food

Blended bananas, baby-greens, & hemp-seeds.
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Cucumber pasta w tomato
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Animal Agribiz Climate Change

Please sign petitions to SOS John Kerry to add animal agribusiness to climate-change talks:
http://petitions.moveon.org/sign/include-animal-agribusiness
and to world leaders to Reduce Animal-Agribusiness. https://campaigns.350.org/petitions/reduce-animal-agribusiness

COP21 vsq150

Climate Change

Factory-farm animal-agriculture causes 51% of climate-change pollution, 55% USA water use, 91% Amazon rain-forest destruction, and is the leading cause of species extinction, ocean dead zones, water pollution, and habitat destruction; but the good news is fruit, plant-based (vegan), and cultured-meat are sustainable and humane solutions. A plant-based (vegan) diet includes fruits, greens, vegetables, nuts, seeds, grains, and legumes. “On the one acre of land needed to produce 250 pounds of beef, we could grow 50,000 pounds of tomatoes, 53,000 pounds of potatoes or 30,000 pounds of carrots. Producing protein from chickens requires three times as much land as protein from soybeans. Pork needs nine times, beef 32 times. The average person who eats plant-based can save 162,486 gallons of water a year, and cut their carbon footprint in half. But the icing on the plant-based cake is the fact we could redirect enough grain from the livestock system to feed 1.4 billion people if every American stopped eating meat. The average diet containing animal products requires around 4,000 gallons of water a day, whereas a vegan diet uses approximately 300 gallons of water a day. To produce 1 kilogram of rice requires about 3,500 liters of water, whereas 1 kilogram of beef requires a staggering 15,000 liters. Factory farms in the US generate 13 times as much sewage as the human population does. Cultured-meat compared to animal-agriculture uses 1% of land, produces only 4% of climate change pollution, uses 55% of energy, and 0% farm-animal suffering” because there will be banks of saved stem cells from one living cow, pig, chicken. Demand and a shift in government subsidies will bring down the price of cultured-meat and technology will even allow people to grow their own cultured-meat from stem cells at home. Even better, highly affordable and nutritious plant-based (vegan) diets are enjoyed by many healthy happy people and have been available since humans have been on planet earth. (See info-graphics and links below for more information.)

vegan


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811The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your Life One Luscious Bite at a Time by Dr. Douglas Graham. If you have struggled with maintaining your natural weight and wellness or would like to change your life for the better, look no further than this groundbreaking book. Dr. Douglas Graham gives “voice to what has proven to be the healthiest choice in the world of food and nutrition” and says, “I believe it is time that we all started loving ourselves a lot more … by nourishing our bodies with foods that love us back.” He addresses heart-disease, cancer, diabetes, obesity, adrenal fatigue, candida, depression, pain, and more with a simple formula macro-nutrient ratio of 80% minimum carbohydrates, 10% maximum protein, and 10% maximum fat.

Proteinaholic: How Our Obsession with Meat Is Killing Us and What We Can Do About It Dr. Garth Davis says too much protein is actually making us sick, fat, and tired. If you are getting adequate calories in your diet, there is no such thing as protein deficiency. The healthiest countries in the world eat far less protein than we do and yet we have an entire nation on a protein binge getting sicker by the day. Combining cutting-edge research, with his hands-on patient experience and his years dedicated to analyzing studies of the world’s longest-lived populations; this explosive, groundbreaking book reveals the truth about the dangers of protein and shares a proven approach to weight loss, health, and longevity.

The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good! by John McDougall, M.D. and Mary McDougall is a bestselling author’s groundbreaking eating plan that challenges the notion that starch is unhealthy. From Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing. In The Starch Solution, bestselling diet doctor and board-certified internist John A. McDougall, MD, and his kitchen-savvy wife, Mary, turn the notion that starch is bad for you on its head. The Starch Solution is based on a simple swap: fueling your body primarily with carbohydrates rather than proteins and fats. This will help you lose weight and prevent a variety of ills. Fad diets come and go, but Dr. McDougall has been a proponent of the plant-based diet for decades, and his medical credibility is unassailable. He is one of the mainstay experts cited in the bestselling and now seminal China Study—called the “Grand Prix of epidemiology” by the New York Times. But what The China Study lacks is a plan. Dr. McDougall grounds The Starch Solution in rigorous scientific fact and research, giving readers easy tools to implement these changes into their lifestyle with a 7-Day Quick Start Plan and 100 delicious recipes. This book includes testimonials from among the hundreds Dr. McDougall has received, including people who have lost more than 125 pounds in mere months as well as patients who have conquered life-threatening illnesses such as diabetes and cardiac ailments.

Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods by Thomas Elias & Peter Dykeman. Already a huge success in previous editions, this must-have field guide now features a fresh new cover, as well as nearly 400 color photos and detailed information on more than 200 species of edible plants all across North America. With all the plants conveniently organized by season, enthusiasts will find it very simple to locate and identify their desired ingredients. Each entry includes images, plus facts on the plant’s habitat, physical properties, harvesting, preparation, and poisonous look-alikes. The introduction contains tempting recipes and there’s a quick-reference seasonal key for each plant.
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SunfoodThe Sunfood Diet Success System by David Wolfe describes how to adopt, maintain, and stay centered on an 80, 90, or 100% raw-food diet by balancing different types of foods through David Wolfe’s innovative Sunfood Triangle. Success is inevitable with day-by-day menu plans, delicious recipes, and the best information available on detoxification, fasting, mineralization and success technology all neatly bundled into one book. Each chapter is filled with inspiring quotes, facts, and tips. Dozens of beautiful, never-before-seen full-color images have been added to this brand-new edition, including many stunning Kirlian photographs. The Sunfood Diet Success System also includes a comprehensive listing of raw-food restaurants, healing retreats, and organizations. Be prepared for nothing less than total transformation!

Superfoods: The Food and Medicine of the Future by David Wolfe. Superfoods are vibrant, nutritionally dense foods that have recently become widely available and which offer tremendous dietary and healing potential. In this lively, illustrated overview, well-known raw-foods guru David Wolfe profiles delicious and incredibly nutritious plant products such as goji berries, hempseed, cacao beans (raw chocolate), maca, spirulina, bee products, and a host of others. As powerful sources of clean protein, vitamins, minerals, enzymes, antioxidants, good fats and oils, essential fatty and amino acids, and other nutrients, they represent a uniquely promising piece of the nutritional puzzle. Each superfood is described in detail, accompanied by easy and delicious recipes. This accessible guide presents persuasive arguments, based on sound science, for the pivotal role of superfoods in promoting nutritional excellence, health and well-being, beauty enhancement, sustainable agriculture, and the transformation of diet, lifestyle, and planet.

Diet For A New America by John Robbins, a new edition of the classic that awakened the conscience of a nation. Since the 1987 publication of Diet for a New America, beef consumption in the United States has fallen a remarkable 19%. While many forces are contributing to this dramatic shift in our habits, Diet for a New America is considered to be one of the most important. Diet for a New America is a startling examination of the food we currently buy and eat in the United States, and the astounding moral, economic, (health), and emotional price we pay for it. Diet for a New America is the single most eloquent argument for a vegetarian lifestyle ever published. Eloquently, evocatively, and entertainingly written, it is a cant put down book guaranteed to amaze, infuriate, but ultimately educate and empower the reader. A pivotal book nominated for the Pulitzer Prize for Non-Fiction in 1987.
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Diet for a Small Planet (20th Anniversary Edition) Frances Moore Lappe Here again is the extraordinary bestselling book that taught America the social and personal significance of a new way of eating– one that remains a complete guide for eating well in the 90s. Featuring: simple rules for a healthy diet; a streamlined, easy-to-use format; delicious food combinations of protein-rich meals without meat; hundreds of wonderful recipes, and much more. With the new emphasis on environmentalism in the 1990’s, Lappe stresses how her philosophy remains valid, and how food remains the central issue through which to understand world politics. If you are interested in health, you can use Lappe’s book to provide alternative main dishes that are satisfying and lower in fat, higher in fiber. Meat is a major source of saturated fats, beans and rice and other grains provide lots of benefits such as soluble and insoluble fiber, vitamins and minerals. If you are ecologically minded, and this is the thrust of the book, you can eat comfortably, knowing your dietary items take up less resources to grow. If you are an animal activist or don’t eat meat for religious reasons, Lappe provides valuable info on how to get the proper balance in your diet by matching foods to get all the essential amino acids you need (the building blocks of proteins.) I read this book in 1972. I haven’t seen the latest edition, but definitely recommend cow-milk alternatives that are readily available in grocery stores now and it’s easy to make your own nut/seed-milk.

http://cowspiracy.com

http://www.peta.org/features/meat-climate-change

http://ajcn.nutrition.org/content/78/3/660S.full

http://www.forksoverknives.com/

http://vegankit.com/eat

http://www.peta.org/features/vegan-diet-infographic/

http://www.pcrm.org/health/diets

http://www.whyculturedmeat.org

http://www.onegreenplanet.org/animalsandnature/eat-for-the-planet-meat-and-the-environment/

http://www.theguardian.com/commentisfree/2015/nov/19/population-crisis-farm-animals-laying-waste-to-planet

http://www.earthintransition.org/2011/11/cooking-up-real-meat-without-animals/

http://sitn.hms.harvard.edu/flash/2011/issue90/

http://blogs.scientificamerican.com/observations/cultured-beef-do-we-really-need-a-380000-burger-grown-in-petri-dishes/

http://zurcaledworld.blogspot.com/2013/09/the-future-of-food-worlds-first-test.html

http://www.keycompounding.com/meat-from-a-petri-dish/

http://www.dogonews.com/2013/8/8/why-a-bland-and-neutral-flavored-325-dollars-000-usd-burger-is-being-hailed-a-success/page/3

http://culturedmeat.blogspot.com/

http://pubs.acs.org/doi/abs/10.1021/es200130u

http://www.nytimes.com/interactive/2012/04/20/magazine/ethics-eating-meat.html?_r=0

http://tedx.tumblr.com/post/58160025369/thisistheverge-your-meat-addiction-is

http://www.new-harvest.org/timeline/

http://www.bloomberg.com/news/articles/2010-05-27/meatloaf-from-a-petri-dish-is-innovator-s-goal-for-the-carnivorous-masses

http://www.modernmeadow.com/

http://www.bloomberg.com/news/articles/2013-08-04/world-s-first-332-000-lab-grown-beef-burger-to-be-tasted

http://www.futurefood.org/vegetarian/index_en.php

http://en.futuremeat.org/index.php

http://humanemyth.org/

http://www.naturalnews.com/045552_plant-based_diet_save_the_world_sustainable_food.html

Boston Vegetarian Food Festival

Boston Vegetarian Food Festival 10/25/2014 11am-6pm and 10/26/2014 10am-4pm. Reggie Lewis Track and Athletic Center (RLTAC) at Roxbury Community College, 1350 Tremont Street, Across the street from Roxbury CC & MBTA, Roxbury Crossing, Boston, MA. This Festival brings together an amazing array of vegetarian and vegan natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment. It is a chance to talk directly to food producers, learn the newest items in the marketplace, taste free food samples, shop at show special discounts, or simply learn what vegetarian and vegan foods are available and where you can find them!  Please call Mara More if you can share a ride from Newburyport, Amesbury, Merrimac, Haverhill, Merrimack Valley area. Thank you. 978..912..0729  http://bostonveg.org/foodfest/index.html

Easy Cucumber Pasta

Here is my Easy Cucumber Pasta recipe I made with fresh scallions from my friend, singer Domenic Marte’s, garden. Yum!

Easy Cucumber Pasta by Mara More
1 Cucumber (spiralized)
1 Plum Tomato
1 Scallion
Raisins (optional)
Spiralize cucumber onto plate. Chop tomato and put on top of pasta. Chop scallion and sprinkle on top. Sprinkle on a few raisins. Enjoy! :)

Cucumber Pasta

BVFF 2013

Boston Vegetarian Society proudly presents the 18th Annual Boston Vegetarian Food Festival Saturday, October 26, 2013, *11AM-6PM and Sunday, October 27, 2013, 10AM-4PM *Saturday 10AM-11AM preview. A limited number of tickets ($5) will be available to visit the Exhibitor Room before the doors open at 11AM for Free Admission to all. Reggie Lewis Athletic Center 1350 Tremont Street, Boston, Massachusetts Subway stop across the street. This Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment. It is a chance to talk directly to food producers, learn the newest items in the marketplace, taste free food samples, shop at show special discounts, or simply learn what vegetarian foods are available and where you can find them! Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it’s all about, you are welcome here! We offer you free admission, free food sampling, free speaker presentations, free parking and a T stop across the street. You also can learn of ways to benefit the environment, help animals, and enhance your health and well being. There are activities for kids, too! Learn more about the Festival: http://www.bostonveg.org/foodfest

Saturday Speakers

11:00 Cooking Demo: Bewitching Beans and Enchanting Slow Cookers
Kathy Hester

Kathy HesterKathy Hester will share some of her best bean secrets with you. See legumes like you never have before as Kathy shows you how to use beans in baked goods, like Lemon Coconut Chickpea Muffins, and demonstrates how to make beans (and a few grains) turn into a vegan chorizo that will amaze you. You will get tasting samples of these recipes, and also learn to make Kathy’s famous homemade chai. There’s no talk that doesn’t come around to her love of slow cookers and she’ll let you in on her favorite tips and tricks. After all, it’s Kathy’s favorite way to cook dry beans.

Kathy Hester has a passion for teaching people how to eat better with less effort. She has been a vegetarian since 1983, when even tofu or tempeh were hard to find in her native North Carolina grocery stores. Kathy spends her free time gardening veggies, entertaining, writing her blog Healthy Slow Cooking, teaching cooking classes, and developing delicious meatless recipes that the whole family will love. If you want to get more greens, whole grains, and varied plant proteins into your diet while also keeping costs down, you will want to learn Kathy’s innovative methods for fitting scrumptious, healthy, whole foods meals into your busy schedule. Kathy comes to us from Durham, North Carolina.

Just released this summer are Kathy’s books The Great Vegan Bean Book, and Vegan Slow Cooking for Two or Just for You: More than 100 Delicious One-Pot Meals. Her first book is The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone Will Devour.

12:00 Uprooting the Leading Causes of Death
Michael Greger, MD

Dr Michael GregerA perennial hit speaker at our Festival, Dr. Greger scours the world’s scholarly literature on clinical nutrition. In this talk, he will go through the list of the 15 leading causes of death, exploring the role diet may play in preventing, arresting, and even reversing our top 15 killers. Focusing on studies published just over the last year in peer-reviewed scientific medical journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease. Bird Flu and Carbophobia

Known as one of the most entertaining medical speakers of our time, Michael Greger, MD, is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has been published in numerous esteemed scientific journals, and he has lectured at the Conference on World Affairs, the Bird Flu Summit, the National Institutes of Health, and universities, medical schools, and conferences around the world. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine and is Director of Public Health and Animal Agriculture at The Humane Society of the United States.

Dr. Greger’s presentations are described by audiences as “riveting,” “spellbinding,” and “brilliant,” and you can always count on great wit and humor. He is author of the books BIRD FLU: A Virus of Our Own Hatching, and CARBOPHOBIA: The Scary Truth Behind America’s Low Carb Craze. His nutrition DVDs highlight the hottest topics in nutrition science. Dr. Greger’s current nutrition work can be found at NutritionFacts.org, a free service that brings short, informative nutrition videos and articles to your Inbox daily.

1:15 Diet as Disease Prevention
Kerrie Saunders, MS, LLP, PhD

Kerrie SaundersAmericans eating the Standard American Diet (SAD) today have a 1 in 2 chance of dying of a heart attack, and a 1 in 3 chance of dying from cancer. Research from around the world tells us that there is a way to make a dramatic difference in these statistics, by changing lifestyle factors that are within our control. We’ll look at cancer, blood sugar disorders, heart attack, stroke, and obesity from a whole new angle, and get practical advice on how to make the switch to a cutting-edge, health promoting food and fitness plan.

Dr. Saunders has presented to audiences from Hawaii to Toronto, and her book on diet as disease prevention, The Vegan Diet As Chronic Disease Prevention: Evidence Supporting the New Four Food Groups, is a publisher’s bestseller. She recently co-produced two cooking DVDs, When Bachelor Meets Homemaker. She writes a popular advice column, “Dear Dr. Kerrie,” in VegNews magazine, and guest lectures at several universities and hospital/health systems. She has been promoting plant-based eating since 1996, and serves as Coordinator of the E2 Michigan Firefighter Challenge. Dr. Saunders served as one of four Global Diabetes Moderators for the Physicians Committee for Responsible Medicine and is credentialed by them as a Cancer Project and Diabetes Food for Life Instructor. Dr. Saunders comes to us from Michigan.

2:15 Cooking Demo: Healthy Food Preparation for the Busy Non-Cook
JL Fields

Milton MillsThis super-practical presentation and demo will be full of tips, trips and techniques to eat a balanced, compassionate diet. Learn to make a nutritious, quick and easy (six ingredient) Creamy Kale Miso Soup that may become a regular in your household. Learn also the versatile Vibrant Pistachio Lime Crunch Bars – so nutritious and so delicious, they can be a healthy breakfast on the go, or drizzled with dark chocolate they become a decadent dessert, layered with the flavors of zesty lime, creamy salty pistachios, sweet dates, and the crunch of a supergrains cereal. Tasting samples of both recipes will be offered.

JL Fields is a vegan cook, lifestyle coach and educator – certified by the Main Street Vegan Academy – at Go Vegan with JL. She is co-author of Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet. A devoted culinary student, JL has studied at the Natural Gourmet Institute, and completed the Intensive Study Program at The Christina Pirello School of Natural Cooking and Integrative Health Studies.

Fields speaks on plant-based food and vegan activism, fitness and body image, making big changes post-40, blogging, and nonprofit management. JL shares plant-based education, recipes and cooking techniques, as well as animal advocacy information and resources, on the popular blog JL Goes Vegan: Food and Fitness with a Side of Kale, and writes freelance pieces on health, wellness, and career. JL holds an M.S. degree and has 25 years’ experience in higher education and the nonprofit sector, and is owner of JL Fields Consulting. JL comes to us from Colorado Springs, Colorado.

3:15 Be a Happy Healthy Herbivore – 8 Tips to Guarantee Success
Virginia Messina, MPH, RD

Pam PopperStaying happy and healthy on a plant-based diet is easy when you know just a little bit about nutrition and about how to maximize the joys and meet the challenges of this rewarding way of life. In this presentation you will hear eight simple tips for meeting nutrient needs, conquering cravings, keeping meal-planning fast and simple, and finding the best resources to support you.

Ginny is a registered dietitian with a master’s degree in public health from the University of Michigan. Ginny is co-author of two books on vegan nutrition, Vegan for Life and Vegan for Her. She co-authored the first vegetarian textbook for health professionals, The Dietitians’ Guide to Vegetarian Diets. Her papers on vegetarian and soy nutrition have been published in scientific and medical journals, and she has twice co-authored the Academy of Nutrition and Dietetics Position on Vegetarian Diets. She writes two columns on current research findings for a newsletter published for vegetarian RDs, and serves as a technical adviser in the development of vegetarian nutrition materials.

Ginny taught nutrition to dietetics students at Central Michigan University, was a dietitian for the Physicians Committee for Responsible Medicine, and was director of nutrition services for the George Washington University Medical Center in Washington, DC. She blogs at TheVeganRD.com and is TheVeganRD on Twitter and Facebook. Ginny comes to us from Port Townsend, Washington State.

4:15 Will Tavel for Vegan Food
Kristine Lajeunesse

Kristin LajeunesseIn late 2011 Kristin Lajeunesse left her 9 to 5 life and a wonderful Boston-based job behind, sold her belongings, and set out to pursue her passions for food and travel. With the goal of dining at and writing about every single vegan restaurant in the continental United States, Kristin spent eighteen months living out of a renovated sports van, and driving up and down the entire country. She lived off donations from a successful Kickstarter that grabbed the imagination of followers who could vicariously enjoy her travels via her lively blog posts, food photos and descriptions. After 48 states, 500 restaurants, 35,000 miles, and a sold-out end-of-journey bash in NYC, Kristin shares her uplifting journey filled with risk, laughter, love, heartbreak — and daily explorations of vegan food.

5:00 Words and Animals: Poems from Kind
Gretchen Primack

Gretchen PrimackGretchen Primack is a poet, editor and teacher, a vegan and a passionate advocate for animals. Her animal poetry is described as powerful and poignant, able to crystallize our feelings about animals and humanity, the sort of art that changes people. It leaves us pondering questions about the dynamic between humans and animals in our time, and what it is like to be a person who cares. It urges us to see a world where kindness is central. Kind

Gretchen is the author of two poetry collections, the recently released Kind, and the forthcoming Doris’ Red Spaces, and a chapbook, The Slow Creaking of Planets. Her poetry publication credits include The Paris Review, Prairie Schooner, Ploughshares, FIELD, The Massachusetts Review, The Antioch Review, New Orleans Review, Rhino, Tampa Review, 6×6, and many others, and her work has been chosen for several anthologies, including Best New Poets 2006. Gretchen co-authored The Lucky Ones with Jenny Brown. She attended Oberlin College and has an MFA from Sarah Lawrence.

Gretchen has been a union organizer, a working women’s advocate, and a professor and administrator for a college program in a maximum-security men’s prison. She comes to us from New York’s Hudson Valley.

5:30 Nutrition Q & A

Bring your nutrition questions to our experts in this informal session. Bios for our panelists can be found above at their talk descriptions.
Virginia Messina
Virginia Messina, MPH, RD Kerrie Saunders
Kerrie Saunders, MS, LLP, PhD

 

Sunday Speakers


11:00 Cooking Demo: Exploring International Vegan Foods

Brian P. McCarthy

Brian McCarthyDrawing inspiration from the exotic flavors of international cuisines, Chef Brian McCarthy will demonstrate two easy-to-follow, delicious recipes from his recently released The Global Vegan Family Cookbook. Learn to make — and taste samples of — Thai Pineapple Salad and Jamaican Coconut Bean Soup, great dishes that bring a spectrum of flavors to your family table, or enliven a meal for guests.

Chef Brian McCarthy has been a professional cook/chef since 1982. In 1995 he turned to a vegan diet for its health benefits, and began to explore the world of vegan cooking as a chef for Bon Appétit. Cooking in Oregon, he ran the Intel vegetarian/vegan international station and prepared dishes for catered events attended by CEOs, mayors, house representatives, senators, and the newly elected President Barack Obama. Brian moved to Massachusetts in 2012 to be a chef at MIT, and also became an instructor for The Cambridge School of Culinary Arts. Brian is a culinary arts graduate of Clark College in Vancouver, WA.

Brian is the author of The Lantern Vegan Family Cookbook, The Global Vegan Family Cookbook, and has contributed cooking videos to Everyday Dish TV. Learn more about Brian on his blog.

12:00 The Transition Kitchen – How To Go From 0 to Veg in One Day!
Kerrie Saunders, MS, LLP, PhD

Kerry SaundersSo you have decided to make a big change in your life and ditch the animal foods, but now what do you eat?! Learn unbelievably simple ingredient substitutions that can help make the transition to a healthier lifestyle quick and easy. Lots of new products and brands will be discussed that you can use in your own home; Kerrie will name names!

Dr. Saunders has presented to audiences from Hawaii to Toronto, and her book, The Vegan Diet As Chronic Disease Prevention: Evidence Supporting the New Four Food Groups, on diet as disease prevention is a publisher’s bestseller. She recently co-produced two cooking DVDs, When Bachelor Meets Homemaker. She writes a popular advice column, “Dear Dr. Kerrie,” in VegNews magazine, and guest lectures at several universities and hospital/health systems. She has been promoting plant-based eating since 1996, and serves as Coordinator of the E2 Michigan Firefighter Challenge. Dr. Saunders served as one of four Global Diabetes Moderators for the Physicians Committee for Responsible Medicine and is credentialed by them as a Cancer Project and Diabetes Food for Life Instructor. Dr. Saunders comes to us from Michigan.

 

1:00 Plant-based Diets and Weight: Finding Health and Happiness Beyond the Scale
Virginia Messina, MPH, RD

Ginny MessinaWill a plant-based diet help you lose weight? Whether it does or not, making this change brings benefits that go far beyond the scale. Plant-based diets can improve your health at any weight and give self-esteem a boost, too. This presentation explores the current science on weight management, the relationship of plant foods to satiety, and the ways in which herbivorous diets promote healthy relationships with food and improvements in body image.

Ginny is a registered dietitian with a master’s degree in public health from the University of Michigan. Ginny is co-author of two books on vegan nutrition, Vegan for Life and Vegan for Her. She co-authored the first vegetarian textbook for health professionals, The Dietitians’ Guide to Vegetarian Diets. Her papers on vegetarian and soy nutrition have been published in scientific and medical journals, and she has twice co-authored the Academy of Nutrition and Dietetics Position on Vegetarian Diets. She writes two columns on current research findings for a newsletter published for vegetarian RDs, and serves as a technical adviser in the development of vegetarian nutrition materials.

Ginny taught nutrition to dietetics students at Central Michigan University, was a dietitian for the Physicians Committee for Responsible Medicine, and was director of nutrition services for the George Washington University Medical Center in Washington, DC. She blogs at TheVeganRD.com and is TheVeganRD on Twitter and Facebook. Ginny comes to us from Port Townsend, Washington State.

2:00 Pillars of Health
John Pierre

Terry Walters John Pierre is a nutrition and fitness consultant who has compassion as the foundation of his teaching. He has devoted over a quarter century to speaking the message of plant-based nutrition, peace, and a compassionate lifestyle which contributes to the well being of people, animals, and the environment.

John has worked in the field of geriatrics and improving cognitive function and mental acuity. He is a trainer and leads fitness boot camps, working with Hollywood celebrities, Fortune 500 execs, and military personnel, and advocates “5 minute activism” to help animals and change the world every day.

John’s new book, The Pillars of Health, introduces four principles that provide a foundation for vibrant and lasting health: nourishment from real food, creative stimulation for the mind, enjoyable physical movement, and a spiritual philosophy focused on compassion, love, and peace.

3:00 Combating Common Diseases with Plants
Michael Greger, MD

Dr Michael GregerIn today’s talk, Dr. Greger will run through the top dozen reasons people visit doctors to highlight some of the latest research on how a healthy diet can affect some of the most common medical conditions. (This is a different talk from Saturday.) Focusing on studies published just over the last year in peer-reviewed scientific medical journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease.

Bird Flu and Carbophobia

Known as one of the most entertaining medical speakers of our time, Michael Greger, MD, is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has been published in numerous esteemed scientific journals, and he has lectured at the Conference on World Affairs, the Bird Flu Summit, the National Institutes of Health, and universities, medical schools, and conferences around the world. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine and is Director of Public Health and Animal Agriculture at The Humane Society of the United States.

Dr. Greger’s presentations are described by audiences as “riveting,” “spellbinding,” and “brilliant,” and you can always count on great wit and humor. He is author of the books BIRD FLU: A Virus of Our Own Hatching, and CARBOPHOBIA: The Scary Truth Behind America’s Low Carb Craze. His nutrition DVDs highlight the hottest topics in nutrition science. Dr. Greger’s current nutrition work can be found at NutritionFacts.org, a free service that brings short, informative nutrition videos and articles to your Inbox daily.

Budget

811 WILD SQ FT SPROUTI’ve been a low-income divorced single-mom vegan since 1990, raw-vegan since 1999, and high high-carb low-fat fruity-raw-vegan since 2010; so here is my response to the question, “How much does it cost to be raw vegan?” I use cronpmeter.com (set to LFRV) to make sure I eat enough calories. Bananas are only $.50/lb (50 cents per pound). There are about 4 bananas per pound. 1 banana is 100 calories so 14 bananas (2 bunches or two 48 oz blender full) have 1,400 calories for $1.75 (14/4=3.5lbs x $.50) multiplied by 7 is $12.25 per week. (Dates cost $4/lb which have 1,279 calories. $28/week.) Walnuts are $5.49/lb(32T) and I eat 2T/day which have 82 calories and costs $.34/day or $2.40/week. A bag of three organic romaine hearts or organic celery or box of organic baby spinach or arugula is about $3 and half pound of organic hemp seeds or organic pumpkin seeds is about $3. I add whatever else I can afford for variety; ie: melon, mango, papaya, tomato, raisins, cucumber, yam, oats, legumes, wild rice, etc. Wild Autumn Berries grow in my yard for free! :) The book, Edible Wild Plants, helps me find free edible wild plant foods. The Sprouting Book helps me grow my own sprouts very affordably. Square Foot Gardening helps me grow some of my own food. The book, The 80/10/10 Diet, and the online community, 30 Bananas A Day, provide valuable information and support. The high-carb low-fat fruity-raw-vegan or vegan lifestyle is affordable, nutritious, and sustainable! :)

Wild Cherries 2012.03.07aBananas

PayFarmerNotDoctor

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Groundwork & MARC

I had fun going to Meetup events with my friend, Eddie. First we went to “Learn How To Compost” by Lee Dwyer of Groundwork Somerville at Somerville Community Growing Center where we learned about indoor & outdoor composting with about twenty other gardeners. I’ve kept an outdoor compost pile since 1991 and learned from my Dad who composted grass clippings, weeds, leaves, and fruit and vegetable scraps. Then we went to Whole Foods and bought some raw fresh figs which were very delicious! Next we went to Boston University’s Marsh Chapel for a “Vegan Standout” with MARC, the “Barnyard Trio”, and about twenty vegans. The events were posted on Boston Raw Food Meetup and Boston Vegan Meetup.

2013.03.23mmBUmarc 2013.03.23EddieMARC 2013.03.23EdMARC 2013.03.23.05Carl 2013.03.23.06Eddie
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