixture. Let cool.

Pie Crust: 3 cups whole-wheat pastry flour 1 cup corn flour (meal) ½ tsp. sea salt ½ cup corn oil or safflower oil 1½ cups apple juice

Mix wheat and corn flours, and salt. Whisk oil and juice be-fore stirring into flour. Let rest

PARTY TIME: Recipes for Entertaining

VEGAN COOKING CLASS Knoxville Tennessee

Assisted by Jill Hahn Michelle Samples

with Vinni Samples

Photos: Freya Dinshah 12/02/ 03


for 15 minutes. Roll out pastry. Cut into equilateral triangles of about four inch sides.

Assemble: Put a spoonful of filling in the middle of pastry tri-angle. Fold two points of triangle over filling, then roll towards third point. Place point down, on an oiled cookie sheet. Bake at 350ºF. for 30 minutes.

Indian Pudding

1½ cups blue corn meal 1 cup chopped walnuts ½ cup raisins ½ tsp. sea salt 6 cups apple juice ½ cup barley malt ½ cup sesame tahini 1 tsp. vanilla 1

Mix all ingredients together in a large baking pan. The mix-ture is very liquid but will thicken as it bakes. Bake at 350ºF. for 30 minutes, stirring occasionally. Let cool for 30 more minutes. It will continue to thicken.

Tofu Cheese Ball

1 lb. tofu 1 Tbsp. sesame tahini 2 Tbsp. lemon juice 2 Tbsp. umeboshi vinegar 2 Tbsp. barley miso 2 scallions, chopped 1 celery sliced thin ¼ tsp. thyme ¼ cup chopped parsley 2 Tbsp. red bell pepper

½ cup roasted pecans, chopped

To roast pecans wash, place on a baking sheet. Put in 200ºF. oven and leave for 2½ hours.

Crumble tofu. Whisk tahini, lemon juice, vinegar, and barley miso. Combine all ingredients except pecans. Let sit for two hours. Hand mold into a ball, then roll in the roasted pecans.

Collard Greens

Pull leaves off stems. Save the collard stems to make soup stock.

Roll and slice collard greens to make ribbons. Put into a pot of boiling water. Cook until tender but still bright green — about three minutes.

Dressing for Collards

½ cup soymilk ¼ cup safflower oil ¼ of a small onion 1 clove garlic 1 lb tofu (soft, e.g. Mori-Nu ®) 3 Tbsp. lemon juice 1 tsp. sea salt 3 Tbsp. umeboshi vinegar 1 Tbsp. fresh dill.

Put in blender and whiz to-gether until creamy.

Suribachi: a ceramic bowl with an unglazed ridged sur-face, used like a mortar with a wooden pestle.

Photo: Freya Dinshah

Michelle Samples has been teaching vegetarian cooking for 18 years and has improved her health through applying macrobiotic phi-losophy. Her recipes have been published in Delicious magazine as well as Bountiful Health. Her vegan classes are dynamic, fun and very informative.

She has studied at the Kushi Institute and has undergraduate de-grees in Microbiology, Medical Technology, and a Masters in Public Health. She is a licensed Massage Therapist, and certified in Shiatsu.

Michelle has a 9-year-old daughter Vincenzia (Vinni) who has eaten this way since birth. Vinni loves to cook and surprised her par-ents by making breakfast of miso soup with vegetables and tofu so they could sleep longer! She plays the violin, (she is in the symphony), plays piano, rides horses, and plays golf. She attends a Waldorf school in Knoxville.

Michelle’s husband Greg is a macrobiotic counselor. Michelle teaches with her daughter by her side at Well by Nature

on Tuesdays. To make reservations for the classes call (865) 584-3864. Michelle may be personally reached at (865) 986-7401. E-mail [email protected] . Her address is 11130 Kingston Pike #251, Knox-ville TN 37922

Michelle Samples presents her Tuesday evening Vegan Cooking Class


The case for vegetarianism is, in my opinion, unassailable. How can anyone defend an animal-based diet that in-volves the gratuitous slaughter of billions of animals every year, most of them raised un-der extremely cruel conditions on “factory farms”? How can one defend a diet that has so many devastating effects on human health; that signifi-cantly accelerates global cli-mate change, species extinc-tion, soil erosion and deple-tion, the destruction of tropical rain forests and other valuable habitats; and that requires far more land, water, fuel, and other agricultural resources than plant-based diets? –All this at a time when billions of people lack adequate food and clean water.

The answer is you can’t, and that is why people who eat meat try to change the subject by asking such ques-tions as, “Doesn’t the Bible say eating meat is moral?” “Aren’t you wearing leather shoes?” and perhaps most of-ten, “Wasn’t Hitler a vegetar-ian?”

Of course, what Hitler ate or did not eat is really irrelevant. Would anyone cite Hitler's ab-stinence from smoking to dis-credit nonsmokers? However, Hitler's alleged vegetarianism is brought up so often that it

invites a response. And we should be very thankful that Rynn Berry’s thoughtful and carefully documented book convincingly proves that Hitler was neither a vegetarian nor an animal lover throughout most, if not all, of his life. First, a digression to indicate how I played a role in this book being written. In 1991, Berry wrote to The New York Times commenting on the vegetarianism of Isaac Bashe-vis Singer and how this impor-tant feature of Singer’s life had been glossed over in his re-cent obituary. A positive re-sponse to Rynn’s letter from Janet Malcolm drew a reply from another Times reader. Under the headline “What About Hitler?” the writer scolded Ms. Malcolm for im-plying that the universal ac-ceptance of vegetarianism will bring about world peace be-cause, “Adolf Hitler was a vegetarian all his life and wrote extensively on the sub-ject.” Following that letter, in September 1991, The New York Times published my re-sponse under the headline, “Don’t Put Hitler Among the Vegetarians.”

In it, I pointed out that Hitler would occasionally go on vegetarian binges to cure him-self of excessive sweatiness and flatulence, but that his

main diet included meat. I also cited Robert Payne, Albert Speer, and other well-known Hitler biographers, who men-tioned Hitler’s predilection for such non-vegetarian foods as Bavarian sausages, ham, liver, and game. Fortunately, The Times had a second letter in that same issue that helped convince doubters. Under the headline, “He Loved His Squab,” another correspon-dent cited a passage from a cookbook that had been writ-ten by a European chef, Dione Lucas, who was an eyewit-ness to Hitler’s meat-eating. In her Gourmet Cooking School Cookbook (1964), Lucas, drawing on her experiences as a hotel chef in Hamburg during the 1930s, remembered being called upon quite often to pre-pare Hitler’s favorite dish, which was not a vegetarian one. “I do not mean to spoil your appetite for stuffed squab,” she writes, “but you might be interested to know that it was a great favorite with Mr. Hitler, who dined at the hotel often.”

The above correspondence is discussed in detail in Rynn Berry’s introductory chapter, “An Exchange of Letters.” Berry’s slim book has a superb 26-page introduction by Martin Rowe, founder of Lantern Books publishers. Rowe elo-quently discusses how the question about Hitler’s alleged vegetarianism is an attempt to change or drop the subject of vegetarianism. He points out that the argument, “Well, Hitler was a vegetarian”, becomes shorthand for silencing the complicity we all have in the

Book review:

Hitler: Neither Vegetarian Nor Animal Lover

by Rynn Berry


killing of others. Ironically, Rowe sees recent trends to-ward a vegetarianism that “honors the earth, the animals, the welfare of the human body, and the health of the world as a whole” as part of “the ultimate reply to Hitler.” There are many more vegetar-ian-related insights in Rowe’s introduction that make it by itself almost worth the price of the book.

Berry has carefully re-searched everything available about Hitler’s alleged vegetari-anism, and he cites several biographies to buttress his case. For example, Robert Payne's The Life and Death of Adolf Hitler, which has been called definitive, scotches the rumor that Hitler might have been a vegetarian. According to Payne, Hitler’s vegetarian-ism was a fiction made up by his propaganda minister Jo-seph Goebbels to give him the aura of a revolutionary ascetic: “Hitler’s asceticism played an important part in the image he projected over Germany. Ac-cording to the widely believed legend, he neither smoked nor drank, nor did he eat meat or have anything to do with women. Only the first was true. He drank beer and di-luted wine frequently, had a special fondness for Bavarian sausages and kept a mistress, Eva Braun, who lived with him quietly in the Berghof. There had been other discreet affairs with women. His asceticism was fiction invented by Goeb-bels to emphasize his total dedication, his self-control, and the distance that sepa-rated him from other men. By

this outward show of asceti-cism, he could claim that he was dedicated to the service of his people.

“In fact, he was remarkably self-indulgent and possessed none of the instincts of the as-cetic. His cook, an enormously fat man named Willy Kannene-berg, produced exquisite meals and acted as court jester. Although Hitler had no fondness for meat except in the form of sausages, and never ate fish, he enjoyed cav-iar. He was a connoisseur of sweets, crystallized fruit and cream cakes, which he con-sumed in astonishing quanti-ties. He drank tea and coffee drowned in cream and sugar. No dictator ever had a sweeter tooth.”

As Berry points out, not even the loosest definition of vegetarianism could be stretched to fit Hitler’s gastro-nomic preferences. He also shows that biographical mate-rials about Hitler’s “vegetarian-ism” are contradictory. Hitler was sometimes described as a “vegetarian” by writers who also mentioned his fondness for sausages, caviar, and oc-casionally ham. For example, the April 14 1996, Sunday magazine edition of The New York Times, celebrating its 100th anniversary, included this early description of Hitler’s diet in an article previously published on May 30 1937, “At Home With The Fuhrer”: “It is well known that Hitler is a vegetarian and does not drink or smoke. His lunch and din-ner consist, therefore, for the most part of soup, eggs, vege-tables and mineral water, al-

though he occasionally rel-ishes a slice of ham and re-lieves the tediousness of his diet with such delicacies as caviar…”

Of course, as Berry points out, Hitler’s philosophy and actions are poles apart from those generally associated with vegetarianism. Further-more he argues, if Hitler had been a vegetarian, he would not have banned vegetarian organizations in Germany and the occupied countries (Berry devotes an entire chapter to this); nor would Hitler have failed to urge a meatless diet on the German people as a way of coping with Germany’s World War II food shortage.

Because animal-based di-ets and agriculture are so de-structive, it is important that we dispel all false challenges to vegetarianism, including the recurring myth about Hitler. Hitler: Neither Vegetarian Nor Animal Lover does it defini-tively. I hope it gets the wide readership that it deserves. Then, perhaps people will fo-cus on the important vegetar-ian-related issues, and on his-tory’s vegetarian humanitari-ans.

Reviewed by Richard H. Schwartz, author : Judaism and Vegetarianism, Judaism and Global Survival Hitler: Neither Vege-

tarian Nor Animal Lover, by Rynn Berry. Pythagorean Publishers, 2004. 81+ pages, 5½x7½”, paperback. $10.95 available from AVS.


In the winter of 2002–2003, a co-worker told me of a Wisconsin Public Radio discussion of a book about animal suffering, and about blood sport, written by a former Presidential speech-writer! I knew instantly that this was a vi-tal book for me, a former white-knuckled blood sportsman, now vegan advocate for Earth and all its Life. Tragically, both the au-thor and title had been forgotten. Then mention of this book began turning up frequently in my other reading. It was apparently having an impact. That book was Do-minion by Matthew Scully.

Dominion is Scully's discus-

sion of a word in Genesis 1:24-26. "...And God said, let us make man in our image, after our like-ness; and let them have domin-ion...." Scully thinks that some-thing has gone terribly wrong.

His appraisal first sets out the general state of affairs regarding animal suffering and our part in it. Then he goes into specific ex-amples to offer detail and support for his views. He did three things to gather information to substanti-ate his case, any one of which would likely prove beyond the endurance of most of us. He at-tended an annual convention of Safari Club International, an an-nual meeting of the International Whaling Commission, and then plunged into the living hell of a factory hog farm!

His courage, dedication and persistence make his views wor-thy of attention.

For all his exceptional quali-ties, it seems to me that Scully is torn between two types of percep-tion: one that may be called "compartmentalized", and another that I call "continuum". The vast majority of Scully's statements seem to fall within the sphere of continuum thinking, in which dif-ferences are seen to be of degree, not of kind. All life shares in the same abilities and characteristics, and these are variable among and within individuals and species. But in a few prominent places, like the opening sentence, he sees humanity forever set apart from animals by language and reason.

Curiously, this inconsistency seems so imbued with compas-sion and kindness that it draws forth the same from me. I think this dichotomy actually strength-ens the work and makes it more accessible because it depicts a struggle in which many of us are, or have been, engaged.

Scully's writing style ranges all the way from scholarly to commonsense colloquial.

The way he dismembers the precepts of those with whom he takes issue is methodical and re-lentless. Indeed, very little com-passion is shown those who dis-play the greatest degree of brutal-ity and callousness. That is diffi-cult to read, but valuable to hear.

Scully addresses the issues politically, advocating enforce-ment of existing laws and enact-ment of new ones. This seems ironic to me, as it comes from a vegetarian of some 25 years; but after all, he is a former Presiden-tial speech-writer!

Scully's work is a constant ap-peal and encouragement to people of all beliefs and faiths to use their initiative and lead lives of greater awareness, compassion, conviction, courage, integrity and justice. He is also aware of the effects and power of the NGO community. Investment in both areas is appropriate and effective; both incorporate the powers of example and persuasion.

About his purpose in writing Dominion, Scully says that if "a spirit of kindness and clemency toward animals is stirring in the world, I hope with this book to encourage it". The book's power and its reception show that goal well fulfilled. I regard Dominion as monumental and hope to hear more about and from this author.

Reviewed by Michael Riegert, Stetsonville Wisconsin

DOMINION The Power of Man, the Suffering of Animals, and the Call to Mercy by Matthew Scully. Published 2002, St. Mar-tin's Press. 434 pages with index. Hard cover 6½x9½” $27.95; now in soft cover 5½x8¼” at $14.95. Order from AVS.

Book review:

DOMINION

The Power of Man, the Suffering of Animals, and the Call to Mercy

by Matthew Scully


Book review:

Stories Rabbits Tell

A Natural and Cultural History of a Misunderstood Creature

by Susan E. Davis & Margo DeMello

Reviewed by Francie Lapin

Seeing the main title, I thought of cute bunnies hopping about reciting children’s stories. Then I noticed the book weighs more than my ceramic dinner dish! Intrigued to do more than just nibble on a corner, I discovered a fascinating scholarly work of rab-bit history.

The book begins with a big cabbage of rabbit history, from a human perspective. Habits of rab-bits, books about rabbits, rabbit artwork, wild rabbits, rabbit man-nerisms, and the human-bunny interaction of house rabbits are thoroughly examined. Some pho-tos are absolutely adorable!

The midsection of the book made me growl and laugh as it discussed the misconceptions of rabbits as evil (like witches), and the exaltation of rabbits as cul-tural icons (cartoons). Rabbits are frequent symbols of fertility, spring, and femininity. They are also tricky, cunning, or cuddly subjects for children’s stories. Some have the task of shame-lessly shilling products for human monetary gains.

The toughest chapters to read are about rabbit meat and fur, and use of rabbits by vivisectors. I never realized how many beauti-ful bunnies, looking just like me, are tortured. New Zealand Whites (my breed) are commonly se-lected for all three of these horri-ble fates.

It is alarming to hear about the meat industry’s treatment of rab-bits. I had to stop frequently to wipe my tears as I learned about their unhappy lives. The USDA doesn’t classify rabbits as “livestock” so they don’t fall un-der the protection of the Humane Slaughter Act. Humane slaughter centers on the idea that animals should be unconscious and unable to respond to fear and pain, usu-ally by stunning. Without this protection rabbits are allowed to be live tortured in death. Even when processors try to stun rab-bits by breaking their necks, they remain conscious for thirteen sec-onds. Many processors hang rab-bits upside down with hooks through their hind legs and cut their throats while conscious dur-ing those thirteen seconds. Other processors may smash the rab-bits’ heads with pipes.

Before “meat” rabbits meet their horrifying death, American breeders typically keep six young energetic rabbits in a cage that is twenty-four inches by thirty inches, no room to romp and run. There is a photo of rabbits in a German facility so crammed into cages that their legs hang out through the wires. Rabbit breed-ing facilities often house hun-dreds of rabbits, similar to the battery cage operations for laying hens. They suffer health problems and injuries due to the stressful conditions.

Luckily humans now make great synthetic materials so it is not so common to raise rabbits for fur. Unfortunately, rabbits continue to be exploited exten-sively for experiments with cos-metics, drugs, diseases, and other nasty human things that don’t be-long with rabbits.

I am first-paw familiar with the pet rabbit industry, as it is where I started my life. I was an abused bunny, so badly mis-treated that I learned to defend myself by biting humans. I was fortunate to land in a foster home and then was adopted into a lov-ing bunny-educated home. Sadly, many others die from painful abuse or neglect. Many humans view bunnies as cute pets, but haven’t thought of the responsi-bilities. Often children receive a bunny for Easter, but quickly tire of it. They should have been given a stuffed toy bunny instead. Bunnies are a multi-year commit-ment, and deserve at least the thought and dedication given a cat or dog. The plight of the typi-cal pet bunny is brought to light.

Overall I highly recommend this wonderful book on rabbit his-tory. It is enlightening for people and rabbit-people. However, one would not want to read it all in one sitting. Eat a carrot, read a chapter, then go frolic!

Francie Lapin is a beautiful five-year-old rabbit resembling the classic white Easter bunny. After a rough life as a baby bunny, she was adopted by bunnymom, Anne Dinshah. They live happily at Bunnyside, a cozy home near Erie PA where Francie and her boyfriend Tucker have the run of the house. When not reviewing books for American Vegan, Fran-cie enjoys scampering the stair-case, playing chase, napping on a sunlit carpet, eating kale and other greens, and thinking.

Stories Rabbits Tell A Natural and Cultural History of a Misunderstood Creature by Susan E. Davis & Margo De-Mello Pub. 2003, 358 pages,6x9” soft cover $22. Order from AVS.


What if fast food packaging and supermarket packages bore the above warning? In the world of human bodies, animals, and ecological reality–as opposed to the meatrix world of politics and "economic reality"–the evidence is in. We know enough to warrant using the above label.

In regard to beef, the present atmosphere in the United States is remarkably similar to the situa-tion just prior to the passage of laws requiring warning labels on tobacco products. The tobacco companies denied the evidence until they began to appear foolish. Much was at stake: billion dollar businesses which employed a huge work force would be in jeopardy. We had economic rea-sons for not wanting to believe that tobacco company claims were a "pack" of lies. But the tide turned, and in California we even have a law prohibiting smoking in all public buildings. My cyni-cal friends were in shock. They didn't think that we could protect people from huge corporations.

Time now to protect people, animals and nature from the gi-gantic corporations that profit from a product which involves a much wider range of hazards. Beef production and consumption is not just a health hazard for hu-mans. The feedlot method of pro-ducing beef in the United States is cruel, and the environmental damages are manifold.

The human health issues are now fairly well known: the American Medical Association and other mainstream sources have informed us of the way beef is linked to heart disease, cancer, and obesity. Less well known is life in the feedlot. A feedlot is a barren, relatively small, fenced area where cattle are fattened for market. The crowding suppresses the instincts of the animals (no grazing, no breeding, no nursing, etc.). The "terrain" is just dirt, excrement, and urine. Crowded animals must be fed antibiotics regularly; disease spreads rapidly in such close quarters. This is the grim reality of factory farming.

Some Americans are aware that grain-fed beef production is at least 10 times less efficient than human consumption of soy and grains as a source of protein. Beef production is so inefficient that it takes ten fields of grain to produce one pound of protein from grain-fed beef, whereas if we eat the grain instead of feed-ing it to cattle, one field is suffi-cient to produce a pound of pro-tein. What people don't realize is that this 10 to 1 ratio results in incredible waste and pollution. To produce beef, we need 10 times more land, 10 times more water, 10 times more pesticides, and 10 times more fuel to run tractors to work the fields, result-

ing in 10 times more pollution from fossil fuels. The cutting of rain forests to produce grain and beef is a part of the story that the media has brought to our atten-tion.

Just as the tobacco companies denied the facts, the American Cattlemen's Association and the beefpackers are attempting to deny the realities, or at least play them down. They would like to keep us in the "meatrix." But the facts are against them, and on three counts: human health, ani-mal cruelty, and environmental concerns. Any one of the three would be sufficient to alert us to the dangers; all three together constitute cause for alarm and cause for warnings to the public.

Gene Sager, Palomar College San Marcos, California

WARNING The Surgeon General and the United States Department of Agriculture have determined that eating beef can cause health problems, involves

cruelty to animals, and involves degradation of the environment.

Gene Sager

VEGAN BABY Welcome to Wilson Geiger, born March 4 2004 at Bryn Mawr Hospital, weighing in at 8 lbs. 3 oz. His parents, Allison and Scott Geiger of Dresher Pennsylvania, are AVS members, and coordinators of Philly Club Veg.


CONSUMER NEWS:

Made of soft, breathable simulated leather uppers and linings. Ad-justable hook and loop straps

at the forefoot and ankle, and a giving elasticized heel band. Hand-sewn cobblers stitch con-struction with multi-density cush-ioned footbed, natural latex rubber sole and KALSO® Negative Heel™ Technol-ogy. Black or sand-stone brown.

(UK) Vegan Society certified com-ponents & construction. Many styles of Vegan casuals for men and women. Earth Vegan Footwear *New line of vegan shoes* 151 Newton St Waltham MA 02453 (877) 746-3364 www.earthvegan.us

Amberwood Route 2 Box 300, Milford Road Leary GA 31762 (912) 792-6246 Laundry/household cleaning prod-ucts, toiletries/cosmetics, women's quality belts/bags/wallets.

Beauty Without Cruelty (USA) 175 West 12th Street New York NY 10011 Lists items non-animal-tested, and non-animal products. List, info: $5

Different Daisy Webstore Christi Wymer 10766 State Route 139 Minford OH 45653 www.DifferentDaisy.com Supplements, apparel, cosmetics, body care, household cleaners, first aid, + info, recipes, events, & more. Working Vegan Network.

Heartland Products Ltd. Box 218 Dakota City IA 50529 (515) 332-3087, (800)-441-4692 www.trvnet.net/~hrtlndp Men’s/women’s footwear: safety, athletic, hiking, dress; also, luggage, belts, baseball gloves.

moo shoes: alternatives to leather 207 East 26th Street New York NY 10010 (212) 481-5792 www.mooshoes.com Non-leather shoes and accessories. Pangea 2381 Lewis Avenue Rockville MD 20851 (800)-340-1200 www.veganstore.com Toiletries, shoes, T-shirts, clothing, bags, food items, dog food, etc. soles of the earth Roger Romanelli 2046 West Charleston Sreet. Chicago IL 60647 (773) 252-SOLE (7653) [email protected] Footwear and accessories.

Veg Essentials 7722 W. Menomonee River Pkwy. Wauwatosa WI 53213 Ph/Fax: (414) 607-1953 (866) 88VEGAN (888-3426) www.veganessentials.com Soap; bath, body, dental-care items; cosmetics; flavorings, and sweets.

The Vegetarian Site David Sudarsky PO Box 64956 Tucson AZ 85728 www.thevegetariansite.com

NUTRITIONAL SUPPLEMENTS ►Vegans generally obtain vitamins and minerals in natural foods rather than extracts or supplements. (See Do You Need Vitamin Supple-ments? article by Dr. Agatha Thrash, from AVS.)

Freeda Vitamins, Inc. 36 East 41st Street New York NY 10017 (800) 777-3737 www.freedavitamins.com Non-animal supplements.

Pioneer Nutritional Formulas, Inc. 304 Shelburne Center Road Shelburne Falls MA 01370 (800) 458-8483 orders (413) 625-8212 www.pioneernutritional.com Some Pioneer Formulas have Vegan Action’s seal of approval.

Prescription 2000: 3301 Arden Way, Suite 2 Sacramento CA 95825 (916) 483-1020 (877) DO-VEGAN (368-3426) www.prescription2000.com

NOT A SUPPLEMENT BUT A COMPLETE MEAL The Ultimate Life Box 4308 Santa Barbara CA 93140 (800) THE MEAL (843-6325) www.ultimatelife.com

Sources of Non-Animal Items

Melissa

Commercial products today are often advertised as "wholesome", "natural", or "cruelty-free", with no clear standard of what is really meant. Some firms don't see insects as animal; products us-ing lanolin (wool fat) or fish parts are sometimes sold as "non-animal". We are pleased to list some mail-order catalogs and websites you’ll find help-ful, selling vegan clothing, shoes, cosmetics, toiletries, etc. For a list of 200+ ingredients commonly used in foods, cos-metics, etc., see VEGANISM: Getting Started (AVS/Ahimsa publication).


VEGFAM Feeds the hungry without

exploiting animals VEGFAM

The Sanctuary, Lydford, Nr. Okehampton

Devon EX20 4AL, UK Checks to American Vegan Soc., marked for overseas relief will be

forwarded in £s

VEGFAM PROJECTS, 2002 & 2003 AFGHANISTAN: Water for villages and vegetable gardens. IRAQ: Water. KENYA: Upgrading shallow water wells. MALAWI Dedza: Seeds (corn, beans, vegetables, white & sweet potatoes, and cassava). Mzimba: Emergency feeding, garden tools, water, seeds (soybeans, sunflower, corn, peanuts, phaseolous beans), and support for veganic farming initiative. SOUTH AFRICA: Seeds for planting (drought-tolerant traditional local varieties of grains and leg-umes), tools SUDAN: seeds for planting.

INSTITUTE for PLANT BASED NUTRITION.

●CONSULTING SERVICE ●DEMO GARDENS ●COOKING DEMOS

JIM & DOROTHY OSWALD, COFOUNDERS 333 Bryn Mawr Ave, Bala Cynwyd, PA 19004 Phone: (610) 667-6876, Fax: (610) 667-1501,

web: www.plantbased.org

GO VEGAN Radio with Bob Linden is a one-hour weekly syndicated radio show heard on Sundays at 1 pm Pacific Time in Los Angeles on HOT TALK AM–830 KPLS, and 6 pm in San Francisco on owned and operated CBS/Infinity’s KYCY – 1550 AM.

BIG NEWS: 9 radio stations “GO VEGAN”… Along with LA & SF above, now we're on WBPS-890 Boston Sunday 7PM-Eastern, WRMN-1410 Chicago Wednesday 3PM-Central, KSHP-1400 Las Vegas Monday 10PM-Pacific, KLMO-1060 Boul-der-Denver Sunday 8PM-Mt, KSKE-610 Aspen-Breckinridge-Vail Sunday 8PM-Mt, KWYD-1580 Colo Springs Sunday 8PM-Mt, KDMN-1450 Buena Vista CO Sunday 8PM-Mt Archived for worldwide replay at www.GoVeganRadio.com.

Go Vegan has been on the air over 2 years now at a cost of $2000 each week for radio and network airtime. Donations are being sought by this regis-tered nonprofit to keep the show going. Make checks payable to Go Vegan/SEE, and mail to

Bob Linden/SEE, PO Box 220025 Newhall CA 91322. Ph: (818) 623-6477

The Vegan Society was formed in England in 1944 by a group of vegetarians who rec-ognized the ethical compromises implicit in dairy vegetarianism. Vegans can help you live a full, healthy life free from any dependence on the factory farm, veal calf unit, and slaughterhouse. For free information, Outside England please include an International Reply Cou-pon (available from your local post office).

Dairy Products are not necessary. Plant Foods are Healthier

The Vegan Society Donald Watson House

7 Battle Road St Leonards-on-Sea E Sussex TN37 7aa

ENGLAND

Compassionate people will end their support of animal exploitation when they realize the suffering a non-vegan lifestyle causes.

VEGAN OUTREACH seeks to engage those peo-ple through the widespread distribution of its illustrated booklets, Why Vegan? & Vegetarian Living.

VEGAN OUTREACH 211 Indian Dr. Pittsburgh, PA 15238-1222

www.veganoutreach.org


VIP page


CONFERENCE CALENDAR

WASHINGTON DC Animal Rights 2004 National Conference, July 8 to 12 2004, Washington DC. The Sheraton, Tyson’s Corner VA. Farm Animal Reform Movement www.AR2004.org, (888) FARM-USA (327-6872)

PENNSYLVANIA Vegetarian Summerfest, Wed. July 21 to Sun. 25 2004 at University of Pittsburgh at Johnstown PA This event marks the 30th anniversary of the North American Vegetarian Society and their 30th conference. PO Box 72, Dolgeville NY 13329. Phone (518) 568-7970 Web: www.navs-online.org

FLORIDA NHA Conference July 22 to 26 at Regency House Natural Health Spa, 2000 South Ocean Drive, Hallandale FL. Drs Burton, Fuhrman, Goldhamer, Sabatino, Scott, Sidhwa + Novick, Nowakowski. To register call (800) 454-0003 or (954) 454-2220. National Health Assn, PO Box 30630, Tampa FL 33630

NEW YORK Living Now Festival (Raw Foods Camp), July 29 thru August 1 2004, at Great Blue Heron Camp-ground 2361 Waits Corners Rd. Panama, NY 14767. Info: Green Sun,12060 Townsend Rd., Springville NY 14141. Phone: (716) 592-7547, (888) 902-9619. Web: www.greensunhealing.com

NORTH CAROLINA EMPTY CAGES, 19th Annual Compassionate Living Festival Friday October 1 to Sun-day October 3, Sheraton Imperial Hotel and Convention Center, Research Triangle Park NC. Details from The Institute for Animals and Society, 3500 Boston St, Ste 325, Baltimore MD 21224. Phone: (410) 675-4566. Web; www.animalsandsociety.org

BRAZIL

36th World Vegetarian Congress November 8-15 2004. Costão de Santinho Resort & Spa in Florianópolis, Brazil. Details from the International Vegetarian Union at www.ivu.org/congress/2004 or from Marly Winckler, Servidão do Nilton, 412 Praia de Cacupé, 88050-170 Florianópolis SC Brazil; Phone: 0055 48 2351609 E-mail: [email protected]

“Fashion with a conscience – the new chic” is hitting the headlines in the Brazilian media. The January issue of MTV magazine published a fashion article featuring creations by designers and labels associated with the aims of the campaign.

The creators of this new campaign, Danielle Ferraz and Priscila Leite, recently visited Florianópolis to seal a partnership with the University Fashion School to promote the first cruelty-free Veg Fashion show. The show will take place in November 2004 during the World Vegetarian Congress at Costao do Santinho . All “looks” will be in accordance with a concept of fashion which promotes the well-being of people and animals as well as conserva-tion of natural resources – a concept which includes clothing made from natural fibers and recycled materials, and without the use of leather, fur or other animal products.

One section of the show will be organized by the Fashion School of Santa Catarina State University (UDESC). Another section will be organized by Treetap®, a company that produces synthetic leather from vegetable mate-rial. Treetap is a fabric rubberized with natural latex, vulcanized by an exclusive technological process, and espe-cially developed for the wild seringals (rubber plant forests) of Amazonia. Production of Treetap is a sustainable economic alternative for the rubber tapper populations, helping to preserve their traditional cultures and the biodi-versity of the Indian Lands and Extraction Reserves. Verdurada

Verdurada is a traditional show of bands — normally hardcore-punk-straightedge — in which there are also speeches on vegetarianism and veganism, politics and workshops, debates, exposition of videos and art. During the 36th World Vegetarian Congress there will be a Verdurada with at least 8 bands. At the end of the show free vegan food is distributed.


DEFINITIONS

VEGAN: Uses no animal-source food or clothing. TOTAL VEGETARIAN: Uses no animal-source food, vegan in diet only; still using some animal items such as leather, wool. VEGETARIAN: Uses no flesh, fish, fowl (products of slaughter),

AMERICAN VEGAN SOCIETY MEMBERSHIP BASIC MEMBERSHIP is open to all: vegan, vegetarian, or non-vegetarian. ADVANCED Membership (voting, office holding) is open to vegans practicing Ahimsa (send for application form). MEMBERSHIP/SUBSCRIPTION is $20 per calendar year (or 4 issues). ($10 student/low-income within U.S.A). Join before midyear, receive back issues from Spring Issue or join later and you’re on to end of next year. Use form below, copy, or just write information. Pay by check/money order/credit card (Visa, MasterCard, Discover, or American Ex-press). LIFE MEMBERSHIP IS $200; Life Patron $500 or more; Life Benefactor $1000 or more. Each type includes lifetime (your or AVS, as the case may be) American Vegan subscription. Each type payable at one time or in installments, nor-mally completed within two years. IRS REGULATIONS permit tax-deductibility for all actual contributions (including Life Membership donation beyond the first $100—due to the value of the lifetime American Vegan subscription). FEES paid for annual membership, or books, tapes, conventions, etc. are paid for value received so are not tax-deductible according to IRS regulations. CANADA: Please remit in $U.S. only, by International Postal Money Order, or Bank Cashier’s Draft on account in a U.S.A. bank. Or use credit card. OVERSEAS: $20 sea mail; $25 air mail. As above; or United Kingdom personal check in ₤ Sterling at current exchange rate.

American Vegan Together we explore and apply compassionate living concepts, and reflect on the beauty of life. We learn

How to save the animals How to revere the Earth How to care for ourselves

Ethics●Food●Clothes, & more

People follow a vegan lifestyle for ethical reasons, for health, for the environment.

A vegan diet is an adventure in taste offering an amazing variety to please the palate. Vegetables, grains, fruits and leg-umes are the basics from which delicious meals are made. Foods from plants best provide for all people in the world.

Vegans exclude flesh, fish, fowl, dairy products, eggs, honey, animal broths and gelatin, and other items of animal origin.

Vegans dress with care; fashion with compassion is the style. We do not use leather, wool, fur, or silk, and choose animal-free soaps, toiletries, and consumer products.

Learn to live in harmony, creating a better world for all.

Subscribe to American Vegan A-V 4-1

…..$20 per year …..$10 Student/Low Income Check or credit card accepted ….New subs. …Renewal

Send with name and mail address to: American Vegan Society PO Box 369 Malaga NJ 08328 Phone : (856) 694-2887 Fax: (856) 694-2288 www.americanvegan.org

VEGAN HEALTH STUDY Vegans, vegetarians, and supporters are asked to participate in nutrition

research investigating the long-term effects of vegan diets. Michael Klaper, MD is directing the Study which is designed to develop guidelines to help those fol-lowing vegan and vegetarian diets to do so with optimum benefit to their health.

You can take part in this study in any or all of the following ways: 1. Complete the questionnaire survey and follow-up reports–online or by mail.. 2. Provide blood and urine samples for laboratory testing (fee required). (Includes 1-hour telephone consultation with Dr. Klaper to interpret lab results.). 3. Be a sponsor or benefactor–donate tax-deductible funding for the study.

For further information, and to enroll online, visit: www.veganhealthstudy.org

To request a printed questionnaire, write: Vegan Health Study

c/o Institute of Nutrition Education & Research 1601 N Sepulveda Blvd #342 Manhattan Beach CA 90266

Your Address Label shows above your name the year at the end of which your mem-bership expires. If you are a Life member, you will see “Life”. If you have inquired but not yet joined “Inq” appears above your name.


American Vegan Published quarterly by The American Vegan Society A NONPROFIT EDUCATIONAL ORGANIZATION

56 Dinshah Lane P.O. Box 369 Malaga, NJ 08328-0908 Phone: (856) 694-2887 Fax: (856) 694-2288 www.americanvegan.org ADDRESS SERVICE REQUESTED

Nonprofit org. U.S.

POSTAGE PAID

MALAGA NJ Permit No. 5

Permit can only be used by Publisher, at Malaga P.O.

STORIES RABBITS TELL! Book review inside, page 25.

new series: volume 4 number 1 spring 2004americanvegan.org/av0401.pdf · american vegan 4-1, spring...

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