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April 2006—Issue #30
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
**Sneak Preview: Inside our Next Issue
**Exciting News from VegNews
**VN Poll: Your Favorite Casual Restaurants
**Veg Happenings
**Jonathan Safran Foer Takes on Kosher Meat
**Recipe: Fran Costigan's Currant Scones
**VegChic: Pangea Organics
**Win a VegNews Vegan Wedding Box!
We thank you for your interest in VegNews, America's premier vegetarian lifestyle magazine. The popular VegNewsletter arrives in your e-mailbox just once a month and is filled with vegetarian news, tidbits, recipes, products, activist alerts, reviews, and more. It's the perfect accompaniment to a VegNews subscription.
Our May+June issue is packed full of fun and compelling articles. Here's a sneak preview of what's inside:
**The Nellie McKay Interview (Part 1)
**An In-depth Look at Lab-Grown Meat
**Food Movements Across the Globe
**Fleisch-free Germany
**Blissful Brunches
**VegHome: Cleaning Green
**Erik Marcus on The Omnivore's Dilemma
**Plus... All the usual goods—the latest vegetarian news, reviews, exciting new products, health advice, hard-hitting features, celebrity buzz... because you know what they say: you are what you read.
The issue has been shipped to subscribers and will be on newsstands across the nation May 1.
Click here to order this issue from our website (available May 1)!
VegNews wins Maggie Award
Just last week, VegNews was awarded a prestigious Maggie Award. More than 600 publishing professionals attended the awards ceremony and banquet in Los Angeles, honoring excellence in magazine and electronic publishing. This year’s Maggie competition received 1700 entries, and VegNews was the only vegetarian publication honored. Our team is thrilled to be recognized for our work in promoting the fabulous veg lifestyle.
Bay to Breakers Giveaway
VegNews is a proud sponsor of this year's legendary Bay to Breakers in San Francisco, the wackiest foot race in the country. And we're giving away 20 tickets to celebrate. On May 21, thousands of runners, walkers and partiers will travel the 12k route from one end of the city to the other, and you wouldn't believe the kind of costumes they'll come decked in, from troupes forming caterpillars to ravers in wigs to those daring individuals wearing... well, nothing at all. Intrigued? Email giveaway@vegnews.com for your chance to win by May 15!
VegNews on MySpace
Cyber hipsters, perk up. We've joined MySpace, one of the best social networking sites on the web. Since we added our page last month, we've made more than 400 friends, not to mention 50+ comments from the sweet to the just plain wacky. If you're looking to find fellow vegetarians online, this is a killer place to do it. We're thrilled to meet some of our many readers this way, so visit us at myspace.com/vegnews.
The modern herbivore’s life is similar in many ways to our omnivorous counterparts’: we work long hours, enjoy active social lives, raise families, work some more, and somewhere in the scheme of things, we eat. Often, we eat at home, or on the bus or subway as we head to or from work. And sometimes we like to let others do the cooking. So where do vegetarians go for everyday dining in a casual atmosphere that doesn’t break the bank? Our team wants to know your favorite spots. These are the veggie places where you could dine everyday if you wanted to.
Send your response, along with your name, phone number and hometown, to survey@vegnews.com. Once you submit your response, they become the property of VegNews Magazine and may be edited for content or clarity and reprinted. The VN staff can't wait to hear from you!
Dan Piraro's "The Bizarro Baloney Show"
"Bizarro" comic writer Dan Piraro kicked off his live comedy tour on April 13 to a sold-out crowd in Hollywood and has continued to pack houses. A schmorgesboard of skits from hate-mail reading to Frieda Kahlo impersonations borders on irreverent, but that doesn't mean Piraro leaves out his ethical beliefs. In addition to his targeting the Bush Administration and our over-consumerist culture, his call to veganism is both hilarious and poignant. All proceeds from the tour go to the Woodstock Farm Animal Sanctuary.
International Respect for Chickens Day
A project of United Poultry Concerns, International Respect for Chickens Day enjoys its sophomore year on May 4. Why not show your support for the most abused animal in factory farming by leafleting, writing to the press, or hosting a dinner party with your favorite faux dish? Remind your friends that just because it tastes like chicken, doesn't mean it is.
World's Sexiest Vegetarians
It's that time again. PETA has kicked off the 6th annual World's Sexiest Vegetarian contest, and you can weigh in here. In the male department, choose between cuties Joaquin Phoenix, Jared Leto and Tobey Maguire. The ladies in the house include Avril Lavigne, Erykah Badu and Fiona Apple. Last year's winners were American Idol winner Carrie Underwood and Coldplay's Chris Martin.
Award-winning novelist Jonathan Safran Foer dazzled the literati and dominated the bestseller list last year with his heartrending Extremely Loud and Incredibly Close, and his premier novel, Everything is Illuminated, also garnered positive praise nearly unheard of for a writer so young (he was 24 at the time of publication). This dedicated vegetarian told VegNews last year he was hoping to do something more explicitly political, and he's kept true to this statement with the narration of a new video, If This is Kosher.
The 25-minute video visits serious questions that were raised in late 2004 in the wake of The New York Times article exposing AgriProcessors Inc., the largest kosher slaughterhouse in the world, for its grisly and inhumane practices. Compassion and respect underlie the kosher philosophy, and for this reason, many members of the Jewish community found it deeply unsettling that "kosher" meat would be manufactured by such cruel means. Those familiar with his work will find that Foer's eloquence and quiet intelligence carry through beautifully onto the screen. And here's another scoop: Foer is reported to have recently gone vegan!
Exactly what are scones? A proud English export, these muffin-like delectables are similar to biscuits, but they are sweeter, baked at a lower temperature, and cut into triangles. In the Commonwealth, scones frequently include raisins, currants, cheese or dates. In the United States, scones are often made with richer and more elaborate fillings, such as cranberries, blueberries, nuts, or even chocolate chips. Enjoy this vegan version, compliments of pastry chef extraordinaire, Fran Costigan.
2 tablespoons dark whole cane sugar
1 cup whole wheat pastry flour
1 cup unbleached white flour, plus more for kneading
1/2 cup light natural cane syrup
4 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup plus 1 tablespoon ice-cold canola oil (place a jar in the freezer for 45 minutes)
1/4 cup ice-cold soymilk
1 teaspoon vanilla extract
1 cup currants
1. Blend the dark whole cane sugar in a blender for a minute or two until fine. Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, sugar, dark whole cane sugar, baking powder, cinnamon, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients, and make a well in the center.
2. Whisk the oil, soymilk, and vanilla in a small bowl until well blended, and pour into the center of the dry mixture. Stir with a rubber spatula only until combined (any longer and the scones will be tough). Gently stir in the currants. Dust the dough with flour and turn out of the bowl onto a flour-dusted counter or board.
3. Divide the dough in half with a dough scraper or sharp knife, and work with one piece at a time. Flour your hands and knead by lifting the farthest edge of the dough a quarter turn, and repeat until the dough is no longer sticky, using only as much flour as necessary. Pat each piece into a square about 1/2 inch thick, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax.
4. While the dough is resting, position a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.
5. Remove one piece of dough from the refrigerator, unwrap, and cut into four triangles. Repeat with the second piece. Place the scones 2 inches apart on the prepared sheet. Brush the tops lightly with maple syrup. Bake for 9 to 10 minutes.
This recipe is reprinted courtesy of Fran's More Great Good Dairy-free Desserts. Catch our review in the May+June issue of VegNews.
Pangea Organics recently gave itself a face-lift with slee k new branding. Its facial care line is hand crafted, almost completely organic, infused with natural herbs, and always cruelty-free. Choose from sophisticated varieties like Calendula & Blood Orange, Italian Mandarin with Sweet Lime, and our favorite, the blissful Nigerian Ginger, Sweet Lavender & Thyme. Though the toner is meant to prime skin for moisturizing, it seconds as a fabulously cool body mist, so spritz some on for a refreshing lift.
Visit Pangea Organics NOW!
It's time for our annual Vegan Wedding Giveaway! No, we're not auctioning off a bride or groom, but rather the absolutely fabulous box of goodies each of our nine couples received for being a part of our hugely popular wedding feature (see our March+April Sex & Romance issue for the full story). Compliments of online superstore Vegan Essentials, boxes were filled with a soy candle, chocolate truffles, organic massage oil, a one-year sub to VegNews and our signature oversized tote bag. We've got one box remaining, and it may have your name on it. Email giveaway@vegnews.com for your chance to win by May 15!
Preview of the May VegNewsletter
Don't miss the May edition of the VegNewsletter. News bits, product reviews, giveaways, recipes and more make this newsletter the most comprehensive of its kind, and we're offering it free every month.
Please help us get the word out. Why not share this edition of the VegNewsletter with your friends, family, colleagues and any related lists you're on? If this issue was forwarded to you, please visit our home page at vegnews.com to begin receiving your own copy each month. Past editions are available for your enjoyment by clicking on "See our past VegNewsletters" on the home page.
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