vegetarianismo estricto / strict vegetarianism / végétalisme

June 3, 2010

Animals Used for Free-Range and Organic Meat
..
... .."If you go to a free-range farm and expect to see a bunch of chickens galloping around in pastures, you're kidding yourself."—Richard Lobb, spokesperson for the National Chicken Council
Cage-Free and Free-Range Chickens Used for Eggs
Many consumers believe that labels such as free-range, free-roaming, or cage-free mean that chickens spend their days in natural outdoor settings, but the label means something entirely different to the egg industry.

Hens on large-scale commercial cage-free farms are not kept in cages as the birds on standard egg factory farms are, but the difference usually stops there. Most still have their sensitive beaks cut off with a hot blade and are crammed together in filthy sheds. They never go outside, breathe fresh air, feel the sun on their backs, or do anything else that is natural or important to them.

They suffer from the same lung lesions and ammonia burns as hens in cages, as well as breast blisters from sitting on urine- and feces-covered floors. Male chicks are often ground up alive or left to suffocate because they don't lay eggs and are considered too small a breed to be profitably used for meat.

While free-range and organic egg farms are technically supposed to give birds outdoor access, the U.S. Department of Agriculture (USDA) has decided that "they may be temporarily confined" for "reasons of health, safety, the animal's stage of production or to protect soil or water quality." Many free-range egg farms take full advantage of this loophole by almost never allowing the birds outside.

According to Scott Akom, formerly the general manager of a Horizon Foods farm, "Free-roaming and cage-free mean the same thing. The chickens are free to go wherever they want. Inside the chicken house." When birds are given outdoor access, it's often for very short periods of time, and the outdoor area often just consists of a hole cut in the shed wall leading to a small, muddy enclosure.

Cage-free farms are an improvement over the unmitigated hell of the regular egg industry (just imagine a cat or dog living in a tiny cage for two years with five to six other cats or dogs and never leaving that cage until it's time for slaughter). But buying cage-free eggs from virtually any company still supports massive suffering and death.

The Egg Industry's History of Deceiving Consumers
In response to increased consumer awareness of the horrors of egg factory farms, United Egg Producers (UEP), the industry's main trade organization, started putting "Animal Care Certified" labels on egg cartons.

This meaningless "certification" still permitted all the worst abuses, including allowing factory farmers to cut off hens' sensitive beaks with a hot blade, cram six or seven hens into tiny battery cages where they can't spread even one wing, and house them in filthy sheds with more than 100,000 other birds.

Compassion Over Killing, a Washington, D.C.-based animal rights group, successfully used legal action to force United Egg Producers to remove the "Animal Care Certified" label. Instead of treating hens better, however, the UEP has now begun using a new misleading label that reads, "United Egg Producers Certified: Produced in Compliance With United Egg Producers' Animal Husbandry Guidelines." This label still permits the exact same horrible treatment of hens.

Free-Range Chickens
Like free-range chickens kept for their eggs, many free-range chickens raised for meat never spend any time outside. The U.S. Department of Agriculture requires that free-range chickens used for meat have access to the outdoors, but many never make it outside because they've been bred and drugged to grow so obese that they can hardly move.

Washington State University farm expert Terry Swagerty confirms that most free-range chickens never go outside because, he says, "They're not bred for mobility. They're bred for hogging down food." Richard Lobb, spokesperson for the National Chicken Council, explains in a rare moment of candor, "If you go to a free-range farm and expect to see a bunch of chickens galloping around in pastures, you're kidding yourself."

Free-Range TurkeysFree-range turkeys are generally not treated any better than turkeys raised on factory farms. Like chickens, their "outdoor access" might merely be a hole in their shed that goes out to a tiny, fenced-in mud lot. Plus, also like chickens, many free-range turkeys have been bred and drugged to grow so large that walking is painful or impossible.

A recent investigation into free-range turkey farms found that turkeys on these farms spend nearly all their time inside extremely crowded, filthy sheds in which the air is so heavy with ammonia that it hurts to breathe, and the birds are bred to grow so obese that they become crippled. The dead are left to rot among the survivors. According to turkey farmer Mary Pitman, "Consumers can really be fooled. Some farms can qualify for free range, but they raise [turkeys] in the same conditions as industrial farms."

The Swine Welfare Assurance Program
Like the United Egg Producers' "Animal Care Certified" label on eggs, the National Pork Producers Council's Swine Welfare Assurance Program (SWAP) label is a complete farce.

SWAP allows factory farmers to cut pigs' testicles from their scrotums, use the equivalent of a hole punch to mutilate their ears, and chop off their tails, all without any painkillers. SWAP also allows factory farmers to cram mother pigs into filthy crates so small that they can't even turn around, to dose the animals with so many drugs that many become crippled, and to kill sick pigs using blunt trauma (i.e., cracking their heads against the concrete floor), gunshot, and electrocution.

The best way to help all animals is to stop eating meat and other animal-derived products. Take PETA's Pledge to Be Vegan for 30 Days, and we'll send you all the tips and recipes you need to try an animal-friendly diet.

http://www.peta.org/issues/animals-used-for-food/organic-free-range-meat.aspx

December 19, 2010

Food for Life TV is a weekly nutrition webcast designed to improve and maintain your health. Tune in each week for nutrition lectures by health experts, such as PCRM president Neal Barnard, M.D., as well as cooking demonstrations, nutrition tips, and group support on the Get Healthy Club message board.
On today’s episode, watch as Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make Black Bean Chili. This recipe is quick to prepare and delicious served with brown rice and a green salad. It can also be used as a burrito filling. If you enjoy a lot of heat, add more chilies.
We would like to thank Delectable Planet for the video production.
View this week’s episode now or download dozens of past episodesin the Food for Life TV archive. If you have questions about this week’s show or want to share your vegan diet success story, visit the Get Healthy Club message board.
We look forward to having you join Food for Life TV!

Food for Life TV: Warm Up Your Winter with Black Bean Chili


http://www.pcrmfoundation.org/gethealthyForum.cfm

November 5, 2010



Growing a Three Sisters Garden



A Three Sisters garden is fun to grow and educational for both children and adults.



A 10-by-10-foot garden is a perfect size. You can use a smaller plot, but your yield will be less robust. Corn is a social plant; it needs at least a small group in order to pollinate.* Choose a spot that has full direct sunlight—at least six hours per day. Soil should be loose (not packed), with a neutral pH (6.0 to 7.0).

Corn: Sweet corn is delicious, and its outer hulls are tender and perfectly edible, which is why home gardeners vote for it hands down. You can also grow popcorn, if you like.

Typical sweet corn varieties are divided into three main genetic types:

Traditional or “sugary” varieties (indicated by the letters “su” on the seed packet) are yellow, white, or mixed.
“Sugar extended” or “sugary enhancer” (se) varieties maintain their sweetness longer, both while growing and after harvest. As a result, they are often preferred by home gardeners, although they require warmer temperatures at germination, compared to the other types, making them a bit more challenging to grow.
“Extra sweet” or “ultra sweet” varieties have shrunken kernels and are labeled “sh2.”
The seed packets will let you know how long they take to mature. So if you live in the far north, go for a short-season variety. Further south, a longer-growing variety will work. If you are new to gardening, disease resistance will be important than it is for experienced gardeners, who are more comfortable in spotting and treating potential problems.

Beans: You’ll want pole (also called “runner”) beans, rather than bush beans. As their name implies, pole beans are ready to run up trellises and corn stalks. Common pole beans include pinto, black, kidney, and navy beans. Green beans and lima beans come in both pole and bush varieties. Soybeans are bush beans.

Squash: Summer or winter squash both work well, as do pumpkins. Summer squash are ready to eat in six weeks. Winter squash take longer, from 2 1/2 to four months. Here are popular varieties:

Summer Squash

Crookneck squash
Straightneck squash
Zucchini
Winter Squash

Acorn
Butternut
Buttercup
Hubbard, blue hubbard, golden hubbard
Spaghetti squash
Cushaw
Seeds

You’ll find seeds at your local gardening store and online. Organic seeds are available, too.

Preparing the Soil

Clear away any weeds and stones. Add a few inches of compost, turning it into the soil and loosening the ground. Water the ground generously.

You can plant your garden as soon as the night temperatures are up around 55 degrees Fahrenheit, although se and sh2 corn varieties require slightly warmer temperatures. If you plant as late as early June, you’ll still have plenty of time for an autumn harvest.

To prolong your corn harvest, you can plant a mixture of varieties that vary in their growing times. You can also plant part of your garden a bit later, provided you have enough plants maturing at any given time to allow pollination.

Your Garden Layout

There are many variations on a Three Sisters garden layout. But all of them plant corn in clusters, rather than a single row. The reason is that corn is wind-pollinated (pollen from male tassels must make contact with female silks), so plants do better in close proximity.

Here is a traditional planting pattern I learned:



In a 10-by-10-foot garden, mark off three rows, 5 feet apart. Each row will include five mounds, with corn/bean mounds alternating with squash mounds in a checkerboard pattern. Mounds drain better than flat soil. Each should be 18 inches across, with a flat top.

First, plant the corn in the middle of the each side of the square, as shown, about one inch deep. Within about two weeks, the corn plants will shoot above the surface. Once the corn is about 4 inches high, clear the garden of any newly arrived weeds, and plant bean seeds, about one inch deep, at the corners of each square.

At the same time, you can prepare the squash mounds. They look just like the corn/bean mounds, but have only three seeds each, planted in a 4-inch triangle.



Bean Debutants

If beans have not been planted in your garden before, dusting dampened seeds with an inoculant of rhizobial bacteria before planting will boost your harvest. The word “rhizobial” comes from the Greek “rhiza,” meaning “root,” and “bios,” meaning “life,” referring to bacteria that live symbiotically in the roots of legumes, such as beans and peas. These bacteria transfer atmospheric nitrogen to the bean plants, which give them plenty of nutrients in return. Inoculant powder is available from nurseries and seed companies. These helpful bacteria will remain in the soil, so you can skip this step in future years.

Weeding and Watering

Eventually, the squash leaves will shade the soil and inhibit weed growth. Before that point, your plants may need a bit of help in staying clear of weeds.

In weeks where there is no rain, be sure to water your garden thoroughly, especially as the corn tassels and silk appear and the ears mature. If the corn leaves start to curl, that is a sign of insufficient water. A lack of water during silking and pollination can cause your corn ears to fail to fill out all the way to the tips.

When you water your garden, aim at the ground, not the plants. Wet bean plants are more disease-prone. After a rain, let plants dry before working them. And do not overwater; the idea is to moisten the soil, without flooding your garden.

Harvest

About 20 days after the first corn silk strands appear, the ears should be firm and the silks will be dry and brown at the ends. Kernels should be smooth and plump. Slice open an end kernel with your thumbnail; the juice should look milky. This is the “milk stage,” which is when you want to harvest your crop (if the juice is watery, it’s too soon, if it’s doughy, it’s too late). This stage lasts less than a week.

You’ll harvest one or two ears per plant. Snap off the ear with a quick downward, twisting motion. For the best taste, sweet corn should be eaten or refrigerated promptly. Husk it just before cooking.

Green beans should be harvested when the pods are still slim and tender. You can harvest field beans (i.e., regular beans) once until the pods are well filled out but have not yet turned brown. They will continue to produce for a month or two. As you pick them, avoid damaging the vine. For dry beans, leave the pods on the vines for as long as possible. When mature, the pods are dry and the beans are quite hard. If you would like to hurry the drying process along, you can pull up the vines and leave them in the sun or hang them up to dry.

Summer squash can be harvested once the fruits are about two inches in diameter, but do not wait too long. They are best when small and tender, with soft skin that can be easily cut by your fingernail.

Winter squash can be harvested once its skin has hardened thoroughly and has a dullish look. Cut the stem with a sharp knife about 3 or 4 inches from the fruit. Leaving a bit of stem attached keeps the squash fresh. Set the harvested squash in the sun for a few days so the stems can dry, then store them in a single layer, not touching each other (crowding promotes decay).

Harvest plants when dry; working with wet plants can spread plant diseases. After harvest, the remaining stalks can be cut up, removed, and composted. Don’t leave them in place, or you are likely to start a nursery of insects who will compete with you for next year’s crop.

Recipes

Harvest Pudding





Smashing Corn Casserole (from Christina Pirello)

This truly deluxe casserole is a snap to make and a hit with everyone who has tasted it. It blends the sweet taste of fresh corn, tangy roasted red peppers, rich sesame tahini, sweet squash and the nutritional kick of beans.

1 cup cooked black beans, smashed with a fork
1/3 cup sesame tahini
soy sauce
yellow corn meal
spring or filtered water
2 ears fresh corn, kernels removed
several clean corn husks
1 red pepper, roasted and diced
2 cups (approximately) pureed pumpkin or winter squash
pinch sea salt

Puree the beans with tahini and season lightly with shoyu. Set aside. Mix corn meal with salt and enough water to make a thick paste. You will need about 1 1/2 cups of this mixture. Fold in corn kernels. Set aside. Line a lightly oiled, deep casserole dish with several clean corn husks, allowing them to hang over the sides a bit. Begin layering (like lasagna) by spreading some corn meal mixture on the husks. Add some of the bean mixture, pureed squash and sprinkle with a bit of the red peppers. Continue layering until the dish is full, but be sure to end with corn meal on the top. Fold the husks over the casserole and press into the topping to hold them in place. Cover and bake at 375 degrees for 35 minutes, until firm. Remove the cover and return to oven to brown the top slightly. Serve immediately.

Find more PCRM holiday recipes

http://www.pcrm.org/health/recipes/threesisters.html

November 10, 2010

VIDEO : https://www.youtube.com/watch?v=kQdU9umyqIk
Food for Life TV is a weekly nutrition webcast designed to improve and maintain your health. Tune in each week for nutrition lectures by health experts, such as PCRM president Neal Barnard, M.D., as well as cooking demonstrations, nutrition tips, and group support on the Get Healthy Club message board.
On this week’s episode, Food for Life TV host Jill Eckart, C.H.H.C., prepares Harvest Pudding. Last week, PCRM president Neal Barnard, M.D., discussed the “Three Sisters,” a Native American system for planting corn, beans, and squash. Harvest Pudding utilizes both corn and pumpkin. Molasses, ginger, and cinnamon give this hearty dessert the flavors of autumn. To learn more about the Three Sisters, visit PCRM.org/3Sisters.
View this week’s episode now or download dozens of past episodesin the Food for Life TV archive. If you have questions about this week’s show or want to share your vegan diet success story, visit the Get Healthy Club message board.
We look forward to having you join Food for Life TV!

Dec. 23, 2010: Winter Holiday Feast
Share the gift of good health with friends and family. Create a new tradition by serving these holiday foods that are tasty, nutritious, and slimming. Watch as Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make a winter holiday feast: Appetizer: Texas Caviar; Salad: Great Green Salad; Side: Garlic Mashed Potatoes; Entrée: Pan-Seared Portobello Mushrooms with Lentil Artichoke Stew; Dessert: Banana Dream Pie. We would like to thank Delectable Planet for the video production.

Dec. 16, 2010: Potassium and Protein Powerhouse: Cream of Broccoli Soup (YouTube)
On today’s episode, watch as Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make Cream of Broccoli Soup. This creamy, low-fat soup is a delicious way to serve broccoli, a nutritional powerhouse, and the addition of chickpeas makes it a one-dish meal.

Dec. 9, 2010: Warm Up Your Winter with Black Bean Chili (YouTube)
On today’s episode, watch as Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make Black Bean Chili. This recipe is quick to prepare and delicious served with brown rice and a green salad. It can also be used as a burrito filling. If you enjoy a lot of heat, add more chilies.

Dec. 2, 2010: Cancer-Fighting Curried Sweet Potato Soup (YouTube)
On today’s episode, watch as Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make Curried Sweet Potato Soup. Delectable Planet reminds us that eating blended soup is a great way to get loads of nutritious vegetables. And just one serving of this soup provides more than your daily recommended intake of beta-carotene, which has strong cancer-fighting properties.

Nov. 24, 2010: Healthy Holiday Salads, Starters, and Sides
Looking for that perfect recipe to complete your holiday feast? Or do you want to make something extra special and healthy for a friend or family member’s gathering? Watch as Katherine Lawrence, a Cancer Project Food for Life cooking class instructor, shows you how to make four delicious low-fat vegan dishes perfect for sharing this holiday season:
Spinach Salad with Citrus Fruit, Simple Brown Gravy, Mashed Grains and Cauliflower, and Berry Applesauce.

Nov. 18, 2010: Cooking with the Three Sisters: Pueblo Pie (YouTube)
Thinking about what to make for Thanksgiving? On this week’s episode of Food for Life TV, host Jill Eckart, C.H.H.C., prepares Pueblo Pie, a great center-of-the-plate dish that's sure to wow your Thanksgiving guests. This "Southwestern lasagna” uses beans and corn, two of the “Three Sisters.” Three Sisters is a Native American system for planting corn, beans, and squash. Jill also shows you how to water sauté—keeping the recipe low-fat, healthy, and tasty!

Nov. 11, 2010: Cooking with the Three Sisters: Harvest Pudding (YouTube)
On this week’s episode, Food for Life TV host Jill Eckart, C.H.H.C., prepares Harvest Pudding. Last week, PCRM president Neal Barnard, M.D., discussed the “Three Sisters,” a Native American system for planting corn, beans, and squash. Harvest Pudding utilizes both corn and pumpkin. Molasses, ginger, and cinnamon give this hearty dessert the flavors of autumn. To learn more about the Three Sisters, visit PCRM.org/3Sisters.

Nov. 4, 2010: Start a Thanksgiving Tradition with the Three Sisters (YouTube)
On this week’s episode, PCRM president Neal Barnard, M.D., discusses the Native American crop tradition called the “Three Sisters.” Watch now to learn this system for planting corn, beans, and squash—three plants that support each other’s growth. Then start a new tradition this Thanksgiving. Instead of turkey, build your meal around these nutritious foods that have been the staples of many Native American diets for centuries.

Oct. 28, 2010: Get Healthy, Go Vegan: Basmati Rice Burgers with Pinto Beans (YouTube)
On this week’s episode, Food for Life TV host Jill Eckart, C.H.H.C., prepares Basmati Rice Burgers with Pinto Beans from The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great, by PCRM president Neal Barnard, M.D. Top your burger with tomatoes, lettuce, and mango chutney and you’re eating from the new four food groups: fruits, vegetables, whole grains, and legumes!

Oct. 21, 2010: Quickie Quesadillas (YouTube)
On this week's Food for Life TV episode, Emily Richard prepares Quickie Quesadillas-a favorite recipe from PCRM's new Food for Life Kids Nutrition and Cooking Classes. These quesadillas are loaded with nutrients, and they're delicious as a meal or a snack. And the name doesn't lie-they only take a few minutes to make!

Oct. 14, 2010: The Best in the World: Cilantro-Lime Tofu Hash (YouTube)
Food for Life TV host Jill Eckart, C.H.H.C., prepares Cilantro-Lime Tofu Hash from Bluegrass Grill and Bakery in Charlottesville, Va. This recipe comes from The Best in the World III: Healthful Recipes from Exclusive and Out-of-the-Way Restaurants, edited by PCRM president Neal Barnard, M.D., which features delicious and unique plant-based recipes from restaurants across the globe.

Oct. 7, 2010: The Power Plate: A Healthy Alternative to the USDA Food Pyramid (YouTube)
PCRM nutrition education director Susan Levin, M.S., R.D., reviews the history of food guide diagrams. She explains why PCRM developed the Power Plate, a colorful, user-friendly graphic that depicts a plate divided into the new four food groups: fruits, grains, legumes, and vegetables. The Power Plate emphasizes the health benefits of low-fat vegetarian foods and eliminates confusing portion suggestions. Learn more about the Power Plate.

Sept. 30, 2010: Monster Smoothie for Kids (YouTube)
Emily Richard, from PCRM’s Cancer Project, makes a Monster Smoothie. This healthy breakfast smoothie is from the new Food for Life Kids Nutrition and Cooking Classes. The banana in this smoothie provides plenty of potassium and sweetness. The kale—like all dark leafy greens—is loaded with calcium, iron, fiber, and protein. Learn more about the new Food for Life Kids Nutrition and Cooking Classes.

Sept. 23, 2010: Why Do Mr. Banana and Ms. Broccoli Need Veggie Therapy? (YouTube)
T. Colin Campbell, Ph.D., author of The China Study, says that the solution to the epidemic of chronic, degenerative diseases lies in the choices we make about what we put on our plates. You can learn more about what to put on your plate at the ThePowerPlate.org or by watching PCRM’s first animated public service announcement, “Veggie Therapy.”

Sept. 16, 2010: Firefighter Rip Esselstyn Puts out Your Dietary Fires (YouTube)
Rip Esselstyn, author of The Engine 2 Diet, says that eating a plant-strong diet is the best way to fight the dangerous fires raging inside us—fires that create all the chronic Western ailments including heart attack, stroke, cancer, Alzheimer’s disease, and diabetes. To make one of his favorite firefighting recipes, watch Food for Life TV host Jill Eckart, C.H.H.C., prepare Rip Esselstyn’s Vegetarian Sandwich Wrap.

Sept. 9, 2010: Getting Complete Nutrition(YouTube)
Do you have nutrition questions about a vegan diet? Where do you get protein? Which foods have calcium? What about vitamin B12? Watch the 21-Day Vegan Kickstart team answer these questions now. Then sign up for daily Kickstart webcasts at 21DayKickstart.org.

October 20, 2010



$11.95

The Best in the World III: Healthful Recipes from Exclusive and Out-of-the-Way Restaurants

Neal D. Barnard, Editor

The Best in the World III: Healthful Recipes from Exclusive and Out-of-the-Way Restaurants features delicious and unique recipes from restaurants across the globe. Join monks in a temple courtyard in the Far East, passengers on a French luxury yacht, or even a rock star in Akron, Ohio, for an unforgettable culinary adventure. Often exotic and always flavorful, these plant-based recipes are designed to be within the abilities of any amateur chef.

Hardcover, 72 pgs.

http://pcrm.org/shop/cookbooks/best_world_3.html

December 2, 2010

Airport Food Review: Detroit Healthiest, Atlanta and Washington Lag


Holiday travel means long lines and full-body scans. But PCRM’s 10th annual airport food review finds one bright spot: healthy, delicious meals at many airport restaurants.

Hungry travelers can find heart-healthy food in most airport terminals this holiday season, with 82 percent of restaurants in the nation’s busiest airports now offering at least one low-fat, cholesterol-free meal, according to the new report.

That’s a steep increase from a decade ago, when PCRM’s inaugural airport food review found just 57 percent of airport eateries offering at least one healthful option. But nutritious choices are harder to locate in some of the biggest U.S. airports, including Hartsfield-Jackson Atlanta International, Chicago O’Hare International, and Ronald Reagan Washington National, which are clogged with restaurants serving cheeseburgers, pizza, and other high-fat fare.

“Many airport restaurants are flying high on healthy food,” says PCRM nutrition education director Susan Levin, M.S., R.D. “We’ve seen a dramatic rise in healthy food offerings over the survey’s 10 years, and that reflects a growing demand for low-fat meatless options. But there’s still plenty of room for improvement at some airports.”

PCRM dietitians surveyed restaurant meals at 18 major airports in more than a dozen states for the report. Detroit’s Wayne County Airport took top honors, with 96 percent of its restaurants offering at least one healthy option—a big improvement since 2001 when just 33 percent of the airport’s restaurants offered a healthy meal. San Francisco International Airport ranked second with a score of 95 percent, and Houston’s George Bush Intercontinental Airport tied for third with Newark Liberty International.

PCRM dietitians gave each restaurant a point if its menu included at least one low-fat, high-fiber, cholesterol-free vegetarian entrée. The final percentage score was derived by dividing the airport's number of restaurants serving health-conscious fare by its total number of restaurants.

Airport
Score
Healthful Restaurants/
Total Restaurants

1. Detroit Metropolitan Wayne County Airport
96%
52/54

2. San Francisco International Airport
95%
60/63

3. (tie) Houston George Bush Intercontinental Airport
90%
54/60

3. (tie) Newark Liberty International Airport
90%
44/49

4. Washington Dulles International Airport
89%
32/36

5. Denver International Airport
88%
50/57

6. Minneapolis-St. Paul International Airport
85%
56/66

7. Dallas/Fort Worth International Airport
84%
80/95

8. (tie) Los Angeles International Airport
81%
46/57

8. (tie) Miami International Airport
81%
56/69

9. (tie) Phoenix Sky Harbor International Airport
80%
48/60

9. (tie) Orlando International Airport
80%
32/40

10. Baltimore/Washington International Airport
79%
31/39

11. Las Vegas McCarran International Airport
77%
47/61

12. Charlotte Douglas International Airport
72%
33/46

13. O’Hare International Airport
71%
70/99

14. Hartsfield-Jackson Atlanta International Airport
70%
62/89

15. Ronald Reagan Washington National Airport
67%
22/33


To read the complete report, visit PCRM.org/Health.



PCRM Online, December 2010

December the 1st of 2010

New York Times, PCRM Expose USDA's Marketing of High-Fat Dairy Products


A PCRM legal petition recently provided support to the New York Times exposé on Dairy Management, a government-created organization that partners with fast-food chains to market high-fat, cheese-laden foods.

Dairy Management, a creation of the U.S. Department of Agriculture, is spending millions of dollars working with fast-food chains to develop and market items such as cheese-loaded pizzas and quesadillas that can contain as much or more than the maximum recommended amount of saturated fat.

“If you want to look at why people are fat today, it’s pretty hard to identify a contributor more significant than this meteoric rise in cheese consumption,” PCRM president Neal Barnard, M.D., told The New York Times.

Americans ate nine times more cheese in 2007 than they did in 1909, according to a review by Dr. Barnard that was recently published in the American Journal of Clinical Nutrition. Cheese and other dairy products contribute significant amounts of cholesterol and saturated fat to the diet and contribute to the nation’s obesity epidemic and related chronic diseases, such as heart disease, cancer, and diabetes.

Dairy Management was also behind the misleading claims made in the “Milk Your Diet. Lose Weight” and “3-A-Day. Burn More Fat, Lose Weight” promotions. As noted in The New York Times article, PCRM petitioned the Federal Trade Commission in 2005 to stop the two advertising campaigns overseen by the U.S. Department of Agriculture. PCRM charged that the dairy industry used false and misleading advertising to suggest that consuming milk and other dairy products causes weight loss. In response to PCRM’s petition, the USDA agreed to discontinue all advertising and other marketing activities involving weight-loss claims in 2007.

But Dairy Management isn’t the only vehicle the government uses to clog America’s arteries with unhealthy dairy products.

In 2012, the Farm Bill will be up for congressional review. This federal legislation provides billions of dollars in subsidies, much of which goes to huge agribusinesses producing feed crops, which are then fed to animals. By funding these crops, the government supports the production of dairy products. The government then purchases surplus foods like cheese and milk for distribution to food assistance programs. The government is not required to purchase nutritious foods.

To learn more about the dangers of dairy products, visit PCRM.org/Health.


PCRM Online, December 2010

December 5, 2010

New Celeb Joins 21-Day Vegan Kickstart Beginning Jan. 3


Daphne Oz, author of The Dorm Room Diet, didn’t gain the “freshman fifteen” in college. She lost 10 pounds in her first semester, and a total of 30 pounds. Now, she’s sharing her plant-based weight-loss tips with Kickstarters.


Daphne Oz is a 2008 graduate of Princeton University and the author of the national best-seller The Dorm Room Diet. Daphne and her book have been featured in The New York Times, People, and Teen Vogue, and on Good Morning America and NPR. This January, Oz joins the Kickstart team to empower you to create a healthy lifestyle while in college—and beyond. She’ll also share her ideas about “conscious eating”—how your food choices affect your health and the planet—and vegan recipes that can be prepared in a dorm room or kitchen. Oz is the daughter of The New York Times best-selling authors Dr. Mehmet Oz and Lisa Oz.

Nearly 100,000 people have participated in PCRM’s 21-Day Vegan Kickstart, which features more than 20 celebrity coaches, including actress Alicia Silverstone and The Biggest Loser’s Bob Harper.

January’s other Kickstart highlights include new celebrity recipes, inspirational phone messages from celebrities, and an online community forum to connect with others, get support, and have your nutrition questions answered by PCRM experts.

If you want to feel better than ever, the online Kickstart program provides all the support you need to increase energy, lose weight, prevent and reverse diabetes and heart disease, and reduce cancer risk.

Can’t wait until January? Want to keep the pounds off during the holiday season? You can begin your own Kickstart today. PCRM has launched a free 21-Day Vegan Kickstart iPhone app that complements the 21-Day Vegan Kickstart online program. Nearly 100,000 people have already downloaded the app that provides 21 days of low-fat vegan breakfast, lunch, snack, and dinner recipes, accompanied by nutrition tips and vibrant photographs of the recipes.

To sign up for the Kickstart that begins Monday, Jan. 3, and to download the iPhone app, visit 21DayKickstart.org.

http://www.pcrm.org/newsletter/dec10/kickstart.html

4 janvier 2011

Campagne nationale d'affichage sur l'abattage rituel
Chers amis,
Le 3 janvier, malgré de nombreuses embûches et pressions, une campagne d'envergure a été lancée sur tout le territoire. 2.266 panneaux alertent le public sur la réalité des abattages rituels en l'absence d'étourdissement et l'invite à visiter le site www.abattagerituel.fr
Cette campagne est menée par la Protection mondiale des animaux de ferme (PMAF) et 6 autres associations de défense des animaux.

--------------------------------------------------------------------------------
L’étourdissement préalable à l’abattage a pour but de limiter la souffrance des animaux lors de leur mise à mort. Une dérogation fut toutefois accordée aux abattages rituels israélite et musulman pour lesquels les animaux sont égorgés pleinement conscients, sans aucune insensibilisation. Cette exception à l’étourdissement tend à devenir une règle en matière d’abattage des animaux de boucherie en France.

Si la liberté religieuse doit être respectée, elle ne saurait justifier la violation de la liberté de conscience des millions de Français qui ne sont pas informés du mode d’abattage des animaux dont ils consomment la viande. En effet, aucun étiquetage n’est prévu : les consommateurs mangent donc sans le savoir de la viande pouvant provenir d’animaux qui étaient pleinement conscients lorsqu’ils ont été égorgés. Cela est d’autant plus intolérable que les instances scientifiques sont aujourd’hui nombreuses à dénoncer les douleurs ressenties par les animaux lors de l’abattage rituel.

http://www.abattagerituel.com/

September 22, 2010

Nutrition News – Lectures by Neal Barnard, M.D. – Cooking Demonstrations – Your Questions Answered – Shopping Tips – Restaurant Reviews – And More!

Watch new episodes every Thursday.
View any of the many archived shows.
Sign up for a weekly e-mail reminder.
Dec. 30: New Year, New You: 21-Day Vegan Kickstart Begins Monday!



Have you signed up for the 21-Day Vegan Kickstart? If not, you’re going to miss out on daily e-mail messages featuring menus, tips from nutrition experts and celebrities, nutrition webcasts, and much more! This morning, registered Kickstarters received a list of the basic groceries they need to prepare for the Kickstart that begins on Jan. 3. Watch the Kickstart Team’s invitation and sign up at 21DayKickstart.org.

Core Classes

Type 1 Diabetes
Neal Barnard, M.D., gives an overview of how insulin is made. He also explains that type 1 diabetes is caused when the body produces no insulin. Research shows that this may occur when antibodies in your body fight off proteins found in cow’s milk. Dr. Barnard also outlines how people already diagnosed with type 1 diabetes can cut down on diabetes complications by eating foods that are vegan, low in fat, and have a low gylcemic index.
A New Approach to Type 2 Diabetes
Neal Barnard, M.D., gives an overview of the worldwide diabetes epidemic and what causes diabetes. He asks viewers to imagine how a key works with a lock. If the lock is jammed with gum, the key won’t work. Diabetes occurs when fat gums up cells, stopping insulin from working with cells. But there’s reason to be optimistic. Dr. Barnard explains how building your meal with fruits, vegetables, grains, and beans can help prevent and reverse diabetes.
The Science Behind A New Diet for Diabetes
Neal Barnard, M.D., gives a lecture on the science behind a new diet for diabetes; Caroline Trapp, M.S.N., C.D.E., presents: Know Your Numbers; Susan Levin, M.S., R.D., and Jill Eckart, C.H.H.C., share a success story and answer your questions; Lisa Davis demonstrates Low-Fat Guacamole.
What Do You Have to Lose?
Neal Barnard, M.D., gives a lecture on diet and weight loss; Caroline Trapp, M.S.N., C.D.E., presents: Know Your Numbers, Part II; Susan Levin, M.S., R.D., and Jill Eckart, C.H.H.C., present “What’s In Your Cart: Carrots and Hummus”; Robyn Webb demonstrates how to make Spinach, Orange, and Beet Salad.
All About The Glycemic Index
Neal Barnard, M.D., explains the glycemic index—a handy tool that lets you know which are the best carbohydrate-containing foods. It shows what foods cause blood sugar to rise rapidly compared to those that cause it to rise gently. It's a useful tool for managing diabetes and boosting your energy with low-glycemic index foods that cause your blood sugars to rise gently.

http://www.pcrm.org/health/diabetes/support_group.html

October 6, 2010

Over 1 Million Served: PCRM’s Commercial Targeting McDonald’s Goes Viral



PCRM’s new “Consequences” ad, which takes aim at McDonald’s high-fat menu, racked up more than 1 million views on YouTube in just days last month. The provocative ad was also covered by newspapers and broadcast media across the world, including The Wall Street Journal, U.K.’s The Guardian, CNN, The New York Times, and hundreds of other media outlets from Germany to China.



“Our nation’s addiction to Big Macs and other high-fat fast food is literally breaking our hearts,” says Susan Levin, M.S., R.D., PCRM’s nutrition education director. “PCRM’s commercial tackles heart disease head-on by educating millions of people about the dangers of fast food.”

How unhealthy is the McDonald’s menu? The world’s largest fast-food chain serves a long list of high-fat, high-cholesterol items and offers almost no healthful choices. Even many McDonald’s items that consumers may believe are healthful—salads, for example—are generally high in calories, fat, and sodium.

The Big Mac, the chain’s signature sandwich, packs a walloping 540 calories and 29 grams of fat—but it is hardly the most unhealthful item on the menu. Here are five McDonald’s menu items with more fat and calories than a Big Mac:

Double Quarter Pounder with Cheese: 42 grams of fat, 740 calories, 155 milligrams of cholesterol, 1,380 milligrams of sodium
Angus Bacon and Cheese: 39 grams of fat, 790 calories, 145 milligrams of cholesterol, 2,070 milligrams of sodium
Sausage Biscuit with Egg (Large Size Biscuit): 37 grams of fat, 570 calories, 250 milligrams of cholesterol, 1,280 milligrams of sodium
Premium Southwest Salad with Crispy Chicken and Ranch Dressing: 35 grams of fat, 600 calories, 75 milligrams of cholesterol, 1,450 milligrams of sodium
McSkillet Burrito with Sausage: 36 grams of fat, 610 calories, 410 milligrams of cholesterol, 1,390 milligrams of sodium
Studies, including one from the U.S. Department of Agriculture, show that people who consume fast food are at a higher risk of obesity, a key risk factor for heart disease. Regular consumption of high-fat, high-cholesterol foods increases the risk of heart disease, and studies have found that even a single fatty meal can raise blood pressure, stiffen major arteries, and cause the heart to beat harder.

The commercial will air in fast-food addicted cities with high rates of heart disease over the following months.

To read more about the dangers of fast food, visit PCRM.org/Health.

http://www.pcrm.org/newsletter/oct10/mcdonalds.html

September 2, 2010

http://www.pcrm.org/Health/

October 3, 2010

X-Men's Hugh Jackman and Biggest Loser's Jillian Michaels Back Healthy School Lunches





Hugh Jackman, star of the X-Men movies, and Biggest Loser trainer Jillian Michaels recently urged Congress to support the Improving Nutrition for America’s Children Act, H.R. 5504. This House of Representatives bill that will be voted on this fall would allow more children to have access to healthful plant-based options. Join Jackman and Michaels in contacting Congress: Help ensure the vital provisions of H.R. 5504 become law.

"As a parent, I am extremely concerned about the skyrocketing rates of obesity, diabetes, and other serious health problems we’re seeing in children today,” says Jackman in his letter that was coved by Yahoo.com and several other media outlets. “I am writing to ask you to take quick action to improve nutritional standards for school meals. Please ensure that H.R. 5504, the Improving Nutrition for America’s Children Act, is voted on and passed this month."

In her letter urging Americans to take action and contact Congress, trainer Jillian Michaels stressed that children should see fruits, vegetables, and vegetarian meal options naturally low in fat and free of cholesterol. They shouldn’t be forced to load up on processed meat and other high-fat, high-sodium foods that could harm their health.

Photo Credit: Andrew Southam“I’m the tough trainer on The Biggest Loser and Losing It with Jillian, and I am passionate about helping people reach a healthy weight. But I’m writing to you with a request that just might put me out of business,” said Michaels in her letter urging Americans to contact Congress. “I want you to help fight childhood obesity so that fewer people will need to go through the difficult process of shedding excess pounds. More than a third of America’s children are now overweight or obese. That’s why I recently wrote to Congress asking for healthy school lunches.”

H.R. 5504 includes an innovative pilot program to introduce more plant-based foods in the school lunch program and provide more funding for farm-to-school programs. It extends nutrition standards to all food sold in schools during and after school hours and provides vital funding to carry out nutrition education and wellness promotion activities. The bill also includes provisions to provide more low-income children with access to school breakfasts and nutritious meals after school, on weekends, and during the summer.

Visit HealthySchoolLunches.org today to ask Congress to pass H.R. 5504.

October 5, 2010

Playing with Fire: Billboard Warns of Grilled Chicken Carcinogens



October is National Breast Cancer Awareness Month. But grilled chicken causes breast cancer year-round. So last month, a billboard sponsored by PCRM’s Cancer Project warned Louisville residents of this danger, after samples bought at a local KFC tested positive for a dangerous carcinogen. The billboard shows a grill-marked pink ribbon on fire alongside the words: “Playing with Fire. Grilled Chicken Increases Breast Cancer Risk.”

An independent laboratory analysis of grilled chicken samples bought at a KFC outlet in Louisville found they contained significant amounts of PhIP, a chemical that can increase a person’s risk for breast, colon, and prostate cancers—even if consumed in small amounts. PhIP has been identified as a carcinogen by the National Institutes of Health.

“KFC is sending Louisville’s health up in smoke,” said PCRM nutrition education director Susan Levin, M.S., R.D. “Breast cancer is the second leading cause of death for women in Kentucky, but KFC has been blatantly marketing its grilled chicken to women as a “healthy” option. Instead, it ought to carry a warning about the carcinogens in the product.”

Each year, about 3,000 women in Kentucky are diagnosed with breast cancer.

PhIP is one of a group of carcinogenic compounds called heterocyclic amines (HCAs) that are found in grilled meat. PhIP and other HCAs do not exist naturally in chicken; they form when animal muscle is cooked to high temperatures. As known mutagens, HCAs can bind directly to DNA and cause mutations, the first step in the development of cancer.

PhIP is only one of the breast-cancer risks present in grilled chicken. More than 60 percent of the calories in a single KFC grilled chicken thigh are fat calories. Studies show countries with a higher fat intake, particularly fat from animal products, have a higher rate of breast cancer.

To learn more about the dangers of grilled chicken, visit CancerProject.org.

October the 1st, 2010

iTunes Features PCRM’s New 21-Day Vegan Kickstart App



September’s 21-Day Kickstart just ended. But if you missed out, you can start your own Kickstart today. PCRM has launched a free iPhone app that was recently featured in the iTunes “New and Noteworthy” section. The app complements the 21-Day Vegan Kickstart online program. Now your iPhone can help you get healthy, in addition to amusing you with games, news, and entertainment.

Nearly 80,000 people have already downloaded the Kickstart app that provides 21 days of low-fat vegan breakfast, lunch, snack, and dinner recipes, accompanied by nutrition tips and vibrant photographs of the recipes. The app allows users to scroll through recipes, check off ingredients, bookmark favorites, and search by keyword.

Kickstart celebs Alicia Silverstone, Kris Carr, Kathy Freston, Marilu Henner, and Rory Freedman, among others, talked up the app using social media. And in the app store, users are letting everyone know how it’s helped them:

“Really LOVE this app. I’m still quite new to the vegan lifestyle and this app makes following the 21 day kickstart so much easier. I really love it. I don’t have to print out the menu e-mail I get I now just simply check my phone to remind me what to eat, what ingredients to buy and how to prepare it. I highly recommend this app.”
“My life and health are better! The suggestions are fantastic, I am ultra busy and usually don’t have many ideas. All recipes are delicious with beautiful pictures! My heart thanks this application!”
More than 85,000 people have tried out a vegan diet through PCRM’s 21-Day Vegan Kickstart. The next Kickstart begins in January.

Download the free iPhone app. Then sign up for the January Kickstart at 21DayKickstart.org.

October 1, 2010


Running in the New York Marathon

Donations Progress

Progress: 13%
Raised: $ 345 Goal: $ 2620





My name is Kyle Macy Hall and I am running in the Hartford Marathon on Oct. 9. I need your help raising money for cancer prevention so that others may better be able to overcome the disease like I did. Any donation made to PCRM would be greatly appreciated!

This is my third race I am running in that will raise money for PCRM's Cancer Project. I raised over $2,000 in my last race, the Boston Marathon. I have been working very hard to not only improve my time, but have set a goal to raise $100 per mile. Help me reach my goal again!

PCRM and The Cancer Project are doing very important work: helping stop cancer in its tracks through nutrition advice, research, and cooking classes. Please support their critical work.

https://secure2.convio.net/pcrm/site/Donation2?idb=0&df_id=6880&6880.donation=form1&s_subsrc=HON2010KyleHall&JServSessionIdr004=1sdb8j6n03.app202b

21 octobre 2010

Opération contre l'élevage intensif des lapins


Opération réussie ! Nous étions une trentaine hier devant un supermarché de Paris puis devant le ministère de l'Agriculture pour réclamer la fin des cages pour l'élevage des lapins tués pour leur chair.
Un article en page 4 du Monde (édition du 21 octobre) revient aujourd'hui sur cette manifestation. N'hésitez pas à vous le procurer. Nous reviendrons sur cette action dans notre prochaine lettre d'information avec un compte rendu détaillé et une vidéo de l'événément.


Mille mercis à tous celles et ceux qui ont répondu à l'appel !






Nouveau dans la boutique



L214 Mag est le bulletin de l'association édité 3 fois par an. Il est disponible en version électronique mais peut être commandé en version papier à titre individuel ou pour diffusion.
Il présente les enquêtes, les actions et détaille les dossiers développés par l'association.
Il est à mettre entre toute les mains. Laissez-le traîner dans les salles d'attente que vous fréquentez, proposez-le sur vos tables d'info, glissez-le dans les boîtes aux lettres de vos voisins : c'est un bon moyen pour faire connaître le sort des animaux et l'association.

Merci de votre soutien !
Télécharger le numéro 1 de L214 Mag, oct 2010-janv 2011, 8 p., 1.1Mo (pdf)
S'abonner à L214 à titre personnel ou pour diffusion





Agenda

Marche contre la fourrure, 23 octobre, Paris. Départ 14h place de l'opéra. De plus amples renseignements sur "Marche contre la Fourrure".
Marche contre l'expérimentation animale. Une marche est organisée le 30 octobre à Mézilles devant un élevage de chiens destinés à l'expérimentation animale. De plus amples renseignements sur facebook.
Vegan Day, 28 novembre de 10h à 21h à La Bellevilloise, 19-21, rue Boyer, Paris 20e. De plus amples renseignements sur Paris Vegan Day 2010.

december 8, 2010

We have a winner! After tallying more than 11,800 votes, PCRM is pleased to present your winning 2011 membership card design.

PCRM Supporter


I’d really love to send you your 2011 membership card in the mail, but our records show that you’re not yet a PCRM member. But if you join today with a gift of $20 or more, I’ll send your card right out!
You’ve been a great online supporter of PCRM, so I hope that you’ll proudly kick that support up a notch us with a special year-end donation and become a member. You’ll join with more than 125,000 like-minded individuals who are passionate about our work to:
Put a stop to the use (really abuse!) of animals in medical school courses.
Stand up to the Department of Defense so they stop using animals in military training courses (they shoot pigs and torture monkeys with toxic chemicals)!
Persuade Congress to pass laws that support vegetarian options in school lunches—to protect children and animals!
Your tax-deductible donation of $20 more will go directly to helping us put up the fight of our lives against powerful institutions that kill animals in the name of “science.” It’s really a horrible practice, but you can make a difference.
Thanks in advance for joining with PCRM—I’ll be so glad to have you on board as our newest member!

https://secure2.convio.net/pcrm/site/Donation2?idb=0&df_id=7181&7181.donation=form1&autologin=true&s_subsrc=C10MC-EC1&JServSessionIdr004=mr722e8il1.app202b

December 27, 2010

I’m writing today because you haven’t participated in our matching gift challenge yet.
Please watch my video message and learn why we need your support.
PCRM only has five days left to meet this $100,000 challenge. Your tax-deductible gift will help us continue to provide valuable resources to people like you—and health care professionals—about making nutrition an important weapon in the fight to stay healthy and prevent debilitating and costly diseases like diabetes, cancer, obesity, and more.


Watch this video to see why our
matching gift challenge is so critical.

I urge you to give today—you’ll do double the good for you and people you care about.
This is the best way to help our efforts to make plant-based diets more accessible to everyone. We will expand our live, printed, and online nutrition resources that help make it easy to follow a healthy diet, continue our important research, and also work hard to convince lawmakers to change policies that result in making an unhealthy hamburger cheaper than healthy salad.
But you must participate by Dec. 31 to have your gift matched!

https://secure2.convio.net/pcrm/site/Donation2?idb=0&df_id=7248&7248.donation=form1&autologin=true&s_subsrc=C10-EC2K

September 21, 2010

Congress is on the verge of voting for a new Child Nutrition Act, and we’ve received word that an excellent House version of the bill, which would allow more children to have access to healthful plant-based options, may be rejected for a much weaker, stripped-down Senate version.
This Senate version will make it harder for children to choose healthy food options in the cafeteria.
Our chance to improve school lunches across the nation lies in the hands of Congress today! Please urge key leaders in the House to pass the superior House bill, H.R. 5504, and reject the Senate’s bill, S. 3307.
Send a letter to Congress before it’s too late!

https://secure2.convio.net/pcrm/site/Advocacy?pagename=homepage&page=UserAction&id=371&autologin=true&AddInterest=1441

September 20, 2010

What's at Stake

Congress is on the verge of voting for a new Child Nutrition Act. HR 5504, the House version of the bill, which would allow more children to have access to healthful plant-based options, may be rejected for a much weaker, stripped-down Senate version.

Please urge Speaker Nancy Pelosi, Majority Leader Steny Hoyer, and Education and Labor Chairman George Miller to pass the superior House bill, H.R. 5504, and reject the Senate’s bill, S. 3307.

Find out more information about the history of this bill.
Send a Message to Congress Before it’s Too Late!
1)
Complete the form below with your information.

2)
Click the "Send Message" button and your message will automatically be sent to Key leaders, House Speaker Nancy Pelosi, Majority Leader Steny Hoyer, and Education & Labor Chairman George Miller.

Right now, we need your leadership to pass a strong child nutrition bill that will ensure healthy options for all children. Please pass the House version of the Child Nutrition Act and reject the Senate's version.

The Senate bill does not go far enough to meaningfully improve the nutrition of school meals. The House must pass H.R. 5504, the Improving Nutrition for America's Children Act of 2010, to ensure that America's school children have access to the wholesome foods they need to stay healthy.

Unlike the Senate's weak, stripped-down bill, H.R. 5504 has the power to give schools the tools and funding necessary to give all children the healthiest options in school. The House bill includes an innovative pilot program to introduce more plant-based foods in the school lunch program and provides more funding for farm-to-school programs. It extends nutrition standards to all food sold in schools during and after school hours and provides vital funding to carry out nutrition education and wellness promotion activities. The House bill also goes much further towards providing more low-income children with access to school breakfasts and nutritious meals after school, on weekends, and during the summer.

Please take this unprecedented opportunity to make a real difference for our children's health. Please pass H.R. 5504 to give students the healthy school meals they need.

December 6, 2010

Dear PCRM supporter,
Tomorrow is the deadline to cast your votefor PCRM’s 2011 Membership Card. I hope you’ll participate—I’d really like your opinion on next year’s design.
Cast your vote for your favorite from the three cards shown below!



You only have 24 hours left to vote, and please do, because this is your card! And it’s really more than a membership card—this card shows the world that you’re a person that cares about the welfare of all living beings.
We’ll start tallying the votes at 5 p.m. ET tomorrow, so cast your vote now. And keep an eye out for an e-mail announcing the winner!
Thanks so much for participating!


http://support.pcrm.org/site/PageServer?pagename=pcrm_member_card_2010&autologin=true

january 4, 2011

Due to all the great feedback received during the Six Week Challenge, the daily recipe emails will continue!

All members of Dr. Fuhrman's Member Center will be emailed a healthy and delicious recipe each day during the week. We have also added a new feature to the Member Center where you can easily search and find all Dr. Fuhrman's recipes found in his books and sent out during the Six Week Challenge.

With over 800 delicious recipes in the recipe guide, the Member Center is a great tool to make eating healthy easy! Not a member? Join Today!

DECEMBER, 18, 2010

Your year-end gift to Woodstock Farm Animal Sanctuary saves lives and is tax-deductible!
As a small, hard-working organization, we truly rely on our supporters to help make our important work for farmed animals possible.

Every dollar we receive goes directly to our life-saving work so please think of us this holiday season and give! 'Tis the season for giving after all!

http://media.causes.com/967861?m=e761070b

Your year-end gift to Woodstock Farm Animal Sanctuary saves lives
and is tax-deductible!

As a small, hard-working organization, we truly rely on our supporters to help make our important work for farmed animals possible.

This year over 120 animals in need came through our barn doors... amazing personalities like Peter the pig, found in Long Island with crippled hind legs, who now walks laps around the pasture...

...Timmy and Tommy, turkeys roaming a neighborhood where one resident was threatening to use them as target practice...

...Prema and Denise, geese who'd lived in a pen for over a decade without access to water for swimming...

...Little Dude the pig, who watched his brother starve to death before being rescued from a small farm.

A staggering ten BILLION farm animals are killed each year for human consumption in this country alone. These animals are not just a number or a statistic -- they are thinking, feeling individuals whose lives matter very much to each of them.

Because of how well the industry hides it, most people are unaware of the suffering and abuse farmed animals endure in modern day farming practices -- but we're out to change that! In 2010, we welcomed thousands of visitors who met our sanctuary residents and learned about the plight of others like them, animals enduring miserable lives of deprivation, mutilation and fear.

Every dollar we receive goes directly to our life-saving work so please think of us this holiday season and give! 'Tis the season for giving after all!

Your donation of $50, $100, $250 or more will earn you a family membership with all kinds of perks and give you a warm fuzzy knowing that you are helping the plight of THE most exploited and abused animals in the world -- farmed animals. Or you can SPONSOR a rescued animal as a fabulous, compassionate gift for a loved one! We also have books, calendars, hoodies and thermals that can still be sent out in time for the holidays so please act now and donate, sponsor or buy!

Thank you for your support and Happy Holidays from all of us here at Woodstock Farm Animal Sanctuary!

Peace,
Jenny Brown & Doug Abel, Co-Founders
Woodstock Farm Animal Sanctuary
845-679-5955


Woodstock Farm Animal Sanctuary is a registered 501(c)3 charitable organization devoted to raising awareness about the plight of animals in modern day farming practices. Please visit our website for full details.

Veganic Farming in New Zealand
posted by Angel Flinn Jan 4, 2011 2:03 pm
filed under: Animal Rights, Diet & Nutrition, Eating for Health, Food & Recipes, Garden & Nature, Lawns & Gardens, Natural Pantry, Pets & Animals, Vegan
<1 of 3>

Around a week ago, I joined fellow Gentle World volunteers at our Vegan Educational Center in Northland, New Zealand.

For the past ten years, our dedicated team has spent New Zealand summers transforming a magnificent piece of countryside into an international site for vegan education, where people now come from all over the world to learn about the ‘whys and hows’ of vegan living.

As part of our educational program, visitors have the opportunity to learn how to grow their own food… Not just organically, which is without the use of chemicals, but veganically, which is without the use of any animal by-products. This means we don’t use any animal manures, blood and bone, fish emulsion, or slaughterhouse sludge; all of which are considered acceptable by organic growing standards.

Although many organic growers tend to be skeptical about the feasibility of growing food on a large-scale without the use of any animal products, there are many sites around the world (especially in the UK), where veganic farming is occurring on a commercial basis. These success stories provide evidence that veganic growing is indeed the way of the future.

Read more: http://www.care2.com/greenliving/veganic-farming-in-new-zealand.html#ixzz1AAvSfrjP


This year, being the last of the team to arrive at our New Zealand location, I was fortunate to be greeted by gardens which (thanks to the hard work of those who arrived earlier) are already well on their way to being highly productive, with our nearby salad garden producing many different types of greens for the nutritious salads we enjoy daily.

Every morning, I am beyond grateful to be able to make myself a delicious green smoothie from a carefully hand-picked selection of nutritious home-grown greens – lacinato (dinosaur kale), young spinach, mizuma, parsley and bok choy… And I’m looking forward to when the next crops start to be harvested, when we’ll be able to add arugula, totsoi, and veganic celery to the mix.

Later in the summer we’ll also be enjoying our own carrots and beets, cucumbers, sweet corn, tomatoes, butternut squash, potatoes and sweet Walla Walla onions, and (if all goes well), even our own watermelons!



Read more: http://www.care2.com/greenliving/veganic-farming-in-new-zealand.html#ixzz1AAvhsutG


Growing, harvesting and enjoying home-grown food can be one of the great joys in life, because it provides us with a connection to nature that is much-needed in these modern times. It also offers us the opportunity to tune into the great miracle that plant-foods represent – the metamorphosis that turns energy from the soil, water, air and sunlight into food we can eat without harming sentient beings.

When we grow food veganically, it enables us to provide nourishment for ourselves without sacrificing our most deeply-held values. For those of us who reject the products of animal exploitation, veganic growing offers us a way forward into a future where we can avoid creating demand for products sourced from industries of misery, while enjoying nutritious, delicious, clean, healthy, vibrant food.

For more information about Gentle World and veganic growing, or to make a contribution to help support our free educational program, please visit our website: www.GentleWorld.org



Read more: http://www.care2.com/greenliving/veganic-farming-in-new-zealand.html#ixzz1AAvmPeYK