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January 2007—Issue #37
Vegetarian News, Food & More!
Brought to you by VegNews Magazine
**The January+February Health & Longevity Edition
**The Washington Post Likes Our Lines
**Musician Q&A: The Mountain Goats' John Darnielle
**Movie Review: Charlotte’s Web
**V in the News
**Are You the World's Sexiest Vegetarian?
**Recipe: Vegan Eggplant Paprikash
**Contest Winner: How She Would Change the World
**VegNewsletter Monthly Giveaway
**Coming Soon: The VegNews e-Edition
We're glad you found out about VegNews, America's premier vegetarian lifestyle magazine. The VegNewsletter arrives in your e-mailbox just once a month and will clue you in to vegetarian news, dining, recipes, products, activist alerts, reviews, culture, giveaways and all the other good things in life. It's the perfect accompaniment to a VegNews subscription.
If you haven't picked up a copy of our January+February 2007 edition, you won't want to miss this very special edition on "Health & Longevity." Here's a preview:
**Exclusive interview with John Robbins on the "Fountain of Truth"
**Top 10 Proven Secrets to Longevity
**Curing the Vegan Junk Food Blues
**Weekend Escape to Veg-friendly San Diego
**Taste Test: Vegan Valentine's Day Chocolates
**Mongolia's Veg Orphanage
**New York City's Blossom Restaurant
**Plus... All the great reads you're used to, including the latest vegetarian news, book reviews, new products, health advice, hard-hitting features, celebrity buzz, and so much more. It's all in VegNews. Haven't subscribed? What are you waiting for?!?
Click here to order this very special issue right now
New Year's wouldn't be New Year's without a million plus twelve "year-in-review" stories. This year, one in particular caught our eye.
The Washington Post published a round-up of the year's most intriguing news stories, and they featured our "Top 10 Veg pickup Lines" from the March+April 2006 edition. Here's what they had to say:
In its "Sex and Romance" issue, the vegetarian magazine VegNews revealed the "Top 10 Veg pickup lines." No. 1 was this: "If I said you had the body of an all-natural, organic-living, animal-loving, environment-nurturing, whale-saving sex machine, would you hold it against me?"
Other gems included New York Dog magazine's coverage of hot new dog diapers and Runner's World international survey posing the question of whether readers prefer taking a run or having sex (Australians prefer running, Americans prefer sex).
Click here to order our March+April 2006 "Sex & Romance" issue right now! (just $5)
Among the best acoustic musicians you probably don't know about, John Darnielle (who performs under the name "The Mountain Goats") is a critic's darling, with the New Yorker calling his songs "insistent and stuffed with words...like a late-night call from a lover determined to complete a thought before the quarter runs out—even when the thought is about vegetables." Aside from brilliant and prolific songwriting, we like that this goat won't eat just anything.
What's some of your favorite road chow?
Indian food! You can always find vegetarian food in Indian restaurants. Healthy veg eating on the road is a real challenge, but much easier overseas—in England and Australia there's usually little green V's next to the things that are good to go.
You mention growing cabbages in the song Narakaloka. Do you grow your own food?
I garden, anyway! I grow twelve chile peppers a year and we grow other things. We had a pretty big plot when we lived in Iowa where the soil's just amazing, but North Carolina, where we live now, is largely clay, so my gardening's been cut back a lot.
Do you have a creative writing background?
Oh sure—I started writing short stories when I was six years old, poetry when I was thirteen. It took me a long time to come around to songs, really.
Do your dietary ethics seep into your songwriting?
Yeah, in small ways. I avoid using meat metaphors, not really as any kind of political statement but because they don't resonate for me. I also try to keep my narrators gender-neutral a fair amount of the time, though whether my feminism and vegetarianism are related is an open question I guess.
By VegNews Staff Writer Moira Nordholt
The vegetarian movement got some help over the holidays from a young farm girl named Fern (Dakota Fanning), who saves a runt piglet from the hatchet. An articulate spider named Charlotte (voiced by Julia Roberts) then takes up the cause to save her porcine pal, Wilbur, from the smokehouse by announcing to the world through her web-weaving word-crafting that he is a “terrific,” “humble” and “radiant” pig. True to E.B. White’s 1952 American children’s classic, Charlotte’s Web is a sweet and timeless story of life and death on a farm where the animals have feelings and all life is valued.
LA Times Presents "Altered Oceans"
Many progressives, vegetarian or not, don't understand what's happening to the oceans as a result of overfishing, nutrient run-off and other unsustainable food production methods. The Los Angeles Times five-part investigation "Altered Oceans" includes three video segments, a photo series, and graphics detailing "The Birth of a 'Dead Zone.'" Learn about how our abuse of the high seas has resulted in Discovery Bay coral reefs becoming wastelands of seaweed, the Great Barrier Reef's Morton Bay suffering from toxic bacterial proliferation, and trawlers of the Georgia's Coast resorting to jellyfish fishing since the shrimp and fish have mostly died out.
Rolling Stone Gets Gritty with "Pork's Dirty Secret"
Jeff Tietz's exposé of Smithfield Foods, the largest pork processor on the planet, is available on Rolling Stone's website. This stomach-turning story investigates the insidious, overwhelming effect of such gastronomical amounts of excrement, with Tietz stating bluntly, "A lot of pig s*** is one thing; a lot of highly toxic pig s*** is another." It might make you lose your lunch, but this story captures Smithfield's total dismissal of grotesque animal suffering and pollution, saying that "the smell at its core has a frightening, uniquely enriched putridity, both deep-sweet and high-sour...the memory of it makes you gag."
Tofurky: Moby's Bloody Mary
Tofurky made an interesting cameo in a story by the Daily Record, quoting celebs on hangover cures. By far the lengthiest answer, Moby says that "before you go to sleep, you have to have some sort of food that's quite salty. I have this vegan stuff called Tofurky, a tofu substitute for turkey, which is really good." He then goes on to describe quite the complicated regime. Kate Hudson likes beans on toast, and Christina Aguilera drinks lots of juice.
Are You the World's Sexiest Vegetarian?
Do you raise temperatures in and out of the kitchen? Nothing says "Go veg" like a smoking smile and healthy herbivorous bod, so you can contribute your good looks to the cause by entering the World's Sexiest Vegetarian contest, sponsored by PETA. Visit goveg.com for all the dirty details, and remember to submit your entry by January 30 for your chance to be crowned with quite possibly the hottest veg bragging rights on the planet. Oh yes, and did we mention they're sending the winners Maui? Hopefully not together—talk about trouble.
Ah, eggplant. It almost makes the weather worth bearing, doesn't it? We just discovered Fatfree Vegan, a fabulous website for those of us—er, you—who included losing 10 or trimming up in that list of resolutions. This recipe converts traditional Hungarian chicken paprikash into a vegetarian masterpiece.
Serves 4
1 large onion, halved and cut into thin wedges
3 cloves garlic, minced
3 tablespoons paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt (optional)
1-1/2 to 2 pounds eggplant (about 2 medium), cut into 1-inch cubes
2 bell peppers, any color, sliced
1 cup vegetable broth
1 14-ounce can diced tomatoes
1/8 teaspoon Liquid Smoke flavoring
1/2 cup tofu sour cream (see below)
In a large, nonstick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5 to 8 minutes. Add the garlic, paprika, and red pepper flakes (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15 to 20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke and the sour cream, and cook for another minute, until warmed through. Serve over pasta or rice.
Tofu Sour Cream:
1/2 package (about 6 ounces) lite silken tofu
1 tablespoon lemon juice
1/2 tablespoon cashew butter or tahini
1/4 teaspoon salt (optional)
Blend all the ingredients in a food processor until completely smooth. Store in the refrigerator until ready to serve.
Check out Fatfree Vegan Now!
We threw kind of a heavy question your way in the holiday VegNewsletter, asking what one change you would make in the world if you could. Some of you thought factory farms should be abolished, others went with more education and compassion. Barb Alsop from Alexandria, VA sent in the winning answer and will be receiving a fabulous box brimming with vegan baked goods from Sticky Fingers Bakery. Here's what Barb wrote.
"I would end violence. This change would make all women free of domestic violence; it would stop the senseless war in Iraq; it would save the people of Darfur and Burma; and it would save all animals from hunting, killing, battery cages and hog farms, force feeding and skinning, and so-called scientific experimentation. 'Nuff said."
It's that time again for us to shower you, one lucky beloved reader, with manna from vegan heaven. This month, we're giving away a Vegan Unlimited spa box, complete with cruelty-hand cream, foot balm, a hemp scrub glove, organic bath salts, mandarin orange lip balm, and a soy pocket candle. Simply answer the following:
What's the craziest thing you've ever done for the cause? Responses should be sent to newsletter@vegnews.com by January 31. We'll feature the winning response in our February VegNewsletter. Don't forget to include your name and address, and please limit your response to 150 words.
Visit Vegan Unlimited Now!
We're thrilled to announce that beginning this February, all subscribers to VegNews will have the option of receiving the print or e-edition to the magazine. We've partnered with a top-notch digitial firm who will create a gorgeous rendition of the magazine online for your viewing pleasure. The e-edition is perfect for those who prefer to read their magazines on a personal computer, as well as our bevy of international subscribers who pay hefty postage surcharges for global delivery. We'll be announcing all the juicy details in our February VegNewsletter. Stay tuned!
Preview of the February VegNewsletter
The February edition of the VegNewsletter will feature no less than what you've come to expect, from news bits to prduct giveaways, all the goods that make this newsletter the most comprehensive of its kind, and we're offering it free every month.
Don't keep it all to yourself. 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 by clicking on "See our past VegNewsletters" on the home page.
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