This Dish Is Veg - Vegan, Animal Rights, Eco-friendly News

Response to 'How do you know if someone is vegan'

2012-06-01T10:14:00.000-05:00

A friend recently let me know about a status she read on Facebook. It said, "How do you know if someone is vegan? Don't worry, they'll f*cking tell you."

I felt compelled to share my thoughts on that subject.

As with anything (religion, politics, sports, etc) there are people who give veganism a bad name. But I will say, food is such a huge part of people's lives (as evident in this conversation).

Food, meat in particular, is everywhere. I drive down the road and see fast food places, restaurants, billboards, signs with pigs dancing above BBQ places, etc. So when people say things like what's mentioned above, it always irritates me.

My response is, 'How do you know someone is not vegan? Oh yeah, it's called everyone.' I have to deal with their lifestyle every single day.

It's hard not to eventually let people know.

Daelyn Fortney | Facebook |@daelyn | email
Greenville, SC Daelyn is the co-founder and managing director of This Dish Is Veg. She handles the daily operations of the site including advertising, story idea generation, and website promotion as well as managing the volunteer contributors. Along with her work at TDIV, Daelyn is an editor for a gift-giving website and mother of three daughters.

Photo credit: the web

Tips for a frugal vegan (or anyone who wants to save money)

2012-06-01T09:52:00.000-05:00

Tips for a frugal vegan (or anyone who wants to save money)

If you could ask my friends to name five things about me everyone’s list would include that I’m vegan and a bit frugal. Well actually, they would say that I’m a ‘cheap vegan,' but I prefer the term frugal, it helps me feel a little bit better about my affliction. Besides, there’s not much difference between how I shop as a frugal vegan and how other people shop as frugal omnivores. Check out the ways that my husband and I manage to eat for less than $8.50 a day (that's $4.25 each!)

Use an app to track store prices- Keep track of what stores sell your favorite items and their cost with smartphone app. It will help you identify great sales and let you know what stores have the best deals.
Coupons- For environmental (and cost) reasons I choose not to get the newspaper, so most of my coupon finds come from the internet. There are tons of online coupon sites, it just takes a little time to sort through them. Once I find a coupon online I print as many as allowed, printing on scrap paper of course. If I do get a coupon from the Sunday paper I ask all my family and friends to clip it for me too.
Buy in larger quantities- Buy more save more and help reduce waste. Get a gallon of Simple Green and dilute it for multipurpose cleaning. Buy a jug of soy sauce or the 5 lb bag of rice and refill smaller containers in your kitchen. Don’t forget the warehouse clubs. Even if you’re not a member chances are you know someone who is, I have my mother-in-law pick up cat litter and veggie burgers whenever she goes.
Visit stores other than supermarkets- I go to the farmer’s market for fruits and vegetables, the local Korean market for tofu, discount supermarket chains for canned goods, and I even visit the dollar store for things like frozen fruit and shampoo. You can also order online to save money, May Wah is a great place to order frozen mock meats.
Set a budget- Watch where your money goes, you may find that you spend $125 each month eating-out. Try Mint.com to track your spending and set budgets.
Have a garden- During the summer many of my vegetables come from the backyard. Don’t have a green thumb? Grow scallions, lettuce, and tomatoes in your flower bed. If you can remember to water them, the plants are great in pots too. Also, composting is a great way to help the earth and not have to pay for fertilizer
Clearance racks- Get to know when things go on clearance, ie. winter clothes receive the large discounts in February (after the post holiday sales) TV’s tend to go clearance just after the Superbowl. This goes for food too, look for the discount sections of stores for reduced price veggies and canned goods. Many stores also discount food that is close to expiration or discontinued.
Don’t impulse buy or wait until the last minute- Leave time to shop around or check prices online before heading to the store to make a purchase. There is nothing worse than picking up that last minute baby shower gift, only to see it for 50% less somewhere else after the party.
Don’t wait until you are out of something to buy more. Waiting to buy staples, like toilet paper or peanut butter, may cost you more in the long run. Things never seem to be on sale when you need them.
Make it at home- Laundry detergent, cooking oil spray, sunblock, dishwasher detergent, seitan, cleaning spray, and your lunch are all things you can easily make at home that will save you money!
Reuse it- Reusable sandwich containers eliminate sandwich bags. Keep plastic take-out containers for storage. Plastic (or paper) shopping bags can be reused for trash can liners. I store my crafting items in old pickle jars, and I create mini greenhouses from soda bottles.

Stephanie Pania | Facebook | Blog | Pinterest
Philadelphia, PA Stephanie is an eco-conscious vegan from Philadelphia, PA. She has a degree in Communications and Technical Theater, and is currently the communications specialist at an area nonprofit. She recently finished a year serving with AmeriCorps, and spends her free time playing with her adopted dogs and her rescued cats.

Photo credit:cc:flickr.com/photos/68751915@N05

Conversations: Vegan meets the smoked meat enthusiast

2012-06-01T09:07:00.004-05:00

My family (all vegan) recently had new neighbors move in next door. For the sake of this article we will call them "The man" and "The woman." The first time we met them, the conversation quickly turned to their love of smoking meat.

The man: When all our stuff finally arrives, we will have you over for a big cookout. We love meat.
Me: Uh huh
The man: We smoke everything. What did we just smoke? Oh yeah a whole turkey.
Me: Oh yeah?
The man: Oooh yeah! We’ll have your whole family over and maybe smoke ribs or pork or beef.
Me: Ah.
The man: Any meat you could ever imagine, we can smoke it.
Me: Um
The man: Smoked chicken. Now that is tasty. (He goes on and on about all the meat he wants to cook for us.)
Me: Um…. I think I should let you know…. we are vegan.
The man: *blank stare*
The woman: *uproarious laughter* He tells everyone about the meat he loves to smoke. That is the best response I have ever heard.
The man: *blank stare* *red face*
The woman: *laughter*
Me: I am so sorry but I had to tell you. I thought it would be more awkward if you invited us over.
The woman: It wasn’t awkward at all. I love it. I will tell all my friends. *still laughing*

It's typically not my style to mention we are vegan upon meeting someone new but, obviously in this case, it was necessary.

Bonus conversation:

Fast forward about a week later. He and I were talking in my backyard.

The man: Do you have a garden?
Me: We just grow flowers. Unless you count all those berries. *points to the berry bushes*
The man: What kind of berries are they?
Me: Blackberries.
The man: Oh cool. When they get ripe we can have a get together and mix them with some vodka. We love to drink.
Me: Ahh. Yeah. Cool.

I refrained from telling him that I don’t drink! ;-)

Have a conversation you want to share? Email it to eric@thisdishisveg.com.

Photo credit: cc: flickr.com/photos/elbiffster

What I Had for Dinner: Lasagna with almond ricotta

2012-05-30T11:20:00.001-05:00

Let this be your proof that going vegan does not mean giving up the flavors you love! This hearty, rustic lasagna was a hit with omnivores and vegans alike. The recipe is a breeze. And best of all, it's considerably healthier than conventional lasagna.

To make a delicious vegan lasagna, you simply need to put the almonds for the "ricotta" in a covered dish of water the night before to soak. Follow the recipe below to make the ricotta, then layer in a 9x13 baking dish in this order: sauce, noodles, ricotta, vegetables. End with a layer of noodles covered in sauce. Cover and bake at 375 for 40 minutes.

This particular version was made with a hearty homemade organic tomato and basil marinara (courtesy of my talented husband), but you can use any sauce you prefer. For the vegetables, I used broccoli and portabella mushrooms. I steam the broccoli lightly ahead of time and dice into fine florets, and slice the mushrooms thin.

The ricotta is so delicious on its own that my son and I snacked on a bit of it with crackers while I was cooking. Be careful to leave enough for your layers!

Easy Almond Ricotta

3 cups slivered almonds
¼ cup lemon juice
3 tbsp olive oil
4 cloves fresh garlic
2 tsp salt
3 tsp dried basil
½ tsp black pepper
About 1 cup water - added in portions as needed.

Soak almonds overnight. Drain and rinse with cold water. Add all ingredients to food processor and blend until smooth, using more or less water for desired consistency. Store in refrigerator until ready to serve/use.

Kasey Minnis | Facebook | @veggiemightee | Blog
Fort Lauderdale, FL That rare and elusive species known as the native Floridian, Kasey is passionate about protecting other endangered creatures. She lives by the principle “compassion and crochet for all,” and enjoys teaching others – including her husband of 20 years and two beautiful children – the benefits of cruelty-free eating by feeding them tasty vegan treats from her kitchen. Contact Kasey at kasey@thisdishisveg.com.

Photo credit: Kasey

'All Paws In' is a sweet, devotional and inspirational compilation of poems

2012-05-30T10:09:00.001-05:00

All Paws In: Lessons Learned From Loving My Rescue Dogs
by Faith Walston

I have always thought that poetry is our heart’s way of singing. In this sweet, devotional and inspirational compilation of poems that the author has dedicated to her rescued dogs, her heart doesn’t just sing, it soars.

Drawing from personal experience, and overflowing with passion and enthusiasm, Walston’s creative approach to sharing her love for her dogs, and all those in need, is nothing short of heartwarming.

This is the perfect book for any animal lover who has had the pleasure of being rescued by a dog.

Erica Settino | Twitter | Facebook | Website
New York Erica is the founder and executive director of the non-profit organization, Karuna For Animals: Compassion In Action, Inc. A long time vegetarian turned passionate vegan, she works tirelessly to educate others on the countless benefits of adopting a vegan diet. She currently holds a BS in Psychology with a concentration in Animal Behavior and an MFA in Creative Writing. Along with her work in animal advocacy, Erica works as an editorial assistant, freelance writer, certified and registered yoga instructor, nutritional counselor and health coach. She lives with her veg husband and their four rescued animal companions.

Photo credit: All Paws In | Disclosure: Review copy provided

Federal bill Introduced to improve conditions for egg-laying hens

2012-05-30T09:48:00.000-05:00

A newly introduced bill could help improve the lives of over 280 million hens used in US egg production. The legislation, known as the Egg Products Inspection Act Amendments of 2012, is supported by both the Humane Society of the United States and the United Egg Producers. The act would require several improvements for egg-laying hens- including practically doubling the space required for each hen.

The UEP supports the bill due to the fact that it has a structured phase in process that applies to egg farmers only. “This legislation will help ensure the American consumers continue to have a wide variety and uninterrupted supply of eggs at affordable prices,” said Gene Gregory, president of United Egg Producers. “Our industry is being endangered by the growing patchwork of differing and contradictory state laws and ballot initiatives that are impeding the free flow of interstate commerce in eggs that is so vital to grocers, restaurateurs, food manufacturers and consumers.”

More importantly for the chickens and animal welfare advocates, HSUS supports the bill because of the humane improvements that are called for.

The Egg Products Inspection Act Amendments of 2012 would:

require conventional cages to be replaced during an ample phase-in period with new, enriched colony housing systems that provide each egg-laying hen nearly double the amount of current space;
require that,after a phase-in period, all egg-laying hens be provided with environmental enrichments, such as perches, nesting boxes and scratching areas, that will allow hens to express natural behaviors;
require labeling on all egg cartons nationwide to inform consumers of the method used to produce the eggs: “eggs from caged hens,” “eggs from hens in enriched cages,” “eggs from cage-free hens” and “eggs from free-range hens”;
prohibit feed- or water-withdrawal molting to extend the laying cycle, a practice already prohibited by the United Egg Producers Certified program;
require standards approved by the American Veterinary Medical Association for euthanasia of egg-laying hens;
prohibit excessive ammonia levels in henhouses; and
prohibit the transport and sale of eggs and egg products nationwide that don’t meet these requirements.

“This legislation is a compromise between HSUS and UEP, with both organizations stretching themselves in order to find a solution that’s good for animal welfare, for the industry, and for the nation as a whole,” said Wayne Pacelle, president and CEO of The Humane Society of the United States. “There’s no reason for Congress to do anything but enthusiastically embrace this sort of problem-solving by the primary stakeholders.”

Not all animal welfare organizations agree, feeling that the bill has ulterior motives. Organizations in opposition to the act include:

Humane Farming Association
Friends of Animals
Animals Unlimited
United Poultry Concerns
Last Chance for Animals
Action for Animals
Northwest Animal Rights Network
Defend Animals Coalition
Political Animals
Associated Humane Societies
SAFE

“The egg industry is seeking to establish egg factory cages as a national standard that could never be challenged or changed by state law or public vote,” said Bradley Miller, National Director of the Humane Farming Association. “This bill would preempt state laws... and is a direct assault upon egg laying hens, voters, and states’ rights”(Source: hfa.org). The Humane Farming Association released a 90 second video opposing the act, which can be seen here.

If passed, the proposal will require egg producers to make the improvements over the next 18 years. Currently upwards of 50 million hens receive just 48 square inches of space; the majority of hens have only 67 square inches of space. The legislation would require a minimum of 124 square inches for hens nationwide.

Photo credit: Farm Sanctuary

Personal Stories: Why Kasey became a vegan

2012-05-30T09:16:00.000-05:00

I've written at length about my road to veganism, and about the amazing impact that the decision to go vegan had on my life and health. But I've only briefly touched upon why I became a vegan. The answer to that question is a simple one: I became vegan because I met vegans who were not afraid to tell me that is what I ought to do.

It's true that the things I learned from the books and documentaries about factory farming cinched my decision. But there were people who told me to read those books and watch those films. There were people who challenged me to think about the ethics of vegetarianism as opposed to veganism, and who encouraged me to take that extra step. Two people in particular had an impact on my decision to become vegan: Connie and Chris.

Connie and I, now good friends, were fellow volunteers on a charity project when I went vegetarian. Connie took the subtle approach - sending me the occasional email to recommend I try Daiya vegan cheese, or talking about a recipe she'd tried.

Chris, on the other hand, was an online acquaintance who engaged me in conversation in a vegetarian community on Livejournal. Respectfully but directly, he challenged my speciest views. He said what he believed and left me to defend what I believed or admit the flaws in my thinking. He never pushed his ideology on me or attacked mine, he just examined my reasoning.

When I began to question whether I should be vegan, thanks to Chris, I learned about how I could be vegan, thanks to Connie - who was there waiting to loan me her vegan cookbooks as soon as I expressed an interest. (Also, her delicious vegan cupcakes didn't hurt when it came to convincing me that food could actually be better as a vegan!)

Without having been exposed to both these approaches, I don't know if I would have chosen veganism, and my life would've been the worse for it. So if you've ever wondered if you should respectfully approach a friend about the option to try veganism, the answer is yes.

Photo credit: TDIV

Vegetarian Times 2012 Foodie Awards: Polls now open!

2012-05-29T13:42:00.002-05:00

Polls are open now until May 31 for the Vegetarian Times’ 2012 Foodie Awards.

Times editors have picked their favorite 85 food products from among 19 categories and now want input from the veg community to decide the best products of the year.

Categories include: veggie patties, tofu and tempeh, salsas and sauces, granola, milks, teas, coffee and more. Not all products listed are vegan, but many are, and voters can vote in as few or many categories as desired.

Results will be published in the October issue of the magazine.

Name, e-mail address and zip code are required to vote, and everyone who votes will be entered to win a $250 Whole Foods Market gift card.

Jessica Bader | Facebook | Twitter
Waldorf, Maryland Jessica is a graduate of Western Washington University with a Bachelor’s degree in Journalism and a minor in English. She adopted a plant-based diet seven years ago after making the connection between the food on her plate and the animals she loved; she went vegan four years later after an “aha!” moment while watching The Cove and hasn’t looked back. For her, veganism isn’t just about compassion, but has expanded to an obsessive interest in sustainable living, nutrition and holistic health. The only thing she enjoys more than talking about food is eating it, or talking about her bowtie-wearing cat.

Photo credit: Vegetarian Times

Where to eat vegan: Lemoni Cafe - Miami, Florida

2012-05-29T12:12:00.000-05:00

I recently took a trip to Miami and enjoyed the warm weather, the beaches and most of all the food! In our attempt to find the Wynwood District, on our first day in Miami, Marty and I landed upon Lemoni Cafe and stopped for lunch.

I ordered the Soy Burger Wrap with hummus, greens, carrots and sprouts served with a 4 bean salad. It was simple, fresh and satisfying. On a second trip I ordered the Assia's Soy Burger Wrap which was deliciously stuffed with grilled onions, peppers, eggplant, zucchini, spinach, and sundried tomatoes.

I was pleased to fall upon these little Miami treats, cutely named Om Nom Nom Cookies. Anthea Ponsetti - self professed Head Cookie of Om Nom Nom and her two Miami based cohorts make these cutely packaged little treats. These three baked up this cookie company a year ago and are steadily growing it seems.

Location:

4600 NE 2nd Ave
Miami, FL 33137
Design District

PS: They also have some delicious smoothies!

Lacey Walker | @quinoaween | Blog | Flickr
Maryland Lacey is a food photographing, French speaking, English teaching, travel enthusiast. She's been known to cut a rug. She's also been known to spend all day in bed eating vegan waffles and talking to her cat Hibou.

Photo credit: Lacey Walker

5 vegan alternatives I love

2012-05-29T11:44:00.000-05:00

While faux-meats and processed vegan foods should have a very limited place in a healthy vegan diet, every once in awhile, we all get nostalgic for the tastes we grew up with. Consumed in moderation, a veggie burger or vegan "ice cream" can satisfy those cravings and help you maintain your vegan lifestyle.

Here are some vegan alternatives to the classic junk food that I loved growing up; maybe they’ll tickle your taste buds too.

1. Silk Dark Chocolate Almond Milk I’ve tried several versions of non-dairy chocolate milk, and Silk’s dark chocolate almond milk is the hands down winner for rich chocolatey taste and creamy texture. And at 100 calories and 5 grams of fat less than a serving of chocolate milk made from whole dairy milk, you can feel pretty good about indulging.

2. Primal Strips Vegan Seitan Jerky When I first heard of the existence of vegan jerky in an online camping community, I was dubious. How closely could it really capture the taste and texture of meat jerky? Really closely, as it turns out! Plus it’s fairly healthy and, of course, cholesterol-free. Now, I’m totally addicted to the teriyaki flavor, and my omnivore husband swears the lime mesquite flavor is the best jerky he’s ever tasted.

3. Earth Balance Mindful Mayo with Olive Oil The first time I tried Mindful Mayo, I emailed the company to thank them for giving me back the gift of the classic Southern staple - the tomato sandwich. I’ve tried the other brands of vegan mayo, and to me, none really capture the taste and texture like Mindful Mayo. Challenge your omnivore friends to see if they can tell the difference!

4. Koyo Lemongrass & Ginger Ramen Half the calories of conventional ramen, made with organic ingredients, lower in sodium, and vegan too? I was sold before I even tasted it! Thankfully, it’s truly tasty too!

5. Amy’s Organic Brown Rice, Black-Eyed Peas, and Veggie Bowl One of my earliest food memories is unwrapping the aluminum foil from my Swanson TV dinner while watching television with my older sister. Frozen food has always been comfort food for me. But for someone who is not only vegan but soy-sensitive, good frozen food options are hard to come by. This Amy’s Organic bowl is hearty, delicious, and definitely comfort food. When I make it for lunch at work, people always stop by to find out what smells so wonderful!

Photo credit: Primal Strips

June is National Adopt-A-Shelter-Cat month

2012-05-29T11:22:00.000-05:00

Love cats? Consider adopting one this June during National Adopt-A-Shelter-Cat Month.

Along with warm weather, spring brings with it “kitten season,” a time of year that runs through autumn and causes shelters to fill to the brim with newborn kittens.

Cats can become pregnant as early as five months of age, according to the Humane Society of the United States, and can breed up to four times a year, with the average litter consisting of four to six kittens. This means a pair of breeding cats can produce up to 420,000 kittens in a seven year period.

If you are ready to adopt a cat or know someone who is, consider adopting two, and check out these tips, compiled by the American Humane Association, American Veterinary Medical Association, the American Society for the Prevention of Cruelty to Animals, CATalyst Council and Petfinder, to set you, and your new friends, up for success before you do.

Though it is kitten season, adult cats need your love too and have just as much to give, but are often overlooked.

Some shelters offer reduced adoptions rates during this time to encourage more pet adoptions. To find a shelter near you, check out these resources by Petfinder and the ASCPA.

Adopting a cat (or two) isn’t the only way you can celebrate this June. There are more ways to make a difference:

- Spay/neuter your own pet. Though 88 percent of pet cats are spayed or neutered, it is estimated that only 10 percent of the cats received in shelters are, according to the American Pet Products Association. Most areas have clinics that offer low-cost services.

- Volunteer at your local shelter. There’s more to volunteering than scooping litter and cleaning cages – here are 10 ways you can help.

- Foster a cat. Don’t think you can do it? Here are eight reasons you can.

- Donate to your local shelter, rescue group or to any national animal welfare organization. Both money and other items are always needed, and can alleviate the stress of caring for so many homeless cats this season and help find homes for them.

- Reduce the number of stray and feral cats in your area by working with a Trap-Neuter-Release organization or starting your own. Though an exact count can’t be determined, it is estimated that up to 70 million stray or feral cats may live in the United States alone, according to the ASPCA, a result of the uncontrolled reproduction of both owned and feral cats that haven’t been neutered or spayed. Learn more here.

- Educate! Tell others to visit their local shelter and bring home a cat; if they already have one, encourage them to spay or neuter it.

Photo credit:cc:Wikimedia Commons Karel Jakubec

I love this product!: Almond Breeze Almondmilk Coconutmilk

2012-05-29T09:21:00.000-05:00

Soy milk, rice milk, almond milk, hemp milk, cashew milk, flax milk, coconut milk. The list of non-dairy milks is practically endless and all but the more exotic nut milks are fairly regular/and everyone seems to have their own favorite.

Personally, my favorite tends to change. When I first gave up meat I only drank soy milk; but then I discovered rice milk and only used that, then it was almond milk. Then coconut came out and I was all about that. But I’ve liked just about all the milk alternatives I’ve tried well enough, and often choose what I’ll buy based on what’s on sale that week. When it comes down to it I have to say my favorites are almond milk and coconut milk.

Lo and behold, the people at Blue Diamond have clearly been reading my mind because as I perused the shelves at my local Giant to choose my “milk” for the week I spotted this gem: an almond milk coconut milk blend. My two favorite non-dairy milks combined into one delicious milk? It wasn’t on sale, but I had to try it anyway.

So worth it. I bought the unsweetened original flavor (because that’s the only flavor I ever buy in any milk) and it’s absolutely my new favorite milk alternative. I really enjoy both milks separately, but together I loved them even more. When it comes to taste and texture, the coconut milk shines, making it creamier and mellows out the nuttiness of the almonds; the combination provides a balanced sweetness even without the extra sugar.

Nutritionally, the almond milk provides more calcium, 45 percent the recommended value which outstrips coconut milk on its own, and balances out the total fat to 3.5 grams and saturated fat to 1 gram, which for those looking at fat intake, is certainly better than the 5 grams of fat from coconut milk alone. As for price, it’s right where you’d expect it to be being an Almond Breeze product.

It may not be the milk I can afford every week, but it’s certainly one I’ll strive to buy as often as I can. For fans of almond milk and coconut milk, it’s the best of both worlds in both taste and nutrition.

Photo credit: Almond Breeze

TDIV Q&A: If meat is already in stores, what’s the harm in eating it?

2012-05-29T08:42:00.002-05:00

This question is interesting because it assumes that meat is a byproduct of something else. In other words, the animals are already being slaughtered so we might as well eat them. But that isn’t the case. The production of meat for human consumption is the reason that we find packaged animal flesh in the stores. It is the purpose of factory farms.

We should start by thinking about meat the way that factory farms do. They don’t care about the animals. Factory farms are not about nurturing or understanding animals as fellow inhabitants of the planet. To the factory farm, an animal is saleable meat and meat by-products -- sources of revenue.

Meat producing is a business. In fact, it is a multi-billion dollar business based on how to cut corners, increase production, and make more money. The fact that consumers buy meat is what keeps these producers in business.

Factory farms are always looking for ways to increase their revenue stream. They do this in numerous ways, including injecting hormones and antibiotics into production animals, giving the animals the cheapest feeds available (including the ground carcasses of diseased animals) and depriving them of adequate living space so that the farm can house more animals. The object is to produce more product that you can then buy in the supermarket.

Factory farms don’t care if cattle are wounded, they will drag them to slaughter. They don’t care that hormones and directed breeding have produced chickens with breasts so large the chickens are unable to walk because their legs can’t support their weight. The object is always more money.

Everyone has heard the expression “vote with your dollars.” If a meat producer is only interested in getting the product in the stores for sale, and we refuse to by that product, then it goes to waste. If the stores are selling less, then they buy less from the producers, which makes the producers produce less.

Most importantly though, the stores and producers have to know why we aren’t buying. If they think it’s a fluctuating market, something that will pass, they will continue to produce. But if they know the reason, if enough of us tell them, then they are forced to change their practices or produce different products.

In the past several months we’ve seen this happen on a large scale. People found out that “pink slime” was not only some of the more disgusting animal parts but included ammonia in the mix. There was a lot of protest and the fast-food chains said they’d stop buying this stuff to add to their burger mixture. Then school lunch programs dropped pink slime too. Many of the pink slime producers are now going into bankruptcy.

Everything that we buy sends a message to whoever produces it. If a product doesn’t sell, it won’t be made. Period. If we buy meat that is in stores already, all we are saying is that we want more.

Fianna MacGregor | Blog | Blog | Twitter | Email
New York City Fianna has been vegan for 36 years. She is currently working on a second M.A. in Human Rights from NYU. When she isn’t veganizing every cookbook she can get her hands on, she’s working her urban farm in New York City. She also writes extensively on veganism, running and green living. Her newest project is to trace everything she buys to find out if it’s cruelty-free (both animal and human) and eco-friendly. Fianna and her fiancé are animal rescuers of dogs, cats and birds.

Photo credit:cc:Wikimedia Commons

Personal stories: Why I became a vegan

2012-05-28T12:32:00.000-05:00

I was an honor role student, in the school band, had just joined the girl scouts, and for some reason I needed to be different. I decided, along with one of my fellow girl scouts, to become a vegetarian.

As it turns out I was only "sort of" vegetarian. I still ate hot dogs and bologna. My middle school reasoning? They were just byproducts. I pretty much only gave up the food that I already hated, passing on things like mom’s meatloaf, steak, pork chops, hamburgers, and chicken. My mother believed that my being a vegetarian was just a phase.

It wasn’t until college that I finally gave up the last of the meat byproducts. That sacrifice was because of a boy! One day over college break a guy that I had just started dating asked me, via an AOL Instant Message, why I was vegetarian. The funny part is that I didn’t have an answer, but I wouldn’t let him know that. I quickly searched the internet for reasons why and sent him some links to PETA.com pages and videos. After watching the videos and reading the fact sheets we both became actual vegetarians.

The information I discovered that day sat with me, I knew I wanted to be vegan. I knew it was disgusting how farm animals were treated and I wanted to have no part in it. I made strides in the following years and managed to cut out all animal products but cheese. It wasn’t until my last year of college, when I was accepted for an internship with PETA, that I became a full fledged vegan. The months leading up to the internship were the perfect time for me to make the transition. As an intern I would be staying at PETA which did not permit animal products on their property.

One thing that helped my transition was that my then boyfriend (the same guy that followed me into vegetarianism) also decided to go vegan. We have long since gone our separate ways and married other people, both of us managed to "convert" our spouses to a vegan lifestyle. The four of us have become great friends and often venture out to new vegan restaurants together.

My views on animals and meat have changed over the years. I originally stopped eating meat and became a vegan due to how the animals were treated; I remain a vegan because animals do not need to be exploited or die for me -- no matter how they are treated.

Photo credit: TDIV

My favorite vegan products

2012-05-28T11:23:00.000-05:00

I may as well call this the “My Favorite Vegan Products: The Shea Butter Edition” because shea butter is the running theme in my recent favorite products. Thank goodness for that because between the heat and humidity the summer brings, my skin and hair can use a new best friend.

- Out of Africa 100 % Pure and Unrefined Shea Butter: I don’t have a lot of experience with shea butter as it’s a recent obsession, but I have so much love for this product. First, the ingredient list is so short: pure, organic unrefined shea butter and essential oils (unless you get unscented). It’s ultra moisturizing and absorbs into the skin fairly quickly with no greasiness. It’s easy to use, and comes in a 2 oz. tin, which makes it portable -- a huge plus for me. I use it for everything: as a hand cream, as a night cream for my face (the lavender scented tin is so soothing before bed), as a lip balm, for massage and, in a pinch, it works great as a hair style to smooth frizz (thank you summer humidity) and shape any out-of-place pieces. If the quality of the product itself wasn’t enough, a portion of each sale also goes toward furthering education and job creation in Benin, Africa.

- Nubian Heritage Coconut and Papaya Soap with Vanilla Beans: This soap is pure gold. I adore the smell of coconut, and combined with shea butter, this soap has a mellow tropical scent that is perfect for summer. These are also the main ingredients in the soap, making it ultra moisturizing with a creamy lather, which is often difficult to find in a vegan soap. It also contains vanilla beans and papaya enzymes to buff and dissolve dry skin. It’s also been a lifesaver for shaving --recently my legs had been breaking out every time I shaved, even with shaving cream. I tried shaving with this and was pleasantly surprised to find myself smooth and razor burn free.

- Shea Moisture Organic Raw Shea Butter Restorative Conditioner: Thanks to constantly coloring and straight ironing, my hair is considerably dry and damaged, a condition I need to remedy. With this conditioner I may be well on my way. Made with raw shea butter, argan oil and sea kelp, I can feel the difference in my hair every time I use it. There are no parabans, sulfates, synthetic fragrances or any other toxic fillers either – just natural, healthy ingredients for healthy hair. The only downside to this conditioner is the pump bottle it comes in because it’s a bit difficult to get the last bit of product at the end of the bottle.

Photo credit: Out of Africa

Where to eat vegan: Ghana Cafe - Washington DC

2012-05-28T09:04:00.001-05:00

Every vegetarian and vegan knows the joys of Ethiopian food. Old news. Next time you are in DC consider skipping the injera and opting for some afordable fufu at Ghana Cafe!

Fufu is made of pounded plantains or casava root that is then formed into a soft dough like bread. The process of eating with fufu is similar to the way you eat with injera. Grab a small handful of fufu, flatten it out with your fingers and then grab as much of the black eyed peas as you can manage before precariously transporting this tasty little bundle to your mouth.

Ghana Cafe is not strictly a vegetarian restaurant but the staff is extremely knowledgeable and the food is not only filling but amazingly flavorful. Between the two of us, the fufu with black eyed peas, the peanut stew and the fried plantains was more than we could eat.

Not feeling hungry? Ghana Cafe offers live music and dancing! Qleen Kut from Liberia and DJ Frank from Togo regularly lay down beats of the reggae and afro pop persuasion for DC locals to groove to.

Location:
Logan Circle
1336 14th St NW
Washington DC 20005

Open 7 days a week for lunch and dinner. Expect 10-15 dollars per person.

Photo credit: Lacey Walker

Poll reveals American public backs doubling food stamp benefits when used at farmers markets

2012-05-25T12:14:00.001-05:00

A recent poll conducted by the W.K. Kellogg foundation reveals that the American public appears to be in full support of healthier options for recipients of SNAP benefits (formerly food stamps.)

Over 90 percent of those polled indicated that it is either “very important” or “somewhat important” that “all Americans have equal access to fresh produce.”

More than 80 percent asserted that government officials “need to do more to increase access to locally produced fresh food.”

Seventy-five percent of those polled would support doubling the value of SNAP benefits at local farmers markets.

Doubling the value of food stamps at farmers markets could provide lower income families with a tremendous amount of healthier options. When we consider how the costs of nutritious meals are in comparison to processed, commercialized foods, it is easy to see how lower-income families struggle to make healthy food choices. In addition, fresh vegetables available from the store are essentially out of the question when it comes to budgeting a family’s meals for an entire month; with only about $1.48 to spend per meal. (Even acclaimed food expert Chef Mario Batali had some trouble.)

The doubling of SNAP benefits at farmers markets would encourage users to consume more fresh produce, and hopefully cut down on health care costs down the road. It would help to sustain local farms and promote a healthier environment.

The American public is on board with addressing our nation’s hunger and health epidemic. With about 45 million Americans eligible for SNAP benefits, the rapid increase of childhood obesity, and recurring nutrition-related diseases that are swallowing our nation’s population, the government’s implementation of this program on a national level could benefit us in numerous ways.

Issues involving funding for SNAP benefits will continue to be deliberated over the next several months, as the government will be reauthorizing the Farm Bill later this year.

Monica Harwood | Facebook | Twitter | Website | Blog
Rockville, MD Monica has always been a passionate animal lover. She blogs for No Credentials Podcast Network (nocredentialspn.com), where she is also a personality on the show The Vegan and the Cannibal. Monica is an opera singer, accompanist and music teacher, and would one day like to travel the world as a performer, while promoting the cause of animal welfare. Outside of music and animals, she enjoys all types of yoga, tending to her organic garden, and cooking. She currently resides just outside of Washington, D.C. with her boston terrier, Luke.

Photo credit:cc:Commons.Wikipedia.com Ottre

10 totally true (if tongue-in-cheek) reasons why going vegan rocks

2012-05-25T11:48:00.001-05:00

10 totally true (if tongue-in-cheek) reasons why going vegan rocks

1. You can save up for that jet ski you always wanted.
Contrary to what you’ve heard, veganism is affordable. I always get confused when someone tells me that they tried being vegan but found it too expensive. You’re cutting foods out! How can leaving the cheese off your pizza or the meat out of your chili cost more? (Okay, okay, I guess you do have to substitute a few things, for nutrition’s sake.)

I figured those folks must just be eating a lot of faux-meats and processed foods, and thought perhaps that was more expensive. But then I actually looked at the prices: in my grocery store, a 4-pack of veggie burgers is $4.29. A pound of ground beef? Also $4.29. Or course, if you were to buy the ingredients to make your own black bean burgers at home in 15 minutes? About a buck. So basically, eating vegan shouldn’t cost you more, and can cost you considerably less.

If you’re trying recipes with a lot of specialized ingredients (or if you’ve been living on Chef Boyardee up to this point), yes, veganism could be more expensive. But if you avoid faux-foods and instead build a diet around vegetables, beans, fruits, and grains - trust me - you’ll save money.

2. You can scoff at Prius owners like they scoff at Hummer drivers.
The meat industry is an environmental nightmare. The statistics - exactly how much meat production contributes to global climate change - will shock you. Animal agriculture contributes more greenhouse gasses than all forms of transportation combined. The Prius is a nice touch, but driving one while eating meat is proverbially spitting into the wind. The single most effective thing that you can do to fight for the environment is to go vegan.

3. You can stop being a wimp about trying new things.
I’m not just talking about learning to cook with tofu, or getting up the nerve to try the local Indian restaurant. Going vegan teaches you to get creative with even common foods. My father, who went vegan several months ago, has tried making hummus with every different bean known to humankind. (As it turns out, black-eyed peas make pretty killer hummus.) Before you know it, you’ll be going “Wait, I can make pudding out of the stuff they sprinkle on chia pets? Awesome!” For extra credit, you can join a local organic buying club or CSA, and break out your Google-fu for recipes when confronted with kohlrabi or dragonfruit.

4. You can have more cheerleaders than Bring It On and all its unwatchable sequels combined.
Want 237 new friends? Tweet this to any vegan: “Giving #vegan lifestyle a try. Who has advice?” Before you know it, you’ll have a whole new circle of friends ready to support, encourage, and argue over which is the best vegan free-trade chocolate.

Not on Twitter? Facebook, Livejournal, Blogspot, Meetup... wherever you happen to be online, reach out to the vegan community and be prepared to feel like you just got invited to the cool table in the high school cafeteria.

5. Those better things you have to do with your time? You can do them.
When I first went vegan, Sunday dinner was always two hours early. I was so used to starting dinner at two or three o’clock in the afternoon, and I didn’t realize how much time and effort I would save by cutting out the meat. My mom’s famous stew takes one third of the time to cook when you substitute spaghetti squash for the lengthy process of browning, simmering, and shredding the beef. Instead of 60 minutes to complete chicken parmigiana, it takes 30 to make my killer eggplant no-harm-igiana. Until you go vegan, you don’t realize how much of your life you waste waiting on a slab of meat to reach a safe temperature to kill all the bacteria!

6. You can celeb-watch and tell yourself it’s not shallow.
You can feel free to fawn like a fangirl (or fanboy) on a wide variety of vegan celebs because - duh! - obviously you aren’t just falling prey to the cult of celebrity, but respect and admire them for their vegan values and advocacy. (Wikipedia even gives you a handy list, sorted by country of origin.) Also? You’re totally free to vocally and vociferously hate on the fur-wearing Kardashians. It’s practically a new sport - soon folks will be organizing leagues.

7. You can become the Chuck Norris of disease-fighters.
Chuck Norris will never have a heart attack; his heart isn’t nearly foolish enough to attack him. Your heart, on the other hand, may not be quite so intimidated. But you can keep it in line with the power of plants. Check out The China Study or the film Forks Over Knives for the research. Studies show that with every veg meal, you’re fighting heart disease, cancer, diabetes, and stroke - without even trying! That’s pretty bad-ass, if you ask me.

8. You can do without either “-or.”
Neither Crestor nor Lipitor, nor any other cholesterol medication is likely to be in your future for the long-term as a vegan - a cholesterol-free diet. (Sure, you might be the freak of nature whose body still manages to produce copious amounts despite having no dietary intake and require medication, but for most folks, cholesterol drops to a healthy level on a balanced vegan diet.) You might also be able to avoid or reverse the need for medications for hypertension, type 2 diabetes, anti-inflammatories, and a whole host of other medicines people take for everyday ailments. How is this different from the previous point? Think about all the potential side-effects you’ll be ditching, and all the money you’ll be saving. One hundred percent of sane people agree, it’s great to be free to say no to drugs.

9. You can help make those depressing Save the Children commercials go away already.
Allow me to demonstrate this with some slightly sketchy math. (I admit, this involves some guestimating.) Stats say the average American downs about 200 lbs of meat, poultry, and fish per year. Cattle consume 16 lbs of grain or soy per pound of meat generated. Chicken consume 2.6 lbs of corn for each pound of flesh. Averaging that out and subtracting a wild guess of 25 lbs for fish (which are not consuming farmed resources), that’s a whopping 1627.5 lbs of grain, corn, and soy that’s being consumed by animals to create your 200 lbs of meat. Very inefficient, yes? If you swap out your 200 lbs of meat for 200 lbs of farmed resources, that still leaves you with over 1400 lbs. At 200 lbs a year, that’s food for seven hungry people.

10. You can attain a state of enlightenment. Not necessarily in a hippie-dippy yoga-Om way.
You believe in myths. That’s not a judgment - we all do. Our world view is defined by the stories we’re told. One myth you probably grew up believing is “Milk does a body good.” The truth, as it turns out, is that the ability to tolerate lactose begins to decline at age 2 (by which age humans would normally be weaned), and that as many as 60% of all adults lack the ability to digest milk products at all. Scientists think that the fact any of us retain the ability to digest it is weird, considering no other mammal does.

When you go vegan, you start to question many of the myths surrounding food. Why do we drink cow’s milk instead of milk from any other mammal? Why not primate milk, since humans are primates? Why do we eat chickens and turkeys, but not peacocks and parrots? How is eating a dog any different than eating a lamb? Why is the US government subsidizing the meat and dairy industry, but giving no subsidies to vegetable farmers? Can the US government’s nutritional advice then be trusted? Once you open your eyes, you’ll be surprised at what you’ll see.

Photo credit:cc:flickr.com/photos/5wa/7256259448

'Cooking Vegan' sets itself apart from other vegan cookbooks

2012-05-25T10:30:00.001-05:00

If you’re anything like me and have been paying attention, you may have noticed that the rising amount of vegan cookbooks that are consistently making their way into the mainstream is nothing short of staggering. As I continue to examine and offer my humble review of the books and products that find their way into my hands, the first question I have begun to ask is, “What sets this one apart from all the rest?”

With that question in mind, after studying Cooking Vegan: Healthful, Delicious, and Easy it was clear to me that the end result is an impressive compilation of vast knowledge and experience infused with passion and fun. This book, which is obvious, would not have been brought to such successful fruition without the partnership of a Melina, a renowned vegan dietitian and Forest, an undeniably multi-talented professional chef, offers a simple approach to gourmet, vegan eating.

I love the background and information that is littered throughout this book, which includes the history of certain, specific foods -- which was just cool and different -- twelve daily international menus—which is also cool and different, and will keep even the most seasoned vegan chef on their toes—as well as the not-to-be-overlooked more basic, yet equally important topics like kitchen setup and receommended cooking equipment.

So, overall, what sets Cooking Vegan apart? Everything.

Photo credit: Cooking Vegan | Disclosure: Review copy provided

10 ways to stay vegan

2012-05-25T10:03:00.000-05:00

Many people struggle with the commitment to a vegan lifestyle. Reasons can include a wide array of excuses or conflicts. From not having the time to research everything to not having support from friends and family, we understand! Here are a few small steps that can help you remain vegan.

Find other vegans. Whether online or in real life, having other people to ask questions or bond with goes a long way when you’re surrounded by a meat consuming society. Here are a few ideas to help expand your vegan companions:
Check Meetup for local vegan/vegetarian activities
Search for vegan groups on facebook
Single? Check out vegan dating sites
Create a collection of easy vegan recipes- Start small and get a few quick easy recipes that you like. I would suggest cooking meals at home and bag your lunch until you can find the vegan-friendly options around school or the office. Pinterest is a great resource for finding simple recipes, or you can search vegweb.com.
Remind yourself why you went vegan in the first place. Grab a box of tissues and watch Earthlings or other such movies when you feel yourself starting to stray!
Planning ahead is key. If your going out with friends be the one to pick the restaurant. Find out what places your friends like and check out the menus online prior to choosing the destination. If you are eating over a friend's or family member's house offer to bring a dish with you, and make sure there is enough for everyone.
Invite your friends or family over for a great vegan dinner. Help them understand why you’re a vegan. Don’t be afraid to let them know how it feels to be made fun of for it. If they are friends they will listen.
Don’t try to replace everything! This one may sound odd but, wait before trying vegan cheese. Cheese is often the hardest thing for vegans to let go of. Honestly, most cheese alternatives aren’t the same. Imagine that you took a sip of buttermilk thinking it was soymilk. You would immediately think that the taste and texture was ‘wrong.’ There is NOTHING wrong with vegan cheese- it is easier to appreciate it when you’re not comparing it to your favorite cheddar cheese. This can apply to any particular food that you really have a strong tie to.
There’s an app for that. Download vegan apps to your phone that can help you navigate through everyday life. There are apps that help you find vegan wine and beer, locate veg-friendly restaurants, pick out products that aren't tested on animals, and identify animal ingredients in food.
Find your staples. For me it was Nissin Top Ramen oriental flavor, soymilk, Tofutti Cuties, Tofurky Sausage, and pasta w/ pasta sauce. I always keep extra in the house so I will never have a “there is nothing to eat” moment.
Help with dinner. Living at home? Help your parents prepare vegan versions of the family dinner. Better yet- cook once a week, avoid the tofu if your dad has a fear of it (like mine). I stick with dishes that don’t use "fake" meat and dairy. Try Pasta Fazool or cook spinach, broccoli, and white beans in garlic and olive oil to serve over pasta.
Go food shopping. Don’t buy your own food? Help with the food shopping! This all comes back to doing your research. Visit PETA’s Accidentally Vegan page and make a list of your favorites. Read the boxes, more companies are starting to label their products vegan. Look for pareve labels on food to aid in finding vegan options.

If you are just starting out, it gets easier! You will begin to remember the vegan friendly products and restaurants. Your mother will see that you take your nutrition seriously and aren’t wasting away. Your friends and family will run out of meat eating jokes and comments (until then you can enjoy a game of Omnivore Bingo).

Photo credit:cc:flickr.com/photos/ofernandezberrios and TDIV

'Herbivoracious' brings a flavor revolution to your vegetarian kitchen

2012-05-25T08:59:00.000-05:00

Veg foodies, rejoice! Michael Natkin’s Herbivoracious is an epicure’s delight. Filled with stunning photographs and inventive recipes, the book will appeal to anyone with a love of food. But with the unusual ingredients and refined flavors, Herbivoracious fills a void in the array of great vegetarian cookbooks available, providing a modern gourmet take on vegetarian and vegan food.

From India to Italy, from terrines to tagines, Natkin draws from dozens of cultures and techniques. Bold colors and unexpected flavor combinations abound, such as the gorgeous Grapefruit & Avocado Crudo, or the subtle Apple Celery Sorbet.

Of the more than 150 recipes, 84 are vegan or have vegan options. Several others can be easily veganized by experienced vegan cooks. Gluten-free recipes are also clearly marked.

If you’re looking for everyday fare, this may not be the ideal cookbook for you. While most of the preparations are simple and clearly explained, many require ingredients that are unlikely to be found in the average pantry. Some ingredients will require trips to specialty stores, or cooking seasonally. But if you’re looking to step up your skills in the kitchen or make something for a special occasion, you can’t go wrong with this truly special fare.

HERBIVORACIOUS
A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes
By Michael Natkin
Harvard Common Press
May 2012
$24.95 US / $29.95 CAN

Also available in an enhanced e-book edition, with 25 videos featuring Natkin touring
ethnic markets, introducing ingredients and showing how to choose them, and preparing
recipes from the book. The e-book will also offer social media functionality for sharing
recipes, photos, and video on Facebook, Twitter, and blogs.

Disclosure: A complimentary copy of this publication was provided to TDIV for review. TDIV provides fair and unbiased reviews of all publications or products submitted for assessment.

Photo credit: Herbivoracious

What I Had For Dinner: Vegan Couscous Fruit Salad

2012-05-24T12:46:00.001-05:00

I am not a big fan of starchy dinners. I prefer meals to be refreshing and full of fresh fruits and/or veggies. When the temperature here in the mountains reached the high 80's the other day after a long day of gardening in the sun, I decided on a spin on fruit salad and add some Israeli Pearl Couscous for a filling meal that could please my non-vegan dinner guests.

How to make it: I made about 3 pounds of pearl couscous, since I like to make enough to eat throughout the week and was having guests over for dinner. Just prepare your pearl couscous by steeping the pearls overnight or simply boiling them the day of preparation. Rinse, strain, and rinse again.

I added all organic fruit to my couscous, including: 4 peaches 2 golden delicious apples 2 granny smith apples 2 pears 1 mango I also drizzled an entire lemon over the salad, which gives a bright taste and also keeps the apples from browning.

I also added organic raw pumpkin seeds and raw sliced almonds for some crunch!
Add a touch of brown sugar some Braggs Liquid Aminos, and a dash of white pepper and you've got yourself a filling, healthy, delicious fruit salad that will please any dinner guest! This also makes a perfect picnic dish. The uses of fruit in this salad are endless, from strawberries to grapefruit, but we had some dietary restrictions with citrus fruit. I hope you give this salad a try!

Kelly Beth | @veganbotanicals | Facebook | website
Colorado Kelly Beth is a clinical herbalist and vegan foodie. She lives deep in the mountains of Colorado with her fiancé, cat, and plants. She loves living as close to the land as possible and practicing self-sustainability, from growing her own food to wild crafting herbal medicine. Kelly Beth is the owner of twig & leaf botanicals, a vegan & organic botanical business that is also certified cruelty-free.

Photo credit: Kelly Beth

TDIV Q&A: How do you handle a vegan child being bullied in school?

2012-05-24T12:02:00.000-05:00

Q: How do you handle a vegan child being bullied in school?

A: I'm sorry that this child is being bullied for choosing to lead a life that is compassionate to animals. First, it is important for this child to understand that the bullying is not their fault; they are not to blame. Next, I would approach the situation as one of bullying first, and then as one that involves veganism. Schools these days often have anti-bullying months, campaigns and initiatives. Bullying in general is a practice that is not okay for any reason. Getting the school's administration involved is often beneficial. My advice would be, however, to do it subtly; you do not want the child to be targeted.

Often, a lot of bullying comes from ignorance. What people do not know/understand, they choose to challenge. It might be helpful for the teachers to try to educate the students in their classes about different eating habits, be it veg'anism or anything else. Unfortunately, there is a stereotyping with veg'anism and the only way to change that, in my opinion, is to educate, educate, educate. In my experience, emphasizing the benefits of an animal-free diet, is often more effective than highlighting the savagism of a diet that includes animals.

I hope that this answer was helpful, and I wish you the best of luck in the situation.

Article by Zan Vania

Photo Credit: cc: flickr.com/photos/smileymanwithahat

Herbivoree Comic Strip: My Hero!

2012-05-24T10:15:00.000-05:00

Natalie Peragine | Artwork
Canada Natalie is currently going to university for her Bachelor's Degree in Environmental Studies. She is a vegan ecofeminist because she loves all animals equally. Natalie creates vegan comics to encourage knowledge sharing through a DIY art medium, co-created a vegan environmental club at her university, writes a vegan blog, and volunteers for a donkey sanctuary.

Personal stories: Why I became a vegetarian

2012-05-24T09:51:00.000-05:00

I kind of hate the reason why I became a vegetarian. I wish I could say that I became a vegetarian because I inherently knew that there was something wrong with eating meat. I would like to claim that I had an epiphany, brought on by deep contemplation and introspection, that a plant-based diet was the more wholesome and health conscious lifestyle. Unfortunately, I owe my vegetarianism to a film.

I am that stereotypical kid who, in her freshman year of high school, watched a film about animal cruelty in the food industry and decided to become a vegetarian as a result. Of course, after becoming a vegetarian, I still had to transcend from being a “bad” vegetarian to a “good” vegetarian.

For the first year or two of my vegetarianism, I ate a ton of processed vegetarian food like fake chicken nuggets and imitation lunch meats. Of course, I was incorporating more fruits and veggies into my diet, but I still was not feeding my body properly. Now, I eat as many whole and fresh legumes as I can get my hands on.

Of course, some processed sugar still finds its way into my mouth and stomach, but, because of my vegetarianism, I've come to appreciate and enjoy natural sugars a whole lot more. My body reminds me daily that becoming a vegetarian was one of the best decisions I have ever made, and it's why I am currently easing myself into veganism.

I kind of hate the reason why I'm becoming a vegan too. Surprise, surprise: it was also because of a film. At least I can say I'm consistent. The film in question was Forks Over Knives, a resource I was using for another TDIV article and a movie I had been meaning to watch for some time anyway.

What I learned about the Western diet and our unnecessary (and unhealthy) dependence on animal by-products convinced me that I needed to get milk and eggs out of my system. So far, I've been making small changes—switching to soy milk, neglecting cheese, avoiding omelets.

The only thing that is stopping me from quitting cold turkey is my impending trip to Europe. Being a vegetarian while traveling in Europe is difficult enough; being a vegan would be nearly, if not completely, impossible. Plus, if I'm honest, I do have some last cannolis and croissants with whom I would like to get acquainted before I disown dairy for good.

As with my decision to go vegetarian, my decision to go vegan was not entirely my own. A movie got me. I want to say that I'm going vegan because I looked deep inside my soul and a bright light showed me the divine path to dietary Nirvana. However, if there was any bright light in my “epiphany,” it was from the Netflix logo on my computer screen. I am that girl -- that stereotypical bandwagon girl who makes life -- changing decisions after only an hour and a half of glowing pictures.

So, I won't say that my reasons for going vegetarian and now vegan are ground-breaking or inspiring, because they're not. Still, no matter how inane or insignificant my reason, I became a vegetarian, and I have enjoyed every day, and every food industry based film, since.

Lindsay Geller | Blog | Twitter| Pinterest | LinkedIn
Boston, MA Lindsay is a Writing, Literature, and Publishing and Marketing Communications double major at Emerson College. She originally hails from rural northeastern Pennsylvania where the first day of hunting season merited a day off from school. She has been a vegetarian for over five years and is currently transitioning into veganism. When she isn't writing magazine articles, she writes touching and/or creepy and/or sarcastic fiction which can be found at her blog. She also enjoys making 140 character diary entries comparing her life to a Lifetime movie on her Twitter.

Photo credit:cc:flickr.com/photos/toasty