In 2016, a cow escaped from a slaughterhouse in New York City. Luckily, Freddie was sent to live happily in a New Jersey sanctuary. Unfortunately for everyone around me, however, Freddies story launched my career of fierce but ineffective animal and environmental activism. This was largely in the form of informing the people around me that meat is murder.

Five years later, upon an intense discussion with my omnivorous girlfriend, I sat down to conduct some real research on the topic and discovered that my superiority complex, shockingly, was not as cemented in fact as I had thought. In reality, the most environmentally sustainable and morally conscious diet is far more nuanced than simply cutting out meat.

First, I confirmed what I already knew: that vegetarianism and veganism not only save livestock like Freddie, but also preserve the environment and increase industry accountability. Raising and maintaining livestock requires 163 times as much land, uses 18 times as much water and produces 11 times as much carbon dioxide as the same amount of rice or potatoes would use.

The production of vegan substitutes, especially oat alternatives instead of almond or soy products, has immense environmental advantages. There is a 61% discrepancy between the carbon footprints of dairy products and their dairy-free alternatives.

However, meat substitutes do sometimes fall short of our expectations. Although plant-based alternatives to meat produce only 10% the emissions of beef, their environmental impact is still similar to the production of poultry. Production of plant-based meat alternatives will definitely not have as harmful an impact as the meat industry, but it will take its own toll.

Research from the Johns Hopkins Center for a Livable Future has shown that removing meat or dairy from your diet for two-thirds of your daily meals reduces your carbon footprint and water consumption almost as significantly as if you cut meat and dairy out altogether. This partial dietary change would allow for enough of an economic threat to the meat industry to incentivise environmental prioritization without tanking the industry altogether, creating a new consumerism-driven environmental disaster in meat and dairy substitution industries.

Indeed, an important consideration in environmentally conscious choices is the decisions monetary impact, since economic success is frequently valued above environmental preservation. Meat production is the foundation of many agricultural and working-class communities. Both the farm and factory work that goes into meat production rely heavily on coast-to-coast consumption, and disrupting the demand for these products would have disastrous implications for national economic stability.

In the United States, the macroeconomic and microeconomic repercussions of reducing the national consumption of animal products inhibit the progression of environmental policy. Vegetarian alternatives to meat such as Impossible Burgers or Beyond Burgers have only recently reached a notable production capacity.

Additionally, the price of vegetarian and vegan alternatives is not reasonable for a large number of U.S. residents. In order to consume sufficient nutrients for a healthy diet while relying on meatless products, buyers must purchase more food at a higher price point.

While I would love to believe from atop my vegetarian high horse that I am the savior of Freddie and, by extension, the earth, when you acknowledge the research, its evident that being aware of your animal product consumption is far more sustainable for your body, the planet and the economy than holistically restricting your diet.

Anne Poulos is a first-year in the School of Foregn Service. Sustaining the Discussion is published every other week.

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POULOS: Shift to Plant-Based Diet - Georgetown University The Hoya

A biologist, an anthropologist, and an English professor team up for Kilachand Honors College course The Secret Life of Plants

Students in a BU class on plantstheir biology, anthropology, and literary rolestoured the Arnold Arboretum in Boston last month.

ClassesA biologist, an anthropologist, and an English professor team up for Kilachand Honors College course The Secret Life of Plants

You just knew sex was bound to come up in a class called The Secret Life of Plants.

Its mid-October as 20-plus Terriers tour the Arnold Arboretum, Harvards 281-acre botanical preserve. Their guide addresses an old question in biologywhat exactly is a species? Michael Dosmann, keeper of the Arboretums living collections, offers one definition, which distinguishes a species by its inability to reproduce with other, different organisms. The principle is seen in animals, but in plants, theres a little more fluidity, Dosmann says, citing the oak tree towering nearby. Oaks are highly, umumadventurous.

Interfertile, Les Kaufman, one of three professors teaching the interdisciplinary course, helpfully suggests. Interfertile, yes, thats probably a better way, Dosmann says. Oaks love to hybridize.

As risqu goes, it might not have been Bridgerton. But after all, this class is for students in the academically high-powered Kilachand Honors College. As they roam the Arboretums verdant copses, freckled with mid-autumn yellows and crimsons, the students learn other facts that make plants seem, well, sort of human. Such as arboreal suicide, Kaufmans term for how a trees own roots can strangle it.

The anthropomorphizing is intentional. Mixing insights from life science (Kaufman, a College of Arts & Sciences professor of biology), anthropology (Caterina Scaramelli, a CAS research assistant professor of anthropology), and literature (Adriana Craciun, a CAS professor and Emma MacLachlan Metcalf Chair in English), the class ponders floras possible intelligence and communication abilities, a theme flagged by the syllabus: What do plants know?

We led into that segment by looking at carnivorous plants, says Nashr El Auliya (ENG24). They actually have a method of getting food that seems a lot like hunting. Its like trapping animals. That brings up the question of, all right, this looks like it has agency, buthow do we define agency? That was really mind-warping to me. I was like, do I really want to think of plants that way?But that is the entire point of the class.

This class kind of makes me think a little bit differently about the world, agrees Nourhan El Sherif (ENG24). One interesting topic that we talked about was plant ethics and how plants interact with one another in the space of nature.

Oaks are highly, umumadventurous.

Agency? Ethics? Such talk has given biochemistry major Tyler Critz (CAS24) a newfound appreciation for our leafy, rooted, flowering friends.

All of my life, Ive been a very good plant killer, specifically house plant killer, he says. I overwater them, or I dont water them enough. With this class, it kind of opens up a new door to say there are things other than just how a plant looks, how the flowers look.

But if plants have agency, does that raise the same moral issues for vegetarianism as for meat-eating? I have been thinking about that for my entire life! says Craciun, a vegetarian for almost four decades. I am sure that it will be one of the things we discuss at the end of the class about students changing conceptions of plant life, because I am curious. Plants and food, and food politics, will be looming large at the end of the class.

Did we mention The Secret Life of Plants is interdisciplinary?

There must be a joke somewhere about bringing an anthropologist, an English professor/historian of science, and a biologist in a room, muses Scaramelli. Maybe by the end of the semester, we can get you a punchline. She recounts the class genesis during a CAS dinner in February 2020their last such gathering before COVID-19 halted indoor assembliesas she and Craciun were discussing their intersecting interests. Craciun suggested they co-teach a course on plants with a biologist.

My own work is unusually interdisciplinary for a literature professor, Craciun says. (Shes researching a book on a Norwegian seed storage facility used for global food security, and the ways in which scientific and cultural understandings of plants have changed dramatically and surprisingly since the 17th century Scientific Revolution.)

I do anthropology of the environment and science, and did research on wetlands for some time, Scaramelli says, and now have been interested in agrobiodiversity and questions of traditional garden/vegetable varieties.

Kaufman, meanwhile, cites his obsessive interest in carnivorous plants and his former hobby of raising orchids. Although my principal work is in marine systems, he notes more seriously, an important sideline of my research program deals with the recovery of tropical forest communities after deforestation or natural disturbances.

All of which is to say that plants touch multiple aspects of life. Our class is focused on the questions of what plants do, says Scaramelli, how they move, grow, sprout, form symbiotic relationships, transmit information, and how they transform place. For me, a takeaway is that the world of humans is really mediated by plants. We cant think of plants outside of the social, historical, ecological context in which they live, and outside of the relationships they form and are implicated in.

Kilachand draws students from across BUs schools and colleges; most of those in this class are CAS majors in biology or natural sciences. But what El Auliya calls the weird combination of disciplines is precisely the draw for a STEM student like him: It just seemed like a really wild, outlandish idea, where you just join all three professors in this really interesting setup.

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The Secret Life of Plants | BU Today - BU Today

Its been a helluva year so rather than just reflecting on all that went down in 2020, were going back a bit further and seeking comfort via nostalgia. But while revisiting simpler times may feel like temporary escapes from current disasters like climate change, a pandemic, and attempted coups, they also remind us of how we got here. Welcome to Grists Nostalgia Week.

The start to my 12-year stint as a vegetarian was not a particularly auspicious one. I was standing over my parents kitchen sink, eyes full of tears as I choked down one mouthful after another of cold, cotton-dry chicken breast. At the same time, I engaged in a fiery staring contest with my dad, who had taken it upon himself to enforce his long-promised threat of You are going to sit here until you finally clean your dinner plate, young lady.

My stand against meat lasted from age 10 to my early 20s. During that time, my family continued to eat meat, though they never again forced me to join them. Instead, my parents let me forage in the pantry and fumble on the stovetop for my own dinner. My elementary cooking skills meant that I relied on a lot of frozen veg staples Gardenburger patties, MorningStar Farms Chikn nuggets, DiGiorno cheese pizza.

The early 1990s, well before the advent of plant-based diets, were a different time for meatless eating. Meat alternatives have been around for thousands of years, but youd never have known that shopping for vegetarian entree options in the conventional American grocery stores near my parents Southern California home at the time. My choices were generally limited to Oriental flavored Ramen packets and boxed macaroni and cheese. Going out to eat usually meant ordering some form of spaghetti with red sauce. Even when I tried to explain to my Chinese relatives that I was no longer eating meat for taste reasons, they awkwardly continued to offer me plates of beef tendon until my grandmother lied and told them I had become a Buddhist.

The holidays were especially rough. My family went all-out for Thanksgiving with a mix of American and Chinese delicacies turkey, gravy, giblet stuffing, chicken gyoza, pork buns, the works. Id look at that lovingly handmade fare and then down to my own plate: plain mashed potatoes, salad, and a dinner roll. It was still delicious, but not exactly special. I didnt miss the taste of turkey, but I longed to join in on the tradition of it all.

As I got older, the gentle ribbing about my dietary choices faded on the family front and instead started coming from my peers. While I knew a few other young vegetarian converts, we were seen as oddities, assumed to be either die-hard animal rights zealots or body-conscious health nuts. Our motivations, in fact, varied; mine was more a mix of texture aversion and a strong desire to shirk my parents control. But we were united by our isolation: While our friends gathered around party-sized plates of buffalo wings, we grazed in the corner on cold baby carrots and ranch dressing. We were seldom invited on lunchtime fast food runs a kind of SoCal teen Olympic sport in which five hungry high schoolers cram into a 2-seater truck and tried to make it to the local taco shop and back in 20 minutes or less.

By the time I graduated college, my tastes had changed and I was tired of so much pasta, black bean patties, and veggie platters. A chance encounter with a particularly aromatic and tender piece of barbecued chicken thigh put an end to my meatless streak.

Sixteen years ago, going from vegetarian to flexitarian, or meat-light, felt like a revelation. I could sit down with my family and enjoy my moms slow-cooked borscht! I no longer had to microwave my Thanksgiving dinner! No restaurant menu section was off limits! I could actually trade entree bites with a date! Until that point, I hadnt noticed one constant seasoning of my meat-free diet.

It was loneliness.

The world has obviously changed a lot since then, but food remains as important as ever, especially during times of uncertainty. We can derive thrill from attempting a new recipe or comfort revisiting a favorite childhood meal. Our diets are the realm in which we can exert a small (but non-negligible) degree of control within a generally out-of-control world.

Despite being almost 20 years out of the vegetarian game, when the COVID-19 pandemic first hit, I threw a couple of boxes of MorningStar breakfast patties in my grocery cart for old times sake. Looking down the rest of the meat alternatives aisle, it was clear just how much time had passed since my DiGiorno-for-one days. The shelves were packed with family-size options for vegetarian meal ideas: Beyond Beef in family-style packs, cashew cheese pizzas, coconut milk ice cream.

According to a post-pandemic report, parents of young children are one of the biggest consumer demographic groups for plant-based products. The idea of parents driving their kids vegetarianism feels like a bittersweet twist on my childhood. I imagine my mom showing a younger version of myself how to properly press the moisture out of tofu, shape a Beyond Beef meatball, or marinate tempeh. My parents loved me and never complained about buying me the meat substitutes I asked for. But to have had the bonding experience of actually preparing it and enjoying it together? There is no substitute.

The morning after my impulse Morningstar purchase, I woke up and threw a pair of the patties into the microwave. As the smell of savory plant protein filled my kitchen, memories came rushing back: the weekday breakfast rush, stolen glances at my brother and sister divvying up strips of bacon from the stovetop. As I slid the warm, brown circles onto a plate, my four-year-old daughter came over and plunked into my lap. We sat and ate them together.

The taste was the same as I remembered. Almost.

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Vegetarianism used to be lonely. Now, it's a family affair. - Grist

Whether youre a vegan yourself or just curious, chances are youve heard about a lot of myths on the subject.

For those of you who may not know, veganism is a way of life that doesnt depend on any kind of animal exploitation or cruelty. This includes everything from the clothes you wear to the food you eat.

Veganism is becoming increasingly popular and this only means that we should all be better informed about it.

From malnourishment to not having enough protein, today, we will debunk the most ridiculous myths about veganism.

This is one of the most common myths about veganism. Veganism is a way of life whereas vegetarianism includes excluding meat from your diet. Veganism is about every little lifestyle choice that you make and vegetarianism is about dietary choices only. More so, meat is not the only thing you exclude from a vegan diet. Things like dairy products and honey are vegetarian but not vegan, because they are procured at the cost of animal cruelty.

Most people believe that because of cutting out dairy and meat, you are cutting out high-protein foods from your diet. While this is absolutely true, you can always look for better alternatives. Legumes, dry fruits, soybean and vegan protein powders are only some of the many vegan protein-rich foods that you can add to your diet.

Well, in a world where a chicken salad is more expensive than a vegetarian salad, veganism is definitely not the most expensive lifestyle. Sure some organic vegetables and products are expensive, but you can always find brands that suit your budget. From giving up leather to excluding meat, veganism is not as expensive as some people believe it to be. More so, it will teach you to be minimal and stop you from spending money mindlessly.

We all have grown up with the knowledge of milk being a complete food. It is a huge part of our lifestyle, which only makes veganism an even more difficult choice. However, there are many alternatives available in the market, apart from soy milk. Theres coconut milk, almond milk, hemp milk, cashew milk and rice milk, to name a few.

If that was true, the diet wouldnt be recommended by so many professionals for boosting immunity and heart health. Like every other diet, there are a lot of factors that go into deciding whether or not its healthy for your body. As long as you make sure to research well and plan a diet that suits your personal needs, you have nothing to worry about.

Whether youre planning to try veganism or have already made the switch, you need not believe in any of these myths. After all, its a lifestyle choice that many people follow without any such complaints.

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Photo: iStock (Main Image)

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5 Most Ridiculous Myths About Veganism That We Should All Stop Believing In - MensXP.com

NewsPeopleThe humble snack is the subject of a curious origin story

Tuesday, 12th January 2021, 11:11 am

In the latest bizarre social media trend users are imploring each other to research why Graham Crackers were invented.

Today, the humble American snack is a key ingredient is a key component of the saccharine dessert smores.

But originally the cracker was created with an entirely different purpose in mind.

Why were Graham Crackers invented?

The sweet flavoured cracker, made from flour, salt, oil, lard and molasses, was inspired by Sylvester Graham, a key figure in the 19th century temperance movement.

Graham encouraged the creation of the famously plain snack with the intention of tempering peoples sexual desires,

He believed that following a healthy, plant-based diet,devoid of pleasure and stimulation was how god intended humans to live. This diet was grounded in the use of bread made from coarsely ground wheat at home.

Graham believed that following such a diet would discourage masturbation, which he believed lead to blindness and early death.

The teachings of Graham would inspire nutritionist John Harvey Kellogg who, along with his brother Will, invented corn flakes. The plain and bland cereal would become a staple of breakfast diets across the world.

Its worth noting that while corn flakes were part of Kelloggs wider call for a plain and bland diet, they were never advertised as an anaphrodisiac.

Who was Sylvester Graham?

A presbyterian minister, Graham emerged as a dietary reformer in the early 19th century.

His calls for a plain and bland diet garnered him many supporters who were known as Grahamites.

Graham is also credited with founding one of the first vegetarianism movements in the United States and is regarded by some as the Father of Vegetarianism.

Alongside a stimulant-free diet, Graham encouraged followers to engage in a comfort-free lifestyle, avoiding warm baths and sleeping on hard beds.

Grahams death in 1851 is subject to much speculation.

Historian Stephen Nissenbaum says that Graham died after violating his own strictures by taking liquor and meat in a last desperate attempt to recover his health".

The New England Historical Society, however, claims that he died after receiving opium enemas on his doctors orders.

Link:
Why were Graham Crackers invented? The bizarre origins of the American snack explained - The Scotsman

SOUTH PORTLAND The 16th annual Maine Veg Fest, taking place virtually on Nov. 14, includes a presentation about how one can reduce the risk of severe COVID-19 symptoms with a healthy lifestyle.

The event, beginning at 10 a.m. and free to attend, is hosted by the Maine Animal Coalition, a statewide organization that has worked since 1987 to promote compassion to all animals, according to the coalitions website.

Dr. Timothy Howe will record a presentation, Reducing Your Risk of COVID-19 with Lifestyle Choices, said Beth Gallie, president of the Maine Animal Coalition and South Portland resident. Howe is a board certified internal medicine physician, practicing in Brunswick.

For the past 31 years, he and his wife Lyn, who has her masters in public health, have worked together, teaching how a healthy plant-based diet and thoughtful living can be used in the prevention and treatment of many diseases, Gallie said. He and his wife have worked together, giving cooking schools and seminars in the United States and internationally. After 30 years in private practice, Dr. Howe recently joined MidCoast Medical Group. He and his wife regularly make presentations for MidCoast Hospitals program, Food for Health.

Howes presentation may interest people who are interested in reducing their risk of severe COVID-19 symptoms, Gallie said.

Two speakers will present through Zoom, one being a Portland resident and two-time cookbook author Collin McCullough, Gallie said. His presentation is called, How to Skip the Turkey and Navigate the Holidays as a Vegan. The other Zoom presentation is from Amy Stedman, a Presque Isle business owner, who will discuss running a vegan store in Aroostook County.

Usually, the Maine Veg Fest takes place in Portland, Gallie said. But this year the entire state has a chance to check out the event and possibly learn about the vegan or vegetarian lifestyle.

Were a statewide organization and people around the state can attend, so to speak, she said.

There are many reasons people go vegan or vegetarian, said Gallie. The Maine Animal Coalition supports people who stop eating meat for health reasons, environment reasons, etc.

We really care a great deal about animals, and because the biggest sin against animals is eating them, were into converting the world into a plant-based diet, she said. A lot of people are vegan or vegetarian. Vegan means you dont eat any animal products, and vegetarians might eat eggs or milk. But a lot of people are going vegan for health reasons. A lot of people are doing it because its easier on the environment. People come at it from all different angles.

She added that the meat industry creates as much harmful pollutants as the transportation industry.

The Maine Animal Coalition offers resources for people who are interested in vegetarianism or veganism, Gallie said. Many people who wander in to the Maine Veg Fest each year find that there are a lot of interesting tips and recipes.

More and more people are understanding the importance of reducing their meat consumption, she said. Older people understand the importance of vegetables. They can remember when the American people ate differently. They had food from their gardens and no fast food. Its an interest of everyone, I think.

People who are interested in attending can visit mainevegfest.com, call 767-7268 or email [emailprotected]

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Maine Veg Fest is virtual this year - Portland Press Herald - pressherald.com

A flexitarian diet is exactly what its name implies it's a flexible way to kickstart healthy eating and potentially shed some pounds and improve your health in the process.

Generally speaking, the purpose of the flexitarian diet is to reduce the amount of animal-based products you consume and replace them with whole, plant-based options.

For example, replace your barbacoa taco filling with spiced black beans. However, this does not mean replacing your jerky snack with potato chips.

To lose weight on a flexitarian diet, you'll need to choose the right foods to support that goal, says registered dietitian-nutritionist Scott Keatley, RD, CDN.

"Technically, potato chips and table sugar are vegetarian but we know that if our diet includes too much of these types of food we will not lose weight," Keatley says. "However, picking whole-grains, fruits, and vegetables as well as some lean proteins make for a high-fiber calorie-controlled diet."

Here's how to try a flexitarian diet with a 7-day meal plan as well as more on the benefits you may reap from following it.

A flexitarian diet encourages a lot of healthy behaviors, like rarely eating red meat and loading up on lean protein and whole foods. Here's a list of foods that experts recommend eating frequently, in moderation, and rarely while following a flexitarian diet.

Foods/drinks to have often:

Foods/drinks to have in moderation:

Foods/drinks to avoid whenever possible (true for all eating plans):

If you're interested in trying out a flexitarian diet, here's a 7-day sample flexitarian meal plan, according to registered dietician Shena Jaramillo, MS, RD. Adjust serving sizes and calorie proportions to your specific needs.

Day 1

Hummus is a great protein-packed snack. Elisete Domingues / EyeEm/Getty Images

Breakfast: Oatmeal (made with dairy-free milk), topped with fruit and walnuts

Lunch: Mixed green salad with spiced chickpeas, avocado, cherry tomato, cucumber, and balsamic vinaigrette

Snack: Bell pepper and hummus

Dinner: Butternut squash and black bean frittata

Day 2

A savory chicken stir fry for dinner will hit the spot on day 2. Graphiqa-Stock/Getty Images

Breakfast: Whole-wheat toast with peanut butter, apple slices

Snack: cup walnut halves

Lunch: Whole-wheat pita with mixed greens, bell pepper, and roasted chickpeas

Snack: Sliced pear

Dinner: Chicken stir fry with mixed vegetables and nutritional yeast

Day 3

Avocado on whole wheat toast is a classic way to start your day right. OatmealStories/Getty Images Breakfast: Whole-wheat toast with avocado, sprouts, and chickpeas

Snack: Sliced apple with peanut butter

Lunch: Quinoa and broccoli stir-fry with roasted tofu

Snack: 1 cup of strawberries

Dinner: Whole-wheat pita with vegetables, balsamic vinegar, and low-fat cheese

Day 4

Celery with peanut butter is a crunchy, fulfilling snack. MSPhotographic/Getty Images

Breakfast: Buckwheat cereal with blueberries

Snack: Carrot sticks with hummus

Lunch: Strawberry almond kale salad with citrus vinaigrette and grilled chicken breast

Snack: Celery with peanut butter

Dinner: Tempeh taco sliders with tomato, cabbage, and vegan sour cream

Day 5

Black bean burgers are a delicious alternative to bland, frozen veggie burgers. Photography by Matthew Lankford/Getty Images

Breakfast: Fruit smoothie

Snack: Baked kale chips

Lunch: Black bean veggie burger on a whole-wheat bun

Snack: Popcorn with nutritional yeast

Dinner: Veggie pasta salad with lime and balsamic vinegar

Day 6

Kick off day 6 with a protein-packed egg scramble. LauriPatterson/Getty Images

Breakfast: Egg scramble with mushrooms, onions, and peppers

Snack: Fruit smoothie

Lunch: Avocado "Reuben" sandwich on rye with mustard, sauerkraut, and vegan thousand island dressing

Snack: Rice cakes with nut butter and pomegranate seeds

Dinner: Vegetarian chili

Day 7

Treat yourself on day 7 with some mac and cheese. You've earned it! antares71/Getty Images

Breakfast: Whole-grain bagel with peanut butter and banana

Snack: Tomato, cucumber, and basil salad with tahini or vinaigrette

Lunch: Whole-wheat mac and cheese (either with real cheese or vegan cheese made with soaked cashews and nutritional yeast), roasted broccoli

Snack: Almonds and clementines

Dinner: Curried coconut quinoa with shrimp and roasted cauliflower

Research that is specifically on the flexitarian diet is limited since the guidelines aren't as strict as vegetarianism and veganism, which makes flexitarianism more difficult to study.

That said, there's plenty of research indicating the advantages of reducing your consumption of animal products while eating more whole grains, veggies, legumes, and other plant-based foods.

Better weight management and body composition

Jaramillo says that since plant-based proteins tend to be high in fiber, they can make you feel full for longer while reducing your overall caloric intake which can ultimately lead to weight loss. Here's what the research says:

Lower blood pressure

Reduced risk of heart disease and heart failure

Reduced risk of type 2 diabetes

Reduced risk of cancer

Reduced inflammation

A flexitarian diet offers an ideal compromise for people who regularly eat meat and want to cut down on meat and dairy products without giving them up entirely.

Research suggests that people with high blood pressure, type 2 diabetes, or heart disease can benefit from the flexitarian diet.

Moreover, "anyone can benefit from a flexitarian diet but those with inflammatory conditions such as arthritis may see the greatest benefit with decreased inflammation," says Jaramillo.

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Add more plant-based options to your diet with this healthy 7-day flexitarian meal plan - Insider - INSIDER

Words by Lucile Descamps

The history of the American presidential elections has been marked by several significant and ground-breaking episodes. Among them, is the story of the very first woman to run for the highest office in the country, even though only men were allowed to vote at the time.

The woman was Victoria Claflin Woodhull, and nothing could have foretold her role in this incredible story. She was born in 1838 to a swindler of a father and a mother who was a servant and fortune teller in her spare time. At the age of 15, Woodhull found herself married to a doctor who turned out to be an alcoholic.

To provide for her family, Woodhull worked as an actress for a time, before finally joining her sister, with whom she practised clairvoyance. She quickly developed an interest in feminist and abolitionist ideology, even holding conferences on the subject.

In the 1860s, thanks in part to some fortunate encounters, the two sisters became the first women stockbrokers on Wall Street. They even opened their own brokerage in 1870, according to an Ohio University article. In the same year, they also used some of the money they'd made to launch a weekly newspaper focused on women's issues, equality and topics that were taboo at the time, such as sex education and vegetarianism.

In 1870, Woodhull announced her intention to run in the 1872 presidential election. A few months before the election, she launched her party, the Equal Rights Party. But she faced great, if not insurmountable, obstacles: at that time, women were not allowed to vote, and you had to be at least 35 years of age to run. She was only 34 at the time of the election.

None of this prevented her from campaigning and holding successful meetings, in which she defended not only gender equality but also equality between black and white people. The astonishing campaign ended on election day itself, as Woodhull was arrested for "obscene comments" because of an article written in her newspaper about an act of adultery committed by a reverend. The ballots in her favour were not counted, and Ulysses S. Grant was re-elected.

After this failure, Woodhull moved to England, got divorced, remarried and converted to Catholicism. For some historians, she isn't considered the first real candidate, since she was unable to see her campaign through to the end, and her votes weren't counted.

Belva Ann Lockwood. (United States Library of Congress)

This pioneering role would therefore fall to Belva Ann Lockwood. She, too, ran for the Equal Rights Party in 1884. And she, too, did not come from a well-to-do family, as the US National Archives website shows us. After being widowed at an early age, with a three-year-old daughter to support, Lockwood decided to go into higher education. Her second husband was in poor health, so it was up to her to earn money for the family. This experience led her to become a strong advocate for the right of girls to receive an education.

In 1879, she was the first woman lawyer to come before the United States Supreme Court. This was not her only accomplishment; in 1884, she became the first woman to complete a presidential campaign. Even though she won less than 5,000 votes, she did it again in 1888.

Yet, at that time, women still did not have the right to vote, even though some American states had made progress on the issue. As early as 1780, for example, women in New Jersey had the right to vote as long as they owned property a condition that was also required for men. This was abolished in 1807, when legislation limited the right to vote to white men only.

In 1869, women began to organise, creating the National Woman Suffrage Association and the American Woman Suffrage Association. Both groups demanded the right to vote for women, but the former wanted to enact this through an amendment to the US Constitution, while the latter wished to reform the state constitutions.

The two groups finally merged in 1890 under the name of the National American Woman Suffrage Association. While some states gradually included this right in their constitutions, starting with Wyoming, it wasn't until 1919 that the amendment to the US Constitution on the subject was passed. It came into force in August 1920. However, for both men and women, the right to vote did not apply to people from minority groups, who would have to wait for the Voting Rights Act of 1965.

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The first woman to run for the US presidential election... when she couldn't even vote - Yahoo Singapore News

SaturdayLet The Fire Burn

NITV, 8.35pm

An intriguing documentary about a revolutionary/separatist/Black Power/ terrorist organisation/cult that blossomed in Philadelphia in the 1970s and '80s. A large part of the intrigue is deciding exactly which of those descriptions best fit MOVE, the collective founded by John Africa in 1972. But it's also fascinating to see the way its tendrils reach forward into the present. John Africa's insistence on strict vegetarianism and raw food, for instance, would be SOP in most Byron Bay retreats. Equally and tragically unsurprising is the local police decision to (a) fire bomb MOVE headquarters while families were still inside and (b) make no attempt to extinguish the conflagration to let the fire burn.

Damian Lewis presents Spy Wars.Credit:Pip

Ten, 7.30pm

One of the pleasures of this season of Junior Masterchef is the way the familiar gameplay has been adjusted to suit smaller humans without being in any way patronising. There's a real sense of fun, and plenty of positivity, but no condescension. The kids get genuine feedback. The cooking challenges have been legit and all the contestants have risen to those challenges in a remarkable way. So it's going to be very interesting to see what transpires in tonight's semi final when Kirsten Tibballs arrives to set a pressure test for the final five: a very modern lemon meringue tart, and 150 minutes to complete it.

Seven, 7pm

There have been times in the history of Australian television when quiz shows were serious prime-time viewing, occupying a choice position in the schedule and drawing millions of viewers. That's no longer the case but The Chase, Seven's lively offering anchoring the 5pm timeslot, is a strong performer and this super-sized version is bound to be a crowd pleaser. It's essentially the same as the Monday-to-Friday format but this time quiz superbrains face off against (potentially) all four Chasers at once. It's fast, fun, good natured, and packed with a nice combination of amazing "Who knew?" facts and solid guess-at-home stuff.

The Wonderful World of Chocolate.

Seven, 8.30pm

American broadcast networks are always going to make police procedurals, but if they're going to star Nathan Fillion who quipped his way through too few episodes of Firefly and too many of Castle instead of David Caruso and the dramatic removal of his sunglasses, then there's a chance of some entertainment. Fillion stars at John Nolan, a 45-year-old construction company boss from Pennsylvania who, after getting divorced, shutters his business and relocates to Los Angeles to join the police department.

Short of physical conditioning but carrying plenty of life experience, John sits at a tricky tonal intersection: flippancy and self-deprecation come naturally to both the character and actor, but the crimes he's dealing with on street patrol can quickly rise to the serious (or occasionally the absurd). Rookie has a sprawling supporting cast, with most of the characters having personal lives whose quandaries neatly fold into professional storylines, and if it struggles to avoid feeling contrived then at least there's the consolation of a leading man who's more than willing to be in on the joke.

SBS, 8.30pm

"A lot of people do try to make out that pregnancy is this full of rainbows and magic, and it is not," says 22-year-old Ashleigh, arriving at the maternity ward of the Birmingham Children's Hospital with partner Luke for the delivery of her second child. The first episode of this British observational documentary series soon validates her opinion, with a long and deeply stressful sequence where Ashleigh's newborn has trouble breathing and requires the assistance of the midwife.

The production's handheld intimacy gets you close enough to sense the edge of fear that shadows the moment, and there are further worries with a separate birth that is eight weeks premature. The show isn't trying to deliberately scare audiences, but the realities it depicts even if they're matter-of-fact for the staff make the subsequent glow of a new life being underway all the more affecting.

ABC, 8.30pm

With cricket as the lens, the past, the present and the future of Australia's Indigenous peoples comes to the fore in this neatly constructed documentary that ties together two cricket tours: the little known 1868 tour of Britain by a team of Aboriginal cricketers from Victoria, which was the first overseas tour by an Australian team, and the 150th anniversary tour of Britain in 2018 by the men's and women's National Indigenous cricket teams.

Ben Carpenter-Nwanyanwu's documentary is a study of pride, commitment, and overcoming adversity, spotlighting several young players from today and how playing representative cricket has let them draw more from their family and communities. It is occasionally a touch quick to embrace stirring sentiment, but it's also easy to see some welcome progress for today's young hopefuls when you learn about the circumstances that loomed over the

1868 players. This is much more than a sporting story.

SBS Viceland, 9.25pm

Attuned to the rhythms both emotional and physical of its adolescent leads, the eight-part television debut of Italian filmmaker Luca Guadagnino (Call Me by Your Name, A Bigger Splash) continues to unfold with unhurried storytelling and a keen eye for detail. Set on a US Army base in Italy in 2016, the third and fourth episodes solidify the bond between army brats Caitlin (Jordan Kristine Seamon) and Fraser (Jack Dylan Grazer), who in an environment of order and repetition are tentatively searching for their individual identities. This is tender, impressionistic storytelling, but never directionless.

10Play

You wouldn't be alone in thinking that this animated series sounds like an artful conceit. BoJack Horseman is an animated Hollywood satire about a bitter former sitcom star set in a parallel reality where anthropomorphic animals and humans interact. It is literally a loopy world, complete with surreal visual gags and askew digressions, but the emotion that takes hold over the course of the sometimes tentative first season and only deepens afterwards is deeply realistic and, while often funny, can also be genuinely illuminating. Created by Raphael Bob-Waksberg, the show's titular lead lives in a mansion and on the memory of his past success, a life given sharp insight by the consistently inspired voice work by Will Arnett.

It's a chronicle of how unhappiness can seep into a life that folds in a supporting cast that includes BoJack's feline manager, Princess Carolyn (Amy Sedaris), a ghost-writer for his biography who becomes his conscience, Diane (Alison Brie), and a cheerfully indolent permanent houseguest, Todd (Aaron Paul), who discovers his own identity. It digs into self-loathing, depression, and familial grief, all with an accompanying strain of Californian lunacy and Hollywood meta-commentary. 10Play has the first of the six seasons Netflix aired to widespread acclaim, so get started and keep any eye out for the next batch.

ABC, 8.30pm

Joanna Lumley adding "travel documentary host" to her already varied screen CV over the last decade has been a definite plus for television audiences. The 74-year-old actor brings a touch of her signature role, the flamboyant Patsy Stone from Absolutely Fabulous, to these geographic excursions, ensuring that dourness never takes hold. Lumley's enthusiasm can be gauged by the sheer number of locales she's journeyed to with a camera crew in tow, and her enthusiasm for the wider world, with a self-mocking touch of English decorum, is one of the qualities that shine through.

This series has her travelling the fabled trade routes that tied China to Europe, and after stops in Venice and Iran, her eastwards momentum takes Lumley to the central Asian nations of Uzbekistan and Kyrgyzstan in this episode. The episodic narrative spans the architectural delights of Tashkent's subway system to eagle hunting in the desert, and whatever the segment there's a welcome sense of demystification to her explorations. The world she shows is diverse and exotic, but never merely picture book pretty.

9Now

Homeland and Billions star Damian Lewis provides what could be described as "enhanced hosting duties" for this docuseries about the crucial spies and terror plots that define the covert struggles of the past 40 years. Looking MI5-ready, Lewis glares at files and strides through deserted buildings while providing introductory notes for each episode before his voice-over kicks in.

The individual subjects of these eight episodes include moles within the Soviet security apparatus, the infiltration of thwarted 21st century terror plots, and the exfiltration of American embassy officials hiding in revolutionary Iran if the later sounds familiar, it's because Ben Affleck's Academy Award-winning drama Argo already recreated it.

The tone is briskly informative, although depth of insight is lacking; the same can be said for the numerous recreations and dramatic sequences that pepper the stories, complete with brief but overly expressive performances. Lewis is the only great actor at work here.

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What's on TV: Friday, November 6 to Thursday, November 12 - Sydney Morning Herald

Written by Shambhavi Dutta | New Delhi | Published: July 17, 2020 12:30:39 pm Chef Renu Dalal says she has always believed that cooking comes from the heart and soul if you do it with love, the end result is so much better. (Photo: PR Handout)

Food writer Laurie Colwin once said, No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. This is true for chef Renu Dalal, who has proudly carried forward her mother and legendary chef Tarla Dalals legacy, something she admits, was not really the plan.

In conversation with indianexpress.com, the author talks about the constant presence of exceptional dishes at home, her upcoming book, what cooking means to her, how vegetarianism will be the next big thing and why fusion dishes are here to stay.

Excerpts from the interview:

Growing up with a legendary chef as your mother, what does cooking mean to you?

As a child, fabulous food was a constant presence in our home. My mother held cooking classes, and the highlight of my day used to be tasting all of the dishes she had prepared, after coming home from school. Our house also used to play host to shooting sessions for each new cookbook, which was something I looked forward to. My mother always encouraged an interest in cooking, so much so that I even took a cooking class when I was young, under her supervision.

Cooking is my joy and passion. It fills me with energy, and my greatest joy is creating something new in the kitchen. I also love the wonderful feedback I receive when my readers make one of my recipes, and the happiness and nourishment I share with them.

Was it always your plan to take forward the Tarla Dalal legacy?

It was never really my plan to take forward her legacy. However, a few months after she passed away, I began to think of new recipes. My mother, an endless source of new and exciting recipes, was no longer around to share her wisdom. It is also a tradition in my family to not repeat menus. Whenever friends and family come over, something new is always on the table. And so, every time I tasted something I liked, I would think, How can I make that?

I began to put these recipes down in an excel spreadsheet and thats how I began writing! The wonderful feedback and reviews I received from friends and family encouraged me. Ive now written two books, and have a third one in the works.My recipes are simple and inventive and I plan to continue as long as inspiration strikes.

READ| Chef Vicky Ratnani: Post-Covid, overall hygiene will be of utmost importance and very rightly so

Could you share your favourite dish from childhood?

When it comes to my mothers cooking, picking just one favourite is quite the task. But if I had to choose, it would be her baked bean and spinach pizza. Amazing flavours and childhood nostalgia, all wrapped up in one dish. Her cooking was always ahead of its time. The ingredients she used, the simple and easy-to-follow steps, and the ways in which she combined flavours were all unparalleled. Thats why her recipes continue to remain so popular, and no dish better represents all of these elements than this pizza. Ive used the same ingredients to create a grilled baked bean and spinach sandwich, which has been quite the hit at family events.

READ| India on its way to being the next big thing in the specialty coffee world: Sherri Johns

Baked Beans and Spinach Sandwich recipe

For the baked beans filling:

For the spinach filling:

For grilling:

For the bean filling

For the spinach

How to proceed

How to serve

READ| The best Butter Chicken in India is in Delhi, Ive been told: Marco Pierre White

For people in quarantine, should they look at cooking as a hobby or an essential activity to survive?

Cooking comes from the heart and soul if you do it with love, the end result is so much better. With the ingredients and tools that we now have access to, Indian kitchens are as well-equipped as any in the world.The ability to cook has become more important than ever during this quarantine, one that will prove useful long after this situation ends. Cooking is also a fantastic form of self-therapy. The act of preparing a meal with your own two hands, especially if you share it with friends and family, is one of the most satisfying and fulfilling feelings in the world.

Do you have any favourite quarantine food trends that have taken the internet by the storm?

Quarantine has brought out the creativity in many people, and there are quite a few fantastic trends that have popped up. Three and even two-ingredient recipes that are simple and delicious have taken the internet by storm, and a few have become personal favourites. Home baking has also taken off, with everyone trying their hand at bread, cookies, and cakes myself included. Immunity boosting foods is another favourite, and healthy foods as a whole have seen renewed interest.

READ| Chef Vikas Khanna: Our cuisine needs more time to establish itself

Many believe that vegetarian food can sometimes get monotonous. Any tips?

Nothing could be further from the truth! Vegetarian and vegan food today is dynamic, exciting, and growing faster than ever before, both in India and globally. There used to be a time when travelling abroad meant hunting for the lone vegetarian restaurant in a city. Today, dedicated vegetarian restaurants can be found just about anywhere in the world. Many of these changes are due to the growing knowledge of the benefits of a vegetarian diet. Netflix has even produced a fascinating documentary called The Game Changers, which showcases how top athletes have adopted vegetarianism thanks to its nutritional and health benefits. My mother was one of the earliest pioneers of vegetarianism and really showcased its range and depth.

Two key factors to a successful vegetarian dish are its presentation and taste. The first convinces people to take a bite, and the second makes them want to keep eating! Always try to put something new on the table your effort will never go waste.

Any fusion dishes you can mention, which capture both Indian and western flavours?

The Indian palate is always looking for something new to eat dressed up in familiar flavours.My travels have given me the chance to try many new foods and flavours, and I love incorporating them into my own recipes. Ive featured quite a few of these interesting pairings in my books. My favourites are waffle idli delight, Mexican panipuri, chocolate panipuri, spaghetti with lentils, khakra pizza, and Thai paan. They all taste delicious and bring something new to the table. One pairing Im especially fond of is masala paneer with peach sauce the combination of sweet and salty is out of this world!

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Chef Renu Dalal: Vegetarian food is dynamic, exciting and more popular than ever - The Indian Express

Shilpa Shetty's delicious chicken curry will give you serious goals.

Highlights

Shilpa Shetty has always given us serious cooking goals with her healthy recipes. From Oats Sattu Upma to healthy sweet potato chips, there is no end to the amount of creativity and innovation that the actor puts into her recipes. Not only does the fittest diva incorporate her own personal touch in each preparation, she makes sure that each dish is nutritious and wholesome. Shilpa Shetty took to Instagram to reveal one of her easiest chicken curry recipes, which according to her is simple, quick and filling. Take a look:

(Also Read: Shilpa Shetty Turns Vegetarian, Calls It "Best Decision" For Health)

Shilpa Shetty has turned completely vegetarian, and she revealed that this recipe was shot before that period. "This Simple Chicken Curry recipe was shot much before the lockdown was announced (pre-shot 6 months ago!), while I have chosen to accept vegetarianism completely. I didn't have the heart to waste this recipe." wrote Shilpa Shetty in the caption of the post.

While the simple chicken curry was Shilpa Shetty's own recipe, she suggested replacing the chicken with other ingredients such as soya or potatoes to make its vegetarian version. The protein content of the simple chicken curry recipe is absolutely wonderful, as chicken is known to a quality source of good protein. The simple chicken curry recipe can be paired with roti or rice, as per the preference. It is a no-fuss, easy recipe that can be made even by beginner cooks.

So, what are you waiting for? Grab your aprons and don your chef's hats and make Shilpa Shetty's delightful Chicken Curry recipe this weekend!

About Aditi AhujaAditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.

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Shilpa Shetty's Simple Chicken Curry Recipe Is Perfect For The Busy Festive Weekend - NDTV Food

Some of you know may know that Penguin has recently published a collection of old Rude Food columns in book form. The thing about a column is that no matter how much effort you put into writing it that week, there comes a time, say 100 columns on (which is nearly two years in the case of Rude Food), when you no longer remember what you said in each column.

I have been reminded of this with startling regularity as I have given interviews about the book or spoken at events where the book is the primary focus. A week ago, at Mumbais Kala Ghoda Festival, I was interviewed on stage by the actress and food writer Tara Deshpande.

Tara is not only very bright but had done her homework so, as she asked me questions about some of the columns that had been compiled into the book, I found myself struggling. Did I really write that, I often thought to myself while simultaneously struggling to seem cool on stage and pretend that I recalled the details of the pieces she was referring to.

One of these was an old column on vegetarianism. I am a non-vegetarian though the Gujarati genes inside me ensure that I do not miss meat even if I dont eat it for a while.

I did not choose to be a non-vegetarian. My parents were non-vegetarians so I grew up as one. It was never a conscious choice or one that I thought deeply about.

Some of my relatives are vegetarians and again, it wasnt a conscious choice for them either. They were brought up as vegetarians and are put off by the smell and taste of meat. In a few cases, there may have been religious reasons --- my family are Jains though you would not think it, judging by our eating habits. But I often wonder if all of us had to put off the decision till adulthood and make it at an intellectual level alone, would we choose to be vegetarians or non-vegetarians?

If it was a purely intellectual exercise (unrelated to religion, gastronomic preferences, background etc.), then I think that anyone who was intellectually honest would have to concede that the moral case for vegetarianism is far stronger than the case for non-vegetarianism.

Lets start with the whole business of killing. Our society is built on the assumption that it is wrong to kill another human being. (Except in special circumstances: war, self-defence, the death penalty etc.)

We regard this as a moral imperative with hardly any qualifications. We do not believe that we can kill less intelligent people, the badly handicapped, etc. In fact, anybody who uses such criteria to justify killing is, we believe, a monster.

So where does that leave animals?

Well, we are ambivalent. If somebody killed your pet dog, you would treat it as an act tantamount to murder. If we caused pain to animals, we would risk prosecution in many parts of the civilised world where there are laws against cruelty to animals.

Even dedicated non-vegetarians (in most of the world) would refuse to eat cats, dogs or other animals that we treat as our friends. At the other end of the spectrum, we wont eat animals we consider dirty or icky. Jews and Muslims wont eat pork, for instance. Whenever we see pictures of East Asians eating cockroaches or locusts, we are appalled. And we dont eat animals we consider holy: many non-vegetarian Hindus wont eat cows.

So how do we distinguish between animals we can kill for food without a second thought and those we cant? Why is it okay to slaughter some animals and not others? Why are we allowed to kill animals but not to cause pain to them?

There is no logical answer or distinction. It depends on prejudice and on geographical context: for instance, Koreans will eat dog even if the rest of us wont. The Chinese routinely kill animals in the cruellest manner possible.

What all of this suggests is that at some level, we are confused ambivalent about killing animals. We will kill some; we wont kill others. And we are as ambivalent about the ones that we are willing to eat. Most of us deliberately duck the moral questions and ignore the contractions in our stand.

None of us (even the most dedicated non-vegetarian) ever says that all animals were created to be eaten by human beings. And frankly, we cant say that because human beings dont need to eat animals to survive. Only other animals do.

A tiger will suffer damaging consequences to its health if it eats only grass. Nor, given the size of its appetite, will grass be enough to fill its stomach. So yes, there is a justification for non-vegetarianism among animals.

But even there, human attitudes are contradictory. We mourn when a tiger is found dead. But we shed no tears for the deer and goats that the same tiger killed every day. If pushed to defend this apparent contradiction, I imagine we would fall back on the defence that there is no reason for humans to kill tigers. But tigers need to eat goats or deer to survive.

So yes, unlike predatory big cats, we dont need to kill animals. Millions of people live quite happily on a largely plant-based diet. Others may consume some animal products (eggs or milk, for instance) but their vegetarian diet allows them to live to a ripe old age.

So, if we dont need to kill animals to survive, how do we justify the slaughter of sentient beings for meat?

There is no easy answer to that question and now, in the years since I first wrote about vegetarianism, there is a new reason to give up on meat. Scientists have broadly agreed that the breeding and killing of animals for food is damaging the planet. If we were all to turn vegan (no milk or eggs), it would help the environment. Even being vegan for half the day would make a huge difference.

Morally, I dont think there is any way around this: veganism is the best and most ethical solution.

But, of course, the decision about whether to eat meat or not is rarely an ethical one for us in India. The overwhelming majority of Indian vegetarians have been brought up to be vegetarians. Usually, this is for religious reasons; no moral choices are involved. And our vegetarians still depend on milk products (yoghurt, ghee, etc.) which require the breeding of cows and damage the environment. A man who eats lots of dahi (curd) and paneer (cottage cheese) may well do as much damage to the environment as the guy who eats seekh kababs.

Non-vegetarians dont give up meat because, basically, we like the taste. We are used to it. We would miss it if we gave it up. Thats how we have been brought up. We dont worry too much about the moral and ethical issues.

But given how unnecessary non-vegetarianism is and given how much damage it does to the planet, perhaps we should consider a simpler solution.

Many writers and ethicists have found this solution: dont give up meat. Just reduce your consumption. Its the same with milk products. If you are a hardcore vegetarian who likes curd-rice, paneer or ghee, then reduce your intake.

It is not always convenient to be a vegetarian in many parts of the world. But in India, it is easy. We have such wonderful vegan options that we can easily cut meat out of our diets if we want to.

Except that non-vegetarians and milk-lovers dont want to. And if they give it up, their will usually collapses in a month or so and they are back to their normal diets.

So heres a suggestion. Dont give up anything. Just reduce the quantity. Try being vegan till the sun goes down (breakfast, lunch and tea). You can eat what you like at dinner.

It wont fulfil any moral criteria because you can still eat mutton curry for dinner. But it will help the planet.

Its not difficult to do. So, think about it.

I certainly am.

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The Taste With Vir: The moral case for veganism is much stronger than the case for non-vegetarianism - Hindustan Times

People who avoid meat consumption tend to have worse psychological health than those who eat meat, according to new research published in Critical Reviews in Food Science and Nutrition. The study, which did not draw any conclusions about causation, found that vegetarians/vegans were at a greater risk of depression, anxiety, and self-harm.

Dietary choices have been a powerful indicator of social class and subsequent mate selection (e.g., whom we marry) since antiquity. Consequently, what we eat and how we eat are integral parts of our identity and directly influence our health via physiological, social, and psychological pathways, explained study author Urska Dobersek, an assistant professor at the University of Southern Indiana.

Therefore, given the dramatic surge in veganism and mental illness over the past two decades, a rigorous systematic review was a necessary first step in examining the relations between meat and mental health.

The researchers reviewed 18 previous studies on the relationship between meat consumption and psychological health (which was narrowed down to depression, anxiety, deliberate self-harm, stress perception, and quality of life.) The studies included 149,559 meat-consumers and 8,584 meat-abstainers from Europe, Asia, North America, and Oceania.

Vegetarian can be a fuzzy term. To avoid confusion, the researchers only examined studies that provided a clear distinction between meat eaters and those who abstained from meat.

The researchers found clear evidence that those who abstained from consuming meat tended to have higher rates or risk of depression, anxiety, and self-harm compared to those who did not. Less clear was how meat consumption was related to stress perception and quality of life.

My co-authors and I were truly surprised at how consistent the relation between meat-avoidance and the increased prevalence of mental illness was across populations. As we stated in our conclusion, Our study does not support meat avoidance as a strategy to benefit psychological health, Dobersek told PsyPost.

But the causal relationship between avoidance of meat and psychological health is still unclear. Of the 18 reviewed studies, 16 used a cross-sectional design.

The two studies that provided some evidence of causality had mixed results. A randomized controlled trial found that vegetarians reported significantly better mood than omnivores and fish eaters after the trial, but a longitudinal study found a vegetarian diet was predictive of depression and anxiety.

Correlation does not imply a causal relation and we present several explanations for our results. For example, individuals struggling with mental illness may alter their diets as a form of self-treatment; vegan and strict vegetarian diets may lead to nutrient deficiencies that increase the risk of mental illness; many individuals with eating disorders use veganism and vegetarianism as a cover to hide their illness; and individuals who are extremely sensitive to or focused on the suffering of animals may become both vegetarian and depressed/anxious as a result, Dobersek explained.

There are two major questions that need to be addressed. First, why do most vegans and vegetarians return to eating meat? Is it a biological drive to overcome nutrient deficiencies or are the perceived benefits overwhelmed by the social stigma of non-Western dietary patterns? Or perhaps, is it that the novelty and attention lose their effect over time while the effort required to maintain a vegan and vegetarian lifestyle remains the same. Second, what is the temporal pattern of the relation? In other words, does the shift in diet occur before or after the psychological issues are manifest?

Dobersek and her colleagues decided to conduct a systematic review because the research on meat-abstention had become increasingly contradictory

The average person does not have the requisite knowledge and training to place the results from a single research project into the larger body of scientific and historical knowledge. I think this reality drives the diet-wars and ubiquitous false-facts about nutrition, Dobersek said.

Our study provides further evidence that because humans are omnivores, it is illogical and potentially unhealthy to recommend eating a varied diet followed by a long list of foods, beverages, and nutrients to avoid (e.g., meat, eggs, sugar, salt, fat, fruit juices, cholesterol, etc.). This is especially true, as my co-authors demonstrated, when the proscriptions and recommendations are based on a fictional discourse on diet-disease relations.'

The study, Meat and mental health: a systematic review of meat abstention and depression, anxiety, and related phenomena, was authored by Urska Dobersek, Gabrielle Wy, Joshua Adkins, Sydney Altmeyer, Kaitlin Krout, Carl J. Lavie, and Edward Archer.

(Image by Sasin Tipchai from Pixabay)

Link:
New psychology research finds meat eaters tend to have better mental health than vegetarians - PsyPost

Youve probably come across stories of people proclaiming how going on a plant-based diet has changed their lives for the better.

These could even be first-hand accounts from a friend or a relative you previously knew as a hardcore carnivore who scouted the island for the best steak and char siew and is now embracing kale salads and asking for extra veggies like a new mantra.

But have you ever wondered why someone would resolutely make that 180-degree lifestyle change?

There are different reasons why many people are adopting plant-based or vegan diets in Singapore, said Professor Francis Seow-Choen, a consultant colorectal surgeon from Concord International Hospital.

These could range from influence by the media and advertising, the belief that it contributes to savingthe world, animal rights and activism, and better health.

The latter is something that seems to be catching on here, according to Jaclyn Reutens, a dietitian and founder of Aptima Nutrition and Sports Consultants.

Recent health scares like being diagnosed with prediabetes or having borderline high blood pressure and cholesterol readings have a tendency to spur some to make an effort to eat healthier.

In fact, since the middle of 2019, Reutens revealed shes received 10 per cent more queries on plant-based diets and how to get started on it. Some are trying it for general health purposes to just feel better; some for weight loss, or to manage or prevent diabetes, she said.

HOW IS A PLANT-BASED DIET DIFFERENT FROM VEGETARIANISM?

While vegetables are certainly involved, there are differences between a plant-based diet and vegetarianism.

A plant-based diet encourages a greater intake of fruit, vegetables, legumes and nuts, but does not strictly exclude animal-based products such as meat, fish, poultry, eggs and dairy, said dietitian Goh Qiu Le from Changi General Hospitals Dietetic & Food Services.

The makers of The Game Changersare vegan, so I would take the nutritional stance of the show with a pinch of salt because it was clearly from a biased perspective. There are so many successful medal-winning athletes who are not vegan or even close to following a plant-based diet.

As for vegetarianism, it comes in many forms, continued Goh. Lacto-vegetarian diets exclude meat, fish, poultry and eggs, but include dairy products such as milk, cheese and yogurt. Ovo-vegetarian diets allow eggs, while avoiding meat, fish, poultry and dairy products. Vegan diets exclude meat, fish, poultry, eggs and dairy products.

But no matter what form of vegetarianism, the main difference between a vegetarian and someone who is on a plant-based diet is processed foods, said Reutens.

A plant-based diet steers you to consume more minimally-processed products instead of highly-processed foods that contain refined sugars.

WHEN DO YOU START GOING ON A PLANT-BASED DIET?

The good news is, it is never too late to improve our dietary habits, said Goh. Studies have shown that plant-based diets are associated with reduced risks of chronic diseases, such as heart disease and Type 2 diabetes.

Reutens shared the same sentiments: If you have developed high cholesterol or high blood pressure in your 40s because of bad lifestyle habits, it is not too late to manage these conditions through a change in your diet such as a plant-based diet.

As for sticking to it, Goh advised to make the changes gradual. Sudden, abrupt changes, while well-intentioned, may not be sustainable in the long run. Instituting gradual, positive changes has been shown to be more achievable for most people, he said.

To set you on the right path, seek professional advice and confirmation from a dietitian first, said Goh, before making changes to your eating habits and lifestyle.

CAN GOING PLANT-BASED HELP TO BOOST FITNESS?

Some fitness-conscious individuals could be inspired to switch after watching documentaries such as Netflixs The Game Changers, which showcased how elite athletes and special ops soldiers got bigger, faster and stronger by going vegetarian.

Many people are shocked by such documentaries but it is important to know that they are often not as evidence-based and objective as they appear, said Prof Seow. They may make broad generalisations to suit their storylines. It is highly advisable to use hard science-based evidence to guide our diet decisions.

We are seeing an increasing number of people admitted to hospitals with irritable bowel syndrome, constipation, abdominal pain and/or diarrhoea because of the increased ingestion of plant products.

Prof Seow wouldnt recommend switching to plant-based to up your fitness game. Also, individuals who are sick, recovering from a major surgery or going through puberty will benefit much more from meat-based than plant-based diets, he said.

Reutens is also unconvinced by such documentaries. (The Game Changers) incorrectly led people to believe that not just plant-based but a vegan diet trumped one that included animal protein. There are so many nutritional challenges in a vegan diet but those were clearly omitted.

The makers of the documentary are vegan, so I would take the nutritional stance of the show with a pinch of salt because it was clearly from a biased perspective. There are so many successful medal-winning athletes who are not vegan or even close to following a plant-based diet, said Reutens.

So if youre thinking of going plant-based in the hopes of boosting your performance like ex-UFC fighter James Wilks, maybe you should reconsider. Watch it for the entertainment value and not live your life by it. You are not going to be jumping out of planes like Tom Cruise after watching Mission Impossible, are you? said Reutens.

WHAT ARE THE OTHER EFFECTS OF A PLANT-BASED DIET?

As friends and colleagues who are plant-based converts would effusively tell you, they feel better than the meat-gnawing population.

And they might be right. If their previous diet was one that was very high in red meat, one of the immediate effects would be that they feel great because they would have ingested a lot less fat that made them sluggish, said Reutens.

Plant-based meat substitutes are highin sodium due to the processing methods, and a high sodium intake is associated with greater risks of cardiovascular disease.

The initial effects would be a surge in energy levels, better bowel movements, and they would be more conscious of their food intake, she said, adding that in the long run, a plant-based diet can reward you with good energy levels, a healthier digestive tract, mentally more alert, and a significant reduction of health risks associated with a high intake of animal products.

But is a plant-based diet for everyone? It is, after all, about eating more greens and that cant be bad, right? It may not suit everyone because some individuals may need a high iron intake and red meat is a very good source of iron, said Reutens.

Prof Seow also recommended taking a plant-based diets deemed merits with care. Humans need essentialfatty acids and essential amino acids that are readily obtainedfrom animal sources but are lacking or rare in plant sources, he said.

Other nutrients that may be deficient include calcium, iron and Vitamin B12, said Reutens. In fact, a plant-based diet may pack too much carbohydrates and fats, especially saturated fats, she said, and you may end up feeling tired (from the lack of iron) as well as body aches and cramps (from the lack of essential minerals) eventually.

Prof Seow is also concerned about the higher intake of fibre. While fibre has been associated with better bowel movements, he said that too much fibre can create more problems. Undigested fibre ferments in the large intestine and results in bloating, gas, cramps, irregular bowel with small, pellet-y stools, bulky stools, diarrhoea or irritable bowel syndrome (diarrhoea alternating with constipation).

We are seeing an increasing number of people admitted to hospitals with irritable bowel syndrome, constipation, abdominal pain and/or diarrhoea because of the increased ingestion of plant products, he said.

WHAT ABOUT FAUX MEAT? IS IT HEALTHIER THAN REAL MEAT?

You would have heard of or even tasted products such as Impossible Burger, Beyond Sausage and Quorn Sausage Patties. And while they are purportedly better for the environment, are they actually better for you?

Plant-based meat substitutes are higher in sodium due to the processing methods, and a high sodium intake is associated with greater risks of cardiovascular disease, said Goh.

In fact, Reutens doesnt think such products qualify as plant-based. Faux meat is considered a highly processed food, and I do not see it as nutritionally superior to its real meat counterparts. If you want to switch to plant-based protein, she said youre better off dipping into beans, peas, lentils, chickpeas, nuts, seeds, quinoa that can provide good amounts of proteins, minerals and energy.

Since a plant-based diet allows you to eat real meat, you should eat it. The leaner cuts of red meat are more nutritious than faux meat. But if you want faux meat to be one of your tastier vegetarian options, there is no harm in including it from time to time, said Reutens.

WOULD THE EXPERTS RECOMMEND GOING PLANT-BASED?

As beneficial as a plant-based diet is to health, Goh said that it is not the only way to achieve positive health outcomes. Each patient has a unique set of conditions and there is no single diet that is all encompassing.

Furthermore, healthy eating is neither complicated nor expensive eat two servings of fruit and vegetables daily, stay adequately hydrated, and choose leaner sources of protein at meals, said Goh.

Reutens agreed that the plant-based diet is not the singular path to a healthier life and wouldnt routinely recommend it unless the patient has been consuming too much meat and poultry and is negatively affecting their health. I do tell my patients to eat less red meat but not to the extent of a plant-based diet unless they pursue the topic further.

There is currently no medical reason to go on plant-based diets, said Prof Seow, adding that people who do are usually advised to by their doctors for different kinds of intestinal problems caused by diabetes, hypertension or cancer.

Even young people who switch to too much plant-based foods develop malnutrition and other symptoms when they change to plant-based diets.I would usually advise them against a vegan diet to ameliorate these problems, said Prof Seow.

Excerpt from:
What is a plant-based diet and is it good for you? - CNA

The rise of vegetarianism over the past decade means that its likely your guest list will include at least one or more folks who prefer a meatless Thanksgiving. While many vegetarian guests will tell you not to go to any extra trouble, and that theyre happy to graze from the standard variety of vegetable side dishes, we worry that the lack of protein means that they will leave our table still hungry. This simply is not allowed in our food-friendly home, especially on Thanksgiving.

It doesnt take much extra effort to provide a plant-based protein alternative for your veggie-loving guests, and these Caprese-Stuffed Portobello Mushrooms are hearty, delicious and easy to prepare, even in the midst of pre-feast kitchen chaos.

Low in fat, calories and sodium, nutrient-dense portobello mushrooms are a good source of protein, fiber and folate to ensure a full belly, as well as a host of vitamins and minerals believed to help fight cancer, boost the immune system and decrease inflammation. Portobello mushrooms have a wonderful meaty quality in both texture and taste, which makes them popular with vegetarians and carnivores alike.

For this simple dish, youll need four large portobello mushrooms, which are commonly sold in packs of two in most supermarkets. To prepare the mushrooms, remove any remaining stems as well as the dark brown gills to clear space for the caprese stuffing. The gills can be easily removed by gently scraping them with the edge of a spoon.

The gills of portobello mushrooms can be scraped out with a spoon to make room for the caprese stuffing. Michael Vosburg / Forum Photo Editor

Once the inside is prepped, use a damp paper towel to wipe away any dirt from the top and inside of each mushroom. Next, brush each mushroom with a mixture of extra-virgin olive oil, minced garlic, salt and pepper and bake at 400 degrees until soft, about 10 minutes.

Once theyre soft, remove them from the oven and use a paper towel to absorb the excess moisture released in each mushroom. If your available oven time is limited on turkey day, you can refrigerate the mushrooms at this stage for up to one day.

The caprese stuffing is inspired by our wonderful time in Sicily this past summer, which was filled with a bounty of fresh mozzarella cheese and tomatoes. I use fresh mozzarella balls, either pre-marinated or plain, and my favorite variety of flavor bomb cherry tomatoes.

A caprese filling of fresh tomatoes and mozzarella is used to stuff portobello mushrooms. Michael Vosburg / Forum Photo Editor

To flavor the caprese mixture, I use extra-virgin olive oil, a splash of red wine vinegar, a pinch of crushed red pepper flakes and a dash of Sicilian herb seasoning blend (any blend of dried oregano, basil and parsley will do). Each mushroom cap is stuffed with the caprese mixture and baked until the cheese is melted and bubbly, and the tomatoes just begin to blister, about 12 to 15 minutes.

For extra Italian flavor and a pop of color, garnish the mushrooms with thin strips of fresh basil and a drizzle of either balsamic reduction or basil pesto.

With their big flavor, bold colors and high nutrition, these Caprese-Stuffed Portobello Mushrooms are the perfect vegetarian dish for the upcoming holiday season. But, be warned: theyre so attractive and delicious that your turkey-loving guests will probably want a taste, too.

Serves 4

Ingredients

4 portobello mushrooms caps, washed and thoroughly dried with paper towel (if purchasing whole, remove the stems and gills)

cup extra-virgin olive oil or canola oil, divided

1 clove garlic, minced

teaspoon kosher salt

teaspoon black pepper

teaspoon red wine vinegar

teaspoon Sicilian or Italian herb seasoning (blend of dried herbs like oregano, parsley and basil)

Pinch of crushed red pepper flakes

1 cup cherry tomatoes, halved

cup fresh mozzarella balls, halved (if using a log of mozzarella, cut into -inch pieces)

2 tablespoons fresh basil, sliced into thin strips (chiffonade), about 4 large leaves

Balsamic reduction or basil pesto (optional)

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil; set aside.

In a small bowl, combine 2 tablespoons of oil with the minced garlic, salt and black pepper. Brush each mushroom all over with the oil mixture, then place on the prepared baking sheet, top side down.

Bake until the mushrooms are soft to the touch, about 9 to 10 minutes. Use a paper towel to soak up the excess moisture inside the mushrooms. The mushrooms can be used immediately or refrigerated at this stage for up to 1 day until ready to finish baking. Bring to room temperature before baking.

As the mushrooms bake: In a medium bowl, use a whisk to combine the remaining 2 tablespoons of oil with the vinegar, herb seasoning and red pepper flakes. Add the tomatoes and mozzarella and gently toss to combine. Taste and add salt and pepper as desired (I use teaspoon of each).

Once the mushrooms are baked until softened, and wiped free of excess moisture, fill the inside of each with the caprese mixture. Return mushrooms to the baking sheet and bake until the tomatoes begin to blister and the cheese is melted and bubbly, about 12 to 15 minutes.

Remove from oven and transfer mushrooms to serving plates or a platter. Generously sprinkle each mushroom with the chopped basil and garnish with a drizzle of reduced balsamic vinegar or basil pesto.

Home with the Lost Italian is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarellos in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@gmail.com.

Read more:
Hosting vegetarian guests? Make this mushroom dish that even turkey-lovers want to try - Duluth News Tribune

Rakul Preet Singh is counted among the many scorching and exquisite actresses of Bollywood. Rakul can also be dominated in South Cinema in addition to Bollywood. Rakul has labored in Bollywood with Ajay Devgan and Tabu within the movie De De Pyar De. Apart from this, she has labored in lots of movies together with Yaariyaan, Iyari, Marjawan. Recently Rakul Preet Singh has taken a giant determination. He has given up non-vegetarian meals. Now she is vegan. She is not going to even eat dairy anymore. He says, 'Ive been a staunch carnivore all my life. It just isnt that I didnt eat greens, however meat was an necessary a part of my weight loss plan, particularly eggs.

->However, sooner or later, I made a decision to simply turn into a vegetarian. It was a sudden determination one thing that got here from inside and was not pushed by any tendency. Now, I really feel gentle and stuffed with vitality. '

There are many stars in Bollywood whove given up non-food. Looking at health, non-veg has turn into vegetarian, whereas some have left non-veg following PETA-like organizations. Stars like Akshay Kumar, John Abraham, Anushka Sharma comply with the vegetarian weight loss plan.

Akshay Kumar's title has additionally been included within the record of Vegetarian Stars. At the age of 51, Akshay can also be one of the vital match stars. Recently, Akshay mentioned that in an effort to keep wholesome life and health, he give up consuming non-veg four months in the past and has turn into a vegetarian.

Bollywood actress Anushka Sharma is a vegetarian. Recently, Anushka additionally acquired the title of Person of the Year from PETA. Because she eats pure vegetarian meals. Anushka feels that she has felt a distinction in herself since she left Nonvez. Anushka herself advised that, after turning into a vegetarian, she may be very wholesome and feels good. He advised, what we eat, all of it issues rather a lot, as a result of your foods and drinks defines you. By the best way, Virat Kohli additionally eat veg meals together with Anushka Sharma. After marriage, Virat has additionally turn into a vegetarian.

Karthik Aryan, who reached the seventh sky of success nowadays, can also be a vegetarian. Karthik additionally doesnt eat any non-vegetarian meals. Karthik additionally acquired the Person of the Year title from PETA this 12 months. Karthik says that he noticed a video through which an animal was bitten. After this, he left Nonvez and have become a vegetarian.

Vidda Balan Bollywood's most well-known actress Vidya Balan can also be a vegetarian. Vidya additionally doesnt eat non-veg. Vidya loves solely vegetarian meals. Due to this, hes additionally included within the record of 'Peta' scorching vegetarian celebrities. Veg has been consuming meals for years. She doesnt work non-veg.

Bollywood celebrity Amitabh Bachchan additionally doesnt eat non-veg. Big B has been consuming wedges for years. Big B loves Idli Sambhar. Apart from this, they wish to eat moong dal, spinach cheese and girl's finger. Everyday in addition they eat several types of veg issues to suit them.

Bollywood's John Abraham additionally doesnt eat non-veg. John has by no means resorted to non-veg for such a superb physique and physique. John solely eats veg. John Abraham believes that you do not want to eat meat for protein. If you need protein, you can too eat solely veg.

Queen Kangana Ranaut additionally eats veg. Kangana doesnt eat non-vegetarian meals. Kangana believes strongly in God. She additionally recites a whole lot of pooja. So she doesnt eat non-veg.

Everyone is loopy about Mr. Perfectionist Aamir Khan. Aamir additionally does what he does with perfection. Aamir can also be a vegetarian. Aamir additionally doesnt eat non-veg. Aamir Khan adopted vegetarianism on the behest of his spouse Kiran Rao. Because Kiran is a vegetarian herself.

Alia Bhatt, who grew to become everybody's favourite in Bollywood at the moment, can also be a vegetarian. Aaliya additionally doesnt eat non-veg. Aaliyah used to eat non-veg very keenly. But later he gave up non-food. Now she solely eats vegetarian.

See original here:
Rakul Preet Singh is not going to eat non-veg now, there are lots of extra stars who don't eat meat and fish! - Sahiwal Tv

The traditional glazed ham and prawns on ice will not make the plate for more than one in 10 Australians this Christmas.

New research by Finder found 12 per cent of Australians would serve up a meat-free menu on December 25.

Melbourne woman Kayla Mossuto and her husband Piers will joins millions of Australians who will be preparing meat-free dishes this Christmas, much to the their meat-eating families distaste.

Ms Mossuto switched to vegetarianism more than a decade ago, while her hubby who has Italian heritage and is from a family of meat eaters only adopted the trend during the last 12 months, mainly for sustainability reasons.

Weve been trying to improve our environmental impact, she said.

The sustainability factor has become more prominent and a contributing factor to maintaining that is a vegetarian diet.

The surge in Australians ditching meat continues, with 27 per cent of Australians reducing their meat intake over the last year.

In April, Roy Morgan found 2.5 million Australians were either vegetarian or had dramatically decreased their meat intake, many for environmental reasons.

Finders sustainability expert Ben King said going meat-free was not just good for the environment but peoples pockets too.

You dont have to cut meat from the menu altogether. Subbing out the glazed ham for a vegetarian alternative could save you upwards of $40 on your Christmas lunch, he said.

Making vegies the mainstay this Christmas is totally doable, and theres a misconception that it wont be as tasty.

As the nation grows more environmentally conscious, many Aussies are also considering adopting other measures to preserve the planet and reduce waste this Christmas.

More than half (51 per cent) said they wanted to make an environmentally conscious choice, with 24 per cent pledging to ditch disposable dinnerware, Finders researchers found.

The same percentage of people will swap old-school wrapping with recycled paper and 14 per cent will decorate using solar powered lights.

A staggering $400 million was forked out on unwanted gifts last Christmas, many of which ended up in landfill.

See original here:
More than one in 10 Australians will be having a meat-free Christmas - NEWS.com.au

The TV Diva Mirtha Legrand shared a very special table with his granddaughter Juana Viale and made a confession about the actresss vegetarianism.

With lunch with Mirtha Legrand: Juana Viale surprised with a colorful tunic dress and almost accidentally

You always have your garden, said Mirtha. Yes, thats tomatoes are about to explode, Juana replied. Whenever I go to Juanas house, I get everything from the garden, and I go with a hunger, because I ate everything green, everything green. Im not like that, I eat compact. And when I go in the car, I say Im hungry. I said I always carry some cookies, the diva confessed to her granddaughters laughter. The chocolates, added Juana. This is a confession, Mirtha concluded.

Mirtha received several surprises on the air after being absent from television for nine months because of the coronavirus pandemic. From greetings from friends to the unexpected presence of her daughter Marcela Tinayre and her great-granddaughter Amber.

He also gave his opinion on how he sees the current situation in the country: This pandemic is very hard. It hit us very hard, financially, very difficult. With regard to Argentina, a lot of poverty. What terrifies me most is unemployment, lack of work, he confessed.

Read more:
Mirtha Legrand gave Juana Viale a fun bill pass: This is a confession. - Inspired Traveler

An employment tribunal has held that vegetarianism is not protected by discrimination legislation. This is not binding on other tribunals which may come to a different view.

THE FACTS

Mr Conisbee, a vegetarian, was employed by Crossley Farms Ltd for five months before he resigned. He claimed that his vegetarianism is a belief and that he had suffered discrimination because of this belief. At a preliminary hearing, an employment tribunal considered whether vegetarianism is protected by discrimination legislation.

In a previous case, the EAT gave the following guidance on what constitutes a belief for the purposes of being protected as a religious or philosophical belief:

Considering this guidance, the tribunal accepted that Mr Conisbee had a genuine belief in his vegetarianism and that the practice of vegetarianism is worthy of respect in a democratic society and not incompatible with human dignity and the fundamental rights of others. However, it considered that:

Accordingly, the tribunal held that vegetarianism is not protected as a belief. The tribunal distinguished vegetarianism from veganism, and the judge in this case would likely have found veganism constitutes a belief, capable of protection from discrimination.

WHAT DOES THIS MEAN FOR EMPLOYERS?

As this is a tribunal decision, it is not binding on other tribunals. The case demonstrates how tribunals might treat future claims by vegetarians who claim they should be protected from discrimination. However, it is also possible that another judge would find that vegetarianism is a protected "belief", not least because climate change has already been found to be a protected belief and some vegetarians may eat as they do because of the impact of cattle farming on the environment among other reasons. This is certainly an area that is likely to be revisited over the coming years.

Conisbee v Crossley Farms Ltd and other ET/3335357/2018

See the rest here:
Religion or Belief Discrimination: Employment Tribunal finds 'vegetarianism' is not a belief protected from discrimination - Lexology

When I decided to become a vegetarian, I knew I had cut my options for accessible and convenient food in half. Most meals feature some sort of meat as the star of the dish, and it can be hard to come by a decent vegetarian option, especially when youre in a rush. And while CWU does have a few options for vegetarian and vegan students, if were being honest, they could be doing a lot better.

According to Forbes, 10% of Americans aged 18 to 29 do not eat meat, with 7% being vegetarian and 3% who are vegan. This is much higher than any of the older age ranges surveyed and shows a trend of college-aged Americans eating less meat. With vegetarianism and veganism on the rise, options on college campuses should reflect the growing demand.

As a senior who lives off campus, Ill admit that I dont eat at the SURC very often. I cant recall many vegetarian options in the dining hall when I was a freshman, but I know that dining has recently expanded their menu to include more meatless dishes. Lately, my experience with vegetarian options at CWU has been grab-and-go options from the Bistro or C-Store. Here, I can find an overpriced bowl of chopped fruit; a protein box with nuts, hummus and veggies; and salads, salads and more salads. While its great that these options are available for students who dont eat meat, eating the same thing over and over can get pretty boring.

With limited meatless options to pick from, I should at least be able to expect my vegetarian meal to actually be vegetarian. Just last week, I picked up a grab-and-go salad from the bistro, clearly marked with a V indicating that it was vegetarian. As I sat down, open my salad and pour on the dressing that was included, I decided to take a peek at the ingredients contained in the dressing. About halfway down the list, I see it: anchovy paste. For me, this was little more than an annoyance. Some people, though, may be allergic or intolerant to an ingredient like anchovies. It can be easy to overlook a minor ingredient like that in a dressing or a side component of the meal. But had I known it wasnt vegetarian, I wouldnt have wasted $6 on the salad in the first place.

I think its awesome that vegetarian options are there, and compared to some other colleges, CWU has plenty to offer in that area. I just think that options could be expanded to include other types of dishes. Instead of a bland salad or mediterranean-style wrap, why not offer something more interesting and flavorful, like curry or a vegan pad thai? There are lots of cultures that have dishes that revolve around plant-based diets, such as Indian, Ethiopian and Thai cuisines. Adding dishes like these would not only bring more flavor to the vegetarian menu at CWU, but also deliver a taste of culture and diversity as well.

Other than the lack of variety, the problem I have with vegetarian options on campus is the lack of protein. Often, when I need to grab a quick bite, I have to opt for some sort of fruit or veggie-based snack with a low amount of protein. Aside from the protein box, the options presented at grab-and-go locations on campus arent the most protein-packed meals. It would be cool to have more meal options that feature beans, chickpeas or even meat alternatives, such as Beyond Meat, as a plant-based protein source.

In the future, as more students start eating less meat and the demand for meatless meals goes up, Im sure options for vegan and vegetarian students will expand. But until then, Ill keep bringing my lunch from home.

Excerpt from:
Vary your veggie options - The Observer