Vegetarian News - The San Francisco Vegetarian Society

graphic artists: Susan Dembausky and Ross A. Reyman;and to our sign painters: Tracy Ewing and Polly Strand.Congratulations and thanks to everyone who made it afantastic event:Our Top Notch Speakers:John McDougall, M.D., author of McDougall’s Medicine;Alan Goldhamer, D.C., author of The Pleasure Trap;Michael Klein of Roxanne’s Raw Restaurant; MicheleSimon from Center for Informed Food Choices; Kim Sturlafrom Animal Place; Jed Gillen author of Obligate Carnivore- Cats & Dogs and what it Means to Be Vegan; AnushaAmen-Ra from Sacred Space Healing Center; Didi Anandafrom the Oakland Meditation Center; and Deo Robbins,wife of John Robbins who graciously substituted for John.Our Great Food Presenters:Miyoko Schinner, author of The New Now & Zen Epicure;Genet Kefetew, Ethiopian born caterer; Shanta Sacharoff,author of Flavors of India; Emily & Robert Angell, teachersof Living Foods; and Cherie Soria, author of Angel Foods -Healthy Recipes for Heavenly Bodies. & Dan Laderman,co-director with Cherie of Living Light Culinary ArtsInstitute; and our evening catered dinner by Bay Area’sFlacos Mexican Food.Our Wonderful World Entertainers:Emcees Rose Aguilar and Norma Jean WallaceRob Schaaf and his sax; Chinese Acrobat Wayne Huey;Jimmy Erfird & the Nightingales; Afro-Dancer MelaWoods; Steve Smulian & his guitar; Indian Musicians InderBhoghul from Sikh Aide International with Mary Garnerfrom Innerware Healing Center; International RecordingArtist Kyle Vincent; Gen Taiko (Japanese Drums) studentsof Melody Takata; Exhibition Dancers Elizabeth Bechtold& partner; and DJ Gordon Leong’s Sound Innovations.Our Creative Children’s CornerTracy & Jennifer Ewing, coordinators and Bernice Yee,face painter.Our Food Vendors & CompaniesAna Being, Arcus Liquidus, Bay Area Naturally, Bookstore,Chocolate Decadence, Daily Harvest Catering, Donna’sTamales, Edina Imports, Genisoy Products, Good FriendsVegetarian NewsBiotech, Hulu House, LLC, Ishwari Creations, JacobHealth Retreat, Kagome Company, Living Light CulinaryAcademy, Lydia’s Organics, Millennium Restaurant, MultiPure, New Ganges Restaurant, Nosh Magazine, Now &Zen, Other Avenues, Organic Wine Company, Otsu VeganStyle, Patricia Leslie, Prescription 2000, Pulmuone-Soga,Quick-N-Ez Indian Foods, Raw Energy, Sacred SpaceHealing Center, Sambazon, Schneiders of Hanover, Spark’sRestaurant, Sunergia, Teeccino, The BayLeaf Cafe, VeganCats.Com, Veggies for Kids, Wild Bryde Jewelry, WiseSelection.Our Non-Profit OrganizationsAction for Animals, American Vegan Society, Animal Place,Brahma Kumaris, Center for Informed Food Choices,Christian Vegetarian Association, Compassionate Cooks,East Bay Animal Advocates, Freedom for Animals, Friendsof Animals, Fund for Animals, Innerware. Com, GetAyurveda, Physicians’ Committee for Responsible Medicine,SF Life, SF/Marin County House Rabbit Society,Spaceshare.com, Vasu Murti, Vegan Outreach, VIVAUSA.Our Helpful VolunteersAdrianna Galletta, Aggie Lum, Amber Shigg, AntoniaFokken, Anurag Singla, Arlen Balden, Aurora Doyon,Brenda, Carmen Lee, Caroline Rott-Whitter, CarrySwenson, Dana Roze, Dana Valois, David Goggin, DorleenTong & her 15 ESL Students, Doug Ward, Frankie McGee,Fred Schwinn, George, Hannah Cherkassky, HannahHagsner, Howard Dykoff, Jacob Winiecki, Jennifer Austin,Jennifer Lee, Jessia Hoh, Jordan Rothstein, Joyce Thornton,Julia, Kay Bushnell, Kelly Cheung, Ken Wong, KentGaisford, Larry Contey, Larry Diamond, Lela Rose, 25students from Lowell High School Volunteer Club, LynnLampky, Marcy Greenhut, Mark North, Martin Burbidge,Mathew Gooding, Melanie Cook, Melody O’Connell, Nadu,Noelle Tornatore, Pam North, Pam & Roy Webb, Pat,Piyush Mehta, Ravi Shankar, Ravi Thammaiah, Ross,Sabrina Kam, Siemel Naran, Sonia Siegel, Thomas Decker,Thomas, Tom Gibson, Tony Martin, Tricia Chow, VickiWilderman, and our young vegetarian volunteers, YevaCifor, Jennifer and Nicholas Ewing.We apologize for any misspellings or omissions. Call uswith any corrections.PRESIDENT’S CORNERDixie MahyPresident’s MessageAs we come to the end of another year, I want to congratulateeveryone who has helped to make it a successful 35thAnniversary Year; especially our officers: Sharon Leong,Vice President; Joseph Cadiz, Treasurer; Norma JeanWallace, Secretary and Board Members: Nancy Loewen,4www.sfvs.org | P.O. Box 2510, San Francisco, CA 94126-2510 (415) 273-5481 | contact@sfvs.org

Joyce Thornton, Winnie S., and Erhhung Yuan. A specialthanks also to Linda Fleming and Nancy Loewen asNewsletter Editors. (Editor’s Note: And we SFVS memberswant to give enormous thanks to you, Dixie Mahy, foryour seemingly tireless efforts, your amazing persistence,patience, and high spirits in leading the San FranciscoVegetarian Society. Bravo for all the incredible good workthat you do!)I also want to thank all of you for your membership and Iurge you to join if you are not yet a member and to renew ifyou are a member even if you cannot be active. It helps uswith our fundraising and grant seeking when we can showwe have a large supporting constituency.Society HighlightsIn addition to our World Vegetarian Day Spectacular onOctober 4th, we have been busy with our other events.One special event was the Howard Lyman Lecture onOctober 12 at the Loughborough Center. Around 55 peopleeagerly awaited Howard’s arrival straight from the OaklandAirport to San Francisco thanks to Pam & Roy Webb. Anextra treat was meeting Howard’s lovely wife, WillowJean. We appreciate the helpers at the event who helpedmake it a success: Alan Baden, Betty Hsui, Sabrina Kam,and Dixie & Stan Mahy who also donated refreshmentsalong with Amazake, Nina’s Bakery (available at Farmer’sMarkets), and Winnie. Following the meeting, 20 peoplehad dinner with the Lymans at the Herbivore Restaurant onDivisadero. Lots of Golden Carrots to Winnie for coordinatingthis event and wearing her colorful cow costume andthanks to her for coordinating the Howard Lyman Video atthe San Francisco Main Library on October 16 whereabout 20 people showed up to view this new video documentary(not yet released) about Lyman’s around the worldresearch on mad cow disease, as well as his personaljourney from cowboy to vegan. The film is very graphic,Vegetarian Newshonest, and moving. For more information on the progressand release of “The Mad Cowboy” video, check out thewebsite at www.madcowboy.com. Thanks to Winnie,Noelle Tornatore, and Stan & Dixie for setting up and toeveryone for pitching in to get us out on time.Due to space constraints, acknowledgements about otherevents will be made in our annual report.MEMBERSPOT-POURRINew Members — A big welcome to:Tiffany Norton, Amy LeungRenewing Members – Thanks for your continuing support:Lymann Yip, Lisa Herzstein, Helen Rose Horton, LarryRose, Leonard Greenberg (and thanks, Leonard, for yourgenerous extra donation!)Vegetarian Perspective to Hit the Air Waves!Colleen Patrick-Goudreau of Oakland (please see calendarlisting for Colleen’s Compassionate Cooking Classes) willbe reading the following “Perspective” on KQED (88.5 FM- San Francisco’s NPR station) the week of Thanksgiving.She has been kind enough to let us publish her wonderfulpiece in our newsletter. The perspective is as follows:“Humans are funny birds. We get so wrapped up in habits,comfort zones, and traditions that sometimes it takes a lot ofstrength and courage to step back and question who we areand what we do.Thanksgiving is one such instance, sadly exemplified by thealternative name for the day: “Turkey Day.” Thanksgiving isBUT WHAT DO YOU EAT???SFVS Member Patricia Leslie, M.S., is producing a series of cookbooks on baking without dairy or eggs! Book One:Cookies, Cookies, Cookies is sure to be a hit. Info at: wholesomeoven@earthlink.net. A sample recipe follows:Chewy Chocolate Chip BarsMakes about 2 dozen generous-sized bars.The almond butter ensures that these come out rich andchewy.Preheat oven to 375.Lightly oil a 13x9x2 inch pan.Beat together using a mixer at medium speed:½ cup unrefined sugar½ cup soymilk1/3 cup almond butter1 tsp vanilla½ tsp apple cider vinegarSift together 2 cups unbleached pastry flour and ½ tspbaking powder.Beat the flour mixture into the sugar mixture until fullcombined.Stir ¼ tsp baking soda into 1/3 cup applesauce. Beat thisinto the other ingredients until fully combined. The batterwill be thick. Fold in ¾ c dairy-free chocolate chips, usingmixer at low speed.Use a spatula to spread the batter in the pan. Sprinkle ¼ cdairy-free chocolate chips over the top. Tap them gently.Bake 23-25 minutes. The top will spring back when gentlypressed. Cool these completely on a rack before cuttinginto squares or rectangles.www.sfvs.org | P.O. Box 2510, San Francisco, CA 94126-2510 (415) 273-5481 | contact@sfvs.org5

meant to be a day when we celebrate the bounty of theharvest, pause in gratitude for the abundance most of usexperience, and share what we have with others. Mostpeople don’t stop to think about the near 300 million birdsthat are killed each year in the U.S., just to satisfy ourappetites. Of this number, 45 million are killed for Thanksgivingalone.As someone who eats no animal flesh or secretions andteaches vegetarian cooking classes and vegetarian nutritionworkshops, I have seen many people switch to plant-basedeating and enjoy an abundance of delicious, nutritious food.I also know that it takes a real shift in perception to shedthe comfort zones of the past and create new ones. Somepeople have a real fear that they will no longer havesatisfying, filling meals — especially on Thanksgiving. I cansay with confidence that they can put their fears to rest.Our Thanksgiving feast every year is full of comfort foodsgalore: mashed potatoes with gravy, stuffing, mashedrutabagas, cranberry relish with pecans, stuffed squash,corn bread, Brussels sprouts, corn, peas, pumpkin pie withnon-dairy whipped cream, and apple pie. This was ourmenu last year, and I’m sure I’ve left something out.Indeed, there is no dearth of food on our table. And forthose who need that dose of familiarity, “tofu turkey” isalways another option.For those who have never met them, turkeys are magnificentanimals, full of spunk and spark and affection. I wasamazed the first time I visited rescued turkeys at FarmSanctuary, birds who had been abused, who had been detoedand de-beaked but who still displayed immenseaffection for humans. One turkey climbed into my lap andcooed as she fell asleep in my arms, while I stroked hersoft chest and beautiful feathers.Start a new tradition this year: Try a turkey-free Thanksgiving.It will be a Happy Turkey day indeed.New “Kid on the Block” for Animal ActivistsVegetarian Newsbased in San Francisco. Freedom for Animals advocates onbehalf of animals through public outreach, education andcommunity support. Our primary focus is on issues relatedto farmed animals since they compose the overwhelmingmajority of animals killed by humans in this country.Some exciting Freedom for Animals’ projects you might beinterested in:• Vegan Video Brigade—a group of dedicated FFAvolunteers sets up a battery-powered television and VCRand show “Meet Your Meat” on street corners across theBay Area.• Regular KFC demonstrations for as long as PETA’s KFCcampaign continues.• Weekly outreach outside Neiman “Carcass” to try topersuade the store to stop selling real fur.• VeganTV—a public access TV show airing everyTuesday night at 9:30 on channel 29 in San Francisco.• Tabling and outreach at environmental, animal welfare,and other community events.• Video and literature distribution—we send free videos offactory farming footage to anyone who requests it fromwatching VeganTV or when we table at various events.• AR101 conferences to educate the community aboutanimal rights issues.• VegSF—a project to produce a guide to restaurants thatare veg-friendly in San Francisco, and to persuade otherrestaurants to be more friendly.• Monthly animal rights book clubIf you’re interested in learning more about Freedom forAnimals, please check out their website atwww.freedom4animals.org. You may also subscribe to theirweekly enewsletter so that you can learn about upcomingFFA events, animal rights issues in the news, and more.They’ll only send that one email per week. If you’d like tojoin, please just type your email address into the box ontheir our home page (listed above).VEGGIE NUGGETSOf, by or relating to vegetarian issues of the daySubmitted by Norma Wallace, Writing for ResultsFreedom for Animals is a relatively new and definitelyexciting young grassroots animal advocacy organizationPOTLUCK GUIDELINESTo enhance everyone’s enjoyment of SFVS’s sociablepotlucks, please note the following:Bring a *vegan dish to serve 8.Attach a copy of the recipe or list of ingredients and yourname, in case there are questions.Bring serving utensils and your own dishes and silverware.Potlucks are $1 to members with food; $3 suggested donationfor non-members. Additional $7 suggestion donationwithout potluck contribution. Donations are used to defraycost of renting space.For ideas on substitutions or recipes, go to www.vrg.org.*no animal products or byproducts such as dairy or honey6www.sfvs.org | P.O. Box 2510, San Francisco, CA 94126-2510 (415) 273-5481 | contact@sfvs.org

FROM VEGETARIAN JOURNAL Issue Three 2003. In a2002 Time/CNN Harris Interactive survey, 4 percent ofAmericans polled called themselves vegetarians. Accordingto a survey by the Natural Marketing Institute (MotherJones, January 2003), 30 percent of adult American consumersmake purchasing decisions based on issues of theenvironment, social justice, health, etc. see The Market forVegetarian Foods at www.vrg.org/nutshell/market.htm. The2003 Vegetarian Resource Group Harris Interactive pollfound 2.8 percent of total surveyed never eat meat, poultryand fish/seafood. Ten percent of 25-34 year olds and 10%of Western U.S. indicated they never eat meat. Women,blacks and college graduates shun meat at a rate of eightpercent each. (This is meat but not fish or poultry.)In the News. . .For Health and HumanityThe purpose of SFVS is to promote the vegetarian diet as ahealthful and humane way of life; and to disseminateinformation on the economic, ecological, philosophical,ethical, religious, and spiritual validity of vegetarian ideals.In keeping with the above-stated purpose of SFVS, in thenext few issues we will publish recent news items addressingeach of those vegetarian motives, starting in this issuewith Health and Humanity:Vegetarian Newsfeed to provide protein. It is also used as a soluble productto mix in animals’ drinking water, and as a milk replacementfor calves. In John Stauber’s “Mad Cow USA: Could theNightmare Happen Here?”, he notes the US regulatoryagencies refuse to allow anyone who lived in Britain in the1980s to donate blood [ED: due to the possibility of havingingested BSE contaminated products], but they allow cowblood to be fed to cows every day, and then allow thosecows to be eaten by people. According to the NationalCattlemen’s Beef Association chief executive Terry Stokes,out of an annual slaughter of about 35 million, only 19,900cattle were tested for BSE in the US in 2002, or one in1759.FROM American Vegan Society’s AMERICAN VEGAN3-2, Summer 2003. Learn about vegan nutrition with theVegan Nutrition Wall Chart. It will fit the splash area at theback of your counter and wipes clean. Liz Cook’s colorful,illustrated chart shows vegan sources of protein, fats,vitamins, minerals and fiber, and gives recommended dailyallowances for children and adults. This chart is an Americanversion of the popular British counterpart, a tool for thewhole family. 34”x7” laminated. $7. Order from AVS.(Note, first seen in the US at the 1995 San Diego Int’lVegan Festival.) www.americanvegan.org. Get yours today,perfect for the holidays!!!FROM WEST COUNTY TIMES 10/8/03 Nation section.Headline: One in 3 newborns likely to get diabetes; subhead:The first large study to assess lifetime risk raisesspecial fears about the risk among Latinos and blacks,which rises to 1 in 2. The study was reported by theCenters for Disease Control and Prevention in the currentissue of JAMA. It found diabetics face a life marked bycrippling disease and early death.EXCERPTED FROM the American Vegan Society’sAMERICAN VEGAN 3-2, SUMMER 2003 article MadCow Madness USA by Dr. Andrew Knight, veterinarian.Spray-dried cow and pig blood is used in agricultural animalFROM Rochester Area Vegetarian Society’s VEGETAR-IAN ADVOCATE. A study published in the 7/23/03 issueof JAMA showed that a low-fat vegetarian diet can reducecholesterol levels about as much as widely used statindrugs. The vegetarian group and the low-fat diet plus statingroup both showed an average drop of about 30% in theirLDL (bad) cholesterol, that can raise the risk of heartdisease. The low-fat diet-only group had just an 8% drop.FROM SAME. The Summer 2003 issue of PCRM’s GoodMedicine (Physicians Committee for Responsible Medicine),noted: The Harvard School of Public Health reportsthat Parkinson’s disease in men was linked to intake ofSFVS MEMBERSHIP FORMStatus:Level:___ New memberSpecial donation: ________ Here’s a special tax-deductiblecontribution 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 $500SFVS membership qualifies you for half-price membership in NAVS,North American Vegetarian Society. NAVS, PO Box 72, Dolgeville NY13329; 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.org7

certain dairy products. Men with the highest intakes oflactose, dairy calcium, dairy vitamin D, or dairy protein hada 50-80% increase in Parkinson’s disease risk, comparedwith men who consumed the least. Possible culprits aretetrahydroisoquinolines, found in milk and cheese, or thepesticides and PCBs which contaminate them.Victoria’s Chinese Fast Food at 211 Kearny (nearBoA) features a vegetarian buffet and charges by weight.They’ve been open for years but added the vegetarianbuffet recently. 415-693-9150 open 7a-7p M-Sa.Have yourself a Merry Eco Christmas (excerpted fromS.F. Recycling Program Eco Holiday Guide). Mailing -Pack with air-popped popcorn. Sharing Time – Givecertificates to build a compost bin or plant a tree. SharingTalent – give a home-cooked veggie meal, or home-madefoods, like jams, breads, or salad dressing. Sharing Beliefs –membership in a non-profit organization (e.g. SFVS!),books or magazines. For soon-to-be parents, a cloth diaperservice. Gardening tools, seeds, plants, etc. A reusablecanvas shopping bag; biodegradable lotions, soaps andshampoos. Entertaining – set up an area to recycle. Decoratewith plants, flowers, veggies. Use reusable dishes andutensils and cloth napkins; when needed, purchase paperproducts made from recycled paper.Our own Ann Wheat has informed us that Hawaii nowhas a new vegetarian TV show called “Tasty andMeatless,” and John Westerdahl, SFVS Advisory Boardmember, formerly Millennium’s consulting nutritionist, hashad a part in creating this show. You can check this showout at www.tastyandmeatless.com. The plan is for theshow to go national at some point, so be on the lookout forit (but Ann will surely let us know!).Vegetarian NewsFROM Rochester Area Vegetarian Society’s VEGETARIANADVOCATER.D. Brenda Davis’s 7 Simple Steps to a Healthier Veg Diet1. Make whole plant foods the foundation of your diet.2. Reduce refined carbohydrates.3. Eliminate trans fatty acids.4. Include sufficient healthful fats (e.g. ground flaxseeds,nuts).5. Insure (sic) a reliable source of vit. B12.6. Don’t shortchange yourself on vitamins and minerals(e.g. calcium, vit. D).7. Minimize your intake of potentially harmful food additivesand residues (e.g. more organic foods, fewer processedfoods).CLASSIFIEDSSFVS offers free classified ads to members. Nonmembersmay also place classified ads for $5 per issue.Centrifugal Juicer. Salton Vitamin Bar 2. New. $15.Roberta or Dave 776-3960Wanted: wheat grass grower. Good opportunity to ownwheatgrass farm in San Francisco. Prefer experience.Tel415-681-7675.November 20 is the Great American Smokeout. If youor someone you love still struggles with a cigarette addiction,learn how simply dietary changes can help you kick thehabit once and for all at: http://www.aboutnhs.com/article_quitsmoking.htm or e-mailkiki@aboutnhs.com for more information on smokingcessation.‘TIS THE SEASON TO BE (OR BECOME) VEGETARIAN!JOIN US FOR A FABULOUS THANKSGIVING AT MILLENNIUM!San Francisco Vegetarian Societyfor Health and HumanityP.O. Box 2510San Francisco, CA 94126NOTE: If your membership is about to expire (see date on label),then we urge you to renew now!8www.sfvs.org | P.O. Box 2510, Vegetarian San Francisco, News is CA printed 94126-2510 on recycled (415) paper. 273-5481 | contact@sfvs.org