livin veg

Council members in South Wales have built three bridges for dormice. Yep, you heard that right. Three entire bridges made for rodents!

The structures are made of mesh and allow dormice to cross the road without any threat from cars. Building the bridges used 190,000 pounds of tax payer money.

A lot of the locals are moaning about the high cost, saying their money could have been better spent elsewhere. Especially when the council isn’t overflowing with funds. However, when the original ecological survey was done, the local animals were taken into consideration.

A spokesman for Rhondda Cynon Taf Council also defended the decision, saying: ‘Three bridges have been erected for dormice to safely move from one area to the other, while new ponds have been dug for the relocation of newts and other amphibians.

‘We put up the dormouse bridges, along with 60 dormouse boxes, to help get them from one side of the road to the other.’

I think it’s wonderful that when planning to build a new road, the local wildlife was given a voice. That’s so rare. The cost does seem a little high for a few tiny mesh bridges, but what do I know about bridge building and planning? Nothing. So I’ll stick with it being pretty great.

My only question is, how do the dormice know to take the bridge? (I like to imagine a tiny dormouse sized sign in the bushes somewhere directing all mouse traffic.)

Read the full article at the Daily News.

Editor’s note: Please welcome guest blogger Laura Orban to Livin Veg!

What ís Your Veg Elevator Pitch?

To sell a product, service or idea, you need an elevator pitch – a persuasive, understandable version of your story that you can tell during an elevator ride. If you can’t explain what you’re peddling in 30 seconds or less, you’re not ready to sell.

We vegetarians and vegans are all in PR to some degree.  If we care about animals, we have to want more people to go veg.  And if we want more people to go veg, we have to know that we are ambassadors of our lifestyle.  How we respond to the question, “Why are you veg?” is an important starting point.

Years ago I used to give a very unassuming, neutral answer.  I’d say that I didn’t want any animals to die for me.  Then I’d go on to say that diet was a personal choice, this was mine and I thought everyone should be free to make their own choices.  I went out of my way to let others know that although I did not eat animals, they did not have to feel bad about or otherwise question the fact that they did.  My answer has since evolved.

I now say something like this:

“Almost without exception, animals that are raised for food in the US live and die in deplorable, abusive conditions where they are deprived of the ability to act on almost anything that comes naturally to them.  I refuse to contribute to that kind of abuse with my money or my diet.”

Because I am vegan, typically people ask me a follow up question that takes the form of, “But cows and chickens arenít killed to produce milk and eggs, so how come you donít eat those things?”  I answer with:

“That isnít entirely accurate.  Dairy cows and laying hens do not live anywhere near their natural life expectancy.  They are used to produce until their bodies canít take anymore, and then they are killed.  While they are alive, their bodies and environments are manipulated to get them to maximize output.  They are often sick, injured and uncomfortable just for the sake of making more eggs and milk.  They may be alive but their lives are awful.  Death might actually be better.  Supporting the industry is certainly not something I can feel good about.”

That’s my pitch.

Here is what’s not in my elevator pitch.  I don’t talk about believing that a cow or chicken is just as interested in living and avoiding suffering as I am.  I don’t talk about the environmental effects of factory farming.  I don’t talk about my health.  I don’t talk about the utter lack of logic behind cherishing our dogs and treating farm animals like disposable units in a production line.  While I believe in all of those things, they don’t go in my first, brief explanation to someone about my diet.

Many people will tell you they think we have the right to kill and eat animals.  But I’ve never met anyone who says they support animal cruelty.  I lead with the animal cruelty perspective because I don’t want to give a reason for my choice that others can counter in their minds and then walk away from.  I want them to have to think.  I also want to make sure that if nothing else, I’ve provided a little bit of education about factory farming.  Big companies spend unbelievable amounts of money to break our association between animals and meat, and to hide the truth about the lives of farmed animals.  I donít want to miss a chance to share the facts.

Whatís your elevator pitch?  How do you explain your lifestyle to new people?  Do you think it helps get them interested in considering it for themselves?

Laura Orban is an animal person, vegan and author of a site about compassionate living in the suburbs. She holds in MBA in Management and has 15 years experience in interactive strategy and website effectiveness. She shares a home and home office with her husband, 2 vegetarian children and 2 dogs.

Editor’s Note: Please welcome guest blogger Sharyn Glowatz to Livin Veg!

Just 5 years ago I was a meat eating, no cooking fool. The most impressive thing I could muster up in the kitchen was a cheese omelette with toast. My last serious attempt at cooking a meal had resulted in a grease fire that spread to my cabinets above the stove, requiring a fire extinguisher to put it out. I proudly declared myself a non-cook.

When I first became vegetarian I had a vegetarian boyfriend who cooked, so I was well taken care of, but probably ate far too much junk food when left on my own. His cooking, the fruit cart outside my office, and restaurant food sustained me for about 2 years.

About a month after we broke up and I moved out, I had an intense craving for a tofu scramble and decided to take a stab at one. How hard could it be? Turned out, not that hard at all! I whipped up a dish that was colorful, flavorful, and frankly, even better than the ones my ex-boyfriend used to make!

My passion for vegan cooking was born.

With 2 years of cooking under my belt, I still rely heavily on cookbooks and recipes. Luckily, there are no shortage of vegan cookbooks (B&N and Borders have enormous veggie cookbook sections that can suck up all your money!) and there are an endless amount of vegan blogs filled with delicious recipes. It was hard to whittle it down to 5, but these are my musts:

1. VegWeb

You really don’t need cookbooks when you have vegweb. It’s free and I especially enjoy the reviews of each recipe by users which often offer substitutes and additions. You can search by keyword so if you are sitting there with a bunch of kale you don’t know what to do with, type in kale, and voila, vegan recipes with kale. These are two amazing, healthy, hearty and easy recipes I have tried recently (both happen to include Tempeh which if you haven’t tried, you can buy for about $2 at Trader Joe’s.)

• Chard w/ Tomatoes and Tempeh
• Tempeh Breakfast Hash (I make it for dinner)

2. 1000 Vegan Recipes by Robin Robertson

This is the most comprehensive collection of Vegan Recipes out there in book form. It is well organized and so far, the recipes I have tried have been well flavored and easy to follow. If you only had this cookbook, you’d be set. While I have not come close to trying 1000 of the recipes, some of my faves have included:

• Tastes Like Tuna Sandwiches (a staple!!!)
• Roasted Potato Salad w/ Chickpeas and Sun Dried Tomatoes
• Stir Fried Sesame Asparagus
• Peanut Butter Cookies

3. The Kind Diet by Alicia Silverstone

Much has been said about the content of this book and the impact it has had on people’s lives. Outside of it’s extensive health information, my favorite part of this book are the well thought out recipes. Alicia is a real talent in the kitchen! My version of her book is covered in oil splashes and food stains and I think I’ve tried about 3/4 of the recipes. It’s hard to choose favorite recipes but I think the ones you must try are:

• Artichoke Dip (this veganized version will win over any party guest, veggie or not)
• Crispy Peanut Butter Treats w/ Chocolate Chips (kids and adults alike will go ga ga for this relatively healthy sweet fix)
• Azuki Beans w/ Kabocha Squash (I made this about 5 times this past winter and it warms your soul!)
• Dandelion Bok Choy Miso Soup (addictive)

4. Quick and Easy Vegan Comfort Food by Alicia Simpson

If you like comfort food as much as I do, this is the book for you. Alicia offers over 100 recipes for every kind of cheesy, gooey, bone sticking comfort food you can imagine from mac and cheeze, to fried “chicken,” buffalo bites and she also has a great section of smoothies that will make you smile. My favorite favorite recipe though, a throw back to my pre-veg cooking days, is her Spinach Omelette. Looks like an egg omelette, is as easy to make as an egg omelette and even my non-veg brother gobbled one up. I actually add some Daiya cheese and tomato to mine, and it is to die for. I have also tried:

• Teriyaki Rice Bowl
• Tuno Casserole (creamy and cheesy, that’s some serious comfort food.)

5. Healthy Happy Life

I read many food blogs but I had to go with this one because it includes one of my most favorite recipes. This is not 100% a recipe blog, but on the top of the page you can click on recipes, and it takes you to a handy index where you can choose from entrees, snacks, desserts, kid-friendly etc. The recipe that knocked my socks off is for Vegan Lasagna and there is a separate recipe for the Ricotta Nut “Cheese” which you’ll need in your lasagna. You could just eat that “cheese” with a spoon and you’d be happy, but I’d recommend making the actual lasagna. It includes marinated tofu, greens and Daiya cheese. And the recipe is offered in two ways, the summary of it and then also a step by step photo slide show. I was a little intimidated by the recipe at first but I powered through and boy did it pay off!

These are just 5 sources of vegan recipes. Find the book or blog that inspires you, pick a simple recipe and get cooking!

About Sharyn Glowatz

Sharyn Glowatz is a mostly vegan, animal loving, Technical Recruiter from NY.  She is passionate about animal rescue and pitbulls and is a long time volunteer dog trainer/walker with the rescue group For Our Friends, www.forourfriends.org.  She is currently a student at The Institute for Integrative Nutrition pursuing a second career in Holistic Health Coaching, loves yoga and is obsessed with vegan friendly fashion.

Last week I had the pleasure of sharing a table with many of the nicest and outspoken vegans in NYC. The location was The Organic Grill and the items on the menu everyone was talking about were their vegan omelets. That’s right – omelets!

I’ve had tofu scrambles before, but nothing could prepare me for the yumminess of a vegan omelet. Here is the description on the menu:

The Organic Grill Tofu Omellette $9.50

We’re still not sure who the genius was who came up with this idea but it’s an Organic Grill Exclusive. This dish was here from the beginning. Perhaps super-vegan alien beings dropped this one on us.

We take our grated, seasoned tofu and cook it in a special way (that only aliens probably know about) that looks and “acts” like a regular omelette. Choose from three of the daily fillings. Want more? Gonna cost you a buck ($1.00) extra for fillings and vegan or dairy cheese. Served with Yukon Gold Home Fries and your choice of multi-grain or spelt toast.

For the fillings I had spinach, white mushrooms and vegan cheese. The potatoes were delish and the omelet itself far exceeded my expectations.

Because my friend and I both ordered meals and then traded when we were half way through, I was able to also try the super seed waffles with seasonal fruit. Unfortunately, they weren’t nearly as good as the omelet. The waffles were too dense for my liking and the tofu whip was a bit sickly sweet and heavy. The tempeh bacon that came with it however, was wonderful.

With that said, I would still go there in a second to order my now favorite breakfast dish: the vegan omelet. And you can order it for breakfast, lunch or dinner!

Passion Fruit (Since we're talking about passion.)

I’ve been thinking a lot lately about why I’m an activist. Do I love it or do I do it because I have to?

I’m a writer. I write fiction. Each morning when I wake up, I should be working on my book, but instead, for the last three years, I’ve been writing about animal protection and environmental ethics issues on here. For my job, I teach kids about issues affecting people, animals and the environment. Of course I work on my fiction after, or in the evening/on the weekends. My point is that my passion is writing. Not activism. So why spend so much time on something I don’t consider my passion?

The truth is that I’m an activist because the world requires me to be. Not that I think I’m so important that the world is depending on me. I think the future of the earth and all its inhabitants depend on all of us. Things are so bad in so many ways that I consider it my duty to try to make them better. That’s not to say I don’t enjoy it. I get great satisfaction from trying to make a difference. But I would not do it if I didn’t feel a sense of duty to serve. If I could focus on my fiction and live guilt free. I recognize that there are problems that require the attention of all citizens and so I do. I pay attention. I try to make a difference.

Many vegans I meet seem to have centered their entire lives on animal advocacy. I admire them. I believe that they love doing it because it is their passion. I fall more into the necessity category. Activism is not a choice for me. It’s something I must do. Writing is a choice. I do it because I love it.

What about you? Why are you an activist? Do you do it because you love it or because you feel a sense of responsibility?

Although I’ve drooled over the designs before, I now officially own a pair of Melissa Shoes! They were on sale on Gilt.com late last week and I was able to grab a pair for myself. (Gilt is by invitation only but they’ve had Matt and Nat, Melissa Shoes and Loomstate on there before. I look at it obsessively everyday. If you want an invitation, email me here and I’ll send you one.)

I’m not a big fan of reviewing shoes that have never been on my feet, but there are so many out there that I don’t have a choice if I want to show you the coolest new options. But now I can say with full authority that Melissa Shoes are amazing! I have the three strap flats designed by Vivienne Westwood. They were originally $119 but I got them for $48! The designs are playful and funky. The colors are beautiful and each style is available in a variety of hues. Because they are made of a supple plastic they are comfortable (although my feet did sweat a little in them). If you’re anti plastic, please know that they are made of recycled plastic and therefore eco and guilt free!

Editor’s note: Please welcome guest blogger Laura Orban to Livin Veg!

How many of us don’t eat meat, but allow others to eat meat in our home? How many of us don’t eat it but serve it to family and friends? Being in the veg minority among my loved ones, that was exactly what I did for years.

In March, my husband and I watched HBO’s Death On A Factory Farm. We’d been to Farm Sanctuary, we’d seen videos about factory farming, I’d read many books on animal rights and veganism. But watching those pigs being treated with such contempt, and then watching them hang by a chain… I was not going to give one more dollar to that industry whether the product was going in my mouth or not. When we made our grocery list the next day, we bought only veggie burgers for a cookout instead of hamburger. That’s when our house became meat-free.

Some people have been very supportive, trying everything we serve with enthusiasm. Others, who always provide vegan food for me in their home, were clearly not so pleased about the prospect of not being given meat in mine. I really didn’t see the big deal. After all, Catholics eat meat-free on Fridays during lent. Sometimes meat-eaters eat pasta, right? My thinking was that if they were at my house once a month, that was 12 meat-free meals a year. How hard is that?

But then I realized it wasn’t the specific meals at all. Our refusing to buy meat was taking the issue from a level of personal preference to a broader statement on ethics. A meat-free home is saying: Not only will we not participate in this, we will not allow anyone else to do so here. My guess is that some people felt their rights were being infringed upon. I don’t think they liked having their freedom taken away.

I’m sure the animals who live on factory farms would agree that having no freedom sucks.

But I don’t accept the premise that it is a person’s right to do and eat what they want in someone else’s home. When I go into someone else’s home, I respect it. I don’t personally say Grace at meals, but I don’t talk while Grace is being said at someone else’s table. If I am a guest in a home where they don’t consume alcohol, I don’t show up with my flask.

And food is not just food. Food is comfort, nurturing, tradition. Our home is the center of family gatherings. Every year at Christmas we make pizza and a Sicilian dish that I learned how to make from my Great-grandmother. I am the person that has carried on these traditions. The past several years I have spent literally days making pots and pots of sauce and pound after pound of dough from scratch so that our family tradition can continue just as it did when my Great-grandmother was a little girl. The pizza has always been made with pepperoni. The other dish contains pork. I’m certain my family has wondered what will happen at Christmas this year.

Eating in our home is also now a reminder of what they are actually eating when they are outside our home. Eating vegetarian reminds them that behind every bite of meat there was an animal who suffered. My making that statement is probably old hat. But my husband, who is not vegetarian, giving up meat in his own home (and switching to soy creamer for his coffee and almond milk for his cereal), his doing it shakes people. He is harder to dismiss. He hasn’t been at this for years. He saw something that changed him.

Some of our guests are warming up to the idea. We’ve gotten some very nice compliments on our cooking. And entertaining is much more enjoyable now that meat is never a part of it.

Image credit Zsuzsanna Kilian via sxc.hu

Laura Orban is an animal person, vegan and author of a site about compassionate living in the suburbs. She holds in MBA in Management and has 15 years experience in interactive strategy and website effectiveness. She shares a home and home office with her husband, 2 vegetarian children and 2 dogs.

I’m the sustainability planner for an independent film shooting in Hartford, CT this October. It’s called Rising Star and it’s going to be fantastic. What’s even more fantastic is that the director has said that he will make the lead female character, Alyza, a vegetarian or vegan if he hears enough voices telling him to! Alternatively, if he hears more people tell him she should be an omnivore, then she’ll eat meat. Let’s not allow that to happen!

Veg characters in TV, film and books have always inspired the public to think about their food choices. Think of Lisa Simpson. The ultimate TV vegetarian. It’s called behavior placement and it’s powerful.

How do you let this director know you want Alyza to be veg? Go here and read or look below for the directions.

1. Log on to Twitter (Create an account if you don’t have one)
Follow: @RisingStarMovie
Retweet: Alyza #VeganVegRS @RisingStarMovie OR Alyza #OmnivoreRS
@RisingStarMovie

2. Post a comment
. . . on our Kickstarter page: http://kck.st/9Stltp
. . . on our Facebook Page: http://facebook.com/risingstarmovie

3. Write a blog about it
. . . then email us your blog post at info@risingstarmovie.com

4. Post a YouTube video
. . . then email us your video link at info@risingstarmovie.com

So, I’m begging all of you. Let our director Marty Lang know that you think Alyza should be veg! He needs some convincing and I think the veg community is going to tell him what they think:)

Last night I started reading about a woman who was concerned about dioxins, a hazardous chemical that is created as a byproduct of other chemical mixtures.

What exactly do dioxins do? NRDC’s information says the following:

Dioxins and furans are among the most hazardous chemicals known – extremely tiny doses have been shown to cause negative health effects. These chemicals are listed by several governmental agencies as known causes of cancer in humans. Indeed, studies have linked dioxins and furans to many types of cancer, as well as to reproductive problems, abnormalities in fetal development, immune alterations, and disruption of hormones.

Before you start freaking out, here is the good news for vegetarians and vegans. 90% of dioxins are transferred to humans through eating animal products! In a study in Germany vegetarian women were found to consume only 2% of the dioxins that their meat heavy friends were eating. That means, our breast milk has way fewer toxins in it. And our bodies have way fewer toxins. That study was for vegetarians. Reason would have us believe that vegans have even less of this stuff in their systems. Isn’t that the best news you’ve heard all day!

See the graph below for information on what foods have the most dioxins. And click here for more information on dioxins and diet.

Note: Here is the very first guest post on Livin Veg! I’ve invited other veggies to contribute to the site with their interests and expertise. First up is Lita. Read her post and her bio below.

Every issue of Boating Times Long Island has two “dock & dine” restaurant reviews. As Editor-
In-Chief, I search for places along the north, south and east end shorelines where boaters can
tie up and casually chow down or deliciously dine. Whether the review is done by a freelance
writer or me, the question “Is the restaurant vegan and vegetarian friendly?” is always posed and answered.

In the waning weeks of summer, you may certainly be asked to cruise to a harbor side eatery or
drive to a dining spot on the water. Your reaction may the same as mine used to be: What can I
order in a seafood place besides a salad? I’ve learned that some eateries by the sea already have
delicious vegan offerings, while others will gladly accommodate a request. Here are a few of my
personal favorites since the magazine started in 2007:

Scrimshaw-The Waterside Restaurant
Preston’s Wharf, 102 Main Street, Greenport, New York 11944
(631) 477-8882
www.scrimshawrestaurant.com
The chef is exceedingly talented (she knows her way around a mushroom and her lentils are
delicious) and the setting is lovely.

Bonito Hibachi
301 Woodcleft Avenue,
Freeport 516-223-0188
Veggie sushi by the sea!

Molly Malone’s Pub & Restaurant
124 Maple Avenue
Bay Shore
631-969-2232
www.mollymalonesbayshore.com
Music and fun and a “sure, what would you like?”attitude.

Main Street Cafe
47 Main Street
Northport
631-754-5533
Casual fare, with menu items for vegans.

Pasta Pasta
234 East Main Street, Port Jefferson
631.331.5335
www.pastapasta.net
A bit of a walk from the harbor, but the pasta made it worthwhile.

Tutto Pazzo
84 New York Avenue, Huntington
631-271-2253
www.tuttopazzo.com
Two vegetarians and one vegan were in heaven here!

B. Smith’s Restaurant
Long Wharf @ Bay Street
Sag Harbor
631-752-5858
www.bsmith.com/restaurant_sh.php
Just ask the kitchen for a vegan suggestion, and then enjoy.

Mirabelle Tavern at Three Village Inn
150 Main Street
Stony Brook
(631) 751-0555
www.lessings.com
Before they moved to Stony Brook, they treated my vegan request with contempt. Now there’s
always a vegetarian offering and a few dishes were gladly vegan-ized for me.

I’ve found other worthwhile eateries, so if you’re venturing to a different harbor than
one I’ve highlighted, there’s hope for tasty vegan dining. Every review is archived at
www.boatingtimesli.com, so check to see if you can expect a good vegan meal at your
destination, or will be better off eating before you go.

About Lita Smith-Mines
I am the Editor-In-Chief and co-owner of Boating Times Long Island www.boatingtimesli.com, a print and on-line publication dedicated to enhancing boat owners’ enjoyment of Long Island’s waters and harbor side attractions. We make it easy for boaters to have fun!

Plus, I am an attorney licensed in New York, in a private practice since 1987, focusing on
real estate. I blog about the few ups–and many downs– of the marketplace in “Tales from
the Real Estate Wars,” http://real-lawyer.livejournal.com/. I am an Officer of the Suffolk
Academy of Law.

I live in Commack, New York with a non-veg spouse, two veg kids, and two veg dogs.