Plant-Based Spotlight (Mar-Apr 2021) - Happy Earth Day!

MARCH • APRIL 2021

BETTER HEALTH

GREENER PLANET

Sing+ Cook

EARTH DAY! April 22 Events to:

Gabrielle Reyes

RESPECT

combines her love of food with song

PROTECT APPRECIATE CELEBRATE

this home we all share

CHAMPION BODYBUILDER

ROBERT CHEEKE

PAGE 54 & 59

eco-tips

Crushes Protein Myth with Vegan Strong Group

for making your Home + Business

GREEN

HARLEM GROWN

PAGE 30

Providing Better Health and Fresh Food to Families

FRUITY FASHION TRENDS

Accessories Made From Fruit Skins Are Replacing Animal Sources

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BETTER HEALTH

What's

GREENER PLANET

MARCH • APRIL 2021 PUBLISHER

Ronnie “Tsunami” Gandiza EDITOR + ART DIRECTOR

Sitting by a waterfall

Robyn Rolfes MANAGING EDITOR

Joanna Gustafson

what's your favorite way to enjoy the outdoors?

CONTRIBUTING WRITERS

Kristen Anderson Dilip Barman Karine Charbonneau Meditating in the sun A walk on Jayana Clark the beach Laura Crotty Kimber Dean Dana DeBellis Susan Francis Helene Greenberg Anna Matthews Eunice Reyes Watching Angela Jelita Richardson wildlife Hannah Sentenac Birgit Waites Kayla Wingard PlantBasedSpotlight.com ADVERTISING:

advertising@plantbasednetwork.com GENERAL INQUIRIES:

NEW?

Find the latest happenings in and around the plantbased community right here. From things going on with PBNet, to current events, and interesting news—you'll get a quick summary with updates about all the latest and greatest stories we have to share.

The Plant-Based Network (PBNet) has launched a brand new version of its streaming TV app, PBNet TV, which features a redesigned interface providing a more “Netflixtype” navigation experience and faster loading of TV shows and movies. In addition, there will be special concerts, summits and conferences available as pay-per-view events.

PBNet is adding impactful movies and documentaries to its lineup, and one recent addition is Admissions, a short film starring Academy Award nominee James Cromwell that has won 26 international awards.

It discusses what it takes to find lasting peace, even in war-torn places like the Middle East.

The new PBNet TV app is currently available on popular streaming platforms including Roku TV, Amazon Fire and Apple TV, as well as iOS (iPhones and iPads) and Android devices.

spotlight@plantbasednetwork.com ALL RIGHTS RESERVED. © 2021 PLANT-BASED NETWORK The articles in this magazine are intended for informational purposes only. Before embarking on any diet, drug, exercise or lifestyle change, consult with a qualified healthcare professional. Articles in the PlantBased Spotlight are not intended to replace the attention or advice of a physician, dietician, or other qualified healthcare professional.

Any health claims contained in articles and advertisements in this publication have not been approved by the FDA. The Plant-Based Network does not endorse any of the businesses, products and/or services that appear in articles or advertisements in this magazine. Plant-Based Network disclaims any and all responsibilities or warranties as to the accuracy of information contained in advertisements or articles, and any liability, loss or risk, personal or otherwise, that is incurred as a consequence, directly or indirectly, of the use and application of any of the contents of this magazine.

Reproduction of any material without written permission from Plant-Based Spotlight Magazine is strictly prohibited. Plant-Based Spotlight Magazine reserves the right to edit, revise or reject any advertising copy submitted for publication.

Download the new app at www.plantbasedapp.com Don’t have streaming TV? You can still watch PBNet TV via your web browser at www.plantbasedshows.com

Have something of interest you'd like us to consider for this column?

Click HERE to submit your news or ideas.

MARCH • APRIL 2021

WHAT’S INSIDE?

love the

INTERESTS 10

earth

TRANSFORMATIONS

17

GET-A-WAY

23

FEATURES 8

FUN FINDS

8

24

ANIMAL CORNER

Gabrielle Reyes

32

Sings her way to

HOME SOLUTIONS

delicious meals!

44

14

BOOKSHELF

Cruelty-Free Charcuteries

47

THE PANTRY

How one company is dishing up the hottest new food trend

48

—and how you can too

18

Celebrate Earth Day!

ACTIVITIES-4-KIDS

18

Learn about the organization behind

56

SAY WHAT?

59

Earth Day, find events around the globe

HAPPY PLANET

30

GET TO KNOW…

Vegan Leather From fruit to coffee grounds— novel ways to make a fashion statement

60

30

SPOTLIGHT INTERVIEW

70

Q & A with Linda Middlesworth, the "VeganMentor" — popular health coach and animal activist

DEPARTMENTS 34 SEASONAL PLANT-BASED

TV SHOW GUIDE 62 THE VEGAN CUPID DATING SHOW Join Karine Charbonneau as she tries to find the perfect match for vegan bachelors and bachelorettes!

RECIPES… NOM NOM

BROILED GRAPEFRUIT

Bounce into Spring with fresh tastes

Walk with Laura Crotty down memory lane as she shares her favorite retro recipes with a modern vegan twist.

40 HEALTH & WELLNESS

Vegan Strong—this nonprofit group of vegan athletes dispels protein myths

50 FAMILY

Harlem Grown—One man’s mission to nourish kids and a community

54 SUSTAINABILITY

Tips for a greener home from Chef Kimber Dean

“The greatest threat to our planet is the

belief that someone else will save it” ~ Robert Swan

26

PLANT-BASED PROFITS SHOW Dive deep into the stories behind some of the world’s most well known and valuable plantbased/vegan companies.

SO MANY COOKS IN THE KITCHEN Learn about healthy and delicious whole-food plantbased cooking and nutrition with PCRM's Food for Life instructors.

NUTRITION FACTS Get the facts on the latest in peer-reviewed nutrition and health research in a way that is easy to understand with host Dr. Michael Greger.

SEASONAL SIPS – Cool Refreshers These DIY concoctions will have you feeling like a barista!

CLICK HERE FOR ALL OUR LISTINGS

flavor

so legit...

You’ll ugly cry.

EatPlantPerfect.com

GET YOUR FIX HERE:

follow us—to see more flavors coming soon

DRESSING NEVER TASTED SO KIND

EDITOR'S NOTE

Connect with the Earth and

Celebrate

this beautiful planet we call home This year, Earth Day is on Thursday, April 22 and is the 51st anniversary of the day we are reminded to appreciate our blue-green world. The theme of 2021 Earth Day is Restore Our EarthTM and encompasses many projects and campaigns to support a healthy planet. From planting trees, practicing sustainable farming techniques, cleaning up public spaces and teaching a new generation how to restore our earth – there are many ways we can help make the world a better place. Find out more at earthday.org.

For me, there’s no better way to relax and forget about the stress of everyday life than to get out and enjoy nature. With so many trails at my disposal in the southwest, I try to explore as many as

Robyn Rolfes Editor-in-Chief & Art Director, Plant-Based Network For Robyn, her editorial role combines two passions that support the Plant-Based Network: her professional expertise in visual design and personal commitment to plant-based nutrition. For more than three decades, Robyn has transformed complex challenges into creative solutions for a spectrum of industries. Today, she actively lives and advocates the plant-based lifestyle, striving to inspire others to achieve optimal wellness.

possible. I experience a grounding and revitalizing energy from hiking—in addition to the various health benefits–and it is in those times I come to appreciate and respect the sights, smells, and sounds of nature.

Feel the warm sun on your face, listen to the wind as it blows through the trees,

WHAT CAN YOU DO? • pick up litter • plant a tree • recycle • enjoy nature

relax to the rhythm of the ocean waves, chill your body in a cool stream, and embrace the soft dirt, sand or rocks under your feet. By treating this delicate ecosystem with the utmost respect, we not only are helping to preserve the earth, but are also saving ourselves.

ON THE COVER Gabrielle Reyes exemplifies the joy and love of eating plant-based. photo:

Ace Anderson, @AceShotThat

Enjoy this season of growth and renewal—and take care of our planet

MUSICAL COOKBOOK

GABRIELLE REYES How She “Got Her Glow On” Gabrielle Reyes (also known as One Great Vegan) is an award-winning singer, actress, chef, host of The Colorful Home Cooking Show – and now, an author.

After suffering from a 2-year eating disorder, she discovered the plant-based lifestyle in 2011 and has “fallen in love with all things vegan, vegetarian, plant-based, gluten-free, and all-natural!”

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Relieved to be free of calorie-counting, food restricting and self-loathing, she is the happiest and healthiest she has ever been— and she loves to share hundreds of vegan and gluten-free recipes through soulful songs!

Join her on PBNet or her LIVE Saturday shows from 2pm – 3pm (EST) on her Live-Streaming Musical Cooking Class.

all photos:

Ace Anderson | @AceShotThat

NOW AVAILABLE!

Serves 6-8 time 35-45 MINUTES

BEAN + CHEESE TAQUITOS LIME CREMA DRIZZLE Mix until well combined:

INGREDIENTS 3 cups shredded vegan cheese

Bean Chili Filling (see below)

10-15 large tortillas

Lime Crema (see right)

2 tablespoons gluten-free flour

1 cup chopped rainbow tomatoes

1 tablespoon water

1 teaspoon minced cilantro

4-5 cups grapeseed oil (optional for frying)

½ cup vegan mayonnaise 2 tablespoons lime juice 2 teaspoons garlic powder 2 teaspoons onion powder 2 tablespoons plantbased milk

BEAN CHILI FILLING AND INSTRUCTIONS 1. I n a large pot sauté the onions in the grapeseed oil or veggie broth until they are clear, soft, and cooked down.

½ diced red onion

1 tablespoon garlic powder

3 tablespoons grapeseed oil or veggie broth

1 tablespoon onion powder

1 15-ounce can each of kidney or pinto beans and black beans

1 tablespoon chili seasoning or tajin

2. A dd beans, corn, tomatoes and chilis to the large pot and mix together.

1 tablespoon ground cumin

3. A dd all of the seasonings and mix.

½ tablespoon chili powder

4. C over and cook on medium high for 8-10 minutes.

1 15-ounce can of corn 1 15-ounce can diced tomatoes 1 4.5-ounce can green chiles 2 tablespoons smoked paprika

1½ tablespoons lime juice

½ -1 tablespoon pink Himalayan salt 1 tablespoon black pepper ASSEMBLE 1. H eat the oil in a large pan for deep frying.

(Or if baking, preheat oven to 425°F) 2. I n a small bowl, mix together the flour and water to make a paste.

3. L ay each tortilla flat and spoon in about 1/3 cup of the bean chili on one edge of the tortilla, and then add your desired amount of vegan cheese. Fold into itself and roll to close.

4. S ecure the tortillas closed with the flour paste, spreading on the open edge and pressing until they are completely closed.

5. D eep fry the taquitos 1-2 at a time and keep turning until all sides are golden brown. (Or bake 15-20 minutes until edges are crispy) 6. L ay the fried taquitos on a paper towel to remove the extra oil.

TO SERVE

FRESH OFF THE DIGITAL PRESS! Colorful Home Cooking with Gabrielle Reyes

L ay the Taquitos side-by-side on a flat plate and drizzle with Lime Crema. Top with tomatoes and cilantro.

Over 120 music-infused recipes to heal your body and feed your soul. on sale now

www.onegreatvegan.com Plant-Based Spotlight

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T R A N S F O R M AT I O N S

by Jayana Clark

JAYANA CLARK: I am No Longer a Statistic, Thanks to Veganism FOOD AND MY WEIGHT HAVE ALWAYS BEEN DIFFICULT ASPECTS OF MY REALITY.

before

I’VE HAD A BAD

child

teen

The earliest memories I have of my weight becoming a problem are from when I was around five years old, which is also when I’m sure my food addiction and binge eating began.

I remember hiding food in drawers to eat later, sneaking candy under my bed, saving all my quarters to buy snacks from the “candy lady” up the street, lying to my mom about not eating so I could have more food, sneaking in the kitchen at night while my family slept… the list goes on.

I don’t know what I weighed at the time, but I was definitely morbidly obese for my age, mostly due to the fact that food was always a comfort from the loneliness I often felt.

after

adult

RELATIONSHIP WITH FOOD FOR AS LONG AS I CAN REMEMBER.

When I felt sad, I ate. When I was happy, I ate.

When I accomplished something good, I was rewarded with food. Food was literally always there for me. I did not have many friends growing up, and I was often left at home alone while my parents worked. I was a good kid so I didn’t cause trouble, but I would eat like crazy when no one was watching me.

“TO PUT INTO

PERSPECTIVE HOW BAD MY EATING WAS, BY THE TIME

To put into perspective how bad my eating was, by the time I was 12 years old, I weighed 310 pounds. I will never forget those bold, black letters on the scale and the shock on my PE teacher’s face when she was taking my height and weight on the first day of 7th grade. She even restarted the scale and told me to stand on it again to make sure it wasn’t broken.

I WAS 12 YEARS It probably goes without saying that I was bullied a lot for my size. From OLD, I WEIGHED 310 students to teachers to family members, POUNDS.” my weight was always a reason for concern or criticism. As you can imagine, that put a huge damper on the Things just got worse after that. mind of an elementary school child. I That day was the first time I ever was always told to stop eating or to eat less, but I felt true self-disgust. It was the first time I saw couldn’t and I did not understand why. myself as the problem. I started skipping meals 10

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and critiquing everything about myself physically, but of course, my addiction to food would come in full swing and I would binge until I felt better. I became bulimic not long after turning 14, which just made my binging much worse and did nothing positive for me. I developed pre-diabetes at 14, had signs of high blood pressure at 15, and reached my heaviest weight of 400 pounds when I was 16. After that, I think I just started to accept my life at that point. I was just going to be a product of what was considered normal in my family.

come from a family with a history of obesity and health issues, that sort of mindset should have set me up for failure. I was definitely on the road to being a part of the generation of children projected to die before their parents.

But, fortunately, I overcame this statistic.

I actually remember the day I became vegan: October 12, 2017.

I came home from class with Chick-fil-A and was watching a Safiya Nygaard video. There was a 4-minute slaughterhouse clip at the very bottom of the recommended videos section, all about beautyrelated things, so this one was totally random. I had never watched those types of videos before, and I wasn’t going to until I got too curious. By the end of the video, I was so revolted and emotional that I thought to myself,

" after watching a slaughterhouse video, I went vegan the very next day"

As odd as it may sound, I don’t think people did anything about my weight because I was a good student and a well-behaved child.

As long as I continued to do well in school, pressuring me about my size just wasn’t on the radar, I guess. Everyone just assumed that one day I would either grow out of my size or become healthy of my own volition. Considering that I

“I don’t think I want to eat meat anymore…”

I slept on it and went vegan the very next day – cold turkey.

If I had never changed my lifestyle, I never would have gone on my weight loss journey. Before veganism, achieving better health wasn’t important enough for me.

My addiction kept me satisfied with being unhappy and in pain all the time. By literally flipping my old life on its head overnight, I had to learn how to adapt to the change rather

JAYANA CLARK would describe herself as a rainbow-loving hippie who is all about saving the environment and holistic living.

——— She made a video showing her weight loss transformation through pictures.

CLICK HERE TO WATCH

"VEGANISM SAVED ME IN MANY WAYS"

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The Earth truly provides, and we should do right by it and ourselves with our actions and lifestyle choices.

quickly. I loved to research so that was fun, and, fortunately, I enjoyed most vegetables, so starting there was easy as well.

Learning more about the food industry, where our food comes from, how it is produced, the billions of animals killed each year, the detriment factory farming has on the planet, the waste, the amount of money the government gives to corporations to keep this damage going; it is all genuinely nauseating. It also made so much sense when I decompartmentalized my issues with food, my weight, and how it connects to the conditioning it takes to get people hooked on the wrong foods/lifestyle. That, coupled with my emotional vulnerability, paved the way to my declining health and increasing size.

When a craving got difficult, or when I wanted to binge, I would just look at the research

DEC '19

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MAR '20

and remember where I did not want to return. It took two years of very hard work, but in the end, I was able to lose 220 pounds and become free of all health issues. I understand my disorders more than ever, I feel much better, and the plantbased lifestyle has broadened my horizons tremendously by giving a new meaning to my life I wholeheartedly respect.

How am I now? Hopeful.

This guilt-free lifestyle has really opened me up to new goals in life that I never considered before. I have found a passion for informing others about plantbased living and striving for selfimprovement in our wasteful world. I have found enjoyment in humanitarianism, I love to cook more, I have made great friends, and now I am a part of this network, PBNet, where I hope to grow and connect with other amazing individuals.

JUL '20

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CRUELTY-FREE Charcuterie!

By Hannah Sentenac

THE KEY MATERIALS YOU’LL NEED TO START INCLUDE:

• a board/platter • ramekins • cheez knives

and cutlery • parchment paper • gloves

• a fun attitude!

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The Latest Instagram Trend see #vegancharcuterie for thousands of results

Charcuterie boards are an age-old culinary tradition. These attractive, colorful boards are typically stacked with cured meats and cheeses alongside fruits, veggies, nuts, olives and other small bites.

Popular at parties, weddings and other events, these tasty creations were once exclusively for those who indulged in meat and dairy. But times have changed, and the new school version of these old school boards are 100% cruelty-free.

Katharine Nicole Magsaysay, known as Kat, is leading the trend with her Instagram account, @crueltyfreecharcuterie. She creates rainbow-hued boards for people in the Portland, Oregon and Vancouver, Washington, areas.

Kat started making vegan boards about three years ago. She’d moved from Los Angeles to the Pacific Northwest, and while she was a flexitarian at the time, her friends were all vegan.

“What ignited the whole thing was because my friend, Jasmine, was having a birthday get-together and I

really had no idea what I could bring,” she says. “I was so used to creating these meat and cheese boards, and I stopped and thought, ‘What options do I have to make this all-vegan?’”

“I wanted to create something that I loved and that everyone around me could eat and enjoy,” she adds. “Also this was the start to what became my vegan journey.”

IT'S ALL ABOUT COLORS AND TEXTURES

The boards are popular for all kinds of events—“Nothing is off the table here,” Kat quips.

“The more unique the event, the more unique the board creation experience is.”

Pre-pandemic, she used to get more requests for large party boards, while now she’s making a lot of two-person boards.

So what are some of the inclusions on her nosh boards? It’s an incredible variety in an array of colors. [continued]

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One board might include vegan caviar, Tofurkey slices, candied pecans, blueberries, "fauxgonzola" cheese, spicy hummus, “bleu” cheese, breadsticks, raspberries, garlic-stuffed olives and more.

For her tasty finds she sources from local farmer’s markets, non-dairy cheese makers, local dip and spread makers, and small co-op and boutique markets. But she also opts for less expensive options, and suggests that DIY charcuterie makers do the same.

“For my nuts and other fun nosh items, I do head over to HomeGoods, Marshalls, and Ross (my mom’s favorite place to get fun items!).”

According to Kat, if you want to give a board a go, the key materials you’ll need to start include: a board/platter, ramekins, cheez knives and cutlery, parchment paper, gloves—and a fun attitude! (And your phone, of course, if you’re into Instagramming it.) Then grab your favorite colorful snacks and put it all together!

“Anyone can make this board,” she says.

“99% of the things that you need are probably already in your house. Remember that it’s all about having fun when you make these boards.

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Whether it’s just for you, or for friends and family, create the board as an experience to enjoy!”

IT DOESN'T HAVE TO BE PERFECT…

She adds that JUST DO vegan cheeses have become WHAT so much more accessible, MAKES particularly in the YOU HAPPY last few years. “If you can’t find any in your area, there are so many recipes online to make your own as well. It doesn’t always have to be Instagrammable either, just as long as it makes you happy, that’s all that matters.”

Hannah Sentenac is a freelance writer, journalist and host who covers food, drink, health, pop culture and travel. She’s written for Live Happy magazine, Food Revolution Network, the Specialty Food Association, Paste magazine, and MindBodyGreen.com.

GET-A-WAY

by Kristen Anderson

Compassion Through Travel: A CONVERSATION WITH GEOFF STAMP Geoff Stamp is on a mission to revolutionize travel as well as the limits we place on our lives.

What began as a travel agency offering classic tours, has become more specialized in adventure trips, focusing on cultural immersion and active excursions. These tours also offer opportunities to connect with animals and see wildlife in their natural habitats.

Vegan on the Map weaves together a number of social justice issues: veganism, factory farming, cross-cultural relations, economies, the environment, and more. Geoff says, "Travel shows you the world beyond yourself. It humbles you when you see your small but important place in all of this. You see the interconnectedness of the world. The earth is a whole complex eco-system, is a living, breathing being. For people, the same. We are connected, we are one, what happens to one in one place will have an effect on someone in someplace else."

Geoff believes travel should be accessible and possible for all.

He encourages people to consider slow travel because it is more sustainable, more giving back. It stimulates economies and promotes cultural exchange. At the center of it all, Geoff says, is “fundamentally changing the world with love and compassion.”

To see details of upcoming trips visit veganonthemap.com

Kristen has decades of varied experiences including therapist, artist, writer, business owner, and corporate team builder. She has a graduate degree in Philosophy from Emory University.

Most importantly she values connection, being an advocate for those in need, and telling stories that show the greatness, beauty, and complexities of being human.

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L

Live

V

Virtual

L+V Live + Virtual

JOIN OVER 1 BILLION PEOPLE CELEBRATING EARTH DAY AROUND THE WORLD!

E V E N T S Find the full list of Earth Day events on EarthDay.org

L

The 2021 Theme is RESTORE OUR EARTH

TM

focusing on areas that are disproportionately affected by environmental issues.

SALT LAKE CITY, UTAH THURSDAY April 22 – SATURDAY April 24

V

Party for the Planet at Tracy Aviary's Jordan River Nature Center

Tucson, Arizona all month long

Festival at the Children's Museum Tucson

The Children's Museum Tucson Earth Day celebration will be virtual this year and we will celebrate all month long with Earth Day-related activities and videos.

Party for the Planet at the Aviary's Liberty Park campus and the Jordan River Nature Center. www.jordanrivernaturecenter.org

www.childrensmuseumtucson.org

Santa Monica, California THURSDAY APRIL 22

V

Climate Changemaker Teen Film Festival Young filmmakers will share films that tell impactful stories about climate change from their perspective hosted by New Roads School at The Herb Alpert Educational Village. www.NEWROADS.org

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Oakland, California FRIDAY APRIL 16 – SUNDAY APRIL 25

Faith Climate Action Week Interfaith Power & Light’s week of climate action: sermons, worship services, educational events, and hands-on-action. www.faithclimateactionweek.org

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Nashville, Tennessee THURSDAY APRIL 22

Nashville Earth Day at Centennial Park The city’s official annual event to celebrate Earth Day with live music, entertainment, local food, and sustainable beers. www.nashvilleearthday.org

THE EARTH DAY ORGANIZATION [EARTHDAY.ORG] IS THE V

WORLD’S LARGEST ENVIRONMENTAL MOVEMENT,

working with more than 75,000 partners in over 190 countries to drive positive action for our planet!

Philadelphia, Pennsylvania SATURDAY APRIL 17

Run for Clean Air Celebrating its 40th anniversary this year and one of the region’s longest-running charity races—will be held virtual this year. www.cleanair.org

FOR 51 YEARS, THE EARTH DAY ORGANIZATION HAS BEEN HELPING THE EARTH THROUGH IMPORTANT PROJECTS Conservation and Biodiversity Program — to protect biodiversity Canopy Project — has planted tens of millions of trees to reforest areas in dire need Climate and Environmental Literacy Program — increases awareness and builds literacy for students

L+V

Navarre, Florida SATURDAY APRIL 17

Open House at Emerald Coast Wildlife Refuge An open house style event with multiple booths/stations with animal ambassadors, activities, learn about marine mammals and how we help them, and more. Facebook livestreaming for those who can't join in person.

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Washington, DC THURSDAY APRIL 22

“Soul and soil are not separate."

NASA - Earth Day 2021 NASA traditionally sponsors Earth Day educational/hands-on science activity events at Washington DC's Union Station every year. Stay tuned for more information as NASA's plans for Earth Day 2021 develop.

~ Terry Tempest Williams

www.science.nasa.gov

www.emeraldcoastwildliferfuge.org

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Fort Lauderdale, Florida SATURDAY APRIL 25

Heal The Planet Day at Esplanade Park

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Reading, Pennsylvania THURSDAY APRIL 22 – SUNDAY APRIL 25 sunday june 13

Berks County Earth Day Outdoor Events

Wellness and Fun Activities For All Ages: KIDS ZONE Including storytelling, seedling planting, face painting, and scavenger hunt.

Also entertainment, Farming Resource, Conscious Vendor Village.

Berks County’s 50th-Anniversary Earth Day Celebration on Facebook Live. Live event in June at City Park in Reading will have food, drinks, and artisan items.

www.healtheplanet.com

www.earthdayberks.org

Celebrate and protect the Earth in whatever way you choose.

Hike • Paint a Picture • Clean up a Beach • Stargaze • Watch a Movie Plant a Tree • Collaborate • Beautify a Park • Meditate

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Can’t make any of these events?

How about watching one of these

TOP 20

Staten Island, New York SATURDAY APRIL 24

Eco-friendly films!

L

The Lorax Ferngully: The Last Rainforest

Staten Island Zoo Party for the Planet!

V

The Staten Island Zoo and other conservation organizations will have contactless education demonstrations, activities, and keeper talks.

Free with admission.

www.stopglobalwarming.eu

My Octopus Teacher São Paulo, Brazil THURSDAY APRIL 22

Avatar Cowspiracy

V

Save the Planet Amazonia Film Showing

Erin Brockovich 2040 China Syndrome The Day after Tomorrow

www.parqueibirapuera.org

nimsa.scoepa@gmail.com

WE DO NOT INH E R IT

the earth from o u r ance st o r s,

Blue Planet

we borrow it FROM OUR

Chasing Coral Wasted! The Story of Food Waste

CHILDREN

Just Eat It: A Food Waste Story

— Chief Seattle, 1854

Planet Earth

20

V

SATURDAY APRIL 24 AND SUNDAY APRIL 25

Vegan World 2026! Convergence [Making the world vegan by 2026]

The True Cost

Zoom conference with multiple presentations in honor of Earth Day.

[Check ratings and suitability for children]

www.climatehealers.org

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Global Soil Week Celebration Event celebrating global soil week, April 19th-23rd, and Earth Day. Webinar training students and volunteers on the importance of tree plantations and the practical plantation of trees, and the 20th Plant It challenge to get everyone to plant something in their environment.

Koyaanisqatsi

SEED: The Untold Story

V

Ogun State, Nigeria SUNDAY APRIL 19 – FRIDAY APRIL 23

The film will be shown in the largest urban park in South America, Ibirapuera Park (with no audience due to Covid-19 restrictions),but will be streamed and shown by media partners around Latin America.

An Inconvenient Truth and Sequel

A Plastic Ocean

Around the world in 80 days to StopGlobalWarming.eu

StopGlobalWarming.Eu is based on an idea of 27 Nobel Prize winners, and Earth Day is the deadline for EU citizens to add their signatures to stopglobalwarming.eu, the official proposal to put a minimum price on all CO2 emissions in Europe.

www.statenislandzoo.org

Wall-E

Brussels, Belgium THURSDAY APRIL 22

[ADVERTISEMENT]

Plant-Based Children and Advocacy SHAPE UP US “SHAPES” THE FUTURE OF OUR CHILDREN

TOGETHER WE MAKE A DIFFERENCE Healthy students get better grades, miss fewer days of school, and behave better in class.

But childhood obesity is running rampant in America, and niche programs focused only on physical education or nutrition have not worked. So, how do we turn this around? By building a culture of health with an integrated, whole child approach that focuses on physical, mental, financial and social well-being.

That’s why we developed the Hip Hop Healthy Heart Program For Children™, an integrated, sustainable curriculum that helps create healthier students and their families. This holistic curriculum integrates information about: EXERCISE | PLANT-NUTRITIOUS LIFESTYLE | SUSTAINABILITY | STRESS REDUCTION CREATIVITY BUILDING | POSITIVE GROUP DYNAMICS | CRITICAL THINKING CHARACTER DEVELOPMENT | COMMUNITY INVOLVEMENT There is a clear correlation between physical, social, and financial well-being and academic performance. Other programs have not resolved the problem. As you can see we are solving these issues holistically as a way to bring about change for the future of our children and our world.

BRING THIS SOLUTION TO YOUR SCHOOL TODAY! Plant-Based Spotlight

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find out more about our programs here > JYL@SHAPEUPUS.ORG • WWW.SHAPEUPUS.ORG

21

DELIVERING AN INTERCONNECTED, CULTIVATED AND TARGETED ORGANIZATION

SERVICES + Cross-Functional Team Communication Consulting + Cross-Functional Team Communication System + Internal Communication Planning + Marketing and Sales Team Optimization + Communication Assessment, Analysis and Training + Marketing Strategy, Planning and Implementation DARTED VISION’S C O R E M I S S I O N is to define your cross-functional team’s positioning while creating an inclusive environment. Our advisors join forces with your teams synergistically to ignite their collaboration more consistently and effectively. Ultimately, we deliver an interconnected, cultivated and targeted organization that will exceed your desired results.

DENISE ANN BOUDROW BECKER Founder and CEO

C O N TA C T U S T O D AY

704.905.5400

www.DartedVision.com

SEED PAPER is a

FUN FINDS

biodegradable eco-paper made with post-consumer materials (no trees harmed for this paper!) that is embedded with seeds.

Botanical PaperWorks plantable paper typically uses wildflower seeds, but additional varieties, such as herbs and veggies, are also available.

These products are great for individuals and companies who want to make good environmental choices and celebrate important life events in an eco-conscious manner.

SEED PAPER THAT Grows!

Flavor Rules You’ll be amazed at what plants can do.

EatPlantPerfect.com

GET YOUR FIX HERE: follow us—for recipes and to see our salad dressings

MAYO NEVER TASTED SO KIND

check them out online botanicalpaperworks.com

ANIMAL CORNER

by Anna Matthews

CAN ANIMALS HELP YOU LEAD A HEALTHIER LIFE? Animals can bring us joy when we’re going through a tough time. Studies have shown that pet owners are less likely to suffer from depression than those without pets, and people who own animals have lower blood pressure in stressful situations than those who do not.1 Pet owners over the age of 65 even have 30% fewer visits to the doctor than those without. 2 Therapy animals are quickly becoming more popular with people who need support in stressful situations. They often share the same privileges as guide dogs and are allowed into public spaces. A therapy dog, for example, would be allowed to accompany their person on a plane for emotional support.

Some schools and universities have realized the potential calming effects of therapy animals and run events which involve students petting and playing with animals. Initiatives such as these have actually been proven to significantly reduce stress levels in young people. In 2019 a study found that when students took part in weekly hour-long sessions with therapy dogs in universities, the students who were 'at high risk of

academic failure’ felt ‘more relaxed and accepted,’ which in turn helped them to concentrate more. 3 In the US around 1,000 campuses provide support via therapy animals and many UK universities are following suit.

‘Goat yoga’ is another recent trend where animals and humans joyfully interact.

There are places in the US and UK where you can practice your downward dog whilst being jumped all over by adorable and excitable goats.

Potentially not as soothing as standard goat-free yoga (goats are often high-energy), the experience is sure to be an unforgettable one. The website ‘Yoga with Goats,’ states that playing with animals releases serotonin and dopamine in the brain which are both chemicals that help you keep calm.

Even without being physically in the room with an animal, you can glean the benefits of their stress-busting abilities. Many music streaming services offer a playlist of calming whale sounds. Listening to their soothing baritones is an effective way to help you relax or even send you to sleep.

❝

Until one has

loved an animal, a part of one's soul remains

unawakened.

—Anatole France

Born in the UK, Anna Matthews turned vegetarian at the age of 13 when she realized that her love of animals and eating meat just weren't compatible.

She is now studying for a Masters degree in broadcast journalism in Nottingham, and one day would love to make documentaries about veganism and sustainability.

click here for links to references

The joy that animals can bring is truly profound and their ability to help us lead healthier lives is just another reason why we should never take them for granted.

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SEASONAL SIPS

Refreshing Iced Concoctions WHEN YOU 'RE FEELING A LITTLE FANCY

By Robyn Rolfes

SAVOR THE FLAVOR

From teas… to fruit…to herbs—as the weather starts to warm and go from frosty to slushy, our drinks should take the opposite route and get cooler. Instead of warm and cozy drinks, we start to crave those icy, cool mixtures that refresh our bodies and provide a bit of sunshine in a glass.

Spring is a time of growth and rejuvenation, so it is great to take advantage of fresh fruit and herbs by mixing them together into light and refreshing drinks.

Here are a few variations on some simple recipes using teas and juices that will bring out your inner barista! (it's not just about coffee anymore). Use these ideas as “starters" and let your creativity run wild, as you muddle your way to some unique flavor blends.

Lemon Tarragon Twist Serves 2

Ingredients: 4 cups water ½ cup sugar 1 bunch fresh tarragon 1 cup fresh lemon juice

directions: In a saucepan combine one cup water with the sugar and bring to a boil, stirring to dissolve sugar. Simmer for 20 minutes until you have a thicker syrup.

Remove from heat and add about half the tarragon sprigs, stirring occasionally for 30 minutes.

Discard tarragon.

Split the syrup into two tall glasses filed with ice, and add half the lemon juice and remaining water into each. Stir and garnish with lemon slices and extra tarragon sprigs.

TARRAGON AIDS IN DIGESTION

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invigorate your palette

chill and relax

BENEFITS OF BUTTERFLY PEA FLOWER TEA Caffeine-Free

THIS TASTES AS GOOD AS IT LOOKS!

Enhanced Memory

Purple (& Blue) Rain Serves 2

Reduces Anxiety

Ingredients:

Boosts Energy

2 cups of boiling water

Increases Circulation

2 bags of butterfly pea flower tea 2 - 4 teaspoons maple syrup (to taste)

Antioxidant Rich Assists in Weight Loss

1 lemon (juiced)

Improves Eye Health

directions:

Anti-Aging

Pour water over the tea bags and steep for 3 - 4 minutes (it will be dark blue)… then remove tea bag. Pour tea over ice and stir in the maple syrup and juice from the lemon. The drink will turn a beautiful purple color. Enjoy!

Natural Paracetamol

Minted Ruby Grapefruit Spritzer Serves 2

Ingredients: 3 large ruby grapefruit

2 cups fresh mint

sparkling water

THIS ENERGIZING DRINK GIVES A BOOST OF VITAMIN C

directions: If you have a juicer, you can also juice the mint leaves followed by the grapefruit.

Cut the grapefruit in half and squeeze the juice into a large tumbler.

Chop the mint leaves, reserving a few for garnishing, and add to the tumbler.

Muddle the leaves into the juice to release the natural oils, then shake.

Pour into a glass over ice and top with a few dashes of sparkling water and mint leaves.

refresh and unwind Plant-Based Spotlight

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27

CRISP and refreshing Spiced Saffron Tea Serves 2

LAVENDER IS NATURALLY RELAXING

Ingredients: ¼ teaspoon saffron threads 3 green cardamom pods 1 cinnamon stick 2 star anise 3 cups water 2 cups almond milk 6 thinly sliced blanched almonds 1 tablespoon agave (optional) SAFFRON IS NICKNAMED THE "SUNSHINE SPICE"

directions: Put water, saffron, cardamom, cinnamon and anise in a saucepan and simmer over medium-high heat.

Cook until the color is a golden amber, about 3-4 minutes.

Split milk into 2 glasses filled with ice. Pour the tea over the milk and top with blanched almonds.

If you prefer sweetened tea, add agave, to taste.

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Lavender Iced Latte Serves 2

Ingredients: 1 cup of strong coffee (we use premade cold brew) ¼ cup oat milk 2 teaspoons lavender infused simple syrup (see recipe) directions:

LAVENDER SIMPLE SYRUP 1 cup sugar ¾ cups water 2 tablespoons of food grade dried lavender flowers —

Heat milk until warm, but not boiling.

boil the water and lavender for 5 minutes

Pour milk into a frothing pitcher and whip until it doubles in volume.

let cool for 10 minutes

Pour the syrup and coffee into glasses over ice and then pour the milk on top, holding back the foam with a spoon.

Stir well, and spoon the foam on top of the coffee and garnish with lavender flowers, if desired.

add sugar while mixture is warm stir until dissolved pour through a strainer to separate flowers store for up to 2 weeks in refrigerator

Think

Outside THE

COOKBOOK

By Jyl Steinback

“America’s Healthiest Mom”

Ashley Arpel Greenwald Friends

250

Plant Nutritious RECIPES the whole family will

Love

Plants TODAY

EAT MORE

Introduction by Dr. Scott Stoll

MORE THAN

2 MILLION

JYL’S

of COOKBOOKS SOLD!

CLICK HERE to get this ebook for only $10 [a portion of the proceeds benefits ShapeUpUS.org]

01

P I Ñ AT E X

MUSKIN

MULBTEX

F A U X L E AT H E R is Having a Moment

By Hannah Sentenac

REAL LEATHER IS SO 10 YEARS AGO. With the toll it takes on our animal friends (not to mention the environment), leather—much like fur—is on its way out, with innovative designers creating alternatives from the most unlikely of ingredients.

From pineapple leaves to banana stems to coffee grounds, companies are foraging plants and other recycled, upcycled and sustainable materials to re-create the leather genre, animalfree and fully fashionable.

reclaimed wood, coffee grounds and plastic bottles, with new materials popping up every day.

How Is Vegan Leather Made?

First, discarded pineapple leaves are collected in bundles, after which machines pull out the long fibers.

They’re then washed and dried by the sun (or in drying ovens in inclement weather).

In the past, vegan leather was made almost exclusively with polyurethane (or PU), a specific type of polymer, or plastic, that can be easily customized.

While PU is still widely used, many designers are opting for more sustainable ingredients instead, most in combination with some form of PU as a tool to give it the texture it needs.

These days, you can buy leather made with pineapple leaves (Piñatex), banana stems, corn pulp, apples, grape skins, fungus (MuSkin), mulberry tree leaves (MulbTex), cork,

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So how are these leathers made?

Let’s take Piñatex as an example.

The dry fibers then go through a purification process and become fluffy. The fluffy material is called pineapple leaf fibre (PALF), and it gets mixed with a corn-based polylactic acid (PLA) to create Piñafelt, a non-woven mesh which is at the heart of all Piñatex collections.

Then there’s Mulbtex, which is plastic-free and starts with a

cotton base. They extract pulp from mulberry leaves and add it to the cotton creating a waterproof, weatherproof material that’s as strong as silk.

Other production processes vary, but rest assured they’re all easier on the environment than leather production. If you’re looking to buy high-quality vegan leather fashion, you have plenty of options. Look into brands like Bohema Clothing, 36 Chambers, Stella McCartney, Matt & Nat, Veggani, Sydney Brown, nat-2™, Beyond Skin, NOAH Italian Vegan Shoes, Will’s Vegan Store and HEXA Shoes, among others.

Many mainstream brands and designers are getting on board too, with luxe carmaker Bentley even using grape leather to line the interior of its 100th anniversary car.

As a collective consciousness, we are slowly transitioning into living an empathetic lifestyle, and cruelty-free fashion is definitely part of the journey!

New Options Emerging Everyday

What Can Vegan Leather Do?

Over the past few years, the landscape for vegan leather has changed dramatically, with more and more choices becoming available.

These days, faux leather can do everything real leather can do—and more. HEXA vegan shoes are a prime example.

Founded by Anutra Mahatthanarak and Lisa McKeithen, the brand is sustainable, stylish, urban-inspired and unique in its design.

VeGardi is a new online boutique that specializes in luxury vegan handbags made with an array of different ingredients.

Six years ago, when owner Yulia’s journey began, she found vegan leather options to be tight, non-breathable and hard to wear. “I thought that something better must have been invented in the 21st century and continued my search. So I found a brand with cannabis shoes, but their products were not at all in line with my style. It was sad that vegan, style and quality were not combined in any brand until one day I found a couple of young brands of vegan leather shoes made in Portugal.”

Now she stocks her shop with the hottest, most on-trend bags and accessories from companies like Gunas New York. When choosing companies to source from, she holds them to the highest standard, only stocking brands that respect worker’s rights, are 100% vegan, use quality/ recycled materials, and, of course, have great style.

The company’s newest collection, COAST2021, is made with Outlast®, NASA Certified Space Technology. It’s actually used in astronauts’ spacesuits to keep their body temperature at 98.6F°.

Leather can be made with pineapple leaves, banana stems, corn pulp, apples, grape skins, fungus, mulberry tree leaves, cork, reclaimed wood, coffee grounds and plastic bottles.

“Fortunately, today there are many vegan leather brands with plenty of beautiful items to choose from,” she adds. “The market is growing so fast! As I said before, a few years ago this kind of shopping was like a quest, but now it's not just new, small companies: some of the biggest brands have begun to produce vegan collections as well.”

“We tested our shoes in the Bangkok heat to see how they perform, and our feet definitely are less sweaty,” says founder Anutra Mahatthanarak of the innovative technology.

Vegan Leather as an Ethical Alternative “As we have seen the harm mass leather production has caused, we naturally want to use more earth-friendly materials,” says Mahatthanarak. “The majority of leather production dumps toxic chemicals into the land and water systems and there are long-term health consequences to factory workers or anyone who lives near a tannery.”

These workers are typically paid low wages and are constantly exposed to toxic chemicals, he adds.

“There's no doubt that we need to do better for society and the planet. The media helps by making people aware of what happens inside slaughterhouses, fur farms and mass farming. We can’t help but become more aware of the cruelty. ”

Hannah Sentenac is a freelance writer, journalist and host who covers food, drink, health, pop culture and travel. She’s written for Live Happy magazine, Food Revolution Network, the Specialty Food Association, Paste magazine, MindBodyGreen.com, and numerous other publications and websites. Hannah is also the founder of Harm.Less, a lifestyle publication dedicated to kind, conscious, cruelty-free fun!

Plant-Based Spotlight

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31

HOME SOLUTIONS

By Dana DeBellis

NON-TOXIC AND ECO-FRIENDLY WOOD CLEANER AND POLISH We all like wood items in our home. It brings the outdoors in and adds a warmth to our homes. Harsh chemical cleaners and disinfectant wipes can be drying to wood. Using a plant-based cleaner with the addition of essential oils is a non-toxic natural way to go.

Before you polish or condition your wood items you need to clean them first­—but never put wooden utensils, bowls, plates or cutting boards in the dishwasher.

Grow Your Plant-Based Business

BIGGER and FASTER!

Make sure wooden items are completely dry before polishing or conditioning Add essential oils with antibacterial, antiviral, antimicrobial, and/or antiseptic properties to your DIY cleaning formula, such as lemon, lime, orange, eucalyptus, tea tree, clove and thyme essential oils.

All-Purpose Wood Cleaner 1 gallon of water

½ cup white vinegar

¼ teaspoon of plant-based dish soap 20-30 drops essential oils of choice

Mix essential oils with soap, then add to water and vinegar.

ADD TO A GLASS SPRAY BOTTLE AND SHAKE BEFORE EACH USE.

Wood Furniture Polish 1 cup olive oil

20-30 drops of essential oils of choice MIX IN A GLASS SPRAY BOTTLE. SPRAY ONTO WOOD, RUB INTO WOOD. WIPE OFF EXCESS.

Wood Conditioner

CLICK HERE to discover how we can help.

We provide an “all-in-one” business support program for entrepreneurs who want to create a healthier, more sustainable and compassionate world, while also creating a successful business.

So whether you are just starting out, or need help with an established business, we can help you grow BIGGER and FASTER!

1 tablespoon almond oil 2 tablespoons jojoba oil

4 tablespoons coconut oil

¼ teaspoon lemon or other citrus oils MIX TOGETHER AND STORE IN A GLASS JAR. 32

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MARCH - APRIL 2021

PlantBasedEntrepreneurs.com

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES 34

Bounce Into Spring

with some fresh tastes

Breakfast doesn’t have to be Boring! If you've never tried Chia Seed Pudding for breakfast, up your game and give these try! They are as easy as overnight oats… and pack a punch of high-fiber and protein with very few calories.

Very Very Berry Serves 4

INGREDIENTS 2 cups almond milk or other non-dairy milk ½ cup chia seeds ½ cup strawberries, fresh or frozen ½ cup blueberries, fresh or frozen ½ cup raspberries, fresh or frozen 3 tablespoons maple syrup or more, to taste ½ teaspoon vanilla extract Blackberry or strawberry syrup for garnish (optional)

DIRECTIONS 1. Combine everything in a medium bowl, mix well.

2. Cover bowl and refrigerate 4 hours or overnight.

3. Stir, top with fresh berries for garnish and serve.

Save some berries to top it off and get that drool-worthy pic!

Matcha Mint

serves 4

INGREDIENTS

DIRECTIONS:

1 14-ounce can coconut milk – regular or light

1. C ombine everything in a medium bowl, mix well.

⅟3 to ½ cup chia seeds, depending on how thick you like it

2. C over and refrigerate 4 hours or overnight.

3 tablespoons maple syrup or more, to taste

3. S tir and serve.

½ teaspoon peppermint extract 1 teaspoon matcha powder

Mango Coconut DIRECTIONS:

1 14-ounce can coconut milk

1. C ombine everything except mango in a medium bowl, mix well.

⅟3 cup unsweetened shredded coconut 3 tablespoons maple syrup or more, to taste

Look for one that is slightly soft and has a fruity aroma.

serves 4

INGREDIENTS

⅟3 to ½ cup chia seeds, depending on how thick you like it

When selecting a mango, don't focus on color.

2. C over and refrigerate 4 hours or overnight.

3. S tir, top with mango, and serve.

1 teaspoon vanilla extract ¼ teaspoon salt 1 ripe mango, diced

click here to see how to dice a mango

Ch-Ch-Ch-Chia

6g Carbs

(by the tablespoon)

4g Fat

The chickpea (or garbanzo bean) is a versatile and easy to use bean.

From being ground into flour, to being roasted in the oven, the possibilities are endless!

5g Fiber

69 Calories

2g Protein

5g Omega 3

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES

Garnish with Cacao Nibs and Mint Leaves

35

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES 36

THIS SAVORY RICE SURROUNDED BY COLORFUL VEGETABLES WILL MAKE YOUR TASTE BUDS BLOOM LIKE A FLOWER!

Coconut Milk Basmati

with Roasted Vegetables

Serves 4

by Ylenia Motta

INGREDIENTS

2½ cups white basmati rice

2 medium carrots

1 cup coconut milk

2 yellow bell peppers

8 plum or San Marzano tomatoes

2 zucchini squash 2 orange bell peppers

1 tablespoon + 1 teaspoon black sesame seeds extra virgin olive oil, as needed

1 tablespoon + 1 teaspoon chopped mixed herbs like thyme, oregano, rosemary, etc. salt and pepper, to taste

INSTRUCTIONS THE VEGGIES 1. Wash and clean all the veggies.

2. Preheat the oven to 350°F (180°C) 3. Cut carrots and zucchini in oblique slices.

4. Cut tomatoes in halves lengthwise.

5. C ut peppers in halves lengthwise and then each half in 4 pieces.

6. A rrange all the veggies on a baking sheet lined with parchment paper, without overlapping them.

7. S eason the veggies with extra virgin olive oil, salt, pepper and the chopped herbs.

8. R oast the veggies for 20 minutes.

THE RICE 1. W ash basmati rice under running water to remove any impurities, drain.

2. P ut the rice in a pot with the coconut milk, water to cover and salt to taste.

3. S immer the rice until cooked, adding a little water if necessary. Water has to be completely absorbed, so add it little by little.

4. L et your coconut milk rice rest for 2 minutes.

THE ASSEMBLY 1. G rease 4 little bowls or ramekins with oil, using a brush or your fingers.

2. F ill each bowl with rice, pressing with a spoon at the end.

3. T urn each bowl over onto the center of a plate.

4. S prinkle 1 teaspoon of black sesame seeds on the rice for each plate.

5. A rrange the vegetables around the rice, like the petals of a flower, playing with colors.

FOLLOW THE RECIPE CREATOR, YLENIA MOTTA, ON IG.

all recipes Serve 4 - 6 Put ingredients listed under each soup in an InstantPot on soup mode or simmer on stove until veggies are tender. Let cool, then process small batches in a high-powered blender, like a Vitamix.

BROCOLLI POTATO 1 small yellow onion, diced + sauteéd 2 cloves garlic, minced + sauteéd 4 lbs Yukon gold potatoes, peeled and diced

1 large head of broccoli, cut into florets 4 cups vegetable broth 1 teaspoon sea salt + more to taste 1 tablespoon dijon mustard

optional toppings: croutons, reserved broccoli florets

CARROT GINGER 1½ pounds carrots, peeled and cut into 1-inch chunks 1½ tablespoons grated ginger 1 tablespoon ground turmeric

1 can lite coconut milk 4 cups vegetable broth ⅛ teaspoon black pepper ¼ teaspoon sea salt

optional toppings: croutons, pepitas, Italian parsley, coconut milk

CREAMY MUSHROOM 1 yellow onion, chopped + sauteéd 3 cloves garlic, minced + sauteéd 4 cups mushrooms, diced ½ cup celery

2 cups water or vegetable stock ½ cup coconut cream or cashew cream salt and pepper, to taste

optional toppings: croutons, cashew cream, scallions, sliced mushrooms

BORSCHT 1 medium onion, diced + sauteéd 6 garlic cloves, chopped + sauteéd 2 stalks celery, chopped 1 cup carrots, sliced 1 extra large beet, thinly sliced 2 cups red cabbage, chopped 4 cups vegetable stock

2 tablespoons tomato paste 1 teaspoon celery seed ½ teaspoon allspice ¼ teaspoon cayenne (more to taste) salt and pepper, to taste after cooking add: 2 tablespoon apple cider vinegar

optional toppings: croutons, non-dairy plain yogurt, dill

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES

Soup

SIMPLE & NUTRITIOUS

37

Fruit Dip yield 2 Cups

INGREDIENTS 1 8-ounce tub non-dairy cream cheese, softened 1 8-ounce container non-dairy yogurt – plain, vanilla or fruit-flavored Sweetener of choice: start with 1 tablespoon powdered or regular sugar, maple or agave syrup, or sweetener such as stevia or erythritol powder, and adjust to taste 1 teaspoon vanilla extract

INSTRUCTIONS 1. B eat cream cheese on low speed of mixer until creamy and smooth.

IP FOR: g r ah am

yt h

CAN A LS O

!

FOR A CHANGE OF PACE, MIX UP YOUR TYPICAL FRUIT SALAD WITH SOME UNIQUE ITEMS LIKE, DRAGONFRUIT, PINK-GLOW PINEAPPLE, PAPAYA OR KUMQUATS

U

AD AS D SE

g in

3. C hill covered in refrigerator for 1 – 2 hours before serving.

BE

2. S lowly add remaining ingredients. Taste for sweetness and adjust.

ake cubes, o rs, c ra n

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES

Cream Cheeze

ke ac cr

38

E-Z

MATCHA improves attention, memory

SPIRULINA high in vitamins and minerals

TRIPLE LAYER

Smoothie

Red beet powder, kiwi, spinach and spirulina are super boosts for the immune system!

Serves 3

INGREDIENTS RED AND ORANGE LAYERS

CACAO good for heart, insulin sensitivity

GREEN LAYER

1 papaya peeled, seeded and cut into cubes

2 kiwis, peeled and cut into cubes

1 orange, juiced

½ avocado

2 tablespoons red beet powder maple syrup or erythritol for sweetening, to taste (optional)

1 cup organic baby spinach 1 teaspoon green spirulina ½ cup light coconut milk

INSTRUCTIONS 1. I n a blender, blend papaya with orange juice until smooth, adding more juice if needed.

Add sweetener to taste.

2. R eserve half of the mixture in a bowl, and blend the remaining half with the beet powder.

3. D ivide up the red beet mixture among 3 glasses using a large funnel. Repeat with the remaining orange mixture.

4. R inse out the blender and blend all the green layer ingredients, adding sweetener to taste.

5. U sing the funnel, add the green layer to the glasses, and top with yogurt, pomegranate seeds and kiwi.

Follow @lenasveganliving on Instagram and visit Lena's website HERE

PRO-TIP: get that smooth, creamy texture by using a high-powered blender

TOPPINGS 3 tablespoons plain coconut yogurt (1 tablespoon per glass – Mix a little of the green layer into it to shade it light green) pomegranate seeds kiwi slices

PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES • NOM NOM NOM • PLANT-BASED RECIPES

what are your SUPER POWDERS?

39

MEET

VEGAN STRONG

plants have all the protein you need Vegan Strong is a nonprofit group of vegan athletes (primarily champion vegan bodybuilders) who educate and inspire people to meet their fitness and wellness goals on a plant-based diet. The prevailing belief among competitive bodybuilders is that animal plant-based protein—eating meat and lots of it—is the only way to achieve protein has optimal physique, performance, and strength. The Vegan Strong proven benefits team begs to differ, choosing to debunk this widespread animal protein myth, educate mainstream fitness audiences about the proven benefits of a plant-based protein 40

|

MARCH - APRIL 2021

diet for peak performance, and foster a strong community. The Vegan Strong motto is, “Plants have all the protein you need.”

Vegan Strong athletes and ambassadors are living proof. Furthermore, many of our Vegan Strong athletes have been vegan for more than 15 years, or in some cases, for longer than 25 years, showing the efficacy and longevity of a plant-based diet in sports, making a strong case for veganism.

It all started in January of 2018, when Vegan Strong debuted at NASCAR’s biggest stage, at Daytona, supporting professional race car driver and long-time vegan Leilani Münter. Effect Partners, a social impact marketing agency based in

you can achieve optimal health and performance without animal protein

Minneapolis, created a Vegan Strong booth hosted by champion vegan bodybuilders, including Robert Cheeke, Ryan Nelson, and 20-time champion vegan bodybuilder Korin Sutton. The goal was to educate race attendees about the benefits of a plant-based diet and encourage them to sample Impossible Burger sliders at the booth during five race events in the most popular NASCAR cities in the world—Talladega, Daytona, Chicago, Charlotte, and The Poconos. The response was overwhelmingly positive. Many people shared their desire to move toward a plant-based diet in first-person testimonials at live events after being influenced by the Vegan Strong Team. We sampled free plant-based foods to tens of thousands of attendees who otherwise would be eating animal-based burgers. Samples included sausages, chicken wings, and fries with their beer. There were also strength competitions for attendees to see if they, too, were Vegan Strong, and many racegoers were left in awe of the sheer muscle mass on the champion vegan bodybuilders working the booth.

Fast forward to 2019. Armed with the insights from the race events and knowledge of the widespread protein myth, Effect Partners decided it was time to debunk the protein falsehood and show fitness professionals and enthusiasts that you can thrive on a plant-based diet and compete at the world’s highest stages. Knowing that naturally competitive people gravitate to a “challenge” and desire to be among likeminded individuals, EFFECT enlisted a group of highly credible, successful athletes, coaches, former combat soldiers, and nutritionists to start the “Vegan Strong” movement. This movement challenges animal vs. plant-based protein and supports members’ eating journey to optimal health and performance success.

The first step to expand the movement was to tap Robert Cheeke, veganbodybuilding.com, and his fitness expo tour he had created the year prior, which entailed exhibiting and speaking at the largest fitness expos in America. As an original member of the Vegan Strong sampling team, it was easy to convert the Vegan Bodybuilding tour into a Vegan Strong tour, with expanded branding and reach from the collaboration with EffectPartners, taking their impact and influence to a whole new level.

The PlantBased Network Sponsors Virtual Vegfest The pandemic has canceled most vegfests and significantly hurt many local vegan vendors, which is why Helene Greenberg, founder of the Triangle Vegfest, collaborated with Ron Gandiza, the CEO of the Plant-Based Network, to create Virtual Vegfest and provide a way for local vegan vendors to pivot and sell their products online… without having to build their own website and online storefront.

The Plant-Based Network now sponsors Virtual Vegfest offering vendors and shoppers an even broader shopping experience.

WANT TO ADD YOUR PRODUCTS TO VIRTUAL VEGFEST? LOOKING FOR ADDITIONAL EXPOSURE? to get more info on how to get started, Send an email to

hello@virtualvegfest.com Plant-Based Spotlight

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Eight vegan bodybuilders formed the initial core team of Vegan Strong. Each athlete committed to attend a dozen high profile fitness events throughout the year to share their wisdom,knowledge, experiences, and tips with attendees. From the Arnold Classic in Columbus, OH to Mr. Olympia in Las Vegas, NV, to the L.A. Fit Expo in Los Angeles, CA, the team gave their time and energy to sharing information about the plant-based lifestyle throughout the country.

Vegan Strong has influenced the fitness industry in a multitude of ways: answering questions, sharing tips, providing recipes, giving presentations, performing cooking demonstrations, competing in strength and muscle challenges on stage, taking photos with booth Try a Vegan attendees, and Strong monthly distributing tens 99 of thousands of box for only $49 plant-based recipe booklets, product samples, product coupons, and offering resources to event-goers. The response has been overwhelmingly positive. We’ve even connected with celebrity bodybuilders and trainers, influencing their diets, supporting dozens of plant-based brands by distributing their products and coupons to a targeted audience eager to learn more.

Even event organizers were inspired by the example Vegan Strong set in an otherwise animal proteinfocused industry.

In addition to the fitness expo tour, Vegan Strong hosted an all-day seminar in Phoenix, Arizona, that attracted attendees from across the country. Vegan Strong also hosted an all-you-can-eat Vegan BBQ, which had 150 participants, some saying that event was the catalyst for their new vegan lifestyle. Vegan Strong capped its first full year by exhibiting at five of the largest vegan festivals in America—Los Angeles, Dallas, Las Vegas, Portland, and Anaheim.

When COVID-19 hit the U.S. on the eve of the Arnold Classic 2020, and the expo portion of the event was canceled at the last minute, the team questioned what would happen to the remaining tour dates.

Major events began to cancel across the country— Natural Products Expo West, SXSW, and many others.

Professional sporting events were postponed. This was the first phase of lockdown in America. Luckily, being coaches themselves, Vegan Strong had additional plans for success, creating online events, appearing on dozens of podcasts, hosting major events like the Virtual Vegan Cruise, and creating our own Vegan Strong Online Seminar and Q&A. 42

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Two weeks following the Arnold event’s shutdown, Vegan Strong launched its clothing line in partnership with The Herbivore Clothing Company out of Portland, OR. That was the first part of a merchandise strategy designed to help sustain the Vegan Strong Team’s advocacy program. Vegan Strong apparel quickly became one of the best-selling vegan fitness clothing lines in America, reaching more than 600 customers in nearly every state.

Recently, Vegan Strong unveiled a monthly vegan box program where customers can receive 20+ fullsized and sample-sized vegan food, beverage, sports nutrition, snack, and specialty items, plus educational tools, recipes, workouts, meal plans, and more. The box is a $150+ value for only $49.99, including shipping, available in the USA only. The boxes support the mission of inspiring and sharing easy ways to continue on a plant-based diet while also supporting dozens of plant-based brands, introducing their products to the dedicated and loyal Vegan Strong audience and customer base. Vegan Strong believes that the Vegan Strong Monthly Box will soon become the leading vegan monthly box in the industry. With 85 current brand partners, we have every reason to believe the Vegan Strong Monthly Box will be an industry leader and complete game-changer. The initial October Vegan Strong Box sold out in two weeks to customers in 39 states, leaving little doubt that Vegan Strong struck a chord with an audience hungry for change.

The Vegan Strong community is now 16,000 members strong following the one-year fitness expo tour. The campaign reached a 400,000 hyper-targeted audience with more than 30,000 individual engagements at events. More than 28,000 coupons for plant-based brands and 32,000 plant-based foods and beverages were sampled to attendees. Lastly, Vegan Strong stormed social channels and has grown to 15,500 followers on Instagram, with some of the individual Vegan Strong team members boasting account followings of 40,000 to 80,000.

Follow them on Instagram @veganstrongteam or check out veganstrong.com.

The Vegan Strong community has over 16,000 members following their one-year fitness expo tour.

THE VEGAN STRONG TEAM Robert leads the Vegan Strong Team

Dani

Robert Cheeke is considered the godfather of the vegan bodybuilding movement. A vegan for 25+ years, he is a four-time author, plus founder of Vegan Body Building and Fitness.

A two-time natural bodybuilding champion, he was named one of VegNews magazine’s Most Influential Vegan Athletes. He currently maintains VeganBodybuilding.com.

Korin

Dani Taylor is the co-owner of Vegan Proteins, an online coaching hub for vegan athletes. She grew up as an obese teenager and turned her life around with a vegan diet and weightlifting—now teaching others to do the same. Dani is the author of Flexible Dieting for Vegans, which has helped others transform their lives on a vegan diet.

Giacomo Giacomo Marchese holds champion titles in both bodybuilding and powerlifting, and has been vegan for over 15 years.

Together with his wife Dani, they co-founded VeganProteins.com, an online coaching business, and also co-founded the largest and most diverse team of strength-based athletes in the world: PlantBuilt.com

Korin Sutton is a 20-time champion pro bodybuilder, master fitness trainer, health coach, and a military war veteran who served eight years in Operation Iraqi Freedom III and IV. He currently runs BodyHD Fitness, where he helps people improve their health, nutrition, and fitness.

Ryan

Natalie Natalie Matthews is a vegan chef, cookbook author, and IFBB Professional Bikini Athlete.

She is passionate about sharing healthy vegan recipes and inspiring people to live an active, healthy, and compassionate lifestyle.

As one of the top IFBB Pro bikini competitors globally, she is an inspiration to her more than 80,000 Instagram followers.

Ryan Nelson is the owner of Los Campeones, a vegan gym based in Tempe, Arizona. Known as the “Muscle Whisperer,” his mission is to inspire and motivate individuals worldwide by providing tools for change and growth.

Jared

Vanessa Vanessa Espinoza adopted a plant-based lifestyle in 2004 at age 22. A former 3-time Colorado Golden Glove state boxing champion, she owns www.plantbasedmuscles.com where she offers personalized nutrition and training programs. She is also a regular contributor to Vegan Health & Fitness Magazine.

Jared Malvin has been weight training for the past 15 years and vegan for half of that. He is currently a powerlifter and set a Nevada state record in his weight class, all on a vegan diet. Known online as Tofu and Biceps, Jared works hard to show people that anyone can be Vegan Strong.

Bill

Lilian Bill Muir, RN (AKA SGT Vegan) is a registered nurse who also has a earned a Certificate in Vegan Culinary Arts from Atlantic Union College. A vegan since 1992, Bill adhered to his Plant-Fueled diet throughout his rigorous Army training as a paratrooper and Combat Medic. Bill authored the book Vegan Strong.

Lilian D. Aguila is originally from Sonora, Mexico, and has been vegan for 16 years.

She is a certified Online Fitness Coach, Personal Trainer, Plant-Based Nutritionist, a Complete Health Improvement Program (CHIP) facilitator, and is currently pursuing a degree in nutrition. She was the first Latina to win the title of Ms. U.S.A. Globe in 2012.

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THE BOOKSHELF

READ • STREAM • LISTEN • REVIEW

INSPIRING BOOKS FOR

The Green Smoothie Garden: Grow Your Own Produce for the Most Nutritious Green Smoothie Recipes Possible! (2013)

by Tracy Russell Almost everyone agrees that green smoothies are a great way for busy people to increase their energyand health-boosting vegetable consumption. However, finding stores with inexpensive organic produce can be challenging, especially in these times – The Green Smoothie Garden will show you how to solve that problem, as well as help save the environment, by growing your own.

“From kale to spinach to collards, the nutrient-rich greens featured in these tasty smoothies can be produced in any gardening space, so you'll be able to reap the benefits of a homegrown green smoothie no matter where you live.”

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[click on each book to learn more and order]

EARTH DAY

Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming (2017)

Sprout Book (2020)

by Paul Hawken

by Doug Evans

A richly-illustrated book containing a list of the “100 most substantive solutions to reverse global warming, based on meticulous research by leading scientists and policymakers around the world.”

MAJOR TAKEAWAY: plant-based eating and reducing food waste are quite possibly the cheapest and easiest, yet most impactful ways for the average person to help slow down global warming.

“ The source for adding this superfood to your diet!”

— Dr. Mehmet Oz In this book Doug Evans, the co-founder of Organic Avenue, explains the power of sprouts as an ultra-food for health, weight loss, and optimum nutrition, and features 40 recipes to use these mighty minis. Need more convincing?

According to Evans, sprouts: • H ave 20-30 times the nutrients of other vegetables and 100 times those of meat • Pack cancer-fighting properties and help to protect us from cardiovascular disease and environmental pollutants • A id in digestion • A re a simple way to grow your own vegetables, and are compatible with all diets

FUN

KID'S BOOKS

(AGES 4 – 8 . . . OR IF YOU ARE A KID AT HEART )

Foodie Faces* (2020)

by Bill and Claire Wurtzel This talented husband and wife team have done it again: made healthy food incredibly fun, that is!

Their latest book has an interesting twist—besides showing how to make food fun and creative, it opens the door for a teachable moment about moods: “No matter how you're feeling—silly, grumpy, happy, or shy—now you can see your face mirrored back on your dinner plate! Find twenty-two different emotions inside the pages of this book, made out of everything from strawberries to pita bread to carrots.” The best part? Being able to eat the lessons!

The Wurtzels have authored 3 other eye-popping books of deliciousness: Meshuggah Food Faces* (2020), Funny Food Made Easy: Creative, Fun, & Healthy Breakfasts, Lunches, & Snacks* (2016), and Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts* (2012).

Harlem Grown: How One Big Idea Transformed a Neighborhood (2020)

The Tiny Chef: and da mishing weshipee blook (2020)

by Tony Hillery illustrated by Jessie Hartland

by Rachel Larsen, Adam Reid, and Ozi Akturk

We love Tony Hillery and his organization HarlemGrown.org (see our article about them on PAGE 50), so it just makes sense we would also love his new book that Booklist called “an inspiring picture book for youngsters with meaningful ties to the environment, sustainability, and community engagement.”

The adorable Tiny Chef, small in stature but very big on Youtube and Instagram, has been described as “a small herbivore with an enormous heart.”

Harlem Grown is the amazing true story of how just one man and an idea created a beautiful edible garden in an abandoned lot in New York City—an idea that helps feed the neighborhood and teaches atrisk kids about gardening, teamwork, and healthy eating.

In this first picture book from the creators of @TheTinyChefShow, Chef goes on a quest to find his missing recipe book—the one he uses to cook all his best dishes! With a rare average of five star reviews, a number of adults have claimed this book has even helped them survive the pandemic! Cheap therapy?

Masterful artist/illustrator Jessie Hartland really brings the story to life. Includes resources and instructions on how to start your own garden—anywhere! The author’s share of the book’s proceeds will go directly to Harlem Grown, a not-forprofit organization.

Can’t wait to get started creating your own food masterpieces? The Wurtzels have generously allowed us to show how they make a couple of their fabulous foodie faces! see page: 48 *Note: this book is not entirely vegan and contains some recipes with animal products.

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Farmers Market Revolutionized Imagine visiting a farmers market where you see all of the top superfood brands offered below wholesale pricing. That was the vision for the founder of Organic Community Market.

This fast-growing online marketplace and membership based community is the bridge between consumer and producer. The marketplace directly connects customers to the brands, and allows producers to completely bypass the outdated distribution system.

The traditional retail process is where the product is shipped to a warehouse or store where it sits on a shelf until someone takes it home. What an amazing time that we live in, where we can shop from the comfort of our home, maintain the integrity of small businesses, while reducing emissions. The ability to ship directly has allowed brands to reallocate the fees back to their customers, which is a win for everyone involved!

Right now, maintaining our health and immunity is of the utmost importance, while pure quality products

seem to hold a luxury price tag. This model allows small superfood brands that would normally only have local recognition to gain national notoriety, while ensuring that their customers get the freshest batch of their products through shipping to them directly. All of the products at the marketplace are hand picked, certified organic and of better quality than what you would find at a grocery store. There is truly something special about joining an online community like Organic Community Market: the ability to acquire Farmers Market products for below wholesale prices while saving the planet—all from the convenience of your home. Abundance starts within our bodies, and being a part of a collective that shares these values is super powerful as we educate and expand our knowledge of superfoods.

HOW CAN WE THRIVE AND MINIMIZE THE EFFECTS OF OUR EXTERNAL CIRCUMSTANCES? The answer is truly at our fingertips. The power in simplicity of ingredients is the wealth of our future.

Online Superfood Marketplace www.OrganicCommunityMarket.com Connecting organic producers and consumers to provide unbeatable quality, value and satisfaction

PICKLING

by Laura Crotty

THE PANTRY

Inspired by The Kitchen Garden Book 1956 Recipe for Pickled Cauliflower

QUICK AND EASY

INGREDIENTS 1 lb. of fresh, cleaned vegetables: green beans (stems removed), mini peppers (no heat), cucumbers or carrots, sliced into 1/2” pieces, and/or cauliflower florets, cut into 1-1/2” pieces, all work as well for this recipe. Don’t be afraid to mix your vegetables together!

1 cup white balsamic vinegar 1 cup water 1 tablespoon salt 3 tablespoons sugar 3 large garlic cloves, cut in half 2 dried chili peppers (optional) 1 tablespoon of peppercorns 32 ounce mason jar or other jar with tight fitting lid DIRECTIONS 1. I n a small saucepan, add the water, white balsamic vinegar, sugar and salt. Bring to a boil, dissolving the salt and sugar. Remove from heat and cool.

2. W hile the brine is cooling place garlic cloves, dried chili peppers and peppercorns in the bottom of your jar. Place raw vegetables into the jar, leaving a little room on the top, so that the vegetables are submerged in the brine.

3. W hen the brine has cooled sufficiently, pour over the vegetables in the jar and screw on the cap. Place in the refrigerator for 1-2 hours for softer vegetables, and up to three days for firmer vegetables like carrots LASTS and cauliflower.

IN THE REFRIGERATOR FOR UP TO ONE MONTH.

pickles

PICKLES ARE NOT ONLY DELICIOUS, THEY’RE HEALTHY. According to experts, fermented pickles are full of good bacteria called probiotics, which aid in gut health. A healthy gut equals healthy digestive functioning which strengthens the immune system, which in turn helps prevent disease. Pickling is also a great way to savor vegetables, but depending on your pickle preference, they can be pricey.

Although common pickle varieties average around $3.50 per jar, it is not unusual to see prices upwards of $7.50 for a jar of pickled asparagus or even $14.98 for a 12oz jar of Mama Lil’s Pickled Goat Horn Peppers (yet once you’ve had them, the price seems justified). If you prefer something other than the common gherkin, making your own pickles will save you some money. So why not give it a try? All you need is a jar with a tight-fitting lid, a few common spices, water and vinegar—that’s it, really. I’ve done all the testing for you!

Laura Crotty, the host of Plant-Based Network’s Broiled Grapefruit Cooking Show is a culinary professional and award-winning food journalist. Interested in more nostalgic recipes? Tune in to the Broiled Grapefruit Cooking Show or get your copy of The Little Vegan Dessert Cookbook.

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PLAY WITH YOUR FOOD!

by Jo Gustafson

The Art of Bill and Claire Wurtzel Riddle: What look like cartoons, sometimes hang on museum walls, but can also be found on your breakfast plate?

Give up? The answer: Funny faces and figures that are all made out of delicious, nutritious fruits and veggies!

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Bill Wurtzel and his wife Claire are the Picassos of the art of fun food for kids. Bill started making whimsical faces and figures for his wife when they first got married, and estimates he’s created over 10,000 pieces of edible art masterpieces in his lifetime—and he’s eaten most of them! Wow that’s a lot of fruit and veggies— no wonder he’s so healthy!

Funny faces aren’t just designed to make you laugh, though.

The couple turned their edible hobby into a mission to help with childhood obesity by encouraging kids to eat more fruits and veggies.

They’ve conducted workshops for children at Public School 188 on the Lower East Side of New York, and taught them to use their imaginations to improve

ACTIVITIES-4-KIDS

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So let’s get started making your OWN masterpieces!

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their health “rather than just putting lettuce and vegetables on their trays.”

And it’s a well-known secret kids are much more likely to eat food they’ve created themselves.

Celery Blueberries Carrot Cherry Tomatoes

ar

tis tic

s. u o i . They’re delic Bill and Claire have put their creations into four deliciously inspiring books: Foodie Faces (see The Bookshelf page 44), Meshuggah Food Faces, Funny Food Made Easy: Creative, Fun, & Healthy Breakfasts, Lunches, & Snacks, and Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts.

FUN FACT: BESIDES BEING A FOOD ARTIST, BILL IS ALSO A RENOWNED JAZZ GUITARIST!

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Growing Healthy Children AND SUSTAINABLE COMMUNITIES

by Jo Gustafson

HARLEM GROWN ALSO OFFERS: Team-building service projects at the farms for volunteer groups Summer Camps after one camp, 18% of kids said they ate more fruit, 25% increased their physical activity, and 38% said they could control their emotions better [THESE EVENTS ARE PAUSED DURING COVID] 50

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What started out as one man volunteering at an inner-city elementary school, evolved into a large organization solving both social and nutritional issues in an underserved New York City neighborhood.

Tony Hillery was a businessman living in a nice neighborhood—but when having some free time during an economic downturn in 2011, he felt compelled to volunteer some time at a school in Harlem. One day while in the lunchroom, he started talking to a little kindergarten girl, and joked with her that she didn't know anything about food because every day she ate Lunchables—

those overprocessed kids' meals of crackers with cheese and chemicalladen lunchmeat. Correcting him, she said, "Mr. Tony, I know all about food," and proceeded to tell him she knew that tomatoes grew on vines at the grocery store. It was at that point he knew he wanted to help kids learn about healthy nutrition— and where food really comes from.

As luck would have it, an abandoned community garden was sitting right across the street—but it was filled with old couches and TVs, trash, and other debris. With the school kids’ help, the space was cleared and planted with seeds. To his and the students’ dismay, the seeds never grew and the new plants quickly died. But determined to grow a fruitful garden, Tony and the students persisted and 38 pounds of food were harvested in their first year, fostering teamwork and learning valuable gardening and life lessons along the way!

In 2019 that figure jumped to 12 thriving urban agriculture facilities ranging from soil-based farms and hydroponic greenhouses to school gardens, reaching almost 5000 youth in 6 schools, and producing a hefty 7,400 pounds of fresh fruit, vegetables and herbs.

Tony says “Something magical kind of takes hold when a child plants their own little pod.”

HOW CAN YOU HELP? Volunteer: www.harlemgrown.org Donate: www.harlemgrown.org Share the YouTube Channel: www.youtube.com

“My tagline at Harlem Grown is that we plant fruits and vegetables, but we grow healthy children and sustainable communities.”

Questions: info@harlemgrown.org Purchase The Book:

Watch Tony on Good Morning America

– Tony Hillery

HARLEM GROWN NOURISHES THE COMMUNITY In More Ways Than One

1 Provide community listings for food pantries

2 Renovate abandoned lots into gardens

3

4

5

Deliver hot, nutritious meals

Provide nutrition education

Lead farm tours for schools, youth groups

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The VeggiDome

the new solution for eating more vegetables!

When you keep your veggies out in the open instead of buried in your fridge, you’ve made a positive change in your kitchen. Veggies get eaten!

The VeggiDome will keep your vegetables: • FRESH — without refrigeration for 4 to 6 days.

With the VeggiDome, your vegetables will stay fresh, hydrated and delicious—vital and alive—for up to six days. That means no more wilted, wasted vegetables buried in your refrigerator. And it means your family will eat a lot more vegetables. In this way, VeggiDome is keeping veggies alive, in more ways than one.

• VISIBLE — on your table or counter top.

• ACCESSIBLE — Ready to Eat. Delicious.

The VeggiDome's three-dish combination protects the vegetables from losing moisture while emitting water vapor. It traps and maintains water in the air inside the dome, allowing veggies to “drink” the moisture. Ethylene gas produced by vegetables which would cause spoilage, escapes through the lid, leaving the veggies in a rare, life-supporting place. The result: vegetables stay hydrated and vital, without wilting or going bad.

At 12 x 10 x 6 inches, VeggiDome is the perfect size to hold several days' worth of veggies. You can keep more vegetables out in the open and waste less.

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The base plate is oval-shaped so that it takes up less surface space. Plus, we maximized the volume with a tall, 6-inch height.

WATCH THE VEGGIDOME IN ACTION HERE!

The oval hole on top is long. This shape makes it super-easy to place whole carrots, celery, and more, into the dome.

Find out how easy it is to get your family to eat more veggies! For more information, go to www.VeggiDome.com

MY STORY… Duncan Burns, VeggiDome Inventor My brother and I were barely teenagers when we built a greenhouse out of window frames and old doors. The inside felt tropical, especially when we sprayed water on the jungle plants.

Our orchids, bromeliads, and tropical ferns (aerial plants) intrigued us. As a kid, I learned that plants drink water and nutrients through their leaves.

Fast forward to 30 years later, now with young kids of my own, I wanted my children to eat fresh veggies daily. How can a Dad keep veggies fresh on the table?

With my botanical experience as a kid, it seems only natural that I would come up with something like a VeggiDome. The kids grabbed

veggies throughout the day and we added new vegetables all week long.

I could influence healthy eating by creating that tropical feeling, in my kitchen.

Get Your Veg On! Shop, Learn & Celebrate the Plant-Based Lifestyle vendors • speakers

VirtualVegFest.com

BEING GREEN: at Home

by Kimber Dean Chef and Co-Owner of Nourish Cafe & Market

PBNet’s Host, Chef Kimber Dean, dishes up eco-friendly tips

Has the extra time at home lately got you thinking about more ways to consciously be more green?

It did for us. I have been working on small changes for over a decade now. I think now more than ever is the time to start healing Mother Earth and the soil for the overall health and wellbeing of humanity. I like to give myself grace with creating green habits in my house, and just focus on what I can change in the moment, rather than making an overwhelming list that causes guilt if I do not complete it all.

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Here are just some of the ways I have transformed my household for a greener way of living: Cleaning, cosmetic and topical products are some of the most toxic products you can find in a house.

I love using products by more environmentallyconscious companies such as Doterra and Young Living essential oils, Oway and Fairy Tales hair products, Meyers and Dr. Bronner’s soaps and bath products, Full Circle products, as well as products from local vendors at our farmers market. There are so many great organic nontoxic brands these days, which is great for consumers, but make sure to check the ingredients lists and research how the company sources their ingredients.

THERE ARE MANY THINGS WE USE EVERY DAY THAT MAKE AN IMPACT ON THE WORLD CLEANING PRODUCTS • COSMETICS • TOPICAL PRODUCTS • WATER BOTTLES • DIAPERS FOOD CONTAINERS & SCRAPS • SINGLE USE PLASTICS • SCHOOL SUPPLIES What we consume is a very impactful way to keep it for future use. Some small ways that help limit waste and protect against pollution we recycle as a family of five with three young to the planet. We have a Sweetwater Kitchen girls is to keep whatever we can for the younger Defender Water Filter in our kitchen that we children to use. We reused the girls clothes, have had for 10 years, and we only use our bottles, toys, teethers, the crib, diaper changing reusable bottles for our family outings. When we table, toys and cloth diapers. We used the same do take meals on the go, we use our reusable cloth diapers for both of my younger daughters, containers and silverware to save which was so impactful for the earth on waste. We also get most of our —and our wallet. Plant Wise diaper NOW MORE food from local vendors, which uses bags were a gamechanger for me THAN EVER IS less waste from product packaging using cloth diapers. They made my and lowers toxic emissions. When life so much easier!

THE TIME TO we do go to the local grocery stores I also homeschool my girls, so START HEALING or farmers markets, we bring our we reuse all workbooks, books, reusable bags to carry our groceries.

MOTHER EARTH flashcards, art supplies and school Whenever I am cooking, I use a lot supplies that we can. It seems like of fresh produce, and I save the majority of such little things, but they make such a big the food scraps for my homemade stocks. difference for the world.

Whatever food waste I cannot use in my stocks, I still wish to grow my green lifestyle with goals I compost or feed to our family donkeys. When like solar panels, gardening, and a wood burning my girls were younger, I would breastfeed and stove to heat my house, but I know it is the baby make all of their organic baby food. I liked to steps that will get us there. freeze both in ice cube trays, then store them in airtight containers in the freezer to limit wasting So cheers to baby steps to a more plastic bags for either.

We love to recycle anything we can in our house - especially packaging products like plastics, aluminum and fiber. Whenever I use a plastic bag (which is very rare), I wash the bag and

sustainable way of life!

www.chefkimberdean.com www.nourishcafemarket.com www.facebook.com/chefkimberdean/ On Facebook and Instagram as Chef Kimber Dean and Nourish Cafe & Market

Chef Kimber Dean graduated from Le Cordon Bleu in San Francisco in February, 2008, where her plantbased cooking style began. She is a certified yoga instructor and the author of two cookbooks: Happy Food and Happy Baking and Desserts. Kimber is the Chef and Co-Owner of Nourish Cafe & Market in Columbia, Missouri, and will open its first franchise, Nourish Sedalia, later in 2021 (you can currently support Nourish Sedalia at the Sedalia Farmer’s Market).

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Say What?

I lo B r u ve spr ssel out s

😋

Your op coun inion ts!

😃

Let's support each other

😍

to n t re ! a I w mo rn lea

Not a fan of Tofu

Share your views!

🤓

😬

😎

HERE'S WHAT YOU SAID…

Thanks for chiming in and being a part of our community!

What is the biggest problem facing our planet?

Name one thing you can do this year to positively impact the earth

Rebecca G: animal agriculture

Crystal M: stop buying my water in plastic bottles

💚 🌎

Jozh W: educate others

Kaydin W: our plastic consumption Armaan K: greed and allocation of resources

🌡 🌊 ☀

Ellen L: start an urban garden with neighbors Donna K: grow a garden and plant more trees

🏡 🌳

👣

What things have you done to reduce your carbon footprint?

Alexis N: climate change

Stuti P: usage of toxic chemicals

Murphy A: swapped out disposable personal care products for reusable products

Kathy E: ocean pollution Kyleigh M: air quality

💡

🌱

👏

Jay G: reducing food waste, reducing plastic usage and less driving Leah S: support local farmers markets when in season

🥕

What is your favorite eco-friendly activity?

Support Sustainable And Local Brands

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🥦

Eat More Plants!

35%

🍅

Plant A Garden

Learn About Recycling And Upcycling

17%

5%

♻

NEVER STOP LEARNING

SIGN UP FOR YOUR ONLINE COURSE TODAY AT: PlantBasedLearning.com

Plant-Based Learning Offers a Variety of Online Courses, Including: HEALTH • SUSTAINABILITY • COMPASSION

The Business of Gratitude – steven a. littlefield Being an entrepreneur isn't easy. Have you or someone you know ever been frustrated because “life” just isn’t going your way? You are not alone. This book shares with you the system that Steven A. Littlefield implemented to grow a multimillion-dollar business. This simple system when implemented will not only grow your business, it will improve your relationships with others you interact with including your friends, family and work associates.

Order the Business of Gratitude and learn how to change your mindset and change your life.

CLICK HERE TO PURCHASE AND CHANGE YOUR LIFE TODAY

YUM!

join the plant-based recipe club for free!

• G et access to fresh and delicious plant-based recipes • N ew plant-based recipes submitted every week • T ips from top chefs and best-selling cookbook authors • I nvites to online classes taught by amazing cooks • S pecial offers and discounts

VISIT US AND JOIN TODAY

www.PlantBasedNetwork.com Have a recipe you'd like to share?

CLICK HERE

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HAPPY PLANET

BEING GREEN: What one business does to make a difference • Compost 100% of produce, coffee, and other food byproducts

• Grow their own seasonal herbs in planters

• By composting, use fewer trash bags—saving on plastic

• Ask their employees to save the seeds from produce

• Use over 25 local vendors which helps reduce gas emissions and transportation resources

• Make many “homemade” items thereby reducing packaging, other resources

• Use crates instead of cardboard or plastic

• Make their own almond flour out of almond milk pulp

• All catering containers are recyclable

• Recycle all glass, plastic, cardboard and paper

• Use vegetable scraps to make their own vegetable stock

• All to-go items are compostable (to-go bowls, plates, smoothie cups, straws, etc.)

• Use compostable parchment paper • Use only green cleaning products

• Freeze coffee at the end of the day in ice cube trays for iced coffee and smoothies

• Use only metal straws in the cafe, and sell them in their market

• Place plants around to reduce air pollution

Chef Kimber Dean from Nourish Cafe & Market is serious about being green—both at home and at her restaurant. Some of their initiatives are: • Reuse glass cold-pressed juice bottles, and give customers 25¢ per bottle returned

(Meyer’s, Full Circle, Doterra)

• Use bread scraps for bread pudding

TO FIND OUT MORE, GO TO shroomeats.co

GET TO KNOW

Whole Grains

a power-house of proteins

in grams per cooked cup

QUINOA

SPELT

KAMUT

TEFF

AMARANTH

SORGHUM

BULGUR

MILLET

9g

9g

11g

8g

10g

6g

10g

6g

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Beyond Animal Is A Digital Platform Whose Aim Is To Accelerate The Growth Of The Vegan Economy An Ethical, Cruelty-Free And Sustainable Economy Which Is Free Of All Animal Exploitation.

This encompasses a wide range of activities, tools and resources built onto the platform, by providing networking, resources, and investor matchmaking for a fast and efficient fundraising process.

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Sustainable FinTech Explore More About Us Here

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TV SHOW GUIDE The Plant-Based Network has a variety of lifestyle and entertainment TV shows in different categories with new shows and episodes added every week, so check back often.

We also have specials, music videos, and more. Watch them all on our website, as well as on popular streaming TV platforms including Roku TV, Apple TV, Amazon Fire and on your iPhone or Android mobile device.

Cook Vegan for Me Travel the world with host Erik Hastings as he challenges non-vegan chefs to prepare a completely vegan meal for him and the locals who aren’t used to eating plant-based meals.

The Colorful Home Cooking Show The Colorful Home Cooking Show with Chef Gabrielle Reyes of One Great Vegan will have you singing along to create colorful recipes and flavor-filled meals every day. Each vibrant recipe from Chef Gabrielle Reyes is nourishing, gluten-free, plant-based, simple to make, and of course, mouth-watering. With every bite, your tastebuds will be jammin’ with food and music that heals your body and feeds your soul.

EatMoveRest Get healthy by going back to the basics of eating, moving, and resting with Dusty and Erin Stanczyk. EatMoveRest is about going beyond the kale to build a lifestyle that you can maintain for a lifetime free of restriction and counting calories—but full of color, abundance, and energy!

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STREAM and WATCH NOW INTERNET

COOKING • TRAVEL • HEALTH • FAMILY • HUMOR and MORE! Pauli Broccoli and Friends Join Pauli Broccoli on his exciting adventure as he makes lively fruit and vegetable friends from all walks of life! This fun, educational series will get young children interested in and excited about healthy eating habits, and will also introduce them to different countries around the world.

Nutrition Facts Hosted by Dr. Michael Greger, MD, founder of the popular research site nutritionfacts.org and author of the best-selling book, How Not to Die, the Nutrition Facts Show presents the results of the latest in peer-reviewed nutrition and health research in a way that is easy to understand.

The Skeptical Vegan Striking more of a Vegan Variety Show feel and sitcom all in one, tune in for vegan survival tips, easy fast-food hacks, interviews with vegan celebrities, black coffee, and laughs with Eric C. Lindstrom, author of The Skeptical Vegan and The Smart Parent’s Guide to Raising Vegan Kids.

Vegan Mashup Starring three hit cookbook authors (Terry Hope Romero, Toni Fiore, and Miyoko Schinner) and a featured guest chef, Vegan Mashup is a fabulous vegan cooking series that’s making veggie food accessible to all. From bright beginners to veggie vets, each show has recipes and cooking tips for every taste, skill-level, and budget.

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TV SHOW GUIDE The Vegan Roadie Follow celebrity chef and author Dustin Harder as he travels around the world visiting vegan restaurants, cafes and more to celebrate the one thing everybody loves—delicious food!

What I Ate : West Coast Volunteers with The Humane League visit their favorite vegan restaurants in cities across America.

The Vegan Cupid Dating Show Join Karine Charbonneau, the Vegan Cupid, and her amazing eligible vegan bachelors and bachelorettes LIVE, in a fun, safe way, all in the name of love. The best part? YOU get to be part of the action!

We are committed to developing and airing NEW TV SHOWS EVERY MONTH!

COOKING • TRAVEL • HEALTH • FITNESS • MUSIC • FAMILY • EDUCATION and MORE!

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So Many Cooks in the Kitchen!

Learn about healthy and delicious whole food plant-based cooking with a group of instructors from Food for Life, an award-winning nutrition education and cooking class program, developed by the Physicians Committee for Responsible Medicine (PCRM), that provides an innovative approach to diet-related chronic diseases.

Plant-Based Profits Shawn Stratton and Ronnie ‘Tsunami’ Gandiza interview the entrepreneurs behind some of the world’s most well known and valuable plant-based/vegan companies. Discover the origin stories, challenges, and successes behind the brands and what their founders are doing now.

Nourished with Kimber Dean Nourished is a cooking show about creating whole food, plant-based recipes from simple ingredients. Nourished recipes are all from the Happy Cookbook series by Chef Kimber Dean, and are vegan and allergy friendly.

They are also free of gluten, dairy, soy, corn, hydrogenated oils, added sugar and preservatives.

Cooking with Kathy Hester Hang out with best-selling vegan cookbook author and appliance guru, Kathy Hester, in her own home kitchen while she shows you how to make your favorite dishes plant-based and full of flavor. Kathy is very inclusive and always has recipe alternatives for allergies like gluten, soy, and nuts, plus she has options to make recipes oil-free, salt-free, and even refined sugar-free!

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TV SHOW GUIDE

COOKING • TRAVEL • HEALTH • FAMILY • HUMOR and MORE! So Many Kids in the Kitchen Watch 8-11 year-old (and 4 year-old on occasion) whole food plantbased vegan children in their kitchens demonstrating tasty, fun, and easy kid-tested, kid-approved, and often kid-developed, dishes. They talk about nutrition too, as they go kitchen-to-kitchen. Sound familiar?

They are all children of So Many Cooks in the Kitchen!

Jane Unchained JaneUnChained News is a non-profit news network for veganism, animal rights and the climate. More than 70 citizen journalists go LIVE around the world with the latest in vegan cooking, plant-based restaurants, conferences, galas and… of course… animal rights protests and marches!

Broiled Grapefruit Old recipes aren’t just words on a page. They’re the tastes, flavors and textures of the foods that bring us back to a certain place in time, and we all have our favorites. Join Laura Crotty, a culinary professional and food journalist, for a walk down memory lane as she shares her favorite vintage recipes, cooking tips and tricks.

Feed Earth Spirit Follow journalist and environmental activist Angela Jelita on her journey as she bridges her passions of food, the environment, and living with a deeper connection to consciousness.

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Cooking with Barry

COMING SOON!

Join Barry the Vegan as he shares his love of plant-based food and new experiences! Barry knows first-hand the transformational power of food and is on a mission to show you how delicious a plant-based diet can be.

More than just a cooking show, “Cooking With Barry” will be packed with interviews, celebrity appearances, nutrition & medical experts, and much more, all in his unique and fun “Barry the Vegan” style.

Rated V Plant-Based Dining Want to know where the best vegan-friendly cities in Europe or the US are?! Or learn how to make easy vegan recipes and more about the plant-based lifestyle? Join Eunice Reyes as she shows where you can eat some of the best vegan food around the world, enjoy city guides, learn new recipes and listen to vegan product reviews.

It's All About the Flavor Learn how to coax the maximum flavor from plants and build complexity by combining them in ways that deliver over-the-top textures, smells and tastes. Chef and cookbook author Robin Asbell demonstrates how to make all your meals more flavorful.

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The mission of the Plant-Based Network is to help grow the plant-based movement, including the businesses and organizations that support it, so everyone can enjoy better health and a greener planet.

SIGN-UP FOR THE PLANT-BASED NEWSLETTER TO FIND OUT WHEN OUR NEW SHOWS LAUNCH!

TV SHOW GUIDE

We invite you and your family to watch the Plant-Based Network for FREE!

Duo Gooders With a love for animals and the planet, mommy and daughter DUO GOODERS, Allyson and Shayler, report on how people are inspiring communities and making a difference now and for future generations.

Jazzy Vegetarian Busy home cooks, rejoice! Jazzy Vegetarian, Season Five highlights tasty, plant-based meals. From Sunday Brunch—to a Garden-Fresh Dinner—to a Chocolate Extravaganza, Taste award-winning host Laura Theodore—with help from celebrity guests like Lidia Bastianich, Rickey Medlocke, Julieanna Hever and Victoria Moran—shows viewers how to cook healthy, delicious vegan food for family and friends!

The Sarina Farb Show

COMING SOON!

Curious how plant-based diets are political? Join Sarina Farb as she breaks down the latest news and updates about what policies, laws, and regulations are being passed in food and agriculture realms and how they impact our health, animals, and the environment.

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THE LIFESTYLE & ENTERTAINMENT TV NETWORK FOR PLANT-BASED LIVING

If you’ve been wanting a network that promotes plant-based living, with no meat, dairy or drug advertising, you found your place to chill. Our goal is to help grow the plant-based movement so more people can enjoy the benefits of better health and a more sustainable planet.

Our shows cover a wide variety of topics such as cooking, travel, health, fitness, music, comedy, kids, education and shopping. And new shows from around the globe are continuously being added.

So grab the popcorn and check out the Plant-Based Network for free on Roku TV, Amazon Fire, Apple TV, phone apps, and any web browser!

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SPOTLIGHT INTERVIEW with

Linda Middlesworth: the “VeganMentor”

Linda Middlesworth, the “VeganMentor,” is a vegan health coach, a Food for Life nutrition and cooking instructor for the Physicians Committee for Responsible Medicine, and passionate activist helping vegan advocacy groups by organizing demonstrations and rescuing animals.

Her number one passion and goal in life is to teach others how going vegan can improve human health, help animals, and protect our environment.

What inspired you to be such a passionate vegan activist??

Another two authors made a profound influence on me. I read Food Revolution by John Robbins and then later Peter Singers book, Animal Liberation. I became an animal rights activist.

Thirty-three years ago, at the age of 44, I was diagnosed with thyroid cancer, heart disease, pre-diabetes, and obesity - even though I was an aerobic instructor and a personal trainer. I met a new neighbor and she After said those will go away if you look up becoming Dr. John McDougall, a plant-based plantdoctor. I did not want to go on heart based for meds or do cancer treatments, so I read my health, Dr. McDougall’s book, The McDougall I became Program: 12 Days to Dynamic Health, vegan when jumped right in, and ate my way out of my neighbor my illnesses.

My friend, Camilla Kendall, and I co-founded the “Sacramento Animal Rights Group” and started protesting and educating people about the cruelty behind the production of pigs, cows, chickens, kangaroos, fur, down, leather, wool and silk, and also at animal circuses, aquariums, told me how zoos, animal experimentation After becoming plant-based for my cheese was labs, and carriage horses. Later health, I became vegan when my produced.

I co-founded a Sacramento neighbor told me how cheese was Animal Save Chapter where we produced. Just to be clear, vegan is witness farm animals in large not a diet. Vegan means “Do no harm trucks and give them water right before to animals,” and was coined by British Donald going to slaughter.

We work closely with Bay Watson in 1944, the year of my birth! The dairy Area Animal Save.

We work with PETA, Born industry uses industry marketing showing Free, PawPac, Direct Action Everywhere, In happy cows and children on milk cartons, Defense of Animals, Mercy for Animals, Social but this is a lie! I can understand why, like me, Compassion in Legislation, Animal Save people don’t think of the cheese or ice cream Movement, Action for Animals, and S.A.E.N. as cruel. I did not know until I was 44!

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I help people discover how to be mindful of their addictions to unhealthy foods so they can reach their goals

As the VeganMentor, what do you tell people who want to go vegan but don't know where to start?

I became a VeganMentor coach to help people learn how to transition to a whole food plant-based way of eating.

I help people who are vegan already to transition from processed junk food vegan to the optimal oil-free starch-based diet.

I am Certified as a Nutrition and Cooking Instructor for the Physicians Committee for Responsible Medicine (Dr. Neal Barnard) teaching diabetes and cancer prevention courses, and in The Starch Solution with Dr. John McDougall. I also run the 30-Day Vegan Health Watch Program, and people are having great success.

When I first talk with people, I have them list their goals. Weight loss is a popular request but they have other common issues like heart disease, diabetes, cancer, and arthritis.

Then they must watch certain movies and read books like The Starch Solution by Dr. John McDougall. We discuss how I will monitor them and, if needed, I have them consult with a plant-based doctor. Many people are addicted to unhealthy processed vegan foods or to animal-based foods, so I help them discover how to be mindful of this so they can reach their goals.

What has been the most memorable moment for you in your years of vegan activism?

My most memorable moment as an activist was at a Honey Baked Ham demonstration

with my other activist friends. We were holding PETA signs of young piglets in distress in front of their store and asking people to love pigs, not eat them. There was a long line of customers waiting to buy their Easter Sunday hams. After a little time passed, I was nervous when this very large man in overalls dropped out of line, walked up right in front me and said, “Will you help me? I used to work at a pig farm and I don’t want to hurt them anymore.” I said, “Of course!” I dropped my sign and we hugged.

What's the most surprising thing about you that not many people know?

I have been teaching aerobics for over 26 years and the last 20 at California Family Fitness. I am the oldest aerobic instructor at age 77, teaching step, weight training and kickboxing.

What are you working on now and how can people find out more about it?

I am writing a book VeganMentoring and am also working on a short film on factory farmed animals, plus a new webinar on animal advocacy.

Linda earned a Certificate in Plant-Based Nutrition from eCornell University (developed by T. Colin Campbell, PhD) and is also certified in The Starch Solution by John McDougall, MD. She is the organizer of the Sacramento Vegan Society, Co-organizer for Sacramento Animal Rights, and Co-organizer for Sacramento Animal and Health Save. She also is a grassroots volunteer for PETA, MFA, DXE, The Humane League and Animal Outlook. At age 71, Linda won PETA’s 2015 Sexiest Vegans Over 50 Contest.

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