When a Non-Vegetarian Cook Hosts a Vegetarian Guest: Vegetarians are in the minority, but there are enough of us that you may find one or more on your guest list. Here are some questions you may be asking yourself as you consider your situation at Thanksgiving, one of the most clearly meat-influenced holidays on the American calendar.
Thursday, November 24, 2005
Tuesday, November 22, 2005
Jim Rodgers, a spokesman for the Agriculture Department's Animal-Plant Health Inspection Service, said federal officials took the step as a precaution until Canadian authorities provided more information about the tests they conducted on the animal...
...Throughout Asia the H5N1 strain of bird flu has killed at least 67 people since 2003. Almost all of them came into close contact with infected birds.
Experts fear that the H5N1 virus could mutate into a form that can easily be passed from human to human, sparking a pandemic."
Monday, November 21, 2005
One recent night at a Lower East Side book signing, all was not as it appeared. About 50 people shouldered into a storefront to peruse funky shoes, gnaw on chicken drumsticks and take a gander at a subculture celebrity author. The chicken, however, was a culinary imposter--a really tasty fake-meat facsimile. And not one pair of shoes--all of them stylish, sexy, practical or all of the above--was crafted from an animal's hide. (Though some were artfully decorated with hair from the several rescued kitties who live in the store, Mooshoes, and lounge among the footwear.) The author, though, was the real deal, all five-foot-nothing of her with her lit-from-within smile, body art-a-plenty peeking out from her vintage sweater, and cute Canuck accent.
Sarah Kramer was in New York promoting the third in her trilogy of vegan cookbooks, La Dolce Vegan! (Arsenal Pulp Press, 2005). With their sassy retro design, kitschy cheesecake photos by Kramer's husband, Gerry, of the author in vintage ensembles, and punny titles ( How It All Vegan! , The Garden of Vegan ), hers stand out amidst the crowded market of guides for making animal-free grub. And though the covers will make a person of a particular sensibility or curiosity pick them up, it's what's inside that earns these books a home in many a compassionate kitchen. In addition to the recipes themselves, all three books feature low-downs on the whats and wheres of vegan ingredients; poignant (and never preachy) personal reflections of this life path; answers to FAQs asked via her website (www.govegan.net) or while she's out greeting and feeding her readers; and lists of the multitude of uses--household cleaning, pest control, health aides--for pantry staples, such as baking soda and salt.
While the name may not suggest it, T.J.'s House of Pizza in Allston is a paradise for vegans.
Pizza, meatball subs, chicken fingers, buffalo wings, baklava and cheesecake are just a few of the vegan-friendly items adorning the menu at T.J's House of Pizza, and vegan-lovers have helped their choice items outsell the T.J.'s traditional pizza shop menu.
Owner Hassan Moutouakkil said the once traditional pizza house evolved its menu to become vegan-based two years ago when an employee suggested the restaurant should include vegetarian and vegan options on the menu. So Moutouakkil contacted distributors and purchased some vegan cheese and meat products.
Monday, November 14, 2005
The Vegan Society has given the market-leading stout producer Guinness its inaugural Vegan Raspberry Award for using products and ingredients that do not comply with its vegan standards over those that do.
Guinness's production techniques make use of Isinglass – a type of gelatin made from the bladders of fish – to remove yeast from the stout. Yet vegan-friendly companies such as Samuel Smiths and Pitfield Brewery have shown that fish-free vegan stout is possible.
The society hopes the award will encourage Guinness to change its ways.
Saturday, November 05, 2005
Dallas Morning News Story
Researchers hunting the herd linked to the first U.S. case of mad cow disease were cited as finding that most of the animals were slaughteredâ€”and possibly in the human food supplyâ€”even before the government probe began.
The federal and state governments closed an investigation into the infected cow, which was raised at an unidentified Texas ranch, at the end of August.
But the Dallas Morning News obtained details about the search for the 413 cows and calves on Tuesday under a Texas Open Records request. About 350 of them, or roughly 85 per cent, were sent for slaughter.
The story says that the reports, compiled for the Texas Animal Health Commission by a government employee, demonstrate how problematic it was to track the herd mates and progeny of a diseased cow.
The investigators' searches for feed records, as well as "animals of interest" went back years. Many records were no longer available. The state wound up relying on its own data taken in the county between 1990 and 1994 to get a snapshot of the herd.
Dr. Max Coats, deputy director for animal health programs at the Texas Animal Health Commission, was quoted as saying, "If it were not for our brucellosis information and database, we would have had extraordinary difficulty in conducting this investigation. â€¦ We would have liked for the record keeping to have been better. Some producers have flawless records. Others know they had 14 cows last year and they don't know whose they were."
Because the record keeping and identification process at the affected farm was lacking, inspectors had to trace 213 calves in their hunt to find two that were recently born to the diseased cow. They never were able to specifically identify the two calves, but did say that 208 of those investigated went into feed and slaughter channels, entering the food supply. Another four likely did. One calf was untraceable.
Tom McGarity, a professor of food safety law at the University of Texas Law School, was quoted as saying, "If they're fairly confident that the group they identified as the progeny was complete and if nearly all of them were slaughtered, chances are the progeny was eaten by a human being."
Coats and Jim Rogers with the U.S. Department of Agriculture's Animal and Plant Health Inspection Service said there should be no fear of mad cow entering the human food supply.
Rogers said that regulations keep any possibly diseased cow out of the system.
Wednesday, November 02, 2005
Travelers 'will at least be able to find healthy vegetarian meals in most major airports,' said Tim Radak, the committee's associate nutrition director.
Chicago's O'Hare airport, where slightly more than 9 out of 10 eateries offered healthy fare, topped the group's 2005 list. Detroit's Metropolitan, where 89 percent of the restaurants did so, came in second. Las Vegas' McCarran was last, with 42 percent.
Three-quarters of airport restaurants offered healthy options in 2005, compared with 56 percent in 2002, when the group did a similar survey.
The 2005 rankings and percentage scores, after Chicago and Detroit, are: San Francisco, 88; New York's JFK, 83; Dallas/Fort Worth, 81; Denver, 78; Atlanta, 77; Orlando, 76; Newark, 75; Phoenix, 75; Los Angeles, 69; Minneapolis/St. Paul, 68; Houston, 46; and Las Vegas, 42."