"But I Could Never Give Up Cheese"

If only I had a dollar for every time someone told me that.

Fellow humans, you absolutely can give up cheese. Like with anything else, you must first want to give it up.

"Give up?" I actually dislike that phrase intensely when it comes to transitioning to a vegan diet. Once you read books like Eat To Live and The China Study, you'll be running from cheese, trust me. Once you read about factory farming, you'll want absolutely nothing to do with the production, sales, and consumption of cheese (or milk, eggs, and meat, for that matter). Once you learn that so-called "organic" and "free range" farms do not actually translate to "cruelty free" farms, you'll know better than to put cheese anywhere near your mouth. You'll also know better than to trust the dairy industry, which thrives on America's cheese addiction.

Once you've stopped eating cheese for a while, and you feel more energetic, awake, and alive - not to mention, less bloated and less gassy - you'll become intoxicated with the way you feel when you don't eat this crap. You'll feel better about living in accordance with your beliefs, and that will be utterly empowering.

photo cred

Once you educate yourself about the truth, you'll realize there is nothing to "give up," but only more knowledge, wisdom, and empowerment to gain.

But don't take my word for it. Go, educate yourself. Learn. See. Experiment.

Go See Bold Native NOW

A few weeks ago, I had the luck of meeting Casey Suchan at a friend's birthday event. She told me about her new movie and said it'd be screening that following Saturday. I told her it was my birthday that day, and so I'd probably be doing something celebratory. This seemed to produce excitement rather than disappointment, which confused me at first, as I was basically telling her I wouldn't be able to make it. Her response?

"It's my birthday, too!"

As a wishful believer in the zodiac, I simply can't say no to someone that shares my birthday. This is what ultimately convinced me to go see the LA screening of Bold Native last weekend, and I'm so glad I did. Even though I've been vegan for over five years now, I felt transformed after leaving the theater that night. It's the kind of movie that leaves an imprint on your visual cortex and lingers in your moral conscience. It's also the kind of movie that leaves a small mark on your partner's hand, from squeezing it so hard.

I urge you, go see this movie. No matter who you are, it will challenge you. And it could change your life.

You know it's good when I buy the shirt.

If you happen to live near Brown University, you can see it today, for FREE, with FREE vegan Indian food. This is a wonderful opportunity!

If you don't see your city or university on the list, email them to request a screening.

Doooo it nowwww!

Raw Vegan Ice Cream & A Call To Arms

I haven't posted in about a month! It's almost fall now!? Where does the time go? Summer was here just a second ago, I could've sworn...

But enough small talk. Let's discuss more important matters, like ice cream. One of my roommates and I recently made "banana soft serve" ice cream, ala Gena's recipe on Choosing Raw.

And wow.

This is literally the simplest, most delicious dessert recipe I've ever come across.

Ever.

And it's healthy! Like, really healthy. All you do is peel some bananas, break them up into chunks, freeze them, and then blend them in a food processor. That's it. No need to add any sweetener or thickener or anything. The result truly resembles the texture, consistency, and taste of soft serve ice cream, yet it remains vegan and raw. Really.

Of course, you can add whatever you want to it. My roommate and I experimented with frozen mango chunks, frozen blueberries, and frozen strawberries. We both liked the tanginess that the mango added. I wouldn't recommend frozen strawberries, as they watered down the overall flavor a bit (though our strawberries may've been a little freezer burnt, oops).

Tonight I had dinner with my friends, queerveganrunner and her partner, and they told me that they tried the banana thing last week, too (insert necessary "guess great minds think alike" gush). Anyway, apparently they added peanut butter and topped it with smashed dark chocolate, which they recommended pretty highly. I'd love to hear about others' experiments with this recipe, should you try it, which you absolutely should.

In other news, I'd love your help with getting the word out about chooseyourownfoodchain. For one, I'm always seeking additional people to interview. So, if you know anyone who is vegetarian, vegan, or semi-veg (this includes meat minimalists and flexitarians!) and who might be interested in answering interview questions, please send them my way! You can also "like" chooseyourownfoodchain on facebook, to receive additional updates from my little corner of the plant-based world. Finally, if you're so inclined, please do spread the word about this blog. Let's keep people connected in our collective re-examination of the food chain.

Thanks and happy fall, everyone!

Pumpkin spice and everything nice,
CYoFC

Interviews: Dana: How She Met Her Meat and Went Veg

CYoFC:  Describe your current diet/lifestyle (vegan, lacto-ovo vegetarian, pescetarian, freegan, flexitarian, omnivore with vegan tendencies...etc.).

Dana:  I currently follow a pescetarian diet, as I eat fish about once per week. My diet consists mostly of grains, fruits/vegetables, eggs, dairy, tempeh, seitan, and some meat substitues.

CYoFC:  For how long have you been a pescetarian?

Dana:  I stopped eating meat five years ago. I followed a vegan diet for the first six months and then a strict vegetarian diet for the next year. I then incorporated fish into my diet and have done so for the past 3.5 years.

CYoFC:  What prompted you, originally, to change your diet?

Dana:  I read an editorial in my university's newspaper about animal cruelty. The writer mentioned a video called "Meet Your Meat," which is produced by PETA. I ordered a free copy of the DVD; while it was incredibly painful and disturbing to watch, it solidified my decision to give up meat. I have always loved animals, and truthfully, never cared too much for meat, so the decision was a no-brainer at that point.

CYoFC:  It takes a lot of courage to watch something so painful, but you did it and it changed your whole outlook. Were there any challenges along the way to changing your diet? What about current challenges, or aspects about pescetarianism that you don't like?

Dana:  When I first started learning about the mistreatment of animals in the food industry, I was incredibly passionate about spreading the word. I believed that if people really knew what went on, they would not want to eat meat either. Unfortunately, this initially translated into a lot of frustration with friends and family members who did not feel so inclined to change their eating behavior. Over time, I learned to focus only on myself, and this has made it much easier to be around others that eat meat.

I am able to find something that accommodates my diet on nearly every menu, so I don't think it interferes with my lifestyle in any significant way. The biggest challenges, however, are the "hidden" animal products. For example, gelatin is in many yogurts, and chicken broth is frequently in restaurant foods such as Mexican rice or broccoli cheese soup.

The primary thing I don't like about my current diet and lifestyle choice is that it is difficult to decide where to draw the line. I don't eat cows, but I do wear leather... I won't eat chicken, but I will eat fish... And so on... This creates some moral conflict, but I have found it helpful to think of my dietary choices in the way environmentalists conceptualize a "carbon footprint," where every little bit helps.

CYoFC:  This moral conflict you raise is often used by opposers to argue against vegetarianism in any form. "Animals are killed, so are plants," etc., etc. But at the end of the day, an individual choice must be made, and people must choose what works for them, mentally and physically. Do you plan on remaining pescetarian? If so, what motivates you? If not, what motivates you to change?

Dana:  I plan to maintain a pescetarian diet indefinitely.

CYoFC:  Why should others go vegetarian or pescetarian?

Dana:  I think this is a very personal decision, and I have moved away from trying to persuade others to give up meat. However, I think EVERYONE should make an effort to avoid meat that comes from factory farms. Small, organic farms (which don't use growth hormones) tend to raise animals in pastures and sometimes use more "humane" methods of killing the animal.

CYoFC:  Do you have any tips or advice for people who want to do this?

Dana:  Experiment with lots of new foods. Make a big effort to get protein. Soy-based products are great, but beware that some are high in fat. The best options are typically seitan or wheat-gluten based substitues, which are high in protein and have no more than 2-3 grams of fat per serving.

CYoFC:  What are your favorite foods?

Dana:  I LOVE, LOVE, LOVE a new brand of meat-substitute foods by Gardein. The pulled pork and beef burgandy are especiallly good and simple to prepare. It is sold at Whole Foods and stores that have a health/organic section. I also like Tofurkey deli-slices. Quinoa is one of my favorite, high-protein grains.

CYoFC:  Are you getting enough protein?

Dana:  This is something I struggle with, which is why I added fish into my diet and have begun to make more of an effort to consume eggs and fake-meat products. I also try to eat a lot of nuts and protein bars (I added protein shakes while training for a marathon).

Want to go vegan but worried about protein? Finding enough protein is completely possible with a vegan diet. A great example of a high-protein source is kamut noodles, or any kamut product. Kamut is a type of grain originating from ancient Egypt. One serving of a popular brand of Kamut spiral pasta noodles has about 10g of protein and only 1.5g of fat (0g saturated). I like these, myself. 

Dana mentioned that she watched the documentary, Meet Your Meat before becoming meat-free herself. For those interested, you can watch it by clicking here. If you are just beginning to learn about the meat and dairy industries, I highly suggest you watch it. I warn you, though, this video is shocking and disturbing.

Dana, 29, is a clinical psychologist in Ann Arbor, Michigan. In addition to vegetarianism, her interests include running, golf, sporting events, reading, relaxing, and shopping.

Interviews: Jason: Hardcore, Punk, & Conscious Eating

CYoFC:  Describe your current diet/lifestyle (vegan, lacto-ovo vegetarian, pescetarian, freegan, flexitarian, omnivore with vegan tendencies...etc.).

Jason:  I would describe myself as a flexitarian.  The reality of the situation is that 90% of the time, I'm a lacto-ovo vegetarian (I'll eat dairy and eggs).  The other 5-10% of the time exists because, well, sometimes I just kind of feel like a burger.  I can't say I'm entirely okay with my "flex," but, at least in my mind, that 10 % flexibility is better than a full on omnivorousness lifestyle or the bitterness that might result from perpetually denying my body food that it (ostensibly) wants.

CYoFC:  For how long have you been flexitarian?

Jason:  I've been on and off vegetarian since I was about 16 years old.  The 100% vegetarian times have been punctuated with periods of either full blown omnivorousness or situations akin to the above-mentioned "flex."  I have never tried being vegan, though many of the meals I eat are entirely vegan.

CYoFC:  What prompted you to become flexitarian?

Jason:  When I was younger, the ethics of food production didn't come into play vis-a-vis my diet all that much.  Mostly it happened because I was a teenager who was really into hardcore, punk, and indie rock.  I read a lot of fanzines, went to a lot of DIY shows at places like bowling alleys and YMCAs, and generally gravitated toward anything that seemed more pure, ethical, or "punk rock."  In its earliest incarnation, I think I tried it out for the first time because my girlfriend was vegetarian (albeit a very unhealthy one!  I think her diet consisted entirely of Kraft Mac n' Cheese).  To my surprise, it wasn't very difficult to not eat meat and, for reasons that would later become more clear and explicable, it just seemed like "the right thing to do."

These days, the reasons behind my own form of vegetarian range from the ethical to being conscious about my health and the things I put into my body to my increased knowledge of behind-the-scenes food production... as an adult you have much greater degree of control over your consumption habits.  My adult desire to minimize my impact on the world's resources leads to me to ask myself a lot more questions about the things I consume.  Where did this come from?  How did it get here?  Who had to make this?  Was it sprayed with poison?  If so, how does that affect the local environment or me now that I'm eating it?  Etc. Etc. Etc.

It goes on and on and on.  It can be very stifling.  And paralyzing.   Yet it's a goal of mine to keep on striving toward being as conscious as I can about these things.  I believe it's part of being a good citizen of the world.

CYoFC:  Those certainly are very difficult questions. Were there any challenges to becoming flexitarian? What about current challenges of being flexitarian, or aspects of it that you don't like?

Jason:  Not really.  My flexiness kind of nips those challenges in the bud I think.  I suspect that if I were more strict about my diet, there would be times that could be frustrating.  I've experienced that in the past with pure vegetarianism.   I think for many vegetarians, vegans, etc. this manifests itself most fully when a veggie type person finds themselves having to dine in a less than veggie-friendly establishment with family, friends, or what-have-you.  It might lead to that person resenting the choice of restaurant or the resentment of others who (if they're conscientious friends) are forced into acknowledging your dietary needs and are thereby de facto limiting their own dining options should they decide to partner with you for a meal.

In my experience, though, most vegetarians and vegans are very gracious and seldom try to alter people's dining choices or options (i.e. they're generally willing to bite the bullet and take one for team when the team decides to dine out at a less than ideal choice).

Or it might be a situation like you're at a wedding and the entree choices are fish and chicken and steak which means that you're just going to have to eat green beans and red potatoes.  Which kind of sucks for you, but isn't the end of the world or anything.

I travelled in South America for quite awhile as a vegetarian and that was somewhat hard on me.  Mostly because I found myself in many places where there weren't very many vegetables to be had and so I was concerned that I was lacking many vital nutrients.  Not only was I probably not getting as much protein as I should of, but I was also missing out on all the great stuff that different colored veggies can give you.

But on the whole, I've never found vegetarianism to be all that challenging.  Especially since I've always lived in or near big cities. 

CYoFC:  Do you plan on remaining flexitarian? If so, what motivates you? If not, what motivates you to change?

Jason:  I do plan on staying pretty flex for the time being.  I would like to segue into pure vegetarianism again, but I'm reluctant for reasons I mentioned earlier.  More than anything, I want to become more savvy and conscious about the who, what, where, when, why of the things I eat.  It's always a struggle.  Especially when financial concerns come into play.  For example, I live in southern California.  There is an abundance of avocados here.  Yet everywhere you go (Trader Joe's in particular), avocados are being imported from Chile.  And I can buy them (Chilean avocados) for less.  And I do.  This is something that I REALLY want to change.  To me, it's unacceptable.  On the other hand, it gets complicated because avocados are a water-intensive crop (an issue in SoCal) which is not only a drain on water resources but also makes them more expensive to cultivate and thus more expensive to buy at the market. 

Every potential to solution to a problem has a domino-esque ripple effect.  For example, if I (and others) were to stop buying Chilean avocados because I take issue with heavy fruit (fruit that's available here) being imported across great distances, it would impact the Chilean economy, Chilean workers, Chilean consumption habits.  This line of thought doesn't even consider the fact that Mexico is the world's largest exporter of avocados (and is way closer to California than Chile), and so why aren't more of the cheap avocados I'm seeing at the store from Mexico rather than Chile?  And if they were from Mexico, would that be acceptable?  Or could a Mexican avocado possibly be less resource intensive than a Californian one?  It might be if I live in Los Angeles or San Diego and I factor water consumption into the mix.

The point is, these are difficult questions to try to answer.  People with degrees analyze these things and write papers about them, but the average person standing in the aisle at Ralph's with a crying kid in the cart and a dog that needs to be taken out back at home has other, more pressing issues to contend with. 

It's hard stuff to think about.  Thinking about it too much might make you go crazy.  But I think it's important that people do think about these things.  At least try to think about them a little bit.

Did I answer your question?

CYoFC:  Absolutely. I suspect many others have similar concerns about the avocado issue, by the way, and yet it's not something you hear much debate about. Tell me, why should other people go flexitarian?

Jason:  Sort of branching off my answer to that last question, I believe people should be more responsible about the consumption decisions they make.  That means making an effort to be better informed about the things they consume.  I think that once people have their facts straight -- once they know what commercial beef production or  a slaughterhouse is actually like for example (perhaps even after a visit to one!) -- then (I believe) they have every right to live whatever kind of lifestyle they choose. 

Ignorance can be very nice, but it (generally speaking) is at best irresponsible and at worst very dangerous.

CYoFC:  Do you have any tips or advice for new flexitarians?

Jason:  I would highly recommend trying out flexitarianism.  If my own personal 9:1 veggie-to-omnivore ratio is too high for you, start out smaller.  Ease into it.  Hopefully you'll find that not eating meat is easy and not a very big deal to you.  You might even realize that after a short time of adjustment, you never have any desire to eat meat, at which point you might consider full-fledged vegetarianism.  Or even veganism might be A-OK for you.

Many people have the tendency to have an all-or-nothing approach.  I say, do what you can, see if it works, and, if it does, then try to do a little bit more.

And if any vegetarians or vegans disdain you for not being able to commit 100% (this is very unlikely, but it could happen with someone less mature or misguided), don't let it get you down.  Your trying to consume less meat and dairy is better, much better, than not trying at all.  For realz.

CYoFC:  Good advice. All this talk about food...what are your favorite foods?

Jason:  Pho, Drunken Noodles, Mac N' Cheese, Ethiopian, ummmm.... this is too hard.  I have many favorite foods.  Having to decide on a few is stressing me out.  Next question.

CYoFC:  One last question. Are you getting enough protein?

Jason:  I hope so. 

But seriously, this brings up a good point to make:  I think that most people, both meat-eaters and non-meat-eaters alike, have little idea of how much protein they actually need.  And our dearth of knowledge re: nutritional needs (in terms of quantity adequate or necessary for good health) is not limited to just protein. 

That said, I think need is probably different for every person and I imagine someone's size, body chemistry, metabolism, etc. all play roles in the sort of thing.

I think, though, what your questions is about really, is whether or not it's difficult to find sources of protein that aren't meat.  The answer, at least if you live in America, is an emphatic NO.  It's easy. 

Speaking of protein, there's an article about protein (https://www.msu.edu/~corcora5/food/vegan/calcium+protein.html) that this girl who has this vegan blog recently sent me that I still haven't read.  I should probably get on that. 

CYoFC:  Right on. 


Jason, 30, of Lost Angeles CA, is a music lover and a self-described armchair intellectual. Some of his other loves are books, dogs, and world affairs. He is in the band, Little Stranger.

Interviews: Mama-to-be: Meat Miminalism During Pregnancy

CYoFC:  Describe your current diet/lifestyle (vegan, lacto-ovo vegetarian, pescetarian, freegan, flexitarian, omnivore with vegan tendencies...etc.).

MTB:  My current diet would best be described as pescetarian with chicken tendencies (but I don’t eat shellfish due to Jewish tendencies).

CYoFC:  For how long have you been eating this way?

MTB:  Over the past ten or so years, I have vacillated between a standard lacto-ovo vegetarian diet and a pescetarian diet.  Within the past couple of months I have reintroduced chicken into my diet.  This has correlated with my pregnancy (I am 5 ½ months).  Not only did I choose to eat chicken for an easy source of protein, but also because I began to feel very limited by the many pregnancy-related diet restrictions (e.g. no tuna, feta cheese, sushi).   

CYoFC:  What prompted you to first become vegetarian?

MTB:  My vegetarianism initially began at about the age of 10 when I first was introduced to the inner workings of the meat industry through my social studies class (one of the few units that actually grabbed my attention).  My fourth grade mind was disgusted by the idea that so many animals were bred just to be slaughtered and I very quickly lost my appetite for meat.  After about a year, I gave in to pressure from my parents who convinced me that my growth would be stunted (how lame)!  Then about 8 or so years later I was suddenly staring at a chicken sandwich, unable to eat it.  I reconnected with my earlier disgust with the meat industry and also my growing awareness of how it was impacting the environment.  In addition, I was no longer convinced that the only way to maintain a healthy diet was by including meat in my diet.   

CYoFC:  Were there any challenges to becoming vegetarian? What about challenges of your current vegetarian-esque diet?

MTB:  Initially, there was a learning curve, i.e. I would mistakenly order (and sometimes begin eating) a meal that included meat before remembering my new commitment to being a vegetarian.  Eating meat was such a long-standing behavior that it just took some time for the change to become second nature.  The only real challenge that I’ve encountered since then is getting the third degree from well-meaning (okay, maybe not all have been well meaning, but more judgmental) friends, family, and relatives.  Although, this has gotten easier over the years, which I think is partly due to the fact that it has become more of a social norm. 

CYoFC:  Do you plan on maintaining vegetarian leanings in your diet? If so, what motivates you? If not, why not?

MTB:  I would like to remain a meat minimalist for the time being.  My plan is to return to a pescetarian diet, likely after my little one has arrived.  I try to do what I can in leaving as little a footprint as possible (through diet, recycling, public transportation, etc.), short of it becoming a rigid, compulsive part of my lifestyle, i.e. I try to find a reasonable balance between doing my part to lesson my impact on the planet and being able to relax and enjoy the time that I have in this life!   

CYoFC:  "Meat minimalist" - I like that. Why should other people go vegetarian, or at least become meat minimalists?

MTB:  If more people ate less meat, it would (in theory) reduce the tremendous impact that the meat industry has on the environment. 

CYoFC:  Do you have any tips or advice for new vegetarians?

MTB: Have something short and sweet prepared to say when people ask you why you are vegetarian to a) shut them up and maybe educate them a little, and b) so you can get to your meal more quickly!

CYoFC:  Right on. Favorite foods?

MTB:  Dessert, all kinds of fruit, and Morningstar sausage patties.


Thanks, MTB!

At 25 weeks!

MTB, 27, lives in Manhattan with her husband, 30. They moved to NYC about 9 months ago after he finished his doctorate in math and got a job there.  MTB is pursuing a doctorate in clinical-developmental psychology, and is currently completing a practicum where she works as a school psychologist conducting psychoeducational evaluations, therapy, and remediation with children K-12 in the Bronx. MTB and her husband are expecting their first child in July. 

Interviews: Dan: Veganism As A Step Toward Health

CYoFC:  Describe your current diet/lifestyle (vegan, lacto-ovo vegetarian, pescetarian, freegan, flexitarian, omnivore with vegan tendencies...etc.).

Dan:  I am an omnivore with vegan/vegetarian tendencies.

CYoFC:  When did you begin incorporating these vegan/vegetarian tendencies?

Dan:  Can't really say, I've been leaning a little bit more towards veganism for a year or so.

CYoFC:  What prompted you?

Dan:  Health primarily. I'd like to get more energy out of my food, and I've been trying to be mindful of food as fuel, rather than simply automatically snarfing what tastes good. But another factor is taste. I've had some incredible vegan dishes that, upon successful replication at home, have become things I crave. Like Sambussa filling. Sooooo goooood.

The fact that decreasing meat intake helps lower my environmental footprint is nice too. There's also exposure to disease. There's one nasty disease after another associated with various kinds of meat and processed foods.

CYoFC:  Have there been any challenges to decreasing your meat and dairy intake? If so, what were/are they?

Dan:  Not really. I mean depending on where you are and who you are with, access to vegan options can be bothersome. But if you eat anything and simply try to lessen meat and increase the veggies, you can make do anywhere with ease.

CYoFC:  Do plan on continuing to eat this way - that is, as an omnivore with vegan leanings? Or do you think you'll make any changes?

Dan:  I probably will [stay this way], though at some point I might become vegan. I've been cutting certain meat products out of my food entirely, and while I don't avoid them if that's what's there and I have no other choice, I never seek them out on my own.

The most likely thing is that I will become more vegan, switching from say 80% omni: 20% vegan to 60%: 40%, etc.

CYoFC:  Why should other people consider adopting vegan dietary ways?

Dan:  Its a simple change. To go from omnivore to having one vegan meal a week is easy, and it will have an impact. Maybe that becomes two vegan meals a week, or just having more veggies and a smaller serving of meat. You'll feel a difference, and still get all the nourishment you need. As for the environment, imagine the impact if everyone in the US just made one meal a month a vegan meal.

CYoFC: Do you have any tips or advice for new those wanting to incorporate vegan changes to their diets?

Dan:  Don't jump, take it slow and be sustainable. Find dishes you can make yourself that are quick and delicious. Or find vegan options at local eateries. I've discovered that general tso's tofu is so much better than the chicken, and that's one more dish I can get that is wicked tasty, and something I'd pick even if I wasn't thinking about vegan or vegeterian options. That's what you want, a dish you'd like for its own sake. Then another, and on and on.

CYoFC: Good advice, Dan. What are some of your favorite foods? The people want to know!

Dan: General Tso's Tofu, Sambussa, Samosas, Veggie Chili, Vegan Crab Cakes, Veggie Pizza with thin sliced onions, peppers and tomatos. Cinnamon carrot soup with chicken-flavored stock. Crunchy raw veggie wraps. Veggie Lo Mein. Vegetable dumplings. Tofu Drunken Noodle.

And, my non vegetarian favorite foods as well (these will be tough to give up, suggestions for vegan alts most welcome!): Chicken chili, buffalo wings, chicken soup with matzo balls, chipotle beef tacos. Crispy grilled montreal steak. Fried yellow curried salmon.

CYoFC: I'm also a huge lover of Tofu Drunken Noodle. As for your fave non-veg foods, well, TVP and seitan can be great substitutes for chicken in a soup. Seitan (a.k.a. "wheat meat"), when seasoned right, can also be a great on its own, and because it has a meat-like texture and consistency, it may satisfy some of those steak cravings. Morningstar makes frozen "beef" crumbles made of soy, which can be great taco filler. I'm not sure what to tell you about that salmon preference!

Lastly, a question often asked of those with a veggie-oriented diet: are you getting enough protein?

Dan: Yup.

CYoFC: Thought so.


Dan, 27, hails from New York City.  He's currently a Tech Consultant/Executive Director, and enjoys comedy, writing, yoga, taijiquan, sleeping through his alarm in a warm bed on a cold day, and cooking for people.