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Archive for August, 2009

Compassionate Cooks

A long-time vegan and animal activist, Colleen Patrick-Goudreau focuses her energies primarily on animals raised for food, though she came to be a voice for animals first through working on behalf of those in shelters, puppy mills, and research laboratories.
Colleen and Matilda

Colleen with Matilda, a “spent” egg-laying hen who escaped from a live animal market in Manhattan. Safe from cruelty and slaughter, she will now live out her life at Farm Sanctuary.

Raised on a typical American diet of meat, dairy, and eggs, Colleen Patrick-Goudreau was shocked by what she learned when she read John Robbins’ Diet for a New America at 19. No longer able to justify eating mammals, Colleen began a journey of discovery that continues to this day. Eventually she included fish in her circle of compassion, and after reading Slaughterhouse, it became clear to her that no animal raised for human consumption – whether for their flesh, milk, or eggs – escapes the horrors and cruelties of slaughter. Determined to raise awareness about animal suffering, she founded Compassionate Cooks to be a voice for the over 45 billion land and sea animals killed every year in the U.S. for human consumption. Her work is dedicated to them.

Having earned a master’s degree in English Literature, Colleen uses her writing and communication skills to raise awareness of the animal issues about which so many people are unaware. A sought-after and inspiring public speaker on the spiritual, social, and practical aspects of a vegan lifestyle, Colleen has appeared on the Food Network, is a columnist for VegNews Magazine, and she is a contributor to National Public Radio. She is very grateful to have the opportunity to witness transformations taking place in people as they gain the tools and resources they need to reflect their values in their daily choices.

Feel free to contact Colleen with any questions you may have at

Colleen and Matilda


Kids go vegan!

Vegan diets are a great choice for children. Raised in homes where the emphasis is on healthful plant foods, young vegans are likely to gain a few nutritional advantages over their meat-eating peers.

Health experts often caution that vegan diets for children require “careful planning.” That’s true, but then again, all diets for children require careful planning. Parents of omnivores need to make sure their kids are getting enough fiber and iron and not too much saturated fat. With obesity and diabetes on the rise among children, it is clear that there are plenty of problems with omnivore diets.

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Kids go vegan!

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Fruits and vegetables, good for the bones? —

Fruits and vegetables, good for the bones? —

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By Elena ConisAugust 26, 2009

Don’t think dairy when it comes to building strong bones, say proponents of the low-acid diet. Focus instead on a diet rich in fruits and vegetables, these nutrition scientists say.

The low-acid diet (also called the alkaline acid diet) has been the subject of scientific debate of late, as doctors and researchers question what, precisely, it takes to keep bones strong. The thinking behind the diet goes like this: Blood is slightly alkaline, with a pH just above 7. If the diet is rich in acids, the body tries to restore alkalinity by eliminating minerals, including potassium, magnesium and calcium, which the blood essentially pulls from the bones.

Following a low-acid diet doesn’t mean avoiding vinegar and citrus fruits. On the contrary, it means not overloading on proteins, which are made up of amino acids that, as the name suggests, are acidic in nature. Low-acid diet adherents point out that because humans did not evolve on a diet heavy in meat and dairy, the modern Western diet, which is rich in animal proteins, may be contributing to illness and disease — including osteoporosis.

Read more the article at,0,5444265.story

How it all Vegan

Sarah Kramer is a vegan cookbook superstar!

9781551522531-1Combining her love of food and her love of animals into a home-made cookbook zine to give to friends and family as x-mas presents. Reaction to the zine was so overwhelming that she realized that she was on to something special and her aspirations to do something with her life that made a difference in the world soon became a reality.

This tiny little zine grew into the best selling cookbook How It All Vegan (which has sold over 150 000+ copies and is often referred to by fans as “The Vegan Bible”) only to be followed by it’s triumphant sequel The Garden of Vegan and La Dolce Vegan both of which are hot on HIAV heels as best sellers.

Sarah’s newest book Vegan A Gogo! hit bookshelves in ‘08.
Sarah’s newest work is a 2010 Calendar that hit shelves in the summer of ‘09.

HIAV has also been awarded the 2003/2004 Veg News Veggie award for Best Veg Cookbook. Sarah was awarded Veg News Veggie award for favourite cookbook author in 2005 and a M-Award in 2006 for Favourite Book for LDV.

Sarah is known for her sassy vintage style and layman’s approach to Veganism, and has been joyfully spreading the Vegan gospel to anyone who will listen. Appearing on national TVg9vlKD4o shows like Canada AM and W-5 as well as local shows like New Day Live, Breakfast Television and Go Magazine, she has also appeared as a guest on numerous radio stations such as CBC and NPR. Sarah also does live cooking appearances at festivals such as Word on The Street, Earth Save events and Vegetarian Conferences throughout Canada and the United States.

A self confessed web junkie, Sarah created a safe haven at her website for Vegan and curious Vegans to meet and talk about issues. She has written columns for Herbivore Magazine and Veg News as well as running The Tattoo Zoo with her husband/artist Gerry Kramer. When she’s not at the tattoo shop, or working on her photography she’s in her kitchen working hard on perfecting recipes for her cookbooks.

Herbivore MagazineSarah was born and bred in Regina, Saskatchewan and hopped on a train in 1988 and headed west for Victoria BC, where she has lived ever since. She enjoys long walks on the beach. She laughs loudly during movies…even when nobody else is laughing. She loves puppies and kittens and is scared to go into the basement by herself. She lives with her husband Gerry and Fergus the Dog, on a nice street somewhere near the beach in Victoria.

Sarah believes that Veganism is not just about food, but is a positive compassionate lifestyle choice. She believes the choices we make, however small (from the food that we eat to the shoes that we choose to buy) have a direct impact on how the world turns. Never one to bash people over the head with an aggressive message, Sarah believes that it only takes one tiny spark to start a fire and she has a pack of matches and is ready to burn!

Student Go Vegan

Student’s Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes by Carole Raymond


The choice to follow a vegan lifestyle is simple when you’ve got a cookbook full of delicious recipes representing the very best of gourmet, ethnic, and basic cuisine—served up vegan style! Even better, these dishes are tailored to fit a student’s schedule and budget, making a vegan diet possible for just about anybody.

Carole Raymond brings flavor and depth to vegan food with just a few inexpensive ingredients and recipes that are simple enough for even dorm-room cooks to wow their friends. Raymond also includes nutrition information that is vital to a healthy vegan lifestyle, as well as tips on stocking a vegan pantry, innovative substitute ingredients for all the foods you love, and suggestions on how to experiment with vegan dishes and make each mouthwatering recipe your own. Her collection of recipes includes such savory dishes as:

• Apple-Pecan French Toast

• Hash in a Flash

• Thai Spring Rolls with Spicy Peanut Dipping Sauce

• Déjà Vu Sloppy Joes

• Spanish Tomato Soup

• Basic Baked Tofu

• Millet Salad with Curry-Ginger Dressing

• Pumpkin Scones

• Ten-Minute Brownies

• Coconut Tapioca

And much more!

Whether you’re a curious but passionate newcomer or already a dedicated pro, the Student’s Go Vegan Cookbook has enough variety, simplicity, and strategies for you to make tempting vegan food for every meal—every day of the week!

Publishers Weekly

In this practical, encouraging volume, Raymond demonstrates the ease, as well as the pleasures, of a diet free of animal-derived foods. The author of Student’s Vegetarian Cookbook offers helpful suggestions about stocking the vegan pantry with whole grains, dairy-free milks, fresh fruits and vegetables, and meat substitutes such as tofu, seitan and tempeh and notes that the staples of a vegan diet are low-fat, cholesterol-free and rich in fiber and nutrients. Recipes include dips, wraps, soups, pastas and desserts from a variety of cuisines. Crunchy Blueberry Pancakes are light and sweet, with a satisfying cornmeal crunch; Basic Baked Tofu, with its gingery, garlicky marinade, is anything but basic. Other winning dishes include the rich, almost meaty Shallot and Mushroom Gravy, the refreshing Millet Salad with Curry-Ginger Dressing, the fragrant Indonesian Tempeh Stew and the savory Caramelized Onion, Walnut and Sage Pizza. The recipes are homey, simple and quick: with no-rise Rustic Olive Rolls, for example, fresh bread is ready in less than half an hour. For anyone interested in good and good for you vegan meals, Raymond’s book should be required reading. (Aug.) Copyright 2006 Reed Business Information.

More Reviews and Recommendations


Carole Raymond, author of the Student’s Vegetarian Cookbook, is a health instructor with unique insight into the eating habits of young adults. She has worked for Child’s Path, a federally funded food program, where she counseled families on economical dietary improvements. Carole lives in Lake Oswego, Oregon, and has been a vegetarian for more than twenty-five years.

Vegan Soul Kitchen

“Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!”

—Alice Waters

Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-American Cuisine is the latest book by Oakland-based eco chef, food justice activist, and author Bryant Terry. In this deeply personal and cutting-edge cookbook, Terry revisits his Southern roots and offers innovative, animal-free recipes mostly inspired by African American and Southern cooking. VSK includes a foreword by cookbook author Myra Kornfeld; beautiful full-color photographs; an original song written by singer-songwriter Don Bryant (the author’s uncle); new poetry by Michael Molina; suggested soundtracks for each recipe; and book, art, and film recommendations.

VSK recipes use fresh, whole, best-quality, healthy ingredients and cooking techniques with an eye on local, seasonal, sustainably grown food. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.

Includes recipes for: Black-Eyed Pea Fritters with Hot Pepper Sauce; Jamaican Veggie Patties; Double Mustard Greens & Roasted Yam Soup; Agave-Sweetened Orange-Orange Pekoe Tea; Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Citrus and Spice Pickled Watermelon Rind; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; Sweet Cornmeal-Coconut Butter Drop Biscuits; and Molasses-Vanilla Ice Cream with Candied Walnuts.

The best way to summarize this eclectic book: Alice Waters meets Melvin Van Peebles. . .

About VSK:

Order here

What people are saying about VSK

Publication Date: March 2, 2009

Author: Bryant Terry

Foreword: Myra Kornfeld

Food Photographer: Sara Remington

Lifestyle Photographers: Keba Konte and Brittany Powell

Songwriter: Don Bryant

Poet: Mike Molina

Agent: Danielle Svectov

Imprint: Da Capo/Perseus

Editor: Reneé Sedliar

Publicist: Wendie Carr

Order Vegan Soul Kitchen

Click here to read about Bryant’s first book: Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin 2006)



Organic produce is labeled organic when it has been grown, raised, harvested and packaged without the use of harmful chemicals, such as fertilizers, pesticides, insecticides, growth hormones or antibiotics. Organic also means the produce has not been genetically modified. When we choose organic we not only look after the health of our own body and immune system but also the health of our family, the health of our soil and the health of our planet. So everyone wins. The best way to get organic produce in the home is to grow it yourself. If that’s not an option, try your local grocer, farmers market, or search the internet for a company that delivers organic produce to your door.

The Missing Link Between Health and Agriculture

The world wide debate on the effects of conventional farming practices on soil fertility is getting a lot of attention. And so it should, as many start taking ecologists’ warnings more serious and are discovering for themselves that maintenance of soil fertility is critical to the sustainability of our food supply.

Conventional farming practices see the soil as a means to an end. Driven by the dollar, soils are used and used and nutrients are drawn out of the soil rendering them as new deserts. Without crop rotation the soils are, if you will, raped of their minerals. Farmers are then forced to periodically saturate their crops with unnatural chemical fertilizers.

These fertilizers however are made up of primarily 3 nutrients N, P, K, (Nitrogen, Phosphorus and Potassium), but as Charlotte Gerson in Food Matters asks, “Where are the rest of the 52 minerals needed for optimum soil health? They are missing!”

So poor soil health is leading to poor plant health and when plants are deficient they lose their defences and then the bugs come. Then the farmers come crying to the chemical companies for help who are more than happy to supply these deadly toxins like pesticides, herbicides and fungicides.

What we end up with from conventional farming is not just poor soil health and poor plant health but also our food supply becoming deficient and toxic leading to our bodies becoming deficient and toxic.

Over the short term these vitamin and mineral deficiencies manifest themselves as mood swings, lack of energy, joint pain, failing eyesight, hearing loss and thousands of other ailments that medical science would tell us to accept with advancing age.

Over the long term these deficiencies contribute to major illnesses such as cancer, heart disease, diabetes and mental Illness.

So where do we go from here?

As Jerome I. Rodale (founder of Rodale Press and known for his Prevention Magazine) noted many years ago:

“The health of the people is dependent upon the quality of the food they consume. And the quality of their foods depends on the quality of the soil on which that food is grown.”

It was from studying the Hunzan people, who are nestled in the mountains of North Pakistan, that Rodale developed many of his ideas about organic agriculture. He believed that the legendary health and vitality of the Hunzan people grew directly out of their profound agricultural systems. The Hunzan agriculture was the pinnacle of the organic way of life and an ideal model for humanity to follow.

Their sophisticated system was fully symbiotic. The agricultural terraces where the crops grew were strategically irrigated with the mineral rich water that flowed down the mountain. Commercial pesticides and fertilizers were not available to them so instead they used the mineral rich ash from wood fires and carefully collected compost from the village.

As this process was repeated endlessly over the centuries it conditioned and enriched the soil with minerals and through their intelligent farming practices there were never any issues with top soil erosion.

This shows that the health of our soil and our methods of agriculture are critical to the supply of our food chain. And interestingly enough, top soil erosion has played a determining role in the decline and demise of many great civilizations including those of the ancient Egypt, Greece and the Mayans.

It is estimated that more than 3 billion tons of topsoil is eroded from US farmlands each year and soil is eroding seven times faster than it is being built up naturally. In organic farming, soil is the foundation of the food chain and it is therefore critically important to support organic and sustainable agriculture sooner rather than later for the health of our people.

From a health perspective when we choose organics we not only look after the health of our own body and immune system but also the health of our family, the health of our soil and the health of our planet. So everyone wins.


– Charlotte Gerson, Food Matters

– John Robbins, Healthy at 100, How to extend your life and stay fit (2006)

– Gerson, Charlotte and Walker, Morton, The Gerson Therapy, the proven nutritional program for cancer and other illnesses (2006)

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