Video Link: https://www.youtube.com/watch?v=CvXdBOHbm_c

PETA Strips Nekked Covered In Blood To Protest Meat - World Vegan Day 2014
PETA has made the headlines again, this time for a bizarre protest staged on World Vegan Day where members fully exposed themselves and doused themselves in fake blood.

By: FTD News

Excerpt from:
PETA Strips Nekked & Covered In Blood To Protest Meat - World Vegan Day 2014 - Video

The seventh annual Treme Creole Gumbo Festival returns toArmstrong Park on Saturday and Sunday (Nov. 8-9), and for the second year, the festival will featurea Vegan Gumbo Contest. The 2013 winner, Miss Linda "Ya-Ka-Mein Lady" Green, will be on hand to defend her title.

The 10vendors each will offer $3 6-ounce tasting portions of their vegan gumbos, as well as a larger $6 portion and other gumbos and menu items. Festival-goers will vote to name the winning vegan gumbo.

Almost all the vendors will sell other gumbos as well. Caf Carmo's tropical gumbo is described as having blue crab, smoked wahoo, shrimp, okra, black-eyed peas and more. Palmer's Cuisine is bringing a chicken and sausage gumbo with dark meat chicken (as well as homemade sweet potato pie). Praline Connection is preparing file gumbo, and Woody's Fish Tacos will have Meaty Gumbo Z'herbes as well as their vegan version.

To name just a fewother menu items, L'il Dizzy's will sell Trout Baquet; Sweet Lorraine's Jazz Club will have a fried Soft Shell Crab Po-Boy; Dreamy Weenies will have all-beef and vegan hot dogs in traditional and "Satchmo Slider" versions.

Here's the complete listof vendors and their menus.

The festival is all about the brass, organizers say. Soul Rebels, Stooges, Trem, Hot 8, To Be Continued, Pinettes and Brass-A-Holics will be featured, as well as two winners from this year's Class Got Brass competition: St. Augustine High School and Edna Karr High School. The Louisiana Philharmonic Orchestra's brass band will perform, as will trumpeter Shamarr Allen & the Underdawgs, Ecrib Mller's Twisted Dixie. Who's when? Here's the complete music schedule.

Every year, the Treme Creole Gumbo Festival has dozens of local artists in an expansive arts market. This year, several vendors as well as local nonprofits will offer new crafts and activities in a ramped-up Kids Area. For the first time, the festival will have private areas to change and nurse babies.

The free festival has free parking, in the lots behind the Mahalia Jackson Theater of the Performing Arts. Enter through Basin Street. No pets, coolers, outside food and drinks, audio or video recording will be allowed.

For more about the festival, visitwww.jazzandheritage.org/treme-gumbo.

More here:
Vegan Gumbo contest returns to the Treme Creole Gumbo Festival this weekend

While the world celebrates World Vegan Month, our expert resident nutritionist Ian Marber turns vegan for the weekend

Perhaps I was swayed by the words of film director James Cameron (of Titantic, Aliens and Avatar fame) who says that one can't be an environmentalist if you aren't a vegan. Or perhaps it was simply that I have become lazy about what I eat, favouring the same lean meat and poultry with vegetables most of the time, but in recognition of World Vegan Month I tried my hand at a vegan diet for the weekend. Now I realise that one weekend isn't going to save the planet or do a lot for my health but I wanted to see what it was like, and what I could eat.

Aside from enjoying the food, following a vegan diet if only for 48 house forced me to eat mindfully. As a beginner I think I would have found it hard to know what to eat without eating the same few foods again and again and so I sought the advice of author Tony Bishop-Weston, former Vegan Society chief turned author and vegan chef. His most recent work, The Vegan Cookbook can be found in bookshops and online.

READ: What To Eat Now: chocolate, to boost memory

Five reasons to become a vegan

1) Health - because veganism leads naturally to eating more fruit, vegetables, nuts and seeds. By cutting out things with animal fat in, it makes it more difficult to eat badly. 2) The EPIC study was a vast piece of work that can't easily be summed up. However, it confirmed that vegans were at least as healthy as the healthiest omnivores. 3) Veganism celebrates its 70th birthday this year and its founder, Donald Watson pointed out the irony of feeding our crops to animals for us to eat rather than eating the crops themselves. 4) The cost in terms of energy to maintain livestock - from electricity to water - isn't sustainable for the planet in addition to the additional methane gas that livestock produce adding to potential global warming. 5) Traditionally vegans feel that it is morally wrong to exploit and kill animals for food when eating meat isn't necessary.

READ: What To Eat Now: the pros and cons of caffeine

Bishop-Weston suggests that an easy way to transition to a vegan diet is to take a practical approach, replacing meals here and there with increasing frequency. Here is the menu that we put together for my weekend:

Breakfast

Porridge or museli with non-dairy milk such as soy, rice, hemp, almond, oat, flax, hazelnut and coconut milk

Continue reading here:
What To Eat Now: a vegan diet

About a year ago, I wrote a blog about how animal rights activists are heavily targeting college students in an effort to raise the next generation of vegans and vegetarians and to disparage modern animal agriculture.

Between People for the Ethical Treatment of Animals Glass Walls Project to the Humane Society University sending speakers (including President Wayne Pacelle) to Colorado State University, animal rights activists are tryingand succeedingin convincing impressionable young minds that the grass on the campus quad is greener if youre a vegan.

About a year ago, I wrote about one such college student, my cousin Martha. Martha has always been an ambitious and adventurous young woman. She even studied abroad in high school for an entire year, which I know I would have been too homesick to do, especially at such a young age.

But when Martha was abroad, she didnt eat much meat, and came home forgetting about the deliciousness of meat, milk and eggs. As I wrote in my original post:

I started noticing it six, or so, months ago: some particularly veggie heavy recipes in the annual family exchange, a few Pinterest posts tagging Meatless Mondays. It was a slow build, but soon enough my teenage cousin was visiting my family, sitting at my mothers Sunday table and refusing bacon: Im a vegetarian.

Excuse me, what? Its true, came the replyshes sworn off turkey on Thanksgiving, her beloved ham roll-ups, burgers, hot dogs, and of course, bacon. The only silver lining is that shes still eating cheese (otherwise I dont know if our home state of Wisconsin would ever forgive her!). My cousin is off to college this fall and will likely be packing newly acquired vegetarian habits in the U-haul along with her bedding and shower caddy.

Im all for consumer choice, and after working for this industry for most of my adult life, Ive quickly come to recognize that if consumers want it, farmers will find a way to produce it. Its our freedom of choice that makes our country different, and that bounty at the grocery store is what allows us to have opinions and make personal decisions for our families and ourselves.

So while I was a little surprised by my cousins decision, it was 100 percent her right to choose what works for her and what her preferences were: and I had no right to say one word about it.

So I didnt. Not even once. And trust me, it was a little hard (especially when she would share articles from PETA or HSUS on her Facebook feed!!).

But just a few weeks ago, I was traveling near where she goes to college and wanted to see her to catch up in person. Knowing her dietary restrictions, I let her pick the placeand when we got thereI took a quick perusal of the menu and said, Martha, I dont think theyre going to have enough options for you here, maybe we should go somewhere else.

Visit link:
Meredith: Update on 'When your cousin goes vegan'

McBusted stars Dougie Poynter and Tom Fletcher turned vegetarian and vegan after watching Joaquin Phoenix's harrowing animal rights documentary, Earthlings.

Poynter revealed the 2005 film, which was nicknamed The Vegan Maker, "warped" his mind and made him "scared to death" of eating meat.

The singer says Fletcher now lives off seeds as he made the decision to become vegan, meaning he abstains from consuming any animal produce.

Poynter tells Britain's Fabulous magazine, "I very recently turned vegetarian. About two months ago, I watched this documentary about where meat comes from and what the animals are fed, so essentially you're eating that, too. I have a very fragile mind and it has been warped by that programme. Now I'm scared to death of eating meat... Tom turned f**king vegan, that's extremely New Age. He lives like a chicken. Off seeds. I think Tom's only being vegan so he can get close to Natalie Portman."

Tags: McBusted - Dougie Poynter - Tom Fletcher - Joaquin Phoenix

Read this article:
Mcbusted Stars Turn Their Backs On Meat

Video Link: https://www.youtube.com/watch?v=ICF2zXaI5ok

HRD Ministry suggests IITs get separate canteen for vegetarian students - 6 TV
Watch 6TV, the 24/7 Telugu news channel. dedicated in delivering breaking news, live reports, exclusive interviews, sports, weather, entertainment, business updates and current affairs. To...

By: 6tv

Read more from the original source:
HRD Ministry suggests IITs get separate canteen for vegetarian students - 6 TV - Video

Video Link: https://www.youtube.com/watch?v=fb5VnABRZ54

"MATAR PANEER" || "COTTAGE CHEESE AND PEAS GRAVY" Indian Vegetarian Recipes - How to cook/prepare
"MATAR PANEER" || "COTTAGE CHEESE AND PEAS GRAVY" Indian Vegetarian Recipes - How to cook/prepare. ***INGREDIENTS*** are also listed at the end of this description. Give it a "LIKE" if...

By: Indian Vegetarian Recipes

Read more:
"MATAR PANEER" || "COTTAGE CHEESE AND PEAS GRAVY" Indian Vegetarian Recipes - How to cook/prepare - Video

By Joe Yonan Editor, Food and Travel November 3 at 7:00 AM

Aglaia Kremezis favorite word, said with a punch of an accent on the second syllable, is Exactly! At least it was last week when we spent a few hours cooking, talking and ogling photos of Greece and Greek food together. Kremezi, 67, is a bubbly whirlwind of positive energy, as refreshing as the breeze that (Ive heard, anyway) blows off the bay at her home in Kea, an island in the Cyclades.

She was in town promoting her new cookbook, Mediterranean Vegetarian Feasts (Stewart, Tabori & Chang), and when I had the chance to connect with her, I figured wed cook the dish I had already tested from the book, a stunner involving quince, farro, and almonds and dill by the fistful. But you made that yesterday! she said, as soon as we skipped past the formalities, opened a bottle of wine and started making a dinner plan. It would be no fun to make it again. Lets see what else you have.

Thankfully, I had been to the farmers market earlier in the day, so spinach, broccolini and green beans were in the house, there was leftover cooked farro, and a few herbs were still going strong in my front-yard garden. Oh, and quince, fuzzy, green and turning yellow, their intoxicating fragrance perfuming my entire townhouse.

And then there were the pantry, refrigerator and freezer, all so overflowing they were difficult to close. Kremezi and I apparently are kindred spirits in that respect, among others. Your pantry is just like mine! she exclaimed at one point, as she struggled to find a place to return a bottle of honey. So much, so much and dont you love it?

I do.

Without much delay, we were chopping and cleaning the spinach, and she cooked it down with chopped broccolini, a healthy dose of Aleppo pepper, a cup or two of white wine, and water. Everything got super tender, and then she threw in some of the cold farro, warming it through, then scooped out all but the liquid from the pan. She whisked together two eggs and the juice of two lemons, and then I slowly poured in the greens cooking liquid as she continued whisking, making the classic avgolemono sauce that shows up in so many Mediterranean cuisines under other names. It went back in the pan, along with the greens and grains, and soon enough the whole thing was thickened beautifully.

This is the type of dish she makes at home, off the cuff, pretty frequently. While her new book is vegetarian, shes not, although the frequency of meat consumption in her household is down to a couple times a month, tops. For special occasions, she says. Then she paused as we scooped the dish onto plates. It might be too sour for you, she said with a smile.

I love sour food, I replied. My favorite fruits are citrus. She smiled wider. The resulting dish, in fact, was a marvel of balanced flavors, much like the stuffed quince had been the day before, and while Kremezi slowly enjoyed her portion, I wolfed down two and went back for a third. I made a mental note to start replacing bechamel with avgolemono in future recipes as often as possible. I thought of all the fabulous gratins and soups and pasta sauces to come.

She treated the green beans more simply, sauteing them briefly with sliced garlic, then glazing them with balsamic vinegar. These are so perfect, so sweet, she said, I dont want to do very much to them.

Link:
Weeknight Vegetarian: Aglaia Kremezi has a way with Mediterranean vegetables

"Numerous types of specialized diets are followed, however, one of the most prevalent is vegetarianism. Not only is it very flexible to each individuals interpretation, this way of eating can be healthy, fresh and delicious.

All around the globe, many people avoid animal products to different extents. Certain cultures and countries, such as India, have more vegetarians. However, even in American where meat is very common, 3.2 percent of people, or around 7.3 million, were vegetarian in 2008, according to Vegetarian Times.

Being a vegetarian can look different for each person. Vegetarian Nation lists seven main eating styles. Vegans eat no animal products including dairy and eggs while lacto vegetarians do eat milk products. Ovo vegetarians will have eggs but no dairy, but the most popular type of vegetarian is the Lacto-ovo vegetarian who just eliminate meat and fish. The list goes on to include those who eat fish or all meat except red meat. Then there are people who fall between a few of the categories. In general, all can choose to be a vegetarian and do it in the manner they prefer. Reasons also greatly differ between vegetarians. Some stop eating meat as a way of showing care for animals. Others feel better physically on a plant-based diet. Another motivation might be that someone simply dislikes meat. Once again, there are few clear answers and many variations.

The vegetarian way of eating is so popular and healthy that the second week of September is National Vegetarian Awareness Week, according to BRG Health Solutions. Whether you were raised vegetarian or want to try it for a day, this is a list of simple but delicious dishes without meat that can be enjoyed this September. Credit: INFphoto.com

See the original post here:
Top 10 simple vegetarian dishes

This past winter, UC President Janet Napolitano was eating high-end organic food at legendary Berkeley restaurant Chez Panisse with a group of UC chancellors, an event hosted by famed restaurant proprietor Alice Waters.

Among the topics were population growth, world hunger and sustainable farming practices. Napolitano found the meal and conversation so inspiring that she reportedly started scribbling out ideas for a universitywide compact on a napkin. And then, in a moment that would have made John Hancock proud, all the people at the table signed it.

In July, Napolitano went public with this ambitious plan to develop food practices systemwide, expand classroom offerings about sustainable food, and increase sustainable farming practices at all UC campuses. The UC Global Food Initiative will harness the University of California's resources to address one of the critical issues of our time: how to sustainably, equitably, and nutritiously feed a world population expected to reach 8 billion by 2025.

UC Santa Cruz is poised to play a pivotal role in the movement because the campus is nothing less than "the Mothership" of sustainable agriculture, said Daniel Press, executive director of UC Santa Cruz's Center for Agroecology and Sustainable Food Systems (CASFS).

"There is no other university with such a well-established sustainable agricultural program," said Press. He met with Napolitano in June to discuss how the campus can help push the initiative forward. After all, CASFS has been an epicenter for sustainable farming for more than 45 years, and many of the organic farmers on the West Coast have trained at the center.

Since 1967, UC Santa Cruz has been a destination for those interested in learning organic farming and gardening skills. Trainees have come from around the world. "The training we provide here is being picked up in Latin America, Europe and Asia," said Press.

With its long history as a training ground, CASFS has a national reputation for the skill and knowledge of its instructors and researchers. The center recently received a $4 million gift that is being used to create an endowment to keep CASFS a leader in the sustainable food world. This gift from an anonymous donor is the first step in building a $10 million endowment that will ensure the center's long-term productivity and impact.

Along the way, knowledge and best practices exported from UC Santa Cruz have helped "sustainable" and "organic" go mainstream.

The world has changed since the days when a group of hardworking UC Santa Cruz apprentices set up makeshift tents on the 30 acres of campus land that have become the Farm & Garden.

"Sustainable farming is no longer seen as a 'flaky, hippie' activity," said Press. "The world has taken a different view of organic agriculture than it used to."

Read more here:
Food for thought