This new book just released by Vegan Publishers last month, is a compilation of vegan authors who make the connections between oppressive cultural forces. The books was originally born from the vision of two feminist-animal activist; Ashley Maier and Stacia Mesleh. The two created an organization called Connect the Dots in 2006 to bring awareness to the interconnectedness between human, animal and environmental oppression.
According to Carol Adams, who wrote the forward for the book, ecofeminism is the term used by many of the contributing authors to describe how our domination over nature is linked to the domination over woman and that "both dominations must be eradicated (pg. 10). In 2008, Ashley and Stacia posted a call for papers that addressed the commonality of oppression. They were looking for essays highlighting "that a pervasive mindset, conscious or unconscious, underlies most human-caused violence, exploitation, and oppression." (https://connectthedotsmovement.wordpress.com/about/) These include both socially sanctioned (i.e. animal consumption, land use, inequitable pay) and non-socially sanctioned (i.e. abuse of companion animals, toxic waste dumping, rape).
Will Tuttle, author of The World Peace Diet (http://www.worldpeacediet.com/), is a contributing author and editor. He states that animal agriculture is the driving force "that drives conflict, injustice, competition and the various forms of injustice that plague our world (pg. 20). He uses the term "cultural programming" to describe a false underlying mentality current that is the root to our problems of injustice. Ultimately, Circles of Compassion aims to bring awareness to these interconnections, thereby bringing about change and human empowerment to live in a just world.
Now on sale $22.00 $16.50Paperback $7.49 $5.62eBook (PDF) http://tinyurl.com/kwdruft
Below is the list of contributors and chapter titles.
Foreword by Carol J. Adams
David Cantor – Beyond Humanism, Toward a New Animalism
Angel Flinn – No Innocent Bystanders
Katrina Fox – Why Compassion is Essential to Social Justice
Beatrice Friedlander – A Woman, A Cat, and a Realization
Lori Girshick – Interconnected Injustices and the Struggle for Universal Liberation
Rachel Griffin – Social Responsibility, Reflexivity, and Chasing Rainbows
Robert Grillo – Eating Animals and the Illusion of Personal Choice
Melanie Joy – Carnism: Why Eating Animals is a Social Justice Issue
Lisa Kemmerer – Sustenance, Sincerity, and Social Justice
Rita Laws – Mother Corn, Father Pumpkin, Sister Bean
Keith McHenry – Until Every Belly is Full
Christopher-Sebastian McJetters – Slavery. It's Still a Thing
Dawn Moncrief – Hunger, Meat, and the Banality of Evil
David Nibert – Animal Rights Equal Human Rights: Domesecration and Engangled Oppression
Anthony Nocella - Building an Animal Advocacy Movement for Racial and Disability Justice
Richard Oppenlander – Our Lifeline Revealed Through the Eye of Justice
Lauren Ornelas – A Hunger for Justice
Colleen Patrick-Goudreau – Veganism: A Path to Nonviolence
Sailesh Rao – Climate Change and Injustice Everywhere
Anteneh Roba – The Inescapable Net of Mutuality
Marla Rose – The Universal Female: Invisible Threads that Stitch Us Together
Ruby Roth – Harming Children to Protect Them
Richard Schwartz – Connecting the Dots on Dietary Choices
Kim Sheridan - Looking Behind the Curtain to the Hidden Side of Justice Issues
Jasmin Singer – The Gay Animal: A Personal Exploration of Interconnectedness
Gary Smith – Animal Rights as a Social Justice Issue
Jo Stepaniak – Confronting the Saboteur Within: Advancing a Consciousness of Compassion
Will Tuttle – Our Cultural Crisis and the Vegan Solution
Zoe Weil – The MOGO Principle for a Peaceful, Sustainable, and Humane World
As the SF Veg Society newly elected President, I am
thrilled to serve this historical SF organization! I first heard about SFVS five
years ago at the Green Festival. At first, Patly and I were veg curious about
the vegan lifestyle. We read, researched, and talked to other vegans. We became
even more engaged by connecting with other veg folks. Monthly society potlucks and SFVS
co-sponsored Wellness Central dinners provided educational and spiritual
support that kept us on track! When we first attended the annual World Veg
Festival, we were very impressed with all the great speakers, vendors and
amazing veg community. From then on, I
was inspired to play a bigger role in the society and served first as a volunteer
at events, then board member and Volunteer Coordinator for the festival. I was
honored when Dixie (Pres for over 40 years) asked me whether I would be
interested in succeeding her as the next President of the SFVS. Her tap dancing
shoes will be hard to fill, but with the help of the board members and Patly (my organized better half), Dixie’s
legacy will continue on. For those of
you who are die-hard Dixie fans… don’t worry she will not be going away. The
dedicated Dixie will still help SFVS as Vice President and will guide me with
pertinent society functions. I am so grateful she will be around. I hope to
continue Dixie’s legacy to promote a veg lifestyle in the San
Francisco Bay Area!
I look forward to meeting each and every one of our members and
future members. A little bit about myself… I am a Veteran who served in the
Navy. I have been an RN for 10 years
now, mostly in cardiac care. In my current job as the Healthy Heart Program RN
Coordinator at the SF Veterans Medical Center, I work with patients who have
had cardiac procedures such as open-heart surgeries and coronary artery stents. I help educate them on making healthy
lifestyle changes to prevent future cardiac events. It just so happens that research has
demonstrated that a vegan diet not only prevents coronary artery disease but
can also reverse it. Every participant receives the Forks over Knives video! Currently, I am enrolled at USF pursing a Doctorate
of Nursing Practice (DNP) degree as a nurse practitioner. My hobbies include connecting
with other like-minded folks, hiking/biking, and grabbing a Field Roast veg burger
at ATT park every now and then (Derby Grill 127 if you are wondering).
Life-Changing Summer Camp for Youth Making a Difference!
YEA Camp is a unique and inspiring leadership summer camp for youth 12-17 who care about community service, activism and social justice. A week-long sleep-away program in a beautiful camp location, YEA is designed to be a fun and transformative experience that builds life-long friendships between youth with similar interests. Our program also provides a meaningful opportunity for campers to learn more about some of the issues facing our planet and to get inspired and empowered to take action on those issues. Campers choose an issue of importance to them (for example, some have chosen climate change, racism, homophobia, homelessness, animal rights) and at YEA they build the knowledge, skills, confidence, and community to take action on that issue long after camp is over. Youth who have participated in our programs report that the camp was one of the most fun, rewarding and life-changing experiences they have had, and, with YEA's community support, have gone on to start school clubs, plan fundraisers for nonprofits, organize community clean-ups, and attend hearings to comment about important community issues. For more information, visit our website www.yeacamp.org or watch a two minute video about our program.
"My experience was great! I made amazing friends and I learned a lot, but most of all, the combination of the two left me inspired and excited to make a difference! Everything I learned inspired me to take action on issues I'm passionate about, too! In addition to taking on bullying, I'm going vegan, and hopefully forming a biking group! This camp was amazing and I'm so grateful for the opportunity." - Connor, 15, Washington
There was a special event to celebrate Dixie Mahy's 80th birthday. Dixie has been the SFVS president for many years, and has been very instrumental in the development in each years World Veg Festival here in San Francisco.
Shanta Nimbark Sacharoff offers a workshop on Vegan Cuisine of India at Other Avenues Food Coop, on 3930 Judah Street (x 44th Avenue) in outer Sunset district of San Francisco on Sunday, October 27th 2013 from 12:00 to 2:00 pm. This happens to be the first day of Diwali.
Discussion: How to select, use, mix and store Indian spices
Demonstration with student participation:
(1) Quick Stir fry vegetable dish
(2) Brown and White Basmati rice
(3) Raw cashew chutney
(4) Chai (black tea with spices & soymilk)
Fee: $25 covers a complete lunch and copies of recipes
You will learn how to make above listed four vegan, low-fat and gluten-free dishes. Shanta will also give the students a tour of the coop locating all spices and other ingredients going into this meal. Class
limited to 10 students. Preregistration recommended, but walk-in students are welcome if space available.
Finally, Chef Barry and I, of Local Love Catering, are working to realize our dreams to open a restaurant in the East Bay. Sanctuary Bistro will open in Fall 2013 and we will continue to cater events and private parties as we always have, under the new name.
Why the name Sanctuary? Sanctuary will donate a portion of our profits to the Sonoma County Farm Sanctuary and Education Center. We will be a Sanctuary for the animals, the planet, and the people.
Opening Fall 2013 :: Sanctuary
Fine dining bistro caters to eating healthfully, and conscientiously
Hi everyone, We are excited to announce we are in the early stages of establishing Sanctuary, a fine dining, plant-based bistro in the East Bay area scheduled to open this Fall and we've created a Kickstarter campaign to raise some seed money.
By creating a sustainable Bistro that is healthy for the planet, the environment and all living beings we create a sanctuary - a beautiful space to find peace while enjoying local, organic, healthy, vegan food with a farm to table philosophy. Our Bistro will be a warm, natural, organic location to enjoy with loved ones, family, and friends.
Sanctuary will cater to those who want to make positive change in their lives. It’s not just for those who embrace the vegan lifestyle, but also for those who want to reduce their carbon footprint, eat with more compassion, or simply want a healthful option when going out. We will bring local produce into gourmet, organic, vegan cuisine in a conscientious and thoughtful way.
If you don’t know Chef Barry, he is the former chef at the Stanford Inn by the Sea and has been cooking since he was 17. Classically trained at the Cordon Bleu, he converted Stanford Inn’s Raven Restaurant from a vegetarian to a vegan restaurant. In 2009, we founded Local Love catering in the Bay Area with a few dollars and a lot of pies and doubled our sales each year serving private clients, parties, and weddings.
We, here at Local Love Catering, wanted to send out a formal THANK YOU to all of the volunteers who helped make last nights dinner such a success. Thank you, Thank you, Thank you. You were amazing, wonderful and so hard working! Pictures will be added later this afternoon from the event!
Please send more pictures my way so I can add them.
I also wanted to thank everyone that I was able to speak to at the event. So many great people making a difference in the world. Thank you for all that you do.
Lastly, Thank you to Joe and Dixie for the incredible work that you do to put this event on!
It is an insane amount of work and once again you have pulled it off.
I want to extend to the entire community a Deal that we offered just for VegFest and we are going to extend the offer until Midnight tonight, Monday.
November 18, 2012: San Francisco, Ca
Local Love Catering & Transitioning to Health presents: Life and Knife Skills Workshop
NEW: THIS MENU WILL BE FOCUSED ON CREATING A VEGAN HOLIDAY MEAL!!!!! Join us for these amazing events. Sid Garza-Hillman, Certified Nutritional Consultant,http://www.transitioningtohealth.net/, will lead a seminar to discuss transitioning to a healthier lifestyle by focusing on simple, accessible changes to your diet and day-to-day life. Sid utilizes results oriented practices and personal coaching based on cutting-edge research. The seminar is followed by a 1.5 hour cooking class with Chef Barry Horton which includes: basic knife skills, vegan cookery and preparation; an Appetizer; an Entree; and a Dessert; finishing with a Q&A with the Chef and Nutritionist at a sit down dinner to enjoy the fruits of your labor and to ask your more personal help and culinary needs!
NORMALLY: Course Fee: $125 per person (Limited spaces.)
Call 510.917.0190 or email Locallovecatering@gmail.com
VegFest Special ONLY $62.50 for 2 people at this amazing 4 hour class.
Cheers, Jennifer, Chef Barry and Jayden www.locallovecatering.com firstname.lastname@example.org 510.917.0190
Our little Booth. Hope you stopped by and said hello and tried some of our treats.
Jayden was having a great time at VegFest. He is our little vegan advocate. Compassionate since birth.
Black Eyed pea and Vegetable Salad
Roasted Beet Salad.
The Whole meal: Tempeh Loaf and Mushroom Gravy, Roasted Beet Salad, Black Eyed Pea and Vegetable Salad, MAshed Potatoes and "Cheesy Broccoli".
Holy guacamole! Move over cartoons and make room for the GLFF's GreenToon!
Global warming, air pollution, pesticides in our food and chemicals in our water are just a few of the problems that threaten the health and well being of the human race today. In response, a new breed of Superhero has emerged to save us from our ecological shortsightedness, and those that would abuse our world for their own benefit.
Raw-Vegan Superheroes Rawman and Green-Girl fight a never-ending battle to right that which is wrong in order to protect our planet.
The show was created by Ron Gilmore and Caroline Jue shortly after the first Green Lifestyle Film Festival and is written and animated by Ron Gilmore.
A SACRED DUTY - Saturday, Oct 6, 10:30 a.m.
Running Time: 60 minutes
Produced by Emmy-Award-winning producer, director, writer, and cinematographer Lionel Friedberg, A SACRED DUTY will take its place alongside Al Gore's AN INCONVENIENT TRUTH and Leonardo di Caprio's THE ELEVENTH HOUR as another powerful expose of the dangers of global warming. However, it goes beyond the latter two films, by showing how religious responses can make a major difference and why a shift toward plant-based diets is an essential part of efforts to reduce global climate change and other environmental threats.
REVERSING DIABETES IN 30 DAYS - Sunday, Oct. 7, 10:20 a.m.
It has been almost two years after the fact. Artificial life created in the lab. Craig Venter is pioneering a whole new field of engineering new life forms. He hopes to create one so we won't have to depend on dirty fossil fuels.
And if Venter has his way, the human race will be vegan by the middle of this century...
"It takes 10 kilograms of grain to produce one kilogram of beef, 15 liters of water to get one kilogram of beef, and those cows produce a lot of methane," another potent greenhouse gas, Venter observed. "Why not get rid of the cows?" The replacement: meat grown in a test tube from microbes thanks to synthetic biology.
As vegetarians and animal rights people, we are often posed hypothetical questions, such as, if you could choose between your dog or your child who would you save? Totally bizarre. Yet, one such question had me wondering. If I was left out in the wilderness, how would i survive? Many plants are poisonous and I'm a city guy! So I googled it, and I found some answers...
Last week I ordered 12 cans of ackee for $99.99 from a site I discovered. Their contact information is at the end of this article. Shipping and handling is free, and it arrived in only 3 days via USPS. The company is based in Florida, so I suspected they might be growing ackee there. The tin clearly states it is the produce of Haiti. Because it is grown and packaged in earthquake ravaged Haiti, it makes me feel good that buying products like this from their country might help their economy out. One can only hope.
If you are not familiar with ackee, it is the national fruit of Jamaica. It was introduced to the Island by the British about 300 years ago. It is native to West Africa. The fruit is cooked as if it were a vegetable - in fact it is often cooked with another fruit - tomato. It is my favorite breakfast, second only to Scrambled Tofu. What does it taste like? Sorry, I can't help you there, it doesn't resemble the taste of anything I know of, so it is indescribable. It does look like scrambled eggs, but that's only because it is yellow. All I can say is that ackee is very delicious.
Typically, Jamaicans will eat ackee with saltfish. In fact, the national dish of Jamaica is, you got it, Ackee and Saltfish. But we vegetarians omit the fish and just eat the ackee. It is delicious on its own.
Here is my recipe on how to make ackee.
What you need:
1 tin of ackee
1 medium to large onion
2 tomato's (or tomato puree as substitute)
Thyme (preferably powdered)
some garlic (optional)
*salt to taste
(*about 1/2 teaspoon - you can add more later to suit your taste)
First open the tin of ackee and drain the water out. Chop up the onions and fry them until almost brown. Now throw in the chopped up tomatoes and stir, cover over medium heat and let them get soft (about 3 min). Put in the garlic (optional), half teaspoon of thyme, about half teaspoon black pepper and salt. Now toss in the ackee. Stir it up over medium heat and let simmer for about 3-5 minutes.
I eat ackee with bread, roti or I sometimes fry up potatoes to eat with it.
My mum sometimes treats me by sending ackee from Florida. I believe she gets it for $16 a tin. I live in California, and the closest place to buy Jamaican ackee is in Oakland, and I think the going price is $26/tin. So right off the bat this place is much more economical - $99.99 for 12 cans (with free shipping and handling) so it works out to be $8.33 per can.
But what about taste and texture? This can be subjective, but to me the taste is very similar to what I am accustomed to. Texture-wise there is a noticeable difference. This ackee is more firmer and thus I am inclined to think it might be more fresher. I'm no expert on ackee, but those are my final thoughts.
My cousin Mikey lives in Boca Raton and he is a bona fide expert on ackee. I will post his final judgement when he gets around to sampling this ackee.