Vegetarian News - The San Francisco Vegetarian Society

A Publication of the San Francisco Vegetarian Society
Vegetarian News
“For Health and Humanity”
Summer Issue 2005
Supercharge Your Energy for Summer⎯Naturally
by Kiki Powers, M.S.
Are you having an energy crisis? If you’re like many busy
Americans, you may often feel stressed, fatigued, and just
plain drained. Even health conscious vegetarians may find
themselves running out of energy more often than we like.
The good news is that by implementing a few key changes,
you can start to recapture more natural vitality on a daily
basis. If you start working on upgrading your habits now,
you can reap the benefits in time for your best summer
season ever.
Eat strategically to avoid energy slumps
As you would imagine, the way you eat plays a significant
role in your daily energy levels. Since fluctuating blood
sugar levels often cause energy dips, one essential key to
feeling dynamic throughout the day is to eat in a way that
promotes sustained energy, minimizing blood sugar peaks
and valleys. Aim for a light meal or snack at least every 3
to 4 hours. This will help prevent the late afternoon energy
dips so many of us face.
Keep some raw almonds, peanuts, or a protein bar in your
desk for quick energy fixes as needed. Again, regular meals
May 14
May 21
May 30
June 5
June 18
June 21
June 25
July 4
SUMMARY OF EVENTS
May Potluck
Dining Out
Memorial Day Potluck
Board Meeting
Summer Picnic
Special Lecture Dr. T. Collin Campbell
Dining Out
4 th of July Potluck
See the enclosed Veg Calendar for a description of
events hosted by the Society, as well as other “veg”
happenings in the Bay Area. The Calendar is
posted on our web site, www.sfvs.org and you can
always call (415) 273-5481 for information.
Please reuse by posting publicly.
are essential for healthy energy production, and fueling your
system with smaller, more frequent meals throughout the
day will keep your blood sugar levels on an even keel.
Skipping meals when you’re busy is a sure fire way to
undermine your energy. This habit also has been shown to
reduce healthy metabolism over time, promoting weight
gain. So, eat light and eat often.
Fortify with vitality-boosting foods
The right balance of protein, carbohydrates, and fats is
vital. Most nutritionists agree that approximately 55% of
your calories should come from carbohydrates, 25% from
fats, and 20% from protein. As you know, not all carbohydrates
are created equal. For maximum energy, choose
unrefined and unprocessed carbohydrates such as fresh
fruits and vegetables, whole grains like brown rice and
oatmeal, high-fiber cereals, and whole wheat breads and
pasta. Choose these nutritious foods over refined white
flour baked goods, white rice, and white flour pasta whenever
possible. These higher-fiber options have a slower
“burn,” meaning more lasting and dependable energy. The
bonus is that these healthy choices are also loaded with the
nutrients that are stripped from highly processed foods.
Another key for stable blood sugar levels and enhanced
energy is to pair your carbohydrates with a moderate
amount of protein. When complex carbohydrates and
protein join forces, the result is maximum energy. Although
carbohydrates are the body’s optimal energy fuel, they burn
fairly rapidly when consumed alone ⎯particularly refined
carbohydrates with little fiber to slow their absorption.
However, once slow-burning protein is added to the mix,
the result is a more gradual energy release to keep you
going strong and long. Good protein/carbohydrate combinations
include whole grain toast and peanut or almond butter,
INSIDE THIS ISSUE > > >
Supercharge Your Energy for Summer⎯Naturally ……
page 01
Book Review………… page 03
Members’ Circle............page 03
Food and Drink ….........page 04
President’s Corner.….....page 05
www.sfvs.org | P.O. Box 2510, San Francisco, CA 94126-2510 (415) 273-5481 | contact@sfvs.org

San Francisco Vegetarian Society
For Health and Humanity
Newsletter Staff
Managing Editor: Kristen Miles
sfvegkristen@yahoo.com, 415-273-5481
Production Editor: Linda Fleming
Newsletter Mailings: OPEN
Project Coordinators
Advertising Coordinator: Joseph Cadiz 415-273-
5481, jcadiz2002@yahoo.com
Dining Out Coordinator: Gabe Quash
gabequash@yahoo.com
Discount Coordinator: OPEN
Events: OPEN
Listserv, Member Services: Tracy Ewing 650-
350-5070
Mail Coordinator:OPEN
SF Outreach: Nancy Lowen
415-750-0614, nlowen@ioaging.org
East Bay Outreach: Pam Webb 510-653-7966
Publicity: OPEN
Telephone Coordinator: Neil Yoskowitz 415-273-
5481
Volunteer Coordinator: Nancy Loewen
415-750-0614, nloewen@ioaging.org
Volunteer Coordinator Assistant: Noelle
Tornatore, 415-273-5481,
noelleinthecity@comcast.com
Webmaster: Tony Martin,
tony@veggiedude.com
SFVS Board
President: Dixie Mahy
Vice President: Nancy Loewen
Treasurer: Joseph Cadiz
Secretary: Janet Tom
Joseph Connelly; Rebecca Johnson; Sharon Leong;
Tony Martin; Kristen Miles; Gabe Quash; Joyce
Thornton; Noelle Tornatore; Neil Yoskowitz
Vegetarian News is published by the San Francisco
Vegetarian Society (SFVS), a nonprofit
group dedicated to educating the public about the
benefits of a vegetarian diet, for health and
humanity. SFVS was founded in October 1968 and
is one of the oldest vegetarian organizations in
North America.
Members are encouraged to submit articles,
announcements, reviews, recipes, etc. The
deadline for submissions for the next newsletter is
August 1st. Please contact Kristen at 415-273-
5481 or sfvegkristen@yahoo.com,
ADVERTISE WITH US and reach more veg*ns!
Members, is there a restaurant or store we should
know about? Have them contact us.
Ads start at just $35 per issue. Discounts available
for multiple issue commitment. Please contact
Advertising Coordinator Please contact Joseph
Cadiz at 415-273-5481 or jcadiz2002@yahoo.com
to discuss details and pricing.
Vegetarian News
oatmeal with soy milk, a grilled soy cheese sandwich, a tofu-veggie
scramble, bean dip and low-fat corn chips, a handful of almonds and
apple slices⎯you get the idea.
Get moving for an instant lift
It’s understandable that when feeling drained and fatigued, hitting the
gym may be the last thing on your mind. However, if you can rally, even
a brief workout can noticeably boost your vigor. Not only does regular
exercise keep you trim and fit, it also promotes the release of
endorphins⎯the ”happy” brain chemicals. And this mood lifting effect
lasts long after you finish your workout. A good session at the gym or on
the trail will get your blood pumping throughout your entire body, infusing
your cells with oxygen and helping them to function more efficiently.
If you can’t commit to a formal exercise program, don’t worry. The
Centers for Disease Control and Prevention, the American College of
Sports Medicine, and the President’s Council on Physical Fitness and
Sports all promote the cardiovascular benefits of moderate activity
throughout the day. Once you embrace a regular exercise program, the
benefits just keep increasing. These include a more efficient metabolism,
greater confidence, increased energy, a more robust immune system,
and enhanced enthusiasm for life. Just grab your gear and go; you’ll be
glad you did.
Recharge with energizing nutrients
Despite our best intentions with our diets, most Americans fall short on
key nutrients, especially during stressful times. For enhanced vitality, lay
the foundation for optimal health with a comprehensive, high-potency,
multi-vitamin/mineral formula⎯one that contains all essential nutrients.
According to Stephen Langer, M.D., your formula should include the
entire B-complex family, as well as vitamins A., C, E, beta carotene,
folic acid, zinc, chromium, iron, and copper, among other nutrients.
The B-complex vitamin family collectively promotes energy in numerous
ways, such as metabolizing carbohydrates, fats, and proteins, empowering
your adrenal glands, keeping serotonin production steady, empowering
nerve function, and more. Dr. Langer notes that zinc⎯which many
Americans don’t get enough of⎯contributes to energy development as a
co-factor in 80 known body reactions. Chromium is a trace mineral
essential to proper metabolism of carbohydrates, which helps promote
balanced blood sugar levels for sustained energy.
According to Ronald Hoffman, M.D., in his book Tired All the Time
(Pocket Books, 2001), magnesium is the “spark plug for energy production.”
He notes that without this essential mineral⎯easily depleted in
times of stress⎯your cells can’t form ATP, your body’s energy molecules.
Vitamin C perks up tired adrenal glands and boosts the immune
system, while iron plays a vital role in the development of red blood cells,
which allow hemoglobin to carry oxygen to all your body’s cells.
According to Cornell University nutritionist Jere D. Haas, 7.8 million
American women are low in iron, a deficiency which can lead to
anemia. Anemia may be proceeded by symptoms such as fatigue and
decreased aerobic endurance. If increasing your exercise fails to
noticeably boost your energy levels, low iron may be to blame, notes
Haas. A good multi-nutrient formula with iron is especially important for
vegetarians.
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Minimize caffeine when possible
Most Americans rely on coffee and other caffeinated
beverages for a daily lift. However, too much caffeine can
have the reverse effect, depleting your natural zest. Caffeine
has been shown to over-stimulate the adrenal glands,
promote blood sugar swings, deplete the body of key
nutrients, and disrupt restorative sleep. As Dr. Hoffman
asserts, continuously stimulating your adrenal glands can
really drain your batteries.
If you wish to scale back on caffeine and cultivate natural
energy, do so gradually to minimize the caffeine-withdrawal
headache. Tonifying herbs, like Siberian ginseng and
licorice, can help strengthen caffeine-drained adrenal
glands and restore natural energy production. Teas made
from these herbs can be safe and nourishing adrenal tonics,
helping to fortify the immune, nervous, and endocrine
systems. Green tea is a helpful alternative to coffee,
providing a minimal amount of caffeine along with a blast of
antioxidants.
If you’re ready to cultivate some natural vitality in your life,
make these healthy habits a priority, one at a time. You
should notice a difference¾not only in your physical energy,
but in your mood and overall sense of well being. The more
you’re able to incorporate these ideas, the better you’ll feel.
You can start gradually, but start today¾for a more dynamic
tomorrow.
Book Review
by Dixie Mahy
The China Study by Dr.
T. Colin Campbell
Dr. T. Colin Campbell
reveals the truth behind
special interest groups,
government entities and
scientists that have taken
Americans down a
deadly path in his book The China Study.
Even today, as the low-carb craze sweeps the nation, twothirds
of adults are still obese and children are being
diagnosed with Type II diabetes, typically an “adult”
disease, at an alarming rate. If we are eating healthier,
why are Americans being stricken with heart disease as
much as we were 30 years ago?
The China Study, details the connection between nutrition
and heart disease, diabetes and cancer. The New York
Times recognized the study officially known as The China-
Oxford-Cornell Diet and Health Project as the “Grand Prix
of Epidemiology” and the “most comprehensive large study
ever undertaken of the relationship between diet and the
risk of developing disease.”
Vegetarian News
In his book, he discloses why Americans are so confused.
Dr. Campbell states, “As a taxpayer who foots the bill for
research and health policy in America, you deserve to know
that many of the common notions you have been told about
food, health and disease are wrong. I propose to do nothing
less than redefine what we think of as good nutrition. You
need to know the truth about food, and why eating the right
way can save your life.”
At MIT and Virginia Tech, early in Dr. Campbell’s career,
he worked to promote better health by eating more meat,
milk and eggs—“high-quality animal protein”…an obvious
sequel to his own life on the farm and a belief that the
American diet was the best in the world. While doing
research on a project in the Philippines working with malnourished
children, the project became an investigation for
Dr. Campbell as to why so many Filipino children were
being diagnosed with liver cancer, predominantly an adult
disease.
The primary goal of the project was to ensure that the
children were getting as much protein as possible. In this
project, however, he uncovered a dark secret. The children
who ate the highest protein diets were the ones most likely
to get liver cancer. He began to review other reports from
around the world that reflected the findings of his research
in the Philippines. Although it was “heretical to say that
protein wasn’t healthy,” he started an in-depth study into
the role of nutrition, especially protein, in the cause of
cancer. The research project culminated in a 20-year
partnership of Cornell University, Oxford University, and
the Chinese Academy of Preventive Medicine, a survey of
diseases and lifestyle factors in rural China and Taiwan.
More commonly known as the China Study, “this project
eventually produced more than 8000 statistically significant
associations between various dietary factors and disease.”
The findings? “People who ate the most animal-based
foods got the most chronic diseases…People who ate the
most plant-based foods were the healthiest and tended to
avoid chronic diseases. These results could not be ignored,”
according to Dr. Campbell. In The China Study,
he details the connection between nutrition and heart
disease, diabetes, and cancer, and also its ability to reduce
or reverse the risk or effects of these deadly illnesses.
It is not a diet book, however. Consumers are bombarded
with conflicting messages regarding health and nutrition; the
market is flooded with popular titles like The Atkins Diet
and The South Beach Diet. Dr. Campbell cuts through the
haze of misinformation and delivers an insightful message
to anyone living with cancer, diabetes, heart disease,
obesity, and those concerned with the effects of aging.
Additionally, he challenges the validity of these low-carb
fad diets and issues a startling warning to their followers.
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3

Members’ Circle
On January 16, Janet Tom attended a lecture sponsored by
the Boston Vegetarian Society, featuring Dr. Michael
Gregor, who spoke about the dangers of trans-fatty acids
and the politics behind why it’s still used in some odd 42,000
food products on our supermarket shelves.
She was ecstatic about the lecture and the number of
people who came to hear Gregor. “There were well over a
hundred people there. We met at a vegetarian restaurant in
Allston, right outside of Cambridge and it was standing
room only!” she said. “I’ve never seen so many people
attend a vegetarian lecture before. I wish we (SFVS) could
attract such a big crowd.”
She met people from all over New England. “I talked to
members from Cape Cod, New Hampshire, Rhode Island
and locally. One woman had attended international vegetarian
conferences in Scotland and Brazil. Another man had
spearheaded BVS’ Food Fair, similar to our World Vegetarian
Day. He went to the Toronto food fair to learn how
they ran the festival and took those tips back to start their
own vegetarian day. Talking to these folks made me realize
how international our vegetarian movement is. It’s happening
all over the world.”
FOOD & DRINK
Come September, look out for a new cookbook by Jill
Nussinow, MS, RD, entitled The Veggie Queen TM: Vegetables
Get the Royal Treatment. It contains 144 pages
plus illustrations and will retail for $19.95. Jill has taught
vegetarian cooking for 20 years and her work has appeared
in Vegetarian Times, Vegetarian Journal, Cooking Light
magazine and The Press Democrat. The following is the
Introduction, reprinted with permission.
Introduction
In 1993, shortly after my son Shane was born, I wrote a
book, Vegetarian Cooking for Everyone, Volume1. I
called it a cookbooklet. It had 44 recipes and almost as
many typos. I was compelled to get that small book into the
world. I had plans to write volume 2 but didn’t realize how
much of my energy would go into being a parent. Also,
Deborah Madison’s book Vegetarian Cooking for Everyone
(I knew that I had a great title) was distributed by a
big-name publisher. So I put my writing plans on hold.
I’ve talked about writing this book for years. My cooking
class students have continually asked for it. And with
Shane approaching his teenage years, it seemed like I was
ready to go through the birthing process again but this time
as The Veggie Queen TM .
Vegetarian News
This is not a comprehensive cookbook, or a tome about
vegetables. You do not need to read it from cover to cover.
It’s the cookbook that I kept wishing that I had on my
bookshelf; one with recipes laid out according to the
seasons, using almost exclusively seasonal ingredients.
Therefore, you will not find recipes for fresh tomatoes,
eggplant or zucchini in winter. Those will be found either in
the summer or fall chapters. Of course there is some
seasonal variation according to your climate and geography.
If you have great homegrown or local tomatoes in January,
look in the index so you can find recipes that use them.
And if a recipe does call for tomatoes in the winter such as
in Black Bean Chili (page ??), use the best canned tomatoes
that you can find. You can always substitute high
quality canned or frozen products to save time. We all have
busy lives and eating good food is what matters most. Don’t
feel badly about opening a can if you must.
In addition to using seasonal ingredients, I emphasize buying
local, sustainably and organically grown produce because I
think that it’s fresher and tastier. Although the purchase
price may be higher, the cost is justified in the long run.
Just-picked produce doesn’t usually have to travel long
distances and holds up better. My farmer’s market salad
blend easily lasts a week. When I buy bagged salad mix, it
usually gets slimy just a few days after I open the bag.
There is also a lower environmental cost as sustainable and
organic practices nurture the soil which I am hoping increases
nutritive value. (The studies are not conclusive at
this point.)
The bottom line is that eating vegetables is only healthy if
they make it to your mouth. If emptying part of the contents
from a bag of frozen vegetables into a bowl and popping it
into the microwave is your style, that’s fine. It doesn’t do
any good to have fresh vegetables turn into science experiments
in the refrigerator. Fresh only stays fresh so long. I
suggest using bagged salad mix and precut veggies if that’s
what gets you to eat them. And that’s what this book is all
about – eating more vegetables.
Scattered among the recipes are sidebars that contain
information about various vegetables, cooking techniques,
farmers and more. It’s where I get to share more than just
a recipe. You can learn about the faces associated with the
food that I buy and my vegetable experiences.
In addition to the four seasonal chapters I have included an
Anytime chapter that includes recipes that can be used year
around or that are easily adapted to seasonal produce. My
final chapter is Pressure Cooking. Using one has changed
the way that I cook. Great meals seem to appear in almost
no time.
Although this is not a quick, easy or nutrition-based cookbook,
you will find all of that here. These recipes contain
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many different, and possibly new-to-you, vegetables. Aim
for variety. Taste, cook and eat new vegetables. Shoot for
five servings a day or more. I wish you luck on your
journey into the vegetable kingdom. Thanks for letting me
come along.
Jill Nussinow AKA The Veggie Queen
Puglia-Style Pasta with Fresh Tomato Sauce,
Chickpeas and Arugula
courtesy of Meredith McCarty, Healing Cuisine.
Check out her website, healingcuisine.com or call (415)
381- 1735 for information on cooking classes, consulting,
cookbooks and products.
Vegetarian News
arrowroot powder or 1 or 2 heaping tablespoons
kuzu root starch in a little cool bean broth. Add to
pot in last minute of cooking and stir to thicken.
2. Meanwhile, in a large pot bring water with oil and
salt to a rolling boil. (For ease in peeling, if desired,
submerge whole tomatoes for 2 minutes, remove
and allow to cool). Add pasta and cook until
tender, 8 to 20 minutes, 8 to 10 minutes for quinoa/
corn spaghetti, 10 for Pastariso spaghetti, and up to
20 minutes for some brands of whole wheat
spaghetti. Drain.
3. To serve, place hot pasta on plates. Top with fresh
arugula and then the sauce.
Fresh Tomato Sauce with Chickpeas
Makes 4½ cups
2 Tbsp. olive oil
1 onion, diced small
4 large cloves garlic,
minced
2 pounds tomatoes, peeled
only if desired, coarsely
diced, about 4½ cups
1 tsp. sea salt
Freshly ground pepper
1½ tsp. fresh rosemary, minced
15-ounce can chickpea, liquid set aside
1 Tbsp. Natural soy sauce, or to taste
¼ cup fresh basil, sliced
2-4 ounces arugula, cut in 1-or 2-inch pieces
Master Pasta Recipe
Makes 4 cups whole wheat spaghetti, 3 cups quinoa/corn
spaghetti and 3 or 4 cups brown rice spaghetti, depending
on brand (less of Mrs. Leeper’s, more of Patariso)
4 quarts water
1 Tbsp. olive oil
½ tsp. sea salt
8 ounces organic whole grain pasta
President’s Corner
by Dixie Mahy
A Tale of Two Sisters
At this point in time, I am facing the imminent death of my
sister. It is with great sadness as I feel very strongly that
she could still be healthy and active had she made good life
style choices, especially including diet. I am sure many of
you experience the same sadness when you watch a dear
family member deteriorate health wise and you wish they
would change their diet and adopt a healthy regimen. My
sister is three years younger than I, only 68, and is now on
a respirator with feeding tubes in her stomach. Around
fifteen years ago, she had a tumor removed from her brain
and she has been deteriorating ever since, in a wheelchair
the past five years. When I last visited her three years ago,
she did not recognize me.
Although we had the same parents and the same family
background, we chose different paths. She had her own
rifle and rod and went hunting and fishing when she was a
teenager. She stopped hunting rabbits, however, because
“they cry like a baby when hit”. I always wished the deer,
pheasants, and ducks would cry like babies. I went in a
different direction, not only did I dislike hunting, I disliked
fishing. When I was five, my father took me fishing with
the rest of the family. I wanted to put the fish I caught
back into the water and I did not want to eat it when I saw
Directions
1. In a large skillet, heat oil and sauté onion briefly.
Stir in garlic, tomatoes, salt , pepper and rosemary.
Cover to cook for 5 minutes. Add remaining
ingredients except arugula. If needed, add enough
of the chickpea liquid to make a nice sauce consistency.
Heat through. Note: If tomatoes exude a
lot of juice, often the case with big heirloom
tomatoes like the beautiful Marcel Striped and
green Zebra varieties, cook uncovered. If sauce
needs thickening, dissolve 2 to 4 level tablespoons
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5

my father clean it and put it into the frying pan (the beginning
of my desire to become a vegetarian although I did not
even know the word). It was a lonely childhood, struggling
with a “meat” eating, hunting, and fishing family in Utah.
When I finally left home after graduating from college, and
I met Stan in San Francisco, I became an official vegetarian
in 1958, instead of a “closet vegetarian”. After I
became active with the San Francisco Vegetarian Society
in 1969, I felt vindicated about my vegetarian ideas and diet
and wanted to share the information with my family. I am
sure many of you have had similar feelings. When I
became a vegan around 25 years ago, I became even more
strange to my family.
The past 35 years through the SF Vegetarian Society, I
have probably influenced hundreds, maybe thousands, of
people and helped them to adopt a vegetarian/vegan diet
and improve their health and their attitudes towards animals.
Sad to say, I have had little influence on my own
immediate family, except for a dear niece.
IN THE NEWS
‘Go Vegan’ Radio
Bob Linden has been hosting an excellent radio program in
the L.A. and San Diego areas. Sad to say, he has not been
able to sustain the program up here in the San Francisco
Bay area as it requires about $400 per week in advertising
dollars and/or donations. Commercials are approximately
$150 per 30 seconds with a commitment to cover 3 months
of programs. It’s amazing that San Francisco was voted
the most Veg-Friendly city in America and yet we can’t
support a vegan radio program. If we can get enough
interest up here, he may be able to return to the airwaves –
a great outreach vehicle for promoting veganism to a
general audience. Meanwhile, we are working on running
his program on our website. Check us out periodically to
see our progress, www.sfvs.org. To contact Bob, e-mail
him at bob@goveganradio.com. Each week’s new show
becomes available for internet listening by Sunday 3 p.m. at
www.GoVeganRadio.com.
California Study
A recent study reported on KSFO Radio on April 5, 2005
that 1/2 the population in the State of California is obese
and it is costing billions of dollars for medical care and lost
productivity. We wish that the population could come to
hear Dr. T. Colin Campbell speak on diet and nutrition!
‘World Vegetarian’ Weekend Celebration
September 24-25, 2005
Plan ahead for our 6 th annual World Vegetarian Day
celebration to be held at the San Francisco County Building
Vegetarian News
in Golden Gate Park, Sunday, September 25 from 10 a.m.
to 9 p.m. As an added feature, there will be a Vegan
Athletic Symposium featuring outstanding vegan athletes
and trainers on Saturday, September 24 in the Presidio.
Anyone interested in working on the planning committee,
come to the next meeting, Tuesday, May 24 at 6:30 p.m.
Call 415- 273-5481 for the address.
Summerfest 2005
The Annual Conference of the North American Vegetarian
Society, June 29-July 3
Sponsored by The North American Vegetarian Society,
P.O. Box 72-S5, Dolgeville, NY 13329. For more information:
Telephone: 518-568-7970; E-mail:
vegfest@telenet.net; or Summerfest Web:
vegetariansummerfest.org. A fun 5-Day experience!
Cutting-Edge Educational Sessions on Health & Nutrition,
Lifestyle Issues, Cooking & Recipes, Exercise, Fitness,
Compassionate Living, Animal Rights, Earth Stewardship.
Hundreds of Attendees who Share Your Interests! From
beginners to seasoned vegetarians- all ages. Ideal setting
for building lasting friendships! Social gatherings for
everyone-singles, couples & families. Great Natural-Food
Vegan Meals. Prepared under the direction of a “Gold
Medal Winning” chef. Many organic ingredients. Dozens
of Speakers: Doctors, Dietitians, Chefs, Authors, Social
Activists & other Educators will share their knowledge &
experience! Fun for Everyone! Music, Humor, Dancing,
Games, and more! Register early for Best Rates!
TAKING CARE OF BUSINESS
Millennium and our Discount Program
A message and clarification for SFVS members using their
membership cards to get a discount on their meals at the
Millennium Restaurant, voted everybody’s favorite vegan
restaurant in the U.S. by Veg News readers. They’re at:
580 Geary Street, San Francisco, 415-345-3900.
“We appreciate all Veg Society member support and offer
to all card-holding members of the San Francisco Vegetarian
Society and one guest a 10% discount, applicable
towards their entire bill, excluding alcoholic beverages, tax
& gratuity. The discount is valid Monday-Sunday, excluding
holidays and special events. Although walk-ins are
always welcome at Millennium, we do prefer reservations
be made in advance and also ask that Vegetarian Society
members let the host know when calling in for a reservation,
that a discount card will be used. Please note before
calling in that our busiest days of the week are Friday-
Sunday and our dining room may be already fully committed.”
Meatlessly yours, Erica Culp.
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www.sfvs.org | P.O. Box 2510, San Francisco, CA 94126-2510 (415) 273-5481 | contact@sfvs.org

Dining Out Coordinator Needed
Pete Cohon is unable to continue as Dining Out Coordinator.
If anyone is interested in this fun volunteer job, call our
hot line, 415-273-5481.
New Members & Renewals-Welcome and Thank You!
Marti Kheel, Dr. Michael R. Edelstein, Ray Fredricks, Jack
Sawyer, Ann & Sydney Lambertson, Bruce & Deborah
Wagman, Barbara Chiari, Barbara Meskunas, Susan Lain,
Emma Rosche-Ritchie, Shannon Moreno & Steve
Whitworth, Cynthia Lo, Kara Blankenship, Jerry Kapler,
James E. Konlande, Catherine Allen, Sandra Ward, Dee
Benefield, Dianne Seaborg
Community Thrift Store
Clean out your garage, closets, and attics and donate your
good items and clean clothes to the Community Thrift
Store, 623 Valencia, San Francisco, 415-861-4910. Be sure
to give them our #95 and we will receive a percentage of
items sold.
CLASSIFIEDS
Introducing G 3
G3—a super nutrient-dense, high-end fruit juice fusion—
combines four amazing, exotic fruits, each with outstanding
nutritional properties: G?c, Siberian pineapple, Chinese
lycium, and Cili fruit. This extraordinarily nutritious, cellrejuvenating
beverage includes these naturally occurring
properties:
• 76 times more lycopene than tomatoes
• 10 times more beta-carotene than carrots
• 40 times more zeaxanthin—vital for healthy vision—
than yellow corn
• 60 times the vitamin C found in oranges
• Naturally occurring fatty acids facilitating carotenoid
Vegetarian News
antioxidant absorption
This potent cocktail of antioxidants, carotenoids, flavonoids,
vitamins, amino acids and bioactive polysaccharides is ideal
for men, women, and children of all ages. Learn more at
www.fruitfromheaven.com. To obtain at wholesale pricing,
contact Kiki Powers, M.S. at 408.226.3223 or
kiki@aboutnhs.com.
Forming McDougall Group
We graduated from the McDougall live-in program and
want to form an S.F. McDougall Group to discuss and
support participation in the McDougall lifestyle (vegan diet,
no fat, no concentrated protein, low amounts of juices and
fruit, avoiding the Lisle-Goldhamer Pleasure Trap, exercise,
etc.). We propose to meet periodically to discuss and try
restaurants, doctors, shopping, recipes, diets, etc. If you’re
interested, contact Dave or Roberta at 415-776-3960 or
DavidP@PatentItYourself.com.
McDougall-Style Catering Service
Information provided by Ann Wheat
For people trying to stay on a McDougall diet and are
housebound due to illness or for people wanting an occasional
McDougall meal catered to their home or office,
there is a catering Service called “A Chef’s Eye” by Lisa
Lesowitz and Deagon Williams. They will prepare pure
vegetarian and low fat with whole ingredients in most
preparations. They can be reached by e-mail:
orders@achefseye.com or by telephone: 510-339-0503.
Health & Wellness Business Opportunity
Part Time/Full Time; Excellent Training Provided
Are you interested in making a positive difference in your
life and the lives of others?
This is the perfect opportunity for:
* Entrepreneurs and leaders
* Health educators, teachers, coaches, retired individuals
* Those interested in health, wellness, and longevity
SFVS MEMBERSHIP FORM
Status:
Level:
___ New member
Special donation: ________ Here’s a special tax-deductible
contribution to help with SFVS expenses.
Please send me the newsletter by:
______ Email (PDF file) ______ Postal Mail
___ Renewing member
___ Individual dues of $20 ___ Family dues of $30
___ Student dues of $10 ___ Senior dues of $10
____ Disabled dues of $10 ___ Life dues of $500
SFVS membership qualifies you for half-price membership in NAVS,
North American Vegetarian Society. NAVS, PO Box 72, Dolgeville NY
13329; and for 25% discounted membership to VegDining ($10.95).
Name:
Address:
City: State: Zip:
Home Phone:
Work Phone:
E-mail Address:
You can contact me for help with: __ Monthly Meetings
__ Newsletter __ Special Events __ Other:
Make check payable to San Francisco Vegetarian Society and mail to:
SFVS, P.O. Box 2510, San Francisco, CA 94126.
Addresses are not provided to any other organizations.
Financial statement available upon request.
www.sfvs.org | P.O. Box 2510, San Francisco, CA 94126-2510 (415) 273-5481 | contact@sfvs.org
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* Stay home moms (or those that want to be!)
* Anyone with a sales/marketing background
* Anyone not 100% happy with their current job situation
* Anyone who knows the difference between “job security”
and financial freedom-and those who want to find out!
For more information, contact Kiki Powers at 408.226.3223
Massage Therapy
Jordan Rothstein, CMT. Massage therapy that gets results.
Get out of pain, end chronic tension, stand taller, move
easier, breathe deeper. Berkeley 94709.
BodyTechnician.com (510) 548-2594, SFVS Members
10% off.
Lecture/Cooking Class
”Healing Cuisine for Spring” with Meredith McCarty,
www.healingcuisine.com, through Whole Foods Markets
May 3, 2005, 7:00-9:00 PM at The Mill Valley (CA) Community
Center, 180 Camino Alto, Forest Room
Class: Gourmet Vegetarian Dinner Party
Vegan (dairy-free vegetarian) cuisine at its finest, menu
includes organic whole grains, beans or soyfoods, and
vegetables and fruits of the spring season.
COST: $20. Generous tastings provided.
REGISTRATION: Contact Ashley Sue Paulson, Marketing/
Community Relations Coordinator, Whole Foods Market,
Mill Valley, at ashley.paulson@wholefoods.com or 389-
7348.
Cancellation Policy: Recipe sheets will be sent, but no
refunds.
Vegetarian News
2 nd Wednesday of the month. Location varies. Arrive at
6:30p.m. to order at 6:50p.m. Please RSVP to Dave at
dg2222@msn.com, no later than the Tuesday before the
event and for more information.
2nd Tuesday of the Month East Bay Vegan Outing
Join us in Berkeley on the 2nd Tuesday of each month for a
vegan meal. Currently we are meeting at “India Foods”,
2100 University Ave, at Shattack Ave. This is 3 blocks
north of the Berkeley BART station. We have a fresh
buffet of 3 Indian Vegan items plus rice and vegan bread
[or pakora]. And its only $6 for all you can eat.
6 pm — 7:30 pm on the second Tuesday of the month.
Please RSVP to howarddy2@att.net.
Thank you for your thoughts and cards wishing me a
“Happy 80 th ” It was nice hearing from all of you.
Stan Mahy
THANK YOU
World Vegetarian Day is coming!
September 25, 2005
Please see inside for more information.
Check out our website, www.sfvs.org or call 415-273-5481
if you would like to help.
2nd Wednesday of the Month Dinner
Join Dave Goggin and Bay Area Vegetarians,
www.BayAreaVeg.org, for a vegan restaurant outing every
The next issue of the SFVS newsletter
will be out in September.
T. Colin Campbell Speaks Out – June 21
San Francisco Vegetarian Society
for Health and Humanity
P.O. Box 2510
San Francisco, CA 94126
NOTE: If your membership is about to expire (see date on label),
then we urge you to renew now!
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www.sfvs.org | P.O. Box Vegetarian 2510, San Francisco, News printed CA 94126-2510 on recycled (415) 273-5481 paper. | contact@sfvs.org