OMNI
VEGETARIAN
ACTION NEWSLETTER #39
JULY 12, 2017.
http://jamesrichardbennett.blogspot.com/2017/06/omni-vegetarian-action-newsletter-38.html
Edited by Dick Bennett for a Culture of Peace,
Justice, and Ecology
OMNI’s JULY VEGETARIAN POTLUCK is
Wednesday, JULY 12, at OMNI, Center for Peace, Justice, and Ecology (2ND Wednesdays). We start eating at 6:00. All are welcome.
You may want to
enjoy and discuss some old or new vegetarian or vegan recipes, to talk about
healthier food, or you are concerned about cruelty to animals or warming and
climate change. Whatever your interest it’s connected to food; whatever
your motive, come share vegetarian and vegan food and your views with us in a
friendly setting. But this evening we
have a special guest and event: Learning about Fermentation with Shari.
If you are new,
get acquainted with OMNI’s director, Gladys Tiffany. OMNI is located at 3274 Lee Avenue parallel
to N. College east of the Village Inn and south of Liquor World. More
information: 935-4422; 442-4600.
Contents: July Vegetarian Action Newsletter, July 12, 2017
Special Potluck Program:
Shari Withey on Fermentation
Nutrition, Health
Protection of Animals, Compassion
Climate
Contents for #38
PROGRAM: SHARI WITHEY ON FERMENTATION
Shari
Withey from Willow Bend Garden will offer a fermentation workshop after our July
12 Potluck meal. Dinner starts at
6:00, workshop at 6:30.
Please bring: veggies
and herbs from your garden, market vendor or health food store, one or two
jars, filtered water (Healthy Grocers has a gallon for 25 cents) ...Shari will
bring all the magic to make your own batch of fermented probiotic
veggies.
Probiotics come in many
forms. Fermenting our in season
produce is a great way to preserve, increase nutritional value and enhance
flavors of our bounty. Remember the
deli pickles from the barrel???? well they were fermented. That is what Shari will teach us how to do
w/ our own harvest. Be creative; if you
like it raw you will love it fermented.
We will ask for a small offering to make sure costs are
covered for the fermentation workshop.
A basket will be put out so folks can make a donation. If you’re short of time, we’ll have extra
veggies and water.
Fermentation is as old
as life itself. At some point, humans learned to guide the process to repeat
especially tasty results. These processes have been handed down and passed
around, creating beloved foods and national dishes. The most familiar fermented
foods are made using lacto-fermentation.
LACTIC BACTERIA
Most people think about
beer or wine when they hear the term fermentation. While certain yeasts are
used to convert the sugars in grape juice or grains into alcohol, it is
bacteria that are responsible for lacto-fermentation. The “lacto” portion of
the term refers to a specific species of bacteria, namely Lactobacillus.
Various strains of these bacteria are present on the surface of all plants,
especially those growing close to the ground, and are also common to the
gastrointestinal tracts, mouths, and vaginas of humans and other animal species.
Lactobacillus bacteria have the ability to convert sugars into lactic
acid. The Lactobacillus strain is so named because it was
first studied in milk ferments. These bacteria readily use lactose or other
sugars and convert them quickly and easily to lactic acid. However,
lacto-fermentation does not necessarily need to involve dairy products.
Lactic acid is a natural
preservative that inhibits the growth of harmful bacteria. (Read more
about preserving food with
lacto-fermentation.) Beyond preservation advantages,
lacto-fermentation also increases or preserves the vitamin and enzyme levels,
as well as digestibility, of the fermented food. In addition, lactobacillus
organisms are heavily researched for substances that may contribute to good
health.
Peace and courage,
Shari
Shari
Nutrition, Health
“New
Research based on US government data reveals that too much bacon and not enough
nuts and seeds in the Standard American Diet contributed to nearly 700,000
deaths from diet-related illnesses such as heart disease, stroke, and diabetes
in 2012.”
“33%: The decreased risk of
strokes in those who consumed 10 portions of fruit and vegetables per day,
according to a comprehensive study of two million participants by the Imperial
College London.” VegNews (July-August 2017), 18-19.
Vegan businesses advertising in VegNews.
LIGHTLIFE Plant Protein.
“Eat Meat. Not Animals.”
VEESTRO veestro.com.
“Dinner fully prepared.”
[I am urging Harp’s on
College to increase its veg/vegan offerings.]
Businesses and books reviewed in VegNews:
Forks Over Knives. Makers of the documentary now offer boxed
meals and a new app promoting healthy, plant-based meals you can order from the
smartphone.
Eric
Lindstrom. The Skeptical Vegan: My Journey from Notorious Meat Eater to
Tofu-Munching Vegan.
Rosalba
Gioffre. Vegano Italiano: 150 Vegan Recipes from the Italian Table.
Parvin
Razavi.
Vegan Recipes from the Middle East.
Katy
Beskow.
15 Minute Vegan: Fast, Modern Vegan Cooking.
Dunja
Gulin. The Vegan Baker: More than 50 Delicious Recipes for Vegan-friendly
Cakes, Cookies, Bars, and Other Baked Treats.
Celine
Steen.
Bold Flavored Vegan Cooking: Healthy Plant-based Recipes with a
Kick.
Alex
Jack and Sachi Kato. The One Peaceful World Cookbook: Over 150
Vegan, Macrobiotic Recipes for Vibrant Health and Happiness.
Growth of Veg Food Chains reported in VegNews (July
August):
“…the increase in food chains such as Veggie Grill and Native Foods
is helping tremendously [to mainstream veganism]” and “when I read VegNews” (73).
City Report
Bianca Phillips.
“Meatless in Memphis.” [Send me a
report of your town or any town for the newsletter. For example, in Fayetteville, Thai Diner
offers a very wide range because they allow tofu and or veg alternatives to
their meat dishes. What’s your favorite
Fay optional veg restaurant? Does Fay
have a total veg/veg restaurant?]
Book: THE VEGAN WAY BY JACKIE DAY
|
Protection of Animals, Empathy, Compassion
Center For
Food Animal Wellbeing Hosting Annual Symposium, UAF, Aug. 3, 2017.
Animal Wellbeing? Fatten them up
in less stressful conditions, then hammer them in the head, slit their throats,
chop them up, eat them. This should be called the Center for Food
Animal Hypocrisy? Corporations become
humane by more gently preparing animals for execution? Or is this a good idea transferable to
death row for humans? Not only give them
their choice for their last meal, but give them luxury accommodations until the
state killing? Best of all, nobody can
accuse the executioners, their accomplices, and the countless complicit of
torture.
Tyson is following a similar moral hocus-pocus. Nathan Owens, “Tyson Unveils Animal-Welfare
Steps.” NADG (June 22, 2017). The
new chief sustainability officer, Justin Whitmore: “’Ensuring the well-being of the animals in
our care is a core part of our broader sustainability journey and these
initiatives are the latest examples of our leadership in this important area.” Tyson
is on a “sustainability journey”? Around
the world, on foot? To ensure a perfectly transparent, kindlier Tyson,
the company is installing remote video in 33 poultry plants to be “monitored by
off-site analysts.”
Wayne
Pacelle. Humane Economy: How Innovators and
Enlightened Consumers Are Transforming the Lives of Animals. Visit humaneeconomy.org and follow @WaynePacelle.
Enlightened Consumers Are Transforming the Lives of Animals. Visit humaneeconomy.org and follow @WaynePacelle.
Bernard
Rollin. The Unheeded Cry: Animal Consciousness, Animal Pain, and Science. Explores the scientific evidence
around animal pain and consciousness, illuminating the way animals experience
the world. “This updated text includes
insights on animals raised for food.” VegNews 70.
VegNews (July-August,
24-5) interview of Bob Barker, outspoken advocate of animal rights
movement. On factory farms:
“So many people are not aware of the animal cruelty that is going on here in
our country.” Barker donated $1 million
to Columbia Law School Animal Law Program.
“Leaping
Bunny Program: Cruelty-Free Shopping at Your Fingertips.” Advert. in VegNews (July-August 2017), 7.
www.paceebene.org/programs/campaign-nonviolence/
16-24 until the 2018 Campaign
Nonviolence Week of Actions—September 15-23—when
thousands of nonviolent actions will take place across the United ...
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See a list of the 2014 Week of Actions here,
the 2015 Week of ...
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The Goal of Campaign Nonviolence arrow.
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Climate
“271 Million: The
Amount in metric tons, of climate-changing pollution that was prevented by a
20-percent decrease in meat consumption by Americans between 2005 and
2014—about the equivalent of emissions from 57 million cars.” VegNews (July-August 2017),
19.
- RRP #91: Cowspiracy – The Devastating Impact Of
Animal Agriculture On Our Planet
- RRP #176: How Animal Agriculture Is Destroying The
Planet and What You can Do About It
Eating Less Meat
Essential to Curb Climate Change, Says Report
2014•12•05 Damian Carrington, The Guardian
Photo: Robert Couse-Baker. Creative Commons BY (cropped).
Curbing the world’s huge and increasing
appetite for meat is essential to avoid devastating climate change, according
to a new report. But governments and green campaigners are doing nothing to
tackle the issue due to fears of a consumer backlash, warns the analysis from the
thinktank Chatham House.
The global livestock
industry produces more greenhouse gas emissions than all cars, planes, trains
and ships combined, but a worldwide survey by Ipsos MORI in the report finds
twice as many people think transport is the bigger contributor to global warming.
“Preventing
catastrophic warming is dependent on tackling meat and dairy consumption, but
the world is doing very little,” said Rob Bailey, the report’s lead author. “A
lot is being done on deforestation and transport, but there is a huge gap on
the livestock sector. There is a deep reluctance to engage because of the
received wisdom that it is not the place of governments or civil society to
intrude into people’s lives and tell them what to eat.”
The recent landmark report
from the Intergovernmental Panel on Climate Change found that
dietary change can “substantially lower” emissions but there is no UN plan to achieve that.
Past calls to cut meat eating by high-profile
figures, from the chief of the UN’s climate
science panel to the economist Lord Stern,
have been both rare and controversial. Other scientists have proposed a meat tax
to curb consumption, but the report concludes that keeping meat
eating to levels recommended by health authorities would not only lower
emissions but also reduce heart disease and cancer. “The research does not show
everyone has to be a vegetarian to limit warming to 2C, the stated objective of
the world’s governments,” said Bailey.
The report builds on
recent scientific studies that show that soaring meat demand in China and
elsewhere could tip the world’s climate into chaos. Emissions from livestock,
largely from burping cows and sheep and their manure, currently make up almost
15% of global emissions. Beef and dairy alone make up 65% of all livestock
emissions.
Appetite for meat is rocketing as the global
population swells and becomes more able
to afford meat. Meat consumption is on track to rise 75% by 2050, and dairy
65%, compared with 40% for cereals. By 2020, China alone is expected to be
eating 20m tonnes more of meat and dairy a year.
Two recent peer-reviewed studies calculated
that, without severe cuts in this trend, agricultural emissions will take up
the entire world’s carbon budget by 2050, with livestock a major contributor.
This would mean every other sector, including energy, industry and transport,
would have to be zero carbon, which is described as “impossible”. The Chatham
House report concludes: “Dietary change is essential if global warming is not
to exceed 2°C.”
The consumer survey in
the report, covering 12 nations including the US, China, India, Brazil and the
EU bloc, found a link between the awareness of climate change and its impacts
and the willingness to change behaviour. Acceptance that human activities cause
climate change was significantly higher in China, India and Brazil than in the
US, UK and Japan.
The good news, said
Bailey, was that “the majority of future demand appears to be in the countries
[like China and Brazil] that are the most receptive to change”. He said it was
“pretty disappointing” that in developed countries, where meat and dairy eating
is highest, awareness of livestock’s impact on the climate is low and
willingness to change is low.
Brigitte Alarcon,
sustainable food policy officer at WWF said: “Our LiveWell project has shown we
can cut a quarter of our climate emissions from the European food supply chain
by eating more pulses, fruit and vegetables and by reducing our meat consumption.
National governments should improve food education to encourage healthy eating
habits and environmental sustainability as a first step.”
A spokesman for the UK
government said: “Greenhouse gas emissions from the UK agricultural industry
have fallen by more than 20% since 1990. While food choices can have an impact
on emissions, well managed livestock also provide many environmental benefits
including supporting biodiversity.”
A separate survey by the
Eating Better alliance, also published on Wednesday, shows that UK
consumers are beginning to eat less meat. The YouGov poll found 20% saying they
have cut the amount of meat they eat over the last year, with only 5% say they
are eating more.
Prof Keith Richards,
at the University of Cambridge and one of the researchers behind the two key
scientific studies, said: “This is not a radical vegetarian argument; it is an
argument about eating meat in sensible amounts as part of healthy, balanced
diets.”
Copyright The Guardian. All rights reserved
Contents: OMNI Vegetarian
Action #38, June 14, 2017
Health,
Nutrition, Industrial Agriculture
Industrial
Agriculture and Pathogens
Eating (or Not)
Fish
Ethics,
Industrial Food System, Protection of Animals, Empathy, Compassion, Do No Harm
Vegan Ethics of
Compassion, Mark Hawthorne
Nonviolence and
Animal Liberation, Cindy Sheehan
Climate
Catastrophe From Eating Meat
More Effective
Communication
END VEGETARIAN ACTION NEWSLETTER #39, JULY
12, 2017
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