Comments Laura K has made

  • Barbara Kingsolver in her book Animal Vegetable Miracle points out that the weight of a food and the distance it is shipped make a difference in energy consumption. All other things being equal, a lighter food (like a bag of frozen vegetables) is preferred to a heavier food (like vegetables canned in liquid).On Ask Umbra on canned and frozen foods posted 1 month ago 23 Responses

  • Air travel and jet travel...

    ...are often necessary evils. While I agree in general that lifestyle changes are required and that the rich and famous are role models, we must make an exception for air travel for politicians, humanitarians, activists, and anyone else working on international issues.

    Do we want our politicians to work internationally on global issues like climate change?

    Can we agree that face to face interaction is necessary?

    Can we agree that it is not a good idea to have people strolling casually through our airports (and international airports) who are at risk of assassination, harassment, and generally causing public disorder?

    If so, then lay off the carbon calculations for air travel for the private citizen who works internationally, and private jet travel for the recognizable VIPs. I agree, these calculations are just ammunition for those who want to stall or undermine efforts to curb emmissions. On The NYT asks: are we shaming our politicians about their lifestyles enough? posted 9 months ago 10 Responses

  • Doomed

    Ken, what you are describing would be seen by most people as a movement of single issue zealots with a leader who understands nothing about what it takes to make a lobbying organization functional (funding, networking, politics). No one disputes that politics is dirty business, and I think there's truth in the adage that anyone who would want the job is someone you don't want in the job.

    Nonetheless, the Sierra Club you're describing wouldn't last three years and it wouldn't do much in those two besides alienate the people with the power to make policy.   On Q&A with a board candidate I wish I could vote for posted 9 months ago 10 Responses

  • Misrepresentation

    Having just read Joseph Romm's piece on unstaining Al Gore's name, shouldn't Gristmill authors and commenters hold themselves to a higher standard of accurately representing what the other side is saying? Frumm did not say he "doesn't believe in energy efficiency or renewable energy". He said:

    1. "relying" on windmills is fantasy, (which could reasonably be interpreted as saying we don't currently have enough wind energy potential - or even by extension, enough renewable energy sources - that could feasibly replace all our fossil fuel use on a practical schedule) and
    2. using less energy in order to avoid a tax places other burdens on people that are similar to a tax - another reasonable statement since people have to either change their behavior or spend time or money to become more energy efficient.

    I don't know anything about Frum, but it seems apparent to me that his statements are being exaggerated and interpreted in order to make him look like a fool. I fail to see how this helps those on the other side look more reasonable.

    I also question whether the mocking and sarcasm of the comments is helping or hurting the cause. Come on people, don't stoop to the level of the worst you see in the other side. On Why cap-and-trade requires that Bangladesh evict radical Islamists posted 9 months ago 11 Responses

  • foraging

    This is a great article and comments, but foraging for food is not a good idea unless you're very knowledgeable about a) the plants you're looking for and any potential look-alike POISONOUS plants, b) the way the land is managed, and c) whether or not it is legal to do what you're doing.  For example, foraging on most public lands in the US is strictly illegal in order to preserve the habitat (take only photos, leave only footprints). Foraging along highways is not a good idea despite the fact that gasoline is no longer leaded. Think of all the gross things you see on roads, such as leaking oil and other vehicle fluids. All that stuff washes off onto the roadside vegetation, especially if the median is sunken. Some transportation agencies also maintain medians with pesticides and herbicides.

    One really great way to get free organic produce, especially in California, that hasn't been mentioned yet is to scope out your neighborhood for homes with fruit trees in their yards (lemons, oranges, plums, cherries, etc). Many homeowners are happy to have you come and pick the fruit as it ripens so that they don't have to pick up the fruit as it rots on the ground under the tree. Try leaving a note in the mailbox with your phone number and an offer to pick fruit at the owner's convenience. It's even more attractive to the homeowner if you team up with a bunch of friends (or make it a service project for a school or local shelter) so that you can take away fruit in bulk and make fewer visits. You may have to invest in a ladder or fruit-picker tool. On How to maintain a green, healthy diet on a budget posted 10 months ago 17 Responses

  • Unnatural?

    I can understand the sentiment that test tube food is somehow getting people farther from nature, but how many Americans are even remotely involved with, or aware of, the insanely cruel and unhealthy production of factory-farmed meat?

    Try reading "Even if you like meat" from Vegan Outreach http://www.veganoutreach.org/advocacy/resources.html  Then talk to me about being healthy and close to nature. Tell me how the taste factor somehow justifies our current system of meat production.

    Look, I could support conscientious farmers raising animals for food in a humane and healthy way that involves pasture and freedom for an animal to live a decent life, but you just can't produce enough meat that way to maintain average American meat consumption. And good luck getting mainstream America to cut back for any reason other than price.

    I support shmeat as a practical alternative to the horribly broken system we have now. On Test-tube flesh, coming soon to a hot dog near you posted 11 months, 4 weeks ago 15 Responses

  • the best period is no period at all

    I have used and loved the Keeper, but don't forget about using birth control pills or other hormone therapy to suppress your period entirely. I understand that some people don't like to use hormones, but if you're on the pill anyway you can just take it continuously and keep the period at bay.   On A review of eco-minded feminine products posted 1 year ago 46 Responses

  • Umbra's advice

    I interpret Umbra's final paragraph as follows: From an environmental standpoint, the best-produced local meat is perhaps comparable to the worst-produced, globally-shipped processed plants.

    If Umbra chooses to eat her bacon, that's up to her. It's no worse than my choice to eat TVP. And even if it were worse, I imagine Umbra offsets her impact in ways I've never even contemplated.  On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • Battle of the burgers

    Again on the topic of what is Food, here's an interesting contrast between two different brands of veggie burgers. One is convenience Food and one is, well, you decide.

    Amy's Kitchen California Veggie Burger
    INGREDIENTS : (VEGAN) ORGANIC MUSHROOMS, ORGANIC ONIONS, ORGANIC BULGAR WHEAT, ORGANIC CELERY, ORGANIC CARROTS, ORGANIC OATS, ORGANIC WALNUTS, WHEAT GLUTEN, ORGANIC POTATOES, SEA SALT, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, ORGANIC GARLIC. CONTAINS WHEAT & WALNUTS

    Morning Star Farms Grillers Original.
    Ingredients:
    Textured vegetable protein (wheat gluten, soy protein concentrate, water for hydration), egg whites, corn oil, calcium caseinate, contains two percent or less of modified tapioca starch, onion powder, canola oil, triglycerides from coconut oil, hydrolyzed vegetable protein (corn gluten, wheat gluten, soy protein), dextrose, salt, soy protein isolate, autolyzed yeast extract, sugar, natural and artificial flavors from non-meat sources, caramel color, cultured whey, maltodextrin, garlic powder, spice, cellulose gum, disodium guanylate, disodium inosinate, soy sauce (water, soybeans, salt, wheat), vitamins and minerals (niacinamide, iron [ferrous sulfate], thiamin mononitrate [vitamin B1], pyridoxine hydrochloride [vitamin B6], riboflavin [vitamin B2], vitamin B12), sesame seed oil, celery extract, soy lecithin.On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • Food

    Mihan, it's an interesting line of thought.

    I was curious, so I checked the ingredients in a Smart Dog vegan hotdog. Here they are, per their website.

    "Made from water, soy protein isolate, wheat gluten, evaporated cane juice, salt, yeast extract, soy sauce (water, soybeans, wheat, salt), granulated garlic, carrageenan, spice extracts, natural flavors (from vegetable sources), vegetable gum, natural liquid smoke flavor, potassium chloride, tomato pulp. No nitrites. No MSG."

    I think reasonable people can debate whether these and other vegan convenience items are "food." I can pronounce all the things on the above ingredients list. I know what they are. I have had most of them in my kitchen. Nothing on the list scares me, although I was surprised to learn via Wikipedia that potassium chloride is one of the components used in lethal injection! Still, in my mind, what is "processed" vs. "food" is not black and white, but more of a continuum.  

    Reasonable people can also debate which is preferable in terms of environmental impact, soy dogs or non-soy chickens. I suspect it's largely a wash, with the soy dog processing and transportation and the cultivation of cheap GMO soy beans balancing out the hormones and antibiotics and cultivation of cheap grain feed and the pollution caused by the concentrated waste of your locally produced chicken. --Actually now that I think more about it, my money is on the soy dog. Would love to see a detailed analysis. I have a feeling something similar has already been done.

    I think Michael Pollan makes a provocative and sage argument about what we eat that is compatible with either a vegetarian/vegan diet or an omnivorous one. We'd all do well to take his message to heart. But just as I don't think giving up all meat is necessary for planetary or personal health, I suspect neither is giving up all processed foods. On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • veg BLT

    Spaceshaper, do you use tofu / tempeh? If so, you can season it to your liking and crisp it up by frying in a little olive oil, serve with Nayonaise (more like Miracle Whip) or Vegenaise (more like simple mayo).

    *

    I found this recipe on vegsource.com

    Cut tempeh or thawed (previously frozen) Tofu
    into thin strips. Fry in a little oil until crispy
    on both sides. Put on a plate.

    Sprinkle on both sides with:
    Hickory smoked salt, Nutritional yeast, Sugar or other dry sweetener

    Serve immediately.

    Experiment with different thicknesses of slices to see which you like best.

    *

    This one is from fatfree.com

    1 pkg. LF tofu
    2T low sodium shoyu, tamari, aminoes, etc.
    1t liquid smoke
    2T nutritional yeast

    Mix the shoyu and liquid smoke and set aside.  Slice the tofu lengthwise very thinly, and then in half again lengthwise to make a poor approximation of the shape of bacon (g).  Fry in a non-stick pan on medium-high until it's as close to 'crispy' as you have patience to make it (I gave up after 30 mins). Take pan off the heat and add smoky shoyu mixture.  Stir thoroughly and place back on the heat.  Sprinkle yeast over and continue to stir until the liquid cooks away and you have a sticky mess.  It looks icky but it really tastes a lot like bacon - put a BLT sandwich back on the menu!

    *

    Here's another variation from allrecipes.com

    INGREDIENTS

        * 1 (7.5 ounce) package smoked firm tofu, frozen and thawed
        * 1 tablespoon nutritional yeast
        * 1 tablespoon water
        * 2 tablespoons maple syrup
        * 1 dash liquid smoke flavoring (optional)
        * 2 tablespoons low-sodium soy sauce
        * 1 teaspoon onion powder
        * 1/2 teaspoon garlic powder
        * 2 tablespoons butter or margarine

    DIRECTIONS

       1. Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
       2. Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

    *

    Good luck!
    On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • Good point

    Willa, you're right of course that the rural / poor pastoral ideal is an oversimplification. I appreciate that you have added depth to this aspect of the discussion. My intention in bringing it up was to remind folks that such practices are not extinct and are still functional in many places. I am also sensitive to the argument that vegetarians can be insensitive to the global poor who depend upon animals for survival. I do think that this model can work and that we who choose to be vegheads should not be fighting against it. But you're right that not all such farmers are always humane.

    I like the model of small scale animal husbandry incorporated into family and community life, combined with an educated, compassionate approach to animal care and end of life. Best of both worlds. What can I say, I'm a dreamer.

    Of course, economics always figures in to how animals are treated, whether those animals are livestock or pets (or human family members, for that matter). This is where policy and education can be helpful in moving toward new (or is it old?) cultural practices and standards. You'll never convince or be able to police all people to be kind, caring, and respectful, but you can encourage it. On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • wild cow, not into bondage, seeks companion

    First, thanks to the folks who have thanked me. I thank all of those participating in this discussion for grappling thoughtfully with an incredibly charged issue. It is never easy to debate topics that are tightly bound up in how we live our daily lives. Even less so when there are implications to ethics, where one "side" is cast as self-righteous and the other as unethical or unfeeling--both of which are caricatures of pieces of this struggle to lead a good life, which we are all in together.

    To JS, I am glad we agree in large part. Your arguments make sense to me too. For many years I also thought the world would be a better place if everyone were vegan. However, these days I'm not so sure. As tico89 pointed out, there is precious little place in the world for livestock animals if humans don't raise them. ("Hey Mavis, what happened to your camelias?" "Wild cows got 'em. Dang things come out into the suburbs at night.")

    So is it better as a species to be extinct, maybe with a few token representatives in a zoo, or to live a good life and be humanely put down at the end of it, as we do for pets? Really, how does an animal die in nature? By disease, infection, predation, intra-species fighting / murder, or starvation, right? Not very pretty. In contrast, having a human respectfully take the life of an animal and then use its parts (compassionate predation?) seems like a good option. Better really than how we treat our own elderly whose lives are extended by modern medicine until the bitter end, often whether they like it or not since easy, painless assisted suicide is not yet much of an option.

    To caniscandida, you are right that not all slaughterhouses are the same, and some are worse than others. Thank you for your link. Kosher slaughter is among the best since compassion is an active guideline, and I agree that cutting the throat is probably one of the most humane methods. My comment that all animals end up in horrific slaughterhouses was overstated, but was directed toward the fact that organic / humane small-scale farmers are not, by law, allowed to personally butcher their own animals on the farm as was done in the past, so they are not in control of how the slaughter is performed.

    Re: kosher slaughter specifically, I confess I do not have enough information about the current state of kosher slaughter. In the past I have read about a significant problem due to US law that requires that animals not be killed on the ground. Because of this law, large animals like a cow must be hoisted and shackled (upside down) to a wall, fully conscious as required by kosher law, suspending her full weight on one (possibly now broken) leg, causing the animal great distress and pain as it waits for the knife. And for efficiency and safety for the guy with the knife, many animals may be hoisted in a line, extending the time of their suffering. I would welcome more data on whether this is still the practice. On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • PS to JS

    For the record, Skittles (you meant the candy, right?) are not vegan. At least not here in the US, though I believe the UK version is gelatin-free. At least it used to be. On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • Easy hearty vegan food

    Now back to David's questions about cooking, if you do want to include more fast, easy, filling meatless food.

    I have two words for you. Crock pot. Two more. Bread machine.

    You didn't really expect I could keep this to just two words, did you?

    If I were you (or your wife) I'd go for stews, chili, casseroles, and hearty breads. All of these are easy--you just chop or measure stuff and then throw it in to the device of your choosing. Use beans, nuts, seeds, seitan, tofu, tempeh, tvp, and whole grains to make the meals filling. And greens. It's amazing how filling a big plate of cooked greens can be.

    Use your microwave to zap veggies and then puree them in the blender for soup bases.

    Or use your blender to make fruit smoothies with frozen fruit, protein powder, and soy / rice / or nut milk. I particularly like almond milk.  

    Cook up a big batch of whole wheat pasta or brown rice pasta and make a big casserole with the sauce of your choosing, meatless meat balls (I like Nate's brand), and whatever veggies you like.

    Make a big pot of hot cereal with rolled oats or other rolled grains (for example, quinoa flakes or kamut flakes), nuts, frozen or fresh fruit, and some kind of sweetener like molasses or maple syrup. This is great reheated for quick breakfasts (quicker than a bowl of cereal!) or office lunches.

    Thinking about it, I bet you could get some really good advice on mass vegan meals from any of the multitude of vegetarian cooperatives around here. (I live in the Bay Area too). No one knows more about stretching a dollar and feeding a pack of hungry veg*ns than those commie greenies.

    Re: tasty vegan convenience foods, there are oodles.

    Trader Joe's has big calorific semi-organic vegan bean burritos. They come in a two-pack in the frozen section. They also have yummy black bean and corn enchiladas, also a frozen two-pack, but these are less filling. For a big tray of vegan enchiladas, look for the 8 enchilada frozen pack, Amy's brand, at Whole Foods.

    Health is Wealth makes vegan chicken nuggets breaded in whole wheat flour that are muy yummo. I get these at Rainbow Grocery in SF.

    Whole Foods has a house-brand box of frozen breaded eggplant cutlets that make a great casserole layered with mashed tofu and vegetables / greens with tomato sauce.

    Starlite Cuisine makes delish frozen rolled tacos in three or four different varieties from soy chorizo to garlic "chicken." I also get these at Rainbow.

    For a treat, Amy's makes a frozen vegan pizza with carmelized onions, shitake mushrooms, red peppers, and artichoke hearts that is to die for. However, it is relatively small and has a low satiation to calorie ratio. I would use this as an appetizer or a side dish for a family of four.

    I could go on, if this is helpful...
    On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses

  • Making meat palatable

    I have been vegan for sixteen years. Maybe I am an unusual vegan for saying this, but I do not think it is wrong for people to eat animals. All life lives at the expense of other life.

    What I object to is the way animals are raised as commodities with no respect for their needs or feelings, no ability to have anything resembling a natural life. I choose not to eat meat because it is not strictly necessary for my health, and therefore it is not worth the trade-off to my ethics given the circumstances in which I live, where even humanely-raised animals by law MUST be sent to the same horrific slaughterhouses featured in PETA videos.

    That said, I do understand the reasons why people eat meat, and why they might be conflicted about it. Rather than focusing on eating less meat, I'd rather have any sympathetic omnivores out there help sway public opinion and policy to demand more natural and humane conditions for animals. Animal cruelty, like slavery, is in my mind not the sort of thing you should let the market decide. Rather, I believe a change in law and policy is necessary.

    Mandating truly humane and natural conditions for animals, including adequate range upon which to feed themselves, would necessarily put an end to intensive factory farming and make meat more expensive, both of which would serve to reduce livestock populations and their accompanying environmental impact. I would be perfectly happy to see a world with ethical animal husbandry  integrated into organic farming. Okay, so I would prefer that animals only be slaughtered when their own decreasing quality of life (rather than human appetite) dictates, but I would applaud any system in which slaughter was done with thought and respect.

    Would a system like this be able to feed the world cheap meat? Nope. But please correct me if I'm wrong, don't we currently lose an awful lot of food value by cycling grain through livestock? It seems logically correct that we'd have an easier time feeding the world with plant foods than meat.    (I could go into the reasons why hunger is a distribution problem rather than a supply problem, but that would be a digression. For now, let's assume that the human population will increase to the point where pure supply might someday be an issue).

    A switch to small-scale and humane animal husbandry (which is actually the normal practice now for multitudes of rural / poor families and communities across the globe) would benefit planetary health, human health, and the evolution of the human soul. I believe we can get past this unfortunate period in which so many feel compelled by circumstances to participate in a system that is currently, at least to my way of thinking, terribly broken. Victory gardens and backyard chickens for all!On Why the vegetarian critique of meat-eating should make meat-eaters squirm posted 2 years, 10 months ago 103 Responses