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Category : Veganism

Joaquin Phoenixs Oscar Speech Was About Animal Rights and Veganism – Eater

Phoenixs impassioned speech about animal rights got mixed reactions

In the most tWisTeD win at the Oscars last night, Joaquin Phoneix won for Best Actor for Joker, a movie about a sad clown. He began his acceptance speech speaking on the many injustices in the world, be they gender inequality or racism or queer rights or indigenous rights or animal rights.

Phoenix, whos been a vegan since he was a child and has campaigned for PETA, spoke of how we feel entitled to artificially inseminate a cow and steal her baby, even though her cries of anguish are unmistakeable. Then we take her milk thats intended for her calf and we put it in our coffee and our cereal, and that humans should create change beneficial to all sentient beings. Hes used his platform to advocate for vegan causes before, whether its pushing the Golden Globes to serve a vegan menu, or attending a pig vigil in LA. PETA tweeted support of his message, and Kelsey Piper at Vox wrote that his speech elevated the moral worth of animals.

While Phoenix has used other speeches this awards season to call out social injustices, some people expressed frustration at language that equates drinking diary with injustices like racism or transphobia. PETA has been criticized in the past for co-opting the language of social justice in its work, and for doing things like comparing the Holocaust to factory farming. Vice said that, while his heart was in the right place, more than anything the speech was unhinged. Thats Arthur for you.

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Joaquin Phoenixs Oscar Speech Was About Animal Rights and Veganism - Eater

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Vegan-ish: Welcome To The Era Of The Part-Time Vegan – Green Queen Media

While the concept of being a part-time vegetarian has been around for decades, the idea of dabbling in the 100% plant-based diet and vegan lifestyle is becoming more widespread than ever before. Dubbed by some as the vegan-ish trend, we are now seeing more everyday consumers, especially the eco-conscious younger generation, as well as high-profile celebrities adopt plant-based eating and vegan habits for a portion of the time but stopping short of full-time commitment to veganism. So, how did this trend come about?

Similar to the concept of being a flexitarian, which doesnt bind those who practice it to a stringent plant-based diet and instead encourages adopting several meat-free or dairy-free days in a week, being vegan-ish refers to following veganism just sometimes. While some have shunned it as the latest trend to come and go, it appears as though the part-time vegan is well becoming a permanent fixture across the world.

Its likely that youll have noticed multiple family members and friends around you choose to try veganism for a month or pledge to stick to meat and dairy-free for several days of the week, thanks to the growing popularity of a number of vegan campaigns. This new decade, for instance, kicked off with Veganuary, which attracted over 400,000 participants this year, almost doubling the figure in 2019.

Social media has been flooded with celebrity endorsements of being vegan-ish too, most famously by idolised pop and R&B singer Beyonce and her rapper husband Jay-Z who followed a vegan diet for 22 days as a part of their so-called spiritual and physical cleanse. While the Golden Globes decided to present a 100% vegan 3-course menu, the Academy of Motion Pictures took a more part-time vegan approach by offering 70% plant-based dishes alongside salmon, wagyu beef and caviar at the Oscars afterparty. The Grammys took a similar vegan-ish approach, with attendees choosing between a Mtley Cre-inspired Dr. FeelGood superfood platter and a 64-ounce steak.

But the concept of kind of ditching meat and dairy isnt new, and had always lingered around in the background for decades. Since the mid-1990s, the idea of being a part-time vegetarian became increasingly popular, and really started to take off in the 2000s when Stella, Mary and Paul McCartney decided to launch Meat-Free Mondays. Although the McCartneys managed to attract hundreds of thousands of followers around the world who would eat vegetarian every Monday, the campaign didnt exactly manage to rebrand plant-based food as cool.

Then as 2010s rolled around, startups began their innovative work to create meat that looked and tasted just like the real deal, but was made entirely from plant ingredients. With their biomimicking technology, we saw the rise in popularity of plant-based meat iterations created by pioneering brands such as Beyond Meat and Impossible Foods. Backed by the growing awareness amongst consumers about the detrimental environmental impact of animal agriculture, and not to mention the scientific evidence showcasing the adverse health effects of meat consumption, eating vegan no longer became associated with only animal welfare and ethical concerns.

The two Silicon Valley companies arguably changed the landscape of the plant-based movement, and the word plant quickly became very much vogue. From the largest fast food chains such as Burger King, Triple Os and McDonalds, to independent restaurants all over the world, vegan beef patties became widely rolled out across thousands of locations, catering to pure vegans, but also the enlarging demographic of consumers who want to occasionally indulge in a cruelty-free, low-carbon meal. According to the Good Food Institute (GFI), the total value of the plant-based food market now stands at a whopping US$4.5 billion.

In general, the rising vegan-ish trend will be a positive for the planet. While of course, cutting out meat and dairy from our diets would be the most impactful individual choice, the popular preference to go part-time vegan, especially if adopted en masse, would significantly drive down the demand for a global industry that is unsustainable, offer a boost to our health, and bring about the motivation to change the world for the better.

Looking for more vegan news? Follow the latest in the plant-based world on Green Queen here.

Lead image courtesy of Vegan Society.

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Vegan-ish: Welcome To The Era Of The Part-Time Vegan - Green Queen Media

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A confirmed carnivore goes vegan: Im hungry, cranky and disillusioned – The Irish Times

Veganism is a cod. Thats what Ive been saying to anyone whos asked me how my first week is going. Ive been whispering it to myself as I rock back and forth in dark corners.

I am hungry, cranky and disillusioned. I have failed many times, mindlessly drinking a cup of tea with God forbid a drop of milk in it or ordering a cappuccino with my vegan bowl.

It was naive of me to think I could jump in at the deep end and give up all animal products overnight, I realise that now.

Becoming vegan must be a gradual process in order not to be hungry, or feel like a failure. It involves completely dismantling your traditional thoughts around meal composition, getting your head around substitutes and making sure you replace the meat and dairy with vegetables and fruit rather than carbohydrates and faddy vegan processed foods. I am impressed and amazed by the people who do it, because it isnt easy.

I needed to be far more prepared than I was. I became complacent after finding vegetarianism relatively easy to get used to and thought a tub of flora spread and a litre of almond milk would see me through till Wednesday.

The reality was quite the opposite. So many of the recipes I had reached for during my first four weeks of meat-free life were now obsolete. The banana bread had eggs in it. The lentil moussaka had milk and butter, the best thing about the black bean chilli was the sour cream and my plans for the Nigel Slater burrata and lentil dish would have to be scrapped. Most of these could be adapted, using flax seeds instead of eggs, nut milk and cashew cheese but that took another layer of headspace that I simply dont possess.

I have collated an array of vegetarian cookbooks, and have scouted out the best vegetarian plates in Dublin (the goats cheese salad in Andersons in Glasnevin is heavenly, the pizza in Cabras new Italian Nero XVI is perfect without meat and Honey Truffle on Pearse Street does salads you would crave) but none of those were any good to me now, certainly not without asking for them to be altered.

Veganism had left me stumped. I knew I had to get breakfast right, so every day I have made Joe Wicks chocolate overnight oats whizzed-up banana, hazelnut milk and cocoa powder infusing the porridge with a naturally sweet, nutty flavour. Served with raspberries and flaked almonds it is delicious, and is a breakfast I normally always make during the warmer summer months.

Dinners were slightly more complicated but I could still make the lentil curry, bean chilli and veggie burgers work, they just missed the ingredients that often made them shine small amounts of cheese, mayonnaise, sour cream and butter can be transformative, Ive learned.

Lunch, though, is where I really faltered. Snacks were difficult too. I could no longer have scrambled eggs on toast, and berries and yoghurt were out of the picture.

The caprese sandwich I reached for in the new deli beside work, Greenville on Tara Street, was now off limits and the majority of the vegan options Ive found consist of dry bread and mushed up chickpea. That would be fine, were I not living off chickpeas as it is.

I threw a grown-up tantrum on Tuesday, crying on the bed about not wanting to go to the gym because I was tired I have been very tired all week and hungry.

On Wednesday, I resolved to get things back on track. I tootled off down to Dunnes Stores on my day off with an armory of Deliciously Ella recipes to prepare for. I had the basket full of rice paper, flax seed and Linda McCartney vegan sausages in the crook of one arm and a flat white in the other. Then I realised . . . a flat white.

This veganism is a pure cod, I said to myself. Can a woman not swan around a fancy Dunnes Stores on her day off with a flat white in one hand and a basket full of nonsense in the other?

Going vegan for a week has made me realise just how omnipresent dairy is in our diet, and how vigilant vegans need to be when cooking and ordering out.

I mean it when I say I have an immense amount of respect for people who follow this diet, and I can see that done right it can have a myriad of health benefits not least because you will be eating greener, fresher food.

It takes a military level of preparation to do properly; as well as an intrinsic belief that this is the diet for you. I possess a capacity for neither of those things, and I will admit that I have failed at being a vegan this week.

I have one more week left of it, and to be honest, Im counting down the days.

Niamh Towey is writing a weekly column about cutting meat from her diet first by adhering to a pescatarian diet, then vegetarian, and nowvegan.

Part 1:Embracingthe challengePart 2:Ifeel a little . . . emptyPart 3:Crying into my dhalPart 4: Life is busyPart 5: Confession about a ham sandwichPart 6:Im hungry, cranky and disillusioned

Sign up for one of The Irish Times'Get Runningprogrammes (it is free!).First, pick the eight-week programme that suits you.- Beginner Course:Acourse totake you from inactivity to running for 30 minutes.- Stay On Track:For those who can squeeze in a run a few times a week.- 10km Course:Designed for those who want to move up to the 10km mark.Best of luck!

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A confirmed carnivore goes vegan: Im hungry, cranky and disillusioned - The Irish Times

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Veganism Isn’t Restrictive in Bryant Terry’s Abundant ‘Vegetable Kingdom’ – Bay Area Bites – KQED

Vegetables reign supreme in Bryant Terrys world. In his new cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes.

Terrys latest cookbook comes six years after his critically acclaimed Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed. I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children, explains the father of two. In the introduction to Vegetable Kingdom, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters.

One of the litmus tests for the recipes was if they liked it, he says. Kids are brutally honest.

The world of vegetables can be intimidatingly vast, yet Terrys book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughters gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots.

When I was composing the recipes, I was mindful of the fact that therell be a diversity of readers, he says noting that his audience has varying degrees of comfort in the kitchen. To that end, hes included a couple of beginner-level recipes in each section. (If you could boil a pot of water, you can make this recipe, he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches.

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Veganism Isn't Restrictive in Bryant Terry's Abundant 'Vegetable Kingdom' - Bay Area Bites - KQED

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Vegan Burgers Will Conquer the World in 2020 and Here’s Why – vegconomist – the vegan business magazine

Credit: Greg Williams photography / AUGUST

In a much publicised image, vegan activist Joaquin Phoenix celebrates his Oscar win by enjoying a vegan burger with fiance Rooney Mara. The implications of this, in addition to his beautifully crafted acceptance speech, could be immeasurable for veganism as a whole.

Vegan burger chains, plantbased fast food restaurants, and vegan options in mainstream foodservice, are beyond a doubt exploding all over the planet, as consumers wake up to the fact that its time to look towards cruelty-free and more sustainable options, and respond to the heightened availability of delicious and innovative plantbased alternatives to animal flesh.

Phoenix quoted to Veganuary organisers this January: If you look at the climate crisis or the violence of our food system and feel helpless, thinking I wish there was something I could do- you can. And now in 2020, almost everyone can as the plantbased burger becomes omnipresent on the international stage and is taking a giant chunk of the market.

Without even mentioning the enormous range of options available in retail outlets, such as the Beyond Burger and Impossible Burger and all of their peers, this article is to demonstrate the recent influx of vegan burgers in food service around the world, namely from vegan brands who have released news of expansion in the past months.

This is just a sample, and the point is, burgers and fast food are an access point, popular in every corner of the globe. And now that the vegan burger is being endorsed by international celebrities such as Phoenix and Hamilton, this is set to really change the industry as we know it.

However you feel about vegan options at McDonalds or Burger King; the movement is evolving. Vegan industry is at a time of unprecedented growth, and with more options available that any point in history, coupled with a growing awareness of health and sustainability, 2020 is going to see the vegan burger absolutely dominate in 2020. And that is a phenomenal thing not only for vegan industry, but more importantly, for the countless millions of animals it could potentially save.

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Vegan Burgers Will Conquer the World in 2020 and Here's Why - vegconomist - the vegan business magazine

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Is veganism healthy? This Vancouver office tried it for a month to find out – CBC.ca

After a month of plant-based eating, it's finally time to order pizza.

This celebration requires cheese. Lots of cheese.

"It's been a hard month," Sean Jensen said between gigantic bites of pizza. "But this is delicious."

This is the first non-vegan meal for Jensen and his co-workers who switched to a plant-based diet for the month of January to see if it would improve their overall health.

At the start of the challenge, each person tested their blood, body mass index, visceral fat and peripheral fat levels.

After 30 days of veganism, the group of seven one person dropped out of the challenge ran the same tests to see if they were any healthier.

Dr. Raj Attariwala, who runs the clinic, says he lost eight pounds but it was mostly muscle.

"I have to tighten my belt but I gained fat," he said. "I'm a skinnier, fatter guy than I was before."

The employees at AIM Medical Imaging have access to the company's Prenuvo full body MRI scans, which allow them to measure the benefits of their diets in great detail.

The team also had tests and analysis work done at the nearby medical clinic Preventum.

Everyone lost weight.Most people saw improvements in their blood tests and visceral fat levels went down modestly.

Attariwala says, however, everyone lost muscle except for one person who started an exercise program partway through the challenge.

"We see that we're thinner and think that we should be healthier, but the truth is we're not," he said.

"My body was basically sucking energy from my muscles instead of from my fat."

Most people found that meal planning was challenging and expensive.It was hard to find healthy sources of protein and it was difficult to stay away fromfoods that were high in carbohydrates.

AIM employee Erica Ferreira says the positive is she learned a great deal about planning meals.

"I'll definitely think about what's going in my body a little bit more from now on," she said. "It was a good experiment."

For Attariwala, who didn't make any changes to his fitness routine, the biggest takeaway from the experiment is the importance of working out.

"It's not just diet, it's exercise, too," he said.

"I'm going to try to eat less and move more."

Around the lunchroom table at the pizza party, the discussion centres around how many foods appear to be vegan such as breads or sauces but actually contain eggs, honey or some other kind of product that comes from animals.

Jensen says he absent mindedly ordered a cappuccino during the challenge and didn't realize he was drinking dairy until he had finished his cup.

"You just have to be so careful," he said.

"When you're out and you think of a place where you can just pick something up quickly, what can you get that's not yam fries?"

Throughout the challenge, everyone also came to appreciate Vancouver's vegan restaurants and realized there are many delicious options.

Jensen isn't giving up meat, and he's certainly not quitting cheese, but he plans to scale back on both.

"I guess you can call me a vegetarian," he said.

"A vegetarian who eats meat."

CBC Vancouver'sImpact Team investigates and reports on stories that impact people in their local community and strives to hold individuals, institutions and organizations to account.If you have a story for us, email impact@cbc.ca.

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Is veganism healthy? This Vancouver office tried it for a month to find out - CBC.ca

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The hidden biases that drive anti-vegan hatred – BBC News

In July 2019, a bare-chested, pony-tailed man turned up at a vegan market in London, and began snacking on a raw squirrel. In video footage of the bizarre incident, the pro-meat protester can be seen clutching the animals limp, furry body sans head while a stunned crowd waits for him to be arrested. His mouth is encrusted with blood. At one point, a passing onlooker asks Why are you doing this?

This, it turns out, is a deceptively tricky question to answer.

As the popularity of vegan life continues to gather pace, a tide of vitriol has risen. To eat meat, or not to eat meat: the question has become a battleground, with passionate carnivores and vegan activists deploying some deliciously headline-grabbing tactics. There have been pig robberies. There have been defiant public carvings of deer legs. There have been nude protesters smothered with fake blood. There have been provocative sandwiches.

Though its natural for people to disagree, the passionate rage and even mild irritation that veganism stirs up seems to defy rational sense. Research has shown that only drug addicts face the same degree of stigma and the least popular vegans of all are those who cite animal cruelty as their reason. Given that most of us would probably like to see less suffering in the world, why is there such resentment towards those who do something about it?

Read more from The Vegan Factor on BBC Good Food

If you dare to ask, veganophobes have plenty of reasonable (and not-so-reasonable) sounding explanations at the ready. First up theres the hypocrisy argument the idea that vegans have blood on their hands, too in the form of plant massacres, the environmental cost of avocadoes, and all the field mice killed while harvesting crops.

But even when vegans are consistent, this also seems to fuel their bad publicity. In the UK, a campaigner recently caused a stir when he revealed that he wont use public transport, in case it runs down any unfortunate insects.

Other popular arguments include the perception of vegans as over-smug as the joke goes, How do you recognise a vegan at a dinner party? Dont worry! Theyll tell you! and over-zealous; a rapper recently cancelled a gig after the singer Morrissey insisted on an all-out meat ban at the venue. On forums, vegans face bizarre accusations like only psychopaths like vegans enjoy tofu bacon.

But are these really the reasons that people hate vegans? Not everyone is convinced. Some psychologists take another view that far from being driven by factors within our conscious awareness, the widespread resentment we have for vegans is down to deep-seated psychological biases.

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The hidden biases that drive anti-vegan hatred - BBC News

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These pro athletes are vegan — why they switched and how you can benefit too – CNET

Some elite athletes, like Venus Williams, adhere to a vegan diet.

Maybe you've seen the Netflix documentary The Game Changers, or you've heard of Scott Jurek, a man who trains for and wins 100-mile footraces without eating animal products. Even Tom Brady reportedly eats a diet that's 80% plant-based. Everywhere you turn, there seem to be more and more elite athletes going vegan, or at least vegetarian.

Common sense has long said that high-level athletes need as much protein and calories as possible -- and many people assume a vegan diet is lacking in both. But then why do we keep seeing athletes pop up like Patrik Baboumian, a world-record holding powerlifter who follows a strict vegan diet?

It turns out that a lot of popular ideas surrounding veganism, vegetarianism and plant-based diets in general may be false. Elite athletes can and commonly do excel at their sport without eating animal products -- and it may work for you too.

Patrik Baboumian is the world's strongest man, and he's vegan.

I spoke to Registered Dietician Brittany Modell to learn more. She told me that athletes have different reasons for adopting a plant-based diet, including health, environmental and ethical concerns. Although various athletes have their own motivations, many have been public about the benefits they've seen.

Andre Patton, a wide receiver who plays in the NFL, has said that he feels the difference from eating a vegan diet, and that he wakes up in the morning more energetic and ready to go.

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American tennis legend Venus Williams eats a vegan diet to reduce fatigue and joint pain associated with Sjgren's syndrome, an incurable autoimmune disease she was diagnosed with in 2011.

Patrick Baboumian -- who once carried the heaviest weight ever recorded -- has said that he has lowered his blood pressure and increased his recovery time by avoiding all animal products. Babomian also cites environmental concerns for his decision to go vegan.

A plant-based diet is more than capable of giving you the nutrients that you need.

This is just anecdotal evidence -- but there's research that seems to support the claims.

Harvard Medical School says that a vegan diet reduces heart-damaging inflammation, and a meta-analysis of various studies concluded that vegetarian diets are helpful in managing long-term inflammation. Multiple other outlets have echoed the same thing -- eating more plants and less animal products will help lower your inflammation.

Medical researchers are thinking more and more about inflammation as a root cause of a lot of our ailments. Inflammation is a necessary immune response, but sometimes it goes too far. It's been proposed to be a common factor in heart disease, Type 2 diabetes and cancer. Stress, anxiety and other mental health challenges have also been linked to inflammation.

On a day-to-day level, inflammation can cause swollen and painful joints, chronic bloating and fatigue -- three things that would make any athlete's performance suffer. Hence, it makes perfect sense why so many people say they feel better when they switch to a more plant-based diet.

Carbs are more important for athletic success than you may think.

While both personal experience and research supports a vegan diet being possible even for athletes, beliefs about animal products being necessary for performance still float around.

One common mistaken idea is that animal protein is critical to athletic performance. Muscles need protein and amino acids to repair themselves and grow, but the exact amount of protein we should be consuming has been under some debate. While some athletes try to consume as much protein as possible, Modell tells me that most Americans end up eating more than the daily recommended amount of protein, which is 0.8 grams per kilogram of body weight. For someone who weighs 150 pounds or 68 kilograms, that's about 55 grams of protein per day.

Modell explained that athletes actually need sufficient carbohydrates to perform, especially in endurance sports. Carbs are often overlooked, especially because of the pervasive rumor that eating them makes you gain weight. But your body stores the glucose from carbohydrates as high muscle glycogen.

Glycogen is essentially the fuel your muscles use to perform, and more readily available fuel means a higher energy output. So, a higher intake of healthy carbohydrates allows athletes to perform at high intensity levels. A plant-based diet filled with whole grains, fruits and vegetables typically gives people the fuel they need when exercising.

Another common belief is that you can't get all of the essential amino acids without eating meat. While animal protein, like meat and eggs, does contain all of the amino acids your body can't produce on its own, simply combining two sources of plant protein -- like beans and rice -- will also give you all the amino acids you need.

Plant-based food is still incredibly delicious.

If you're wondering whether cutting out more animal products can work for you, the answer is almost certainly yes -- assuming you're still eating a varied diet with plenty of whole grains, fruits, vegetables and plant protein sources. While a plant-based diet won't turn you from a pickup soccer player into Cristiano Ronaldo, you may see athletic performance gains stemming from quicker recovery times. Plus, you have a good likelihood of enjoying outcomes like lowered cholesterol and a healthier heart.

You certainly don't have to go full vegan to reap the benefits of a plant-based diet. Start with just one day a week where you eat a vegetarian diet, like a "Meatless Monday," and see how your body responds. Or, just try cutting out junk food in your diet and replacing empty calories with plant-based foods like nuts, legumes or veggies.

The bottom line is that if you're interested in the benefits of a plant-based diet, you should experiment with what you're eating, try to add more plant-based whole foods and figure out what makes you feel best.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

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These pro athletes are vegan -- why they switched and how you can benefit too - CNET

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Local Herbivores share resources and information about veganism – Argonaut

One year ago, Kaylee Carr attended herfirst Local Herbivores meeting. At the time she was not vegan or vegetarian. However, after listening to what people in club had to say, she eventually became vegan.

The Local Herbivores (TLH) is a club at the University of Idaho with the goalin mind to promote veganism and spread awareness about it. This month TLH turns two years old.

Two years ago, UI students Danielle Solberg and Josef Foote decided to start a vegan club that would spread awareness about veganism to those who are curious about it, and thats how TLH was started.

According to their website, TLH has grown into a community for vegan and veg-curious individuals. This club is tied to the University of Idaho to focus on events and meetings around the student and faculty community in Moscow.

Carr, a UI second year student studying environmental science, decided to become involved in the club because her friends asked her to come with them to a meeting, and she wanted to try something new.

I never really thought about veganism before that, but then hearing a lot of stuff in the club about the environmental impacts and the ethical concerns (about eating meat), I decided to give it a try, Carr said.

After former TLH president and founder Solberg graduated from UI, she trained Carr to take over for her. The club currently focuses on events and meetings in order to discuss and raise awareness about veganism.

Carr said the club is open to everyone regardless if they are vegan, vegetarian or otherwise. TLH Vice President Nicolas Toryanski agrees that having the club open to everyone is important.

I think its very important to have dialogue with people, Toryanski said. Like friendly conversations with people, and get to know what they believeand communicate with them what I believe and find common ground there and actually find what your beliefs are actually based upon and talk about why you do what you do.

Toryanski, a UI student studying philosophy, said he is an ethical veganand has been for the last two years. An ethical vegan means that someone is veganfor ethical reasons. This means they find it ethically wrong to consume animal products, rather than being vegan for environmental or health reasons.

Carr said this semester the club has many ideas for events, such as an event about veganism and its effects on health, an event raising awareness about spaying and neutering cats and dogs, vigils, tabling and other events.

Carr hopes that students who do fall into that veg-curious category come to their meetings.

Were a really open community and we have a lot of information and resources that we can give students who are really curious, Carr said.

On the TLH website there are resources for those who are just starting out or for those who want to learn more information.

TLH meet every Wednesday at 5 p.m. in the Integrated Research and Innovation Center in room 105.

The club is full of friendly people, we always love when people who arent vegan or vegetarian or people who just to even have completely opposing viewpoints to come to our meetingsand talk with us, and we find it veryproductive when people come and listen to what we have to say, and we listen to what they have to say, Toryanski said.

Nicole Hindberg can be reached atarg-life@uidaho.eduor on Twitter @HindbergNicole.

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Local Herbivores share resources and information about veganism - Argonaut

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We tried Veganuary and went vegan for a month. This is what happened. – SF Gate

Click through the slideshow ahead to see what two SFGATE reporters ate while trying out the vegan diet.

Click through the slideshow ahead to see what two SFGATE reporters ate while trying out the vegan diet.

Click through the slideshow ahead to see what two SFGATE reporters ate while trying out the vegan diet.

Click through the slideshow ahead to see what two SFGATE reporters ate while trying out the vegan diet.

We tried Veganuary and went vegan for a month. This is what happened.

In the midst of an extremely indulgent December, after too many holiday parties and Christmas cookies to count, a Washington Post story on Veganuary caught my eye. Going vegan for the month of January was the hottest new trend, the article said. Id heard of Dry January (not drinking for a month) or other 30-day diet-related challenges, but none of them ever appealed to me until now.

As someone who has been mostly vegetarian for five years now (I sometimes eat seafood at restaurants), going vegan didnt sound like too huge of a leap. The health benefits of veganism were persuasive, and doing my part to combat climate change and animal cruelty were even more appealing.

However, I panicked a little when I committed to the challenge and realized Id have to give up some of my greatest loves: cheese, eggs and shrimp. I worried I wouldnt be able to handle Veganuary alone. So, naturally, I made someone do it with me: my coworker Susana Guerrero, a full-on omnivore, for whom this would certainly be much harder.

Here are the difficult and sometimes smelly lessons we learned throughout this monthlong journey.

MW: Um, no one tells you about a certain thing that happens when you suddenly switch over to a vegan diet. It has to do with your stomach. Lets not dance around it: Its gas. Its all the fiber, apparently. It took a full 10 days for my stomach to finally settle down.

SG: I also didnt anticipate how much the diet would affect my digestion. About the first half of the month included frequent trips to the restroom, but once my body adjusted, everything seemed back to normal.

SG: Prior to trying veganism, I wasnt too strict on my diet, but I also had enough willpower to not indulge in junk food often. That changed when I began Veganuary and found myself ordering fried food, pizza and tacos with a frequency which I wouldnt have done had they not been plant-based dishes.

MW: I was surprised to find that vegan substitutes for ice cream, yogurt, and mayonnaise were almost indistinguishable from the real thing. They are just more expensive. A vegan diet can add up fast at the grocery store unless youre cooking basically everything from scratch (which I really tried to do).

MW: Maybe the real worst part, however, was the vegan cheese. Dear fake cheese innovators: please keep trying. Clearly, we are not there yet. Susana and I picked up some vegan cheeses from Whole Foods for an impromptu office tasting: a mozzarella, a gouda, a parmesan and an herby spread.

Lets just say none of these are meant to be eaten on their own. Some truly are not meant to be eaten at all, like the revolting "parmesan" we tried. It smelled like feet cheese and looked like an ogres skin, commented one of my coworkers who was too scared to actually try it (can confirm: it tasted just as bad as it smelled). Its like if Forever21 made cheese, quipped another. Someone described the cashew cheese spread as unsettling; the vegan mozzarella had a really weird texture. Only the Whole Foods brand gouda slices were somewhat less reviled.

SG: I came to despise tofu. Tofu is incredibly delicious but not when you have to eat it week after week. The worst was when I ordered two sad tacos with bland tofu, lettuce, onion and peppers. I skipped the sour cream thats normally served with the item, though my suspicion is that it wouldnt have made the slightest difference in the flavor department. The same thing happened on day three after I ordered a teriyaki quinoa bowl. It came with mixed vegetables, brown rice and once again tofu. I found myself feeling bitter that I couldnt order what I really wanted at a restaurant and instead resorted to the menu section with limited vegan options.

MW: I hated every time a coworker brought in pastries and I had to avoid them. Vegan pastries do exist, and they are delicious, but they are certainly harder to come by.

SG: On day one, I had already messed up: Since I didnt prepare the night before with fresh groceries, I quickly realized that I had nothing vegan to eat at home. Instead, I ate leftover beef tamales. I tried my best to stick it out, but I cheated 15 times (not always on purpose). There were plenty of times when Id go to a restaurant, order a dish and later realize it had dairy or some other non-vegan ingredient in it. In one case, I visited Amazon Gos new Westfield Mall location and picked up what I thought was a vegan bahn mi sandwich. After the first bite, I knew the thick coating smeared on the French roll was none other than mayonnaise.

MW: I cheated during Vegan January two times. Both of those times were out to dinner with friends, because I succumb to peer pressure extremely easily. One instance was after finishing a big hike at Mount Tam. My friends and I were starving, so we hit up Sol Food in Mill Valley, a Puerto Rican restaurant that has really good shrimp I fully intended to stay vegan, but the vegan option (basically just rice and beans) seemed so sad compared to what I would usually get there. With encouragement from some bad influences, I dove straight into a Puerto Rican po boy a.k.a. lots of shrimp and mayo. My stomach was not happy with me after that.

MW: Eating out was definitely my biggest challenge: I didnt want to force anyone to go to a vegan restaurant with me. I hated that after a Saturday night spent out in bars, 99 percent of drunchies were off-limits (thank god fries are vegan). I hated the time that I went to Arizmendi Bakery with my friend for lunch and she was SO SURE they offered vegan pizza only for me to discover she was wrong. I watched her eat pizza heaping with mozzarella while I ate a slightly sad vegan poppyseed muffin.

SG: Maintaining a vegan diet when youre trying to eat with a group of non-vegans was rough, and imposing my newfound diet restrictions on them wasnt working out too well. I knew I was going to cheat in the days leading up to a birthday dinner, when I found out wed be having Greek food at an impossible-to-get-into restaurant in Palo Alto. It was too good a place to pass up. We shared grilled octopus and a whole fish and I regret nothing.

MW: Once Id gotten over the initial adjustment period, I was surprised to find how good veganism made me feel. No mac and cheese food comas. No bloating after a big meal. Even vegan food that felt indulgent still didnt feel too heavy. I also side-stepped getting sick what felt like 30 different times, despite the chorus of chunky coughs I heard in my office every hour throughout the month and I am usually someone with a very weak immune system.

Homemade dish by Madeline: Chorizo chickpea tostadas from Bon Appetit made vegan, using soyrizo and vegan yogurt.

Homemade dish by Madeline: Chorizo chickpea tostadas from Bon...

SG: With so many vegan restaurants around the Bay Area and an array of vegan grocery items that are available, it seems like trying out the vegan diet has become much easier and accessible than ever before.

At the same time, being vegan is difficult, especially if you're just starting out like me. Even when I tried my hardest not to mess up, Id wind up eating something that wasnt 100 percent vegan. You have to really read the fine print or in this case, the full list of ingredients especially for those premade store items.

MW: Being a strict vegan is very, very difficult. Animal products are in EVERYTHING. But switching from vegetarian home cooking to vegan home cooking was actually quite easy. I didnt find it limiting in fact, I found it expansive. I used Vegan January as an opportunity to explore different cuisines and cooking techniques I generally found cooking vegan at home was more rewarding/successful than trying to eat out, anyway.

Cuisines I had never attempted before because they seemed complicated became accessible to me with some great cookbooks: Sweet Potato Soul by Jenne Clairborne taught me how to cook Southern soul food; Bryant Terrys Afro-Vegan introduced me to Caribbean and African food. And my well-rounded, go-to bible for the month was Isa Chandra Moskowitz's "I Can Cook Vegan. I learned how to cook beans from scratch, and I even learned how to make (vegan) doughnuts this month!

MW: The day after Vegan January ended, the first thing I ate was a fried egg for breakfast. Later, I had ice cream (which my stomach did not love), and then fish tacos. The food was great, but even better was the feeling of freedom I no longer had to restrict myself.

SG: Weeks leading up to the finale of Veganuary, I knew that I would be eating an In-N-Out cheeseburger. I was partially worried about consuming beef since it was something I hadnt even had on my cheat days. But on Feb. 1, I inhaled a cheeseburger and fries like there was no tomorrow.

MW:Going forward, I think I will continue to cook mostly vegan at home, since it was so eye-opening and also made me feel so much healthier. But I cant afford too many pricey vegan alternatives, so Im going back to regular yogurt. And for eating out (which I dont do more than a few times a week), Ill be as pescatarian or as vegan as I want.

SG: Nearly a week after the diet ended, Im happy to have tried the diet and am impressed with the options available, but I dont think I could ever fully commit to being vegan. Of course, there were many interesting takeaways from the experience that Id like to continue: having less red meat, eating more greens throughout the week and kicking traditional milk to the curb by switching to oat milk instead.

Shizen Vegan Sushi Bar & Izakaya. Pictured is the Candlestick sushi roll.

Shizen Vegan Sushi Bar & Izakaya. Pictured is the Candlestick...

SG: Of all the vegan restaurants I visited, my standby was Loving Hut. Not only were the dishes flavorful, but it was also the best bargain I found. Three items from the hot table cost about $12 compared to the average $20 I spent at other places. Below are our favorite meals this month.

Loving Hut: Yellow potato curry, steamed kale and white rice

Shizen Vegan Sushi Bar & Izakaya: Candlestick roll (spicy tofu, cucumber, seaweed pearls, shichimi togarashi, and fire yes, fire)

Oren's Hummus: Pita falafel

Vegan Mob: Barbecue shrimp, collard greens, mac and cheese and potato salad

Shangri-La: Lentil soup and a heaping plate of flavorful vegetables and beans

Aburaya: Japanese fried chicken with cabbage and miso ranch

Susana Guerrero is an SFGATE digital reporter. Email:Susana.Guerrero@sfgate.com| Twitter:@SusyGuerrero3

Madeline Wells is an SFGate editorial assistant. Email: madeline.wells@sfgate.com | Twitter: @madwells22

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We tried Veganuary and went vegan for a month. This is what happened. - SF Gate

Recommendation and review posted by Alexandra Lee Anderson


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