The Island Vegetarian, SO Snarr

Tags: vegan, vegans, Ruth Heidrich, Elaine French, Lorraine Sakaguchi, dietary guidelines, Vegetarian, Hotel Street, Karl Seff, federal government, vegan diet, Jonathan Balcombe, vegetarian diets, Scott Owen Snarr, Molly Matsumoto, Stephanie Tapia, Johns Hopkins Bloomberg School of Public Health, USDA Rural Development, Vegetarian Society, Richard Amaya, Alida Rutchick, Animal Rights Hawaii, American Association of Retired Persons, Hawaii Livestock Cooperative, House Agriculture Committee, slaughterhouse, Patrick McCoy Pavilion, Clift Tsuji, Committee for Responsible Medicine, Dietary Guidelines for Americans, vegetarian diet, National Vegetarian Week, Mark Bittman, North Hotel Street, prepared vegetables, Downbeat, Ala Wai Golf Course, Island Vegetarian, Scott Owen, Physician's Committee for Responsible Medicine, Ala Wai Golf Course Clubhouse Survey, vegan diets, Hawaii Raceway Park, Campbell Industrial Park, Mercy for Animals, Kathy Freston Freston, Isa Chandra Moskowitz, unhealthy food, sentient animals, United States Department of Agriculture, American Society of Nephrology, chronic kidney disease, Susan Levin, kidney disease, guidelines, AARP, PCRM, toxic food environment, animal behaviorist, healthy food, vegan recipes, processed foods, Michael Greger, Broadcast quality footage, nutrition experts, HLC, painful procedure, Neal Barnard, Neal Pinckney, Veterinarian Lee Schrader, cruel treatment, T. Colin Campbell, Catfish Corner, Bill Harris
Content: The Island Vegetarian Quarterly Newsletter of the Vegetarian Society of Hawaii SUPPORTING HEALTH, animal rights, AND ECOLOGY
Volume 22, Issue 2, April-June 2011
Inside this Issue
Message from the Editor 2
Letters to the Editor
Local Listings
In the News
Health Update
Local Happenings
Kauai Events
Oahu & Maui Events
Calendar of Events
Animal Rights Arena
Book Reviews
Restaurant Reviews
Spring Calendar
Vegan Tidbits
public lectures
JONATHAN BALCOMBE, PH.D. "WHY VEGAN? LESSONS FROM AN ANIMAL SCIENTIST" Tuesday, April 12th, 7 p.m. Ala Wai Golf Course Clubhouse MIKE TEEHAN "WINNING A LIFETIME BATTLE AGAINST OBESITY" Tuesday, May 10th, 7 p.m. Ala Wai Golf Course Clubhouse JANICE STANGER, PH.D. "TEN DANGEROUS NUTRITIONAL MYTHS" Tuesday, June 14th, 7 p.m. Ala Wai Golf Course Clubhouse
Survey reveals bright side of vegans by Scott Owen Snarr, Editor The rewards of a plant-based diet far outweigh its challenges. That is the conclusion of a new survey of vegans entitled "Vegan from the inside: Why people love plant-based diets" by Janice Stanger, Ph.D. The results showed that the 2,068 respondents overall enjoy better health and more energy, achieve their ideal weights more closely, and derive more pleasure from food on a vegan diet. These and other benefits overshadow the stumbling blocks such as inconvenience and mixed reactions from other people. The report provides quantitative data for what many vegans know firsthand -- that being vegan is highly rewarding and relatively easy. The results could help counter negative perceptions that a vegan diet is arduous, ascetic, and socially alienating -- barriers that deter countless people from trying it out for themselves. The majority (61.2%) of respondents reported that staying on a vegan diet is effortless compared with only 3.2% who said that it requires a lot of effort. However, two-thirds (64.5%) said that it took "some effort" in the beginning. Said one respondent, "The only regret I have since becoming vegan is that I didn't do it sooner. I love it, and it is easier than I thought it would be." The survey results also bust the myth that people enjoy food less on vegan diets. "Going vegan has been a wonderful experience. I've learned about (see Bright side, page 18) Which of the following statements apply to your feelings about and experience of your vegan diet? I enjoy the food I eat on a vegan diet I feel like Im making a difference for animals Im making a difference for the environment I enjoy cooking more since becoming vegan I feel closer to animals and nature I feel like a role model for others Eating out is less convenient Ive become more physically active I feel more spiritual since becoming vegan
See page 12 for more details,
including Maui meeting times.
percentage of respondents
The Island Vegetarian April-June 2011
Page 1
The Island Ve ge t ar i an
Message from the Editor
Dear readers,
The Island Vegetarian is published quarterly by and for the members of the Vegetarian Society of Hawaii. P.O. Box 23208 Honolulu, HI 96823-3208 808-944-VEGI (8344) Visit our website for a restaurant guide, TV and meeting schedules, newsletter archives, and more. [email protected] Board of Directors President: Lorraine Sakaguchi Vice President: Jim Brown Secretary: William Harris, M.D. Treasurer: Anjie Pham Directors: Karl Seff, Ph.D. Laurelee Blanchard Patrick Moore James H. Thompson Scott Owen Snarr Newsletter Committee Scott Owen Snarr Alida Rutchick, M.Ed. William Harris, M.D. Mahalo to all our volunteers! The opinions expressed in this newsletter are those of the writers and not necessarily those of the Vegetarian Society of Hawaii. The information contained in this newsletter is for educational purposes. It is not intended as medical advice, and it is not intended to replace the advice of a qualified, licensed medical practitioner.
What an eventful year it has been so far! I believe I am with everyone in saying that I am still mourning the victims of the tragedies that struck Japan on March 11th and praying that a worst-case nuclear disaster will be averted. Many of us have friends and relatives in or around the areas that were hit. Regardless, we all feel for those who were affected by the calamities of a magnitude beyond comprehension. Meanwhile, the political landscape throughout the Middle East and North Africa is transforming. People who have lived their lives under oppression have risen up by the millions in demanding their freedoms. Let us Americans not take our freedoms for granted. A bill in Missouri would protect factory farms from lawsuits by people whose property and health are devastated by them. A similar law in Idaho would shield large farms from being sued, stripping residents and small farmers of any legal recourse when 10,000 cows move in next door. A bill in Florida -- after being watered down -- has criminalized the taking of any photographs or recordings on a farm without permission. A pending law in Iowa goes even further; it would make a crime to possess, reproduce, or distribute undercover photographs or recordings of farms. It would make criminals out of activists, journalists, editors, news organizations, and perhaps even their readers. The bills are moving through their respective state legislatures as I write. And, unfortunately, they are just the tip of the iceberg. These Machiavellian measures show how far agribusiness is willing to go in trampling the rights of citizens in order to further their interests. But they also hint at the desperation of a nervous industry terrified that the truth will destroy them. It's crucial that as consumers we refuse to fund the cruel and ecologically devastating practices of animal farming by rejecting its products. But the cliche of "voting with one's dollars" is not enough. We need to be active citizens in every sense of the word. We need to vote with our voices by every avenue available. We need to challenge unjust laws. We need to be ready to "vote with our feet" by taking to the streets when the time calls for it. And we need to create ongoing discussions about the consequences of animal farming. I know how easy it is to feel helpless against these Goliaths with lawmakers on their side. But in the face of an informed, engaged, organized citizenry, it is they who would not stand a chance. I beg each of you to find more ways to effect positive changes in society -- for people, animals, and the environment on which we all depend. -SoS
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The Island Vegetarian April-June 2011
Letters to the Editor
Where the grass is greener Reading Robert MacMurray's letter to the editor ["Vegetarian (not Vegan) Society"] and the responses to it has been interesting. It's sad that MacMurray's claim about vegans looking down on vegetarians is in some cases true. A vegan shouldn't look down on (or feel self-righteous toward) vegetarians any more than vegetarians should look down on carnivores. Is being a vegetarian better for our health, less cruel to animals, and far better for the environment than being a carnivore? Definitely. Is being a vegan better for our health, less cruel to animals, and far better for the environment than being a vegetarian? Definitely. We shouldn't, however, look down on others. We all fall short in many ways. When people started to find out that smoking cigarettes was bad for one's health, many people reduced SUBMISSIONS The Island Vegetarian welcomes letters to the editor. We also welcome book, movie, and restaurant reviews and articles about various aspects of vegetarianism of up to 500 words. All submissions must be accompanied by a full name and phone number. We reserve the right to edit for accuracy, clarity, length, and relevance to the mission of our organization. The submission deadline for the next newsletter is June 1, 2011. Please send submissions (electronically only) to: [email protected]
their smoking. As more information became available and it became more widely known just how bad cigarettes were, many people gave up smoking altogether. As more information is now coming out about the fact that by consuming even moderate amounts of animal protein, nonvegan vegetarians are at a high risk of getting the same diseases that most carnivores get (see The China Study by T. Colin Campbell), and as more becomes known about the cruelty of factory farming and harm done to our environment by the dairy farms, maybe it's time to consider "quitting" altogether. If, as Mr. MacMurray asserts, VSH is being taken over by vegans, it should come as no surprise. Becoming a vegan (or switching to a whole foods, plant-based diet) seems to be the right thing to do. While we whole food, plant-based eaters shouldn't look down on our vegetarian friends, maybe we should be sharing relevant information with them so that they too might consider coming over to where the grass is greener. Aloha, Strat Goodhue Correction In "Local chef Leslie Ashburn named one of the best," published in the winter 2011 (volume 22, issue 1) issue of The Island Vegetarian, Leslie Ashburn's website was mistakenly printed as www.macrobiotic. com. The correct address is We apologize to Leslie and to our readers for any inconvenience this may have caused.
Television "Vegetarian" VSH lectures Oahu--Oceanic Cable Ch. 52 Wednesday 11 a.m. First and third Thursdays 6 p.m. Go to and click on "Oahu Channel 52." The shows are also on line at 6 p.m. on Thursdays. Maui--Calabash Cable Ch. 52 Wednesday 9:30 p.m. Thursday 5:30 a.m. Maui schedule is at Big Island--Na Leo O Hawaii Cable Ch. 54, Saturday 2 p.m. Kauai--Ho`ike Cable Ch. 52 Kauai schedule is at "Cook Healthy Fast" with Dick Allgire Short, quick, vegan recipes Tuesdays: 5 p.m. KITV-4 Radio & Internet "Healing & You" Terry Shintani, M.D. Dr. Diane Nomura Ruth Heidrich, Ph.D. Sundays: 8-9 p.m. K108 -- AM 1080 Call-in line: 524-1080 "Vegan World Radio" Telling the story of the vegan revolution that's saving animals, the planet, and our health. Community Vegetarian Cooking Classes First Saturday of every month. Down to Earth 2515 King Street, Honolulu Call 947-3249 to register for free.
The Island Vegetarian April-June 2011
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the study, "Dietary changes are very
Meat reduction
significant for the future food system because, per calorie, some food items
needed to end world hunger
(such as grain-fed meat) require considerably more resources to produce than others."
by Nathan Runkle
With the global population expected to grow from 6.8 billion to
Mercy for Animals
more than 9 billion and annual per capita meat consumption expected to
A new Foresight report titled "The rise from nearly 82 pounds today to
future of food and farming: Chal- 115 pounds by 2050, scientists say the
lenges and choices for global sustain- increase in demand on food crops to
ability," featuring contributions from feed farmed animals will lead to
400 researchers around the world, higher overall food costs, increased
called for a drastic reduction in global deforestation to provide land to grow
meat consumption to
farmed animal feed
help meet the food
crops, and elevated
d e m a n d s o f t h e A billion people are levels of greenhouse
g r o w i n g h u m a n going hungry with gas emissions associ-
population. "The Foresight
another billion suf-
ated with raising animals for food. Addi-
study shows that the fering from `hidden tionally, the research-
food system is al- hunger.' ready failing in at
ers conclude that a global shift to organic
least two ways.
food production may
Firstly, it is unsustainable, with re- meet future food demands only if
sources being used faster than they combined with a major shift in con-
can be naturally replenished. Sec- sumer diets, a tax on livestock pro-
ondly, a billion people are going hun- duction, and other proactive measures
gry with another billion suffering to reduce global meat consumption.
from `hidden hunger' whilst a billion
The report is available at
are overconsuming," says Professor
Sir John Beddington, the British Gov-
ernment's Chief Scientific Adviser Oprah takes on
and Head of the Foresight research
vegan challenge
The researchers indicate that grain-fed meat (particularly pigs and
by Scott Owen Snarr, Editor
poultry) have "serious implications
for competition for land, water, and Oprah Winfrey gave seven million
other inputs" and that "a reduction in viewers a glimpse at a vegan diet
the amount of meat consumed in high- when she and the 378 staff at Harpo
and middle-income countries would Studios accepted the challenge to go
have multiple benefits: a reduced de- vegan for one week.
mand for grain leading to lower
Acclaimed food writer Michael
greenhouse gas emissions and a posi- Pollan was on hand to explain where
tive effect on health." According to food comes from, and author of the
bestselling Veganist Kathy Freston oversaw the preparation of delicious, healthy meal plans to satisfy all appetites. The reactions from staff were mixed. In one success story editor Rich lost eleven pounds along with his migraines. Coproducer Monica suffered from withdrawal of a fast food addiction. But Freston coached her through it, and Monica said she wanted to keep up the vegan diet longer. Other participants admitted to cheating or looking forward to the end. In all, 300 staff made it to the seven-day finish line. For some of them things will never be the same. "I will for the rest of my life think about what I'm eating," said Ray, a senior associate producer. The Harpo Cafe has also instituted Meatless Mondays and a daily vegan option with Oprah's enthusiastic approval. Stepping behind the scenes, Oprah correspondent Lisa Ling went to find out how beef is produced. First Ling visited a Colorado feedlot where 12,000 cattle were being fattened up for slaughter. She then followed some of them to their deaths the next day. With rare access to a Cargill slaughterhouse, Ling watched as a truckload of heifers -- just some of the 4,500 cattle that arrive each day -- were unloaded, penned up for hours, and then marched through a labyrinth of corridors to their slaughter. The staff were not allowed to film the actual stunning and slaughtering, but the camera showed Ling's cringing face as she watched with her own eyes. As Nicole Johnson-Hoffman, a general manager at Cargill, explained, after being rendered unconscious, the cows' throats are slit, and they die of blood loss within two minutes. Camera footage then showed the carcasses (continued on next page)
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The Island Vegetarian April-June 2011
(continued from previous page) being skinned, butchered, and decapitated. Johnson-Hoffman defended the practice of eating meat, calling it the natural order of things. Her remark that when you see the pieces of meat "you have to have respect for the living creatures that they were" amid a mechanized killing field resounded of doublespeak. What kind of effect will this episode of Oprah have on the millions of Americans who tuned in? It's hard to say, but executive producer Sheri is optimistic: "If what happened here at Harpo is any indication of what's possible for our viewers to raise their consciousness, make a couple substitutions, I think this show could have an impact." Source: Experts weigh in on dietary guidelines by Scott Owen Snarr, Editor The 2010 USDA Dietary Guidelines for Americans drew a mixture of praise and criticism from vegetarian and nutrition experts when they were unveiled January 31st. The new guidelines promote vegan and vegetarian diets more than their predecessors do. Two full pages are devoted to highlighting the nutritional and health advantages of plantbased diets, including reduced obesity, heart disease, and mortality.1 "It's good to see that these diets are now part of federal policy," said Susan Levin, M.S., R.D., nutrition education director at Physician's Committee for Responsible Medicine (PCRM).2 On the other hand, PCRM slammed the federal government with a lawsuit for using "deliberately obscure language regarding foods that consumers should avoid" when the
majority of Americans are overweight or obese.3 The guidelines ask people to limit their cholesterol and saturated fat intake rather than saying that they should eat less meat and dairy. Ac- cording to Levin, this confuses consumers, who tend to think in terms of what foods they eat rather than what's in those foods. That criticism was echoed by re- nowned food critic Marion Nestle: "They still talk about [specific] foods . . . when they say `eat more.' But they switch to nutrient euphemisms (sodium, solid fats, and added sugars) when they mean `eat less.'"4 Furthermore, dairy products were split into six different categories to disguise the fact that altogether they make up nearly a third of the saturated fat in the American diet. Public health lawyer Michele Si- mon argued that the guidelines should be discontinued because few people outside the nutrition community pay attention to them and because the recommendations will have little effect as long as we are immersed in a toxic food environment. "Rather than tweaking guidelines, the government should figure out how to subsidize more of the foods we should be eating instead of those we shouldn't," Simon blogged. "But until then maybe the feds should just stop bothering to tell Americans how to eat right."5 Simon's suggestion was outdone by Mark Bittman, the wellknown food columnist who advocates eating "vegan before 6 p.m." Bittman contended that the USDA should be disbanded entirely, citing its conflict of interest: "[T]he USDA counts among its missions both expanding markets for agricultural products . . . and providing nutrition education. These goals are at odds with each other; you can't sell garbage while telling people not to eat it, and we need an agency devoted to encouraging sane eating." He suggested that the FDA have more power to enforce food safety.6
Neither Simon's nor Bittman's suggestion seems likely to materialize soon. However, positive change is likely to come from continued expert and public pressure to help counter the pressure from industry. In fact, as Nestle points out, it already has: "When I was on the dietary guidelines advisory committee in 1995, we tried to say something useful about vegetarian diets but were forced to add something about the nutritional hazards of such diets, minimal as they are. Not having to do this is a big improvement."7 References: 1. "Dietary Guidelines for Americans." United States Department of Agriculture. 31 Jan 2010. Available at 2010 2. "New Dietary Guidelines back plant-based diets to fight obesity." Physician's Committee for Responsible Medicine. 31 Jan. 2011. 3. "Doctors sue federal government for deceptive language on meat, dairy in new dietary guidelines." Physician's Committee for Responsible Medicine. 17 Feb. 2011. 4. Nestle, Marion. "2010 Dietary guidelines, deconstructed." Food Politics. 1 Feb. 2011. 5. Simon, Michele. "Time to retire the Dietary Guidelines for Americans?" Appetite for Profit. 7 Feb. 2011. 6. Bittman, Mark. "A food manifesto for the future." 1 Feb. 2011. New York Times. 7. Nestle, Marion. Ibid. Sodexo, AARP adopt Meatless Mondays The Meatless Monday campaign received a boost early this year when it was embraced by Sodexo, the nation's largest food service provider, and the American Association of Retired Persons (AARP), one of the largest and most influential organizations in the U.S., claiming 40 million senior members. (see Mondays, page 9)
The Island Vegetarian April-June 2011
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Health Update
Tots would be smart to eat healthy A diet packed full of vitamins and nutrients in early childhood may lead to a higher IQ, while a diet high in fats, sugars, and processed foods may do the opposite, suggests new research published online in the Journal of Epidemiology and Community Health. The authors base their findings on participants in the Avon longitudinal study of Parents and Children (ALSPAC), which is tracking the long-term health and well-being of around 14,000 children born in 1991 and 1992. Parents completed questionnaires detailing the types and frequency of the food and drink their children consumed at ages three, four, seven, and eight and half. Three dietary patterns were identified: "processed," high in fats and sugar intake; "traditional," high in meat and vegetable intake; and "health conscious," high in salad, fruit, vegetables, rice, and pasta. Each child was scored for each pattern. The children's IQs were measured using the Wechsler Intelligence Scale for Children when they were 8.5 years old. Complete data were available for just under 4,000 children. The results showed that after potentially influential factors were taken into account, a predominantly processed food diet at the age of 3 was associated with a lower IQ at the age of 8.5. Conversely, a healthy diet was correlated with a higher IQ. Dietary patterns between the ages of four and seven had no impact on IQ.
"This suggests that any cognitive/ behavioral effects relating to eating habits in early childhood may well persist into later childhood despite any subsequent changes (including improvements) to dietary intake," say the researchers. Nutrition may influence brain growth, which occurs most rapidly during the first three years of life. Other research has indicated that head growth at this time is linked to intellectual ability. Source: British Medical Journal Regular kids like fruits and veggies Primary school children who don't like eating fruits and vegetables are 13 times more likely to develop functional constipation than children who do, according to a study in the December issue of the Journal of Clinical Nursing. Drinking less than 400 milliliters (about 14 ounces) of fluid a day also significantly increases the risk. The study surveyed the diet and toilet habits of 383 children aged eight to ten at a school in Hong Kong and found that 7% of children suffered from functional constipation. There were clear dietary differences between the children who had problems and those who did not. The authors state that 95% of cases of constipation after infancy are functional constipation -- caused by dietary habits, environmental habits, and psychosocial factors rather than by a particular health problem. "The condition has serious consequences, as it can cause a wide range of distressing emotional and physical prob-
lems such as stress, soiling, problems at school, damaged self-confidence, and reduced social interaction." Investigating factors associated with functional constipation of primary school children in Hong Kong. Chan MF and Chan YL. Journal of Clinical Nursing. 19, pp3390-3400. (December 2010). DOI: 10.1111/j.1365-2702. 2010.03366.x Veggie diet good for kidneys Phosphorous levels plummet in kidney disease patients who stick to a vegetarian diet, according to a study appearing in an issue of the Clinical Journal of the American Society of Nephrology (CJASN). The results suggest that eating vegetables rather than meat can help kidney disease patients avoid accumulating toxic levels of this mineral in their bodies. The study found that patients with chronic kidney disease (CKD) had lower blood phosphorus levels and decreased phosphorus excretion in the urine while following a vegetarian diet than while following a meatbased diet despite equivalent protein and phosphorus concentrations in the two diets. The authors concluded that the source of protein in the diet has a significant effect on phosphorus levels in patients with CKD. Therefore, dietary counseling must include information on not only the amount of phosphorous but also the recommendation of a predominance of grain-based vegetarian sources of protein. Moe SM, Zidehsarai MP, Chambers MA, et al. Vegetarian compared with meat dietary protein source and phosphorus homeostasis in chronic kidney disease. Clin J Am Soc Nephrol. Published ahead of print December 23, 2010. doi:10.2215/CJN.05040610.
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The Island Vegetarian April-June 2011
Fried fish fuels `Stroke Belt' Eating a Southern staple, fried fish, could be one reason people across the "Stroke Belt" states -- Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee -- are more likely than other Americans to die of a stroke, according to a study published in the December 22, 2010 online issue of Neurology. The study showed that people in the stroke belt were 30% more likely to eat two or more servings of fried fish per week than those in the rest of the country. "These differences in fish consumption may be one of the potential reasons for the racial and geographic differences in stroke incidence and mortality," said Fadi Nahab, M.D., of Emory University, author of the paper. The study was part of the longrunning REGARDS (Reasons for Geographic And Racial Differences in Stroke) trial, led by George Howard, Dr. PH., at the University of Alabama at Birmingham. REGARDS enrolled 21,675 people over the age of 45 between January 2003 and October 2007 and continues to follow them for health events. Source: University of Alabama at Birmingham Food impacts weight more than exercise food intake has a larger impact on weight loss than exercise, according to a new study in the International Journal of Obesity. A review of school-based interventions found that weight loss could be achieved by dietary changes alone, while exercise without changes in diet was not effective. Researchers explain that it is difficult to "out-exercise" dietary intake.
For example, a one-hour bicycle ride burns 240 calories, the same amount found in a small order of French fries. Katz DL. Unfattening our children: forks over feet. International Journal of Obesity. 2011;35:33-37 lifestyle changes can prevent cancer Lifestyle changes such as eating a healthy diet, exercising, and limiting alcohol could prevent about 340,000 cancer cases each year in the United States, according to a new report released for World Cancer Day by the American Institute for Cancer Research. Worldwide, cancer is a leading cause of death accounting for 7.6 million deaths and 12.7 million new diagnoses per year. Lifestyle changes could decrease cancer risk by 38% for breast cancer, 45% for colon cancer, and 47% for stomach cancer. Source: American Institute for Cancer Research. Fruits and veggies make your skin glow New research suggests that eating fruits and vegetables gives skin more of a healthy golden glow than sunbathing. The study was published in the journal Evolution and Human Behaviour. Researcher Dr. Ian Stephen, from the School of Psychology, University of Nottingham, Malaysia Campus, found that people who eat more portions of fruits and vegetables per day have a more golden skin color, thanks to substances called carotenoids. Carotenoids are antioxidants that help soak up damaging compounds produced by the stresses and strains of everyday living, especially when the body is combatting disease. Responsible for the red coloring in fruits and
vegetables such as tomatoes, carotenoids are important for our immune and reproductive systems. Dr. Stephen said: "We found that, given the choice between skin color caused by suntan and skin color caused by carotenoids, people preferred the carotenoid skin color. So if you want a healthier and more attractive skin color, you are better off eating a healthy diet with plenty of fruit and vegetables than lying in the sun." Dr. Stephen suggests that evolution favors individuals who choose to form alliances or mate with healthier individuals over unhealthy ones. While this study describes work in Caucasian faces, the effect may exist cross-culturally, since another study showed similar results in an African population. Source: University of Nottingham Fiber bolsters longer life Higher fiber intake is associated with significantly lower risk of dying, according to a new study published online. Researchers looked at diet records from 219,213 people who were part of the NIH-AARP Diet and Health Study. Those who ate the most fiber had lower risks of death from cardiovascular disease and infectious and respiratory diseases compared with participants who ate the least. Men who ate the most fiber also had a lower risk of cancer death compared with men who consumed the least. Fiber is found only in plants, such as beans, grains, vegetables, and fruits. Park Y, Subar AF, Hollenbeck A, Schatzkin A. Dietary fiber intake and mortality in the NIH-AARP Diet and Health Study. Arch Intern Med. Published ahead of print February 14, 2011. doi:10.1001/archinternmed. 2011.18.
The Island Vegetarian April-June 2011"
Page 7
Local Happenings
Adding to this special evening, VSH founder keynotes our three-time Maybelle Roth Vege-
night to remember
tarian Scholarship winner Mary "Molly" Matsumoto was there to give
by Lorraine Sakaguchi
us a few words. Congratulations to Molly; we wish her well in her studies
VSH president
and her career.
Our meeting volunteers, including
VSH founder Elaine French gave an Karl Seff, Bill Harris, Georgie Yap,
informative talk on healthy weight Stephanie Tapia, Richard Amaya, Jim
loss at our meeting at
Thompson, and Patrick
McCoy Pavilion on Feb-
and Sirilak Moore,
ruary 26th. The occasion
helped immensely, and
was a big success, thanks
for this we're very
to many people.
grateful. Patrick is dis-
It was an historic
tinguished as our or-
evening, as we had all
ganization's first volun-
four VSH founders --
teer, and Ruth is the
Elaine French, Jerry
holder of the first VSH
Smith, Bill Harris, and
lifetime membership
Andy Mertz -- there to-
gether for the first time in
Thanks to all these
many years. We were also Three-time scholarship people for their part in
thrilled to have all past winner Molly Matsumoto creating and working
and present VSH presi-
with VSH through the
dents present -- Elaine French, Ruth years to make it the fine organization
Heidrich, Alida Rutchick, and myself. that we are all proud to be a part of
It was an honor to be among them.
Past and present presidents of VSH came together for a memorable night. Left to right: Lorraine Sakaguchi, Ruth Heidrich, Alida Rutchick, Elaine French.
Cash-strapped state feeds money-hungry abattoirs by Cathy Goeggel Animal Rights Hawaii Have you tried to contact a state office on a Friday and found no one there? Two Fridays a month are "furlough" because the state is so strapped for money that public services are nonexistent 120 days of the year. And yet bills that once again throw taxpayer monies into the Kalaeloa money pit are gliding through the legislature. Remember the taxpayers' monies that built Molokai slaughterhouse, the sweetheart lease deal given Hamakua slaughterhouse, the attempt by the legislature to spend $65,000 for cowtainers, an $11 million bond to Palama Meat and the Hawaii Livestock Cooperative (HLC) abattoir in Campbell Industrial Park, $600,000 for feed and shipping of pigs and chickens two years ago, or the scandal surrounding the land swap with Hawaii Raceway Park some years earlier? Well, Palama Meat declared bankruptcy, and the HLC is $116,000 in arrears in paying back two loans totaling $600,000 from the State Department of Agriculture. In fact, it was only immediately after our inquiry in November of last year that HLC had made any payments since 2008. USDA Rural Development guaranteed a $1.6 million loan through Central Pacific Bank -- on which HLC defaulted, costing federal taxpayers, and Russell Kokubun, Chair of the Board of Agriculture, has said that the slaughterhouse is now property of the state. It appears that HLC claims to own all the equipment at the Campbell Industrial Park site and wants to lease the entire facility from (continued on next page)
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The Island Vegetarian April-June 2011
(continued from previous page)
(Mondays from page 5)
the state. (It is already state land, and it is unclear if HLC has paid any rent at all). HLC does lease out some of the land to a trucking company. In 1995 we were told the HLC killing plant would provide many new jobs and provide "hot" pork for the local markets and killing for spent dairy cows. HLC brings in live pigs from the mainland because there is not enough local production, and there is only a tiny dairy in Waianae. So now that the reasons for building the plant in the first place have disintegrated, the state wants to enlarge and embellish the Kalaeloa property once again at taxpayer expense. As if that weren't enough, the legislature plans to subsidize the industry by spending $2 million to pay for goat, chicken, and pig feed. Animal Rights Hawaii has unsuccessfully attempted to find out what rent, if any, HLC is supposed to be paying the state and whether HLC is declaring the income from the trucking business it allows to occupy state land. Clift Tsuji, Chair of the House Agriculture Committee, when passing HB1276, said that he would require a full and transparent accounting of all the moneys before the legislature would consider any further funding of HLC. Russell Kokubun, Chair of the Department of Agriculture, cited privacy issues, but Tsuji insists that is is important to have transparency on such an important issue. We shall see.
Sodexo launched the Meatless Monday initiative nationwide as part of an effort to promote health and wellness by adding the option of a plant-based entree to its menus each week. The company expanded the initiative to its more than 900 hospital client accounts across the country following successful pilot implementations at a number of hospitals, schools, and colleges. The program has also been made available to Sodexo's corporate and government accounts with menus and materials in place to support the program. This fall the program will officially begin in colleges and schools, where more than a dozen have already implemented Meatless Mondays. Sodexo's senior living community clients will also pilot the program for residents and staff this year, a move hailed as good news by AARP.
A diet rich in whole grains, legumes, vegetables, nuts, and fruits along with a regular exercise program is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity, and consequently less heart disease, stroke, diabetes, and cancer -- health issues that seniors commonly grapple with. The Meatless Monday public health initiative was developed by the not-for-profit organization The Mon- day Campaigns in 2003 with the assistance of the Johns Hopkins Bloomberg School of Public Health and the Johns Hopkins Center for a Livable Future. "Once people realize that vegetarian meals provide the protein that they need and are just as interesting, flavorful, and fun to prepare, people find them easy to integrate into their lives," said Shawn Fields, executive chef of Cobblestone Cafe at Johns Hopkins Hospital. Sources:, org. See also www.meatlessmonday. com.
Familiar faces and new friends lined the tables at Himalayan Kitchen with Chef Douglas McNish (fifth down on left). For updates about upcoming dineouts with guest speakers, please see the Vegetarian Society of Hawaii page on Facebook.
The Island Vegetarian April-June 2011"
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VSH Events on Kauai
Fifty-five people attended Kimie Sadoyama's talk on "The Best of the Okinawan Diet" in January. Nicole West and Ben Martens (not pictured) won the recipe contest for their Vegan Mac.
Potluck participants in February watched
Processed People, interviews with John M.D., Neal Barnard,
a documentary featuring Robbins, John McDougall, M.D., and other experts.
Gordon LaBedz, MD offered an audience of 55 people "Some Tips to Change Your Eating Habits" at the March potluck.
Karen Lieberman's Thai Spicy Veggies took first prize at the February recipe contest. Page 10
Monthly vegan potluck luncheons and lectures are held at 12:30 p.m. on the first Sunday of each month at the Kapaa Neighborhood Center on Kauai. Admission is free for those who bring a dish. All others are welcome with a $5 donation. The Island Vegetarian April-June 2011
VSH Events on Oahu & Maui
Filmmaker Aaron Scheibner told of how he conceived of and went on to create the documentary A Delicate Balance. The audience was then treated to scenes from the movie.
VSH founder and former president Elaine French gave a factfilled, insightful explanation of how a plant-based diet can help you achieve a healthy weight without the perils of dieting.
Douglas McNish discussed how a healthy vegan diet was the key to transforming his life. He also cooked some scrumptious raw-foods creations to share with the audience.
See these and other talks online at
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The Island Vegetarian April-June 2011"
Page 11
Calendar of Events April-June 2011
JONATHAN BALCOMBE, PH.D. "Why Vegan? Lessons from an Animal Scientist" Tuesday, April 12th, 7 p.m. Ala Wai Golf Course Clubhouse* As a scientist who chooses a plantbased diet, Jonathan Balcombe is not your typical biologist. In this riveting, richly illustrated presentation, Balcombe reveals startling new discoveries in the realms of animal cognition and emotional complexity -- from optimistic starlings, to choosy fish, to dogs who object to unfair treatment. Balcombe explains how sentience -- the capacity to feel -- is the bedrock of ethics and why the vegan lifestyle is the Holy Grail of personal activism for animals, the environment, and personal health. Animal behavior expert Jonathan Balcombe is a passionate advocate for the protection of animals and their living spaces. He is the author of the bestselling Pleasurable Kingdom: Animals and the Nature of Feeling Good, available in five foreign editions, and Second Nature: The Inner Lives of Animals. Balcombe's message resonates with timely issues that affect everyone, including climate change, biodiversity, and personal health. A dynamic, sought-after speaker, Balcombe has given invited presentations on six continents. Dr. Balcombe will also be speaking on Maui: Thursday, April 14th, 7 p.m. Kaunoa Senior Center, 401 Alakapa Place, Paia
MIKE TEEHAN "Winning a Lifetime Battle Against Obesity" Tuesday, May 10th, 7 p.m. Ala Wai Golf Course Clubhouse* Mike Teehan has been a vegan for most of his adult life. In this talk he'll show how a few changes in food choices and preparation resulted in large improvements in his overall health and final victory in his battle with obesity. He'll show how eliminating just one ingredient from his diet brought his cholesterol from 220 to 139 and his blood sugar from 124 to 89. He'll also demonstrate how the "low-carb" gang is wrong about the effect of carbs on triglycerides, as his own count fell from 150 to 59 while eating a diet of 80% carbs. Mike Teehan is the founder of the Hawaii Dog Foundation, a long-time animal advocate, and a certified plant-based nutritionist. Once an ethical 331-pound "junk food vegan," he learned about the science behind healthy vegan eating from Dr. Bill Harris fifteen years ago. Using the new low-fat approach, he won his lifelong battle against obesity by losing 176 pounds and maintaining his new weight loss for over two years. He is a believer in the McDougall program and was honored as a "Star McDougaller" in 2009. Mr. Teehan will also be speaking on Maui: Thursday, May 12th, 7 p.m. Kaunoa Senior Center, 401 Alakapa Place, Paia
JANICE STANGER, PH.D "Ten Dangerous Nutritional Myths" Tuesday, June 14th, 7 p.m., Ala Wai Golf Course Clubhouse* If popular ideas about nutrition were correct, why would so many adults and children be overweight and sick? What if these commonplace notions -- so widely accepted that they are seldom questioned -- are faulty? Such misinformation can wreck your health. This no-myth-left-untouched presentation will transform your understanding of six whole foods you should eat and the processed foods, animal foods, and supplements you should never eat. Learn to make your own best decisions. With this information you will be free to relax when it comes to nutrition. Enjoy whole food feasts without guilt or worries about deficiencies. Discover the secrets to sustaining strong bones, unobstructed arteries, and youthful vigor -- all without dissecting your food into protein, carbs, and fats. Janice Stanger, Ph.D. is a nutrition expert, author, educator, and speaker. Her mission in writing The Perfect Formula Diet is to help people, animals, and the planet through providing solid yet little-known information on whole food, plant-based diets. She is in her sixteenth year of critically analyzing scientific studies on nutrition, weight loss, environmental toxins, and health. She has a Ph.D. in Human Development and Aging from University of California, San Francisco. She is certified in plant-based nutrition through the T. Colin Campbell Foundation and eCornell. She also holds an MBA from University of California, Berkeley. Dr. Stanger will also be speaking on Maui, Thursday, June 16th, 7 p.m. Kaunoa Senior Center, 401 Alakapa Place, Paia
*Ala Wai Golf Course Clubhouse is located at 404 Kapahulu Avenue, 0.2 miles behind the Waikiki-Kapahulu Library, across from the Chevron Station.
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The Island Vegetarian April-June 2011
Animal Rights Arena
`Farm to Fridge' takes the show on the road Mercy For Animals (MFA), the national animal advocacy organization known for its shocking undercover investigations exposing cruelty to animals at factory farms, hatcheries, and slaughterhouses, has kicked off a nationwide roadshow featuring Farm to Fridge: the Truth Behind Meat Production, a gripping new 12-minute film exposing the treatment of animals before they reach consumers' plates. A specially modified truck equipped with 80-inch video screens will bring Farm to Fridge directly to campuses, shopping centers, sporting events, and other public places in forty cities around the country. MFA volunteers will also wear shirts with attached iPads playing Farm to Fridge. Narrated by Oscar nominee James Cromwell, Farm to Fridge goes behind the closed doors of the nation's largest industrial poultry, pig, dairy, and fish farms, hatcheries, and slaughter plants, revealing the unseen journey that animals make from Farm to Fridge. Using footage from undercover investigations by MFA and other nonprofit groups, Farm to Fridge shows agricultural practices that are industry standard, defended by farmers, and deemed legal in most
states -- yet unknown to most Americans. While on the road, MFA staffers will partner with local communities for presentations, discussion forums, grassroots outreach, and other educational events. "Americans have the right to know where their food comes from, and there is growing concern over the cruel treatment of farmed animals," said MFA's Executive Director Na- than Runkle. "This tour aims to open the hearts and minds of consumers nationwide to the intensive confinement, abusive handling, painful mutilations, careless neglect, and merciless slaughter of the nearly ten billion sentient animals per year destined to end up on our plates." For complete details, schedule of appearances, and breaking news from the tour see To view the full 12-minute Farm to Fridge film, see Broadcast quality footage is available upon request. Source: Mercy for Animals Hidden camera uncovers fish slaughter An undercover investigation provides a startling glimpse into "Catfish Corner," a fish slaughter facility in Mesquite, Texas. Mercy For Animals (MFA) released the video in January. Behind the operation's jaunty name lies a grisly reality. MFA's hidden camera video revealed: · workers using pliers to pull the skin off of live fish
· dozens of fish crammed into buckets and baskets, gasping for oxygen · skinned fish still moving and gasping on the cutting table · fish flailing and struggling to escape the workers' knives · live fish sliced and split in half · workers tearing the heads off of live fish Upon reviewing the undercover footage, animal behaviorist Dr. Jonathan Balcombe harshly condemned Catfish Corner, stating, "Treating [fish] like inanimate things is cruel and ethically abhorrent. Handling such as that shown in the footage is extremely cruel and heartless and should be outlawed immediately." Veterinarian Lee Schrader concurred, adding, "To subject fish to an obviously painful procedure such as the removal of their skin while they are alive and responsive is cruel, inhumane, and without excuse." It is now widely accepted that fish feel pain. In fact, fish process pain in much the same way as mammals. The fish in the video exhibit pronounced aversive responses to their handling, such as violent flopping and attempting to move away, suggesting that they are suffering immensely. According to Dr. Schrader, the fact that the animals stopped struggling only after their heads were removed suggests that their movements were a deliberate response to pain. Approximately 8.4 billion fish are killed for food every year in the U.S. Not a single federal law exists to protect them from abuse on aquaculture factory farms, during fishing events, or at slaughter, allowing widespread abuse to continue. Fortunately, as consumers we have the power to spare fish and other animals unnecessary pain and suffering by adopting a compassionate vegan diet. Source: fish
The Island Vegetarian April-June 2011"
Page 13
action, with each hour that passes,
Book Reviews
more heart attacks will strike, more animals will be tortured and killed, and our carbon footprint will grow
larger. Patience, however, has never
educated about how eating animal been one of my virtues. If, as the say-
Veganist: Lose weight, get healthy, change
foods leads to all these and a lot more. Strong statements, to be sure, but the scientific evidence is in.
ing goes, you catch more flies with honey than with vinegar, then this book is for you.
the world
One of the latest and best compi-
Freston offers a strategy that
lations of the evidence is in Kathy many people find effective when mak-
by Kathy Freston
Freston's latest book, Veganist. Just ing the change to a healthier diet. It is
scanning the Table of Contents you'll what she calls "crowding out," in
$25.00 (Hardcover) 304 pages
see ten promises, each of which offers which you crowd out the unhealthy something that most, if not all, of us food by filling up with the healthy
Publisher: Weinstein Books February 1, 2011
would grab in a heartbeat if it were food first. This way you're always that easy. Well, maybe it is that easy. satisfied and can more easily with-
ISBN-10: 1602861331 ISBN-13: 978-1602861336
How about effortless weight loss; lowered risk of cancer, heart disease, and diabetes; living longer and fitter;
stand temptation. The book ends with a three-week menu plan for those who would say,
Review by Ruth Heidrich:
dodging superbugs and pandemics; "What's left to eat if you take away
One of the best gifts to give your- saving lots of money;
the meat?" And for
self or anyone else is an education! After all, most of the mistakes we all
helping the environment; decreasing
You crowd out the
those who'd like even more handholding,
make are committed out of ignorance. global starvation; re- unhealthy food by she's even got a shop-
This is especially scary when you consider all the misinformation out there in the field of nutrition. Arguably, ignorance is the number one cause of death when you consider all the heart disease, cancer, strokes, medical mistakes, and so on that
ducing animal suffering; and even evolving your spiritual growth! Most of these chapters follow a persuasive format: first,
filling up with the healthy food first. This way you're always satisfied.
ping list. I suspect there's a vegan version for every conceivable animal-based food, and you could spend hours going through the tremen-
could be prevented if people were "Straight from the Source" in which dous variety of packaged vegan foods the author interviews experts in their that are now readily available. There
fields -- notables such as Dean Or- should be no excuses left for having
nish, MD; T. Colin Campbell, Ph.D.; to give up anything that you were ad-
Neal Barnard, MD; Caldwell Essel- dicted to.
styn, MD; and Michael Greger, MD.
I would like to have seen a greater
Freston then follows up with proof emphasis on just plain whole foods
from the lives of real people, exem- from the produce department -- no
plars of the theory put into practice. I packaging, no labels to interpret, and
know they are real life because I am more money saved to boot. But then
one of them.
there's that "honey" factor because
If I could find any one fault with who could turn down such nondairy
her approach, it would be that she is ice cream temptations as Tofutti Mint
too nice. She wants people to change Chocolate Chip Ice Cream sand-
at their own pace -- for example, first wiches, Purely Decadent, Bliss, and
giving up eating just one kind of ani- Tempt!
mal, and then later another one. I'd much rather push the urgency factor, telling people that tomorrow may be too late and that without immediate
Ruth Heidrich is an Ironman Triathlete and author of A Race For Life, CHEF, and Senior Fitness. She is former president of VSH.
Page 14
The Island Vegetarian April-June 2011
Appetite for Reduction: 125 fast and filling low-fat vegan recipes by Isa Chandra Moskowitz $19.95 320 pages (paperback) Publisher: Da Capo Lifelong Books December 7, 2010 ISBN-10: 1600940498 ISBN-13: 978-1600940491 Review by Neal Pinckney: Despite its cryptic title, Appetite for Reduction is one of the most original and interesting vegan recipe books to come out in quite some time. After a brief and interesting introduction, author Isa Chandra Moskowitz gives us 125 new and creative recipes that will interest all vegetarians, whether vegan or not. And they should prove a welcome addition to anyone looking for dishes lower in fat. The recipes are divided into eight sections: salads, stuffed dishes, vegetables, bean-based, tofu & tempeh, pasta & noodles, soups & comfort curries, chili & stews. Each recipe includes nutritional data, welcome information for those who want to know how much fat, sodium, sugars, and so on are in each serving. While a few recipes are not truly low in fat,
the information provided gives exact amounts, and in most cases the oil could be reduced or left out. Most recipes take up two pages with type large enough to read at a distance while preparing the dish. Twenty-six of them have color photographs that make my mouth water. Almost every recipe includes a hint about preparation or variation, amounting to bonus recipes. Here's a sample recipe from the book: Silky Chickpea Gravy Gravy isn't exactly a "side," but what mashed potato recipe is complete without a gravy recipe? I really like to drown my food in gravy, so this tasty sauce comes in handy when I don't also want to drown my food in grease. Chickpeas give this gravy great body and a full, savory flavor. It's really a superhero that comes running when it hears the calls of potatoes from miles away, crying out for gravy. · 1 tsp olive oil · 1 small onion, chopped roughly · 3 cloves garlic, chopped · 2 tsp dried thyme · 1 tsp dried rubbed sage (not powdered) · several pinches of freshly ground black pepper · 2 Tbs. arrowroot powder · 1ј cups vegetable broth · 1 (15-oz.) can chickpeas, drained and rinsed · 2 Tbs. soy sauce or tamari (use wheat-free for a gluten-free gravy) · salt Preheat a saucepan over mediumhigh heat. Saute the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and pepper, and cook for about 3 minutes more. While that is cooking, whisk the arrowroot into the veggie broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and soy sauce to the pot. Blend until smooth and lower the heat to medium,
stirring often for about 10 minutes while it thickens. If you are using a regular blender, place the broth mixture and beans in the blender and blend until smooth. Add the onions and other stuff from the pan to the blender and puree again until smooth. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, lower the heat to low. Now you can decide exactly how thick you want the gravy by adding splashes of water, anywhere between ј and Ѕ cup. Keep warm and covered until ready to serve. Appetite for Reduction should prove a valuable resource for anyone looking for new tastes and bumping into a few old familiar repasts that were lost when they adopted a plantbased diet. The recipes range mostly between 200 and 400 calories per serving, making this a treasure chest for those who want to shed a few pounds or stay slim. The recipe to make your own seitan (wheat-based meat substitute) is the best, simplest, and quickest I've seen. And unlike many seitan recipes, it is foolproof, yielding an excellent product the very first time. One delightful surprise I found was the use of the Mexican mole sauce, that spicy, chocolaty-chili flavor that I lost touch with when I started eating low fat and vegan. I was excited to find two mole recipes, Black Beans in Red Velvet Mole and Lentil Eggplant Chili Mole. Both proved delicious. An enthusiastic thumbs up for Appetite for Reduction. Recipe from the book Appetite for Reduction by Isa Chandra Moskowitz. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright ©2010.
The Island Vegetarian April-June 2011"
Page 15
salad or fried noodles. The soy ham
Restaurant Reviews
was mildly flavored. I especially liked the steamed tofu, which had pieces of
long rice in it, giving it a softer,
Simple Joy 1145 South King Street, Honolulu (808) 591-9919 10:30 a.m. - 2 p.m. 5 - 9 p.m. Open every day by Alina Niemi VSH member
Entrees ran the gamut from Teriyaki Kabob and BBQ Drumsticks to Claypot Sensation and Chow Fun. We tried the potstickers and summer rolls for appetizers. The potstick- ers were small, fried to a crispy exterior, filled with chewy ground faux meat and onions, and accompanied by a freshly made chili sauce. The summer rolls were wrapped in chewy rice paper and filled with rice noodles, faux roast pork (which had a tiny bit of sweetness), and lettuce. The description said
slightly fluffy texture. The Roasted Platter contained chunks of roasted "pork" made from bean curd, flour, and bread. It was fried, so its texture was crispy and oily and reminiscent of roast pork. It was served with a mound of rice (both brown and white available) and sauteed spinach, which tasted like burnt garlic and was a little heavy on the salt. Veggie Feast also came with a dome of rice and strips of faux fish. Its texture was close to that of flaked
Three adventurous omnivorous there were herbs inside,
friends and I set out to sample some but I couldn't taste any. It
of the food at Simple Joy, a vegan was a nice mix of chewy
restaurant. The front room was and crispy textures. The
sparsely furnished, with a Buddha in a a c c o m p a n y i n g s a u c e
stone basin fountain just inside the seemed a little strange to
front door. Frosted glass on the lower me. It had a familiar Chi-
portion of the windows blocked out natown product smell and
the noise from most of the traffic on a yellowish color with
busy King Street, making it surpris- chopped peanuts. But my
ingly quiet inside. Everything looked clean and peaceful. The menu was so varied that it was nearly impossible to choose.
friends gobbled it down without batting an eye. All of them enjoyed the summer rolls.
Photo: Alina Niemi Shredded tofu and soy ham top the Combination Platter; fresh vegetables serve as garnish.
Most of the appetizers were Asian in
The `Chickun' Pu-
nature, from simple steamed eda- tanesca, our first entree, was made
mame to tempura vegetables. Italian with a flavorful tomato-based sauce pasta dishes included Shrimp Scampi, with basil and lots of garlic and had a
Eggplant Parmigiana, and pesto sauce. mildly spicy kick from chili pepper
flakes. The large
chunks of faux
chicken had a chewy
texture but a surpris-
ingly sweet flavor.
The Combination
Platter had shredded
tofu and soy ham
with steamed tofu
cake. The shredded
tofu was reminiscent
Photo: Alina Niemi The mildly sweet faux fish is made from yuba, a soy product, and wrapped in nori.
of shredded eggs, the type you might find atop somen
fish. Most of the flavor came from the nori seaweed strips it was wrapped in. It was accompanied by fresh mushrooms and snow peas, cooked to perfection. One of my omnivore friends really loved this dish, and I also thought it was the best of our entrees. Portions were generous and overall tasty. The dessert selection was small by comparison, consisting only of coconut tapioca, coffee jelly, avocado fruit smoothie, and chocolate cake. If you are looking for faux meat dishes, this would be a great place to get your fix. Unfortunately, the vegetables were nowhere near as prominent as the "meat." There are only two (continued on next page)
Page 16
The Island Vegetarian April-June 2011
(continued from previous page)
our waiter Josh Han-
salads on the menu, and the vegetables we had were either sides or almost like garnishes. Customers may wish to request that more simply prepared vegetables be added to the menu.
cock (one of the two owners) told us. Don't get me wrong; this is a Hotel Street bar, so it could potentially get rough. However, it is just
around the block from Little Village and
even closer to Viet-
42 North Hotel Street, Honolulu (808) 533-62328 11a.m. - 3:00 a.m. Monday - Thursday 11 a.m. - 4:00 a.m. Friday & Saturday Closed Sunday. by Karl Seff, Ph.D. VSH Board member Downbeat opened on January 1, 2011. Everything on the menu is available in
nam Cafй Pho Saigon, so patrons can gauge their safety and choose their hours.
Photo: Karl Seff With private booths, a bar, and a fully flexitarian menu, Downbeat caters to vegans and carnists alike.
Downbeat is definitely a joint with a Hotel Street atmosphere, and there is some excitement in that. Patrons sit in booths with upbeat black and white plastic upholstery and
to chew. The vegan loco moco is made with hapa rice (half brown, half white) with tofu on top. The service seemed slow, but each item was prepared fresh; Downbeat is
rolled steel countertops. The scene is somewhat dim, clean and comfortable, spacious, and stark. The music is well selected and presented in high fidelity; it is loud enough to make
not a fast food restaurant. When it seemed to be taking a little too long, the waiter came by to apologize. Downbeat is at 42 North Hotel Street, just Diamond Head of Smith
vegan form. That includes burgers, BLTs with avocado (BLAT), sandwiches such as chicken and grilled ham and cheese, French toast, loco moco, and milkshakes. Downbeat
parts of you want to dance, but it does not interfere with conversation. The patrons seem surprisingly normal and appreciative of their surroundings: "This is different and fun," they seem
Street. Call or check their informative website. The bus stops in front, and underground parking is a block away. VSH members receive a 10% discount.
serves garlic fries, cheese fries, soy to say as they look around.
milk, salad with a vegan dressing, and
The prices are moderate (not in-
vegan desserts including cheesecake. For vegan items vegenaise and vegan ham, cheese, bacon, chicken, and bur-
expensive). For example, a cheeseburger with a quarter-pound patty costs $7.50. For an additional two
gers are used. Patrons order the vegan dollars you could make it a double-
alternatives 55% to 60% of the time, decker or add fries.
My grilled cheese
sandwich seemed
small, but I suppose
that is its nature; I had
to eat it slowly to
make it last. My com-
panion's burger, in
contrast, looked full-
sized, and she had to
position it carefully in
her hands to plan her
first bite. She liked it,
but she said that the
Photo: Karl Seff h o m e m a d e p a t t y Casually located on Hotel Street in Chinatown, Down- lacked texture; it did beat Diner & Lounge welcomes patrons day or night. not give her enough
Spring Calendar April: 7: World Health Day (WHO) 16-24: World Week for Animals in Laboratories 22: Earth day 29: Arbor Day 22-May 1: Worldwide Vegan Bake Sale May: National Salad Month 2-8: Be Kind to Animals Week (The HSUS) 4: International Respect for Chickens Day 23-29: World Week for the Abolition of Meat 24-30: National Vegetarian Week (UK) June: 5: World Environment Day
The Island Vegetarian April-June 2011"
Page 17
(Bright side from page 1) all sorts of amazing foods, and my palette has expanded greatly," and "I have never eaten so well or enjoyed eating so much in my life as I do now," were typical remarks. Many vegans cited feeling closer to animals and nature (70.5%) and having a deepened sense of spirituality (41.6%). "Going vegan has been the most soul-satisfying experience of my life. I feel so interconnected to human and nonhuman animals," wrote one participant. Not surprisingly, most vegans find it very important to reduce the suffering of animals raised for food (90.4%), to eat more sustainably (69.3%), and to improve their own health (64.3%). This comment summed it up: "Becoming vegan is the single most important choice I've made for my health and well-being as well as for animals and the planet." Respondents also reported experiencing positive and neutral reactions from other people more often than negative ones. The most common attitudes encountered by vegans are curiosity (81.2%), surprise (42.8%), and willingness to accommodate one's choices (36.2%). Hostility (32.2%) is virtually tied with admiration (31%). Given the compelling motivations, the rich benefits, and the relative ease of eating a plant-based diet, it is no wonder that the vast majority of vegans (94.4%) intend to stick with it for the rest of their lives. About the survey The survey was conducted online in January 2011. Participants were recruited via snowball sampling. Residents of the United States and Canada composed four-fifths of respondents, and females composed 77%. The largest age group represented was 20-29 (32.2%). Those who had not been eating a total vegan diet for at least three months were disqualified. The full report with graph-
ics is available at perfectformuladiet. com or Janice Stanger, Ph.D. will be the guest speaker for VSH in June. See page 12 for details. You can contact Janice through the contact submission form at her site perfectformuladiet. com. Ten things everyone should know about vegans by Elizabeth Gordon 1. Vegans love to eat. Or make that loooove to eat. Our taste buds and appetites are in fine working order. We salivate, drool, get food cravings, and can chow down, gobble up, and overindulge with the best of `em. And all with plants! (Not that we're bragging.) 2. Vegans aren't masochists. Being vegan doesn't mean deprivation or sacrifice -- our lives are richer, not poorer, for following a plant-based diet. And we don't get off on hair shirts or self-flagellation, either, just for the record. 3. Vegans have a sense of humor. That's right. Your average vegan is not an incessantly intense, laughterimpaired stick-in-the-mud. We like to have fun as much as the next person; we're just not going to torture animals to do it. 4. Vegans aren't all malnourished skinny bitches. We're female and male, we come in all shapes and sizes, and we're probably the healthiest people you know. 5. Vegans aren't just young, privileged, and white. We proudly count among our number people of color, the working class, and folks of every age. And we're getting more diverse all the time. Because you don't need a certain skin color, bank balance, or birthday to be an ethical eater.
6. Vegans care about people. Just because vegans are deeply compassionate toward animals doesn't mean we're misanthropes. Far from it. We don't want any of our fellow earthlings -- whether two-legged or fourlegged, furred or feathered or finned -- to suffer or be exploited. 7. Vegans don't rely on "willpower." Veganism isn't about gritting your teeth and toughing it out every time you pass a burger joint. We're not white-knuckling it every day of our lives. Once the logic and beauty of veganism clicks in, the rest becomes easy. Anyone can do it. Even you. 8. Vegans aren't following a fad. Sure, it seems chic to be vegan these days, what with rap stars and former presidents all championing a vegan diet. But trust us, this isn't a blip on the cultural radar like the Macarena. As the economic, environmental, and ethical hazards of animal-based food systems are made increasingly evident, veganism will become more mainstream. 9. Vegans understand you. The great majority of vegans weren't raised that way. We've gnawed our share of baby back ribs, noshed on McNuggets, ordered pizza with extra pepperoni -- and there was a time when we couldn't imagine giving up any of those things. Ever. Sound familiar? 10. Vegans are optimists. And that's because we know firsthand that change is possible. We see how our own lives have transformed, how a diet that once sounded impossibly radical now feels completely sensible and indispensable. We know that if we can change, anybody can. And we know that every little change means a little less suffering, a little less cruelty, a little better world. Elizabeth Gordon is a writer, activist, and college professor living in northcentral Massachusetts. This article originally appeared in This Dish is Vegetarian. Reprinted with permission from the author.
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The Island Vegetarian April-June 2011
Mushroom & Broccoli Tofu Quiche by Leslie Ashburn VSH member Filling: · 1 package Mrs. Cheng's firm tofu · 2 cups broccoli, chopped · 2 cups button mushrooms, sliced · 1 onion, diced · 1 Tbs. olive oil · 1 to 2 Tbs. herbs and spices of your choice (e.g., thyme, oregano, pepper, basil) · 2 Tbs. arrowroot powder · 1 Tbs. organic tahini · 1 Tbs. organic sweet white miso (shiro miso) · 2 tsp umeboshi vinegar Cut and saute the vegetables with olive oil, herbs, salt, and pepper and set aside. In a blender, mix tofu, arrowroot, tahini, miso, and umeboshi vinegar. Adjust seasonings to taste. Mix the vegetables and tofu mixture and pour into the pie crust. Bake at 350° for about 45 to 50 minutes or until the top is brown and starts to crack. Allow to cool slightly before serving. Crust: · ѕ cup organic whole wheat pastry flour · ѕ cup organic unbleached white flour · ј cup organic canola oil · pinch of salt · 6 Tbs. water (amount needed may vary) Put the two types of flour in a bowl with a pinch of sea salt. Add the oil and mix with a fork, between your hands, or with a pastry mixer until it has a sandy texture. Add the water slowly tablespoon by tablespoon while you mix with a fork. Add just enough water that the dough holds together but is not sticky or gooey.
Roll it out with a rolling pin adding additional flour so it doesn't stick and place into a pie plate. Crimp the edges and set aside. Leslie Ashburn is a Kushi-certified personal chef and cooking teacher. She offers a range of vegan whole foods that change stereotypes about eating healthfully. Visit her website at Vegan Tidbits by Scott Owen Snarr Disney dumps McDonald's Mickey Mouse and Ronald McDonald are parting ways. Disney World, Florida closed its McDonald's store in the Downtown Disney Marketplace and replaced it with Babycakes -- a famous gluten-free vegan bakery with shops in New York and Los Angeles. From now on entrants to the Magic Kingdom can treat themselves to 100% cruelty-free cookies, cupcakes, and muffins. Now that's what I call a happy meal. Google search: Disney World Babycakes McDonald's Young scholar makes finding in food A recent study confirmed the presence of antibiotics in 15% of meat sampled. The researcher was a sixth grader named Chad Campbell, and his experiment won him first place at the North Carolina Southeast Regional Science Fair and a special award for Medical Research. Campbell tested twenty-two samples of meat from as many supermarkets in his area. In the course of his research he also discovered that 70% of antibiotics used in the U.S. are given to farmed animals to compensate for filthy, crowded conditions. This practice has given rise to foodborne diseases that have developed resistance to antibiotics, and, according to Campbell, add 40% to 50% to the cost of health care.
A lifetime vegetarian, Campbell championed his findings as a vindication of his lifestyle. Some peers have asked him to test their meat for antibiotics, and others are asking him how to become vegetarian. "I think my project opened a lot of eyes, and I gave people a lot to think about. Hopefully they will take action and make changes in their diet." Source: humane society of the United States. Friends of a feather It was my older sister who in- spired me to change my diet. For Dominic Ehrler, it was a goose. Every morning when Ehrler arrives at Echo Park in Los Angeles, Maria is there waiting for him. She waddles with him wherever he goes and quacks back at whatever he says. She even tries to follow him home by flapping alongside his scooter. No one is sure why Maria befriended Ehrler over all the bipeds at the park. And though Ehrler isn't fluent in Goose, the friendship has given him some food for thought: "I quit eating poultry. I used to think birds were dumb. This has changed all that." Source: www.tiny Maria (left) takes her daily stroll with Dominic Ehrler (right). The interspecies pals are inseparable.
The Island Vegetarian April-June 2011"
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Vegetarian Society of Hawaii P.O. Box 23208 Honolulu, Hawaii USA 96823-3208 Address Service Requested
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The Island Vegetarian April-June 2011

SO Snarr

File: the-island-vegetarian.pdf
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