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VegWorld Magazine

Issue 38 - January/February 2017 |

VegWorld Magazine

Issue 38 - January/February 2017 |

VegWorld Magazine

Issue 38 - January/February 2017 |

CONTENTS
VegWorld Magazine - January/February 2017

THE FUN SIDE

COVER STORIES

11 Vegan Hot Sheet

35 Adding Zeroes

15 High Times in Jackson Hole

37

I Used to Call it "Fishing"

20 Worldwide Vegan Events Calendar

39

What is Phillip Wollen Doing Now?

43

Robert Lucius: Marine on a Mision

87

Raising a Vegan Child is NOT


Child Abuse

FAMILY
AND LIFESTYLE
21 Healthy Meals Without Tears
23 A New Wave of Vegan Super
Chefs - Turning the Tide
30 Who Says Breakfast Isnt for Vegans?

FRESH FINDS
49 Things We Love
53 Wilby & Elair Naturals
54 True Beauty for Your Face & Feet
56 Eat The World - Raw Eatery and Market
59 3 Must-Read Books for the New Year

VegWorld Magazine

Issue 38 - January/February 2017 |

CONTENTS
VegWorld Magazine - January/February 2017

NUTRITION AND
THRIVING

REGULAR FEATURES

64 Amazing
Transformations

07 Editors Note

71 All Things Cruciferous


74 Juice Guru

05 Credits

87 Rx for Health with Dr. Linda Carney


91 Becky's Hope Horse Rescue
94 Love, Lori

80 Staying Vegan for Life:


How Raw Foods Can Help

RECIPES FOR HEALTH


74 5 Ingredient Butternut Squash Soup
75 Creamy, Garlicky White Bean Soup
77

Curried Pumpkin Lentil Soup

79 French Onion Soup


83 Go-To Green Smoothie
84 Broccoli "Cheese" Jalapeo Soup
86 Coconut Curry Cauliflower Rice

VegWorld 2017
VegWorld Magazine

Issue 38 - January/February 2017 |

VegWorld Magazine

Issue 38 - January/February 2017 |

CREDITS
VEGWORLD STAFF

CONTRIBUTORS

Publisher
Edward N. Smith III
Editor-in-Chief
Amanda C. Smith
Managing Editor
Lori Fryd

Chef A.J.

Lori Donica Barber

Tara Binder

Tess Challis

Linda Carney MD

Andrea Denton

Assistant Editor
Tanya Cleary
Graphic Design
Lise-Mari Coetzee

Erik Marcus

Lori Fryd

Erin Goldmeier

Michael Greger, MD

Amy Johnson

Andrew Kirschner

Sharon McRae

Lani Muelrath

Natalie Norman

Steve Prussack

James Aspey

Dan Maio

Robert Lucius

Michael Taylor

Robin Tierney

VegWorld Magazine

Issue 38 - January/February 2017 |

EDITORS NOTE
A message from the Editor of VegWorld Magazine, Amanda Smith

his month,in the depths of winter here in the Northern


Hemisphere, we turn our thoughts to things that are
warm. The warmth of kind hearts is evident in the collection of personal storieswe are featuring in this issue -originally
inspired by philanthropist Phillip Wollen and military man Robert
Lucius. They are among the courageous and self-sacrificing individualswho have dedicated their lives tofighting and speaking
up for animals. The animals need defenders such as these. Our
futures and theirs may depend on it.

Our next sources of warmth are the delicious recipes that our
talentedchefsare sharing with us. Soups can not only warm you
in the winter but also,as some of these recipesdemonstrate,they
can also effectively cool you in the summer. Whether warm or
cold, a bowl of healthy soup isvery oftenjust what the doctor
ordered. Weve got some wonderful choices here for you.

Enjoy something warm if you arein a cold place this season, but
even if you are not, bask in the love around us. There are people
fighting the good fight everywhere and it takes very little effort to
join their ranks. Often the answerstarts righton your plate. Eat
with health and compassion and you cannot go wrong.

VegWorld Magazine

Above: In December we
attended a screening of
the film Eating You Alive.
It promises to be a game
changer. Here we are
pictured with the producers
Paul David Kennamer Jr
andMerrilee Jacobsat a
PCRM event in Los Angeles.

Amanda Smith
Editor-in-Chief
VegWorld Magazine

Issue 38 - January/February 2017 |

10

VEGAN HOT SHEET


Latest Vegan & Plant Based Buzz

www.wsj.com

SLIDING PROFITS

AND REGIME CHANGE FOR TYSON


yson Foods, the largest meat company in the United States and producers of one-fifth of all chicken,
beef and pork in the country, reported a stunning 14% decrease in sales last quarter, significantly missing
the higher earnings averages previously projected by the Wall Street Journal. Tysons CEO, Donnie

Smith, stepped down at the end 2016, amid sliding profits. Reports Andrew Kirschner: While the company
attributed the decline in sales to lower beef prices and higher costs, the facts dont support their claim as beef
sales have been consistently declining as a result of health warnings. Their PR machines excuse is further
made porous by the Boards shocking decision to fire its CEO. Its a decision they unlikely would have made if
their sales decline was simply the result of external pricing issues. A more reasonable explanation for Tysons
sales drop is that the public has become increasingly fed up with their horrific abuse of animals, mistreatment
of employees, lawsuits, shareholder and consumer deception and felony pollution of air and water."

VegWorld Magazine

Issue 38 - January/February 2017 |

11

VEGAN HOT SHEET

A FIERY ATTEMPT TO

END ILLEGAL POACHING

Nairobi National Park, Kenya (CNN)


www.cnn.com

n a dramatic move to put an end to illegal poaching in the region, Kenyan authorities created a gigantic bonfire
from twelve tall towers of ivory made from elephant and rhino tusks. It was the largest burn of illegal animal
products in history, causing many to lament the senseless wasting of wildlife for profit on the black market.

Critics of the practice argue that such acts will only increase the value of ivory on the black market. However,
Kenya Wildlife Service Director General Kitili Mbathi defends the burn, stating, "From a Kenyan perspective, we're
not watching any money go up in smoke. The only value of the ivory is tusks on a live elephant."

VegWorld Magazine

Issue 38 - January/February 2017 |

12

VEGAN HOT SHEET

ANIMAL PRODUCTS
WITHOUT THE ANIMALS

aul Mozdziak wants to introduce

ing technology as a way to counter the

the world to his home-grown

cruelty and environmental disasters

turkeys.the ones cultivated in

inherent in factory farming of live ani-

his 5,000-gallon tanks. The move to-

mals. Also known as cellular agricul-

wards culturing meats in laboratories

ture, manufacturing animal protein

is gaining more and more acceptance

in bio-reactors, rather than by animals,

among environmentalists, animal rights

could reduce reliance on farm animals

activists and investors who see the grow-

and save resources.

VegWorld Magazine

Issue 38 - January/February 2017 |

13

VEGAN HOT SHEET

Speaking Out For


Those Who
Have No Voice

ruce, Wagman, Esq., a partner at Schiff Hardin, has


devoted his practice entirely to protecting the legal
rights of animals. One could argue that his clients are

birds, horses, chimps and dogs, (among many other species),


but there are always concerned people behind the cases
he agrees to handle. He takes on cases in which the legal,
biological or social nature of animals are important factors.
Unfortunately, in this modern era, there is no shortage of
animals who need Wagmans help and expertise.
"It's not a job as much as it's a calling," states Wagman. "I feel
like it's the only thing I'm supposed to be doing and I'm so
grateful to be doing it on a daily basis."

VegWorld Magazine

Issue 38 - January/February 2017 |

14

VEGWORLDLY WANDERINGS

HIGH TIMES
IN WYOMINGS JACKSON HOLE SKI COUNTRY
Story and photos by Robin Tierney

ackson Hole, one of the worlds best ski areas,


offers great recreation and views year-round
thanks to its location between the jagged Teton
Mountain Range and gently rolling Gros Ventre
Range. And it offers thrills off the slopes as well.

Vegan-friendly dining

with love, she said. Lotus was transitioning to a new


location, so Michelle and I ate at Cafe Genevieve,
a comfort-food hotspot based in a log cabin. On
warm days, you can dine on the companion animalfriendly deck. I had an alt-Benedict, with avocado
swapped for eggs, with a roasted beet salad and
locally roasted Snake River coffee.

Michelle McCormick, a designer who moved to the


quaint, cool town of Jackson after her first visit, had
plenty of dining suggestions.

Speaking of beets, root veggies are delicious here.


Chefs make the most of the regions short growing
season, preserving foods for year-round use.

The Lotus Cafe is one of the best restaurants.


Plenty of vegan choices, and they make everything

After a wonderful night at the Rusty Parrot Lodge,


I devoured a beautiful un-omelette - sweet

VegWorld Magazine

Issue 38 - January/February 2017 |

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VEGWORLDLY WANDERINGS

peppers, spinach, sweet potatoes - at Four Diamond


award-winner Wild Sage. Its a longtime favorite for
mouthwatering meals served in a romantic dining
room with a river rock fireplace.
The newer farm-to-table restaurants such as Gather,
The Handle Bar and The Rose also serve delicious,
creative fare.
Young-gun chefs Clark Myers (Gather), Michael
Lishchynsky (Handle Bar) and Rene Stein (The Rose)
moved here from major metro cities, knowing theyd be
greeted by open arms and open mouths of adventurous
Jackson Hole residents and visitors. Every day, they
showcase delectable ingredients and addictive sauces
that demand dipping of fresh-baked breads (ask first,
but I found most of the artisan breads were vegan).
Gather - whose co-owner is vegan - is based in
downtown Jackson. Chef Clark, an Iron Chef winner,

VegWorld Magazine

Issue 38 - January/February 2017 |

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VEGWORLDLY WANDERINGS

made three vegan dishes that my non-vegan


tablemates enjoyed as much as I did. Brussels
sprouts with pepitas and cranberries...a toasted red
quinoa salad with beets...and gnocchi with local
tomatoes, basil, leek cream, crispy potato and
smoked mushroom bacon.
The Handle Bar is a lively mega-pub at the Four
Seasons Resort in Teton Village. Many items on the
menu are already vegan, and the kitchen is clearly
happy to veganize many more. I shared an amazing
quinoa burger, hearty beet and greens salad and
perfectly seasoned local-grown vegetables. The pub
faces two ski gondolas and mountains.
At The Rose in downtown Jackson, my all plantbased tastings included crisp fall greens with beets
and apples matchstick-cut to resemble cheese,
roasted carrots and kale, and a heavenly apple sorbet
whipped with crabapple poached in chamomile.
Also in Jackson, Snake River Brewery pairs certified
organic brews with pizzas topped with fresh and
unexpected ingredients - and my choice, an amazing

VegWorld Magazine

Issue 38 - January/February 2017 |

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VEGWORLDLY WANDERINGS

and healthy farro and edamame salad. Persephone


is a sweet bakery where you will find delectable
salads and tomato soup.
All of the above restaurants source from indie
organic farms and Vertical Harvest, a new gleaming
four-story greenhouse in downtown Jackson.
Heres what to do besides eating:

Art-spotting
The National Museum of Wildlife Art, its rock-faced
building embedded in a mountainside two minutes
from downtown Jackson, is a treasury of rugged
landscapes, animals and Native Americans portrayed
by contemporary talents and pioneer-era masters
like Thomas Moran, whose paintings of nearby
Yellowstone helped persuade Congress to create
the worlds first national park.
The museums exhibitions include Andy Warhols
screenprints of endangered species and local artists
illustrations of animals from 25 Aesops fables. Jenny
Dowd, whose fanciful ceramics are used at area
restaurants, portrayed the smart crow who dropped
pebbles in a pitcher to raise the water level high
enough to drink.

VegWorld Magazine

Issue 38 - January/February 2017 |

18

VEGWORLDLY WANDERINGS

Great performances
At The Center for the Arts, a stunning wood-andglass showplace, performances have featured
Ben Folds, David Sedaris and regional talents. The
Pink Garter Theatre is a sure bet for super-cool
concerts. Other live music venues include the
Silver Dollar Showroom, Stagecoach and Million
Dollar Cowboy Bar.

feet, offers breathtaking views of the vast valley and


various mountain ridges.

Hiking, biking and snow sports

Hikers and cyclists ramble between towns, Grand


Teton National Park and Bridger-Teton National Forest
on 42 miles of Jackson Hole Pathways. One trail edges
the National Elk Refuge, where at least 8,000 of these
grand creatures live. All around Jackson and at the
underpass near the National Museum of Wildlife Art,
look for seriously good public artworks, many of which
depict the regions non-human animal residents.

I loved hiking the 1.8-mile trail up Snow King. The


steep switchback-laden Town Hill, elevation 8,000

And of course: this is an unbeatable place for skiing


and other winter sports.

About the Author


Robin, an award-winning writer and photographer whose plant-based diet gives her plenty of energy to hike and bike, can be
reached at tierneydog@yahoo.com
VegWorld Magazine

Issue 38 - January/February 2017 |

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VEGWORLD EVENTS CALENDAR


Looking for the most exciting, fun, inspiring, and informative vegan events
worldwide? Here they are! If you have an event coming up, let us know by
sending the details to editor@vegworldmag.com

Devils Dash
Jan 07, 2017
Williston, Florida
Sedona VegFest
Jan 14 - Jan 15, 2017
Sedona, Arizona
SWVF Veg Fest
Jan 27, 2017
Fort Myers, Florida
Tulum Vegan Fest
Jan 27 - Jan 29, 2017
Tulum, Mexico
Arizona VegFood Fest
Jan 28 - Jan 29, 2017
Scottsdale, Arizona

VegWorld Magazine

Healthy Taste
of Sacramento 2017
Feb 19, 2017
Sacramento, California

Live A Better Life Fair


Mar 25, 2017
Liverpool, England

Holistic Holiday at Sea Cruise


Mar 11 - Mar 18, 2017
MSC Divina
VegFest
UK Brighton
Mar 11 - Mar 12, 2017
Brighton, England
North Florida
VegFest
Mar 18, 2017
Tallahassee, Florida

Vegan Street Fair


Mar 26, 2017
North Hollywood, California
HealthFest 2017
Mar 31 - Apr 02, 2017
Marshall, Texas
VegFest Kansas City
Apr 22, 2017
Kansas City, Missouri
Cork VegFest
May 13, 2017
Dublin, Ireland

Issue 38 - January/February 2017 |

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FAMILY AND LIFESTYLE

Healthy Meals
without TEARS
IN 5 EASY STEPS
by Shoshana Chaim

ey Mom, Dad, Grandma, Uncle...whoever


you are. Don't you wish you could make
one awesome meal from your fave vegan
cookbook and have the kids enjoy it with you?
Picture the children rubbing their bellies with their
napkin on their lap and asking: More please! HA!
Well, the truth is, this does happen in some families.
Sometimes, it happens from the beginning and

VegWorld Magazine

sometimes it has to be learned later on. Want to get


closer to this dream? You can do it!
For me, my family and my practice, its important to
get children eating healthfully and trying new foods
because we have an epidemic in this world. Obesity is
on the rise in North America and the diseases associated
with obesity or poor diet in general can be fatal. There
are more people out there trying to reverse diseases
or at least live comfortably with them than Id care

Issue 38 - January/February 2017 |

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FAMILY AND LIFESTYLE

to share. This is NOT what we want for our younger


generations. We need to get them eating healthy and
valuing it now so they dont spend the better part of
their adulthood visiting specialists in hospitals and
looking towards their next appointment.
Lets get down to the practical stuff.
How can you get your kids eating
healthy foods without the yelling,
bribing and head-smashing?
1. Displace your emotion. What?
Displace my emotions? Shoshana, are
you kidding me? NO. Letting go of any
expectation that your child eats a certain
food often has better results than begging,
threatening, or googling with intent while the child
eyeballs the food. Be cool, plop the food on the table.
Tell a funny story about how you and your sibling or
friend once had a cauliflower eating contest and offer
them to try. NOW MOVE ON. (Sorry to yell. Clearly, I
need to displace my emotions with you!)
2. Make it cool. This will change slightly depending
on age, but the concept stays the same. Do you
know what makes Grover blue? Blueberries! What
makes the Incredible Hulk green and strong? Green
smoothies. What gives American Ninja Warriors
energy to compete? Buddha Bowls. What do you
think Mike Zigomanis eats to be able to play in the
NHL? Let your older teens make a list!
3. Be prepared. If you have healthy food readily
available in the house or in tow your children will

be more likely to eat it. Sounds simple and it is. If


you don't have time to get it ready, and you offer
something less than healthy, they learn quickly that
this is an option. Make healthy snacks, lunches and
dinners part of your meal planning. Take some
time to wash, chop or prepare so you can
always feel good about what you offer.
4. Get support. You don't have to do
this alone. Surround yourself with
like-minded people. Join a Facebook
group that supports your values. Find
a friend who will bake for you if you
prepare them a chickpea casserole.
Find a coach or consultant who can help
simplify your life by giving you strategies that
work for you and your own unique situation. You are
not in this alone.
5. Keep on trucking. Youve heard it before and now
you can really think about it again. Keep on offering
it. Children will try foods, or even like foods, after
being offered them sometimes upwards of 15 times.
Im sure your child fell down more than 15 times
before he/she walked. But you kept encouraging.
Try offering foods cooked, cut or dipped in
different ways. Eventually theyll come around. But
remember...Displace your emotion.
These are the 5 steps that many parents who have
successfully gotten their children eating healthier
have in common. Sometimes in as little as one
seating. It worked for me, and it can work for you.
The cost is really too high not to give these steps a try.

About the Author

Shoshana Chaim is a wife, mother of two and the co-founder of planttrainers.com and the Plant Trainers Podcast. She helps stressed
parents and families overwhelmed with physical and mental illness embrace a more holistic planti-ful lifestyle in order to create more
calmness and health in their family life. Shoshana works with clients all over the world through her internet based company and has
helped clients come off of insulin injections, lose significant amounts of weight, teaches techniques to regulate children's behavior
and has helped families on their journey to a more plant-rich diet. To get a free copy of our Family Friendly Meals click here. Join
Shoshana in her Facebook group Healthy Plant-Based Families.

VegWorld Magazine

Issue 38 - January/February 2017 |

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FAMILY AND LIFESTYLE

A NEW WAVE OF

VEGAN SUPER

CHEFS

TURNING THE TIDE

by Tanya Cleary

elebrity chefs have been with us a long time, but now, a new breed of vegan chef is rising from
the crowd and helping reshape the public's perception of a vegan lifestyle. They write books, host
shows, and open restaurants. They do it all, and the public is beating down their doors for more.
These noted vegan chefs, many of whom started as cookbook authors, now have blockbuster restaurants
and popular blogs, YouTube channels, and TV shows.... Theyre busy spreading the plant-based message and
legions of hungry diners are eating it up!

VegWorld Magazine

Issue 38 - January/February 2017 |

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FAMILY AND LIFESTYLE

RICH LANDAU
http://vedgerestaurant.com/

Rich Landau grew up in Philadelphia in a family with

restaurants more than you can imagine. Its so dated

high culinary standards. Discussions of food were

to say that were a cheesesteak town were a top-

common, and he loved to challenge himself in the

notch food town, period (that just happens to have

kitchen, even at an early age. But, upon learning

cheesesteaks in our repertoire).

where meat came from, and the horrors of factory


farming, his focus shifted to trying to create ever

In addition to their restaurants, Chef Landau and Ms.

more appetizing meatless meals.

Jacoby have recently released a cookbook inspired


by their exotic travels. V-Street - 100 Globe Trotting

I loved the taste of meat but couldnt comprehend

Plates on the Cutting Edge of Vegetable Cooking

how anyone would want to eat it knowing what was

offers creative vegan riffs of street food around the

happening to the animals, he says.

world.

In 2011, he and his wife, Kate Jacoby, a pastry

When asked to describe his favorite dining

chef and certified sommelier, opened Vedge, the

experiences when traveling, Landau says, Weve

acclaimed downtown Philly restaurant. In 2013, he

had so many wonderful food memories - some that

won the Food Networks competitive cooking show

defined the whole trip. We had a 16 course in Seoul

Chopped. Following the success of Vedge, the

Korea that was mind blowing and so eye opening as

couple opened V-Street, and are now branching

to just how light and beautiful Korean food can be.

out with a new fast casual concept called Wiz Kids.

We dined in a lovely Riad in Marrakesh, where we had


an enchanting meal of vegetable tagine, couscous,

I love being a chef in Philly because people here

assorted salads and harira (a lentil soup) in a setting

have really embraced vegetable cooking and vegan

that felt like we were in an Indiana Jones movie.

VegWorld Magazine

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FAMILY AND LIFESTYLE

There were other meals that opened our eyes up and

Chef Landau also sees the mainstream culinary

changed what we thought we knew about a certain

world changing for the better. Mainstream chefs are

cuisine, like on the Thai island of Phuket where we

putting more and more vegetables on the center of

had the most extraordinary spread of vegetable stir

the plate, he says. Thats the biggest sign of the

fries, soups, and curries so beautifully layered with

times that Ive seen. Its a beautiful thing when the

aromatics that we knew we would never be able to

mainstream starts to embrace something previously

order Thai takeout again at home.

thought of as niche.

ISA CHANDRA
MOSKOWITZ
Isa Chandra Moskowitz, the author of Isa Does It

Joined by her mother and sister, she began perfecting

and Vegan With a Vengeance, opened her original

her plant-based skills in the kitchen.

Modern Love restaurant in Omaha in 2014 and a new


location in Williamsburg, Brooklyn, in early 2016.

It was kind of the reverse of what a lot of people


experience, Moskowitz recalls. You go vegetarian;

Born and raised in Brooklyn, it was a natural progression

your family disowns you; you cant eat together. My

to bring her culinary talents back home. Her friends,

mom came home with a stack of cookbooks and

Sara and Erica, who own the vegan shoe store Moo

said, okay, lets do this, and we all just started cooking

Shoes, offered her a space in their building, and she

together. (Omaha Magazine) Chef Moskowitz has

decided the time was right. Modern Love specializes

authored at least 10 cookbooks, with recipes for

in vegan comfort food, with dishes like Mac and

brunch, holidays, as well as vegan cupcakes, pies

Shews and Shepherds Pie. Theres always a Jewish

and sweets. Her cookbooks are full of quips and an

grandmother feel to everything I do, even if its curry,

anyone can do this approach that helps make vegan

she says.

cooking easy and accessible to non-vegans.

Chef Moskowitz became a vegan in her teens, simply

Between her restaurants and cookbooks, Isa Chandra

because she liked animals. As soon as I realized, oh,

Moskowitz is showing the world that vegan cooking

I can cook without meat, it just worked, she says.

can be delicious, comforting, easy, and fun.

VegWorld Magazine

Issue 38 - January/February 2017 |

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FAMILY AND LIFESTYLE

TAL RONNEN
http://crossroadskitchen.com/

Tal Ronnen is the chef of Crossroads on Melrose Ave

When I crossed over to being vegetarian, I was

in LA., and author of a New York Times bestselling

largely being served side dishes that came along

cookbook The Conscious Cook: Delicious Meatless

with entrees when I went out to eat, he says. I

Recipes that Will Change the Way You Eat. He was

wanted to take vegetarian cuisine to the next level

responsible for the food at Ellen DeGeneres and Portia

and make it appeal to non-vegetarians. Crossroads

de Rossis wedding, consulted with Oprah on her 21

is the realization of that desire.

day vegan cleanse, and also prepared the U.S. Senate


their first full vegan meal.

Collaborating

with

Executive

Chef

Scot

Jones, Ronnen has created a warm yet stylish


Crossroads, at the corner of Melrose and Sweetzer, is

environment at Crossroads. We wanted to design

described as an intersection where vegans, flexitarians,

an environment where you dont have to sacrifice

omnivores and meat eaters can cross paths to share

ambiance just because you want to eat healthy,

a delicious meal and a good time. Menu favorites

he says.

include such tantalizing dishes as Porcini Crusted


Eggplant and Oven Roasted Truffled Potatoes.

Chef Ronnen conducts master workshops in plantbased cooking at Le Cordon Bleu College campuses

Chef Ronnens cooking is elegant and sophisticated,

nationwide. The release of his newest book,

often applying traditional French culinary techniques to

Crossroads has been featured in Food & Wine

meatless cuisine, which reflects his belief that healthy

magazine, as well as The New York Times, and USA

eating should be the main course, not an afterthought.

Today.

VegWorld Magazine

Issue 38 - January/February 2017 |

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FAMILY AND LIFESTYLE

CHLOE

COSCARELLI
http://eatbychloe.com/

Nestled in Manhattans Greenwich Village, at

and family. After a summer internship at Millenium,

185 Bleeker St, the original By Chloe has quickly

a gourmet vegan restaurant in San Francisco, she

become a popular spot for fast and casual vegan

studied at The National Gourmet Institute in NY.

food, with other locations popping up throughout


NYC, on the West Coast and planned for Boston.

Chef Coscarelli has been featured in the Cooking

Offering grab and go delights, like peanut kale

Channel television documentary The Veg Edge

salad or sit down service for pasta and burger

and appeared on NBC's The Today Show, CBS's

dishes, By Chloe makes choosing vegan food easy

The Doctors, VH1, CNN, HLN's Jane Velez-

and delicious.

Mitchell Show, and the Fran Drescher Show.


Shes also published three cookbooks: Chloes

Chef Chloe Coscarelli won the Food Networks

Kitchen, Chloes Vegan Desserts and Chloes

Cupcake Wars in 2010, and launched the restaurant

Vegan Italian Kitchen, all currently featured on

with ESquared Hospitality in July 2015.

Amazons list of 100 Best-Selling cookbooks.

A graduate of UC Berkeley, Chef Coscarelli has

At only 29 years of age, Chloe Coscarelli is a

been vegetarian since childhood, and vegan the

culinary revolutionary, making a name for herself,

past 13 years. She honed her love of cooking by

and taking the vegan culinary world and the nation

making cakes and other baked goods for friends

by storm.

VegWorld Magazine

Issue 38 - January/February 2017 |

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FAMILY AND LIFESTYLE

KATIE HIGGINS
http://chocolatecoveredkatie.com/

Katie Higgins, better known to her followers

When I started Chocolate Covered Katie, I never

as Chocolate Covered Katie, dropped out

expected this to become my full-time job, she

of college to become a full-time blogger after

says. My high school friends were all making

realizing the demand for her healthy, vegan treats,

blogs or Myspace pages back then, and we were

which she began posting online, just for fun.

doing it just for fun. When a company contacted


me about putting ads on the site, I thought their

Cooking has always been a huge part of my family

email was spam and came very close to deleting

heritage, but I really learned to cook for myself

it. My blog was getting around 700 visitors per

as a teenager when I became a vegan. My mom

day, which I thought was a ton. Then suddenly,

was supportive of my lifestyle change and had

Pinterest took off and changed everything.

the whole family try a vegan meal at least once


a week, but on the other days, I would make my

Now, her site gets 6 million visitors each month.

own food, she says.

Her first cookbook, Chocolate Covered Katie:


Over 80 Delicious Recipes That Are Secretly

Her blog quickly became the number one online

Good for You has been followed up with her

source for healthy desserts on the Internet. Featured

latest release Hello Breakfast, featuring over

on The Today Show, CNN, Time, Huffington Post,

50 new breakfast recipes, such as Peanut Butter

Bon Apptit, Cooking Light, and People, her recipes

Cup Overnight Oats and Sunshine Breakfast

are all vegan and, although she has some breakfast,

Enchiladas.

lunch and dinner fare, the primary focus is on sweet


treats, like No Bake Cinnamon Swirl Cheesecake,

Her love of animals prompted her to become

Black Bean Brownies, or Healthy Apple Pie.

vegan. I often gave money to an organization

VegWorld Magazine

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FAMILY AND LIFESTYLE

called Best Friends Animal Sanctuary, she says.

However, a year later, my family moved to China,

One day when I was 14 years old, they sent me

where they eat very little dairy. No longer could I go to

something in the mail about animal testing. It was

Baskin & Robbins every day after school for a chocolate

the first time I had ever heard of such a thing,

milkshake or Outback Steakhouse for my favorite

and I was shocked and horrified! I spent hours on

macaroni and cheese. I was eating vegan by accident

the internet, looking up cruelty-free cosmetics.

and was feeling better than I ever had in my entire life!

And it was during this research process that I


learned about factory farming. I pretty much went

Katie has been called the queen of healthy

vegetarian on the spot. My two favorite foods

desserts by Glamour Magazine. I try to show

were cheese and ice cream, and veganism was

-without preaching or turning people off -- that

definitely NOT a mainstream idea back then; I

vegan food can be delicious and easy to prepare,

had absolutely no intention of going vegan, and I

she says. I love my job and get to eat chocolate

thought vegans were crazy.

every day. Definitely worth it!

These celebrity vegan chefs, and many more like them, are making it easier for us to enjoy convenient
and satisfying vegan food, whether were dining out or whipping it up in our own kitchens. Yet,
perhaps more importantly, theyre introducing vegan cuisine to a broader audience, who are
discovering that being cruelty-free can also taste great!

About the Author

Tanya Cleary is a freelance writer living in Key Largo, FL. She has been plant-based for over 5 years, and enjoys spreading the word about
plant-based diets. She also helps moderate theFacebook group, McDougall Friends,for those who follow the recommendations of
Dr. John McDougalland is an Associate Editor here at VegWorld Magazine.

VegWorld Magazine

Issue 38 - January/February 2017 |

29

FAMILY AND LIFESTYLE

Who Says Breakfast

ISNT FOR VEGANS?


by Andrea Denton

ext to cheese, breakfast is one of the

affair with bacon) or sausage. Getting past the idea

most common things people seem to

that breakfast must include these items can be a

miss when going vegan. For so many

tough transition. But there are still a ton of breakfast

people, breakfast centers around eggs and a meat

options out there so wake up and get ready to enjoy

product, whether it be bacon (America has a love

some tasty morning options!

VegWorld Magazine

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FAMILY AND LIFESTYLE

Avocado toast one of my favorite breakfasts,

known as India Black Salt, has a sulfurous, egg-like

and probably the one I have most often. Simply cut

smell and can be added to foods to add to the egg

a ripe avocado in half and using a spoon, spread

experience people will walk into your kitchen

avocado on some toasted plant-based bread.

and swear youre boiling eggs after using this stuff.

I find that half an avocado covers two slices of


bread, but you can spread it as thick as you like. I

Breakfast Burrito Save your leftover tofu

like to top it with salt and some garlic pepper, but

scramble and throw it in a tortilla, sprinkle with

youll figure out what you like best.

some nutritional yeast, toss in a little avocado and


salsa and its heaven in a burrito. Youre welcome.

Dont forget bagels! Many bagels are vegan.


So what if cream cheese isnt vegan. There are
lots of other options for toppings. I love putting
hummus on an everything bagel. And if you think
avocado is good on toast, try it on bagels. Yummy!
Tofu scramble OK, Ill admit it took me a
little while to get used to tofu scramble its not
scrambled eggs, however, dont give up right away.
It takes some practice to figure out what you like.
And there are so many ways to prepare a tofu
scramble. You can make a Mexican scramble, an
Italian scramble, a veggie scramblebasically
anything you can think of. Get some
veggie sausage and mix that
in, or toss in some roasted
potatoes. The only limit is

VegWorld Magazine

Overnight Oats Of course,


theres always standard oatmeal with

your imagination. We like

all kinds of mix-ins, but I have a love affair with

to open the fridge and

overnight oats. Like Tofu Scramble, the possibilities

just throw in whatevers

are endless with overnight oats. My favorite recipe

in there. Do a search

goes something like this: Mash ripened banana

on the internet for tofu

in a container, add cup oats, two tablespoons

scramble and tons of

chia seed, a cup of your favorite dairy-free milk,

recipes will pop up, but

a couple dashes of cinnamon and ground ginger

like I said, dont give up

and one to two tablespoons of molasses for a little

right away if at firsts you

kick of iron. Cover and put in the fridge overnight.

dont succeed, try, try again!

In the morning, you have a delicious, creamy, thick

Tip: India Kala Namak salt, also

and flavorful breakfast already prepared. You can

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FAMILY AND LIFESTYLE

eat cold if you like or throw it in the microwave

favorite dairy-free milk and I guarantee youll stay

for a minute or two. If its not sweet enough for

full until lunch!

you, drizzle with pure maple syrup. Go crazy


and search for overnight oats recipe you can

Leftovers from last nights dinner Who really

use peanut butter, coconut, berries, chocolate

defined what breakfast has to be anyway? Who

make up your own concoction and ENJOY!

hasnt had cold pizza for breakfast? Having


leftover rice and veggies from the night before

A Giant Salad Yes, salad, you heard me right.

really isnt any different, at least, I dont think so.

There are some days I just have a big, ol giant salad

How about a sweet potato from the night before?

for breakfast. Throw in some berries if it seems

Do it up! If youve ever had a Pop Tart for breakfast,

more like breakfast to you. There is nothing that

I guarantee theres little else you can mess up in

makes you feel better and healthier than starting

the breakfast area. So pull out that veggie lasagna

off your day with your greens. Talk about getting

from the night before and be a rebel!

your veggies in early. If nothing else goes right for


the rest of your day, at least you ate your veggies,

Pancakes and waffles Really, you dont need

right? Try it before you knock it. It really does give

eggs or dairy milk to make a good pancake or

you a little skip in your step.

waffle. My favorite waffle recipe is from the Isa


Does It cookbook called Sinfully Wholesome

Theres always cereal Just throw some oats,

Waffles. These things are good and good for

shredded wheat, chia and/or hemp seeds, lots

you. What more could you ask for in a breakfast

of fruit, maybe some walnuts and top with your

food?

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FAMILY AND LIFESTYLE

Potatoes this is kind of tied in to the leftover

Fruit If nothing else there is nothing wrong

idea but it cant get tastier than a potato for

with just having fruit for breakfast. An apple and

breakfast. Throw it in the microwave, jump in the

a banana maybe. An average banana has about

shower and voila, when you get out, breakfast is

105 calories three bananas would be a perfect

ready. Heck, eat it like an apple as youre walking

breakfast, and so portable what could be easier?

into work. Make people wonder what it is youre


munching on. When they figure out youre eating

These are just a few ideas. No doubt Im missing a

straight-up carbs, gasp!, they will be super jealous,

ton! There are a lot of great convenience foods out

so just nod and wave, maybe throw in a thumbs

there. All kinds of fake sausages and bacon just

up if youre feeling especially cocky.

check out what your local grocer has and give it a


try. Maybe you wont like it, but maybe you will.
This is all great, you say, if youre staying at home,
but what about eating out with friends? No problem!
OK, maybe a little problem, but you dont have to
give up your social life. Most restaurants offer fruit
and oatmeal just be sure to ask if the oatmeal is
made with milk. Theres usually some sort of potato
product on the menu too, so paired with some fruit,
youve got a meal and you get to keep your friends.
Ive also asked them to make me a veggie omelet,
hold the egg and cheese. Sure, the waitress looked
at me a little strangely, but at least you gave her
something to talk about in the back. If nothing else,
remember, feel free to redefine breakfast. Youve
already gone vegan theres no reason to be all
mainstream when it comes to the most important
meal of the day! Now hurry up and go to sleep so
you can get to breakfast quicker!

About the Author

Andreas journey started with curiosity about a plant-based diet and the possibility that it would not only be a better diet for her
family, but the solution to her husbands battle with high cholesterol. An active fire fighter, he couldnt shake the high numbers
despite improvements in diet and exercise. After watching Forks Over Knives, she and her husband decided to switch their family of
four to a plant-based diet for just six weeks. After six weeks, her husband got his cholesterol retested and it had dropped 60 points!
They were sold and havent looked back! As a mom of two daughters, she enjoys finding tasty recipes that are enjoyed by not only
her daughters, but their friends as well! Andrea is passionate about sharing the benefits of a plant-based diet on her website www.
veggiecraving.com. You can follow Andrea on Facebook, Instagram and Twitter.

VegWorld Magazine

Issue 38 - January/February 2017 |

33

SAVING OUR

ENDANGERED FRIENDS

COMPASSIONATE AWAKENINGS
VegWorld Magazine

Issue 38 - January/February 2017 |

34

FEATURE

HENRY SPIRA - ACTIVIST PIONEER

ADDING ZEROES
by Erik Marcus

Henry Spira was the probably the first animal rights


activist to have the ambition and expertise to work
at scale. One of the key things he taught me was the
importance of adding zeroes. That is, if you can save
one animal, perhaps you can just as easily save ten.
Or if you can save a thousand animals, perhaps with
a little extra thinking you could save ten thousand.
Today the animal protection movement is full of

VegWorld Magazine

talented activists who naturally think about adding


zeroes, but it all started with Henry Spira.
At the start of his animal rights career, Henry focused
on setting precedents that would have powerful
ripple effects. In the 1970s, he became the first
person to ever halt a series of vivisection experiments
on ethical grounds. In the 1980s he persuaded the

Issue 38 - January/February 2017 |

35

FEATURE

top two cosmetics companies (Revlon and Avon)


to pull back from animal testing and fund the
development of alternatives. And in the 1990s he
convinced McDonalds to initiate a comprehensive
slate of animal welfare improvements that upgraded
standards throughout the meat industry.
If theres one thing that set Henry apart from other
activists of his era (and many vegans today!) its his
commitment to stay in touch with reality and figure
out which way the wind blows. Heres an excerpt
from a letter Henry sent me in 1993:
A meatless/less meat-based diet can now be
promoted on the basis of human self-interest,
on its health benefits. Such an opportunity
was never realistically achievable before.
And it has the potential to influence large
segments of the population, as has happened
over the last decade with tobacco.

VegWorld Magazine

Looking back almost 25 years later, its clear that


reality bent in the direction that Henry envisioned.
Weve seen the rise of Meatless Mondays,
reducetarianism. Bestselling omnivorous food
writers like Mark Bittman and Michael Pollan urge
people to eat mostly plants. Weve also seen a
flood of fantastic vegan alternatives to meat, dairy
products, and eggs.
Today, plant-strong eating has lost its stigma, and
the vegan movement has built a solid infrastructure
when it comes to everything from cookbooks to
restaurants to food products. Thanks to the work
Henry pioneered and other activists have carried
forward, its never been so easy to add zeroes to the
number of animals you can save.

To learn more about Henrys life and


accomplishments, check out:
http://www.vegan.com/henry/

Issue 38 - January/February 2017 |

36

FEATURE

I used to call it "fishing"


by Dan Maio

I used to trick animals onto sharpened hooks.

S'all good, just laugh it off "he'll be alright. To tell you

Sometimes I'd use two or three just to make sure

the truth, I don't know if it survived..

they couldn't get away. The hooks would cut their


mouths open, more often than youd think, hook them

What Ive described IS fishing.. and It breaks my heart

somewhere on the face, even in the eyes.. I didn't do it

that I used to be involved.. This beautiful animal flicked

to eat. In no way if I didn't do it would I not survive. Like

a switch for me. I didnt deserve a moment of its time.

millions of others, I did it for "fun."

I was an asshole. Dont destroy someone elses day to


better your own.

Once the animal realized what was going on, they


would literally run for their lives. As hard as they could,

Something else I believe played a huge role in my

they'd try to break free. This is what made it sooo fun.

change was a snorkelling trip that same week. To this

I called it 'Fishing'. We all called it 'Fishing'. Most people


I knew who did it, didn't eat what they caught, they'd
call that 'Catch and Release'. I guess that made us
all feel better. We were trapping animals, scaring the
absolute shit out of them and in the process cutting
them up real bad. Once the animal was retrieved, we'd
say "Cool mate, I want a bigger one" and throw its
bleeding body back where we stole it from. We were
doing it for fun... and thats pretty bad.

day, probably one of the best experiences of my life.


Fish swam towards me if they wanted to. Fish swam
away from me if they wanted to.. But the fish swam
with me and we swam together. It was a million times
better than fishing ever was.
One of the weirdest situations I find myself in now is
having knowledge of Fishing.. but not wanting to share
it Having all this gear but not being able to sell it. To
me, its kind of like selling a young kid a knife.. To tell you

Above is a photo of myself in Perth a few years ago. I'm

the truth, I dont really think I had a choice but to stop. I

holding an animal that can only breathe underwater,

started to feel terrible about my actions, and it made me

but it was photo time, so it had to wait. Little buddy

so uncomfortable.. Feeling that way all the time was the

fought for its life for a good few minutes and would

worst and there was only one way to stop it.

have been absolutely worn out, but look at the smile


on my face! Once photo time was up, I practiced

One thing lead to another as it does, and Fishing was

Catch and Release and threw it back. Little buddy hit

the first of many things Ive since cut out of my life...

the rock face on the way down (Happens all the time)

and it's good.

VegWorld Magazine

Issue 38 - January/February 2017 |

37

FEATURE

A JOURNEY TO COMPASSION
by James Aspey

It wasn't long ago that I didn't care about animals at

This took me on a journey to realizing that animals

all! It doesn't get more obvious than this picture. I'm

are individuals with thoughts, feelings, emotions

holding a monkey, a broken-hearted slave, chained

and desires, just like us. I no longer wanted to be

by the neck, clearly miserable and depressed. Look

the reason for their suffering or their slaughter.

at my face. I didn't care. I didn't even notice!

When I learned that dairy, eggs and other animal


products are equally cruel and unnecessary as

I was too busy enjoying the novelty of holding a

meat, I couldn't justify consuming those either, so

monkey. I was blind to their plight. So many people

I went vegan.

still live like this. I wasn't a cruel person, but my actions


were unknowingly cruel. It wasn't until I stopped

My life is so much richer now that I've widened

eating meat as a 7 day experiment that I started to

my circle of compassion to embrace all animals

feel more for animals. Perhaps, this quote holds

and going vegan is one of the best things I've

some merit, "The consumption of animal products

ever done. I wish everyone would go vegan.

extinguishes the seed of great compassion."

There would be so much less cruelty, violence


and suffering in this world and I believe it would
make a huge positive difference to the mentality
of our own species as well. I encourage you to
learn more about it and give a try. Watch the
documentaries Earthlings, Cowspiracy and Forks
Over Knives for the ethical, environmental and
health reasons to go vegan. Look up vegan
recipes. There are millions of them!
The world needs to change. To make that happen,
we need to change. If we want peace, the first step
is to stop the violence. That's what being vegan is all
about. Anyone can change. I am proof of that! If I
can do it, I know you can do it too!

VegWorld Magazine

Issue 38 - January/February 2017 |

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FEATURE

what is phillip Wollen doing now?


by Andrew Kirschner, Ed.D.

If you care about animals, you've likely heard the

In a sense, every carnist is happy to consume one

name Phillip Wollen. You were probably first intro-

species while finding a different species utterly

duced to the former Citibank Vice-President turned

repugnant. There are literally hundreds of species

vegan animal rights activist when you watched his

(most) people do not consume. Dogs or cats, bears

unforgettable "Animals Should be Left Off the Menu"

or bats, horses or hamsters, rosellas or rats. I simply

speech. A recipient of the prestigious Australian of

ask that they go five animals more--cows, sheep,

the Year award, Wollen works tirelessly to inspire

pigs, chickens and fish.

the public to show compassion for all animals. But

Ultimately, it involves widespread education on the

where is he now and what is he doing?

consequences of carnism--cruelty, human health,

Phillip agreed to join VegWorld for an exclusive

busted fiscal budgets and global economies,

interview about his legendary animal advocacy

bankrupt companies, water wastage, greenhouse

crusade.

gas pollution, zoonotic diseases, dead zones, and


a suspension of our critical faculties to conduct a

VegWorld (VW): Why aren't more people vegan?

rational discourse on ethics.

Phillip Wollen (PW): This is a question for the ages

VW: What is the most effective campaign you've

and one that utterly perplexes vegans! To us, the

engaged in to increase veganism or prevent animal

consumption and use of any unwilling animal is

agriculture?

incomprehensible. I prefer to ask, why is anyone a


carnist? The default position should be veganism-

PW: Every project and group that I support in many

-and the exception should be carnism. To a large

countries has the objective of leading humans

degree, we consume what we are taught to eat

towards a vegan world and they do so in various

whilst in our parents protective arms. Of course,

ways.

there are some vegetarians who are subsequently

For management purposes, each of my projects is

seduced by peers, the media and, alas, even

located in a "silo." Kindness Kids, Kindness House,

some misinformed doctors that eating animals is

Kindness Farms, Kindness Oceans, Kindness Skies,

advisable.

Kindness Streets (animal birth control), Kindness

VegWorld Magazine

Issue 38 - January/February 2017 |

39

FEATURE

Mobile Restaurants, and Kindness Awards. A Kindness

but, if pressed, I would nominate Visakha SPCA, Sea

Farm, operated entirely by local NGOs, will produce

Shepherd, VegVic and the various Animal Liberation

fruit, nuts, vegetables, and spices and also provide

groups.

care to a number of different species of rescued


animals. It will also provide information on the health,

VW: What can the animal advocacy movement

environmental, water conservation, and economic

learn from your experience as an animal advocate?

benefits of veganism. A Kindness Kids program will


educate children and at the same time enlighten

PW: It would be presumptuous of me to suggest

their families on the imperative of living an ethical,

that I have anything to teach anybody. Suffice to

healthy and compassionate life. Kindness House, an

say, I have learned a great deal from other advocates

incubator for dynamic NGOs helped hundreds of

and from making my own mistakes along the way. I

energetic activists defend forests, oceans, and the

have learned to forgive failure. None of the activists

environment by providing free offices and outreach

I have met deliberately set out to fail. But some of

facilities as long as they also promoted the benefits

them lack the skills needed to manage programs,

of veganism to their membership.

lead volunteer teams or demonstrate attention to

It is difficult to choose which group most effectively

detail. Most of all, I ask them to remember that none

campaigns against the animal industrial complex

of us is as smart as all of us. And I urge them to see

VegWorld Magazine

Issue 38 - January/February 2017 |

40

FEATURE

each other not as competitors fighting to carve out

future for farmed animals?

a slice of a donor pie. Rather, to see themselves as


being fellow travelers on the Kindness Train, seeking

PW: Sans a dramatic suite of pandemics which

to bring more donors into the circle of influence. We

unleash a smorgasbord of zoonotic diseases on us,

also need to have a paradigm shift in leveraging our

I despair that I cannot see an imminent end to the

networks. If I convinced every single person that I

Animal Industrial Complex. It is unlikely that it will

meet to go vegan, I would still consider my life to have

end before the human species.

been a failure. What I really want to do is create solid

The industry will not immediately be a willing

vegan activists preferably by bringing the brightest

participant in re-engineering towards a pro-vegan

and best non-vegans from industry, commerce and

industrial economy--unless we can show it to

the professions into the vegan movement.

be profitable, relatively painless financially and


ultimately inevitable. Corporate inertia is a powerful

VW: Is the animal rights movement strategic

force. Fortunately, these are not insurmountable

enough? If not, what should we be doing

obstacles to the rational mind.

differently?

Despite overwhelming evidence of the ravages


caused by the tobacco industry one in three adults

PW: I get the sense that there are many movements-

in the world still smoke.

-not all of them are focused on animal rights,

The

per se. If we were to classify the movement

estimates that even in this modern age there are

more generously than the typical rights/welfare

more than 20 million slaves criminally forced into

dichotomy, then I would say we have an animal

labour bondage.

protection movement which is highly balkanized.

Despite the efforts of every government, faith

Of course, there are some organisations which

group, and educational institution in the world to

claim to be strategic but their strategies do not

end theft, abuse and violence, these crimes show

meet with universal acclaim.

no sign of abating.

Paradoxically,

the

expends

International

Labour

Organisation

Cruelty in the animal industrial complex is no

disproportionate amount of time, energy, money

less a crime, and yet is avidly supported by these

and groundswell support by bickering amongst its

very institutions that treat it not as a crime, but an

constituents. Unlike the Animal Industrial Complex

unavoidable factor-cost in the food supply chain.

which circles the wagons at the remotest threat of

If we cant end crimes like violence, child labour, or

any incursion from activists, we turn on each other.

stupidity like smoking (all of which are universally

This internecine warfare is counterproductive

condemned), our chances of entirely eliminating

and the real victims are the animals we putatively

animal agriculture is a triumph of optimism over

protect. But as Rumsfeld said You go to war with

experience. Nevertheless, as an interim strategy,

the army you have, not the army you wish you had.

we can stifle the industry by re-gearing the

VW: To what degree do you believe we will be able

economic drivers--supply, demand, and profits by

to end animal agriculture? What do you see in the

making animal products as prohibitively expensive

VegWorld Magazine

movement

UNs

Issue 38 - January/February 2017 |

41

FEATURE

as possible--say with high tax imposts and food

There is a wonderful anti Drink and Drive

safety controls.

commercial on Australian TV. If you Drink and

I also urge activists to establish strategies which

Drive, you are a bloody idiot.

make meat-eating a socially unacceptable practice.

I have a sign on my building. If you are not a Vegan,

The anti-smoking, anti-fur and anti-circus groups

you are a bloody vandal.

have done creditable jobs of doing so in the West.


One day meat will be seen in the same light as

Andrew Kirschner, Ed.D. is a writer, radio show host,

an ugly mistress. One may desire her body, but will

entrepreneur, inspirational speaker, fundraiser, and

not want to be seen out with her in public. (The

event organizer for farmed animals. A volunteer

converse applies to the opposite gender).

animal rights activist since attending the historic

Nevertheless,

we

must

firmly,

politely

and

1990 March for Animals in Washington, D.C., Dr.

unrelentingly do everything we can to make

Kirschner dedicates his life to helping to make the

veganism the default condition for an ethical,

world a more compassionate place.

healthy, profitable and sustainable life. Most of all,


we must be uncompromising in our vegan objective.

VegWorld Magazine

Issue 38 - January/February 2017 |

42

FEATURE

MAN ON A MISSION
by Robert Lucius

I am a man on a mission, and I can pinpoint the exact

the veterinarian. They were not a familys beloved

instant when it all began. I was a USMC Major serving as

companions on the way to a dog park for a romp in

the Naval Attach in Hanoi, Vietnam when the fateful

the sun. No, I knew these dogs were headed for the

moment of my transformation arrived on a bright

dinner table, and that their last journey would not be

summer morning in 2006. It was around 9:30 in the

a pleasant one. They would soon be dragged from

morning, and I was on my way to deliver a shipment of

their cage, tormented, and ultimately murdered to

excess medical supplies that had been donated by the

satisfy the demand for thit ch (dog meat) just as

U.S. military to a rural medical clinic located far up in

tens of millions of other dogs are slaughtered for

the northwestern corner of Vietnam, a stones throw

food throughout the world each year.

from the borders of Laos and China. It was towards


the end of a ten-hour drive to Lai Chu Township that

My mind raced. A handful of scenarios passed through

the monotony of rice-paddies flashing by outside the

my head, most of them rationalizations designed to

window was broken by the sight of a lone motorbike

help spare me the uncomfortable admission that

heading in the same direction as my vehicle. As I turned

these dogs were going to be slaughtered and that

to glance out the window, I caught site of a wicker

I was probably their last hope. It occurred to me to

basket strapped to the back of the motorbike, just

ask my driver to beckon the motorcycle driver to

behind the driver. The basket held perhaps as many

pull over so that I could purchase their freedom,

as four or five dogs, though I couldnt tell for sure how

but I then began to worry about whether or not I

many. All I could see was a squirming jumble of fur. For

would appear foolish to my Vietnamese colleagues,

a brief instant, my eyes met those of one of the dogs

or worse yet, seem insensitive to their cultural

and there was a moment of communion in which I felt

traditions.

her desperation, terror, and hopelessness.


As a military diplomat trained as a specialist in foreign
I knew where she was heading, and I also knew that

cultures and languages, I had been warned of the

she had, in her own way, sensed her impending fate.

folly of judging other cultures through the lens of

I had lived in Vietnam long enough at this point and

my own biases and expectations. The Ugly American

had grown familiar enough with the local culinary

came to mind. This classic novel by Eugene Burdick

traditions to know without a doubt that these dogs

and William J. Lederer shares a cautionary tale about

were not bound for a pet store or on their way to

how cultural myopia can undermine even the noblest

VegWorld Magazine

Issue 38 - January/February 2017 |

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FEATURE

of causes. I certainly didnt want to be perceived as

including many made with beef, chicken, fish, shrimp,

a cultural imperialist, nor did I wish to offend my

and porkall washed down with generous portions of

Vietnamese colleagues with whom I was traveling.

the local beer.

And as a citizen of a country that slaughters more


than two billion animals a year to fill our bellies, who

At last we finished lunch and shook hands, resolving

was I to judge anyway?

to meet again. My team and I then proceeded to walk


to our car to begin the long journey back to Hanoi

Id like to tell you I did the right thing, the brave

and thats when my world changed forever. As I

thing, but my courage failed me that morning. As

moved towards the exit, I glanced towards the kitchen

I obsessed over different options, the motorcycle

to where the cooks were cleaning up and preparing

disappeared into the distance far ahead of us and

for the evening crowd. Thats when I saw a dead dog,

the last chance for those dogs disappeared with it.

skinned and splayed out on the concrete kitchen

That moment of communion was forever lost to

floor, just seconds away from being butchered. And

regret. Physical and moral courage in adversity are

like a light switch, my life flipped from darkness to

hallmarks of Marines, but I will forever recall that at

light. It was for me an ego-shattering moment not

the very moment when I was presented with a clear

unlike that experienced by Saul of Tarsus on the road

moral question, I hesitated. My heart was sick with

to Damascus some two millennia ago. The scales

shame and remorse.

fell from my eyes and I awoke. I returned to the car


resolved to never to eat meat again.

My staff and I afterwards continued on to our


destination, where later that morning we delivered

Ill never know if the dog I saw murdered on the floor in

the medical equipment to the district clinic. We took

that ramshackle restaurant was the same dog whose

group photos, shook hands, and went through all

eyes met mine on that lonely road amidst sprawling

the expected formalities. Afterwards, several local

rice paddies, but it doesnt really matter. Her eyes

officials took us to lunch to express their gratitude.

were the eyes of every animal, and her plight was that

Thit ch wasnt on the menu, but we were treated to

of every animal who had ever been beaten, abused,

a sumptuous spread of traditional Vietnamese dishes,

exploited, injured or killed to satisfy my appetites. My


choice and make no mistake my hesitation to act
wasin effect a choice to simply do nothing cost
those dogs their lives. My cowardice in a moment of
crisis had led those dogs to a kitchen floor just as if I
had dragged them there myself.
Despite the fact thatI still find the memory of that
experience exceptionally painful and shameful, I now
view it in every sense of the word as a gifta blessing.
It was a moment of awakening for which I am grateful.
The haunting memory of that event, painfully seared
into my consciousness, has become a limitless source

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Issue 38 - January/February 2017 |

44

FEATURE

of power, inspiration and motivation for me. Had it

and serve with compassion, I knew deep down that

not occurred, I am quite sure that I would be a very

something was still missing in my life, and that I had

different man than I am today.

not truly begun to make amends for my cowardice


on the road to Lai Chu. I felt called to do something

I spent the last two years of my assignment in

more, but in truth I felt utterly powerless to make any

Vietnam trying to make a difference. I helped the U.S.

real difference. The vast scope of the cruelty and

Department of Defense build health clinics and schools

indifference all around me made the challenge seem

in impoverished and underserved rural communities.

almost insurmountable. I was left feeling powerless

I worked diligently to make Vietnams Coast Guard

against a rising tide; however, I was not yet aware that

become more effective in their response to natural

my transformation remained incomplete.

disasters, and I helped manage U.S. State Department


programs that clean up unexploded ordinance (UXO)

About two months after my encounter in Lai Chu, I

remaining from the Vietnam War. I also coordinated

was standing on the balcony of my apartment in Hanoi

some of the largest sea-based humanitarian medical

getting some fresh and fretting over my perceived

assistance missions to visit Vietnam since the end of

impotence as a bussing activist and advocate. I can

the war in 1975, and in my free time I raised funds to

recall the details of that night very clearly because I

improve the quality of life for disabled leprosy patients

wrote them down in a journal, but even if I hadnt, the

living in remote areas. Despite these efforts to live

beauty and intensity of the encounter I experienced in

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Issue 38 - January/February 2017 |

45

FEATURE

the darkness would be just as fresh to me right now

Peninsula, where we had first met and fallen in love

as it was that night. Through the chorus of self-doubt

as students at the Naval Postgraduate School. She

in my head, a single voice raised itself above the din. It

became a professor there, and I joined the staff of the

said simply, If I could use Moses, surely I can use you.

Defense Language Institute Foreign Language Center.


We bought a house in Pacific Grove, adopted more

Moses, if you recall, was debilitated by self-doubt,

cats, had a child, and I eventually retired from Marine

even to the point of trying to convince God that

Corps. In 2008, we established the VegHeads of

he had picked the wrong guy to lead the Israelites

Monterey Bay as a support group in our community

out of bondage. He lamented, Who am I that I

for others thinking about or making the transition

should go to Pharaoh, and bring the sons of Israel

to a plant-based diet. We also founded the Kairos

out of Egypt? (Ex 3:11), and pleaded, Please, my

Coalition, a tax-exempt, non-profit charity that delivers

Lord, I have never been eloquentfor I am slow

humane education programs and works to develop

and hesitant of speechPlease, my Lord, send

grassroots activism in Vietnam. Weve also sponsored

anyone you decide to send! (Ex 4:10-13). The Old

spay neuter programs, and helped host Vietnams first

Testament prophet Jeremiah likewise sought to

animal protection conferences.

avoid his calling. God had to reassure him that he


was in fact precisely the right person for the mission

These days, Im blessed to work as the Asia Pacific

for which he had been appointed, To whomever

program manager for Humane Society Internation-

I send you, you shall go; whatever I command

als farm animal department. Its a job that not only

you, you shall speak. Have no fear before them,

allows me to help advance the cause of animal pro-

because I am with you to deliver youThen the

tection in Vietnam and throughout the entire region.

Lord extended his hand and touched my mouth,

I get to work directly with government institutions,

saying, See, I place my words in your mouth!

non-governmental organizations, and multinational

(Jer 1:4-8)

corporations to promote laws and policies that directly address animal cruelty, and I have the thrill of

I am no Moses or Jeremiah, nor do I claim special

helping build the capacity of partner grassroots or-

providence, but I realized that night that just as Moses

ganizations in each of the countries where I work.

had been spiritually equipped to lead his fellow

Some of my favorite work involves the promotion

Israelites out Egypt, and Jeremiah had been fortified

of plant-based eating through HSIs country-spe-

for the prophetic tasks appointed to him, I too had

cific campaigns, including Green Monday Vietnam

been graced with certain strengths, talents, and skills,

(www.greenmonday.vn) and Green Monday South

and I too had been afforded experiences that gave me

Africa (www.greenmonday.co.za).

certain unique perspectives and insights. I was meant


to rely upon these faculties to carry out the work for

When I look back upon who I was before that

which I had been appointed. Although I hadnt realized

summer morning more than a decade ago, I see

it, my whole life had been but a preparation for the

an almost unrecognizable man. I was challenged

trajectory that my life was now taking.

by circumstances to look into my soul and take the


measure of my humanity. It changed me in ways

In August 2008, my wife and I returned to the Monterey

VegWorld Magazine

that have forever scarred me, and yet it also opened

Issue 38 - January/February 2017 |

46

FEATURE

my heart and mind in ways that have given my life

themselves. And now the abundance of life she has

a clearer sense of meaning and purpose than I have

in Christ from the Father flows over into themit is

ever known. The twin crucibles of crisis and calling

like when you throw a stone into a pool, and the

have made me into a new creation, and Ive been

concentric waves spread out further and further.

blessed with a second chance to not only be a voice

Who knows where it will end? Redeemed humanity

of compassion in the world, but also to work alongside

is still young; it has hardly come to its full strength.

those spirited, committed warriors of compassion

But already there is joy enough in the little finger of a

fighting for change in their own countries. I have

great saint such as yonder lady to waken all the dead

witnessed the fruits of their labors everywhere I go.


It is both a humbling and inspiring journey to walk
among such heroes.
In one of my favorite Novels, C.S. Lewis The Great
Divorce, there is a passage that has given me endless
peace over the years. The reader is given a glimpse of
heaven and of the spirit form of a woman surrounded

things of the universe into life.


It is an article faith to me that animals have souls.
Im comforted in my belief that everything will at
last be set right in the world, and that I will see those
dogs again somedayand when I do, I will ask their
forgiveness. And, as anyone who has ever truly known
a dog knows very well, they will undoubtedly give it
freely and without hesitation. Until that day comes,

by the forms of men, women, and animals dancing

however, I will continue to work out my redemption. I

and leaping with joy. The tales protagonist is

can no longer save those dogs, but there are billions of

perplexed by the presence of so many animals in

other dogs, cats, pigs, cows, chickens, horses, sheep

heaven and asks his guide why they are there as well.

and other non-human animals waiting for relief, for

His guide responds, Every beast and bird that came

rescue, and for salvation. It is more than enough for a

near her had its place in her love. In her they became

lifetimes work.

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Issue 38 - January/February 2017 |

47

feeding families / saving animals


A Well-Fed World is a Washington, DC-based hunger relief
and animal protection organization chipping away at two of
the worlds most immense and unnecessary forms of
suffering... the suffering of people hungry from lack of food
and the suffering of animals used and abused for food.

Dont like Heifer International?


Sign-up for our monthly e-newsletter for information about
our Plants-4-Hunger gift-giving campaign, and give the gift of
vegan food to people in need without harming animals.

care@AWFW.org

www.AWFW.org

Ashraya Initiative for Children

Poplar Spring Sanctuary by Mark Peters

~how beautiful is a world that is healthy, well-fed and kind all at the same time~
VegWorld Magazine

Issue 38 - January/February 2017 |

48

THINGS
WE
LOVE

Amanda Smith loves

Truth Belts
Truth Belts founder, Renia
Pruchnicki wanted to prove that
fashion doesnt have to be cruel
to be cool and that it is possible
to be both stylish and ethical.
She has definitely succeeded
on both counts by creating a
line of high-quality vegan belts and accessories (such
as suspenders and wallets) for women, men and kids.
Our home closets currently house the Smith, the
Savoy and the Dyad from her belt collection. I am
sure there will be more to follow. Weve already got
our eye on some items for future acquisition. You can
check out all of their styles HERE.

VegWorld Magazine

Issue 38 - January/February 2017 |

49

THINGS WE LOVE

Robin Tierney Loves

VICIA: This Vegan Energy Bar Will Rock Your Workout


Review and photo by Robin Tierney
Hail, VICIA! The name of these healthy-meetsdelicious energy bars was inspired by Julius Caesars
epic quote: "Veni, Vedi, Vici" -- Roman for I came,
I saw, I conquered. Founder Nathan Flood wants
his new creation to inspire people to pursue "the
act of conquering," whether their goals are athletic,
business, personal or simply vanquishing hunger.
Nathan is an ultramarathoner based in Lodi, a California
town near Sacramento that has a huge farm-to-table
ethic. He wanted to use regionally sourced organic
ingredients to create the ideal fuel athletic training
and competition. He adopted a vegan diet 7 years ago
after reading The China Study. With daily training that
often includes 13 to 30 mile runs, Bikram yoga, longdistance cycling and tough Crossfit training, optimal
nutrition was vital to keep Nathan and his VICIA cofounder Jeremiah Patterson fueled properly.

VegWorld Magazine

After a couple of years making batches of VICIA


Almond Noir bars by hand and selling them at
farmers markets, demand outpaced supply. So
Nathan found a place with integrity to help
ramp up production -- enabling the bars to reach
a wide, and nationwide, audience. I met Nathan
at the Towne House Restaurant at Wine & Roses
(http://winerose.com), a lovely resort in Lodi
(http://visitlodi.com) while I fueled up on fresh
sauteed veggies before my own workout.
Dates are natures candy as well as a tremendous
energy food, so youll find dates among the
carefully curated all-natural, raw, vegan, gluten-free
and organic ingredients in VICIA (pronounced veec-a) bars. In addition to Almond Noir, new flavors
include chocolate, coconut and coffee. For more
info, visit http://viciaenergybar.com

Issue 38 - January/February 2017 |

50

FASHION WITH
COMPASSION
SPOTLIGHT ON WILBY
by Erin Goldmeier

ondon, England reigns as the most fashionable city


in the world. From Bond and Oxford Streets to the
eclectic shops on Portobello Road, many industry

insiders are inspired by the capital citys street fashion.


Founded in the posh Chelsea district of London, the
relatively new Wilby vegan bag company has challenged
the boroughs reputation as being uber expensive;
in fact, affordability has been a key to the companys
success. It has also created the vegan fashionistas
dream; aesthetically-pleasing and stylish crossbody
bags, weekenders and clutches that appear high-priced,
but are guaranteed to not empty your bank account.
In 2013 the founders of the UK-based company
goal was, and still is, to create a fashion brand that is
both ethical and fashionable. They also wanted the
consumer to feel they are helping the environment
in some way with every purchase. They use organic
and eco-friendly materials such as cotton, hemp
recyclable cloth and cork, and all bags sold by Wilby
are vegan-approved by PETA.
The six collections Wilby currently offers have a classic
British look and are relevant for any season. The
collections include the Bailey Satchels, Tone-Time
Collection, Drayton Collection, Country Collection,
She Collection and the Primrose Hill Set Collection.
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51

FASHION WITH COMPASSION

All collections offer perfect party-ready clutches, smart


bags for days at the office look and oversized bags for
weekend getaways. Colors range from citrus yellow,
neon blue and leopard print to classic black, beige
and navy. Jewelry and interior designer (and ex-wife of
Rockstar Noel Gallagher) Meg Mathews teamed with
Wilby to design the Primrose Hill Set Collection and
said, I love fashion almost as much as I love helping
animals, and the line I created with Wilby has allowed
me to combine two of my greatest passions.
I am proud to create eco-friendly handbags that will
allow shoppers to find a chic new look without harming
a single cow, sheep or any other animal.
To order, visit Wilbys Web site at wilbyclutch.com. The
company offers free shipping in the United Kingdom,
and ships worldwide.
________________
Erin Goldmeier is a freelance writer whose work has
appeared in Radar Online, VegNews magazine, PETA
Prime, The Virgin Atlantic Airways Blog, Southwest
Virginia Living magazine, Convention South magazine,
Smart Meetings magazine and others.

VegWorld Magazine

Issue 38 - January/February 2017 |

52

FASHION WITH COMPASSION

CLAIR NATURALS
by Erin Goldmeier

ts not uncommon for body care companies to


label products with complex-sounding scientific
terms, leaving shoppers sometimes confused and

frustrated. Many consumers end up tossing products


in their shopping cart without giving ingredients such
as phenoxyethanol and phthalates much thought.
But behind the convoluted terms and many of the
beautifully packaged products that line department
store counters and drugstore shelves are ugly truths:
animal-derived ingredients of tallow, lanolin and
carmine, to name a few.
Fortunately, we have seen an increase in naturallyderived body care products that are vegan and free
of harmful chemicals. clair Naturals is one such
company that offers deliciously aromatic soaps,
lotions, body butters and more. They are budgetfriendly, suitable for all skin types and will leave you
feeling relaxed and refreshed all day long.
deodorants and lip balms are coming soon!) Choose
In 2013 clair Naturals set out to develop a line of vegan

from a variety of heavenly scents including Grapefruit,

body care products sans GMOs, parabens, petroleum,

Mango, French Lavender, Creamy Coconut, Vanilla &

synthetic colors and fragrances. The company drew

Sweet Orange, and Shea Butter & Oatmeal.

the attention of Hollywood actress Jennifer Esposito


and she became a partner in the venture because she

To order online or to find a retailer, go to clair Naturals

shares the same vision of bringing the highest quality

Web site at eclairnaturals.com.

allergen-free body care products to everyone.


Erin Goldmeier is a freelance writer whose work has
clairs products are also gluten-free, soy-free and cruelty-

appeared in Radar Online, VegNews magazine, PETA

free. The line currently offers shower gels, handcrafted

Prime, The Virgin Atlantic Airways Blog, Southwest

soaps, body scrubs, bath salts, body butters, lotions,

Virginia Living magazine, Convention South magazine,

shampoos, conditioners and styling gels (body oils,

Smart Meetings magazine and others.

About the Author

Erin Goldmeier is a freelance writer whose work has appeared in Radar Online, PETA Prime, The Virgin Atlantic Airways Blog, Southwest
Virginia Living magazine, Convention South magazine, Smart Meetings magazine and others.

VegWorld Magazine

Issue 38 - January/February 2017 |

53

TRUE
by Sharon McRae

f youre like me and you spend


occasional long days on your feet
(mine are usually in the kitchen),

you know how relaxing a bit of foot


pampering can be. I was thrilled when I
recently came across Mint Your Feet by
Kosmatology. This delicious peppermint
duo includes Mint Your Feet Mineral Salt
Foot Scrub and Mint Your Feet Foot Balm
to leave your feet feeling refreshed and
pampered. Theyre made with all natural
ingredients, most of them organic, and
of course, they both include peppermint
essential oil to wake up your senses
and make you feel like youre walking
on air again. After scrubbing in the
shower or bath with the salt scrub,
rubbing in the foot balm and feeling
the soothing tingle is nothing short of
heavenly. Slipping on a pair of comfy
socks after this treatment always leaves
me

feeling

completely

rejuvenated.

This would also be a fantastic gift for


anyone who spends long hours on
their feet or enjoys a bit pampering
now

and

then.and

VegWorld Magazine

who

doesnt?

Issue 38 - January/February 2017 |

54

TRUE BEAUTY

Black eyeliner is a staple in my makeup case, and


I use it even on minimal makeup days to help to
look more awake. Ive been searching for a formula
that really stays in place without fading or smudging,
which most pencils tend to do, or flaking, like mineral
powders sometimes can. Ive found my new best
friend in Noir Crme Eye Shadow by Au Naturale. I
was skeptical at first, because cream shadows do
tend to smear quite a bit, but Ive had success
with so many other products from this
company that I decided to give it a shot. And
Im so glad I did! Its easy to apply and glides
right on with a small angled eyeliner brush. I
If youre a traveler or you have
limited space at home, it can

apply both under and over my top lashes for


a tight line. I do apply a bit of setting powder

be helpful to find multi- purpose

under my eyes, but not enough to accentuate fine

products that will save you space in the suitcase or

lines (I try to ignore them but I know theyre there),

the medicine cabinet. Meow Meow Tweets Face

and so far, I have to say that this product is a stellar

& Body Cream fits the bill. This luxurious cream is

performer!

made from all organic plant-based butters and oils,


with no added scent.so it wont irritate even the
most sensitive skin. Tamanu, rosehip, and pumpkin
seed oils help with dryness, itchiness, and fine lines,
and the cream penetrates quickly without clogging
pores. Its fabulous as a body butter straight out of the
shower, and a little goes a long way on the face to
replenish moisture, much needed during this colder
time of year. It also works well as a rich hand cream
that you can apply at night. Its packaged in a small
glass jar, which wont take up much room in your
beauty case. Another fabulous Meow Meow Tweet
product to try is the Repair Balm, which is especially
perfect for those dry, cracked hands and lips.

About the Author

Sharon McRae is a wife and mother of three teens, as well as a certified health coach and PCRM Food for Life instructor residing in
Columbia, MD. She has been adopting and applying principles of health and nutrition in her own life for more than three decades.
She became a health coach to fulfill her passion of helping others take control of their health by making better lifestyle choices and
adapting a whole food, plant-based vegan diet.

VegWorld Magazine

Issue 38 - January/February 2017 |

55

EAT THE WORLD

RAW EATERY AND MARKET


A DINING DELIGHT IN CALGARY, ALBERTA
by Michael Taylor

new casual restaurant has opened in


Calgary and it is most certainly worth
the visit. Raw Eatery and Market (REM),
opened for business in the summer of 2016 and
has been growing in popularity ever since. Located
in the trendy Kensington Village neighborhood,
REM offers a unique take on vegan cuisine.
Funded originally from a Kickstarter campaign,
this restaurant is slowly growing to be a favorite
of the local veg friendly patrons
While their name says raw most of REMs
items are made from a mix of raw and cooked
ingredients. For example, eating raw quinoa
would be a challenge so obviously this would

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56

EAT THE WORLD

be cooked, however mixed in their Broken Burrito


bowl with many raw ingredients makes a delicious
combination. My favorite was The Linguine. Again,
a combination of mostly raw ingredients including
a brazil nut mozzarella and chick pea meatballs.
Breakfast is served all day with 3 options to choose
from. A mostly raw oatmeal bowl, an Indian tofu
scramble, and their unique version of French toast.
Next time in I will have to order all 3! Their standard
menu consists of 4 entrees and 3 salads which can
be ordered in half or full size. The Kale Mary was my
favorite salad. Good portion size and plenty of flavor
with a unique take on a cheesy dressing. I have
never been to a vegan restaurant with a kombucha
bar, but REM has one with 2 flavors. Coffee and a
variety of teas also.
REMs proprietors, Megan Pope and Ali Magee,
opened with a singular mission in mind. To impact
our community to live a plant centered lifestyle.
Most of their ingredients are sourced locally and
menu changes to reflect what plants may be in
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57

EAT THE WORLD

season. They also are involved in vegan


outreach programs showing mindful
veganism movies, how to classes and
even workshops on yoga.
As their name implies, they also have a small
market which sells packages goods, again
mainly source locally from the Calgary
community.
Reservations not needed nor taken, plenty
of seating and inexpensive metered parking
is on the street. Open 7 days from 8:00 AM
to 8:00 PM.

About the Author

Michael Taylor travels in North America, South America and Europe for business and strives to dine at the very best vegan restaurants
in every city he visits. As a vegan of seven years and vegetarian for 20 years before that, he has sampled some of the best Vegan
foods in 46 states and 24 countries. Michael looks for restaurants using the best ingredients (organic preferred), innovative recipes
and vegan outreach.

VegWorld Magazine

Issue 38 - January/February 2017 |

58

FRESH FINDS

VEGWORLDS

TOP THREE

NEW YEARS

RESOLUTION BOOK PICKS

s clichd as we may all find it to be, New


Years is, indeed, a time for starting fresh
and making resolutions. Theres something
stimulating about flipping the calendar page of the
very last day of the very last month of the year and
beginning anew. It makes us want to try harder and
be better. In a society dominated by the Standard
American Diet and all its accompanying ills, the
number one resolution of most people is to take
better care of themselves and get fitter, stronger and
healthier.

the hand and leading you through the ins and outs
of your new lifestyle to tough-talking doctors who
are going to tell it like it is and keep you inspired to
remain on the path to good health, these selections
have it all.

Well, if thats your New Years resolution too, you


have come to the right place! The following three
books are the trifecta of plant-based starter kits for
the aspiring vegan newbie. If you were to do no other
research and buy no other books throughout your
long and, hopefully, successful plant-based journey,
these books, alone, would provide you with all of
the information you would ever need. From in-depth
peer-reviewed scientific research to taking you by

So, get out your Kindles or clear off a part of your


bookshelves and stock up on the best of the best
of these plant-based reading recommendations. We
hope you will enjoy our 2017 selections and that
they will lead you, as they have so many others, to
turn your resolutions into reality.

VegWorld Magazine

We are fortunate to have innumerable resources at


our fingertips to help us on our journeys towards
health, so this was a tough choice. But we think that
the combination of these books will provide you with
a theoretical, pragmatic, and motivating education

From all of us at VegWorld, have a Happy and,


above all, HEALTHY New Year!

Issue 38 - January/February 2017 |

59

FRESH FINDS

THE PLANT-BASED JOURNEY

A STEP-BY-STEP GUIDE FOR TRANSITIONING TO A HEALTHY LIFESTYLE


AND ACHIEVING YOUR IDEAL WEIGHT

e all want to be healthier. Plant-based


living is an attractive option for many
people who have made the connection
between their Standard American Diet (SAD) and a
host of chronic health issues they are suffering. It's
not that people don't know that they are consuming
too much meat, dairy, eggs, butter, fish and rich,
heavy foods - it's just that, after a lifetime of unhealthy
eating habits - such a monumental change is
inconceivable to them.
Enter Lani Muelrath.
Teacher, lifestyle coach, behavioral change
specialist....Lani's like a knowledgeable big sister who
takes you by the hand and guides you gently, but
with a firm hand, through the potential minefields of
what might be a completely different food landscape
than you are used to. She knows the journey well and
reassures us by starting us off with her own personal
story. As we become familiar with her encouraging,
engaging, and reassuring tone, it becomes easier to
imagine making such a transition for ourselves with
Lani as our coach and educator.
And educate us, she does. She takes us through
the hows, the wheres and the whys with calm,
confident precision. She advises us every step of
the way with pragmatic advice (what tools do you
need in your kitchen), making sure we are prepared
in social situations, knowing how to deal with family
and friends, and offering us different transitioning
models and options for setting the pace in a way

VegWorld Magazine

that makes sense to each of us individually. She


shares the research about the impact our diet has
on our health and our environment. And, of course,
there are the recipes - a treasure trove of healthy and
easy to prepare meals that will take the guesswork
out of the predictable "What am I supposed to eat?"
stumbling blocks for the plant-based novice. Lani
has also included some of her recipe "templates" Savory Vegetables, Plant-Burgers for starters - brilliant
in design for the lazy cook or those just starting out.
Ultimately, the effectiveness of this book lies in its
no-nonsense pragmatic approach. Lani understands
the pitfalls of lifestyle change and skillfully equips us

Issue 38 - January/February 2017 |

60

FRESH FINDS

to cope with some of the inevitable challenges that


will occur. As you read through The Plant-Based
Journey, what once may have seemed so out of
reach becomes understandable and accessible. She
makes it doable and that is what the newbie plantbased eater and those who are plant-based curious
need most of all. Real advice. Real recipes. Real
preparation. Real ways to do this successfully.
We can talk theory forever - but with The Plant-Based
Journey, Lani Muelrath lays out an achievable, stepby-step, realistic road map for health. It's the kind of
detailed instruction to lifestyle change that has been
sorely missing in the plant-based community up
until now. We want it, but how? We know we need
it, but what are we supposed to do? It's something
we've been planning on pursuing, but where do we
begin?

VegWorld Magazine

The answers are here, broken down into organized


and manageable steps. The Plant-Based Journey
can help anyone who sincerely wants and needs
this change in their life to find the best path for
themselves. Health is within reach because the
road has already been traveled. The barriers to
success have been cleared in advance. It's a highly
recommended book to a rich and rewarding way of
life.
Lifestyle change is no easy feat. We all need help
finding our way, especially in the beginning.
Let Lani be your guide.

Issue 38 - January/February 2017 |

61

FRESH FINDS

THE HEALTHIEST DIET ON THE PLANET


WHY THE FOODS YOU LOVE-PIZZA, PANCAKES, POTATOES, PASTA,
AND MORE-ARE THE SOLUTION TO PREVENTING DISEASE
AND LOOKING AND FEELING YOUR BEST

ant the truth?

Well, for the hundreds of thousands of


fans of Dr. John McDougalls plain-spoken, forthright
style, his latest book will not disappoint.
In The Healthiest Diet on the Planet, Dr. McDougall
continues his lifelong mission of making the public
aware of the scientifically-proven benefits of a high
complex carb diet. By nature, writes Dr. McDougall,

we are designed to enjoy and thrive on starches.


Adapting this program is the ideal solution to get
you in the best shape of your life, while making
sure your appetite is satiated and you get all the
necessary nutrients you need to thrive. Once again,
drawing on the lessons of history, Dr. McDougall
demonstrates how successful societies around the
globe have flourished on diets rich in rice, corn,
beans, potatoes, whole grains, legumes and other
root vegetables. Along with greens and fruit, this is
nutrient-dense program which provides food that
can keep us happy and healthy for life.
Along with his seminal work, The Starch Solution,
this book is a must-have for anyone starting out on
a plant-based diet and wondering how they will ever
be able to maintain such a program for life. In it,
you will find Dr. McDougalls simple, understandable
Red-Light, Green Light guide to what we should
and shouldnt eat and a lush photo library of Mary
McDougalls tantalizing 100% oil-free recipes. These
accessible guidelines and delicious, easy-to-prepare
meals can launch even the most reticent whole
food newbie onto an exciting and satisfying journey
back to health.
And, of course, as ever, you will get to hear from the
one and only, nationally-renowned Dr. McDougall
who will tell it like it is and make sure that you get
the truth, the whole truth and nothing but the truth.
Let Dr. McDougall help you!

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62

FRESH FINDS

HOW NOT TO DIE

DISCOVER THE FOODS SCIENTIFICALLY PROVEN


TO PREVENT AND REVERSE DISEASE

ow Not to Die is, to date, Dr. Michael


Gregers magnum opus a great
achievement for the physician who
gave us the popular NutritionFacts.org website,
helping to bring much-needed information about
the benefits of a plant-based to a chronically ill
population.
This is not a book to be absorbed in one sitting.
Although eminently readable and enjoyable, this
work is more like an all-in-one reference library,
providing a vast body of scientific proof on the

giving you solid scientific ammunition against those


helpful friends and family members who may argue
against your plant-based choices.
Detailed, entertaining and jam-packed with
everything you will need to understand why this
lifestyle is so vital to your well-being, Dr. Gregers
book will be your perennial guide for many happy,
healthy years to come.

demonstrable benefits of plant-based eating to the


reader. Meticulously-researched and annotated,
How Not to Die is an encyclopedia of knowledge
that can be referred to over and over again for
support and information. The first fifteen chapters
present the most common chronic conditions we,
as a society, typically die from as a result of our
reliance on the Standard American Diets (SAD). Each
condition is then methodically examined with an eye
towards showing how and why plant-based diets
can effectively reverse these diseases thus helping
all of us to literally not have to die from these all too
common and, in so many cases, avoidable illnesses.
If you are just starting out on a no oil, plant-based
lifestyle, please clear out some space on your
bookshelves for this wonderfully informative - and
surprisingly funny - look at how to combat our top
killers with nutrition. It is one you will refer to for
many years for your own information, not to mention

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63

NUTRITION AND THRIVING

Amazing Transformation

making Health My Hobby


by AMY JOY SUBEN

before

My name is Amy and I am in Recovery from S.A.D.


- the Standard American Diet, also known as the
D.A.D. - Deadly American Diet.
This past November I turned 60 years young and
have been eating Whole Food Plant Based since the
beginning of 2011. This means I am gratefully going
into my 7th Year of Plant Based eating.

VegWorld Magazine

after

I come from a family of overeaters. Both parents


were overeaters and the norm in our house was
bagels with gobs of melted cheese, eggs, steak,
and a few canned vegetables. My mother was a
chronic dieter and offered me this approach to
controlling my weight. I was only in the 7th grade
when I was taken to my first Weight Watchers
meeting. And so it began.

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NUTRITION AND THRIVING

I spent A LOT of energy focusing on weight and spent many years


in and out of various anonymous self-help groups where we tried
to manage eating and weight. I had success and failure.
My family medical history (note I did not say family genes) is quite
severe. My father was overweight and had Type II diabetes, two
coronaries and died from an abdominal aortic aneurism. My mother was overweight, had high blood pressure died at age 54 from a
massive cardiac event.
Because both parents had severe heart disease, I had a cardiologist
who I saw every few years for preventive care. The regular tests allowed us to believe that I was dodging the Heart Disease diagnosis.
In 2011, I was going for a routine pre-op appointment before a colonoscopy. It was suppose to be a N.B.D. (no Big Deal) appointment
but my routine EKG had surprisingly changed. Now, this might not
seem really alarming as an EKG can change for many reasons. But
for me it was extremely alarming! Here I was age 54, the same exact age that my mother was when she died from that heart attack.
Being told my EKG changed, freaked me out! The next day I went
to my cardiologist and it was confirmed that my EKG had indeed
changed, but my heart appeared healthy. I proceeded with my
colonoscopy.
On the day that I was informed that my EKG had changed, we immediately changed our way of eating. My dear husband jumped in
with me and we went to the Cleveland Clinic where we participated in a one-day Prevent and Reverse Heart Disease Program with
Dr. Esselstyn. This may seem like a dramatic choice considering I
did not have a cardiac event (yet) but I was frightened and serious
about being the healthiest I could be. I had actually attempted to
be vegan a few times earlier in my life but had fallen off the wagon.
This time I had a deeper motivation. I did not want to die young like
my mother and I did not want to miss out on this wonderful stage
of life. I am happily married and have two amazing adult children.
I lost a bunch of weight immediately in those first 6 months. All my
numbers improved and are excellent and thats going by the guidelines of Drs. McDougall, Greger and Esselstyn It has not been a per-

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NUTRITION AND THRIVING

fect process for me. A few years ago we moved to

By eating Whole Food Plant Based with barely any

Asheville, land of many vegan friendly restaurants. I

oil and very little salt and sugar I am able to stay

got triggered with all the choices and started eating

away from activating the desire to overeat. I am

too many vegan foods that were overloaded with

grateful to be at an appropriate weight and to have

white flour, oil, salt and sugar. I do know that I am

excellent lab results. My EKG went back to the origi-

sensitive to those addictive substances. I can get

nal baseline. I mostly power walk but also run a bit

away with some for sometime but its a slippery and

and can do 5k and 8k races. There was a time when

dangerous slope.

I was on blood pressure and cholesterol lowering


medication, but the only pill I currently take is my

I re-sparked my WHOLE FOOD PLANT BASED life-

thyroid medication. I am excited about this lifestyle

style by seeking additional information and guidance

and grateful to be informed. I tune out any naysay-

from many heroes including Dr. Alan Goldhamer, Dr.

ers and refuel my motivation with daily connection

Caldwell Esselstyn, Dr. McDougall, Dr. Neal Barnard,

to others eating and living this way.

Dr. Michael Klapper and so many others. I have gone


on retreats and conferences. I read their books. I lis-

If I can do it, you can do it. Make Health Your Hobby!

ten to lectures and podcasts and participate in the

May we all be healthy and happy!

McDougall and Esselstyn groups on Facebook!

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NUTRITION AND THRIVING

Amazing Transformation

From 371 to 148


by KARLA FREEZE

before

was either considered overweight or actually


overweight, since elementary school. My mother
had me on my first diet in fifth grade and back
then they had girls chubby clothes. My mom has
always been weight obsessed. I was unhappy a lot
of my life and ate (as many people do) to fill the
void. Lots of things in my life led to low self-esteem.
Despite the weight, I was pretty healthy. I was put on

VegWorld Magazine

after

thyroid medicine in 6th grade but I think my mom


had heard it would help with weight loss, so she
asked the doctor to prescribe it.
Fast forward many, many years. The day I was diagnosed with type 2 diabetes, is the day I changed my
eating. I didnt want to be sick. That was the turning
point and that was January of 2008. I was 371 lbs.

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NUTRITION AND THRIVING

At that point, I did what the dietitians and the nutritionists told me to do: no carbs, no sugar, lots of
protein! I ate a standard American diet "diet." Full of
chicken, cottage cheese and deprivation! The year
before I had been diagnosed with sleep apnea. Over
the next few years, I did lose a lot of weight but then
started to gain back because diets are not sustainable, of course. I was still pricking my finger twice
daily, on meds for the diabetes, meds for high cholesterol, anti-anxiety meds, meds for psoriasis and
being treated for gum disease and plantar fasciitis.

of those was before I found plant-based eating. I


was vegan for a year before I found my whole foods
plant-based no oil, plan (called Protective Diet) I also
eat no sugar, no nuts, no dried fruit, no food additives. I have reversed all my disease and ailments
including the type 2 diabetes, high cholesterol, psoriasis, anxiety, plantar fasciitis, gum disease with antibiotic treatments, sleep apnea (no more CPAP). I
have more energy than I've had in over 40 years, I
weigh less than I have weighed in over 40 years.

The next turning point.. My mom was diagnosed


and declining from Alzheimer's and I'd already had 3
relatives pass away that had it. I started researching
prevention of that horrible disease. I researched scientific studies, medical articles, watched documentaries, read testimonials, for several months. That's
when I found the benefits plant based eating. I have
not consumed any animal products since the Christmas present I gave myself on December 25th 2012,
the day after watching the documentary Forks Over
Knives.

I did not exercise religiously; I went to Curves for


several years. But, as I got healthier, I wanted to
move my body more. I do yoga 3-5 times a week,
I do some running and some walking. I take some
dance classes! So many side effects that were a surprise to me! And it's such a simple concept that so
many find overwhelming. It's merely a choice. Every
single bite. Choose health. Choose yourself. It's not
hard! What you will gain is perhaps unfathomable.
At 371 pounds, I would never have imagined the life
that I live today.

Every day I'm eating for my health and well-being!


What I have gotten in return is my life back! Total
weight loss as of this week is 223 pounds and 93

Happiness! Joy! Peace! Energy! I sincerely LOVE my


life. Every single day. All due to eating amazing life
changing plants.

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NUTRITION AND THRIVING

Amazing Transformation

IT'S NEVER TOO LATE


FOR HEALTH
by CARLE KLUPT

before

Seven years ago, I lost my wife to breast cancer


after 49 years of marriage. Besides being a 71-yearold grieving widower, I was overweight and on
medications for high blood pressure, high cholesterol,
and depression. I also suffered from gout, chronic
headaches, back pain, and GERD (reflux). I assumed
that all these things were just a part of getting older.
Shortly after my wife died, I started to feel like my
memory was also going.
I talked to my daughter Sharon about my memory
loss, and she told me shed look into it. Shes a

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after

health coach and, at that time, attended classes at


Physicians Committee for Responsible Medicine
(PCRM). She asked PCRMs President, Dr. Neal
Barnard (who wrote Power Foods for the Brain),
what I should do. He told her that many common
medications can cause memory loss, and then he
proceeded to list all the ones that I was taking! He
told her to encourage me to change my diet.
That was easier said than done. Im a little stubborn
(in my daughters view, perhaps more stubborn than
anyone else on the planet) and didnt believe in

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NUTRITION AND THRIVING

her plant-based coaching and teachings. I felt the


studies were too small and didnt want to hear her
dietary advice.
At my next doctors appointment, my doctor asked
Sharon if she had any concerns about my health. Of
course she did. She told him she thought I ate too
much red meat. My doctor actually agreed and told
me it could be affecting my health. As we walked
out of the doctors office, I told my daughter I would
make her a bet. I told her I would give up red meat
for three weeks and then go back to the doctor. If
the good doc didnt see any changes, shed drive
me to Burger King, buy me a Whopper, and watch
me eat it! Sharon was excited, confident that shed
win the bet. I was just as confident that Id be the
winner.
Three weeks later, I walked into the doctors office
confident that I had won the bet. I didnt feel any
different. In the office, my doctor looked at my
blood work and asked me what I had been doing
differently. I didnt want to admit it, so I replied,
Nothing. He told me he didnt believe me and kept
asking me what changes I had made. Finally I asked
him why. He told me my blood pressure, blood
sugar, and cholesterol were all down significantly,
and that I had also lost weight. I was floored.
We walked out of the waiting room where Sharon

VegWorld Magazine

sat bursting with anticipation, and my doctor went


over to her and gave her a high five. He said, I dont
know what youre doing with your dad, but whatever
it is, keep doing it! She was thrilled.
I wasnt too happy at first, but I couldnt deny how
much my numbers had improved after just a few
weeks. Even I had to admit it was pretty remarkable.
Sharon eventually got me to give up poultry, dairy,
and almost all seafood. Thats no small feat for a
70-plus-year-old Jewish man! I also kicked my soda
and heavy salt habitI used to salt everything liberally
before tasting it.
Im now off my statins (my cholesterol is now lower
than when I was on it), blood pressure medication,
and my antidepressant. I also no longer suffer with
gout, chronic headaches and back pain, and GERD.
Im a kidney cancer survivor with one remaining
kidney (I smoked for years), and at one of my recent
appointments, my kidney doctor was amazed
because the function in my remaining kidney had
improved. That is very atypical; function in these
cases usually gradually decreases over time.
Im now a full convert to the belief that food is
powerful and can be healing. I work six days a week
as a hardware store manager, my memory is back,
and I feel like Im reverse-aging. It just goes to show
that you are never too old to change.

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NUTRITION AND THRIVING

ALL
THINGS
CRUCIFEROUS
by Lori Donica Barber

roccoli, and cabbage and cauliflower,


oh my! These cruciferous vegetables,
so named because the four petals of

their flower that come together to form the


shape of a cross, pack a powerful protective
punch when it comes to some of our most
dread diseases of today! According to Dr.
Joel Fuhrman, M.D. cruciferous vegetables
contain phytochemicals that have unique
abilities to modify human hormones, detoxify
compounds, and prevent toxic compounds
from binding to human DNA, preventing
toxins from causing DNA damage that could
lead to cancer. Thats a pretty impressive
resume for a humble head of cabbage! The
list of cruciferous veggies, of course, is longer
than just broccoli, cauliflower and cabbage.
Mustard greens, turnips and rutabaga are also
among the cruciferous cancer-cell killers. For
a full list of all things cruciferous, as well as
other diseases they help prevent, check out
THIS article by Dr. Linda Carney, M.D.

About the Author

Lori Donica Barber lives in Idaho where she teaches the history and anthropology of food at Idaho State University.
She is passionate about the implications of eating a plant-based diet and challenges her students to consider the
repercussions of every bite they take. Lori believes everything always comes back to food from obvious health
concerns, to political issues to societies ability to learn, grow and make sound decisions. When she is not lecturing
on food, she teaches yoga, inspiring people to move their body and eat healthy food. She also loves venturing into
the backcountry of Idaho, skiing, backpacking, camping and soaking up the great outdoors. She shares her love of plantbased eating with her husband and two sons who have indulged her obsession and embraced this lifestyle wholeheartedly.

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71

SOUP IS ALWAYS ON
Soup is one of mankinds most ancient and revered foods. It has sustained us for centuries
and enabled us to easily incorporate a variety of healthy foods into our diets. The hallmarks
of soup are its versatility and creativity, features which chefs all across the world can
appreciate. Soup is widely considered a hot food, although it can also be served cold, or
even raw, as Natalie Normans and Steve Prussaks selections this month illustrate. If
prepared correctly, soup can be one of the healthiest foods to eat, assisting not only in
weight loss, but also as an effective cancer fighting formula. Many renowned plantbased doctors will tell you that a well-made soup will definitely keep them away!

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72

Ingredient

Butternut
Squash Soup
by Shoshana Chaim

Butternut squash soup has never been easy for me. The first time I made it back in my newlywed days, I
didnt cook it long enoughBleh. Later in life, it would come out more like baby food rather than soup.
I really wanted an EASY butternut squash soup with minimal ingredients that didnt take hours to make
because of multiple steps. It had to be without oil so that I felt good about recommending it to others and
serving it to guests. Finally, this soup had arrived in my pot!
The best part of this soup is that it is quite tasty on its own and you can change it up with your toppings.

ingredients
1 butternut squash, cubed small

method
1. Place chopped squash, onion and garlic into a hot pot.

1 onion, diced

2. Watch and stir occasionally for about 10 minutes.

2 cloves garlic, crushed and chopped

3. If you need to, use a bit of water so it doesnt burn (but


I have never needed to).

4 cups of vegetable broth


Salt and pepper to taste

4. Add broth and let it simmer for about 25-30 minutes


until squash is soft.

Optional toppings:

5. Blend with an immersion blender.

Grated ginger, cinnamon, chives, parsley or


whatever youre in the mood for.
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6. Top off with whatever youre in the mood for!


7. Bon appetit!
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73

THE JUICE

GURU
by Steve Prussack

The Best Raw Soup Ever

Watch as Steve and a special guest whip up a raw mushroom soup in


Tribests newest culinary device, the Sousvant.

About the Author

Steve Prussack is the bestselling author of Juice Guru: Transform Your Life by Adding One Juice a Day (Robert Rose) and The
Complete Idiots Guide to Juice Fasting (Penguin Books). His mission is to show you how to get the juice back into your life so
you can gain more energy, become naturally lean and beautiful (on the inside and out).

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74

by Amy Johnson

Creamy, Garlicky
White Bean Soup
by Tara Binder

Theres nothing better than a delicious, healthy and satiating bowl of soup in the cool winter
months. While beans and greens are an essential part of my daily meals, this soup has a
generous serving of both along with an abundance of fresh vegetables and garlic.

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CREAMY, GARLICKY WHITE BEAN SOUP

ingredients
2 Tablespoons water for sauteing

3 cups vegetable broth

1 onion, diced

2 bay leaves

2 carrots, chopped into larger bite size pieces

3 cups of cooked small


white beans (approx 2 cans)

2 potatoes, chopped into larger bite size pieces


2 stalks of celery chopped
into larger bite size pieces
1/2 teaspoon ground cumin
1 whole bulb garlic, pressed
(not one clove, the whole bulb!)

1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons freshly squeezed
lemon juice
1 cup of fresh spinach chopped

Method
1. Heat the 2 Tablespoons of water in a soup
pot over medium heat.
2. Add your chopped onion and saute for about
5 minutes, adding more water as needed.

8. Add the cooked beans and stir.


9. Once hot, remove from heat and add your salt,
pepper and freshly squeezed lemon juice.
10. Remove the bay leaves.

3. Add your chopped carrots, potato and


celery and saute for 1 minute.

11. Using a slotted spoon remove 2 cups of the


veggies/beans and place in a separate bowl.

4. Add your cumin and stir to incorporate.


12. Blend the remaining soup in a high speed blender.
5. Add your pressed garlic, cook for 30 seconds
and add the vegetable broth.

13. Add the pureed soup back to the soup pot


together with the unblended beans/veggies. Stir.

6. Add your two bay leaves.


7. Bring it to a boil and then reduce heat to a
simmer, cover and cook for 15-20 minutes until
the vegetables are fork tender.

14. Add your chopped spinach and allow a couple


minutes for it to wilt.
15. Serve!

About the Chef:

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part time nurse and a full time foodie she wants
to show the world that you can eat scrumptious food without sacrificing your health. Residing in Vancouver, Canada this mom of
two adorable boys spends her free time cooking and blogging at www.WhatTheHeckDoIEatNow.com

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Issue 38 - January/February 2017 |

76

CURRIED PUMPKIN
LENTIL SOUP
by Lani Muelrath

umpkin jammed with antioxidants


you can use, yet neutral enough in
flavor to take on the other seasonings
grounds this delightful soup for the season.
The red lentils add robust texture, protein
content, and lush color, delivering the ultimate
comfort food. Toss in some coconut for
VegWorld Magazine

added creaminess and a squeeze of lemon


enhancing nutrition and putting a nice
finishing touch on the flavor and you have the
ultimate Fall comfort food. Serve with brown
rice or a good crusty sourdough bread on the
side to compliment the curry flavor, sprinkle
with cilantro (or parsley if you prefer) for color
contrast, and youre all set.
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77

CURRIED PUMPKIN LENTIL SOUP

ingredients
1 medium sweet onion, finely chopped
2 cloves garlic, minced
1 Tablespoon grated fresh ginger (I use a zester)
15oz can pumpkin pure, or two cups fresh
pumpkin (even butternut squash will do)
cooked and pureed
1 cup dry red lentils
5 cups vegetable broth

1 cup light coconut milk (you can replace


with vegetable broth if you prefer or dont have
coconut milk)
1 Tablespoon curry vindaloo powder
(or other curry powder of your choice)
Fresh lemon juice, about 1 Tablespoon
Salt to taste
Fresh cilantro, chopped, about 2 tablespoons,
as top decoration

Method
1. Lightly saute the onion, garlic, and ginger in a
large pot over medium heat with a small amount
of the vegetable broth, until the onions are soft
and transparent.
2. Add the pumpkin pure, red lentils, broth,
coconut milk, and curry powder. Stir to combine.
3. Place a lid on the pot, turn the heat up to
medium-high, and bring to a boil.
4. Reduce heat and simmer for about 25 more
minutes, stirring occasionally, until lentils are soft.
The soup will thicken as the lentils cook. Taste to
adjust the curry powder or salt as needed, then
serve in bowls with a sprinkle of the chopped
cilantro on top.

Chefs note: I also like to serve this with a dollop of


cashew cream or tofu sour cream atop the bowl and
beneath the sprinkle of cilantro not necessary, but
a nice touch if you have it on hand. Also, leftover can
be reheated, thickened, and served over rice or other
whole grain the next day flavor blend is divine.
Yield: serves 4 6

About the Chef:

Lani Muelrath, MA, is an award-winning teacher, best-selling author, and dynamic speaker well known for her expertise in mindful,
plant-based, active living a message she carries to people around the country through her books, talks, and television appearances.
Lani is the author of The Plant-Based Journey: A Step-by-Step Guide to Transition to a Healthy Lifestyle and Achieving Your Ideal
Weight (VegNews Magazine Top Media Pick 2015) and Fit Quickies: 5-Minute Workouts (2013). She has been featured on ABC-TV and
CBS-TV; in Preventionmagazine, USA Today, and The Saturday Evening Post. Lani is a Plant-Based Nutrition Certificate Graduate as
well as a Mindfulness Meditation Teacher, Certified Behavior Change Specialist, Advanced Fitness Nutrition Specialist, and associate
faculty in Health at Butte College, where her book has been adopted as required text. Lani is currently working on her next book, The
Mindful Vegan, coming out in 2017.

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78

FRENCH ONION SOUP


by Amy Johnson, aka Mrs. Plant in Texas

arm, rich, and peppery


French Onion Soup is
certainly not all about the
Swiss cheese! This flavorful broth made
from caramelized onions, garlic, and
spices is soothing on a cool winter day.
Toss in a piece of whole wheat baguette
or homemade plant-based croutons to
soak up the goodness, and sprinkle a bit
of vegan parmesan cheese just before
serving to add the reminiscent flavor of
cheese.

VegWorld Magazine

ingredients
3 lbs. sweet onions, sliced finely
1 Tablespoon dry white wine
1 Tablespoon red wine vinegar
1 Tablespoon garlic, crushed
teaspoon dried thyme
1/8 teaspoon black pepper (more if you prefer)
2 bay leaves
1 teaspoon salt (or to taste)

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FRENCH ONION SOUP

Method
1. In a Dutch oven or large soup pot, cook the sliced
onions and wine over high heat until dark golden
brown and caramelized, stirring often with a
wooden spoon and scraping the bottom to loosen
bits that have dried.
2. Stir in the garlic and cook for about one minute.
3. Add in the rest of the ingredients except the salt.

4. Bring the mixture to a low boil, then reduce


to a simmer.
5. Simmer for 45 minutes.
6. Remove bay leaves and add salt to taste.
7. Serve with whole wheat baguette rounds and a
sprinkle of vegan parmesan cheese, if desired.

About the Chef:

Amy is a home chef living medicine-free in Frisco, Texas. She works with patients who have been diagnosed with dietary illnesses
like obesity, hypertension, Type 2 diabetes, high cholesterol, etc. to prevent and reverse these illnesses through a whole foods plantbased lifestyle. Before her journey, Amy was taking medication three times a day for Type 2 diabetes and high cholesterol, as well as
struggling with severe osteopenia and obesity. After adopting a plant-based lifestyle, she has been able to get off her medications,
lose weight (finally!) and run! Visit her website at www.mrsplantintexas.com for hundreds of whole foods plant-based (no oil!) recipes,
as well as cooking tips and plant-based education. Or, follow her on Facebook: www.facebook.com/mrsplantintexas, on Instagram:
mrsplantintexas, or on YouTube: www.youtube.com/mrsplantintexas.

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80

STAYING VEGAN FOR LIFE:


HOW RAW FOODS CAN HELP
by Natalie Norman

Hello, Wonderful VegWorld Readers!


Its your raw food pal, Natalie! In this issue Im
focusing on staying vegan for life.
Going plant-based is a huge change in our
lives, a total lifestyle that can sustain us in the
long-term. But all too often, going vegan gets
treated like a temporary cleanse, a weight loss
gimmick, or a celebrity trend that is in vogue
one day, then out the next.
Sometimes we turn to veganism for ethical
reasons, too, but no matter how much our
hearts want to be vegan for the animals and
the planet, our cravings do us in. With guilt
and shame we reach for a slice of cheese, or a

VegWorld Magazine

scoop of ice cream. We lament about falling


off the wagon. Well, I am here to tell you that
those days are gone. No more! I am here to
help.
I want you to stay vegan long after the big
celebrities quit.
I want you to enjoy your best health by eating
a delicious diet rich with plants.
I want you to stay vegan for life!
You might have read my own personal story
and struggles with going and staying vegan
in the last issue of VegWorld, or perhaps you
stumbled upon my full story on my website. In

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RECIPES FOR HEALTH

a nutshell, I battled cravings and my seemingly


irrepressible appetite for years until finally two
pregnancies pretty much did me in, health and
weight-wise.
I finally overcame my health issues by adopting
a raw vegan diet. I have become my most
athletic self and no longer have cravings for
foods like dairy, which had been a problem in
the past. I dont want my past misfortunes to
happen to anyone else. But all too often I get
comments and questions from people around
the world who are really struggling with staying
vegan because they just cant feel satisfied, full,
or find their best strength. Thats not good! But
the great news is that it is preventable.
So how does raw food tie in with you going
and staying vegan for life? Do you have to
start gnawing on raw broccoli and give up all
cooked food forever? NO WAY! (Rejoice!) But
raw foods can really help you stick to a plantbased way of life. Why? Because raw plants
help you stay full, satisfy your bodys nutritional
needs, and are both fun and delicious. Keep
reading for tips and tasty raw food recipes to
help you stick with a vegan lifestyle!

Robust Nutrition: Feeling


Satisfied and Strong
Raw plants contain all their phytonutrients
intact, especially heat-sensitive ones like
the common antioxidant, Vitamin C. So
when you eat raw, you are getting a lot of

VegWorld Magazine

nutritional bang for your buck. Likewise,


raw plants are rich with fiber and generally
have a much higher water content than
their cooked counterparts. This means
when you eat them, your satiety or fullness
gets triggered more easily and your appetite
finally finds that often elusive off switch.
That can be a miracle if you are struggling
with feeling full and satisfied on a vegan diet,
or you have been battling weight issues.
Sometimes when people go vegan, they
become frustrated thinking their weight is
still out of control, or they gain weight in
the long-run because they eat too many
processed and unhealthy vegan foods. This
is an avoidable pitfall when you include
plenty of balanced raw food recipes in your
diet.
In addition to helping you feel full and
supplying valuable phytonutrients, raw
foods are easy to make and so energizing!
For example, foods like fresh fruit supply
our bodies with the fuel to keep us going
throughout our busy days. I am an avid
runner, plus I lift weights, do Pilates, and
generally lead an active life. Not to mention
the fact that I have dropped about half my
body weight eating abundant fresh fruit!
It has really improved my energy levels as
well as helped clear my complexion and
improve my digestion, too. And as a busy
mom of two, raw foods are so fast that I can
eat them on the fly when I have very little
time at my disposal.

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82

RECIPES FOR HEALTH

Easy Recipes and Fast, Delicious Healthy Food


Here are three simple and delicious raw vegan recipes you can even make the day before so
that the next morning you have easy grab-n-go nutrition on hand. I have included a smoothie, a
soup, and a savory, spicy culinary treat that has been one of my top recipes for go-to raw food
lunches or dinners.

NATALIES GO-TO
GREEN SMOOTHIE
When I first went raw, I remember learning about green smoothies and thinking, Yuck! Nowadays, green smoothies
have become more commonplace, but theres still somewhat a of a fear factor among people new to a plantbased diet. But with the right recipes, green smoothies are some of the most delicious foods you will eat! You just
have to play around with the right amount of fruit to make them taste like a sweet, creamy delight. Here is the recipe
for my Go-To Smoothie that everyone loves, even kids! My kids will battle over who gets a second glass full of this.

ingredients

method

4-5 frozen bananas, chunked

1. Place greens and water at the bottom of your


blender. (You always want to load your blender
that way.) Add remaining ingredients.

5 curly kale leaves, stems removed


10 medjool dates, pits removed
1 young Thai coconut, water & meat
scooped out*
2-3 cups water
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2. Blend until creamy and smooth. Enjoy!


*If you dislike coconut or don't have any on
hand, simply omit it and use additional water.
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RECIPES FOR HEALTH

Broccoli Cheese
Jalapeo Soup
Did you know not all raw food is cold? To the contrary, when you make recipes like raw vegan soups, you can
simply run your blender until its contents become steamy and warm. Thats perfect for these chilly months! This
rich soup is so satisfying and flavorful. And again, as a raw vegan meal it is dense with plant-based nutrition to keep
you full and fueled-up!

ingredients
2 cups (about one head) raw broccoli florets

teaspoon garlic powder

3 green jalapeno peppers, seeded

cup fresh cilantro leaves

1/3 cup + 2 tablespoons nutritional yeast


1/3 cup raw cashews

teaspoon chipotle chili powder


(or to taste, start with less!)

1 avocado

teaspoon pink salt or to taste

1 teaspoon onion powder

2 cups water, as needed

method
1. Blend in high-power blender until totally creamy, as pictured. Adjust water and seasonings as desired to achieve
your preferred thickness and flavor.

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RECIPES FOR HEALTH

COCONUT CURRY
CAULIFLOWER RICE
WITH PISTACHIO
This is one of my most popular raw food recipes. Not only is it fast and easy, but it delivers big on flavor
with an exotic twist of spicy curry and jalapeno pepper. You dont have to give up on taste in order to be
healthy. Raw cauliflower is such a diverse ingredient and makes a terrific raw vegan rice. And did you know
it is absolutely loaded with Vitamin C? Way more than oranges are! This is one of the beauties of raw vegan
foods. They support immunity and strength while powering up our bodies.

ingredients
1 small head cauliflower

2-3 dashes garlic powder

1 cup raw shelled pistachios

1 teaspoon yellow curry powder

2 green jalapeno peppers,


seeded

teaspoon white pepper

1 large handful cilantro


1 teaspoon onion powder

teaspoon pink salt or to taste


1-2 tablespoons of coconut oil or coconut butter,
adjusting to your preferred taste

method
1. Pulse/process ingredients in food processor until small-size rice consistency is achieved. Feel free to double or
triple this to bring to a party!

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RECIPES FOR HEALTH

Surround Yourself with Support. Reach Out and Connect!


Youre Never Alone on Your Vegan Journey.
So there you have it! Tips and recipes to incorporate
healthy raw vegan meals into your diet to help you
stay on the vegan path for life. I know youll love
and master these recipes with ease! Even if you
do still enjoy some cooked vegan meals, that is
totally fine. Never let dogma or judgment into your
vegan experience. Just keep trying, keep moving
forward, and keep learning. Making raw plants part
of your diet should be fun, not burdensome.
Im loving contributing to VegWorld regularly, so
be sure to reach out and let me know what you

VegWorld Magazine

thought of my column and what kinds of topics


you would like to see covered. Drop me a line
at natalie@natalienorman.com and subscribe at
www.natalienorman.com, and be sure to follow
me on Facebook, Twitter and Instagram for daily
inspiration.
Im so proud to be a VegWorld contributor and am
myself an avid reader of this amazing magazine.
I look forward to continuing to meet all of you,
and I support you 100% on your journey into
plant-based living!

Issue 38 - January/February 2017 |

86

PRESCRIPTIONS FOR HEALTH


with Dr. Linda Carney

RAISING A VEGAN CHILD IS

NOT CHILD ABUSE

egan parenting has been in the news

In Italy, lawmakers have been considering a bill

over the last few months. The reports

that would send parents to prison if they feed

have not been favorable. Irresponsible

their children a diet limited to plant-based foods.

parents have neglected and starved their children

This comes after an 18-month period when

in the name of veganism, giving the rest of us

several children from four different families were

a bad reputation. Last year, in Pennsylvania, a

hospitalized with health problems stemming from

mother was charged with child endangerment

their alleged vegan diets.2

for restricting her 11-month-old sons diet to small


amounts of nuts and berries. The baby couldnt

Less recently, but no less tragically, Georgia parents

crawl and was diagnosed with malnourishment.

were sentenced to life in prison for the death of

The mother claimed she fed him a vegan diet.1

their six-week old son in 2004; they gave him only

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PRECRIPTIONS FOR HEALTH

soy milk and apple juice. In 2005, a Florida couple

successfully nurture and nourish their children with

who fed their six-month old baby wheat grass,

a plant-based diet.

coconut water, and almond milk were sentenced to


probation. Also in 2005, an Arizona mother received

The American Academy of Pediatrics states that

30 years in prison for starving her three children on

multiple experts have concluded independently

what she and the childrens father called a vegan

that vegan diets can be followed safely by infants

diet; the father was sentenced to 15 years.1

and children without compromise of nutrition or


growth and with some notable health benefits.7

Parents who wave the banner of veganism while

The American Dietetic Association takes a similar

capturing media attention for endangering their

position,

children bring responsible vegan parents undeserved

vegetarian diets, including total vegetarian or vegan

scrutiny and suspicion. The threat is not limited

diets, are healthful, nutritionally adequate, and

to stories that capture headlines. Last year, I was

may provide health benefits in the prevention and

asked to submit a professional medical opinion in

treatment of certain diseases ... during all stages of

support of a plant-based diet on behalf of a parent

the life cycle.8 And in a joint statement, the Dietitians

fighting to keep custody rights. In suing for divorce,

of Canada and the American Dietetics Association

the estranged partner claimed the other parent had

cited multiple studies and concluded that:

stating

that

appropriately

planned

abused and neglected the couples children because


the parent favored a vegan diet. Although the couple

Well-planned vegan, lacto-vegetarian, and

had at one time jointly adopted a plant-based diet for

lacto-ovo-vegetarian diets satisfy nutrient

their family, when the marriage broke up, veganism

needs of infants, children, and adolescents

became the scapegoat for allegations of abuse. A

and promote normal growth. Vegetarian

loving parent faced losing custody rights because

diets in childhood and adolescence can

that parent preferred veganism -- a diet scientifically

aid in the establishment of lifelong healthy

proven to lower the risk of many diseases.

eating patterns and can offer some important


nutritional advantages. Vegetarian children

I wrote that letter to the court defending the merits

and adolescents have lower intakes of

of a vegan diet for children because I believe a diet

cholesterol, saturated fat, and total fat and

of whole, plant-based foods is easily the best diet

higher intakes of fruits, vegetables, and fiber

for growing children. As Neal Barnard, M.D., points

than nonvegetarians. Vegetarian children

out, Children who acquire a taste for chicken

have also been reported to be leaner and to

nuggets, roast beef, and French fries today are

have lower serum cholesterol levels.9

the cancer patients, heart patients, and diabetes


patients of tomorrow.3 Outside of a low-fat, whole-

Despite

food, plant-based diet, I know of no other eating

organizations, parents of vegan children are

style that can lower childrens risk of developing so

likely to face questions from friends, family,

many different diseases. Many physicians stand with

well-meaning strangers, and often their childs

me on this point.4,5,6 Many more physicians and

pediatrician. Plant-based families need to have

nutritional experts support veganism as a reasonable

ready answers to combat the perceptions of

option for families. They recognize that parents can

deprivation or abuse.

VegWorld Magazine

support

from

these

professional

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88

Protein is often the first concern raised to parents of

countries with low dairy intake.10 Beans and grains

vegan children. Sometimes, people ask specifically

are great sources of calcium, as are oranges and

about quality protein or complete protein. All

dried figs. Greens like broccoli, collards, and kale

protein is made of chains of amino acids. Nine

are especially rich in calcium. If anyone doubts this,

amino acids are considered essential because our

remind them that cows, horses, and giraffes all build

body cannot make them; they must come from

their bones with greens. Children can, too.

food. Animal foods contain all nine. Plants also have


them, just rarely all in one bite like animal foods

More nutritionally sophisticated questioners might

do. However, eating a reasonable variety of beans,

inquire about a childs source of omega-3 fatty acids.

whole grains, and vegetables provides all nine

Ground flax seed, green leafy vegetables, legumes,

essential amino acids.

and wheat germ all contain this essential fatty acid.

Its often alleged that vegan children will lack sufficient

Like all children, those on a vegan diet need an

iron and calcium in their diet. Beans, whole grains,

adequate source of vitamin D and vitamin B12.

and green vegetables have plenty of iron. Physicians

Vitamin D is a hormone produced when our

are sometimes concerned because plant iron isnt as

skin is exposed to sunlight. Insufficient sunshine

readily absorbed as animal-based iron. This, however,

can lead to low levels of this vitamin. Deficiency

is good news. Animal-based (heme) iron is so readily

in vitamin B12 is also a possibility because is

absorbed that it builds up in the system, which

produced by bacteria in the lower gut, not by

increases the risk of diabetes, Alzheimers, heart

plants. Although animal products supply some

disease, and cancer. The concerns about calcium

B12, the World Health Organization recommends

revolve around bone health, which is strongest in

supplementation for all individuals to ensure

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89

PRECRIPTIONS FOR HEALTH

adequate levels.11 Most plant milks and packaged

Ensuring adequate nutrition for their children is the

cereals are fortified with vitamins D and B12, but

responsibility of all parents, regardless of dietary style.

parents of both vegan and omnivore children

But because of the negative media attention directed

should discuss supplementation of these vitamins

at those who misuse the name of vegan in an attempt

with their childs pediatrician.

to validate negligent parenting, families who choose


to raise their children on a diet of whole plant foods

Sometimes people are worried that children on

must be prepared with answers. We must know where

a vegan diet are simply not getting enough food.

the nutrients and calories come from to raise healthy

Vegan parents answer that concern by basing a

children. We must be assured that leading medical

childs whole-plant diet on starch. Foods such as

organizations stand with us when we make responsible

legumes, potatoes, sweet potatoes, winter squash,

choices in feeding our children. And we must be

and intact whole grains provide long-lasting energy

confident that our lifestyle will make a difference in

for growing, learning, and playing. With starch as

the long-term health of our children. Our informed

the basis of a childs whole-food, plant-based meal,

position combined with the evidence we produce in

parents can then add a rainbow of fruits and veggies

the robust health of our children will testify to the fact

for the vitamins, minerals, and phytonutrients needed

that veganism is not only a legitimate option but is in

for excellent health.

fact a superior diet for raising children.

1.

2.

3.

4.

De Groot K. Raising a vegan baby: Parents say abuse cases give a

6.

Moilanen BC. Vegan diets in infants, children, and adolescents. In

bad rap. Chicago Tribune. http://www.chicagotribune.com/news/

Brief. 2004;25(5):174176. doi:10.1542/pir.25-5-174. http://pedsin-

sns-bc-us--vegan-babies-20161021-story.html. Accessed November

review.aappublications.org/content/25/5/174. Accessed November

18, 2016.

18, 2016.

Perlman E. Italy could imprison parents who impose veganism on

8.

Craig W, Mangels A, Dietetic A. Position of the American Dietetic

their children. Newsweek. August 9, 2016. 3http://www.newsweek.

association: Vegetarian diets. Journal of the American Dietetic

com/italy-could-imprison-parents-who-impose-veganism-their-

Association. 2009;109(7):126682. https://www.ncbi.nlm.nih.gov/

children-4886. Accessed November 18, 2016.

pubmed/19562864. Accessed November 18, 2016.

Anonymous. Vegetarian diets for children: Right from the start.

9.

Dietetic A, Dietitians of. Position of the American Dietetic asso-

PCRM. http://www.pcrm.org/health/diets/vegdiets/vegetarian-di-

ciation and Dietitians of Canada: Vegetarian diets. Journal of the

ets-for-children-right-from-the-start. Accessed November 18, 2016.

American Dietetic Association. 2003;103(6):74865. https://www.

McDougall J. McDougall newsletter: September 2012 - diet, chil-

ncbi.nlm.nih.gov/pubmed/12778049. Accessed November 18,

dren, and the future. Dr.McDougall. https://www.drmcdougall.

2016.

com/misc/2012nl/sep/children.htm. Accessed November 18, 2016.


5.

7.

10.

Abelow B, Holford T, Insogna K. Cross-cultural association between

Anonymous. Feeding your children right. DrFuhrman. https://www.

dietary animal protein and hip fracture: A hypothesis. Calcified tis-

drfuhrman.com/learn/library/articles/10/feeding-your-children-

sue international. 1992;50(1):148. https://www.ncbi.nlm.nih.gov/

right. Accessed November 18, 2016.

pubmed/1739864. Accessed November 18, 2016.

Greger M. Children. NutritionFacts. http://nutritionfacts.org/topics/


children/. Accessed November 18, 2016.

11.

WHO, FAO. Vitamin and Mineral Requirements in Human Nutrition.


China: Sun Fung; 1998.

About the Author

Linda Carney MD served as Medical Director for the first 7 Immersions by Engine 2 under Rip Esselstyn. She practices medicine
just south of Austin, TX and loves to share science at www.DrCarney.com

VegWorld Magazine

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90

SANCTUARY OF THE MONTH

Becky's

HOPE
HORSE

RESCUE

n honor of this months theme dedicated to our


animal friends, VegWorld is proud to include Amy
Johnsons account of her trip to Becky's Hope
Horse Rescue. Amy is one of our caring contributors
and her trip to this special place touched her deeply.
We shouldnt have to exist, declares Lari, volunteer
caregiver at Beckys Hope Horse Rescue in Frisco,
Texas. Beckys Hope cares for many animals that
come from people who enjoyed having a horse or
other farm animal, but then they didnt want to take
care of them anymore due to aging or illness. Yes,
its expensive to raise a horse, but Lari insists this is
what owners need to consider beforehand.
Another way Beckys Hope takes in animals is
when they receive a report that farm animals

VegWorld Magazine

are being neglected or mistreated. Sometimes,


Beckys Hope volunteers take long rides out into
the country to check on reported abuse or neglect,
often bringing in the authorities when necessary. If
they can convince a neglectful owner to surrender
their animals, they will take them back to Frisco
for a better life.
Beckys Hope Horse Rescue is a 501(3)(c) nonprofit organization that was set up by a long-time
Frisco landowner, Roger Lawler. It is completely
run by volunteerssome who work there six days
a week, like Lari. Their original purpose was to
rescue horses from slaughter, abuse, and neglect.
Theyve now taken in four pigs, ten donkeys, over
thirty chickens, a nine week-old lamb, and over
forty horses.

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91

SANCTUARY OF THE MONTH

There are so many incredible stories that can be told


by the people who volunteer at Beckys Hope. Sue,
another volunteer caregiver, who lives on-property
24x7, says that they acquired Moby, their little baby
lamb, after his biological mother died while delivering
him. One of Beckys Hope Horse Rescue board
members, Missy Smith, took baby Moby to her home
where she bottle-fed him every two hours until he was
old enough to take residence on the rescues property.
Moby considers Missy his mom now, and she makes
regular visits to see her fur-baby at Beckys Hope.
Some stories are more disturbing. Many of the horses
at Beckys Hope were rescued from being taken to
Mexico, where they would face a brutal death and
become exported meat for Europe or China. Lari
described the brutal process that these beautiful
horses suffer, which brought tears to our eyes.

Overbreeding is the greatest issue, Lari explained.


There is an excess of horses, and this ultimately
results in their mistreatment and neglect. There are
just too many horses, and they cannot be absorbed
into the community. Horses had an important place
in history, Lari continues, they are what created
civilization for us...they allowed us to travel, to fight
in wars, allowed people to hunt. It is unnecessary for
horses to be utilized in this way, and she says we need
to, honor them by taking care of their descendants.
Animal rescue organizations, like Beckys Hope
Horse Rescue, run solely on donations and
volunteer help. Its expensive to feed large farm
animals and treat their illnesses. After visiting these
extraordinary creatures, most people will find
themselves wanting to help out in some way. To
learn what you can do, or how to donate, click
here: http://www.beckyshope.net/

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92

Joshua Katcher

Dr. Neil deGrasse Tyson


ASTROPHYSICIST
fo r

You dont have to be


a rocket scientist
to know that kindness
is a virtue.
To learn how to respect our fellow Earthlings, visit PETA.org.
VegWorld Magazine

Issue 38 - January/February 2017 |

93

Love, Lori

MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE

Two Pieces

OF CHICKEN
by Lori Fryd

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94

LOVE, LORI

or some people, this way of eating comes

But, one winter a few years back was challenging.

easy. They try it, they love it, they rejoice in it,

The bitterly cold weather had been pounding me into

and they never look back.

submission. I was struggling to get out of my warm


bed and to get to the gym. When I did manage, I just

For others, it's a bit more of a struggle. They try it, they

didnt have the willpower to stick with my normal

know that it makes them feel great - but, then, the

routine. I hadnt been sleeping well (probably because

pressures of life, the temptations which surround us all,

I was not swimming as much) and then I was too tired

the trap of SAD foods with the temporary relief from

to brave the frigid cold and get out there. And then I

stress they offer - all this seems to cave in on them,

got hungrier and the spiral went from there.

and they find themselves having to dig themselves out


of the hole over and over again, as they struggle to

One day, after trudging wearily to a local buffet on

change their lifestyles once and for all.

my lunch hour, I found myself with two small pieces


of chicken on my plate. Yes, there were plenty of

For me, it's a combination of these two. I tried it, I loved

healthy offerings there, but I was cold. I was hungry.

it, I embraced it and I never looked back - well....hardly

And I just felt like that harsh winter was never going to

ever. I'm four years into plant-based living and, most

end. I was exhausted and hollowed out inside, tired of

of the time, it's a pleasure and a breeze. I'm happy and

dodging fierce winds and snowbanks and ice patches

satisfied and it's effortless.

everywhere. Just so tired of everything. Memories of

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95

LOVE, LORI

my mother's kitchen, the comfort of her chicken soup

first place? What was wrong with me? Was the harsh,

at so many emotional junctures in my life - the full rich

dark, crazy winter ever going to end? What a mess.

aroma of the chicken - yeah, I scooped a couple of


pieces onto my plate, alongside all the veggies and

The road leads both ways. Nobody is responsible for

rice and potatoes and salad and all my normal foods.

making these choices but me. Nobody will reap the


rewards for the right choices and nobody will suffer

Who would know? Who would care? What real harm

the devastating consequences of the wrong choices

could it do?

except me. And nobody is looking over my shoulder


and monitoring my every move. Nobody except me.

Just this once.

It is all up to me.

When I brought the plate back to the table, I was in a

Later that day, I took a long brisk walk in my

quandary. I ate around the chicken for a good long time

neighborhood. I bundled up and breathed the fresh

until there was nothing left on my plate except those

crisp air. I worked out my muscles and I could feel my

two small cubes. I stared at them and they stared back

strength returning and my head clearing. I looked up

at me. I thought about what they were and where they

at the sky. The light seemed a little brighter and the

had come from. I thought about what it would feel

sun felt a little higher. The harsh winds had stopped

like to put them in my mouth and have them on my

blowing and the snow had stopped falling. The buds

tongue and to have to swallow them. I thought about

on the trees seemed larger. Winter eventually ends and

whether or not I had an obligation, now that they were

the seasons change, I thought to myself as I walked.

on my plate, not to waste them and have to have that

Turning to animal foods to warm myself against the

poor animal die in total vain.

bitter winter winds can never be the right choice for me.
The animal never had the luxury to choose whether or

And I proceeded to have myself a full-blown ethical

not to find itself on my plate that day at the luncheon

crisis.

buffet and now I know that its suffering far surpassed


my transient winter grief.

In the end, I left those two pieces right there on the


outermost edge of my plate, pushed as far away from

Those two pieces of chicken on my plate will haunt

me as possible. I paid my check quickly and went out

me forever because I finally saw past what they looked

into the bitter cold winter, feeling guilty and relieved

like on my plate and became aware of what they truly

all at the same time. I apologized, in my mind, to the

were - a living being who had been sacrificed for the

poor animal who had been sacrificed and sorry that I

sake of my appetite. It was on that walk, remembering

couldn't bring myself to ingest its flesh to somehow

those two small pieces of chicken that I had pushed to

allow its destruction to have some bit of meaning.

the side of my plate, that I recognized something about

After I ate all the other foods and my frozen hunger

myself which I had never fully understood before.

was satisfied and my stomach warmed up again, the


idea of eating that chicken sickened me. What was I

I was a vegan.

thinking? Why had I reached for it after all that time,


knowing everything I know about the cruelty that had
gone into putting that poor animal on my plate in the
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Love, Lori
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96

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