Friday, September 23, 2011

Updates and Forecasts!

It's been a few months since I last posted, and a lot has happened.

First, I successfully defended my dissertation in July.

Naturally following from this, in August, I graduated! I am now Doctor Foodchain. Or, Foodchain, Ph.D., if you like.



AM 

DONE. 

!!!!!!!!!!

After finishing, I traveled around the east coast a bit. I re-visited some of my favorite vegan cafes and sampled other vegan hot spots for the first time. Reviews to follow in the coming weeks.

Once I returned to LA, I threw a celebratory pool party. 


A rare piece of French impressionism, likely from the splash pool collection.

Next up was a road trip to the deserts of Nevada. A camping trip happened. I learned how to survive without running water - in the desert - for a week. I fractured my tail bone. I saw lots of cool art and practiced radical self-reliance. 

A scene from Black Rock City, NV

Yeah, ouch.
photo cred: http://tailboneinjury.com/

As I slowly heal and seek employment, I will also be participating in Vegan MoFo. This is my second year in a row. You can find my 2010 MoFo posts here.



I have some pretty amazing sh*t planned for this year's MoFo. 

photocred: http://www.mymodernmet.com/profiles/blog/list?tag=Acrobats
'til then,
dr. foodchain

me & nico. she's not big on still shots.

Monday, June 20, 2011

The Barebones Vegan: Another Quick Dish for Less

Orzo-Steamed Spinach

I'm going to tell you about a recent dish that my boyfriend and I invented, called "Orzo-Steamed Spinach." Well, technically, it was mostly me that invented it, but I'll give him credit for getting me to love orzo. :-)

There are a lot of ways in which this dish is awesome. Allow me to elaborate...
  • It can be made in less than 10 minutes.
  • Its ingredients are either very cheap or, if they're expensive, they are the kind that last a long time. I have listed the prices after each item on the "shopping list" for this dish, below. Although the Earth Balance is pricey, it will last you a while, provided you use it as a condiment and not for baking. Same goes for the sea salt and pepper, which you may even already have. As for the organic baby spinach, it's much more economical to buy the huge container, as the price per ounce is significantly less than that of the smaller containers (trust me, I checked!). Plus, it's a hearty vegetable, so you won't have to worry about it rapidly going bad, so long as you keep it refrigerated.
  • It's a great way to consume a large portion of green vegetables without having to go the salad or green smoothie route (which you may be sick of!)
  • You only have to dirty one pot, yet you get two hot foods.
  • Cheap and/or long-lasting ingredients, plus quickness (seriously under 10 minutes to make!!!), means that it's the perfect "eating for several days in a row" meal when you're mega-busy and don't have time or feel like meal-planning - like during finals week! or a week when you have to work late every night! or while you're writing your dissertation, like me!
  • It's really delicious, despite its simplicity! 
  •  
So here's your ingredients shopping list:

1. a box of "orzo" which is a type of pasta shaped like little, flat footballs (1 store-brand box costs about $0.99 or less here in LA)
2. Earth Balance Natural Buttery Spread (usually about $5.99)
3. the huge, 16 oz plastic container of organic baby spinach (I think this cost me something like $5.39)
4. sea salt (prices vary depending on container size)
5. black pepper (prices vary depending on container size)


And here's the recipe:

I'm not going to list the ingredients because they're just the 5 grocery-list items above. So, what you do is cook at least a couple "servings" (say, 1/3 of the box) according to the package instructions. When the orzo is done, stir in a teaspoon or more of the Earth Balance and mix it up real good. Hey, you could even use olive oil if you wanted. Put a mound (really, go nuts) of the fresh spinach on a plate. Cover the spinach some of/all of the hot orzo. Sprinkle with sea salt and black pepper. Wait a few minutes for the hot orzo to "cook" the spinach a bit. Makes more than enough for one person.

This is meant to be a light meal or an accompaniment to something else, say, a heap of white beans (which are also cheap and easy to prepare!).

My camera phone doesn't really do it justice, but you get the idea. In this particular photo, you'll see I added some yellow peppers. This was only because we had some from our CSA and I wanted to try them out.

For other cheap, easy ways to be vegan, see my other Barebones Vegan posts.

Tuesday, June 7, 2011

Deathrow Mac 'n Cheese

It's about time I post about this recipe. If I were famous for a recipe, or famous at all, really, it would be because of Deathrow Mac 'n Cheese.

A brief history is in order. The recipe itself was inspired by a google search long ago, when I came across this recipe

I decided to alter it a bit to suit my own personal tastes, which ultimately evolved into my signature recipe below. 

The name, "Deathrow" comes from my friends, AJ and R, who declared it the meal they'd want for their last, should they ever find themselves on death row. Yes, people think it's that good. AJ liked it so much that she even adapted the recipe a bit and posted her version of it on her blog, here. I've also been told, by an omnivore who does not like the dairy version of mac 'n cheese, that this tastes amazing. Like I said, lots of credibility for this dish.

Here's the recipe:

D e a t h r o w  M a c  ' n  C h e e s e 

Ingredients:
1 1/2 cups plain soymilk (unsweetened kind)
1 cup water
1/3 cup low sodium soy sauce
1 cup nutritional yeast
2/3 cup canola oil
1/4 block of firm tofu
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon sea salt
1 tablespoon of German-style mustard (I have mad love for inglehoffer's stone ground mustard)
2/3 a bag of mozzarella Daiya cheese shreds 
1.5 pounds/1.5 boxes of brown rice pasta, either the mini shells or the elbow macaroni variety


Preheat oven to 350 F. Combine all ingredients except for the Daiya and pasta into a blender, and blend until smooth. Cook the pasta according to the directions on the box/bag. Once the pasta is done, drain and spread evenly into a casserole pan. Pour the blender mixture over the pasta, and stir around until it is fully integrated throughout the pasta. Do the same for the mozzarella Daiya, and save some to sprinkle over the top.

Bake in the oven for approximately 30 minutes (or slightly more or less, depending on your oven). The cheesy mix should be bubbling and the pasta should look slightly goldened/browned.

Highly recomended: Serve with kale salad.

Note 1: You may be skeptical about the brown rice pasta, but one time I didn't have any other kind on hand, so I used that, and the results were amazing. The other party guests even said that it was particularly good compared to how it usually tastes! So I now make it exclusively with brown rice pasta.

Note 2: This makes a lot and keeps well in the fridge. To reheat, just put it back in the oven or microwave. 

Hope you enjoy! Let me know if you come up with your own variation that you love!

Tuesday, May 10, 2011

Mother's Day Re-Cap & The Saddest Sound In The World

Yesterday was Mother's Day. I sent my mother - who lives over 2,000 miles away from me - a card (in which I wrote things!) and a pair of earrings that I made myself. I was really happy to do this. I am really happy that my mom appreciated it so much.

Yesterday I also handed out free carnations to passersby in my neighborhood. I work, part-time, in a children's thrift & vintage shop a few blocks from my house. Anyone who came into our shop yesterday got free Mother's Day carnations. We are a store that loves to celebrate people that bring love and joy into others' lives. Often these people are the usual suspects - you know, like moms, dads, grandparents, teachers, nurses... Or they're the people who are struggling to "make it" in this town - local artists, musicians, writers, actors, puppeteers, one-man comedy shows. The store is like a platform from which its employees say, "Hey, all you out there, doing something good for society and being all awesome. You're valued and appreciated."  I love being a part of that process! I loved handing out flowers yesterday.  

Despite my joy, however, there was also a heaviness in my heart. Yes, the two can co-exist. Although I've been vegan for a long time, Mother's Day felt a little different to me this year. I couldn't stop thinking about the mothers that suffer on this day and year-round. These mothers are not celebrated but, rather, forgotten.

I'm talking about the mother cows. And the mother pigs. And the mother goats, and the hens, and the dogs, the tigresses, the dolphins, the seals, the salmons. Yeah, I said the salmons. They give birth, too, after all. And contrary to the many a belief, they also have nervous systems, which means they can feel pain.  

More often than most of us will ever know, the most horrible, terrible, abominable things happen to these gorgeous beings. A fellow Los Angeles-based vegan advocate, Gary Smith of The Thinking Vegan, wrote a Mother's Day post about a variety of these things yesterday. In this post, I'm mostly going to focus on our mother cows.

The mother cow I am referring to here is the cow who is used for her "product" - that is, her breast milk, which can be made into cheese, butter, cream, ice cream, yogurt, or just consumed in its original liquid "milk" form.

But did you know? Every single milk product you will ever encounter will have come from a mother whose baby was taken away from her prematurely. That may come as a surprise to you at first, but think of it this way: the breast milk is what we're after, right? So in order to reap as much of that milk as possible, we must eliminate our primary competitor: her baby. The calf. On the majority of farms, that calf is taken away from his or her mother immediately after being born.

Have you ever heard the saddest sound in the world? Well, that's probably it. That is, the sound of a mother and a child being immediately ripped away from each other at birth. Animals can and do cry, moan, and scream. 

Marc Bekoff, Ph.D. writes about the emotional lives of non-human animals. In one of his books, he discusses the theory that animals with what we as humans would consider a "lower" capacity for reasoning (basically, a lower "IQ"), are the animals that actually feel the most pain. Why would animals whose brains are not as sophisticated as ours suffer more than us? Because, Dr. Bekoff says, they have less ability to develop coping strategies to deal with painful situations. Thus, they face the pain head on.

Imagine if you would've gotten that root canal without Novocaine, or couldn't reassure yourself with "This too shall pass" after passing that kidney stone, for example. What if your cheek were to be suddenly pierced with a thick, needle-y piece of metal? Or what if you were suddenly denied access to breathing for an indefinite length of time? Any of these would utterly terrify and hurt you, right? Even if you used all of your very advanced brain's coping mechanisms to deal with these events, they would still be incredibly traumatic.

Remember those salmons?

Dr. Bekoff also emphasizes that not only do animals feel physical pain, but they experience emotions as well. In fact, they lead rather rich emotional inner lives, sharing many emotions in common with humans. There are documented occurrences of animals like elephants and magpies mourning their dead kin in a ritualistic, "funeral" style. These are just a few examples of many. And as Dr. Bekoff states in The Emotional Lives of Animals, there also is evidence that animals experience emotions that humans do not.

Back to the cows. What happens after mother and baby are separated? Well, if the baby is a girl, she goes through exactly what her mom endured. Most typically, the way she is impregnated is via artificial insemination. Usually there is force involved. And a cage-like thing to restrain her. 

She will then proceed to give birth, have her baby involuntarily taken from her, and have her teats squeezed by metal clamp devices. For those who use similar devices for pleasure, note that these devices are not removed for long periods of time, even after her teats become infected. By the way, infections = the development of pus, which gets into the milk. (Yes, really.) This "milking" process occurs over the course of one year, and then, literally sucked dry, she is impregnated again so that she produces more milk. Repeat, repeat, repeat, until she is too old to physically withstand this anymore. Probably about six times. She's then loaded onto a crowded truck, sent to a factory, and killed. Her death therefore occurs about 20 years earlier than it would've naturally.

Don't even get me started on how she is killed. I'll save that for another post.  

What happens to the male calves, who are obviously not capable of producing milk? Well, that's where veal comes from. After birth, the male calf is kept in a small, dark crate in which he barely has room to lay down and turn around. Sometimes he is also tethered within the crate, to further restrict his movement. All of this is so that he does not grow or develop, which would ruin the "tender" characteristic that his flesh ("veal") has. After about four months of this, he is slaughtered.

Guys, I know some of you buy "free range" or "humane" or "organic" milk and meat, but many of the same damn things happen. With "free range," the laws and regulations are pretty loose. And most typically, the mother and babies are sent away to the same slaughtering place. Read all about this and more at http://humanemyth.org/, an entire website devoted to revealing the little-known facts of the "humane" variety of the meat and dairy industry. I especially encourage you to watch the slide shows. Please, you owe it to yourself to know the truth, and (in my opinion), you owe it to the animals to at least have an understanding of what really happens. Do not fall for marketing and advertising techniques that use the words "humane" or "free range." Business is business, and these techniques were specifically designed to increase profits, not educate you.

Now that you've read what I've written (which is awesome, by the way - and not for my benefit, but because you have hopefully learned a lot!), I have some questions about you. I hope you will consider each of them.

1.  Are you a mother?

I can claim no children myself, but I cannot imagine the agony of having my newborn literally taken away from me. The pain must be unbearable.

2.  Have you ever lost someone you loved? 

If you have ever felt the pain of loss, a loss of any kind, then you can probably relate to cruel and unfair separation of these mother cows and their calves. You don't have to have gone through the exact same experience as someone to relate to their pain. Emotions are emotions, even if we cannot fully "get" precisely what someone went through and how it felt to them.

3.  Have you ever felt physical pain?

Unless you are among the few who suffer from the rare congenital analgesia, then I know you have.

   And what about emotional pain?

Unless you are among the estimated 1% that go through life with a marked inability to feel genuine empathy, then surely you have.

4.  Are you a feminist?

If so, how do you fit this knowledge about female dairy cows into your feminist ideology? 

5.  Do you believe in equal rights for all?

If so, do you limit that equality to humans only? If yes, what are your reasons? If you believe in equal rights for all sentient beings, then how do you find this knowledge about the dairy industry?

6.  Are you one of those people who believe in the adage, "everything in moderation"?

If so, can you fit the goings-on of dairy farming into that schema? If yes, how so?

7.  Do you live with any animals that you consider "pets"? 

If so, how do you reconcile the vast differences in how you treat your pets versus how you treat cows?

8.  Do you consume dairy products and still feel that you are not contributing to the atrocious treatment of dairy cows?

If so, how do you reconcile that feeling with the knowledge that the money you pay for dairy products goes toward these practices? How do you feel about the quote, said by the late Martin Luther King, Jr., "In the end, we will not remember the words of our enemies, but the silence of our friends"?

---
My article may have irritated you or even made you quite mad. But you can hardly complain. 'Cause you know who's probably the most pissed right now?

Those mother cows.


To become part of the solution:
Starter Guide to Becoming Vegan
Go See This Movie That's Out Now
And Rent This One
Eat At Vegan Restaurants Near You
Read Some of Marc Bekoff's Books
Help Rescued Cows (and other farm animals, too!) In The LA Area
Help Rescued Cows In Other Areas (scroll to bottom)
Want more? I'm happy to help.



C'mon, if not now, when? Really, I'm happy to help you. Send any questions my way!
Male calf ("Cowboy" is his name!) at Animal Acres. Cows can live up to 25 years. Cowboy now has a chance. (photocred.)

If you haven't yet, you should do yourself a favor and meet a cow. Trust me. Their presence is at once majestic and gentle, and they are even more beautiful than they are in photos.

Thursday, April 7, 2011

The Barebones Vegan: Cheap 'n Easy! (Just how you like it)

This is my third of the "Barebones Vegan" posts, in which I tell you how to get by as a vegan without sacrificing your wallet or principles (screw you, Big Business!). You can find my other two posts on this issue here and here.

In the kitchen, practicing my "Look me in the eyes and say that" face. I never said I was fierce.

Here's a cheap and easy recipe that I adapted from The Vegetarian Meat & Potatoes Cookbook.

Spicy Spanish Potatoes:

Ingredients:

7 or 8 small potatoes (use red bliss or Dutch yellow), sliced 1/4'' thick
1 TB (or so) olive oil
sea salt and black pepper to taste
1 tsp paprika
1 tsp cayenne pepper
1/4 cup tomato paste
1/8 cup rice vinegar or white wine vinegar
Sriracha ('cause I'm crazy like that)

Parboil your potato slices for about 3 minutes. Then fry them in the olive oil until they're slightly browned on both sides (about 5 minutes). Reduce heat to low and season with salt and pepper. Add the cayenne and paprika, making sure to flip the potatoes over a few times to coat. Cover the pan and let it cook until potatoes are soft.

In a small bowl, mix together the tomato paste and vinegar. If you're also crazy, add however much Sriracha you want. Stir the mixture into the potatoes and cook for an additional 5 minutes or less, making sure to flip the potatoes occasionally.

The beauty of this dish is four-fold:
1. it's cheap
2. it's easy
3. it uses mostly natural foods
4. it acts as a sinus decongestant because it's so damn spicy 

I paired these potatoes with heated up black beans topped with melted Daiya, and a salad of arugula and tomato. I think adding a side of sliced avocado would also be good.

P.S. Peta2 does a $3 Dish Of The Day if you're interested in checking out similarly cheap vegan recipes.

Like this necklace? Get ready for a shameless plug: Support small, vegan businesses.

Tuesday, April 5, 2011

Food Choices By Numbers

According to a report by Kling and Hough (2010), of the organization, Brighter Planet

Click image to enlarge (photocred)









And there you have it!

Wednesday, March 23, 2011

What on Earth Are We Going to Do About Earth?

Remember when I said I was back from my recent dissertation hiatus? I lied. Sorry about that. Academia can be so labile. I can, however, report that at long last, I've begun the data collection phase of my dissertation research! For those of you not in academia, all you really need to know is that this is a milestone for me, one that has been (for reasons seemingly beyond my control) particularly difficult to reach, and that it's best to tread lightly.

Meanwhile, as I live in my little bubble, there is major turmoil going on in the world. There are so many different messages being exchanged about what will happen to Japan, whether radiation will affect the US, and how to help. As for self-protection (for Southern Californians), I have heard that taking iodine supplements are recommended to prevent radioactive iodine from having the chance to be absorbed in the thyroid. I have also heard from a friend that kelp is the safest source of this iodine. And yes, despite the government's reassurances that everything will be okay, I bought a bottle.

photocred.

It's also a good time to remind people that radiation affects ground water, which means it gets absorbed into vegetation. When animals eat that vegetation and store it in their cells, those animals and their secretions become a very concentrated source of whatever crap (e.g., radiation) was in the vegetation they ate. Ergo, avoiding eating any animal products is your safest bet if you want to limit your intake of toxic substances. Viva la veganism.

But what about the animals' exposure to radiation? What pills will they take to prevent themselves from absorbing the awesome amount of pollutants that humans have leaked into our shared space in the solar system? What about them, huh?

What about the continued use of nuclear power and weapons?

What about the future?

We are screwing up the planet and a bottle of iodine ain't gonna fix it.

But you can. And so can I.