*FACT: Some 64 percent of American agricultural land is used to grow livestock and feed
*FACT: Grain and soybeans that are now fed to U.S. livestock could feed 1.3 billion people
*FACT: To get one calorie of protein from soybeans, two calories of fossil fuel are expended. To get one calorie of protein from beef, 78 calories of fossil fuel are expended.
*FACT: The water it takes to raise one cow could float a destoyer.
Well now you know.
SWM
Sunday, April 25, 2010
Thursday, April 15, 2010
Tofu Take 2
Today I've decided that I like tofu beter uncooked.
The first time I tried tofu, it was in the disaster of a meal "spicy barbercue tofu triangles." I was convinced it tasted like mayonnaise more than anything else. Fail.
However, as they say everyone must try again. So after I built up the courage to do son I did. This time, instead of frying or baking or sauteeing,I opted for the simpler choice - nothing. By nothing I mean, the raw, uncooked attempt at eating tofu. Last night, I cut up the extra firm tofu into cute little square, and soaked them in some balsamic vinagrette overnight.
This morning I took the cubes and mixed them up with some lettuce, tomatoes, carrots, an and onions for a toss salad and it was good!!!
Needless to say, I was happy :)
The first time I tried tofu, it was in the disaster of a meal "spicy barbercue tofu triangles." I was convinced it tasted like mayonnaise more than anything else. Fail.
However, as they say everyone must try again. So after I built up the courage to do son I did. This time, instead of frying or baking or sauteeing,I opted for the simpler choice - nothing. By nothing I mean, the raw, uncooked attempt at eating tofu. Last night, I cut up the extra firm tofu into cute little square, and soaked them in some balsamic vinagrette overnight.
This morning I took the cubes and mixed them up with some lettuce, tomatoes, carrots, an and onions for a toss salad and it was good!!!
Needless to say, I was happy :)
Sunday, March 28, 2010
A Habit.
Someone once told me that it takes 21 days to break a habit, and 21 days to form a new one. I'm not exactly sure what day I am on, but guessing that it has been more than 21, I'm gonna have to agree with that.
When I first started this journey, I went to Trader Joes, and Whole Foods and stocked up on all types of goodies - veggie burgers, spinach, mushrooms, lots and lots of rice, "chicken-less" nuggets, and everything else that I thought I would need, or that my "Vegetarian Beginner's guide told me to get. It was something like a survival kit. Because if all else failed, I could always throw a veggie burger in the oven and I would no longer be hungry. I attempted to substitute for meat, instead of just cook without it.
The nuggets, the eggs, and the veggie-burgers were "meat-like," and that is what I needed. However, now that is not the case.
Instead, I wake up in the morning and happily eat my breakfast without sausage on the side. I cook my green beans, my rice, and my mushrooms, without feeling the absence of some chicken.
It occurred to me when I was taking myself out to lunch one day - at Panera.
I went up to the register, and ordered "You Pick Two" with the Mediterranean Veggie and a side of macaroni and cheese. There "hmm, let's see what they have without meat in it," no "awww damn, I love the "frontega chicken, but I can't get it."
Just "Mediterranean veggie and macaroni and cheese please."
Somewhere along the way, this veggie experiment has worked its way up to a veggie habit.
*kanyeshrug*
When I first started this journey, I went to Trader Joes, and Whole Foods and stocked up on all types of goodies - veggie burgers, spinach, mushrooms, lots and lots of rice, "chicken-less" nuggets, and everything else that I thought I would need, or that my "Vegetarian Beginner's guide told me to get. It was something like a survival kit. Because if all else failed, I could always throw a veggie burger in the oven and I would no longer be hungry. I attempted to substitute for meat, instead of just cook without it.
The nuggets, the eggs, and the veggie-burgers were "meat-like," and that is what I needed. However, now that is not the case.
Instead, I wake up in the morning and happily eat my breakfast without sausage on the side. I cook my green beans, my rice, and my mushrooms, without feeling the absence of some chicken.
It occurred to me when I was taking myself out to lunch one day - at Panera.
I went up to the register, and ordered "You Pick Two" with the Mediterranean Veggie and a side of macaroni and cheese. There "hmm, let's see what they have without meat in it," no "awww damn, I love the "frontega chicken, but I can't get it."
Just "Mediterranean veggie and macaroni and cheese please."
Somewhere along the way, this veggie experiment has worked its way up to a veggie habit.
*kanyeshrug*
Wednesday, March 24, 2010
f-r-e-s-h: FRESH.
So I'm currently sitting here, in a scantly populated auditorium watching FRESH: The movie. And although its only a half an hour or so into the movie, I can't deny that its made me think.
First we hear one man's theory that "American's fear only one thing - inconvienence."
Then we hear someone speak of how we don't consider what work a farmer puts into his job, or what pesticides go where and for what - that as consumers, we only care whether something taste good - or better yet, does it LOOK good?
We then learn the definition of a monoculture - a lot of the same species grown together, w/o variation. This however, is not a phenomenon that regularly occurs in nature. Instead, it is made possible only by the use of antibiotics. Feedlots, factory farms, and "animal cities" are all the essence of a monoculture.
Then, we are told that on a regular farm, manure is a blessing – the animals produce it, and the plants use it. It is literally a circle of life. But the feedlots, have taken this working system, and separated it into two problems (polluted manure, we don’t have a place to put, and unfertilized plants, that in turn need unnatural fertilization).
We are then given an image. As someone is talking in the back, saying something important, I'm sure, I can't take my eyes of the chicken. The cute, little, teeny, tiny, yellow chicks. The cute, little, teeny, tiny, yellow chicks being carted around in the back of a truck, stacked up in little boxes, one on top of the other. The same cute, little, teeny, tiny, yellow chicks that are then shown being thrown - thrown - from the buckets they are held in onto the floor below.
I was shocked...
... as was Christina.
But nobody else seemed phased.
I've heard of cats landing on their feet, but never chickens.
The audio, returns to my consciousness, and the video cuts to yet another man - a sustainable farmer. He tells us that every chicken has a certain "chicken-ness" that he like to honor. They too, he says, contribute to the work that he does. At first, I kind of giggle - "chicken-ness." And then I stop. He was serious, and in a way it makes sense.
He goes on to talk about mad cow diseaes - how it came about because we felt it necessary to "feed dead cows to cows." All in the name of efficiency - in the sense of bigger, faster.
We then learn how the use of antibiotics, and the prevalence of industrial farming had led to the loss of 90 percent of agricultural diversity.
And how a medium-sized organic farm has been found to be more productive than an industrial one.
And how YES - organic food costs more, but that it costs more, because its worth more - naturally and nutritionally. After all, you get what you pay for.
All I can think of is hmm... if you say we can feed the world on an organic agricultural system, how it that possible if the world can't afford it?
"Cheap food is an illusion," he says. If you don't pay for it at the cash register you pay for it in hormones, in the loss of natural resources, in the imbalance of an ecosystem, and most intimately - your health. My question is answered.
Cut agin to the chickens. All grown up now... with the little red dangley thing below their chins and all. But instead of boxes, they are arranged in rows - little tin rows - still in a warehouse. No green grass, no bright sunlight, only beige-colored feed, and cold steel walls.
And then I pose another question - if your chicken is grown in a warehouse, instead of raised on a farm, how FRESH is it really?
First we hear one man's theory that "American's fear only one thing - inconvienence."
Then we hear someone speak of how we don't consider what work a farmer puts into his job, or what pesticides go where and for what - that as consumers, we only care whether something taste good - or better yet, does it LOOK good?
We then learn the definition of a monoculture - a lot of the same species grown together, w/o variation. This however, is not a phenomenon that regularly occurs in nature. Instead, it is made possible only by the use of antibiotics. Feedlots, factory farms, and "animal cities" are all the essence of a monoculture.
Then, we are told that on a regular farm, manure is a blessing – the animals produce it, and the plants use it. It is literally a circle of life. But the feedlots, have taken this working system, and separated it into two problems (polluted manure, we don’t have a place to put, and unfertilized plants, that in turn need unnatural fertilization).
We are then given an image. As someone is talking in the back, saying something important, I'm sure, I can't take my eyes of the chicken. The cute, little, teeny, tiny, yellow chicks. The cute, little, teeny, tiny, yellow chicks being carted around in the back of a truck, stacked up in little boxes, one on top of the other. The same cute, little, teeny, tiny, yellow chicks that are then shown being thrown - thrown - from the buckets they are held in onto the floor below.
I was shocked...
... as was Christina.
But nobody else seemed phased.
I've heard of cats landing on their feet, but never chickens.
The audio, returns to my consciousness, and the video cuts to yet another man - a sustainable farmer. He tells us that every chicken has a certain "chicken-ness" that he like to honor. They too, he says, contribute to the work that he does. At first, I kind of giggle - "chicken-ness." And then I stop. He was serious, and in a way it makes sense.
He goes on to talk about mad cow diseaes - how it came about because we felt it necessary to "feed dead cows to cows." All in the name of efficiency - in the sense of bigger, faster.
We then learn how the use of antibiotics, and the prevalence of industrial farming had led to the loss of 90 percent of agricultural diversity.
And how a medium-sized organic farm has been found to be more productive than an industrial one.
And how YES - organic food costs more, but that it costs more, because its worth more - naturally and nutritionally. After all, you get what you pay for.
All I can think of is hmm... if you say we can feed the world on an organic agricultural system, how it that possible if the world can't afford it?
"Cheap food is an illusion," he says. If you don't pay for it at the cash register you pay for it in hormones, in the loss of natural resources, in the imbalance of an ecosystem, and most intimately - your health. My question is answered.
Cut agin to the chickens. All grown up now... with the little red dangley thing below their chins and all. But instead of boxes, they are arranged in rows - little tin rows - still in a warehouse. No green grass, no bright sunlight, only beige-colored feed, and cold steel walls.
And then I pose another question - if your chicken is grown in a warehouse, instead of raised on a farm, how FRESH is it really?
Monday, March 15, 2010
A look into GRUB
Before I began this vegetarian journey, I made sure that I stocked up on books to read, and sites to search. I wanted to make sure that I had all the information I needed, at hand. One of those books was “Grub: Ideas for a urban kitchen” – a joint effort by author’s Anna Lappe and Bryant Terry. It exists as a multifaceted tool – as a cookbook, a guide, and a book that is supposed to both “stir you to action, and stir up your appetite.” But the book itself has an identity, a particular audience it caters to. The title alone reflects that – “GRUB.” The word is an informal word that represents food or the act of eating it. Its slang, which I suppose attracts those in an “urban kitchen.”
The book is divided into sections: Part One, Part Two, and Part Three. Part One serves as a crash course in the politics of the American food system and market, its illusions, and seeks to “wake up” its readers. Part two delves deeper into the land of everything “organic,” what it means,” and why it is better. Lastly, Part Three seeks to put all of those things together through food. Each menu is categorized by season (Winter, Summer, Spring, or Fall), and accompanied by a soundtrack. Although the book doesn’t explicitly target readers from a single race, it does seems to focus on a particular culture – that of the African Disapora. Its recipes include menus for an “afrodiasporic cookout,” a “straight-edge punk brunch buffet”, complete with an Afro-Punk playlist, and Mardi Gras Grub aka “Phat Tuesday”.
The people read this are most likely people who identify themselves as “urban,” and who care about the world around them. Although the book also does not outwardly say it – it also caters to a vegetarian or even strictly vegan reader. I have yet to come across a recipe that involves an animal product of any kind. This book is for those young, politically aware, readers who will be moved to “action” while listening to Ray Charles and cooking “New Millenium Soul food.” At least for now, I guess I'm one of those people :)
The book is divided into sections: Part One, Part Two, and Part Three. Part One serves as a crash course in the politics of the American food system and market, its illusions, and seeks to “wake up” its readers. Part two delves deeper into the land of everything “organic,” what it means,” and why it is better. Lastly, Part Three seeks to put all of those things together through food. Each menu is categorized by season (Winter, Summer, Spring, or Fall), and accompanied by a soundtrack. Although the book doesn’t explicitly target readers from a single race, it does seems to focus on a particular culture – that of the African Disapora. Its recipes include menus for an “afrodiasporic cookout,” a “straight-edge punk brunch buffet”, complete with an Afro-Punk playlist, and Mardi Gras Grub aka “Phat Tuesday”.
The people read this are most likely people who identify themselves as “urban,” and who care about the world around them. Although the book also does not outwardly say it – it also caters to a vegetarian or even strictly vegan reader. I have yet to come across a recipe that involves an animal product of any kind. This book is for those young, politically aware, readers who will be moved to “action” while listening to Ray Charles and cooking “New Millenium Soul food.” At least for now, I guess I'm one of those people :)
Sunday, February 21, 2010
Day 5: Food for Thought
Today I read an article that asks the question: "Is vegetarianism a diet or an ideology?"
Published by the Canadian Medical Association Journal, it discusses the fact that people become vegetarians for different reasons - whether it be health, animal-rights concerns, or religion. But in that for many of these people, the choice and action of becoming a vegetarian "symbolizes their entire, political, social, and ecological posture. Vegetarianism is their ideology."
I thought it was interesting, definitely something to consider.
I have found that within vegetarianism, the diet is simply the platform through which the ideology is expressed. It is a lifestyle. A culture.
Do a small experiment and type "vegetarian" into a Google search.You will yield 28,200,000 results.
Of course, there is a wikipedia page, but there are also vegetarian magazines, Vegetarian resource groups, Vegetarian restaurants and cafes (both near and far). There are how-to manuals, Government websites, recipes, various articles, books. There are starter kits, teen and childrens guides, famous names of vegetarians, festivals, etc...
Vegetarianism may be considered a "sub-culture," but it is a multifaceted one. It seems to go way beyond the issue of food.
In other news...
I've made it to day 5 of my Ovo-Lacto Vegetarian diet, and I'm still alive, and not even that hungry. I've found myself eating a lot of eggs, and bagels, and noodles - all of which were a large part of my diet to begin with. Being a college student, I don't always have the time to make a 3-course meal, so I have also found that Morningstar Veggie burgers are definitely becoming friends in my times of need.
Today's Menu
Breakfast: Spinach and Cheddar omelet on a Cinnamon Sugar bagel from Brueggers
Lunch: Pineapple and Dried Cranberries. Fries, Tomato and Mozzarella Panini w/ Pesto.
Dinner: Romaine toss salad and "Chicken-less" Nuggets
SWM
Published by the Canadian Medical Association Journal, it discusses the fact that people become vegetarians for different reasons - whether it be health, animal-rights concerns, or religion. But in that for many of these people, the choice and action of becoming a vegetarian "symbolizes their entire, political, social, and ecological posture. Vegetarianism is their ideology."
I thought it was interesting, definitely something to consider.
I have found that within vegetarianism, the diet is simply the platform through which the ideology is expressed. It is a lifestyle. A culture.
Do a small experiment and type "vegetarian" into a Google search.You will yield 28,200,000 results.
Of course, there is a wikipedia page, but there are also vegetarian magazines, Vegetarian resource groups, Vegetarian restaurants and cafes (both near and far). There are how-to manuals, Government websites, recipes, various articles, books. There are starter kits, teen and childrens guides, famous names of vegetarians, festivals, etc...
Vegetarianism may be considered a "sub-culture," but it is a multifaceted one. It seems to go way beyond the issue of food.
In other news...
I've made it to day 5 of my Ovo-Lacto Vegetarian diet, and I'm still alive, and not even that hungry. I've found myself eating a lot of eggs, and bagels, and noodles - all of which were a large part of my diet to begin with. Being a college student, I don't always have the time to make a 3-course meal, so I have also found that Morningstar Veggie burgers are definitely becoming friends in my times of need.
Today's Menu
Breakfast: Spinach and Cheddar omelet on a Cinnamon Sugar bagel from Brueggers
Lunch: Pineapple and Dried Cranberries. Fries, Tomato and Mozzarella Panini w/ Pesto.
Dinner: Romaine toss salad and "Chicken-less" Nuggets
SWM
Wednesday, February 17, 2010
Day 1: Everyone must fail, then try, try again.
Today was the official first day of my offical start to my official vegetarian lifestyle.
Meaning.. I went ALL DAY with no meat. But since I went grocery shopping this past weekend (which I will fill you in on later), I was prepared. I figured the only way I was going to succeed in this day was to have a plan so I already had my day mapped out:
I was going to have a chocolate crossaint and strawberries for breakfast.
A veggie burger for lunch.
And for dinner - this recipe from my "Beginner's guide" for Tomato Mozzarella Salad with Vinaigrette and Fettucine with Black Olive Pesto and Scallions. Sounds bangin, right? Yea.. I thought so too (minus the Black Olives, because they're are disgusting).
Well... not everything went as planned. Breakfast was more like dessert. And lunch turned into a "Mexican lasagna" at CMU dining with some Cauliflower on the side. The cauliflower was delicious, but the lasagna... not so much. It was kind of like some mushed up beans with a little cheese and tomato sauce sprinkled on top.
And then dinner.
I came home... busted out the thyme, scallions ,onions, garlic, pasta, and everything else the recipe called for. And then I actually read the recipe.
"In a food processor fitted with a steel blade finely mince the jalapenos, garlic, and onion. Add parlsey, thyme,olives and brine, vinegar and oil to the garlic mixture."
...I don't even know what a food processor is. Never seen one. Never heard of one. And definitely never had one.
I should've stopped there, but I didn't. I just chopped up the herbs and stuff by hand, and kept it moving. Needless to say, my "pesto" sauce wasn't sauce at all. In the end it turned out to be rather plain pasta, with little taste, and spicy-ness for no reason.
I was a little disappointed, but Parmesean cheese helped me cope.
I originally hoped to post a picture of my lovely first-home-cooked-vegetarian meal, but not only was it not delicious, but it wasn't cute either. So instead here's a picture of my breakfast to admire in all of its store-bought beauty:
SWM
Meaning.. I went ALL DAY with no meat. But since I went grocery shopping this past weekend (which I will fill you in on later), I was prepared. I figured the only way I was going to succeed in this day was to have a plan so I already had my day mapped out:
I was going to have a chocolate crossaint and strawberries for breakfast.
A veggie burger for lunch.
And for dinner - this recipe from my "Beginner's guide" for Tomato Mozzarella Salad with Vinaigrette and Fettucine with Black Olive Pesto and Scallions. Sounds bangin, right? Yea.. I thought so too (minus the Black Olives, because they're are disgusting).
Well... not everything went as planned. Breakfast was more like dessert. And lunch turned into a "Mexican lasagna" at CMU dining with some Cauliflower on the side. The cauliflower was delicious, but the lasagna... not so much. It was kind of like some mushed up beans with a little cheese and tomato sauce sprinkled on top.
And then dinner.
I came home... busted out the thyme, scallions ,onions, garlic, pasta, and everything else the recipe called for. And then I actually read the recipe.
"In a food processor fitted with a steel blade finely mince the jalapenos, garlic, and onion. Add parlsey, thyme,
...I don't even know what a food processor is. Never seen one. Never heard of one. And definitely never had one.
I should've stopped there, but I didn't. I just chopped up the herbs and stuff by hand, and kept it moving. Needless to say, my "pesto" sauce wasn't sauce at all. In the end it turned out to be rather plain pasta, with little taste, and spicy-ness for no reason.
I was a little disappointed, but Parmesean cheese helped me cope.
I originally hoped to post a picture of my lovely first-home-cooked-vegetarian meal, but not only was it not delicious, but it wasn't cute either. So instead here's a picture of my breakfast to admire in all of its store-bought beauty:
SWM
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