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PATHWAYS TO HEALING: Eating on the go | Pathways To Healing | – Lake Oconee Breeze

When it comes to traveling, planning ahead is always key to a successful excursion. This is especially true when it comes to eating. Whether youre traveling by car, boat or plane, a little forethought and preparation can help ensure you have what you need to remain comfortably fed without resorting to junk food.

Raw vegetables make a great travel snack, providing both nutrition and convenience. Vegetables such as celery sticks, baby carrots, sugar snap peas and cut up cucumber with a pinch of salt are all highly portable. There are also many simple recipes for salads in a jar. Simply prepare your jar salad in advance and pack a fork for a healthy and easy meal on the go.

Other simple snacks include crackers paired with meat sticks and pre-cubed cheese. Nuts are another high-protein option. You can make your own trail mix by mixing raw nuts and seeds in a sandwich bag or small reusable container. Fresh fruit, such as apples, grapes or oranges, is a great portable source of fiber. Small packets of nut butters are great with crackers or can pair nicely with a banana.

A simple travel smoothie recipe is another great tool to have in your arsenal. Whether you have an early morning flight or a red eye, it pays to always head to the airport prepared. Pack a shaker bottle and a serving of protein powder in a sandwich bag or just dry in the bottom of the bottle. Once at the airport, order cold or steamed milk from a coffee shop and blend it with the protein powder for a high protein latte. This is a foolproof way to balance your blood sugar, curb your appetite and keep you satiated, which makes you much less likely to reach for junk food later.

If youre headed out and want to pack your lunch, look no further than these healthy roll up recipes:

Pickle Roll Ups

Pickle roll ups are a tasty snack that only take 10 minutes to prepare and yields up to 30 servings! Gather an 8-ounce package of cream cheese (brought to room temperature), 16 ounces of whole dill pickles and pound thinly sliced deli ham. Grab a slice of ham, slather with cream cheese and place a pickle in the middle of the ham slice. Roll the pickle in the ham, and then slice evenly into bite-sized pieces. For variety, try using corned beef instead of ham or whipped cream cheese instead of a block. Some people like adding a couple tablespoons of dry ranch dressing mix to the cream cheese for added flavor.

Turkey Caprese Roll Ups

Turkey caprese roll ups are a low carb, high-protein snack option, with no bread or tortilla needed. These can be made in advance and are a great snack to store in the cooler. Gather thinly sliced deli turkey breast, pesto, fresh tomato slices and fresh mozzarella. Spread the pesto on the top of the turkey slices, layer with tomato and mozzarella. Roll up the turkey, slice and enjoy.

Turkey Club Roll Ups

These turkey club roll ups take just five minutes to prepare and have such a punch of flavor, you wont even miss the bread! Youll need romaine lettuce leaves, lunch meat of your choice, cooked bacon, avocado, and your favorite sandwich spread. Begin by laying parchment paper on a cutting board or large plate. Remove the stems from your romaine lettuce and lay the lettuce on top of the parchment paper, overlapping pieces until you form a 10 by 8 rectangle of lettuce. Drizzle your sandwich spread of choice (anything from mustard to ranch to mayonnaise or jalapenos). Next, layer your lunch meat, followed by the tomatoes, bacon, and avocado. Use the parchment paper to help roll the sandwich into a tight tube by folding in the ends as you roll. Slice the sandwich in half and fold down the parchment paper as you eat, with no mess!

With a little planning, its easy to healthy and well fed while traveling. on that next flight, road trip or day on the lake.

All and all you will want to pack snacks that do not require refrigeration and remain fresh at room temperature unless you have access to a cooler.

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Glycomics Market | By Solution Type, By Application Type, By Industry Type, By Brand,By Region and Forecast 2021-2027 UNLV The Rebel Yell – UNLV The…

Glycomics Market research report delivers a comprehensive study on production capacity, consumption, import and export for all major regions across the world. Report provides is a professional inclusive study on the current state for the market. Analysis and discussion of important industry like market trends, size, share, growth estimates are mentioned in the report.

Glycomics is an emerging field which aims to focus on the structure and function of the glycans in a cell, tissue or in an organism. Glycans are the chain like structures of the carbohydrates that are free or conjugated to macromolecules such as lipids or proteins. They contribute in a diverse selection of biological processes such as protein folding, cell signaling, and immune recognition. These are implicated in a number of diseases such as oncological, autoimmune, and others.

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Competitive Landscape Glycomics Market:

MARKET DYNAMICSThe glycomics market is expected to rise during the forecast period owing to the key factors such as rise in the development of the biotechnological techniques, rise in the prevalence of cancer which is enforcing for the development of the various therapies and treatment procedures and others. The advancements in the field of biotechnology owe vast opportunities for the growth of the market in coming years.

MARKET SCOPEThe Global Glycomics Market Analysis to 2027 is a specialized and in-depth study of the biotechnology industry with a special focus on the global market trend analysis. The report aims to provide an overview of enteral feeding formulas market with detailed market segmentation by product, application, end user and geography. The global glycomics market is expected to witness high growth during the forecast period. The report provides key statistics on the market status of the leading enteral feeding formulas market players and offers key trends and opportunities in the market.

MARKET SEGMENTATIONThe global glycomics market is segmented on the basis of product, application and end user. Based on the product the market is classified as enzymes, instruments, reagents, and kits. Based on the application the market is classified as drug discovery and development, diagnostics, immunology, cancer and others. On the basis of the end user the market is divided into pharmaceutical and biotechnology companies, academic and research institutes and contract research organizations.

The report specifically highlights the Glycomics market share, company profiles, regional outlook, product portfolio, a record of the recent developments, strategic analysis, key players in the market, sales, distribution chain, manufacturing, production, new market entrants as well as existing market players, advertising, brand value, popular products, demand and supply, and other important factors related to the market to help the new entrants understand the market scenario better.

To comprehend global Glycomics market dynamics in the world mainly, the worldwide market is analyzed across major global regions: North America (United States, Canada and Mexico), Europe (Germany, France, United Kingdom, Russia and Italy), Asia-Pacific (China, Japan, Korea, India, Southeast Asia and Australia), South America (Brazil, Argentina), Middle East & Africa (Saudi Arabia, UAE, Egypt and South Africa)

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Updating the PLOS ONE Nanomaterials Collection Author Perspectives, Part 3 – EveryONE – PLoS Blogs

In July, we updated our Nanomaterials Collection, featuring papers published over the past few years in PLOS ONE. This collection showcases the breadth of the nanomaterials community at PLOS ONE, and includes papers on a variety of topics, such as the fabrication of nanomaterials, nanomaterial-cell interactions, the role of nanomaterials in drug delivery, and nanomaterials in the environment.

To celebrate this updated collection, we are conducting a series of Q&As with authors whose work is included in the collection. Next out is our conversations with Roberto Vazquez-Muoz from the University of Connecticut Health Center, Roselyne Ferrari from Universit de Paris and Yerol Narayana from Mangalore University. They discuss the future potential of nanomaterials research, the value of open science practices, and their experiences of pursuing unexpected effects seen in the lab. We will be adding more author interviews over the next few weeks, so please do keep checking back.

Roberto Vazquez-Muoz University of Connecticut Health Center

Currently, I work at the University of Connecticut Health Center (UConn Health), USA. Im a nanomedicine scientist with a multidisciplinary background: B.Sc. with a concentration in Biology, with postgraduate education in Microbiology (M. Sc.) and Nanotechnology (Ph.D.). My research focuses on the complex systems interactions between antimicrobial nanomaterials (nanoantibiotics), microbial cells (pathogens and probiotics), antibiotics, and the environment. My goal is to develop affordable, novel nanotechnology-based solutions to combat multidrug-resistant infectious diseases, particularly for communities under limited resources. My network includes international and transdisciplinary research teams to develop applied nanotechnology solutions for the agricultural, veterinary, and clinical sectors. My work has been published in international peer-reviewed journals, and I have developed patented and commercial products. Ive been awarded by different institutions such as The Ensenada Center for Scientific Research and Higher Education (Mexico), Rotary Internationals Rotaract, the International Network of Bionanotechnology, and the New England I-Corps (MIT)/Accelerate (UCONN) program.

Roberto Vazquez-Muozs paper in the Nanomaterials Collection: Vazquez-Muoz R, Meza-Villezcas A, Fournier PGJ, Soria-Castro E, Juarez-Moreno K, Gallego-Hernndez AL, et al. (2019) Enhancement of antibiotics antimicrobial activity due to the silver nanoparticles impact on the cell membrane. PLoS ONE 14(11): e0224904.

What motivated you to work in this field?

RVM: My motivation to work in this field comes from my interest in the impact of infectious diseases through history and our ability to create solutions to combat them. This interest led me to focus on the interactions between nanomaterials, microbial cells, and antimicrobial substances for combat infection. Additionally, as current treatments are less and less effective against pathogens, nanotechnology has proven to be an effective strategy to fight the crisis of infectious diseases.

Nanomaterials research has increased in popularity over the past few years as a research topic. Do you envision that the field can continue to grow this way, and do you see any challenges on the horizon?

RVM: Yes, nanomaterials research has increased in popularity worldwide, and we have seen exponential growth in publications. The field will continue to grow for years as we constantly discover nanomaterials novel structures, properties, and applications. Additionally, we continuously develop novel synthesis methods and understand the interactions between nanomaterials and other systems (organisms, materials, environment, etc.).

However, there are several challenges on the horizon. A critical challenge is understanding the impact of nanomaterials on living organisms and the environment. It is crucial to expand the research on human and ecological nanotoxicology and the fate of nano-waste on the environment. Another challenge is the standardization of research data. As nanomaterials research is a multidisciplinary field, there is still a lack of standard criteria for conducting and publishing research, leading to difficulties in comparing data from different studies.

Can you tell us about an experience during your research, whether in the lab or at the computer or in conversation etc., where something finally clicked or worked?

RVM: One of my experiences during my research is when I was working on how nanomaterials increase the antibacterial activity of antibiotics. Different published studies showed the impact of nanomaterials on cell structure and metabolism. At the same time, other studies reported synergistic or antagonistic activity between nanomaterials and antibiotics; however, their explanations about the mechanisms were primarily theoretical. Unfortunately, there was no apparent connection between the proposed mechanisms and the synergistic activity reported by other groups. To fill that knowledge gap, we conducted experimental work to evaluate the physical and chemical interactions in the nanomaterials-antibiotics-microbial cell complex system. Then, when we compared our data with the literature, we started to see the connecting dots that could explain the synergistic activity of antibiotics. Moreover, our model could also explain some results published from other groups. That project was a stimulating and satisfactory experience and contributed to a better understanding of the synergistic activity of nanoparticles with antibiotics.

Is there a specific research area where a collaboration with the nanomaterials community could be particularly interesting for interdisciplinary research?

RVM: There are many research areas where interdisciplinary and transdisciplinary collaboration with the nanomaterials community is exciting. Nanomedicine is my first pick. The novel properties of nanomaterials have raised a lot of interest from the medical community, particularly for drug delivery, controlled release, reducing toxicity, among others. Additionally, beyond treatments, the development of new instrumentation, biosensors, analytical kits, sanitizing formulations, and other related applications for the healthcare sector is on the rise, creating more opportunities to work in diverse, interdisciplinary environments. In this regard, I have an interdisciplinary background (microbiology and nanotechnology), and my work focuses on medical applications, which allows me to participate in different research groups.

Roselyne Ferrari Universit de Paris

I am an Associate Professor in the Paris Diderot University (now Universit de Paris) since 1994. I defended my PhD thesis entitled Investigation of foliar lipid peroxidation in higher plants and evaluation of antioxidant capacities of sensitive or drought-resistant plants in 1992 (Paris Diderot University, France) in the field of Tropical Plant Biology. I then got interested in microorganisms and studied a class of enzymes capable of detoxifying fatty acid hydroperoxides: the alkylhydroperoxide reductases. I then investigated the ability of Escherichia coli to detoxify emerging pollutants in aquatic environments and in particular man-made metal oxide nanoparticles. I participated for 10 years in the development of laboratory tests to assess the toxicity of zinc oxide and titanium nanoparticles in natural aquatic environments. I showed, through metabolomics and proteomics, that E. coli tries to overcome the stress caused by nanoparticles by increasing its oxidative and respiratory capacity. More recently, I started to work again on polyunsaturated fatty acids and peroxidation phenomena, but this time on fungi. Recently I am also interested in the ability of some microscopic coprophilous fungi to destroy lignocellulose. These ascomycete fungi are over-equipped with hydrolytic enzymes, such as oxidases or oxygenases.

Roselyne Ferraris paper in the Nanomaterials Collection: Planchon M, Lger T, Spalla O, Huber G, Ferrari R (2017) Metabolomic and proteomic investigations of impacts of titanium dioxide nanoparticles on Escherichia coli. PLoS ONE 12(6): e0178437.

What is your favorite thing about nanomaterials?

RF: I am interested in the toxicology of nanoparticles in the environment and more particularly in their dissemination in the 3 compartments (soil water air). I am also interested in the fixation of environmental metal oxide nanoparticles by the bark of urban trees.

Have you had any surprises in your research recently, where the result was not what you expected?

RF: I did indeed have some surprises in the results I got in the paper I published in PLOS ONE. I did not expect that the amount of ATP would increase in Escherichia coli bacteria after they were brought into contact with the titanium dioxide nanoparticles. Unfortunately I did not pursue this line of research and I remain on this question.

Did you have to adapt your work in light of the pandemic, and if so, how?

RF: I adapted like many researchers and continued my work following the recommendations of my University.

What do you see as the greatest opportunities for disseminating research in your field, or for communicating science in general?

RF: Social networks, media in general have allowed us to continue to disseminate to our fellow researchers as well as video conferencing.

Yerol Narayana Mangalore University

Obtained MSc and PhD from Mangalore University. Presently the Professor and Chairman, Board of Studies, Department of Physics of Mangalore University. Area of research include Environmental Radioactivity, Radiation Biophysics and Nanoparticles for Biomedical Applications. Published more than 150 research papers in International Journals and presented more than 250 research papers in conferences. Completed five major research projects and one major research project is ongoing. Guided 13 students for PhD degree and 8 students are currently working for their PhD degree. Received Commonwealth Fellowship Award for Post-Doctoral research in the United Kingdom during 2000-2001, Wington Tiular Fellowship award from ACU in 2013, Dr A K Ganguly Award from Indian Association for Radiation Protection, India in 2016, Best Teacher Award from Mangalore University in the year 2017 and Best Research Publication Award from Govt. of Karnataka, India, in 2019.

Yerol Narayanas paper in the Nanomaterials Collection: Suvarna S, Das U, KC S, Mishra S, Sudarshan M, Saha KD, et al. (2017) Synthesis of a novel glucose capped gold nanoparticle as a better theranostic candidate. PLoS ONE 12(6): e0178202.

What route did you take to where you currently are in your career?

YN: I obtained my Masters degree in physics from, Mangalore University in 1989 and PhD degree from the same University in 1994. I joined the Physics Department of Mangalore University in 1995 as Assistant Professor and subsequently became Professor in 2010. I have done my Post-doctoral research at BGS, UK during 2000-01 under the commonwealth fellowship and subsequently at University of Stirling, UK in 2014 under Wighton-Titular Fellowship. Currently I am working as Professor of Physics at Mangalore University.

How important are open science practices in your field? Do you have any success stories from your own research of sharing or reusing code, data, protocols, open hardware, interacting with preprints, or something else?

YN: Open science practices are very useful in any field of scientific research. In my field, open access to published scientific materials have helped in a big way in designing experiments, data analysis and furtherance of research.

If you could dream really big, is there a particular material, function or material property that seems far away at the moment, but you think could be attained in the future?

YN: At present the major challenge in Radiotherapy is the radio-resistance of tumor cells and protecting the normal cells. Researchers are working on a concept of multiple therapy i.e. simultaneous chemotherapy, immunotherapy, hyperthermia therapy and radiotherapy to overcome the radio-resistance and it has been proved to be effective. Live tumor imaging is another big challenge. Some nanoparticles have shown potential to improve the aforesaid individual treatment and imaging techniques. At present, individual nanomaterials are being tried for treatment and imaging. The usage of multiple nanomaterials simultaneously would not be safe as their unique interaction mechanism may create unforeseen problems. Therefore, we need a single nanomaterial that is capable of supporting multiple therapy and live imaging to reduce the side effects and to assure safety. We believe that it will be a reality in the near future.

Disclaimer: Views expressed by contributors are solely those of individual contributors, and not necessarily those of PLOS.

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SpaceX Takes Remotely Controlled Drug Delivery System to the ISS – Interesting Engineering

The International Space Station (ISS) is a unique laboratory available to mankind. The micro-environment, the extreme conditions, and the demanding requirements of space make it an excellent test field for new ideas and devices. Reaching the ISS laboratory this Monday is a next-generation implantable drug delivery system that can be operated remotely and could be used to treat and even prevent chronic ailments back on Earth.

The system is one of the many science experiments that were launched on theCommercial Resupply Services 23 (CRS-23), undertaken by SpaceX and NASA. The third mission for SpaceX, under an agreement, where privately operated spacecraft transport cargo and supplies to the ISS, used the Cargo Dragon 2 capsule, and reused a Falcon 9 booster, NASA said in a press release.

Considered insignificant and irrelevant to human existence just a couple of decades ago, experiments on the ISS are now looked at as a gateway to the science of the future. As colonization of planets comes closer to reality, it is pertinent to know the impact of space travel on humans and also if materials known on Earth retain their properties in different environments. More than 3,000 experiments have been carried out onboard the ISS so far, Nature reportedlast year.

Joining the list is the remotely controlled implantable drug delivery system, developed by Professor of Nanomedicine,Alessandro Grattoni, and his team at the Houston Methodist Research Institute. The purpose of the implantable drug delivery systems is to deliver precise quantities of medication only to target delivery sites in the body. While previous iterations have used specialized membranes to do this passively, Grattoni and his team have now developed an active system that can be controlled remotely using an app.

Faraday Research Facility (FRF), a multi-purpose research facility that is designed to connect with the ISS, houses the system. Inside the FRF are smaller chambers that can hold different experiments in place to be conducted in space. Developed byProXopS, LLC, the FRF can hold up to 12 research environments in place and can be operated from the ground using the ISS Wi-Fi.

Grattoni's trial system consists of sealed containers of saline tubes that will be operated from the ground. If successful, a future flight will use this system to deliver drug doses in rodent subjects, enabling complex drug dose regimens without stressing the subjects, the press release said. Apart from using the system for telemedicine back on Earth, it might also be utilized in astronauts who are on long-duration space missions and for diseases such ashypertension, rheumatoid arthritis, and sleep disorders.

Also on board the FRF is an experiment from the Girl Scouts who have sent ants to see how they colonize in low-gravity environments.

Onboard the cargo that will dock on Monday is a robotic arm from GITAI Japan to the feasibility of using robots to do routine and hazardous tasks in orbit. The technology could also be applied for disaster relief and servicing of nuclear power plants, back on Earth, said a NASA press release.

Astronauts on the ISS will also use a device that will attach to their iPad and take images of their retina. This is expected to improve our understanding ofSpace-Associated Neuro-Ocular Syndrome (SANS), seen in two-third of the astronauts, who have spent a month or longer in space.

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The Big Fat Problem with Veganism: Why Body Discrimination Needs to End Now – VegNews

Fat. Just that seemingly simple, three-letter word can conjure up pain for many of us: childhood memories of being made fun of on the playground. A before picture taken at that weight-loss program we tried. A moment full of shame in the fitting room.

Turn the TV to any channel, flip through any fashion magazine, scroll through any social media feed, and you will be thrust into a world where thin people are celebrated and fat people are nowhere to be found. And yet, fat peoplea term increasingly and intentionally used to destigmatize and ultimately emboldenmake up the vast majority of Americans.

In a world where discrimination can range from hurtful (fat people are routinely the butt of jokes in everything from casual conversation to big-screen Hollywood movies) to outright dangerous (doctors regularly advise weight loss, without further analysis, to fat patients while recommending blood work, CAT scans, or physical therapy for patients of smaller size experiencing the same symptoms), fat people are regularly given the message that they are unworthy. And the vegan community isnt immune to this harmful rhetoric either.

Veganism and diet culture have been confused for years, and as the movement grows stronger, the prevalence of health-focused messaging combined with rampant body policing is only doing harm. How can we pry apart plant-based advocacy from societys too-prevalent anti-fat bias and work toward a size-inclusive movement? First, we have to unpack the way we treat fat people. And its a big problem.

When it comes to shifting the conversation about fat bodies and flipping the harmful fatphobic gaze of society on its head, there is perhaps no more visible agent of change than Lizzo. The 33-year-old pop star is as well-known for her advocacy for radical self-love as she is for her chart-topping hits, frequently celebrating her sensuality and proudly flaunting her body across Instagramin and of itself a radical act in a world where fat bodies are expected to cower and hide in shame. Then there are the commenters. The louder her critics become about her near-nude social media posts and brazen captions (the next time you want to judge someone for drinking kale smoothies or eating McDonalds, or working out or not working out, mind your own business), the bolder she becomes.

But as with any challenge to the status quo, Lizzos take-no-prisoners approach is deeply uncomfortable to someespecially those who have built their careers on making thin bodies. When The Biggest Loser star Jillian Michaels appeared on BuzzFeeds digital morning show with a gripe about Lizzos public displays of self-adoration, the fallout was significant. Why are we celebrating [Lizzos] body? questioned the fitness celebrity. Cuz it isnt going to be awesome if she gets diabetes. [] Like, I love her music. [] But theres never a moment where Im like, And Im so glad shes overweight!

In the days following Michaels jab, the public discourse around body positivity was profound, with celebrities and pundits weighing in on what Lizzowho went vegan in 2020 and regularly posts plant-based recipes to more than 14 million TikTok followersshould do with her body. Though such Page Six-worthy discussions are fewer and farther between when it comes to other mega-famous singers whose bodies conform to a social norm, something about Lizzo showing off her curves unapologetically while twerking in a bikini was just the type of envelope-pushing that woke up a society-at-large that, when it comes to confronting their complacent role in fat-shaming, had been largely asleep.

The buzz that Lizzos body-love platform has created is a reflection of a movement that has gained popularity in recent years, thanks to the hashtag-happy culture that helped to popularize it. But before #fatacceptance was trending, there was body positivity.

Founded as a nonprofit in 1996 by author Connie Sobczak and social worker Elizabeth Scotttwo women who are not fatThe Body Positive organization prides itself on teaching people how to reconnect with their innate body wisdom in order to have more balanced self-care. The feel-good pillars that guide the mission include declaring your authentic beauty and cultivating self-love. Though hailed as a corrective to the hatred that so many women have had toward their bodies, the movementwhich has spun out far beyond just the initial organization and become a standalone social media trend (with nearly 16 million posts hashtagging #bodypositive)has also undergone criticism.

In her 2020 book, What We Dont Talk About When We Talk About Fat, author Aubrey Gordon points out what she sees as a glaring omission in body positivity spaces. [W]hile body positivity may be increasing individual self-esteem, it doesnt seem to have made a dent in the prevalence of anti-fat attitudes and behavior, Gordon writes. Further exemplifying this point is a 2019 Harvard study that found that of six implicit biases tested over a nine-year period, anti-fat bias is the only one to have worsened over time.

De-centering the most marginalized bodies from social justice issues that have gone mainstream enough to be somewhat watered downsuch as with the case of body positivity being so focused on self-love that it can feel like an erasure of fat bodies, which are amongst those most victimized in a thin-centric worldis nothing new. As the Black Lives Matter movement grew in popularity and became a mechanism for corporate woke-washing, the group that suffers the most is Black trans people (accounting for the high prevalence of murder and suicide amongst this demographic). Just as caring about racial justiceas well as fancying yourself a feministarguably means the main focus should be on liberating the Black trans community, to be body positive means the focus should be on achieving radical fat acceptance.

Yet for those who continue to suffer at the hands of the institutions and social queues that continue to standardize anti-fat oppression, that moral imperative is missing from the narrative.

If fat people had a nickel for every time a friend was performatively well-meaning in expressing concern for their health, they would be wealthy enough to run the world. And with the wage gap that discriminates against larger bodies (heavy women earn $9,000 less than their smaller counterparts while very heavy women earned $19,000 less), the extra money would be welcomed.

So can you be fat and healthy? According to Dr. Yami Cazorla-Lancaster, the answer is a resounding yes. The pediatrician and lifestyle medicine physician sees healthismwhen a persons worth is judged by their health statusas a way our society paints the so-called picture of health, and it runs deep. Research shows that stigmatizing weight actually leads to worse outcomes for mental and physical health, says Cazorla-Lancaster, whose book, A Parents Guide to Intuitive Eating, covers topics from body acceptance to lifestyle habits. Perhaps a persons health should be just between themselves and their healthcare provider.

And even when the shame and bullying involved with healthism are enough to push fat people into the doctors office, theyre still not safe from weight discrimination. Dr. Reshma Shah, author and instructor at Stanford University School of Medicine, suggests that a comprehensive reworking of the doctor-patient relationship may be in order. Many people have reported receiving advice to simply lose weight as the treatment plan without receiving a proper history, Shah says, which can result in potentially life-threatening delayed or missed diagnoses.

In an effort to find a safer space in which to receive medical treatment, some fat activists have embraced the Health at Every Size (HAES) movementwhich offers a set of principles that removes the emphasis on weight loss and redirects it to the pursuit of wellbeing. Beyond HAES focus on body inclusivity, for Cazorla-Lancaster, its the social justice aspect thats especially motivating. [HAES] prompts us to consider the influences that environment and privilege have on our body size and health, she says.

For Chelsea Lincoln, a 25-year vegan who runs the body diversity-focused platform Fat Vegan Voice, imagining a world without anti-fat bias is challengingbut the vision of what our culture could become if we embraced radical compassion for all beings keeps her fighting. Without fat bias, people would be healthier, mentally and physically, she says, adding that it seems ironic since there is the stereotype that being fat means unhealthy when without weight stigma, people would naturally have intuitive eating, be more comfortable getting medical care, and doctors would actually treat the patients appropriately. Fat bias literally kills people.

One thing that separates Cazorla-Lancaster and Shah from other practitionersincluding some who rally behind HAESis that these two doctors are vegan, which can be at odds with both ends of the spectrum. On one hand, mainstream medicine has historically not embraced plant-based eating, while on the other, even the very progressive HAES is not inherently veganpossibly because veganism can be presented as restrictive and therefore convoluted with toxic diet culture.

Ironically, the HAES movements dismissal of veganism ties into a bigger concern plaguing many fat activists who are also plant-basedand it hearkens back to that very idea that veganism is a weight-loss diet, as opposed to an ethics-driven choice. This is no surprise, given the relentless conflating of plant-based living with weight loss by both the mainstream media and influencer culture.

And because of the anti-fat society we live inand the dominant narratives about vegans, and what they eat and look likethe very idea of vegan food thats not wholesome and healthy can be triggering for some. Follow any popular vegan food account on Instagram and youll spot the comment, Just because its vegan doesnt mean its healthy in less time than it takes to tap the like button beside that snap of rich, layered chocolate cake.

For Jessica Cruz, founder of Vegan Street Fair Los Angeles and Vegan Exchangean annual and weekly event, respectively, featuring everything from burgers and milkshakes to baklava and mushroom baothe melding of veganism with health is exasperating. Her social posts featuring indulgent street fair food are meant to showcase how varied modern vegan cuisine is, and how a diet without animals doesnt have to mean deprivation. But invariably, commenters flock to the feed to offer reminders that vegan French fry-stuffed burritos arent a health food, which of course, isnt the point. My responses to these misinformed comments aim to educate folks on how the ethical part of this movement does not dictate how a person should look or eat in order to liberate animals, just that they do everything they can to liberate animals.

Anti-fat bias is a glaring problem in many vegan circles and the ripples of discrimination are felt far and wide amongst those who identify as both fat and plant-based. Believe it or not, despite the immense pressure for fat folks to feel miserable and ashamed of our bodies, some of us are happy with them, or have at least internalized that our self-worth is not dependent upon the bodies we inhabit, says Andy Tabar, owner of vegan message-wear brand Compassion Co. and co-host of The Bearded Vegans podcast. Weve stepped off the yo-yo diet infinity loop and are merely trying to practice our ethics as best we can, and that means living a vegan lifewhile fat.

Prior to starting his clothing business (which offers sizes up to 4Xhe is currently seeking larger sizes that adhere to his ethical standards of production), Tabar spent years advocating at large-scale events. Ive talked to fat people who care about animals but never thought they could go vegan, or they thought that veganism was something they couldnt explore because they didnt have any desire to fit into that image, he says, pointing out that pro-vegan literature exclusively features slim and athletic-looking people.

Beyond the lack of representation and consideration in brochures, social media, events, and clothing brands (most companies only carry sizes up to XXL), fat vegans also face discrimination in their advocacy. An elephant trainer once told me after noticing my sweatshirt that said Make Peace, Not Pork, that my parents should have thought of that before they made me, recalls Lincoln.

When fat vegans and their allies speak about fat liberation, too often they are met with pushback and non-sequiturs about how fat vegans only exist because of Oreos or other foods stereotyped to be [what] fat people eat exclusively, Lincoln explains. Body sizes are diverse, and you cannot tell what someone eats or how active they are based on their size. And regardless, everyone is worthy of respect.

Honoring bodily integrity, practicing empathy, and boycotting systems that oppress marginalized communities are core ethics for many vegans, and yet, fat bodies are often pushed aside in favor of thinner ones that fit the arbitrary, archaic, Americanized standards of beautythat is, able-bodied, white, and thin. This colossal disconnect begs the question: on what planet is anti-fat bias a part of animal liberation?

To reach a truly size-inclusive movement that embraces everyone, toxic diet culture and veganism need to be permanently pried apart. But confronting a deeply entrenched, oppressive system from which many of us have benefittedwhether it be a culture of white supremacy or anti-fat biasrequires the difficult but necessary process of deep self-examination.

It starts with education. So fill your feed with fat activists (vegan and non-vegan), learn how to identify anti-fat bias, and call it out, suggests Tabar, who says we can also ask animal rights groups, magazines, and other advocacy platforms to include fat bodies in their literature, feeds, and outreach materials. But also, challenge cosmetic diversity, he continues. If vegan organizations pay lip service to fat vegans in a social media post [] but still speak about veganism as a weight-loss plan, address that.

As many vegans know, systemic change starts with a personal act. And when it comes to confronting our anti-fat bias, that means we need to confront self-directed fat-phobia, do the work needed to turn off our inner scripts that tell us we are less-than because we are larger-than, and never joke about or disparage our bodies. Others are watching, listening, and ingesting the negativityeven when we think its only about us.

For fat vegans, achieving that size-inclusive liberation movement where everyone indeed feels they belong remains an uphill climb. Aside from Lizzo, there are very few reflections of larger bodies in the cultural zeitgeist, the institutional animal protection movement, and the digital universe of vegan influencers.

In order to end anti-fat bias and extend a justice-based worldview to include all individuals, the representation of fat (and other marginalized) bodies needs to become commonplace. Vegan messaging has to be removed from damaging weight-loss rhetoric altogether. Nosy friends must stop suggesting that their fat buddies should lose weight and instead work aggressively on their own damaging perceptions and behaviors.

To really get there, the liberation of all oppressed bodies needs to be a core value and practice amongst those who abstain from eating animals. Medical professionals need to treat the patient, not their size. For Tabar, these changes cant happen soon enough. Understand that this is a social justice issue, not just a matter of body positivity, he says. There is systemic anti-fat bias that we cannot self-love our way out of.

Jasmin Singer ( is the author of The VegNews Guide to Being a Fabulous Vegan, the editor of the forthcoming anthology Antiracism in Animal Advocacy: Igniting Cultural Transformation, and the co-host of the Our Hen House podcast.

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Mom doesn’t support reader’s veganism | | – The Times and Democrat

DEAR HARRIETTE: I've wanted to become vegan for a few years now, but I still live in my parents' home. My mom has made it clear that she won't cook vegan, but she also gets offended when I say I would make my own meals. She thinks dinnertime is a bonding experience and somehow me choosing to not eat animal products would hinder it. I don't get her perspective, but it's gotten to the point where I'm ready to proceed to veganism even if she disapproves. What should I do? -- Parents Disapprove of Veganism

DEAR PARENTS DISAPPROVE OF VEGANISM: Changing your eating habits while living at home can be extremely difficult. Somehow your choices probably make your mother feel that you are rejecting the food she makes for you. While that is true, in a way, your choice to become vegan is not about her -- it is about you. That's what you need to get across to her. Tell her how much you appreciate her, and assure her that your choice today is not an indictment of her cooking. Point out the foods she cooks that you can eat so she can see that you are not rejecting everything.

Offer to work in the kitchen side by side so that you can enjoy each other's company. Show her that your new eating plan is not a threat to her. Continue to eat together. This will show your mother that dinner remains a special time for all.

DEAR HARRIETTE: I'm bisexual, and my hometown friends are all openly homophobic. I keep defending LGBTQ+ rights in the group chat, and they make fun of me for it. The environment makes me feel really unsafe, so I haven't told them about my sexuality. Each day, I'm feeling more and more tempted to just drop them and move on. I don't think I can mentally handle knowing they don't accept me. Is it too rash? -- Experiencing Homophobia

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Is ‘vegan’ leather really better for the planet? – Popular Science

One of the only things that seems more timeless than a leather jacket is the debate over the ethics of its iconic material. Leather, mostly made from the hides of cattle and calves, is highly contested in the fashion industry, along with real animal fur and feathers.

Veganism and using fewer animal products, whether in food or in fashion, is often touted as a sustainable solution. However, some industry experts and environmentalists argue that leather is a difficult material to find a high-quality sustainable dupe for. Though consuming less meat and dairy and having a more plant-focused diet has been proven to be better for the environment, consumers can be misled to assume that all things vegan, including pleather, are sustainable.

Most mainstream vegan leathers are largely made from polyurethane leather (PU leather) which is not sustainable or even biodegradable. Tanja Hester, environmental activist, writer, and the author of Wallet Activism says that the idea of vegan leather is just greenwashing.

Its truly just plastic, which is rarely recycled and in vegan leather form its impossible to recycletheres essentially no sustainable vegan leather, she says.

PU leather is a thermoplastic polymer and is mainly used in vegan shoes and furniture. Other vegan leathers are polyvinyl chloride aka PVC leather. Both often come with the threat of micro-plastic pollution due to the amount of energy, water, and chemicals used to produce fake leather materials. The plastics release harmful toxins during manufacturing that can get into the air and into water. Some of the plastics can even release some toxins later when worn down.

[Related: Thrift shopping is an environmental and ethical trap.]

Vegan leathers, especially PU leather, are littered all over fast fashion websites, including brands like Shein that are consistently lambasted for being low quality and unsustainable. The material is easier to make and cheaper than genuine leather because genuine leather requires finding the right animals with the right skin and multiple stages of artisan processes.

Hester says animal-loving consumers should instead search for second-hand, high-quality leather items like boots or bags that can last for years. She says that long-lasting materials are better than cheap vegan leathers that will sit around in a landfill for centuries.

Its understandable that many people are drawn to vegan leather because they care about animal welfare, but theyd certainly make a different choice if they understood that its really just plastic made from petroleum, she says. Its a product that poisons workers involved in its production.

Ana Kannan, the founder and CEO of Toward, an ethical and sustainably-minded luxury shopping marketplace, argues that there may not be any truly sustainable leather option. One is fast-fashion quality and filled with plastics, while the other comes from the pollution-heavy livestock industry. There is no perfect solution to alternative leather, she says, if whats most accessible on the market is made up of plastics. However, some brands have already begun developing solutions to keep pleather out of the landfill once a jacket or purse is no longer used.

Stella McCartney is a great example. Theyre using KOBA, which uses [about] 40 recycled polyester, she says. Theres also the option of regenerated leatherbasically [animal] leather thats been used before.

[Related: What actually happens to the clothes you donate depends on where you live.]

Kannan says she is also excited about plant-based leather. There are several companies including one called Piatex that takes the long fibers of pineapple leaves and felts them together to create the leather-like material. Since pineapple plants are only grown for the fruit, the pineapple-based leather uses up parts of the plant that would otherwise be thrown away.

Libie Motchan, the co-founder of Fulton, a company that makes insoles for shoes using sustainable cactus leather, says that customers often respond to the product with wanting to learn more about the environmental impacts and quality of the sustainable materials.

I didnt realize how much consumers care about it and how much theyre willing to prioritize and ask questions and understand where their products are coming from, she says. Consumer inquiries have led Motchan to test materials for biodegradability and compostability, unlike real leather products that dont biodegrade if processed with chrome or other metals.

Were starting a life cycle analysis of the products I think thatll give us more insight into its end to end of life and impact, she says. We felt there was an opportunity to innovate.

When in doubt, start by shopping in your own closet or buying second-hand before heading out for a new leather jacket, fake or real. If you really need something new, do your research to find something that fits your style and moral codedemand for more sustainable products is the ultimate fuel for better, more environmentally-friendly products.

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Is 'vegan' leather really better for the planet? - Popular Science

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Europe Plant-Based Food and Beverage Markets 2021-2028: Shift Towards Veganism / Introduction of Brand New Products / Rising Lactose Intolerance /…

DUBLIN--(BUSINESS WIRE)--The "Europe Plant-Based Food and Beverage Market 2021-2028" report has been added to's offering.

European plant-based food and beverage market in is likely to progress with a CAGR of 8.76% between the forecast years 2021-2028.

Veganism is becoming increasingly popular in France, with 30% of the consumers making efforts to reduce their meat consumption. Animal care activists in the country are working relentlessly to spread awareness among people, which has resulted in the reduced meat consumption.

In 2017, Danone acquired WhiteWave, a US-based organic food producer, for $12.5 billion. In February 2021, the company entered into the agreement to acquire another US-based company, Earth Island, a plant-based foods specialist.

In February 2020, Limagrain, an agricultural cooperative, announced its plans to launch a new legumes business aimed at delivering plant-based food products, in order to tap on to the fast-growing plant protein sector and the rising trend of eating less red meat.

A month later, The Bel Group signed an agreement to acquire the French startup All in Foods, which owns the Nature & Moi brand, to add more products to its range of 100% plant-based products to its current product portfolio. Therefore, the growing adoption of plant-based options is expected to fuel the growth of the market in France in the coming years.


Some of the players dominating the plant-based food and beverage market include Amy's Kitchen, Moving Mountains, Pacific Foods Of Oregon, Sweet Earth Inc, Morningstar Farms, Conagra Brands, Blue Diamond Growers, Sunfed, and Field Roast Grain Meat Co Inc.

Key Topics Covered:

1. Europe Plant-Based Food and Beverage Market - Summary

2. Industry Outlook

2.1. Impact of COVID-19 on the Plant-Based Food and Beverage Industry

2.2. Key Insights

2.2.1. Awareness About Animal Health and Safety

2.2.2. Manufacturing Plant Expansions

2.2.3. Concerns About Health and Changing Lifestyles

2.3. Porter's Five Forces Analysis

2.4. Market Attractiveness Index

2.5. Vendor Scorecard

2.6. Key Market Strategies

2.6.1. Product Launches

2.6.2. Contract & Partnerships

2.7. Market Drivers

2.7.1. Shift Towards Veganism

2.7.2. Rising Lactose Intolerance

2.7.3. Advantages of Plant-Based Diet

2.8. Market Challenges

2.8.1. High Cost of Plant-Based Products

2.8.2. Limited Awareness

2.8.3. Disparity in Perception of Dairy and Plant-Based Food and Beverages

2.9. Market Opportunities

2.9.1. Availability of Sustainable Products and Recyclable Packaging

2.9.2. Revolutionary Manufacturing Procedures

2.9.3. Introduction of Brand New Products

3. Europe Plant-Based Food and Beverage Market Outlook - by Type

3.1. Dairy

3.2. Meat

3.3. Other Types

4. Europe Plant-Based Food and Beverage Market Outlook - by Source

4.1. Soy

4.2. Wheat

4.3. Almond

4.4. Corn

4.5. Other Sources

5. Europe Plant-Based Food and Beverage Market Outlook - by Distributors

5.1. Supermarkets/Hypermarkets

5.2. Convenience Stores

5.3. Specialty Stores

5.4. Online Retail

5.5. Other Distributors

6. Europe Plant-Based Food and Beverage Market - Regional Outlook

6.1. United Kingdom

6.2. Germany

6.3. France

6.4. Spain

6.5. Italy

6.6. Russia

6.7. Rest of Europe

7. Competitive Landscape

7.1. Amy's Kitchen

7.2. Beyond Meat Inc

7.3. Blue Diamond Growers

7.4. Califia Farms

7.5. Conagra Brands

7.6. Daiya Foods Inc

7.7. Danone Sa

7.8. Field Roast Grain Meat Co Inc

7.9. Impossible Foods Inc

7.10. Kikkoman Corporation

7.11. Morningstar Farms

7.12. Moving Mountains

7.13. Pacific Foods of Oregon

7.14. Quorn Foods

7.15. Sunfed

7.16. Sweet Earth Inc

7.17. The Hain Celestial Group Inc

7.18. Yofix Probiotics

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Three easy recipes to try if you want to give vegetarianism a go – The Independent

By trade, Im an omnivore. The only food rule I follow is that I eat everything, because anything can lead to deliciousness. Maybe its goat meat on the bone, cooked low and slow and served in a dark pool of its own cooking juices. Maybe its a bloomy wheel of cheese made from cashew milk, dense and creamy in the middle. If its good, I want it, and then I want seconds.

But when I cook at home, what I want more and more of is vegetables. Right now, this instant, I want long, skinny tongues of charred aubergine dressed in soy sauce and maple syrup, over rice. I want bright tomato pulp pured with bread and olive oil, right from the lip of the bowl. I want a big pile of lettuce leaves filled with Hetty McKinnons sweet and spicy tofu larb.

When the weather cools down? I want a hot pot of winter greens and chewy noodles in miso broth. I want my favorite toor dal with whole boiled peanuts. I want sweet-edged, wrinkly roasted root vegetables over heaps of cheesy polenta, swimming in olive oil.

I dont know exactly when my appetite became so intensely focused on vegetarian foods in my own kitchen. It happened slowly, then all at once, like a custard thickening on the stovetop. I revised my food shopping, and my home cooking followed, branching out and expanding. I went back to old, favourite cookbooks that included meat and fish only occasionally, or not at all, like River Cafe Cook Book Green, by Rose Gray and Ruth Rogers, and Classic Indian Vegetarian Cookery, by Julie Sahni.

Maybe youre drawn to vegetarian food for ethical reasons, for health reasons, for ecological reasons, for reasons you cant quite explain just yet. Maybe youre trying to get out of a kitchen rut. Maybe, like me, you really love to eat well, and you want to cook with vegetables more.

I still smoke a lamb shoulder in the backyard or roast a salmon now and then, but when I plan a meal, its more often around vegetables than meat or fish. I shop once or twice a week, either at the supermarket or the farmers market, and later I study my cupboards and drawers, considering it all strategically a glut of Persian cucumbers, a bunch of fading dill, some green onion.

I rummage through my ice-crusted freezer drawer, wondering what that unlabelled container is filled with (leftover cannellini beans and greens?) and reach for a half bag of frozen peas. And despite my own inconsistencies when it comes to shopping and planning (and labelling leftovers), vegetables always lead me to something delightful and satisfying.

Frozen peas, brought up in hot, salted water, then roughly pured with some chilli flakes, lemon juice and zest, are positively springy when spread onto a thick piece of sourdough thats been crisped under the broiler and rubbed with a clove of garlic. Or, simmered with a little cream, they can dress a big bowl of pasta, with black pepper and grated cheese on top.

Persian cucumbers, roughly peeled, chopped and plopped into a blend of buttermilk and yogurt, quickly form the base of Naz Deravians abdoogh khiar, an Iranian chilled soup, crunchy with walnuts, which is quick to make, and life-affirming in this late summer heat.

Im energised by cooks who coax the best out of vegetables, and not only professionals restaurant cooks, recipe developers, cookbook authors whove been working with vegetarian food for far longer than me but also friends, family and other home cooks who have patiently walked me through a technique, or documented their work online.

Just when I thought I might be getting a little bit sick of salads, for example, Ali Slagle went and put one on a pizza. And not just any pizza, but a super thin-crust pizza covered entirely with a crisp, lacy layer of parmesan cheese.

Piling salad on a cheesy, thin-crust pizza is the kind of smart, simple technique I know Ill practice again, not only exactly as written, with baby rocket and white beans on top, but maybe with crunchy lettuce in a tahini dressing, or lots of sauted summer squash. Or maybe with some cherry tomatoes, roasted until they burst, tossed with olive oil and big pieces of torn basil. Its official, salad pizza is now a part of my repertoire.

And thats the thing about a good vegetarian recipe: it leads you to a delicious meal, then makes hundreds more possible.

Tofu larb

Hetty McKinnons sweet and spicy tofu larb is perfect for summer


Total time: 20 minutes

Makes: 4 servings


For the tofu:

3 tbsp uncooked glutinous (sticky) or jasmine rice

2 (400g) packs extra-firm tofu, drained and patted dry

1 tbsp neutral oil, such as grapeseed or vegetable

1 lemongrass stem, outer layer removed, tender stem finely chopped

1 shallot, halved and thinly sliced

4 makrut lime leaves (optional), thinly sliced

1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped spring onions

1 tsp salt, plus more as needed

1 head butter lettuce, leaves separated

50g shop-bought crispy fried shallots or onions

For the dressing:

4 tbsp fresh lime juice (from about 2 limes)

3 tbsp dark or light brown sugar

2 tbsp soy sauce

tsp red-pepper flakes or to 1 red chilli, such as birds eye, finely chopped


1. Make the toasted rice powder: heat a medium (25cm) frying pan over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder (you dont want it too fine; some texture is nice). You should have about 3 tablespoons. Set rice powder aside.

2. Make the dressing: in a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.

3. Crumble the tofu into small chunks and place in a large bowl.

4. Heat the medium frying pan over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.

5. To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.

Salad pizza with white beans and parmesan

Piling salad on a pizza is a simple technique youll want to recreate again and again


Total time: 45 minutes

Makes: 4 servings


1 (425g) can white beans, such as cannellini or Great Northern, rinsed

30g sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine

2 tbsp extra virgin olive oil, plus more for greasing

Salt and black pepper

450g shop-bought or homemade pizza dough, at room temperature, divided into two 225g portions

90g freshly grated parmesan, plus more for serving

85-140g ounces baby rocket


1. Heat the oven to 260C. Place a baking tray in the oven to heat.

2. In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra virgin olive oil. Season with salt and pepper; set aside.

3. Place a kitchen towel on a work surface, then place an upside-down baking tray or cutting board on the towtl (This will serve as your pizza peel; the towel stabilises the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down baking tray. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 0.3-0.6cm thick (if the dough retracts, let it rest a few minutes before continuing).

4. Sprinkle the parmesan over the dough. Remove the preheated tray from the oven, and carefully slide the parchment with the dough onto the hot baking tray. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.

5. Add the rocket to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved parmesan.

Abdoogh khiar (chilled buttermilk cucumber soup)

Iranian chilled soup is quick to make and life-affirming in late summer heat


Total time: 15 minutes, plus chilling

Makes: 2 to 4 servings


1 tsp dried edible Damask rose petals (optional, see tip)

475ml buttermilk, plus more if desired

123g cup plain yogurt


3 Persian cucumbers (200g), cut into 0.5cm pieces, plus more for garnish

50g golden or black raisins, plus more for garnish

40g walnut halves, coarsely chopped, plus more for garnish

1 tsp finely chopped fresh dill, plus sprigs for garnish

1 tsp finely chopped chives or green onion

1 tsp dried mint, plus more for garnish

lavash rectangle or 1 large slice bread of choice (such as sourdough)

4 ice cubes

Fresh mint leaves, for garnish


1. If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.

2. Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavours to come to life, at least 1 hour and up to overnight.

3. Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If its too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.

Tips: Dried edible Damask rose petals, available in Middle Eastern markets and online, are used in various Iranian dishes as a fragrant and savoury spice. Theyre worth seeking out, grinding to a powder (whole petals are pretty as a garnish but tough to chew) and adding to your spice cabinet. Feel free to swap out for more of the fresh herbs, as you like.

The New York Times

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Book Review: Moving Away From the Popular and Simplistic Narratives About Beef – The Wire

In an important article on beef festivals, Balmurli Natarajan called for reframing beef festivals as antagonistic moments that challenge the degradation of outcaste labour and articulate an anti-caste identity heralding a politics of multiculturalism against caste. Sacred Cows and Chicken Manchurian by James Staples cautions us against such an approach. Based on ethnographic fieldwork in coastal Andhra Pradesh, this book moves away from the popular and simplistic binary of cow protectionists versus pro-beef Dalit activists to explore the overlooked ambivalences that exist between these two poles. This book pursues and makes a case for in-depth ethnographic research on dietary politics and processes. It adds nuance to existing accounts on the politics of consuming meat and non-meat diets in contemporary India.

James StaplesSacred Cows and Chicken Manchurian: The Everyday Politics of Eating Meat in IndiaUniversity of Washington Press (November 2020)

Staples explores the meanings attributed to food as a continually changing process and not merely influenced by political ideologies (for example, the BJP), but also shaped through changing technologies of producing and processing meat, environmental and health concerns, class position and gender. Theoretically, this book complements scholarship that makes a critical contribution to the anthropology of food beyond structural Marxism and Louis Dumonts domineering influence on food studies in India.

Chapter One is a brief engagement with history (differential histories of meat-eating in India), where cattle in Vedic texts and manipulation of bovine history in colonial times are discussed together to understand the bovine politics in post-Independence India. The Vedic past was recast continually in colonial times for nationalist politics and now this manipulation of bovine history (where beef eating and cow protectionism are reanimated), continues in post-Independence India with the clear political purpose of othering Muslims, Christians and Dalits.

Chapter Two engages with the complexity of food preferences and ensuing changes in coastal Andhra. The dichotomy of vegetarian and non-vegetarian means little in the peoples lives as vegetarian diet dominates in most peoples lives and the symbolic is to a large extent preconfigured by material (p. 54). This chapter maps dietary changes and how economic liberalisation has changed the Andhra cuisine and a critique of modernity too is now pushed through, speaking of a past where food was authentic. Though eating outside has increased, this change is however gendered as eating out is still not considered respectable for women.

Chapter Three and Four explore the meaning of beef consumption in the context of polarised binaries of those who celebrate beef consumption and those who herald cow protection. The making of chicken as respectable meat and consumption of beef by upper-caste Hindus, along with the export of beef has led to higher prices of beef. Assumptions like love for cattle as the sole preserve of upper castes is challenged here to suggest that a kinship type relationship exists between beef-eating Dalits and their buffaloes. Whereas the upper-caste owner of cattle resorts to not knowing as a way of dealing with the sale of their cattle to butchers and cattle traders (p. 93). The bovine nexus and the multiple and contradictory meanings of bovine and cattle meat are engaged with here to argue that there is no radical distinction between the preference of high-caste Hindu cattle owners and beef-eating Christians, Dalits and Muslims vigilante action against cow slaughter is more about making Muslims, Dalits and Christians as the Other (p. 101). Chapter Four further engages with falsifying the distinction between beef and other meats and suggests that the distinction to be far more complex as food choices are shaped by class, education, age, family position and locality.

Representative image of cows. Photo: Reuters

Chapter Five on the changes in meat-eating practices in the last three decades locates the rise of chicken at the heart of this change. While eating beef could invite prejudice, chicken is increasingly considered sanitised meat. The chicken revolution (production and consumption of broiler chicken) and the role played by markets and other non-political factors are also aided by Hindutva groups in the promotion of chicken over beef. From being a source of suspicion, broiler has turned most acceptable non-vegetarian food for vegetarians and meat-eaters alike. Hindutva groups occasionally appropriate the argument of environmental distress caused by mass poultry production for political gains turning the Hindu nationalist project into an environmental project while meat-eating groups simultaneously work out newer ways of framing their food habits.

Chapter Six, titled From Caste to Class in Food, suggests that caste alone may be inadequate to explain the on-the-ground social distinctions and highlights the complex social effects of globalisation. While beef can seem a cosmopolitan diet if it is consumed by upper castes and privileged groups, Staples suggests that cosmopolitan sophistication and caste are no longer adequate to explain the ongoing realities of social distinction as dignity is increasingly determined by cultural capital:

Food, then, because of its relative accessibilitycompared to the costlier trappings of a middle-class life, from fridges to motorcycleswas a particularly important medium through which identities beyond caste could be performed and negotiated. (p. 155)

That Kotaiah (an upper-caste) eats beef as his new found cosmopolitan identity and Prakash avoids beef for respectability as an untouchable (Mala) and Soloman Raju though an untouchable on the other hand had economic status which no longer needed to concern himself with what high-caste Hindus thought of him. While understanding class is important to decipher the status struggles and social differentiationcaste continues to remain of central importance in understanding Indian food ways (p. 161).

The concluding chapter recapitulates the continued making and remaking of the sacred cow since anti-colonial nationalist struggles and contemporary militant nationalism in neo-liberal times (nationalism) as a way of resisting the Other (Muslims, Christians and Dalits) and the liberal environmentalists support to the hegemony of vegetarianism and bovine inviolability. It summarises how ethnography brings nuance and paints an intricate picture to challenge the hegemonic view that the beef industry is confined to a non-Hindu other to unravel high caste complicity in beef business, the complexities of human-cattle relationships, the complicated eating habits of actual people beyond distinctions of vegetarian and non-vegetarian and beef and non-beef.

Leaves us wanting more

Staples calls for complicating these binaries, for looking at the symbolic and the material together and avoiding an understanding of culture as static (both Dalit and Hindutva activists do this, according to Staples). Ethnography thus helps us to look at cultural or ontological claims as contested, shifting, and as politically motivated (p.176). While Staples brings nuance to the study of food, the broader picture he presents on shifting dietary preferences and associated collective identities leaves us wanting for more.

Though Staples calls for looking at the material and the symbolic together, he partly ends up privileging the material over the symbolic and cultural. His attempt becomes one that passionately seeks to bypass Sanskritisation (Srinivas) and Dumont (essentialising of Indian culture). For instance, Staples suggests that for militant vegetarians, eating meat especially beef stood for negative otherness (p. 120, emphasis added). How does one distinguish militant vegetarians from non-militant vegetarians or militant and non-militant non-vegetarian Hindus? What social currents tie them together or separate them? Does Hinduism under Hindutva take a newer inclusive form of social cohesion so as to weave nationalism, vegetarianism and non-beef non-vegetarianism together?

Representative image of a pure veg restaurant. Photo: Joegoauk Goa/Flickr CC BY SA 2.0

A recent survey by Pew Research Center may have some answers. It reports that nearly two-thirds of Hindus (64%) say it is very important to be a Hindu to be truly Indian. In addition, 72% of Hindus surveyed across the country say that a person who eats beef cannot be a Hindu. One cannot be sure if such a vast majority can be termed as militant vegetarians/Hindus.

While Staples largely attributes the chicken revolution to the decline of beef, Ferry (2020) using quantitative methods in a similar exercise maintains that the social structure remains stable in India over time and that we need to move beyond linear expectations drawn from economic development to understand local cultural preferences (chicken and vegetarianism). Local is not framed here as stagnant but resilient and for Ferry therefore, the politics around the decline of beef consumption in India (especially amongst the Scheduled Castes) indeed points to the making of a Hindu Orthopraxis and the simultaneous Othering of Muslims. How do we make these two approaches and methods speak to each other?

Staples draws convincing parallels with other states in North India, but this also undermines the local non-cow-belt nature of coastal Andhra. His nuanced local approach also ignores Kancha Ilaiahs book Buffalo Nationalism and Ambedkar, though cited, appears not as a sociologist or anthropologist but as a leader of Dalit Buddhist movement during independence struggle (p. 40). These minor quibbles aside, Sacred Cows and Chicken Manchurian is essential reading on food politics in South India and it will encourage more attention and research on sociology-anthropology of food in South Asia.

Suryakant Waghmore is a public sociologist. He loves beef curry and rice as much as rajma chawal.

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Book Review: Moving Away From the Popular and Simplistic Narratives About Beef - The Wire

Recommendation and review posted by Alexandra Lee Anderson

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