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IPBN Newsletter 2001 – Vol 7

IPBN Newsletter 2001 – Vol 7

PLANT-BASED NUTRITION

NUTRITIONAL STANDARDS

Nobody wants to eat wrong or bad foods, but who should decide what is appropriate and good?  The answer is that there are many who set so-called food standards and these individuals and interests may have agendas other than the pure healthfulness of products offered for human consumption.  This is not to say that open competition of perspectives on nutrition is unfairly biased.  For there never was a time when more, more accurate and better information has been available regarding nutritional qualities of foods has been available – nor more clearly presented.  It behooves everyone to learn how to determine what foods, which quantities and qualities, are best suited to meet individual nutritional needs and those of any family members for which one is responsible.  This is serious business, for good nutrition which sustains and enhances health is of great value.

It boils down to who is truthful and trustworthy in providing nutritional information and foods.

Prudence suggests awareness, caution, and self-guided education ensures that one is getting proper nutrition.  The most important single nutritional standard is healthfulness for each individual.  In a world in which no two are exactly alike, individual differences are important.  Groupfeed may suit the needs of kitchen staffs and large system produce buyers, yet this is not a formula for maximum health for some – if not most – individuals.  The point is that nutritional standards may be set for any population, but – when based on aggregate data and only on nutrient minimums – these may in fact disadvantage individuals and sub-groups, thereby being responsible for a less than maximally healthful total group.  Further, such large group standards may tend to center on minimum nutritional requirements rather than achieving any maximum benefits.    

One strategy of possible value builds on the concept of a nutrition team.  Each individual needs one.  A personal physician, as a team member, can provide invaluable scientific observations and data regarding the individual’s body, parts, and their functioning.  A nutritionist or dietitian can provide equally vital information relating to appropriate food qualities, portions, sequencing of intake, absorption, and assimilability.  a herbalist can provide information about phytonutrients and nutriceuticals, as they are currently known, for a baked potato is one thing, but if it is rolled in kelp powder and rosemary before baking and then further enriched with tofu sour creme, paprika, nutritional yeast flakes, fresh chives and basil, dried coriander, sage, thyme, ground black and red peppers – then the nutrition of this food offering significantly exceeds that of a plain baked potato read off some seemingly official chart.  Whether known or not, the food producer is also a member of one’s individual nutritional team and whether  this contributor is a veganic-organic soil builder who uses open-pollinated non-genetically-manipulated seeds, maintains the highest health standards and works in a system which delivers nutritious produce quickly to the consumer matters very much.  Then there is the individual, who organized and manages this personal health team – the team leader so to speak.  Add a chiropractor, naturopath, physical trainer, massage and aroma therapist as needed  because each of these specialties can add value to the team’s positive effects.

Einstein said it best:  “Everything is connected.”

To approach nutrition as if it is some disconnected plane floating self-sufficiently alone in undefined space is naïve and unscientific.  Whether one needs more or less protein or iron, for instance, depends on everything.  Age?  Sex?  Body type?  Activity types and levels? Genetic background?  Stress level?  Fat-muscle-bone ratio?  Food sources, variety, and quality?  Season?  Climate?  What’s good for eight-year-old Billy is not necessarily the same for 88-year-old Martha.  Individual differences exist.  Ascertaining them in terms of maximal as well as minimal nutrition is one step in a lifelong life quality improvement effort.  No one specialist has all the answers or necessarily understands the relevant questions.  Teamwork can generate catalytic synergetic power.

There is an industry dedicated to setting and enforcing purportedly beneficial human nutritional standards in the United States.  It includes governmental and non-governmental interests.

The federal government funds committees of the National Academy of Science Food and Nutrition Board whose member appointments are reviewed and approved by the National Research Council.  Among these official governmentally funded and approved groups in groups in groups, the Committee on Dietary Allowances is concerned with health maintenance, energy, and nutrient needs.  It periodically issues a set of nutritional standards termed Recommended Dietary Allowances and abbreviated as RDA.  Chronic disease reduction, dietary excesses, and inadequacies are the concern of the Committee on Diet and Health.  Committee members tend to be “recognized” “scientists”  who have experienced practitioners in dominant academic fields.  Like the Supreme Court, committee members present positions which are debated, a consensus is formed and then reports are issued in which the participants’ reasoning and explanations of how consensus formed are described.  This is an orderly bureaucratic process largely unseen by the public and rarely of interest to media.  Presumably, members and committees maintain frequent contact among themselves, with similar professional specialists and official bodies in other countries, also with the World Health Organization and Food and Agriculture Organization of the United Nations.

The United States Food and Drug Administration concerns itself with food safety and presumably maintains active liaison with the NASFNB nutrition standard committees and those of the United States Department of Agriculture which is responsible for moving agricultural products into markets and “surplus agricultural commodities” into whatever channels may be accessible at any given time. USDA directs the federal school lunch, breakfast, and other foodservice programs.  Every five years a USDA committee updates in conjunction with The United States Department of Health and Human Services, and then disseminates Nutrition and Your Health:  Dietary Guidelines for Americans.  The drafting process accommodates input from citizens and organizations.  It is currently underway for “Guidelines 2000.”        

Millions eat according to the daily menu prescriptions of the United States Military guided by Pentagon decisionmaking and budgeting, research of food science laboratories in Nattick, Massachusetts and, presumably, coordination with USDA and FDA and NASFNB.  Millions of patients in Veteran Administration and other federal institutions including healthcare facilities and prisons make up other populations whose daily foods meet some officially sanctioned standards.               

States maintain organizational structures concerned with food safety and nutritional standards.

Private for-profit food producer and processor groups naturally seek to influence standard setting to their advantage, some more than others and a few more successfully than most.  This is fair in a democracy.  It can, to use an analog, leaven the loaf.  Yet it can seem to make the soup taste better while moving merchandise, but not improving and possibly even damaging human health.  Finally, though, they adapt to whatever standards are governmentally set and label as legally required.

Nutritional Standards?  Why?  Whose?  For whom?  What are the criteria?

         

CRITERIA FOR NUTRITIONAL GUIDELINES

FOR

CENTURY 21

The Institute for Plant Based Nutrition has developed a set of 100 criteria for nutritional guidelines.  Each of the criteria is centered on some food quality.  Regarding bone formation, and maintenance, for example, Criteria 8 inquires whether the ratio of  calcium, phosphorous and magnesium is “healthful.”  Criteria 61 is concerned with whether “the nutrient is healthful for the liver.”  Is the nutrient “appropriate” for the “physical activity level” asks Criteria 100.  They leave assessment and evaluation of  each criterion to the user without controlling the evaluative outcomes.  Therefore, these Criteria are analytical tools rather than rules.  For instance, the term “healthful” is to be defined by whoever is applying the criteria.  Therefore, this is a non-impositional set of criteria for nutritional guidelines, claiming only the authority of scientific perspective and the well-asked question – allowing for value based variance in responses.

While the Criteria were developed for application to documented nutritional guidelines – drafted and printed position papers arguing on behalf of some nutrient quantity or quality, presence or absence, and interrelationships among nutrients – they can also serve other practical uses ranging from assisting in the assessment of individual food choice patterns to design and implementation of large-scale foodservice plans.  They are intended to facilitate, supplement and enhance the work of nutritional guideline developers at every level, perhaps reminding of patterns and interrelationships truly important yet possibly overlooked.  The set of Criteria provides a simple set of scientifically based concerns to be considered in any nutritional program setting.

Food producers may find the Criteria interesting and helpful.  As an easily used checklist, they can be used in assessing the nutritional validity of a single food product, individual meals or even model dietary plans for days, weeks and lives.  A produce distributor could utilize the Criteria in developing a scientifically based system of soil building mineral and microbe enrichment and programmed plant selection for growers to use in order to ensure that consumers would be getting the full range of known and validated nutrients through the diverse produce offered by such a quality food production system.  Soil lacking zinc cannot produce edible pants which are zinc rich and some types of broccoli provide more nutrients than others.  A food processor or manufacturer could use the Criteria in ascertaining the nutritional variables present in a product already marketed or as a list of specifications for one being designed.  The food technologist could design products to specifically meet any Criteria, particular selection of Criteria or all of them.  Further, if one determined that over a period of a week each of the 100 criteria had been  met by the entry in an individual’s food journal or advance meal plan, having ascertained that in 100 dimensions “healthful” nutrition was being provided, it would be reasonable to state that such a dietary pattern had considerable merit.  The Criteria can even be used as a checklist of human nutrition concerns by restaurant chefs, food buyers and menu planners. They provide a generally and specifically useful set of tools.  Armies could march on these Criteria, sailors sail, pilots fly and astronauts orbit.  It is an interesting hypothesis that was school children, those institutionalized, incarcerated and otherwise fed so well that all 100 Criteria were satisfied to a high degree of healthfulness, there could be more learning and less agitation.  Nutrition affects perceptions and behavior.    

Finally, the IPBN Criteria may be helpful globally and internationally in comparative studies when diverse nutrition plans are being considered.

CRITERIA FOR NUTRITIONAL GUIDELINES FOR CENTURY 21 PROPOSED BY THE INSTITUTE FOR PLANT-BASED NUTRITION is a 28-page publication issued in June 1999.  The document presents an introduction to the problems associated with nutritional guidelines and provides an analytical historical review of the context in which they have been developed in 20th century America.  It includes the IPBN definition of “plant-based nutrition”  which has been updated – by the addition of edible rhizomes – to supplement the Criteria.  “Background Information Questions Relating to Nutritional Guidelines” are offered to encourage clarification of motivations and assumptions imbedded in nutritional guidelines through assessment, analysis, and reflection.  Suggestions for “Data Management” are included along with current citations of “Further Resources” appropriate for consideration by those associated with developing, implementing and assessing nutritional guidelines for any constituencies.  Copies of this publication and permission to reprint it are available from the:  Institute for Plant Based Nutrition, 333 Bryn Mawr Avenue, Bala Cynwyd, Pennsylvania 19004-2606, TEL:  610-667-6876  FAX:  610-667-1501  EMAIL:  jmoswald@bellatlantic.net  WEBSITE:  ww.plantbased.org

*****

FIVE STAR AWARD

THE CASE FOR FRUITS AND VEGETABLES FIRST

Produce for Better Health Foundation has published YEAR 2000 DIETARY GUIDELINES:  The Case for Fruits and Vegetables First, A Scientific Overview for the Health Professional, is a summary of nutritional research relating to the human health benefits of nutrition based on fruits and vegetables.  Author Mary Ann S. Van Duyn, Ph.D., M.P.H., R.D., reviews scientific research findings indicating healthful associations of fruits and vegetables with the major diseases including cancer, heart disease, stroke, hypertension, birth defects, cataracts, diverticulosis, diabetes mellitus, longevity, arthritis, chronic obstructive pulmonary disease, obesity.  A “Report Card of Health Benefits” associated with consumption of fruits and vegetables is provided as a graphic table along with another table indicating correlations between fruit and vegetable “active” compounds and common disease “conditions.”

Even more invaluable, however, is the state of the art “bibliography” which is incomparable – an absolutely essential tool for anyone working on or in any way concerned with nutritional guidelines.

Fifty-two fruits and vegetables are listed in a “Produce Nutrition” table which presents the name of each of these edible plant foods along with typical serving size and verified nutritional values in terms of:  total calories, calories from fat, total fat, sodium, potassium, total carbohydrate, dietary fiber, sugars, protein, Vitamin A, Vitamin C, calcium and iron.

In her introduction to the document, PBHF President Elizabeth Pivonka, Ph.D., R.D., states that “While fruit and vegetable consumption is slightly increasing, we compete against millions of food advertising dollars for far less nutrient-dense foods.”  She urges that “there are some foods that are better than others for long-term health – and those are fruits and vegetables (including beans) and other plant-based foods such as whole grains, soy, and nuts.”  Concluding, she declares “We must stand united – government, health organizations, health professionals, consumer press – and move forward a plant-based diet for Americans.”

A seminal work and vital resource.  YEAR 2000 DIETARY GUIDELINES, The Case for Fruits and Vegetables First is available from Produce for Better Health Foundation, 5301 Limestone Road, Suite 101, Wilmington, Delaware 19808-1249  TEL:  302-23-ADAY  FAX:  302-235-5555  WEBSITE:  www.5aday.com        

VEGAN HEALTH STUDY

For all the chatter about objectivity and scientific methodology in the research to benefit human health, vegans as a group have not been studied.  Not just medical doctors, but also anthropologists and sociologists should find vegans interesting.  A few adventurous psychologists have peeked into veganism and one historian specializes in the continuing saga of these persistent phytovores  through the centuries.  Economists might investigate the reasons modern vegans and their ancient Pythagorean ancestors have survived and thrived.  If so malnourished, protein and Vitamin B12 deficient, as some so-called experts have claimed, then why aren’t vegans chronically sick and rapidly dying?  There must be an anti-vegan propaganda campaign going on, for all the vegans we have observed over decades are healthy, strong, vigorous and seem to be living beyond actuarial table expectations.

Fourteen billion dollars expended this year by the National Institutes of Health will not include any vegan health study.  Congress, wrestling with Medicare budgeting, will not be inquiring about veganism as a possible lifestyle for reducing healthcare costs.  Pharmaceutical companies will not be investigating drug response differences among vegans and non-vegans.  Nor will health insurance companies report on the pattern of disbursements for the healthcare of vegans and non-vegans.  Life insurance companies will not be asking new prospects whether they are vegan, just “Are you a smoker?” or analyzing their payout records to determine whether vegans live longer than the “average life expectancies” which they continually report.  Isn’t it interesting that nobody seems to be interested in veganism except the millions who practice this healthful way of life?

The modern scientific research uses a model which includes test subjects and control group participants.  Both are given some stimulus and a predetermined set of responses are measured.  Then follow statistical comparisons of selected data believed to be related to the predicted change.  Typically, some standard or stimulus is applied and this is termed the independent variable.  Subjects could be a set of thirty-year-old manic depressive patients, for example, who are in a state mental hospital or, in another instance a group of randomly selected subjects from the Boston telephone book.  It is to this aggregate base of bodies that something will be done – perhaps a series of pills will be given in which some will be placebos and others the particular stimulus or medicine expected to cause change.  The dependent variable is what is to be changed, an independent variable or is several should effect the change sought. For example, aspirin or a carrot could serve as an independent variable, as could tetracycline or a combination of raw vegetables and exercise. A review of medical research journal articles reporting on uses of food plants will quickly reveal that contamination of the variables frequently prevents clear conclusions from being drawn regarding any exclusive effects of plant-based nutrition.  In some cholesterol studies, diet and exercise have been managed so that researchers cannot conclude that either exercise alone or diet alone have had any effect.  There is always the caveat that much has been learned, but more research is needed – and just what that additional research should be may not be specified or it is suggested in such a way as to becloud.  Thereby an endless cycle of superfluous research proceeds like a dog chasing its tail.  Though not really scientific research, inconsequential studies may receive funding and engage many high-income professionals in the huge and expensive health domain.  Public health lacks a sufficient valid plant-based nutrition-related research data base.     

Somebody needs to do something.  Human life is too important for there not to be a vegan health data base.  We’re going to have to develop this ourselves.  It will not be for vegans, for we already know the health benefits of their wholesome natural culture, but for those who haven’t yet realized that their health problems may be rooted in their misguided dietary non-veganism.  To determine scientifically if plant based nutrition benefits health, let the first national vegan health study begin.

Dr. Michael A. Klaper, M.D. is eminently qualified to lead the “Vegan Health Study” effort.  He will direct it through the Institute of Nutrition Education and Research.  A comprehensive questionnaire has been designed for participants.  It is ready for implementation.  Standard blood tests will be requested of each participant in order to establish data which are parallel to those of non-vegan heath studies.  As control groups for making scientific comparisons, non-vegans will include Lacto-, Novo- and lacto-ovo-vegetarians as well as others who are neither vegan or vegetarian.  Scientifically accepted research models and data analysis require such procedures so valid comparisons of the health of vegans and non-vegans can be made.  Current costs for a standard battery of blood tests are in the $400.00 to $500.00 range.  A data base of only 100 vegans will cost at least $40,000.00.  For 1,000 vegans, $400,000.00 would be needed.  The questionnaires must be printed and mailed, data gathered will be electronically scanned or keypunched into computer storage, and after the initial set of data has been entered, independent analyses will be conducted which compare vegans and non-vegans across each of the significant dimensions.  It will take time, energy and money, but vegans are persistent, resourceful.  This first vegan health study will be conducted; but it will never be completed, because new data will be needed from each successive generation and, throughout each participant lifespan.  Multiple stages of data gathering will be needed in order to reveal any changes over time.  Finally, autopsy data can prove invaluable; in fact, a simple sub-study could be concerned only with vegan and non-vegan autopsy data which could clarify what has gone on in the lives and bodies of these two different human lifestyle practitioner groups.

IPBN has contributed a modest amount to encourage the Institute for Nutrition Education and Research to proceed with this seminal and essential health study.  Each year, IPBN will contribute and now encourages every vegan organization to contribute as its resources allow.  Fundraising is needed.  Walkathons and vegan health fairs are appropriate.  IPBN will promote this INER Vegan Health Study in every issue of Plant Based Nutrition as well as at every display and presentation it provides throughout each year.  What others are doing to raise funds for INER will be reported and praised in PBN.   Every vegan organization should promote this INER work.  Individually, estate planners should consider tax saving strategies which could benefit both donor families and this INER project to determine and monitor the state of vegan health.  Corporations will be making significant contributions to health improvement by providing financial support for the INER effort.  Food growers, distributors, manufacturers, packagers wholesalers and retailers should support this INER leap forward in behalf of health improvement.  Others may wish to do parallel studies – insurance and pharmaceutical companies.  Certainly, it would be appropriate for governmentally funded agencies and institutions to encourage and support  the INER Vegan Health Study to ensure that such national health data are gathered in adequate quantity utilizing current state-of-the-art laboratory testing of blood samples and participant profiles.  Such a study should not have to be done by underfunded volunteers, nor should vegans have to study themselves; but, until the predominantly non-vegan institutionalized health research industry realizes the value of vegan health data, there is no better choice.  No matter how small the number of participants and budget, this INER Vegan Health Study can help change the world – so that people who want to be can be healthier, stronger, and suffer less disease, while living longer and enjoying life fully.

You can help by contacting, contributing and cooperating:  Institute of Nutrition Education and Research, 1601 North Sepulveda Boulevard, Suite 342, Manhattan Beach, California 90266.              

*****            

FIVE STAR RESTAURANT AWARDS

Vegan restaurants are proliferating as people seek the benefits of this scientifically valid, ecologically sound, philosophically, morally and ethically virtuous cuisine.  Vegetarian restaurants are expanding their vegan menus and high-quality restaurants of every sort are providing vegan options due to customer requests and the increasingly high state of awareness and education among chefs, servers, and management teams.  This is a good time for vegan cuisine.

The “Best Restaurant in North America” is It’s Only Natural in Middletown, Connecticut.  ION serves a full range of vegan specialties each day at lunch and dinner.  The facilities are impeccable, staff well trained and cordial.  Chef-owners Mark Shadle and Lisa Magee-Corvo run a first class operation which is pleasant and wholesome to a degree not yet attained by any other restaurant observed and tested.  So, for the third consecutive year, ION and its staff are awarded the IPBN ***** FIVE STAR BEST RESTAURANT CITATION OF EXCELLENCE AWARD.  In 1997, 1998 and again in 1999, ION has demonstrated exemplary performance, high-quality nutrition, interesting and beautifully presented food choices for a full range of tastes.  Mark, Lisa, everybody at ION:  You are the best!  Keep growing.  Lead vegan cuisine further forward.  Teach others as only you can.  Start a vegan chef school – every town in America needs an ION outpost where the best possible food is prepared and served in the best possible ways – offering vegan cuisine for everyone.  ION, 386 Main Street, Middletown, Connecticut 06457.  TEL:  860-346-9210

The “best vegan French dip sandwich” is available in Seattle at the not-vegetarian Café Flora.  It is an exquisite concoction, juicy portobello slices with carmelized onions stuffed between two crusty bread slabs with a brown au jus garlic and mushroom dipping sauce and appropriate garnishings of salad greens – salad and fresh fruit.  It’s worth traveling to the city beside Puget Sound just for this one great sandwich.  Here is a successful concept on which to build a healthful vegan restaurant chain.  ***** FIVE STAR quality.  French dip sandwich par excellence!  Café Flora is at 2901 East Madison in Seattle, Washington 98112.  TEL:  206-325-9100

One city leads all others by supporting four vegan kosher Chinese restaurants, each open every day and night – all year around and every one excellent.  It’s called “the city of brotherly – and sisterly – love,” “half of Hollywood’s hometown” or Philadelphia.  Further, this internationally recognized cuisine center has many other Chinese, Ethiopian, Indian, Mexican, Moroccan, Thai, Vietnamese and classic continental restaurants which offer extensive vegan menus.  There’s nothing else like this concentration of awareness and quality in the world.  Great chefs.  It’s been a long time evolving since Benjamin Franklin tried living on plant foods exclusively – for awhile – back in the 1700s.  In terms of vegan cuisine, there is no better than can be found all around this old town.

For two “best-of-the-best”  most outstanding vegan entrees, the Cherry Street Chinese Vegetarian Restaurant in Philadelphia, Pennsylvania has earned an IPBN  ***** FIVE STAR EXCELLENCE AWARD.  Chef Ray Fung’s “Mushroom Mushroom Chow Fun” is in an excellence class by itself.  So is his “Rainbow Stuffed Tofu.”  And, in the appetizer or light lunch class, Ray’s three colored “Steamed Dumplings” lead the field with three different fillings, spinach greened carrot yellowed and plain white tender skins.  “Cherry Street,” as it is affectionately called by those who  frequent it, is a fully vegan and kosher Chinese vegetarian restaurant in Philadelphia’s Chinatown at 1010 Cherry Street, Philadelphia 19107.  Everything on the menu is excellent. TEL:  215-923-4909

Peter Fong invites you to his Singapore Chinese Vegetarian Kosher Restaurant at 1029 Race Street in Philadelphia’s Chinatown, 19107.  Peter has earned an IPBN ***** FIVE STAR EXCELLENCE AWARD for two unique offerings:  the best “Tofu Hot Pot” and “Leek Dumplings” there are.  With a Southeast Asian flair, everything on the menu is excellent, but these two are unique and eloquent.  No chef but Peter offers the authentic spicy succulence available at his Singapore, and who but Peter gathers fallen gingko nuts from areas trees to serve in special dishes?   Superb.  TEL:  215-922-3288  Peter has another Singapore Vegetarian Kosher Chinese Vegetarian Restaurant nearby in Cherry Hill, New Jersey – same menu, smaller place, free parking.

“Vegan Dim Sum” and “Sea Surprise” earn Chef-owner Ming Chu an IPBN ***** FIVE STAR EXCELLENCE AWARD.  In his tribute to jumbo shrimp, Ming presents a garnished platter with the delicately fried rice powder, carrot and seaweed flavored morsels arranged in an upright design with tofu mayonnaise in a small bowl for dipping the chewy morsels. As for Ming’s “Dim Sum,” these individual small dishes exquisite in aroma, taste, texture and appearance are all available every day.  All-you-can-eat for the fantastic bargain price of $10.00 US.  Nothing like this anywhere else.  Superb.  Delightful.  Everything on the menu is excellent, vegan and kosher.   Kingdom of Vegetarians, 129 North 11th Street, Philadelphia 19107.  TEL:  215-413-2290

Harmony Chinese Vegetarian Restaurant is a vegan kosher paradise with page after page of exquisite menu offerings.  Brilliant from the beginning, Harmony’s design uses a diner-sized space and perfectly efficient kitchen, cool colors and easily managed traffic pattern, this innovation could be franchised coast-to-coast and surely would be successful.  Harmony has spread out and now fills three side-by-side sites which can feed hundreds at a time.  Every menu item is excellent.  Harmony has earned an IPBN ***** FIVE STAR EXCELLENCE AWARD winning for its unique “Taro Balls” which have no peer and “Swirling Seitan” cooked wrapped around a chopstick as nowhere else.  Located at 135 North 9th Street, Philadelphia 19107.  TEL:  215-627-4520

Out west in Orange, California, just a fifteen-minute drive from Disneyland, Lotus Café Vegetarian Cuisine offers a totally vegan  menu of delectables.  An IPBN **** FIVE STAR AWARD FOR EXCELLENCE is deserved for the “Hot Pot Soymeat Ball” and “Cashew Tomato Basil Medley” entrees.  Every menu item is excellent.  Twelve entrees are each special, as are the soups, salads, appetizers, smoothy cocktails and soymilk icecream filled mango dessert.  Veganomics at work here too.  Congratulations Chen Family!  Visit Daniel, David, Mom and Dad at Lotus Café, 1515 West Chapman Avenue, Orange, California 92868.  TEL: 714-385-1233  FAX  714-385-1040

PETA VIDEOTAPES TORTURE OF PIGS

We had made an appointment to visit the new PETA headquarters on the south end of the Chesapeake Bay in Norfolk, Virginia.  “Bring photo ID” we were told.  The guard checked it and a staff member came down the elevator to greet us.

“Is something going on?” we asked gingerly.  “We’ve released tapes of pig torture and there have been threats.” was the polite reply.  We’d read the USA Today report earlier.  It explained that PETA “Released videotapes of pigs being tortured, beaten with pipe wrenches and skinned alive at a hog farm.”    It quoted flesh industry spokespersons denying the videos and described how the moving pictures were obtained.  “The videotaped footage was obtained with a hidden camera worn by a PETA investigator who worked at the farm for three months.” (February 11, 1999, page 3A.)  Another PETA videocassette, of fur marketing practices, was also attracting media attention.    

“Is everyone here vegan?” we asked, surveying the four-stories modern glass-walled building.  “Pretty much,” was the answer, “but it’s voluntary.  We follow the law.”  We understood.  “After a few days working here,” our hostess remarked, “new employees go vegan because of what they learn.”  We were leaning on a table covered by a stack of photographic posters showing a freshly skinned fur fox carcass.  It alone would provoke reflection in anyone and then there were all the other posters, newspaper clippings and tragic reports of fellow creature live cut short.

Cheering were the recipes, photos of good looking vegans in PETA promotion scenarios.  Many of these are printed in PETA’s quarterly magazine deemed by our son years ago as “The best of all the vegetarian periodicals.”  Hip.  It remains undoubtedly the best in terms of graphics.  These illustrations are captivating and every issue is a delight to see.  The writing is excellent as well, each word chain carefully scribed and edited for maximum clarity and punch.  This magazine, and the skilled staff who compose it, definitely “SPEAKS UP” for fellow creatures.  It’s hard hitting ethics on the move.  In actuality, PETA opponents defeat themselves as did the General Motors president who researched GM auto safety in comparison with vehicles from all the other manufacturers in the world, every one of which had already quit using fellow creatures in crash tests.  We’re giving it up, he told Alex Pacheco, because our safety record is the worst.  Obviously, the tests were not saving lives as was intended.  Alex had expected to have to argue, but GM gave up on the basis of their own data.  It happens.  PETA staff have seen many such self-realizations.

We had a sense of being very old, for every staff member we met seemed very young.  To us, most people we see are significantly younger.  This staff is younger than our children.  It’s a youth brigade with even greater promise for the future.  As these young people mature further and go out into other career stages in the world, their combined power will become an even stronger positive force.  We felt glad to have been supportive of PETA as it has grown over the years.

Who is behind PETA?  The brains?  They wouldn’t recognize us, but we’ve met Alex Pacheco and Ingrid Newkirk several times over a few decades.  They still look young, yet middle age is going to touch them eventually.  We’ve seen them scared looking as kids can be while describing their harrowing experiences in boxes and get-away cars, facing dying creatures and confronting powerful prestigious leaders in positions such as the presidency of General Motors.  From the beginning, we’ve known they are brave.  And, they’re true leaders, kind also.  They’ve learned how to negotiate with legislators and completely annoy bigots, unveil liars and search and find loopholes in laws which unexpectedly suggest that fellow-creatures are to be well treated in certain states and even nationally.  We think they’re bright, still, and that they’ve had more good times than bad wrestling with public attention, media technology advances and educational opportunities.  They’ve not yet done everything needed to make the world a decent place for all lifeforms, here are a few things yet to be done which keep them busy a few more decades.  There’s no need to cite these, for they’re probably posted in their offices and lists of goals for the next century.  That PETA has the lead, leads and will continue cannot be questioned.

To indicate PETA’s appeal, consider that in 1997 it had 500,000 members worldwide.  By the end of 1998, PETA members totaled 600,000 with 500,000 in the United States.  Will not 1999 show further gains?  And doesn’t the $15.00 annual membership cost seem inexpensive considering all the PETA team accomplishes?  This is a carefully managed IRS approved 501 (c)(3) charitable organization with a fascinating history and promising future.  Long term, the relatively new building PETA owns will save more than it cost.  This handsome structure is an asset for the organization and community which will pay dividends for many years forward.  Rent saved will allow more employees and field projects.  It’s a grand world headquarters and PETA is global.  Located at the extreme southern point of Chesapeake Bay where fresh and ocean salt water begins to mix, PETA views eastward over the Atlantic.  Geopolitically the location is sublime.

We visited the library and saw others studying there.  Librarians befriended us, in the disarming PETA way which made us want to sit down and spend the rest of our lives reading everything ever written about the ideas we PETAites hold dear.  But, we had to return to Williamsburg – up the James River past the Jamestown Settlement of 1607 and Revolutionary War Yorktown Battlefield of 1781 where American independence was finally won and Carter Plantation where slavery was early tried and eventually given up for better ways – so that we could continue investigations of plant-based nutrition in the seventeenth century in the John D. Rockefeller Jr. Research Library and so bid our friends at PETA adieu.  Edible plants, that’s our IPBN central concern.  But, we’ll be back, and many times we hope.  In the meantime, our joint membership in PETA is renewed for 1999 and we can’t imagine ever letting it lapse unless we’re absolutely broke.  Then, we expect, PETA staff would have mercy and send the publications free if we’d place them in a local library after our reading.  If we were hungry, we suspect they’d send food.  These are nice people worth knowing and visiting, certainly worthy of encouragement and support.  Go PETA!

Write PETA, 501 Front Street, Norfolk, Virginia 23510, TEL:  757-522-PETA, WEBSITE;  www.petaonline.org.  The PETA magazine, PETA undercover documentation on videocassettes, PETA Factsheets, vegan books, posters, free stickers for restaurants which state “WE SERVE VEGETARIAN MEALS” and diverse other items are available through the PETA Catalog.

SUMMER 1999 VEGETARIAN EVENTS

July 7-11, 1999 – North American Vegetarian Society 25th Summer Fest, University of Pittsburgh, Appalachian Mountain Ecology Campus, Johnstown, Pennsylvania.  Contact:  NAVS, Box 72, Dolgeville, New York 13329  TEL:  518-568-7970  FAX:  518-568-7979  EMAIL:  navs@telenet.net  WEBSITE:  www.cyberveg.org/navs

July 18-23, 1999 – 7th European Vegetarian Union Congress, Widnau/St.Gallen, Switzerland

EVU Secretariat, Bluetschwitzerweg 5, 9443 Widnau, Switzerland.  Contact:  TEL/FAX:  +41-71-722-64-45  EMAIL:  evu@openoffice.ch  WEBSITE:  www.ivu.org/evu/news983/widnau.html

July 23-27, 1999 – American Natural Hygiene Society 51st Conference, Orlando Marriott on International Drive, Orlando, Florida.  Contact:  ANHS, Box 30630, Tampa, Florida 33630

TEL:  813-855-6607

July 28-August 1, 1999 – American Vegan Society 39th Annual Conference, University of Colorado, Main Campus, Boulder, Colorado.  Contact:  AVS, Dinshah Lane, Box H, Malaga, New Jersey 08328  TEL:  609-694-2887  FAX:  609-694-2288

July 30-August 1, 1999 – 45th Annual Pennsylvania Natural Living Conference, Cedar Crest College, Allentown, Pennsylvania.  Contact:  PANIC, 109 Monteith Avenue, West Lawn, Pennsylvania 19609     

LET’S ELIMINATE CANCER IN OUR TIME

Cancer has caused and these are increasingly well understood.  Since doctors interested in this disease met in Philadelphia in 1907 and formed the American Association for Cancer Research, scientific processes have been utilized to discover what causes, encourages, slows and eliminates cancer.  Looking back, much of the research has been useless and wrongheaded, yet fabulous progress has been made.  Like Edison taught, if a thousand failures have led to one success, we have learned something and the 999 unsuccessful experiments don’t have to be repeated.  AACR leaders, the top cancer researchers of our time, believe they are close to being able to abolish cancer as a human disease and life-wasting problem.  Not all their strategies will work, but some will.  They are not all perfect doctors and researchers, relatively few are vegans and vegetarians, probably some of them forget to pay taxes on time and vote.  Some may have been unkind to fellow creatures, not to mention colleagues and their families.  But, they have the high-powered microscopes, they understand how genes and DNA are encoded, they admit their past mistakes and we have no likelier-to-be-successful team better of specialists on target.  If they were anti-vegan and ugly to herbalists, maybe their cry could be ignored.  And if they’d serve vegan banquets at their gatherings it would be easier to swoon.  Still, they made their case on April 10, 1999, at  “Progress and New Hope in the Fight Against Cancer – A Public Forum Highlighting the Latest Discoveries” at the Philadelphia Convention Center and begged for support for a scientific effort to end cancer in our time.  At the least, their case must be considered.

AACR invites public support, collaboration with non-profit organizations and wants Congress to double cancer research support annually for ten years.  Cancer cure rates are improving dramatically.  Can we look AACR cancer specialists in the eye and say “there will be no encouragement here”?  Better to wrestle with them on dietary issues and say “get going!”

It seems that the AACR doctors and researchers have educated themselves.  Unexpectedly asked by an IPBN representative “What might be the anti-carcinogenic benefits of plant-based nutrition?” a panel of AACR leaders took turns extolling the positive benefits of such nutrition and praised vitamins and minerals and herbs with the enthusiasm usually observed at vegan and vegetarian conferences.  “I take over twenty anti-oxidant, vitamin and other pills a day,.” said one from Johns Hopkins University in Baltimore.  He also mentioned “organic” vegetables and fruits in glowing terms.  Who among us can cast the first stone at these awakening scientists on the trail of unnecessary cancer and optimist?  Satisfy your need for knowledge and decide for yourself whether these “experts” can be trusted.  If they meet their goal, the world can be a better place with humans and fellow creatures relieved of tragic burdens.  Perhaps suggest not funding research using creatures except people.  For information contact:  Margaret Foti, Ph.D., executive director, Public Ledger Building, Suite 826, 150 South Independence Mall West,  Philadelphia, Pennsylvania 19106-3483.  TEL:  215-440-9300  FAX:  215-440-9313  WEBSITE: www.aacr.org

“Diet and Health Guidelines for Cancer Prevention” are 1. Choose a diet rich in a variety of plant-based foods.  2. Eat plenty of vegetables and fruits.  3. Maintain a healthy weight and be physically active.  4.. Drink alcohol only in moderation, if at all.  5. Select foods low in fat and.  6.  Prepare and store food safely.  And, always remember…  Do not use tobacco in any form.”  These are the suggestions of American Institute for Cancer Research, 1759 R Street, NW, Box 97167, Washington, D.C. 20090-7167.  TEL:  202-328-7744

Holding up the dietary and treatment alternatives front in the war on cancer is the Center for the Advancement of Cancer Education which offers publications, workshops and lectures on food preparation to prevent, slow, reduce and cure cancer.  Contact CACE, Box 48, 300 East Lancaster Avenue – Suite 100, Wynnewood, Pennsylvania 19096-0048, TEL:  610-642-4810.                 

National Cancer Institute is one of the National Institutes for Health (NIH) research groups.  It channels federal funds to cancer researchers at major institutions across the land.  Its cancer research reports implicitly and sometimes explicitly support plant based nutrition as an anti-carcinogenic strategy.  To cite one example, it supports the federal “5 a day” educational program which began in California when produce growers won educational support from the state Department of Agriculture  decades ago and became a federally selected project in the late 1980s.  Someday NIH and NCI will be supporting “10 a day” and then “try for 20.”  For information, whatever meets your needs and interests, contact: NCI/NIH, 9000 Rockville Pike, Building 31, Bethesda, Maryland 20892.  TEL:  800-4-CANCER  WEBSITE:  www.nci.nih.gov

Mike Milken had prostate cancer which motivated him to change his lifestyle, he basically adopted veganism, and develop vegan recipes which replaced the pre-cancer episode stuff he had been eating.  According to Milken, “907 million Americans living with cancer today” need food alternatives and he has provided a recipe book full of them.  Rich and able to hire personal chefs as well as nutritionists as he pleased, Mr. Milken produced The Taste For Living Cookbook, Mike Milken’s Favorite Recipes for Fighting Cancer.  His chef, Beth Ginsberg, created favorites including chili, hot dogs, strawberry shortcake, tasty a tasty Reuben sandwich and crispy French fries, cream of tomato soup, brownies and a plethora of other items which pleased and yet please the financier.  She gets first listing as a co-author of this book.  “All profits go to fund prostate cancer research.”  Beautifully illustrated.  $27.50US.  Order toll-free from 877-884-LIFE.  For prostate cancer information contact Milken-funded:  CaP CURE, 1250 Fourth Street, Suite 360, Santa Monica, California 90401.  TEL:  800-757-2873 or 310-458-2873  FAX:  310-458-8074, EMAIL:  capcure@capcure.org  WEBSITE:  www.capcure.org

It seems that cancer can be an effect of genes or induced by chemical, radiation or malnutrition experiences.  Sometimes good DNA can be injected in bad DNA and the damaged structures will rebuild themselves correctly.  Always, people can control exposure to the other three possibilities.

Cancer cell proliferation can be prevented, slowed, maintained and eliminated.  It’s worth doing.

HONORING SYLVESTER GRAHAM

Long deceased, Sylvester Graham left civilization the “graham cracker’ which has been much abused.  Finally, a manufacturer is offering products which honor this health education pioneer.  An IPBN ***** FIVE STAR EXCELLENCE AWARD has been earned by the Health Valley Company which offers two wonderful tasting and lovely to look at “GRAHAM CRACKERS”  in either “OAT BRAN” or “AMARANTH” formulations.  These contain organic whole wheat flour, cane juice, soybean oil, soy flour, organic oat bran or amaranth, sulfured molasses, soy lecithin, cinnamon, natural vanilla flavor, baking soda and sea salt.  These are only two among many vegan food products available from this ethical company which has been committed to organic foods for over 25 years.  These outstanding graham crackers are available by the package or case through any health food store.  For information contact:  Health Valley Company, 16100 Foothill Boulevard, Irwindale, California 91706.  TEL:  800-423-4846 between 8 a.m and 4 p.m. PST   

*****

FIVE STAR PRESENTER EXCELLENCE AWARD

The author of numerous plant based nutrition and theologically centered books, Dr. Roberta Kalechofsky addressed the American Vegan Society Annual Conference last August in Olympia, Washington.  She has frequently appeared at AVS, North American Vegetarian Society and other vegan and vegetarian conferences and events.  It would be good to hear her speaking at business clubs and teacher conferences coast-to-coast and across Canada.  Wherever Roberta speaks, audience participants draw close and listen attentively because she is interesting.  Trained as a historian and philosopher, this accomplished professional is helping to educate the public to understand cultural as well as biological reasons for vegetarianism and veganism.  An IPBN *****FIVE STAR PRESENTER EXCELLENCE AWARD has been earned by Dr. Roberta Kalechofsky who shares her extensive knowledge and life loving philosophy generously, with wonderful humor and aplomb.  Groups large and small adore her – and learn .

For consulting, writing, publishing and speaking, contact Dr. Kalechofsky through her website:  www.micahbooks.com, email: Micah@acunet.net, address her at Micah Publications, Inc., 255 Humphrey Street, Marblehead, Massachusetts  01945 or fax 617-639-0772.

TEAS TO PLEASE

Since 1922 Alvita Herbal Teas have been grown and packaged with increasingly higher standards.  Single herbs and blends.  English pillow style bags.  No strings, tags or staples.  Each recyclable paper bag has been oxygen bleached.  No chlorine.  A picture of the herb inside decorates each Alvita box, sides provide directions for use and a brief cultural history of the herb’s usage.  The reclosable top uses an ingenious convenient  flap and notch.  Inside a brown paper, envelope contains 24 tea bags and can be refolded after each use.  Alvita claims that “no herb tea company goes as far to protect the Earth and its precious resources…”  and that they “are offering you the most environmentally safe and responsible herb teas possible.”  All this and decades of actual use of these fine products and creative package designs leads naturally to the IPBN ***** FIVE STAR EXCELLENCE AWARD for Alvita Herbal Teas, American Fork, Utah 84003.       

AN IPBN WORLD CLASS SANDWICH

It began with a taste of So-Soya, a textured vegetable protein product made of soy and nothing else.  We boiled these small dark chunks, flavoring them to deliciousness with Dr. Bronner’s Balanced-Mineral-Boullion.  They made fine shishkebabs but cried out for some special treatment never before tried.  Eureka!  A soy protein chunk sandwich came to mind.  So we spread the moist nuggets in a rectangular Pyrex baking dish and baked and broiled them to a slightly dry level of perfection.  Two slices of Shiloh Farms Sprouted Seven 7 Grain Bread were slathered with soy based Nayonaise which was then sprinkled with the So-Soya nuggets a touch of Maine Sea Vegetable Kelp Granules and a light spray of Bragg Liquid Aminos.  Then, between the two halves were placed crunchy organic romaine lettuce leaves with another spritz of Bragg’s.  Hallelujah.  Great looks taste textures, mouth feel, stomach satisfaction.  We tried them once, twice, sent them out in vegan lunches and received overwhelming praise.  So this recipe belongs to the world, it’s too good to keep secret or share only locally.  Make it.  Share it.  Sell it.  Spread the word.  This world-class sandwich was made in the IPBN test kitchen for you.  Containing all the amino acids, mineral rich, loaded with fiber, plenty of protein, chlorophyll and enzymes it is yours to enjoy!

Credit for this IPBN super sandwich belongs to So-Soya, for without this product as a stimulus our lives would have gone on lacking this great power packed nutritional innovation.  So-Soya has earned an IPBN Five Star Excellence Award and so have Shiloh Farm’s bakers, Dr. Bronner’s family and staff, Dr. Bragg’s family – daughter Patricia – and staff, Maine Sea Coast Vegetable family and staff, and the Nasoya people who produce Nayonaise.  Hurrah!  Without all six of these veganomic private and for-profit enterprises, this miracle sandwich could not have been developed.

Products mentioned are available through any health food store.  For specific product information contact:  So Soya, Tchefa, Inc., 140 Buckingham Road, Brooklyn, New York 11226 or Bayhill Impex Ltd., Toronto, Ontario, Canada M1S 4Ea, TEL:  416-293-6555, EMAIL:  info@portello.com, WEBSITE:  www.portello.com;  Dr. Bronner’s Balanced-Mineral-Boullion, BOX 28, Escondido, California 92033; Bragg Liquid Aminos, Live Food Products, Inc., Box 7, Santa Barbara, California 93102;  Shiloh Farms, Inc., Box 97, Sulphur Springs, Arkansas 72768; Maine Coast Sea Vegetables, Route 1  Box 78, Franklin, Maine 04634.  TEL:  207-565-2907; and Nasoya Foods, Inc., Ayer, Massachusetts 01432 .  TEL:  800-229-TOFU.

FARM OFFERS GRANTS FOR PLANT-BASED NUTRITION PROJECTS

Once again, Alex Hershaft leads in vegan education advancement.  He is offering funding of up to $5,000.00 for projects centered on plant-based nutrition and invites proposals from individuals and organizations.  This effort is in honor of Alex’s Mother, who passed away in Israel several years ago.  Contact Alex at FARM, Box 30654 Bethesda, Maryland 20824.  TEL:  301-530-1737

A PLACE OF QUIET REST

There is a place of quiet rest at the ends of trails in California which merits support, visits, and volunteering. This happy secure “Place” for fellow creatures is managed by Kim Storia and crew, 3448 Laguna Creek Trail, Vacaville, California 95688. Big hearts and kindness, great graphics.

GARDEN ALL YOU CAN

Sir Albert Howard in Colonial India, early this century, demonstrated how layers of green and brown, nitrogenous and carbonaceous, plant matter could be stacked and then “cooked” through natural biological processes into “compost” for soil building, mulch, and fertilizer.  Ana Rodale demonstrated and J.I. Rodale popularized Howard’s “Indore” process, developed the basic removable wood stick framed “Pennsylvanian” compost bin and gave the world Organic Gardening magazine now edited by their granddaughter.  Scott and Helen Nearing demonstrated self-sufficiency through their small-scale survivalist projects in Vermont and Maine from the 1920s through the 1980s.  Ruth Stout, in Connecticut, demonstrated low-labor straw mulching and wire mesh covered growing frames for keeping fellow creatures from garden plants.  Eull Gibbon, a transplanted Texan in Pennsylvania, demonstrated how to “stalk the wild asparagus” through his city and countryside wild plant foraging walks and weed harvest feasts.  More recently, William Woys Weaver has been demonstrating how to preserve open-pollinating “heirloom vegetables” to preserve evolved seed genes and remind of the variety of plant foods which are available beyond the limited number of commercial and often genetically manipulated produce items available in supermarkets.  These and many other pioneers who have paved the way for plant-based nutrition and veganic-organic agriculture deserve to be honored.  And there is no better way to demonstrate the power of their teachings than to plant a food plant garden.  Plants provide enlivening food.

If all you can do is grow sprouts in a jar, please do it.  A single tomato plant in a pot can produce bounty on the smallest or porches or – with careful nurturing -even in a sunny open window.  Ideally, you will plant an IPBN Demonstration Garden, eat from it from spring to winter, and share some of the veganic-organic produce with family, friends, and neighbors.  They will love you for every bite.  If you cannot be veganic, first try, organic alone will do.  Supplement that soil with peat moss, even perlite, add dried seaweed flakes, greensand, a little ground limestone, phosphate rock powder, granite dust if you can find it, whatever veganic (plant ingredients only) compost you have made or can obtain and plant whatever seeds and small potted edible plants you like and have available.  You can crowd the plants as they generally like each other and close planting can exclude the unwanted plants called weeds.  Besides, you will be picking to thin them and making favorite dishes with these greens from the first week they appear above ground.  Liquid kelp, diluted with water, is a wonderful nitrogenous fertilizer.  So is compost tea, made by soaking compost in a bucket of water for a week and then sprinkling the liquid on and around your happy plants.  When crowded, nourished and growing vigorously, plants are less attractive to predator insects.  Small vegetables eaten early and often are better tasting than large overgrown specimens and quick picking can beat the bugs to the harvest.  Then, what’s wrong with bugs – let them eat a little.  God made them too and you cannot even get rid of every one of them even if using atomic bombs.  Experiment with aluminum foil reflecting skyward to disorient flying bugs and birds in search of a meal.  Slugs won’t crawl over copper foil, maybe even copper wires encircling plants would discourage them.  There’s an old trick using paper collars around plant stems to stop cutworms.  Most insects can be sprayed off plants with a fine mist.  Spray with liquid vegetable soap or garlic diluted with water.  Keep in mind that wherever destructive insects appear, they have predators which can be encouraged.  Beneficial insects have ways of finding the eggs and vulnerable bodies of non-beneficial ones.  Lady bugs eat aphids and lace wings devour green bug eggs miraculously before they can hatch.  There are good nematodes which eliminate bad nematodes.  The good gardener’s job is to outgrow the negative forces, working closely with nature and tolerating a little imperfection.  If two squash vines die of bacteria, virus, and fungus attacks – climaxing with the appearance of hungry insects, maybe two others, the stronger ones, will survive and produce bounty.  Side-by-side you can grow healthy and unhealthy,

nourished and undernourished, plants and the destroyers will go for the sick ones again and again.  Darwin called this “natural selection.”  It goes on whether one likes it or not.

Every public library has garden books.  Magazines publish gardening articles regularly.  Supermarket check-out area have gardening magazines accessible for quick browsing.  Your county has a United States Department of Agriculture Agent listed in the telephone book who will answer any question you put and provide armloads of literature to the extent of your interest.  Since the 1860s, each state has received federal funding for a “land-grant college” to educate farmers and their families as well as maintain a “depository” library which contains every USDA publication and many other federal documents.  Russia’s not so different.  Nor Brazil, Canada, Chile, Cuba, France, Israel, Kenya, Korea, Malaysia, Mexico or Nigeria.  In India publishes agricultural bulletins on mango and rice growing.  USDA publication and demonstration plot models have gone around the world to provide information people can use.  An educated and highly trained USDA plant growing specialist is nearby, but you must pose veganic-organic questions or be inundated with information about toxic chemicals.  There is knowledge about safe natural processes and alternatives if you request it.  On the internet, resources for those who would be gardeners is plentiful.  Inquire regarding USDA or organic gardening and you will find access to linked sites relating to edible plants beyond human ability to read in one lifetime.

You can visit IPBN Demonstration Gardens in Conshohocken, Norristown, and Lancaster, Pennsylvania.  Others scattered about which have been heard of but not yet seen.  If you have planted one, please send a description.  Keep planting them until exemplars exist in every state and province.  But also visit other demonstration gardens such as those at historic village sites and agricultural museums, arboretums, and parks.  There are community gardens in New York City and Los Angeles, many places in between.  Community gardens have proliferated and this is only the beginning; there will be a time when more produce is grown at home and locally.  Regions will return to greater self-sufficiency due to economics sooner or later.  It is just not efficient to fly strawberries from Sacramento to Stockholm and it could be morally wrong.  To some degree, nevermind that industrialized peoples are richer and those non-industrialized need wage paying work, a better balance between imported and locally grown food plants will surely develop.  If there’s no another benefit, the nutritional levels of the produce should be considered – the quicker they are eaten the more nutritious they are.  If you eat what you have grown immediately, it is unlikely that you will be unable to taste the difference in yours and that which you buy.  Maybe there is someone who can’t tell which is fresher, more alive, juicier –  better tasting.  We have never met them.  Even the smallest herb leaf, freshly picked, will delight the taste buds.  The aroma of a homegrown tomato can enchant.  So grow your own, buy from local producers and support the development of veganomics-for-better-nutrition.  There’s a garden in your future.

If you can’t plant one, please volunteer to help someone else.  Visit produce producers in your area.  Get to know them for they need your support and input.  Sign up for a County Agent Tour of agricultural production centers.  Be your produce market manager’s best friend by suggesting what you will buy and possible sources.  It’s a rare one who won’t purchase locally, but this line of work doesn’t allow the managers to get out and see what is going on.  Many people do not yet realize that edible plants are sufficient and nutritious food for human beings to thrive and enjoy being alive.

SNAKES ALIVE, JUST ANOTHER CUDDLY FRIEND

Duncan Myers

As the four-foot rat snake curled around her neck, thoughts on being a vegan wound through my brain.  Yes, I also thought my friend to be quite brave to participate in this reptile class.  But the instructor had just shown us how the snake had checked out the room, mainly with its flitting tongue.  Once sure there was no predators or prey it just wanted to raise its temperature under a warm corduroy collar.

We were not predators from the snake’s perspective, just warm objects though we knew we were friends.  Just like when a calf licks your hand, or a pig rolls over for a belly rub or a bird lands on your shoulder.  The rest of the creature kingdom knows that it is not natural for humans to eat them.  It’s a wonder that more people don’t get the message from simple observations of how creatures behave and interact with us.  We just have to keep spreading the word every opportunity.

At this weeklong Elderhostel retreat in Georgia, 30 not yet moribund folks observed fellow creatures and each other and sat down for a meal after the meal served for carnivores.  We were not just the youngest but also the only vegans.  Two plant eaters, 28 conditioned to cooked flesh.

“Make hay while the sun shines,” farmers say in Michigan, so we seized upon this great opportunity to quietly make some vegan comments during the 15 meals which we shared.  Maybe there’s an information deficit here I thought.  Why not liven things up with some vegan fun?  Pose some dilemmas vegans face and let our new friends get to know us better.  If interested in reptile behavior, mightn’t vegans be another fit study for these elder scholars?  After all, we’re warm blooded like they are and in no way are we predators.  With us, all fellow creatures are safe and  none need fear.  Midst scholars, I ought to experience some tolerance for vegan philosophy.

I practiced with rhetoric.  Even Thoreau in Walden  – (There’s nothing like a week without television to provide the impetus to re-read a classic.) –  debates with himself, and notes that “I have found repeatedly, of late years, that I cannot fish without falling a little in self-respect.” He continues “…at present I am no fisherman at all.”  This Thoreau really knows how to make a point as when he writes “The practical objection to…[eating the flesh of fellow creatures] in my case was its uncleanness; and besides, when I had caught and cleaned and cooked my fish, they seem not to have fed me essentially.  It was insignificant and unnecessary, and cost more than it came to.  A little bread or a few potatoes would have done as well, with less trouble and filth.”

There you have it.  Just imagine how popular I became with philosophical references such as Thoreau’s.  They didn’t throw me out, but neither was Thoreau’s escape to Walden Pond forced removal.  It’s necessary sometimes to get away from the crass larger society and so we expressed gratitude to everyone, thanked all for their many kindnesses and returned home to our vegan sanctuary.  Home is where the heart is and for me that’s a plate of wholesome plant food like we fix it here in Grand Haven where we reside.

Duncan Myers pushes, pulls, leads and enjoys the Vegetarian Society of West Michigan ,he can

be contacted at VSWM, Box 485, Grand Haven, Michigan 49417, and as a vegan philosopher, activist, and advocate in residence, he has a lifetime of experiences to share regarding

the virtues of fellow creatures including humans.

IPBN Newsletter 2001 – Vol 6

IPBN Newsletter 2001 – Vol 6

PLANT-BASED NUTRITION

FOOD QUALITY

People relish good food and  appreciate high quality.  But what is food quality?  Can it be defined and described?

First of all, the term food refers to edible plant materials and products made from them – if the Book of Genesis is used as a guide.  And what better starting point than a document thousands of years old?  If we cite older texts, Chinese or Indian, the same point is made.

Quality is quite another matter.  It refers to perception as well as scientifically determinable variables including food:  aroma, appearance, shape, size, external and internal colors and textures, maturity, freshness, taste and contents such as vitamins, minerals, protein, carbohydrate and fiber.  Additionally, there are food quality criteria such as the percentage of water or dryness, crispness, chewiness and less used terms such as oiliness, waxiness, granularity and slickness.  These are in the domain of mouth feel which every produce seller, chef and food technologist knows is crucial to the acceptability of any food.

Green margarine, red olive oil, slick or slimy potato chips, black okra, stale mold-blackened bread, orange soymilk, bitter orange juice or blue carrots would not be expected to rate high among shopper and diner lists of desirable food traits.  For each food item there is a recognized standard of quality.  Potato and corn chips are crisp.  Waxy potatoes suit potato salad and drier slightly grainy or mealy potatoes are to be baked.  Small red skinned waxy potatoes are oiled, herbed and roasted in modern haute cuisine.  Cut in wedges a large Idaho potato may be treated the same and please diners.  Baked squash is succulent, fresh celery crisp, there’s a crunchiness to almonds and celeriac while rhubarb and berries are tart and sweet.

Everyone has a food quality vocabulary.  Not many, though, realize that underneath their verbal descriptions of desirability lay a variety of other specialized vocabularies of importance to plant food growers and marketers, chefs and food service managers, botanists and chemists, food technologists and health inspectors.  Such professionals use concepts and terms which can also be useful for home gardeners and cooks and all who purchase and consume quality foods.

Since plant surfaces have beneficial and non-beneficial bacteria, viruses and fungi – insect residue including spat or eggs, as do all humans, commercial growers pick the crop quickly and immediately immerse the harvest in a bath of cold water with a small carefully controlled amount of sodium hypochlorite, which is common household bleach.  Organic growers won’t use such chlorine products, instead may use forms of hydrogen peroxide or just plain water if the produce will be marketed very soon.  In the industry, the term “thirty-three degree bath” is frequently heard,

for this is the point just above freezing on the Fahrenheit scale which has maximum effect in reducing microorganism activity.  Biological activity is slowed, but not eliminated.  Water flow and turbidity help remove undesirable hitchhikers.  The objective is a state in which destructive biological forces are inactivated and positive qualities are temporarily preserved.

Chilled, appropriately air dried and kept cool, from here on the produce is extremely fragile and actually in a deteriorating state.  Retailers rarely store different kinds of produce appropriately; they generally favor keeping everything at the same temperature and damp.  That is, ethylene sensitive potatoes near ethylene outgassing apples, melons and cucumbers side-by-side with broccoli and tomatoes.  Ideally, potatoes should be stored in cool slightly humid conditions, carrots and turnips in cold dampness, bananas alone where it is dry and celery with roots in water; instead, typical retailer storage puts all these and others side by side and atop one another with the premise that this is just a temporary situation awaiting consumer purchase.  If it goes on awhile, quality declines more rapidly and few understand how to observe and measure the deterioration.

Fresh food quality preserving education is needed nationally at the stages between trucker delivery and consumer purchase.  Toward that end, IPBN has suggested to packaging representatives that the common corrugated boxes in which vegetables and fruits are shipped should have proper care instructions for the retailer and consumer clearly printed on the outside.  Already, as PBN has reported, packaging films are being manufactured to suit the oxygen and carbon dioxide inhalation and expiration needs of fresh produce such as spinach, lettuce and broccoli.  And the beautifully designed producer-to-consumer pre-labeled flip-to clear resin containers- deep for strawberries and blueberries while shallow for raspberries – constitute a victory for bringing high quality from field to table.  Truckers cannot load produce at quality centered terminals unless all their air-conditioning equipment is functioning and the trailer is chilled and humidified exactly right for the specific produce to be transported.  To protect everyone, produce boxes and shipping flats routinely contain recorders which measure and retain temperature, humidity, oxygen and carbon dioxide readings at time intervals between loading and unloading.  California lettuce is sealed in trucks, driven to Philadelphia then inspected before unloading to ensure that proper atmospheric controls have been operating all the while the product has been transported.  If the load has been mistreated it will be refused and lots of money will be lost. Food quality is important and costly.  The contemporary efforts to keep quality high are obviously adding to the costs at every stage of production and consumption.     

Flash freezing and packaging within minutes of picking preserves vitamins, color, texture and various nutritional qualities for years.  Or, rushed into steaming, vacuum packed in cans or jars, almost as much of the quality can be preserved indefinitely.  Sometimes, nutritional qualities of frozen and canned produce can exceed those of what appear to be fresh but are products picked weeks or months ago and held dormant in atmospherically controlled storage.  This pretty well describes the food handling procedures used in highly technical, so-called affluent nations.   

In developing countries primitive food producing and preserving technologies continue to be utilized. Drying, once popular everywhere, has fallen into minor use status among the affluent though its nutritional preservation is high on the scale, equivalent to freezing and canning.  In China today, dried cabbages, lettuces, celery, turnips and other vegetables and fruits are widely used during long northern winters.  Around the world, dried grains are the staple, with dried fruits, nuts and seeds considered delicacies.

Food picking. handling, preservation, wholesale storage, delivery, retail storage and presentation to quality conscious consumers is considerably more complex than it used to be.  In the best fed nation in the world, the United States is leading the food quality revolution.  Too few realize what is going on.  There’s too little appreciation of the care and pride of professional pickers and all the other intermediaries between seeds, soils and hungry mouths.  The sheer variety of plant foods available across the land constitutes a miracle.  Behind every fresh or dried fig in the marketplace, dozens of hundreds and thousands of specialized workers are devoting their lives to feeding Americans and the world.  It’s no easy business.  Quality counts.

Every food grower needs a refractometer.  These devices read the nutritional content of plants.  One squeezes a drop of juice from the living plant onto a small glass surface, hold the flashlight-sized tool toward light and looks through the aperture as if it were a telescope.  Inside, on a scale, one reads the level of brix.  This is a measure of the solid material present in the liquid, more specifically a reading of the sucrose level.  Quality in fruits, vegetables and grains is determined by sugar content.  A good tasting, vitamin and mineral rich tomato or pear will measure high in sucrose.  Sucrose is merely the prime indicator, also present at high brig readings are the greatest quantity of minerals, proteins and enzymes.  As food plants and their produce pass their individual quality peaks, decomposition commences.  It’s the difference between tender just-picked sweet corn and tough day- or week-old corn.  Sucrose avoiders have to face the reality that this generic sugar form is ubiquitous, it is in every plant and is the prime indicator of ripeness and nutritional quality.  This is a major reason why sugar shouldn’t be extracted and consumed alone, for it is omnipresent in plant foods and all a human needs may be obtained by eating whole plant foods.

When a refractometer has been used to determine precisely when to pick the fruit or harvest the grain, maximum nutritional quality is ensured for the eater.  But, having been harvested, plant foods immediately begin to decline in nutritional quality.  And the more they are handled and processed, the longer distances they are transported, the more time that elapses before they are eaten, the lower their brix readings will become.  Initially, the foods have their highest levels of lifeforce, later this wanes.  When a refractometer has been used to check the sucrose or brix level of fresh picked, stored, supermarket produce displayed and school lunch program food samples the lifeforce intensity of the latter have been in the lowest brix  poor quality range.  Some have called such foods “dead” though dying and almost dead would be a more precise description.  Salad on a school lunch plate would rarely be as nutrient-rich and provide as much life force as that eaten directly off the back of organic farmers early morning delivery truck.  Fresh picked organic greens delivered directly to quality hotel kitchens and served the day of harvest by quality-conscious chefs would typically have higher brix ratings than those purchased for home use at a supermarket and shipped and stored for several days.   So far as fresh produce is concerned, the better the fresher and the fresher the better.

   

The greatest transfer of nutrients from plant food to human is likely to occur when a plant part is consumed immediately on picking.  That there is little if any research on this hypothesis, yet much on technical strategies for deterring and delaying deterioration of harvested food, prompts reflection.

The absolutely highest quality food can be assured by growing it nearby, eating fresh and cooking at the moments of ripeness.  But who can grow everything one eats on one’s own property?  Wherever we live, we can grow something edible, but much of the richness of life is in the exciting foods we treasure and bring from other places.  Variety has virtues, as well as freshness, in a

balanced plant-based dietary plan.

As for toxic residues in and on plant foods, sadly, current reports indicate that United States government food inspectors often find more careful and less contaminated foods among the imports that in fresh and preserved foods from the United States.  This begs everyone in the American food production system to become better educated and exert effort to correct such instances.  At the same time, the only desirable quality standard for toxic fertilizer, insecticide, fungicide and other chemical residue on foods is zero.  The organic producer has moved a long way from the negatives of chemical agriculture yet cannot yet achieve its quantity, diversity or low cost.  Veganic-organic food production offers great hope for even higher levels of quality in the future.  That is why IPBN Demonstration Gardens avoid using fellow-creature manures because, while they are classified as organic they may be derived from places and creatures which are not.  To the astute consumer, it must be clear that one cannot be too careful while relishing the best and greatest variety of foods humans have ever had.

Still, foods brought home from vendors, imported from near or far, bear close inspection and a consistent kitchen standard for handling.  In the IPBN test kitchen it has been observed that washing fresh produce just before using tends to help it last longer.  Initially, everything was washed and scrubbed on arrival, including potatoes, and this probably removed protective residues while softening surfaces to allow accelerated penetration by bacteria, fungi and viruses.  To deactivate these organisms, there is an argument for soaking in dilute bleach or acid such as vinegar – then rinsing well.  Manufactured waxes on vegetables and fruits often contain fungicides and there are specialty sprays and solutions which can dissolve these, along with debates regarding whether alcohol can dissolve the hardest or inorganic surfactants should be used on food.  Peeling is a traditional way of eliminating good and bad outer surfaces, yet nutrition resides in these tissues and the virtues in them may somehow synergistically outweigh the disadvantages.  Surely commercial detergent ought not be used to clean produce, yet a mild liquid soap with careful rinsing probably does well enough.

Human bodies are adapted to processing certain toxins, up to a point, as mildly acidic saliva and highly acid stomach digestive fluids break down food intake and transforms it into compounds the body needs, livers convert harmful into harmless chemicals, kidneys filter out the bad while retaining the good and fiber in the colon frees beneficial nutrients while binding and transporting to the exit indigestible which are not beneficial or needed at the time.

    

Food quality is worth thinking about and continually improving wherever we are in the system from seed producer to final consumer and healthy beneficiary.

o0o

This report is the beginning of an IPBN Monograph on Food Quality which will be

amended and expanded as related information  becomes available.

Input is invited from others with relevant insights and data.

A POTATO A DAY

Kathleen DesMaisons in  Potatoes Not Prozac, relates her experiences with the edible tuber which originated in the Andes and was named fruit of the earth, or Pommes de Terre, by the French.  Potatoes?  Common ordinary potatoes in lieu of medicine?  That’s what she’s been saying on the circuit between her homes in San Francisco and Albuquerque.

On reflection we tentatively conclude that every edible plant probably affects both mind and body.  Even potatoes.  Now we know what’s behind our endurance and euphoria.  Pass the word:  Potatoes are good food, at least for those of us who respond positively to them.  For others, there are plenty alternatives including chamomile, flaxseed, ginseng, peppermint, rosemary, valerian and more others than space allows listing.  If they’re not good for you, eat whatever plant food is.

One of our favorite ways to prepare potatoes is to roll the little ones, or wedges of the larger ones, in powdered kelp, ground oregano and rosemary and then bake.  We don’t scrub too much or peel them either.  Lots of nutrition in some of the surviving soil organisms which remain.  Vitamin B-12 also.  No one ever settled for just one helping of these. Hot, cold, fresh or a day old.    

Our recent interview of Dr. Maisons was delightful.  She was in Albuquerque in her home looking out a window at the huge full moon which always seems larger over New Mexico.  We remember it seems to lift one up as it bathes the landscape with dazzling light.  Those who have not experienced this should go there to see.  She said people are calling and faxing and writing from around the world.  We laughed when she described her happy adventures with “Mr. Spud” and were thrilled to hear of her workshops and San Francisco clinic experiences helping people to find their most appropriate diet and terminate relationships with ineffective drugs and bad dietary practices.  We shared enthusiasm for plain roasted potatoes and felt good just thinking about them.  Enroute at our request are her audiocassette recordings, and we are among the over 150,000 inspired by reading her book.  To contact Dr. DesMaisons consult her website:  www.radiantrecovery.com or telephone 505-344-5487.             

SEA VEGETABLES TOO

For lovingly harvested sea vegetables from a quiet so far unpolluted bay off the northeast coast contact Larch Hansen – A Circle of Friends, Box 57, Steuben, Maine 04680, TEL:  207-546-2875.   

BROWNIES

Executive Chef Michael Bowman offered this recipe to readers of The Philadelphia Inquirer, Sunday, February 28, 1999, on page B2 of the “Food Section”.   He’s the chief chef at the local Franklin Plaza Hotel.  We’ve substituted two thick sweeteners for the chef’s original choice and have recommended that he consider using these in his kitchen.  These come out good.

Preheat oven to 350 degrees F.  Combine ¾ cup wholewheat pastry flour, 1 teaspoon (non-aluminum) baking powder, ¼ teaspoon [sea] salt and ½ cup chopped walnuts.  Combine ½ cup mashed tofu, up to 2 tablespoons canola oil, 2 tablespoons of “Fruit Source” or barley malt sweetener, up to 1/3 cup of maple syrup, 1 teaspoon vanilla and ¼ cup carob powder in a blender, mixer or food processor.  Completely blend, mix all ingredients into a batter.  Thin as needed with water or thicken with flour.  Bake 20-25 minutes in an 8 inch baking container.  Test doneness with a toothpick.  Cool at least 15 minutes.  Cut into squares (up to 18).  Enjoy and share.

For variety:  Try adding sesame paste, tahini, in the batter.  Sprinkle nuts atop brownies.  Use Black walnuts for accentuated flavor.  Add raisins.  Lessen sweeteners.  Add arrowroot starch for thickener.  Add a bit of mashed potatoes for texture.  Add a bit of powdered kelp and calcium powder to boost mineral content.  Use a real vanilla bean – it will disappear into the mix in the blender.  Try water based rather than alcohol containing vanilla.  Experiment with various textures of tofu.  Cut out in round shapes with a cookie cutter.  Cut squares into triangles.  Serve one giant brownie with soy, rice or oat milk and favorite music playing in the background.

The Way of Compassion, survival strategies for a world in crisis,

SATYA, US$14.95 postpaid.  It reprieves Carol Adams, Maneka Gandhi, Jane Goodall, Dick Gregory, Roger Fouts, Howard Lyman and Henry Spira among others in a large cast of talents.  Order from Stealth Industries – SATYA, Box 138, New York, New York 10012.

*****

VERTICAL GARDEN

HOME ENTERPRISE:  GROW SPROUTS

Nutritious seeds can be easily sprouted in jars and cloth bags in any kitchen.  Sproutman Steve Meyerowitz and Ann Wigmore have instructed how in their books and presentations over many years.  So have many others.  Bob Rodale’s staff at Prevention and Organic Gardening years ago developed a kitchen cabinet built in design for producing daily harvests of sprouts to feed the typical family.  Health food stores offer various containers for sprouting.  Wherever there are Chinatowns, basement entrepreneurs grow long bean sprouts under boards in water tanks.  Nevertheless, too few sprouts are being eaten and when the powerhouse nutritional contents of these simple economical foods are considered, well, there needs to be a new sprout revolution to remind everyone that green is good and anyone can grow sprouts in their home.

Sprouts can be grown inexpensively and sold profitably.

Wheat and barley grass are probably the most nutritious and profitable green plants one can grow at home – in the basement, garage or closet, under kitchen counters and in a spare bedroom.  Health

food stores sell bundles of the fresh cut grasses.  Fresh and frozen thimbles of wheat and barley grass juices can be very profitable.  Cancer prevention educational programs often recommend grass juices and sprouts.  Cancer remissions are sometimes achieved with juice therapies.  There are medical doctors who recommend and even consume these foods, in particular some who have managed remission of their own cancers.

Welfare-to-work, self-sufficiency and independent homestead movements may find sprouting seeds, growing nutritious grasses and producing chlorophyll rich juices are opportune possibilities for achieving life goals.

IPBN research has studied various technologies for producing sprouts and juices.  The literature has been reviewed and available tools have been sought.  Here’s the conclusion:  “The Vertical Garden” is a production device worthy of consideration.  It is best in its class.

This tubular plastic tower “is a unique indoor gardening system designed to produce up to 10-12 ounces of wheat grass juice in a small space daily.  No natural light is needed.”  Smaller units will produce 6-8 ounces.  Here’s a food factory to fit a small closet.  A potential profit center.

There are as many as eight shelves on which sprouting seeds grow in standard cafeteria trays.  Circular fluorescent light sources provide lumens for the top three levels.  Crops move from bottom to top.  Eight shelves ensure there’ll be harvests every day of the week plus one to be sure there’s always plenty of green.  Irrigation is accomplished with a plastic watering can with a sprinkler nozzle on the end of the spigot.

One could build such a structure with metal, wood or plastic tubing.  One could.  But not quickly and the parts wouldn’t fit together perfectly or the unit look so efficiently snazzy.  Then, there’d be the wiring and decisions regarding what fixtures and light bulbs would fit.  For most folks, it would be better to purchase the well designed and performance tested system.  Whole.  It works best with a juicer scaled to the level of daily production.  One could make one’s own juicer.  Could.  Few have the required machinist skills.  Anyone else ever wound their own motor?  Once we made motors and electrical batteries and they worked.  Sort of.  Sometimes.  It’s easier to buy factory-finished products.  In our experience, they are almost always more time efficient and economical.  But we can water the sprouts efficiently and package and deliver products.

If every IPBN member and PBN reader put one of these indoor VERTICAL GARDEN systems to use, ate and shared or sold the products, the world would be a better place.  We’d all be so healthily blissful everyone would notice we glowed.  Talk about clear eyes, smooth skin, radiant hair, strong bones, taught loins and flat bellies.  Imagine locally grown fresh sprouts and wheat grass juice in school lunch programs and at snack times in day care centers.  There ought to be laws requiring such nutrition.  With a Garden of Eden in our closet, wonders we could achieve.

The current prices of these VERTICAL GARDEN items is US$465 to $515 for a large growing tower with either the large or small juicer, $375 to $425 for a small tower with your choice of the two juicers.  Shipping via UPS varies from $10.50 to $30.00 depending on where in America you are.  Illustrated literature is available.  The supplier is Sundance Industries, Inc., Box 1446, Newburgh, New York 12551, TEL:  914-565-6065, FAX:  914-562-5699, EMAIL:  sundanceind@worldnett.att.net, WEBSITE:  http://home.att.nett/~sundanceind.  If you get healthier, rich or ascend, let us know.

  PESTICIDES ON FOODS

Products sold for human consumption which contain known manufactured agriculturally infused poisons shouldn’t be called food.  A little pesticide here, a little more there and the toxic chemicals could compound into something really undesirable.  Eat some today, a bit more tomorrow and the effects become cumulative.  After a few years…nobody knows the effects.  But for such as this, and the fertilizers from the same foolish plant care philosophies, life could be perfectly beautiful.

Consumers Union staff have analyzed US Department of Agriculture data for over 27,000 food samples and concluded that pesticide residues on some fruits and vegetables can. exceed safe limits.  Especially for children.

The CU report was announced Thursday, February 18, 1999 in New York City for media release.  Major press organizations and newspapers gave a little attention to the report.

Dr. Edward Groth of CU clarified an issue, stating that legal limits of pesticides on and in food “do not define safety.”  He expressed special concern for children, indicating that “what is legally permitted on food is now much higher than the scientific data show is safe for children.”  For example, he cited a case in which “methyl parathion residue on peaches was found to be 125 times above the safe dose for children” and “the legal level is 250 times the safe dose.”.   

The IPBN standard of tolerance for pesticides is zero.

A “dose” of methyl parathion is not medicinal or nutritious.  It’s just poison.  It’s also unnecessary.  A peach with bug bites is preferable to one embalmed.

In terms of toxicity – from chemical pesticides only, for contamination by fertilizers were not considered – the highest levels were measured on and in “peaches, grapes, apples, pears and spinach “ whether produced in the US or imported, fresh and frozen green beans and winter squash grown in the US.  Among all these, the highest of the high pesticide levels were on and in “US grown peaches and frozen winter squash.”  These measured ten times the other high levels.  At the lowest pesticide residue levels were frozen and canned “corn, US orange juice, US broccoli, bananas and canned peaches.”  Mid-range within “legal levels” were frozen and canned sweet peas, US and imported apple juice, Mexican frozen winter squash, Canadian tomatoes, Brazilian orange juice and US wheat.”  According to this CU report, US grown foods were just as likely to have “harmful pesticide residues” as those imported.  Eleven of the 12 highest residue levels were for “US products.”  Pesticides “permeate” squash and potatoes, cannot be washed or peeled off.

Consumer Union researcher Kimberly Kleman has noted that “you can’t peel spinach or green beans” and “In these cases we are telling consumers to consider buying organically grown foods.”

If she likes organic, she’d love veganic produce.

Truth is, like Pythagoras, St. Francis of Assisi, Gandhi, Tolstoy, Albert Schweitzer, Helen and Scott Nearing, Ana Rodale and Ruth Stout figured out, the very best thing is growing one’s own food and knowing well the suppliers of whatever is purchased.  Little IPBN Demonstration Gardens here and there serve to remind how easy it is to grow a few plants and how superior in every quality they are.  Those with community gardens, local organic and veganic producers and demonstrably ethical grocers are fortunate.

If Consumer Union would test the produce in low-income area markets and on federal school lunch program trays they might be further shocked.  After that, tests of chemical “fertilizer residues on and in foods” would be appropriate.  Then tests of soils….  Finally, tests of the diverse toxic chemicals in the water used to irrigate, wash fresh produce and spray it in local markets would nearly complete the research.  Only re-analysis of all the data, proposed legislation and guidelines for each step in the food-chain from producer to consumer would remain to secure and enhance the American food system.

If anyone cared to, attention could later be given to measuring toxins in all those non-foods produced for consumption by humans, the non-plant based pseudo-foods so many devour at their peril and to the destruction of over nine billion fellow creatures each year.  Now there’s a problem!  Wonder how many Consumer Union researchers are vegan?

Fast as they know how, chemical pesticide and fertilizer manufacturers are struggling to make the transition from current toxins to what they call “biologicals” which do not harm humans and decompose into inert forms.  Globally, advances are being made, researchers have never been busier or investors had more at stake.  Consumers Union has joined the crowd pointing fingers at problems in the food supply.  To organic and veganic gardeners and farmers, this is no surprise and very old hat.  Welcome aboard newcomers.  We need and appreciate your awakening and clout.   

To review the complete Consumers Union report see their website:  www.consunion.org and look again at the beautiful edible plants in the IPBN Demonstration Garden presented at www.plantbased.org.  Please consider planting a few edibles yourself this spring:  lettuces and peas

at weekly intervals from mid-March.  Try growing some potatoes in a barrel or crate of compost.

*****

KNUDSEN

FAMILY

SPARKLING ORGANIC APPLE CIDER

On the basis of taste and palate satisfaction, this product is rated FIVE STAR *****.  We’ve tasted no better, found no more appealing aroma.  It’s not expensive, yet has high quality standards.  According to the label it contains only “sparkling water and certified organic apple juice concentrate.”  Further, the label states “ All fruit processed in accordance with the California Organic Foods Act of 1990.  Grown without synthetically compounded fertilizers, pesticides or growth regulators.”  To assure every interest there are the reminders:  “ All Organic Ingredients” and “No Preservatives Added.”  These statements are printed on both the lower and upper label.

We like this “Juice Beverage from Concentrate” which is “Non-Alcoholic” and about as pure as can be asked for in these times.

Tasting this juice, we had the feeling of being at a fine wine tasting and talked of mellow woodsiness and sparkly rich aroma.  It’s light, in every sense of the word.  Good and wholesome.

Sparkling water contains phosphoric acid which one needs little of.  We doubt our bones will totally decalcify, though, from only one bottle a year – our current consumption rate.  We don’t drink sodas and gave up ginger ale at social affairs for orange juice or just water with lemon.

Three of us shared the one 25.4 fluid ounce bottle and consumed it over a three week period.  Yes, it was refrigerated, and actually forgotten.  After today, though, it’s all gone.

We’ll buy more.  This is a product we’d inventory by the case were we big on holiday parties or had a platoon of grandchildren next door.

The precipitated sediment did not bother us.  Either we are totally unrefined or the authenticity it denotes adds character.  The last sip had a good bit of precipitate and tasted just like the pure apple product that it is.  We hope the Knudsens don’t over filter subsequent batches.  We like it just as it is.  If they add the vintage years to labels and tell more about the types of apples blended we’ll applaud.  We’d like to know if there are any Pennsylvania apples in there.  And, oh yes, the label might as well say “VEGAN” for that is exactly what this product is:  FIVE STAR*****VEGAN.

No sulfites.  Not necessary.  Apples, indeed many fruits and vegetables, contain what one Belgian food drying expert calls “self-preserving compounds which nature put there.”   He’s right.  The R. W. Knudsen Family team proves his point with this excellent product.  Someone may find better and if they do, we’ll test and award that product five stars.  In the meantime, R. W. Knudsen Family Sparking Organic Apple Cider Juice Beverage from Concentrate is something wholesome which we will gladly serve to family and friends as well as give as presents to those we love.  It seems worthy of mention and we don’t give many products FIVE STARS*****.

Any health food store can obtain all you want.  Try it and let us know how you feel.          

CASHEW BROWN RICE LOAF

       

This recipe produces an outstanding entree.  Janet Erickson of the Vegetarian Society of New Jersey introduced us to it in January.  The event was a VSSJ community feed in the beautiful Moorestown Community Center, a former mansion on the main street.  Friends accompanying us to “try vegetarian food” relished three full servings and could have eaten still more had the pans not been scraped clean by the overfilled well nourished crowd.  It was great, the entree and every other dish, the place and the people who assembled to savor excellence.

Janet gives credit for this recipe to Frank and Rosalie Hurd who published it in Ten Talents.  We figure they’d relish her version as well or better than their own.  It’s a dish we will serve again and again.  You’ll find it excellent and want to share this treat with others.  It’s guaranteed to excite non-vegetarians and cause vegans to sigh with ecstasy.

For Cashew Brown Rice Loaf gather and measure the following ingredients:  1 cup cashews, 2 cups brown rice, 1 cup rich nut or soy milk, 2 large onions chopped, 5 bread slices crumbled, 4 tablespoons oil, 2 tablespoons soy sauce, 1 teaspoon salt – or to taste, 4 tablespoons minced parsley and ½  teaspoon thyme or sage – or ¼ teaspoon of each.  Chop nuts fine, add all ingredients and mix well.  Bake one hour at 350 degrees F. in a covered dish in a pan of water.  Serve with your favorite gravy.

Here’s Janet’s favorite:  Country Style Gravy.  Blend until smooth 2 cups warm water, ½ cup cashew pieces, 2 teaspoons onion or garlic powder, ½ teaspoon sea salt – or to taste, 2 tablespoons soy sauce, 1 tablespoon brews yeast flakes and 1 tablespoon arrowroot or cornstarch.  Adjust proportions as desired.  Stir constantly while cooking over medium heat until thickened as you like.

And, at no extra charge, here’s the dessert recipe that had VSSJ members and guests swooning January 9th in Moorestown:  Apple Crisp.  Gather and prepare: 6-8 sliced apples, ½ cup raisins, 1/3 cup fruit juice, 1 cup rolled oats, ½ cup whole wheat flour, ½ cup protein powder, ½ cup soy margarine, ½ cup sweetener (such as Succanat which Janet’s crew used) and 2 teaspoons cinnamon.  In oiled 9×13” pan place apples, add raisins and juice.  Combine other ingredients and spread evenly over apples.  Bake 30-40 minutes at 350 degrees F., or until apples are soft.  Serve warm or cold.  And stand back when diners return to scrape the pan.  “At the dinner we topped this with vanilla Sweet Nothings frozen dessert,” says Janet who can be contacted at VSSJ, Box 272, Marlton, New Jersey 08053 TEL:  609-234-7615, FAX:  609-988-6579, WEBSITE:  http://123easy.com/vssj/vssj.html.

Give Janet Erickson, VSSJ volunteers and the pioneering Hurds FIVE STARS***** for superior cuisine contributions.  They join Rochester Area Vegetarian Society which was recognized as an IPBN  FIVE STAR **** local vegetarian-vegan organization in 1998.  Try this menu in your locale and expect compliments galore.  Credit VSSJ.  Let us know your favorite and most successful vegan recipes for attracting everyone to real food.  Plant based nutrition is the healthiest way to everyone’s heart.

USDA SAYS IRRADIATION IS OK

Forgive us for disagreeing, but isn’t irradiation in the direction of overkill?  According to The Washington Post, Saturday, February 13, 1999, page 11, Reuters News Agency reports that the current “administration unveiled rules yesterday for treating raw [flesh] with irradiation to kill dangerous food-borne [sic.] diseases, calling it an important new tool to protect consumers.

“The announcement came amid a string of recent recalls by U.S. companies of …[flesh, extracts and effluents of fellow creatures] tainted with a deadly strain of listeria.

“’When it comes to food safety, there is no silver bullet,’ [U.S. Department of] Agriculture- Secretary, Dan Glickman, said.  ‘But used in conjunction with other science-based [sic?] prevention efforts, irradiation can provide consumers an added measure of protection.

Glickman unveiled the proposed radiation rules during a speech to the National … [bovine growers, slaughterers and purveyors] in Charlotte [North Carolina].

“The rules will not be finalized until later this year and would not require any U.S. company to adopt the technology.

“Irradiation treats food with brief doses of gamma rays or electron beams.  The procedure would add up to five cents per pound to the cost of …[flesh] according to USDA estimates.

“The technology could have destroyed a dangerous strain of listeria that recently…was blamed for 16 deaths.

“But the USDA’s new guidelines apply only to raw …[flesh], and do not allow irradiation of packaged and processed products….

“While irradiation effectively kills sickness-causing bacteria such as E-coli 0157:H7, listeria, campylobacter and salmonella, it can leave products with a slightly ‘off taste,” according to some groups.  Another issue is ensuring worker safety around radiation equipment…..

“The USDA’s proposed rules would require the international radiation symbol on labels plus a statement indicating the product was treated with irradiation.

“Consumer groups want the information prominently displayed in large typeface so shoppers know what they are buying….

“After seven years of study, the FDA  [U.S. Food and Drug Administration] declared irradiation to be safe in December 1997.  The USDA took another 14 months to put together proposed rules for how to use the technology.”

According to The Wall Street Journal, Friday, January 12, 1999, the new USDA “rule would simplify a 1992 regulation for …[avian flesh]….”  Currently, only “packaged.. [avian flesh] can be irradiated.”  This “rule” will allow irradiation of the “whole” bird.  “’The key will be consumer acceptance,’ said Gary Mickelson, a spokesman for IPB Inc., the nation’s largest producer of fresh …[bovine and porcine flesh]…” based in Dakota City, Nebraska.   “Excel Corp., a unit of Minneapolis-based Cargill Inc., is also considering using the technology….”

Earlier, USDA approved irradiation for fruits and vegetables.  The fresh fruit and vegetable produce industry has not adopted the practice of irradiation generally, except in the dried herbs and spices sector where some companies do and some do not.

In the Charlotte Daily Press, February 13th, on page A6 Brian Sansoni, a spokesman for the Grocery Manufacturers of America, added:  “In the simplest of terms, food irradiation will save lives.”  “’I’ll let someone else try it first before I buy it,’ said Annie Miller as she loaded groceries into her car outside a supermarket in Charlotte.”  This article refers to “11 deaths” recently caused by “listeria” from a flesh “processing plant in Michigan”….  It states that “The USDA rule on irradiation [of raw flesh sold for human consumption] will be published in the Federal Register within 10 days, with a 60 day period after that for public comment.  Charles P. Schroeder, head of the bovine flesh Association was quoted as having said:  “’It is not often that industry eagerly awaits new government regulations and guidelines, but the use of this technology in the …[bovine flesh] industry will benefit both …[flesh] producers and consumers’ by producing safer …[raw bovine flesh for human consumption.”  Is everybody’s happy?

The IPBN position in irradiation of foods and non-foods produced for human consumption is that the practice is anathema.  Given the definition of science as a systematic effort to reduce uncertainty, irradiation is unscientific because it raises more questions than it answers and generates more problems than it solves.  Finding uses for spent radiation rods from nuclear electricity generating plants should continue and not contaminate the people and structures where foods and non-foods are sorted and packed.  The case that irradiation of edibles is essential has not

been made.  Who wants to eat dead E. coli 0157:H7, listeria, campylobacter and salmonella?  Who wants their loved ones or even people they care little for to work in irradiation facilities?  Who’d wish irradiated flesh on the plate of an enemy?  Irradiation cannot enhance or improve food quality.  There are better ways of assuring safe foods and, fortunately, so far, USDA has merely suggested and not imposed irradiation regulations.

Your thoughts?

SUMMER 1999 VEGETARIAN EVENTS

July 7-11, 1999 – North American Vegetarian Society 25th Summer Fest, University of Pittsburgh Appalachian Mountain Ecology Campus, Johnstown, Pennsylvania

NAVS, Box 72, Dolgeville, New York 13329

TEL:  518-568-7970

FAX:  518-568-7979

EMAIL:  navs@telenet.net

WEBSITE:  www.cyberveg.org/navs

July 18-23, 1999 – 7th European Vegetarian Union Congress

Widnau/St.Gallen, Switzerland

EVU Secretariat, Bluetschwitzerweg 5, 9443 Widnau, Switzerland

TEL/FAX:  +41-71-722-64-45

EMAIL:  evu@openoffice.ch

WEBSITE: http://www.ivu.org/evu/news983/widnau.html

July 23-27, 1999 – American Natural Hygiene Society 51st Conference

Orlando Marriott on International Drive, Orlando, Florida

ANHS, Box 30630, Tampa, Florida 33630

TEL:  813-855-6607

July 28-August 1, 1999 – American Vegan Society 39th Annual Conference,

University of Colorado, Main Campus, Boulder, Colorado

AVS, Dinshah Lane, Box H

Malaga, New Jersey 08328

TEL:  609-694-2887

FAX:  609-694-2288    

VEGAN ELDERHOSTEL ANYONE?

    

Successive leaders of the ELDERHOSTEL organization have found vegetarian and vegan cuisine beyond the capabilities of food service staffs they have contracted.  So they’ve said and written.  But then some vegetarians apparently contracted to conduct ELDERHOSTEL seminars on Seventh Day Adventist properties and a metaphorical door opened.  Next wave, maybe some vegan entrepreneurial type scholars will contract with ELDERHOSTEL to conduct a vegan seminar.

Though vegans have many large conferences each summer and a good many smaller ones in fall and spring, there’s not much activity of this type during winter and in every season it would be a good idea to have VEGAN ELDERHOSTEL options.  If there’s no better reason, this would afford those interested in various adapted life forms to observe vegans eating, communicating, sharing cognitive constructs and veganic ideas.  Who knows, maybe some curious anthropologist or biologist would observe the phenomena and write about it.  Or, maybe a group of diverse people would gather to try the cuisine and have a good time re-reading and discussing classic books.  It could happen. Anyone want to go with an IPBN vegan team to England, Spain, India?  Around the world?

IPBN PROJECTS GROW

IPBN projects have resulted in demonstration gardens being planted from Washington, D.C to Ontario, Canada,  sites in Indiana and a cluster around Philadelphia.  The oldest is in its third season in Conshohocken, second year planting plans have been made of the site in Norristown and the newest IPBN Demonstration Garden will be launched this spring in Lancaster, Pennsylvania.

To assist the development of The Vegetarians of Philadelphia IPBN has provided the editorship of VEGGIE NEWS, the quarterly TVOP newsletter during 1998 and will continue in 1999.  TVOP has quite a track record in terms of community participation.  Since its beginning TVOP has regularly sponsored Thanksgiving vegan potluck feasts open to the public, served vegan fare in lifecare centers and hospitals and tabled at innumerable public festivals – at several of which over a million people gathered to hear music and more visited the TVOP booths than could be accommodated with food and literature.  For many years TVOP has been noted for assisting vegan and vegetarian restaurateurs develop their menus and businesses.  That there are presently four vegan kosher Chinese Vegetarian Restaurants in Philadelphia’s City Center Chinatown, a fifth nearby in Cherry Hill, New Jersey,  and many primarily vegetarian restaurants in and outside the city can be at least partially attributed to activist TVOP members and their leaders.  Their current efforts are benefiting nearly vegan Indian and Ethiopian restaurants and dozens of others which are expanding their vegetarian menu offerings.  Following principles of veganomics, TVOP members patronize vegan-vegetarian vendors and receive discounts from a loyal core of 18 establishments in the area.  Health food stores as well as restaurants are centers of TVOP attention and loyalty.  After all, it was in Philadelphia, in the 1800s, when the first health food store was opened and Martindale’s continues successfully, now in a western suburban location,  more than a century later.  IPBN considers The Vegetarians of Philadelphia to be a FIVE STAR***** local vegetarian organization.  For exchange copies of VEGGIE NEWS contact:  Herb Powers, president, TVOP, Box 24353, Philadelphia, Pennsylvania 19020, TEL:  215-276-3198.

       

PETA NUT BALL

Cube an 8 ounce package of tempeh, steam 20 minutes and cool.  Roast, stirring frequently until brown ½ cup almonds in a dry pan.  In a processor or blender, puree tempeh, 2/3 cup vegan mayonnaise, 3 tablespoons nutritional yeast and 2 tablespoons soy sauce until smooth.  Add dry breadcrumbs to thicken or water to thin.  Mold the mixture into a ball, refrigerate at least two hours and serve with vegan crackers and crisp sliced vegetables.  For variety, serve as a spread on authentic middle eastern wholewheat pita bread.  Between bites shout “PETA!” “PITA!”    

COLON CLEANLINESS

Plant-based nutrition ensures plenty of fiber when the diet is varied and diverse fruits, vegetables, roots, tubers, leaves and grains are consumed.  We’ve been skeptical of enemas as healthful therapy on the premise that colons cleanse themselves efficiently.  A recent report has caused us to re-evaluate this position.  Perhaps enemas do have a place in the arsenal of health maintenance.

Franklin Jarlett, Ed.M., writing in “Colon Health: A Necessity for Cancer Prevention,” in Center for the Advancement of Cancer Education’s IMMUNE PERSPECTIVES, Winter 1999, pages 10-12 persuades us that “The importance of colon health in disease prevention has not gained enough acceptance.  Even among holistic practitioners, the concept that toxemia from an the colon contributes to the formation of cancer isn’t unanimously agreed upon.”

He cites the history of  “colon health pioneers, Bernard Jensen, norman Walker, Jethro Kloss, and Robert Gray.”  According to Jarlett, “They identified the colon as the primary organ responsible for producing and concentrating toxins leading to the development of numerous kinds of cancer.  In particular, “ he notes, “toxins of the colon are implicated in colon, breast and prostate cancer and many former cancer patients have reported that colon detoxification was essential to their recoveries.”

“Not only is the colon a place where allergies, asthma, and food intolerances may originate through a histamine response, but that the toxins produced by these responses also further impair colon function.”  Jarlett suggests that “the colon is essential to detoxification” and “can easily become over-burdened by metabolic wastes from normal body processes and from abnormal disease states of bacterial, viral, fungal, and parasitic origin.”

“A colon detoxification program is key to reversing the cancer promotion process,” reports Jarrett.  “Colon detoxification strengthens the individual’s immune system by flushing waste through the body…facilitated by ingesting substances like bentonite and psyllium husks, whose highly absorptive qualities remove toxic waste throughout the digestive tract.”

He insists, “The use of cleansing enemas is just as important.  Despite the erroneous opinion of many medical doctors who don’t believe in the concept of toxemia or in the use of enemas, they are highly curative and essential to any health recovery program.”  Why?  This point is what persuades us to reconsider the possibility that proper hygienic colonic irrigation may be beneficial.  Jarlett states “The flushing effect of the enema sparks an immediate cleansing response not only in the colon, but also in the lymphatic system… where it encourages elimination of toxins.”  He continues, “Toxic lymph drains into the colon, where it is more easily eliminated due to the hydrating effect of the enema…which imparts an almost euphoric feeling to the individual as the burden of the waste is lifted” from the “overtaxed system.”   “When the colon is overburdened with toxins, the lymph glands become inflamed by backed up poisons which they cannot eliminate effectively.  At the extreme, lymphatic problems lead to immune system diseases like lupus, multiple sclerosis, scleroderma, Hodgkin’s disease and non-Hodgkin’s lymphoma.”

While an exclusively plant-eating vegan who regularly consumes flaxseed chewed well may be least susceptible to the ailments described by Franklin Jarlett, he’s caused us to think again about colon care.  If he, and those he cites, are correct, therapeutic enemas could return and save trouble and lives.  At last, from him, we have learned where the lymph system dumps its load and why it

and the down stream colonic tube may need a little more helpful maintenance than is typical.  He’s helped us understand another linkage between body systems and their diseases.

CACE memberships and publications are available through the Center for Advancement in Cancer Education, Box 48, 300 East Lancaster Avenue – Suite 100, Wynnewood, Pennsylvania 19096-0048, TEL:  610-642-4810.                 

*****

VEGETARIAN SOCIETY OF WEST MICHIGAN

VSWM has been recognized for its leadership by the GRAND HAVEN TRIBUNE through an August 13, 1998 article commending its leader Duncan Myers.  “Vegetarians promote alternative lifestyle” was the page six headline.  Correspondent Mark Brooky reported on “A local group that promotes an alternative lifestyle does it without protests, placards or parades.  They quietly meet each month to exchange ideas, mail, fellowship and recipes.  This group believes they have found a better way to eat.”

“The mission of the Vegetarian Society of West Michigan is to promote healthier living and a respect for …[fellow creatures] and the environment.  Of course, that’s through practicing vegetarianism.  The initial meeting of VSWM occurred three years ago at a Chinese restaurant which includes vegan cuisine on its menu, Grand Haven’s Imperial Garden which is conveniently located.  Membership to the loose-knit group is open to vegetarians, vegans and anyone interested in a …[flesh] free lifestyle….  “Prospective vegetarians and vegans are most welcome to just ‘show up’ at their next potluck meeting.  They are held the first Thursday evening at the Church of the Dunes in Grand Haven, in the back basement, beginning at 6:30 p.m.  Remember to bring a dish to pass.  But make sure to leave out the ….”  Those who come, Myers observes, tend to be over 50 and under 25.  No doubt they enjoy these cross-generational free-wheeling discussions and wholesome feeds.

Brooky states that Myers doesn’t call himself an “activist” but does promote “rights.”  Says Myers, “By giving someone a vegetarian magazine you can do better than” telling them “Don’t….”  “Besides, “he continues, “it’s harder in a small town to do any protesting.”

Duncan Myers is a vegan.  Author Brooky describes the meaning of this as “a vegan technically does not purchase or use anything from” a fellow creature.  He’s what teenage urban skateboarders call a “straight edge.”  It’s a compliment and honor.  He is a wonderfully straight up leader.

IPBN recognizes VSWM as a FIVE STAR***** regional vegetarian society because of its open honesty, vegan values, tolerant policies and demonstrations of kindness strategies for the benefit of humans and fellow creatures.  Write VSWM, Box 48885, Grand Haven, Michigan 49417 TEL:  616-842-1734.

December 21st:  the shortest day of the year, and the beginning of the lengthening of daylight.  And one could say that it is the beginning of summer, if we have enough patience and endurance to see it through.  Well, what do you say, cappy?  We’ve come this far.  We can’t quit now.

Larch Hansen – A Circle of Friends

VEGAN TALENT

In Pleasantville, New York, the home of Reader’s Digest, and lots of nice people, Dr. Roberta Kalechofsky will present a public lecture on “Jewish Vegetarianism” March 7th at the Pleasantville Community Synagogue, 219 Bedford Road.

Author of numerous plant based nutrition and theologically centered books, Dr. Kalechofsky addressed the American Vegan Society Annual Conference last August in Olympia, Washington.  She has frequently appeared at AVS, North American Vegetarian Society and other vegan and vegetarian conferences and events.  It would be good to hear her speaking at business clubs and teacher conferences coast-to-coast and across Canada.  Wherever Roberta speaks, audience participants draw close and listen attentively because she is interesting.  She is trained as a historian and philosopher.  An accomplished professional, she is helping to educate the public to understand the cultural as well as biological reasons for vegetarianism and veganism.    

For consulting, writing, publishing and speaking, contact Dr. Kalechofsky through her website:  www.micahbooks.com, email: Micah@acunet.net, address her at Micah Publications, Inc., 255 Humphrey Street, Marblehead, Massachusetts  01945 or fax 617-639-0772.

SNAKES ALIVE, JUST ANOTHER CUDDLY FRIEND

Duncan Myers

As the four-foot rat snake curled around her neck, thoughts on being a vegan wound through my brain.  Yes, I also thought my friend to be quite brave to participate in this reptile class.  But the instructor had just shown us how the snake had checked out the room, mainly with its flitting tongue.  And once sure there were no predators or prey it just wanted to raise its temperature under a warm corduroy collar.

We were not predators from the snake’s perspective, just warm objects though we knew we were friends.  Just like when a calf licks your hand, or a pig rolls over for a belly rub or a bird lands on your shoulder.  The rest of the creature kingdom knows that it is not natural for humans to eat them.  It’s a wonder that more people don’t get the message from simple observations of how creatures behave and interact with us.

We just have to keep spreading the word however we can.  Opportunities abound.

At this weeklong Elderhostel retreat in Georgia, 30 not yet moribund folks observed fellow creatures and each other and sat down for meal after meal served for carnivores.  We were not just the youngest but also the only vegans.  Two plant eaters, 28 conditioned to cooked flesh.

Make hay while the sun shines farmers say in Michigan, so we seized upon this great opportunity to quietly make some vegan comments during the 15 meals which we shared.  Maybe there’s an information deficit here I thought.  Why not liven things up with some vegan fun?  Pose some dilemmas vegans face and let our new friends get to know us better.  If interested in reptile behavior, mightn’t vegans be another fit study for these elder scholars?  After all, we’re warm blooded like they are and in no way are we predators.  With us, all fellow creatures are safe and  none need fear.  Midst scholars, I ought to experience some tolerance for vegan philosophy.

I practiced with rhetoric.  Even Thoreau in Walden  – (There’s nothing like a week without television to provide the impetus to re-read a classic.) –  debates with himself, and notes that “I have found repeatedly, of late years, that I cannot fish without falling a little in self-respect.” He continues “…at present I am no fisherman at all.”  This Thoreau really knows how to make a point as when he writes “The practical objection to…[eating the flesh of fellow creatures] in my case was its uncleanness; and besides, when I had caught and cleaned and cooked my fish, they seem not to have fed me essentially.  It was insignificant and unnecessary, and cost more than it came to.  A little bread or a few potatoes would have done as well, with less trouble and filth.”

There you have it.  Just imagine how popular I became with philosophical references such as Thoreau’s.  They didn’t throw me out, but neither was Thoreau’s escape to Walden Pond forced removal.  It’s necessary sometimes to get away from the crass larger society and so we expressed gratitude to everyone, thanked all for their many kindnesses and returned home to our vegan sanctuary.  Home is where the heart is and for me that’s a plate of wholesome plant food like we fix it here in Grand Haven where we reside.

Duncan Myers pushes, pulls, leads and enjoys the Vegetarian Society of West Michigan.

He can be contacted at VSWM, Box 485, Grand Haven, Michigan 49417.

As a vegan philosopher, activist, and advocate in residence,

he has a lifetime of experiences to share regarding the

virtues of fellow creatures including humans.

PETA VIDEOTAPES TORTURE OF PIGS

We had made an appointment to visit the new PETA headquarters on the south end of Chesapeake Bay in Norfolk, Virginia.  “Bring photo ID” we were told.  The guard checked it and a staff member came down the elevator to greet us.

“Is something going on?” we asked gingerly.  “We’ve released tapes of pig torture and there have been threats.” was the polite reply.  We’d read the USA Today report earlier.  It explained that PETA “Released videotapes of pigs being tortured, beaten with pipe wrenches and skinned alive at a hog farm.”    It quoted flesh industry spokespersons denying the videos and described how the moving pictures were obtained.  “The videotaped footage was obtained with a hidden camera worn by a PETA investigator who worked at the farm for three months.” (February 11, 1999, page 3A.)  Another PETA videocassette, of fur marketing practices, was also attracting media attention.    

“Is everyone here vegan?” we asked, surveying the four-story modern glass-walled building.  “Pretty much,” was the answer, “but it’s voluntary.  We follow the law.”  We understood.  “After a few days working here,” our hostess remarked, “new employees go vegan because of what they learn.”  We were leaning on a table covered by a stack of photographic posters showing a freshly skinned fur fox carcass.  It alone would provoke reflection in anyone and then there were all the other posters, newspaper clippings and tragic reports of fellow creature lives cut short.

Cheering were the recipes, photos of good looking vegans in PETA promotion scenarios.  Many of these are printed in PETA’s quarterly magazine deemed by our son years ago as “The best of all the vegetarian periodicals.”  Hip.  It remains undoubtedly the best in terms of graphics.  These illustrations are captivating and every issue is a delight to see.  The writing is excellent as well, each word chain carefully scribed and edited for maximum clarity and punch.  This magazine, and the skilled staff who compose it, definitely “SPEAKS UP” for fellow creatures.  It’s hard hitting ethics on the move.  In actuality, PETA opponents defeat themselves as did the General Motors president who researched GM auto safety in comparison with vehicles from all the other manufacturers in the world, every one of which had already quit using fellow creatures in crash tests.  We’re giving it up, he told Alex Pacheco, because our safety record is the worst.  Obviously, the tests were not saving lives as was intended.  Alex had expected to have to argue, but GM gave up on the basis of their own data.  It happens.  PETA staff have seen many such self realizations.

We had a sense of being very old, for every staff member we met seemed very young.  To us, most people we see are significantly younger.  This staff is younger than our children.  It’s a youth brigade with even greater promise for the future.  As these young people mature further and go out into other career stages in the world, their combined power will become an even stronger positive force.  We felt glad to have been supportive of PETA as it has grown over the years.

To indicate PETA’s appeal, consider that in 1997 it had 500,000 members worldwide.  By the end of 1998, PETA members totaled 600,000 with 500,000 in the United States.  Will not 1999 show further gains?  And doesn’t the $15.00 annual membership cost seem inexpensive considering all the PETA team accomplishes?  This is a carefully managed IRS approved 501 (c)(3) charitable organization with a fascinating history and promising future.  Long term, the relatively new building PETA owns will save more than it cost.  This handsome structure is an asset for the organization and community which will pay dividends for many years forward.  Rent saved will allow more employees and field projects.  It’s a grand world headquarters and PETA is global.  Located at the extreme southern point of Chesapeake Bay where fresh and ocean salt water begin to mix, PETA views eastward over the Atlantic.  Geopolitically the location is sublime.

We visited the library and saw others studying there.  Librarians befriended us, in the disarming PETA way which made us want to sit down and spend the rest of our lives reading everything ever written about the ideas we PETAites hold dear.  But, we had to return to Williamsburg – up the James River past the Jamestown Settlement of 1607 and Revolutionary War Yorktown Battlefield of 1781 where American independence was finally won and Carter Plantation where slavery was early tried and eventually given up for better ways – so that we could continue investigations of plant-based nutrition in the seventeenth century in the John D. Rockefeller Jr. Research Library and so bid our friends at PETA adieu.  Edible plants, that’s our IPBN central concern.  But, we’ll be back, and many times we hope.  In the meantime, our joint membership in PETA is renewed for 1999 and we can’t imagine ever letting it lapse unless we’re absolutely broke.  Then, we expect, PETA staff would have mercy and send the publications free if we’d place them in a local library after our reading.  If we were hungry, we suspect they’d send food.  These are nice people worth knowing and visiting, certainly worthy of encouragement and support.  Go PETA!

Write PETA, 501 Front Street, Norfolk, Virginia 23510, TEL:  757-522-PETA, WEBSITE;  www.petaonline.org.  The PETA magazine, PETA undercover documentation on videocassettes, PETA Factsheets, vegan books, posters, free stickers for restaurants which state “WE SERVE VEGETARIAN MEALS” and diverse other items are available through the PETA Catalog.

COLON CLEANLINESS

Plant-based nutrition ensures plenty of fiber when the diet is varied and plenty of fruits, vegetables, roots, tubers, leaves and grains are consumed.  We’ve been skeptical of enemas as healthful therapy on the premise that colons cleanse themselves efficiently.  A recent report has caused us to re-evaluate this position.  Perhaps enemas do have a place in the arsenal of health maintenance.

Franklin Jarlett, Ed.M., writing in “Colon Health: A Necessity for Cancer Prevention,” in Center for the Advancement of Cancer Education’s IMMUNE PERSPECTIVES, Winter 1999, pages 10-12 persuades us that “The importance of colon health in disease prevention has not gained enough acceptance.  Even among holistic practitioners, the concept that toxemia from an the colon contributes to the formation of cancer isn’t unanimously agreed upon.”

He cites the history of  “colon health pioneers, Bernard Jensen, Norman Walker, Jethro Kloss, and Robert Gray.”  According to Jarlett, “They identified the colon as the primary organ responsible for producing and concentrating toxins leading to the development of numerous kinds of cancer.  In particular, “ he notes, “toxins of the colon are implicated in colon, breast and prostate cancer and many former cancer patients have reported that colon detoxification was essential to their recoveries.”

“Not only is the colon a place where allergies, asthma, and food intolerances may originate through a histamine response, but that the toxins produced by these responses also further impair colon function.”  Jarlett suggests that “the colon is essential to detoxification” and “can easily become over-burdened by metabolic wastes from normal body processes and from abnormal disease states of bacterial, viral, fungal, and parasitic origin.”

“A colon detoxification program is a key to reversing the cancer promotion process,” reports Jarrett.  “Colon detoxification strengthens the individual’s immune system by flushing waste through the body…facilitated by ingesting substances like bentonite and psyllium husks, whose highly absorptive qualities remove toxic waste throughout the digestive tract.”

While an exclusively plant-eating vegan who regularly consumes flaxseed chewed well may be least susceptible to the ailments described by Franklin Jarlett, he’s caused us to think again about colon care.  If he, and those he cites, are correct, therapeutic enemas could return and save trouble and lives.  At last, from him, we have learned where the lymph system dumps its load and why it and the down system colonic tube may need a little more helpful maintenance than is typically provide.  He’s helped us understand another linkage between body systems and their diseases.

Membership and publications are available through the Center for Advancement in Cancer Education, Box 48, 300 East Lancaster Avenue – Suite 100, Wynnewood, Pennsylvania 19096-0048, TEL:  610-642-4810.                 

December 21st:  the shortest day of the year, and the beginning of the lengthening of daylight.  And one could say that it is the beginning of summer if we have enough patience and endurance to see it through.  Well, what do you say, happy?  We’ve come this far.  We can’t quit now.

IPBN Newsletter 2001 – Vol 5

IPBN Newsletter 2001 – Vol 5

PLANT-BASED NUTRITION

ORGANIC FOOD

CHALLENGES AND OPPORTUNITIES

Input is the quality criterion for organic food production, whereas output would be the higher standard.  That is, organic food production is concerned with avoidance of manufactured chemicals in soil and on plants rather than guaranteeing that no harmful contaminants of any sort are in or on the food when it is eaten.  What goes in at the early stages of food production and delivery may be excellent, but it is what comes out that most concerns human health.  If organic food is not better looking, better tasting, more nutritious and less likely to harbor any persistent toxin, then consumers may not select it – especially if it costs more.  “Well, we can’t do everything,” a defender might argue.  The health-centered question is, “Can more care be taken and is even higher quality organic food possible?”  The honest answer is “yes!”

Organic food production systems have given consumers wonderfully high quality products, produce and processed, with progressively higher value in terms of appearance and nutrition.  There is every reason to believe that organic food growers, processors and manufacturers will continue to make progress which benefits of consumer, individual, family and public health.  The outcome of health is a primary reason for producing food organically, and only if health – long term and widespread – is an actual outcome can these systems be sustained.   

It is insincere and incorrect to state that “organic” agriculture is ecologically sound and helps preserve the planet if its fields are not managed to prevent erosion, it breeds, uses and slaughters fellow creatures for profits and products which cannot be scientifically demonstrated to be healthful, and if its products have not been demonstrated to be more nutritious.  Runoff of traditional organic and modern “organic” pollutants from traditional and modern farms and factories is problematic for everyone and the whole world.  Calling manure and urine, blood and pus certified “organic” does not make it purer in terms of global land, water and air pollution.  Fecal matter stinks, no matter whose or whether it has been certified.  The term “organic” is cluster of ideas which are a mixed bag of sub-concepts.  These ideas and their advocates have improved understandings of food and undeniably have led to better conceptualizations of wholesome agriculture and its benefits to people.  This is not a time to go backward and repudiate “organic” ideas totally; but it seems appropriate to clarify and perhaps sharpen them through rational dialogue.  “Organic” produce appears currently to be the best available.  Millions of Americans, and people all around the globe, are scrambling to it and the net result surely is good overall.  Nevertheless, most people still eat traditional organic and non-organic products most of the time and many fruits and vegetables have proven difficult to produce commercially following current “organic” rules.  If “organic” broccoli is $2.49 per pound and “non-organic” costs $.79, which will consumers and restaurateurs and institutional food purchasers buy?  Ideally, “Organic” produce would be safest, most nutritious and the best dollar value.   This will require a few more years.           

“Organic” vegetables must be grown in certified “organic soil” but may be sheltered by “non-organic” plastic sheeting mulch to prevent weed growth and reduce evaporation of plastic tube delivered irrigation water at the root level.  It is acceptable to fertilize hydroponically through these sub-soil irrigation systems so long as the soluble fertilizer is certified “organic” and is not merely organic.  Who can control pollutants which flow overhead, blow or float in on wind and in water?  Who certifies that when the “organic” pear is eaten that it is pollution-free, inside and outside, at that moment – or will taste good or be fresh and maximally nutritious?

Nobody wants cancer, heart disease or even allergies.  Nobody, however, can certify that these will never occur to one who eats “organic” produce either regularly or occasionally.  Not yet do supermarkets and health food stores label items “guaranteed pesticide and chemical fertilizer free”, nor can doctors yet authoritatively state that if you only eat certified “organic” produce you will experience no more health problems…ever.  “Organic” foods are better, we know and believe it, better for us and we feel better because of them.  “Organic” farmers know their land and its runoff and blowoff are in better shape because of certified “organic” soft-technologies.  Still, just as there is more cancer being diagnosed, farmers are also suffering continuing problems which are not caused by “organic” strategies, but also have not been eliminated by them.  Birds and rats will steal  “organic” and “non-organic” corn and drought spares neither saint or sinner.     

“Organic” soil supplements, fertilizers, bactericides, fungicides and  pesticides are judged desirable because of where they come from.  This is an example of the input model being used as the contemporary “organic” paradigm.  Chicken pomace may be used to dress organic citrus trees, the pulverized beaks, feathers, bones, blood and guts pureed to provide fertilization and mulch.  On the other hand, anhydrous ammonia extracted from the natural gas belching from ancient deposits of dead dinosaurs is not considered “organic”.  How come?  Chemists and organic folks have difficulty communicating.  The scientists keep going back to the idea that the term organic refers to chemical compounds which contain carbon.  Organic specialists will have none of this, except on tests in order to pass their chemistry classes.   Though they may indeed know better, seeming inconsistencies such as the “dead chicken waste is good but dead dinosaur waste is bad” issue remain problematic.  But nevermind.  Nor is it worth arguing that “organic” pyrethrum or rotenone pesticides may adhere to apple skin wax and cause eater irritation when a “chemical” pesticide has already evaporated, dissolved and washed away or dissipated into harmless compounds.  Nay, such could be said at a convention of chemists, but not at a gathering of organic proponents.  Here’s a dilemma….

For all their innovative advances in production quality and quantity, both intensive and expansive, organic food producers have not yet begun to meet the continually growing demands for their grains, lentils, fruits, vegetables, herbs and various processed items.  It is a wonderful situation.  They have many friends and more each day as the goodness of their strategies become clearer to those who are only beginning to be conscious of earth ecology and its relationships with human health.  Typically it is a disturbing visit to their doctor which propels them hastily toward organic, vegetarian and vegan cuisines.  Supermarket chains not promote organic foods which a decade ago were found only in health food stores.  It’s a nice situation for these advanced producers.  Yet, they have enemies.  Destructive bacteria, fungi, viruses and insects attack plants and adapt around whatever preventive barrier efforts farmers attempt.  Bankers who are heavily invested in non-organic producers may not warm to loan applications from an organic entrepreneur.  Everything seems to cost more every year:  taxes, water, seeds, “organic” soil supplements, pesticides and the like.  Fuel.  Electricity.  Labor.  Transportation does not come free or cheap and products which were perfect when they left the farm or manufacturing plant may arrive is disastrous condition.  Even weather can turn against a beautiful crop at just the wrong moment.  Increasing demand for larger quantities of increasingly higher quality food…it is like the sword of Damocles hanging over the organic producer’s head….  At any moment that sword can drop and there goes another risk taker down the proverbial tube.  Glory one day, sadness the next – then redemptive miracles sometimes follow as the up and down cycles continue.  Farmers love this life.        

And how fortunate it is for everyone depending on them for food and products to process.

At farmer conferences conversations sometimes run like this:  “Oh, I got 23 acres of organic…the soil has been tested now for the required three years…there’s 18 more acres in transition with one year of testing done and two to go…and then I have 120 acres that’s not organic.”  Side by side?  “Yeah, but we don’t spray from the air so there’s not much drift.”  Except when the wind blows?  “Yeah.”  And your well water is tested daily?  “No wells, we use flood irrigation…river water…the government built the system and without it we’d just have desert.”  And the organic crops make more profit?  “Sometimes they do, sometimes they don’t.  It just depends.  A farmer down the road lost his whole organic crop last year…tried to save it with conventional, but it was too late…root rot below and hungry bugs on top…it was a disaster…for him…a mile away from my place…but my strawberries and tomatoes, organic, made good…it just depends.”  What do you buy for home consumption?  “Some of both.  If the organic looks good, we go for it first.  But there’s not organic stuff in our market every day so we go back and forth.  My wife says she can tell the difference.  Sometimes I can too.  If there’s something I want to eat, though, and it looks good, whether it’s organic or non-organic, I buy it and sometimes eat it on the way home.”  Ever worry about pollution and chemicals in the water sprayed on organic produce at the point of retail sale?  “No, I never thought about that.  It wouldn’t be much would it?  They’ve got to put something in the water so we can drink it.  Can’t drink river water straight anymore….”  Yeah.

“Organic” fruits and vegetables may be dipped in hydrogen peroxide or soda ash and carnauba wax or shellac to slow decomposition by bacteria, fungi, viruses and insects.  Dipping fresh picked citrus fruits in a soda ash bath seals skin cracks and provides an alkaline residue which is antibacterial and antifungal allowing storage at 33 degrees Fahrenheit for up to six months.  Shellac is an alcohol soluble insect exudation imported from India which is considered acceptable in “organic standards.”  Also “organic,” but certainly different, carnauba wax is produced by cactus plants in Mexico and Brazil.  Shellac or carnauba may be used to seal in the hydrogen peroxide or soda ash.  All this processing is necessary to preserve produce for packing, storage, shipping and further storage – so that it will look appealing when displayed for retail sale.  “Non-organic” produce might be coated with petroleum based organic but not “organic” paraffin or sealed with “organic” shellac containing “non-organic” but organic petroleum based antibacterial and antifungal compounds.  It’s enough to drive a produce manager mad….

“Organic” produce can be packed in “non-organic” but possibly organic films and plastics as well as neither “organic” or organic glass containers.  Should the labels attached directly to produce be “organic” or will plain organic or “non-organic do?  The gums which adhere them?  As a matter of fact, the Food and Drug Administration recommends digestible “organic” label inks, papers and adhesives.  FDA lacks budget to enforce such a standard.  Some “organic” produce is labeled exactly as FDA recommends as the highest standard edible label.

Refrigerators are not “organic” though the chlorofluorocarbons or ammonia which serve as their refrigerants are organic indeed.  Drat.  What to do?  Just ignore it.  These things have nothing to do with the food people eat, that is they are not in or on the food.  Why bring these things up?  If chlorinated and fluoridated water are tolerable, don’t mention chillers and coolers or ask whether they are run on “organic” gasahol or “non-organic” organic gasoline or diesel.  Maybe most of them run on electricity (and in Delaware there’s a federal tax advantage if the kilowatts are produced from “chicken waste.”)

From its beginning, our “organic food” movement has not defined itself in terms of high quality toxicity free products delivered pure and safely without any possible contaminants from fields into consumers’ mouths.  Rather, it has concentrated for half a century on assuring uncontaminated soils and seeds and so-called hard chemical free produce up to the point when it leaves the farm….

We can do better.  Our motto should be:  “Organic Food is the Highest Quality Possible in Terms of Production, Delivery, Nutrition and Contaminant-Free”.  “Un-Contaminated from Soil to Dinner Plate” is the message health conscious consumers deserve to hear.  Some of these output standards are already in practice, informally, by enlightened producers and food handlers at each level throughout the system.  Current labeling does not indicate which products are from these producers, but someday it could.  “Tomorrow, tomorrow,” as the song from the musical “Annie” suggests, and then for sure we will all be on “Easy Street.”  Manna manana in paradise….

Perhaps the “organic” food industry systems can be tweaked forward this little bit more and win even greater trust and praise from grateful consumers, nutritionists and dietitians, food related disease specialist doctors from allergists to oncologists, and make even higher profits while expanding to incorporate essentially all land in production in such a higher standard thrust to assure maximal food safety and quality.

If flesh and bone and blood were good fertilizers for plants, wouldn’t cemeteries be bounteous gardens of Eden?  Oh, it’s the formaldehyde?  Isn’t that organic?  Some fresh thinking can bring organic standards up greatly and, of course, the leaders are in fact pushing forward on a variety of fronts.  It will never be too early to say “Goodbye to Mr. And Mrs. Chips” and move past putrid manures into healthy plant based ones.  Green manures of every sort have great futures.

When finally “organic” food production systems have gotten as good as they can be, it will be time to oust the chicken pomace and fellow creature manures as veganic-organic standards become the preferred and most acceptable way of feeding people.   Having been self-saddled with the romance of mammal flesh, effluent and insect regurgitation, “organic” devotees have attempted to bridge the worst with the best of pre-World War Two agriculture and continually must strive to reconcile slaughterhouse culture economics with human nutritional needs.  It’s a chasm which cannot be bridged.  Sticking with it is schizophrenic.  Killing and eating fellow creatures is not a practical or sustainable pathway for feeding humankind and improve human health.

This is a good time to begin moving from “traditional,” “transitional” and “organic” food production into veganic-organic and then just plain veganic agriculture.  It is the future.  Sooner or later, by accident, edict or intuition, slaughter based agriculture will destroy itself – for it is just not healthy for either fellow creatures, farmers, product handlers, consumers or mother earth.

By the year 2099 veganic or veganagro, or whatever the plant-based nutrition-centered food production system and healthy food industry will be called then, will surely have established itself as the norm.  The alternatives?  They all seem lacking in comparisons.  For example, why bother arguing the virtues of urine drenched fellow creature manures and then hauling millions of tons of this slaughter industry byproduct which is invariably loaded with toxins from virulent bacteria, and fungi along with concentrated salts, residues from antibiotics and odor galore when fresh smelling composted hardwood and softwood tree bark and leaves can be scientifically demonstrated to provide a richer source of nitrogen, a greater variety of minerals and fewer if any of the bad chemical contaminants that drop from the rear ends of sick, medicated suffering creatures?  Woodchips, barks and leaves, plant residues, seaweeds and minerals as needed – these are the wholesome basis of veganic-organic food production and plant based nutrition.  If our soil needs more iodine or boron, it can be added easily?  Nitrogen?  Legumes extract it from the air and deposit in slow decomposing nodules throughout the soil.  Healthy plants with all the nutrition they need use less nitrogen; sometimes soil calcium deficiency is compensated for by adding too much nitrogen.  Whatever edible plants need to grow can be provided by mineral and plant soil supplements and foliar sprays.

There are at least five other new directions as overwhelming and positive as the “organic” thrust and these will assure that future millions can be fed.  “organic” and traditional greenhouse production of vegetables, herbs and flowers is expanding exponentially.  It can become exclusively veganic easily and inexpensively.  Under cover veganic-hydroponic food production can extend the growing season anywhere on earth and minimize insect damage to produce while adapting harvest times to consumer needs and demands.  It exists and will boom over time as nutrition values are demonstrated to be superior.  And field crops are increasingly being planted earlier under unwoven cloths which cover the valleys between rows and provide a greenhouse effect equivalent to moving the crop several degrees closer to the equator.  From Central America to Canada, row covered cropping is producing more and better quality produce.  And scientific researchers on and off university campuses are learning about soil, soil structure, soil architecture with fruitful results while seed lovers are preserving and back breeding to restore “heirloom” vegetables, fruits, nuts and herbs so that the best foods of the past are becoming increasingly available and well received.

Food production which is sustainable over centuries, capable of expanding to feed the increasing global population and ecologically sound as well as environment improving and philosophically ethical will survive.  It can’t not be organic.  It has to be organic, for there is no food where there is no carbon.  That food production strategy which cannot meet these five criteria will eventually put itself out of business because of inherent inefficiencies.  Prudence suggests careful analysis and evaluation of what can be sustained indefinitely and what cannot.

The “organic” versus organic issue is not so important as the healthful veganic-organic versus the unhealthful traditional inhumane agriculture.  Wisdom suggests shifting as soon as possible to that which can be sustained, will likely grow, and is healthy for everyone in the system.  Buckminster Fuller said that humans “back into the future.”  This would be a good time to back forward faster.

By 2099, food producers will know much more than today and people can be very much healthier.  In the 21st century it will be prudent to shift all food production to veganic-organic principles and standards for veganagro is sustainable indefinitely.  Veganic organic agriculture is concerned with inputs and outputs and insists that everything be conducted organically in  the middle.  By Century 22 veganic will surely be the norm.  During Century 21, individuals and small groups through their veganic organic guided purchasing power can serve as a rudder to guide the nutrition ship wisely and safely – as Helen Nearing used to say – into the light.

                     

All thought is symbolic.

Piaget

SEAWEED BUILDS SOIL AND PEOPLE

For seaweed to dress the spring garden, everyone’s friend survivalist hero Larch Hansen hand harvests, dries, packs and ships it from his family business Maine Seaweed Company, Box 57, Steuben, Maine 04680.   

Larch carefully and caringly selects the finest seaweeds for his mail order customers coast-to-coast.  He ships whatever nature provides and annual customers buy a pro-rata share.  For around $55.00 one receives the same portion of nori and kelp, for example, as others who have ordered a box.  Larch is communal and fair.  His is a sort of a one-man co-op except that he does all the work.  He views his life task as working to feed, educate and otherwise help other people.  One could not ask for a better friend or neighbor.  Drying, sorting, packaging and shipping keep his nuclear family busy.

Larch recommends that nori be cooked with vegetable dishes and offers this recipe.  “Make lentil soup with nori, using onions, garlic, carrots, celery, parsley, sage, and bay leaf.  Start with nori and herbs in water first.  Add lentils and chopped vegetable. Cook until nori and lentils are tender.  Enjoy.”  Larch doesn’t waste a lot of words or get carried away with numbers.  Seaweed customers receive small recipe sheets for each type they order.  His newsletter reveals he is a philosopher as well as boatman.

Summer harvest season interns can apply to work with Larch in the Atlantic cove he harvests each summer.  One a year gets this privilege and has opportunity to learn the sea, boats, navigation, seaweed harvesting and drying techniques.  Larch offers workshops and when he travels during the winter likes to speak to groups about wonderful planet earth and the plentiful edible plant foods for humans which it provides in the ocean and on land.       

  

We are citizens of the world; the tragedy of our times

is that we do not know this.

Woodrow Wilson

Down the road from Larch Hansen’s cove is a much larger enterprise,  Maine Coast Sea Vegetables, which buys some of Larch’s harvest surplus at times – and much more seaweed than he can provide from other Maine Coast harvesters.  MSV in tiny seaside Franklin packages seaweeds and ships them to wholesalers and retailers across North America.  This is a good business, run fair and square as they do up in Maine at the edge of the world ocean which reminds them that everything is connected just as Einstein said.

It is a poor kitchen pantry which lacks at lease one of each Maine Coast Sea Vegetable product.  Every local health food store can order and should have them on display.  In the storeroom, there should be full backup inventory so that when an item is sold out another batch is brought up front to satisfy customers.  When inventory begins to run low, more should be ordered.  People need to eat more sea vegetables and in order to grow the sea vegetable businesses need more customers consuming more healthful sea products.

Why eat sea vegetables or “seaweeds” as they are commonly called?  Iodine!  Calcium!  Iron!  Zinc!  Chromium, manganese, molybdenum and all the other essential trace minerals!  Leached inland soils lack the rich mineral diversity available in ocean waters and what do sea plants do but collect and concentrate these for plant eaters.  Maybe there’s some important vitamin content!  Protein too!  Like other vegetables, those grown in the ocean contain silica and enzymes.  The fact is that scientists cannot even yet ascertain exactly what all seawater and seaweeds contain.  A prudent plant eater knows that human type creatures are supposed to eat sea vegetables and typically thrive when they do.

Every soup deserves a bit of seaweed, so does every salad and casserole.  At Maine Coast Sea Vegetable Company they bake nori soaked in maple syrup and sprinkled with sesame seeds for a delicious and nutritious snack or dessert.  In whipped tofu maple cream a tiny pinch of powdered kelp adds something extra.  Scrambled tofu begs for dulse flakes, kelp, nori – whatever sea vegetable is available at the time which suits the chef’s mood.  Don’t eat baked or mashed potatoes without adding some seaweed.  Cook beans and kombu seaweed together and you’ll be pleased with the results.  Stewed tomatoes and every kind of sauce needs a bit of seaweed in some form.  Japanese wisely eat steamed and boiled sea vegetables whole and this is a good habit for Americans to acquire.  Seaweed can be eaten raw anytime.  Carry it in your pockets.  Its innumerable enzymes are enriching.  It stores well.  Organic as can be.  Survive with seaweed.  Here is a truly all-natural food.

If local purveyors can’t or won’t provide all the seaweed products you want and need, Maine Coast Sea Vegetable Company will put you in contact with nearby vendors who will, or they’ll bulk ship a case or truckload directly to you.  Individuals, chefs on land and ships at sea can only reach their maximum potential through the use of sea vegetables and the folks at MSV will gladly help with everything from recipes to drop-shipped-packages to scheduled ports-of-call.  Pentagon food buyers need to add sea vegetables to their stock for an army marches better and an air force flies better when it is nourished by vegetables from the sea.  Marines and other Navy personnel who are not sailing regularly and taking in mouthfuls of seawater need sea vegetables in their daily rations and stashed in their pockets for emergency snacks.  It is possible that prisoners are malnourished and can experience positive behavioral benefits from eating seaweeds; it’s worth a try wardens.

Maine Coast Sea Vegetables are “certified organic” by “OCIA, an international certifier” which knows its seaweeds and monitors both the harvest sources and gathered products to assure they are toxicity free as possible.  IPBN taste tests indicate MCSV products are delicious, easy to use, of reliable and superior quality.  The plastic bag packaging is attractively illustrated, informative with suggestions for use – and re-sealable with an ecologically sound hint to “Please re-use this bag.”  No finer products to be found.

Address MCSV at:  Maine Coast Sea Vegetables, Post Office, Franklin, Maine 04634 or e-mail at info@seaveg.com or through the website at www.seaveg.com and for a recipe book with imaginative uses of seaweeds send a check or money order for US$3.00.

   

I am a citizen, not of Athens or Greece, but of the world.

Socrates

Nobody knows as much about sea vegetables as human food as the Japanese.  And that is why Michael Potter and crew at EDEN FOODS long ago traipsed from their small village headquarters in Michigan, west of Detroit, to the eastern archipelago of Asia and arranged to import the finest sea vegetable products Japan has to offer.

And there are no better.  EDEN FOODS EDIBLE SEAWEED SUSHI NORI is marvelously crisp and black, tasty whether rolled around rice and vegetables or crumbled over salads and anything else being eaten.  Nori, Porphyra general, is pounded, pulverized and rolled into thin flaky sheets of nori by EDEN FOODS suppliers.  Cut to a standard rectangular size set by the sushi tradition, this nori is then packaged and sealed in appropriate plastic envelopes with Japanese decor and English labeling.  Arame can be used in stuffing mushroom caps, kombu enhances soups and beans, nori may be toasted or crumbled over salads and agar-agar makes a gel flavored and stiffened however you like it. wakame used in salads and their dressings while hiziki makes an udon salad exquisite.  That these are mostly hand harvested wild sea vegetables and certainly organic makes them essential foods for vegans and everyone else if they will realize it.   

Health food stores and supermarkets which have not yet stocked the full line of EDEN FOODS EDIBLE SEAWEED products are missing sales and behind the curve aimed toward maximum nutrition and complete healthfulness.  Consumers who haven’t tried these or cannot find them locally will learn a great deal from the literature provided by  Eden Foods, Inc., 701 Tecumseh Road, Clinton, Michigan  49236 TEL: 800-248-0320.

You are the world.

Ramakrishna

Of the plant food producing industries involved in veganagro and veganomics, the sea vegetable sector probably has the greatest future growth potential.  When it comes to feeding billions more humans, thoughtful nutrition planning decisionmakers should look toward the sea.  Harvesting of sea vegetables is small scale nowadays, but imagine what it will be in another hundred years.

I am, you are, we are all together the world.

anon

SALT OF THE EARTH AND OCEAN

It turns out that not all salt sold for human consumption is the same.  No longer can we get by with saying “Salt is salt and so what.”  It was a nice lady at the Fall 1999 New Hope Communications Natural Products EXPO EAST in Baltimore who provided the needed education.  Yes, so-called table salt is mostly sodium chloride – just like it says on the box.  And there may be additives to prevent caking to assure that even on a damp day in Louisiana, whether Paul Prudhomme, Emeril Lagasse or whomever is vegan gourmet chef of the day, “When it rains it pours.”

Ancient seas deposited sodium chloride with associated compounds and these are mined from Germany and the United States to Timbuktu where salt slabs have been used as currency in past times.  It was salt crusting around bubbling springs which caused Native Americans to set aside a sacred meeting area and meet annually near modern Syracuse in Upstate New York to swap stories, enjoy themselves, trade and collect sacred the salt which is more recently being dusted on roadways in winter to save the automobile culture for all seasons.  Rock salt, sea salt, its all a precipitate from ancient or contemporary ocean basins.

Ancient seabeds in Utah have long been scooped to gather various salts for industrial and home food preparation use.  Some of these compounds are marketed as arthritis and rheumatism preventives or cures.  For some, who need missing elements they contain, it seems that miracles occur after the first tablet is swallowed or elixir is sipped.  Salt, after all, is essential in human nutrition.  Similar geologic salt beds are mined around the world for society needs salt.  Someday maybe Takla Makan Basin Mongolian salt will bring a premium price in world markets.  Lately, Israeli Dead Sea Salt is claimed to be one of the best, purest, healthiest and certainly it may be.  It is expensive, but advocates assure that there is something special in it and no few chefs favor it.

Poor old Gandhi got into a lot of trouble by defying the whole British Empire over salt.  The Empire’s India representatives required salt to be a “state monopoly” so it could collect taxes on every gram and no one could touch it without buying a governmental license.  Mahatma felt this rulemaking was not to the advantage of ordinary Indians and so he stripped down to diaper and staff and began his famous “march to the sea.”  Rather a large crowd followed the Mahatma and so did British military on horses and probably in platoons.  When he reached India’s west shore, squatted and began to collect salt crystals with his fingers, “law” was violated and the Empire crashed down on him and anyone else nearby.  It was pandemonium.  Kill the salt harvesters was the official cry and blood ran, again, saline human blood let over salt warring.  Mohandas and followers eventually won their human right to salt and hopefully the current Indian government is not taxing it.

It was the curious presentation of “French Atlantic Coast Salt” which aroused curiosity and led to the conferring with salt lady at EXPO EAST 1999.  “Why is your salt best?  Better?  Different?”  She was kind and patient and tried to satisfy with an easy answer.  “Well, it’s harvested along the shores of southwestern France.”  Alas, surely more could be said.  Pressed, she spilled out the truth.  Whole and nothing but….  She said, “the chemists tell us that the reason it is better is because it has less sodium chloride and therefore tastes less sharp on the tongue.”  It was now impossible to stop her, the words flowed freely.  “It has more potassium,” she paused breathlessly as many bent their ears to hear this explanation and gasps were heard, “and magnesium” she went on “and many essential trace minerals.”  On the tongue it was less sharp, mild even and very pleasant though salt shouldn’t be eaten alone except to test its taste quality.  Sparingly is the rule.   

So, there it is, the facts which explain why fine chefs rave and their dining customers return.  French Atlantic Coast Sea Salt will bring them back for more fine flavored foods.    So-called salt is not necessarily just sodium chloride from who knows where.  There’s more to the story – history, technology and romance.  Indeed this salt does taste mild and lingered on the tongue nicely, not sharply.  And let the record show that there are two certified organic Atlantic seawater processing saltmaking operations along the west coast of France.

Maybe it is only the simplistic junior high school science class level awareness that a human body is like a battery or sorts and sodium must be balanced with potassium else osmosis or something can cause excessive sodium retention, keep one miserable, short circuit fragile processes and who knows what else.  Of course fruit must be eaten to provide potassium to balance sodium which is overly plentiful.  Now comes a salt which may provide useful proportions of potassium.  Why hasn’t this been clarified before?  And when a salt has this many advantages, why not add a few more by enriching it as only Swiss herbalists can do?

A former Swiss secret has been brought to America by A. Vogel Bioforce as Organic Herb Seasoning Salt a “flavorful preference to table salt.”   They call it Herbamarie.  “No MSG.  No HVP.”  No monosodium glutamate and no hydrolyzed vegetable protein.  This food flavor enhancer is “made with organically grown fresh herbs and vegetables steeped with natural sea salt to saturate the salt crystals with the richest flavor.”  This is the highest quality certified organic French Atlantic seasalt herbed.  In this unique A. Vogel Swiss process, fresh herbs are steeped in the seasalt and then barreled in stainless steel for at least a year while salt and herbs transfuse. The final result is packaged as Herbamarie which probably translated into something like marine steeped herbs.  Anyway, it tasted good, surely is more nutritious than straight sodium chloride and may well have an ideal balance between sodium, potassium and all the good trace minerals and compounds herbs provide. So far as certified pure goodness is concerned, Herbmarie is a winner and therefore, of course, it is absolutely a ***** IPBN FIVE STAR QUALITY VEGAN GOURMET PRODUCT and used in IPBN kitchen tests as well as vegan food preparation demonstrations.  Nice, and more than just salt.

Consumers and merchants can obtain samples of Herbmarie from Rapunzel Pure Organica, Inc., 122 Smith Road, Kinderhook, New York 12106  TEL:  800-207-2814  WEBSITE:  www.rapunzel.com/herbamare and determine for themselves whether this product is worth its salt.  Herbmarie should be available in every health food store.

IS SUSTAINABLE AGRICULTURE GOOD?

“Committed to Responsible Stewardship of the Land Through the Practice of Sustainable Agriculture” is the motto of Stahlbush Island Farms, Inc. up in Oregon.  What do you mean, sustainable? asked an inquirer, and sales manager Barry Westfall answered, “We use synthetics instead of manures, practice earth-friendly sustainable agriculture which is officially certified ‘Salmon Safe” by the Pacific Rivers Council up here in the northwest.”  Another question followed, “What do you mean synthetic?”  Barry had heard these queries before and quickly answered “That’s what the organics people call chemicals.”  For example?  “We use a mix…there’s nitrogen and sulfur and copper….”  You’d use anhydrous ammonia made from natural gas? “Yes.”  And your sulfur and copper would be just like the organic chaps.  “Yes.”  He said, “We could use Chilean nitrates like the organics, but don’t.”

This interchange clarifies some of the major differences in the “organic” and “sustainable agricultural strategies.  There are the “organics” and the “sustainable” among contemporary food growers – and eventually with good fortune  “veganic-sustainable-organics” can evolve through these current specialization’s.  But this is another story for another day.      

Barry and everyone working at Stahlbush Island Farms is concerned with input and output when it comes to soil supplements, fertilizers, antibacterial, antifungal, antiviral and anti-harmful-insect materials used in food production.  Surrounded by great rivers and aware of all the types of fishkills caused by toxic runoff and drift from crop production, the Stahlbush team determined to save the salmon which required saving the river and therefore ensuring that their vegetable and berry production technologies protected the environment and themselves.  One can imagine a Native American spirit advising, save the salmon and you will save all life including yourself.

“Certified organic” technologies had problems these farmers didn’t want to experience.  To cite one example, downstream from organic dairies, fish often die from the concentrated waste runoff though these polite northwesterners are too fairminded to mention this.  However, there wouldn’t be anything about competing strategies which they haven’t considered and reflected on.     And having done so, they chose their preferred path, went their value driven way and won approval from The Food Alliance Stewardship Program.  These Stahlbush farmers consider themselves stewards of land, water, air and plants and have developed plant growing strategies which can be sustained.

Stahlbush sustainable farming specialists produce chopped broccoli, green peas, whole kernel corn, harvest blend vegetable mix, blueberries and strawberries in commercial quantities.  “Our products,” they state, “are grown in an environmentally friendly manner, providing you with some of the highest quality vegetables and fruit in the marketplace while at the same time improving our natural resource base.”  Stahlbush customers are “mostly large manufacturers” who make plant food products such as “Mrs. Smith’s pies and Heinz.”  Yes, these food producers do manufacture vegan products and some of the best of them contain “100% PURE NATURAL” foods grown by Stahlbush folks who are “Farming for the Future.”  They offer produce with “NO DETECTED PESTICIDE RESIDUE.”  “NO ARTIFICIAL INGREDIENTS.” “NO PRESERVATIVES.”  NO SALT ADDED.”

Consumers in their region can find 10 ounce packages of Stahlbush “Sustainable Frozen Vegetables and Fruit” in markets of all sorts.  Their products are “Packaged in Natural Kraft Paper made with post consumer recycle products, as opposed to poly film.”  Merchants and other quantity buyers can buy these in 8.5 pound packages directly from Stahlbush Island Farms, Inc., 2122 Stahlbush Island Road, Corvallis, Oregon 97333-2709  TEL:  541-757-1497  FAX:  541-754-1847  EMAIL:  sif@stahlbush.co.  WEBSITE:  www.stahlbush.com

Is sustainable agriculture good?  Good enough?  Superior?  Can it really be sustained indefinitely?  Should vegans support it?  Does it meet the needs of plant based nutrition for humans?  Something here to think about.  These are very good people with some extremely sound ideas and goals.

NEWS AND VIEWS

“Scientists decode DNA of plant chromosome”

(ASSOCIATED PRESS, December 16, 1999)

(Nature, December, 1999)

“Genes governing such basic processes as cell division are almost identical in plants and [fellow creatures] strongly suggesting that both descended from the same ancient one-celled organism that lived about 1.5 billion years ago” according to J. Craig Venter, chairman of Genomic Research in Rockville, Maryland.  AP science writer Scott Newman reports that “Scientists have decoded the DNA of a complete plant chromosome for the fist time,” achieving “a milestone in understanding the deepest secrets of the plant kingdom and a step toward developing improved crops….”

“Researchers unraveled the genetic structure of two chromosomes from Arabidopsis thaliana, a member of the mustard family.”  Newman reports that “Arabidopsis has long been a favorite subject for the study of plant genetics, because its genome – the complete collection of its DNA – is relatively small.” And, he continues, “It is also an ideal model for gaining insights into 180,000 other flowering plants including corn, wheat and rice.”

“…About half the genes uncovered during sequencing have no known function.  That is about the same percentage of mystery genes being found in human and [fellow creature] genomes said J. Craig Venter….”  “By sequencing Arabidopsis, you can use the information to infer the basis set of genes that make up any plant,” says Michael Bevan, the European Union team coordinator in Norwich, England.

And where will this lead?  Those numerous “mystery genes”?  Is Dr. Frankenstein again stalking or can amoral science be constrained for the long term good of humankind, et al?

“For Those Fighting Biotech Crops, Santa Came Early This Year”

(THE WALL STREET JOURNAL, December 14, 1999, A-1)

“Serious money is starting to flow to the antibiotech movement in the U.S., even amid debate over whether the opposition is mostly about a scientific threat, an aversion to big business or a wariness of the unknown” according to TWSJ science writer Lucette Lagnado.  The moneyed, spurred by Nell Newman are leaping forward with open purses. Rockefeller Foundation leaders have spoken effectively against using the  United States Department of Agriculture supported research discovery called the “terminator gene” and Monsanto has terminated its contract to use this innovation in its agricultural seed production.  Ms. Lagnado reports that RF, “which has spent $100 million funding biotech research, including efforts to develop vitamin-enriched rice and to enhance crop yields, all aimed at helping farmers and improving nutrition in poor countries,” has lately put forward $150,000.00 top support the work of Carol Tucker Foreman, at the Consumer Federation of America in Washington, D.C., who “wants the government to require labeling and strictly regulate genetically modified foods – a view the industry opposes.”

And what will be the end of all this spending and dialogue?  What a good time to join the heirloom vegetable and fruit movement and buy foods certified “not genetically modified.”

“So plentiful you needn’t shell out”

(LOS ANGELES TIMES, December 2, 1999)

Russ Parsons, LAT food writer, reports “There will be roughly 830 million pounds of almonds,” this harvest year, “a 60 percent increase over last year.”   Up 23 percent, “The walnut harvest is expected to be about 560 million pounds.”  Will consumers reap bountiful savings?  Parsons notes that “Because of the supply, wholesale prices of nuts are the lowest in years.”  Will consumers reap bountiful savings?  Retailers set small package prices….

Time to go nuts?  Help producers move the surplus or force an inventory overhang?  Help!

“Mild Weather, Big Crop Outlook Send Orange Juice Prices Falling”

(Investors Business Daily, December 15, 1999, B-17)

“Frozen concentrated orange juice futures prices tumbled Tuesday on the New York Mercantile Exchange on concerns over the size of the U.S. orange crop.”  “Orange juice futures fell in technical trading as investors bailed out on the belief that prices will continue to drop, according to analyst Ernie Thomas of Merrill Lynch & Co,  There is also concern the coming winter will be a mild one, which could result in an increase in the size of the orange crop.”  The United States Department of Agriculture “estimates the U.S. crop will total 214 million boxes weighing 90 pounds apiece, a 3 million box increase from its previous estimates.”  According to Associated Press reports, “The size of Brazil’s orange crop added to the market’s concerns.”  “Estimates by USDA’s attache in Brazil indicate that nation’s crop could total 304 million boxes,” says Thomas of Merrill Lynch.  “That would make it an average crop for the world’s largest orange producer.”

Orange juice is rich in Vitamin C, folic acid and innumerable minerals and enzymes.

“U.S. allows … irradiation, with labeling requirements”

(ASSOCIATED PRESS, December 15, 1999)

“Processors will be allowed to irradiate raw beef, pork and lamb to eliminate deadly bacteria and other organisms, but such products will have to carry labels informing shoppers of the treatment, the government said yesterday” reports AP Washington Correspondent Philip Dresher.  He quotes UDSA Secretary Dan Glickman as saying, “While there is no single silver bullet to cure all food safety problems, irradiation has been shown to be both safe and effective.”  “Labels on irradiated products, including sausage made from irradiated beef or pork, will have to carry the international symbol of irradiation, known as a ‘radura.” And a statement that they were treated.”

“The symbol, green on a white background, depicts two leaves resting in a semicircle, with a green dot above that semicircle and beneath another, broken-lined semicircle.”

 

“Irradiation, which was already approved for poultry,” [and before that for vegetables and fruits but consumers and merchants have refused to utilize the irradiation process in this market sector],”is then only known method to eliminate deadly E. coli 0157:H7 bacteria in raw” flesh “and can significantly reduce levels of other pathogens including listeria, salmonella and campylobacter.”  Earlier in 1997 the Food and Drug Administration had already approved such irradiation, but it also “had” to be approved by USDA.

“Initially,” irradiated flesh “is likely to be most popular with hospitals and nursing homes, because of the danger E. coli poses to patients with weakened immune systems,”  according to Carol Tucker Foreman of the Consumer Federation of America….  According to this Brasher report, “E. coli 0157 can cause serious illness and sometimes death, especially in children and the elderly.  An estimated 78,480 people are infected every year, and about 600 cases are fatal, according to the federal Centers for Disease Control and Prevention.”  “This was long overdue,” said National Food Processors Association spokesman Tim Willard.

A holiday season gift from those who have given so much before.  What timing!  Wrong imagery?  Fortunately, human food won’t be irradiated.  Soy meat and wheatmeat sales will surely increase.

Medical group backs Medicare financed nutrition counseling”

(ASSOCIATED PRESS, December 16, 1999)

“The Institute for Medicine is a part of the National Academy of Sciences, a private organization chartered by Congress to advise the government of scientific matters.”  Yesterday it advised that “Medicare should pay for nutritional counseling to help senior citizens change their diets when a doctor recommends it” according to AP Science Writer Alice Ann Love.

Human nutrition appears to be an increasing interest.  More vegan nutritionists will be needed.

TIME TO MAKE TEMPEH

“Lightly cooked, split soybeans” mixed with some “tempeh starter” and that is all you need to make tempeh at home.  It is a natural process, so the ingredients know just how to react with each other to produce a white cake with gray and black specks.  Good eating.

Emeril Lagasse and Paul Prudhomme could work miracles with this.  Then they too could save the planet and lead the world to plant-based nutrition.  Tempeh jambalaya is marvelous.

Tempeh is a wonderful high protein food consisting of heat softened soybeans infused with a fungus – Rhizopus Oligosporus – and converted by this mycelium culture into firm, chewy, deliciously edible food.  Ancient Indonesians developed the process and in Southeast Asia it remains a common entree and major protein food source.  Steamed, broiled, baked, fried and served in chunks, slabs, flakes or ground, tempeh is an exquisite gourmet delicacy and low in cost even if you buy it already made.  Burgers, barbecues, stews, loaves, cutlets, stir fries all beg for tempeh as the major ingredient.     

The consummate expert on this process is the Tempeh Lady, Vickie Montaigne, who lives at The Farm in Tennessee.  She advises you need a 4 quart cooking pot, large clean cotton terry towel, measuring spoon, metal mixing spoon, large mixing bowl, room thermometer and tempeh container such as a very clean cake pan or plastic bags with holes punched at regular intervals because everything live needs oxygen to survive and grow.  You can’t proceed without 2 ½ cups of hulled dry split soybeans, 1 teaspoon of tempeh starter and 2 tablespoons of vinegar such as Bragg’s Organic Apple Cider Vinegar with the Mother….

You are going to cook the split soybeans one hour at a bubbling boil, skimming off most of the skins which rise to the top.  After draining of the water, you will squeeze and knead the cooked soybeans in the towel until they are dry of their surfaces and then put them in a dry bowl.  When they have cooled down to your skin temperature and a little lower, add the vinegar and mix it very well so that every soybean has been reached.  Then add the tempeh starter powder and again mix very well.  Now, lightly pack the mixture about ½ inch deep in pan or bags and incubate.

Tempeh was originally incubated between leaves in Indonesia where days and nights are quite warm.  It makes at 85 degrees Fahrenheit and so you must have a draft-free space where the tempeh can incubate.  A box with a light bulb, Styrofoam containers, pans in pans in a warm closet, attic, on or near your home heating boiler or possibly on or under your water heater or near a wood or coal burning stove… it’s up to you to figure out where the tempeh can rest and grow undisturbed and warm for 26-30 hours.  Safety ought to be your primary concern.  When you have mastered the process, you will know what kind of tempeh making space you want and can design it to suit budget and aesthetic taste.

Tempeh is as much fun and every bit as romantic as breadmaking, so perhaps you will begin a tempeh entrepreneurship and build the best processing system earth has ever seen.  Opportune markets would be schools, hospitals and nursing care homes to serve children and seniors – whose immune systems are fragile – and who need real wholesome nutritious human food lovingly prepared, delivered, cooked and served in all those favorite recipes including tempeh pot pie, tempeh and dumplings, tempeh loaf, tempeh cutlets, skillet blackened reddened tempeh with collard greens, soymilk sopped and flour rolled crisply fried tempeh fingers, broiled tempeh steaks covered with mushrooms and onions or soycream gravy, tempeh cacciatore, tempeh jambalaya, tempeh with greens and sweet potatoes over brown rice, sweet and sour tempeh, tempeh tacos, tempeh burritos, tempeh chalupas, tempeh enchiladas, tempeh mole, tempeh drumsticks, tempeh lasagna, tempeh balls in tomato sauce, pickled tempeh, tempeh sauerbraten, sea-tempeh cocktail, tempeh waffles, waffles covered with chipped tempeh in white or brown soycream gravy, tempeh and turnip cous cous tangine with collard greens, tempeh filled crepes, tempeh stuffed mushrooms, tempeh pate, soft or crisp tempeh grated or served as chunky croutons in salads or tempeh strips with scrambled tofu….  Give them anything they like, the Godfather of American soybean culture Henry Ford might have said, so long as it is tempeh!  The mycelium for the millennium.

It’s alright  if you just want to make tempeh for yourself.  The tempeh revolution throughout society can be carried out by others for awhile longer.  Until you have mastered and relish it in most every form, there’s no requirement that you become a tempeh missionary.  No need to lose all your current friends at once.  However, when word leaks out that you can make tempeh, look out for new found popularity.  Though probably no one you now know will sit quietly beside you while a batch incubates the full 30 hours, there will be a tomorrow and don’t be surprised if very long tempeh parties start occurring at your home.  Rent or buy lots of vegan cooking demonstration videocassettes to view while waiting for the mycelium to do its work.  Soon you will have bypassed Betty Crocker’s faded fame and become a tempeh celebrity, or at lease a local cause celebre’ with real skill in nutritious foodmaking de la tempeh.

Eventually, you will learn how to incorporate quinoa, amaranth, teff, millet, barley, wheat and perhaps other grain and lentils in special Epicurean tempeh batches.  For now, though, it is important to take that first step in the long tempeh march and make your first small batch.  Starter will cost US$3.50 for enough to make six pounds or $14.00 for a supply to make 50 pounds.

You can get started today by calling  931-964-3574, asking for the Tempeh Lady and ordering your first package of Tempeh Starter by telephone (have that valid credit card ready) or by mail addressed to:  Tempeh Lady, The Tempeh Lab, Box 208, Summertown, Tennessee 38483.    

    VEGAN ORGANIC NETWORK

VON

Growing Green is a new start-up journal scheduled for publication, three issues per year commencing in spring 2000, by the global VEGAN ORGANIC NETWORK based at Anandavan, 56 High Lane, Chorlton-cum-Hardy, Manchester, M21 9DZ, UK TEL:  0161 860 4869  EMAIL:  vohan@net-work.co.uk  WEBSITE:  www.veganvillage.co.uk  Knowledge Share:  vegan-organic@listbot.com.   David and colleagues are the organizers of this new initiative which is growing out of the worldwide interest in veganic-organic horticulture spawned by their already established organization VOHAN.  Interest and support are needed.  Subscriptions, participation and contributions of lucid text for publication are invited.

The VON/VOHAN logo is a small yellow circle in a large green V on a field of blue in an enclosing circle rimmed with green.  It is available for labeling of vegan food products in the United Kingdom and any other country where purity standards can be assured.  VOHAN and VON stand against agricultural use of human and fellow creature manures and synthesized chemicals while standing for clean natural food production which is healthy for land, sea, air, fellow creatures and human beings.

VEGETARIAN RESOURCE CENTER VEGAN BOOKS

Free UPS shipping is provided by VRG on book orders of US$25.00 and above.  Smaller orders require a $3.00 charge.  And here are the good books for vegans and those who want to try vegan cuisine recommended by VRG co-directors Debra Wasserman and Charges Stahler and colleagues:

CalciYum! ($22.00)  __, Conveniently Vegan ($15.00) __ , Cookbook for People Who Love [Fellow Creatures] ($12.00) __ , Cooking with PETA ($17.00) __, Delicious Jamaica ($14.00) __, Diet for A New America ($16.00) __, Fabulous Beans ($12.00) __, Flavors of India ($15.00) __, Guide to Fast Food ($4.00) __, Guide to Food Ingredients ($4.00) __, Guide to Natural Food Restaurants ($16.00) __, Guide to Vegetarian Restaurants in Israel ($5..00 Special Sale Price) __, I Love [Fellow Creatures] and Broccoli Activity Book ($5.00) __, Leprechaun Cakes & Other Tales ($10.00) __, Lighten Up! (14.00) __, Lowfat Jewish Vegetarian Cookbook ($15.00) __, Meatless Meals for Working People ($12.00) __, Millennium Cookbook ($24.00) __, Natural Lunchbox ($15.00) __, New Farm Vegetarian Cookbook ($12.00) __, No Cholesterol Passover Recipes ($9.00) __, Nonna’s Italian Kitchen ($17.00) __, Pasta East to West ($17.00) __, Peaceful Palate ($15.00) __, Power of Your Plate ($14.00) __, Pregnancy, Children & the Vegan Diet ($12.00) __, Quantity Recipe Packet [Vegan Recipes of Group and Institutional Feeding] ($15.00) __, Race Against Junk Food ($12.00) __, Simple Soybean and Your Health ($15.00) __, Simply Vegan ($13.00) __, Soup’s On ($13.00) __, Soups to Nuts Coloring Book ($3.00) __, Table for Two ($15.00) __, Taste of Mexico ($15.00) __, Tofu Cookery ($18.00) __, Tofu & Soyfoods Cookery ($15.00) __, Tofu Tollbooth ($17.00) __, Uncheese Cookbook ($14.00) __, Vegan Handbook (20.00) __, Vegan Kitchen ($12.00)  _, Vegan Nutrition Pure and Simple ($12.00) __, Vegan Vittles ($14.00) __, Vegetarian Cats and Dogs ($17.00) __, Vegetarian Cooking for People with Allergies ($15.00) __, Vegetarian Female ($15.00) __, Vegetarian No-Cholesterol Barbecue Cookbook ($12.00) __, Vegetarian Game – a 3.5 computer disk ($10.00) __, Vegetarian Journal Reports ($6.00 Special Sale Price) __, Vegetarian Sourcebook ($13.00) __, Vegetarian Traveler ($18.00) __, and Vegetarian Way ($27.00) __. 

    

Spaces following each entry are provided for your convenience in ordering these best-of-the-literature selections from Vegetarian Resource Group, Box 1463, Baltimore, Maryland 21203 TEL:  410-366-VEGE  EMAIL:  vrg@vrg.org   WEBSITE:  www.vrg.org

THANKS TO AUTHORS, EDITORS, PUBLISHERS, DISTRIBUTORS

IPBN staff and friends express gratefulness to authors, editors, publishers and distributors of vegan books.  Add booksellers and stocking librarians to the list of those to be thanked and praised.  There is a vegan literature and it is growing beautifully.  The appropriate word to note this progress is Selah!  Hurrah!  It is not easy to write or edit, typeset, bind, package, ship and hope for market approval.  This is high risk activity which only the brave and truly talented survive.  Critics galore and chance can seem to be working against those who dare to express truths and values in writing.  So we need to revere, honor and help our vegan team members who get out the word through books.  IPBN is encouraging authors, editors and publishers to use the term vegan on the covers of their books which are in fact vegan in philosophy and detail.  Dare they?  Those who have done this so far appear to have satisfactory sales.  This strategy can advantageously differentiate 100% pure vegan books from the mass of others and assist consumers, booksellers and librarians.  No book is perfect; sometimes an excellent one will have a tiny error or inconsistency.  It is incoherencies which caring authors fear.  Ever tolerant vegans understand and allow these.  However, it does help those who produce books for readers to report errors discovered and make principled suggestions based on vegan values.  Last issue,  PLANT BASED NUTRITION listed vegan books available through The Mail Order Catalog (800-695-2241).  The next two issues will list those available from the American Vegan Society and North American Vegetarian Society.  Assisting other vegan organizations and all vegan enterprises is an IPBN mission.  Enjoy!              

  

   

        

AMERICA THE BOUNTIFUL

This is a great land on which people truly enjoy abundance.  From Atlantic to the Pacific, and shore to mountain tops, there is food aplenty for the people and fellow creatures and other lifeforms.  This is a land of plenty.  America the beautiful is bountiful.

North America is a rich continent.  The peoples are advanced in many ways.  In terms of food production, America is a cornucopia.  Canada, Mexico, the United States and the island nations which surround the larger land mass provide a range of climates – arctic to tropical, coastal and inland – in which essentially all the food plants of the world can be grown.  Bounteous harvests provide food, fiber and fuel in quantities sometimes exceeding the human population’s ability to consume them all.  Not only does it feed itself, this contemporary America also exports foods and other products to Central and South America, Afro-Eurasia, Australia and islands everywhere around the globe.  To a considerable extent, America feeds the world.

American edible plant crops abound.  Food is so plentiful that storage and transportation networks are strained to hold and deliver it all.  Grains, lentils, vegetables of every sort, fruits, nuts and seeds are field grown almost year around in the many climates of North America.  In controlled climates inside built structures, still more crops are grown and harvested:  from bean sprouts under boards under bricks submerged in urban basement troughs to cucumbers and tomatoes on trellises and lettuces and herbs in soil cubes under huge expanses of glass in commercial greenhouses heated with recycled heat from electrical generating and industrial food processing plants – and trays of wheatgrass and still other seed sprouts thriving in jars, cloth bags, under grow lights and in windows of suburban home kitchens.  America feeds its people, others in many countries and despite expanding world population there is yet surplus edible plant food.

Americans work to produce food bounty.  The American food production system is the most productive in the world.  American plant food farmers are amazingly efficient as are their teammates the productive American harvesters, packers, truckers, brokers, processors, canners, freezers, dryers, packagers, labelers, wholesalers, distributors, retailers and health conscious nutritionally educated increasingly sophisticated consumers.  This system works.  Amazingly.  Wonderfully.  It recycles wastes, feeds those who are unfortunate here and around the world, maintains massive quantities of food in storage for contingencies and produces more foods of greater diversity every successive year.  There has never in history been anything like this giant called the American edible plant human food production system.

Unfortunately, this system is not perfect – and never will be.  Imperfection is a driver which makes continual progress and constant change possible.  Realism requires observers to look at the marvelous successes of this food production system, but also at the problems associated with this

turn of the century American food surplus generating machine.  The adaptive changes it has made over the past three and a half centuries may indicate what modifications will occur in the future and how they may manifest.  The story is complex, its intricacies cannot be easily described.  Understanding may be possible if different aspects and sectors of the system are observed, one at a time, and analyzed.  Surely it is better to try to comprehend this intriguing plant based nutrition centered system than to merely take its bounty for granted.

Vegetable seeds constitute an interesting case in the bountifulness story.  There was an expansion in their varieties and availability for centuries as each region of the world shared its unique seeds with others.  Then, in the late 1900s, a few companies secured a virtual monopoly over commercial vegetable seed – and at the same time a revolutionary movement developed to save, and back breed, to restore before they were lost, great numbers of so-called heirloom seeds – the vast majority of seeds which would not interest monopolists.  Here a strong negative trend was counterbalanced to some degree by another which represents its reverse.  Over and again, whenever centralized power has attempted to control America’s food supplies, contrary energies have arisen to maintain balance and preserve variety.  In a more recent series of events, a few companies have attempted gain control by patenting genes and intruding them into food plants as in the recent case whereby some scorpion poison generating genetic matter was injected into a benign plant gene series to make the host plant and its fruit toxic for insects.  “Monster” seeds have been rejected by so many astute communicative people that a wave of rejection has swept through the seed and food industry to the effect that the largest processor of grains and beans has had to require that farmers label every load of production as “genetically modified” or “not-genetically modified” and many of this processor’s corporate customers are imposing the same standard so that a two tier market is developing which will pay more for “non-gm” and less for “gm” products.

In another case, sewer sludge has similarly been determined by what might be called veganomic forces or common sense to be unacceptable fertilizer for human food plants.  Power will likely continue to attempt to slip sludge in when and where citizens are not looking, but they will be caught and reprimanded in the old fashioned American style of thwarting deceptive and pretender authority.  Meanwhile, advocates of small-scale humanure usage are demonstrating how the natural process can produce more and better quality food.  In the end, sooner or later, all human by-products must be integrated into the earth’s ecology.  Just how, when and where is being debated.

Farm labor presents another example where perfection has not yet been achieved.  Nevertheless, it is experiencing real improvements in working conditions, economic and educational opportunities though it is not overall as well educated or hygienically sophisticated as it can, should and will be.  Farm laborers, yet at work somewhere in America this very hour, plant, tend, harvest, pack and deliver edible plan foods from production to consumption sites unceasingly.  They deserve to be honored and thanked frequently for their important work.  The system cannot function or thrive without these friends of everyone who do what needs to be done at the right time, well and who are a basic cause of its bountifulness.  Farm workers will continue to play essential roles in food production.  Over past years their cheap labor has helped keep food costs low and supplies bountiful.  Increasingly, they are being more fairly paid and cared for.  Because of them, many more people have food.  Without them the system would collapse and many would starve.

Bountifulness excites the greedy and those who concoct schemes for extracting other people’s earnings for themselves without real work.  Scams proliferate and tax collectors rejoice.  Taxation of agricultural land and improvements is often unfair and so many farmers collapse economically each year and many family farms which should be saved are mercilessly forced into Sheriff sales every season.  With fewer than a million Americans living on a farm, and economic pressures suggesting that as many as half these will be forced out in the relative near future, the situations can seem tragic and in millions of cases truly are.  What the “pity the poor farmers” message often masks, however, is critical thinking regarding the categories of who’s going broke, who isn’t and why?  At least half of all farmers can be considered to be doing well.  Non-plant based nutrition centered farmers tend to be in the most financial trouble. Others, the fruit, vegetable, herb and seed producers can barely keep up with demand.  Those producing plants for nutraceuticals are expanding plantings fast and still lag way behind demands.  On the other hand, commodity quality grain and bean producers are playing a form of poker game to chase away the smaller less efficient producers and thus amass fewer but larger production units which use the latest technologies.  For instance, though he may not be profiting in the short term, one mid-western farmer borrowed to double his land holdings from five to ten square miles while at the same time installing ten one mile diameter center point computer controlled irrigation systems which he direct from his office where the employees total himself, one relative who serves as bookkeeper, and his wife who rides high day and night high and dry in the sophisticated driver cab of a $160,000.00 ultra-modern tractor with access to telephone, radio and television.  Yes, he is technically losing money by overproducing grains, but the media reports of farm family tragedies and low market values which seem awful are playing into his hands because they ensure that governmental assistance checks will be more frequent and larger.  It’s a game of moving assets from others into his pockets and he understands its every detail.  He knows exactly what he is doing and why.  If he can survive, his family will own twice as much land as his father had and, though “land poor” as so many farmers are, in terms of net worth he will be rich.  He has probably bought lots of life insurance.  Win or lose, this university trained agro-business oriented food producer is growing commodity grain crops in new ways which is exactly what he wishes to do.  Whether they acknowledge it or not, he and many others are trying to drive out competition by overproducing.  It is a dangerous strategy, but he has tolerance for high risk.  Indeed, it excites him.  Manic?  Of course.  In his community farmers are called “gamblers.”  He’d rather lose and die trying than give up his dream of being a big farmer.  Across the plains, suicides and the slower diet and stress related deaths are bountiful as both those who live, and others who do not, are swept into a frenzy of over leveraging assets which are concurrently shrinking in value.  Sometimes they even break the local bank.  This is an end game which produces bountiful tragedy and surplus cheap food for America and the world.  Though fewer survivors are present following each cyclic round, is no shortage of survivors willing to try it one more time.

In a coexisting different American agriculture, at the same time as the number and size of organic and veganic farms are increasing in number and producing ever more edible bounty good for humans and the planet, large industrial size corporate agriculture is simultaneously increasing which is technologized and chemicalized as never before.  Therefore, American agricultural dynamics are both positive and negative at this historical stage.  It takes careful analysis to keep up with who is winning and why, “who’s on first…” and “who’s out” or soon will be.

The geniuses who gave America DDT and methyl bromide toxins and anhydrous ammonia fertilizer can never sleep for their place in the food production world keeps changing.  Quality is in and quantity is not the attraction it has been.  Ordered by governmental edicts, attempting to improve their image and perhaps even save lives, agro-chemical companies are changing their names to add ecology related symbolism as they race competitively away from harmful toxins toward those milder, organic, ecological or natural and more selective. The term natural is in vogue, nevermind that if it can exist it is natural.  For the “persistent poison” makers, hastening even faster away from human toxins would be beneficial to public heath now and in future generations.  They are under great pressure to hasten and keep hastening for many farmers are buying fewer and less of their products as the wave toward sustainable, natural, organic and veganic agriculture rolls on.  Changing needs and demands keep the toxin teams of agro-chemists, biologists and botanists on their toes.  If they tarry, they could be left behind.

Seeking more than a fair share of bounty, some corporate crop seed producers became confused and followed genetic modification pathways for which public support does not exist and cost themselves fortunes as well as antagonized health conscious consumers.  It seems like grain and legume farmers have become too efficient for their own good, producing excessive surpluses which the system cannot absorb and thereby driving down their own commodity prices to points below production costs.  Enigmas prevail.  For example, just when surplus grains and beans are at all time low prices, those who prefer imported non-renewable petroleum derived methanol to fuel their vehicles continue to argue and lobby successfully against American produced ethanol which is made from renewable annual crops; alas, Brazil is or has been – the largest consumer of American ethanol; nonsense prevails in this economically basic matter wherein Americans work against their own interests and thus pile up debt and pollution when both could be reduced.

At the very same time, vegetable, fruit, nut and herb farmers cannot keep up with increasing demands for high quality produce as Americans shift back to healthier lifestyles in which more and more of these precious human foods are consumed.  The markets for really good food are growing.  There are yet not enough organically or veganically grown peaches and dates, merely two examples, to meet market demands – wholesale and retail prices are sky high and consumers are pleased as never before to have these quality foods.

Specialty crops are the most profitable and commodity crop profits have slipped below the producer survival line for many if not most farm game players.  Why then don’t commodity farmers shift into specialty crops?  They do, many every day and there will be more.

For individual and family commodity producers, the end may appear at any time.  Banks call loans, equity dissolves in market slumps and creditor attorneys and sheriffs are kept busy conducting “farm sales.”  For their corporate competitors, however, there is plenty of cheap capital from diverse sources to continue enlarging their holdings indefinitely.  Every day, a higher percentage of American food bounty is produced by corporate farms.  Change occurs too swiftly for many independent farmers and they are destroyed economically then forced to migrate toward urban centers where they and their family members become laborers.

Adaptation by both specialty and commodity crop producers has not kept pace with market realities and those too slow to change are being swept away in a new “American Tragedy” associated with the demise of some farm traditions.  Many farmers are giving up technologies they were taught at agricultural school.  A few are trying direct marketing.  Far markets are springing up everywhere.  Some dairies have converted to making soy cheese and others are marketing orange juice.  Some family farms are selling produce directly to consumers using the internet.  Perhaps a few farm fathers have begun to eat scrambled tofu and soysage for breakfast in addition to taking a daily regimen of vitamins while some farm mothers are making wheatmeat and soymeat dinner entrees, serving organically grown peanut butter and fruit preserve sandwiches on multigrain breads for lunch, and some farm children are breakfasting on unsweetened wholegrain cereals with ricemilk and insisting on more greens at the local school cafeterias while restaurants are shifting inventories and menus to reflect healthier food choices in this new different more veganized America which is aborning.  Changes are occurring in America’s bountiful food production and consumption system  Ancient health maintaining alternatives are termed new.  Bountiful America is becoming quality and nutrition conscious as never before.  In this milieu, challenges and magnificent opportunities abound for veganic entrepreneurs.

Across this bountiful land, as many as two out of three meals a day are being eaten in restaurants where plant-based nutrition is being revived.  Cross country travel reveals there have been some changes made.  The standard American diet prevails, SAD is still available and its effects are apparent to the casual traveler.  The words “vegan” and “vegetarian” are no longer strange sounding.  “I know, “ says a typical waitress, “my husband is vegetarian – he runs the local produce market – and my son is vegan – he’s doing a science project on chlorophyll and plans to go to the state university and major in environmental science.”  “I’m not a vegetarian,” says another, “but the cook is.  He’s vegan, from Tunis in Tunisia.”  “Sure,” says a young maitre’d in an upscale urban restaurant, “everything we serve is vegan.  That’s the best, isn’t it?”  In America’s gigantic industry, the $1,000,000,000.00+ a day restaurant and food service entrepreneurialism, standards are rising, quality food choices are expanding, staff education and collaboration is increasing.  It is boom time for this industry, cash is flooding in and people are demanding better and better food selections.  Fast food merchandisers are scrambling to keep up with the growing healthy food interests of their customers.  One shrewd corporate structure is developing ethnic restaurants which do not use its well known nutritionally tarnished name….  Its bigger and better vegan bean and rice burrito is appealing and profitable.  Vegan chefs galore are evolving – they turn bountiful food into culinary art.  Culinary Arts schools teach vegetarian and vegan cooking.  Soon there will be numerous notable veganic culinary chef preparation institutions.  Their seeds have been planted.

Americans generally know how to eat well  – and poorly, but especially how to eat great quantities.

Sadly, Americans are too often fat.  Bountifully fat people experience difficulties for which their bodies were not designed.  Pellagra, goiter, rickets and scurvy have given way to the new malnutrition, obesity, which is a prevalent disease today.  The hungry nutritionally deprived malnourished of early 20th century America have disappeared and been replaced in the last half of this century by predominately overweight people.  There are some huge jelly fat carcasses walking around which suffer incredibly the full range of artery and heart disease, cancer, kidney and liver and gall bladder and pancreas ailments, digestive and urinary tract irritations and blockages, joint pains and self-destruction along with skin problems and breathlessness.  Throw in caffeine, nicotine and other drug dependencies along with sedentary lifestyles and non-holistic non-spiritual worldviews and there appears to be bountiful sickness in America of types and on a scale never before observed.  America the bountiful typically eats too much and continues to consume too many non-food substances too often.  Illness is shockingly bountiful.  Ambulance services, doctors and morticians are kept too busy by unnecessary heart disease, diabetes, cancer and all the other maladies which trail along with non-plant based nutrition and compulsive overeating.

There is hope – at least for those who will heed commonsense, leave non-food products on grocery store shelves and push away from the dining table before gluttony has control – for not only are many producers providing more and better foodstuffs, the community natural food product health stores which began in America with Philadelphia’s Martindale’s in 1847 and the copycat whole foods oriented and local produce vending mid-sized personalized supermarkets are expanding exponentially.  In their second century of progress, these institutions are helping citizens learn how their bodies work and how to service them better.  The network of wholesalers which serves these local outlets for health related products is well developed nationally.  Locally, regionally, nationally and internationally, food systems are integrated as never before.  “You can get anything you want,’ not just at Alice’s Restaurant, but from tens of thousands of producers and vendors who provide bounteousness beyond Alice’s most optimistic dream – she enjoyed few of today’s food options.

Why this American bounteousness has developed has multiple explanations.  It didn’t just happen.  There has been an evolution with advances and setbacks.  Many interesting characters have woven this cloth.  Their lives have been elements in the drama. And, whether a particular actor is viewed as hero or devil depends on the agendas of both the tellers and listeners.  Veganic advancement seems unlikely to have origins in governmental bureaucracies, for they are very rarely praised for anything of this sort, and yet the current level of plant based nutrition in America the bountiful enjoys some real benefits because of the vision and persistence of some of the people who have chosen to work for the common good inside federal agencies.

No little of American bountifulness can be credited to one little-known federal department which, by the way, operates a vast university with the largest enrollment in the world in addition to supporting a network of land-grant universities in most every state.  For all its critics and flaws, the United States Department of Agriculture, and the 19th and early 20th century leaders who founded and developed it, deserve recognition and praise for their work in bringing quality foods to the American table. But for USDA, the much revered carrot would not be what it is.  USDA has often been a positive change agent in a society not exactly eager to learn new ways.  The USDA model of innovation, laboratory research, field testing, demonstration plots and organization by interest of farmers and farm youths in 4-H clubs and Future Farmers of America chapters is a part of United States history insufficiently appreciated.  This integrative model has been tested and adjusted over 130 years and has been copied by the major countries of the world.  Its concept of building communities of producers and consumers, innovating through demonstrations at agricultural research stations in every state, and educating everyone in the network has been a successful formula which has been accepted by and thereby integrated Canada and Mexico with the United States in a variety of ways.  Unfortunately, sometimes USDA has been too successful as in the cases whereby non-plant based nutrition was expanded following World Wars One and Two, its School Lunch Program commenced with the best intentions but then turned from health goals to the getting rid of surplus commodities aim, and it was extremely slow to adapt to the organic movement as well as the “small is beautiful” counterpoint movement which has demonstrated increased productivity of vegetables, fruits and herbs on small farms.  That USDA has had failures and not all its efforts have been beneficial cannot detract from its overall success.  In every state, each county has at least one USDA Agent and these experts not only can demonstrate effective plant food production techniques farmer education workshops, they actually do it in observable field demonstration plots.  Any history of the United States is incomplete without honorable mention of the humble County Agent and the USDA.  Whatever its flaws, USDA is continually improving its services, does serve the people, and in more ways than can be described.  America produces largess.  This would surely not have happened without USDA.

Also, it must be mentioned, the Food And Drug Administration, which works in tandem with USDA, has not done everything wrong.  FDA rules and regulations save lives daily and ensure health in infinite ways.  The Environmental Protection Agency begs for changes and improvements which a plant-based economy based on plant-based nutrition would naturally effect.  There appears to be no better way EPA.  Even Pentagon military leaders keep an eye on nutrition and support scientific food and nutrition research continually at laboratories at Natick, Massachusetts.  It is not by accident that they have millions of plant-based meals-ready-to-eat MRE packages stored and that millions of these have been recently deployed both to test them and to demonstrate their practicality.   NASA, the National Aeronautical and Space Administration, gives respect to greens and other health sustaining foods in some of its projects – sprouts in space are a reality.  Further, today Senators and Representatives, judges and generals, admirals, bureaucrats, laboratory technicians and astronauts take vitamin and mineral supplements along with doctors, nurses, school superintendents, neighborhood pharmacists and just about everyone else.  It wouldn’t take much of a nudge for things to change massively away from the prevalent problematical diet to one centered on plant based nutrition and aimed toward healthfulness.

That there has been a revolution is nutritional supplementation is an understatement.  From mortar and pestle ground herbs and spices termed medicines to Polish scientist Casimir Funk’s innovative new term “vita-mines” to denote “essential food amines” or “nitrogenous substances”, to the subsequent “discovery” of Vitamin A by Americans in 1913, to Funk’s classic 1922 book The Vitamins after he learned they were not all nitrogenous, to the non-scientific, pseudo-professional peer squabbling over Dr. Linus Pauling’s research indicating a little vitamin C is good – more is better – and double-helix shaped DNA actually exists, to the shelves of pills and tablets observed in health product stores, groceries and pharmacies – it has been nothing less that a vitaminic conceptual revolution.  Worldwide.  All this has happened amidst resistance, railing and gnashing of teeth, bureaucratic dallying, bankruptcies and ruined careers.  The concept of “essential foods” including vitamins and others has not only become accepted.  It is helping people improve their health and lives.  Wouldn’t Funk, Pauling and all the other farsighted pioneers be pleased by these verifications of their work?  Now it is again being realized, food is medicine and a wave of new terms is clarifying that concept.  Nutraceuticals.  Phytochemicals.  Phytonutrients.  People who eat non-food substances, and real foods poorly prepared, can boost their resistance to diseases and stamina through nutritional supplementation including essential minerals and vitamins.  It seems so simple and undebatable, but progress to this sector of bountifulness has taken centuries and this enlightenment has probably only just begun.  Many who were not so popular when they told truth deserve credit for moving knowledge forward.  Bountiful America can become vastly much healthier – and will.  It’s just a matter of time, patience, persistence and education.

Many doctors have made good use of plant-based nutrition knowledge and their numbers are growing bountifully.  Laboratory scientists often shop after work at their neighborhood health food store.  Coaches and athletes, being performance oriented, have been among the first and most positive respondents to plant based nutrition and mineral and vitamin supplementation.  Actors need to look good and perform efficiently; they are quite often well versed on plant-based nutrition and its bountiful positive results in their careers.  That plant based nutrition is used to the benefit of rich and famous should be no surprise, where there is less bountifulness, however, in low income communities where low levels of education and low attainment prevail, a health food store is unlikely to be found, nor are the most healthful foods likely to be either available or the preferred choices.  Native American reservations are unlikely sites for health food enterprises, nor is plant based nutrition prevalent – though there are some wonderful exceptions and will be more. There is bountiful opportunity to educate, nourish and see the results further energize American bountifulness.  It’s just a matter of getting from one place in understanding to another on a higher plane.  This process has been done well many times before.  Where there’s a will there’s a way and will seems to be growing.  A healthier America will be more bountiful.   

Food quality laws began in Germany in the early 1500s when beer brewing standards – and penalties – were set in law.  Scientific agriculture also began in Germany in the late 1700s when chemists discovered that every plant requires nitrogen, phosphorous and potassium in order to grow. [NPK]  Long before that seminal moment, great cultures grew great crops; but, their agriculturalists didn’t know exactly why the rice grains were larger sometimes or potato vines shriveled and died.  Now it is commonly known that in addition to these three mineral basic minerals there are many other essentials needed by growing plants.  Calcium.  Magnesium.  Iron.  Copper.  Zinc.  Molybdenum.  The list continues to expand.  Perhaps each plant and creature will in the end be found to need some small portion of every one of the chemical elements like the seawater from whence it appears humans and fellow creatures developed and which in tiny quantities or contained in seaweed fertilizers can help gardens grow.  Nor, until it was scientifically demonstrated in scientific experiments did typical farmers and gardeners understand that rainwater splashes soil bacteria onto the lower leaves of plants and commences the destructive sequence which progresses from bacterial to fungal to insect invasion.  And having developed unnatural chemical antidotes for each of these natural terrors, plant chemists have discovered that plants themselves produce defensive toxins which invaders strike.  Further, it turns out, that plants grown close together respond positively and some produce more when interplanted with certain others.  Strange as it seems, but indicative of the depths to which soil scientists are now plumbing, a recent  revelation in California has farmers chopping broccoli stalks and plowing them under to become natural chemical destroyers of the lifeforms harmful to their next crop.  Further, from Canada to New Jersey, rapeseed – called canola in North America for obvious reasons – can be plowed under quickly following maturation and then will release natural cyanide into the soil which costs less and appears to be as effective as the former practice of spraying industrial chemicals to deter problematic organisms.  For all they’ve done wrong, agricultural chemists have helped boost human plant food production and deserve credit for the good they have done.  America would be less bountiful had these contributors never existed.  They, their mistakes and contributions, help make the future for bountiful America vastly better.

Lest they be forgotten, the rarely heard of commercial seed growers and horticulturists, fruit propagators with their sharp pruning knives, linen cord and waxes have also been members of the great team of scientific and systematic agriculturalists who have given Americans more foods of greater variety and higher quality than humans have ever before enjoyed.

Agricultural engineers have figured out ways of irrigating which have reclaimed much of the world’s formerly unproductive lands and simple mechanics from Cyrus McCormick and Eli Whitney have helped enable America to get rid of slavery and progressively develop mechanical harvesting and processing equipment to make human work lighter and move toward ending the usage of fellow creatures on farms.  Modern blueberry and cranberry picking machines are wonders which gently remove berries from stems, size, screen, wash, dry, pack and label these small fruits for trucking directly to market without being touched by human hands.

Farm laborers, credited earlier, are yet at work somewhere in America this very hour.  They plant, tend, harvest, pack and deliver produce from production to consumption sites unceasingly and deserve to be honored and thanked frequently for their important work.  The knowledge and skills they have cannot be replaced by chemicals or machines.  Their essentiality cannot be overstated.

Healthcare personnel have made great advances and deserve to be honored for their openness to alternative healing therapies.  They are also heroic for adamantly standing on scientific ground and not being swept away by every headline, so-called research report and authoritative pronouncement.  People die in hospitals and some medicines aren’t best for the patient or particular ill.  It cannot be denied, however, that medical professionals save lives and help people become healthier.  They do it every day and often in less than desirable circumstances.  Everyone in healthcare needs to be up to date on scientific nutrition knowledge and medical schools can do a better job of nutritionally educating doctors from now on.  The Physicians Committee for Responsible Medicine organization has a plethora of practical projects to assist doctors be as great as they can be.  The Vegetarian Resource Group provides numerous publications, journals and monographs and books, which educate everyone including healthcare professionals.  The American Vegan Society and North American Vegetarian Society also provide literature of relevance to everyone including those concerned with healthcare as an occupation.  The American Dietetic Association publishes a position paper on vegetarian nutrition which every healthcare professional should have at their fingertips and review often.  Things have never been better in this sector so far as keeping babies and older people alive – and longer.  Bone and organ repair, part replacement and  wound stitching, have advanced considerably.  Medical doctors, osteopathic doctors, homeopathic doctors, naturopathic doctors, hygienic doctors, nurses, medical technicians, therapists, Rolf deep massage fascia therapists, herbalists, pharmacists and all the others in healthcare need the kind of compassion, love and praise plant-eater, phytophage, herbivore, vegans can share so generously.

Bountiful information is omnipresent, ubiquitous in America which has always engaged in the  culture of letters.  Though interpersonal correspondence may have declined, in its place have developed the biggest and best, most numerous and engagingly illustrated publicly accessible newspapers, magazines, journals, research reports, books, encyclopedia and other compendia, and even newsletters.  Television?  Computerized data banks?  Internet?  Telephone health information question and response systems?  It is easy to find information about almost anything and Americans are literate in ways new in history.  Some call this the “information society.”  In this vast ocean, healthcare and nutrition information are major currents which bathe every shore and swimmer.  Analytical skills are in short supply, however, and critical thinking skills are not practiced frequently enough.  Hoaxes can occur, and do, bountifully at times, in America where neither doctors or teachers as groups set examples of vigorous health easily distinguishable from lawyers or stockbrokers.  Nor can every bit of information be trusted; much if not most cannot even be verified in terms of its source and basis of authority.  Labeling regarding nutrition is loosely regulated though numerous agencies and public and private consortia constantly work at improving it.  One cannot necessarily believe what is heard or read or, as every magician knows, what is seen.  Bountiful America has a great deal of illusion mixed in with the materialism and media report and misreport it all.  “It all depends on the agenda” one senior doctor advised.  “When I was young and naïve,”  he says, “a research colleague and I experimented with the new antibiotic of the day on acne patients.  It couldn’t affect acne, that’s not caused by bacteria, but it did reduce the bacteria count associated with the acne and so patients looked and felt better.  The public relations department of our university heard about this study and decided to get some publicity for the institution.  We worked there.  We had to report our findings.  What a shock it was to read the headlines: ‘Antibiotic cures acne according to doctors ___and ___.’  It was embarrassing.  We understood that the university had many agendas and our carefully defined results were simply fodder to be twisted around to serve the agendas of others.”  Lo there are many agendas controlling information, disinformation and misinformation in America.  Wise are the bountifully skeptic.     

It wouldn’t be fair to describe all the contributors to American bountifulness and fail to mention those rarely mentioned such as soil which is absolutely vital.  Despite contrary rumors, it can be made, restored and improved to suit whatever plant needs to be grown and whatever climate.  Water is also essential and it can be purified and conserved.  Air is essential to people and plants and its self-cleansing capabilities should be better understood.  Soil organisms, from earthworms to microbes and ants to fungi, are crucial contributors to nutritious plant food productivity.  Insects deserve honor, for were there no beneficial insects the others would have total control and eventually nothing to eat.  Bountiful where cropping errors predominate, insects are also beautiful.  And not just European honeybees pollinate, so do wasps, ground bees, many other insects and the wind.  Fellow creatures large and small are essential elements in the planetary web of life, forests are living beings which collectively benefit all other life.  Any square inch of land surface in North America is teeming with millions of lifeforms too small to be seen by the human eye,  But every one of these has an important role to play which humans ought to respect.  Indeed, soil life is a metaphor for society as it contains endless variety, ever changes and sustains constant competition between forces for bad and good.  As in an American movie, after the characters are identified and compete, the chase and reconciliation have been done, good wins in the end.  Selah.     

Not yet has every farm been paved over for a parking lot, suburban tracts haven’t reduced food production or its quality even a little.  Healthy babies appear regularly and crime is down, at least in some sectors.  America has not gone to hell in a handbasket.  Yet?  It never has and won’t in the future.  Bountiful America is the goal of most people around the world.  No one, not even adversaries, wish for it to fail and it won’t, ever, unless it quits trying to improve itself, and its people and maintains the American dream of plenty to eat – and then some -for everyone.

Despite careless soil management and a host of other sins, America is a land of plentiful food and Americans can be selective regarding what and when they eat.  Supermarkets provide an incredible variety and quality of foods.  Specialty vendors offer unique products from every corner of the globe.  It is simply wonderful to contemplate America today in terms of food quality while reflecting on earlier times such as 1899 and 1799 and 1599 for comparison.  Foodwise, Americans have never had it so good.  Anyone anywhere in America can have any healthful food they want, pretty much at any time, because of this integrated supply system.  Tiny towns have quick delivery parcel service which can bring the freshest California greens and Maine potatoes to any front door within 24 to 48 hours.  Hawaiian pineapples and Mexican mangoes with Minnesotan wild rice and Canadian maple syrup are available via mail order, internet services and immediate response telephone requesters.  Sooner or later, most farmers will connect themselves somehow with these direct short-link producer-to-consumer food delivery systems, healthcare professionals will have become the health educators they were born to be, and then America the bountiful will have jelled as a self-sustaining human nutrition and health maintenance service the world will emulate.

⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡⌡ Peace and Love,

Jim and Dorothy Oswald

IPBN Co-Directors     

To experience the bountifulness of life and participate in veganomic expansion, contact for essentials:  The Mail Order Catalog for Healthy Eating, Box 180, Summertown, Tennessee 38483 TEL:  800-695-2241 (Weekdays 8 -6 CST);  PANGEA Vegan Products, 7829 Woodmont Avenue, Bethesda, Maryland 20814  TEL:  800-340-1200  WEB:   www.pangeaveg.com; Heartland Footwear Products, Ltd., Box 250, Dakota City, Iowa 50529  TEL:  515-332-3087 and all the other friendly suppliers who are bringing true excellence to American bountifulness.    

*****

IPBN FIVE STAR

PROFESSIONAL PERFORMANCE EXCELLENCE AWARD

Dr. Richard Passwater is best of the best.  He deserves to receive the first IPBN Casimir Funk Professional Performance Excellence Award.  This honoree has led in the phytochemical-nutraceutical research and product development fields over many decades.  As research director for SOLGAR Laboratories in Leonia, New York, he has been a champion researcher-innovator.  A researchers’ researcher, he follows scientific rules of evidence, replicates studies systematically, maintains objective reporting standards sharing his findings with peers through published scientific papers and educates the public through published monographs which are readable, comprehensive, open to further advancements and professionally documented.  His work has assisted uncountable millions of vegans, vegetarians, hygienists and others to ensure adequate nutrition through the finest supplementation science can develop.  Everyone in the nutritional supplementation phytochemical and nutrachemical field keeps an eye on Dr. Passwater because he leads and succeeds.  He is also fair, open and pleasant as any friend can be.  No one deserves recognition for superior selfless professional performance excellence more than Richard Passwater, Ph.D.

MILLET PATTIES

In food processor put approximately 8 oz firm or extra firm tofu, ¾ cup water and 3 tsp Bragg’s Amino Liquid or other form of soy sauce and blend well until the mix is smooth.

Add:  ½ cup finely ground sunflower seeds; ½ cup finely ground buckwheat groats; 2 T vegetable bouillon; 2 T lecithin granules; 2 T nutritional yeast; 2 T soy powder; ½ tsp each dill seed and celery seed; ½ tsp each dill weed and basil – cut and sifted; ¾ tsp onion or garlic salt;  2 tsp onion  powder or granules; ¼ tsp each cayenne and turmeric; 1 cup bran (optional); 1 cup wheat germ (optional).  Process well and then blend with the tofu mixture

Cook ¾ cup millet in 2 1/4 cups water.  Set aside.  When still warm, stir in the previously prepared tofu mixture.  Mix well.  Add  1 ½  cups quick-cooking or regular oat flakes.  Mix well.  If too dry to handle easily, add a little water.  Cook mixture at least 20 minutes – or even overnight.

Shape mixture into balls, wetting hands as needed.  Flatten slightly.  Bake at 350 degrees F. about 20 minutes on each side until golden brown.  Eat.  Store in glass jars, plastic containers or bags.  Reheat as desired using a bit of water or oil in the pan – or broil briefly.

These are the genuine Cardiff, Ontario, Canada Millet Patties made exquisitely by IPBN friend, former high school English teacher and health food store co-owner Helen James, co-director of the Hastings-Haliburton Vegetarian Association – an IPBN ***** FIVE STAR EXCELLENCE ORGANIZATION which she and husband Tom co-founded and guide from 37 Pine Road, Cardiff, Ontario, Canada  KOLIMO TEL:  613-339-2789.  It is not possible to make these nutritional powerhouse patties quite as good as Helen’s originals.  But even with a few necessary adaptations to accommodate the local water and air, yours will be quite exceptional.  They are the best IPBN researchers have been able to find and have been described as “amazing,” “delicious,” “superb.” “awesome,” “nutrition packed” and “worth a thousand mile drive just to taste one.”  Cornwall native and adapted Canadian Tom, by the way, can shovel snow all day with a few of these patties in him and that is very useful in Cardiff, north of Belleville, east of Toronto where it is known to snow all day and then some.  Helen reminds that “Millet is a most nutritious grain” and “very economical.”  One feels good after eating one, better still after two and a dozen a key to nirvana.

o O o

How terrible to lie in chains

And die in dungeons deep…

But it’s still worse when you are free

To sleep and sleep and sleep

And then forever close your eyes

And leave not even a trace

So that the fact you lived or died

No whit of difference makes!

Taras Shevshenko

Ukranian Poet

o O o

Dietary Guidelines – 1995 and the forthcoming Dietary Guidelines – 2000 can be obtained from the United States Department of Agriculture Center for Nutrition Policy and Promotion, 1120 2oth Street N.W., Suite 200, North Lobby, Washington, D.C. 20036.

Citizen input to the USDA Dietary Guidelines 2000 Committee may be directed, according to the FEDERAL REGISTER of August 2, 1999, to:  Shanthy Bowman, Ph.D., USDA, Agricultural Research Service,  Nutrient Data Laboratory, Unit 89, Room 6D61, 4700 River Road, Riverdale, Maryland 20737.  IPBN has submitted its proposals in the form of CRITERIA FOR NUTRITIONAL GUIDELINES FOR CENTURY 21 which was issued in June.

The McDougall Newsletter  is an IPBN ***** FIVE STAR QUALITY INFORMATION SOURCE.  Subscriptions for the bi-monthly newsletter are US$24.00 in the United States and US$28.00 outside.  John and Mary McDougall keep readers up to date on nutrition related medical research.  They offer books, audio and videocassettes as well as invitations to participate in health education cruises (800-570-1654).  There is information about Dr. McDougall’s Right Foods (800-367-3844) which compete with so-called junk foods and are widely available in 7-l1 and other stores.  The McDougall Program at St. Helena Hospital is available for those needing medical supervision on the road to health (800-358-9195).  Dr. McDougall has public radio and television programs which can be presented in any locale.  He lectures widely and sometimes debates publicly those who advocate non-plant based nutrition.  All previous TMN issues are accessible at internet website http://www.drmcdougall.com and Dr. McDougall’s columns appear in health related journals.  For subscriptions and information contact:  The McDougall Newsletter, Box 14039, Santa Rosa, California 95402 (707-576-1654 TEL  707-576-3313 FAX)    

The Viva Vine – the vegetarian-issues magazine, is available from VivaVegie Society, Inc., Box 294, Prince Street Station, New York, New York 10012-0005.  See www.earthbase.org/vivavegie/

ACROSS AMERICA WITH IPBN

Come along with us.  The car is packed.  On the road again. We’re heading west from Philadelphia, going out to see how things have changed since our last coast-to-coast drive in 1968 when we departed Stanford University and Palo Alto, California for a new home in Wheaton, Maryland and job in Washington, D.C.  We’ve been to the west coast twice in a year, to Seattle and Los Angeles and their environs.  From the plant eater perspective, things have vastly improved in those two regions.  Now, let’s look about the bountiful Midwest.…

Vegan Chinese food after a five hour drive to Somerset, Pennsylvania.  China Garden Chinese Restaurant.  Our favorite vegan menu selections.  Always good.

On next day to Columbus, Ohio and Worthington Foods in Worthington, a northern suburb, where Worthington and Loma Linda and Morningstar Farms and Harvest Burger and Hard Rock Cafe vegan and vegetarian products are manufactured of wheat and soybeans as they have been since a Seventh Day Adventist medical doctor started the company in the mid-1930s.  On the outskirts, headed west, vegan Italian food as fine as anywhere at Salvi’s Bistro west of town.

The most beautiful farms in America appear to be those in eastern Illinois as the old winding roads lead through Amish and Mennonite country to Decatur where Archer Daniels Midland grinds and  squeezes corn in one plant and soybeans in another to produce never ending streams of vegetable oils, most of the world’s extracted vitamin E, beverage alcohol and fuel ethanol (they add 5% gasoline to make it undrinkable), textured vegetable protein and waste heat in hot water from the coal fired steam powered co-generation facility which provides electricity for tens of thousands of ADM motors and warm greenhouses, maybe 20 acres of them, which grow lettuces, tomatoes, cucumbers, herbs and roses for people living in a 250 mile radius of this integrated operation.  Surprises?  There’s another similarly huge corn and soybean processing plant in Decatur, Talbot and Lyle, which is a British firm partially owned by ADM.   And almost all the feedstock corn and soybeans for these vast plants come from growers in a radius of about 250 miles.  Decatur is a classic industrial town with Firestone and Caterpillar factories.  It surrounds a beautiful lake and has lovely Victorian architecture at Milikin University which is small, quaint, up-to-date and brings students from around the world to its soybean and corn capital.  Our chat with James O. Watson, Ph.D., who chairs the Department of Economics and Finance in the Tabor School of Business convinced us that plant based nutrition economics are not just figments of our imagination.  We enjoyed him, his professional colleague and students from afar seeing  how America’s food cornucopia heartland works.  Decatur hosts Guadalajarans who offer superb vegan cuisine and cheerful service at the El Matador Restaurante Mexicano which is worthy of  ***** IPBN FIVE STAR EXCELLENCE ranking.  We ate three excellent meals with these friends.

University of Missouri at Columbia, atop dry hilly country where people cluster in standard suburbs and have access to a warm and cheerful health food store staff who’ve been working to  ring everything worthwhile to the locals at Clovers Natural Food with “Choices for a Better World.”  Yen Ching Chinese Restaurant and our old friend the Olive Garden Restaurant fed us well.  The UM College of Agriculture has a demonstration plot here with the standard mid-western crops:  corn and soybeans.

The University of Kansas at Lawrence is surely the most beautiful campus in the world.  Nestled on hills and in their valleys, it is invisible from anywhere except inside it – or flying over in an airplane.  The Civil War started here, they say, for this is a New England town built by Yankees to ensure that Kansas remained a free non-slave state.  When a military troop of Southerners burned every building in town and shot dead over 200 – every man and boy – tempers flared.  Wheatfields Bakery uses a wood fired stone oven made in Spain and the breads are outstanding.  Z-TECA vegan burritos are the largest we have ever seen, reasonably priced and delicious.  Manager Jeff Groves sees to it that every customer is pleased and deserves an ***** IPBN FIVE STAR PROFESSIONAL PERFORMANCE EXCELLENCE AWARD.  The Community Mercantile Co-Op dates back to 1974 and has a huge inventory.  Juice Stop blenders concoct superb fruit blends, with wheat grass juice and whatever else one wants that’s healthy.  MacDonald’s is testing its new Chipotle Mexican Grill fast foot outlets here and the vegan burritos are commendable.  Furr’s has a large cafeteria which provides 10 or more vegan dishes every day and the Panda Garden Chinese Restaurant offers 12 for starters.  The local Blimpie offers a vegan burger which is sure to become popular as it spreads to other outlets.  Lawrence is a vegan friendly town.  Why we are here is to see Pines International at Midland Junction north of town – which grows, dries and bottles wheat grass juice and other cereal grain products such as barley grass….  This is where it started when a UK professor of agriculture got carried away with the possibilities of cereal grasses as nutrients.  He discovered the maximum nutrient production is at the joint when the single grass blade branches into two.  Cut, squeeze and drink – or dry for later consumption – the wheat grass juice at this stage and it is prime.  Pines has donated millions of dollars worth of vegan products to poor and war ravaged survivors around the world.  They their harvest their organic wheat fields once each Spring, store the harvested and dried juice in special containers which exclude oxygen in underground limestone caves near Kansas City and package powders and tablets every weekday year around.  Surprise?  A local newspaper classified advertisement reads:  “Blackberries for sale or trade; 5 quarts for $20.00 or will trade for other vegetables and fruits.  Monica at ___-842-6148 after 8:00 p.m.   Nearby at Bonner Spring is the National Agricultural Center and Hall of Fame, a museum which tells the history of American agriculture and USDA and 4-H and Future Farmers while providing an end-of-the 19th century farmstead and village.  Now we know who did what and why to give America the vast oversupply of agricultural products which keeps food prices relatively cheap.  Vegan heaven, because the USDA founders and leaders who laid the basis for plant based nutrition are enshrined as heroes with their life stories described on plaques in this unique educational setting every American should visit.

Russell, Kansas is a very small town where travelers find plenty of vegan food options at the salad bar of the local gathering place – Meridy’s Restaurant and Lounge.  Every bite was fine, Sheilah Ogilvie the server-cook made us feel at home and desirous of returning.  She deserves and ***** IPBN FIVE STAR PERFORMANCE QUALITY AWARD.  Her simple delicious nutritious pasta salad was a treat for which we remain grateful.  We found vegan foods aplenty and ate our fill.  In the Taco Max parking lot we observed two ladies exchanging fresh greens they had presumably grown and harvested themselves.  Veganomic true value exchanges are at work most everywhere.  “One Kansas farm feeds 128 people plus you” a Highway 70 road sign says.

Denver, Colorado.  Old Santa Fe Restaurant offers excellent vegan cuisine.   Nearby Boulder’s new Sunflower Restaurant is one of those great places for the vegan and vegetarian providing world class ***** IPBN FIVE STAR QUALITY FOOD AND SERVICE and destined to survive and succeed with aplomb.  Co-Owner and experienced chef Jon Pell deserves an ***** IPBN FIVE STAR PERFORMANCE EXCELLENCE AWARD as well and his co-owners Alison McDonald and Matt Snyder deserve kudos for their parts in developing this excellent restaurant where east merges into west as mountains meet plains.  Nearer the university, La Estrellita has excellent beans and can fashion any vegan delight desired.  Wild Oats and Whole Foods markets compete here to provide a vegan paradise.  Barnes and Noble Books personnel helped us do a little more research on native American edible amaranth.  Celestial Seasonings packages herbal teas in an ultra-hygienic modern plant just northeast of town.  Employees love the work just as much as we love the teas.  White Wave plants produce tofu, tempeh, seitan, soymilk and all those other healthy foods here.  Much to see for the traveling vegan.  We have journeyed 2,000 miles.

American Vegan Society Annual Conference:  what a great program Freyah Dinshah…what splendid speakers – Howard Lyman, Robert Cohen, Steve and Chris McDiarmid, Jay Dinshah, Mar Nealson and many others…what nice people these friends who have gathered from about the continent to commune and share ideas about the good life…what delicious food Ron Pickarski…what fun living in a dormitory at the University of Colorado.…  But wait, you can be there with us and experience it all in your own home if you quickly order the full set of 10  (including seven multiple-lecture and three multiple-cooking demonstration) videocassettes from AVS which will ship them via UPS to your door.  Call your credit card order to 856-694-2887 or send a check in the mail for US$69.00 payable to AVS at Box 369, Malaga, New Jersey 08328.  A tremendous conference.  You will enjoy every presentation just as we did.  When you’ve viewed each program sufficiently and shared them with family and friends, consider donating the set to a local library.  Let Freah and Jay know which programs you find most meaningful and helpful and get involved with AVS in planning and publicizing the next AVS Annual Conference for 2001.

Raton, New Mexico.   Finally found vegan sopapillas.  El Matador Restaurant.  Excellent.  “We only use vegetable oil” the helpful server explained.  Beans and rice and guacamole as fresh and delightful as can be earn an ***** IPBN FIVE STAR FOOD AND SERVICE QUALITY AWARD.  Breakfast at the All Seasons Restaurant:  oatmeal, orange juice and rye toast served dry.  Plenty good.  This is a nice little town we have long enjoyed visiting over at least 60 years.  Las Cruces grown pistachio nuts were excellent at the town store in Des Moines, New Mexico east of Raton.  So were the peanuts from Capulin’s town store.  In Dalhart, Texas, Jasmine Chinese Restaurant provides vegetables and rice as good as you’ll find anywhere.  No tofu.  They bring it from Dallas….  We urged them to order it from Amarillo which is 400 miles nearer.

Amarillo.  When we were here for the Winfrey Lyman trial a year ago, we found more vegan items in the local health products store and café than were stocked this Summer.  Backlash?  Supply and demand?  A consumer driven change?  So, we found good vegan foods at Luby’s Cafeteria, King and I, Taco Villa #3, My Thai.  In the yellow pages we located a lovely neighborhood Mexican restaurant which served us fine beans and rice and we will return to La Frontera Restaurant.  Come early, the server advised, when the beans are fresh and we haven’t added anything else to them.   Warmly greeted and nicely treated at the Texas Cattle Feeders Association headquarters, provided with the TCPA literature which is professionally designed, illustrated and printed to communicate their non-plant based nutrition messages in a positive context referenced to the American Dietetic Association.  In Plainview, Furr’s Cafeteria is vegan friendly and always good.  So is the Far East Restaurant vegan chop suey on rice with almond slivers.  No tofu here either.  “We are becoming American,” the proprietress laughed.  She claimed the tofu available at United Supermarket one block away was not “real Chinese tofu” and dismissed our reminder that Natures Way, the town health food store, was five blocks away with more laughter because, she said, “People around here don’t like tofu.” Ha, she’s beginning to look very “American”….  In Hereford, where Bob’s Steak House provides a decent salad bar which Oprah visited in 1998, the Hunan Chinese Restaurant can overwhelm vegans with its variety of menu options – it is very very good and the chef likes preparing vegan specialties.  Culinary oases in the Panhandle are plentiful if scattered and the cooks seem glad to have hungry vegans.  Somebody there ought to make tofu!

Tulsa, Oklahoma.  Late arrival.  Hungry.  The waiter at On the Border Mexican Cafe had never served a vegan and the menu didn’t seem to offer much hope.  We asked the server to chat with the chef, but he chose to “take it to my manager” and wow were we pleased.  You never saw a better or bigger restaurant table load of beautifully presented, aromatically appealing, simply delicious vegan foods.  We could barely hold it all, but did.  They lay a portobello mushroom surrounded with whole onions on a cast iron platter and apply flames from top and bottom.  Super hot and sizzling.  A container of steamed corn tortillas was set in the middle of the table and with these we scooped mountains of beans and guacamole.  Good?  Much better than that.  Could not have been better.  ***** IPBN FIVE STAR EXCELLENCE.  On leaving we suggested to the owner-manager that he might print a vegan menu and hope his chain – which is headquartered in Austin, Texas, will expand their market using this strategy.  Their food and style would succeed in any city or sizable town.   

Who would have expected Fort Smith, Arkansas, to have a fine old health food store with everything anyone could ask for (since 1959) and a branch with a vegetarian delicatessen in a nearby suburb?  Olde Fashioned Foods, Inc. has a fine inventory and nice personnel.  A new Vietnamese Restaurant just opened on the main street and by fortuitous accident, we got off the road to reverse directions and found vegan lunch heaven over a hill and open mid-afternoon.  The Mexican vegan chef fixed the works for us and served it with delicate style.  ***** IPBN FIVE STAR QUALITY for food quality, authenticity and presentation is deserved by the chef, proprietors and operation at La Zona Latina Authentic Mexican Food restaurant.  Awesome platters.  We were overjoyed and delighted as the Mississippi River beckoned and we hastened on.

West Memphis, Arkansas is an assemblage of truck stops which we visited to obtain a banana, an apple, orange juice and two plain lettuce salads….

Nashville, Tennessee.  The Grand Old Opry Hotel is swank.  Its many restaurants all will serve vegan foods on request and the menus show serious commitment to plant-based nutrition – though it is in the minority position.  Too expensive and crowded for us, but we liked looking, and found good food nearby at a Luby’s Cafeteria.  Next day:  oatmeal and orange juice at Bob Evans and lunch at El Mariachi Authentic Mexican Food was authentic as claimed and very good.  Then we drove way south over an hour, past the new General Motors Saturn Plant to a secluded sanctuary known as The Farm.  Yes, we finally got there – after thirty years of wanting to see it.  What was begun as a commune is currently termed an “intentional community” and it is also a form of co-operative.  Everyone seemed busily engaged and content.  Lots of smiles and easy natural laughter.  Refreshing.  Enterprising veganomics at work.  The tofu maker was affable and will be a friend.  His team was preparing a shipment for Maine.  “MushroomPeople” were out.  Eco Village people seem to know all about solar energy.  The tempeh starter lady was making a batch for shipment.  The Book Publishing Company, The Mail Order Catalog Store – loaded with friends – and The Farm Store were obviously busy as they should be.  So much space.  Quietude.  We read all the bulletins and newsletters and departed feeling good.  Surprises?  Nobody farms there anymore.  “Too labor intensive” one friend explained, “and we have rabbits and let deer browse….”  Saw a few wire fence surrounded small gardens.  Departing, we stopped to reflect when a bearded young whizzer zoomed through the entrance in a pick-up loaded with new lumber.  It was the kind of lumber that is green to indicate it has been treated with toxic chemicals to eliminate bug problems.  Sad.  We drove on figuring it better to say nothing.  He didn’t know all the implications symbolized by that wood.  Probably hadn’t even been born in 1969.

Cookeville, Tennessee looked uninspiring late on a rainy night, and the all-you-can-eat buffet at the  GONDOLA RESTAURANT had no appeal – it was tired after a long day.  The menu, however, claimed the place was Greek-Italian – so we ordered the Greek salad and pasta marinara.  The server didn’t “know anything, “she said, “about vegetarian – but the cook is one.”   “Can we eat the bread?” we asked the smiling aproned chef who came out of the kitchen to see these strangers from afar.  “How do you make it?’  He broke into a broad grin and recited: “flour, yeast, water and a little salt.”  We took an extra bag full for the next day….   Mr. Cheerful, we learned is vegan, “but people around here don’t know what that means.”  He was born in Tunis, Tunisia.  “They don’t like the hummous or stuffed grape leaves around here,” he continued, “so I cook what they want.”  He made our day bright and Chef Reda Nakkar deserves an ***** IPBN FIVE STAR AWARD FOR EXCELLENCE, VEGAN FRIENDLINESS, FINE VEGAN FOOD and the BIGGEST AND BEST SMILE we saw on this trip.  Also, he gave us the best explanation of Islamic faith we have ever heard.  Just a champion nice fellow we want to see again.  “Come to Philadelphia,”  we urged, “we need a vegan Mediterranean restaurant.”  Maybe Chef Reda will receive still other invitations and offers for he is a treasure with zest for life and a smile for everyone.    

EL RODEO MEXICAN RESTAURANT served us wonderfully in Salem, Virginia.  We just stopped by, ate and drove on.  But it was a memorable dining experience without flaw.  The service was very good and the food just like home.  An ***** IPBN FIVE STAR AWARD FOR EXCELLENCE is deserved and we will go back there every time we are in that area.

Harrisonburg, Virginia.  We have been here many times.  Ancestors founded it we are told.  Everyone works here, productive factories and farms in every direction.  They say the Civil War was largely fought in this Shenandoah Valley which extends north and south.  Now there is a family operated Vietnamese restaurant downtown.  SAIGON CAFÉ.  Nice decor.  Ty and Bich Truong, owners.  Wonderful people.  The husband cooks, the wife waits tables and the three kids help as schooling permits with clean-up and cash register.  He was engaged in “U.S. Special Forces during the Vietnam War,” we learned “and, when they left, our files were not destroyed so they gave the communists our pictures and fingerprints and everything.”  He survived “re-education” and got his family to America through Cambodia and Thailand if we understood correctly. “ Welcome to America!” we said, “We need citizens like you and your wonderful family.”  Oh, the food….  Stupendous.  We were hungry for it and hoped to find a Vietnamese chef.  **** IPBN FIVE STAR QUALITY VEGAN CUISINE.  We are eager to get back to Harrisonburg for another classic meal.  “Come to Philadelphia”“ we urged. “We need a vegan Vietnamese restaurant.”  Talking about veganomics, the chef told us he pays “$130.00 for a box of lemon grass and $65.00 for half a box.”  Later, in Philadelphia, we verified that these prices were ordinary and heard “Sometimes we cannot get it at all.”  Lemon grass is obviously suffering from underproduction.  Entrepreneurs – here’s opportunity. Knocking again.

Stouton, Virginia.  Cyrus McCormick farmed and tinkered with machinery nearby.  His grain harvesting “reaper” changed the world.  This was once the American frontier.  Immigrants seeking land and new lives flocked here from Germany, Ireland and middle England.  And to honor these pioneer ancestors, area leaders have brought three old farmsteads from these three European locales to the Frontier Culture Museum.  Reconstructed in settings just like the 1700s when they were the standard, these three houses and their assorted out buildings took us back into history.  Local highschoolers and history minded adults staff the farms in authentic period costumery.  They work all day every day in gardens and kitchens making the foods which were common when these homesteads were new.  Wholegrain breads.  Sauerkraut.  Dried vegetables to store for winter meals.  There’s a blacksmith  near the Irish cottage which has a thatched roof.  A fourth homestead is American, the kind of wood structure that has front and back porches, two levels, two stone fireplaces, lets air flow underneath, has large glass windows and is set atop a hill so air currents blow through.  Out front is an apple tree, near the kitchen a large fenced garden and a classic barn with an open middle space for drying crops completes the scene.  Every American ought to visit this place.  Williamsburg is great; Stouton Village is also great.

West Virginia…Maryland…and suddenly we were back in Pennsylvania.  A quick meal at the CHINA BUFFET in Chambersburg and then we were on the last leg of this journey and homeward bound.  We logged 5,362 miles over 26 days, loved every inch and minute of this exploration even if it was the hottest summer of our lives.  We ate well everywhere and this couldn’t have happened so easily 30 years ago.  Everyone was vegan friendly. It’s been the driest summer we have ever experienced in the Mid-Atlantic states.  Our homestead in Bala Cynwyd, however, hasn’t suffered much because we have practiced zero runoff landscaping here since 1978 and the leafmulch and wood chips have built a soil structure which hold water and re-charges ground water very well.  Everywhere we have visited would be better off were more trees and edible fruit bearing plants established and maintained and soil built up with whatever humus – bark, woodchips, corncobs, rotted hay – is locally available.  Thank you for traveling along with us on this IPBN adventure.

o O o

EXPO WEST AND EXPO EAST    

In Anaheim, California, in March, IPBN was assigned a non-profit booth and table space.  Copies of the PLANT BASED NUTRITION newsletter were displayed as “new products.”  Over 35,000 people, mostly health food store personnel from the west, had opportunity to see and meet the IPBN team of two 64 year old health fooders and gardeners.  Few indeed were older and no organization had a smaller booth, still the traffic was overwhelming.  Over 2,000 drop-by visitors took IPBN flyers, 125 who saw the newsletter display in a glass case upstairs signed-up requesting copies and a few new members joined – from Hawaii and Australia….

The first New Hope Communications sponsored Natural Products EXPO was in Philadelphia around 20 years ago.  Your IPBN representatives were there as the proprietors of Main Line Stove and Energy Consultants and Health Foods.  Some of the over 2000 wood stove customers also purchased Walnut Acres Organic Products (The WA truck dropped off the shipment once a month).  SHAKLEE vitamins were the rage and UPS brought these shipments overnight.  Permission was obtained from New Hope organizers in Boulder to bring Community College of Philadelphia dietetic and restaurant program students and faculty to see and taste the amazing new products veganomics and natural product economics were bringing into the culture.

In October, 1999, EXPO EAST will again be held in Baltimore, which has been its home since the first few years in Philadelphia which had too few hotel rooms for the crowd.  Around 25-30,000 will show up, mostly health food store personnel and hundreds of product company personnel.  At these shows, orders are taken for the next year and sellers test the markets to see what people still want or don’t want anymore.  IPBN members can help honor the IPBN Industry Support goal by encouraging local health food and other natural product store personnel and appropriate others to attend these annual events.

New Hope Communications is going to try a third EXPO, in Europe in 2000.  This EXPO in the Netherlands will be a new bridge linking the veganic world still better.  In Germany each Spring there is already a natural healthy products “fair” which is said to be the largest in the world or several times bigger than the two American EXPO shows combined.  That must be something to see.  And between these, there are health food and natural product shows sprouting up all around this country and the world.  In Las Vegas, Orlando, Austin and San Antonio, New York City….  Veganomics and a lot of other good movements are proliferating nicely to the benefit of everyone.

               

*****

FIVE STAR AWARD FOR EXCELLENCE

CAFÉ FLORA

BEST FRENCH DIP SANDWICH

The best vegan French Dip Sandwich in the world is available in Seattle at the award deserving, superbly decorated, comfortable and enjoyable haute cuisine, avant-garde vegetarian Café Flora.  This robust yet delicately flavored and textured sandwich is an exquisite concoction of juicy portobello slices with carmelized onions stuffed between two crusty bread slabs with a brown au jus garlic and mushroom dipping sauce along with appropriate garnishings of salad greens – salad and fresh fruit.  It’s worth traveling to the city beside Puget Sound just for this one great sandwich.  But don’t stop with one, carry along at least a second one for the road.  Better still, try every vegan item on the menu.  They’re all glorious, every one a feast.  A team is at work here, managers, chefs, waiters – the foods they prepare and serve are excellent in every way.  Two large parking lots facilitate the perpetual crowds.  Vegan Brunches served Saturdays and Sundays from 9:00 a.m.  A great café in the grand tradition, perhaps the best vegetarian restaurant in North America.  Vegans relish it.  The beautiful house-special French Dip Sandwich alone is a successful concept on which to build a healthful vegan restaurant chain.  ***** FIVE STAR quality.  French Dip Sandwich par excellence!  Every city needs such a place.  It, the food and service are fantastic!  Café Flora is at 2901 East Madison in Seattle, Washington 98112.  TEL:  206-325-9100

NOTES, CORRECTIONS, ANNOUNCEMENTS

(OOPS!  Apologies!  Correction is in order.  Two hundred copies of the Spring 1999 issue of PLANT BASED NUTRITION were mailed in June with two errors.  Café Flora was mistakenly listed as a “not-“ when it should have been described as a “hot-vegetarian restaurant”.  IPBN Charter Members are requested to inspect their copies and add a tail to the letter “n” on page three to make it an “h”.  The more comprehensive Café Flora review above is an accurate extension of the over-compressed version which appeared last issue.  Most important, get to Café Flora as quickly as possible for the food is exquisite and the service very fine.  MERCY! Also in the Spring issue, Philadelphia’s Harmony Chinese Vegetarian Restaurant was mistakenly identified as “Kosher”.  But it is not “Certified” Kosher, and so all  PBN readers are requested to correct their copies of page eight.  The other three Philadelphia Chinese vegetarian restaurants are indeed “Certified Kosher” and each is regularly re-certified following Rabbinical inspection every month.  HURRAH!  All four of these marvelous restaurants – Cherry Street Chinese Vegetarian Restaurant, Harmony, Kingdom of Vegetarians and Singapore – are in fact vegan though each is advertised as vegetarian.  Vegans and vegetarians all know why this strategy is advantageous.  The editors and proofreaders regret these typographical errors. And urge friends to eat at all five of these outstanding restaurants in Seattle and Philadelphia.  ENJOY!  Get to Anaheim, California also and for sheer ecstasy don’t fail to eat at the Chen family’s Lotus Café in nearby Orange not far from the Crystal Cathedral.  DO IT!  PBN readers are urged to nominate other exceptional restaurants, and their respective special menu items, in their locales for IPBN recognition.  GO TEAM VEGAN!  IPBN is committed to assisting develop inter-communications between and among plant based nutrition centered restaurants and food service institutions across North America.  A vegan chef association is needed and will sooner or later evolve.  IPBN wishes to help and encourage such a development in every way possible.  DON’T FORGET!  THE BEST RESTAURANT IN NORTH AMERICA” is IT’S ONLY NATURAL in Middletown, Connecticut, a few minutes southeast of Hartford.  Pure vegan, plant based nutrition at its finest.  There are many great vegetarian and vegan and vegetarian-vegan friendly restaurants.  So far, IPBN reporters haven’t located one which tops ION.  Los Angeles has been scouted, and Chicago, Detroit and Nashville, Washington, D.C. and Baltimore, Boston and Orlando, Honolulu and San Juan.  Mexico City and Toronto.  There has to be another equal or better somewhere between Paris and Tokyo.  San Francisco?  Santa Fe?  Awards await the fortunate nominee – if they can match or exceed ION excellence.  GO FOR IT!)

USDA DIETARY GUIDELINES

MORE PROPOSALS FOR CHANGE

The National Food Processors Association, headquartered in Washington, D.C., has proposed that USDA Dietary Guidelines for Americans be re-structured to include “two tiers” of information presentation.  These two conceptual tiers include:

TIER ONE

A Foundation for A Healthy Lifestyle

Create a diet that achieves balance and variety.

Combine your diet with physical activity to maintain or improve weight.

Eat plenty of grain products, vegetables and fruits.

Practice safe food handling.

TIER TWO

Dietary Recommendations

Keep in mind that a healthy diet is more important than a single isolated recommendation.

Use fats, sugars and alcohol in moderation.

NFPA “strongly recommends the guidelines for salt and sodium be deleted to reflect current scientific data supporting the lack of health benefit to health Americans two years and older from reducing or restricting dietary salt/sodium.”   Regarding this sodium issue, NFPA official documentation suggests that “removing the guideline for sodium would accommodate a new guideline, which NFPA believes is a more significant recommendation for the health of all Americans.”  NFPA submitted a scientific literature review by David A. McCarron, M.D., “A Dietary Guideline for Sodium:  Is it Scientifically Justifiable?”   

Dr. Rhona Applebaum, Ph.D., NFPA executive vice president for scientific and regulatory affairs, has stated that “The current list of [USDA Dietary Guidelines Advisory Committee Recommendations, circa 1995] is simply too lengthy and unfocused, thus making it too difficult for consumers to implement as part of their busy lives.”  NFPA recommends that the USDA Dietary Guidelines be limited to “seven in number” and “be articulated in a ‘prioritized’ manner.”   “Americans should be encouraged to focus on the nutritional content of their diets, and not on a single food or food group.” Said Applebaum, “In addition, this guideline should emphasize eating as a positive, pleasurable experience that adds to the quality of life.”  The so-called food “Pyramid should not be incorporated into the Dietary Guidelines” according to Dr. Applebaum.  ”She also suggested that, “Since the [USDA Dietary] Guidelines get wide promotion through many groups, NFPA strongly supports inclusion of a dietary guideline to practice safe food handling.” She continued, “ While food safety advice has not been included in past [USDA] Dietary Guidelines, we must acknowledge that all Americans are at risk for adverse health consequences from foodborne illness due to unsafe food handling.  Educating consumers about how to practice safe food handling, including appropriate dietary choices, is the key to increasing public awareness of foodborne illness and ways in which they can help prevent it.”  Dr. Applebaum has urged that USDA Dietary Guidelines be easily understood, easily implemented and motivational.  She said, “Unless consumers understand the advice, are convinced of the benefits the Guidelines can deliver, and incorporate them into their daily lives, the Guidelines will continue to be ineffective.”  “It is the considered opinion of NFPA, “ Dr. Applebaum, said, “that the changes we are suggesting will advance the transition of the [USDA] Dietary Guidelines for Americans from the erudite pamphlet it currently is to the motivational tool the American public so desperately needs it to become.”

IPBN concurs with NFPA recommendations for USDA Dietary Guidelines.  They are an indication that the anti-salt era may be nearing its end.  Truth is that organisms, including humans, need sodium and potassium in balance.  That too much salt and too little potassium can induce what some victims have called a false heart attack – remediable with bananas and orange juice along with “prescribed potassium pills” is a fact well known to emergency room doctors and ambulance drivers.  It is reasonable to consider that one could ingest too much potassium and too little sodium as well as too much or little of both.  Somehow, primitive peoples learned that salt can be a useful food preservative and medicinal.  It happens that the varieties of streptococcus bacteria cause dental cavities, gum disease, sore throats, digestive disorders and bowel distress can be decimated with simple salt – sodium chloride.  Grandma’s salt gargle, Grandpa’s salt and baking soda tooth powder, European salt brined sauerkraut and Korean salt brined kimchi along with Japanese salt cured soybean miso paste and Chinese salt cured soy sauce and many other ancient foods which persist in modern times all have something in common.  They use salt to eliminate or reduce unwanted bacteria and may facilitate growth of desirable bacteria.  NFPA is expert on L. monocytogenes and works closely with FDA to keep it out of the human food supply.  It is only natural that commercial food processors would know that without salt there would be much less food available to people and that salt reduces or eliminates organisms which can make people sick.  What is important, as the tides turn, is to remember and communicate that while salt is essential and neither good or evil, it is balance which is vital and therefore sodium and potassium are co-workers in the dietary arsenal which should be used wisely, rationally, harmoniously to sustain human health. 

IPBN compliments and fully supports the NFPA dietary guidelines proposals.

Since it began in 1907, NFPA has faced and surmounted many changes and must continue to look forward providing support for all its member constituencies which will next gather in Chicago October 29-30, 1999, for their 92nd Annual Convention and WorldWide Food Expo.  IPBN commends NFPA for its decades of professional service benefiting human nutrition and health.  Food technology is important and NFPA is at the center of  it in this $460 billion food processing industry.  USDA Dietary Guidelines 2000 will be better for the input which NFPA and many other organizations including IPBN have provided to assist the USDA Dietary Guidelines Advisory Committee in their important work.  For information and continual updates from NFPA consult the website:  http://www.nfpa-food.org/.  Contact NFPA at 1350 I Street N.W., Washington, D.C. 20005 or telephone public relations officer Tim Willard at  202-637-8060.   

o O o

There is no religion without love; and people may talk as much as they like about their religion, but if it does not teach them to be good and kind to other [creatures] as well as humans, it is all a sham.

Anna Sewel, author of Black Beauty

o O o

MEET CHEF AL

Chef Al loves everyone and you are going to be hearing more about him wherever you live because he is on the road promoting vegan cooking coast-to-coast through Vegetarian Cooking Workshops sponsored by the Institute for Culinary Awakening which he formed in Seattle several years ago and which will settle soon into new quarters in Santa Fe.  Ole!

Oh, he’s a winner.  Infectious laugh.  Can’t stop smiling.  He feels so good.

You will love Chef Al when you meet him, because his aura will just reach out and grab you and you too will feel so good.

Then, there’s the cooking.  It doesn’t matter what, if it has life force in it, Chef All will make it sing.  Beautiful vegan cuisine.  Tasty.  Delightful aromas fill the room.  We all can learn from him.  Take his workshops, sign up for a course, learn form this great world teacher.  Here’s his line:  “For Clarity, Stamina, Strength, Endurance, Vibrant Health, Weight Management….  Gain lifelong ‘vegan-vegetarian’ food buying and preparation skills in an intimate setting with Chef Albert H. Chase Jr.”  What a sweet heart.  “Your Commitment + My Workshop = Vibrant Health.”  He radiates vibrant health.  He glows.  Upstate New York born and raised, graduate of the Culinary Institute of America at Hyde Park.  Well traveled and loaded with experience.  He serves businesses and the general public, with clients of all sorts – they learn how to live a healthful lifestyle.  Al needs support in establishing the vegan chef culinary institute in Santa Fe.  Two 12 day courses start December 5th and January 20th at ICA in Santa Fe.  Contact Chef Al at ICA, 6201 15th Avenue NW, Suite B-307, Seattle, Washington 98107  TEL:  206-781-3935  WEBSITE:  www.ica-plantchefs.com   Invite him to your community for a lovefeast now!

SNAKES ALIVE, JUST ANOTHER CUDDLY FRIEND

Duncan Myers

As the four foot rat snake curled around her neck, thoughts on being a vegan wound through my brain.  Yes, I also thought my friend to be quite brave to participate in this reptile class.  But the instructor had just shown us how the snake had checked out the room, mainly with its flitting tongue.  Once sure there were no predators or prey it just wanted to raise its temperature under a warm corduroy collar.

We were not predators from the snake’s perspective, just warm objects though we knew we were friends.  Just like when a calf licks your hand, or a pig rolls over for a belly rub or a bird lands on your shoulder.  The rest of the creature kingdom knows that it is not natural for humans to eat them.  It’s a wonder that more people don’t get the message from simple observations of how creatures behave and interact with us.  We just have to keep spreading the word every opportunity.

At this weeklong Elderhostel retreat in Georgia, 30 not yet moribund folks observed fellow creatures and each other and sat down for meal after meal served for carnivores.  We were not just the youngest but also the only vegans.  Two plant eaters, 28 conditioned to cooked flesh.

“Make hay while the sun shines,” farmers say in Michigan, so we seized upon this great opportunity to quietly make some vegan comments during the 15 meals which we shared.  Maybe there’s an information deficit here I thought.  Why not liven things up with some vegan fun?  Pose some dilemmas vegans face and let our new friends get to know us better.  If interested in reptile behavior, mightn’t vegans be another fit study for these elder scholars?  After all, we’re warm blooded like they are and in no way are we predators.  With us, all fellow creatures are safe and  none need fear.  Midst scholars, I ought to experience some tolerance for vegan philosophy.

I practiced with rhetoric.  Even Thoreau in Walden  – (There’s nothing like a week without television to provide the impetus to re-read a classic.) –  debates with himself, and notes that “I have found repeatedly, of late years, that I cannot fish without falling a little in self-respect.” He continues “…at present I am no fisherman at all.”  This Thoreau really knows how to make a point as when he writes “The practical objection to…[eating the flesh of fellow creatures] in my case was its uncleanness; and besides, when I had caught and cleaned and cooked my fish, they seem not to have fed me essentially.  It was insignificant and unnecessary, and cost more than it came to.  A little bread or a few potatoes would have done as well, with less trouble and filth.”

There you have it.  Just imagine how popular I became with philosophical references such as Thoreau’s.  They didn’t throw me out, but neither was Thoreau’s escape to Walden Pond forced removal.  It’s necessary sometimes to get away from the crass larger society and so we expressed gratitude to everyone, thanked all for their many kindnesses and returned home to our vegan sanctuary.  Home is where the heart is and for me that’s a plate of wholesome plant food like we fix it here in Grand Haven where we reside.

Duncan Myers pushes, pulls, leads and enjoys the Vegetarian Society of West Michigan ,he can

be contacted at VSWM, Box 485, Grand Haven, Michigan 49417, and as a vegan philosopher, activist and advocate in residence, he has a lifetime of experiences to share regarding

the virtues of fellow creatures including humans.

*****

IPBN FIVE STAR PRODUCT CITATIONS

The following are outstanding vegan products designed by outstanding professionals for outstanding consumers who demand the best foods possible.

***** PAVICH Organically Grown Raisins.  Certified Organic.  No synthetic pesticides, herbicides or fertilizers used.  From Pavich Farms in California.

***** PAVICH ORGANIC GRAPES.  “HEALTHY FOR YOU AND THE PLANET.”  Fresh picked and presented in a self-ventilating plastic bag.  From Pavich Farms in California.

***** HORIZON ORGANIC ORANGE JUICE.  Certified Organic.  No sweeteners, water or preservatives added.  From Horizon Organic Dairy in Boulder, Colorado.

***** ALL NATURAL TofuMate by Vitasoy USA in Brisbane, California.  “Healthy Meal in Minutes” powder packets which blend with tofu and other ingredients to make scrambles, salads and stir fries.

***** LIQUID LIFE.  A daily nutritional supplement liquid providing “70 plant derived minerals” extracted from ancient plant fossil shales from Utah and blended by The Rockland Company in Tulsa, Oklahoma.

***** Erewhon WHOLE GRAIN Raisin Bran.  “Oven toasted, [organic]whole-wheat flakes and naturally sweet sun-dried [organic] raisins with added [organic] bran” and barley malt and sea salt. From U.S. Mills in Omaha, Nebraska.

***** ASMAR’S ORIGINAL HOMMUS.  All Natural.  No preservatives.  From Asmar’s Mediterranean Foods, Inc. in Alexandria, Virginia.

***** BUNCH BEETS. Betteraves en bottes.  Certified Organic. “Organically Grown with Pride and Integrity.”  Presented with a durable and readable label providing “Nutrition Facts.”  From Cal-Organic Farms, Lamont, California.

***** Nasoya Tofu, certified organic.  From Nasoya Foods, Inc, Ayer, Massachusetts.

***** LADY MOON FARMS Tomatoes, Cherry Tomatoes and Grape Tomatoes.  Grown Organically.  Packaged and labeled nicely.  From St. Thomas, Pennsylvania.

***** MI-DEL Old-Fashioned “Swedish Style” Ginger Snaps. “ Made with Organic Flour and Nonhydrogenated Canola Oil.”  “Sweetened with Dehydrated Cane Juice.”  “No Saturated Fats.”  Also contains unsulphured molasses, real ginger, white grape juice concentrate, baking soda, sea salt and soybean lecithin.  Product of Canada.  From American Natural Snacks in St. Augustine, Florida.

***** Eames KOSHER-JEL.  “Contains Fructose, Carageenan, Locust Bean Gum, Citric Acid, Natural Flavor and Color.”  From Eames Kosher Products, Lombard, Illinois.  [These are the people who also make the vegan marshmallows.

***** Earthbound Farm ORGANIC Backyard Berries:  Strawberries.  “Certified to be Organically Grown.”  From Natural Selection Foods, San Juan Bautista, California.

***** NATURE’S PATH UNLEAVENED SPROUTED MANNA BREAD.  PAIN DE BLE GERME SANS LEVAIN:  MILLET/RICE.  Certified Organic Grains.  No fat added.  No salt added..  Contains sprouted organic wheat kernels, filtered water, certified organic millet and brown rice.  From Nature’s Path Foods Inc. in Delta, British Columbia, Canada.

***** Heartline Products.  Vegan.  Various convenience packaging.  High protein flavored soymeat.  For home and restaurant, without peer.  From Lumen Foods, St. Charles, Louisiana.

***** NATURAL WAXED PAPER.  Brown.  Made from unbleached fibers.  “Uses no dioxin producing chlorine or bleaching agents in processing.  Is landfill safe.  Will not contaminate groundwater.  Is non-toxic when incinerated.”  Uses “New Non-Metallic Cutting Edge….”  From Minominee Paper Co., Menominee, Michigan.

***** HARVEST BURGERS.  Authentic.  Soy protein concentrate with a variety of  supplements, spices and vitamins.  From Worthington Foods Morningstar Farms in Worthington, Ohio.

***** HARD ROCK CAFÉ CASHEW BURGERS.  Authentic.  Cashew nuts blended with spices and other ingredients.  From Worthington Foods Morningstar Farms in Worthington, Ohio.

***** SHILOH FARMS ALL NATURAL ‘No Salt Added” SPROUTED SEVEN 7 GRAIN BREAD.  Outstanding loaves.  Innovative double packaging.  Makes superb sandwiches.  Keeps well frozen and thawed.  “Made with third party verified ORGANIC SPROUTED WHOLE GRAINS.” From Shiloh Farms, Inc., Sulphur Springs, Arkansas.

***** UNCLE SAM CEREAL.  “Toasted whole-grain wheat flakes with crispy whole flaxseeds.  A NATURAL LAXATIVE.  LOW SODIUM.  2000 OMEGA-3 FATTY ACIDS PER SERVING.”  From U.S. Mills in Omaha, Nebraska.

***** SOLGAR BREWER’S YEAST.  “DEBITTERED.  NOTHING ADDED.  NATURALLY DELICIOUS.  SUITABLE FOR VEGETARIANS.  NO ADDED SUGAR, SALT OR STARCH.”  From Solgar Laboratories, Leonia, New Jersey.  SOLGAR, founded in 1947, pioneered in the introduction of “VEGE-CAPS” using vegetable source gelatin for capsules.

***** RED STAR NUTRITIONAL YEAST MINI FLAKES.  VEGETARIAN SUPPORT FORMULA.  Now in a convenient take-it-to the-table shaker packaging with two flip tops for either sprinkling or pouring.  This is the not-for-bakers and not-for-brewers, mild flavored vegan-vegetarian favored special vitamin B12 rich product harvested from tiny yeast plants grown on pulverized plant pulp by RED STAR YEAST which has many plants across America.  Packaged by Wixon Fontarome, Inc. in St. Francis, Wisconsin.

***** WALNUT ACRES ORGANIC PEANUT BUTTER and WALNUT ACRES PEANUT BUTTER.  Same price, same large reusable jar, same careful plant tending of peanut vines in New Mexico, same refrigerated storage of bulk peanuts and same daily production schedules for constant freshness.  Take your pick.  Two great products from Walnut Acres Farms, Penns Creek, Pennsylvania.  A great place to visit and taste-test these super peanut butters.      

VEGAN BOOKS

Adam’s Table  #383592  $8.95  Recipes from Albuquerque’s Seventh Day Adventist restaurant. MAY BE ORDERED FROM:

Almost No-Fat Cookbook  #90124  $12..95  Bryanna Clark Grogan’s 192 pages of recipes. THE MAIL ORDER

Almost No-Fat Holiday Cookbook  #670099  $12..95  Bryanna Clark Grogan, 192 pages. CATALOG

Amazing Grains  #811219  $12..95  Joanne Saltzman grain and vegetable recipes, 202 pages. Box  160

Best in the World  #408101  $11.95  Neal Barnard, M.D. collects restaurant vegan recipes. Summertown, Tennessee

Burgers ‘n Fries ‘n Cinnamon Buns  #990167  $6..95  Bobbie Hinman vegan Americana. 38483

CalciYum! #990167 $6.95  David and Rachelle Bronfman offer family recipes and lifestyle hints. TEL:  800-695-231

Compassionate Cook  #394920 $10.99  Ingrid Newkirk PETA friends share recipes, 244 pages. FAX:  931-964-2291

Contemporary and Traditional Japanese Cooking  #670722  $12.95  Miyoko Nishimoto shares.ALL BOOKSTORES SHOULD

Conveniently Vegan  411181 $15.00  Deborah Wasserman teaches vegan shopping and cooking. STOCK EVERY TITLE AND

Cookin’ Healthy With One Foot Out the Door  #990868  $8.95  Polly Pitchford, Delia Quigley. LIBRARIES HAVE THEM ON

Cooking with Gluten and Seitan  #990957 $7..95  Dorothy Bates and Colby Wingate teach. THEIR SHELVES.  PLEASE

Cooking With PETA, Great Vegan Recipes #670447 $14.95  Over 200 recipes, 240 pages. HELP SPREAD VEGAN

Cooking with Seitan #40637X $12.95  Barbara and Leonard Jacobs even make seitan desserts. LITERATURE SO EVERYONE

Delicious Food for Healthy Heart  #670773 $12..95  Joanne Stepaniak, 120 recipes, 176 pages. HAS A CHANCE TO SEE IT.

Dining in the Raw #661926 $19.95  Rita Romano offers over 700 raw food recipes, 222 pages. SHARE THE GOOD LIFE.

Ecological Cooking #99085X $10.95  Joanne Stepaniak and Kathy Hecker help fellow creatures.

Fabulous Beans #990175 $12.95  Barb Bloomfield reminds how good beans are in human diets.

Flax for Life #507528 $6.95  Jade Beutler uses flax seeds and oil in 101 recipes, 96 pages.

Food for Life #882019 $13.00  Neal Barnard, M.D. offers a dietary plan for healthfulness.

Foods That Cause You to Lose Weight #807971 $6.99  Neal Barnard, M.D. teaches leanness.

From the Heart of the Harvest Café #M02001 $10.00  Susan Rizzo and Sue Thompson cook.

Good Time Eatin’ in Cajun Country #670056 $9.95  Donna Simon offer Cajun cuisine, chicory.

Health-Promoting Cookbook #670242 $12.95  Doctor Alan Goldhamer offers a program for life.

Instead of Chicken, Instead of Turkey #990302 $9.95  Karen Davis saves fellow creatures.

Jewish Vegetarian Year Cookbook #288439 $16.95  Roberta Kalechofsky and R. Raisel.

Judy Brown’s Guide to Natural Foods Cooking #990620 $10.95  She tells it all, teaches how.

Leprechaun Cake & Other Tales #411130 $9.95  W. W. Crist and Debra Wasserman enjoy.

Lighten Up with Louise Hagler #670110 $11.95  The soyfood pioneer advises on thinness.

Lowfat Jewish Vegetarian Cookbook  #411122 $15.00  Debra Wasserman, over 150 recipes.

Macrobiotic Brown Rice Cookbook  #814470 $9.95  Craig Sams updates his recipes, 124 pages.

Meatless Burgers #670870 $9.95  Louise Hagler, 50 recipes for America’s favorite style foods.

The Milennium Cookbook #15362X $29.95  E. Tucker and J. Westerdahl San Francisco cuisine.

McDougall Quick & Easy Cookbook #942084 $25.95  John and Mary, 322 pages, hardcover.

Natural Lunchbox #670269 $$12.95  Judy Brown lunches and picnic fare, kid food, 192 pages.

New Farm Vegetarian Cookbook #990604 $9.95  Louise Hagler and Dorothy Bates, 224 pages.

New McDougall Cookbook #274656 $13.95  John and Mary offer 300 recipes, 405 pages.

No Cholesterol Passover Recipes, Revised #411149 $9.00  Debra Wasserman, 100 recipes.

Now and Zen Epicure #990787 $17.95  Miyoko Nishimoto offers haute cuisine, 250 pages.

Nonna’s Italian Kitchen #670552 $14.95  Bryanna Clark Grogan’s classic recipes, 256 pages.

Nutritional Yeast Cookbook #670382 $9.95  Joanne Stepaniak tells all about yeast, 144 pages.

150 Vegan Favorites #512438 $14.00  Jay Solomon’s recipes from around the world, 240 pages.

Peaceful Palate, Revised #670315 $15.00 Jennifer Raymond educates all about vegan cuisine, 158 pages.

Sacred Kitchen #310926 $$16.95  Robin and Jon  Robertson celebrate the world with food, 222 pages.

Sensuous Vegetarian Barbeque #296136 $12.95  Vicki Rae Chelf and Dominique Biscotti  share, 222 pages.

Shoshoni Cookbook #990493 $14.95  Anne Sachs and Faith Stone, over 120 recipes from Shoshone Yoga Spa.

Simply Vegan, Revised #411157 $12.95  Debra Wasserman and Reed Mangels share recipes and counsel.

Single Vegan #514549 $12.00  Leah Leneman avoids leftovers by simplifying cooking and life, 127 pages.

Soups On! #670471 $10.95  Barb Bloomfield offers individual recipes and complete meals, 128 pages.

Solar Cookbook #670072 $8.95  Harriet Kofalk explains how to cook using only sunlight for heat, 96 pages.

Soyfoods Cookery # 670226 $9.95  Louise Hagler makes one hungry for soy and explains why it is so good.

Soyfoods Cooking for a Positive Menopause #670765 $12.95  Bryanna Clark Grogan praises soy for health

Soyfood Recipes for the American Table #670676 $9.95  The White Wave, Inc. people from Boulder explain all.

Soy of Cooking #610865 $16.95  Marie Osser, over 170 recipes using more than 30 soy foods, 264 pages.

Sproutman’s Kitchen Garden Cookbook #736841 $14.94  Steve Meyerowitz loves sprouts and people, 320 pages.

Table for Two #670196 $12.95  Joanne Stepaniak helps the tired make it easy,  192 pages.

Tofu & Soyfoods Cookbook #670501 $12.95  Peter Golbitz and soyfood cook friends teach how easy it is, 176 pages.

Tofu Cookery, Revised #990760 $15.95  Louise Hagler edits a recipe loaded compendium, 160 pages.

TVP Cookbook #990795 $7.95  Dorothy Bates tells all about texturized vegetable protein, 90 pages.

20 Minutes to Dinner  #670227 $12.95  Bryanna Clark Grogan simplifies, 192 pages.

Uncheese Cookbook #990426 $11.95  Joanne Stepaniak offers over 150 recipes, 192 pages.

Vegan Kitchen #401158 $9.95  Freya Dinshah teaches vegan basics, over 300 wholesome beautiful recipes,

Vegan Vittles #670250 $11.95  Joanne Stepaniak celebrates Farm Sanctuary with recipes, 176 pages.

Vegetarian Cooking for People with Diabetes #990221 $12.95  Patricia LeShane offers low fat recipes, 144 pages.

Warming Up to Living Foods #67065X $15.95  Elysa Markowitz prepares delicious warm raw foods, 144 pages.

Whole Soy Cookbook #888130 $16.00  Patricia Greenberg teaches how to buy and cook soy products, 224 pages.

(continued from page 28)

concoction formed into a slab decorated with green leaves and straw mushrooms and laying over a bed of steamed rice.  Whatever beverage is in the delicate glossy emerald green pitcher and serving cup surely befits this marvelous authentic Japanese vegan meal.

A book is more than its cover, however.  This one is an introduction to Japanese culture, its values and the finest recipes you will find anywhere.  There are sample menus for each season and “Year-round.”  The many Japanese ingredients are each described in the Glossary along with pronunciation tips.  Throughout, soft toned images are placed so that the reader is reminded of the many dimensions of Japanese aesthetics.  “Oyster Mushroom Pilaf…Rice with Matsuke Mushrooms…Miso Soup with Daikon Radish and Tofu Pouches…Savory Steamed Custard Soup…New Year’s Stew with O-Mochi…Tofu with An Sauce…Tofu Steak…Vegetarian Calamari…Soba with Grated Mountain Yam…Vegetable Croquettes…Mushroom Doria…Lemon Creme Fraiche…Soba Salad…Roasted Asparagus with Lime Ponzu Sauce.”   From beginning to end Miyoko captivates and holds one’s interest.  For each recipe she provides a parallel italicized description and commentary such as:

Although roasting the asparagus gives it a rich, savory flavor that contrasts nicely with the light tangy ponzu (light citrus dipping sauce), it is also tasty served either steamed, blanched or grilled.

When making the sauce, adjust the salt to taste according to the sweetener used.  It should be tangy, but balanced with sweetness and saltiness.

Perhaps one sample recipe can be shared.  Consider “Shiitake Stock” which can be useful in a variety of cuisines and dishes.  Start with 15-20 dried shiitake and 1 quart of water:  “Soak the shiitake in the water for several hours.  The water will become a light to dark brown.  There is no need to simmer; it can be used as is.  Shiitake stock with shiitake soaking in it can be kept in the refrigerator for up to two weeks.”  Learn something already?  This is beautiful simplicity.  For “Curry Udon” nine ingredients will be needed.

This is a book for gifting and donating to libraries and schools.  It is a sensitive sensible social studies textbook which teachers and students can relish.  This book is an honorable tribute to the greatness of Japanese culture and one of its most appealing ambassadors.  It brings the highest tastes from Japanese cuisine into American homes where it is long overdue.  The task couldn’t be done until Miyoko appeared as now she has so gloriously.       

Of course there’s a useful Index and the back cover biography of Chef Miyoko explains how our precious friend came to be in this generous world-teacher situation.  “She was born in Yokahama, Japan and graduated from St. John’s College in Maryland.”  Bicultural and bilingual, vegetarian since age 12….  Entrepreneurial, aggressive, aesthetic, Motherly, with a good solid head for business Miyoko Nishimoto Schinner is simply wonderful and we are humbly grateful to have this  opportunity to share her goodness and this sublime book with everyone everywhere.

What a great cook and fine all around person.  Thanks Miyoko.  And what A wonderful contribution this new book is.  Be proud Miyoko.  It’s delicious!

JAPANESE VEGAN CUISINE

Miyoko Nishimoto Schinner.  Japanese Cooking, Contemporary & Traditional – Simple, Delicious and Vegan.  HEALTHY WORLD CUISINE SERIES.  Summertown, Tennessee:  Book Publishing Company, 1999.  ISBN 1-57067-072-2.  $12.95.

We have been waiting for this book and it is rewarding our patience.  Finally, everybody’s friend Miyoko has given vegan cuisine the infusion of subtle Japanese tastes, textures and aromas it has needed far too long.  Thank you Miyoko for this beautiful gift.

Ah, shibui.  Simplicity and purity.  Such transcendental quality, beauty, love.  This tome meets the highest standards of Japanese aesthetics, pleasing the American eye and palate as well.  Let Miyoko tell how this all started:

Ishi-yaki-imo!  The singsong cry of the sweet potato peddler would echo again and again, resounding into every home on the street.  Children and mothers, lured by the sweet smell, would run out to buy the simple treat from the hand-pulled cart, heavily laden with sweet potatoes buried in hot rocks.  I remember too, as a young child being lured by the beauty of the cry, warming my hands over the rocks in the cart and biting into the smoky sweetness of roasted yams.

That begins the Introduction, on page four, and by the time a reader has reached the close of the Index on page 174, ecstasy has overwhelmed and one is compelled to either get in the kitchen and try every recipe, buy a one-way fare to Japan or get to San Francisco quickly and apply for a job working in Miyoko’s kitchens – otherwise known as Now and Zen.  Yes, this is the Mother of “UNTURKEY,” that succulent entree and those exquisite gourmet cakes available frozen in healthy food stores locally and by special shipping from Now and Zen Foods in the city by the bay where so many hearts have been lost to love and higher better more nutritious tastes.  But, the new book is what is important here.  It is a delight as sweet as a baked yam and glowing as a full moon.

Rejoice over the cover and place it to be seen every day as food is being prepared.  Six lovely ceramic serving pieces form the composition sitting gracefully on a traditional woven bamboo matchstick and cotton string placemat.  Three pieces of Japanese rice paper complete the

background:  one marbelized, another gilded with gold and green flower imagery while the third is

simple calligraphy – undoubtedly a moral ethical statement regarding careful food preparation and an admonition to enjoy every quality of the food.  On these, four intriguingly beautiful food placements of the simplest and best, look mouth wateringly good.  Five succulent green snowpeas are arranged in fan shape with a serrated carrot disk to anchor the image in its scalloped round dish.  Atop an upwardly curved rectangular plate lay two perfect green shiro leaves, a lemon slice and small umeboshi plum, then a mound of sliced daikon -which is a white radish – with thin strips

of nori black seaweed are sprinkled randomly over it to present a daikon salad with umeboshi-lime dressing.  Fried tofu dumplings, golden with a white topping, are centered in a lotus shaped bowl

with a gold rim. And the main dish –  piece de resistance – is an appetizing shiitake mushroom

(review continued on page 27)

(Should NFPA should ever come to advocate food irradiation, IPBN could not support that, but would understand why. Currently, consumers don’t want and won’t tolerate irradiation.  NFPA is expert on all the alternatives to irradiation and works closely with FDA to ensure food safety in every form of processed food for America.  NFPA is open to input and shares information.)

IPBN Newsletter 2001 – Vol 4

IPBN Newsletter 2001 – Vol 4

PLANT-BASED NUTRITION

VEGANOMICS

THE PLANT-BASED ECONOMY

After sunlight, air, water and soil, there’s not anything more basic than plants.  They aren’t often referred to in economic discussions.  Corporate titans are not portrayed standing in fields of vegetation or discussing the virtues of plants in human economic, environmental, or social problem solving.  Yet, plants are essential components in the global, national, regional, state and local economies – every place on earth.  It is time to give plants their due and recognize the vital importance of the plant based economy and educate ourselves regarding its diverse contributions to live and better living.

Veganomics can be espoused these days because the creature exploiting economic enterprises which have predominated in past decades are not doing well and even their advocates have begun to diversify so as to not be dependent on them in the future.  It is clear that the future belongs to veganomics.

If it is over for that old flesh eating creature exploitation culture, the process will not be finished quickly.  A long time will be required for new behaviors and values to catch up with knowledge.  Still, this is a time when many dairy farmers advise their children to try tofu and themselves try soy, rice, oat, potato and sesame milks.  While a farmer may yet tend both creatures and plants, there’s no doubt which of these ventures is most likely to be continued one, two or five decades.  Creature based agriculture,  huge a business as it is in decline.  Not one of the four major flesh product producers in the United States has a healthy balance sheet, contented healthy employees or good prospects for the future.   

Plants, on the other hand, are alive and well.  A vigorous organic-veganic plant-based agriculture is rapidly growing.  Wherever one looks, more high quality food plants are being grown than ever before.  And it’s not just because there are more people on the planet. Rather, more people are choosing to increase consumption of  plant foods.  For example tempeh is an old soyfood which evolved in Indonesia, which is made around the world these days, and in more styles and flavors.  But, tempeh is only one veganomic success story.  How many varieties, flavors, textures and packaging varieties of tofu are currently available?  From their simple Buddhist temple traditions, mock flesh products have become widely known and used.  And what previous occupants of this planet have known of textured vegetable protein, commonly referred to as TVP?  Falafel, humus and Tahiti are popular north and south.  Pad Thai with tofu and vegetables is being served all around the world.  A veganic revolution surrounds.  Remember when Americans didn’t eat flax or sunflower seeds and soft margarine hadn’t been invented?  The times they are a changing.

When before has a company vast as Dumont committed over a billion dollars to investment in plant protein processes and production plants as occurred in 1998?  Never before has Archer Daniels Midland had more customers for its soy and grain-based products such as TVP, hydroponics vegetables grown with recycled waste energy, E and other vitamins and ethanol?  Ever see more people wearing “all man-made

material” shoes?  Remember when it was easier to find a variety of soysage links and patties, scrambled tofu, vegeburgers, seitan “imitation” flesh dishes in Chinese, Indian and Korean restaurants?  It was never so easy as now.  For vegans – those who eat vegetation exclusively – since Eden and Pythagorean Greece there have rarely been better times or less likeihood of their slaughter by Manicheans for refusal to offer

flesh sacrifices to the gods.  Isn’t it obvious that there has been a revolution in the restaurant industry, company, college and even hospital cafeterias which now typically accommodate plant eaters.  Haven’t grocery stores similarly transformed?

Veganomics means good times for all.  Veganomics is concerned with profits, but it also has a heart.  At the core, veganomics has a compassionate philosophy.  Veganomics cannot be mercenary because it is guided by ethical principles.  Also, veganomics provides jobs which never before existed, and investment opportunities.  Sooner or later there may be a vegan mutual fund.  And isn’t it time for at least one vegan retirement community or healthcare center?  Billions of dollars are circulating in the veganomic sector and its current growth – as well as its future growth prospects – is strong when measured by any criteria.  Does anyone expect that plant based nutrition will shrink in popularity and disappear?

Recent furor over federal efforts to intervene in and take control of definitions of “organic farming” indicate there is an educated and sophisticated population which is wide awake and health conscious.  As the hundreds of thousands of petitions were being signed by free citizens all over the country, was there any doubt of the importance and acceptance of the local health food store and the multi-billion dollar free market it has spawned and nurtured to the advantage of people’s physical and mental health?  What better time to introduce the concept of “organic – vegan standard” produce than today?  And if it is not discussed and tested now, when will its overwhelming logic become a wave which washes overhead?

What might we expect next?  EXXON has perfected polymer films which are permeable so that specific rations of oxygen, carbon dioxide and nitrogen are allowed to enter and being exhaled by the vegetables and fruits contained in these market ready bags?  Blueberry farmers are beginning to use self-propelled berry picking machines which require only two persons on board and which pick, vacuum and waterspray clean, size-sort, containerize in exact weight portions and then label and stack these containers for immediate shipment to the retailer for consumers to buy.  Not a berry is touched by human hands between bush and kitchen.  And in this modernization, Austria, where the machines are designed and manufactured, and New Jersey, where farmers are putting them to use, are linked as the global economy is veganized and expanded.  How many computer chips from Texas, New Mexico, California and Korea are used in these complex cost and labor saving machines?  How long, after such an innovation has come forward, will it take before such machines are being made in Michigan and Japan?  Who will come up with the greatly needed mechanical strawberry-picker and training programs for displaced workers which prepare them for vegan careers?  Plant based nutrition can produce plenty for everyone, if it is wisely initiated and managed.  So we need collaboration among advanced vegan physicians and engineers, seed suppliers and fertilizer researchers, compost producers and orchardists, farmers and grocers, packagers and labelers, publishers and librarians, nutritionists and educators, and many others.  Even better foods are possible.

You can help make the world a better place by participating in veganomics, as best you can, thereby helping others you may never personally know to enrich their lives and health at the same time.  This isn’t as good as it gets, even better days are ahead for vegetation eaters and plant-based nutrition.  Veganomics is here to stay and you read it here first….

“VEGANOMICS, An Exploration of Economic Concepts Relating to Plant-Based Nutrition” is a paper presented at the American Vegan Society 38th Annual Convention at Evergreen State University, Olympia, Washington, July 29, 1998 by the president of IPBN, James Marlin Oswald, Ed.D.  It is a preliminary draft of an official IPBN position paper which will be revised and expanded from time to time.  A brief summary of veganomics is available on a videocassette from AVS.  Copies of the original twelve page paper and any subsequent editions are available from IPBN and all or part of the text will be accessible through the IPBN internet website.  This is a work in progress, reader responses are welcomed.    

INNOVATIVE LOUISIANAN

CAJUN FOODS

Louisiana was once the center of a massive dried vegetable industry, that was in the late nineteenth century when Chinese entrepreneurs settled on the islands of the Mississippi River delta south of New Orleans.  In China today, dried vegetables are winter staples.  They are cheaper, less processed and probably more nutritious than canned products.  Just pile them in the attic or shed and hydrate as needed.  Dried cabbage, celery, broccoli, turnips, giant daikon radishes, these make good soups and stews.  Louisiana historians have no doubt recorded the Chinese dry food era for antiquarians who wish to look into the past.

Dried vegetables are great, Louisiana wonderful, and there are many other marvelous dry foods which can be reconstituted with water to produce fantastic nutrition.  Soy products are miraculous.   

Future historians will chronicle the establishment of what is expected to be a persisting and expanding soy based textured vegetable protein industry noting the significant pioneer entrepreneurship of Lumen Foods of Lake Charles, Louisiana.  In this latter twentieth century era of plant-based nutrition resurgence, vegan Lumen products stand out as outstanding in terms of taste, texture, appearance, convenience, packaging and storability.  Someone has done their homework whose heart, mind and hands are in the right places doing the right things for everyone’s betterment.

Lumen’s HEARTLINE soy TVP products are made of defatted soy flour, purified water, soybean and/or sunflower seed oil, autolyzed yeast, natural flavorings – soy sauce consisting of soybeans, water and salt, garlic and onion powder, pepper cream and/or cayenne, with potassium sorbate -a polyunsaturated fat to preserve freshness, and citric acid – our great friend vitamin C.  No cholesterol, low in calories, low fat, high protein good eating.  One ounce absorbs another ounce of water and provides 10 grams of vegetable protein.  Athletes, get a load of this.   Lumen offers various sizes of packages.

IPBN staff have tried every Lumen product and like them all.  The several TVP jerky products win rave reviews from everyone who has tried them.  Small 1.5 ounce packages slipped into homemade school lunches would undoubtedly be popular – winning friends if not better grades for the lucky school child.  If one truck driver will try them, word will spread and the orders will pile in.  Bankers and professors should keep supplies in their desks.  Brokers and insurance salesmen, housewives and coal miners need soy TVP and won’t find better than these.  A set of packages was left on the shelf for two years and survived perfectly.  End of the worlders and Year 2000 catastrophe planners will want to have a plentiful supply.

Heartline TVP flavors include all the traditional ones people appear to crave and rejoice over.   In the kitchen, home or restaurant, the 8 ounce packages will make many successful meals diners will compliment.  The textures are authentic and so are the flavors.  Chewed raw, these products are delicious and nutritious.  Boiled or baked they will be evaluated as superb.  In this food category, nothing is better or easier to use than Lumen products.

LUMEN FOODS, Box 350, Lake Charles, Louisiana 7062-0350.  Request the “free brochure on the wide range of superior attributes of this miraculous product.”  And consider buying the book in which the originator of these soy TVP foods describes his philosophy and rationale for inventing them.  One modest priced introductory package provides a sample of each product along with the book.

COMPASSIONATE PAUL NEWMAN

A MAN FOR ALL SEASONINGS

Paul needs love.  Everybody does.  Let’s shower him for his demonstrated compassion and thank him for the many kind services he has provided quietly over a long and exemplary lifetime.  He’s one of America’s greatest actors, a good neighbor to people around him in Connecticut, a champion American  and one of the world’s most honorable chefs.  He keeps food simple and people’s natural attraction to his culinary arts launched the charitable corporation over which he presides – NEWMAN’S OWN.

At our humble home, Newman’s name on labels has been respected since his first batch of tomato sauce was launched by the neighborhood ACME Market in the 1980s.  Or was it earlier than that?  We are grateful for that tomato sauce which has adorned many plates of pasta and drenched the tofu lasagna that we’ve been making over the years.  NEWMAN’S OWN Olive Oil and Vinegar Dressing has been a staple on our table food more years than we remember.  A bottle is sitting beside the computer at this very minute, to remind of that universally pleasing smile and the beautiful vegetables surrounding his glowing face.  We suppose he’s a master gardener as well as chef, actor, driver and charitable entrepreneur.

While lauding this deserving near saint, we flinch over the necessity to announce that there’s a label faux pas.  Mr. Newman has again staked his reputation for quality on food for the people with a commendable sauce.  Alas, in the haste of perfecting the recipe, finding just the right bottle and stirring all those vats night and day, someone has come up with a less than perfect label which has unfortunate imagery and humorously intended words which might have been gentler.

A horny Paul Newman label on this new sauce unconvincingly intimates raging bull qualities.  But this is Ferdinand….  Mr. Newman is compassionate.  Though the horns are probably plastic facsimiles and a hint that this spoof is bull, some may misunderstand. Yet still more cutting for ethical vegetarians is the label line “Preferred by 9 of 10 Cows.”   Here again, double entendre is in play as the reference may not be only to bovines or whales.  Oops.  Here again, some may be offended.  The fake bull horns and references to cows may not win the market which this succulent savory sauce deserves.  Funny sometimes isn’t profitable.  In the advertising world, this may be a case of hoof in mouth disease.  So we are speaking out early, crying out for a little tenderness, and asking others to reflect on the situation and compassionately, humanely, humorously if possible, express their personal perceptions to the saucy product originator.  If double-entendre humor is the theme, we ask for consideration of alternative label imagery – vegetables always photograph well – and wording such as:  NEWMAN’S OWN STAKE SAUCE – Preferred by 9 of 10 Desperados [A wooden stake – perhaps flaming – could be centered below his face.];  NEWMAN’S OWN VEGETARIAN SAUCE –  Douse Them Liberally;  NEWMAN’S OWN UNIVERSAL SAUCE – The Secret is in the Transmission [He could have a halo.];  NEWMAN’S OWN HEART HEALTHY SAUCE – 9 of 10 By-Pass Surgeons Dread It [or, Undertakers Fear Its Power]; or, NEWMAN’S OWN FAMILY TOGETHERNESS SAUCE – One Bottle Serves All.  Finally, we’d even go along with the fake horns portrayed on NEWMAN’S OWN STEAK SAUCE if the sub-title could be “The Hornier the Better” or “For Horny Desperados” or “Great on Seitan, Tempeh, Tofu, Vegetables and Bull Tales.  Others may suggest better ideas.  We offer ours gratis.     

Having donated almost $100 million to charities – though perhaps none of these has been committed to plant-based nutrition or for the compassionate treatment of fellow creatures other than humans  – Paul’s NEWMAN’S OWN enterprise has nevertheless been pretty noble.  He’s helped many people!  And all along  his heart has been in the right place.  He’s had lots of fun and helped others have fun.  We know he loves vegetarians.  So, what is appropriate to say regarding the new sauce label?  How to make it nice?

Contact:  President Paul Newman, Newman’s Own Inc., 246 Post Road East, Westport, Connecticut  06880  TEL:  203-222-0136  FAX:  203-227-5630.  Lovingly, tenderly, let us beg Mr. Newman to reconsider the current steak sauce label, clarifying and perhaps even intensifying the subtle humor.              

INTERNSHIP ALERTS

Vegetarian Resource Group provides educational work experiences for volunteers through its rotating internship program and may yet have a regular position relating to school lunch program dietetics.  Contact VRG – Charles Stahler, Box 1463, Baltimore, Maryland 21203.

SATYA Truth Action also provides internships.  Contact SATYA Beth Gould, Box 138, Prince

Street Station, New York City, New York 10012.

American Vegan Society has long provided internships.  Contact:  AVS – Freya Dinshah, Box H – Dinshah Lane, Malaga New Jersey 08328-0908.

North American Vegetarian Society provides internships.  Contact:  NAVS – Brian Graf,  Box 72, Dolgeville, New York, 13329.

FARMUSA has educated many interns who are now leaders.  Contact: FARM – Alex Hershaft, Box 30654, Bethesda, Maryland 20824.

Farm Sanctuary – East and – West provide internships.  Pick a coast.  Indoor and outdoor service work.  Learn rescue and humane -creature care.  Small farm plant food production acreage available for resource development project.  Contact:  FS – Gene Bauston, Box 150,  Watkins Glen, New York 1491-0150.

Institute for Plant Based Nutrition also provides volunteer service opportunities.  Librarian, computer data entry, scientific and historical research using libraries, laboratories and internet resources, campus and school organizing, hospital food service, school lunch, vegan gardening and agriculture, health fair tabling, drama scripting and other programs can be adapted to meet service credit requirements for educational institutions.  Contact:  IPBN – Jim Oswald, 333 Bryn Mawr Avenue, Bala Cynwyd, Pennsylvania 19004-2606.

EarthSave can provide internships at a variety of sites in North America.  Contact:  EarthSave – Jim Littlefield-Dalmares, 600 Distillery Commons, Suite 200, Louisville, Kentucky 40206-1922.

SPEAKER BUREAU

Erik Marcus 1999 Spring Vegan Tour is scheduling presentations across America.  Meet and hear the author of Vegan:  The New Ethics of Eating (1997).  Contact:  Steve Kimball TEL:  888-books11  EMAIL:  stevek@mcbooks.com with requests and suggestions.  Please mention IPBN.

Howard Lyman author of Mad Cowboy  (1998)  is booked into the next century but may have brief time gaps when he could be available in locations near you.  Contact:  Willow Jeane Lyman, Box 22903, Alexandria, Virginia 22304.  TEL:  703-461-3393  FAX:  703-461-3393  EMAIL:  hlyman@aol.com  WEBSITE: www.madcowboy.com with requests and suggestions.  Please mention IPBN.

DRIED EDIBLE PLANTS

World-class expertise in dehydration processes in centered in Belgium where there is a continuous tradition of food drying technologies.  We are advised by a Congo-born Belgian food technologist that slow, even, low temperature drying can preserve the cell structure of vegetable, fruit and other plant material so that enzymes, vitamins, carbohydrates, proteins and minerals are only concentrated and not destroyed.  Good news.

Even watermelon can be dried, giving up 97% of weight to provide a 100% pure watermelon product.  Useful flavorful watermelon bits can be eaten alone, rehydrated as desired and used in diverse food products.  Ever wonder where the watermelon came from in an item labeled “natural flavor.”  Papaya?  Mango?  Banana?  Fig?  Apple?  Pear.  Peach?  Nectarine?  You name it, Belgian technicians can dry it using low temperatures and preserving 100% of the natural quality.  Nothing added, nothing taken away except water.  All the minerals and most enzymes remain.

This is one of those plant based nutrition specialties few know anything about, but which has been around for centuries.  Home food dryers have become popular.  Commercially, North American food growers, processors, designers, retailers and the consumers they serve will find healthful opportunities in naturally dried edible plants.  Potato and tomato powders are being vacuum dried and solar dried kelp flakes are widely available.  Already available from plants in Honduras and Poland are: Tropical Fruits – pineapple, banana, mango, papaya, melon, watermelon, kiwi;  Soft and Stone Fruit – strawberries, raspberries, blueberries, cherries, apricots, peaches, plums;  Vegetables – zucchini, eggplant, white cabbage, red beet, leek, horseradish, bell pepper, tomatoes, mushroom, cucumber;  Herbs and Spices – dill, chives, parsley, thyme, basil, ginger, jalapeno pepper.  Obviously leading the field with this wide range of time-tested European-standard quality products is Dehydration Technologies Inc.,  Industrial Road 40, Berkeley Heights New Jersey 07922  TEL:  908-508-0022  FAX:  908-665-8356.

In Pennsylvania we have John Cope dried white corn which sells faster than Lancaster County farmers can grow and dry it.

Since the 1950s we’ve trusted and used Jaffe Brothers organic dried fruits from California.

Poiret pear-apple purees have been on our table over decades.  From Belgium.  Our food technology informant says “There’s something in plums and many other fruits which preserves them naturally if they are carefully dried.”  We believe.

Some New Hampshire plums we oven dried  in 1975 were eaten for years and when we found a jar full in a box in our current basement we ate and enjoyed them in 1992.  Still good after seventeen years.  Poiret may last centuries.

THANKS AGAIN JUICEMAN

Illustrations of fruit and vegetables in this issue have been provided by Juiceman product manufacturer and distributor  Salton/Maxim Housewares, Inc., 550 Business Center Drive, Mt. Prospect, Illinois 60056  TEL:  800-233-9054  WEBSITE:  http://www.juiceman.com.

These illustrations originated in FRESH JUICE RECIPES & MENU PLANNER (1992).  Thanks to the Salton/Maxim sales manager who encouraged PBN to “Copy away!”  Nice lady.  We reciprocate:  If you can use any PBN information in encouraging plant-based nutrition, copy away!  We happily share anywhere we can be helpful. 

According to Jay Kordich, The Juiceman, “Fresh is best.  As soon as the fiber surrounding the juice is broken open in the juicing process, air and light commence the “oxidation process.”  He claims that “therapeutic qualities begin to dissipate” immediately following juicing with 50% vitamin C loss within five minutes and 100% “within an hour.  [The Juiceman Jr. Automatic Juice Extractor Instruction and Recipe Booklet, (1998),  pages 11 and 22.]

o O o

Vegan kinship is very powerful, and once it touches you, it will change your life forever.

Lorri Bauston

In Spring we found the Sweet Onion Inn, a vegan bed and breakfast hospitality center in Hancock, Vermont.  Thinking about whether there was another vegan inn, we remembered that we already knew about the Farm Sanctuary vegan bed and breakfast cottages in Watkins Glen, New York.  A network of two….  In The Vegan Society journal we reviewed pages of British vegan-vegetarian inns and bed and breakfast facilities, figured there must be at least one in France.  A transatlantic network…. Mid-Summer, at the American Vegan Society Annual Conference, we met the operators of another vegan bed and breakfast, spa, sanctuary, hideaway, paradise near Seattle and Puget Sound.  There must be more and if readers will advise us of their locations, we will provide a list called “Directory of Plant Based Nutrition Inns – Bed and Breakfast Havens for Vegans and Friends” or something similarly apropos.  Nothing fancy.  Maybe just one page.  Where are they folks?  Let the lights shine.

Annapurna Inn Retreat and Getaway, 538 Adams, Port Townsend, Washington  TEL:  800-868-ANNA or 360-385-2909 invites you to visit and stay awhile.  Vegan cuisine, steambath, sauna, massage.  Starts at $75.00 per person with double occupancy.

It is veganomical to spend with friends, help those who demonstrate reasonable dietary practices.

o O o

Why would we want to eat our fellow creatures?

Helen Nearing

NOW & ZEN FOR HOLIDAY FEASTING

Now & Zen offers “cakes that nourish the body and tantalize the soul.”  Vegan, of course.  “Cakes so beautiful they rival the finest European pastries.”  Raspberry Cheesecake, Lemon Chiffon, Blueberry Cheesecake, Zesty Orange Creme.  Shipped frozen, these cakes maintain freshness for 90 days frozen.  Thawed, they remain fresh for “five to seven days”.  Order 52, eat one a week….  For traditional holiday season dining Now & Zen also offers a classic entree, fully-cooked made of “delicately flavored tender” seitan dressed in a delectable yuba beancurd skin and filled with a savory bread stuffing.  Five pounds of protein-rich eating along with a full quart of delicious gravy.  Serves eight adults.  Glittering in the candlelight and ceremoniously sliced, this creation will attract even the most recalcitrant non-vegan.  The illusion is perfect.  Your relatives and other guests will be surprised and delighted.  Hollywood should use the “The Great UnTurkey” in holiday films.  Disney should feature this product at every theme park.  “UnTurkey” should be served in the White House, Congressional Cafeteria and wherever the United States Armed Forces are stationed.  Now & Zen entrepreneurs are working with some airline catering services.  These foods served aloft would win millions to vegan choices.  No feathers, no bones, no creature died to feed people.  Better still, people are fed naturally – plant based foods are the way to real health and happiness.  “Needs only reheating to be enjoyed!” say the creators:  Now & Zen, 665 22nd Street, San Francisco, California 94107  TEL:  800-335-1959 or 415-695-2805, FAX:  415-695-2843.  Order a dozen, eat one every month.  Tell friends.

Ask your health food store manager to stock these products or arrange to make equal or better in your own area.  One supplier can’t feed all 270 million Americans plus the Canadians and Mexicans.  Plus, we have to get ready to send good food to Cuba sooner or later.  Ole! “Un Turkey” mole.

TOFURKY EXPANDS AGAIN

Not content with coast-to-coast success with Tofurky, having it praised on national television and seeing it stocked in health food stores almost everywhere, Turtle Foods Inc. entrepreneurs have made another contribution with their introduction of various flavors of “Deli Slices.”    “The best we’ve tasted,” exclaimed one sampler at the September Whole Foods EXPO in Baltimore.  “yes,” exclaimed half a dozen others enjoying the same experience.  The task now is to get these new foods tried in every town and village.  That process is underway.  If you haven’t tried them, your local health food store can obtain samples.

But don’t forget Tofurky, the initial product which has brought health and happiness to diners in tens of thousands of homes during and between holiday seasons.  It’s an ingenious blend of herbed tofu, with a wheat based seitan skin, filled with a tasty herbed dressing.  Along with it, in the ready-to-thaw box of frozen delicacies, are delicious tempeh drumsticks and a delicate cashew gravy – enough for four hungry feasters.  Just put everything in the oven and dinner will be done by the time you’ve mashed white or sweet potatoes, made fruit and vegetable salads, sliced bread and the vegan mince pie has cooled.

Frozen whole meal pack and the deli-slices of smoked and plain Tofurky are available directly or through a national network of distributors and health food stores.

Here are more products deserving of attention from hospitals, hotels, restaurants, airlines, school, military and other institutional food service people.  Wake up folks, fine food is available which won’t make people sicker and can begin to educate them for wellness.  Surprise us, do something really healthful this holiday season.  Get with it.  Do something fun while participating in the food quality improvement revolution which surrounds you.

Contact:  Turtle Island Foods, Inc., Box 176, Hood River, Oregon 97031  TEL:  888-TOFURKY, FAX:  541-386-7754, EMAIL:  tifoods@aol,com  WEBSITE:  http://slnet.com/cip/tofurky.

     DR.BRONNER

HERO

*****

Born in Germany to a soap making family, our ALL-ONE-GOD-FAITH American soapmaker hero, Dr. E. H. Bronner passed on several years ago.  His healthful vegan products continue to be produced by his family who are heroic characters themselves.  Though absent physically, his spirit remains alive and for us, Dr. Bronner will live forever in our hearts.

Lovable soapmaker?  How could an affair like this get started?

Our first acquaintance with Dr. Bronner’s PEPPERMINT 18-1 PURE-CASTILLE SOAP  was in a Salt Lake City health food store 1958.  It was love at first sight.  That intriguing, beautiful blue label was irresistible.  The potassium, coconut oil, peppermint concoction worked better than any soap we had ever known.  It did everything and we’re still using it daily for shampoo, bath, mouthwash, deodorant, produce  washing, kitchen cabinets, dishes. Spotting soiled clothing,  hand laundry… pretty much everything which requires cleaning.  At various times, we’ve used it to clean windows and car seats.  Most recently, we’ve addicted an 85 year old Mother to using Dr. Bronner’s to clean spots on her white nylon carpeting.  She “can’t believe” how well it works and is on a second bottle.

As backpackers in the 1950s, we never left home without “Dr. Bronner’s.”  Our three children were raised on it.  We’ve tried the eucalyptus and almond soaps.  We’ve used his bars of handsoap and even made our own using Dr. Bronner’s Sal Suds soapmaking powder and vegetable oil. The barley malt sweetener powder has been in a thousand recipes and his calcium-magnesium powder is sprinkled into soups, mixed in patties and loaves, added to breads and blended with herbs in our salad dressings.  Relatives and friends have received Dr. Bronner’s products as gifts from us over the decades.  To our knowledge, Dr. Bronner never offered a product that wasn’t miraculous.  The man made his marks well and left gigantic footprints.

Dr. Bronner’s products and good works continue.  We have met one of Dr. Bronner’s grandsons, talked with another by telephone and personally met his stalwart sons and their wives at trade shows over the years.  We are enamored.  There are down to earth, salt of the earth, real people.  Good neighbors wherever they live, three generations of Bronners remain on the planet.  There’s a United States Naval Academy graduate grandson engaged in survival training in Maine.  Another grandson is president of the enterprise in Escondido, California.  Both sons work for the company from their homes in Wisconsin and California.  After all, Dr. Bronner himself lived across America at various times in his pilgrimage.

In the troubled Germany of his childhood, the young Emanuel Bronner observed a wide range of human conflicts.  Troubles appeared before him again when, having  migrated to Wisconsin, he found himself jailed and declared insane in the 1930s.  The man was a character who could be misunderstood in nervous times by fearful people.  After awhile, however, the charges were proved false and this genius had to be released.  He went on to California in search of tolerance which could include him.  In Escondido he found an environment in which he could flourish and did.

Long after Dr. Bronner’s children and grandchildren have departed, Bronner family contributions to the good life will remain.  Not just their products will continue to “serve mankind.”  Air and water will be cleaner, people will have recreation areas and wildlife will survive in land sanctuaries funded by Bronner entrepreneurialism around Escondido.  They are very proud of what they have given back and of course will continue to give more than they get in this life.  They’re just that kind of people, Dr. Bronner’s own.

All-One-God-Faith?  Rabbi Dr. E. H. Bronner set a great example for living and doing business ethically.

For historic and product information contact:  Soapmaker Bronner, Box 28, Escondido, California 92033  TEL:  760-743-2211.       

PLANT-BASED NUTRITION

A DEFINITION

Plant based nutrition is defined as a dietary pattern incorporating food quality algae, bacteria, barks, berries, brans, bulbs, enzymes, fibers, flowers, fruits, fungi, grasses, juices, leaves, microbes, oils, pods, pollens, roots, saps, sea vegetables, seeds, sprouts, stalks, stems, twigs, tubers, vines, yeasts, and their extracts such as infusions, plant source vitamins and minerals.  It classifies vegetables as a diverse category which may include fruits (tomatoes), stalks (celery), and tubers (potatoes), for example, and views seeds broadly as including grains, legumes and nuts.  In this taxonomy, rosemary is a leaf – as well as herb and spice, a fiddlehead fern is a stalk along with leaves, and Irish moss is considered a sea vegetable leaf cluster.

Perhaps the single most essential nutritional substance is plant chlorophyll which transforms sunlight into proteins, starches and sugars and is immediately assimilated; its molecules are identical to mammalian blood heme with the exception of the former having an ion of magnesium and the latter an ion of iron.  Beta-carotene is similarly necessary, along with the amino acids and essential fatty acids.  Fiber is also considered essential, equivalent to a nutrient – as in the case of bran in fat binding and cholesterol reduction.  Simply put, plants are essential in human nutrition.

In addition to the consumption of edible plants – their fresh, dried, preserved, frozen and canned parts and substances – diverse other so-called processed or manufactured foods can be made by various combinations and procedures.  These may result in,  for example, kimchi or sauerkraut – fermented vegetables rich in plant source lacto-bacillus;  tempeh – soybeans transformed by mycelium;  wheatmeat or seitan – produced by washing away starch and retaining gluten;  tofu or soy curd – produced by grinding, boiling, then filtering and coagulating the solids;  beet pulp – fermented to grow microbes which concentrate cobalt and make it available as cobalamin or Vitamin B12 or provide a harvest of nutritional yeast;  wheat grains – squeezed – with or without heat, using high or low pressure and without or with chemical catalysts – to extract oil from which further concentration can isolate Vitamin E;  oat fiber – ground into particles so microscopic as to allow them to emulsify and suspend themselves in water as oatmilk;  and so on infinitely as long as there is interest in uncovering nature’s secrets and constructing pleasing nutritious foods.

More vitamins than those currently known and enzymes more numerous than have been cataloged, can be found in, isolated from, extracted and stored in liquids, powders, emulsions or waxes for storage and later systematic nutritional supplementation.  Then, combinations of plant materials can be sun, freeze, vacuum or oven dried, powdered and then used in any ways desired.

Plant based nutrition is holistic.  While centered on plant foods, it realizes that human health is not based on food alone.  Sunshine, air, water and sometimes non-plant source minerals are vital for survival and health.   Therefore, it promulgates proper breathing – realizing that oxygen is basic for human life, requires adequate consumption of pure water – with attention to its quantity, quality, temperature and consumption sequence, and minerals from sea and earth sources.  These, along with appropriate physical exercise, rest, sleep – and moral, ethical, logical, positive philosophical and spiritual orientations – are formulae supportive of human health.  It advocates that plants and all their parts are alive, their quality dependent on their seed genes and the soil in which they are grown as well as the water irrigating them and the air which surrounds.  Plant base nutrition accepts the body as whole and urges the growth and consumption of whole foods, urging maximum consumption of fresh raw nutrients and minimal use of  cooking and other forms of processing.  Nutritional proteins, carbohydrates, oils, enzymes, vitamins, fibers, minerals and water contained in edible vegetation are alone sufficient to sustain and enhance human life.

At the core of this conception is scientific understanding and comprehension of the reality that there are not any non-plant human foods.

PLANT-BASED NUTRITION

A DEFINITION

This definition of plant-based nutrition may be quoted for educational  purposes

with appropriate credit to IPBN.  Responses are invited, and  the

definition may be changed from time to time to incorporate

still clearer concepts and details or to make it even

more comprehensive and useful for

everyone everywhere.

Is this a valid definition of plant based nutrition?  Have we left anything out?  Are the parts rationally related to the whole?  Is there redundancy, erroneous sequencing or wrong emphasis?  Please provide your responses to this new definition, perhaps the first attempt to scientifically define plant-based nutrition.  It is not hewn in stone or necessarily complete.  If there are omissions, errors, invalid ideas or poor grammar, help us get it right.  And do put it to use.  Share it with others, inviting their responses.  Confirm or dispute our hope that this is a useful iteration, unique and practical for the individual, family, cook, chef, grower, distributor, manufacturer, packager, labeler, wholesaler, retailer and plant food consumers of every sort.  What do you think?  Let us know.

The incentive to draft “Plant Based Nutrition, A Definition” was realization that we didn’t really know how to precisely describe or define the term “vegetable.”  It became apparent, after a little reflection, that the terms “seed” and “nut” were not all that concise either.  Consider: “sesame and flax seeds, pecan and almond nuts” then the fact that tomatoes – usually considered a fruit along with apricots (which contain seed pits inside which are almond-like kernel nuts)….  Don’t tomatoes and eggplants and squashes contain seeds?  Then, how do they differ from plums and apples?  Well, you see the mess.  Traditional terminology is just not quite precise.  Hoping for simplicity and wanting to be humble, we went to libraries to search botany texts and research reports with the expectation that perfect clarity would leap out at us.  Alas, a review of just a few books indicated confusion regarding what is a vegetable, a fruit, nut, seed, herb or spice.  The text of this definition is our effort to put things aright in terms of what we mean by plant based nutrition.  Decent try?  Help us tweak it as needed to make a useful contribution.  After all, when we say “plant based nutrition,” shouldn’t we all be thinking and meaning approximately the same thing.  No?  Maybe?  Yes?  Your responses will be welcome.             

THE VEGAN SOCIETY

NEEDS YOU

Have you joined The Vegan Society (UK) yet?  Friends there await your inquiry.  You’ll relish their journal The Vegan, The Magazine of the Vegan Society and find their British style advertisements delightful.  Though you already “belong to everything” and haven’t a cent to spare, there are overwhelming reasons to set thrift aside and pay dues transoceanically using your VISA card.

This organization is the original.  It began with an irascible fellow who insisted, around 1944, that The Vegetarian Society (UK), which had been first to use that post-Pythagorean term in 1844 (give or take a year), had given up sanity by allowing, using and advocating creature by-products.  In better English, he  was saying:  No mo lactose- Ovo-, Lacto- Novo- and regurgo- all gotta go.  Thus another new term, vegan, was instituted.  Pronounce it (vejan) to rhyme with vegetation which is what vegans eat and eat and eat – exclusively.

A quarter of a million vegans populate the British Isles these days.  Some work for Her Majesty’s Treasury, some for Parliament.  A bus driver here, a teacher there.  Editors, writers.  Machinists and motorcycle mechanics.  You’ll find them most everywhere.  No few working in the health foods industry and surely there are plenty of nutritionists and doctors.

Unless you read The Vegan, you’ll never know what all these vegans are accomplishing over there.  But, if you’re still resisting, consider that this journal regularly lists Britain’s vegan and vegetarian restaurants, hotels, inns, bed and breakfast facilities, spas and travel agents.  With round-trip airfare on British Airways and staunch competitors as low as US$298.00, mightn’t membership in TVS be an investment?

Why not contact the nice people at:  The Vegan Society, Donald Watson House, 7 Battle Road, St Leonards-on-Sea, East Sussex TN37 7AA United Kingdom (TEL:  01424-427393  FAX:  01424-717064  WEBSITE:  http://www.vegansociety.com)  One can order membership and products directly by using the website.  We have joined and urge you to seriously consider participating as a member of  TVS.

We trust you are already a member of AVS – the American Vegan Society, NAVS – the North American Vegetarian Society, VRG – Vegetarian Resource Group, PCRM – Physicians Committee for Responsible Medicine, FS – Farm Sanctuary, PETA – People for the Ethical Treatment of [Fellow Creatures], IPBN…. and your state and local – eat right and do good – societies.

CORNY

AS KANSAS IN AUGUST?

The United States exports numerous products produced from corn.  In 1997, according to the Department of Commerce, the value of these exports was greater than $1.5 billion.

Expressed in millions of dollars, 1997 product exports values included:  corn meal $48.9;  corn starch $56.5 ; corn oil-crude $137.4; corn oil-once refined $3.5; corn oil-fully refined $180; glucose-dextrose $38.5; glucose syrup $27.7;  glucose syrup-20-50% fructose $7; chemically pure fructose $32.2; fructose syrup-50%-plus fructose $78.2, fructose solids containing more than 50% fructose $78; bran, sharps and other residues $13..4; corn gluten feed $548.8; corn gluten meal $296.6; other residues-starch manufacturing $6.4; corn oil cake $16; dextrins $5.3; and modified starches derived from corn starch $29.4.

This is a lot of corn.  In 1998, due to economic instabilities and increasing production in other countries, corn product exports will likely be lower.  Since most corn is not eaten by people, getting more people to eat vegetation can depresses bulk corn prices.  Learning to use corn in new ways is important for both producers and consumers.  Replacing petroleum usage with substitute products made of corn can benefit everyone, creatures and the environment.

Presumably, some federal agency such as the Department of Energy keeps track of  the dollar value of corn-based ethanol engine fuel exported to Brazil and elsewhere.  DuPont lobbied against ethanol arguing its research proved converting corn to alcohol used more energy than it produced; then they must have redone the research for they later put their vast North American CONOCO petroleum reserves and refineries up for sale and now are exploring plant based nutrition and probably plant based fuels as well.  Don’t be surprised if a senior senator from Delaware someday acclaims the virtues of ethanol – and high lysine corn texturized proteins – after CONOCO has been finally sold.

Who keeps track of corn liquor and other corn containing beverages?  Both Archer Daniels Midland and Monsanto make corn polymer films which can be composted without any toxic residues.  Are these exported?   Do any corn chips get exported?

There’s more corn in use than we realize.  But who knows all the ways?  Keep abreast of corn problems via www.texascorn.org.  Any farmer or county agent can explain the economic realities.

Corn is big business for the U.S. and global economies.

In the midwest, corn is sometimes burned in combusters designed for wood and coal.  Some farmers grow their own home heat.  Corn-based plastic substitutes are likely to become practical next century, along with those long made of soybeans.

Corn production costs currently exceed the market price and therefore corn farmers are in a no-profit squeeze with government support programs declining and enthusiasm for exports increasing.  Purchasers pay a premium for high lysine corn, most corn is merely a surplus commodity.  To an essentially bankrupt corn grower, it may seem that budgets are being balanced and profits are being made, after the crop leaves the farm, at his or her expense.  Such an astute agriculturist would not be wrong.

Since corn is deficient in lysine, there’s a giant global business in that amino acid extracted from soybeans and other sources to balance nutrition.  Plant geneticists are racing to produce higher lysine varieties which can be patented.  Monsanto and DuPont are in this competition.  Lysine deficiency is problematic in people and fellow creatures.

For too many years southerners were too dependent on corn and manifested pellagra, one of the first nutritional deficiency diseases conquered by science and common sense in the middle of this century.  But for widespread pellagra, a terrible and unnecessary disease, there might never have been the well-intentioned federal school lunch program which now provides fatty heart disease, diabetes and osteoporosis inducing meals to a generation whose parents and grandparents may have suffered pellagra.

Corn is excellent food, just not alone over long periods of time.  Cornmeal is typically enriched, but to your cornbread mix add some high quality wheat or other grain flour, soy flour and soymilk, powdered sea vegetables such as kelp or dulse and calcium powder such as Dr. Bronner’s Calcium Magnesium Powder which is good in most everything.  In meal planning, serve corn products along with plenty of raw and cooked greens.  Guess who got pellagra?  Those who ate corn without greens or the folks who ate corn with collard, kale and turnip greens?  Use them in salads, steamed, in baked dishes and juiced.

Should we be telling corn importers to enrich their menus and eat lots of greens?

Does the Department of Commerce keep statistics on exports of greens?       

MARCO POLO VEGAN CUISINE

Didn’t we have fun?  American Vegan Society allowed us to present a food preparation demonstration at the AVS Annual Conference at Evergreen State University in Olympia, Washington in late July.  A theme presentation seemed warranted, so we developed special transcultural recipes based on the foods mentioned in Marco Polo’s thirteenth century diary, circa 1250—1276 a.d.  To prepare, we read every book on Marco Polo in the nearby St. Joseph’s University Library.  From a reprinted sixteenth century German edition of the diary we extracted a sketch of what Marco may have looked like.  At least the costumery is probably verifiably authentic.  We had Work Guard make us white chef uniforms with mushroom hats and IPBN embroidered on the left side of our starchy jackets.  We appeared, according to plans and practice, as two white apparitions amid whirling machines and steaming cookpots.  The audience seemed to enjoy our dressed to the hilt yet comic delivery style.  They participated.  They Laughed.  They hollered questions, answers and suggestions.  They ate every drop and crumb of what we prepared and served before their eyes.  Afterwards, participants told us “We enjoyed it and could tell you were having fun.”  Were we ever.  The act began,  “You’ve heard of George Burns and Gracie Allen, Dale Evan and Roy Rogers, Lucy and Desi….  Well, now you’ve met Jim and Dorothy”  And away we scampered, dancing around each other while preparing Marco’s Fatoush Salad, Marco’s Rice and Chard, Marco’s Rainbow Tofu Lasagna with layers of pumpkin, pasta, spinach-tofu, pasta, basil,  carrot-tofu, pasta and pumpkin on the bottom.  They ate it all, along with Marco’s Wholewheat Rolls baked in a wood-coal fired oven, Marco’s Fruit Compote, Marco’s Olives, Figs, Dried Apricot Puree and sipped Marco’s Tamarind Beverage.  Though only a few of the recipes were prepared and demonstrated in that fast paced hour, everyone received the full set of 15 printed on antiqued paper in the first IPBN recipe publication:  Marco Polo Vegan Cuisine.  A great team of helpers from California and Washington helped us chop, blend, cook and serve.  They made our day joyous and we tried to make them and others happy.  Maybe it worked.   The only thing we forgot was to end with our version of Roy and Dale’s song, “Happy Trails.”  But we did remember to say “We hope to see you all again.”

The illusion was videotaped and is available through the American Vegan Society, Box H – Dinshah Lane, Malaga, New Jersey 08328-0908  (TEL:  609-694-2887  FAX:  609-694-2288) for twelve dollars.  They accept VISA.  We’ve donated copies of the Marco Polo publication for AVS to give free to each videocassette purchaser.  To further sweeten their offer, it’s a two hour tape also containing a sixty minute presentation “Cooking for Harmony and Peace” starring Marlene and Stephen Liff-Anderson. .  A double feature and recyclable.  When you’ve tired of us, you can fast forward to the Liff-Andersons.  Enjoy  their harmony and peace along with our celebration of Marco Polo to advance vegan cooking.

If we ever get invited to perform again, we’ll have ready a second presentation:  “Christopher Columbus Vegan Cuisine.”  Have costumes, wok and crockpot – will travel….

*****

Calci Yum! Book Review

(continued from back page)

Then, having done well with “Calcium:  Searching for The Magic Bullet,” they proceed to “The Calcium-Rich Vegetarian Pantry where the first section is on “VEGETABLES” and appropriately note that first among these are “GREENS.”  Hallelujah!  Everything here is in correct and proper order.  Then, after a few words on nutritional analysis, 141 pages of recipes are presented under the categories of  “Spreads and Dips,”  Soups,” “Salads and Salad Dressings,”  “Main Courses,” “Side Dishes,” “Burgers and Patties,” “Pasta,” Desserts,” and “Beverages.”  These recipes weren’t just thrown together, each one is easily prepared and essentially guaranteed success.  The authors obviously made these dishes over and over again until each was perfect.

The recipes alone are worth more than the book’s price yet, perhaps, at least for some, the best is still to come.  Four appendices review “ Calcium Boosters,” citing high-calcium foods, and

Vegetarian Pantry where the first section is on “VEGETABLES” and appropriately note that first among these are “GREENS.”  Hallelujah!  Everything here is in correct and proper order.  Then, after a few words on nutritional analysis, 141 pages of recipes are presented under the categories

Nutritional contents are presented uniquely at the bottom of each recipe page.  Four appendices review “ Calcium Boosters,” citing high-calcium foods, and “Nutritional Notes on Calcium” which critique North American, World Health Organization and other official calcium intake recommendations, remind that calcium absorption and retention are as important as intake, and then present a “Calcium Table” listing approximate calcium values from various plant foods and finally describe “ Lifestyle Factors and Osteoporosis” with brilliant point and counter-point pairs of “facts” and “evidence.”  The index at the end of this book is also usefully done.

So what’s wrong with it?  Even a book so strong must have some imperfections.  We reveal these so as to enhance the credibility of the authors’ work and provoke editors to make a few tiny changes in subsequent editions.  And, of course, book reviewers must be critical.  Here goes….  Next edition, maybe carob (a nutritious alkaline plant food) will be used instead of chocolate (a non-nutritious acid plant food which also contains the alkaloid caffeine).  If an editor forbids this, then chocolate needs to be listed in the “Calcium Table” [and there is enough space].  Had enough?  Might the very few references to vegetarian  soy cheez products give way to vegan products?  There’s every reason to avoid products which may have even a little casein even though so-called authorities claim there’s no cholesterol.  Stop?  And, especially in Canada, it’s safest to use a new word such as cheez to avoid problems with those who make the traditional creature effluent based products.  Can’t stand this tedium?  One recipe suggests using a store bought pie crust for convenience, but the purist will want to join us in substituting a fine homemade crust such as the oat-walnut-sunflower concoction we whipped up to honor and enhance the splendid tofu-kale quiche recipe that we want to make regularly for the rest of our lives.  Finally, our suggestion for a sub-title would undoubtedly sell fewer books:  Delicious Calcium-Rich and Plant-Based Recipes.  That’s it for criticism.  We’ve never seen a better or more finely tuned tome.  In every way, David and Rachelle have given the world something else beautiful – in addition to their beautiful selves and daughters.  More books, Bronfmans!  Thank you all for CalciYum!  It meets real needs – beautifully.

David and Rachelle Bronfman.  CalciYum!  Delicious Calcium-Rich…Recipes.  Toronto, Ontario:  Bromedia Inc., 1998.  ISBN 0-9683503-0-5.  US$19.95  CA$22.95.  [Bromedia Inc., Box 778, 181 Bay Street, Toronto, Ontario, Canada M5J 2T3.  TEL:  416-512-2965, FAX:  416-226-0499, EMAIL:  info@bromedia.com].  Tell them we love and highly recommend their good work!

CalciYum!

*****

Sometimes a book comes along that is outstanding in every way.  Great subject, rationale, philosophy, title, cover, design, illustrations, text.  Every word and idea in one new book has us ecstatic.  We weren’t expecting such a marvelous contribution to plant-based nutrition literature to arrive from Canada.  But, it’s here and to describe it as merely “outstanding” would be an understatement.  The word “seminal” is more apt.  The Japanese have a still  better word for such excellence:  “shibui”    a thing of beauty and practicality in perfect balance.

Here is a book, a great book, a well-composed symphony and eloquently choreographed ballet inside a book, appearing so unpretentiously on a table at a vegetarian food festival.  The author, rather co-author, sitting unobtrusively behind the small stack of books.  Quiet, demure, beautiful.  If one asks a question, she springs to life – bright eyed and clear speaking like a petite bird springing into song.  Others gather round, for here is a person of quality and education sharing undeniable truths and for free.  About calcium, that essential mineral so many wrongheaded opinions misperceive.  This gentle bird, woman, worldmother speaks softly regarding its importance.  People are awed.  In a nearby hall she gives a demonstration.  “These are some of the foods rich in calcium….”  Everyone is respectful and pleased beyond words.  It’s this simple.  This is the nicest telling of the truth about calcium.  Anyone can understand it and everyone will benefit.   

Rachelle and David Bronfman’s, CalciYum! (Toronto, Ontario:  Bromedia Inc., 1998) sets a new standard for vegan books.  It is a five star ***** IPBN selection for 1998, recommended for householders, family sharing, gift giving, review at vegetarian society meetings, placement in public, school, college, university, medical school, newspaper, other media and government agency libraries.

We bought an extra copy for our Representative to the State Legislature who is striving to educate herself regarding osteoporosis and the positive relationships between food and bone strength at the various stages of life.  If she doesn’t hug us for this delightful surprise we’ll be amazed.

Who doesn’t need to know how and what food develops body architecture?  The Bronfman’s researched calcium over four years and then distilled their understandings into this precious book which educates and then practicalizes the effort by providing delicious calcium-rich vegan recipes.  They couldn’t have picked better photographs – of foods prepared using their easy to follow recipes, whetting readers’ appetites while demonstrating artistic presentations of simple cuisine.  Ah, the beauty of it all.

In three pages, David and Rachelle communicate all one needs to know about calcium, where to obtain it, how it works in human bodies, what causes detrimental expulsion of calcium, and  they explain how to use their book while simultaneously referring readers to the various sections.  Excellent writers.  Very nice page layouts also.  The attractive repeating design motif intrigues.  The “Tips” are interesting and useful.

(Continued on Reverse Page)

having done well with “Calcium:  Searching for The Magic Bullet,” they proceed to “The Calcium-Rich Vegetarian Pantry where the first section is on “VEGETABLES” and appropriately note that first among these are “GREEENS.”  Hallelujah!  Everything here is in correct and proper order.  Then, after a few words on nutritional analysis, 141 pages of recipes are presented under the categories of  “Spreads and Dips,”  Soups,” “Salads and Salad Dressings,”  “Main Courses,” “Side Dishes,” “Burgers and Patties,” “Pasta,” Desserts,” and “Beverages.”  These recipes weren’t just thrown together, each one is easily prepared and essentially guaranteed success.  The authors obviously made these dishes over and over again until each was perfect.

The recipes alone are worth more than the book’s price yet, perhaps, at least for some, the best is still to come.  Four appendices review “ Calcium Boosters,” citing high-calcium foods, and “Nutritional Notes on Calcium” which critique North American, World Health Organization and other official calcium intake recommendations, remind that calcium absorption and retention are as

important as intake, and then present a “Calcium Table” listing approximate calcium values from various plant foods and finally describe “ Lifestyle Factors and Osteoporosis” with brilliant point and counter-point pairs of “facts” and “evidence.”  The index at the end of this book is also usefully done.

So what’s wrong with it?  Even a book so strong must have some imperfections.  We reveal these so as to enhance the credibility of the authors’ work and provoke editors to make a few tiny changes in subsequent editions.  And, of course, book reviewers must be critical.  Here goes….  Next edition, maybe carob (a nutritious alkaline plant food) will be used instead of chocolate (a non-nutritious acid plant food which also contains the alkaloid caffeine).  If an editor forbids this, then chocolate needs to be listed in the “Calcium Table” [and there is enough space].  Had enough?  Might the very few references to vegetarian  soy cheez products give way to vegan products?  There’s every reason to avoid products which may have even a little casein even though so-called authorities claim there’s no cholesterol.  Stop?  And, especially in Canada, it’s safest to use a new word such as cheez to avoid problems with those who make the traditional creature effluent based products.  Can’t stand this tedium?  One recipe suggests using a store bought pie crust for convenience, but the purist will want to join us in substituting a fine homemade crust such as the oat-walnut-sunflower concoction we whipped up to honor and enhance the splendid tofu-kale quiche recipe that we want to make regularly for the rest of our lives.  Finally, our suggestion for a sub-title would undoubtedly sell fewer books:  Delicious Calcium-Rich and Plant-Based Recipes.  That’s it for criticism.  We’ve never seen a better or more finely tuned tome.  In every way, David and Rachelle have given the world something else beautiful – in addition to their beautiful selves and daughters.  More books, Bronfmans!  Thank you all for CalciYum!  It meets real needs – beautifully.

David and Rachelle Bronfman.  CalciYum!  Delicious Calcium-Rich…Recipes.  Toronto, Ontario:  Bromedia Inc., 1998.  ISBN 0-9683503-0-5.  US$19.95  CA$22.95.  [Bromedia Inc., Box 778, 181 Bay Street, Toronto, Ontario, Canada M5J 2T3.  TEL:  416-512-2965, FAX:  416-226-0499, EMAIL:  info@bromedia.com].  Tell them we love and highly recommend their good work!

LEFTOVERS:

One veganomic guru asks: When was the last time you heard somebody exclaim, “I’m eating more flesh than ever.”?  Ever hear someone tell a physician, “ Doc, I enjoyed this heart attack, savor my strokes, cancer, diabetes, kidney and gall stones, all the other stuff too.  After you finish my by-pass surgeries, I’ll enthusiastically eat more flesh and fewer vegetables.  Anything’s better than what those health nuts eat”?  Do modern health care specialists advise patients to “Skip the fruit and vegetables, lay off grains and legumes – because they can only make you healthy.  To support the healthcare system, do as we do and eat more flesh.”?  Nobody would say this.  To the contrary, even those in the once revered non-plant non-food flesh and by-products businesses are themselves aware that neither creatures nor any of their effluents, ovum or extracts are healthful for humans to consume.

PLANT-BASED NUTRITION

A DEFINITION

Plant based nutrition is defined as a dietary pattern incorporating food quality algae, bacteria, barks, berries, brans, bulbs, enzymes, fibers, flowers, fruits, fungi, grasses, juices, leaves, microbes, oils, pods, pollens, roots, saps, sea vegetables, seeds, sprouts, stalks, stems, twigs, tubers, vines, yeasts, and their extracts such as infusions, plant source vitamins and minerals.  It classifies vegetables as a diverse category which may include fruits (tomatoes), stalks (celery), and tubers (potatoes), for example, and views seeds broadly as including grains, legumes and nuts.  In this taxonomy, rosemary is a leaf – as well as herb and spice, a fiddlehead fern is a stalk along with leaves, and irish moss is considered a sea vegetable leaf cluster.

Perhaps the single most essential nutritional substance is plant chlorophyll which transforms sunlight into proteins, starches and sugars and is immediately assimilated; its molecules are identical to mammalian blood heme with the exception of the former having an ion of magnesium and the latter an ion of iron.  Beta-carotene is similarly necessary, along with the amino acids and essential fatty acids.  Fiber is also considered essential, equivalent to a nutrient – as in the case of bran in fat binding and cholesterol reduction.  Simply put, plants are essential in human nutrition.

In addition to the consumption of edible plants – their fresh, dried, preserved, frozen and canned parts and substances – diverse other so-called processed or manufactured foods can be made by various combinations and procedures.  These may result in,  for example, kimchi or sauerkraut – fermented vegetables rich in plant source lacto-bacillus;  tempeh – soybeans transformed by mycelium;  wheatmeat or seitan – produced by washing away starch and retaining gluten;  tofu or soy curd – produced by grinding, boiling, then filtering and coagulating the solids;  beet pulp – fermented to grow microbes which concentrate cobalt and make it available as cobalamin or Vitamin B12 or provide a harvest of nutritional yeast;  wheat grains – squeezed – with or without heat, using high or low pressure and without or with chemical catalysts – to extract oil from which further concentration can isolate Vitamin E;  oat fiber – ground into particles so microscopic as to allow them to emulsify and suspend themselves in water as oatmilk;  and so on infinitely as long as there is interest in uncovering nature’s secrets and constructing pleasing nutritious foods.

More vitamins than those currently known and enzymes more numerous than have been cataloged, can be found in, isolated from, extracted and stored in liquids, powders, emulsions or waxes for storage and later systematic nutritional supplementation.  Then, combinations of plant materials can be sun, freeze, vacuum or oven dried, powdered and then used in any ways desired.

Plant based nutrition is holistic.  While centered on plant foods, it realizes that human health is not based on food alone.  Sunshine, air, water and sometimes non-plant source minerals are vital for survival and health.   Therefore, it promulgates proper breathing – realizing that oxygen is basic for human life, requires adequate consumption of pure water – with attention to its quantity, quality, temperature and consumption sequence, and minerals from sea and earth sources.  These, along with appropriate physical exercise, rest, sleep – and moral, ethical, logical, positive philosophical and spiritual orientations – are formulae supportive of human health.  It advocates that plants and all their parts are alive, their quality dependent on their seed genes and the soil in which they are grown as well as the water irrigating them and the air which surrounds.  Plant base nutrition accepts the body as whole and urges the growth and consumption of whole foods, urging maximum consumption of fresh raw nutrients and minimal use of  cooking and other forms of processing.  Nutritional proteins, carbohydrates, oils, enzymes, vitamins, fibers, minerals and water contained in edible vegetation are alone sufficient to sustain and enhance human life.

At the core of this conception is scientific understanding and comprehension of the reality that there are not any non-plant human foods.

PLANT-BASED NUTRITION

A DEFINITION

This definition of plant-based nutrition may be quoted for educational  purposes

with appropriate credit to IPBN.  Responses are invited, and  the

definition may be changed from time to time to incorporate

still clearer concepts and details or to make it even

more comprehensive and useful for

everyone everywhere.

Is this a valid definition of plant based nutrition?  Have we left anything out?  Are the parts rationally related to the whole?  Is there redundancy, erroneous sequencing or wrong emphasis?  Please provide your responses to this new definition, perhaps the first attempt to scientifically define plant-based nutrition.  It is not hewn in stone or necessarily complete.  If there are omissions, errors, invalid ideas or poor grammar, help us get it right.  And do put it to use.  Share it with others, inviting their responses.  Confirm or dispute our hope that this is a useful iteration, unique and practical for the individual, family, cook, chef, grower, distributor, manufacturer, packager, labeler, wholesaler, retailer and plant food consumers of every sort.  What do you think?  Let us know.

The incentive to draft “Plant Based Nutrition, A Definition” was realization that we didn’t really know how to precisely describe or define the term “vegetable.”  It became apparent, after a little reflection, that the terms “seed” and “nut” were not all that concise either.  Consider: “sesame and flax seeds, pecan and almond nuts” then the fact that tomatoes – usually considered a fruit along with apricots (which contain seed pits inside which are almond-like kernel nuts)….  Don’t tomatoes and eggplants and squashes contain seeds?  Then, how do they differ from plums and apples?  Well, you see the mess.  Traditional terminology is just not quite precise.  Hoping for simplicity and wanting to be humble, we went to libraries to search botany texts and research reports with the expectation that perfect clarity would leap out at us.  Alas, a review of just a few books indicated confusion regarding what is a vegetable, a fruit, nut, seed, herb or spice.  The text of this definition is our effort to put things aright in terms of what we mean by plant based nutrition.  Decent try?  Help us tweak it as needed to make a useful contribution.  After all, when we say “plant based nutrition,” shouldn’t we all be thinking and meaning approximately the same thing.  No?  Maybe?  Yes?  Your responses will be welcome.             

PLANT-BASED NUTRITION

A DEFINITION

Plant based nutrition is defined as a dietary pattern incorporating food quality algae, bacteria, barks, berries, brans, bulbs, enzymes, fibers, flowers, fruits, fungi, grasses, juices, leaves, microbes, oils, pods, pollens, roots, saps, sea vegetables, seeds, sprouts, stalks, stems, twigs, tubers, vines, yeasts, and their extracts such as infusions, plant source vitamins and minerals.  It classifies vegetables as a diverse category which may include fruits (tomatoes), stalks (celery), and tubers (potatoes), for example, and views seeds broadly as including grains, legumes and nuts.  In this taxonomy, rosemary is a leaf – as well as herb and spice, a fiddlehead fern is a stalk along with leaves, and Irish moss is considered a sea vegetable leaf cluster.

Perhaps the single most essential nutritional substance is plant chlorophyll which transforms sunlight into proteins, starches and sugars and is immediately assimilated; its molecules are identical to mammalian blood heme with the exception of the former having an ion of magnesium and the latter an ion of iron.  Beta-carotene is similarly necessary, along with the amino acids and essential fatty acids.  Fiber is also considered essential, equivalent to a nutrient – as in the case of bran in fat binding and cholesterol reduction.  Simply put, plants are essential in human nutrition.

In addition to the consumption of edible plants – their fresh, dried, preserved, frozen and canned parts and substances – diverse other so-called processed or manufactured foods can be made by various combinations and procedures.  These may result in,  for example, kimchi or sauerkraut – fermented vegetables rich in plant source lacto-bacillus;  tempeh – soybeans transformed by mycelium;  wheatmeat or seitan – produced by washing away starch and retaining gluten;  tofu or soy curd – produced by grinding, boiling, then filtering and coagulating the solids;  beet pulp – fermented to grow microbes which concentrate cobalt and make it available as cobalamin or Vitamin B12 or provide a harvest of nutritional yeast;  wheat grains – squeezed – with or without heat, using high or low pressure and without or with chemical catalysts – to extract oil from which further concentration can isolate Vitamin E;  oat fiber – ground into particles so microscopic as to allow them to emulsify and suspend themselves in water as oatmilk;  and so on infinitely as long as there is interest in uncovering nature’s secrets and constructing pleasing nutritious foods.

More vitamins than those currently known and enzymes more numerous than have been cataloged, can be found in, isolated from, extracted and stored in liquids, powders, emulsions or waxes for storage and later systematic nutritional supplementation.  Then, combinations of plant materials can be sun, freeze, vacuum or oven dried, powdered and then used in any ways desired.

Plant based nutrition is holistic.  While centered on plant foods, it realizes that human health is not based on food alone.  Sunshine, air, water and sometimes non-plant source minerals are vital for survival and health.   Therefore, it promulgates proper breathing – realizing that oxygen is basic for human life, requires adequate consumption of pure water – with attention to its quantity, quality, temperature and consumption sequence, and minerals from sea and earth sources.  These, along with appropriate physical exercise, rest, sleep – and moral, ethical, logical, positive philosophical and spiritual orientations – are formulae supportive of human health.  It advocates that plants and all their parts are alive, their quality dependent on their seed genes and the soil in which they are grown as well as the water irrigating them and the air which surrounds.  Plant base nutrition accepts the body as whole and urges the growth and consumption of whole foods, urging maximum consumption of fresh raw nutrients and minimal use of  cooking and other forms of processing.  Nutritional proteins, carbohydrates, oils, enzymes, vitamins, fibers, minerals and water contained in edible vegetation are alone sufficient to sustain and enhance human life.

At the core of this conception is scientific understanding and comprehension of the reality that there are not any non-plant human foods.

PLANT-BASED NUTRITION

A DEFINITION

This definition of plant-based nutrition may be quoted for educational  purposes

with appropriate credit to IPBN.  Responses are invited, and  the

definition may be changed from time to time to incorporate

still clearer concepts and details or to make it even

more comprehensive and useful for

everyone everywhere.

Is this a valid definition of plant based nutrition?  Have we left anything out?  Are the parts rationally related to the whole?  Is there redundancy, erroneous sequencing or wrong emphasis?  Please provide your responses to this new definition, perhaps the first attempt to scientifically define plant-based nutrition.  It is not hewn in stone or necessarily complete.  If there are omissions, errors, invalid ideas or poor grammar, help us get it right.  And do put it to use.  Share it with others, inviting their responses.  Confirm or dispute our hope that this is a useful iteration, unique and practical for the individual, family, cook, chef, grower, distributor, manufacturer, packager, labeler, wholesaler, retailer and plant food consumers of every sort.  What do you think?  Let us know.

The incentive to draft “Plant Based Nutrition, A Definition” was realization that we didn’t really know how to precisely describe or define the term “vegetable.”  It became apparent, after a little reflection, that the terms “seed” and “nut” were not all that concise either.  Consider: “sesame and flax seeds, pecan and almond nuts” then the fact that tomatoes – usually considered a fruit along with apricots (which contain seed pits inside which are almond-like kernel nuts)….  Don’t tomatoes and eggplants and squashes contain seeds?  Then, how do they differ from plums and apples?  Well, you see the mess.  Traditional terminology is just not quite precise.  Hoping for simplicity and wanting to be humble, we went to libraries to search botany texts and research reports with the expectation that perfect clarity would leap out at us.  Alas, a review of just a few books indicated confusion regarding what is a vegetable, a fruit, nut, seed, herb or spice.  The text of this definition is our effort to put things aright in terms of what we mean by plant based nutrition.  Decent try?  Help us tweak it as needed to make a useful contribution.  After all, when we say “plant based nutrition,” shouldn’t we all be thinking and meaning approximately the same thing.  No?  Maybe?  Yes?  Your responses will be welcome.             

PLANT-BASED NUTRITION

A DEFINITION

Plant based nutrition is defined as a dietary pattern incorporating food quality algae, bacteria, barks, berries, brans, bulbs, enzymes, fibers, flowers, fruits, fungi, grasses, juices, leaves, microbes, oils, pods, pollens, rhizomes, roots, saps, sea vegetables, seeds, sprouts, stalks, stems, twigs, tubers, vines, yeasts, and their extracts such as infusions, plant source vitamins and minerals.  It classifies vegetables as a diverse category which may include fruits (tomatoes), stalks (celery), and tubers (potatoes), for example, and views seeds broadly as including grains, legumes and nuts.  In this taxonomy, rosemary is a leaf – as well as herb and spice, a fiddlehead fern is a stalk along with leaves, and Irish moss is considered a sea vegetable leaf cluster.

Perhaps the single most essential nutritional substance is plant chlorophyll which transforms sunlight into proteins, starches and sugars and is immediately assimilated; its molecules are identical to mammalian blood heme with the exception of the former having an ion of magnesium and the latter an ion of iron.  Beta-carotene is similarly necessary, along with the amino acids and essential fatty acids.  Fiber is also considered essential, equivalent to a nutrient – as in the case of bran in fat binding and cholesterol reduction.  In summary, green plants are the essential in human nutrition.

In addition to the consumption of edible plants – their fresh, dried, preserved, frozen and canned parts and substances – diverse other so-called processed or manufactured foods can be made by various combinations and procedures.  These may result in,  for example, kimchi or sauerkraut – fermented vegetables rich in plant source lacto-bacillus;  tempeh – soybeans transformed by mycelium;  wheatmeat or seitan – produced by washing away starch and retaining gluten;  tofu or soy curd – produced by grinding, boiling, then filtering and coagulating the solids;  beet pulp – fermented to grow microbes which concentrate cobalt and make it available as cobalamin or Vitamin B12 or provide a harvest of nutritional yeast;  wheat grains – squeezed – with or without heat, using high or low pressure and without or with chemical catalysts – to extract oil from which further concentration can isolate Vitamin E;  oat fiber – ground into particles so microscopic as to allow them to emulsify and suspend themselves in water as oatmilk;  and so on infinitely as long as there is interest in uncovering nature’s secrets and constructing pleasing nutritious foods.

More vitamins than those currently known and enzymes more numerous than have been cataloged, can be found in, isolated from, extracted and stored in liquids, powders, emulsions or waxes for storage and later systematic nutritional supplementation.  Then, combinations of plant materials can be sun, freeze, vacuum or oven dried, powdered and then used in any ways desired.

Plant based nutrition is holistic.  While centered on plant foods, it realizes that human health is not based on food alone.  Sunshine, air, water and some non-plant source minerals are vital for survival and health.   Therefore, it promulgates proper breathing – realizing that oxygen is basic for human life, requires adequate consumption of pure water – with attention to its quantity, quality, temperature and consumption sequence, and minerals from sea and earth sources.  These, along with appropriate physical exercise, rest, sleep – and moral, ethical, logical, positive philosophical and spiritual orientations – are formulae supportive of human health.  It advocates that plants and all their parts are alive, their quality dependent on their seed genes and the soil in which they are grown as well as the water irrigating them and the air which surrounds.  Plant base nutrition accepts the body as whole and urges the growth and consumption of whole foods, urging maximum consumption of fresh raw nutrients and minimal use of  cooking and other forms of processing.  Nutritional proteins, carbohydrates, oils, enzymes, vitamins, fibers, minerals and water contained in edible vegetation are alone sufficient to sustain and enhance human life.

At the core of this conception is scientific understanding and comprehension of the reality that there are not any non-plant human foods.

PLANT-BASED NUTRITION

A DEFINITION

This definition of plant-based nutrition may be quoted for educational  purposes

with appropriate credit to IPBN.  Responses are invited, and  the

definition may be changed from time to time to incorporate

still clearer concepts and details or to make it even

more comprehensive and useful for

everyone everywhere.

Is this a valid definition of plant based nutrition?  Have we left anything out?  Are the parts rationally related to the whole?  Is there redundancy, erroneous sequencing or wrong emphasis?  Please provide your responses to this new definition, perhaps the first attempt to scientifically define plant-based nutrition.  It is not hewn in stone or necessarily complete.  If there are omissions, errors, invalid ideas or poor grammar, help us get it right.  And do put it to use.  Share it with others, inviting their responses.  Confirm or dispute our hope that this is a useful iteration, unique and practical for the individual, family, cook, chef, grower, distributor, manufacturer, packager, labeler, wholesaler, retailer and plant food consumers of every sort.  What do you think?  Let us know.

The incentive to draft “Plant Based Nutrition, A Definition” was realization that we didn’t really know how to precisely describe or define the term “vegetable.”  It became apparent, after a little reflection, that the terms “seed” and “nut” were not all that concise either.  Consider: “sesame and flax seeds, pecan and almond nuts” then the fact that tomatoes – usually considered a fruit along with apricots (which contain seed pits inside which are almond-like kernel nuts)….  Don’t tomatoes and eggplants and squashes contain seeds?  Then, how do they differ from plums and apples?  Well, you see the mess.  Traditional terminology is just not quite precise.  Hoping for simplicity and wanting to be humble, we went to libraries to search botany texts and research reports with the expectation that perfect clarity would leap out at us.  Alas, a review of just a few books indicated confusion regarding what is a vegetable, a fruit, nut, seed, herb or spice.  The text of this definition is our effort to put things aright in terms of what we mean by plant based nutrition.  Decent try?  Help us tweak it as needed to make a useful contribution.  After all, when we say “plant based nutrition,” shouldn’t we all be thinking and meaning approximately the same thing.  No?  Maybe?  Yes?  Your responses will be welcome.             

IPBN Newsletter 2001 – Vol 3

IPBN Newsletter 2001 – Vol 3

PLANT-BASED NUTRITION

ANTIOXIDANTS:  ALLIES FOR GOOD HEALTH

Diane Madgic, M.A., R.D.

For the health conscious individual who carefully follows sound diet and exercise regimens, as the proverbial saying goes, it’s a jungle out there.  Pollutants in various forms bring carcinogens into our lives that could fester for years before bringing on cancer.  Our favorite foods could be contaminated.  And exercising in the great outdoors damages body cells in ways that can lead to heart disease and accelerate the aging process.  The villains are free radicals.

There is no simple way to describe free radicals, but let me try.  A free radical is an incomplete, non-balanced, oxygen molecule capable of destroying an enzyme or protein molecule, or even an entire cell.  Each free radical can generate a chain of reactions resulting in the release of thousands of free radicals that can destroy our body’s cell structures.  These oxygen molecules can be produced by environmental pollutants as well as the body’s own metabolism.  Even exercise, hailed by everyone as a vital component of a healthy lifestyle, can increase free radical formation due to increased oxygen intake.

So, given the pervasiveness of free radicals in our daily routines, what’s a person to do to safeguard heath?  One answer can be found in antioxidants, which are increasingly being recognized for their power in neutralizing free radicals and their health risks.

Antioxidants are compounds that allow themselves to be oxidized (react with oxygen) and squelch free radical production.  More and more studies are indicating that bringing more antioxidants into one’s diet can prevent cancer, heart disease and other ailments as well as slow the aging process.  The evidence is too powerful for anyone interested in maximum health benefits to ignore.

The most significant antioxidants are vitamin A (beta-carotene), vitamin C, vitamin E and selenium (a trace mineral).  The two ways to increase one’s intake of antioxidants are through food choices and supplementation.

  

A recent United States Department of Agriculture study analyzed the antioxidant contents of fruits, vegetables, and juices.  Blueberries were shown to possess the highest amount of antioxidant power by far.  Just 3.5 ounces of blueberries, enough to cover a bowl of cereal, provides nearly 60 times the antioxidant power of the recommended daily intake of vitamin E.  The second highest rated fruit was strawberries at about a third the antioxidant power of blueberries.  In both of these fruits, the primary antioxidants are flavonoid compounds which provide their color.

Following blueberries and strawberries, the order of ratings for other significant fruits is plums, oranges, red grapes, kiwis, pink grapefruit, white grapes, bananas, and apples.  In addition to the antioxidant benefits of fruits, some flavonoids, such as those found in grape skins, have been shown to inhibit blood cells from sticking to artery walls, thus lessening the possible onset of heart disease and stroke.  (This finding accounts for the recent publicity on the health benefits of drinking red wine in moderation.  However, the fresh fruit and plain grape juice have as much, possibly more, benefits.)

Among vegetables, the highest rated item for antioxidant content was garlic, approximately 40% that of blueberries, but higher than strawberries.  In order of antioxidant power, then came:  kale, spinach, Brussels sprouts, alfalfa sprouts, broccoli, beets, red bell peppers, onions, corn, eggplant, cauliflower, potatoes, cabbage, lettuce, carrots, string beans, celery, and cucumbers.

The highest rated juices were Concord grape juice (far ahead of all others), grapefruit, tomato, orange, and apple.  Black and green teas also have high antioxidant power.

Increasing one’s dietary intake of the specified fruits, vegetables and juices are recommended as the best way to protect the body against the potential health liabilities brought on by free radicals.  Plus, they provide many other health benefits such as providing fiber, minerals, trace elements and additional vitamins while being cholesterol-free and virtually fat-free.  Fruits and vegetables should occupy a major place in one’s daily diet.

For the very active exerciser and even the non-exerciser, antioxidant supplements can possibly provide added health benefits.  Please note though that research results in this area are not yet conclusive.  Nonetheless, supplements of vitamin C, Vitamin E and vitamin D (beta carotene) can be taken with probable benefits and no added risks.  Evidence suggests that vitamin E is perhaps the single most important antioxidant for combating atherosclerosis.

One downside to taking supplements is the possible loss of the many other benefits – some yet to be discovered – of actual fruits, vegetables, and other foods if one tends to rely on the supplements over food consumption.  Taking an isolated nutrient precludes the individual from receiving the potential gains from the many ways that whole foods interact with each other and the ingesting human body.  Getting nutrients from food is always preferred.

Here are five easy ways to get more antioxidants into your body:

Drink fruit and vegetable juices.

Pile lunch sandwiches with lots of vegetables – lettuce, tomato, onion, peppers, sprouts….

Buy prepackaged vegetables such as carrots for snack nibbling.

Chop fresh fruits into chunks, freeze and then process with tofu to make smoothie drinks.

Think of getting more than five [IPBN suggests at least ten] servings a day of fruits and vegetables with a variety of colors, for these are associated with different nutrients.

In summary, we who attempt to live healthy lifestyles through following recommended dietary and exercise practices now have new allies in the fight against diseases and physical deterioration brought on by the presence of free radicals in our bodies.  They are also called antioxidants.  Fortunately, these health agents are present in some of the most delicious fruits and vegetables. Make them a part of your daily foods.  It’s foolish not to.  Their costs are much less than the alternatives.

Diane Magic is a Registered Dietitian who worked many years at Stanford University Hospital in Palo Alto, California.  She now divides her time between hiking the great outdoors of northern California

with wilderness writer husband Bob and part-time consulting.

Address her at 6412 Clear View Drive, Anderson, California 96007

TEL:  530-365-5852  FAX:  530-365-5852

EMAIL:  BDMadgic@aol.com

Diane and Bob are Charter Members of the Institute for Plant Based Nutrition.

She is an IPBN Advisor

~

We are the world.

Krishnamurti

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GREAT BOOKS!

HEIRLOOM VEGETABLE GARDENING, by William Woys Weaver (New York:  Henry Holt, 1997, $45.00, ISBN 0-8050-4025-0) has recently won two Julia Child Awards for excellence and scholarship.  Deserved.  Dean of heirloom vegetables writes beautifully.  Exquisite illustrations.  Every library and most homes need this fascinating tome.  If you can afford, copies make memorable gifts.  Good reading about good plants, good people, and good eating.  A fabulous contribution to plant literature.

LOVE YOURSELF THIN, The Revolutionary Spiritual Approach to Weight Loss, by Victoria Moran (New York:  Daybreak Books/Rodale Press, 1997, $19.95, ISBN 0-87596-461-3) could also be titled “LOVE YOURSELF WELL” or “LOVE YOURSELF WHOLE.”  This is more than a diet strategy book, it’s a whole life guide and lovely in every way.  The narrative is enticing, recipes succulent.  Nice read good counsel from an excellent writer and friend to all.  Empowering.  Wholesome.  Interesting.  For every library and a good gift for anyone.

MAD COWBOY, by Howard Lyman with Glen Merzer (New York:  Simon & Schuster, 1998, $23.00, ISBN 0-684-84516-4) is an autobiography of the author along with an expose of the creature slaughtering industry.  Fearlessly boldly honest.  This nice family man from Montana ranch country came to realize that what he’d been taught was hurtful to earth, creatures and himself.  He thrust himself out of tragedy in the killing fields, made a new life based on truth and reality.  A classic to read and share.  Must for libraries, essential for everyone.  A testimonial letter explaining how to get well and survive wholesomely.     

The Most Noble Diet, Food Selection and Ethics, by George Eisman, R.D., et al.  Fourth Edition Revised (Burdett, New York:  Diet Ethics [3835 Route 414, 14818], 1994, $9.95, ISBN 0-961-4435-1-0) is a classic to be read and re-read many times, a companion to remind of ethical decisionmaking processes.  Here’s a registered dietitian, experienced teacher and devoted father with facts and rational reasons.  More than scientific, it’s also human and humane. Nice graphics, fine recipes.  Practical and uplifting vegan literary pearl.  Every library has a need for this book and so do we all.

RECLAIMING OUR HEALTH, Exploding the Medical Myth and Embracing the Source of True Healing, by John Robbins (Tiburon, California:  H J Kramer  [Box 1082, 94920], 1996, $24.00, ISBN 0-915811-69-3) is another major contribution from the author of Diet for A New America.  Well conceived treatise on wellness, well documented and written, well edited and presented.  Simply wonderful, nice as can be.  A vegan classic offered with love and scientific documentation. Libraries can circulate multiple copies, good gift for awakening doctors and other medical practitioners, everyone needs.

The Scientific Basis of Vegetarianism, by William Harris, M.D. (Honolulu:  Hawaii Health Publishers [1415 Victoria Street, Suite 1106, 96822-3663], 1997, $17.95 postpaid, ISBN 0-964653-80-X) is one of a kind, classic, understandable, the only source for complete scientific data on cholesterol sources.  Broad and deep, scientific in every sense of the term.  Readable for lay people and interesting.  Everyone should have a copy, buy others for approachable health field friends and libraries.  Here’s truth peeled layer by layer so we can see what’s at the scientific core of vegetarianism. If we could purchase only one book this year, it would have to be this one.  Another vegan literary jewel.

   

Vegan, The New Ethics of Eating, by Eric Marcus (Ithaca, New York:  McBooks Press [120 West State Street, 14850], 1998, ISBN 30-935526-35-8) is the first offering from an excellent young writer and ethicist whose “urgent” message really can “heal our planet” and bodies.  Here are details with photos of the creature massacre business along with biographical briefs on “food heroes” and a description of the passage of one soul from unawareness to compassion.  Libraries need copies, families, and individuals as well.  A valuable contribution and ethical presentation.

~

All we need is love.

John Lennon

BEST GETS BETTER

****

It’s Only Natural Vegan Restaurant continues to be the “Best Restaurant in the United States” in our view.  It’s a whole meal heaven every day.  We recently visited the new ION quarters in the Main Street Market in Middletown, Connecticut, quadrupled in size, even more beautifully decorated and blessed with ample and convenient parking.  Even the window views of the local skyline and Connecticut River bridge are splendid.  A large deck provides comfortable seating on outdoor days.   The tile mural of vegetables and local scenery is outstanding.  It and oil paintings of pears also by co-owner Mark Shadle’s father-in-law are what the Japanese term “shibui” or just right.  Architectural design and color harmony are perfect.  The fiancee of  co-owner Lisa Magee painted walls and pillars with a loving touch.  The server staff is larger, well trained, very pleasant and efficient.  The food couldn’t be improved upon, it remains simply exquisite and the best.  Mark and Lisa are designing and cooking foods unavailable anywhere else.  For us, a meal at ION is ecstasy.  And the sooner you visit ION, the happier and better fed you will be.  If you can’t get there soon, order the ION cookbooks, read and try the mouthwatering recipes.  As close to perfection as we’ve found.    

Sunday brunch is fantastic.  Try the pancakes, granola French toast, soysage, and delicate “Broccoli Benedict.”  Lunches and dinners are excellent every day.  They’ll pack food for you to take along.  In June they’re catering Lisa’s wedding and might be persuaded to do others.  Expert and experienced professionals here.  Real food!  Wholesome.  Beautiful.  Some of it they grow themselves.  Absolutely the best people and cuisine.

Just a few minutes southeast of Hartford, this is one of the great restaurants of the world.  Keep up the good work Mark and Lisa.  We love you.  It’s Only Natural Restaurant and Café Restaurant, 386 Main Street, Middletown, Connecticut 06457, TEL: 860-346-9210, FAX:  860-346-6025.  Vegan, organic as possible and healthy!

What other restaurants deserve the next BEST RESTAURANT IN THE UNITED STATES FIVE STAR (*****) AWARD?  ION’s Mark Shadle says there’s a great one in San Francisco.  Maybe more?  Others elsewhere?  In the Southwest, Northwest, Midwest, and  Canada?  Mexico?  Puerto Rico?  The Raw Experience Restaurant on Maui is noted as being “in the forefront of a diet movement based on raw or living foods” by freelance writer Valerie Reiss in the June 1998 issue of  Vegetarian Times (Pages 40-46).  Vegan of course. Proprietor chefs Jeremy Safron and Renee’ Underkoffler deserve recognition.

Chef Eric Skokan’s Valentine’s Café in San Francisco was praised by freelance author Thomas Dougherty in the March 1998 issue of Veggie Life (Pages 46-51, 84).  Another easterner went west to live his dreams.  Eric, and Valentine’s have been racking up “best” awards from the San Francisco Weekly  and  Bay Area Naturally since 1996.  Vegan.  Afreea’s in Philadelphia features raw vegan cuisine – with West African touches.  Exceptional.  Atlanta and Washington, D.C. have raw food restaurants considered excellent as well.  The June 1998 issue of Vegetarian Times, describes “Stirring Meals” at San Francisco’s Millennium Restaurant in a laudatory article by freelance writer Christina Waters (Pages 48-53.)  Yes, it’s vegan.  She praises the food artistry of chef proprietor Eric Tucker, another graduate of the Natural Gourmet Institute in New York City.  It appears that America is enjoying a new wave of excellence in vegan epicurean cuisine and we have a role in helping this quality circle expand.  To these culinary pioneers we say “Hurrah for you, keep the good times rolling and help one another.”  Don’t you agree that we have a major positive change here?  Let’s encourage these young people, support their restaurants and relish their foods.

IPBN members and other PBN readers, please let us know your choices and reasoning, send menus and invite us to visit what you consider champion restaurants and super chefs.  We aim to uncover America’s BEST and tell the world.  Restauranteurs who want to be the BEST will benefit from visits to these exemplars and consultations with their developer-proprietor-chefs.  Inevitably, we’re going to have a vegan school for culinary arts someday.  Such outstanding young teachers can’t be stopped.  Their influence will spread.  Meanwhile, help us identify and honor other top performers leading the vegan cuisine revolution.  Check out those we mention throughout this issue.  Lots of great chefs!      

HOSPITAL FOOD SERVICE

IPBN CAN HELP

Andy Lefkowitz is the IPBN Hospital Food Service Project Coordinator.  A vegan activist, hospital-based social worker, experienced professional in health care systems, family man and soon to be a world traveler, Andy has led in this area of need for many years.  He works in a major urban hospital, has worked in several other hospitals and knows hospitals inside out.  As the founding president of The Vegetarians of Philadelphia, now retired from that role and presently serving as treasurer, Andy has demonstrated leadership in carrying out  numerous public education projects centered on plant-based nutrition.

Over the years, Andy has worked directly with hospital food service personnel, assisting them with planning and conducting meal planning and plant-based nutrition alternatives to honor various vegetarian celebrations.  His aim has been to get hospital staff personnel to try plant-based alternatives to their typical food choices.  He’s been successful time and again.  Most recently Andy initiated and coordinated, with Philadelphia’s Pennsylvania Hospital Food Service Director Patrick Boice and staff, a “PLANT FEAST DAY” offering of textured vegetable protein entrees.  This event occurred all day, March 20, 1998, in collaboration with others across America honoring the F.A.R.M. program of educating people regarding abuse of fellow creatures.  “The response was phenomenal,” he reported, “and they’re going to continue experimenting with these foods.”

A hundred pounds of textured vegetable protein including Super Chunk TVP donated by Archer Daniels Midland has been consumed by doctors, nurses and other hospital staff at Pennsylvania Hospital during March and April.  ADM (800-447-2302) also provided a thousand brochures describing benefits of soy protein.  If hospital purchasing agents purchase TVP in the future and food service personnel concoct their own variations of soy-based foods for their colleague consumers, and if these regular users of the facility continue to select plant based nutrition alternatives, this project will be a long-term success.  Meanwhile, the short-term success is undeniable.  Next, the plan is to field test vegan entrees representing Italian cuisine prepared, frozen and shipped nationally to institutional food service kitchens by Casa di Bertacchi Corporation in Vineland, New Jersey (1-800-422-7234).  These include tofu, potato, grain, and spice filled pasta formed as ravioli and stuffed shells.  Such advances can also occur your hospitals.

This summer Andy will visit the Netherlands in northwestern Europe, reporting back to PBN readers regarding vegan and vegetarian developments he observes there, and widening the IPBN circle of friends still further.  We’ve asked him to research food service in Dutch hospitals.  With all his responsibilities extensive as he is tall, Andy has limited time to share with IPBN colleagues around the country.  So we must nurture and share his talents wisely.  He is excited to have this new opportunity to serve nationally  and internationally and your letters to him via IPBN will all receive sincere responses from this expert in a field that can benefit everyone as it grows:  Plant Based Nutrition in Hospital Food Service.  Can there be any more important audience for whole live vegan foods and education than hospital staff personnel, visiting relatives and friends of patients?  Andy’s our man and he’s in there winning friends while improving public health with plant-based nutrition.   

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The first step in saving the world is feeding it.

Archer Daniels Midland Advertisement

~         

McVEGGIE?

IT’S HERE NOW

At the Annual Meeting of the McDonald’s Corporation, May 21, 1998,  Chairman Michael R. Quinlan “disclosed that it’s testing – just testing, mind you – a veggie burger in the U.S.”    He suggested, “ We are open to the idea….  If McDonald’s can sell a veggie burger at a profitable level, why shouldn’t we?”  (The Wall Street Journal, May 22, 1998, Page A4.) You should!  The world’s been waiting!  Hurry!  McVegan!

MIDWEST REPORT      

In Wisconsin, “the new EarthHeart Café and Market is now open in quaint downtown DePere” at 416 George Street.  The zip code is 54115, TEL:  929-336-4801, EMAIL:  eartheart@juno.com.  The grand opening will be June 5-7, 1998 in the newly renovated former United States Post Office building.  Stone, solid, durable just like EarthHeart Foundation, its founders Steve and Chris McDiarmid and their loyal supporters.  They’ll be at NAVS SummerFest in Johnstown, Pennsylvania in July to share with friends what they have learned about “non-violence through vegetarian food choices.”  They invite everyone to visit to try their widely revered vegan cuisine and sample the “all new Sunday Brunch at EarthHeart.”  Call ahead and they’ll advise regarding scenic travel routings and local accommodations for visitors.  Request the schedule of classes which have satisfied over 2,000.  These guys work!  They quote Thoreau:  “It’s not enough to be busy, so are the ants.  The question is, what are we busy about?”  Their answer is EarthHeart love.

Mort and Maida Genser are friends of IPBN in Oakland, Michigan.  Maida has provided helpful suggestions for PBN.  Our email communications with the Gensers have been active for a year.  Friends like these are friends indeed.  Mort is serving as Great Lakes Area Director for IPBN.  It’s charity work which suits him and he’ll be an invaluable friend to everyone in the region.  Already he’s been challenged by a medical doctor who “wants to see proof of what vegetarianism can do to thwart cancer and multiple sclerosis.”  Lovely, eh?  As for cancer, our response is: “Have a look at the research literature, Doc.  Check in with the National Institutes for Health oncologists, National Institute for Cancer Research, American Cancer Society and Center for the Advancement of Cancer Education.”  As for multiple sclerosis, from which the doctor’s daughter suffers, “Check the MS research literature and specialists, Doc.  Breakthroughs are needed here and your family is on our prayer list.  We had a cousin with MS who tried everything, but experienced only brief seeming remissions no matter what he ate or did.  And he tried it all.  After fighting MS 30 years, John died advocating eating pure food, essentially vegetables, grains and fruits which he tested fairly successfully at a clinic in Germany.  He didn’t always follow the regimen and insisted that ‘they recommended beer’ which pleased him enormously.  His death at 60 was from heart disease, he had overcome cancer, yet he also had diabetes and the usual ailments associated with the “average American diet” as he put it.  In his personal view, his troubles began with excessive alcohol consumption while on military duty in Germany in the early 1950s and exposure to agricultural chemicals – pesticides and fertilizers – while he was a young farmer in the late 1950s.  ‘I got some in my eye once, and from then on I noticed changes.’”  None of this helps the doctor’s daughter, but maybe MS experienced vegetarians and vegans will share information which Mort can pass on to the good doctor.  We regret that conversion to vegetarianism cannot immediately remit MS, or cancer, but it might provide some benefits – along with expert medical supervision.  If we had MS, like our cousin and the good doctor’s daughter, we’d consider every alternative – and, as John believed worthwhile, experiment with our bodies to help others in the future.  “We’re gonna lick this,” he’d say.  “Maybe not in my time, but we will.”  IPBN could co-sponsor the good doctor’s own research on plant based nutrition and multiple schlerosis.  So, Mort, help our Great Lakes Area friends fund practical research and keep hope alive.  To make contact with our IPBN colleague in the field around the beautiful Great Lakes write:  Mort Genser, IPBN Great Lakes Area Director, 1902 Wickham Street, Royal Oak, Michigan, TEL: 348-288-6052, Email:  maidaw@aol.com.  If you help one person, Mort, you save the world.  Maida’s already saved you.

Minneapolis and St. Paul, Minnesota have some great restaurants.  Not just a few.  During a recent four-day research tour of Minneapolis vegetarian service providers we discovered what we think is the best vegetarian restaurant in the twin cities.  It’s not an exclusively plant based restaurant, but the full page “vegetarian menu” is actually vegan and offers many items, each of which is truly outstanding.  Soups, salads, entrees, desserts – they have it all.  With due respect to other “vegetarian” restaurants – every one which we tried was good – this is our favorite because of selection, appearance, aroma, taste, texture, nutritional balance, service and ambiance.  The prices are reasonable and one departs fully satisfied.  We’ve never eaten so much Vietnamese food or found it better.  Here’s a wonderful place to eat.  Kimson Vietnamese Cuisine, 8654 Lyndale Avenue South, Bloomington, Minnesota 55420, TEL:  612-885-8230.

Kansas City, Missouri has a vegan writer in residence who has recently published two significant books.  Victoria Moran’s LOVE YOURSELF THIN (Daybreak/Rodale, 1997) is quite a contribution, and now comes Shelter for the Spirit (HarperCollins, 1998).  In DELICIOUS, May, 1998, freelance writer Naomi Horii’s article “Make your home a sanctuary” praises Victoria and describes her transition from small to larger family and apartment to large house.  Citing Victoria’s newest book she repeats the admonition:  “I think all we need to be happy is to let go, be content, and let things fall into place.”  Victoria’s a vegan ethicist-philosopher, an excellent professional writer and speaker who always leaves the audience feeling good – about others and themselves.  Her publishers sponsor book signings.  And we look forward to hearing her delightful addresses most every year at the NAVS SummerFest.  Lot’s of talent and goodness in America’s heartland.                    

America’s wheat grass pioneers are the folks in Kansas who have built up the Pines dried wheat grass juice enterprise.  For decades they’ve grown it, squeezed out and dried the juice, selling it in powder and tablets as Pines – products which have developed and lead the market – and can be trusted.

We remember when their dehydrated wheat grass juice market was small.  They’ve been good hearted all the way through since the founding in 1976 and were giving away their fine products to desperate Cambodians and Laotians during the Vietnam Era long ago.  Remember Dr. Tom Dooley?  The little Pines company in Kansas heeded the calls for mercy and tried to help improve nutrition along the banks of the Mekong River way back then.  During 1997-1998 Pines has donated over half a million dollars worth of products through Feed My People and Operation Blessing to ease famines in Liberia and North Korea.  Donations since 1991 have exceeded four million dollars in fine Pines products.  Nice people run Pines, they’re solid citizens, generous, scientific in their approaches and they’re persistent.

They’re still at it after 22 years as a corporation and over 60 years as a concept.  Now they have competitors.  Some say barley grass juice is better than wheat.  Pines has it.  Others aren’t sure and want to blend both, and Pines has it.  Having learned how to dehydrate plant materials using low temperatures, to preserve enzymes, in rotating drums, Pines crews have moved on from wheat and barley grass juices to those of oats and rye, alfalfa, beets and rhubarb.  All these products are available in various packagings from Pines.  They’ll treat you well.

What don’t they have?  Until everyone in the world is either growing their own, drinking wheat and barley grass juice fresh daily, or using a competitor’s product regularly, Pine’s people won’t feel they have enough customers yet.  With six billion people on earth, we’ve a ways to go before everyone’s juicing green (with a little red in there when you use the dried beet and rhubarb juice powders).  Pines wants to help you try their plant-based nutrition specialties soon as possible.

If you want information, free samples or to purchase a trainload, call: 800-697-4637.  They have a new catalog.  Write:  PINES, Box 1107, Lawrence, Kansas 66044.  There’s a website at www.wheatgrass.com to educate us.  Fresh, dried, homegrown or bought, go green!  Eat green.  Drink green.  It’s healthy.

How did all this get started you may ask.  Good question.  It seems there was a professor at the University of Kansas who, in the 1930s, commenced cereal grain research on a plot where Pines now grows and operates.  He got interested in grass juices and determined that winter wheat grass juice was rich in nutritional enzymes, minerals and much else which humans need to be well nourished.  Over the years he continued to grow, juice, dry and experiment with the nutritional effects of various products.  One day, after around forty years of experimentation, he and others started the Pines Company to commercially produce his dried wheat grass juice.  They thought the pine tree would be a nice symbol of peace and harmony with nature, hence the name Pines.

~

Home is where the heart is.

Anon

SWEET ONION COUNTRY INN

Vegan dining and lodging in the middle of Vermont’s Green Mountains on Route 100 are awaiting your visit at the Sweet Onion Country Inn.  “Come soon and stay awhile” say the proprietor-staff which include Kathy, Pat, Charlie and Ron – he “heads up the kitchen.”  Few chefs are certified nutritionists and vegans as Ron Heatley is.  Plus, he’s a really good cook.  Things are improving in VeganAmerica and this family enterprise is on the forward good eating edge.  Entrepreneurialism is the lifestyle they’ve chosen.  Fair pricing, comfortable cozy quarters.  “No smoking.”  “Sorry, no pets at this time.”  Six guest rooms, four with private baths plus a separate two bedroom family unit.  Just sit on the porch, read a good book, put together a puzzle or converse as you like.  Take a walk, ride a bike, see the waterfalls or lay under a tree and listen to the rushing river waters.  How about a permanent reservation to visit every year at the same time?  They can arrange a Great Northern Excursion and pack meals to carry along.  What a lovely location.  You’ll not find finer food more lovingly prepared and served or better value plant based nutrition, lodging and ambiance than at Sweet Onion Country Inn, Box 66, Hancock, Vermont 05748, TEL: 802-767-3734, FAX:  802-767-9227, EMAIL:  SweetO@madriver.com, WEBSITE: madriver.com/lodging/SweetO.  Visit soon and often.  Tell them we sent you!  Ask for the IPBN Charter Member or IPBN Friend “discount” which shouldn’t cost you more than ten percent more….

~

Chlorophyll therapy has…no toxic side effects.

Ronald L. Seibold

~

HEALTHY CHOICE

Health and Nutrition

Tip of the Day

In the last decade, six of the ten foods growing fastest in popularity have been ‘grain-based.’  The winners include pasta, bagels, popcorn/pretzels, ready-to-eat sandwiches, ready-to-eat cereal and pizza crust.  Gain more from grains by putting a healthy spin on your choices.   Select whole wheat or whole grain pasta, bagels and bread.  Extra points for fiber.

February 11, 1998

Exactly how much can you eat in a day?  It’s easy to figure.  Experts recommend no more than 30% of your calories come from fat. Do the math.  Figure how many calories you eat in a day, then divide the number by 30.  The answer is the maximum number of grams of fat that you could/should eat in one day.

March 12, 1998

People with diabetes are 2 to 5 times more likely to have heart disease or a stroke.  That is compared to someone without diabetes.  If you have diabetes, lower your risk for heart problems.  Eat a low-fat diet and get regular with your physical activity.  Exercise can prevent or delay serious complications.  Schedule it as an appointment.  Don’t miss one.

April 30, 1998

Americans are grazing on more grains like rice and pasta.  Over the past 20 years, Americans have included 30% more grain-type foods in their diets.  Add grains to your grocery list.  Pick whole grains such as brown rice and whole wheat pasta.  They add fiber to your diet – three times the fiber compared with their ‘more refined’ siblings.

May 19, 1998

These daily health tips appear regularly on page A-4 of The Wall Street Journal as advertisements sponsored by the American Heart Association (“Fighting Heart Disease and Stroke”) and supported by ConAgra Inc. (“makers of Healthy Choice”).  Those which meet the pure vegetarian vegan standard are reprinted to honor their developers and educate everyone.

IPBN supports the goal of TWSJ, AHA, and CAI which is to reduce and eliminate heart disease and its dietary correlates.  Whatever our differences in the details,  preferred strategies and time schedules, on the goal of heart healthiness through wholesome plant-based nutrition and physical exercise we are as one.

~

Live longer.  Live better.  Go vegetarian.

Physicians Committee for Responsible Medicine

~

PUMPKIN LOWFAT MUFFIN

WHEAT-FREE

VEGAN

Small batch entrepreneur Bonnie Fiedler and family at Catskill Mountain Baking LLC in Upstate New York make some mighty fine products which are distributed in the east and shipped all over the country.  Bonnie says “A fellow in California offered $10,000.00 to be sure we had enough money to succeed” with this business, and he invited us to move the bakery to his neighborhood on the west coast.  We’ve thanked Bonnie for her splendid bakery products (and explained why carob is preferable to chocolate agriculturally and nutritionally so that we can eat even more of them).  The wheat-free vegan Pumpkin Lowfat Muffin contains:  organic spelt flour; organic pumpkin; organic evaporated cane juice; organic raisins; organic soymilk; blended potato starch – tapioca flour – plant source calcium lactate – calcium carbonate and citric acid; carbohydrate gum; organic canola oil; unsulphured molasses; organic spices; baking soda; aluminum-free baking powder; and organic sea salt.  Each muffin weighs 3.5 ounces (or more).  They are individually packaged and have a reasonable shelf- and pantry-life.  We can eat a dozen a week, each of us….  Call:  888-505-7772 or write CMBC, 117 Cauterskill Avenue, Catskill, New York 12414.

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It all comes down to personal responsibility.

Eric Marcus

~

PILGRIM RAISED BED GARDENING

IN 1620

We knew ancient Chinese, Aztec, Brazilian and Peruvian gardeners used raised beds to grow their vegetables.  Frankly, we hadn’t realized that Pilgrims on Cape Cod laid up stones, logs, limbs and boards to make raised beds for their survivalist gardens surrounding their tiny wooden houses.  But they did.  In Mick Hales’ beautifully written and photographed article “Plimoth Plantation, Early Gardens of Survival  (Colonial Homes, March, 1998, Pages 80-87) we’ve learned the newly arrived surviving Pilgrims planted angelica, Jerusalem artichokes, asparagus, beans, borage, cabbages, carrots, comfrey, cresses, elecampane, fennel, feverfew, Jerusalem artichokes, lettuces, leeks, mints, musk rose, mustard, native corn, onions, orache, parsnips, peas, pumpkins, purslane, sorrel, spinach, and  squashes.  “For fruit they found wild plums, grapes, cherries, gooseberries, raspberries and currants.  The wild strawberries were more numerous, larger, and sweeter than any they had known before.  There were also walnuts, hickory nuts, and chestnuts.”  (Page 84.)  According to agricultural researchers,  “Cultivation was in raised beds with soil one to three feet deep, bordered with stone or wood.”  (Page 84.)  For the most part, these were the plants they had known in Britain and Holland.  They learned of some new plants, hilling and interplanting techniques from friendly native Americans.  Manures were in their soil mix, composts and presumably seaweeds for good measure.  In hand hewn wooden wheelbarrows they carted stones, soils, mulches and plants about – much as we do today.  To visit the restored village and see historically authentic gardening visit Plimoth Plantation, Cape Cod, Massachusetts.  Heirloom and native seeds are available from 800-262-9356.  Request a catalog and a brochure on this historic site.  A copy of the issue cited can be obtained through Colonial Homes, 1790 Broadway, New York, New York 100019-5905, Tel:  212-830-2910, Fax:  212-977-4153.  Let’s plant Native American-Pilgrim gardens!

SUMMER FESTIVALS

INVITE YOU

EAST – EARLY JULY

Enjoy the North American Vegetarian Society annual Summerfest on the University of Pittsburgh’s mountaintop ecology campus at Johnstown, Pennsylvania, July 8-12, 1998.  Chef Ken Bergeron will supervise every meal.  Vegan.  Time to make reservations.  TEL:  518-568-7970, FAX:  518-568-7979, WEBSITE:  www.cyberveg.org/navs/fest98, or fast mail NAVS, Box 72, Dolgeville, New York 13329.

SOUTHWEST – MID-JULY

Enjoy the Natural Nutritional Foods Association Annual Trade Show and Convention, MARKETPLACE ’98, July 14-18, in San Antonio, Texas, at the Henry B. Gonzales Convention Center.  Time to make reservations TEL:  800-996-6632, FAX: 714-622-6266, EMAIL:  nnfa@aol.com, WEBSITE:  www.nnfa.org, write:  NNFA, 3931 MacArthur Boulevard, Suite 101, Newport Beach, California 92660.

SOUTH – LATE JULY/EARLY AUGUST

Enjoy the American Natural Hygiene Society Fiftieth Anniversary Convention, July 31 – August 4, 1998, in Orlando, Florida at the Orlando Marriott.  Chef John Kowakoswski will supervise every meal.  Vegan.  Time to make reservations.  TEL:  813-855-6607, FAX:  813-855-8052, or write to ANHS, Box 30630, Tampa, Florida 33630.

WEST – LATE JULY/EARLY AUGUST

Enjoy the American Vegan Society Annual Summer Conference on the  Evergreen State College campus at Olympia, Washington, July 28 – August 2, 1998.  Chef Ron Pickarski will supervise every meal.  Vegan.  Time to make reservations.  Call 609-694-2887, fax  609-694-2288 or mail to AVS, 56 Dinshah Lane, Box H, Malaga, New Jersey, 08328.

~

One in eight plant species is threatened with extinction globally.

1997 Red List of Threatened Plants

World Conservation Union

~

FUTUREBREAD

FILLS YOU UP NOT OUT

“I’m delicious toasted….  Slices extra thin….  3 minutes to oven….  No kneading or rising….  No preservatives….  No cholesterol….  No fat….  No sugar….  No salt….  38% protein….  Makes breads, buns, pizza, breakfast cakes….”  Contains:  specially blended high protein gluten and organic oat or organic soy flour and yeast.  What is it?  FUTUREBREAD INSTANT MIX, a 15.5 ounce package of blended breadmaking ingredients sealed in a plastic bag in a sturdy easily shippable corrugated box.  Four per carton, and UPS delivery is included, at $19.95.  Specify “soy” or “oat.”  This product has been developed and continually improved over twenty years in response to a diabetic husband’s and son’s nutritional needs.  Designed by nutritionist Marlene Lerman, president of Futurebread Inc., 6121 Castor Avenue, Philadelphia, Pennsylvania 19149, TEL:  215-533-4217.  Marlene can ship any quantity to any address.  It’s a nice product, wholesome and convenient.  With a little cinnamon here, maple syrup and chopped pecans there, anyone can quickly make a batch of  delicious sweet rolls.  Add bran if you like, whatever seeds you choose.  Marlene suggests “a whole cup of flax seeds and three tablespoons of  caraway seeds.”  Or, bake a traditional round loaf in the oven.  Fits into a standard loaf pan or use it in your automated breadmaking machine.  Feeling spunky?  Twirl a pizza crust and load on your favorite sauce and vegetables.  Here’s dough for the masters’ hands.  Great products.  Let Marlene know how many packages to ship and advise us of the variety of bread products you make with FUTUREBREAD.        

~

Everything is energy and information.

Deepak Chopra

~

FLAX SEED THERAPY WORKS

“I just feel better.  My thought processes are clearer since I’ve been eating the flax seeds.”

And we notice that you’ve stopped stuttering.

“That too,” he said, this plus fifty friend of IPBN in New Jersey.

Do you really think it’s the flax seeds?

“I do.”

So, what can we say?  Here’s another testimonial for flax seeds.  Undoubtedly Pilgrims ate them as did their British and Dutch relatives in Europe.  Earlier Greeks ate these seeds which are rich sources of Omega 3 essential fatty acids alpha-linolenic acid and Omega 6 alpha linoleic acid in wholesome balance.  Black currants are another good source well known in past centuries.  But nothing quite equals flax seeds in terms of availability, ease of storage and low cost.  Try some soon and ask the nearest veterinarian of their benefits.  We first ate them along with the horses we were feeding in the 1930s and 1940s.  Flax, oats, wheat, barley.  We ate well then, like the horses, and all raw.  Never ate much hay, though….

Never stuttered or had unclear thought patterns.  Grew up on flax.  If it doesn’t help, flax sure doesn’t hurt.  For all there is to know about flax seed benefits consult the published works of nutritionist, Clara Felix and Donald O. Rudin, M.D.  Psychiatrist Rudin has reported data suggesting that flax seed oil has been known to benefit many disease sufferers including schizophrenics.  (Rudin and Felix, The Omega -3 Phenomenon (New York:  Rawson, 1987.)

Who knows what might have become of us but for horses sharing their flax seeds, grains, and carrots.

(Ever wonder how horses get protein, minerals, and vitamins and become big and strong?  Never heard a horse stutter, did you?  We suspect very few horses suffer schizophrenia.)

Try some flax seeds soon.  Oats and grains are good too.  And a little alfalfa and wheat grass.  Chew well.  It’s simply horsed sense.

~

   Yeah!  I know.  I am vegetarian because the God inside me wants it.

Suma Ching Hai

~

HOW ABOUT FRESH GREENS

DELIVERED TO YOUR DOOR?

We have Door To Door Organics which delivers from New Hampshire to Virginia “the freshest ‘certified organic’ fruits and veggies….”  Nicely wrapped and packaged.  Is this service available throughout the

The United States?  We asked Alan Tizer who said, “We don’t know either.”  Is there an organization of you f

folks who select, package and deliver right to people’s homes?  “We’ve discussed the need for one, “ Alan responded.  Maybe we can help find out what’s out there and help you guys get organized nationally, we suggested, following with then there’s Canada and Mexico, the Caribbean….  “Yeah,” said Alan.  He’s unloaded a lot of trucks and packed innumerable boxes.  Alan knows the good produce and loves to share it.

Alan’s mid-Atlantic states crew delivers our twice monthly packages, if we lived several states away UPS would bring them.  The fruits and vegetables do arrive fresh.  Each delivery weighs and costs the same.  We like the strong corrugated boxes with insulating styrofoam liners.  Inside, the produce items are wrapped with paper in a large plastic bag.  A frozen gel package is included to keep the temperature low.  We return cartons and freezer packs for re-use.  It costs us a few percent more than the same produce at Fresh Fields Whole Foods Markets several miles away.  However, we avoid the driving, parking, selecting, cash register line, bagging and traffic risks en route to the store and back home.  Our friends at Fresh Fields say “They provide a different type of service.”  Alan delivers fresh sprouts to them.  Both vendors serve the public, but differently.  Certainly we continue to shop at Fresh Fields, for they have many more products and we do like to shop.  But Door to Door Organics home delivery service reduces the time spent shopping, eliminates some of the decisionmaking and ensures that we have the finest fresh produce America has to offer in our house at all times.  We’ve had the best chard we’ve ever eaten, marvelous mangoes and, twice, strawberries better than any we’ve ever before bought.  We like it.

Would you consider such service if it was available in your area?  Is it presently available?  We’ve met fellows from Denver who have a midwestern operation.  Are there others you know of?  Please help us find out who is providing this sort of service:  delivering fresh organic produce in chilled boxes within 24 hours  after taking the products from growers’ fields off trucks and planes.  Maybe we’ll be able to help these distributors get acquainted and collaboratively organized to the benefit of consumers, producers and everyone in between.  We can list them, provide a directory if there are enough to fill a page, invite these entrepreneurs to speak at meetings and educate us regarding their needs.  If others wish to enter this sort of business, we can put them in contact with Alan Tizer, his partner Herb Gersenson and whomever else we find is already doing it.  Door To Door Organics can be reached via TEL:  888-283-4443, and EMAIL:  organicdtd@aol.com or write them at 1836-15 Stout Drive, Ivyland, Pennsylvania 18974.

When we called Alan to verify the accuracy of every word in this article, he said, “We’re gonna go national.  We’re working on it right now.  We’re thinking we’ll need distribution centers, hubs from which we can ship cheaply into areas.  Otherwise, the shipping can cost more than the produce.”  “Also,” he drawled, “we’re coming out with a line of dried organic products and herbs.”  “And we deliver wholesale products to retailers for Sproutman.”  Well, let’s hear it for Alan and Herb.  If you want it, Door To Door Organics can be on your front step reasonably soon.  Want it?   America, here they come….

~

The people with the most talent have the biggest hearts.

Minnie Pearl

~

IPBN DIRECTORIES GROW

IPBN publications include two directories which are expanding as readers add to the information base.  The Directory of Plant Based Nutrition Related Organizations has added over two hundred new listings since the Winter issue of PBN.  One IPBN friend in Ohio sent three pages of address he’d gathered over many years.  Keep those cards, letters and emails coming.  More will be needed until our listings represent every source of interest to you.  We want to share your knowledge with everyone.  Our Directory of Plant Based Nutrition Seed and Garden Suppliers has been enlarged also, by a dozen or so suppliers we’ve found gleaning obscure and mainstream gardening journals.  As they are revised, updated copies are inserted in IPBN Member mailings gratis.  We hope to develop directories of vegan restaurants, inns and bed and breakfast establishments.  Organic produce services?  What other directories would be useful in your wholesome, healthy, happy lives?  Thank you for sharing in the work of IPBN.  We love you.  Enjoy!

McVEGGIE?

IT’S HERE NOW

At the Annual Meeting of the McDonald’s Corporation, May 21, 1998,  Chairman Michael R. Quinlan “disclosed that it’s testing – just testing, mind you – a veggie burger in the U.S.”    He suggested, “ We are open to the idea….  If McDonald’s can sell a veggie burger at a profitable level, why shouldn’t we?”  (The Wall Street Journal, May 22, 1998, Page A4.) You should!  Do it!  The world’s waiting needs it, wants it!

You’re already selling them in Britain, Holland, and India.  Do it right, though.  Appeal to all:  McVegan!

A People for the Ethical Treatment of Animals representative attended the meeting and, according to TWSJ, stated PETA would be “eager to publicize a McVeggie sandwich to its members.” Page A4.)

Already, reports TWSJ, “Three of the fast-food giant’s restaurants in Lower Manhattan are selling the … sandwich, in apparent response to vegetarians for such a product.”   McDonald’s “already sells” veggie burgers in “Britain, Holland, and India.”(Page A4.)  Thailand too?

Well, good.  We’re proud of Chairman Quinlan, his enlightened colleagues, McDonald’s and all those New York City vegetarians who apparently influenced this progress.  We’re on standby awaiting McVegan and relish seeing McDonald’s leading the fast-food industry in advancing healthful products for consumers.  Thanks to McDonald’s, TWSJ – which brought us the news when no other media service did, PETA and everyone involved in this leap forward.  The tide has turned.  This is significant.

IPBN RECOGNITION

Internal Revenue Service recognizes IPBN as a 501(c)(3) tax-exempt scientific educational charity.  Donations to IPBN are fully tax-deductible.  The United States Postal Service also recognizes IPBN as a tax-exempt charitable organization and allows special bulk rates for mailings.

This Spring IPBN staff have provided educational presentations and/or displays at conferences, public meetings, and fairs in Pennsylvania, New Jersey, Ontario and Vermont.  We have met with plant-based nutrition specialists and advocates in these three states, New York and Minnesota.  Communications exchanges have ranged from Russia, England, South Africa and Australia to Hawaii, California, Texas, New Mexico, Florida, Virginia, Maryland, Minnesota, Michigan and other states.  We have assisted IPBN volunteer liaison representatives in Pennsylvania, Massachusetts, New Jersey, and Michigan to organize local educational efforts, activate local vegetarian societies and share information regarding the American Vegan Society, North American Vegetarian Society, Vegetarian Resource Group, EarthSave, EarthHeart, Physicians Committee for Responsible Medicine, Vegetarian Union of North America and International Vegetarian Union, Farm Sanctuary, Farm Animal Reform Movement (FARM) and a plethora of other international, national, regional, state and local organizations devoted to saving lives of humans and other creatures through scientific plant-based nutrition, rational ethics and common sense.  By the end of Summer we will have crossed America and rediscovered the Pacific Northwest.  In 1999, Hawaii again.  Someday Alaska.

IPBN members are all over the place.  Our goal of attracting a member from each state and province during the first year is moving along.  Currently, IPBM members live in California, Maine, Maryland, Massachusetts, Michigan, New Jersey, New Hampshire, New York, Ontario, Pennsylvania, Texas, Vermont, Virginia….  These are very important people, a veritable who’s who of the good life causes.  Many are leaders whose positive influence is well known.  Others are quietly and subtly influential in organizations and fields of importance.  Some are in extremely strategic positions, but cannot express their personal philosophies.  Everyone is vital.  One by one the circle widens as the IPBN network grows.

Individual contributions since Fall 1997 have ranged from $12.00, the regular membership donation, to $20.00, $100.00 and $500.00. Doctors, students, laborers, business and professional people who are economical, culturally and ethnically diverse.  We are awed and inspired and grateful.

Truly a non-profit organization, IPBN income does yet equal expenditures for materials it donates to individuals, groups and other organizations. By intent and law, IPBN responds to all requests and helps people regardless of their ability to pay.  As possible, IPBN donates food to people in need, and some of these are or were homeless, soup kitchen and public assistance recipients and welfare to work aspirants.  In Pennsylvania a charity must give without recompense and this is the spirit of our work.  But for donations, however, our own and those of others, there would be neither seeds, vegetables or printed paper to give away.  A charity, IPBN is itself dependent on the generosity of donors.  We believe that every dollar donated to IPBN is deductible on federal tax returns.  Charitable organizations may provide donors with membership and information such as newsletters and website access.  IPBN Charter Members should consult with their accountants for tax advice.

  

What you eat is your business.  We do not ask or tell.  Wherever you are on the dietary continuum, we respect your progress.  Our mission is to educate as many as we can regarding the benefits of edible plant foods:  algae, bacteria, barks, flowers, fruits, fungi, grains, leaves, lentils, nuts, pods, pollens, roots, saps, seeds, tubers, vegetables and  yeasts.  These phytonutrients and nutraceuticals we consider foods and medicines.  In our vocabulary, all foods are good.  If something is not good for humans to eat, if it encourages illnesses, we classify it as a non-food substance.  It’s up to you to figure out which products are not really health encouraging foods, your business if you choose to eat these substances.

In the 1940s, we learned that a beverage most everyone felt was necessary was actually a non-food.  We gave it up for twenty years and allergies disappeared.  Thanks to hometown doctor Don Paul Jones, nurse Roberta Akin, health food advocates Jerome I. Rodale (taught by wife Anna) and Gaylord Hauser, we began our march of progress and are still learning about how foods help and non-foods hurt our health.  Goodness, have we made changes in our eating habits over the years.  Hardly a day goes by but that we discover a new food and better ways of managing our bodies.  Far from perfect, not trim as we should be and still learning….  That’s us at 63 in 1998.  We are not models of perfection or saintly in any way, just ordinary people.  If you too are open to learning, this quarterly newsletter can be fun.  We try to keep it interesting, non-threatening, humble and pleasant to read.  Our philosophy is that of Juvenal who is reputed to have said:  “Tell truth and it laughingly.”  So, eat your greens and grains, chew every bite well, drink water only before and after meals and join with us in dropping the bad habits and unhealthful preferences one-by-one as best you can.  All the while, smile!

If you have particular needs and interests, let us know.  We are delighted to have your letters, cards, email and internet messages anytime.  IPBN and PBN exist to serve real people, every one beautiful and different, each a fascinating life story and good neighbor – all of us struggling to become a little bit better and helping others also lighten their lives.  Please join us in circulating information, planting little gardens and big farms,  searching for truth, trying wonderful real foods and sharing them with others, encouraging scientific education aimed toward healthful living and treading on earth a little more softly.

Call and if possible we’ll come.  Describe problems and we’ll work together in solving them. Wherever you are, represent IPBN by eating well, sharing foods, smiling and laughing often as possible.  The world needs happy herbalists and here we are.

Peace and Love,

Jim and Dorothy

ANTIOXIDANTS:

ALLIES FOR GOOD HEALTH

Diane Madgic, M.A., R.D.

For the health conscious individual who carefully follows sound diet and exercise regimens, as the proverbial saying goes, it’s a jungle out there.  Pollutants in various forms bring carcinogens into our lives that could fester for years before bringing on cancer.  Our favorite foods could be contaminated.  And exercising in the great outdoors damages body cells in ways that can lead to heart disease and accelerate the aging process.  The villains are free radicals.

There is no simple way to describe free radicals, but let me try.  A free radical is an incomplete, non-balanced, oxygen molecule capable of destroying an enzyme or protein molecule, or even an entire cell.  Each free radical can generate a chain of reactions resulting in the release of thousands of free radicals that can destroy our body’s cell structures.  These oxygen molecules can be produced by environmental pollutants as well as the body’s own metabolism.  Even exercise, hailed by everyone as a vital component of a healthy lifestyle, can increase free radical formation due to increased oxygen intake.

So, given the pervasiveness of free radicals in our daily routines, what’s a person to do to safeguard heath?  One answer can be found in antioxidants, which are increasingly being recognized for their power in neutralizing free radicals and their health risks.

Antioxidants are compounds that allow themselves to be oxidized (react with oxygen) and squelch free radical production.  More and more studies are indicating that bringing more antioxidants into one’s diet can prevent cancer, heart disease and other ailments as well as slow the aging process.  The evidence is too powerful for anyone interested in maximum health benefits to ignore.

The most significant antioxidants are vitamin A (beta-carotene), vitamin C, vitamin E and selenium (a trace mineral).  The two ways to increase one’s intake of antioxidants are through food choices and supplementation.

  

A recent United States Department of Agriculture study analyzed the antioxidant contents of fruits, vegetables, and juices.  Blueberries were shown to possess the highest amount of antioxidant power by far.  Just 3.5 ounces of blueberries, enough to cover a bowl of cereal, provides nearly 60 times the antioxidant power of the recommended daily intake of vitamin E.  The second highest rated fruit was strawberries at about a third the antioxidant power of blueberries.  In both of these fruits, the primary antioxidants are flavonoid compounds which provide their color.

Following blueberries and strawberries, the order of ratings for other significant fruits is:  plums, oranges, red grapes, kiwis, pink grapefruit, white grapes, bananas and apples.  In addition to the antioxidant benefits of fruits, some flavonoids, such as those found in grape skins, have been shown to inhibit blood cells from sticking to artery walls, thus lessening the possible onset of heart disease and stroke.  (This finding accounts for the recent publicity on the health benefits of drinking red wine in moderation.  However, the fresh fruit and plain grape juice have as many, possibly more, benefits.)

Among vegetables, the highest rated item for antioxidant content was garlic, approximately 40% that of blueberries, but higher than strawberries.  In order of antioxidant power, then came:  kale, spinach, Brussels sprouts, alfalfa sprouts, broccoli, beets, red bell peppers, onions, corn, eggplant, cauliflower, potatoes, cabbage, lettuce, carrots, string beans, celery and cucumbers.

The highest rated juices were Concord grape juice (far ahead of all others), grapefruit, tomato, orange, and apple.  Black and green teas also have high antioxidant power.

Increasing one’s dietary intake of the specified fruits, vegetables and juices are recommended as the best way to protect the body against the potential health liabilities brought on by free radicals.  Plus, they provide many other health benefits such as providing fiber, minerals, trace elements and additional vitamins while being cholesterol-free and virtually fat-free.  Fruits and vegetables should occupy a major place in one’s daily diet.

For the very active exerciser and even the non-exerciser, antioxidant supplements can possibly provide added health benefits.  Please note though that research results in this area are not yet conclusive.  Nonetheless, supplements of vitamin C, Vitamin E and vitamin D (beta carotene) can be taken with probable benefits and no added risks.  Evidence suggests that vitamin E is perhaps the single most important antioxidant for combating atherosclerosis.

One downside to taking supplements is the possible loss of the many other benefits – some yet to be discovered – of actual fruits, vegetables, and other foods if one tends to rely on the supplements over food consumption.  Taking an isolated nutrient precludes the individual from receiving the potential gains from the many ways that whole foods interact with each other and the ingesting human body.  Getting nutrients from food is always preferred.

Here are five easy ways to get more antioxidants into your body:

Drink fruit and vegetable juices.

Pile lunch sandwiches with lots of vegetables – lettuce, tomato, onion, peppers, sprouts….

Buy prepackaged vegetables such as carrots for snack nibbling.

Chop fresh fruits into chunks, freeze and then process with tofu to make smoothie drinks.

Think of getting more than five [IPBN suggests at least 10] servings a day of fruits and vegetables with a variety of colors, for these are associated with different nutrients.

In summary, we who attempt to live healthy lifestyles through following recommended dietary and exercise practices now have new allies in the fight against diseases and physical deterioration brought on by the presence of free radicals in our bodies.  They are also called antioxidants.  Fortunately, these health agents are present in some of the most delicious fruits and vegetables. Make them a part of your daily foods.  It’s foolish not to.  Their costs are much less than the alternatives.

Diane Madgic is a Registered Dietitian who worked many years at Stanford University Hospital in Palo Alto, California.  She now divides her time between hiking the great outdoors of northern California and consulting.

She is an Advisor to the Institute for Plant Based Nutrition.

~

We are the world.

Krishnamurti

~

TEXT STORED FOR FUTURE USE

IPBN staff have been interviewed by Sheldon D. Walden who’s  “Walden’s Pond” radio program serves New York City green, ecological, vegetarian and other healthful service interests via F.M Radio…. Nice man, good show, big city.

IPBN Newsletter 2001 – Vol 2

IPBN Newsletter 2001 – Vol 2

PLANT-BASED NUTRITION

No Winter here.  It’s almost Spring.  No snow.  It’s hitting north, west, and south.  Somehow, every storm misses us this year.  We remember vicious ice and blizzards such as we’ve been reading about.  Even balmy New Jersey has had it worse than our area  – coastal flooding and beach erosion.  But for us, this is an amazingly benign Winter.  Then, we’ve seen snow here at the end of June.

IPBN Demonstration Garden One is providing winter kale, cabbage, broccoli and brussels sprout leaves.  We’ve had some delicious soups and salads.

Garden catalogs have been arriving since this new calendar year began.   Colorful, big, thick, beautiful picture books – and we’re learning, as usual, from the plant descriptions our horticultural expert friends have printed along with the photos which have us dreaming of the bounteous season to follow.  These have long been textbooks for us.  This year we’ll try to grow plants that look as good as the ones in the catalogs and advertisements.  They have our mouths watering for April lettuces,  May rhubarb, June blueberries, July corn, August tomatoes and September peaches.

Our blessings are many.  Readers have responded wonderfully.  Almost four thousand copies of the first newsletter, IPBN – 1 have been circulating and twice that many flyers.   Our mail deliveries are growing as people connect with IPBN from all over America.  Thank you for cards and letters, email, faxes, books to review, videos, telephone calls, nice notes with suggestions and 1998 Charter Membership checks.  It is the quality, of responses which delight us most and the quantity is respectable for a start-up effort.  The membership list can only be described as highly respectable.  We are awed.  There have been “donations” and a “scholarship fund” has been initiated.  The Internal Revenue Service has approved tax-exempt charitable educational scientific not-for-profit 503 (c) (3) association status for IPBN.  We appreciate everyone who has helped get this new organization up and running.   

The IPBN network is coast-to-coast and we have a couple of supporters in Canada.  Look out Mexico, we seek readers – and translators – everywhere possible.  Latin America, with volunteer help we’ll be on the way soon as possible.  We have a Brazilian relative who may give us some advice in Portuguese.  Our IPBN Board of Advisors is multi-ethnic, multi-cultural and includes a bus driver along with several healthcare specialties.  More nice people serving nice people.

Check out the IPBN website.  WOW.  Our first reaction was:  “LOVEIT!”  A

former secretary faxed, “I love your website!”  (She sent us two packets of fennel, one of sunflower seeds and a certificate for two weeks of lessons at Arthur Murray Dance Studios).  She’s full of life and so is this website.  It has color and real action.  Plant pictures, plant text and plant people.  The designer, a new father in Maryland, advised: “Hold onto your seat.”  He sought to create the “hottest vegan site on the web.”  How’d he do?  It’s lively and freely accessible globally through the internet at http://www.plantbased.org anytime.  Also, visit the linked sites which are provided to expand your horizons conveniently.  Enjoy.

In March we’ll host a visitor (28) from the Tartar republic whose wife says of our vegan food “It will be good for him.”  Victor Peppi wants to learn about “health foods” and we’re ready for him.  In the same month we’ll intermittently feed a Russian (50) “vegetarian.”   Pray for them.  Send letters of condolence, for we are going to overfeed and entice them to try every vegan food choice, visit every vegan restaurant, loan them every vegan book and tell every vegan joke we know of.  They’ll have stories to tell about nutraceuticals, phytonutrients and funny Americans to tell when they return to their homes in April.  Maybe they’ll translate issues of PBN into Russian and Tartar.  We aim to entice them into return visits and probably they’ll want to learn what’s going on where you live.  Your letters will be relayed to them.             

Oh, life is good.  We thoroughly enjoyed the people,  programs, and food at Whole Foods EXPO-East in Baltimore, Maryland in October; D.C. VegeFest and Vegetarian Union of North America meeting in Arlington, Virginia as well as Boston Vegetarian Food Festival in November; January meetings of Vegetable Growers Association of New Jersey, Pennsylvania Vegetable Growers Association, Pennsylvania, Maryland and New Jersey Fruit Growers Association, and North American Bramble Growers Association in Hershey, Pennsylvania.  Friends keep us posted on the goings-on in Amarillo, Texas where we are headed in   late February.  We heard there was a huge vegetarian conference in Las Vegas, but know no details of it.  Can you educate us regarding this and other gatherings of importance?  Though we can’t be everywhere, we’ll go wherever we can and know that along with us, you and others will be looking  out for and representing plant-based nutrition at most of the get together on this continent.  Maybe we can meet in July at the American Vegan Society and North American Vegetarian Society annual conferences in Oregon and Pennsylvania.

Meanwhile, let’s plant gardens where there haven’t been any and grow edible plants for our personal nutritional improvement as well as surplus to give away.  Besides love, is there a better gift than food?  Vegetables, fruits, berries, nuts, roots, tubers, grains, grasses, leaves, and herbs are even finer when shared.

This issue is loaded with information we hope interests.  Gleaned from a seven-foot pile of reading the material, it’s selected and phrased in hopes of interesting and leading you into still further adventures with plant-based nutrition.  Thank you for helping birth IPBN.

Peace and love to each of you,

Jim and Dorothy     

HEIRLOOM VEGETABLE GARDENING, A Master Gardener’s Guide to Planting, Seed Saving, and Cultural History (New York:  Henry Holt and Company, 1997.  430 text pages plus 24 in full color.  $45.00 U.S.)

This is an outstanding contribution to plant knowledge and understanding by seasoned author William Woys Weaver who lives at Roughwood, formerly an 1805 tavern and surrounded by plants in raised beds and a greenhouse, nearby in Devon, Pennsylvania.  The pictures alone are worth the price – photographs, historic woodcuts and etchings portray heirloom vegetables along with scientifically accurate descriptions keyed to related text.  This is an integrated handbook, well edited for practical use.  It’s easy to read and fascinatingly woven with stories, illustrations, references and recipes blended perfectly.  He gives histories of each heirloom vegetable in his collection and provides “commercial seed and plant stock sources.  His citations cover the history of plant literature beginning with Mattias de l’Obel.  Plantarum see Stirpium Icons published in Antwerp, Belgium in 1591.  The most recent citation is 1996.  A professional chef, food researcher and connoisseur, Will Weaver writes beautifully.  He offers recipes from the past and describes each vegetable lovingly.  From a boy gardener provided by his grandfather with small tools and heirloom vegetable seeds his Mennonite ancestors brought from Europe centuries ago, this master gardener is also a master teacher.  His mission in life is to save the irreplaceable diversity yet present in our declining plant stock.  Yes, unless we save the genetic material in these heirloom seeds, much and eventually most of the ancient variety will be gone forever.  Let’s join Will Weaver’s crusade and preserve heirloom vegetables. Every local library should have this reference on the shelves, each gardener a copy in hand and plant eaters will relish this guide.   Our advice is that one buy several copies for this is a treasure book in the plant-based nutrition library and suitable for gifting at any season.  Looks good, feels good, reads good.  Great book.

Where do I get calcium, iron, protein and Vitamin B12?  Plant sources suffice.  Really!

JUICEMAN IS 75

“Kale, Broccoli and Greens” to prevent or slow osteoporosis, “”carrot, apple, ginger [root] and parsley” for high cholesterol, he lists all the major diseases along with vegetables and fruits which his research indicates have positive effects on them.  Recently  Jay Kordich “The Juiceman,” enjoyed his 75th birthday in January 1998, “televised before a live audience.”  We were moved.  He looked good in the 1950s when we first saw him and he may be even fitter today.  “I wouldn’t be alive right now” without “juices” he says.   “When they go in my body, BINGO!”   “Pure energy.”  “It’s enzymes that stimulate the bowels.”  We believe him, having bought our first juicer (a used ACME) from ageless neighbors across the alley in Salt Lake City in 1959.  Since, we wouldn’t be without some kind of juicing machine. THE JUICEMAN is excellent for separating pulp and juice.  With literature it costs $198.00 U.S.  For further information call 800-313-2400 or write Box 380, Mt. Prospect, Illinois 60056.  A friend who works night shift at IRS and runs marathons raves about this machine.  His Mother likes it too, and they both claim improved health as a result of regular “juicing.”  They were healthy before, now they bounce and glow.  They’d dance your legs off and smile all the time.  It’s the “electrolytes” “nutrients according to Jay Kordich.  HAPPY BIRTHDAY JUICEMAN!  Take good care of your 11 year old child and invite us all to the party when you reach 100.

DR. JENSEN APPROACHES 90

We met juicing therapy advocate Bernard Jensen, Ph.D. last March at the annual WHOLE FOODS EXPO at the Doubletree Hotel in Philadelphia, sponsored by the Center for Advancement of Cancer Education.

Dr. Jensen  was ebullient, bouncy and he glowed.  Immaculate.  Not everyone looks good in a lavender suit, but he was radiant.

The sum and substance of his message was that he’d been wrecked along with his car, was wheel chair bound, suffered cancer and declared imminently dead.  Then he remembered that he should be taking his own advice.  So he “lived on carrot juice” and experienced diverse healing including cancer remission.  After all, he has a Ph.D. In Clinical Nutrition and should be eating properly – especially at his age.  Nearly 90, he’s prudent to be following the counsel he first espoused in the 1920s.  We believe he’s still alive and enjoying life in Escondido, California.

This giant in the common sense health improvement movement recommends that you take care of yourself wisely.  Juicing THERAPY, Health Through Nature’s  Most Natural Methods -The Ultimate in Nutritional Excellence, Extending a helping and for greater self-help health care and the pursuit of happiness (1992) is but one of his nine books currently in print and available through your health food store or directly from Dr. Bernard Jensen, 24360 Old Wagon Road, Escondido, California 92027.

Dr. Jensen maintains a traveling and speaking schedule which few could maintain.  Maybe you’d like to meet him too.  Really a sweet man.

Where do I get calcium, iron, protein and Vitamin B12?  Plant sources suffice.  Really!

Mad Carrot Disease?

“We are either part of the problem or part of the solution” according to Howard Lyman who spoke last July at the North American Vegetarian Society SUMMERFEST in Johnstown, Pennsylvania.  Believing him to be the latter, members of the International Vegetarian Union (IVU) elected him president and sent him off to Italy to meet with fellow plant eaters there.  Lately, he’s in Amarillo along with Oprah  Winfrey and a cast of thousands seeking truth through the legal system of Texas.  Fortunately, there’s a fine health food store and restaurant there.  It’s been serving the “Panhandle” with “whole foods” since 1947.  For extensive information on the “Oprah Case” look at these websites:   http://www.amarilloglobenews.com/oprah/        

http://www.dronezone.com/rv/

and check in regularly for updates.  If the law were followed in Texas, Governor George Bush Jr. would have to arrest his father for any disparaging comments regarding broccoli….  Already a USDA official in the role of witness for the prosecution has “broken down in tears” on the stand, “apologizing” for what some felt might have been “racist” testimony.  Is this a litigation about “food defamation” or what?  Get out your copy of the United States Constitution, read up on the First Amendment and be careful when driving through the Lone Star State and eleven others who have similar “food protection” laws.

Correspondence to Howard may be addressed to his office at the Eating With Conscience Campaign, Humane Society of the United States, 700 Professional Drive, Gaithersburg, Maryland 20879.  Recorded messages may be left at TEL:  301-258-3051.                                                          

We appreciate his role playing martyr to restore sanity and humor.  “If this wasn’t so serious, it would be funny,” we’ve heard him say.  Indeed.  Costly, it could get dangerous too.  Suspending the First Amendment is serious business, but some do try to do that.  There are some who want freedom for themselves, but not for others.  Vigilance is warranted.  Keep in mind that most Texans and almost all Amarilloans are Constitution loving good citizens, nice neighbors and Oprah has said, great “hosts.”  She’s met nice “people.”  This comic opera can turn out well if law and reason prevail.  Here’s an opportunity for education.

BEST PRODUCT

*****

The Vita-Mix Super 500

Total Nutrition Center

Not a blender, not a grinder, not an extractor.  The Vita-Mix is in a class by itself, as always.  No other machine does all this: n juice, cook, freeze, chop, puree, mix, grind and knead, blend, crack and then clean itself.  Would you ask for more?  Well, it also whirls kitchen wastes into a slurry for use in composting, either to pour on your compost pile or directly at the base of plants.  Roses and tomatoes fed this slurry can produce maximally.  It also looks good.  Solid.      

Exemplary design.

Every kitchen needs one.

Though it seems expensive, when one first looks at the cost, this is a once-and-done long term investment.

To obtain The Vita-Mix Super 5000, call the manufacturer:  800-VITAMIX (800-2649) or write Vita-Mix Corporation, 8615 Usher Road, Cleveland, Ohio 44138.  They’re nice people who will treat you right.  If you’re not ready to buy, request the elaborate full-color brochure which teaches most everything about using this culinary tool.

We plan to use a Vita-Mix in IPBN food preparation demonstrations, having observed its outstanding performance in others’ workshops.  An IPBN Charter Member and dealer friend, Peter Sullivan, in Massachusetts, has  recommended that we consider selling these machines to raise funds for IPBN.  (He sells them  through his organization:  The Healing Energy Network, 14 Branton Street, Dorchester, MA 02122.  TEL: 617-825-7127)  Would members and other readers encourage us to do this?  If we sell anything, books or whatever, will you buy them?  Before any such move, we’d like to have your counsel.  Your views are important to us.  IPBN exists for you.   

~

Organic farming and gardening

can be very earth friendly.

~

TIME TO INVEST?

Which way is the wind blowing?  DUPONT has invested over a billion dollars aggregating plant protein production companies according to The Wall Street Journal, January 2X, 1998.

Apparently, leaders of this global corporation have sensed consumer market realities and are placing their very large bet on soy protein production.  Internationally.  They’ve bought the largest vegetarian entree producer in Great Britain among other capital placements.  Wise move.

Maybe someone left a copy of herbalist Jethro Kloss’s  Back to Eden (Santa Barbara, California: Woodbridge Press Publishing Company, 1983 [1939]) laying around  in the executive reading room.

Imagine.  Soy meat.  Soymilk.  Soy cream.  Soyogurt, Soy cheese.  Soy ice cream, Soy nuggets, Soy granules, Soy flour, Soy powder.  Don’t forget soy oil, soy sprouts, toasted soy beans and  plain  soy beans canned, frozen or dried.  Soy beans also taste good fresh, picked right off the plant.  You might grow one plant in a pot if growing ground is scarce.

Soybeans are protein, mineral and vitamin rich.  Most Vitamin E consumers purchase over the counter is squeezed out of soybeans by ARCHER DANIELS MIDLAND, also the world’s largest producer of textured vegetable protein.

ADM in Decatur, Illinois is a major world producer of Vitamin E.  They squeeze soy beans to supply the wholesale market.  Others bottle, blend or encapsulated it.  One can argue that the best way to get Vitamin E would be to derive it from food and therefore eating lots of soybeans – and wheat which also contains Vitamin E – would be ideal.  Affluence and preferences allow us to pay the price of extraction, product refinement, packaging, labeling, advertising and transporting what nature provides cheap in the raw.  Popping Vitamin E tablets and also eating wheat and soy beans surely provides plenty of this essential (unless the person can’t assimilate…).

ADM’s Dwayne Andreas is said to have served a soy-based meal in the 1930s to President Franklin Delano Rosevelt and his guests in the White House.  “When you want to feed the world,” Andreas is reported to have said to the president, “we are ready.”  Andreas and ADM have been at ready over fifty years.

Wasn’t it Michigan farmer-industrialist Henry Ford who introduced commercial soy bean production in America to build soil and provide human food?  Soy-based cars?  Didn’t John Harvey Kellogg, M.D. research, write about and serve soy based products at his Battle Creek, Michigan sanitarium around a century ago?  What did George Washington Carver have to say about soy and other legumes in nutrition?  For how many thousand years have soy beans been harvested in Asia and been concocted into diverse food products?

Finally, soy beans are All-American food now.  They’re accepted in this new era with its rapid population growth, dynamic urbanization, educated affluence and increased nutrition awareness.  We are observing almost overwhelming sales growth of soy and other plant-based products and the consequent attraction of corporate investments in an expanding market.

Word is getting around.  Healthy foods are profitable, as well as the only ones worth producing.  Welcome DUPONT to the family of plant-based nutrition product producers.  If DUPONT makes vegetable protein foods, who will package them and in what?

They already wrap a great amount of food.  As their advertisement writers put it, “The tongue has 20,000 highly sensitive taste buds.  Packaging made with DuPont Surlyn [a trademark registered packaging resin] keeps food fresh.”  We thought the see-through film was just plain plastic.   

“Better things for better living.  Who will  be next?

EXXON!  Their 1997 Annual Report suggests those clear bags which hold salad greens at the market are polymers which have properties somewhere between plastic and rubber.  These new packaging films must control the respiration rates and maintain proper humidity for the produce they contain.  Whereas live plants absorb carbon dioxide and exhale oxygen, uncovered cut vegetables at room temperature consume oxygen at a high rate, speeding their own decomposition.  Since each vegetable, appropriately humidified breathes in and out at a different rate, bag makers must match the oxygen-carbon dioxide rates of the particular vegetable blend and volume.  Food scientists and polymer scientists have worked together many years to perfect the current freshness retaining produce packaging films and bags.

Vegan IPBN enthusiast Maida Genser in Michigan, where so much sound food technology has originated, provided the EXXON report information based on her reading of the company’s 1997 Annual Report.

If DUPONT can move from specialized package wraps to vegetable protein production, why couldn’t EXXON move from polymer wrap into quality proteins as well?  Rest assured their thinkers are aware of the possibilities.  Stay tuned.  Big profit opportunities present big challenges and big corporations are in play.

DUPONT.  ARCHER DANIELS MIDLAND.  CON AGRA.  EXXON.  These are big players in the rapidly changing world of plant-based nutrition related product design and production.

WHOLE FOODS / FRESH FIELDS stock is up.  Surprised?

In this expansion of vegetarian food supplier prosperity, WORTHINGTON FOODS stock is way down.  How come?  What might WF do to run their stock price back up?

While we are thinking about the business and economic importance of plant based nutrition on the large scale, wouldn’t it be great to see a huge soy foods processing plant in Amarillo, Texas.  The soil around there grows great wheat, soy and other beans, corn, potatoes, onions, carrots, pretty much every other vegetable as well – and even pecans….  Arrowhead Mills in Deaf Smith County has done quite well since its start-up in the 1950s.  There’s undoubtedly room for more vegan food producers than presently exist on the Panhandle plains.  Chicago investors saw the opportunities and now control Arrowhead Mills.  Were ADM and  DUPONT, among other giants, to invest in vegetable protein production in the breadbasket between Amarillo and Lubbock, well, the world would be a better place.

There are vegans and vegetarians all over the area.  Perhaps they’ll organize and work with economic development councils in expanding plant-based nutrition product development on the Llano Estacado.  It’s time.    

There’s already a Texas Vegetarian Society centered on Austin.  Presumably, Houston, San Antonio, Dallas and Fort Worth also have organized vegetarians and vegans.  A Texas Panhandle-Plains Vegetarian Society could probably help move things in further in a positive direction for human health.  Wouldn’t the participants get healthier and have fun? Cowboys and cowgirls slipping down the food chain and sidling up to the plant-based nutrition trough with mammalian cousin cows.  Soy products build strong bones and muscle, always did….

For current information on soy economics, contact the Soy Protein Council, 1255 Twenty-third Street, N.W., Washington, District of Columbia 20037, TEL:  202-467-6610 and ADM, Box 1470, Decatur, Illinois 62525, TEL:  800-447-2302

http://www.admworld.com

http://wwwdupont.com

http://www.exxon.com

~

The simplest truths often meet the sternest resistance and are slowest in getting general acceptance.

Frederick Douglass

~

CAROB FUDGE MALLOW

This is a simple recipe which requires no cooking.  Grace Lefever, of the Pennsylvania Natural Living Association, taught it to us as a “Carob-flax brownie” concoction.  It was beautiful and surprisingly tasty.  We experimented with variations and came up with the following formulation, a new name and various adaptations.

Berkeley nutritionist Clara Felix had taught us the virtues of flax seeds in the early 1980s, we’d been eating them since the 1930s but didn’t know how the omega 3 fatty acids build health.  We enjoyed the benefits, but didn’t know why.  Now we recommend flax seeds to everyone who will listen, and here’s an example of one of the ways we use them.

In a blender (or Vita-Mix) combine water and  flax seeds until a gooey mass is formed which holds together and could be spread out as fudge on a plate.  Don’t remove the product from the mixing container, but now add carob powder to taste, then do the same with maple syrup, Succanat or whatever sweetener you have handy.  Taste, mix, add more water, flax, carob, sweetener as you wish to produce a flavor and texture you’ll accept as “ok.”

Spread the stuff on a smooth surface, we use a plain white dinner plate.  Smooth it to a uniform thickness between a quarter and half inch.  Tuck in the edges neatly, use a wet paper towel to wipe off the smudges.  Let it air dry until pieces can be cut and picked up.

Eat a reasonable amount knowing the flax is rich in fiber and essential fatty acids including omega 3.  Here’s a nutritional bonanza in what appears to be simple fudge.

We roll it in balls and let them dry, sometimes roll these in chopped walnuts, peanuts or sesame seeds.  They can also be rolled in coconut shreds or date sugar, cinnamon can be added if you wish.

This process  of making carob fudge mallow is an adaptation of a basic goo which we used to add to baked good recipes as a “substitute” for the little white things stolen from hens.  In 1979, realizing these capsules were in fact liquid chickens, we never touched them again and have since found happiness with flax goo.  Initially, we blended flax seeds with orange juice, made the slurry to an appropriate consistency and never had a failure. At the time we were in a bran muffin phase and never heard criticism of our orangy, flaxy, bran loaded offerings. At bake sales, they went first.

For years, we’ve wondered why everyone doesn’t use pureed flax seeds, and the many other substitutes which work well in baking.  We concluded,  nobody told them yet.  So here’s our introductory lesson.

By the way, chickens, chicks, hens and roosters, thrive on flax seeds and so will you.  We chewed them along with the horses we were feeding in childhood.  There was no doubt about it, horses relished them and so did we.

After decades of using flax slurry in baking, we had the good fortune to meet Grace Lefever, at a PANLA Conference workshop in August, 1997, and started making her “carob brownies.”  She adds cashews and coconut for a memorable delicacy.   

Then Mort and Maida Genser, vegan friends living near Detroit, wanted to know how to puree the flax seeds, having learned a coffee grinder produced

only…granules….  Fearing maybe we’d lost the spirit, to the kitchen we went, playfully that day, and whipped up proof that water and flax seeds alone produce a fine goo for baking.  Rather than compost the replicated research findings, a touch of carob powder and Succanat (crystallized raw cane sugar juice) were added so we could try the stuff on an IPBN medical advisor, David Mattingly, D.O. who reviews our ideas.  “Can I use this recipe in food demonstrations for overweight patients?” he asked.  “Of course,” we replied, “you can use us as demonstrations also.”  To tantalize the doctor, we put some of the carob flavored and Succanat sweetened pureed flax seed goo in a bowl with strawberry Rice Dream.  We’d discovered what we felt was a nutritionally sound new version of the old hot fudge Sunday.  Before we quit he was eating carob fudge mallow balls rolled in sliced almonds, and others with walnut halves hidden inside.  “This is the best,” he exclaimed.  A new food was born.  We liked it.

Maybe you will too.

At midnight we were giddy and decided to come up with a name which would accurately describe the product, and have wide appeal.  Lefever, Felix, Genser, Osward, Mattingly goo was too long a name, and hardly descriptive.  “Flubber” came to mind, but this stuff has less bounce.  It took several tries, but the spirits were with us and we now offer the world our concoction:  IPBN Carob Fudge Mallow.

So there you have it folks: a hen and chick saving substitute for baked goods – in the plainest format, with two more ingredients a quick and easy uncooked brownie, carob fudge balls and a dessert topping par excellence. Here’s a nutritionally sound vegan dessert product which we suspect that you will enjoy as much as we do.  We hope you will make Carob Fudge Mallow a part of your repertoire.

The stuff will probably blend well with tofu and produce a nice cake icing.  Professional chefs could probably improve this product still more.  For added richness, blend in cashew and coconut puree.  That is for them and you to experiment with, and please let us know the results.

~

Water is composed of chemical elements and the only way in which it can become organic, or in other words be instilled with the life-principle, is through the vegetable kingdom.

N. W. Walker, D.Sci.  The Vegetarian Guide to Diet & Salad.  Prescott, Arizona:  Norwalk Press, 1995 [1940], page 22.

~

KIWIFRUIT

“Try eating the skin for more fiber,” so Knight Ridder News Service advises in a February, 1998 article by Carol J. G. Ward.  “Kiwifruit is the most nutrient-dense of the 27 most commonly consumed fruits, according to an analysis published in the Journal of the American College of Nutrition.”  Further, “Kiwifruit has the highest level of vitamin C – almost twice that of an orange – and magnesium.  It is also a good low-fat source of vitamin E and an excellent source of fiber.  Low in sodium, kiwifruit contains only 45 to 55 calories per fruit.”   We eat a lot of them.  Organically grown.  When they’re cheap, we eat two to four a day, apiece.  We’ll try the peelings, little bites at first.  Anyone expert on this?  Aren’t these Chinese gooseberries dubbed “kiwis” delicious?  Mmmm.

OUR CHOICE

*****

BEST FOOD DEMONSTRATION

WORKSHOP

1997

“GREEN FOODS”

Grace Lefever, of Sonnenwald Foods, a master teacher, presented the best food demonstration workshop of 1997 at the Annual Pennsylvania Natural Living Association Annual Conference on the Cedar Crest College campus, August 1, 1997, in Allentown, Pennsylvania.  It was simply wonderful.

Grace harvests heirloom vegetables and herbs, those native to America and others brought over by early migrants, voluntary and involuntary, centuries ago.  They grow in her yard.  Neighbors call them “weeds.”  She knows that Queen Anne’s Lace is actually ancient carrot and dandelion is edible from flower to root.

Maybe the best single word to describe Grace’s workshops is “delicious.”  Add “nutritious.  We’ve never seen better.

No one sleeps in a Grace Lefever food demonstration, everyone eats their fill and goes away laden with every recipe observed and tasted.  Participants exercise.  They blurt out questions and Grace has them “Come up and look…taste it…and ’chew, chew, chew.’”  She teaches the “Chew, Chew, Chew” poem to reinforce the concept that the first stage of digestion occurs in the mouth.  “Chew every bite as long as you can.”

Let’s face it, Grace Lefever is an original, she’s endearing, bright and fun.  Demonstrating food preparation, she fairly dances from place to place in the room.  Total life force!  We learn from her and encourage others to get acquainted.  Grace is captivating, a great teacher.

To follow Grace, eat greens, drink greens, chew, exercise, laugh, garden, share, enjoy life and be enjoyable….

You’ll find Grace Lefever, between trips and when she’s not in the garden, at Sonnewald Service Natural Foods, R.D. 1, Box 457, Spring Grove, Pennsylvania 17362.  TEL: 717-225-3456.

We love you, Grace.

CALIFORNIA REPORT

From Los Altos Hills small-scale fruit growers Dick and Jane Gross comes this winter report.

“Greetings from soggy washed-out California!  El Nino has spared northern California until this week.  …The ‘Pineapple Express’ we have been experiencing has fooled many of the early blossoming trees.  Acacias and almonds are drooping in wet full bloom and our peaches and apricots are about to burst forth – all are signs of a poor fruit season as blossoms will be blown away and the necessary number of cool nights for proper fruiting have not occurred.

“Add to that the relative absence of bees across the country wiped out in spite of medication by a deathly virus.  Most wild colonies are gone and [we] lost [our] hive last year.  This disaster is far more serious than the publicized progress of the ‘killer-bees’ northward from Mexico.”

Here’s insight into the realities of plant culture.  West coast, east coast, south coast, northern and midwestern plant growers are doing their best to feed us, but nature and our own pollution create unavoidable problems between hopes and actual facts.

We pray for the bees.  These creatures are in trouble and very few people know what they’re going through.   

EARTH  HEART

“On average, Americans shop six hours a week and spend only 40 minutes playing with their children.”  Join The Earth Heart Foundation campaign  and ”CELEBRATE BUY NOTHING DAY” each November.  We can celebrate this event as opportunities occur throughout the year.

“Education Toward Healthier Food Choices for the Good of People, Animals and Our Planet” is the purpose of the Earth Heart message a newsletter you’ll want to read.  A trip to Wisconsin will be enhanced by a visit to Earth Heart.

Earth Heart NATURAL FOODS CAFÉ,  DELI, MARKET is a fine place to eat Risotto with Asparagus and Peas, BBQ Tofu on Basmati, Baked Tofu on Oregano Potatoes, soups, salads, beverages, desserts and a variety of other vegan delicacies.  Drive, don’t walk, to De Pere, Wisconsin soon as you can.  We’re aiming that way and sooner or later will appear, hungry and loaded with cash so we can try a little of everything these chefs know how to prepare.

EarthHeart is in a new location, with plants growing, video programs available, shelves stocked with good food and books, and in the kitchen – superb delicacies prepared with love.

To visit or contact the Foundation and Café write:  Steve and Christine Ketter McDiarmid, co-Directors, The Earth Heart Foundation, 416 George Street, DePere, WI 54115, TEL:  414-983-9609, EMAIL:  eartheart@juno.com     

Where do I get calcium, iron, protein and Vitamin B12?  Plant sources suffice.  Really!

WE ARE WHAT WE WEAR

Remember deva?  It was a community of cotton clothes makers which started with needles, thread, bolts of cloth and inspiration back in 1978.  Small sale and informal, they preferred to use lower case in advertising deva.

They’re big time now.

The newest catalog of “natural fiber wear for men and women” offers contemporary style along with the solid construction and durable, easy on earth fabrics of cotton and hemp.  We didn’t notice any linen goods or rayon (which is made of wood fiber), but, if anyone has them, deva life wear would be a likely supplier.

We are taken by the matching corduroy vests and blazers.  In fact, we’d like to have most every item in the colorful catalog.  It is not easy to be non-materialists when these adornment selections are reviewed.  Go for what you need.  Expect durability.

Deva Lifewear, Box 7A, 1101 Avenue, Westhope, North Dakota 58793-0266,TEL:  800-222-8024, FAX:800-251-1746.  (Nearly totally vegan.)

  BREAKFAST OF CHAMPIONS

Mornings we usually eat oatmeal, wholegrain bread, fruit, and water – with carrot juice.  Day in, day out.  At home and while traveling.

Today, we tried a paper cup of FANTASTIC FOODS HOT CEREAL, Peachberry, wheat, and oats.  Organic.  Low fat.  Plenty good.  Along with this, we had  a slice of Mestermacher ALL NATURAL FAMOUS GERMAN Sunflower seed bread – with “whole kernels” and “no preservatives.”  Then a fresh pear – non-organic and peeled.  A tablespoonful of organic flax seeds.  Cloister Spring Water.  Finis.  This was a splendid breakfast in a house where they’re all good.

~

It is time to stand up and fight for a return to reason and plain common sense.  I feel the challenge that faces all people from all walks of life is to seek the truth, test the truth, and speak the truth.

Montaigne, 1580

~

ROCHESTER AREA VEGETARIAN SOCIETY

RAVS has a swell newsletter, the most recent is Volume IX, Number 1 of January 1998.  “Membership in RAVS is holding steady at over 100 members….” According to this latest issue, “Our members are the backbone and strength of RAVS.  Regardless of how often you can attend meetings, by joining RAVS you help us spread the good news about a vegetarian diet.”  Amen.

Let’s study RAVS and replicate their successes in our communities everywhere.

RAVS members enjoy monthly  potluck dinners and gather occasionally in support of local vegetarian restaurants.

Was the author of the “backbone” quote editor Ted Barnett, M.D.?  Who else would use the term so aptly.  He’s a vegan radiologist who sees x-rays of human bones all day.  Speaks publicly and well.  Gardens veganorganically.  An astronomer, philosopher scientist who “loves hospitals and working in them.”  Even “likes the way they smell.”  He knows all about bones, has a strong boned vegan wife and two strong boned vegan children.  The whole family looks good, feels good and acts good.  Strong vegan backbones.  Right foods – and exercise.

Might their diet be having to have some positive effects?

Hostess of the RAVS Winter Solstice Party and “Food Forum editor Flora Berg is working on “a RAVS cookbook” and suggests “Worthington canned Country Stew becomes a sumptuous pot pie with the simple addition of a pie crust top.”

RAVS, Box 20185, Rochester, New York 14602.  TEL:  716-234-8750  EMAIL:  Drveggie@aol.com

WEBSITE:  http://www..affiniti.com/ravs/

[What other exemplary vegetarian societies shall we feature in future issues of PBN?  Keep us informed regarding groups you participate in and let’s praise  efforts in behalf of plant-based nutrition, wherever they are occurring.]

~

A man can live and be healthy without killing [other creatures] for food; therefore, if he eats [them], he participates in taking…life merely for the sake of his appetite.  And to act so is immoral.

Leo Tolstoy

~

Where do I get calcium, iron, protein and Vitamin B12?  Plant sources suffice.  Really!

HEALTH AND NUTRITION

TIP OF THE DAY

True vegetarians are few and far between.  Fewer than 1% of Americans never eat [non-plant based products sold for human consumption].  You don’t have to be a purist to get in the game.  Reap the health benefits of eating lots of veggies.  When you order your next meal, try a[totally plant based], vegetable-rich entree….

Adapted from The Wall Street Journal, February 3, 1998, Page A4

American Heart Association “HEALTHY CHOICE”

public message

paid for by ConAgra Inc.

“Makers of Healthy Choice”

Diet and inactivity result in 300,000 preventable deaths in the U.S. each year.  It is second only to smoking at 400,000 deaths annually.  Prevent the preventable.  Eat low-fat and talk with your doctor about what’s a healthy weight for you.  Make physical activity a regular part of life.  Walk briskly for 30 minutes at least four times a week.

TWSJ January 19, 1998, Page A 4 

Most Americans eat 10 to 15 grams of fiber a day.  To get the bounty of fiber benefits – such as less risk of heart disease and certain cancers – you need twice that amount.  Add fabulous fiber to your fare – eat beans.

One cup of baked beans has

10 grams of fiber.

TWSJ, February 9, 1998, Page A 4.

For more:

TWSJ, Page A 4.

and

http://healthychoice.com

~

Like one awakened from a dream, the wise soul sees the truth….

Srimad Bhagavatam 11.11.8

~

MICROBE NEWS

.

Hello  friend.  Cobalamin here.  Too small to see.  I’m a microbe, tiny in size.  Think of me as a cobalt cocktail, rich in that chemical element.  I deliver that mineral in just the right dosage.  Some label me just plain old  “B 12.”   Frankly, there’s more romance in pronouncing Cobalamin.  Don’t you agree? You need me on a regular basis, but not to worry, I’m already in you, store well in your liver, and fairly well surround you as well.  I float in the air with the greatest of ease, get around pretty much everywhere.  Though you can’t see me, you’ll find me on leaves, grass, vegetables, fruits, grains, herbs, and on the back of your hand….  I‘m your friend and always have been.  Count on me to be along wherever you are, but if you’re wondering whether I’m definitely available every time you have need, check with your nutritionally educated doctor and dietitian.  They’ll help us to keep on dancing together all the days of your life.  Then I’ll move on and help someone new.

~

I heard a whisper softly sighing,

Lo, time’s sickle is near the lying.

Each moment is golden and none to waste.

Arouse thee, then, to duty haste.

George Washington Carver

~

THE FUTURE IS NEARING

Remember the Nearings when you plant a garden, extol the virtues of “organic” and “veganic” produce and find a variety of food wholesome alternatives not available in stores when they were young.

In their childhoods, white flour and white sugar were relatively new innovations.  Sears was selling Coca-Cola syrup with real cocaine, opium and morphine were easily available, tuberculosis widespread and lifespan rather brief compared with current expectations.  Children were sold into coal mine work by their parents for beer and whiskey money.  Radical Scott dreamed of the “good life” and protested using those under 12 years old.  Times have changed and the Nearings deserve considerable credit for pointing people in sane ways.

Scott and Helen Nearing were following the “Indore Method” of producing compost long before it was popularized in the “Victory Garden” era of the 1940s and through the work of J. I. Rodale’s book Pay Dirt and revolutionary new periodical Organic Gardening.

In early 20th century colonial India, Sir Albert Howard and staff, with the help of poor but smart traditional farmers, working near Indore, had developed what they termed the “Indore Method” of composting through experiments with alternate layers of nitrogenous green and carbonaceous brown, wet and dry plant materials along with locally available soils for mineral supplementation.   What is simple science today was revolutionary advancement at that time and in that place.  Their published agricultural improvement reports were distributed around the world and popularized in Britain and America.

Others who spread the gospel of composting in its early days were India experienced author Louis Bromfield at Malabar Farm, now an Ohio State Park south of Cleveland, and former Missionary to India, Susquehanna Valley Pennsylvanian Paul Keene of Walnut Acres.

Composting is often a missing link in American agriculture, currently being restored to popularity because of it’s non-toxic economical advantages in high quality food production.

If fact, composting is not new, though scientific measurement of its components and benefits are.  George Washington used it, so did Thomas Jefferson.  So did most everyone who grew a garden.  It was, and had been, a mainstay of agriculture for centuries.  Pilgrim gardens, at Plymouth, Massachusetts, were and are today composted.  Yet, people fall into bad habits and composting needed to be revived to produce healthier foods and get people working productively again.  Time for revolutionaries to remind how simple and good life can be.

We owe much to these pioneers:  Sir Albert Howard and crew, Scott and Helen Nearing, Anna, Jerome I. and Bob Rodale, Louis Bromfield, Paul Keene and others.  Nice people, every one, and practical.

Anna Rodale knew this ancient agricultural practice of composting ,in her bones, as a result of growing up with Polish immigrant gardening parents who taught her the old ways.  Her bones have held up well.

Always a good dancer, Anna Rodale is very much alive and kicking in Emmaus, Pennsylvania.  Follow her living and gardening guidelines and maybe you too can dance through your 90s.

Paul Keene is strong and vocal and his Walnut Acres organic food production community has never been more productive.

Louis Bromfield died years ago, yet strong boned Ohioans living around Malabar Farm continue to benefit from his soil improvement experiments and his books are still read.

The Nearings practiced what they preached and had long, healthy, happy lives.  Thousands continue to visit their Forest Farm in Maine.  Both Nearings have gone on, as Helen put it, “ into the light.”

Jay Dinshah had warned Scott that his vegetarianism could do him in.  And “it did,” Jay told a North American Vegetarian Society Annual Meeting audience in 1996.  He didn’t make 101.  “It finally got him at age one hundred.”

If you’re not afraid of this sort of a finale and rather relish such risks, in the future eat more than enough vegetables.  But remember Jay’s counsel to Scott.  Be forewarned that your future too might be “Nearing.”

COME TO OLYMPIA, WASHINGTON

AVS ANNUAL CONFERENCE

July 28 TO AUGUST 2, 1998

“Health, Harmony, Happiness” will be the themes of the 38th Annual Convention of the American Vegan Society on the beautiful campus of the Evergreen State College in July.  Six glorious days with friends you’ll want to meet again.

The food may be life prolonging, prepared as it will be by Chef Ron Pickarski, International Culinary Olympics Team Leader and Medal Winner.  “Total-vegetarian” vegan cuisine will be served three meals a day.

If you’ve never eaten with Ron Pickarskie, plan on an ecstatic culinary experience.  Walk, ride, fly… but get there and enjoy this opportunity if at all possible.  It’ll be a great vacation, educational experience, and investment.   Take family and friends.  Send your doctor and dietitian….

Participants will learn from Charles Attwood, M.D. George Eisman, R.D., Howard Lyman, Charles Vaclavik, D.O., Vesanto Melina, R.D., Marcia Pearson, Dixie Mahy, Jennifer Raymond, Bernard Unti, Elysa Markowitz, Eric Marcus, Gary Francione, Brad Wolff, Freya Dinshah, Jay Dinshah, Roshan Dinshah and others.  We hope to see you there.

For program and pricing details contact:  American Vegan Society, Box H, Malaga, New Jersey 08328.  Early birds get the best rates.

If you are not yet an AVS member, request a copy of the journal  Ahimsa,  listings of videocassette programs of presentations at past conferences and a book list.  Periodically, AVS also has weekend cooking school sessions.

~

Do not give to others what you yourself do not desire.

Confucius

~

JOIN VUNA

Consider investing in membership in the Vegetarian Union of North America.  It’s a double whammy, big bang for the buck, around $15.00 a year expenditure which is tax deductible and will provide double memberships and the regular publications of both VUNA and IVU ( International Vegetarian Union).  You’ll get news from abroad as well as this continent.

For a descriptive brochure and to join VUNA along with IVU contact:  Saurabh Dalal, VUNA,  9001 Good Luck Drive, Lanham, Maryland 20706.

~

Now is the time when we should stop to reflect upon the marvelous vitality of the earth, which expresses itself most profoundly in the cycle of the green leaf.

Yoshide Hagiwara, M.D.  NATURE’S SOURCE OF LIFETIME HEALTH, VITALITY AND WELLBEING: GREEN BARLEY  Essence, THE IDEAL FAST FOOD.  New Canaan, Connecticut,  Keats Publishing, Inc., 1985, page 20.

~

OUR CHOICE

*****

BEST RESTAURANT IN THE UNITED STATES

It’s Only Natural Vegan Restaurant

686 Main Street

Middletown, Connecticut 06457

860-346-9210

This is our decision based on several years of actual eating experience at various times over every season.  Our unannounced appearances have all been great feasts.  Simply wonderful and well worth the price.

We’re not alone in this acclaim.

Locals know good food and keep the place busy.  Folks drive in from Boston and New York, even Philadelphia and Washington.  Smart people know this is excellence.

We eat as much as we can and then carry home another meal or two.  ION staff knows how to pack food for the road.

Squash bisque soup…Ceasar Salad…Blackened Tempeh…Hummus Platter…Peanut Noodles…Pizza Rustica…Chilaquiles…Sweet and Sour Vegetables…Gado – Gado…Macrobiotic Platter…  All these are great.  Hold on for desserts, though.  These are superb:  Carob Orange Creme Cake…Banana Cake…Milano Cake…Lemon Tart…Fresh Fruit Crumb Pie…Amazake Pudding Pie.  Caffix or Peppermint Tea top off such a meal wonderfully.

If we seem ecstatic, try the food.  It’s even better than the descriptions.  We never tire of any of it.  That’s why we think this restaurant is the “best.”

Co-Owners, Co-Chefs Mark Shadle and Lisa Magee run ION well.  They’re young, work very hard, smile all the time and say, in 1992, when they became the owners, “we committed ourselves to providing people with health-supportive, inspiring whole foods – natural foods without compromise.”  They don’t believe in, eat or cater in any way to a “dead food diet.”

A chef for over fifteen years and “trained in the ‘classic French style’” Mark became a vegetarian in 1998, “no longer wanting to cook” fellow creatures.  He’s cooking on Main Street in the town where he grew up.  Married, a happily married  and proud father, Vegan Shadle has plans for “moving up the street to a larger location” and eventually having several restaurants.  “Good Living, Clean Cooking and Good Lovin” mark advises, “Lettuce Love.”

Describing her own transformation at age 16, Lisa explains “It became very clear to me at a young age that what you eat has a direct result on how your body feels and your mind functions” and on testing her hypothesis she experienced “a lightness of body and clarity of mind…”

Like Mark, Lisa knows, “’dead foods do not produce life.’”  Trained by Anne Marie Colbin and staff at the Natural Gourmet Cookery School in New York City, Lisa understands “it is possible to rebuild your body cell by cell with the proper foods.  She’ll be catering her own wedding in Spring 1998.

They’re great people, great cooks, healers, educators and community builders.  Visit them often, eat as much as you can and take plenty home.  If you can’t get to Middletown soon, order their two cookbooks:  inspiring vegan recipes (handwritten and illustrated) and

More INSPIRING RECIPES (computer typeset, hand illustrated,  spiral bound and colorfully covered with a colored sketch and photograph of the front window signage).

Order from:  Mark Shadlee and Lisa Magee, It’s Only Natural Vegan Restaurant, 686 Main Street, Middletown, Connecticut.  TEL:  860-346-9210, FAX:  860-346-6118.

~

UNBOUND BY EARTHLY TIES LET YOUR SPIRITS SOAR

Lisa and Mark              

~

DON’T CRY FOR ME

AMARILLO

Dana Lyons is still singing, throughout America – over the mountains and across the fruited plains.

“Regards from all at Cow command central” Dana’s Mom writes.  She sent a new brochure with updated information.

”At Night They Howl At The Moon,” “Animal,” “Turn Of The Wrench” and that most unforgettable album “ Cows With Guns” are all available from REIGNING RECORDS, Box 2627, Bellingham, Washington 98277 (TEL:  888-878-COWS, FAX:  360-733-7995, EMAIL:  dana@cowswithguns.com, WEBSITE:  http://www.cowswithguns.com

Lyons’ lyrical commentary “Our State Is A Dumpsite” is still available on a vinyl record.  “Really,” according to Dana’s Mom who will also send you “Organic” or plain cotton

t-shirts and an autographed “Cow Tse Tung Poster.”

Popular in Australia, New Zealand, and Europe, as well as America, tops in Seattle over ten months  and  “#1 on Dr. Demento,” Dana Lyons irreverent lilting music epitomized in “Cows With Guns” is deadly serious and fun.

“One of the biggest hits in the last decade, COWS WITH GUNS is absolutely huge in Tucson” according to Jerry Agar of KMXZ Radio.

Imagine an armed cow shouting “VIVA!”

VRG Food Service Update

Healthy Tips and Recipes

for Institutions

We wouldn’t be without it, or Vegetarian Journal.  Join us in joining with:

The  Vegetarian Resource Group, Box 1463, Baltimore, Maryland 21203.

If you aren’t familiar with VRG, VJ, or VRGFSU, write Charles Stahler and Debra Wasserman and become VRG volunteers, like we are, in your own community.

Maybe slip copies of VRG Foodservice Update to your local school board president, superintendent, cafeteria manager and dietitian.  After that, slip them sets of the large group VRG Menu Cards which will make them appear quite advanced in serving students’ nutritional needs.

Debra and Charles will be pleased to hear from you.  VRG needs the support of all of us.  Tell them we told you.

~

True love is undiscriminating, unattached, and unconditional, we should share this love with all beings.  This is called compassion.

Living Buddhism

~

IN THE 1890S

“A balanced diet and proper hygiene were essential

to good health”

  

Utah Historical Quarterly, Volume 65, Number 4, Fall 1997, published an analysis of the health teachings of a pioneer educator in “Divine Duty:  Hannah Sorenson and Midwifery in Southeastern Utah.”  Authors Robert S. McPherson and Mary Lou Mueller cited and quoted Sorenson’s advice to women and others in the late 1800s:

“’Very little salt, no vinegar or pepper, nor anything strong and irritating to the delicate membranes lining the internal organs.’” (Page 346)

“The ideal diet should include plenty of fresh fruit and vegetables, ‘as near their natural state as possible, as fresh as the season thereof, or in cans put up fresh, also dried fruit stewed.’”  (Page 347)

“She considered bread the most important food if it was prepared carefully from coarse flour, ideally graham, and baked well.”  (Page 347)

“White bread was to be  strictly avoided.”  (Page 347)

“Fruit sandwiches… ‘with fresh fruit jam lightly sweetened with fig sauce, or steamed figs, chopped steamed prunes, or sliced bananas…most relishable.’’ (Page 347)

“’We should teach our children to spare”’ lives of creatures and “’we cannot do it while kill[ing them].’”

(Page 347,  McPherson and Mueller quoting Hannah Sorenson, Notes Written for the Benefit of Members of the Woman’s Hygienic Physiological Reform Classes.  Provo, Utah:  Dispatch Press, 1892, page 11 and May Jones, notes titled “ “The Woman’s Hygienic Physiological Reform Class of Bluff, August 20, 1896,” page 11.)

So what?

Check Utahn lifespan statistics.

Another article in the same issue, Elaine Bapis, “In the Hands of Women:  Home Altar Tradition in Utah’s Greek Orthodox Homes” has little to say regarding plant based nutrition, yet this interesting comment:  “’The priest did visit our home with basil and holy water and blessed each room….’”  (Page 330)  Citing a “telephone interview with Gregoria Korologos, February 3, 1996, third generation [descendant] Salt Lake City and Washington, D.C.”   

The full UHQ issue in which this article appeared, and other publications are available through:  Utah Historical Society, 300 Rio Grande, Salt Lake City, Utah 84101.

{You may wish to research the symbolism and efficacy of basil in ancient and contemporary cultures.  It’s a member of the mint family of plants.  One variety of these revered plants is “tulsi” which is worshipped by millions of “Hindus” in India and wherever they live globally.  The mints have been treasured in many ways and basil is a widely grown and sought herb in more than a few cultures today.

According to Selene Yeager, et al, in Prevention’s New Foods for Healing, Emmaus, Pennsylvania:  Rodale Press, Inc., 1998,  pages 62 and 63, “The research is still preliminary, but laboratory studies suggest that compounds found in basil may help disrupt the dangerous chain of events that can lead to the development of cancer….  Basil’s ability to prevent cancerous changes [ by stimulating “higher levels of enzymes that are known to deactivate cancer-causing substances in the body”] was linked not to one particular compound in the herb but instead to several compounds working together, the researchers speculate.”

If anything is going to be waved around in purification rituals, basil is a noble candidate.  It has an honorable tradition of helping people in many ways.}   

~

There is no absolute fate.

Suma Ching Hai

~

IN THE 1990S

“’The best treatment for high cholesterol always includes a healthy diet and lifestyle.’”

So says Teresa Caulin Glaser, M.D., associate professor of cardiology of Yale University. “‘I encourage my patients to change their entire approach to diet and exercise, even if their cholesterol is relatively normal.’  By adopting a healthy lifestyle early on, it is more likely they won’t have to play catch-up when they’re in their late 40s or 50s, Dr. Causlin notes.  If a woman changes the kinds of food she feeds her family and gets the entire family involved, it will have a much better impact on her life than just giving her medication later on, she continues.

“Indeed, study after study has shown that a low-fat, low-cholesterol diet that’s high in fiber and includes mainly fruits, vegetables, and grains helps lower cholesterol and keeps heart disease at bay.  It has been shown that a vegetarian diet with less than 10% of calories from fat actually reversed cholesterol-clogging plaque and reduced recurrent heart attacks by 50% in patients with advance heart disease.”

(Barbara Tunick, “Women and Cholesterol,” The Female Patient, Total Health Care For Women: Supplement, Volume 23, Number 1, January 1998, pages 15-16.)

“THE VEGETARIAN CHRONICLES”

Four one-hour cassettes present plant based food alternatives and rationales – with some music in National Public Radio-style format.  Good for gifts.  Every library should have this set of educational media.  Nice listening while cruising down the road to everywhere.  Marvelous diversion during traffic jams.

Hear individual interviewees explain their food choice rationales and interject occasional mild humor.  Good background material for family dinner discussions.  Just great.

Order by telephone: 800-5-LISTEN or send a check for $24.95 to Far Reaching Communications , Department VPC, Box 185, Belmont, Massachusetts 02178.  “Everyday Healing Foods” is a one-hour cassette also available.

~

Be not forgetful to entertain strangers for thereby some have entertained angels unawares.

Hebrews 12, 2

~

  CLONING

Plant Tissue culture is the propagation of plants through “cloning”, an asexual method of reproduction.  A portion (explant) of the desired plant is cultivated in vivo on a defined medium which promotes rapid multiplication. As the new plants develop, they are removed from culture and transferred to a standard potting medium.

Tissue culture is based on the theory of totipotency; that is the genetically based ability of an organ or cell to develop into a new organism identical to the original.  Currently, tissue culture is being used in both research and commercial applications.  Tissue culture not only provides a method of mass propagation but also makes possible the production of disease-free plants, mutants, and secondary plant products.  A single plant cell can be genetically modified and grown into a mature plant or plants having new characteristics.

Monograph (anonymous) from the free literature table of the Vegetable Growers Association of New Jersey Annual Conference at the Trump Taj Mahal in Atlantic City, January 20-22, 1998.

~

If we help one person, we save the world

Hillel

~

HERB DEMAND GROWS

Word is that international corporations are providing growers with herb seeds and production advice to quality organic farmers.  It seems that dried herbs are used in a variety of products for their aroma and color as well as taste and health enhancement qualities….

There a special tomato which produces a pheromone a French perfume maker needs.  Green coloring can be extracted from many if not most herbs and is commercially valuable.  Then there are the oils, enzymes, vitamins….

There is a supply crisis which isn’t widely publicized.  Inspectors sometimes find heavy metals and refuse in many shipments from traditional herb suppliers in Eastern Europe, India and Egypt, to cite two examples.  Overheard is that some shipments from India have been found to have contained plant materials different from the labeling.  Some used automotive parts have raised the poundage of some shipments from Egypt.  Heavy metal residues in herbs from Eastern Europe have cut off some supplies.

As for what heavy metals, lead and cadmium are heavy and have ruined some soils, for example, and continue to plague from aerial and water pollution.  And, Consider the circumference of radioactive cesium 137 fallout from the Chernobyl nuclear disaster.  Not only have many people migrated from irradiated areas, who once grew herbs on small plots, but there’s a still wider circle of industrially polluted, contaminated and tainted land as far east as Austria.

Honorable herb merchants want the best for their customers and won’t compromise on quality.  New suppliers with pure soil and clean production techniques are in demand.

   

It has occurred to many worldwide that herbs are good nutrition and profitable.  So there’s competition, increased productivity and many efforts to shorten, stabilize, improve quality and profitability of the supply lines.  The business strives for efficiency.

Small farms can often make money selling herbs when their owners would go broke cropping corn.  These are specialty crops for niche markets.  USDA County Agents are learning how to advise their area farmers to tap into the rapidly growing herb markets.  Export demand is expanding.

For all our problems, American exports are growing and quality of imports is better regulated.  Exports are a major goal of the United States Department of Agriculture and herbs are no small matter anymore.

High-quality produce of every sort is in demand.  Now that transportation technology allows northern hemisphere residents to eat Chilean and New Zealand strawberries in wintertime, Australians and Argentinians can have peaches off season from North America as well.

As California and Mexican produce growers ship more product west to Asia, midwest and east coast demands encourage production in areas long abandoned.

There’s a new tolerance for produce variety  which has never before existed.

Thai durian and rambutan fruits are sold on the streets of  San Francisco, Los Angeles, Philadelphia, and Miami.  People buy it and try it and increasingly they like the new choices.

A new global marketplace has evolved.

In a conversation with Korean friends visiting, the subject of “hundred dollar watermelons in Japan” came up and the counterpoint was “They cost more than that in Seoul, sometimes one hundred twenty-five and higher….”  There’s a real market for exceptionally high-quality produce.  A hundred dollar bill doesn’t buy much ginseng in some places.

Spearmint is the commonest herb grown globally and, fresh, dried or boiled down into menthol, is the most widely used.  Ordinary plants have values not yet fully realized or developed.  The future surely belongs to plant based nutrition as more and more people awaken to its benefits.

If you know a farmer who may need a profitable crop, pass the word:  herbs may have potential.  Consider growing your own, sharing with friends and selling small quantities at your neighborhood market.  The manager may be glad to sell your supply.  Even a small pot of mixed herbs in the kitchen window can enhance your foods and life.

We’re eating rosemary, thyme, sage, chives, peppermint and other herbs from potted plants shelved in an east window.  The first time we’ve ever done this.  They’re thriving.  We’re also doing fine.

~

Fresh fruit from Chile, at your supermarket.

ABC Radio Advertisement

January 30, 1998

~

PLANTFEAST

March 1998

Let’s pitch in and support the historic and persistent efforts of Dr. Alex Hershaft, Ph.D., president of the Farm Animal Reform Movement.   FARM sponsors a great effort every March and provides all the instructions, information, and materials needed to mount a local  fellow-creature-saving campaign and plant-praising celebration again this March.

It might be called a  “Flesh Out” and “Plant-In” action campaign as again national and community attention is focused on the value of avoiding carcinogenic, stroke, heart disease and diabetes correlated non-food products currently sold for human consumption.

Join the fun, raise voices to save fellow creatures entrapped in a merciless system.  There’s a death machine doomed to self-destruct and Alex Hershaft leads this movement to stop the killing of innocent creatures.   Citizens can cooperatively help society turn off the killing machines by educating, reminding of compassion, telling truth and thereby lessening its appeals. Feed a friend a vegan meal.

Time is of the essence, so if you will cooperate in this annual campaign to alert people to the dangers of non-plant based nutritional practices and importance of living in peace with fellow creatures, please contact Alex promptly.  Work with the FARM staff.  You are needed and every year to follow until our work is done.  Volunteer to represent FARM efforts locally.  Join in this long successful educational effort in 1998 and years to come.  Contact Alex  and FARM staff at:  Farm Animal Reform Movement, Box 30654, Bethesda, Maryland 20824, TEL:  800-632-8688.

~

Behold, I have given you every herb bearing seed which is upon the face of the earth, and every tree in which there is fruit of a tree yielding seed; to you it shall be for food.

Genesis

~

   

   HEALTHY SOIL

   HEALTHY FOOD

     HEALTHY PEOPLE

John Haberern, Anthony Rodale, and the whole staff welcome your visits to the Rodale Institute Experimental Farm, 611 Siegfriedsdale Road, Kutztown, Pennsylvania 19530-9749.  TEL:  610-683-1400, FAX:  610-683-8548.

Learn about the virtues of leguminous trees.  (Ever tried carob?  It’s only one of many  pea trees.)  Want to know more about “corn-velvet bean intercropping” techniques?

Honor Jerome and Bob Rodale’s pioneering works on behalf of better nutrition by joining Rodale Institute and visiting the Experimental Farm west of Allentown.

The new full-color calendar and events schedule recently mailed to members is a treasure.  They have some left to send to you.  Visit.  Maybe even volunteer.  Bring the kids, they’ll love the children’s garden.

Write or call for a map, descriptions of educational programs and international projects which help subsistence level peoples grow healthy foods for their communities and income producing exports to the nearest urban areas.

~

Although plant breeders have greatly increased the share of the photosynthate going to the seed of various grains, they have not been able to fundamentally alter the basic process of photosynthesis itself.  The amount produced by a given leaf area remains unchanged from that of the plant’s wild ancestors.

Lester R. Brown

The Agricultural Link: 

How Environmental Deterioration Could Disrupt Economic Progress.

Worldwatch Paper 136

Washington, DC:  The Worldwatch Institute, August 1997,

page 35.

~

CHAMPION LUNCH

We deem lunch at an OLIVE GARDEN RESTAURANT the best vegan value offered by any national food service chain.  It wasn’t always so.  OGR management has made great strides since their first openings and their current performance is commendable.

We eat the $4.95 lunch at our local OGR, for two the bill comes to $10.08 with the 6% state sales tax.  We tip liberally, $2.00 to $3.00, depending on the service, and have never had a bad meal.

Someday, OGR should offer more vegan options, and in past years sometimes they have.  We raved when they introduced soy based vegan Raspberry Sorbetto and were disappointed when sales dropped off.  Vegan Spicy Sicilian sauce pleased us greatly with its capers, red pepper, and tomato base.  Someday, we’ve told several managers, “You ought to try making tofu lasagna and tofu cheesecake sometime.”  Hopefully, someday they will.  We’ve got the recipes.

Still, we’re grateful that the bread has been vegan from the beginning.  We order it “Plain, no oil of any sort on it.”  Though we wish it was made of fresh ground, whole grain flour, it’s nice to know the OGR bread product meets vegan criteria.

What we ate yesterday was the usual: “We’re ordering vegetarian,” one says, and we always see a smile.  “Most of us are vegetarian,” is a frequently heard response from the server.   “I know” is a response we often hear, “I’ve waited for you before”  We’re regular customers.

“Linguini Alla Marinara.”  One of us ordered the “Minestrone Soup”, the other ordered “salad without dressing or croutons….Please bring vinegar and oil, lemon and crushed red pepper.”  We share and leave very full – we believe very well fed.

It’s been years since any of this came out wrong and yesterday’s Minestrone was the best yet.  “Different cooks have different ways,” our server explained.  We’d like their recipe.

What did we eat in this OGR well-rounded meal?  Salad:  iceberg and romaine lettuce, tomatoes, red onions, red cabbage, carrots, pickled peppers.  Soup:  tomato base; fresh carrots, celery, onions red cabbage and spinach; garbanzo, navy and red kidney beans; spices; and tiny shell-shaped pasta.  No cholesterol, low fat, fiber galore and innumerable minerals and vitamins.  Maybe a bit too much salt; but, we use none at home – maybe this provides just what we need.

OGR provides a brochure with nutritional data for each “Garden Fare” selection.  Lunchtime Linguini Alla Marinara contains 302 grams, 330 calories, 6 grams of fat (17% of calories) including .5 grams of saturated fat, 0 cholesterol, 710 milligrams of sodium, 57 grams of carbohydrate and 10 grams of protein.  The Minestrone, 6 fluid ounces, contained 100 calories, fat 1 g., (10% of calories) including 0 saturated fat, 0 cholesterol, 550 mg. sodium, 17 g. carbohydrate and 4 g. protein.  One breadstick contains 140 calories, 1.5 g. fat (10% of calories) including 0 saturated fat, 0 cholesterol, 270 mg. sodium, 26 mg. carbohydrate and 5 g. protein.

We bring our own nutritional supplement, a homemade mix we call “sprinkles” which contains nutritional yeast, flax, and sesame seeds, crushed red pepper, blenderized bits of our favorite dried sea vegetables, powdered kelp and parsley, cilantro, dill, oregano, sage, rosemary, tarragon, turmeric and whatever other herb is on our shelf at blending time.  Sometimes we add calcium and magnesium-rich dolomite powder.  We carry this in a plastic container and self-sealing bags.  Shamelessly, we pour as much as we like, whenever we choose, over the OGR salad and Marinara sauce.  It goes fine atop soup.

Isn’t this a champion lunch?  We honor Olive Garden Restaurant staff who have made these options available to us as we’ve traveled all over the country and never been disappointed by either the food or service.  Nice folks.

We can help them do even better by telling them what we want and need.  OGR staff accept comments, criticism, and praise, and provide information through “Guest Relations Representatives” at 800-331-2729 (8:30 a.m. to 5:30 p.m. Eastern Standard Time, Mondays through Fridays).   

~

Behold, I have given you every herb bearing seed which is upon the face of the earth, and every tree in which there is a fruit of a tree yielding seed; to you, it shall be for food.

Genesis

~

Who Won the IPBN Fall

Essay Contest?

A copy of Debra Wasserman’s Vegan Handbook was selected as the prize book of choice by essayist Virginia Mead of Lancaster, New Hampshire.  She likes her selection very much.  We like her essay.  Ginnie is preparing to enter the commercial market as a vegan food producer.  See her essay on another page in this issue of PBN, correspond with her at the address provided.  Let us and Ginnie know how you like the essay.  Join us in offering her congratulations!

Let’s Have Another Competition:

It’s not too late for you to write an essay on “ethics, nobility, and plant-based nutrition.”  Just a page, at least three paragraphs.  Give it a try.

Need motivation?

George Eisman has sent a copy of one of his books as a gift for the first essay contributor.  You need to read it.  We already did and return to its pages frequently.  The text is strong, the recipes delightful.  We think the color cover is appealing and display it in the IPBN Library.  George Eisman’s book will motivate you to do much more than just write essays.  He’ll have you reflecting on your resources and acting positively in the noble vegan education effort to wake up America and feed everyone better.

It’s ready to ship.  This book can be yours if you write the best essay.  Imagine owning:   George Eisman, Registered Dietitian, with Anne Green, Ph.D. and Matt Ball, M.S., with a forward by Michael Klapper, M.D.  The Most Noble Diet, Food Selection and Ethics,  Fourth Edition Revised.  Burdett, New York:  Diet Ethics, 1994, 115 pages.  It’s on the shelf awaiting your response.  The text, drawings, data tables and recipes will win your heart and make you still nobler.

~

Justice begins with us.

George Eisman

~

OSTEOPOROSIS

“Physical activity promotes increases in bone mineral density or reductions of bone loss…making exercise a key strategy for preventing and treating osteoporosis….

“Osteoporosis is a metabolic bone disease characterized by a loss of bone architecture.  The loss of calcium and the alteration of bone structure combine to weaken bone in patients who have osteoporosis.  This condition afflicts about 25 million Americans, 80% of them women….

“Osteoporosis is the culmination of a process that typically begins in the third and fourth decades of life but starts earlier in some patients, such as athletes, who have the triad of disordered eating, amenorrhea, and osteoporosis….

“Debilitating bone loss is not inevitable.  The physiologic processes that cause osteoporosis occur over much of a patient’s lifespan and are amenable to interventions.  However, physicians’ awareness of osteoporosis risk factors such as loss of height, family history, and premature menopause must be sufficient to prompt testing of patients’ bone mineral density (BMD) by dual-energy x-ray absorptiometry.  Such testing can help determine who is eligible for osteoporosis interventions, including medication, dietary measures, and exercise.  One of the most important preventions and treatment strategies is adequate weight-bearing and resistance exercise, which can help build bones….

According to the “’error stain distribution hypothesis’” “bone cells sense the mechanical strain induced by weight bearing exercise.  The cells then communicate load imbalances with each other on a local level.  In vitro. Mechanical strain causes a cellular influx of calcium ions, followed by production of prostaglandin and nitric oxide, increased enzyme activity, and the release of growth hormones; these changes may trigger bone remodeling.  The theory suggests that such changes also occur in vivo.  [Shimegi S. Yanagita, M. Okano. Et al, Physical Exercise Increases Bone Mineral Density in post-menopausal women”  Endocrine Journal, Volume 41, Number 1, 1994, pages 49-56. And L. E. Lanyon, “Using Functional Loading to Influence Bone Mass and Architecture:  Objectives, Mechanisms, and Relationship With Estrogen of the  Mechanically Adaptive Process in Bone,”  Bone 1996, Volume 18 (Supplement 1), pages 37s-43s.]

“Nutrition is important in preventing and treating osteoporosis.  Attaining optimal bone mass requires adequate nutrition, especially calcium intake, beginning in adolescence.  Unfortunately, most American teenagers, especially girls, consume inadequate amounts of calcium.  Though studies are few, an adequate daily intake of calcium (at least 1,200 mg) and vitamin D (400 IU) is essential to maximize the building of new bone.  Patients should be encouraged to get as much of these nutrients as possible from dietary sources…but most will also need supplements….”  Warren A. Katz,  M.D., “Osteoporosis, The Role of Exercise in Optimal Management,”  The Physician and Sports Medicine, Volume 26, Number 2, February, 1998, pages 33-41.

COME

TO

JOHNSTOWN, PENNSYLVANIA

FOR

THE

24TH ANNUAL

NAVS SUMMERFEST

July 8-12, 1998

Learn from experts in the fields of health, nutrition, exercise, animal rights and the environment.

SUMMERFEST convenes again on the lovely Johnstown “Ecology Campus” of the University of Pittsburgh an hour east of that great city.

Access is easy by air, train, bus or automobile.  It’s hilly country, so if you bike or hike in, be prepared to have a good work out.  Just get there, however, you choose, and pleas bring family and friends.  Here would be a great place to send your nutritionally awakening doctor, nutritionist, dietitian and best friends.  Your local superintendent and School Board might want to send cafeteria employees to learn about nutritional alternatives which grow healthy kids.  Maybe your local newspaper editor needs an interesting place to vacation.   

Learn how to prepare delicious and nutritious vegetarian cuisine with renowned cooking instructors.

Eat great tasting total-vegetarian food prepared by Chef Ken Bergeron and his team of experienced vegan food preparers.  Three wonderful meals a day will have you in ecstasy.

Lectures, demonstrations, and programs fill the days and nights.  Young people get together at socials.  Children are cared for by cooperative collaborating parents in what might be called a childcare co-op which springs to life each summer.  Star gazers join evening astronomy programs.  The organic and veganic gardeners get together.  And there’s dancing, folksy, in which everyone can participate.

Exercise as you like.  Rest and enjoy the beautiful Appalachian  Mountain forest surrounds.  Meet, socialize and have fun with others who share your interests.  Hundreds on common sense people gather for this festival of health-related knowledge and expression.  Some walk, a few jog, there are light weight lifters, yoga devotees, and many nature trail hikers.  No matter what you like to do, there’ll be plenty of opportunities for growth during SUMMERFEST ’98.

Register early for the best rates.

Make new acquaintances, develop new contacts who can assist you in achieving your life goals and establish communications with the network of healthy people who will be your friends for life.

We are family.

Come, meet us there.

For full information contact:  Brian and Sharon Graff, Co-Directors,  North American Vegetarian Society, Box 72, Dolgeville, New York 13329.

Join NAVS, if you haven’t yet, read VEGETARIAN VOICE  quarterly.  Volunteer to represent NAVS in your community, as we do, and spread the word about rational perspectives on healthy, ecological and compassionate living.  Request a sample issue of VV and review the NAVS publications list.  Some of the very best inexpensive booklets on vegetarianism and vegan food preparation are available only through NAVS.      

FOOD FOR THOUGHT

FOOD FOR HEALTH

FOOD FOR LIFE

This will be the theme of an IPBN presentation at the Mid-Atlantic Consortium for Human Services, at an assigned time during the three-day conference, April 3-5, 1998, at the Community College of Philadelphia.

If you have interest in participating in our workshop of “Food for Thought, Food for Health, Food for Life – A Consideration of Mind, Body, and Spirit in the Context of Plant-Based Nutrition,” and diverse other program aimed toward sound mental heath, contact:  Douglas Whyte, MACHS Program Coordinator, Community College of Philadelphia, Pennsylvania 19030.

~

What wisdom can you find that is greater than kindness?

Jean-Jacques Rousseau

~

CHAMPIGNON DINNER

It is our good fortune to live near the major mushroom production area of America.  Kennett Square in southern Chester County, Pennsylvania, is the center of this growing agribusiness.  Considerable production is certified “organic.”

Fresh mushrooms of many kinds are available in our markets.  Champignons, French for edible fungi, can add delightful variety to the plainest of fare.

Polenta, for example, can be transformed from what we once called corn meal mush to haute cuisine when smothered in lightly braised mushrooms of any sort.  Pasta covered by or blended with mushrooms is splendid – use whatever sauce appeals to y from red tomato to white pureed tofu.  Add garlic, herbs, whatever you like.

Tonight, we’ve decided to have mushrooms over basmati rice.  It’s a quick meal to prepare, requiring only two pots – one for the rice (which with one part grain and two parts water cooks in 20-25 minutes) and another for four cups of fresh fungi simmered a few minutes in a little spring water, bits of Maine Coast Sea Vegetables (alaria and dulse work fine), a sprinkle of powdered kelp, and lightly sprayed with Bragg’s Amino Liquid and sprinkled with a few herbs.

We’ve fixed a simple green salad dressed only with fresh lemon juice, and have whole wheat rolls from Lanci’s old fashioned wood and coal fired brick ovens at 1716 Jackson Street in South

Philadelphia.  Our beverage is spring water, Cloister, from Lebanon and Lancaster counties.

Over the aromatic basmati, we pour the champgnions, hot and steamy.  We eat joyfully, chatting about ideas for this newsletter to which we will return after a marvelous adventure with enoki, so-called oyster-textured, portobello, shiitake and straw mushrooms.  Champignon fare and elegant.

~

The more things change, the more they stay the same.

French Proverb

GROW PLANTS VIGOROUSLY

There is “nothing purely organic in this world anymore, not since 1940.”  Wilbur Franklin was speaking at a Growers Nutritional Solutions conference for vegetable growers at the New Italy Society meetinghouse in Vineland, New Jersey, Friday, February 8, 1998.

We were there.

Mr. Franklin explained that the tern “organic” developed in chemistry to denote anything with “carbon” and that “urea” has a long carbon chain molecule yet is not permitted to be used in “organic” vegetable production under the various “organic” certifying agencies and new federal criteria for “organic” food production.  And some accepted contemporary “organic” materials may contain heavy metals, such as those possibly absorbed by seaweeds growing in polluted ocean waters, according to Mr. Frankin. He’s for the lowest toxicity healthful plant foods whether they are labeled “organic” or not.

The word “organic” can be misused and abused.

He described scientists searching for canned foods sealed before 1940 to indicate changes which have occurred in plants, people and other creatures since the dawn on DDT and atomic experimentation.  Since that period, he pointed out, we all carry around DDT, though it has been outlawed for many years, and we all carry atomic particles not present in earth’s atmosphere before 1940.  Polluted air, he notes, for example, flows over all our fields and don’t avoid those marked “organic.”  He’s a stay awake and listens speaker.  His points are very clear.

What Mr. Franklin advocates is the same as he suggested 45 years ago:  common sense, careful managing of plant environments, soil building to enrich depleted soils which are generally calcium deficient, ignoring of ph as an irrelevant expression which can’t help plants maximize growth or growers produce maximally, accepting each growing plot as unique and working with it to achieve deep root growth and healthy plants.  He favors building humus content of soil so that it holds water well.  He suggests liming provides calcium which is the basic structural component of strong plants and that so-called agricultural experts have underrated lime, ground up limestone, as a soil builder and plant grower.  Use the lime with the “smallest particles” he advises, and with a relatively low ratio of magnesium.  “Calcium opens up soils, lets them breathe.  And what do plants need?  Oxygen.”  Weak plants, fungi and bacteria, and insects, indicate illness which can often be reversed with calcium and other specific minerals added through root zone and foliar sprays at precise times.  Plants take in moisture from dew at night, he explains, don’t spray tender leaves with water during hot sunny days….

Club root, nematodes, bug invasions – these proclaim imbalance which Mr. Franklin describes in detail.  Farmers nod.  “You’ve got these problems.”  Farmers nod.  Some of you have tried our problem solving strategies and they’ve worked, he says and individuals testify of their more than satisfactory results.  Farmers listen.  You call us after you’ve tried everything else, he comments.  Farmers nod.  Don’t call us unless you’re serious.  There is quietness.  We can solve problems by working together and using science carefully.  No one has any objections.  Four hours and the audience is still with him.  He’s good.  He’s correct.  He’s experienced.  He offers nothing beyond successful vegetable production which doubters can “come see for yourself.”  In Canada, north, south, east and west in the United States, “visit our growing sites.”  He invites everyone to “take a look.  You be the judge.”

He builds soils with “active microbial populations” which decompose minerals and make them accessible to flourishing plant roots.  Plants take in nutrients, he explains, from the bottom through their roots and from the top through the leaves.  He understands roots and leaves, when he’s finished so do the experienced farmers in his audience.  After all these years as growers, now listeners literally feel as does a plant.  We respond as he says, “Roots pull in oxygen,” inhaling and pulling our hands toward our bodies.  Every hour, night and day, plants are behaving slightly differently, he suggests.  We feel hot sun bearing don on a sunny day and sigh in relief when cool night comes on and brings dew.

Mt. Franklin doesn’t tend plants, he lives with them and empathizes with their every need.  “Life force,” he interjects frequently, we are striving to preserve and nourish the “life force.”  Whatever will keep them healthy and grow at each developmental stage – “You can feel the blossoms ready to set.” – he is prepared to provide.

The man loves compost, he’s just careful to avoid using toxic materials even if they are suggested to be “organic.”  He’s not anti-organic, but merely favors using the word properly and not believing every claim made.  He’s for scientific evidence, improving soil, keeping earthworm populations healthy, raising vigorous healthy plants – providing nutrition as wisely and carefully as you would for a child. He’s weary of bureaucracies, charlatan power brokers, and pundits who preach  but haven’t  actually made a crop.  He’s a farmers’ farmer who feels, knows and loves the soil, treasures every plant and likes people.

“Are your fields earthworm tolerant?” we ask.  “Earthworms” indicate soil health, he exclaims.  Where we work, he goes on, “earthworms are an essential part of good soil management.  Without earthworms, you don’t have good enough soil.”  Farmers nod.  Earthworms open soils to air flow, help feed roots.

He wants people to be healthy and has demonstrated how food quality can be improved.  He’s tired of hearing the puffed up, vain and pretentious.  He’s weary of those who block good scientific ideas to get promotions in corrupt bureaucracies, defeat aspiring competitors on the faculty advancement ladders and avoid truth-telling even when it could be helpful.  White-headed, but not old in any sense, he’s amused by how some of us can get carried away to our own disadvantage.  What works and makes things better, that’s what he’s for.

If we have misrepresented any of his views, the error is our own and we will accept correction cheerfully.  We intend to present these views in a good light for reflection by all.  Mr. Franklin, in our view, deserves considerable recognition as does his mentor, soil scientist “Doc” V. A. Tiedjens.

For further information, Dr. Tiedjens’ More Food From Soil Science (1965, $15.00 postpaid), a basic book on the importance of calcium in healthy soils and plants contact: Growers Nutritional Solutions, 321 Huron Street, Milan, Ohio, 44846.  TEL:  419-499-2508.

NATIONAL ORGANIC PROGRAM STANDARDS

UNDER REVIEW BY USDA

The United States Department of Agriculture is currently reviewing “national organic program” standards for  the production of both creatures and plants.

At this writing, the proposed USDA “national organic program” regulations would allow labeling of irradiated foods, produce grown in sewage sludge fertilizer and products made of effluents from creatures treated with antibiotics.

Private “Organic” certification groups have many concerns about the proposed federal “standards” as written.  So do vegetable growers and other farmers.

To obtain copies of the proposed “organic” regulations contact USDA, your County Agent, congressional representatives or the internet.  Address requests and comments to Eileen S. Stomnes, Deputy Administrator, USDA-AMS-TM-NOP, Room 4007-So., Ag Stop 0275, Box. 96546, Washington, D.C. 20090-6456, FAX:  202-690-4632.

The “National Organic Program” Website is:  http://www.ams.usda.gov/nop   

Some are distressed and some are delighted to have federal involvement in defining, regulating and end enforcing “organic” agricultural production.  What you and every other citizen thinks are important and worthy of expression.

OUR PERSPECTIVES

Our personal values hold pretty closely with those of Scott and Helen Nearing.  Simply is best.  We strive to do the best we can, with what we have, wherever we are.  Since 1947 we’ve called ourselves “organic.”   J. I Rodale taught us the word.

We also consider ourselves “veganic” gardeners.  In growing food plants, we use homemade compost, ground up rock and seaweeds in our gardens, generally avoiding commercial manures from creatures.  However we will mix in composted manures, from a known source we respect, to inoculate a new plot of sterile ground with microbial activity.  And we transplant earthworms liberally.  We have no aversion to any fertilizer of mineral origin which contains nitrogen, phosphorous and potassium and preferably calcium, copper, iron, magnesium, manganese zinc and other trace materials.  In particular, we like to use New Jersey greensand, granite dust and rock phosphate.  While we wouldn’t use blood or bone meal, we joke about finally residing in the compost ourselves.   

When we look into what we call “our” compost bin, we observe innumerable creatures living in a small scale universe where they experience life and death.  We can name only a dozen or so of the larger organisms and assume there are many microscopic organisms alive in this mix.  This is what we call our “vegan dilemma.”  We do not “own” the creatures, fungi or bacteria in the compost, rather we feel we are providing for them, literally “feeding the worms.”

Whatever others do, say and regardless of changing word usage, we will continue to grow as much of our own food as possible and purchase from produce growers and suppliers whom we know and whose practices reflect our values.  It’s an imperfect world and we are imperfect interacting in it.

THANK YOU

We appreciate your reading Plant Based Nutrition.  How do you like it?  Are this reporting and analysis interesting and useful in your life and work?  We want you to look with favor on our contribution, but tell us the truth.  If you enjoy, benefit, dislike or object, we need to know.  Your gain is our goal.

How about the format?  The last issue was in 10 point type, this is in 12.  Isn’t it easier to read the larger characters?

IPBN has 1998 Charter Members from coast to coast, but not in every state.  Donations to both operations and the scholarship fund have been received.  Responding to our invitation, numerous vegetarian, vegan animal rights and other organizations have made contacts and these are all appreciated.  We seek more.

Please help us expand IPBN membership.

7-11 STOCKS DR. MC DOUGALL’S RIGHT FOODS

Believe it or not, the 7-11 Corporation is moving into healthier foods and has contracted to retail Dr. McDougall’s Right Foods.  Hurrah!  Congratulations to everyone who has worked to bring about this wonderful situation.  Yay  McDougalls.  Thanks 7-11.

Quick as we can, everyone pleased should go to the nearest 7-11 store and purchase at least one of these healthy products.  We did, they’re there.  Should the local manager not yet have ordered and stocked these plant-based nutritional food products, a gentle suggestion regarding their availability will probably be appreciated.  Merchants respond to requests and market demands.   So let’s tell our friends the virtues of these products and having them accessible at mass market food outlets.

Which suggests that a “gentle suggestion” might also be made to each of the managers of local supermarkets and other chain stores which sell food products.  K-Mart?  Sam’s?  Safeway?  Acme?  Giant?  And do your area health food stores carry Dr. McDougall’s Right Foods?  Maybe you’ll put in a good word….

Why go all out for Dr. McDougall?  Because he’s a straight-arrow strong supporter of plant based nutrition?  Look how he has given himself to improving all people’s health through his medical practice, books, lectures, even vegan cruises and field  trips.  He’ll do anything to help his family, patients and friends get healthy and stay fit.  Lately, he’s following the advice of the physical trainer he’s long referred patients to.  Dr. McDougall follows his own advice.  Have you met him yet?  Seen his presentations?  He’s good.   We think he gets better each presentation.  In one hilarious video he  approached the order window of a well known fast food merchandiser and ordered a “Burger without….”  When he finished listing the items to be deleted, there wouldn’t have been much left.  Tomatoes, lettuce and onions as we remember.  He teaches through examples and bases every factual statement on scientific research.  He’s a champion –  and with a sense of humor.  So how can we not go all out to help Dr. McDougall’s Right Foods get a good start?

Need more persuasion?  The doctor began his health consciousness when a heart attack struck him, at 18.  It cost him much of the use of his left arm and awakened him to the reality that fat is not healthy.  In lectures he often describes what he was eating in those days and how he learned that excess cholesterol was not a friend.  After medical school he again learned from experience as low income agricultural laborers in Hawaii demonstrated the virtues of beans and rice through their lean healthy bodies and longevity.  The young doctor saw some patients healthier than himself.  Consider that as a family man John McDougall early on involved wife Mary in his health career, and they have involved all the McDougall kids in their joint enterprises.  Yes, McDougalls eat vegan foods, at home, in restaurants and on vacations.  Let’s call it the McDougall experiment.  Using themselves as human subjects, these researchers are laying out a simple pathway which any one of us can easily                                                                                                                               

master.  Let’s follow the McDougalls.

WHY I EAT AT LEAST TEN

SERVINGS OF PLANT FOODS EACH DAY

Virginia Mead

The main reason I eat plants is to save the lives of fellow creatures!  All of us are endowed with the will to live without suffering, captivity and confinement – without harassment, experimentation, torture and slaughter.  Anyone who has looked into the eyes of an another creature, visited a traditional or modern factory farm or slaughterhouse,  witnessed the hunting and killing of an animal may have felt the spirit, that connection that binds us all to each other.  When another dies, a part of us dies; when anyone suffers, part of all of us suffers.  We are inextricably linked and every person who shifts from a flesh  to a plant based vegan diet saves 2,600 animals over a single human lifetime.

My second reason is to help save the planet.  It takes 5,000 gallons of fresh water to produce one pound of cattle flesh product; every hamburger costs 55 square feet of rainforest; 70% of U.S. grain is fed to livestock to produce about one-eighth of our food; a flesh based diet uses 5-20 times more fossil fuel than a plant-based diet; animal waste and aerial pesticides are going into our water systems and atmosphere; the oceans are becoming giant sewage treatment plants.  Do we really want our land, water, and air to be consumed and misused this way?  To me, it is a greater joy to live simply, eat low on the food chain, and not participate in the activities which are destroying our planet with toxic  chemicals and waste products.

Thirdly, a plant-based diet is healthful!  Since going vegan, I have had not a single illness (not even a cold or a sore throat), feel energetic light and enthusiastic about life!  Can this healthiness and joy be coincidental?  Diets heavy in flesh and creature by-products have been linked to cancer, arthritis, osteoporosis, heart disease, hypertension, multiple sclerosis, obesity and other diseases.  Why would anyone encourage the development of such cruel diseases within their bodies, or those of loved ones, when reasonable prevention strategies are available which include a plant-based diet, clean water, and exercise.

Finally, I eat plants because they are delicious!  The variety of tastes, aromas, natural colors and textures, along with the combination possibilities of vegetables, fruits, grains, seeds, nuts, herbs and spices are infinite.  Never twice do I experience the same salad, soup, entree or dessert.  Plant ingredients are different each time, depending on the maturity of a tomato, juiciness of an apple, the way the food is prepared and flavored.  Vegan food is never boring, and we are just beginning to explore new horizons with organic produce, protein analogs, grain, soy and other bean products.  How fabulous to have such true wealth before us.

I hope people all over the globe will eat plants, not fellow creatures – for health and for taste, but mostly because it is the right thing to do.     

The author is New Hampshire Field Agent for THE FUND FOR ANIMALS INC, Box 91, Lancaster, NH 03584-0091, TEL/FAX:  603-788-3750, EMAIL:  cs@ncia.net

RIGHT FOODS

Believe it or not, the 7-11 Corporation is moving into healthier foods and has contracted to retail Dr. McDougall’s Right Foods.  Hurrah!  Congratulations to everyone who has worked to bring about this wonderful situation.  Yay  McDougalls.  Thanks 7-11.

Quick as we can, everyone pleased should go to the nearest 7-11 store and purchase at least one of these healthy products.  We did, they’re there.  Should the local manager not yet have ordered and stocked these plant-based nutritional food products, a gentle suggestion regarding their availability will probably be appreciated.  Merchants respond to requests and market demands.   So let’s tell our friends the virtues of these products and having them accessible at mass market food outlets.

Which suggests that a “gentle suggestion” might also be made to each of the managers of local supermarkets and other chain stores which sell food products.  K-Mart?  Sam’s?  Safeway?  Acme?  Giant?  And do your area health food stores carry Dr. McDougall’s Right Foods?  Maybe you’ll put in a good word….

Why go all out for Dr. McDougall?  Because he’s a straight-arrow strong supporter of plant based nutrition?  Look how he has given himself to improving all people’s health through his medical practice, books, lectures, even vegan cruises and field  trips.  He’ll do anything to help his family, patients and friends get healthy and stay fit.  Lately, he’s following the advice of the physical trainer he’s long referred patients to.  Dr. McDougall follows his own advice.  Have you met him yet?  Seen his presentations?  He’s good.   We think he gets better each presentation.  In one hilarious video he  approached the order window of a well known fast food merchandiser and ordered a “Burger without….”  When he finished listing the items to be deleted, there wouldn’t have been much left.  Tomatoes, lettuce and onions as we remember.  He teaches through examples and bases every factual statement on scientific research.  He’s a champion –  and with a sense of humor.  So how can we not go all out to help Dr. McDougall’s Right Foods get a good start?

Need more persuasion?  The doctor began his health consciousness when a heart attack struck him, at 18.  It cost him much of the use of his left arm and awakened him to the reality that fat is not healthy.  In lectures he often describes what he was eating in those days and how he learned that excess cholesterol was not a friend.  After medical school he again learned from experience as low income agricultural laborers in Hawaii demonstrated the virtues of beans and rice through their lean healthy bodies and longevity.  The young doctor saw some patients healthier than himself.  Consider that as a family man John McDougall early on involved wife Mary in his health career, and they have involved all the McDougall kids in their joint enterprises.  Yes, McDougalls eat vegan foods, at home, in restaurants and on vacations.  Let’s call it the McDougall experiment.  Using themselves as human subjects, these researchers are laying out a simple pathway which any one of us can easily follow.  Let’s follow the McDougalls.                                                                                                                                NUTRITIVE VALUE OF FOODS

This is the title of a valuable booklet which should be in every home.  It has been available for approximately three dollars, but is now out of print.  You may find a copy in your library.  Surely it will be revised and reprinted for it is valuable.

The data was compiled by private sector researchers working on contract for the United States Department of Agriculture.  “First published in 1960, the bulletin was last revised in 1981.”  Minor revisions occur periodically.  Values for “sodium and cholesterol have been added.”  Our newest edition is dated 1991.

The full title of this publication is Nutritive Value of Foods, USA Nutrition Information Service Home, and Garden Bulletin Number 72.  Washington, DC:  USDA/USGPO, 1991 [1960].   Formerly available in regional U. S. Government Printing Office Bookstores or by mail from the Superintendent of Documents, USGPO, Washington, DC 20402.  Your congressional representatives’ offices may have spare copies.  It’s worth asking.

You’ll find, on reviewing the tables in this document, that authors and publishers have been copying from this source for 38 years …  It’s the basic guide to how much water, food energy, protein, fat, fatty acids (saturated, monounsaturated and polyunsaturated), cholesterol, carbohydrate, calcium, phosphorous, iron, potassium, sodium, vitamin A, thiamin, riboflavin, and ascorbic acid are contained in each specified portion of the 908 commonest foods Americans eat.  Fascinating reading.  Great dinner table conversation promoter.  Fit for family discussions.  It’s a treasure trove no one should be without.

Alas, USDA has not provided “fiber” statistics, in this publication, on the premise that it is not considered in nutrition, according to correspondence we had with a Secretary of Agriculture named Michael Espy a few years ago.  Pity.  Maybe a committee is at work revising and adding fiber to the data tables.

Nevertheless, rush out and find a copy if you can.  We cannot recommend this resource too highly, for it is the basic reference used by researchers, manufacturers and publishers regarding nutritive value of foods.  There’s really no competition unless one goes into Asian, European or Russian sources for reliable scientific data on nutritional components of common foods.  (If you locate one, let us know if you agree or disagree with our enthusiasm for this  data reference booklet.)

The full title of this publication is:  Nutritive Value of Foods, USA Nutrition Information Service Home and Garden Bulletin Number 72.  Washington, DC:  USDA/USGPO, 1991 [1960].   Formerly available in regional U. S. Government Printing Office Bookstores or by mail from the Superintendent of Documents, USGPO, Washington, DC 20402.  Your congressional representatives’ offices may have spare copies.  It’s worth asking.

You’ll find, on reviewing the tables in this document, that authors and publishers have been copying from this source for 38 years …  It’s the basic guide to how much water, food energy, protein, fat, fatty acids (saturated, monounsaturated and polyunsaturated), cholesterol, carbohydrate, calcium, phosphorous, iron, potassium, sodium, vitamin A, thiamin, riboflavin, and ascorbic acid are contained in each specified portion of the 908 commonest foods Americans eat.  Fascinating reading.  Great dinner table conversation promoter.  Fit for family discussions.  It’s a treasure trove no one should be without.

Alas, USDA has not provided “fiber” statistics, in this publication, on the premise that it is not considered in nutrition, according to correspondence we had with a Secretary of Agriculture named Michael Espy a few years ago.  Pity.  Maybe a committee is at work revising and adding fiber to the data tables.

Nevertheless, rush out and find a copy if you can.  We cannot recommend this resource too highly, for it is the basic reference used by researchers,

SEED, PLANT, AND GROWING MATERIALS

SUPPLIERS

FOR

INSTITUTE FOR PLANT-BASED NUTRITION

DEMONSTRATION GARDENS

1998

Ambergate Gardens

8730 County Road

Chaska, MN 55318

612-443-2248

Ames’ Orchard & Nursery

18292 Wildlife Road

Fayetteville, AR 72701

800-443-0283

Alfrey Peter Pepper

Box 415

Knoxville, TN 37901

Baker Greenhouses, Inc.

1113 Herkimer Road

Utica, NY  13502-2793

800-444-9215

Basil Lovers

Box 1320

Lake Villa, IL 60046

www.lsecond.com/BasilLovers.htm

Bee Skep Herbary

Box 146

Lahaska, PA 18931

215-794-51620

Bluestone Perennials

7211 Middle Ridge Road

Madison, OH 44057

800-852-5243

Brittingham Plant Farms, Inc.

Box 2538

Salisbury, MD 21802

410-749-5153

Brown Hot/Sweet Peppers

2135 Westchester Pike

Martinsburg, WV 25401

Burrell Seeds

Box 150

Rocky Ford, CO 81067

Burpee Gardens

Burpee Heirlooms

300 Park Avenue

Warminster, PA 18974

800-888-1447

www.burpee.com

Busse Gardens

5873 Oliver Avenue SW

Cokato, MN 55321-4229

800-544-3192 TEL

320-286-6601 FAX

Carolina Seeds

Highway 105 Bypass

Box 2658

Boone, NC 28607

800-825-5477

Carter & Holmes, Inc.

Box 668

629 Mendenhall Road

Newberry, SC 29108

803-276-0579

Chiltern Seeds

Bortree Stile

Ulverston, Cumbria

LA12 7PB, England

011-22-958-4549 FAX

101344.1340@compuserve.com

Dep Diversity

A Planetary Gene Pool Resource

Box 15189

Santa Fe, NM 87506-5189

Edible Landscaping

Box 77

Afton, VA 22920

804-361-9134

Emergency Essentials

165 South Mountain Way Drive

Orem, UT 84058-5119

800-999-1863

Evans [Trans] Plant Company

Box 1649

Tifton, GA 31793

912-382-1337

Greenseeds

Endangered /Heirloom Seeds

Maple Avenue

Bensenville, Il 60106

EONS

Box 4604

Hallandale, FL 33008

954-455-0229

Evergreen  Enterprises Asian Seeds

Box 17538-G

Anaheim, CA 92817

Fairweather  Gardens

Box 330

Greenwich, NJ 08323

609-451-6261 TEL

609-451-0303 FAX

Ferry – Morse Seed (Commercial)

Box 4938

Modesto, CA 95352-4938

209-579-733

Ferry – Morse Seeds

Box 488

Fulton, KY  42041-0488

800-283-6400

Filaree Farm

Route 2  Box 162

Okanogan, WA 98840

Four Winds Growers

Box 3538

Fremont, CA 94539

510-656-2591

Forestfarm

990 Tetherow Road

Williams, OR 97544-9599

541-846-7269 TEL

609-451-0303 FAX

Fox Hole and Heirloom Seed Co.

Box 148

McGrann, PA 16236

Fungi Perfecti

Box 7634

Olympia, WA 98507

800-780-9126 TEL

360-426-9377 FAX

Garden City Seeds

1324 Red Crow Road

Victor, MT 5875-9713

Gardens Alive

5100 Schenley Place

Lawrenceburg, IN 47025

812-537-8650

Gardener’s Supply Company

128 Intervale road

Burlington, VT 05401

800-863-1700

Ginsing

Flag Pond, TN 37657

Girard Nurseries

Box 428

Geneva, OH 44041

Good Seed Company

Star Route 73A

Oroville, WA 98844

Grandview Farms Seeds

12942 Dupont Road

Sebastapol, CA 95472

Green Mountain Transplants

RR 1 Box 6C

East Montpelier, VT 05651

802-454-1533

Greenseeds

Underwood Gardens

4N381 Maple Avenue

Bensenville, Il  60106

Greer Gardens

1280 Goodpasture Island Road

Eugene, OR 97401

800-548-0111

Growers Nutritional Solutions

Box 1750

Milan, OH 44846

800-437-4769

Gurney’s Seed and Nursery Co.

110 Capital Street

Yankton, SD  57079

605-665-1671

Harris Seeds

60 Saginaw Drive

Box 22960

Rochester, NY 14692-2960

800-544-7938

Harris Moran Seed Co. (C)

Box 3091

Modesto, CA 95353

800-320-4672

Heirloom Seed Project

Landis Valley Museum

2451 Kissel Hill Road

Lancaster, PA 17601

Heirloom Seeds

Box 245

West Elizabeth, PA 15088-02451

Heirloom Tomatoes

Box1170

Loomis, CA 95650-7170

Heirloom Vegetable Seeds

http://www.bioreagent.com

Helianthus Sunflower Seeds

Box 262

River Falls, WI 54022-0262

Henry Fields Seed and Nursery

415 North Burnett

Shenandoah, IA  51602

605-665-4491

Henry Leuthardt Dwarf Fruit Trees

Box 666

East Moriches, NY 11940

Heritage Seed Company [Alliums]

Route 4  Box 245

Star City, AR 71667

Heronswood Nursery, Ltd.

7530 N.E. 288th Street

Kingston, WA 98346

360-297-4172 TEL

360-297-8321 FAX

Hidden Springs Nursery

170 Hidden Springs Lane

Cookeville, TN 38501

High Country Gardens

2902 Rufina Street

Santa Fe, NM 87505-2929

800-925-9387 TEL

800-925-0097 FAX

HYDROFARM East

208 Route 13

Bristol, PA 19007

800-227-4567

HYDROFARM Ohio

4967 North High Street

Columbus, OH 43214

800-833-6868

HYDROFARM West

1455 East Francisco Boulevard

San Rafael, CA 94901-5434

800-634-9999

Indiana Berry and Plant Co,

5218 West 500 Soth

Huntingburg, IN  47542

800-295-2226

Jackson and Perkins

Box 1028

Medford, OR  97501

800-292-4769

Jersey Asparagus Farms, Inc

105 Porchtown Road

Pittsgrove, NJ 08318

609-358-2548

J.L. Hudson, Seedsman

Star Route 2  Box 337

La Honda, CA  94020

Johnny’s Selected Seeds

Foss Hill Road

RR 1  Box 2580

Albion, ME  04910

207-437-4301

Joy Creek Nursery

20300 N.W. Watson Road

Scappoose, OR 97056

503-227-2160 TEL

503-543-6933 FAX

Jung Quality Seeds

335 High Street

Randolph, WI  53957-0001

King Grain [Buckwheat]

Box C

Beverly, WA 99321

800-378-1348

Le Jardin du Gourmet

Box 75

St Johnsbury Center, VT 05863

Louisiana Nurseries

5853 Highway 182

Opelousa, LA

318-948-3696

Meadow Valley Herb Farm

20 Olde Meadow Valley Road

Lititz, PA 17543

Mellinger’s Inc.

2310 West South Range Road

Lima, OH 44452-9731

Michigan Bulb Company

1950 Waldorf NW

Grand Rapids, MI  49550-0500

Milagro’s Gardens

4838 Douglas Avenue

Racine, WI 53402-2498

800-669-9956

Miles Estate

Herb and Berry Farm

4308 Marthaler Road N.E.

Woodburn, OR 97071

503-792-3898

www.herbs-spices-flowers.com

Miller Nurseries, Inc.

5090 West Lake Road

Canandaigua, NY 14424

800-836-9630

Musser Forests Inc.

Box 340

Indiana, PA 15701

412-465-5685

Native Seeds/SEARCH

2509 West Campbell Avenue #325

Tucson, AZ 85719

520-622-5561 TEL

520-622-5591 FAX

National Arbor Day Foundation

Nebraska City, NE 68410

Nichol’s Garden Nursery

1190 North Pacific Highway NE

Albany, OR 97321-4580

Nicklow’s Vegetables, Inc.

Box 475

Ashland, MA  01721-0457

800-NICKLOW

Northwoods Nursery

27640 South Oglesby Road

Canby, OR 97013

503-266-5432

Nourse Farms

41 River Road

South Deerfield, MA  01373

413-665-2658

Oakes Daylilies

8204 Monday Road

Corryton, TN 37721

800-532-9545 TEL

Old Sturbridge Village Seeds

1 Old Sturbridge Village Road

Sturbridge, MA 01566

Oregon Exotics Rare Fruit Nursery

1065 Messinger Road

Grants Pass, OR 97527

Ornamental Edibles

3622 Weeden Court

San Jose, CA 95132

Park Seed Co.

1 Parkton Avenue

Greenwood, SC 20647-0001

800-845-3369

Peace Seeds

A Planetary Gene-Pool Resource

Box 190

Gila, NM 88038

Peaceful Valley Farm Supply

Box 2209

Grass Valley, CA 95945

530-272-4769

Piedmont Plants

Box 424 – A

Albany,  GA 31702

912-883-7029

Pinetree Garden Seeds

Box 300

New Gloucester, ME 04260

Planet Natural

Box 3146

Bozeman, MT 59772

www.planetnatural.com/

P.L. Rohrer and Bro. Inc.

Box 250

Smoketown, PA 17526

Pomodori Di Marianna

1955 CCC Road

Dickinson, TN 37055

Raintree Nursery

391 Butts Road

Morton, WA 98356

360-496-6400

Richard Owen Nursery

2300 East Lincoln Street

Bloomington, IL 61701

309-663-9551

Richter’s Herbs

357 Highway 47

Goodwood, ON LOC 1AO

905-640-6641

orderdesk@richters.com

River Road Farms

Espaliered Fruit Trees

Route 2 Box 245-1

Decatur, TN 37322

800-297-1435

Rock Spray Nursery Inc.

Box 693

Truro, MA 02666

Rocky Meadow Orchard & Nursery

360 Rocky Meadow Road, NW

New Salisbury, IN 47161

812-347-2213

Ronniger’s Seed Potatoes

Star Route

Moyie Springs, ID 83845

Ron’s Rare Plants & Seeds

R.M. Werner Horticulturalist

415 Chappel

Calumet City, IL 60409-2122

RPM Raised Bed Kits

2829 152nd Avenue NE

Redmond, WA 98052

800-529-9110

Russell Graham

4030 Eagle Crest Road, NW

Salem, OR  97304

503-362-1135

Sakata Seed America

Box 880

18095 Serene Drive

Morgan Hill, CA 95037

408-778-7768

Saylor’s Farm Products

[Water Caps]

Rd 1 Box 130

Sligo, PA 16255

814-745-2306

SeedsWest

Heirloom Garden Seeds

317 Fourteenth NW

Albuquerque, NM 87104

Shepherd’s Garden Seeds

30 Irene Street

Torrington, CT 06790-6658

860-482-3638

Sandy Mush Herb Nursery

316 Surrett Cove Road

Leicester, NC 28748-5512

Siegers Seed Co,  (C)

8265 Felch Street

Zeeland, MI 49464-9503

800-962-4999

Seed Savers Exchange

Heritage Farm

3076 North Winn Road

Decorah, IA 52101

319-382-5990

Seeds Blum

Idaho City Stage

Boise, ID 83706

Seeds of Change

Box 15700

Santa Fe, NM 87506-5700

Seeds Trust

High Altitude Gardens

Box 1048

Hailey, ID 83333

Speedway (C)

1225 Zeager Road

Elizabethtown, PA 17022

800—952-7333

Seeds West

Box 27057

Albuquerque, NM 87125-7057

Select Seeds – Antique Flowers

180 Stickney Road

Union, CT 06076-4617

860-684-9310

Seneca Hybrids (C)

Box 128

Hall, NY 14463

716-526-6398

Seymour’s Selected Seeds

Box 1346

Sussex, VA 23884-0346

888-739-6687

Shady Oaks Nursery

112  10th  Avenue SE

Waseca, MN 56093

800-504-8006

www.shadyoaks.com/

Shepherd’s  Garden Seeds

6116 Highway 9

Felton, CA 95018

Southern Exposure Seed Exchange

Box 170

Earlysville, VA 22936

Siskiyou Rare Plant Nursery

2825 Cummings Road

Medford, OR 97501

541-772-6846

srpn@wave.net

www.wave.net/upg/srpn

Southmeadow Fruit Gardens

Heirloom Fruits and Berries

10603 Cleveland Avenue

Baroda, MI 49101

Southwestern Native Seeds

Box 50503

Tucson, AZ  97501

Spring Hill

110 West Elm Street

Tipp City, OH 45371

800-582-8527

Stark Brothers Nurseries

Box 10

Louisiana, MO 63353

800-755-6415 TEL

573-754-5290 FAX

Stokes Seeds, Inc.

Box 548

Buffalo, NY 14240-0548

Sunnybrook Farm

Box 6

9448 Mayfield Road

Chesterland, OH 44026

216-729-7232

Territorial Seed Company

Box 157

Cottage Grove, OR 97424

541-942-9547

The Early American Look

[Raised Planting Beds]

Box 921

North Adams, MA 01247-0921

The Bountiful Gardens

18001 Shafer Ranch Road

Willits, CA 95490

The Cook’s Garden

Box 535

Londonderry, Vt 05148-0535

800-457-9703

The Garden Store

324 Meadow Creek Lane

Grand Rapids, MI 49550-1000

800-582-8649

The Garlic Store

www.The GarlicStore.com

The Hybrid Vegetable Seed Company

Box 4206

Saticoy, CA 93007-4206

805-647-1188

The Natural Gardening Company

217 San Anselmo Avenue

San Anselmo, CA 94960

The Redwood City Seed Company

Box 361

Redwood City, CA 94064

The Territorial Seed Co.

Box 157

20 Palmer Avenue

Cottage Grove, OR 974224-0061

541-942-9547

www.territorial-seed.com

The Thyme Graden

20546 Alsea Highway

Alsea, OR 97324

541-487-8671

thymegarden@proaxis.com

The Worm’s Way

Urban Farming Sourcebook

7850 North Highway 37

Bloomington, IN 47404

800-274-9676

Thomas Jefferson Center

for Historic Plants

Monticello

Box 316

Charlottesville, VA 22902

Thompson & Morgan

Box 1308

Jackson, NJ 08527-0308

800-274-7333

Tomato Grower’s Supply

Box 2237

Ft. Meyers, FL 33902

Tomato Trove

Box 1170

Loomis, CA 95650-1170

Totally Tomatoes

Box 1626

Augusta, GA 30903-1626

803-663-0016

T-Tape Systems International

7545 Carroll Road

San Diego, CA 92121-2401

800-765-1860

Van Bourgondien Bros.

245 Route 109

Box 1000

Babylon, NY 11702-9004

Vermont Bean Seed Company

Garden Lane

Fair Haven, VT 05743-0250

803-663-0217

Plantation Sweets Vidalia Onions

Route 2 Box 374

Cobbtown, GA 30420

800-541-2272

www.plantationsweets.com

Walsenburg Seed Company

888-242-1665

www.seedco.com

Wayside Gardens

1 Garden Lane

Hodges, SC 29695-0001

800-845-1124

Well-Sweep Herb Farm

205 Mt. Bethel Road

Murray, NJ 07865

908-852-5390

White Flower Farm

Box 50

Litchfield, CT 06759-0050

800-503-9624

www.whiteflowerfarm.com

Wildseed Farms

425 Wildflower Hills

Fredricksburg, TX 78624-3000

800-848-0078

Wilhite Seed Inc.

Box 23

Poolville, TX 76487

817-599-8656

Wright Plant Growers

250 Wilson Street

Conklin, MI 49403

616-887-1844

www.rfbiimsn.com

ALSO VALUABLE FOR THE PLANT GROWER, VERY IMPORTANT DATA REGARDING PLANT PLANT GENE RESOURCES IS AVAILABLE THROUGH:

The American Genetic Resources Alliance, 2212 Griffiths Park Boulevard, CA 90039

213-913-2507

annemarier@aol.com

www.amgra.org

PLEASE JOIN IPBN.

ANY ERRORS ARE UNINTENTIONAL AND WILL BE CORRECTED ON REQUEST.

OTHER SEED, PLANT AND GARDEN MATERIALS SUPPLIERS CAN BE ADDED IN FUTURE EDITIONS OF THIS LISTING.

USERS’ COMMENTS ARE INVITED.

IBN SEEKS TO ENCOURAGE COMMUNITY AND SOIL BUILDING, GARDENING, FARMING AND PRODUCE DISTRIBUTION PRACTICES WHICH ARE BENEFICIAL TO  THE WHOLE EARTH:   SOIL, WATER, AIR, PLANT GENE DIVERSITY AND SURVIVAL, FELLOW CREATURES AND HUMANKIND.

IN SIMPLE PLOTS WHERE PLANTS ARE ALLOWED TO SURVIVE AND MULTIPLY, FOOD FOR THE WORLD CAN BE PRODUCED APLENTY.

AS WE ARE WHAT WE EAT, SO ARE OUR FELLOW CREATURES AND PLANTS.  WE ALL NEED SUNLIGHT, GOOD WATER, AMPLE MINERALS,  APPROPRIATE ENZYMES, IONS AND MICROBES TO FACILITATE  HEALTH.

WE HOPE  YOU WILL PLANT AN  IPBN DEMONSTRATION GARDEN IN 1998 TO ENJOY, GROW, EAT, AND SHARE.

IF ONE PERSON PLANTS ONE SEED, TENDS, AND RELISHES IT, OUR MISSION WILL HAVE BEEN SUCCESSFUL.

IF ONE COMMUNITY DEVELOPS A GARDEN, WE WILL BE SATISFIED.

IF ONE PLANT GENE SURVIVES, WHICH WOULD NOT OTHERWISE HAVE REMAINED ON THIS PLANET, WE ARE ECSTATIC.

PLEASE JOIN IPBN AND LET US KNOW ABOUT  HOW YOU ARE GROWING.

PLANT-BASED NUTRITION

a newsletter for people everywhere

Volume I, Number 1, Fall 1997

WELCOME!

It is an honor to serve you through this outreach effort of the Institute for Plant Based Nutrition  – a start-up charitable organization dedicated to spreading good news regarding vegetables, grains, fruits, roots, tubers, nuts, seeds, herbs, leaves and grasses in human diets.  Plants nourish.  Plants heal.  Plants are affordable.  Plants build soil, purify water and air, keep the planet habitable.  Plants are good for us and the globe.

Who are we?  Highly motivated, committed plant eaters and growers who bring over a century of  life experience to this service.  From coast to coast and globally we have lived or  traveled and have like minded friends who have encouraged us to make this commitment.  Ah, do we have friends!  And have we had mentors.  Scott and Helen Nearing  helped steer us into this good life and we have also been touched by the model behaviors of Richard Buckminster Fuller, J. I. and Anna Rodale, Margaret Mead, Louis Bromfield, Rachel Carson, Euell Gibbons, A. C. Bhaktivedanta, Rev. and Mrs. M. J. Divine, Mahatma Gandhi, Ram Dass and others who have taught us to care for earth and its inhabitants.  For them, family, friends and you, we are giving ourselves  to this effort.

You may already have received our flyer or introductory letter, corresponded by fax or e-mail.  Perhaps you have participated in one of

our plant-based food preparation demonstrations.  A few of you have seen our tiny bio-intensive demonstration garden.  But for most, this will be the first opportunity to share IPBN perspectives and we hope you will want further contact.  Indeed, we seek your partnership and participation in developing a network of plant-based nutrition enthusiasts “across America and around the world.”

Will you join us in learning, researching and improving ourselves while helping others realize the values and benefits of simple, old-fashioned, tried and true plant based nutrition?  With your collaboration and cooperation, enthusiasm and energy this effort can make significant contributions to human health and societal well-being.  Together we can help many discover the values of plants in the good life.

People are waking up.  Never before have we enjoyed such availability of high quality produce and other plant-based foods.  Will you help stir still greater interest in plant-based nutrition ?  If we can save one person from the miseries of  a plant deficient lifestyle the whole world will be bettered and isn’t this what we want to do?

Like Daniel and his friends, we are scared.  But, as they knew and demonstrated, a diet of plants and water will carry strivers through adversity.  It’s just that simple:  Beans, rice and vegetables are not just sufficient.  They are nutritious, beautiful, wonderful and aren’t we glad?

Help us remind the world.  There is enough for everyone and health can be the norm if we breathe, exercise, drink and eat right.  Let’s work together and demonstrate how lovely life can be with plant-based nutrition.

What will you do for this cause today?

Can you lead?  Organize?  Research?  Write?  Draw?  Speak?  Debate?  Model?  Demonstrate?  Will you share this newsletter with others?  This Winter, will you correspond and speak out on behalf of vegetables?   Next Spring will you plant a small demonstration garden on a nearby site – and share the produce?  In your family, community, organization, state, country, will you model the effects of plant based nutrition?  (Get in shape.  Breathe, drink, exercise and eat  right?)  If you haven’t, won’t you join at least one of the many fine organizations committed to plant-based nutrition?  As needed and appropriate in your area, will you start a local organization, or a club at your place of work or institution, to discuss and sponsor events teaching the benefits of plant-based nutrition?  And may we see, hear and share your letters, drawings, articles, recorded talks and speeches?  (Yes, we’ll also be pleased to view your videos.)   As possible, let’s also share gardening knowledge, recipes, and    sooner or later    food at IPBN coordinated feasts.

Please subscribe and let PLANT-BASED NUTRITION  serve you.  We hope you enjoy this first issue and approve of its tone.  We are positivists appreciative of this opportunity to   share good news.   

Kindest regards and peace,

Jim and Dorothy Oswald

FREE BOOKS!

The IPBN Library has some duplicate copies which will be mailed  gratis to the first four requesters who send a one page essay on “Five A Day?  Why I Eat At Least Ten Servings of Plant Foods Each Day.”  The books, slightly used by serious readers:  Frances More Lappe’, Diet for A Small Planet, 10th Anniversary Edition [“completely revised and updated] (1982), John and Mary McDougall, The McDougal Health and Weight Loss Class (1997)[Cover slightly damaged], Earl Mindell, Earl Mindell’s Soy Miracle [Westbrae WestSoy Soymilk sponsored edition] (1995) and Debra Wasserman and Reed Mangels, Vegan Handbook  [From the Vegetarian Resource Group] (1996).  If possible, and only with explicit permission from the author, we will print these essays or excerpts in subsequent issues of PLANT-BASED NUTRITION.

NUTRITION TRENDS?

The American Dietetic Association has issued  a 1997 Nutrition Trends Survey which can be obtained through ADA, 216 West Jackson Boulevard, Suite 800, Chicago, IL 60606 (312-899-0040).  Also request position papers on plant-based nutrition.

TRY IT TEN TIMES

To develop a new food tolerance and preference typically requires about ten trials.  “It takes about ten introductions to a new food “ to establish a new habit according to Althea Zanecosky R.D. (A.D.A.) speaking as a professional dietician on  “Radio Times” (NPR), September 8, 1997.

AMERICAN HEART ASSOCIATION

TIPS OF THE DAY

“American households spend more than one-third of their total food expenses on food away from home….”  (The Wall Street Journal, September 8, 1997.)

“Only 20% of children eat five or more servings of fruit and vegetables a day.  School lunches include at least one fruit or vegetable every day, but often lunches packed at home don’t include any.  Try these kid-tested favorites:  Fill celery sticks with peanut butter and dot with raisins.  Smear peanut butter between apple slices.”  (The Wall Street Journal, September 10, 1997.)

These tips are “a public service of Con Agra Inc., makers of  Healthy Choice” which invites internet users to contact www.healthychoice.com

For information and extensive publications relating to plant-based nutrition contact AHA, 7272 Greenville Avenue, Dallas, TX  (214-373-6300 TEL, 214-706-1341 FAX).

SCHOOL LUNCHES

In “Lunchroom Revolution” Energy Times, September 1997, Catherine Heusel reviews the history of the United States Department of Agriculture National School Lunch Program which commenced as experimental local efforts in the 1930s and was signed into law by President Harry S. Truman in 1946.

“For almost half a century, the NSLP continued virtually unchanged, providing …six ounces of vegetables and/or fruits… “ daily to “millions of children.”   Over the years “hunger and overt  malnutrition yielded to ‘overnutrition’” as “obesity linked to too much dietary fat and too little exercise grew into the most prevalent juvenile concerns.”  In 1995, USDA launched an attempt at its “first large-scale reform” through its “School Meals Initiative for Healthy Children” aimed toward conformity with its          “Dietary Guidelines for Americans (as illustrated in the USDA Food Guide Pyramid)….”  Enter USDA’s “’Team Nutrition,’ a multi-disciplinary education program to provide technical assistance and training to food service” personnel.”

And so it goes.

For a copy of  this excellent well written article, send a self-addressed number ten envelope containing one dollar in loose stamps to cover photocopying and postage to:  Institute for Plant Based Nutrition, 333 Bryn Mawr Avenue, Bala Cynwyd, PA 19004-2606.

Thanks to Energy Times for granting us permission to share this article with you.  If this publication is not available at your local health food store, contact the publisher for free subscription information:  ENERGY TIMES, 2500 Grand Avenue, Long Beach, CA 90815-1764.  (Please mention IPBN.)

DEHYDRATED VEGETABLES

We asked Don Pectol to make more dried vegetable products available for serious survivalists and others who want plant-based foods available in convenient, storable forms.  He has amazed and pleased us with his current catalog of alternatives.  Thank you Don.  For a few examples consider “whole grains and beans…gardenseeds…broccoli…carrots/diced…corn/sweet…beans/green…onions/chopped……sweet garden peas…diced potatoes…potato flakes” and “peach flavored apple flakes…apple drink mix…apple slices…applesauce…banana slices…fruit mix…orange drink mix…peach drink mix…raisins/golden…strawberry flavored apple flakes.”  And he offers a “kitchen Sprouter Set” along with “Sprouting Seeds.”  Need a manual  “Wheat Grass Juicer” or “Apple/Potato Peeler, Corer, Slicer”?  Of course he has more, 48 pages of choices with a respectable range of plant-based nutrition options.  For additional information call Don at 1-800-999-1863, internet www.beprepared.com, or write EMERGENCY ESSENTIALS, 165 South Mountain Way Drive, Orem, UT 84058-5119.

o0o

The influence of a beautiful, helpful, hopeful character is contagious.

Eleanor H. Porter

(Quotation found on a “Lemon Zinger” herbal tea packet from Celestial Seasonings, Inc., 4600 Sleepytime Drive, Boulder, CO 80301-3292.  Here’s an honorable entrepreneurial herb merchant with much to teach us all.)

DID YOU KNOW THIS?

Irradiation is “a safe, effective technology…already permitted by the United States Food and Drug Administration for…fruits, vegetables, spices and grains” according to Steve Forbes in “Fact and Comment,” Forbes, September 22, 1997, p. 27

(www.forbes.com).  Safe?  Effective?  Already Permitted by FDA?  We didn’t know.

Are you sure?

“A safe, effective technology” is not the same as  “the safest and most effective technology.”  That’s what we’re looking for.  What’s best?  What’s best for the consumer, processors, producers, fruits, vegetables, spices and grains?

More.

“The fact is, the …fruit, vegetable and other industries got the federal go-ahead to irradiate their products years ago, yet there have been few takers. Why?  Perhaps companies don’t want to make the huge investment in a strange new technology or risk accidental exposure of their workers to radiation.  Or perhaps they don’t want to jeopardize sales due to flavor changes or nutrient losses.. Or perhaps they suspect that consumers want food that is free of fecal matter, whether the germs it harbors are dead or alive.”

(“Your Food May Need A Good Bath,” in Letters to the Editor, The Wall Street Journal, September 12, 1997, p. A23.)

Who wrote that?

Thank you Michael F. Jacobson, Ph.D., Executive Director, Center for Science in the Public Interest in Washington, DC.

Try this?  ORGANICLEAN (888-VEG-WASH)

“Removes E. coli, Salmonella, Shigella and other bacteria after 30 seconds in laboratory testing.  Enhances the removal of surface pesticides.  Naturally derived from fruit and coconut extracts.  Works instantly -spray on and wash off.”   Of course harvesting those coconuts could be dangerous.  Wear helmets harvesters.

Who’ll donate a bottle for Steve?

Might Dr. Bronner’s Peppermint Soap work as well?  Who’ll research this?

RECORDED DIALOGUES REGARDING PLANT BASED FOOD ALTERNATIVES AND RATIONALES – WITH SOME MUSIC

Far Reaching Communications will send you four one-hour audiocassettes for $24.95 including postage.  “The Vegetarian Chronicles” interviews individuals who describe their dietary reasoning and debates food choices,  educating and entertaining in a light-hearted, debonair way.  [NPR style format.]  Call 1-800-LISTENS if you have interest in ordering, and consider donating a set to your local library.

Family discussion material interestingly put.

SIMPLE RECIPES

Peanut butter is to peanuts as tahini is to sesame seeds.  Why not mix them for variety?

Feed your blender dried seaweed and herbs, then mix the flakes with nutritional yeast, flax, sesame, sunflower and pumpkin seeds.  Carry the mix in a plastic bag, tin or jar.  Use this topping in salads and on spaghetti marinara.  Restaurant servers will request taste samples; many of ours have promised to go home and make it themselves.

Helen Nearing gave us this one:  Quarterfill a jar with fresh blueberries, then pour boiling water to the top.  Put on a lid and ring.  Twist tight.  She was not one to go on and on.

Blend a can of garbanzo beans to a puree.  Add the herbs you like.  Lemon juice will make it tart.  Garlic is traditional.  So are tahini (sesame seed puree) and parsley (fresh or dried).  Paprika is nice.  Cayenne?  A little seaweed.  If you need  oil, use the one you prefer.  Thick or thin, as you like it, this is hummus.  Slather on bread, crackers, vegetable slices.  Try the same with other kinds of beans.  Hummus blends well with roasted red peppers  Great for sandwiches, dipping and pouring over anything edible.  A spoonful before bedtime can be exquisite.

GET IN THE NET

Have a look at this internet website – http://www.vegsource.org/klaper/study.htm

for information on health and nutrition related research being conducted by  Michael Klaper, M.D.  [This website also briefs you on the works of EarthSave and Howard Lyman.]  You may wish to participate and offer support for this baseline research effort.  The aim is to gather hard scientific data, reliable and replicable, on effects of plant-based nutrition among humans.

Cornell University’s Colin Campbell, Ph.D., has educated us regarding correlations between diet and health among people in the vast provinces of  China.  It seems that plant-based nutrition has real, not imagined, benefits.

John McDougall, M.D., Mary McDougall and the McDougall children have demonstrated how quickly benefits can begin when one switches to a plant based diet.  (For books, audio and video cassettes, television and radio shows, newsletter, personal appearances  and quick preparation foods contact:  The McDougalls, PO Box 14039, Santa Rosa, CA 95402 (800-570-1654 or 707-576-1654 TEL, 707-576-3313 FAX).

COMING IN WINTER ISSUE

Updates on what’s going on in the plant-based nutrition movement

More references to growers, processors, distributors and retailers of wholesome foods from the plant kingdom

Addresses of associations and societies which serve plant-based nutrition education

Recipes which are easy and practical

Interpretations of the good news

God willing, and with your encouragement, there can be more pages in Spring,  Summer and Fall.   IPBN membership, $12.00 per calendar year, provides outreach activities and four issues of

PLANT-BASED NUTRITION, a newsletter for people everywhere.

KEEP IN TOUCH

Pray and work for world  peace.

DIRECTORY

OF

PLANT-BASED NUTRITION CENTERED

ORGANIZATIONS, PUBLICATIONS AND NETWORKS

JOIN, SUBSCRIBE, PARTICIPATE, CONTRIBUTE AND HELP FURTHER BUILD THE PLANT-BASED NUTRITION MOVEMENT FOR IMPROVED HEALTH AND HAPPINESS, SATISFACTION AND JOY, SHARING AND GROWTH, ECONOMIC AND SOCIETAL SECURITY, PRESERVATION OF SPECIES AND THE PLANET, INTUNENESS WITH THE UNIVERSE.  EVERYONE NEEDS YOU!

Academy of Nutrition, 7436 Fraser Park Drive, Burnaby, BC V5J 5B9 (604-435-1919 TEL, 604-435-4888 FAX).  Provides “Vegetarianism, The Diet for all Reasons” home study course based on American and European documentation.

American Vegan Society, 501 Old Harding Highway, Malaga, NJ 08328 (609-694-2887 TEL) Ahimsa journal, books, audio and video cassettes, monographs, information, food preparation demonstrations, vegan cooking classes, annual Summer Conference, Freya and Jay Dinshah speaker service.

American Vegetable Grower, 37733 Euclid Avenue, Willoughby, OH 44094. Commercial growers journal,  monthly.

Animal Place:  Farm Animal Sanctuary and Education Center, 3448 Laguna Creek Trail, Vacaville, CA 95688 (707-449-4814 TEL, 707-449-8775 FAX) {Porcilina@aol.com}

[www.envirolink.org/arrs/animal_www.htm].

Animal Rights Resource Site [www.envirolink.org/arrs/index.html].

Australian Vegetarian Society of New South Wales, PO Box 65, Paddington, NSW, Australia 2021 (02-9698-4339 TEL, 02-9310-5365 FAX) {avs@moreinfo.com.au}.

Backwoods Home magazine, practical ideas for self-reliant living, Box 40, Montague, CA 96064 (800-835-2418).  Bi-monthly independence centered free thinking articles, some on vegan and vegetarian how-to-do-it topics.

BAER’S GARDEN NEWSLETTER, Box 328, Lancaster, PA 17608-0328.  Quarterly free newsletter.

Bertoia Studio, 644 Main Street, Bally, PA 19503-0383.  Plant-based environmental sculpture art specialists

CARE, Box 847, West Chester, PA 19381.

Boston Vegetarian Food Festival (617-424-8846) {foodfest@mit.edu} [www.mit.edu/activities/vsg/foodfest98].

Annual vegetarian education activity for the Greater Boston Public at Bunker Hill Community College on a Fall Sunday.

Center for Advancement in Cancer Education, PO Box 48, Suite 100, 300 East Lancaster Avenue, Wynnewood, PA   19096-0048 (610-642-4810 TEL) [www.lifeenrichment.com/cancer].  Health News &Views newsletter quarterly, Immune Perspectives journal quarterly, monographs, programs on cancer prevention and plant based food centered nutrition, raw food preparation training programs, Whole Foods EXPO annually.  Susan Silberstein speaker services.   

Center for Science in the Public Interest, Suite 300, 1875 Connecticut Avenue NW, Washington, DC 20009-5728 (202-265-4954 FAX) {circ@cspinet.org Email} [www:cspinet.org Website] Since 1971.  Nutrition Action, ten issues annually.  Nutritional research information.

Central Jersey Vegetarian Group, Box 952, Manville, NJ 08835 (908-281-6388).  Newsletter quarterly, vegetarian books in libraries project, restaurant trips, tabling, coordination of speakers and social activities.

Community Agriculture Project, Wilson College Center for Sustainable Living, 1015 Philadelphia Avenue, Chambersburg, PA 17201-1285.  Community Supported Agriculture (CSA) Project organizers and coordinators [Over 600 CSA Farms feed over 100,000 North Americans].

DELICIOUS, Your Magazine of Natural Living, 1301 Spruce Street, Boulder, CO 80302 (303-939-8440 TEL, 309-939-9559FAX) {delicious@newhope.com} [www.newhope.com/delicious].  Consumer journal monthly.

Earth Heart Foundation, 416 George Street, DePere, WI 54115 (414-983-9609) {eartheart@juno.com}.  The Earth Heart Message newsletter quarterly, Natural Foods Café and Deli Market, program development, Steve and Christine McDiarmid speaker services.

EarthSave, 620 B, Distillery Commons, Louisville, KY 40206  {800-362-3648} (502-589-7676) [www.earthsave.org].  Newsletter, Healthy School Lunch Program, publications and organizing projects.

EarthSave Connecticut, Box 331, North Branford, CT 06471 (203-985-1135 TEL, 203-483-5527 FAX). Distributes EarthSave publications, special plant-based nutrition brochures, educational programs and workshops.

Eating With Conscience Campaign, Humane Society of the United States, 700 Professional Drive, Gaithersburg, MD 20879 (301-258-3051).  Information, publications, programs, coordination, consultation. Howard Lyman speaker services.

ECO-AG Conferences on Ecological Agriculture, ACRES USA – A Voice for Eco-Agriculture, Box 8800, Metairie, LA 70011 (800-355-5313).  Acres USA monthly, books on eco-agriculture, regional conferences.

ENERGY TIMES, ENHANCING YOUR LIFE THROUGH PROPER NUTRITION, 2500 Grand Avenue, Long Beach, California 90815-1764 (516-777-7773).  Consumer journal ten issues annually.

ENVIROLINK internet web site [www.envirolink.org].

European Vegetarian Union [ivu.org.evu].  Interlinked with International Vegetarian Union, Vegetarian Union of North America and other affiliates globally.

FARM:  Farm Animal Reform Movement, 10101 Ashburton Lane, Box 30654, Bethesda, MD 20824 (800-632-8688) [http://envirolink.org/arrs/farm].  Newsletter  quarterly, educational campaigns, programs, conferences, books, organizing, consultations.  Alex Hershaft speaker services.

Farm Sanctuary -East, PO Box 150, Watkins Glen, NY 14891 (607-583-2225 TEL) [www.farmsanctuary.org]  Farm Sanctuary-West, PO Box 1065, Orland, CA (916-865-4617 TEL)  Sanctuary News, quarterly.

Food for Life, International Vegetarian/Vegan Food Relief, 10310 Oaklyn Drive, Potomac, MD 20854 (301-983-6826 TEL, 301-299-5025 FAX) {Priya.ffl@com.bbt.se} [www.ffl.org].  Food for Life Friends Newsletter monthly, “Feed the Wold Week” annually, mass feeding projects in poor and distressed areas globally.  Paul Turner speaker service.

Gourmet Vegetarian Dinner Parties by Meredith McCarty, Box 2605, Mill Valley, CA 94942 (415-435-4102).  Organizes and presents special plant food menus and dinners in San Francisco Bay area.

Green Earth Travel, 6505 Democracy Boulevard, Bethesda, MD 20817 (888-2GO-VEGE) {greeneatvl@aol.com}  Vegetarian travel specialists.Health Foods Business, 2 University Plaza, Suite 204, Hackensack, NJ07601 (201-487-7800 TEL, 920-563-1704 FAX).  Industry business journal, monthly.

Healthwatchers Newsletter, HCR 77 Box 12A, Kirby, WV 26729 (304-822-7219).  Monthly.

Herb Research Foundation, 1007 Pearl Street, Suite 200, Boulder, CO 80302 (303-449-2265 TEL, 303-449-7849 FAX) [www.herbs.org].  HerbalGram peer-reviewed research quarterly, Herbs for Health bi-monthly, Herb Research newsletter, Herb World Update, Tech Notes, Herb Alerts which “educate the world about herbs” and customized botanical research services.

HSR Health Supplement Retailer, Virgo Publishing, Inc., 3300 North Central Avenue, Suite 2500, Phoenix, AZ 85012 (602-990-1101 TEL, 602-990-0819 FAX).  Industry retailer journal, monthly

Institute of Nutrition Education and Research, Box 1055, Makawao, HI 96768.  Conducting scientific vegan  and vegetarian health study to establish base data for medical and nutritional research, seeking volunteer participants.   Michael Klaper, M.D. books and speaker services.      

Institute for Plant Based Nutrition, 333 Bryn Mawr Avenue, Bala Cynwyd, PA 19004-2606 (610-667-6876 TEL, 610-667-1501 FAX) {jmoswald@bellatlantic.net} [www.plantbased.org].  Since 1996.  PLANT-BASED NUTRITION, a newsletter for all people quarterly, monographs, vegan cooking demonstrations and workshops, tabling, displays at nutrition related conferences, organizational development consultations, program development.  James and Dorothy Oswald speaker services.

International Vegetarian Union, PO Box 38.130, Madrid, Spain 28080 (34-1-331-99-60 TEL, 34-1-332-14-16 FAX) {frmartin@ctv.es} [www.ivu.org].  Membership includes concurrent sub-membership in Vegetarian Union of North America.  [Howard Lyman, president.]  Since 1908.  IVU News, quarterly.  Coordination, information, facilitation.

MACRO CHEF, Macro News, 243 Dickinson Street, Philadelphia, PA 19147 (215-551-1430 TEL, 215-551-9498 FAX)  Six issues annually.

Maine Coast Sea Vegetables, RR 1, PO Box 78, Franklin, ME (207-565-2907) {mcsv@acadia.net} [ww.seaveg.com/harvest.html].  Newsletter periodically.

Michigan Vegetable Council, Inc., 343 South Union Street, Sparta, MI 49345 (616-887-8615 TEL, 616-887-2666 FAX)           

{gip@iserv.net}  The Great Lakes Vegetable Growers News,  Newspaper monthly.

National Nutritional Foods Association, 3931 MacArthur Boulevard, Suite 101, Newport Beach, CA 92660 (800-966-6632 TEL, 714-622-6266 FAX) {nnfa@aol.com}  Since 1936, Natural Products Industry trade association.

National Peach Council, 12 Nicklaus Lane, Suite 101, Columbia, SC 29229 (803-788-7101 TEL, 803-865-8090 FAX)  Peach Times newsletter, quarterly.

Natural Foods Merchandiser, New Hope Natural Media, 1301 Spruce Street, Boulder, CO 80302-4832 (303-939-8440).   Retailer, wholesaler and broker journal monthly, and annual Whole Food Industry EXPO-EAST and EXPO-WEST.

Natural Health, 17 Station Street, Brookline, MA 02146 (Subscription 800-526-8440 , Editorial 617-232-1000).

Six issues annually.   

Nearings Forest Farm, The Good Life Center, PO Box 11, Harborside, ME 04642.  Periodic letters.

New Jersey State [Fruit Growers] Horticultural Society, Box 116, Clayton, NJ 08312.  Horticultural News [for fruit growers] quarterly.

North American Vegetarian Society, PO Box 72, Dolgeville, NY 13329 (518-568-7970) [www.cyberveg.org/navs/]  Since 1974.  Vegetarian Voice quarterly, books, booklets, annual Summerfest conference with vegan food service, coordination, facilitation, information on vegetarian movement.

Northeast Organic Farming Association of New Jersey, 330 Titus Mill Road, Pennington, NJ 08534 (609-737-6848 TEL, 609-737-2366 FAX) {nofanj@aol.com}, NOFA-NJ’S Organic News newsletter quarterly, certification, education, marketing, policy conferences and consultation services.

North Hastings-Haliburton Vegetarian Association, 37 Pine Road, Cardiff, Ontario KOLIMO (613-339-2789).

One Peaceful World Society, Box 10, Becket, MA 01223 (413-623-2322 TEL, 413-623-8827 FAX) {opwmacrobiotics.org}.  One Peaceful World newsletter quarterly reports on international society of macrobiotic friends and families, books, workshops.

Penn Herb Co. Ltd., 10601 Decatur Road, Suite #2, Philadelphia, PA 19154-3293 (215-632-6100 TEL, 215-632-7945 FAX).  Since 1963.  Catalog  of domestic and imported herbs, nutraceuticals and books.

Pennsylvania Natural Living Association, 109 Monteith Avenue, West Lawn, PA 19609.  Since 1954.  Newsletters and annual conference.

People for the Ethical Treatment of Animals, 501 Front Street, Norfolk, VA 23510 (757-622-7382 TEL) [www.envirolink.org/arrs/peta ]  Animal Times, quarterly.

Pittsburgh Vegetarian Society, Box 44276

Pittsburgh, PA 15205 (412-734-5552/5554 TEL), Newsletter quarterly, meeting coordination, tabling, food-centered events.

Physicians Committee for Responsible Medicine

5100 Wisconsin Avenue NW, Suite 404, Washington, DC 20016 (202-686-2210 TEL, 202-686-2216 FAX) [www.sai.com/pcrm/].  Good Medicine, quarterly, monographs and institutional food service education programs.

Produce Quality Testing, 3301 Kirchwood Street, Plainview, TX 79072-6651.  Refractometer produce nutritional quality assessment devices and  publications.  Seaweed soil builder products.  Willis R. Winters speaker services.

Reigning Records, PO Box 2627, Bellingham, WA 98227 (888-878-COWS TEL, 360-733-7995 FAX) {dana@cowswithguns.com}[http://www.cowswithguns.com]

“Cows With Guns,”  “At Night They Howl at the Moon,”  “Animal”  CDs/Cassettes.   Dana Lyons concerts and educational program services.

Rodale Institute Experimental Farm, 611 Siegfriedsdale Road, Kutztown, PA 19530-9749 (610-683-1400 TEL, 610-683-8548 FAX).  Healthy Soil, Healthy Food, Healthy People newsletter quarterly, books, monographs, cropping demonstrations in developing countries and communities, workshops, organic plant growing demonstrations, John Haberern and Anthony Rodale speaking services.

SATYA, A MAGAZINE OF VEGETARIANISM, ENVIRONMENTALISM AND ANIMAL ADVOCACY, Prince Street Station, Box 138, New York City, NY 10012 (212-674-0952 TEL, 212-598-1856) {stealth@interport.com} [www.montelis.com/satya/]  Newsprint magazine distributed free at health-centered locations in New York City, monthly.

Sea Change Urban Horticulture Center Inc., 1608 North Carlisle Street, Philadelphia, PA 19121 (215-978-5930 TEL, 215-978-5937 FAX) {seachang@aol.com}.  Community Supported Agriculture (CSA) engaging investor consumer shareholders and plant growers in self-sustaining inner city urban neighborhood development producing more than 25 vegetables for immediate local consumption.

Sonnewald Service Natural Foods, Route 1, Box 457, Spring Grove, PA 17362 (717)225-3456).  Books and monographs,  Grace Lefever vegan raw food preparation demonstrations, consulting and speaking services.

Starting Point, Looseleaf Press, Route 2, 624 Maple Street, Stockton Springs, ME 04981 {207-567-4194 TEL/FAX).  Newsletter bi-monthly, books, analyses of Scott and Helen Nearing lives and influences.

Syracuse Area Vegetarian Education Society, Box 302, DeWitt, NY 13214 (315-437-2163)  The SAVES Paper, The Vegetarian Voice of Central New York, quarterly.

TEACH Services, Inc., Route 1, Box 182, Brushton, NY 12916.  Publishes Healthful Living Series publications including “The Eight Laws of Health” pamphlet.

The American Genetic Resources Alliance, 2212 Griffith Park Boulevard, Los Angeles, CA 90039 (213-913-2507) {annemarier@aol.com} [www.amgra.org].

The Beaver Defenders, Box 765, Newfield, NJ 08344.

The Elephant Sanctuary, Box 393, Hohenwald, TN 38462 (931-796-6500).  Newsletter regularly.

The FELIX Letter, A Commentary on Nutrition, Box 7094, Berkeley, CA 94707.  Newsletter issued regularly, reports on Omega 3 and 6, vitamins and other nutraceuticals.

The Fund for Animals, Box 91, Lancaster, NH 03584-0091 (603-788-3750 TEL/FAX) {cs@ncia.net}.   Vegan educational programs.  Researching vegan food production business opportunities for entrepreneurs.  Consultations and Virginia Mead speaker service.

The Greater Boston Vegetarian Resource Library, Strawberry Fields, Two North Main Street, Sherborn, MA 01770 (508-650-3659).  A program of the Peace Abbey,  near The Pacifist Memorial [Ghandian],  supports The Animal Rights Peace Memorial Project in collaboration with Farm Sanctuary, free membership, provides access to publications such as “Peace Seeds”.

The Great Lakes Fruit Growers News, 343 South Union Street, Sparta, MI 49345 (616-887-8615 TEL, 616-887-2666 FAX)           

{gip@iserv.net}  Newspaper monthly.

The Grower, Profitable Business Strategies for Fruit and Vegetable Growers, 10901 West 84th Terrace, Lenexa, KS 66214 (913-438-8700 TEL, 913-438-0697 FAX).  Monthly.

The Healing Energy Network, 14 Branton Street, Dorchester, MA 02122 (617-825-7127).  Vegan activities and program coordination.  Peter Sullivan speaker service.

The McDougall Newsletter, The Newsletter with John and Mary McDougall, Box 14039, Santa Rosa, CA 95402

(707-576-1654 TEL, 707-576-3313 FAX) [www.drmcdougall.com] [www.naturallnd.com]  [www.rightfoods.com].  Newsletter quarterly, books, St. Helena Hospital live-in programs, vegan cruises, Dr. McDougall Right Foods (800-367-3844).  John McDougall, M.D. speaker services.

0The Natural Gourmet Institute for Food and Health, 48 West 21st Street, Second Floor, New York City, NY (212-645-5170).  Wholistic and vegetarian cooking classes, curricula and Friday Night Vegetarian Vegetarian Feast dinners, lectures, consultations and Annemarie Colbin speaker services.

The Rochester Vegetarian Society, Box 20185, Rochester, NY 14602 (716-234-8750) {drveggie@aol.com} [www.affiniti.com/ravs/].  Newsletter quarterly, restaurant, pot luck and other social events.

The Shuman Life Center, 11900 Messick Road, SE

Cumberland, MD 21502 (301-777-3719 TEL).

The Vegan Society, Donald Watson House, 7 Battle Road, St. Leonards-on-Sea, East Sussex, TN37 7AA, United Kingdom (+44-1424-427393 TEL, +44-1424-717064 FAX) [www.vegansocety.com/mem/memfull.html].  Since 1944.  Publications and organizational consultation.

The Vegetarian Club of C.V.W., Wolverton B.3031

Boca Raton, FL 33434 (561-487-4281 TEL).  Condo Floridian vegetarian retirees.  Information and programs.

The Vegetarian Society, Parkdale, Dunham Road, Altrincham, Cheshire, United Kingdom WA142BR (0161-962-9182 FAX) Since 1842.  The Vegetarian, quarterly, books.  Regularly scheduled Food and Nutrition cookery courses at Pernhos Court Hotel and Restaurant on Hertfordshire, England [www.kc3ltd.co.uk/local/penrhos/food.html].

The Vegetarians of Philadelphia, Box 24353, Philadelphia, PA 19120 (215-276-3198).  Veggie News quarterly, restaurant meetings, pot luck dinners, tabling, coordination, facilitation, participation in community activities.

Toronto Vegetarian Association, 736  Bathurst Street, Toronto, Ontario, Canada M5S 2R4 (416-533-3897 TEL, 416-533-3897 FAX) { lifelines@veg.on.ca} {tva@veg.on.ca} [www.veg.on.ca].  Since 1945.   LIFELINES, Six issues annually, restaurant meetings, annual Fall Vegetarian Festival..

Triangle Vegetarian Society, Box 3364, Chapel Hill, NC 27515-3364 [www.webslingerZ.com/shoff/tvs/].

Twin Oaks Community Foods, 138 Twin Oaks Road, Louisa, VA 23093 (540-894-4112),  Intentional community produces soyfoods, “tofu sausages”.

Vegan Action, PO Box 4353, Berkeley, CA 94704 (510-843-6343 TEL) {vegan@mellers1.psych.berkeley.edu} [www.vegan.org].  The Vegan News, “All The News That’s Fit to Eat” quarterly.

Vegan Awakening [www.vegan.org/awakening/].

Vegan Outreach, 10410 Forbes Road, Pittsburgh, PA 15235 (412-247-3527 TEL){mba@andrew.cmu.edu}. [www.envirolink.org/arrs/vo/ind ex.html]  Vegan Outreach  newsletter quarterly, vegan-centered publications and activities.

Vegan Standards and Certification Project, 91Jaralemon Street, Suite 4, Brooklyn, NY 11201 (718-246-0014 TEL, 718-246-5912 FAX) {VeganStandards@ibm.net} [www.veganstandards.org].  Pioneering effort to assure quality foods, and benefit all.  Works with producers, manufacturers, packagers, labelers, distributors, retailers and consumers.

Vegetarian Resource Center, Box 38-1068, Cambridge, MA 02233-1068 (617-625-3790).  Internet vegetarian organization information coordination.

Vegetarian Resource Group, PO Box 1473, Baltimore, MD 21203 (410-366-8343 TEL, 410-366-8804 FAX {vrg@vrg.org} [www.vrg.org]  Vegetarian Journal, six issues annually; Foodservice Update, Healthy Tips and Recipes for Institutions quarterly; books and monographs; tabling; displays at American Dietetic Association Annual Meeting.  Debra Wasserman and Charles Stahler speaker services.

Vegetarian Society of Colorado, Box 6773, Denver, CO 80206 (303-777-4828) [www.vsc.org].  Vegetarian Living bimonthly, “Of These Ye May Freely Eat” recipe book, unified membership incentives for participation in NAVS and VRG.

Vegetarian Society of Hawaii [www.envirolink.org/orgs/vsh/events/tvlisting.html].

Vegetarian Society of South Jersey, Box 272, Marlton, NJ 08053 (609-596-3269 TEL, 609-988-6579 FAX) {vssj@hotmail.com}[http://123easy.com/vssj.html]. Newsletter quarterly, food-centered events, educational programs.

Vegetarian Society of the District of Columbia, Box 4921, Washington, DC 20008 (202-362-VEGY) {vsdc@envirolink.org} [envirolink.org/arrs/vsdc/index.html].  Since 1927.   VSDC News, newsletter quarterly.

Vegetable Growers’ Association of New Jersey

377 North Locust Avenue, Marlton, NJ 08053

(609-985-4382 TEL/FAX).  Publications and meetings.

VEGGIE LIFE, EGW Publishing Company, 1041 Shary Circle, Concord, CA 94518[www.veggielife.com]

Six issues annually.

Veggin’ on the Border Social Events in Queens and Nassau, New York City (718-939-7116) {dmarie65@aol.com} or

(516-569-4199) {dougl28027@aol.com}.

Veggies Unite! Your on-line guide to vegetarianism, Box 5312, Fort Wayne, IN 46895-5312 [www.vegweb.com/].

Vegetarian Pages [www.veg.org./veg/veg/].

Vegetarian TIMES, 4 High Ridge Park, Stamford, CT 06905 (800-829-3340 Subscriptions, 800-829-3340 Editorial, 203-322-2900 Business TEL,  203-322-1966 FAX) [www.vegetariantimes.com] Twelve issues annually.

Vegetarian Union of North America [www.ivu.org/vuna].  Interlinked with International Vegetarian Union.  Membership in either includes both IVU and VUNA concurrently.

YAMS ARK, 48 Maplewood Avenue, Philadelphia, PA 19144 (215-844-YAMS) Vegan education programs for youths, African American curriculum and nutrition specialists.

PLEASE ADD TO THIS LIST

SUGGEST CORRECTIONS, ADDITIONS, DELETIONS

HELP MAKE IT COMPREHENSIVE

LOCALLY AND GLOBALLY   

SEND INFORMATION TO ADDRESS BELOW

MICROBE NEWS

.

Hello  friend.  Cobalamin here.  Too small to see.  I’m a microbe, tiny in size.  Think of me as a cobalt cocktail, rich in that chemical element.  I deliver that mineral in just the right dosage.  Some label me just plain old  “B 12.”   Frankly, there’s more romance in pronouncing Cobalamin.  Don’t you agree? You need me on a regular basis, but not to worry, I’m already in you, store well in your liver, and fairly well surround you as well.  I float in the air with the greatest of ease, get around pretty much everywhere.  Though you can’t see me, you’ll find me on leaves, grass,

vegetables, fruits, grains, herbs, and on the back of your hand….  I‘m your friend and always have been.  Count on me to be along wherever you are, but if you’re wondering whether I’m definitely available every time you have need, check with your nutritionally educated doctor and dietitian.  They’ll help us to keep on dancing together all the days of your life.  Then I’ll move on and help someone new.

[From Plant-Based Nutrition, a newsletter for people everywhere, Winter, 1998, Page 15.]

PLANTFEAST

March 1998

Let’s pitch in and support the historic and persistent efforts of Dr. Alex Hershaft, Ph.D., president of the Farm Animal Reform Movement.   FARM sponsors a great effort every March, and provides all the instructions, information and materials needed to mount a local  fellow-creature-saving campaign and plant-praising celebration again this March.

It might be called a  “Flesh Out” and “Plant-In” action campaign as again national and community attention are focused on the value of avoiding carcinogenic, stroke, heart disease and diabetes correlated non-food products currently sold for human consumption.

Join the fun, raise voices to save fellow creatures entrapped in a merciless system.  There’s a death machine doomed to self-destruct and Alex Hershaft leads this movement to stop the killing of innocent creatures.   Citizens can cooperatively help society turn off the killing machines by educating, reminding of compassion, telling truth and thereby lessening its appeals. Feed a friend a vegan meal.

Time is of the essence, so if you will cooperate in this annual campaign to alert people to the dangers of non-plant based nutritional practices and importance of living in peace with fellow creatures, please contact Alex promptly.  Work with the FARM staff.  You are needed and every year to follow until our work is done.  Volunteer to represent FARM efforts locally.  Join in this long successful educational effort in 1998 and years to come.  Contact Alex  and FARM staff at:  Farm Animal Reform Movement, Box 30654, Bethesda, Maryland 20824, TEL:  800-632-8688.

[From  PLANT-BASED NUTRITION, a newsletter for people everywhere, Winter, 1998, Page 28.]

PLANT-BASED NUTRITION

a newsletter for people everywhere

Volume II, Number 1, Winter 1998

*****

BEST RESTAURANT IN THE UNITED STATES

It’s Only Natural Vegan Restaurant

686 Main Street

Middletown, Connecticut 06457

860-346-9210

This is our decision based on several years of actual eating experience at various times over every season.  Our unannounced appearances have all been great feasts.  Simply wonderful and well worth the price.

We’re not alone in this acclaim.

Locals know good food and keep the place busy.  Folks drive in from Boston and New York, even Philadelphia and Washington.  Smart people know, this is excellence.

We eat as much as we can and then carry home another meal or two.  ION staff know how to pack food for the road.

Squash bisque soup…Ceasar Salad…Blackened Tempeh…Hummus Platter…Peanut Noodles…Pizza Rustica…Chilaquiles…Sweet and Sour Vegetables…Gado – Gado…Macrobiotic Platter…  All these are great.  Hold on for desserts, though.  These are superb:  Carob Orange Creme Cake…Banana Cake…Milano Cake…Lemon Tart…Fresh Fruit Crumb Pie…Amazake Pudding Pie.  Caffix or Peppermint Tea top off such a meal wonderfully.

If we seem ecstatic, try the food.  It’s even better than the descriptions.  We never tire of any of it.  That’s why we think this restaurant is the “best.”

Co-Owners, Co-Chefs Mark Shadle and Lisa Magee run ION well.  They’re young, work very hard, smile all the time and say, in 1992, when they became the owners, “we committed ourselves to providing people with health-supportive, inspiring whole foods – natural foods without compromise.”  They don’t believe in, eat or cater in any way to a “dead food diet.”

A chef for over fifteen years and “trained in the ‘classic French style’” Mark became a vegetarian in 1998, “no longer wanting to cook” fellow creatures.  He’s cooking on Main Street in the town where he grew up.  Married, a happily married  and proud father, Vegan Shadle has plans for “moving up the street to a larger location” and eventually having several restaurants.  “Good Living, Clean Cooking and Good Lovin” mark advises, “Lettuce Love.”

Describing her own transformation at age 16, Lisa explains “It became very clear to me at a young age that what you eat has a direct result on how your body feels and your mind functions” and on testing her hypothesis she experienced “a lightness of body and clarity of mind…”  Like Mark, Lisa knows, “’dead foods do not produce life.’”  Trained by Anne Marie Colbin and staff at the Natural Gourmet Cookery School in New York City, Lisa understands “it is possible to rebuild your body cell by cell with the proper foods.  She’ll be catering her own wedding in Spring 1998.

They’re great people, great cooks, healers, educators and community builders.  Visit them often, eat as much as you can and take plenty home.  If you can’t get to Middletown soon, order their two cookbooks:  inspiring vegan recipes (handwritten and illustrated) and More INSPIRING RECIPES (computer typeset, hand illustrated,  spiral bound and colorfully covered with a colored sketch and photograph of the front window signage).  Order from:  Mark Shadlee and Lisa Magee, It’s Only Natural Vegan Restaurant, 686 Main Street, Middletown, Connecticut.  TEL:  860-346-9210, FAX:  860-346-6118.

~

UNBOUND BY EARTHLY TIES LET YOUR SPIRITS SOAR

Lisa and Mark              

~

[From PLANT-BASED NUTRITION, a newsletter for people everywhere, Winter, 1998, Page 22.]

IPBN Newsletter 2001 – Vol 1

IPBN Newsletter 2001 – Vol 1

PLANT-BASED NUTRITION

WELCOME!

It is an honor to serve you through this outreach effort of the Institute for Plant Based Nutrition  – a start-up charitable organization dedicated to spreading good news regarding vegetables, grains, fruits, roots, tubers, nuts, seeds, herbs, leaves and grasses in human diets.  Plants nourish.  Plants heal.  Plants are affordable.  Plants build soil, purify water and air, keep the planet habitable.  Plants are good for us and the globe.

Who are we?  Highly motivated, committed plant eaters and growers who bring over a century of life experience to this service.  From coast to coast and globally we have lived or traveled and have like minded friends who have encouraged us to make this commitment.  Ah, do we have friends!  And have we had mentors.  Scott and Helen Nearing helped steer us into this good life and we have also been touched by the model behaviors of Richard Buckminster Fuller, J. I. and Anna Rodale, Margaret Mead, Louis Bromfield, Rachel Carson, Euell Gibbons, A. C. Bhaktivedanta, Rev. and Mrs. M. J. Divine, Mahatma Gandhi, Ram Dass and others who have taught us to care for earth and its inhabitants.  For them, family, friends and you, we are giving ourselves to this effort.

You may already have received our flyer or introductory letter, corresponded by fax or e-mail.  Perhaps you have participated in one of

our plant-based food preparation demonstrations.  A few of you have seen our tiny bio-intensive demonstration garden.  But for most, this will be the first opportunity to share IPBN perspectives and we hope you will want further contact.  Indeed, we seek your partnership and participation in developing a network of plant-based nutrition enthusiasts “across America and around the world.”

Will you join us in learning, researching and improving ourselves while helping others realize the values and benefits of simple, old-fashioned, tried and true plant based nutrition?  With your collaboration and cooperation, enthusiasm and energy this effort can make significant contributions to human health and societal well-being.  Together we can help many discover the values of plants in the good life.

People are waking up.  Never before have we enjoyed such availability of high-quality produce and other plant-based foods.  Will you help stir still greater interest in plant-based nutrition?  If we can save one person from the miseries of a plant deficient lifestyle the whole world will be bettered and isn’t this what we want to do?

Like Daniel and his friends, we are scared.  But, as they knew and demonstrated, a diet of plants and water will carry strivers through adversity.  It’s just that simple:  Beans, rice, and vegetables are not just sufficient.  They are nutritious, beautiful, wonderful and aren’t we glad?

Help us remind the world.  There is enough for everyone and health can be the norm if we breathe, exercise, drink and eat right.  Let’s work together and demonstrate how lovely life can be with plant-based nutrition.

What will you do for this cause today?

Can you lead?  Organize?  Research?  Write?  Draw?  Speak?  Debate?  Model?  Demonstrate?  Will you share this newsletter with others?  This Winter, will you correspond and speak out on behalf of vegetables?   Next Spring will you plant a small demonstration garden on a nearby site – and share the produce?  In your family, community, organization, state, country, will you model the effects of plant based nutrition?  (Get in shape.  Breathe, drink, exercise and eat  right?)  If you haven’t, won’t you join at least one of the many fine organizations committed to plant-based nutrition?  As needed and appropriate in your area, will you start a local organization, or a club at your place of work or institution, to discuss and sponsor events teaching the benefits of plant-based nutrition?  And may we see, hear and share your letters, drawings, articles, recorded talks, and speeches?  (Yes, we’ll also be pleased to view your videos.)   As possible, let’s also share gardening knowledge, recipes, and    sooner or later    food at IPBN coordinated feasts.

Please subscribe and let PLANT-BASED NUTRITION  serve you.  We hope you enjoy this first issue and approve of its tone.  We are positivists appreciative of this opportunity to   share the good news.   

Kindest regards and peace,

Jim and Dorothy Oswald

FREE BOOKS!

The IPBN Library has some duplicate copies which will be mailed  gratis to the first four requesters who send a one-page essay on “Five A Day?  Why I Eat At Least Ten Servings of Plant Foods Each Day.”  The books, slightly used by serious readers:  Frances More Lappe’, Diet for A Small Planet, 10th Anniversary Edition [“completely revised and updated] (1982), John and Mary McDougall, The McDougal Health and Weight Loss Class (1997)[Cover slightly damaged], Earl Mindell, Earl Mindell’s Soy Miracle [Westbrae WestSoy Soymilk sponsored edition] (1995) and Debra Wasserman and Reed Mangels, Vegan Handbook  [From the Vegetarian Resource Group] (1996).  If possible, and only with explicit permission from the author, we will print these essays or excerpts in subsequent issues of PLANT-BASED NUTRITION.

NUTRITION TRENDS?

The American Dietetic Association has issued  a 1997 Nutrition Trends Survey which can be obtained through ADA, 216 West Jackson Boulevard, Suite 800, Chicago, IL 60606 (312-899-0040).  Also, request position papers on plant-based nutrition.

TRY IT TEN TIMES

To develop a new food tolerance and preference typically requires about ten trials.  “It takes about ten introductions to a new food “ to establish a new habit according to Althea Zanecosky R.D. (A.D.A.) speaking as a professional dietician on  “Radio Times” (NPR), September 8, 1997.

AMERICAN HEART ASSOCIATION

TIPS OF THE DAY

“American households spend more than one-third of their total food expenses on food away from home….”  (The Wall Street Journal, September 8, 1997.)

“Only 20% of children eat five or more servings of fruit and vegetables a day.  School lunches include at least one fruit or vegetable every day, but often lunches packed at home don’t include any.  Try these kid-tested favorites:  Fill celery sticks with peanut butter and dot with raisins.  Smear peanut butter between apple slices.”  (The Wall Street Journal, September 10, 1997.)

These tips are “a public service of Con Agra Inc., makers of  Healthy Choice” which invites internet users to contact www.healthychoice.com

For information and extensive publications relating to plant-based nutrition contact AHA, 7272 Greenville Avenue, Dallas, TX  (214-373-6300 TEL, 214-706-1341 FAX).

SCHOOL LUNCHES

In “Lunchroom Revolution” Energy Times, September 1997, Catherine Heusel reviews the history of the United States Department of Agriculture National School Lunch Program which commenced as experimental local efforts in the 1930s and was signed into law by President Harry S. Truman in 1946.

“For almost half a century, the NSLP continued virtually unchanged, providing …six ounces of vegetables and/or fruits… “ daily to “millions of children.”   Over the years “hunger and overt  malnutrition yielded to ‘overnutrition’” as “obesity linked to too much dietary fat and too little exercise grew into the most prevalent juvenile concerns.”  In 1995, USDA launched an attempt at its “first large-scale reform” through its “School Meals Initiative for Healthy Children” aimed toward conformity with its          “Dietary Guidelines for Americans (as illustrated in the USDA Food Guide Pyramid)….”  Enter USDA’s “’Team Nutrition,’ a multi-disciplinary education program to provide technical assistance and training to food service” personnel.”

And so it goes.

For a copy of  this excellent well-written article, send a self-addressed number ten envelope containing one dollar in loose stamps to cover photocopying and postage to:  Institute for Plant Based Nutrition, 333 Bryn Mawr Avenue, Bala Cynwyd, PA 19004-2606.

Thanks to Energy Times for granting us permission to share this article with you.  If this publication is not available at your local health food store, contact the publisher for free subscription information:  ENERGY TIMES, 2500 Grand Avenue, Long Beach, CA 90815-1764.  (Please mention IPBN.)

DEHYDRATED VEGETABLES

We asked Don Pectol to make more dried vegetable products available for serious survivalists and others who want plant-based foods available in convenient, storable forms.  He has amazed and pleased us with his current catalog of alternatives.  Thank you, Don.  For a few examples consider “whole grains and beans…gardenseeds…broccoli…carrots/diced…corn/sweet…beans/green…onions/chopped……sweet garden peas…diced potatoes…potato flakes” and “peach flavored apple flakes…apple drink mix…apple slices…applesauce…banana slices…fruit mix…orange drink mix…peach drink mix…raisins/golden…strawberry flavored apple flakes.”  And he offers a “kitchen Sprouter Set” along with “Sprouting Seeds.”  Need a manual  “Wheat Grass Juicer” or “Apple/Potato Peeler, Corer, Slicer”?  Of course, he has more, 48 pages of choices with a respectable range of plant-based nutrition options.  For additional information call Don at 1-800-999-1863, internet www.beprepared.com, or write EMERGENCY ESSENTIALS, 165 South Mountain Way Drive, Orem, UT 84058-5119.

o0o

The influence of a beautiful, helpful, hopeful character is contagious.

Eleanor H. Porter

(Quotation found on a “Lemon Zinger” herbal tea packet from Celestial Seasonings, Inc., 4600 Sleepytime Drive, Boulder, CO 80301-3292.  Here’s an honorable entrepreneurial herb merchant with much to teach us all.)

DID YOU KNOW THIS?

Irradiation is “a safe, effective technology…already permitted by the United States Food and Drug Administration for…fruits, vegetables, spices and grains” according to Steve Forbes in “Fact and Comment,” Forbes, September 22, 1997, p. 27

(www.forbes.com).  Safe?  Effective?  Already Permitted by FDA?  We didn’t know.

Are you sure?

“A safe, effective technology” is not the same as  “the safest and most effective technology.”  That’s what we’re looking for.  What’s best?  What’s best for the consumer, processors, producers, fruits, vegetables, spices, and grains?

More.

“The fact is, the …fruit, vegetable, and other industries got the federal go-ahead to irradiate their products years ago, yet there have been few takers. Why?  Perhaps companies don’t want to make the huge investment in a strange new technology or risk accidental exposure of their workers to radiation.  Or perhaps they don’t want to jeopardize sales due to flavor changes or nutrient losses. Or perhaps they suspect that consumers want food that is free of fecal matter, whether the germs it harbors are dead or alive.”

(“Your Food May Need A Good Bath,” in Letters to the Editor, The Wall Street Journal, September 12, 1997, p. A23.)

Who wrote that?

Thank you, Michael F. Jacobson, Ph.D., Executive Director, Center for Science in the Public Interest in Washington, DC.

Try this?  ORGANICLEAN (888-VEG-WASH)

“Removes E. coli, Salmonella, Shigella and other bacteria after 30 seconds in laboratory testing.  Enhances the removal of surface pesticides.  Naturally derived from fruit and coconut extracts.  Works instantly -spray on and wash off.”   Of course harvesting those coconuts could be dangerous.  Wear helmets harvesters.

Who’ll donate a bottle for Steve?

Might Dr. Bronner’s Peppermint Soap work as well?  Who’ll research this?

RECORDED DIALOGUES REGARDING PLANT BASED FOOD ALTERNATIVES AND RATIONALES – WITH SOME MUSIC

Far Reaching Communications will send you four one-hour audiocassettes for $24.95 including postage.  “The Vegetarian Chronicles” interviews individuals who describe their dietary reasoning and debates food choices,  educating and entertaining in a light-hearted, debonair way.  [NPR style format.]  Call 1-800-LISTENS if you have an interest in ordering, and consider donating a set to your local library.

Family discussion material interestingly put.

SIMPLE RECIPES

Peanut butter is to peanuts as tahini is to sesame seeds.  Why not mix them for variety?

Feed your blender dried seaweed and herbs, then mix the flakes with nutritional yeast, flax, sesame, sunflower and pumpkin seeds.  Carry the mix in a plastic bag, tin or jar.  Use this topping in salads and on spaghetti marinara.  Restaurant servers will request taste samples; many of ours have promised to go home and make it themselves.

Helen Nearing gave us this one:  Quarterfill a jar with fresh blueberries, then pour boiling water over the top.  Put on a lid and ring.  Twist tight.  She was not one to go on and on.

Blend a can of garbanzo beans to a puree.  Add the herbs you like.  Lemon juice will make it tart.  Garlic is traditional.  So are tahini (sesame seed puree) and parsley (fresh or dried).  Paprika is nice.  Cayenne?  A little seaweed.  If you need  oil, use the one you prefer.  Thick or thin, as you like it, this is hummus.  Slather on bread, crackers, vegetable slices.  Try the same with other kinds of beans.  Hummus blends well with roasted red peppers  Great for sandwiches, dipping and pouring over anything edible.  A spoonful before bedtime can be exquisite.

GET IN THE NET

Have a look at this internet website – http://www.vegsource.org/klaper/study.htm

for information on health and nutrition related research being conducted by  Michael Klaper, M.D.  [This website also briefs you on the works of EarthSave and Howard Lyman.]  You may wish to participate and offer support for this baseline research effort.  The aim is to gather hard scientific data, reliable and replicable, on effects of plant-based nutrition among humans.

Cornell University’s Colin Campbell, Ph.D., has educated us regarding correlations between diet and health among people in the vast provinces of  China.  It seems that plant-based nutrition has real, not imagined, benefits.

John McDougall, M.D., Mary McDougall and the McDougall children have demonstrated how quickly benefits can begin when one switches to a plant based diet.  (For books, audio and video cassettes, television and radio shows, newsletter, personal appearances  and quick preparation foods contact:  The McDougalls, PO Box 14039, Santa Rosa, CA 95402 (800-570-1654 or 707-576-1654 TEL, 707-576-3313 FAX).

COMING IN WINTER ISSUE

Updates on what’s going on in the plant-based nutrition movement

More references to growers, processors, distributors and retailers of wholesome foods from the plant kingdom

Addresses of associations and societies which serve plant-based nutrition education

Recipes which are easy and practical

Interpretations of the good news

God willing, and with your encouragement, there can be more pages in Spring,  Summer, and Fall.   IPBN membership, $12.00 per the calendar year, provides outreach activities and four issues of  PLANT-BASED NUTRITION, a newsletter for people everywhere.

KEEP IN TOUCH

Pray and work for world  peace.

JOIN, SUBSCRIBE, IF YOU HAVEN’T YET, PARTICIPATE, CONTRIBUTE AND HELP FURTHER BUILD THIS MOVEMENT FOR IMPROVED HEALTH AND HAPPINESS, SATISFACTION AND JOY, SHARING AND GROWTH, ECONOMIC AND SOCIETAL SECURITY, PRESERVATION OF SPECIES AND THE PLANET, INTUNENESS WITH THE UNIVERSE

American Vegan Society, 501 Old Harding Highway, Malaga, NJ 08328 (609-694-2887 TEL) Ahimsa

Australian Vegetarian Society of New South Wales, PO Box 65, Paddington, NSW, Australia 2021 (02-9698-4339 TEL, 02-9310-5365 FAX) {avs@moreinfo.com.au Email}

Center for Advancement in Cancer Education, PO Box 48, Suite 100, 300 East Lancaster Avenue, Wynnewood, PA   19096-0048 (610-642-4810 TEL)  Immune Perspectives, quarterly

Center for Science in the Public Interest, Suite 300, 1875 Connecticut Avenue NW, Washington, DC 20009-5728 (202-265-4954 FAX) {circ@cspinet.org Email} [www:cspinet.org Website] Since 1971.  Nutrition Action, ten issues annually

EarthSave, 706 Frederick Street, Santa Cruz, CA 95062 (800-362-3648 TEL)  [In transition, moving to Louisville, KY.]

Newsletter, Healthy School Lunch Program

Farm Sanctuary -East, PO Box 150, Watkins Glen, NY 14891 (607-583-2225 TEL)  Farm Sanctuary-West, PO Box 1065, Orland, CA (916-865-4617 TEL)  Sanctuary News, quarterly

Institute for Plant Based Nutrition, 333 Bryn Mawr Avenue, Bala Cynwyd, PA 19004-2606

(610-667-6876 TEL, 610-667-1501 FAX) {jmoswald@bellatlantic.net Email}  Since 1996.

PLANT-BASED NUTRITION, quarterly

International Vegetarian Union, PO Box 38.130, Madrid, Spain 28080 (34-1-331-99-60 TEL, 34-1-332-14-16 FAX) {frmartin@ctv.es Email} Membership includes sub-membership in Vegetarian Union of North America.  [Howard Lyman, president]  Since 1908.  IVU News, quarterly

MACRO CHEF, MacroNews, 243 Dickinson Street, Philadelphia, PA 19147 (215-551-1430 TEL, 215-551-9498 FAX)  Six issues annually

Maine Coast Sea Vegetables, RR 1, PO Box 78, Franklin, ME {mcsv@acadia.net Email} [Larch Hansen harvests sea vegetables in an unpainted boat he coats with vegetable oil.]

Circle of Friends, seasonally

Natural Health, 17 Station Street, Brookline, MA 02146 (Subscription 800-526-8440 , Editorial 617-232-1000 TEL)

Six issues annually   

Nearing Forest Farm, The Good Life Center, PO Box 11, Harborside, ME 04642.

North American Vegetarian Society, PO Box 72, Dolgeville, NY 13329 (518-568-7970)  Since 1974.  Vegetarian Voice, quarterly

People for the Ethical Treatment of Animals, 501 Front Street, Norfolk, VA 23510 (757-622-7382 TEL) [http://envirolink.org/arrs/peta Website]  Animal Times, quarterly

Physicians Committee for Responsible Medicine

5100 Wisconsin Avenue NW, Suite 404, Washington, DC 20016 (202-686-2210 TEL, 202-686-2216 FAX)

Good Medicine, quarterly

Public Voice for Food and Health  Policy, 1001 Connecticut Avenue NW,  Suite 522, Washington, DC 20036  [School Lunch Program advocates]

Shepherd’s Garden Seeds, 30 Irene Street, Torrington, CT 06790 (860-482-3638 TEL)  Narrative catalog with recipes

Since 1945.  LIFELINES, Six issues annually Toronto Vegetarian Association, 736  Bathurst Street, Toronto, Ontario, Canada M5S 2R4 (416-533-3897 TEL)

Vegan Action, PO Box 4353, Berkeley, CA 94704 (510-843-6343 TEL) {vegan@mellers1.psych.berkeley.edu Email}

Vegan Outreach, 10410 Forbes Road, Pittsburgh, PA 15235 (412-247-3527 TEL){mba@andrew.cmu.udu Email} [http://envirolink.org/arrs/vo Website]  Vegan Outreach

Vegan Standards and Certification Project, 91Jaralemon Street, Suite 4, Brooklyn, NY 11201 (718-246-0014 TEL, 718-246-5912 FAX) {VeganStandards.org Email} [www.veganstandards.org Website]

Vegetarian Resource Group, PO Box 1473, Baltimore, MD 21203 (410-366-8343 TEL, 410-366-8804 FAX {vrg@vrg.org Email} [http://www.vrg.org Website]

Vegetarian Journal, six issues annually

VEGGIE LIFE, EGW Publishing Company, 1041 Shary Circle, Concord, CA 94518[http://www.veggielife.com Website] Six issues annually

Vegetarian TIMES, 4 High Ridge Park, Stamford, CT 06905 (800-829-3340 Subscriptions, 800-829-3340 Editorial, 203-322-2900 Business TEL,  203-322-1966 FAX) [http://www.vegetariantimes.com Website] monthly

The Vegetarian Society, Parkdale, Dunham Road, Altrincham, Cheshire, United Kingdom WA142BR (0161-962-9182 FAX) Since 1842.  The Vegetarian, quarterly

PLEASE ADD TO THIS LIST,  LET’S MAKE IT COMPREHENSIVE AND GLOBAL,  BY CONTACTING:  INSTITUTE FOR PLANT-BASED NUTRITION, 333 Bryn Mawr Avenue, Bala Cynwyd, Pennsylvania U.S.A.  19004-2606

PLANT-BASED NUTRITION

a newsletter for people everywhere

Volume II, Number 1, Winter 1998

No Winter here.  It’s almost February.  No snow.  It’s hitting north, west, and  south.  Somehow, every storm misses us this year.  We remember vicious ice and blizzards such as we’ve been reading about.  Even balmy New Jersey has had it worse than our area  – coastal flooding and beach erosion.  But for us, this is an amazingly benign January.  We’ve seen snow here at the end of June.

IPBN Demonstration Garden One is providing winter kale, cabbage, broccoli and brussel sprout leaves.  We’ve had some delicious soups and salads.

Garden catalogs have been arriving since this new calendar year began.   Colorful, big, thick, beautiful picture books – and we’re learning, as usual, from the plant descriptions our horticultural expert friends have printed along with the photos which have us dreaming of the bounteous season to follow.  These have long been textbooks for us.  This year we’ll try to grow plants that look as good as the ones in the catalogs and advertisements.  They have our mouths watering for April lettuces,  May rhubarb, June blueberries, July corn, August tomatoes and September peaches.

Our blessings are many.  Readers have responded wonderfully.  Almost four thousand copies of the first newsletter, PBN, I,1, have been circulating and twice that many flyers.   Our mail deliveries are growing as people connect with IPBN from all over America.  Thank you for cards and letters, email, faxes, books to review, videos, telephone calls, nice notes with suggestions and 1998 Charter Membership checks.  It is the quality, of responses which delight us most and the quantity is respectable for a start-up effort.  The membership list can only be described as highly respectable.  We are awed.  There have been “donations” and a “scholarship fund” has been initiated.  The Internal Revenue Service has approved tax-exempt charitable educational scientific not-for-profit 503 (c) (3) association status for IPBN.  We appreciate everyone who has helped get this new organization up and running.   

The IPBN network is coast-to-coast and we have a couple of supporters in Canada.  Look out Mexico, we seek readers – and translators – everywhere possible.  Latin America, with volunteer help we’ll be on the way soon as possible.  We have a Brazilian relative who may give us some advice in Portuguese.  Our IPBN Board of Advisors is multi-ethnic, multi-cultural and includes a bus driver along with several healthcare specialties.  More nice people serving nice people.

Check out the IPBN website.  WOW.  Our first reaction was:  “LOVEIT!”  A former secretary faxed, “I love your website!”  (She sent us two packets of fennel, one of sunflower seeds and a certificate for two weeks of lessons at Arthur Murray Dance Studios).  She’s full of life and so is this website.  It has color and real action.  Plant pictures, plant text and plant people.  The designer, a new father in Maryland, advised: “Hold onto your seat.”  He sought to create the “hottest vegan site on the web.”  How’d he do?  It’s lively and freely accessible globally through the internet at http://www.plantbased.org anytime.  Also, visit the linked sites which are provided to expand your horizons conveniently.  Enjoy.

In March we’ll host a visitor (28) from the Kazak republic whose wife says of our vegan food “It will be good for him.”  Victor wants to learn about “health foods”  and we’re ready for him.  In the same month, we’ll intermittently feed a Russian (50) “vegetarian.”   Pray for them.  Send letters of condolence, for we are going to overfeed and entice them to try every vegan food choice, visit every vegan restaurant, loan them every vegan book and tell every vegan joke we know of.  They’ll have stories about nutraceuticals, phytoceuticals and funny Americans to tell when they return to their homes in April.  Maybe they’ll translate issues of PBN into Russian and Kazak.  We aim to entice them into return visits and probably they’ll want to learn what’s going on where you live.  Your letters will be relayed to them.             

Oh, life is good.  We thoroughly enjoyed the people,  programs and food at Whole Foods EXPO-East in Baltimore, Maryland in October; D.C. VegeFest and Vegetarian Union of North America meeting in Arlington, Virginia as well as Boston Vegetarian Food Festival in November; Vegetable Growers Association of New Jersey, Pennsylvania Vegetable Growers Association and Pennsylvania, Maryland and New Jersey Fruit Growers Association meetings in January.  December?  Friends keep us posted on the goings-on in Amarillo, Texas where we are headed in March, and along the way, we may stop in Dallas for a Vegetable growers conference, possibly even make it to EXPO-West in Anaheim, California.  We heard there was a huge vegetarian conference in Las Vegas, but know no details of it.  Can you educate us regarding it and other gatherings of importance?  Though we can’t be everywhere, we’ll go wherever we can and know that along with us, you and others will be looking  out for and representing plant-based nutrition at most of the get together on this continent.  Maybe we can meet at the American Vegan Society and North American Vegetarian Society annual conferences in July in Oregon and Pennsylvania.

Meanwhile, let’s plant gardens where there haven’t been any and grow edible plants for our personal nutritional improvement as well as surplus to give away.  Besides love, is there a better gift than food?  Vegetables, fruits, berries, nuts, roots, tubers, grains, grasses, leaves, and herbs are even better when shared.

This issue is loaded with information we hope interests you.  Gleaned from a seven-foot pile of reading the material, it’s selected and phrased in hopes of interesting you and leading you into still further adventures with plant-based nutrition.  Thank you for being our friends and helping birth IPBN.

Peace and love to each of you,

Jim and Dorothy     

7-11 STOCKS DR. MC DOUGALL’S RIGHT FOODS

Believe it or not, the 7-11 Corporation is moving into healthier foods and has contracted to retail Dr. McDougall’s Right Foods.  Hurrah!  Congratulations to everyone who has worked to bring about this wonderful situation.  Yay  McDougalls.  Thanks 7-11.

Quick as we can, everyone pleased should go to the nearest 7-11 store and purchase at least one of these healthy products.  We did, they’re there.  Should the local manager not yet have ordered and stocked these plant-based nutritional food products, a gentle suggestion regarding their availability will probably be appreciated.  Merchants respond to requests and market demands.   So let’s tell our friends the virtues of these products and having them accessible at mass market food outlets.

Which suggests that a “gentle suggestion” might also be made to each of the managers of local supermarkets and other chain stores which sell food products.  K-Mart?  Sam’s?  Safeway?  Acme?  Giant?  And do your area health food stores carry Dr. McDougall’s Right Foods?  Maybe you’ll put in a good word….

Why go all out for Dr. McDougall?  Because he’s a straight-arrow strong supporter of plant based nutrition?  Look how he has given himself to improving all people’s health through his medical practice, books, lectures, even vegan cruises, and field  trips.  He’ll do anything to help his family, patients and friends get healthy and stay fit.  Lately, he’s following the advice of the physical trainer he’s long referred patients to.  Dr. McDougall follows his own advice.  Have you met him yet?  Seen his presentations?  He’s good.   We think he gets better each presentation.  In one hilarious video, he  approached the order window of a well known fast food merchandiser and ordered a “Burger without….”  When he finished listing the items to be deleted, there wouldn’t have been much left.  Tomatoes, lettuce and onions as we remember.  He teaches through examples and bases every factual statement on scientific research.  He’s a champion –  and with a sense of humor.  So how can we not go all out to help Dr. McDougall’s Right Foods get a good start?

Need more persuasion?  The doctor began his health consciousness when a heart attack struck him, at 18.  It cost him much of the use of his left arm and awakened him to the reality that fat is not healthy.  In lectures, he often describes what he was eating in those days and how he learned that excess cholesterol was not a friend.  After medical school, he again learned from experience as low-income agricultural laborers in Hawaii demonstrated the virtues of beans and rice through their lean healthy bodies and longevity.  The young doctor saw some patients healthier than himself.  Consider that as a family man John McDougall early on involved wife Mary in his health career, and they have involved all … McDougall kids in their joint enterprises.  Yes, McDougalls eat vegan foods,  day and night – at home, in restaurants, and on vacations.  Let’s call it the McDougall experiment.  Using human subjects, themselves, these researchers are laying out a simple pathway which any one of us can easily follow.  Every one of these McDougalls is a champion.   Let’s recognize them for the noble vegan warrior educators they are.