Vegan Q&A


Here are my answers to questions from Clarah G. who is interested in being vegan, has tried being vegan, and has been mostly vegetarian for two years. I hope you enjoy. -MM

CG: When did you become a vegan? Why did you make the switch?

MM: I was born in 1958; have loved fruits and starches as far back as I can remember; met a cow and chicken as a child and began to avoid them on my plate preferring fruits, veggies, and starches; quit bacon in 1972 due to migraines (nitrates); was vegetarian for about a year in 1978 and again in Feb 1990 for health, earth, budget, and animals; went plant-based August 8, 1990 for health; went vegan (lifestyle) October 1990 for animals; raw-vegan in 1999 for health; 80/10/10 HCLF vegan in 2010 for health; and rawtill4-vegan in December 2012 for warmth and socializing in addition to the previous stated reasons.

CG: What has being a vegan done for you?

MM: Being vegan helped reverse my symptoms of allergies, migraines, endometriosis, hypoglycemia (pre-diabetes), breast calcification (pre-cancer), astigmatism, myopia, PTSD, hyper-lipidemia (pre-heart-disease), etc.

CG: Are there any negative effects of veganism that you weren’t aware of before adopting the diet and lifestyle?

MM: There are so many positive effects to being vegan and now veganism is becoming socially mainstream with plant-based options available in many large chains like Chipotle’s sofritas bowl, Dunkin Donuts Beyond Sausage (extra on side), Burger King Impossible Whopper (without mayo), UNO Beyond Burger and Garden Vegan Pizza, Subway plant-based meat ball sub (soon), Taco Bell, etc. and we even have a 2020 vegan presidential candidate, Cory Booker. Maybe just find an Italian, Mexican, or Asian place that has vegan options like pasta marinara, veggie burrito, or veg stir fry? Also bring your own avocado. That’s the old school way to be vegan. :)

CG: Are you vegan in all aspects of life (clothing, companies, etc.) or just in food consumption?

MM: As a vegan I try to cause the least harm to animals, earth, and humans in my choices of food, clothing, entertainment, products (vivisection),  digital-camera (film), etc. I’m not “perfect” – for example I do not wear leather, wool, or silk but still own some dance shoes and ice skates that I’ve had since before going vegan and I think there are animal by-products in glue in walls and in rubber in car tires; but at least I have a Smart ForTwo car which gets 40 miles per gallon, I stay home a lot, and I believe that more alternatives to animal byproducts will be developed as animal factory farming deceases. (Btw, the second part of your question describes a plant-based eater which is also good for earth, health, budget, and animals.)

CG: What has been the most difficult part of veganism for you, if there are any?

MM: Being vegan is super awesome and finding vegan friends is easy on Meetup and social media and Plenty of Fish even has a vegan category that can be searched on.

CG: Have your expenses increased since becoming a vegan?

MM: I have saved lots of money on food, healthcare, heating, hot water, cleaning products, clothing, etc. – high-carb-low-fat vegan food is so clean it even keeps kitchen and dishes much cleaner.

CG: For people who would like to be vegan but don’t have the resources, what advice would you give about living a similar lifestyle?

MM: Eating simple whole plant-based foods including bananas, raisins, oats, rice, legumes, potatoes, and greens saved me money on groceries and health care. The approximate price per pound for bananas is $.50, oats $1, rice $1, and dried lentils $1. Also there free wild edible plant-foods, food pantries, soup kitchens, and food stamps.

CG: Have you heard that people could stop climate change in 50 years or so if everyone became a vegan or vegetarian? What are your thoughts on this?

MM: I think in a hypothetical scenario in addition to renewable energy progress if one fifth of people went vegan each year over a period of five years the climate crisis would stop because factory farmed animals are slaughtered by age five. Right now there are more factory farm animals on earth than people, methane is worse than carbon, and plants sequester carbon in the soil and produce oxygen. Even if most people cut back on eating animal flesh, it would make a big difference for climate. Also, clean meat (aka lab meat, cloned meat, cultured meat) has a small carbon footprint and will be available soon and the price will come down as demand rises with 80% of people being environment and health conscious.

CG: Due to an interest in fresh and nutrient-rich food, imports and exports have increased– specifically in high protein crops like avocados and quinoa– this is worse for the environment. Do you think the benefits of being a vegan outweigh the negative environmental aspects?

MM: I read that vegan food has much lower carbon footprint than animal flesh. It takes about 17 pounds of feed grain or legumes and about 1,800 gallons of water to make one pound of beef. Much animal feed is grown in Africa and South America and transported to USA factory farms and then slaughtered animal flesh is transported all over and flesh requires refrigeration energy while grains and legumes and dried fruits and seeds do not and dry weight is much less so costs less to transport. The pounds of Carbon Dioxide equivalent (CO2e) per serving of beef is 6.61, cheese 2.45, pork 1.72, poultry 1.26, eggs 0.89, milk 0.72, rice 0.16, legumes 0.11, carrots 0.07, and potatoes 0.03. CO2e per Serving



By the way, avocados are 19% carbs, 4% protein, and 77% fat.

Humans only need <10% of calories from protein – for example babies double their birth weight in six months on only breast-milk which is <10% protein. Also strong apes eat mostly fruit and strong horses eat grains. We can get our protein where they do. As long as we eat enough calories (approximately 2,000 calories per day for women and 3,000 calories per day for men) we get enough protein. Carbs are quickly used as fuel or stored as glycogen in muscles to be used the next day, proteins are generally used as enzymes and muscle, and fats are used primarily in the brain and nervous system and excess are stored as fat.

My Macro-Nutrient Ratio is >80% Carbohydrates : <10% Protein : <10% Fat


Thank you for the opportunity to answer some questions to the best of my ability at this time. I will try to update if I learn more.

2019/11/14 ©MaraMore

Team Cory Booker

Cheer Cory Booker Fri Nov 15, 2019 8:30am 107 North Main St Concord, NH.

Meet Cory Booker Fri Nov 15, 2019 11:45am Coffee Factory 55 Crystal Ave Derry, NH.

“Street Fight” Watch Party Sat Nov 16, 2019 7pm Boston, MA

Please join team Cory 2020 opportunity for all and donate $1. My goal is 1,000,000 people to join the best team ever! Thank you.

More about Cory:



UNO $5 Coupon

$5 off $25 or more from NEW! LOVE ALL, FEED ALL menu including VEGAN GARDEN PIZZA and CLASSIC BEYOND BURGER at UNO until Nov 30, 2019.

Dine-in only. Not valid on alcohol, gift-cards, UNO Now, UNO Later Menu, special deals on Lunch, Bar, or any other special offer, coupon, or discount. One coupon per table. Void where prohibited by law. No cash value. Expires: 11/30/19 Code: 5815



Taurine Biosynthesis

Taurine is naturally derived from cysteine (found in oats, beans, rice, bananas, etc.) Mammalian taurine synthesis occurs in the pancreas via the cysteine sulfinic acid pathway. In this pathway, cysteine is first oxidized to its sulfinic acid, catalyzed by the enzyme cysteine dioxygenase. Cysteine sulfinic acid, in turn, is decarboxylated by sulfinoalanine decarboxylase to form hypotaurine. Hypotaurine is enzymatically oxidized to yield taurine by hypotaurine dehydrogenase.

Taurine is also produced by the transsulfuration pathway, which converts homocysteine into cystathionine. The cystathionine is then converted to hypotaurine by the sequential action of three enzymes: cystathionine gamma-lyasecysteine dioxygenase, and cysteine sulfinic acid decarboxylase. Hypotaurine is then oxidized to taurine as described above.

Degradation of Cysteine to Taurine.svg

Oxidative degradation of cysteine to taurine


Cronometer Food Diary example for 110 lb 5’4″ female age 61 moderately active:

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Screenshot 2019-10-28 at 9.38.28 AM

Screenshot 2019-10-28 at 9.39.11 AM

Boston Veg Food Fest 2019

The Boston Veg Food Fest 2019 Oct 19 & 20
Boston Veg Food Fest – FREE admission, samples, talks, demos, & more!
Day 1 Meetup:
Day 2 Meetup:



SATURDAY11:15 — Food Demo: Incredible Vegan Ice Cream

Deena Jalal, Founder/Owner, FoMu

Deena JalalDeena Jalal is the founder and owner of FoMu, a plant-based local ice cream company with shops in Allston, Jamaica Plain, South End, and Fenway, and distribution to stores along the East Coast.

Incredible Vegan Ice Cream by Deena JalalHer new cookbook, Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk, demonstrates how you can make creamy, inventive desserts in your own kitchen using a basic ice cream machine and natural, all-plant ingredients and freshly-ground spices. You will find recipes, and the stories behind them, of some of FoMu’s most popular flavors like Peanut Butter Mud Pie, Rockier Road, Matcha White Chocolate, and Avocado Lime, as well as Blueberry Shortbread, and FoMu’s cult classic Rosewater Saffron.

Deena is a graduate of Smith College, and has an MBA and a background in marketing. She always had entrepreneurship in her blood, and with her husband, wanted to build a community-oriented small business with a conscience. Since opening their first ice cream shop in 2012, they have had three little boys, who are integrated into their work lives, and have expanded to four ice cream shops and bakeries with high standards for being earth-friendly in ingredients, paper-ware and containers.

In this class, Deena will teach how to make ice cream from scratch and 100% plant ingredients that is full of flavor and has a creamy smooth, thick texture.

Tasting samples and book signing will be in the lobby following the class.

SATURDAY12:00 — VEGANALI: A Vegan Expedition to Ascend Denali — North America’s Highest Peak

David Ding and Enrico Calvanese, Adventurers

David Ding and Enrico Calvanese scaling a rock cliff

In June 2019, three adventurers made the first vegan ascent of Denali in Alaska, the highest point in North America, the first ascent of Denali in which no animal-based products for gear and food were used.

David Ding and Enrico Calvanese scaling a rock cliffSpeaker David Ding is an Adventurer with the Harvard Mountaineering Club, and a Protein Engineer at Harvard Medical School. Fellow climber and speaker Enrico Calvanese is an Adventurer with the Harvard Mountaineering Club, and a Development Economist at Harvard Kennedy School. Also on the adventure was Carlo Alberto Amadei, who is pursuing a Ph.D. in Environmental Engineering at Harvard.

David and Enrico will talk of their ascent to the Denali summit, 20,310 feet above sea level, using exclusively food and equipment that was free of all animal products. They will discuss how what we eat matters, since the energy consumed and greenhouse gasses emitted by food production vary vastly with different foods.

Veganali is a short documentary capturing the first vegan ascent of the highest point of North America, Denali. The mission is to communicate the scientific consensus calling for a radical change in our food system and to empower viewers to make informed decisions about their food consumption.

SATURDAY1:00 — How our Destinies With Animals are Shared

Aysha Akhtar, MD, MPH

Aysha Akhtar, MD, MPHAysha Akhtar, MD, MPH, is a double-board certified neurologist and preventive medicine specialist and a public health specialist. She is Deputy Director of the U.S. Army Traumatic Brain Injury Program, and serves as Commander in the US Public Health Service Commissioned Corps. Dr. Akhtar is a Fellow of the Oxford Centre for Animal Ethics.

Our Symphony With Animals by Aysha AkhtarDr. Akhtar is the author of the new book, Our Symphony With Animals. On Health, Empathy and Our Shared Destinies. Combining medicine, social sciences, and stories, her book explores how deeply the well-being of humans and animals are entwined, and what happens when we both break and forge bonds with animals. She demonstrates how humans are neurologically designed to empathize with animals, and how violence against them goes against our nature. In equal measure, the love and friendship we give to other species biologically reverberates back to us.

The book shows how humanity’s compassion for animals is the next step in our species’ moral evolution and a vital component of our own health.

Book signing will be in the lobby following the class. 

SATURDAY2:00 — Crafting the Future of Food

Matthew Kenney, Celebrity Chef, Cookbook Author, Educator, Vegan Entrepreneur

Followed by Q & A with Juliet Pennington, Boston Globe

Matthew KenneyMatthew Kenney is one of the world’s leading chefs at the forefront of plant-based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, as well as the Matthew Kenney Culinary Academy (now Plantlab Culinary) a plant-based education business offering courses in eight cities worldwide as well as online.

Plant City Plant-Based Food Hall and MarketKenney has 18 restaurants currently operating in the U.S., Europe, South America, Australia, and the Middle East, including PLANT CITY in Providence RI, a 10,000 sq.ft. food hall of restaurants and a marketplace. The MKC group currently has 15 plant-based restaurants under construction throughout the U.S., Costa Rica, Europe and the Middle East, all to open in the coming year, including Double Zero to open on Newbury Street in Boston this fall. Plantmade Foods, a line of frozen meals featuring MKC recipes, debuted at Expo West 2019.

Born in Connecticut and growing up on the coast of Maine, Kenney developed a relationship with nature and the outdoors. After graduating from the University of Maine he attended the acclaimed French Culinary Institute, then worked at various high-profile restaurants in New York City, followed by opening several of his own while earning award recognition.

Matthew Kenney SquashIn 2004, Kenney shifted his focus to vegetables. His passion for yoga, wellness and animals influenced his decision. That year, Kenney and partners opened the acclaimed Pure Food and Wine, in New York City. In 2006 he left to launch his own lifestyle company and continue writing books on plant-based cuisine.

In 2012 Kenney became the Founder and CEO of Plantlab, a California-based lifestyle company offering plant-based services and products in the fields of hospitality, education, and media. Their Pure Chefs Worldwide specializes in private chef placement for athletes, models, and entertainers.

Kenney has given two TEDx talks and has been featured in media outlets including Vogue Magazine’s “Chef Matthew Kenney on the Plant-Based Revolution Coming Soon to a City Near You” and Forbes Magazine’s “Meet the Man Building A Plant-Based Food Empire.”

SATURDAY3:00 — 45 Years of Activism Protecting Marine Wildlife and the Oceans

Captain Paul Watson, Sea Shepherd Conservation Society

Paul Watson

Captain Paul Watson is a marine wildlife conservation and environmental activist. Watson was one of the founding members and directors of Greenpeace. In 1977, he left Greenpeace and founded the Sea Shepherd Conservation Society, whose mission is to end the destruction of habitat and slaughter of marine wildlife to conserve and protect ecosystems and species. They investigate, document, and take action when necessary to expose and confront illegal activities on the high seas.

Captain Watson has served as Master and Commander on seven different Sea Shepherd ships since 1978. He has been the subject of four documentaries, and alongside his crew he has starred in seven seasons of Animal Planet’s television series Whale Wars.

a dolphin surfaces in the ocean, with a Sea Shepard ship on the horizonCaptain Watson has been awarded many honors for his dedication to protecting the oceans and marine animals. He received the Genesis Award for Lifetime Achievement in 1998, was named as one of the Top 20 Environmental Heroes of the 20th Century by Time Magazine in 2000, and was inducted into the U.S. Animal Rights Hall of Fame in Washington D.C. in 2002. He was awarded the Amazon Peace Prize by the president of Ecuador in 2007. In 2008, Watson was named by the British newspaper The Guardian as one of its “50 people who could save the planet.” In 2012, Captain Watson became only the second person after Captain Jacques Cousteau to be awarded the Jules Verne Award, dedicated to environmentalists and adventurers. In 2013, Watson was portrayed during a 60 Minutes episode as contributing to the return of the Humpback whale populations in the South Pacific.

Watson was born in Toronto and as a child was a member of the Kindness Club, which he has credited with teaching him to respect and defend animals. For a time he was in the Canadian Coast Guard. He has authored several books, and practices a vegan lifestyle.

SATURDAY4:00 — Diets & Health: How Plant-based Diets Improve Human Health and Longevity

Milton Mills, MD

Milton Mills MDMilton Mills, MD, earned his medical degree at Stanford University School of Medicine, where he was student body president and editor-in-chief and managing editor of the Stanford Medical School newspaper. He completed an Internal Medicine residency at Georgetown University Hospital. He has published several research journal articles dealing with racial bias in federal nutrition policy. He frequently donates his time practicing at free medical clinics, and travels widely speaking at hospitals, conferences, and community centers. He was featured in the recent film What the Health, and will appear in the upcoming film The Silent Vegan.

​Dr. Mills practices urgent care medicine in the Washington DC area, specializing in internal medicine and HIV disease, and in the relationship between nutrition and chronic diseases.

He served previously as Associate Director of Preventive Medicine and as a member of the National Advisory Board for Physicians Committee for Responsible Medicine (PCRM). He has been a major contributor to position papers presented by PCRM to the United States Department of Agriculture regarding Dietary Guidelines for Americans, and has been the lead plaintiff in PCRM’s class action lawsuit that asks for warning labels on milk.

A major focus of Dr. Mills’ patient advisement and his lecturing is the use of nutritional measures to reduce the risk of major chronic diseases. In today’s talk, Dr. Mills will discuss major chronic diseases such as cardiovascular disease, diabetes, and certain cancers, and how plant-based foods can be used to treat, reverse, or reduce risk getting of them.

SATURDAY5:00 — Food Demo: French Patisserie

Clarisse FlonClarisse Flon, Head Chef, Café Forty One, London

Clarisse Flon opened the first-ever vegan patisserie in London, Café Forty One, in the luxury boutique hotel La Suite West near Hyde Park in the heart of London. Serving entirely plant-based breakfast, lunch, and full Afternoon Tea, the menu includes such items as mushroom bourguignon pie and mash, and ‘smoked salmon’ made from seaweed, miso and liquid smoke-infused carrot, and of course her gorgeous vegan French delicacies like Chocolate & Praliné Millefeuille and Almond Crème Brûlée.

Clarisse Flon french toastRefining French dishes and patisserie to use all plant ingredients took years of testing and development, which Clarisse continues daily. As Head Chef, her influence has extended beyond the restaurant, and the hotel has gone fully cruelty-free.

Clarisse Flon grew up in a small town high in the French Alps in a family of brilliant home cooks. She went on to study art, get certified in French patisserie, and work in many restaurants and luxury establishments. She became vegan in 2013, and her interest turned to developing vegan patisserie and savory recipes from classical French recipes, which she will teach in this class, with tastings.

Tasting samples will be in the lobby following the class.


SUNDAY11:15 — Food Demo: Loaded Baked Potato Soup

Chef Dustin Harder, The Vegan Roadie

Dustin HarderPotato Soup in bread bowls by Dustin HarderDustin Harder is the host and creator of the original vegan travel culinary series, The Vegan Roadie. When not traveling, he works as a personal chef, recipe developer, and culinary instructor in New York City. Dustin is a graduate of the Natural Gourmet Institute, and has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, and Paste Magazine.

Dustin’s first book, The Simply Vegan Cookbook, provides healthful, balanced vegan meals using easy-to-find, affordable ingredients. It was dubbed by Forbes magazine as “Best Vegan Cookbook.”

Epic Vegan by Dustin HarderHis new cookbook, Epic Vegan, starts with basic and easy recipes, and then builds epic creations combining easy recipes to make Instagram-worthy creations. Ranging from veganized fast food favorites to originals like the Bacon Cinnamon Roll Peanut Butter Burger, Festive Cheesy Bread, Everything Buffalo Cauliflower Wings, Churro Cup Sundaes and Crab Rangoon Pizza, there is fun for everyone!

Dustin has traveled the country since 2003 as an actor in song and dance. Living la vida vegan since 2009, he now travels the miles educating curious minds about keeping it plant-strong.

Tasting samples and book signing will be in the lobby following the class.

SUNDAY12:-00 — Integrating Personal and Planetary Health

Ryan D. Andrews, MS, MA, RD, RYT, CSCS

Ryan AndrewsRyan D. Andrews, MS, MA, RD, RYT, CSCS is a Registered Dietitian with two graduate degrees, one in nutrition and one in exercise physiology. He studied and trained at the University of Northern Colorado, Kent State University, Johns Hopkins Medicine, and Columbia University.

A Guide to Plant-Based Eating by Ryan AndrewsRyan has been involved in fitness and nutrition since 1996 and was a nationally competitive bodybuilder. He is a strength and conditioning specialist and a registered yoga teacher.

Ryan has written hundreds of articles on nutrition, exercise, and health, authored Drop The Fat Act & Live Lean, A Guide to Plant-Based Eating, and coauthored The Essentials of Sport and Exercise Nutrition Certification Manual. He has appeared in Muscle & Fitness, Men’s Health, Rodale Organic Life, Greatist, Precision Nutrition, ABC News, Buzzfeed, and VegNews. Ryan currently teaches at SUNY Purchase and Silver Hill Hospital, and likes to spend time volunteering with organic farms and organizations that prevent food from being wasted.

Each year we are overcharging our ecological credit card, and our daily food choices play a major role in this accumulating debt. This presentation will cover the various ways in which our food choices influence the planet, and five dietary adjustments we can make to address the hurdle of feeding the world in a sustainable manner.

SUNDAY1:00 — Use Your Plate to Protect Biodiversity

Irana W. Hawkins, PhD, MPH, RDN

Irana HawkinsIrana Hawkins is a vegan Registered Dietitian Nutritionist with a PhD from Simmons University.  She earned a Masters in Public Heath with an emphasis on Health Promotion & Disease Prevention at The George Washington University, and is a graduate of U Mass Boston’s Program for Women in Politics and Government. Her scholarly work focuses on the intersection of plant food nutrition, planetary health, zero waste practices, sustainable food systems, and biodiversity preservation. She has authored dozens of publications, and edited the recently published book Promoting Biodiversity in Food Systems. She is also a Master Recycler/Composter and a Native Plant Steward.

Promoting Biodiversity in Food Systems by Irana HawkinsBiodiversity refers to the variety of living species on Earth in all its forms, including plants, animals, bacteria, and fungi. The huge global biodiversity losses now becoming apparent represent a crisis equaling — or possibly surpassing — climate change.

We are connected to the pollinators, sea creatures, and soil microbes that cycle nutrients for our food — even if we don’t see them. Everything we need to live on this planet comes from biodiversity, yet we put millions of species of fauna and flora at risk of annihilation from our agricultural practices and excessive resource utilization.

Eastern Bluebird, Sialia sialis, male bird perching in a wildflower fieldThis presentation will discuss the drivers of biodiversity loss and the importance of biodiversity in the Earth System, and will demonstrate how you can use your personal power every day to restore and protect biodiversity. From soil to seed and beyond, we can positively impact the fate of the living beings and living systems of this planet with biodiversity-friendly lifestyle behaviors that radiate from your plate.

Book signing will be in the lobby following the class.

Dr. Hawkins will staff our Ask the Vegan Registered Dietitian table in the Upper Exhibitor Room on Floor 2 of the Reggie Lewis Center. Her hours will be Saturday 4-6 PM and Sunday 10:30 AM-12 Noon.

SUNDAY2:00 — Chemistry for Understanding Nutrition: Plant Protein Versus Animal Protein

Milton Mills, MD

Milton Mills MDMilton Mills, MD, earned his medical degree at Stanford University School of Medicine, where he was student body president and editor-in-chief and managing editor of the Stanford Medical School newspaper. He completed an Internal Medicine residency at Georgetown University Hospital. He has published several research journal articles dealing with racial bias in federal nutrition policy. He frequently donates his time practicing at free medical clinics, and travels widely speaking at hospitals, conferences, and community centers. He was featured in the recent film What the Health, and will appear in the upcoming film The Silent Vegan.

​Dr. Mills practices urgent care medicine in the Washington DC area, specializing in internal medicine and HIV disease, and in the relationship between nutrition and chronic diseases.

He served previously as Associate Director of Preventive Medicine and as a member of the National Advisory Board for Physicians Committee for Responsible Medicine (PCRM). He has been a major contributor to position papers presented by PCRM to the United States Department of Agriculture regarding Dietary Guidelines for Americans, and has been the lead plaintiff in PCRM’s class action lawsuit that asks for warning labels on milk.

A major focus of Dr. Mills’ patient advisement and his lecturing is the use of nutritional measures to reduce the risk of major chronic diseases. In today’s talk, Dr. Mills will discuss how plant protein compares to animal protein in its impact on our health and disease.

SUNDAY3:00 — Food Demo: Cuban Smoky Sweet Sauce and Ginger Miso Sauce

Colin McCullough, Cookbook Author

Colin McCulloughThe Healthy Vegan Cookbook by Colin McCulloughSince Colin became vegan in 1995, he has been finding new ways to make healthy eating convenient and delicious, especially while raising two boys with healthy appetites. Colin teaches private and public cooking classes throughout New England, sharing his experience and recipes with people who want to incorporate more whole-food, plant-based meals for health, compassion, and the environment.

Learn to make simple, nutritious, delicious meals of a healthy sauce over a grain such as quinoa or brown rice. Sauces are one of the focuses of Colin’s new cookbook, with 30 different sauce recipes for a variety of grain bowls, which is normally what he has for dinner!

Tasting samples and book signing will be in the lobby following the class.


Food Fest Speaker Archive: See complete speakers lists going back to 2005.






Garden organic tomatoes and cucumbers from seed and wild autumn berries







My veganic compost works well!

Stop Hay-fever


I love spring and summer! But I used to suffer from seasonal allergies and many of my family members and friends still do. I read that people (especially men) don’t like unsolicited expert advice and it takes humans hearing something new three times to absorb; but having studied nutrition and natural wellness since 1972, I’ll share the following information I read and hope it helps alleviate suffering.

I got rid of my chronic seasonal allergy symptoms in three steps.

Step 1: I eliminated or replaced all cow dairy (milk, cheese, butter, ice cream, etc) with plant-based dairy. Plant-based foods are fruits, vegetables, nuts, seeds, grains, and legumes. Casein cow milk protein is difficult to digest, the #1 secondary food allergen, highly mucous forming, and breaks down into casomorphin opioids. Incompletely digested proteins adsorbed into the blood stream cause the histamine (allergy) immune response. Enzymes are key to all biochemical bodily processes including digestion. It takes ten metabolic enzymes to make one digestive enzyme because digestion is the most difficult bodily task so “self-digesting” live enzyme containing raw fruits, vegetables, nuts, and seeds give digestive and immune systems a break.

Step 2: To acclimate my body to pollen protein I eat raw wild flowers with their pollen inside.

Step 3. I daily drink 100 ounces of blended fresh raw fruit, leafy greens, seeds, and water to stay hydrated, cleansed, and nourished with fuel (carbs), essential fatty acids, essential amino acids, vitamins, minerals, antioxidants (anti cancer), phytonutrients, etc.

I’ve been seasonal allergy symptom free for many years. This blog post is my response to my son’s complaint about his seasonal allergies on Facebook, but my personal strategy to end my seasonal allergy symptoms would maybe work for anyone. I don’t know. Try it if you dare? Lol. I dared after suffering for many years and am always happy to find inexpensive natural-wellness solutions as mother nature intended.



It is a woman’s right and power to control her own body and a personal decision whether or not to give birth especially given that rape and sexual assault are often not reported for personal reasons.

The easiest way to be in control of ones body is with nutrition. Eat whole fruits, vegetables, seeds, legumes, and grains for wellness of mind and body, strength, balanced hormones, and a healthy planet.


High dose Vitamin C or fruits and veggies high in Vitamin C every hour for the first 24-48 hours after conception can prevent implantation of fertilized egg into the uterus.


Some activities can put a pregnancy at risk such as vigorous exercise, water skiing, jacuzzi, or use of a water slide.

It’s estimated that half of pregnancies end in natural spontaneous abortion when the woman’s body determines that the embryo is not viable due to timing of fertilization and deterioration of egg or sperm. If menstruation is late and flow is heavy it may be a natural spontaneous abortion.


A service dog can help with stress and bring protection, joy, and love. Yoga and self defense classes can help too.

Practice self care, be strong and well, stand for the human right to healthcare, and know that you have super power

Earth Day Cleanse 2019

Happy Earth Day!

Here’s what I ate:


blueberry banana smoothie 50oz


green smoothie 50oz


crocus flowers – food for the eyes and mind (spirit) while sunbathing and breathing fresh air


raw vegan cucumber pasta & tomato sauce

Free Healthcare

I believe healthcare should be free for all and already basically is with natural wellness diet and lifestyle, Personal Injury Protection (PIP) on auto insurance, Liability Insurance on homeowner’s, businesses, and municipality insurance to cover accidents. On top of that there are crowd funding sites like GoFundMe to help pay for extreme medical needs as well as charities like DoctorsWithoutBorders and StJude.

Wellness with lifestyle and nutrition is basically free because healthy lifestyle and plant-based nutrition creates wellness and prevents or reverses health challenges. However unhealthy nutrition and lifestyle creates chronic health challenges. The current popular expensive high fat animal protein fad diet is linked to obesity, diabetes, heart disease, cancer, and kidney disease. Human beings are designed to live on fruits, vegetables, seeds, sprouted grains and legumes.

Also Personal Injury Protection (PIP) and liability is available on most auto insurance and most homes and public places have liability insurance in case of accidental injury and there are crowd-source funding and personal injury litigation options.

More info in Vegan Q&A:

2018 Harvest