I started to watch the docu EARTHLINGS on Dec. 12th, 2009. It was horrifying and shocking. It took me until Dec. 27th to fortify myself and get to the point where I oculd watch the last two-thirds of it.
Everyone needs to watch this movie, at least those in the G20 and/or the Northern Hemisphere. Everyone. Then we'll talk.
Dynix #: 2253499. Library call #: 179.3 E12m (I got the DVD from my public library).
Here's a YouTube link:
http://www.youtube.com/watch?v=nkLt88_u5lQ&feature=PlayList&p=9FD18926170ED901&index=0&playnext=1
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Thursday, December 31, 2009
Wednesday, November 11, 2009
Eeuw...
http://www.foodanimalconcerns.org/filthyfeed/
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Mmm-mm "cheese"
I found a recipe for a vegan "Ricotta cheese" made with tofu...which means now I have something for a vegan lasagne, so naturally I had to make it right away.
It's goo-oo-ood.
The recipe was on the Vegan Outreach site. It spread beautifully (better than the cottage cheese I used in my previous life) and has a similar consistency to actual ricotta. Here is the recipe:
TOFU RICOTTA
- 1-1/2 lb. firm regular tofu, well mashed;
- 1/4 c fresh lemon juice (I used organic lemon juice);
- 2 tsp dried basil leaves - (I happened to have fresh basil in the house);
- 1/2 to 1-1/2 tsp sweetener of your choice (I used about 1/4 tsp);
- 3/4 tsp salt (whoah! I used about 1/4 tsp sea salt);
- 1/2 tsp garlic granules;
- I added a few grinder twists of fresh black pepper. (I live to improvise).
Mash all the ingredients together until the mixture has a fine grainy texture. (I threw everything in the food processor and pulsed it a couple of seconds). Use in veggie (I hate that word) lasagne or any savory dish that calls for ricotta cheese.
(Recipe originally from *The Uncheese Cookbook* (c)1997, J. Stepaniak. (Guess what book's on my Get list?)
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.
.
It's goo-oo-ood.
The recipe was on the Vegan Outreach site. It spread beautifully (better than the cottage cheese I used in my previous life) and has a similar consistency to actual ricotta. Here is the recipe:
TOFU RICOTTA
- 1-1/2 lb. firm regular tofu, well mashed;
- 1/4 c fresh lemon juice (I used organic lemon juice);
- 2 tsp dried basil leaves - (I happened to have fresh basil in the house);
- 1/2 to 1-1/2 tsp sweetener of your choice (I used about 1/4 tsp);
- 3/4 tsp salt (whoah! I used about 1/4 tsp sea salt);
- 1/2 tsp garlic granules;
- I added a few grinder twists of fresh black pepper. (I live to improvise).
Mash all the ingredients together until the mixture has a fine grainy texture. (I threw everything in the food processor and pulsed it a couple of seconds). Use in veggie (I hate that word) lasagne or any savory dish that calls for ricotta cheese.
(Recipe originally from *The Uncheese Cookbook* (c)1997, J. Stepaniak. (Guess what book's on my Get list?)
*****************************************************************
.
.
Vegan Outreach
Someone who took pity on all my whining about trying to be vegan, sent me this link
Maybe it'll help.
Maybe it's like religion - you have to go to a service at least once a week - to perambulate and pray at the alters of strength and compassion.
I need all the help I can get.
Tofu and a whole lot of soy products, I have realized, really do not agree with me. And their arguments with my digestive system can be quite unpleasant and bloat-y feeling.
Beans? Well you know about them. Same story basically.
That leaves nuts and legumes for the sought-after PROTEIN. Ah, but I am told protein is actually amino acids, and that you can get various ones from other things - especially vegetables - and they will combine and reate protein.
And do we need as much protein as we are told? Or is that meat marketing hegemony?
Stay tuned......
............................
Maybe it'll help.
Maybe it's like religion - you have to go to a service at least once a week - to perambulate and pray at the alters of strength and compassion.
I need all the help I can get.
Tofu and a whole lot of soy products, I have realized, really do not agree with me. And their arguments with my digestive system can be quite unpleasant and bloat-y feeling.
Beans? Well you know about them. Same story basically.
That leaves nuts and legumes for the sought-after PROTEIN. Ah, but I am told protein is actually amino acids, and that you can get various ones from other things - especially vegetables - and they will combine and reate protein.
And do we need as much protein as we are told? Or is that meat marketing hegemony?
Stay tuned......
............................
Sunday, November 08, 2009
Cravings and old habits
I am craving cheese. Milk-made cheese.
I have been craving it so badly, I have had to think about it, and pay some attention to how it feels. These cravings for cheese are making me wonder if I can really ever be a vegan.
I realized one day that the cravings felt very familiar. Especially their urgency and insistence and pestering quality.
And then it came to me: they were exactly the same kind of cravings I had--same kind of urgency, persistence, hammering at you--when I quit smoking.
Ah, so cheese is a habit?
Then it occurred to me that I might--might--be able to use the same techniques I used to quit smoking to push the cheese away. The cheese that was calling out to me...."Cheddar...mmm-mm orange, melted on whole wheat bread, over potatoes....a nice slice when you come home and you're starving and you don't feel like marinating tofu.... Cheese.......cheese calling------calling----calling....."
Oh, shut up, cheese.
Some of the distractions I used when the cravings for a cigarette were overpowering me were - go for a walk, call someone on the phone, do some drumming, drink water, eat carrots, celery and portable healthy snacks, particularly things you could suck on. At least cheese does not want to be sucked.
And so I have been doing that. I've gotten myself through about ten days of really intense craving. Nothing really takes the place of cow milk cheese (thank goodness?). The soy cheese isn't vegan (it's got casein in it). And the vegan cheese--Oh, Mother of God that is monstrous-tasting stuff. It's like eating melted shoe leather that a cat has urinated on. Echh.
But the idea that some of these eating choices are actually habits just like smoking. Well that means if you want to go vegan, but you're having a struggle, you can throw all the strategies for beating addictions at it.
I'm not vegan yet. I'm only vegan in my mind and heart, but not yet in my soul.
I have been craving it so badly, I have had to think about it, and pay some attention to how it feels. These cravings for cheese are making me wonder if I can really ever be a vegan.
I realized one day that the cravings felt very familiar. Especially their urgency and insistence and pestering quality.
And then it came to me: they were exactly the same kind of cravings I had--same kind of urgency, persistence, hammering at you--when I quit smoking.
Ah, so cheese is a habit?
Then it occurred to me that I might--might--be able to use the same techniques I used to quit smoking to push the cheese away. The cheese that was calling out to me...."Cheddar...mmm-mm orange, melted on whole wheat bread, over potatoes....a nice slice when you come home and you're starving and you don't feel like marinating tofu.... Cheese.......cheese calling------calling----calling....."
Oh, shut up, cheese.
Some of the distractions I used when the cravings for a cigarette were overpowering me were - go for a walk, call someone on the phone, do some drumming, drink water, eat carrots, celery and portable healthy snacks, particularly things you could suck on. At least cheese does not want to be sucked.
And so I have been doing that. I've gotten myself through about ten days of really intense craving. Nothing really takes the place of cow milk cheese (thank goodness?). The soy cheese isn't vegan (it's got casein in it). And the vegan cheese--Oh, Mother of God that is monstrous-tasting stuff. It's like eating melted shoe leather that a cat has urinated on. Echh.
But the idea that some of these eating choices are actually habits just like smoking. Well that means if you want to go vegan, but you're having a struggle, you can throw all the strategies for beating addictions at it.
I'm not vegan yet. I'm only vegan in my mind and heart, but not yet in my soul.
Sunday, September 20, 2009
The Face on My Plate...
I'm reading a book called The Face on Your Plate: the TRUTH about FOOD by Jeffrey Moussaieff Masson (more on him later - you may remember him from When Elephants Weep.)
The cover blurb says, "Somewhere in between Fast Food Nation and The Omnivore's Dilemma, between eating at McDonald's and killing a pig for dinner, there is a need for a book that will probe more deeply and provide greater understanding and insight into the psychological factors that influence decisions about what we eat and why--and how these choices affect our lives, animals' lives, and the environment."
Indeed - and The Face on Your Plate is probably that book.
I have had to read it in installments. Not just because I'm busy and because I got the H1N1 and found that I was too sick to read [unheard of] -- but because it is really hard to take, the information in this book.
It's a hard read. I cry. I've just finished Chapter 4 "Denial" now, and the fact is that the mechanism that Masson (a former psychiatrist) describes which allows us to go on eating our fellow creatures, is so strong that you keep wanting to put this book down, even though you know you want to finish reading it.
I have been aware of this weird, other world where we dwell when we eat meat, or are part-vegetarian and "only" eat chicken and fish, for a long time - because that's where I've been for years.
I've lived in this unSpockian land of illogicality even when my daughter (vegan) has asked me why I find it okay to eat chicken but not beef, that it doesn't make sense this choosing of "okay animals to eat" (cows, rabbits) and "not-okay animals to eat" (horses, cats).
I've clung to retaining beloved cheese & dairy products even though my son (vegan) has described to me how live male chicks (no good for egg-laying) are thrown alive into the grinders at birth. I've still kept on eating those things.
I absolutely love eggs, always have, and a Saturday breakfast of eggs and hash browns and once upon a time, bacon, was heavenly. I dropped the bacon years ago. And, after reading Masson's book, I'm going to try now and drop the eggs. I say "try" because I can't honestly say I know I will succeed, although I haven't been able to face [no pun intended] them since I started the book. Which coincided with the onset of the H1N1, so who knows if it was me or the flu. I am hoping to keep my resolve, because after what I read.....
Ah yes after.... That is what this book is largely about. That even when many (most) of us hear about the absolute atrocities of torture and horror animals, and fish & fowl, are put through to arrive on our plates ... we will still go on eating them, even though we are horrified.
We go into Denial.
And who better than a former Freudian psychoanalyst who has been psychoanalyzed upside-down, sideways & backwards to de-construct the roots and continuing engine of this Denial?
So this post today, this beginning, is a start at trying to come out of the Denial. My Denial.
I dedicate today's post to my cat, Stripey, while I contemplate why it is all these years I've been able to eat chickens but not him? Why I cry at baby seals getting bludgeoned to death but not the salmon in fish farms? And I thank Jeffrey Masson for helping me sort through it. And my children who were not able to dwell in the land of Untruth on this, but who have been very patient and have attempted to be nonjudgmental while I have walked its bloodsoaked dishonest shores.
_________________________
"It is hard to tell if male chicks have it worse. They are 'macerated' at one day old--crushed to death by a high-speed grinder while they are still alive. Or else they are 'bagged' and left to suffocate or die of dehydration." (pg. 69 in the chapter The Lives They Lead).
__________________________
The cover blurb says, "Somewhere in between Fast Food Nation and The Omnivore's Dilemma, between eating at McDonald's and killing a pig for dinner, there is a need for a book that will probe more deeply and provide greater understanding and insight into the psychological factors that influence decisions about what we eat and why--and how these choices affect our lives, animals' lives, and the environment."
Indeed - and The Face on Your Plate is probably that book.
I have had to read it in installments. Not just because I'm busy and because I got the H1N1 and found that I was too sick to read [unheard of] -- but because it is really hard to take, the information in this book.
It's a hard read. I cry. I've just finished Chapter 4 "Denial" now, and the fact is that the mechanism that Masson (a former psychiatrist) describes which allows us to go on eating our fellow creatures, is so strong that you keep wanting to put this book down, even though you know you want to finish reading it.
I have been aware of this weird, other world where we dwell when we eat meat, or are part-vegetarian and "only" eat chicken and fish, for a long time - because that's where I've been for years.
I've lived in this unSpockian land of illogicality even when my daughter (vegan) has asked me why I find it okay to eat chicken but not beef, that it doesn't make sense this choosing of "okay animals to eat" (cows, rabbits) and "not-okay animals to eat" (horses, cats).
I've clung to retaining beloved cheese & dairy products even though my son (vegan) has described to me how live male chicks (no good for egg-laying) are thrown alive into the grinders at birth. I've still kept on eating those things.
I absolutely love eggs, always have, and a Saturday breakfast of eggs and hash browns and once upon a time, bacon, was heavenly. I dropped the bacon years ago. And, after reading Masson's book, I'm going to try now and drop the eggs. I say "try" because I can't honestly say I know I will succeed, although I haven't been able to face [no pun intended] them since I started the book. Which coincided with the onset of the H1N1, so who knows if it was me or the flu. I am hoping to keep my resolve, because after what I read.....
Ah yes after.... That is what this book is largely about. That even when many (most) of us hear about the absolute atrocities of torture and horror animals, and fish & fowl, are put through to arrive on our plates ... we will still go on eating them, even though we are horrified.
We go into Denial.
And who better than a former Freudian psychoanalyst who has been psychoanalyzed upside-down, sideways & backwards to de-construct the roots and continuing engine of this Denial?
So this post today, this beginning, is a start at trying to come out of the Denial. My Denial.
I dedicate today's post to my cat, Stripey, while I contemplate why it is all these years I've been able to eat chickens but not him? Why I cry at baby seals getting bludgeoned to death but not the salmon in fish farms? And I thank Jeffrey Masson for helping me sort through it. And my children who were not able to dwell in the land of Untruth on this, but who have been very patient and have attempted to be nonjudgmental while I have walked its bloodsoaked dishonest shores.
_________________________
"It is hard to tell if male chicks have it worse. They are 'macerated' at one day old--crushed to death by a high-speed grinder while they are still alive. Or else they are 'bagged' and left to suffocate or die of dehydration." (pg. 69 in the chapter The Lives They Lead).
__________________________
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