Read, reflect, reduce...

http://www.nytimes.com/2009/11/22/opinion/22steiner.html?pagewanted=2&_r=2&emc=eta1

http://olsenhaus.com/home.html

Watch This!

Feast your eyes on this:

http://video.nytimes.com/video/playlist/health/1194811622283/index.html#1247464978948

Food Inc. playing during Newark Film Festival

Food Inc. is a documentary that looks inside the food industry. The film is playing this weekend during the Newark Film Festival and I am thrilled that it has made it's way to little 'ol Newark!

Check out some of the other great films during the festival and if you are in the area support your local community!

http://www.newarkfilm.com/index.html

The High Price of Cheap Food...

Check out this eye-opening article from a recent issue of TIME magazine. Hopefully it makes you think, and re-think some of your food choices and the impact they have...

http://www.time.com/time/health/article/0,8599,1917458,00.html

Cornucopia-Fall 09

Hi all! Below is what I submitted to the Cornucopia (Newark Natural Foods newsletter) for the fall issue. As I submit future columns I will also post them here, along with other weekly or monthly blogs. Be Well!

Becca Sprouts

Greetings Cornucopia readers! My name is Rebecca Krylow and I am a proud, passionate vegan. An undergraduate and graduate alum of UD, I now work in the Office of Residence Life. My husband and I have been vegans for approximately 16 months and oh what a journey it has been!

As this is my first column I wanted to take the opportunity to share a little bit of my story. I also wanted to share and hopefully debunk some of the common myths about veganism. My hope is that I might be able to answer some of the questions you might be asking yourself if you are contemplating becoming a vegan. Even if you begin by going vegan for one day a week you are still making a positive impact!

Well, let’s get on with it shall we? Sixteen months ago my husband and I decided to become vegan for ethical, environmental, and health reasons. Although the transition wasn’t too extreme (we were not heavy meat eaters), it still took some time to get adjusted to our new lifestyle. When eating with friends and family I definitely had to endure multiple questions and weird looks. Needless to say, they were skeptical. But now, 16 months into a vegan lifestyle I can say with confidence that my friends and family accommodate us, not gawk at us…

The following are what I like to refer to as the “Top 5”. I have answered these five questions or comments (plus many more) repeatedly over the last 16 months. If you are thinking about becoming a vegan but still have some of your own questions, read on…

1. Vegan food doesn’t taste good- Nonsense! Vegan food is delicious AND healthy. Contrary to popular belief it doesn’t taste like bark…if tofu isn’t your thing-don’t worry, there are plenty of other things that make up a vegan’s diet. You probably already eat lots of vegan food already, and with some minor adjustments you don’t have to give up the taste of anything!

2. You need meat to be healthy-Almost all plant-based food contains protein and many of the minerals and vitamins your body needs. Plus, you’ll be leaving the cholesterol and saturated fat behind.

3. Eating vegan food is expensive-Fruit and vegetables are cheaper than meat, period. Avoid processed food and other fancy snacks and you can load up your shopping cart without unloading your wallet.

4. I wouldn’t know where to shop etc.- Um..you are reading a newsletter from the #1 vegan-friendly place in the area! Any grocery story also has what you need. You don’t have to give up eating out either-Home Grown, Ali Babba, California Tortilla are all vegan-friendly, not to mention most of the restaurants on Main Street.

5. I could never give up dairy- Yes you can, end of story. You can do anything that you put your mind to. If you still want the taste of dairy products, but without any of the harmful side effects check out Earth Balance soy butter, Vegenaise (vegan mayonnaise), Soy Delicious ice cream, Tofutti cream cheese, soy milk, almond milk, etc., need I go on?

The dish that I want to share with you is hearty, healthy, and best of all, easy to prepare. Lentil, Potato & Spinach Curry has tons of robust flavors and is sure to prove those who think vegan food doesn’t taste good wrong! It’s a perfect dish to enjoy on a chilly evening as you watch the leaves start to change.

If you have any suggestions, questions, or comments from what you’ve read today, I’d love to hear from you. My email is rkrylow@gmail.com.

Lentil, Potato & Spinach Curry (from Williams-Sonoma, Vegetarian Foods Made Fast)

Ingredients:

· (2 c.) Cooked Green Lentils

· (2 tbl.) Canola Oil

· (1 large) Yellow Onion

· (2 cloves, minced) Garlic

· (1 ½ tsp.) Garam masala

· (1tsp.) Ground cumin

· (1/2 tsp.) Ground coriander

· (2 large, cut in cubes) Red-skinned potatoes

· (2 packed cups) Baby spinach

· Salt and pepper

· (1/4 cup) Plain soy yogurt

-In a heavy-bottomed saucepan or Dutch oven over medium-high heat, warm the oil. Add the onion and sauté until browned, about 8 minutes. Stir in the garlic, garam masala, cumin, coriander, and stir until the spices are toasted and fragrant, about 1 minute.

-Add the potatoes, lentils, and 1 cup water. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, until the potatoes are tender, about 10 minutes. Stir in the spinach and cook until it wilts, about 2 minutes. Season to taste with salt and pepper. Spoon the rice into bowls (optional) and top with the vegetable curry. Garnish with the soy yogurt and serve.