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VEGAN HOT SHEET
PLANT-BASED MEATS ARE NOW ON THE MENU OF COURSES AT U.C. BERKELEY!
O
ne of the fastest exploding sectors of the
team-based challenge to build novel enterprises to
food industry is fake (plant-based) meat
address the most pressing environmental and ethi-
and the University of California at Berkeley
cal issues of our times. Unique opportunity for stu-
is teaching students how to take full advantage of
dents with experience or demonstrated interest in
this growing trend in food technology. This fall, UC
life sciences, biochemistry, chemistry, biotechnolo-
Berkeley is offering students a new entrepreneurial
gy, plant biology, chemical engineering, design and
class – the goal of which is to develop pioneering
mechanical engineering.”
plant-based products. Students will be challenged to come up with innovative foodstuffs which will ad-
An in-class competition for the most innovative
dress growing concern about the ethical treatment
plant-based food product will award one ingenious
of animals and the environmental impact of factory
student a $5,000 prize and perhaps the next big
farming. According to the course curriculum, partic-
entrepreneurial breakthrough in the ever-expanding
ipating students are invited to: “Embark on a unique,
plant-based meat markets throughout the globe.
VegWorld Magazine
Issue 39 - March/April 2017 |
14
VEGAN HOT SHEET
SHORT SELLERS
BACKING AWAY
FROM BIG PHARMA,
BUT ONLY SLIGHTLY
I
nvestors are cautiously watching how the new administration is affecting Pharma stocks, which haven’t rallied
with the rest of the market, due, in part, to rhetoric from President Trump. These comments
have
reignited
discussions
about the industry’s pricing and practices, and the high costs US citizens are paying for medications. Fortunately, a whole food, plant-based diet is still the best way to avoid relying on pharmaceuticals.
VegWorld Magazine
Issue 39 - March/April 2017 |
15
FEATURE
LISA BLOOM
FEATURE
LISA BLOOM STRAIGHT TALK by Tanya Cleary
L
isa Bloom is a well-known civil rights attorney
For decades, I thought dairy and eggs were acceptable
and legal analyst who often appears on CNN,
choices because the animals weren't killed for them.
NBC Nightly News, MSNBC, and The Today
I thought, “I have to work. Why shouldn't animals
Show. She is author of several books, including
work too?” I am ashamed now at my ignorance.
“Suspicion Nation,” “The Swagger” and “Think:
In 2009, I read several books about the factory
Straight Talk For Women To Stay Smart in a Dumbed
farming of animals, and saw some documentaries.
Down World.”
My eyes were opened. Animals aren't working; they are suffering from unimaginably horrific cruelty.
As founder and managing partner of The Bloom
And every dollar we give to a dairy or egg company
Firm, based in Woodland Hills, CA, Bloom handles
promotes the ripping away of newborn calves from
family, civil, and criminal cases, and, in the past,
their agonized mothers, the grinding alive of male
has launched high profile lawsuits against the Boy
baby chicks, battery cages of hens, etc. I went 100%
Scouts of America and the Roman Catholic Church.
vegan that summer, and my husband Braden went
She is also the daughter of famed civil rights attor-
vegan with me. We have never looked back. We only
ney, Gloria Allred.
wish we had done it years earlier.
Yet, as visible and outspoken as she is, many people may not know that Lisa Bloom is also a vegan. VW: How long have you been vegan and what prompted that change? LB: I've been vegetarian since 1977, when I was 16. I looked into the big brown eyes of my dog, and thought, “I would never eat you. I comfort you when you're hurt. I take care of you when you're injured. Why should it be any different with any other animal?”
VegWorld Magazine
Issue 39 - March/April 2017 |
43
FEATURE
VW: What do you find most challenging about being vegan? LB: Having to explain where we get our protein. The protein myth is probably the biggest health propaganda being perpetrated on the American public, by the meat and dairy industries. I usually reply, "Where do you get your fiber?" VW: Do you have any ideas or recommendations for the animal rights movement? Do you feel it’s gaining traction? LB: Be bold. Never be silent. Most people are against animal cruelty. Appeal to that compassionate part of them. And, yes, the animal rights movement is gaining. We are winning battles every day. VW: Have you influenced anyone else in your life to become vegan, and what do you believe is the best way to share this lifestyle with others? "I never knew vegan food could be this good!" LB: Yes, I have veganized many people. I don't
That's the first step. Then, I talk about Meatless
push, but if someone asks a question, I give an
Mondays, or VB6 (eating vegan before 6pm), or
honest answer. The question is usually, "why are
eating "veganish" to get them to take a few steps in
you vegan?" and I tell them that animal cruelty is
the right direction. The perfect should not be the
sickening to me, and I cannot in good conscience
enemy of the good.
give one penny to support it. Invite them to watch “Earthlings” with you, or I love to cook delicious gourmet vegan meals, and
Melanie Joy's “Lectures about Carnism”. Turn them
invite a bunch of omnivores over. I also usually
on to HappyCow.com. Give them a good vegan
insist on business lunches taking place at vegan
cookbook, like anything by Chloe Coscarelli. Presto!
restaurants. In both situations the omnivores say,
Old omnivore friends are new vegan friends!
About the Author
Tanya Cleary is a freelance writer living in Key Largo, FL. She has been plant-based for over 5 years, and enjoys spreading the word about plant-based diets. She also helps moderate the Facebook group, “McDougall Friends,” for those who follow the recommendations of Dr. John McDougall and is an Associate Editor here at VegWorld Magazine.
VegWorld Magazine
Issue 39 - March/April 2017 |
44
FEATURE
Jane VelezMitchell
FEATURE
with a (vegan) dessert. One great discovery has been
is a very proud (and rather haughty) Chihuahua
the Engine 2 line of foods. Engine 2 has great cereal,
terrier mix, who has long forgotten that he was
tortillas, hummus, and grains that I can get at Whole
left in a box outside an LA shelter. I call him my
Foods or order online. It’s a wonderful foundation
VIC: Very Important Chihuahuamix. Foxy Girl, a
on which to build. It’s healthy and guilt-free. The key
Chihuahua/Mini Pin mix, is a very mischievous
to me, when it comes to food, will always be keeping
party girl, who was found dodging traffic on the
a peaceful plate. Indeed, as my friend Patty Shenker
streets of Fresno. Lil Rico, who hails from Puerto
says, peace begins on your plate.
Rico, is more actual Chihuahua than the rest. All our babies are rescues.
Q: What's been your proudest moment in your fight for animal rights?
Q: Finally, you've had oodles of experience--what is your advice for someone who is consider-ing
I was very involved in fighting a laboratory monkey
becoming vegan?
breeding facility that tried to open in Puerto Rico. My reports put the controversy surrounding that
My advice is: just do it. It’s so easy these days. It’s
facility on the map. Thanks to PETA and local
not a deprivation at all. It’s an adventure. You will
protesters, a legal battle ensued, and the company
venture into a whole new world of cooking and
was not allowed to open. Sadly, they have since
eating. And, it’s a non-stop celebration. Anywhere
popped up in Hendry County, in Southwest Florida.
I go in the world, I just punch in my Happy Cow
We continue to do reports on what’s happening in
app, find the nearest vegan restau-rant and - voila
this morally reprehensible industry.
- I stumble upon a whole new bunch of friends. Whether in New York, LA, Lon-don, Vienna, Puerto
Q: Do you have any pets?
Rico, Australia, Zimbabwe, or India, the thing that binds vegans together is their shared love of good
My partner and I have 4 companion animals:
food and their compassion. You will never look
three dogs and a cat. The cat’s name is Tux, as
back. There is some-thing absolutely wonderful
she is a tuxedo cat. Tux was found in a gutter
about putting your head on the pillow each night
during a snowstorm in New York. The dogs are
knowing, whatever mistakes were made, you didn’t
all var-iations on Chihuahuas. Cabo San Lucas
kill today.
About the Author
Andrea’s journey started with curiosity about a plant-based diet and the possibility that it would not only be a better diet for her family, but the solution to her husband’s battle with high choles-terol. An active fire fighter, he couldn’t shake the high numbers despite improvements in diet and exercise. After watching Forks Over Knives, she and her husband decided to switch their family of four to a plant-based diet for just six weeks. After six weeks, her husband got his cholesterol retested and it had dropped 60 points! They were sold and haven’t looked back! As a mom of two daughters, she enjoys finding tasty recipes that are enjoyed by not only her daughters, but their friends as well! Andrea is passionate about sharing the benefits of a plant-based diet on her web-site www.veggiecraving.com. You can follow Andrea on Facebook, Instagram and Twitter.
VegWorld Magazine
Issue 39 - March/April 2017 |
48
FEATURE
Julieanna Hever
CREOLE BEANS, GREENS & RICE FROM THE INSTANT POT by Jill McKeever
I'm obsessed with using my Instant Pot electric cooker. Have you heard of this appliance? It's a game-changer, ladies and gentlemen. The Instant Pot pressure cooks, slow cooks, steams, sautĂŠs, keeps food warm and makes yogurt. I have turned all my stove-top recipes into Instant Pot recipes, it's that amazing. I own three Instant Pots and use at least two everyday. Did I mention I was obsessed? Creole Beans, Greens & Rice is great recipe for breaking in a new Instant Pot.
VegWorld Magazine
Issue 39 - March/April 2017 |
70
CREOLE BEANS, GREENS & RICE FROM THE INSTANT POT
MAKES 6 SERVINGS ingredients • 4 cups low-sodium vegetable broth
• 2 1/2 cups cooked pinto beans
• 1 medium yellow onion, chopped
• 4-5 cups chopped fresh greens (kale, spinach or collard greens)
• 1 medium red bell pepper, chopped • 1 medium green bell pepper, chopped
• 3 cups cooked brown rice
• 3 celery stalks, chopped
• 1 medium tomato, chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons Old Bay Seasoning
Method 1. Press the [Sauté] button to heat up the inner pot. Pour just enough broth to cover the bottom of the pot. Add onion, red and green bell peppers, celery, and garlic; cook until onion is translucent. Add remaining broth, cooked pinto beans, greens, cooked brown rice, and tomato. Lock on Instant Pot lid. Turn the steam release handle to “Sealing.”
2. Press [Keep Warm/Cancel] once to cancel sauté mode, then press [MANUAL], use [-] button to adjust cooking time to 2 minutes. After cooking time is finished, wait 10-minutes then carefully turn steam release handle to "Venting" to release steam from the cooker. Remove lid, stir and serve. 3. Leftovers keep very well in the freezer for makeahead lunch or dinner.
About the Chef:
After watching the film Forks Over Knives in 2011, Jill McKeever healed herself of migraines, anxiety attacks, and lost 30-pounds when she adopted a plant-based lifestyle. She is a chef, cookbook author, and personal coach with a Certificate in Plant-Based Nutrition from the T. Colin Campbell Foundation. Her most recent cookbook, OMGee Good! Instant Pot Meals, Plant-Based & Oil-Free is all the rage with owners of the Instant Pot electric pressure cooker. Every week, she hosts entertaining live broadcasts on Facebook and YouTube to guide viewers through living a plant-based lifestyle. Subscribe to watch and chat with her live on YouTube: https://www.youtube.com/user/SimpleDailyRecipes and Facebook: https://www.facebook.com/groups/jillmckeever/
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