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VegWorld Magazine
VegWorld Magazine
CONTENTS
VegWorld Magazine - January/February 2017
COVER STORIES
35 Adding Zeroes
37
39
43
87
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
CONTENTS
VegWorld Magazine - January/February 2017
NUTRITION AND
THRIVING
REGULAR FEATURES
64 Amazing
Transformations
07 Editors Note
05 Credits
VegWorld 2017
VegWorld Magazine
VegWorld Magazine
CREDITS
VEGWORLD STAFF
CONTRIBUTORS
Publisher
Edward N. Smith III
Editor-in-Chief
Amanda C. Smith
Managing Editor
Lori Fryd
Chef A.J.
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
EDITORS NOTE
A message from the Editor of VegWorld Magazine, Amanda Smith
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
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www.wsj.com
SLIDING PROFITS
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."
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A FIERY ATTEMPT TO
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."
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ANIMAL PRODUCTS
WITHOUT THE ANIMALS
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VEGWORLDLY WANDERINGS
HIGH TIMES
IN WYOMINGS JACKSON HOLE SKI COUNTRY
Story and photos by Robin Tierney
Vegan-friendly dining
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VEGWORLDLY WANDERINGS
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VEGWORLDLY WANDERINGS
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VEGWORLDLY WANDERINGS
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.
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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.
19
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
20
Healthy Meals
without TEARS
IN 5 EASY STEPS
by Shoshana Chaim
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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.
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A NEW WAVE OF
VEGAN SUPER
CHEFS
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!
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RICH LANDAU
http://vedgerestaurant.com/
world.
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thought of as niche.
ISA CHANDRA
MOSKOWITZ
Isa Chandra Moskowitz, the author of Isa Does It
Sara and Erica, who own the vegan shoe store Moo
she says.
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TAL RONNEN
http://crossroadskitchen.com/
Collaborating
with
Executive
Chef
Scot
he says.
Chef Ronnen conducts master workshops in plantbased cooking at Le Cordon Bleu College campuses
Today.
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CHLOE
COSCARELLI
http://eatbychloe.com/
and delicious.
by storm.
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KATIE HIGGINS
http://chocolatecoveredkatie.com/
Enchiladas.
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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!
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.
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in there. Do a search
31
food?
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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.
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SAVING OUR
ENDANGERED FRIENDS
COMPASSIONATE AWAKENINGS
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FEATURE
ADDING ZEROES
by Erik Marcus
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FEATURE
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FEATURE
fought for its life for a good few minutes and would
the rock face on the way down (Happens all the time)
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FEATURE
A JOURNEY TO COMPASSION
by James Aspey
I went vegan.
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FEATURE
crusade.
agriculture?
ways.
advisable.
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FEATURE
groups.
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FEATURE
differently?
The
labour bondage.
no sign of abating.
Paradoxically,
the
expends
International
Labour
Organisation
the army you have, not the army you wish you had.
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movement
UNs
41
FEATURE
safety controls.
Nevertheless,
we
must
firmly,
politely
and
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FEATURE
MAN ON A MISSION
by Robert Lucius
the sun. No, I knew these dogs were headed for the
traditions.
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FEATURE
were the eyes of every animal, and her plight was that
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FEATURE
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FEATURE
(Jer 1:4-8)
corporations to promote laws and policies that directly address animal cruelty, and I have the thrill of
Africa (www.greenmonday.co.za).
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FEATURE
heaven and asks his guide why they are there as well.
near her had its place in her love. In her they became
lifetimes work.
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care@AWFW.org
www.AWFW.org
~how beautiful is a world that is healthy, well-fed and kind all at the same time~
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THINGS
WE
LOVE
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.
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THINGS WE LOVE
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FASHION WITH
COMPASSION
SPOTLIGHT ON WILBY
by Erin Goldmeier
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CLAIR NATURALS
by Erin Goldmeier
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.
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TRUE
by Sharon McRae
feeling
completely
rejuvenated.
and
then.and
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who
doesnt?
54
TRUE BEAUTY
performer!
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.
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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.
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FRESH FINDS
VEGWORLDS
TOP THREE
NEW YEARS
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.
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FRESH FINDS
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FRESH FINDS
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FRESH FINDS
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FRESH FINDS
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Amazing Transformation
before
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after
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dangerous slope.
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Amazing Transformation
before
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after
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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.
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Amazing Transformation
before
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after
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ALL
THINGS
CRUCIFEROUS
by Lori Donica Barber
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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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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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
Optional toppings:
73
THE JUICE
GURU
by Steve Prussack
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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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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ingredients
2 Tablespoons water for sauteing
1 onion, diced
2 bay leaves
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.
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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CURRIED PUMPKIN
LENTIL SOUP
by Lani Muelrath
77
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
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.
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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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)
79
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.
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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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
83
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
1 avocado
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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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
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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a plant-based diet.
position,
stating
that
appropriately
planned
Despite
deprivation or abuse.
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support
from
these
professional
88
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1.
2.
3.
4.
6.
18, 2016.
18, 2016.
8.
com/italy-could-imprison-parents-who-impose-veganism-their-
9.
PCRM. http://www.pcrm.org/health/diets/vegdiets/vegetarian-di-
2016.
7.
10.
drfuhrman.com/learn/library/articles/10/feeding-your-children-
11.
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
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Becky's
HOPE
HORSE
RESCUE
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Joshua Katcher
93
Love, Lori
Two Pieces
OF CHICKEN
by Lori Fryd
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LOVE, LORI
easy. They try it, they love it, they rejoice in it,
For others, it's a bit more of a struggle. They try it, they
to brave the frigid cold and get out there. And then I
And I just felt like that harsh winter was never going to
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95
LOVE, LORI
first place? What was wrong with me? Was the harsh,
could it do?
It is all up to me.
bitter winter winds can never be the right choice for me.
The animal never had the luxury to choose whether or
crisis.
I was a vegan.
Love, Lori
Issue 38 - January/February 2017 |
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