new vegan age

Prepper culture: A practical choice for vegans?

2012-02-12T16:21:00.001-05:00

Crusty french bread
isn't all that difficult
to make from scratch.

Have the headlines been alarming you?

What, in particular, seems most threatening? The possibility of more war? Escalating energy prices? More and more Americans on food stamps and other assistance? Continued struggles with unemployment?

Preppers—as recently described in a Reuters article—are a "growing subculture of Americans" who are engaged in some degree of preparedness for an uncertain future. (Last week, they got their own reality show.) While some preppers believe we need fully-stocked bunkers for an inevitable, all-out world war and the subsequent collapse of governnent, others are simply learning to grow food and spending time with neighbors in case an ever-weaker economy causes a long, gradual slide back to the standard of living known to our great-grandparents.

Well before I became vegan two years ago, a friend introduced me to the idea of peak oil. (It's actually not when the oil will run out, but rather, the point at which extraction and refining become increasingly difficult, expensive, and ultimately, unsustainable.) Most people who embrace the theory of peak oil are, to one degree or another, preppers. And most who dismiss it, to one degree or another, have a major stake in believing our supply of fossil fuel—and the technology of finding ways to reach it—is endless.

Whatever your beliefs, and however familiar you are with prepping, it certainly makes sense to become more self-reliant than you are today. If you're vegan, you probably already have a healthy measure of self-reliance: You've made and stuck to the decision to be vegan despite unfavorable comments from family, friends and co-workers; you've learned the fundamentals of cooking and shopping for yourself; you're familiar with the advantages of organic produce; and you've probably even learned tricks for keeping your food and other shopping thrifty.

Over the last few months, at the same time that "prepper culture" has started to gain more of a foothold in mainstream culture (emergency preparedness gear was apparently one of the bestselling categories of items during the Christmas season), I've been making an effort to learn and re-learn arts and activities like handmade breadmaking from scratch, organic container gardening (a dozen different vegetables and herbs from seed), and other skills that we seem to have been surrendered in the last 50 years.

Different beliefs: Why is prepping necessary?

The January Reuters article mentioned that some preppers believe in a pending apolcalypse, while others are concerned about the collapse of government services due to terrorism, climate change, or other disaster. (You can watch a Los Angeles resident who's preparing for post-earthquake lawlessness and was featured in The National Geographic Channel's Doomsday Preppers reality show here.)

Dmitry Orlov, who returned to his native Russia several times during the Soviet Union's collapse and sees plenty of similarities between what happened there then and what's happening here now, finds Americans' belief in just-in-time inventories and endless shopping opportunities amusing, if not alarming. James Howard Kunstler has written great novels about a World Made by Hand—a future that looks very much like the distant past.

Like Kunstler, energy expert Nicole Foss tells anyone who'll listen that the emergency is already well underway. And Duncan Crary, a journalist in upstate NY who interviews Kunstler for his weekly podcast, himself largely eschews technology, lives in a walkable city, and seeks out companionship and activities over electronic diversions.

Different degrees of adoption

Can we have more than three days' worth of food stored at home? Keep a couple of solar-charged flashlights handy? Walk more places? Sure. Can we grow our own garlic, cilantro, basil, chives, dill, tomatoes, and peppers from seed? (I'm trying it this year—maximizing windowsills and balcony space for sunlight, and building raised beds and installing hooks for hanging baskets.)

I've also largely unplugged from this blog and its associated twitter account, completely abandoned my personal facebook account, and cut way back on my use of e-mail. (Giving up the iPhone for an old filp phone has aided in this effort.) As mentioned above, I'm also reviving an old love for breadmaking (this time, with vegan ingredients like almond milk), trying to perfect variants of rough, yeast-free country bread and loaves of refined french bread alike.

I've also enjoyed searching the Internet for tips on what our grandparents did to survive the Depression. Remember board games and card games? A little dab will do ya? "Use it up, wear it out, make it do, or do without?"

Find out what prepper activities might have practical applications—both emotional and concrete—in your everyday life. You probably won't be inspired to go off the grid and rotate supplies in an underground bunker. But you'll certainly be making more informed, more conscious, and more prepared decisions.

The best part of all this is that—even if the worst never happens—you'll still be learning self-sufficiency skills, still be living more with less, still be getting closer to others, still be pursuing rewarding activities, and still be filling your home with delicious smells.

Interview: Eat, Drink, and Be Vegan's Dreena Burton

2012-01-22T21:13:00.004-05:00

In addition to being a popular vegan blogger and cookbook author, Dreena Burton is a dedicated mom who also somehow finds time to stay in good touch with her legions of fans. New Vegan Age's Nikki Sabella recently had the opportunity to ask Burton about veganism before it became popular, and learned more about the beauty of beans and the wonder of winter—and even picked up a few tips for mothers raising vegan children.

New Vegan Age: First, I just want to say that I'm not sure that I would be a successful vegan without the help of your cookbooks. My favorite is Eat, Drink, and Be Vegan. And every time I've cooked or baked anything from it, people have been amazed (including nonvegans). They always ask for my recipes. So thank you so much for providing vegans with delicious, whole-food, easy-to-make recipes!

Dreena Burton: Hearing that is heartwarming. Thank you. It's the best kind of reward for a cookbook author to know their recipes are well-used and loved.

NVA: You've been vegan for 14 years, right? Can you tell us what it was like before veganism became more mainstream?

DB: I think that's about right. I've lost count of the years at this point! It was VERY different to become vegan about fifteen years ago. The diet was not well known. I recall having to explain what the word vegan meant at restaurants and stores. I got in the habit of simply saying "I don't eat meat, chicken, fish, dairy or eggs"... of course that was met with confusion. Sometimes shock.

There were few substitutes on the market, just a few soy and rice milks, and most of them tasted awful. Compare that to present day—vegan is a household word (even if the diet isn't), and there are substitutes for just about every non-vegan food imaginable. Plus, options within those vegan foods—like soy-free, nut-free, gluten-free, and more. I sometimes joke "you new vegans have it easy these days". I tell how it was 'in the old days', haha!

NVA: I sure am glad things have evolved since then. But it's still cool to be creative on your own. The vegan community is very much filled with DIYers like you. Do you have any advice for vegans starting out and creating their own recipes?

DB: Before venturing on your own, get some cooking basics with some written recipes by trusted authors. That way, you'll get a sense of how to cook different grains, vegetables, the textures of beans, nuts, pastas, etc. And, once you feel comfortable with even a small range of ingredients and techniques, choose those you love best and then start experimenting. If you love sweet potatoes, find ways to work them into stews, casseroles, spreads, sauces, dips, and even desserts. Seasonings are key too, and that doesn't just mean salt. Sometimes a splash of vinegar or citrus gives the edge, or fresh herbs.

NVA: I go through phases where I cook a lot or hardly cook. Any motivation to stay interested in cooking?

DB: Funny, I haven't taken a break in cooking for years. But, that's out of necessity having three children. I love cooking, and the only time I get tired of it or overwhelmed is when I'm multitasking while working a recipe. And that can happen often! But, if you're needing a break, that's cool. Take one. Sometimes having a breather and just watching some cooking shows or thumbing through a magazine can invigorate your kitchen senses again.

NVA: Good ideas; thanks! Your recipes are for what I like to describe as "vegan soul food." Are there certain ingredients you focus on and others you avoid to create that hearty flavor and texture?

DB: Well, I love beans (as you may have already figured out!) and think they are often under-utilized in vegan cooking. Some of my other favorite ingredients are yellow and orange sweet potatoes, leafy greens, raw nuts, and using citrus like lemon, limes, and oranges in baking and also cooking. And, we use avocados a lot at home. Our girls can inhale 4 or 5 at one sitting ... Our eldest once said "Mom, we should never run out of avocados—ever!" As for ingredients I avoid: Sorry to the seaweed lovers, but I can't deliver any recipes, it makes me gag. Might be a pregnancy association, I'm not sure. I am okay with the kelp granules, but that's about it! And cabbage. Don't care for it, even though I love kale and it is related to cabbage. But the two are very different to me.

NVA: Oh, wow! And I thought I loved avocados! So, you're a beanaholic. Be honest: How many cans of beans do you have in your pantry at the moment? (I think I have 15.)

DB: We have a good 30+ cans ... But, we are low on cannellini beans, not so good. In my ideal world, I would cook all my beans from dried. But, I do so much from-scratch cooking for our family, plus packing lunches for everyone daily, and recipe development/blogging/book developments ... There is little time left over to cook everything from scratch, particularly when you'd like to have a variety of beans, like chickpeas, black, kidney, white, pinto, etc. That's where canned beans come in handy. I do cook lentils from scratch though, because they're pretty quick and simple.

NVA: What's your favorite recipe?

DB: Oi! That's hard. I have favorites from every book, and then favorites within categories, like soups, dips, desserts, and on. And, some of my top picks are not necessarily the same for our children (or my hubby). Let's see. From The Everyday Vegan, I've got to pick 'Triple Layer Chocolate Cream Cake' and 'Maple Banana Loaf'... and for savory, 'Pureed Curried Squash and Sweet Potato Soup', 'Spicy Thai Almond Stew' and 'Roasted Turnip (Rutabega) Puree'.

I also love the Sweet and Sour Neat Balls but don't get to making them often. From Vive le Vegan, I bake a lot from that book for school snacks—like 'Banana Oat Bundles' and 'Apple Hemp Muffins'. I also love the 'Lemon Rosemary Potatoes', 'Cannellini Bean Sweet Potato Hummus', and of course 'Chickpea Ratatouille'—one of my all-time faves! And, I think my 'Homestyle Chocolate Chip Cookies' from Vive set me on a cookie path in the vegan world that I'll cherish forever! That cookie recipe has become so well known and has sparked more creativity for delicious (and healthier) vegan cookies. From Eat, Drink & Be Vegan, I love a bunch of the hummuses. Is that a word?! Is now!

The Moroccan Phyllo Rolls with Balsamic Maple Sauce are also one of my very favorites, and my family loves the 'Cashew Ginger Tofu' and the 'Living Caesar'. The Super-Charge Me! Cookies from ed&bv and the Chocolate Pumpkin Pie are two of my top sweet picks! I've gone on enough, and haven't even started on my faves in my new book.

NVA: Yum! Those are some of my favorites, too. So what would you say is your favorite season to cook for?

DB: I love winter for its inherent draw to soups and stews. So many of our family dinners are hearty stews with either whole-grain bread, brown rice, or roasted potatoes—and a fresh salad. But I'm a warm-weather girl at heart, and just love the farm-fresh vegetables, greens, and herbs of summer. Did someone say basil?! I love pestoing (there I go creating another word, I have my own kitchen-dictionary!), and grilling summer vegetables. So, it's a toss up. I'm the first to admit I'm indecisive.

NVA: I love basil, too. I'm gonna start using 'pestoing' as a word. Sounds like you have it all figured out at home. What do your friends and family think of your lifestyle?

DB: All pretty cool really, at least close family and friends. Not that any of my extended family members are vegan. No one else outside of my immediate family eats a pure vegan diet. A couple that eat vegetarianish I'd say (some fish, some eggs). But, I think that because this is just who we are, it's our life and has been for so many years, there isn't any questioning or teasing or anything like that. (Plus, they know if they tease they get no cookies!) I have a good friend that is purely vegan, and she raises her children on a vegan diet as well. Other than that, everyone else I know eats more of a standard diet.

NVA: Any tips for mothers interested in raising vegan children?

DB: I'd say that parents should have a slew of resources at their hands. They'll always be prompted at doctor visits—and even at times by relatives and friends—questioning their choice to eat a vegan diet. Even if they don't have the exact answer in the moment, they can feel reassured referencing a book or site. I'd recommend books like like "Becoming Vegan", "The Complete Idiot's Guide to Plant-Based Nutrition", "The China Study", and also going to www.pcrm.org to download nutritional and scientific information. Fortunately there are many more resources to support a healthy plant-based diet now.

NVA: Oh, nice. Always good to know. And what happens if one of your daughter's friends has pepperoni pizza at their party? How have you prepared for this?

DB: Whenever our girls are invited to birthday parties, I ask the mom in advance if they'll be serving hot dogs or pizza (it's usually one or the other). If so, I send along a piece of vegan pizza or a veggie hot dog in a container for them, and also a cookie or cupcake to replace the birthday cake. Parents are always understanding, and I've sometimes had the moms make a vegan cake or serve something vegan-friendly for the girls. Actually, a few times now the moms have made vegan cupcakes or a vegan treat for our daughters! Pretty cool, right?

NVA: That is super cool! You really have this all down to a science. Have you ever thought of writing a vegan parenting book?

DB: Funny you should mention. I've been toying with the idea (pun intended)... and might have a partner with the project. There's a definite gap in the vegan cookbook world, and I am asked fairly regularly about it, so we'll see!

NVA: So glad I asked. How exciting! You seem so motivated overall. Who inspires you?

DB: Gosh, I think apart from my family and wanting to feed them delicious, hearty, and nutritious foods, my inspiration comes from my readers. That sounds kind of corny, I know. But when I receive notes and messages from people saying that my recipes helped them transform their diet, helped them on a path to healthier eating, or even helped them with a health condition... heavens, that kind of thing is so touching and motivating. It gives me extra mojo to keep creating!

NVA: Yes. I noticed you're always so friendly to fans, making sure to comment back to them via your blog or on Facebook. Where do you find time?

DB: That's nice of you to say. Maybe it's the Newfoundlander in me. People often say that there is something real and kind about Newfoundlanders. So, I guess if I'm perceived as being friendly to my readers, maybe it can at least partially be attributed to that. Plus, I just feel like if someone takes the time to comment or ask a question, I want to do my best to give them a thank you or an answer. At least when I can.

I care about helping people make their way to a vegan diet, because I know how much resistance there is against it, at least for most folks. And yes, life is busy (and highly distracting!) with three young children; sometimes I miss things.

NVA: I read you were motivated by the book Fit For Life. Do you still stick to the principles discussed in that book?

DB: That's true. It was one of the first books that made me question my food choices - that and Diet For A New America. I don't necessarily adhere to all of the principles in terms of food combining, such as not eating proteins with carbohydrates. Some of the tenets in the book are fairly rigid and require a lot of discipline and planning to stick with. Though, I generally don't eat fruit after a meal as it doesn't sit well, and I also don't drink water with a meal because it doesn't feel good. So I guess some of the principles in that book rang true for me. It's been years since I've read the book actually; I wouldn't mind revisiting it.

NVA: Okay. I have to ask: How do you stay so slim? (Whenever I make your delicious dishes, it's hard to stop eating them!)

DB: In general I'm pretty active, I exercise most days of the week (for about 1/2 hour in the morning), and I'm also "go, go" all day with the girls and chores around the house. But, in terms of food I think I eat such a good amount of whole foods and highly nutrient-dense foods that it makes it fairly easy to maintain my weight, even now that I'm 41. I do enjoy my sweets, and am rather ridiculous for how much I love ice cream. And chocolate.

I probably eat more sweets than I should, but I don't eat big portions at any given time. Smaller servings are very satisfying for me. And, I've noticed as my diet has become more whole-foods centric that the sweets I crave and enjoy are those that are less processed and not sickly-sweet, if that makes sense. Also, I don't enjoy eating to feeling "stuffed".

Many years ago I learned about eating to about 80% full, through an Ayurvedic class. Not sure if that affects metabolism and weight maintenance...but ultimately you feel better for it!

NVA: I read that your husband's parents went vegan. How is that going? Why do you think it's a good idea for older people to consider a plant-based diet? (My dad just went vegan.)

DB: When my husband's parents made their dietary changes, they did so quickly and entirely. Big, sweeping changes in sync with Dr. Dean Ornish's plan for reversing heart disease. This is a very low-fat diet for the reversal program. Plus, they began an exercise program of walking daily and doing some stress reduction through yoga. It was all very daunting for them at first I think.

They did incredibly well, though. They really embraced the changes and they both enjoyed health improvements. They are still healthy and well. They do eat fish now as part of their diet, but no dairy or eggs or other meat. I'm really impressed at how they have maintained that level of commitment with their background and social support. They have no other friends or family that eat the way they do. Odd, because I thought some of their friends and other family members might take a cue from their health scare (and subsequent health improvements).

But, ultimately people make change when they are ready to, whether through inspiration—or desperation!

NVA: Good to hear it's still working for them. That gives me hope. Let's quickly jump back to the subject of food. Your first cookbook is quite different than your latest. Can you talk about the evolution of your recipes? Was it for health reasons?

DB: Interesting you notice some changes. Very true. I think most cookbook authors evolve in one way or another, either with techniques or ingredients or philosophy. For me, it is a general shift towards eating more whole foods, for me and my family. Not that my first book used a lot of processed ingredients, on average it has a lot of healthful recipes.

But, I utilize a wider range of different ingredients now, and rely more on things like nuts for creaminess (rather than say silken tofu or vegan mayonnaise). Not that we don't use vegan mayonnaise or silken tofu in our home. But I think I've become more creative with 'the basics' like nuts and whole grains—which are so nutritious.

And, I like to show folks that you don't have to use vegan substitutes like sour cream or vegan sausages to make great tasting vegan food. There is so much deliciousness in using more of the basics, which most of us have at home anyhow! And, also I guess I've evolved into creating more wheat-free and gluten-free recipes. Largely due to reader requests and feedback!

NVA: Tell us more about your latest cookbook.

DB: My next book, Let Them Eat Vegan: 200 Delicious Plant-Powered Recipes for the Whole Family, will be published this spring (2012) with a new publisher—Da Caop Press. I think LTEV represents more of this evolution we just talked about. The recipes are "plant-powered", using unprocessed and minimally processed ingredients, and plenty of nutrient-dense foods like greens and beans.

I take the 'vegan basics'—beans, nuts, seeds, whole-grains and whole-grain products, vegetables and fruits—and churn them into delicious, wholesome vegan meals, snacks, and sweets for everyday plant-powered eating. You won’t find any 'white processed stuff' in this book... no white flour, no white sugar, and also no vegan substitutes like vegan cream cheese, sour cream, or vegan meats.

The recipes are all wheat-free and also largely gluten-free, plus a sprinkling of raw delights for good measure. And, there are some 'powered' up sections like 'How To Make Green Smoothies', 'Eating Your Greens Everyday' and 'Plant-Powered Lunchbox'. I'm really proud of this book... and a little anxious as it's been in the works for four years now!

NVA: Excellent! I can’t wait for it to come out. Thanks, Dreena, for your time, great recipes, and thoughtful insights!

_____________

Interviewer Nikki Sabella hasn’t always been the fitness and health freak she is now. Most of her life was filled with sedentary tv watching and junk food eating until she discovered the vegan lifestyle in 2007. She now enjoys more energy, a healthier weight, a greater level of wellbeing, and not to mention a clearer conscience. When she’s not writing, she’s exercising hard, cooking, baking, or reading up on plant-based or eco-friendly subjects. With her fiancé, she is planning their vegan wedding for the spring of 2012.

Giving it all away

2011-12-21T19:01:00.000-05:00

A few months ago, I started giving away nearly everything I own.

It’s not the first time. I’ve actually gone through this “purification exercise” every five to ten years since first seeing George Carlin’s “stuff” routine in high school.

A portion of this spiritually-lightening endeavor includes giving away furniture, electronics, books, CDs, and other accumulated possessions that actually weigh you down. (Imagine—as my Mom often does—dragging a sack, tethered around your neck, behind you, with everything you own inside of it.) Sure, these items have value; they could easily be sold on Craigslist. But it’s much more rewarding to give them away. (If you don’t believe me, try it.)

Another key part of the periodic purification includes paying off debts, as well as recommitting to your closest friends (and letting go of others).

Do you have a specific time in your life where you felt most balanced? Most happy? Most connected to others, and to the world? I do.

In 1995 and 1996, I was living in the Peace Corps without a car, microwave, television, cell phone, computer, Internet connection, or e-mail account. (Read that list again, if you have to.) Life was better than good; it was great. I spent a lot time with neighbors, wrote letters, read for hours at a time, and took a lot of long, brisk walks, including at night and in the dead of winter.

I also drank and ate heartily, hosted and attended parties and bonfires, camped, cooked, listened to the radio, visited with elderly neighbors, and learned the contours of my community and the people in it. I took train trips with friends on the weekend and stayed in other friends’ homes, drank a lot of tea, and argued and laughed with all of them about just about everything. (They remain among my closest friends today.)

A few days ago, I realized that this particular season’s cycle of purification is a kind of return to that time in my life. I’m walking and reading a lot more, and have reduced computing and social networking to almost zero. (Closing the Facebook account, you will soon learn, has the added advantage of letting go of the obligatory “friends-of-friends” and “work mates” you almost never actually speak to or meet with.)

Without the stuff and the distractions back in 1996, everything seemed possible, and I spent the next ten years growing in exciting and unexpected new ways. Now, again, without all of the extra stuff and without those burdensome distractions, everyday life is enjoyable, and everything again seems possible. No matter where the economy is headed.

Interview: James Howard Kunstler

2011-12-11T12:04:00.000-05:00

It probably hasn't been hard to notice and be directly affected by these turbulent times we live in, and to wonder if the luxuries and resources we've become accustomed to voraciously consuming for the last few decades won't always be ours to take for granted.

Although a good number of modern thinkers offer analyses of how we got to this point, of what exactly it means to live in a society where men "wear baseball caps designed to make their heads look flat" and have flames tattooed on their necks, and where all of this might be headed, one of my favorites is James Howard Kunstler.

Jim's not vegan, but his ongoing and pointed criticism of how we squander our vast resources in this society in "retail" establishments, on junk food, and with electronic gadgetry is extremely challenging to vegans who seek a deeper understanding of how we can be better stewards of our beautiful earth.

In fact, on more than one occasion, Jim's writing has exposed me as a hypocrite, and in many ways he's challenged me to stop buying plastic junk and start planning for a future where we are productive, responsible citizens instead of mindless consumers.

New Vegan Age: Thanks for answering a few questions today. How are you? And how's the reception been of Duncan Crary's new book of conversations with you, The KunstlerCast?

James Howard Kunstler: Well, it’s Duncan’s project, though I am the featured blabber in it. He will receive the royalties, if there are any. We’ve gotten some very cordial reviews and I know some people who bought it as a stocking stuffer. I never check my sales figures, though. I just don’t.

NVA: In your work, you describe in detail (often, with biting humor) the ways our modern civilization has become unsustainable, as well as what our lives are likely to look like in the next few years and decades: Radically simpler, more local, and reliant on actual skill and human relationships. Who introduced you to some of these ideas, and when? Did you arrive at some of these conclusions on your own?

JHK: I don’t live in a vacuum but there was no particular mentor or authority who propelled me in this direction. I hugely admire Wendell Berry’s books but I encountered him when I was already well into writing The Geography of Nowhere, my first book about the fiasco of suburbia. My career trajectory and place in the literature of human ecology goes something like this: I was a young newspaper reporter in the 1970s. I covered the OPEC oil crisis of 1973. It made a big impression on me. My newspaper had just relocated its offices to a new building on a giant suburban commercial strip outside the state capital, Albany (which had very effectively killed the city’s old downtown, by the way); and as the crisis proceeded you could see how hopelessly fragile the suburban pattern really was. For a few weeks there, nothing worked. The whole system shuddered.

Unfortunately, it didn't last long – if it had, we might have adapted earlier to the changes that are going to crush us now. Anyway, after that, I spent a decade writing novels, indifferently received. An opportunity to write some pieces for The New York Times Sunday Magazine eventually turned into a series of books about the suburban fiasco, the New Urbanism, and city planning. This led to the recognition that we were pretty screwed in terms of our primary energy resources – oil especially – which led to me write The Long Emergency. After that, I wanted to depict the post-oil future dramatically, so I wrote two novels in that vein, World Made By Hand and The Witch of Hebron. I’ve just finished another non-fiction book that will come out in July, Too Much Magic, which is about wishful thinking and technology.

NVA: In your 2005 book, The Long Emergency, before you get into some advice on how we might be able to eventually flourish in a new reality that is not based on fossil fuels, you assert that you "retain confidence in human resilience, courage, ingenuity, and even fairness." What events and observations in your life have helped you to maintain that confidence?

JHK: The 20th century was a long cavalcade of gigantic geopolitical disasters and the resilience of people all over the world was manifest, self-evident. Berlin was reduced to gravel in 1945; you go back there today and it’s in much better shape than Cleveland or St. Louis. Japan was back on its feet 15 years after Hiroshima – I remember vividly their pavilion at the 1964 World’s Fair, with all its sparkling electronic marvels, the ranks of the SONY color television sets and big stereo systems. Vietnam has become a leading tourist destination after we trashed the place. Ditto the coastal nations of the former Yugoslavia after their self-inflicted terrors of the 1990s.

This set of predicaments I call the long emergency will require us to live differently and re-set our economy. There will be plenty of losses and hardships – nobody can predict the geopolitical fall-out – but I think the human race will endure quite a while longer. However, I do think we’re heading into a “time-out” from what we call “technological progress.” It may be a very long time-out, and I’m not sure we’ll ever get back again to the level we’re at now.

NVA: In a recent podcast, you mentioned that you're "basically vegetarian, with occasional lapses." If society reorganizes on a much more local scale –meaning that people are living in towns, engaging in meaningful work, and reliant on local agriculture – are there any ways in which vegetarianism might benefit such a society?

JHK: Well, the current American industrial diet of things like pepperoni jerky, Doritos, Buffalo wings, Pepsi Cola, and Little Debbie Snack Cakes is obviously a catastrophe. Any visit to a public place in America will show you the effects of that, for instance the galumphing brutes I see waddling down the airport concourses. Even in a post-oil future, though (at least as I imagined it in my novels) the American diet is still based on a lot of animal products besides meat itself.

I like to cook and I enjoyed creating their cuisine which, given the setting in upstate New York, contained a lot of milk, cheese, sausage and other things that I personally don’t eat much anymore. That said, I doubt we are culturally disposed to turn to a more Asian-like plant based, non-dairy, diet. It’s just not there in our heritage. The characters in my novels work hard, because they have to – the future economy I describe revolves around farming – but I imagine they’re laying on the arterial plaques with all the cream and butter they eat, too.

NVA: Are the reasons for being vegetarian strictly economic and otherwise practical? Or, do you also believe that we maintain an ethical obligation to the proper treatment of farm, companion, and wild animals?

JHK: The abuse of animals is an issue that drives me nuts, and if we have to live with more working animals in the future I’m sure that there will be plenty of cruelty. However, we are capable of constructing an ethic, social conventions, and a body of law to mitigate some of that.

My own food behavior evolved from the point where I learned my cholesterol was too high – the doctor read me the riot act – and I just veered sharply down another path. I read the Ornish and Esselstyn books about diet and disease, and especially The China Study by Colin Campbell, which made the interesting argument that many of our cancer and heart disease problems could be attributed to over-consumption of animal protein, not just fat. I don’t know the exact molecular mechanism (I’m not sure Campbell does, either), but the statistics indicate that human beings do better without animal protein. Casein found in dairy products is a particular trouble-maker. Campbell therefore promotes Asian-style non-dairy vegetarian practice, in essence, a vegan diet.

As I said, I’m a capable cook (having worked in many a restaurant kitchen during my bohemian years), and I don’t feel deprived. I’ve lost thirty pounds the past four years, since giving up butter, roast duck, and most cheese (except the scant spoonful of Parma on my whole-grain rigatoni). I’m the same size I was in high school these days.

NVA: Could you give us a sneak peek at some of the ideas and projects we might see coming from you in the next few months?

JHK: Too Much Magic will soon be out. I intend to write two more World Made By Hand novels so that the series eventually covers all four seasons of the year. (I’ve done summer and fall so far). I have some chapters of a book about the troubles of adolescence, sort of an advice-to-young-men book, which I think is useful and entertaining. On the other hand, the publishing industry itself is in a state of deep perturbation. While I believe that electronic media will prove to be ephemeral (Kindles and iPads basically run on coal), I begin to think that the book as a cultural format may be in danger. I don’t know what the hell we’re going to do, but for some reason I keep thinking that puppet shows are coming back big-time. It’s inexpensive to mount that kind of theater, and enchanting when done well.

NVA: In addition to your refreshingly blunt views and the extensive subject matter expertise you share, you're pretty forthcoming with the public about your life, including where you've chosen to live and why. Is there anything many of your readers and listeners might not yet know about you?

JHK: I’m licensed by the State of New York to carry a handgun.

NVA: Aha. Well, we'll trust you'll never need to use it! But please keep shooting your searing social commentary our way. Anything else you'd like to mention, promote, or describe?

JHK: My weekly blog, Clusterfuck Nation, is published without fail every Monday morning. The KunstlerCast podcast generally comes out every Friday.

NVA: Excellent. Well, many thanks for your time and your important work, Jim. All the best to you.

Editor's Note: I've sent Jim a few more follow-up questions, and will add them if he has time to answer them.

Dirt from my grave

2011-11-22T19:45:00.000-05:00

Morbid? Nope.

Is there any substance that better represents the ongoing cycle of life—past, present, and future—than soil?

Think about it. The richest soil is fed by—and offers—abundant, living nutrients appropriated from living organisms that have died.

Indeed, our most delicious, nutritious, and colorful fruits and vegetables seem to spring from gardens of the darkest soil. Darkness and the spectre of death, then, are not to be feared; if anything, they remind us of our imperative to live, and of the short time we have to do so fully.

For several years, on top of my refrigerator, I've kept a Snapple jar filled with dirt from my presumed burial spot. I collected it from the family plot in Central Pennsylvania where four generations of my Dad's side are already buried. The cemetery is a hillside, a patch of land owned by the local Mennonite church.

Every week or so, my eye will fall upon the jar, which seems to say: "Here I am—the soil to which you'll return. Your time is short, and unknown. You may have traveled, studied, and lived in different parts the world—made mistakes, found love, hurt, and been hurt—but your bones will ultimately come to commingle with me, and with those of your neighbors and the family from whom you were formed."

To date, the dirt has helped give me the courage to remind friends I love them; to improve my career situation; to give as much as I can to charity; to dedicate my life to sharing the beauty and benefits of veganism with others; and to pursue a meaningful relationship with an incredible person, regardless of the risk of getting hurt. Not a bad deal!

So, no. The subject's not at all morbid; it's not at all something to fear. The jar and its contents are a very present reminder to make the most of every minute, month, year, or decade I'm blessed with.

(Business idea: If I can somehow get a formaldehyde exception, mine could be a very vegan funeral. Vegan weddings seem to be taking off. Why not funerals?)

A perfect time to stop eating animals

2011-11-21T19:42:00.001-05:00

Would you be able to kill an animal? If not, and you still eat meat, you're not living in alignment with your values.

I know, I know. People sometimes say, "Animals kill and eat each other. We're no different."

Well, as one of my heroes, Harvey Diamond, first pointed out to me in his brilliant Fit For Life books, could you kill an animal yourself? Could you do what other animals do—chase it down, strangle or smother it, tear it apart with your bare hands, and swallow it raw?

This deliciously-seasoned, nutritious,
colorful holiday stuffing is but one of
thousands of delicious recipes that
prove giving up meat isn't a sacrifice.

If you react to this question with disgust—and couldn't or wouldn't yourself actually go through with killing a living being—you're already a vegetarian in belief, if not yet practice. In addition to the growing number of health and environmental reasons to turn exclusively to plants for nutrition, many vegans and and vegetarians stop eating animals because they would not ask someone else to do for them what they themselves would not do.

"I would not kill a creature," said another of my heroes, Peace Pilgrim. "And I would not ask someone else to kill it for me, so I will not eat the flesh of the creature."

Other signs that you might "already" be a vegetarian or vegan include:

You find the sight—or even idea—of a butchered animal or slaughterhouse unsettling.
You sometimes sense a "vague uneasiness" when you buy, order, or eat animal products.
You sometimes feel like you're not living in alignment with your "true self."

After Thanksgiving 1997, I realized I no longer wanted to have others kill animals on my behalf, and I declared that holiday the last time I'd ever eat turkey. A month later, I made Christmas the last time I'd ever eat ham. That New Year's Day's became a natural time to celebrate the "good luck" tradition of pork and sauerkraut with the resolution to never eat animals again.

You know, the holidays are the perfect time to give yourself, the planet, and animals this gift. It's already a time of reflection, of renewal, of gratitude, of introspection, of compassion, and, of course, of commitment. If the thought of killing your dog or cat—or any animal—gives you a lump in your throat and a knot in your stomach, you're already a vegetarian in belief, and you're ready to take this exciting next step.

Best of all, there's no sacrifice at all in being vegetarian or vegan, only the rewards of a rich variety in food, improved health, and a much lighter spirit.

Day 3: From Liberty to New Hope

2011-11-01T19:26:00.000-04:00

At the end of the third and final day of my 3-day walk to celebrate World Vegan Day 2011 and support Farm Sanctuary, I wanted to keep on walking.

That's right! It actually gets easier, the farther you go.

Today was the first and only of the three days that I walked alone for the whole day, so I had plenty of time to feel reflective, to think about what I was doing and why, to think about the people and animals I've known and loved, to remember the times Nicole and I visited Farm Sanctuary, and to smile while thinking about the people who supported (and/or came along for parts of) the three-day walk.

About an hour into today's part of the walk, the ample shoulder began dwindling, so I hiked the two miles back to my car at today's Warminster starting point, choosing to instead drive six miles through Buckingham Township before resuming my journey on foot (with the plan to make up those miles upon arrival in New Hope).

Thus began the second part of my walk today: Seven miles along Routes 263 and 202 (for those of you who might worry, Route 202 is much saner up that way, and there's both a wide shoulder and lots of flat space beyond the road).

It was during this stretch that I spent some time thinking about Peace Pilgrim, the woman who spent decades walking back and forth across the country preaching nonviolence and compassion to any and all who would listen. One of my favorite quotes from her is about inner peace: "It means always being surrounded by all of the good things." It might sound strange, but after walking as she did (if only for three days), I feel like I've discovered the connection between walking, enlightenment, and service she no doubt enjoyed.

What went well

Just about everything! I enjoyed planning, training for, and promoting the fundraising walk for nine months; I appreciate all of the generous donations and wishes of support; and I've found the actual walk, its logistics, and even the aches and pains, challenging and enriching. My favorite times were those when I wasn't alone—so thank you again, Nelly, Rebecca, Eric, Royer, and Mom. Your donations worked together to reach 84% of the original $2,000 fundraising goal before the walk was over, an amazing sum that will help Farm Sanctuary continue its amazing work.

Besides walking, what else was fun? Well, the breaks. I stopped regularly, to stretch, to eat a Larabar (yes, I enjoyed the irony of stocking my orange hunter's vest with Larabars instead of bullets), and to look around. The biggest surprise? Learning to enjoy my nemesis, The Wind. On Day 1, it kept me from overheating.

What I'd change

There's great satisfaction in exceeding the calculated number of hours and miles for the journey—Google Maps says 32.1 walking miles straight from the Liberty Bell up to New Hope (10 hours, 46 minutes), and I logged about 37 miles over 14.5 hours, with breaks. But if I do make another pilgrimage, or plan a similar fundraiser in the future, I'll want to take a contiguous route where I can pick up exactly where I left off each day (and not have to "make up" for areas without sidewalks by looping throughs town to reach the goal mileage).

Thanks again, Everyone. Happy World Vegan Day!

It's not too late to donate! The FirstGiving donation page will remain open through the holiday season; if you're a friend or family member, please make a donation for this cause in lieu of any gifts for me this year. If just 11 of you will support Farm Sanctuary with a $20 gift, we'll reach our $2,000 goal! Please visit my fundraising page to make a secure donation if you haven't yet had the chance to do so.

Day 2: From Liberty to New Hope

2011-10-31T17:27:00.000-04:00

On the second day of my 3-day walk to celebrate World Vegan Day 2011 and support Farm Sanctuary, I was fortunate to have along another committed walker and close friend: My mom.

We spent most of today walking from Willow Grove, through Hatboro, and up to Warminster, places Mom had long wanted to see. As we were walking along York Road under the Pennsylvania Turnpike, we stopped to tweet a photo, as it's probably about halfway between the Liberty Bell and New Hope. Felt like a real milestone!

As we were leaving Willow Grove in the morning, we did encounter some repaving work, so the exhaust of the trucks, the noise of the machines, and the general dirt and dust did not make for a very pleasant mile or so. A lot of the workers were eyeing my orange vest, perhaps not sure of whether I was supposed to be working with them, or maybe wondering why it said VEGAN PILGRIM on the back, or possibly even wondering why I was wandering away from the worksite with a woman hanging on my arm.

We stopped for at late lunch at a pub in Hatboro, talking about a number of things, including how this walk came to be and how important the cause of Farm Sanctuary is. When she left to use the bathroom, I got to thinking about where veganism is headed. Is it a kind of fad right now? Or, is it destined to grow? If so, by how much? In April, I conducted a poll in which the highest number of respondents believed 10% of people will be vegan in the year 2050. Others predicted 25% or 50%, and I got to wondering today whether that will be possible.

Shameless plug for
favorite snack.

I don't know that it's impossible. How prevalent was smoking in public places forty years ago? How about now? How many cars had air bags 40 years ago? And how many do now? Though the answers are obvious, I don't mean to suggest that 50% or 100% of the population will be vegan forty years from now. Rather, I'm just kind of stuck on the fact that widespread awareness and wide-scale change can indeed come about in just a few short decades.

Like me, do you sense an air of youth, of optimism attached to the vegan movement now? Have you noticed that children are educating parents—and grandchildren are educating grandparents—that going vegan is the most direct, tangible, simple, and immediate way we can help reduce the suffering of animals, improve our health, and contribute to the preservation of our planet?

Anyway (apologies for the digression—I'm a little tired and sore), on the way back to the train to drop Mom off, I'd hoped to be able to point out the famous Blue Sage Vegetarian Grille in Southampton, PA, as its nondescript, strip-mall facade belies the vegetarian mecca inside: Large portions of creative dishes, succulent desserts, and tables close enough together that it's not unusual to end your meal in a conversation with the vegans or vegetarians at the next table. Unfortunately, we didn't have time. But we'll get her there soon!

Tomorrow: New Hope, and arrival at the New Hope-Lambertville Free Bridge finish line at 1pm. Thanks, everyone, for all of your texts, e-mails, tweets, and posts of support these last few days. Keep them coming. They're keeping me going!

Please remember that it's not too late to donate! If just 17 of you will support Farm Sanctuary with a $20 gift, we'll reach our $2,000 goal before the end of the walk this Tuesday. Please visit my fundraising page to make a secure donation if you haven't yet had the chance to do so, and thanks again to all of you for your support!

Day 1: From Liberty to New Hope

2011-10-30T19:57:00.000-04:00

Couldn't have wished for a better first day of my 3-day walk to celebrate World Vegan Day 2011 and support Farm Sanctuary, so many thanks to all of you who are supporting this, encouraging me from afar, even joining for part of it when you can!

Despite a rare October blizzard last night, things started right on time (10am) at the Liberty Bell, after I parked the car in Willow Grove and took the train in to Market East. Within minutes, I was circling City Hall and right in the middle of Occupy Philadelphia, though the vegan contingent (the guy in charge assured me it was sizeable) was still asleep, no doubt after a long, cold night of finding novel ways to stay warm.

I detoured through Rittenhouse Square and over onto the Ben Franklin parkway, pausing to ask an English tourist for a photo in front of the iconic steps, then right on up Kelly Drive past a big weekend regatta. There were plenty of curious stares (some disapproving) but enough supportive waves and thumbs-ups to keep me going right up into Manayunk, where Nelly—one of my key inspirations for this fundraising walk, after successfully running the Philadelphia marathon last year for Susan G. Komen for the Cure—was waiting with water, snacks, and a couple of cold beers to relax the leg muscles for a full afternoon of walking. (She also conducted the brief interview a little further down in this post.)

On our way up one of the many Manayunk "walls" (steep streets), we were greeted by one of my favorite families—Rebecca, Eric, and Royer—who joined me and Nelly for about an hour, before we continued on through Germantown/Mt. Airy and I then eventually resumed my solo journey. By the 15th or 16th mile, I was ready for a taxi ride back to my car, a hot bath, and some menthol ointment for the shins; the soggy ground made for a difficult last mile, but I'm sure they'll be fine tomorrow.

Interview: Andrea Adams, The Vegan Nurse

2011-09-19T05:59:00.000-04:00

Known to many in virtual vegandom as The Vegan Nurse, Andrea Adams came to the United States from Germany in 1980, first working as a nurse and later branching out into the promotion of health and wellness using natural remedies and natural bath and body products.

Adams sold her business and returned to nursing in 2008, then launched her popular website and growing Facebook page last year. Now, in addition to studying toward a Master's degree in nutrition, she volunteers with a local non-profit group that aids families of children with cancer and teaches about nutrition through both private counseling and wellness presentations for groups. If that's not enough, she's also currently writing a book combining an explanation of the power of a plant-based diet with healthy recipes.

For me, Adams embodies the busy, responsive, high-energy vegan who spends much of her time helping and educating others, and I'm grateful that she recently found some time to answer a few questions about her life and work.

New Vegan Age: How did you become vegan?

The Vegan Nurse: It is really more about why I became a vegan. Five of my very good friends died within a two-and-a-half year span, and they all died of cancer. I have always had a love affair with food and nutrition and its healing powers, so I looked toward nutrition for an answer. A friend recommended that I read The China Study. I read it in just two days, and then I read it again, and when I was done the next day I turned to a plant-based diet. It just made absolute sense to me, that going vegan is the right thing to do.

NVA: Almost overnight! Wow. And how did you become a nurse?

TVN: When I was growing up in Germany, my grandmother had a certain touch. She could put herbal tinctures together and mix up potions and herbal teas that made people feel well. I wanted to do the same, and I believe that is why I chose to become a nurse.

NVA: Have you ever encountered criticism of your veganism from patients? From doctors? From other nurses?

TVN: For the most part, I have encountered very little criticism from patients and co-workers. Perhaps more of a disbelief. Most people have been told what and how to eat since their birth, and then someone says: "Listen, if you want to stop your heart disease and diabetes, stop eating meat, dairy and eggs." It can be shocking for some.

There is very little time for the bedside nurse to actually sit down with the patient and explain the why and how of eating a plant-based diet. I, however, work from my own office and do have the time. I work with my clients; I acknowledge and recognize their culture, belief, background, and their current situation. Some clients just cut out one food and deal with that; others eat one vegan meal per day, and still others change over to a plant-based diet in an instant. Everyone is different, and we need to recognize that.

However, if I may be permitted, I would like to also point out that often the criticism can go into the other direction, as well. Vegetarians and vegans are often very insulting to omnivores. I know that many vegans are coming from their heart and are defending the animals, and I totally understand their point. Then are those who are raising awareness for health reasons, and I am totally for that, as well. However, let's try to do it without being self-righteous. Let's educate and present the facts as we know them and allow everyone to make their own decisions and choices in their own time.

NVA: Do you think that plant-based nutrition will ever be a required part of all medical training in the United States? When?

TVN: There really is no easy answer to this question. However, I certainly hope that we will get to this point. I believe that, with well-known doctors and researchers such as Doctors Campbell, Esselstyn, Ornish and McDougall, as well as politicians like former President Clinton bringing awareness to the masses, and those masses demanding a change, we will get there one day. It will not be easy to change a whole nation with an ingrained belief that has been passed down for generations.

For right now, sadly, it is each person's own responsibility to seek the truth. We live in a society that treats sickness instead of promoting health. We need to understand that not only our health is at stake, but also the health of our planet and the animals. Many of those who are in charge are driven by monetary reasons and power, and I think Dr. Campbell described it best in The China Study when he wrote:

The entire system—government, science, medicine, industry and media—promotes profits over health, technology over food and confusion over clarity ... it is a silent enemy that few people see and understand.

NVA: And yet, with websites like yours and the increasing popularity of documentaries like Forks Over Knives, let's hope it is now 'less silent' and 'more understood.' But back to you for a moment. How does your German heritage influence and inform your experience and work as The Vegan Nurse?

TVN: I was raised with the belief that the right food can hold body and soul together. I remember my grandmother telling me that too much butter or too many eggs would "cut off the heart." Just listen to this phrase: "Cut off the heart."

She may have not known the proper terms, as she had no formal medical education and her knowledge was passed down to her by her mother. Years later, I realized she was talking about how bad animal fats are and how it could raise your cholesterol. My parents had the same belief, and made always sure that we ate good, home-grown fruits and vegetables. We were not vegans when I grew up back then, but I certainly believe that my parents and my grandmother laid that foundation that the right foods can prevent illness.

NVA: How does living in Northeastern Pennsylvania play a role in your work?

TVN: I certainly love living here. I moved to NEPA about 20 years ago. I feel connected to the people of this area, partially because there is a lot of German heritage in this area, and also because the lay of the land reminds me of my homeland. I also enjoy the laid-back lifestyle. Regarding my work as one that promotes plant-based eating, I think I am exactly where I need to be. Although we have clusters of vegan lifestyles here and there, I believe that there is a lot of work to be done here in NEPA just as there is in other parts of the country. However, as a wonderful add-on, I feel that people of this area are not shy about approaching and welcoming something new.

NVA: Your facebook page is very active: Several posts every day, with lots of people liking and commenting on each one. That's a lot to keep up with! Is it ever hard to stay committed to The Vegan Nurse project? If so, what rewards keep you engaged?

TVN: I am very passionate about promoting 'health through nutrition' and I feel that we, meaning those that believe the same way as I do, have only scratched the surface of what needs to be done. Most times I do not have a hard time staying committed to this endeavor, but for extra motivation should I ever need it, I will just think about my friends that I lost to cancer and that could be alive if I only knew back then what I know now.

NVA: I like that, that we've 'only scratched the surface of what needs to be done.' It's almost like we need to every day be asking ourselves, "What else can I do? To that point, what else are you working on these days?

TVN: Currently I am working on a new website. My son is the brain behind this project. We are hoping to be able to launch our new website very soon. The site will be user-friendly and easy to navigate and will be interactive. Those who subscribe to the blog will be able to post some of their own favorite recipes. I hope that, in the meantime, those who are interested will visit our current site at thevegannurse.com and also like our facebook page or follow us on twitter.

I am also writing a book. It will be an accumulation of the whys and hows of veganism, but there will also be lots of information in easy-to-read and understandable language. The second part of the book will be composed of great, kitchen-tested, plant-based recipes that I hope everyone will enjoy.

NVA: Thank you so much, Andrea. Please keep us posted about your new site and upcoming book. We'll be sure to spread the word!

TVN: Thank you! It's been a pleasure.

Interview: Vegan health coach Rochelle Blank-Zimmer

2011-09-14T19:02:00.007-04:00

Your Natural Choice owner Rochelle Blank-Zimmer is a health coach and counselor who's maintained a private practice in Central New Jersey for the last five and a half years. She earned her degree from the Institute for Integrative Nutrition in 2006 and completed an additional certification in health coaching from Columbia University Teachers College in New York City the following year. Most recently, she completed the first of three courses for the T. Colin Campbell Foundation's Certificate in Plant Based Nutrition certificate offered through eCornell.

Earlier this year, I met Rochelle through my girlfriend Nicole, who'd attended one of her plant-based cooking classes at the Princeton, NJ Whole Foods and later signed up for private nutritional counseling sessions. I recently had the opportunity to find out more about her very important work.

New Vegan Age: Thanks for agreeing to answer a few questions! How are you doing?

Rochelle Blank-Zimmer: I'm doing great.

NVA: While I'd already heard much about your knowledge and sincere desire to help people, I knew you were really cool when I found out you're a fellow dog person.

RB-Z: Yes! I'm a total dog person. I have a remarkable doggie daughter, a Cavalier King Charles named Samantha, who has really been my champion in so many respects.

NVA: How and why did you get into this field?

RB-Z: Because people are suffering, and overloaded with "facts" from popular fad diets, which have left them confused, frustrated, and sick. I wanted to help because I know that most of what ails folks are nutritionally-controllable conditions. I always had a passion and interest in health, wellness, and alternative healing. Through my own journey of healing myself and self-discovery, it became clear that I really wanted to help others reclaim their health, by improving their diet and lifestyle habits.

I knew food was a part of the picture, but nourishment—more specifically, how we nourish ourselves—was also a conversation I was having. When I discovered The Institute for Integrative Nutrition, I knew we were a perfect fit. Today, I feel blessed that my knowledge of plant-based foods, nutrition, and nourishment, and ability to connect with people, has supported so many in making sustainable, life-enhancing changes.

NVA: What aspect of nutritional health counseling is most exciting for you these days?

RB-Z: Several things, actually. Teaching people about the life-saving preventive benefits of an unprocessed, plant-based diet is the most exciting. There is an abundance of solid scientific evidence that a plant-based diet is the best choice, not only for sustained wellness throughout one's life, but also to reverse and even cure disease including heart disease and cancer—the number one and two leading causes of death in this country—as well as diabetes, obesity, high blood pressure, high cholesterol, and strokes. Assisting folks in taking life-changing life savings steps is also very exciting.

Knowing that these and scores of common ailments are nutritionally controllable is very empowering, because it means that it isn't your genes that dictate your fate, but rather, what we are putting at the end of our forks. We live in a culture that tells us to take a drug for everything. The reality is that if we ate an unprocessed plant-based diet, and lived an active lifestyle, millions of people's health would skyrocket back to optimum. That is exciting.

What is also so exciting about nutritionial health counseling is that nutrition isn't just what you eat. Nutrition is about nourishment, how we nourish our whole selves. It includes how we speak to ourselves, our relationships, our careers and hobbies, our lifestyle, our exercise, our movement, and our spirituality. It is the dance we call our lives, how we move to our edges and find more space, more comfort, more joy. We practice nourishment everyday, because our lives are an adventure every day. So it starts with food, but then we see that there is so much more to our experiences which influence our choices.

There are so many colors, shapes, and textures to our experiences that affect what we eat and how we feel. Often I say that how we nourish ourselves is like a metaphoric yoga practice. Each day, we can choose to check out where we are are and what we can do. In that same way, we can choose to go to our nutritional edge each day and discover what is available to us, what adjustments we will make to allow more healthy nourishment in our lives.

NVA: That really resonates; it's a great reminder how we get so bogged down in the daily details of our lives that it often it takes a teacher or counselor to remind us to grow and stretch our boundaries. I imagine it's not always easy, however. What is most challenging about your work?

RB-Z: In terms of coaching, I would say that it's teaching the practice of taking care of one's self, of creating healthy habits, of slowing down, and of learning to know and give yourself what you need. Taking small, mindful steps every day, and leaning in the direction of wellness and optimal health, instead of huge giant steps and then petering out shortly thereafter. That thought process is challenging.

I teach people that they are creating an expanded lifestyle, adding new things into their life that reflect what they say they want for themselves. This allows for them to shed, let go, or crowd out the things that no longer support their goals, with them in charge. So keeping people committed to the process and taking consistent steps that will by-pass their resistance—and allow them to create new habits that are sustainable behaviors for them —is the biggest challenge.

In regard specifically to food, I would say that the biggest challenge is sorting out confusion around the do-ability of an unprocessed, plant-based diet/lifestyle. We are creatures of habits, and even though the science is there stating that a whole foods, plant-based diet is superior, that it can save your life, some people would rather have open heart surgery than give up their meat or processed foods. People are concerned that they won't get enough protein, which is a big myth, and that they can't possibly give up animal food, donuts, cakes, candy, soda, chips etc.

That thought process is very challenging, because as a health coach, I want to help my clients achieve optimal health. And in order to achieve that, big changes over time need to occur, which obviously includes rethinking one's diet. So the most challenging thing is to get folks to make tiny changes that will add up to big, sustainable changes over the long run, as well as having folks embrace these "changes" as an opportunity to discover their optimal health or an adventure into the greatest discovery of their life: Being a more healthy, vibrant person.

I also aim to help people understand that their health is not just personal, that it includes the health of all living creatures, and to introduce the benefits of plant-based food (while also educating about the plight of animals, in a way that doesn't turn off the client's journey for their optimal health).

NVA: It's interesting that you must be sensitive in your teaching not to turn people off. What do most people come to you and seek help with?

RB-Z: My clients come for weight loss, emotional eating, high cholesterol, high blood pressure, diabetes, arthritis, and concern that worse is around the corner. Many of my clients are also unhappy with their overall health and or energy level, and really want to learn how to make honest, sustainable, healthy changes, but are frustrated about how to do that. My client is someone who is finally willing to put himself or herself first, and knows that he or she needs someone else's guidance, someone to coach in the same way that an athlete needs a coach for training. Without coaching, most of us will keep doing the same old, same old, and not see the big changes necessary for vibrant health.

NVA: Let's turn for a moment to veganism, specifically. What types of help do people want with partially or fully adopting a vegan diet?

RB-Z: The people I speak with want to understand what it is and isn't, and how they can transition into plant-based choices without feeling deprived. Most people believe that their need for protein can only be fulfilled from animals. They really don't know what else to eat if there isn't some type of meat or dairy on their plate. If they are eating vegetables it comprises only a small amount of their food intake. That being the case, they want to know how to add more vegetables and unprocessed foods into their diets.

They also don't know what to feed their families or what they can eat when they go to restaurants, etc. Going to an out-and-out all unprocessed plant-based diet and lifestyle is, for some, like saying "I want to learn Chinese in 4 days." It is not going to happen. My clients want support, education and encouragement so that they are empowered to make changes. My approach is less of a focus on vegan and more on getting my clients to adapt an unprocessed, whole foods, plant-based diet, because that is truly what will restore the imbalances showing up as excess weight, high blood pressure, diabetes etc.

I do this with a lot of encouragement, and lot of baby-step learning, which eventually manifests into big changes. I listen to what my clients say, what they are about, what they are willing to manage, and I meet them there. I am the guide, the one holding the map; my client is the warrior taking baby steps on a journey that has no end. It is really about evolving, which is what we are doing all the time anyway. It just becomes more of a conscious, deliberate activity with personal responsibility and empowerment.

NVA: Any amusing or poignant anecdotes about your interaction with clients over the years?

RB-Z: Recently, after coming home from food shopping before the impeding Hurricane Irene storm, a wonderful client said that, before she started working with me, she would have brought home ice cream and cookies, but as a result of working with me, she brought home quinoa and tofu, and was looking forward to making the recipes I had given her. I thought that was terrific.

Another client, who has been struggling with depression and weight loss for over two years, reached some profound "ah-ha" moments during our sessions a few months ago. She became aware of her constant, "I can't" negative self talk that was holding her back. That, coupled with a test result from her doctor stating that her cholesterol was in the high 200s, let her finally allow herself to commit to taking charge of her health. It was when she committed to her health instead of engaging in negative self talk that big changes started to happen. Now, she is losing weight and is almost unrecognizable in attitude and belief about what is possible for her!

That shows me that sticking to what you want (and leaning in the direction of what you want to achieve) can take on many forms (including self sabotage, a time-honored resistance technique that we all use), but if you continue every day to explore that which you desire, success is possible and inevitable. I am very proud of this client.

NVA: Congratulations to both of you! That's really inspiring. What are you planning these days? What are you most excited about?

RB-Z: Currently I'm enrolled in a fascinating Certificate in Plant Based Nutrition online course at eCornell with T.Colin Campbell, Professor at Cornell University and author of The China Study, and I'm taking a Raw Food Intensive program in New York City. I'm always excited about my ongoing workshops and cooking classes that I teach in the Princeton, NJ area. Onsen for All in Princeton is one of the many regular places where I give classes. My fall and winter schedule is being finalized this month, and will be available on my website, www.yournaturalchoice.net, as well as on Onsenforall.com. Additionally, I look forward to continuing hosting speakers on the subjects of health and wellness; the fall/winter schedule will be announced soon.

NVA: Anything interesting we haven't talked about yet?

RB-Z: I would like to talk about this quote from T. Colin Campbell:

There are no nutrients in animal-based foods that are not better obtained from plant-based foods. The levels and types of proteins and fats in plant based foods are more effective in creating health in humans than are the proteins and fats (saturated) in animal-based foods. While both types of foods contain nutrients, the way they affect the human body is different, and that is what can contribute to a healthy or unhealthy body.

To expand, fat, an essential ingredient to good health, is delivered as a saturated fat from animal-based foods. Saturated fats are well known to promote diseases—heart disease, cancer, obesity, and diabetes, for starters. As we know, animal-based foods also contain protein, and while protein is another key ingredient needed for health, it turns out that the protein from animals has been scientifically shown to promote serious diseases, most notably heart disease and cancer. Also not needed are the amounts of protein that animal eaters are getting from their animal-based diets, which are surely contributing to many serious diseases.

Plant-based foods are the perfect foods. They contain, for the most part, small amounts of fat, ample lean protein, a symphony of energy-producing complex carbohydrates, and lots of water. When consumed through plants, these nutrients can dramatically improve one's health.

Cholesterol is something our body manufactures naturally; we don't want or need any additional cholesterol. However, that is exactly what you get in large amounts of from animal food. By contrast, plant food doesn't contain any cholesterol and tends to decrease cholesterol levels in the body. Animal protein affects higher cholesterol rates, more so than even saturated fats. The very important China Study showed that high levels of cholesterol in the blood were directly related to heart disease and cancer. It also showed that low levels of cholesterol—150 or lower—are obtained from plant-based diets and were associated with almost a total disappearance of heart disease.

NVA: What else do plant-based foods offer?

RB-Z: Plant food contains fiber, while animal food does not. Fiber is fundamental to good health. Fiber is not digested, but remains in the intestines and acts as a broom, binding and sweeping out toxins and carcinogens from our system. It creates a feeling of being full, which in turn supports weight loss because a full stomach often means the stopping of eating. Fiber also aids our absorption of helpful nutrients by slowing the process down.

One of them is glucose, whose job it is to maintain our blood sugar levels and gets a smooth ride in our bloodstream with the aid of fiber being present. Plant foods contain antioxidants naturally derived from the sun, which are so important in fighting cancers and free radicals that occur in our bodies and can do major damage to our health. There are no natural antioxidants in animals (except sometimes a few, because they have just eaten plant food before they were slaughtered). These are some of the reasons that plant food is superior to animal food.

Something else that is controversial to talk about is educating folks on the facts about animal agriculture, helping them to understand that animals are sentient creatures, just like humans, and that they feel and understand the horrible pain inflicted on them before and during their slaughter at the factory farms. Most of us are horrified if dogs or cats are harmed, but think nothing of cows, pigs, chickens, etc. that are slaughtered.

We can't be truly healthy if we are knowingly causing harm and pain on others. Whether we are doing the slaughter or buying the product, we are contributing to the slaughter of beautiful, loving, intelligent, living, creatures. This is something that is hard for most people to even allow themselves to hear, because it is so unjust and so sickening. But I believe that if we are truly talking about holistic health, this conversation, consciousness and commitment to protect animals—all animals —must be had.

NVA: Agreed. And I can't think of a way to state it more directly and clearly than you just have. Thank you. How can people learn more about nutritional health counseling?

RB-Z: Anyone interested in health coaching can go to my website, www.yournaturalchoice.net, or or contact me directly via e-mail with any questions at rochelle@yournaturalchoice.net.

NVA: Are there other ways people can learn more about you and your work?

RB-Z: There are lots of testimonials on my website. The yournaturalchoiceblog.com website is also very helpful. My twitter account is @yourveganchoice, and I'm on Facebook under my name, and there are archives of my newspaper articles written for the Princeton Packet.

NVA: Any special upcoming events you'd like to mention?

RB-Z: Yes! Please check out Farm Sanctuary's Walk for Farm Animals.

NVA: I'm supporting that this year, too! Thank you, Rochelle. It's been a pleasure.

RB-Z: Thank you! All the best to you and your friends and family—may you enjoy a lovely, healthy, vibrant Autumn.

Join or support my 3-day walk for Farm Sanctuary!

2011-07-10T21:04:00.009-04:00

This World Vegan Day, to celebrate vegans' hope for the day when all animals are free to lead lives without cruelty, confinement, or slaughter, I'm walking from Philadelphia's Liberty Bell to New Hope, Pennsylvania.

Exact route & final details TBD.

Will you join me for any part (or all) of this 3-day walk ending Tuesday, November 1st? Or support it by making a donation to meet Farm Sanctuary's critical mission of providing injured and abused farm animals a comfortable life?

To celebrate the ease of being vegan and the diverse options today's vegans enjoy, each evening, we'll share a nutritious, flavor-filled meal, either around a campfire (with vegan sausage, roasted potatoes, spicy vegetables, and rich, dairy-free desserts), or at a popular local eatery along the route that features innovative vegan cuisine.

We owe it to the animals, we owe it to ourselves, and we owe it to our beautiful planet to stop buying, using, or consuming products derived from animals. Through this blog and other places, I'm learning that people from all backgrounds agree that going vegan is the best, simplest, most delicious, and most rewarding decision they've ever made.

Please visit my Personal Fundraising Page to make a secure online donation or let me know how you'd like to help or get involved!

October 18, 2011 UPDATE: With the walk starting next weekend, I've posted a new update with answers to some commonly-asked questions. Hope to see you there!

Vegan Credo

2011-06-22T22:39:00.016-04:00

As a Christian, I try to quietly live like Christ. I never quote scripture, and I don't attend church often, but when I do, the congregation's recitation of the Apostles' Creed can move me to tears.

A credo (Latin, "I believe") is a simple yet powerful statement of belief. It's everything in just a few words. Veganism is simple, too. Is our credo no meat? Is it do no harm? Or, does it go something like this?

I believe that all animals—wild animals, farm animals, and our beloved companion animals—feel pain, make decisions, and are inclined to protect themselves and their families from harm.

I believe that, as beings with a higher intelligence, it is humans' moral, social, and political responsibility to protect the health and well-being of all wild, farm, and companion animals, and not to use or consume anything derived from them for the sake of beauty, flavor, or convenience.

I believe that proposed legislation, laws, policies, procedures, and actions should uniformly and unfailingly address our responsibility to protect animals, ensuring they are never unnecessarily or knowingly confined, tortured, or killed.

I believe that a safe, well-protected, well-cared-for animal population improves and strengthens communities and the lives of the people who live there.

I believe that an individual’s impact on the environment can be minimized by consuming and using plant-based food and products, and that a vegan diet frees up land to grow food for people that would otherwise be used to house animals and grow the food that is required to feed them.

Someday soon, aspiring and elected politicians at every level of government will be compelled to address their beliefs about the relationship between humans and animals, in their campaign platforms, interviews, and leglislative records. (An inspiring, more comprehensive, and much-better codified universal declaration has already been adopted by World Society for the Protection of Animals.)

How would you strengthen and further simplify this proposed five-paragraph Vegan Credo? How can we get local, state, and national officials (as well as the organizations and parties to which they belong) to rate these statements of belief, and to openly post and discuss these positions as freely as they do for issues like gun ownership, abortion, and the privatization of Social Security?

July 10, 2011 UPDATE: Thanks to those of you who have directly (and in other forums) shared thought-provoking, inspiring, challenging questions and feedback. As you've very helpfully pointed out, we must and will consider certain fundamental questions (and tweak some of its words for accuracy). To some people, there is only one credo, and it is it the Christian statement of beliefs. (This was drafted only to propose a clear statement of vegans' beliefs, and not to replace or update any other accepted credo.) Further, can any succinct statement fully and universally address the beliefs of all vegans? I agree with those of you who have pointed out that it can not. I'll await any other comments and questions that may trickle in, then propose an updated version in a month. Thanks again.

Recipe: Philly Vegan Tofurky Hoagie

2011-06-06T13:24:00.027-04:00

Yo! Philly sandwich fans!

Though you may hate our sports teams and fans, few people anywhere can turn down an authentic Philly sandwich. Known in other parts of the country as a sub, a well-built hoagie emerges from its wrapper full of flavor, texture, and memories. Vegans, thankfully, can enjoy a slightly-healthier take on the original: No animal products, of course, and crunchy, textured greens that present the flavor of the oil mixture in unusual ways with every bite.

In the early 1990s, I learned the art of sandwichmaking as an employee of Lee's Hoagie House, a venerable Philadelphia institution. Though my internship there was completed well before I became vegan, the preparation and wrapping skills I obtained will last a lifetime, and I'm happy to share them with my vegan friends!

Sea salt, pepper, and oregano (to taste)
1/2 tbsp. canola oil
1/2 tsp. organic apple cider vinegar
1/8 tsp. Spike gourmet natural seasoning
1 tbsp. organic Vegenaise® (optional)
1/4 of an organic yellow onion, sliced horizontally into about six 1/8-inch rings
1/2 of a medium-sized organic tomato, sliced horizontally into about six 1/8-inch slices (wide enough to hold water and not dissolve)
1/2 cup organic spring mix lettuce
10- or 12-inch roll (preferably Amoroso's). If seeded, ensure seeds not baked on using egg whites
10 to 12 slices of Tofurky® Hickory Smoked or Oven Roasted flavor
5 to 6 slices of favorite mild cheese-flavored squares (optional)
2 medium sheets thin wax paper (if not eating sandwich immediately)
2 regular sheets of sandwich paper (obtained at any deli)

In small bowl, whisk together oil, vinegar, and Spike. Set aside.

Slice (if necessary) and horizontally flatten out long roll so that two halves are still connected at the spine & bread is facing upward. If desired, spread thin layer of Vegenaise over entire surface of open roll. Place Tofurky slices across open face, laying each new new slice about a half inch from the last for maximum overlap. Repeat with cheese substitute, if desired.

Layer tomato slices across roll, and add salt and pepper to taste, if desired. Layer on raw onion rings, and add oregano to taste. Add lettuce mixture to top of sandwich and drizzle oil mixture over top of lettuce, being careful not to oversoak.

Turn sandwich 90 degrees to be perpendicular to your body, with sandwich spine to the left. Use flat edge of large knife blade to tuck vegetables into roll, gently folding it over towards closure as you repeat (generally, 2 or 3 times does the trick). When ready to cut, hoagie should be about 4/5 closed and 1/5 open. Cut in half and serve with organic chips of your choice. (Lately, I've really been enjoying the Pico de Gallo flavor from Garden of Eatin®.)

Be careful to eat the sandwich over the paper or a plate AND away from your body. No matter how dry the veggies and how little the oil, drips will emerge from the other end of the sandwich each time you bite into it. It's something you'll learn to minimize and better manage in time, not unlike how New Yorkers manage to fold a pizza slice in half while also walking, sipping coffee, and texting. If not eating immediately, follow travel directions below.

Travel directions (up to 4 hours)

Turn sandwich away from you and place on horizontal piece of thin wax paper. Gather sandwich contents by pinching paper together at top.

Begin rolling outer wrap from below, gathering ends up as you pass the roll and finish.

Seal with small piece of masking tape. Separately package Vegenaise and oil mixture in tight containers.

Extended Travel Directions (4 to 12 hours)

Place thin wax paper on bread before main assembly. Package for travel as shown above.

Interview: Fit For Life Author Harvey Diamond

2011-05-26T20:39:00.021-04:00

In 1991, when I was still an acne-riddled teenage busboy smoking cigarettes out by the restaurant dumpster, one of the waiters recommended two books to me that changed my life.

Logical, straightforward, appealing to common sense, and also very humorous, Fit for Life (and its sequel, Living Health) proved to be much more than books that temporarily impressed me. Filled with transformational ideas, including information and insights about meat and dairy, they'd found my decision to become a vegetarian (and later, vegan).

The books' author, Harvey Diamond, was the first to point out to me that "getting up your strength" by consuming meat was a joke: The strongest animals only consume plants, and the teeth and digestive systems of true carnivores differ substantially from our own. He was also the first to point out that there's no difference between companion and farmed animals, and he introduced me to the "great protein debate": Not only are deficiencies nonexistent, animal protein is not necessary, or even very usable, as our bodies much more efficiently build the protein we need from sources like produce, beans, and nuts.

By the mid-1990s, I was regularly using products I'd only first heard of in Harvey's books: Spike seasoning, Tom's Toothpaste, and Ezekiel 4:9 bread, among others. By the early 2000s, when I'd given up meat for good, I stopped getting the flu and colds. Last year, when I finally gave up dairy, my lifelong allergies and extreme sensitivity to loud noises disappeared. I recently reached out to Harvey to thank him for his influence and impact, and was fortunate to spend some time talking to him, catching up on his work since the original books and reflecting on how, in just 25 short years, some of his "craziest" ideas then have now become mainstream.

Though he does consume animal products, and I’m a vegan who won’t knowingly consume or use them for any reason, my eyes may never have been opened to the ease and joy of a plant-based diet without Harvey's accessible, humorous, informative writing style.

NVA: I became a vegetarian not long after reading the original Fit For Life book. And becoming vegan grew out of that. So thank you!

HD: I wrote the book in such a way that the reader would see the virtue of at least decreasing the amount of animal products they took in, if not becoming a complete vegetarian. Because of that, because it was low-key, and didn’t make people wrong, and didn’t attack them, a lot more people just gravitated to it, simply because it’s the most intelligent way to go.

NVA: Many of the ideas about health you presented in the original Fit For Life books were new, novel, and unorthodox for many people. At that time, widespread use of Internet and the attending decentralization of information had yet to take root. How has the Internet improved people’s access to non-establishment information about diet and health?

HD: It’s almost impossible to describe the extent to which it has improved things. When I first wrote Fit For Life, for any little thing I needed to know, I had to get in the car and drive up to the UCLA medical library. Up and back, up and back. I spent hours and hours driving up and back for any little tiny thing. Now, the entire world is at your fingertips.

Of course, you do have to use discernment, because anyone has access to the Internet, and they can put anything they want. There tends to be this phenomenon, that someone goes and reads something somewhere online and takes it as gospel. You can’t just leave it up to everyone else. You have to have a little self-education, so that you can show a little discernment, and when you see things that violate your own common sense, you have the wherewithal and strength to make that decision, and utilize what appeals to you and you resonate with, and pass on the things that don’t. But as far as access? Wow.

NVA: So abundant alternative information about health on the Internet is generally positive.

HD: It’s like anything else in the world. You can use or abuse anything. Sometimes people will say, ‘I don’t go out in the sun, because I don’t want to get cancer,’ and it almost makes me scream. The sun is the source of life of our planet. And water? Same thing. If you hold your head under water and don’t pull it up, you’re going to drown. Does that mean you shouldn’t go in water, and not drink water? No.

But it does mean you shouldn’t abuse it. And it’s the same thing with the sun. They keep discovering new things about the extent to which vitamin D benefits the body. The plain fact is, vitamin D is the result of going out in the sunshine. The sun will immediately interact with a substance underneath the skin called ergosterol, and it turns it right into vitamin D. A person can go out for an hour or so a week, and will have this vitamin that is immensely important for health and well-being.

NVA: It’s common sense, right? We’re human beings. We’re designed to be outside.

HD: That’s why I try to appeal to a person’s common sense, more often than anything else. Anybody can prove anything in a study. I give the example of something in The New England Journal of Medicine, where there were two conflicting studies in the same journal. Not only in the same journal on different dates; I mean in the exact same copy. One said that giving hormones to post-menopausal women would dramatically increase heart attacks. The other study said doing so would dramatically decrease them. Both studies were impeccably done, so just seeing a study doesn’t really mean anything. Someone with enough money and funding can prove anything.

NVA: You wrote the first Fit For Life in 1985, and the second one in 1987. Since that time, how has your practice of natural hygiene continued?

HD: The reason Fit for Life still remains pertinent today is because I made a point of writing the book in such a way where it utilized underlying principles that are true. And they’ll always be true. It doesn’t matter if the book was written 25 years ago or 125 years ago. There are certain basic fundamentals, certain truths, about the living body and how it functions physiologically and biologically that are true today. They were true then, and they’ll be true another 50 years from now.

I do exactly what I recommend my readers do: Use those principles to whatever degree is comfortable for your lifestyle. Yes, I do eat cooked food. Yes, I do eat animal products. But they play a lesser role in my diet. 75 to 80 percent of what I eat is raw food. The other 20 to 25 percent is cooked food of, basically, anything I want. Of course, I don’t eat trash; I try to eat pretty well. But whatever I want, I have. If I want to have a piece of pizza, I’ll have it. I certainly don’t do it often, but if I feel like it, I’ll have it.

So, I still utilize the principles. Like proper food combining. That’s the way the stomach works, and proper food combining works. I know it’s been slighted by some people who want to maintain the status quo, and they don’t want to find out that eating meat and potatoes together is not a good idea. However, if I feel like eating something that is not properly combined, I’ll still have it. If I feel like having lasagna, I’m going to do it. But I don’t do it often, I always take enzymes with it, I always make sure I have a salad with it, and I don’t do it the next day, or the day after that.

So I’m still using the principles, but I use them according to how my lifestyle works best. Which is exactly what I recommend what anyone who reads Fit For Life does. You use it the best you can, you understand the principles, you know what they are, you use them as often as you can, and that’s it.

NVA: Some things you wrote about and recommended seemed so exotic then - sea salt, pomegranate, avocado, couscous, and kale come to mind -which now, 25 years after publication, are everywhere. Similarly, concepts you advocated for like organic produce, juicing, detoxification, and the obsolescence of the "four basic food groups" have come to be commonly-accepted tenets.

HD: There’s lots of information in there that was badmouthed at the time. And now it’s almost like common knowledge. Detoxification was one of the underlying principles of Fit For Life. When I was first saying that, people ridiculed the word, said that was ridiculous. Now, there are detoxification centers all over the place. I used to talk abut the extent to which people could ameliorate difficulties with cancer. One time, I was on the Larry King show, and some medical doctor called up, and said that CNN was being irresponsible to have someone on who wasn’t even a medical doctor giving the impression that diet had anything to do with cancer, when it was an established fact that diet had "nothing" to do with cancer.

Now, today, that same medical profession acknowledges that at least 35 percent of cancer can be directly linked to diet. And, in three of the most common cancers - breast cancer, prostate cancer, and colon cancer - they attribute 80 to 85 percent to diet.

NVA: Validation?

HD: Absolute validation! At the time, there I was live on TV, and this crazy person, this doctor, this arrogant person who had his credentials on the wall, I’m sure, was trying to badmouth me, saying that I was a fool and that CNN was irresponsible for even suggesting that diet had anything to do with cancer. And today, that person is the one who looks like the fool.

It’s the same thing with breastfeeding. Back then, doctors were convincing mothers to get shots to dry up their breast milk, because it was so inconvenient, and convincing them that they should instead use “formula”. I can’t even say that word without the hair standing up on the back of my neck. How could anyone give something like that to an infant? And now, of course, breastfeeding is recommended almost across the board.

And it’s the same with sleep. Back then, people were trying to figure out how they could get the least amount of sleep. One of the things the body absolutely has to have to survive is sleep. And now you can read articles all about that.

NVA: My mom and I still laugh about your quote, “Napping is an intelligent and productive use of time.” We always say that to each other when one is heading down for a nap. Your sense of humor opened a lot of doors for me and others.

HD: I’ve told people in the past, if I wasn’t writing health books, I’d be Jerry Seinfeld. I’ve always been a fan of comedy. I love comedy. If I go watch TV, I’m looking around for what’s going to be funny. I enjoy humor, and I enjoy reading books that have humor interspersed into them, so I always make sure that I put a little bit of that into my books.

NVA: Someone once said that laughter fills the gap of our discomfort. One of the points you made, when writing about why it’s not natural or necessary to consume animal products, shocked me into understanding that there’s really no difference between the “companion” animals we love and the “farm” animals we eat. You wrote, “Ever eat a dead dog? How about a dead puppy? (They’re a lot more tender.)” Though probably a joke, that resonated so deeply that it’s part of the reason I became a vegan.

HD: Humor can be a good teacher! Now, I’m often quoted by vegans and vegetarians for saying, “Put a rabbit and an apple in a crib with a baby. If the baby eats the rabbit and plays with the apple, I’ll buy you a new car.” That’s just common sense! You don’t need any studies to prove that.

NVA: Making the case against dairy products, you wrote that we just don’t see people crawling through a pasture and suckling at a cow’s udder. I recently saw that depicted in a cartoon! People have seized on the absurdity of that image. And yet, they continue to consume dairy products. And there’s no difference.

HD: I did that on the Oprah Winfrey show one time. There was a dietician talking about that. I actually went and got down on my hands and knees, and made it look like I was suckling from a cow. The audience roared. I said, “The only reason you’re laughing is to buffer the fact that you know that what I’m saying is true. You would not go out there into the pasture, and get cow doo-doo all over your nice shoes, and get down and suckle off the cow. What you’re going to do is, you’re going to let somebody go out there and get their shoes dirty, and hand it to you in a glass. You’re still suckling off that cow!

NVA: What's ahead for you?

I’m working on a project, but it’s not something that I am able to speak about, because it’s not official yet. I do have my latest book, Living Without Pain, which is really helping a lot of people. I’m really proud of that one. You know, pain is the number one health complaint in the United States. More money is spent on pain than on any other health problem. Nothing else even comes close. People think it’s a part of getting old, and it’s absolutely not true. And I’m proof of that.

When I was 21 years old, I was in the military and I was sent to Vietnam. And I was exposed to Agent Orange, and I have a devastating physical disability because of it. I cannot lift a glass of water to my mouth; I can’t pick up a fork to eat. I don’t have the use of my arms and hands, except very, very, minimally. I can only use my arms and hands to a very slight degree, and I limp pretty significantly in my right leg.

But I’m in the record books at the VA hospital, because other people who have been exposed to the degree I was are dead. They’re dead or in a wheelchair. They don’t know how on earth I’m still able to walk around on my own. I keep telling them, you don’t know? Read my book.

The reason I’m so enthusiastic and excited about the information that I write about is that, had it not been for that information, I wouldn’t be here. You’d be talking about me in the past tense. I used to be a member of the Agent Orange support group in Los Angeles. Every single one of them is dead. I’m the only one left alive.

The irony is not lost on me, believe me. I’ve helped millions of people all over the world experience a greater level of health and well-being, and I am essentially crippled - from a toxin that is considered to be the most toxic, human-made toxin in existence.

So life for me right now is a huge challenge. Little tiny things you’d never even give another thought to, for me, it’s a big deal. I mean, for me, just to dress and feed myself each day is a major accomplishment. Little things like putting a letter in an envelope, and putting a stamp on it? For me, that’s a huge production.

NVA: So sorry to hear it. I had no idea.

HD: Well, how would you? I finally wrote about it in some of my books because I don’t travel any more. There are only certain things I can do with my body, and other things I can’t. So I wrote about it in the last few books that I’ve written, so that people would know.

If you just look at me, just see me sitting somewhere, you’d never know that I have a problem. But then you’d see that I can’t use my arms to do what I want to do.

NVA: You’ve helped so many people, and now you're struggling in some very fundamental ways.

HD: I think the fact that I have such a devastating challenge to deal with helps me grasp what other people are going through, and have more of a desire to help them if I can. And if you read any spiritually-oriented books, whether it’s the Bible, or the Bhagavad Gita, or the Koran, or the Torah, or Zen Buddhism, they all say the same thing: In order to get closer to God, you have to perform service. You have to do for others, and that’s how you do it. And that is the noble pathway to God, to perform service for others less fortunate than yourself. And for me, that is my creed. I need to do things for other people.

NVA: And you are. And you have been, it seems, your entire life. Whether it’s military service, writing, educating: Even now, when it’s such a challenge, you’re helping people. I’m moved! Thank you.

HD: That’s okay! Thank you. I appreciate it!

NVA: Is there anything we haven’t talked about or touched on?

HD: Well, we didn’t get into the lymph system, which is the reason I’m still alive. It’s the body’s garbage collector. You have to detoxify, and the mechanism in the living body that does this is the lymph system. When people talk about the immune system, they’re talking about the lymph system. It’s the heart and soul of the immune system. So if there’s a way you can accelerate the effectiveness of your lymph system, you’re going to experience a higher level of health.

That’s what i did. And that’s something that everybody and anyone, anywhere, interested in their health and well-being, simply has to have an understanding about. I go into great detail about the lymph system in both Living Without Pain and Fit For Life: A New Beginning. It’s what saved my life; it’s the only reason why we’re talking right now.

NVA: Are there any specific projects, websites, or upcoming events you'd like to mention?

HD: Well, people can go to my website, harveydiamond.com, or they can go visit me on facebook.com/harveydiamond. There’s information there about the books, and about the lymph system, and there are some very short videos with me talking about different aspects of things.

NVA: We look forward to checking it out! Thanks again for talking today. All the best to you!

HD: Thank you! The same to you.

Note: Though no longer married to Harvey, Marilyn Diamond, who worked closely with him and co-authored the original Fit For Life books, is also still doing amazing things to inspire and educate others about health and wellness. Check out her website for more information.

Informal Poll: 1 in 10 will be vegan in 2050

2011-04-15T18:20:00.004-04:00

I recently asked the twitter and linkedin vegan communities (as well as a few non-vegan friends and family members) to predict what percentage of the U.S. population would be vegan by the year 2050. While few respondents to the informal, non-scientific poll thought we'd still be stuck at our current one percent, 34% guessed that one in ten of us will be vegan by mid-century, and 31% believed that one in four will be. Some were even more optimistic.

"I voted for 50%, but only because it was the highest one," wrote one poll respondent. "I honestly believe it is going to be more like 75%, or even higher. I think we are hitting a 'tipping point,' and within the next few years we will see a boomlet of new vegans, followed by a steady increase that is much faster than we are seeing now. It is really just a matter of reaching a critical mass of vegans that allows others to see that we really are healthier and happier."

"It will be interesting to see what percentage of the poplulation is eating lab grown meat by then," wrote Asheville, North Carolina resident Joe Walsh. "I'd also say that a huge percentage of people are going to reduce meat consumption, maybe by 50%, for health and environmental reasons. If they did it for the animals, they'd go all the way."

Jerry Schneble, Executive Director of the Totally Vegetarian vegan project funding nonprofit, warned that trouble could be on the horizon. "Because of the effect our diet has on global warming, if we are not at 50% by 2050, we are going to be in deep trouble. Much of the world is already vegetarian. It is only the western world that is carnivorous."

"With my vegan diet, I have a good chance of being around in 2050 to see this too," added Walsh. "Let's put this query in a time capsule and open it in 39 years."

What holds more people back from investigating and/or embracing an animal-free diet and lifestyle? What everyday and long-term actions can vegans take to help others realize the importance of doing so?

Welcome to our new vegan age!

2011-03-20T15:30:00.008-04:00

Hi! I'm Tom.

It's hard to think of much else besides the people in Japan and many of the countries in the Middle East right now. With so many aspects of their lives the opposite of normal, with fear and uncertainty dominating most all of their waking moments, it's hard to think that any other subject has any import at all.

As we watch from so far away, helplessly, perhaps the only thing we can really do is strengthen our own commitment to making the world a better, safer, more compassionate place to live. Right now, my own contribution to this seems to be raising awareness about the relationship between our own well-being and the way we treat our animals, and I've determined to unofficially launch a preview of my blog as planned, today, on the first day of spring (with a more "official" launch on the first day of summer.)

I followed a vegetarian diet for 13 years before going vegan a year ago. With more information, acceptance, products, media attention, celebrity followers, blogs, and twitter accounts than ever before, it was a very easy time to give up dairy, and now is a great chance for all of us to live better and in more harmony with our world. Although I was hoping to announce a celebration of our new vegan age today, as the news from Japan and the Middle East continues to permeate our consciousness, there's not much to celebrate other than our own personal resolve to improve the world however we can.

Last year, I'd originally started thinking of starting a small nonprofit with a mission to help change the percentage of us who don't use or consume animals from 1 to 5 percent during my lifetime, thinking that five percent might become a real social, economic, and even political base from which our new vegan age could go mainstream and no longer be a "fringe" movement.

Instead, at this time, I've decided to apply my passion for writing, editing, teaching, and marketing to a blog addressing our increasingly vegan-conscious society's needs for education, answers, assistance, discussion, advocacy, and scale.

During the last few months, I've already met dozens of vegans, almost-vegans, and never-will-be vegans whose perspectives -- when paired, shared, discussed, and analyzed -- will become an integral part of this necessary foundation. Their work and ideas, as told in this space through stories, news, reviews, and interviews, will inform a global audience, and be presented in a forum of positive, productive discussion. Including constructive disagreement.

Look for new vegan age to be covering interesting events, including next month's NYC vegetarian food festival, May's veggie pride parade, and NAVS' annual Summerfest in July. I'm also fortunate to have already lined up interviews with vegans doing amazing things in the food, arts, tech, information, and advocacy communities, and these articles will start appearing here, on twitter, and on facebook in the coming weeks and months.

Connection to others around the world will be as important and exciting as improving my own home and Pennsylvania community. I'm fortunate to already enjoy the love and support of an amazing vegan girlfriend and our adopted rescue companion dog, Watson. (Yes! He's named after that Watson.) They'll help me to keep this corner of Virtual Vegandom fair, accurate, and respectful. Together, we'll welcome the affirmation and criticism of experts, amateurs, supporters, and skeptics alike, asking only that the tone remain positive, engaging, and encouraging of different points of view.

Thank you for stopping by, and thanks to all of you who have expressed your support for this project in the months leading up to today. To everyone else, I look forward to meeting and hearing from you soon. I'm dedicating today's founding of new vegan age to the courageous and suffering people of Japan and the Middle East. We're all really only here to love and help each other, and let's all continue to do something every day that contributes to another person's and animal's well-being and fulfillment.

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