Promote Positive Action in the World!

Transcription

Second Series Volume 14 Number 2
SUMMER 2014
Promote Positive
Action in the World!
“Someone must speak for reason,
compassion, and hope—and this book
will be a powerful voice for that cause.”
—Dr. Michael Klaper
Powerful Vegan Messages is a
delightful and profound blend of
advocacy, history, and philosophy in the
posthumous work of H. Jay Dinshah
edited and updated by his daughter
Anne. Leaders in the vegan community
provide loving tribute in heartwarming
recollections about this activist and
pioneer. The stories are at once
galvanizing for seasoned advocates, and
relatable and encouraging to new
vegans and the vegan-curious. Everyone
is empowered with Jay’s ethical vision
and method to live in a way that is
courageous and kind.
—Dawn Moncrief
A Well-Fed World
Book excerpts begin on page 12.
● Kids’ Videos ● Pillars of Ahimsa ● Priorities ● Bryant Terry
● Book Reviews ● Kids’ Camp ● Turlock ● Editorial Team
● Food Journey ● Milk ● Robert Goodland ● Recipes ● Dating
Sunday May 25 2014
Noon: Outdoor Lunch ● Music ● 2pm: Afternoon Program
Includes short membership meeting and trustee election
AVS Headquarters, Malaga NJ
EMCEE Anne Dinshah is a lifelong vegan, rowing coach, author of DATING VEGANS,
and coauthor of APPLES, BEAN DIP, AND CARROT CAKE: Kids! Teach Yourself to Cook.
SPEAKERS
John Pierre is a nutrition and fitness consultant, famous as a
personal trainer to celebrities, rock stars, and Fortune 500 CEOs.
His book, THE PILLARS OF HEALTH: Y our Foundations for Lifelong
Wellness, explains four principles: real food, mind stimulation, physical
movement, and spiritual philosophy. JohnPierre.com
Fran Costigan is an internationally
acclaimed culinary instructor, innovative vegan
pastry chef, and author of three cookbooks. Her new book is
VEGAN CHOCOLATE: Unapologetically Luscious and Decadent
Dairy-Free Desserts. She teaches Vegan Baking Boot Camp
Intensive® in New York City. FranCostigan.com
Live Music: Danny O Jazz Trio, 12–2pm!
American Vegan Society
AVS Book Room
Open 11am–6pm:
Books, Media, and
Posters
2
56 & 72 Dinshah Lane
Malaga NJ 08328
Phone: 856-694-2887
Fax: 856-694-2288
AmericanVegan.org
American Vegan 14—2, SUMMER 2014
Register by May 20
Suggested Donation:
Adult $25, Supporter $50
Student/Low income $10
Child $5
American Vegan
Published by American Vegan Society
Volume 14, Number 2 — Summer 2014
ISSN: 1536-3767 ©2014
Formerly Ahimsa magazine
Editor: Freya Dinshah
Managing Editor: Anne Dinshah
Graphics Manager/Assistant Editor: Carolyn Githens
Associate Editor: Janelle Davidson
Assistant Editor/Nutrition Advisor: Rebecca Aslam
Environmental Editor: Dale Lugenbehl
Assistant Editors: Rebecca Barnett, Patrice Leonetti, and
Leandra Brixey
Proofreader: Jal J. Dinshah
American Vegan relies primarily on volunteer staff.
Technical Assistance: Scott Depew
Printed by GraphiColor Corporation, Vineland NJ
AMERICAN VEGAN SOCIETY
a 501 (c) (3) nonprofit organization
since 1960
Founder: H. Jay Dinshah
AVS Council Members and Officers
Trustees:
Freya Dinshah, president/treasurer
Anne Dinshah, vice president
Rosemary O’Brien, 2nd vp/secretary
Andy Mars
One council position open (See page 5.)
* * *
Vice-President Emeritus: Roshan Dinshah
AMERICAN VEGAN SOCIETY (AVS) is a nonprofit,
nonsectarian, nonpolitical, tax-exempt educational
membership organization teaching a compassionate
way of living by reverence for life and ahimsa.
AN EDUCATIONAL CONVENTION is held each
year at Malaga or elsewhere.
INDIVIDUAL MEDICAL ADVICE is not given. AVS
educates on ethical, ecological, healthful, aesthetic, and
economic aspects of vegan living in general.
KNOWLEDGE AND OPINIONS in articles or books,
tapes, etc., listed or reviewed in A merican V egan
represent the views of the individual authors, not
necessarily those of AVS or A merican V egan.
CONFIDENTIALITY: AVS' membership list is never
rented or given out for commercial use or solicitations.
ADVERTISING: Notices are for informational value.
We accept limited paid advertising of an educational
nature.
ARTICLES are welcomed for possible publication.
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AHIMSA
THE COMPASSIONATE WAY
Sanskrit for non-killing, non-injuring, non-harming.
AVS defines it as Dynamic Harmlessness for daily life:
ABSTINENCE from Animal Products
HARMLESSNESS with Reverence for Life
INTEGRITY of Thought, Word, and Deed
MASTERY over Oneself
SERVICE to Humanity, Nature, and Creation
ADVANCEMENT of Understanding and Truth
Contents
Powerful Vegan Messages ................................. 1
AVS Garden Party ............................................. 2
Kids’ Videos ...................................................... 3
Editorial ............................................................ 5
Vegan Camp for Kids Completes 20 Years ....... 6
Bestselling Books .............................................. 8
Making It! A Food Journey ............................... 9
Dating Vegans: Heidi and Daniel Fox ............. 10
The Clint Chronicles: Ahimsa ......................... 12
The Pillars of Ahimsa ...................................... 13
The Next Generation’s Pillars of Ahimsa ........ 14
The Mad Cowboy’s Advisor............................ 15
Lighting Up Main Street .................................. 15
Priorities ........................................................... 16
Turlock: The Documentary .............................. 17
Meet the A merican V egan Editorial Team ...... 18
Book Review: Disciples................................... 21
The Sour Facts about Milk............................... 22
Book Review: Never Too Late to Go V egan ... 23
Book Review: The Cheesy V egan ................... 24
Obituary: Robert Goodland ............................. 25
More Speakers in AVS Speakers Bureau ........ 26
Bryant Terry at The Supper Club .................... 27
New Books ....................................................... 28
I Became Vegan ............................................... 29
Gourmet Celebration Dinners .......................... 29
My Favorite Recipes: Robin Robertson........... 30
Events............................................................... 32
AVS Membership/Subscription ....................... 33
AVS Internships Available .............................. 34
Vegetarian Summerfest.................................... 35
Back cover photo: Anne Dinshah
Inside photos as credited or by AVS staff
Latest Book & Video/DVD Catalog is on our
website, or you may order it from AVS!
Sign on to E-Alert
AmericanVegan.org
Webmasters: Curt Hamre, Meera Kanabar
Website hosted by VegSource
VEGAN CAMP for KIDS COMPLETES TWENTY YEARS
By Danny Cohen (age 11) and Chelsea Cohen (age 13)
Camp Exploration just finished its twentieth
winter camp season of totally vegan camp programs for kids. Last summer was its twentieth
summer of camp programs. These camps are
perfect for vegan kids, but through its years,
hundreds of kids have attended and then chosen to
go vegan.
AVS trustee Andy Mars founded these camp
programs, after years of directing the camps of
others, to provide what he believed could offer so
much more to the best growth of each individual
child. Andy and the great other counselors like
Fumani, Jenny, Marissa, and Melissa are always
helping campers learn and grow as people in so
many ways. They respect us and help us become
more responsible and respectful people.
For campers with specific religious needs, the
camp provides for that. At the SNOWvernight
Camp this winter, a number of us Jewish campers
asked to do a Friday night service together in our
cabin. During the summer, when Amad, who is
6
Muslim, was a camper, Andy fulfilled his parents’
request for him to stop at a mosque to pray, and a
couple of us joined him. During Nisei Week in
August, the day camp toured a Buddhist Temple
and learned from one of the monks there.
Campers also have different diet needs. Of
course everything is always totally vegan, and it is
easy to serve the Jewish kosher diet and the Muslim
halal diet. For campers who have nut allergies or
are gluten-free, the camp provides for them too.
The camp food is always amazing. We love it!
Many campers say they wish they could eat like
this always. While the programs, trips, and activities are well planned and so much fun, we’ve joked
that we could just hang out making and enjoying
food all day. Campers have the choice of helping to
make the food or not. Themed meals are always
fun, like Indian night, Italian night, Mexican night,
and Middle Eastern night.
One of the most popular meals includes rolling
veggie sushi. We can choose to roll in asparagus,
avocado, baby corn, bamboo shoots, carrots,
cucumbers, edamame, mushrooms, peppers,
radishes, seaweed, spinach, sprouts, ume, water
chestnuts, and more. The camp has rolled sushi
from deep down in Carlsbad Caverns on the Alien
Adventure in New Mexico to way up high at
Angels Landing at Utah’s Zion National Park
during the Hikers’ Heaven overnight camp.
When out on adventures in between meals,
Camp Exploration has many snacks to enjoy. Each
week starts with a load of fresh fruit from Andy’s
“Mars Farms” where he grows fifty different kinds
of fruit. We also enjoy store-bought treats, popcorn,
roasted seaweed, trail mix, and more. Of course,
roasting vegan marshmallows and making s’mores
at the campfire is one of the best treats. At Camp
Exploration, we never go hungry.
Over the winter there were the usual choices of a
week of SNOWvernight Camp, Magic Mountain
Overnight Camp for New Year’s Eve, and Travel
Day Camp programs. This coming summer there
will be the Amusement Park Adventure Overnight
Camp; the Mountain Retreat Overnight Camp; the
Summer Program for Advancement, Challenge, and
Enrichment; and Travel Day Camp programs.
It is great going to a vegan camp. Neither of us
were vegan when we first went to Camp Exploration. We didn't even know what vegan meant then.
We never felt pressured or pushed to go vegan. We
asked questions; we got answers. The messages
were clear but not like forced in our faces.
Enjoying so many good foods really helped. For
kids who are not vegan, this is a great chance to try
new things and learn and think. For kids who are
vegan, there could be no better camp. Having so
much great vegan food is big, but also it is big to
get to be in a little vegan world for a week. This is
the way the whole world should be. We at least get
to enjoy it for a week or more during our summer
and winter vacations. It strengthens us for the
important choices we make.
Camp Exploration helps us, helps animals, and
helps the world. Hundreds of campers have gone
vegan because of Camp Exploration, and hundreds
of campers have been supported to stay vegan
because of Camp Exploration. Think of the thousands of animals who have been saved because of
Camp Exploration, and think of the millions of
animals who are saved by all of us vegan kids now
throughout our lives. We can’t wait until summer
camp, and we hope that there will be many more.
The Camp Exploration programs are based in
Encino in Los Angeles California. Most campers
come from California, but some have also come
from Arizona, Connecticut, Montana, New Jersey,
New York, Ohio, Oregon, Pennsylvania, Texas,
Virginia, and Washington. Campers have also come
from other countries like Canada, Israel, Japan,
Korea, and Russia. Wherever kids come from, they
say this is the best camp on the planet. Camp
Exploration may be run by Dr. Andy Mars, but it
really is the best camp on Earth!
See Camp Exploration (a.k.a. Vegan Camp) at
VeganCamp.org or CampExploration.org, where for
twenty years the V word has not been used but instead
the food has been described as “healthy, conscious
foods” to which no parent has ever objected.
7
Great Gifts for New Vegans and the Vegan-Curious!
APPLES, BEAN DIP,
& CARROT CAKE:
Kids! Teach Yourself
to Cook —Anne and
Freya Dinshah. Make
healthy snacks and
meals. Full color photos
throughout.
2012,
160pp 8½x11” $24.95.
The
4
INGREDIENT
VEGAN: Easy, Quick,
and Delicious—Maribeth
Abrams
with
Anne
Dinshah. Enjoy simple
ideas when limited on
time, space, or skills.
Perfect healthy rebuttal to
typical fast foods. 2010,
159pp 8x9¼” $14.95.
FREE SHIPPING
by Media Mail within the U.S.
AVS Members get 20% Discount
30% Discount Orders of 10 or More!
50% Discount 10 or more mixed titles
DATING
VEGANS:
Recipes
for
Relationships —Anne
Dinshah. For everyone
in a relationship vegan
-with-a-nonvegan
or
anyone who has a
vegan
friend.
Real
people provide useful
insights
and
many
suggestive
recipes.
Sections on philosophy
and how to get from
the
first
date
to
forever. 2012, 178pp
6x9” $12.95. E-book
available
from
Amazon.com
or
BN.com $5.95.
MAIN STREET VEGAN:
Everything You Need
to Know to Eat Healthfully and Live Compassionately in the Real
World —Victoria Moran
with Adair Moran. Written
not just for the health
conscious, but for people
from all walks of life.
Starts from a weight-loss
and health perspective
and goes on to talk about
the plight of
animals
used for food and products.
2012, 400 pp
5¼x8¼” $16.95.
published by AVS (designated by gray boxes)
8
ARTISAN
VEGAN
CHEESE: From Everyday
to
Gourmet
—Miyoko
Schinner. For those who
still eat or dream of
cheese, the perfect vegan
substitutes—mimicry at its
best. 8pp full-color photos.
American Vegan 14—2,
2012, 159pp 8x9” $19.95.
HEALTHY HEARTY
HELPINGS —Anne
Dinshah. For vegan
survival at college,
athletes, hearty eaters, and people who
don't like to cook but
love to eat. 1999,
SUMMER
2014
128pp 6x9"
Otabind
lie-flat $8.95.
THE COMPLETE GUIDE
TO VEGAN FOOD SUBSTITUTIONS: Veganize
It! Foolproof Methods
for Transforming Any
Dish into a Delicious
New Vegan Favorite —
Celine Steen and Joni
Marie Newman. Over 200
recipes using substitutions;
instructions to replace:
butter,
bacon,
gelatin,
gouda, and more. Alternatives to gluten, sugar, and
fat. 40pp full-color photos,
2011,
272pp
5½x8”
$18.99.
VIRGIN
VEGAN:
The Meatless Guide
to Pleasing Your
Palate —Linda Long.
Clear, comprehensive
and practical advice.
Simple and inviting
recipes. Give to your
friends,
neighbors,
coworkers, relatives.
Full-color
photos,
2013, 160pp 5¾x
8¾” hard $19.99.
Making It!
Jessica Taft’s Journey from
Making Healthy Vegan Food at Home to
Making It in the Food Business
What got you
into the food
business?
Traveling to the
west coast of the
United
States,
Israel, and the Mediterranean as a foodie with health
and wellness as my guide was the start of my
entrepreneurial journey. I smelled the spices of
shawarma and gyro in the air as I walked through
the marketplaces. I wondered if I could make a plant
-based version of these age-old favorites using the
spices without the meat.
How did you decide to make your products stand
out in the market and food service world?
My idea was to slice seitan rather than sell it in
chunks or links. Preparing recipes at home and in
food service using quick, pre-cooked slices is a
snap. Buyers welcomed this option; they said they
never thought vegan food could taste this good and
be so easy to make. Heat and serve—that was huge.
How did you get this idea from thought to result?
With my business background, natural-foods
culinary training, passion, and confidence I was
going to figure it out. I realized the plant-based
gyro, sausage, corned beef, and shawarma concepts
I was championing is a missing niche in retail and
wholesale.
What did you do to get started?
First I created the actual products with a natural
foods scientist who had the versatility and experience to refine my recipe. I could either go to a copacker or do all of the production in-house. I found
a kosher vegan facility in Queens. I bought the
equipment needed to produce the projected demand
in wholesale and retail. I hired a team for production
and went to work on packaging and labels.
planning before I was ready to introduce my new
products to the world.
Where did you first introduce the products?
At the International Restaurant and Foodservice
Show in New York City—the response was
amazing. Mostly nonvegetarians were crowding our
booth, which was exciting. We left feeling more
confident than ever that we were on-point. Show
after show—whether it was the Natural Products
Expo East in Baltimore, Kosherfest in New Jersey,
or Vegfest in Boston—crowds gave us the thumbs
up with their purchases.
What advice can you offer others interested in
getting into the food world?
Seeing the products on the shelf in supermarkets
and specialty stores, that is the glory—sans the
crazy things that happen when you start a food
company. Be ready for rejection, disappointments,
and double-talkers. That said, would I suggest
getting into the food game? YES! We have to
follow our heart and our commitment to bring
vegan options to the masses. It requires effort and
gives great reward. Taft Foodmasters Vegan
Products is my dream come true!
—Interviewed by Mia Carter
Gyro Sandwich
Did it take a long time to get this going?
The Non-GMO Project and kosher certification took
longer than I thought—several months of detailed
9
This series from Anne Dinshah features ideas to improve
dating and life experiences between vegans and nonvegans.
Both Heidi Graff and Daniel Fox were raised
vegan from birth. They met at a conference of the
North American Vegetarian Society (NAVS).
Daniel was a few months old. Heidi was five years
old and recalls he was a cute baby. When Heidi was
seven and Daniel was two, she remembers telling
her mom, “When I grow up, I’m gonna marry him!”
They share a common bond because their parents
were actively involved in NAVS.
Heidi has always appreciated being vegan. “I like
to protect animals and let them have long and happy
lives. I don’t do it so much for health reasons. It’s
totally an animal rights choice,” she says. “I can’t
imagine eating animals because they are my friends.
My parents always gave me a choice when I was at
friends’ houses about what I wanted to eat. My
friends were receptive to my veganism and never
pressured me. It might be easier for me being a
female to be vegan. Often females are on diets.
10
Caring about animals is cool for women. Men get
more pressure to be strong and tough and eating
meat is often part of that.”
From age twelve to twenty-one Daniel was not
vegan. “I tried a Big Mac and it tasted good. I was
suppressing all feelings about anything, including
compassion for animals. I didn’t really think about
it. I didn’t make the connection between what I was
eating and where it came from.” Until that time
being vegan was just standard in his life.
By the time they were twenty-one and twentysix, Daniel and Heidi started hanging around
together a lot. Heidi’s love for animals began to
have an increasing influence on Daniel. When he
stopped to think about what he was eating, it bothered him. “I believe animals have souls and feelings,
just like people. I wouldn’t want someone to torture
and kill and eat me, so I don’t want to do it to the
animals.”
The two were close friends for years, visiting on
weekends with friends or on cookouts with parents.
Daniel proposed romantically on World Vegetarian
Day, October 1 2003. “I made her close her eyes. I
drove her to the woods near her parents’ house. We
walked fifty feet to a clearing, which was the site of
our first kiss. When she opened her eyes I was
already on one knee. I did not have the ring till a
week and a half later, but the date was more important than anything.” They married exactly two
years later.
“I love Daniel’s cooking. He likes to cook pasta.
He would eat it every day if he could. I prefer it less
often. Foxy Fudge is a favorite delicious treat. In the
summer he makes me salads for work with yummy
fresh vegetables,” Heidi says. The couple’s favorite
dates include movie and dinner at a restaurant—
Chinese, Japanese, Indian, or a pizza place. They
especially enjoy games nights together with friends.
The secret to their relationship is not in the food.
“Daniel and I are happier together than a lot of
people are because we love spending time together.
Our beliefs about important things are the same:
veganism, how to treat animals, how to treat people.
We genuinely love each other, trust each other, talk
about everything.”
THE PILLARS OF AHIMSA
H. Jay Dinshah
AHIMSA is the Sanskrit word for
nonkilling and nonharming. Far
from mere passiveness, it is a
positive method for meeting the dilemmas and
decisions of daily life. We term it “dynamic
harmlessness,” which encourages nonviolent
action to create positive change. Ahimsa is the
compassionate way of life.
It was the guiding light of Mahatma Gandhi,
which enabled that great soul to marshal the love
force necessary to liberate his nation of some fourhundred-million people. Ahimsa was personally
advocated by Dr. Albert Schweitzer, who noted that
it encompasses the concept of reverence for life.
Reverence for life says all life has value, makes
distinctions only under necessity while bearing
responsibility for the sacrificed life, and provides a
highly ethical scale to measure our daily activities.
The six pillars of this dynamic philosophy for
living modern life in a more meaningful manner are
built on each of the letters of A-H-I-M-S-A:
Abstinence from Animal Products
This is a meaningful, positive, highly practical
manifestation of the inward attitude of kinship with
all life. It brings positive benefits to the abstainer
and to the animals, and the fellow humans one
contacts.
higher self. Instead of materialism and selfishness,
we have enlightenment and understanding. A
measure of self-control is necessary for the achievement of every other pillar.
Service to Humanity, Nature, and Creation
The path of ahimsa opens new doors to creative
service, altruistic and unselfish living, and devoting
oneself to helping make this world a better, saner,
more harmonious place in which to live.
Advancement of Understanding and Truth
To know something is not enough; knowledge
must be understood. It should not just be swallowed
but digested, assimilated, and put to good use.
Furthermore, our perception of facts may change in
time, as with the good old flat-Earth concept.
We may not know absolute truth about all things.
For practical purposes, we can apply Gandhi’s
measure that truth is for each individual, what one’s
“small, still voice within” says in guidance, according to the individual’s respective development. We
also must size it up against the eternal measure of
the Golden Rule before translating our relative truth
into action.
Integrity of Thought, Word, and Deed
In ahimsa, we work toward the state wherein
there is truth, justice, and kindness in all that we
think, say, and do. We should not condone dishonesty, corruption, or hypocrisy in ourselves. We
cannot do something that we know to be cruel or
wrong merely because it seems expedient or profitable at the moment. This is a pillar of obviously
positive values with right thinking and right speaking laying the solid foundation for right action.
These are the basic tenets of what represents the
most effective possible path “out of the jungle” for
humanity. Individual or collective efforts to find the
way will come to naught if inspired only by selfishness or a base hope of personal gain or reward.
National or international attempts to impose
peace are usually made only with an eye to enlightened self-interest for commercial gain or advantage.
Our every attempt to find the light, and true peace
on Earth, is frustrated because we have not yet had
the insight and sincerity to approach life in terms of
unselfishness and cooperation, in the age-old
context of the Golden Rule. Ahimsa offers a truly
comprehensive plan of action in the right direction.
Ahimsa is a balanced program for living, for
doing the most good and the least harm. We concede that we may not be able to attain perfection
overnight, if ever; but we must not let this deter us
from at least taking the first step, which we can very
easily do and should do without delay.
The book Powerful V egan Messages elaborates
on the themes suggested by the pillars of ahimsa.
Mastery over Oneself
Ahimsa guides us in transcending our egocentric
lower brute nature and bringing forth our finer,
“Say It Again” features H. Jay Dinshah (19332000) who founded American Vegan Society in
1960 and served as president for forty years.
Harmlessness with Reverence for Life
Humans, being the most powerful creatures on
Earth, must use that power ethically and benevolently, not as some mindless creature running amuck,
killing and destroying, creating fear and hatred, and
leaving degradation and death in its wake. This is
another seemingly negative pillar with highly
positive results.
13
The Next Generation’s Pillars of Ahimsa
By Anne Dinshah
I dream that Dad
and I tour together,
each speaking on
our best topics,
then collaborating
for
humorous
banter with underlying great
meaning. He could “join” me via
the magic of technology; yet
people will still expect me to talk
about any aspect of Powerful
Vegan Messages—alone.
I’m good at explaining veganism, ethical dilemmas, and priorities. My biggest challenge is
discussing the pillars of ahimsa.
To many people this was Dad’s
most notable work—a way to go
about modern life—back in the
1960s. My interpretation is from
the viewpoint of “the girl next
door” today.
* * *
Ahimsa means nonharming.
More importantly, Dad advocated it to create positive action in
the world. Each letter in ahimsa
stands for a valuable action or
attitude for daily living.
Animals! Be vegan for the
animals: the animals need us
to make wise decisions
Harmlessness with reverence for
life: weigh actions for the
most good and least harm
Integrity in thought, word, and
deed: align these honestly,
reflecting the best we can be
every day doing what is right
Mastery over materialism, envy,
gluttony, greed, and selfishness: identify and clarify
needs and wants
Service to humanity: find happiness by doing something to
benefit people or the environment
Advancement of understanding
Powerful Vegan Messages:
create ways to share the
lessons
14
Animals! Be vegan for Therefore I prefer to spell out a
the animals. I could say absti- few items of this pillar regarding
nence from animal products
means to be vegan. As soon as I
start with the word abstinence,
my mind thinks of sex. Sorry, it
just does. So I focus the “A” for
animals. If you are not vegan,
give it a try for the sake of the
animals. Try it for a set number
of days, or gradually incorporate
more and more vegan meals into
your life. If you are not sure how
to get started, check out easy
vegan cookbooks or ask a vegan
to be your buddy.
During your initial vegan,
vegan-curious, or transition-tovegan days, watch a video about
what really happens to animals
in production. Also, go visit a
vegetable farm or fruit orchard
and connect with what you eat.
Then find an animal, preferably
one of a species typically in food
production such as at a farm
animal sanctuary, but a companion animal will do the job if you
make the connection. Look the
animal in the eye and ask for the
strength to stay on the journey.
Learn to enjoy the bounty of
plant-based food. Don’t just cut
out animal products and live on
soda and fries. Veganism can be
a wonderful, healthy journey
that’s better for the animals and
better for you too. If you are
already an experienced vegan, be
a happy, approachable, shining
example to encourage others.
My explanations of
H-I-M-S are like Dad’s, but I
pick my own words. For example, mastery over oneself is
Dad’s beautiful all-encompassing
way to remind people to selfevaluate. I will never forget the
time a friend asked if mastery
over oneself referred to sex.
necessities and pleasures. I like
alliteration so I begin with mastery over materialism, but that
doesn’t say enough so I employ
an acronym to help remember to
get rid of envy, gluttony, greed,
and selfishness—e.g.g.s. Check
out longer explanations in the
book. And we do talk about sex,
especially how humans deny
animals any choices in a quest to
satisfy
human
wants—not
needs—for animal products.
Advancement of understanding Powerful Vegan
Messages means that when you
know the importance of what is
conveyed you cannot be silent
about the exploitation of animals
or any other injustice in the
world. Do what you can to help
others learn. Continue to learn
something new yourself every
day. Find your role.
When new acquaintances find
out I’m a writer or motivational
speaker, they often ask my topic
if they haven’t found out about
me on the Internet. I politely say,
“I speak on compassionate living
and healthy recipes.” Then
frequently they ask, “Are you
vegan?” and initiate a good
conversation. It’s amazing how
many people want to be compassionate and healthy. They just
don’t know they want to be
vegan—yet.
Adapted from Powerful Vegan
Messages by H. Jay Dinshah and
Anne Dinshah. Everyone will be
reading the book this summer. Buy
yours from AVS today and enjoy it
for vacation reading. Read it in
public and inspire
people to be
vegan-curious.
See page 16 for
more information.
THE Mad Cowboy’s advisor
By Howard Lyman
I met Jay Dinshah at an animal-rights conference
in 1987 or 1988 at a high school in Maryland. I
didn’t know anybody. I don’t even remember why I
was there. It was my first veggie event. I had never
been to one and never spoken to a group of vegetarians. I was out of my element.
Jay came up to me. He asked me where I was
from and what I had done. I said, “I’m an old cattle
rancher who ate meat.”
Jay said, “Tell them where you came from and
why you are here.” It was the best advice I got from
anyone.
This was after my medical difficulties and I was
no longer a cattle rancher. I was a closet vegetarian,
working in DC as a lobbyist for National Farmers
Union. When I became vegetarian my cholesterol
went down and so did my blood pressure, so I
wondered what would happen if I became vegan. I
became a closet vegan and lost 100 pounds. My
cholesterol went from 300 to 135. My blood pressure went down from skyhigh to normal.
I never met a person who was
more faithful to what he believed
than Jay. Some people love an
animal or think vegan is cool to
do. Jay was a rare person who
every day in every way did what he believed. I will
never forget he said, “You know it’s all about the
animals. What we are doing to the animals is
wrong, totally wrong.” I asked what can we do.
He said, “All I can do is what I can do. I can do
it every day. I will never take a day off.”
How many people have you met who have such
a commitment? Knowing him and spending time
with him made me a better person. If I ever wanted
advice he was one person I would go to. I know he
was totally committed to what he said. Jay was the
most exceptional person I have known. He was my
role model. He was one of a kind.
Howard Lyman was a fourth-generation cattle rancher
in Montana for almost forty years before becoming an
eloquent spokesperson for veganism and a friend Jay
admired. Reprinted from Powerful Vegan Messages.
Lighting Up Main Street
By Victoria Moran
I was twenty, newly vegetarian,
intrigued by the spiritual and
ethical promise of veganism, but
I was a practicing compulsive
overeater who couldn’t stay
vegan more than a few days at most. I read everything vegan I could get. At that time, just about
“everything” was written by H. Jay Dinshah. I
inhaled Out of the Jungle, all his other books, and
every issue of A himsa. Jay was my mentor at large.
When I learned he’d be touring the country, I
arranged for him to speak in Wheaton, Illinois. Jay
arrived in full regalia: a little white car with the
backseat made into a bed, books in the trunk, and a
passion for this strange word that started with “v”
that most people couldn’t pronounce.
I hung on his every word: “The purpose of life is
to do the most good and the least harm possible…
Pity the poor animals whose best hope is us!” I
didn’t ponder his ideas: I swallowed them whole. If
he said it, I believed it, and that settled it.
Two years later in 1973, at a house in Kansas
City, I hosted Jay to speak again, and he answered
questions until late into the night before he took off
for St. Louis. When I watched the white car turn the
corner, I knew I had been in the presence of an
extraordinary man. He seemed like a modern-day
John the Baptist—before his time, but not too much.
I still did periodic binge eating, and it would be
another ten years before I graduated from “vegan at
home” to “vegan for certain.” Jay never gave up on
me. That meant everything.
We all have a handful of people whose lives
changed ours. Jay changed me profoundly, as he did
so many others. He and Freya fueled the spark of
veganism so that today it’s a household word—
infinitely pronounceable. I am healthy today and at
peace with myself, largely because Jay invited me to
come “out of the jungle” and into the most fulfilling
life possible. Thanks, Jay; you’re one bright light.
Victoria Moran is now one of the brilliant lights
herself, an engaging speaker with a vibrant energy,
enthusiasm, and great physique. She is the author of
numerous books including Main Street Vegan. This story
is adapted from Powerful Vegan Messages. Look for the
Main Street Vegan Academy article in the next issue of
American Vegan.
15
PRIORITIES
We are passengers on a huge ocean liner that
has been badly holed below the waterline—
doubtless a mortal wound—and the ship is rapidly
sinking. What can you do? Get to the lifeboats and
help in an orderly manner. Fine.
Now supposing you are still below, and you
notice an important watertight door has failed to
close automatically. You realize that if it could be
closed the ship would stay afloat longer with more
lives saved—many more, though not all.
Then you realize that there is an emergency hand
-crank system for closing the door. The water is now
rising fast around you. There is great risk, but you
know that you may be able to close that door in time
to save many lives. It is fun to daydream and play
the hero, is it not? So you stay and crank the door
shut and then go up and have a nice happy ending.
But life is not always so neat, so cut-and-dried.
Did I forget to mention? Due to some human error
in design, the only passage to safety is now on that
side of the door while the cranking mechanism is on
this side of the door. A small detail but it does
modify the price of heroism somewhat. Is our
answer still the same? Honestly?
* * *
One of the greatest teachers of unselfishness said
that no one has any greater love than to lay one’s life
down for one’s friends. Surely no less is the love that
impels one to lay one’s life down for complete
strangers—those one does not know personally and
whom one will never even meet. There are many
ways of laying one’s life down for others. It can
mean the ending of only the egocentricity—the
selfishness. It can mean the bringing of one’s life to
lay it at the service of life itself. It can mean devoting
one’s life to righting the wrongs done to animals who
have no choice in where they lay.
Get involved!
Volunteer to work—full time or part time
depending on what you are able to commit—for any
of the groups who are currently doing great vegan
16
work. Learn more about veganism and animal rights
while already beginning your journey on the path. It
doesn’t matter if you are shy or outgoing, old or
young, or any of a multitude of opposites I can
name. If your heart is inclined to seek where to put
your efforts, you will quickly be doing good work.
Make a list of all your terrific abilities and
interests. Do you like writing, editing, organizing
events, selling books, video production, speaking,
cooking, showing documentaries, caring for
animals, leafleting, or other activities? Where will
you put your talents to the greatest good? You will
be fixing the leak instead of rearranging the deck
chairs on the Titanic.
On a typical day in the United States, according
to 2010 statistics from U.S. Department of Agriculture (USDA), the death toll of animals killed for
food is estimated at roughly one-hundred-thousand
cattle, three-hundred-thousand pigs, eight-thousand
sheep and goats, six-thousand rabbits, twenty-four
million chickens, six-hundred-thousand turkeys,
fifty-thousand ducks, and—uncalculated by USDA,
yet relevant—millions of assorted aquatic animals.
That is the incredible slaughter required for just
one day’s breakfast, lunch, and dinner on American
tables not including the animals who perish before
they can be brought to slaughter. This is the “total
commitment” imposed upon the “food animals” by
their human masters. Such statistics cannot begin to
really convey a true picture of the agony suffered by
the creatures, borne at the very personal, painful,
individual level.
Now, what else did you think you had to do
with your life that seemed so important?
—Excerpted from Powerful Vegan Messages
POWERFUL VEGAN MESSAGES
Donate to the project and/or order the
book at AmericanVegan.org.
BOOK by H. Jay Dinshah and Anne Dinshah:
Jay eloquently explains the ethical reasons for
veganism. Over forty vegan luminaries tell
how they were influenced and inspired by Jay.
Anne guides readers to easily learn about
veganism. July 2014 release.
VIDEOS: The first one on YouTube is
“Impersonations by H. Jay Dinshah” on the
Powerful Vegan Messages channel. More
available soon.
TALKS: Anne is currently scheduling the
Powerful Vegan Messages speaking tour.
Contact: 856-694-2887 or
powerfulveganmessages@hotmail.com
Your donations make this project possible.
Meet the American Vegan Editorial Team
Editor: Freya Dinshah
Managing Editor: Anne Dinshah
Graphics & Assistant Editor: Carolyn Githens
Associate Editor: Janelle Davidson*
Asst. Editor & Nutrition Advisor:
Rebecca Aslam*
Environmental Editor: Dale Lugenbehl*
Assistant Editor: Rebecca Barnett*
Assistant Editor: Patrice Leonetti*
Assistant Editor: Leandra Brixey*
Proofreader: Jal J. Dinshah
*New Team Members!
We asked our editing team to tell their 1. educational and employment history,
2. passions in life, and 3. thoughts on the future of veganism and their role in it.
Freya Dinshah
Editor
1. I went to school in England, listened to the
BBC, read Shakespeare, Dickens, and George
Bernard Shaw. My editing skills
are based on what sounds right,
is clear and easy to understand,
combined with respect for the
writer’s style and choice of
words, and the reader's time. I
like involving people who know
how to do things better than I!
H. Jay Dinshah founded
American Vegan Society in
February 1960 while we were
pen pals and I was in the process of becoming
vegan. I was eighteen when I married Jay on
Anne Dinshah
Managing Editor
1. I have a B.A. in American studies from the
University of Notre Dame and M.Ed. in sport
administration from the University of Texas at
Austin. I’ve been coaching rowing since 1992. I
currently do private lessons for masters (adults) in
Philadelphia and throughout the country. It’s great
when coaching trips coordinate with speaking
engagements to deliver Powerful V egan Messages!
2. Being Clint’s mom is completely awesome—
we are taking turns each putting in a piece of a
jigsaw puzzle as I type. Then we will go make a
nice salad to share with our companion Roderick
Rabbit. We love throwing vegan dinner parties; it’s
most fun when guests help cook. We enjoy traveling: visiting friends and experiencing their daily
18
August 1 1960 and embarked on a career as AVS
secretary. Becoming a mother, and employment as
a sales clerk, proofreader for the local newspaper,
and cook at a vegetarian café added to the skills I
brought to AVS work. I treasure friends made at
events we organized across the U.S. In 2000 I
became president of AVS and editor. The magazine’s name changed from A himsa to A merican
Vegan; “Ahimsa lights the way” became our
slogan.
2. I enjoy hiking the nearby wildlife refuge,
playing tennis and ping pong, dancing, swimming,
and time with grandson Clint. I like teaching people
to cook.
3. Veganism is growing; it is a current and
future imperative. I have confidence in the young
vegans who are working with AVS; they will keep
us relevant to the times and needs of the world.
lives, community, and food—I veganize friends’
cultural classics. My favorite thing to do is accomplish a goal with someone, athletic or otherwise.
Coming home to our self-built cabin in NY means
clean air, tall trees, scenic view of Lake Erie in the
distance, dazzling array of stars, and hikes to the
little stream on the ten-acre piece of paradise.
3. Now I’m bringing my coaching skills to AVS
helping coordinate a team of volunteers and interns
to continue all the vital work we do. I would like to
figure out how to get the world
to understand why we should
all go vegan! I believe it will
happen. Perhaps I’m influenced
by a three-year-old’s innocence,
“Why would anyone eat an
animal? Animals deserve to be
happy too!” he says.
Carol Githens
Graphics Manager and Assistant Editor
1. I have a B.A. in Fine Arts with a track in
Graphic Design from Richard Stockton College. I
worked in the advertising department as a graphic
designer at Trump Taj Mahal Casino Resort on the
boardwalk in Atlantic City. I also
taught vegan cooking classes parttime for five years with my friend
Lisa Melian at an adult evening
school—a great way to do community educational outreach.
2. My passions are music; nature;
and outdoor activities such as
hiking, camping, kayaking, and
Janelle Davidson
Associate Editor
1. I have a B.A. in English from Northern State
University with undergraduate and graduate coursework in English, art, and education at
numerous other universities.
My employment has been in journalism,
writing/editing, and elementary and middle
school teaching. As a journalist I have
worked for federal government, state government, nonprofit organizations, and
private companies, including as a reporter
for a small daily newspaper. I have edited
military history and entrepreneur books for
a publisher. I have also edited trade magazines
including Civil Engineering. I am the author of a
nonfiction regional history book titled A shland: A n
Rebecca Aslam
Assistant Editor and Nutrition Advisor
1. Initially I studied theater and theater education. I worked for a few years as a high school level
drama teacher. I taught acting and public speaking
classes and directed plays and musicals. Later, I
studied nutrition and dietetics and am now a
registered dietitian working in healthcare. Although
my second career was a big departure for me at
first, it grew out of my interest in vegan nutrition,
and I look forward to where I may be able to go
with this experience.
2. I have a passion for vegan food—cooking and
eating it! I believe in the power of the arts to
transform people. I am passionate about lifelong
teaching and learning, in all forms. But the most
Team continues on next page.
biking, and discovering new places off the beaten
path.
3. I am very optimistic. Since I became vegan in
1986, there have been dramatic changes. Veganism
is rapidly becoming more popular in the culture
evidenced by an abundance of new vegan products
and cookbooks, websites and television shows
dedicated to vegan topics, and many people experimenting with plant-based diets. People frequently
ask me for healthy-eating advice because they
assume, since I am vegan, I am an expert on nutrition. I will continue to work with AVS and
Vegetarian Society of South Jersey (VSSJ.com)
educating the public about how this lifestyle can
improve their health, the lives of animals, and
change the future of the world.
Oregon Oasis. I taught elementary and middle
school on two Lakota Indian reservations in South
Dakota.
2. I am passionate about animals of all kinds
(from farm animals, pets, wild birds,
coyotes, prairie dogs, and raccoons to
elephants, bats, and more), vegan cooking
and baking, donating cash to animal sanctuaries, and friendship.
3. Veganism is spreading, with more and
more companies and restaurants appearing
everywhere and more doctors and health
professionals coming on board. My current
role is twofold: bringing vegan food to
office events to show how delicious it is and reading books on nutrition and health by major vegan
doctors to let others know about the anti-disease
properties and health benefits of an all-plant diet.
important thing in the world to me is my family—
spending time and laughing together.
3. In the past 30 years, I have seen the image of
veganism become more and more positive. In the
future more people will choose veganism because it
will continue to become easier and more appealing
to live a plant-based lifestyle. On the other hand, I
also see that it is likely that more and more people
may move towards plant-based diets due to necessity as it becomes clearer how
unsustainable meat-based diets
are and there is more and more
demand on scarce resources. I
hope my role in the future of
veganism will be to help people
who want to become vegan do so
healthfully and sustainably.
19
The American Vegan Editorial Team continued
Dale Lugenbehl
Environmental Editor
1. I studied architecture for three years at Cal
State Polytechnic U, then earned a BA and MA in
philosophy from Cal State U Long Beach and an
MA in philosophy from UC San Diego. Additionally, I have nineteen years of Buddhist study, practice, meditation retreats, and teaching.
I teach in the Philosophy and Religion Department at Lane Community College in Eugene
Oregon. I have served as co-director of the nonprofit Ahimsa Acres Educational Center since 1995
and write for publication.
2. My main passion is learning including
helping others to learn. We have more choices than
we think we have regarding unknowingly causing
suffering for ourselves and others. It is beautiful
and inspiring to see someone have that “Aha!”
Rebecca Barnett
Assistant Editor
1. I have a degree in biology from Oberlin
College, and I'm almost finished with my M.S. in
education from the Bank Street College of Education in New York City. I've always been drawn to
teaching. I gave my first piano lessons in
high school, and the rest is history. I
taught English to adult refugees in Cape
Town, South Africa for two years. I'm
currently a science teacher at an elementary school for children with learning
disabilities.
2. I cannot live without music. I am
constantly singing, humming, rehearsing
with my choir, thinking about the next
Patrice Leonetti
Assistant Editor
1. I have a B.S. in education with certification in
special education, elementary education, early
childhood development, and substance awareness
counseling. I taught special education for thirtyfour years in the Runnemede (NJ) School District.
I’m also a certified personal fitness trainer.
2. I’m passionate about staying physically fit. I
share this with others, teaching people how to
properly nourish their body, mind, and spirit.
3. I am presently involved in a program, “Farm
to Fork”—cooking with inner city kids—from
growing and caring for plants and then using these
20
moment when their way of seeing the world shifts
and a whole new realm of possibilities opens up to
them.
3. I do not expect veganism to become the norm
in this country soon. However, enormous forces are
building that will push things toward veganism:
climate change, resource depletion, world hunger,
and deteriorating personal health in the wealthiest
countries. These things, coupled with a growing
awakening of consciousness,
will eventually create a world
that is predominantly vegan.
My role is to provide
information people need to
make truly informed choices
about what they ingest. Equally
important is to inspire people to
want to change.
piece I want to teach myself. I developed a love of
South African music while living there and it has
become the soundtrack of my life.
I am also passionate about social justice. I did
not become a teacher because I love homework. For
me, it’s about looking critically at social inequities,
and fitting my teaching into that bigger picture.
3. Veganism’s time is coming. I no longer
stand out as a vegan in many settings
because there are so many of us. I see myself
continuing to bring subtle but strong provegan messages into my mainstream classrooms, developing curriculum around
perspective-taking that includes the perspectives of animals, and cooking and sharing
delicious vegan food.
to create simple recipes and
make healthier choices. I am
active with the Humane League
of Philadelphia. We are currently introducing “Meatless Mondays” to public schools in Philadelphia and New Jersey. I also
enjoy assisting Anne Dinshah
with the Kids! Teach Y ourself to
Cook videos at AVS.
All these efforts are spreading the word that a
plant-based diet is nutritious, delicious, low-cost,
and easy to prepare. “You are what you eat,” so
nourishing yourself with nonGMO, organic, vegan
options provides the quality of life you deserve!!
Leandra Brixey
3. I think that the future of veganism is a bright one as people
begin to educate themselves
about health and how to take
better care of their bodies. I am
not sure of my role within it but
I plan on educating myself more
and opening myself up to a
whole new way of life.
Assistant Editor
1. I am a University of Vermont graduate with a
B.A. in English. I am currently working as a caregiver in New York City while contributing as a
writer to portable TV.
2. My passions in life are reading, writing and
spending time with the people I love.
Jal J. Dinshah
Proofreader
1. I was homeschooled. I learned to type when I
was ten helping as my father’s filing clerk with his
color health system, Spectro-Chrome. When I was
twenty-five my brothers and I took an exam which
measured our intelligence quotient. I qualified for
Mensa and became a member. My main occupation
was at a glassware manufacturing plant for fortyone years in various office positions including
manager. When I retired seventeen years ago, I
returned to the color-therapy work; this time doing
office work for my brother Darius.
2. I love music. As a teen, I was in a saxophone
quartet with three of my brothers including H. Jay
Dinshah. I've played violin, French horn, and piano.
I switched to singing in 1964 where I’ve been a
Book Review:
first tenor singing in three choirs for fifty years. I
love trees and like to keep the five–acre woods
around my house neat and park-like. I like bright
colors, especially purple, and
have a collection of Christmas
ornaments. I love books:
geographical, medical, anatomical, and religious. I like to
record my experiences in life
through photography and have
edited my collection down to
the top 5000 photos, which were
on slides and now I’ve converted them all to
digital. My favorite letters and numbers are E, J, V,
3, 7, and 9, but I have never played the lottery.
3. The vegan lifestyle is steadily gaining momentum for the betterment of all creatures. I'm
deeply grateful for the opportunity to be part of it.
DISCIPLES:
How Jewish Christianity Shaped Jesus and Shattered the Church
—Keith Akers. 2013, 310pp 6x9” $19.95.
Keith Akers’ new book, Disciples, gives evidence to show that Jesus, his Ebionite community,
and his disciples were fighting for the rights of
animals 2,000 years ago. It is one of those books to
use as a reference and a hope for years to come.
“Vegan,” now a household word, is seventy
years old, but the ethic behind veganism is ancient.
Akers, the scholarly detective, keeps his readers
fascinated as he unravels contradictory ancient
texts. With charts, graphs, maps, and illuminating
logic, he helps us to understand the many belief
systems that existed around the time of Jesus.
Through Akers’ impeccable research, we discover
that the concepts of nonviolence, pacifism, and
veganism were being taught for centuries as the
ideal way of life. The evidence Keith uncovers
makes it very difficult to claim that Jesus himself
was not vegan.
Jesus was born into a family and community
who opposed the animal sacrifices in which many
other Jewish factions participated. Jesus’ own
demonstration in the temple against the sale of
sacrificial animals and the priests who demanded it,
may well have been the primary factor in his
crucifixion.
Jesus and the Ebionites were looked upon as
dangerous by those who depended on violence for
their profits. Following Jesus’ death, his disciples
continued to oppose the temple sacrifices and
consequently several were killed.
This consciousness-raising book is a valuable
and inspirational resource for activists. It will be
especially useful when we get an opportunity with
people of faith to imagine "What would Jesus do?"
—Reviewed by Judy Carman
Judy Carman, author of Peace to All Beings: Veggie Soup for the Chicken’s Soul, introduced the concept of Homo ahimsa. She
is coauthor with Tina Volpe of The Missing Peace: The Hidden Power of Our Kinship with Animals. Join Judy with Will Tuttle
online in weekly prayers and daily inspirations at Circleofcompassion.org. Read the prayer for animals being spoken around the
world. Judy assists at Vegan Spirituality events (p.32) and is on the
SustainableVegan
Activism14—2,
CouncilSUMMER
of In Defense2014
of Animals.
American
21
industry.
Agribusiness
also
targets pediatricians’ offices with
marketing campaigns designed to
push their highly manipulative
ideology; so it’s hardly surprising
that many well-meaning pediatricians are ill-informed about the
dangers of dairy products.
Expecting to receive meaningful,
objective, and impartial nutritional advice in an environment
influenced by dairy and agribusiness interests leads to predictable
recommendations to consume
dairy products no matter what the
health costs.
Thankfully, many parents are
waking up to the truth about
dairy products and seeking
healthier
alternatives.
Rice,
almond, hemp, soy, flax, and
coconut milks are good choices
for many kids and adults. These
can be easily enjoyed with whole
-grain cereals, oatmeal, and
creamy soups. One of my favorite methods of boosting kids’ and
adults’ nutrient consumption is to
use nut or rice milks in smoothies, blending them with sweet,
fresh, juicy, whole fruits and
greens such as kale, spinach, or
leafy lettuce for a tasty drink.
Leafy greens are better sources
of minerals than dairy products.
The dietary fiber found in fruits,
vegetables, whole grains, and
beans also assists with escorting
estrogen out of the body. Many
greens contain not just generous
amounts of calcium but additional nutrients critical for building
bone health, such as magnesium,
boron, and vitamin C. Being
physically active is also important for building bones.
Just as no loving parents
would allow their small child to
play on a busy highway, they
should also approach dairy
products with extreme caution,
given the amount of information
readily available about their
dangers. As parents, we have the
responsibility to do the research
and educate ourselves about the
food choices we offer our
children. They count on us
exclusively to look out for their
best interests. Helping children
avoid dairy products is one of the
most loving, caring, and responsible actions a parent can take for
their child, for themselves, and
for building a healthier world.
John Pierre is the author of
The Pillars of Health. He will be
speaking at the AVS Garden
Party May 25. See page 2. This
article
first
appeared
on
MindBodyGreen.com.
Book Review:
NEVER TOO LATE TO GO VEGAN
The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet
Carol J. Adams, Patti Breitman, and Virginia Messina, MPH, RD. 2014, 368pp 6¼x8½” $16.95.
Never Too Late to Go Vegan,
written by three mature women,
is an uplifting book about eating
a healthy vegan diet as we age.
This book offers strategy for
dietary change as well as meal
plans and recipes. Along with
the nutritional considerations of
veganism, the book explores
many social situations created
by eating plant-based foods in a culture that
centers on unethical meat consumption.
Each author shares her story of how she
changed her eating. Carol Adams’ pony was killed
in a hunting accident by two teenagers target
practicing near the pasture where he was grazing.
The shock of his sudden death caused her to
rethink her practice of eating meat. Although she
enjoyed the taste of meat, she decided it was not
worth the pain and suffering it caused animals.
Adams conveys her thoughts positively, carefully
explaining how to become a successful vegan even
with little cooking experience.
Virginia Messina, a registered dietitian, discusses the beneficial effects of the food choice of a
vegan diet on heart disease, blood pressure,
diabetes and cancer.
As a literary agent and editor, Patti Breitman
gained insight that brings an objectivity to this
book.
Never Too Late to Go Vegan offers insight and
practical ways to handle social interactions surrounding food choices with respect to both vegans
and non-vegans. It focuses on inclusiveness and
the sharing of food rather than on differences.
Don’t miss this enjoyable book whether you are
new to veganism or just curious.
—Reviewed by Mary Ann Cavallaro
23
Book Review:
THE CHEESY VEGAN:
More than 125 Plant-Based Recipes for
Indulging in the World’s Ultimate Comfort Food
John Schlimm 2013, color photos throughout
255pp 7¼x9¼” $19.99.
The most popular reaction to being vegan I have
heard after “Where do you get your protein?” and
“Where do you get your calcium?” is “Oh, I could
never give up cheese!” What is it that’s so magical
about cheese? Could it be the morphine? In 1981,
the journal Science published a study by Eli Hazum
et al.; morphine was found in cow and human milk.
With salt, saturated fat, and a pinch of morphine, it’s
easy to understand why cheese is so hard to give up.
With The Cheesy Vegan we don’t give up anything except cholesterol, cruelty, and environmental
degradation associated with dairy farming. Schlimm
shows how to stock a “DIY Vegan Cheese Kitchen”
with simple, real-food ingredients, like nuts, seeds,
and mushrooms along with nutritional yeast and
agar to perfect the magic. He has recipes for
cheese favorites, vegan style: Cheddar, Mozzarella,
Brie, Swiss, Feta, Cottage, Cream Cheese, Jack,
Parmesan, Ricotta, Blue, Muenster and American.
A member of one the oldest brewing families in
the U.S., Straub Brewery, and the author of cookI combined John’s Mozzarella
recipe with REAL Spicy Black
Bean Soup and Vegetable Corn
Cakes. The Corn Cakes sit on
the soup (like bread in French
onion soup). It’s topped with the
cheese then baked until brown
and bubbly.
Mozzarella
Yield: ½ to ¾ lb of cheese,
enough for a 14” pizza
2 cloves garlic, peeled
1 cup water or soymilk
2 Tbsp freshly squeezed lemon
juice
2 Tbsp tahini (see note)
¼ cup nutritional yeast
24
books including The Tipsy
Vegan and Grilling Vegan
Style, Schlimm knows how to
party!
There’s an entire section
on vegan cheese pairings
with wine, beer, and cocktails. Schlimm shows how to
use recipes in creative ways
such as Mac ‘n’ Cheese,
Fried Olives Stuffed With
Smoky Cheese Hummus,
Blue Moon Dip, or Shitake
Sliders.
I’ve been making vegan
cheese at home with cashews or almonds, so I was
curious to try Schlimm’s mozzarella made with
oatmeal, tahini and a little garlic and mustard. I’ve
always loved oatmeal, but wow, this recipe is so
easy and delicious. It hits it out of the park, all the
way to the moon. In Schlimm’s words, “Just maybe,
the moon is really made of vegan cheese…”
Reviewed by Caryn Hartglass, founder of
Responsible Eating And Living (REAL) and the host of
It’s All About Food on the Progressive Radio Network
prn.fm. Listen to her interview with John Schlimm.
http://responsibleeatingandliving.com/?page_id=12353
3 Tbsp lightly ground toasted
rolled oats
1 Tbsp cornstarch
¼ tsp dry mustard, eg. Colman’s®
2 tsp onion powder
½ tsp kosher salt
In a sturdy empty skillet, toast
the garlic, tossing the cloves
often, until lightly browned.
In the bowl of a food
processor, place the water,
toasted garlic cloves, lemon
juice, tahini, nutritional yeast,
rolled oats, cornstarch, dry
mustard, onion powder, and salt.
Process the ingredients until very
smooth. Using a rubber spatula,
transfer the mixture to a roomy
saucepan and place over medium
heat. Stir the mixture constantly
until it thickens.
If cheese is for pizza, thin
with a little water and stir.
Or pour the cheese mixture
into a suitable rectangular
storage container and refrigerate
until well chilled, at least 1 hour.
Then slice the cheese and offer
with crackers and chopped sundried tomatoes.
The cheese will keep, tightly
wrapped in plastic wrap, in the
refrigerator for about 4 days.
Note: Tahini is a thick paste
made from ground sesame seeds.
More tahini tastes cheesier.
Variation—Smoked Mozzarella: Add
½ tsp of liquid smoke.
Spicy Black Bean Soup
4 cups cooked black beans (or
two 16-oz cans salt-free black
beans w/ liquid)
4 cups of diced tomatoes with
their juice (or two 14.5-oz cans
salt-free tomatoes with juice)
2 large Italian green peppers
(mild)
1 large sweet white onion
1 cup water
¼ cup balsamic vinegar
1 tsp curry powder
1 tsp smoked jalapeno chili
powder
1 tsp cumin
1 tsp cinnamon
1 dash white pepper
Chop green peppers and
onions to 1″ chunks. Heat ½ cup
of water in a heavy-duty sauce
pan and allow it to boil.
Add the green peppers and
onions. Sauté until they are al
denté (about 5 minutes).
Add spices and vinegar and
continue cooking for about 3
minutes until liquid is reduced by
about half.
Add all remaining ingredients
and cook for about 30 minutes.
Use remaining ½ cup water to
gradually achieve the desired
thickness. Remove from heat and
let set for about 20 minutes
before serving.
Vegetable Corn Cakes
Gluten-free
Makes 8-12 corn cakes
1¾ cups cornmeal
¼ cup ground yellow flax seeds
in ½ cup water
¼ tsp salt (optional)
1½ cups water
2 carrots, diced in small pieces
2 scallions, chopped
vegetable oil or shortening for
greasing pan
In a small bowl,
beat ½ cup water
in with ground flax
seeds. In a small
pot, boil 3 cups of
water. Add carrots
and let cook for 90
seconds.
Remove
and
drain. In a large
bowl mix cornmeal, salt, flax
seed mixture and
remaining water.
Add in carrots and
scallions and mix
well.
Photo: Gary DeMattei
Heat a cast-iron
griddle or skillet
Caryn created the Vegetable
on medium high. Lightly grease
Corn Cakes recipe and her
with oil. Pour ¼–1/3 cup of batter partner, Gary DeMattei made the
on the griddle for each cake. Add Spicy Black Bean soup. Together
as many as will fit on the grill, they are the creators of The
about 1-inch apart. Cook for Swingin’ Gourmets, the new
several minutes until the edges vegan cabaret musical.
are dry. With a spatula, flip the
cake and flatten it down. Cook
Like us on Facebook!
another couple of minutes until
lightly browned.
Facebook.com/AmericanVeganSociety
Serve immediately.
(not the impostor pages)
Robert Goodland 1939 - 2013 Environmental Pioneer
A tall imposing figure, Robert Goodland spoke
with authority and class. He is best-known as
coauthor with Jeff Anhang of “Livestock and Climate
Change” (L&CC, 2009), published by World Watch.
L&CC estimated the effect of animal agri-culture on
climate as significantly greater than reported in
“Livestock’s Long Shadow” (FAO of UN, 2006).
A British native and McGill University (Canada)
graduate, Robert’s PhD research was on tropical
ecosystems in Brazil. With Howard Irwin he wrote
Amazon Jungle: Green Hell or Red Desert (1975), a
desperate supplication to save Amazonia.
In 1978 Robert was the first full-time ecologist
hired by the World Bank (a branch of the UN) in
Washington DC. As an employee who always spoke
candidly about the harmful effects of the Bank’s
operations, he became its conscience. He proposed
establishment of policy that prohibits World Bank
funds from financing tobacco production, and later
on a strategy against investing in large-scale
livestock production.
Old friends remember Robert as a long-distance
hiker and worldwide traveler, concerned about
indigenous people. He made many expeditions, one
to find and photograph people, that authorities had
said did not exist, living in a valley to be flooded by
dam construction.
In the memorial lecture for Robert on April 18
2014, Dr Rajendra K. Pachauri, chair of the Intergovernmental Panel on Climate Change, said that
IPCC is now highlighting the role of agriculture,
forestry, and other land uses—previously neglected.
“…something Robert worked on assiduously earlier.
His voice was ahead of its time and I hope the world
will listen to what he had to say…His work will be
with us for a very long time.” Pachauri opined that to
reverse climate change, people’s values may have
to change along with their behavior and lifestyle.
Robert was a guest speaker at McDougall Study
Weekend in September 2013 (view on YouTube).
He made an urgent call for the world to replace at
least twenty-five percent of livestock products with
better alternatives by 2017.
For more about Robert and his work, see
Chompingclimatechange.org.
—Reported by Freya Dinshah
25
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Gene Baur, cofounder of Farm Sanctuary,
interviewed in Time April 7 2014:
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“Most changes ultimately are going
to happen in the marketplace as
consumers start voting with their
dollars in a way that does not cause
animals to suffer.”
$PHULFDQ9HJDQ²6800(5
I Became Vegan
I became vegan for the
my professional duties. Night after night,
something inside me
kitchens. I felt like a hypocrite; I also felt trapped.
animals. Even as a child,
knew that eating animals
was wrong. I always
loved animals, from the stray cats that “followed
me home” to the three beautiful roosters I raised
from tiny chicks. Animals were my friends. Why
would I want to eat my friends?
When I was eighteen in 1971, I decided to go
vegetarian—a difficult task back then, with no
books, natural-food stores, or Internet to guide
me. Eventually family and social pressures won
out and I went back to occasionally eating meat,
always dousing it with condiments to help me
I
prepared meat and seafood dishes in restaurant
I had an epiphany in 1987. I realized that I
had to be true to myself and decided to quit the
restaurant business and go vegan. Finally, my
heart, head, and hands were in sync, and I felt
at peace for the first time in my life.
Armed with my skills as a professional chef, I
took on a personal challenge of developing recipes
using plant ingredients to make my favorite
classic international dishes. I soon began teaching
vegan cooking classes. Eventually I was asked to
write my first cookbook; the rest is history.
More than twenty cookbooks later, my life is
forget I was eating someone not something.
defined by my veganism and my love for animals.
restaurant business, working my way up from
vegan means fewer people eating animals. And
Not long afterwards, I began a career in the
line cook to chef in a variety of mainstream
restaurants. At that point in my life, I found it
necessary to disconnect my personal feelings from
Writing vegan cookbooks and helping others to go
that’s why I became vegan. For the animals.
—Robin Robertson
See Robin’s recipes on next page.
”I Became Vegan” is a series featuring AVS members.
Gourmet Celebration Dinners
This is the fifth year that American Vegan
Society has hosted dinners at Carême’s in Atlantic
Cape’s Academy of Culinary Arts. The students
Carême’s
prepare and serve a five-course gourmet meal
The Academy of Culinary Arts
under the direction of their chef educators who
Atlantic Cape Community College
grade the work. What a treat for AVS members,
5100 Black Horse Pike (Rt 322)
their friends, and the public; we savor each
Mays Landing NJ 08330
course, and bask in the attention we receive!
To accommodate more people wishing to attend,
The students know how important it is to
these popular dinners are offered
please
their diners. We know how urgent it is for
two successive nights at 6:30pm.
them to be prepared to meet the growing demand
Monday October 20 & Tuesday October 21 for vegan cuisine, and its importance in their
syllabus. As a thank you, we are now giving each
Make reservations online at americanvegan.org;
student (their choice of) a cookbook by a promior by mail to AVS, PO Box 369, Malaga NJ 08328
or call 856-694-2887.
nent vegan chef.
Adult: $34, Student/Low Income: $24, Supporter: $50
See how happy they are! (Back cover photo)
Please donate to support this book project.
Hosted by American Vegan Society at
29
2014 EVENTS
AVS Garden Party May 25
Malaga NJ. Buffet Lunch. Speakers: John Pierre and
Fran Costigan. AmericanVegan.org. See page 2.
Engine 2 Retreats: Weekends: June 27-29 Chicago IL, August 16-17 Claverack NY, Sept 12-14
Austin TX. Weeklong Immersion Intensive in Sedona AZ: May 17-23, Oct 12-18 Powerful nutritional
and medical speakers, plant-strong dining. In partnership with Forks Over Knives. Engine2retreats.com
Vegan Spirituality Retreat June 22 Malibu CA & October 11 Philadelphia PA. Group discussions,
guided meditations, yoga classes, animal blessings, nature walks, vegan food. veganspirituality.com
Taking Action for Animals June 27-30 801 Mt. Vernon Pl NW Washington DC
TakingActionforAnimals.org
Vegetarian Summerfest Wed July 2–Sun July 6 Conference Center at Pitt-Johnstown, Johnstown
PA. 40th anniversary celebration. Over 60 informative & inspiring speakers, vegan meals.
VegetarianSummmerfest.org. See ad on page 35.
Vegan Volunteer Vacation July 6-13 Yosemite National Park CA. http://content.sierraclub.org/
outings/national/brochure/vegan-service-project-spectacular-yosemite-valley-california-0
Animal Rights National Conference July 10-13 Westin LAX Hotel, Los Angeles CA. Speakers,
networking receptions, exhibits. ARConference.org
International Conference on Diabetes July 18-19 Washington DC, PCRM.org
Healthy Life Expo 2014 Oct 10-12 Los Angeles CA, HealthyLifestyleExpo.com
VEGFESTS
United States:
Sat May 17 Charlotte VegFest, Commonwealth Ave Charlotte NC, charlottevegfest.com
Sun May 18 World Fest,Woodley Park in Lake Balboa (Los Angeles area) CA, worldfestevents.com
Sat June 7 Cleveland VegFest, Cleveland OH, clevelandvegfest.org
Sat June 7 Mad City Vegan Fest, Goodman Community Center, Madison WA, veganfest.org
Fri-Sun June 13-15 Rehoboth Beach VegFest, Epworth United Methodist Church,
Rehoboth Beach DE, rehobothvegfest.org
Sat June 14 Philly VegFest, “The Shambles” 2nd & Pine, Philadelphia PA,
thehumaneleague.com/phillyvegfest/
Sat June 21 Spokane VegFest, Spokane Community College, Spokane WA, inveg.org
Sat June 21 Richmond VegFest Azalea Gardens at Bryan Park, Richmond VA, veggiefest.org
Sat/Sun Sept 27-28 Portland VegFest, Oregon Convention Center, Portland OR, nwveg.org
Sat/Sun Oct 11-12 World VegFest, County Fair Building, San Francisco CA, sfvs.org
Sat/Sun Oct 25-26 Boston Veg Food Festival, Reggie Lewis Athletic Center, bostonveg.org
Sat Nov 8 Atlanta GA, atlantavegfest.com
International:
Sun June 1 thru Sun June 8 International Vegan Festival, 3 Star Persey Hotel, Varna, Bulgaria,
(250m from the shore of Black Sea), www.ivf14.wordpress.com.
Sun June 1 Niagara VegFest, Market Square, St. Catharines ON, Canada, niagaravegfest.com
Fri-Sun Sept 5-7 Vegetarian Food Festival Harbourfront Toronto ON, Canada festival.veg.ca
Wed-Mon October 1-6 42nd International Vegetarian Union (IVU) World VegFest, Accra Ghana,
vegghana.org, worldvegfest.org
32
Membership/Subscription Renewals are due at the end of the calendar year.
Subscribe to American Vegan
Make payments to American Vegan Society
& receive 20% or greater discount on books purchased from AVS.
Enclosed: …..$20 per year …..$10 Student/Low Income .….New member. ..…Renewal
…..$200 Life Membership …..$500 Life Patron …..$1000 Life Benefactor
…..I’m learning about vegan living. …..I am a new vegan.
Remarks:
Name, Address, City, State, Zip-plus 4:
I have been vegan……years.
Check one or both
□ Print copy
□ PDF copy
If both checked, add $5
Phone, e-mail:
Send to: Amer ican Vegan Society, PO Box 369, Malaga NJ 08328
Ph : 856-694-2887 or Fax: 856-694-2288
Sign-up for E-Alerts online at
AmericanVegan.org
Your Address Label: Above your name is the year of your member ship expir ation. If you ar e a Life
member, you will see “Life.” If you have inquired but not yet joined, “Inq” appears above your name. AV 14-2
VEGANS: pr onounced VEE-guns,
eat solely from the plant kingdom:
vegetables, fruits, legumes, grains,
nuts and seeds. Vegans express
nonviolence towards animals and the
Earth. AVS promotes good health
practices and harmonious living.
Vegans exclude flesh, fish, fowl,
dairy products, eggs, honey, and all
other items of animal origin. Vegans
do not use animal products such as
leather, wool, fur, silk, animal oils,
secretions, etc., in clothes and
commodities.
VEGETARIANS: Use no flesh,
fish, fowl, and other products of
slaughter such as gelatin and animal
broths; still using dairy products
(lacto-vegetarian) or eggs (ovovegetarian).
AMERICAN VEGAN SOCIETY MEMBERSHIP
BASIC MEMBERSHIP is open to all: vegan, vegetarian, or nonvegetarian.
ADVANCED Membership (voting, office holding) is open to vegans practicing
Ahimsa (send for application form).
MEMBERSHIP/SUBSCRIPTION is $20 per calendar year (3 or 4 print issues &
website). Join before midyear, receive back issues; join post mid-year and dues
cover to end of following year. Pay by check, money order, credit card (Visa,
MasterCard, or Discover), or online. Student or low-income $10 within U.S.A.
LIFE MEMBERSHIP is $200; Life Patron $500 or more; Life Benefactor $1000 or
more. Each type includes lifetime (yours or AVS) A merican V egan subscription.
Each type payable at one time or in installments, completed within two years.
IRS REGULATIONS permit tax-deductibility for all actual contributions
(including Life Membership donation beyond the first $100—due to the value of the
lifetime A merican V egan subscription). FEES paid for annual membership, or
books, tapes, conventions, etc. are paid for value received so are not tax-deductible
according to IRS regulations.
CANADA: Please remit U.S. $25, by International Postal Money Order, or Bank
Cashier’s Draft on account in a U.S.A. bank. Or use credit card.
OVERSEAS: U.S. $30 air mail. As above; or United Kingdom personal check in
₤ Sterling at current exchange rate.
American Vegan Society (AVS) promotes, supports, and explores a compassionate,
healthful, and sustainable lifestyle. The diet is enti ely plant-sourced, varied, and
abundant. For ethical, health, environmental, and other reasons, we reject all animal
products in food, clothing, and commoditi s. We also refuse to exploit animals for sport,
entertainment, and experimentation
AVS is guided by the doctrines of reverence for life and ahimsa. AVS provides community
and friendship to those following and learning about this way of living.
33
Kids! Teach Yourself to Cook
 Make
healthy snacks and meals
use knives, stove, oven, blender
Kids!
Learn easy
cleanupYourself
techniques to Cook
Teach
 Earn certificates of accomplishment
 Have fun!
 Safely
Great gift for summer vacation,
birthdays, holidays, or any day this year!
Full-color
photos
throughout
160 pages
Ages 4 to 12
8½”x11” $24.95
Purchase today
from AVS.
Quantity prices
available.
E-book with glutenfree options now
available at bn.com
or amazon.com.
Adults are secretly
learning to cook with
this book too!
I learn to cook using the book
Apples, Bean Dip, & Carrot Cake
SHIRTS!
Colors: Carolina blue, light purple, hot pink, lime
green, and cherry red
Kids’ sizes: XS 4/5, S-8, M 10-12, L 14-16
Price: $1 2, or $1 0 if purchased with the
ABC cookbook. Order from AVS.
34
★
Our 40th Anniversary Celebration
★
THE EVENT THAT
CAN CHANGE
YOUR LIFE
O V ER SIX T Y INF OR M AT I V E & INSPIR ING SP E A K ER S
Neal Barnard, MD
President and founder
of Physicians Committee
for Responsible Medicine
(PCRM); author of 21-Day
Weight Loss Kickstart and
Power Foods for the Brain
Jenny Brown
Co-founder and Director of
the Woodstock Farm Animal
Sanctuary and author of The
Lucky Ones: My Passionate
Fight for Farm Animals
T. Colin Campbell, PhD
Author of The China Study:
Startling Implications for Diet,
Weight Loss, and Long-term
Health and Whole: Rethinking
the Science of Nutrition
Brenda Davis, RD
Lead Dietician in a major
diabetes reversal project in
the Marshall Islands, author
of Defeating Diabetes,
Becoming Raw and
Becoming Vegan
Julieanna Hever, MS,RD, CPT
Author of the best-selling book,
The Complete Idiot’s Guide to
Plant-Based Nutrition; recently
featured on The Dr. Oz Show
and The Steve Harvey Show
Howard Lyman
Author of Mad Cowboy:
Plain Truth From the Cattle
Rancher Who Won’t Eat
Meat; President and
founder, Voice for a Viable
Future
The place to learn about healthy vegan living!
CUTTING EDGE
EDUCATIONAL SESSIONS
Health and Nutrition ★
Cooking ★ Recipes ★ Lifestyle
Issues ★ Animal Rights ★
Exercise ★ Fitness ★
Earth Stewardship ★
Compassionate Living
MEET OTHERS OF LIKE MIND
Over 700 attendees of all
ages, from beginners to
seasoned vegetarians; singles,
couples and families. An ideal
setting for building lasting
friendships! Social gatherings
for everyone.
GREAT NATURAL-FOOD
VEGAN MEALS
Delicious meals designed to
accommodate a variety of
diets, with gluten free and
raw food options. Prepared
under the direction of award
winning Chef Mark Reinfeld
of Vegan Fusion.
FUN FOR EVERYONE!
Music, humor, dancing, games
and much more!
July 2 – 6
★
ENLIGHTENING SPEAKERS
Doctors, dietitians, chefs,
authors, social activists
and other educators will
share their knowledge and
experience.
“Summerfest is excellent!
I can’t believe it’s taken me
half my life to experience it.”
- R.B. (NY)
Johnstown, PA
Scan the QR Code
to learn more about
Vegetarian Summerfest
40th Annual Conference of the North American Vegetarian Society
vegetariansummerfest.org or call (518) 568-7970
American Vegan
Published by
The American Vegan Society
A NONPROFIT EDUCATIONAL ORGANIZATION
56 Dinshah Lane PO Box 369
Malaga NJ 08328-0908
Ph: 856-694-2887 Fax: 856-694-2288
AmericanVegan.org
Nonprofit org.
U.S.
POSTAGE
PAID
VINELAND NJ
Permit No. 38
Permit can only be used by
Publisher at Vineland P.O.
CHANGE SERVICE REQUESTED
DATED MATERIAL
Students at the Academy of Culinary Arts, Mays Landing NJ,
with cookbook gifts from AVS on April 15 2014. Information page 29.
Front-of-the House Educator Suzanne Feye (2nd from left),
Chef Educator Linda Wohlman next to Freya Dinshah (in red at right)

Promote Positive Action in the World!

Transcription

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