Fw: Compassionate Cooks Food for Thought Newsletter - July 19, 2007

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-----Forwarded Message----- "info" Jul 19, 2007 7:34 AM ebbrewpunx Compassionate Cooks Food for Thought Newsletter - July 19, 2007

 

 

 

FOOD FOR THOUGHT: COMPASSIONATE COOKS NEWSLETTERJuly 19, 2007

NOTE TO SUBSCRIBERS: If you ever have trouble viewing our newsletter, it's always available on our website. Celebrate the Publication of The Joy of Vegan Baking!$5 off Cooking DVDFood Lore : Peaches & NectarinesRecommended Kitchen Item: Food Processor New Podcast Episode: "Free-Range" EggsSign up for August Cooking ClassNew Recipe Packet: Burgers & Backyard Bites III Spread the Word about Compassionate Cooks Essay: This I Know Check out our Fabulous Sponsors! Sponsor this Newsletter

 

 

 

 

SAVE THE DATE TO CELEBRATE THE RELEASE OF OUR NEW COOKBOOK!

In a previous issue, I may have provided a different date for our cookbook celebration, so ignore whatever I told you. The official, final date is Saturday night, October 20th. More details will follow, but do save the date to celebrate!

PRE-ORDER THE JOY OF VEGAN BAKING Our upcoming cookbook is already up on Amazon (and other online stores) and can be pre-ordered now! It will be released in October 2007 and will add 150 baking recipes to your repertoire!

Learn about other Compassionate Cooks events and speaking engagements.

 

 

 

 

NEWSLETTER SUBSCRIBERS RECEIVE $5 OFF OUR VEGETARIAN COOKING DVD Enjoy our fun, upbeat DVD to learn the basic skills and resources for eating healthful plant-based meals. There are 6 different dishes - everything from a simple stir-fry and a beautiful holiday centerpiece to two desserts: chocolate cake and chocolate chip cookies.

PURCHASE DVD USING THIS SPECIAL LINK

 

 

 

 

 

FOOD LORE: NECTARINES & PEACHES Nectarines and peaches are at their peak this time of year in my area of northern California. Farmer's markets abound with these deliciously sweet stone fruits, though I tend to prefer the former over the latter.

HISTORY: Peaches are Chinese in origin and go back to the 10th century B.C. It is supposed that the peach reached Europe around the year 0, though they don't appear in England before 1650 A.D. The first recorded mention of nectarines are in England in 1616 and in America in 1720.

USES: Peaches and nectarines are both best when they are eaten soon after being picked. Jam is often made out of both, because, unlike a fruit like apples, these tender fruits cannot be stored fresh for long. They both make fantastic choices for pies, cobblers, and tarts.

CHOOSING: Look for peaches with a creamy to gold undercolor, which indicates ripeness. The amount of red on peaches depends on the variety; it is not always a sign of ripeness. Ripe fruit has a nice fragrance and is soft to the touch but not mushy. Unripe peaches have a green undercolor and will never ripen. Both ripen well on the tree - not once their picked.

RECIPE: Enjoy this lovely Summer Fruit Compote by PCRM.

 

 

 

 

RECOMMENDED KITCHEN ITEM: KITCHEN AID FOOD PROCESSOR I'm thrilled I can finally point you directly to the products that I recommend - whether it's my favorite food processor & kitchen tools , the books that changed my life, my recommended cookbooks, or pantry items - in all my classes.

FOOD PROCESSOR : In my cooking classes, I get more inquiries about my food processor than any other item. Hence, I thought it was time to feature it again. I use this kitchen appliance more than any other, as it allows for fast and easy chopping and comes with a small bowl/blade that fits into the large bowl/blade. There are also other convenient features, such as special blades for shredding and a convenient attachment for juicing citrus. I recommend it highly!

 

 

 

 

 

 

OUR LATEST PODCAST EPISODEEach "podcast" addresses a different issue, question, and myth related to veganism/animal rights.A Visit to Two "Free-Range" Egg Facilities Join me as we journey to two different egg-laying facilities who label their eggs "organic, free-range, and cage-free" and discover that, though the hens may not be in "battery cages," everything else remains the same.

 

*If you'd like to receive email alerts when I post new podcasts, you can easily sign up for this service here.

 

 

 

 

AUGUST 11th COOKING CLASS: MEDITERRANEANThese are perfect dishes for the summer. They're delicious, simple, and so colorful. A few were inspired by my recent trip to Italy. ON THE MENU:*Stuffed Peppers With Arborio Rice & Basil *Eggplant & Caramelized Onion "Lasagna" *Fava Bean Hummus *Portabello Panini With Lemon-Basil Pesto *Zucchini Bread

 

 

 

 

 

FEATURED RECIPES: BURGERS & BACKYARD BITES III - RECIPES FROM OUR JULY CLASSMore tasty options for outdoor parties, picnics, or family meals.

*Mushroom Pecan Burgers - unbelievably good *Falafel Burgers - so easy! *Spicy Potato & Yam Salad - summer's here! *Classic Caesar Salad - classic & cruelty-free *Lemon Bars with Shorbread Crust - perfect

FOR MCDOUGALLERS: There is no added oil in either of the burgers (but of course there are nuts, and there is tahini); the caesar salad is oil-free, and the potato salad calls for non-dairy mayonnaise, which is not low-fat. You can try using plain non-dairy yogurt instead. The shortbread crust calls for non-dairy butter.

 

 

 

 

 

REVIEW COMPASSIONATE COOKS! If you'd like to help spread the word about Compassionate Cooks - whether it's about our podcast, cooking classes, DVD, or anything else, we would love it if you took a few minutes to write a review (preferably positive) on one of the most popular community websites on the Web: Yelp.com. A few reviews have already been written about us, and it was a joy to stumble upon them. Please consider adding your voice. You may have to register, but it doesn't take long. Thank you!

 

 

 

 

 

 

 

 

 

THIS I KNOW - ONE FISH, TWO FISH - LET'S JUST NOT FISH

According to the USDA's annual statistics survey, 10 billion animals are killed for human consumption every year in the United States. (Worldwide, I believe it’s 45 billion.) However, it is more accurate to say that “10 billion land animals are killed for human consumption every year"; otherwise, we’re disregarding the billions of aquatic animals killed for the same purpose – to satisfy human appetites. Although the number of aquatic animals killed for consumption in the United States goes unreported, annual estimates are more than 17 billion in the U.S. alone, and sport fishing and angling kills another 245 million animals annually. So, basically, we’re talking about over 27 billion animals – both land and aquatic – being killed every year in the U.S. so humans can eat them. We’re not talking about human survival – we’re talking about appetite. And these numbers don’t count the millions of aquatic animals killed every year as incidental catch.

Incidental catch, or "by-catch," refers to unintended or unwanted animals caught by the fishing industry. It is estimated that by-catch-related mortality is causing population declines in 13 out of the 44 species of marine mammals that are suffering high death rates from human activities. Commercial fishers use a number of techniques for ensnaring animals, from setting miles of line and baited hooks (called longlines) to catch animals such as sharks, swordfish, and tuna, to using large nets to catch schools of fish. These large nets are towed underwater by what are called trawlers. A trawler is a fishing vessel designed for the purpose of operating a trawl, a type of fishing net that is dragged along the bottom of the sea (or sometimes just above the bottom at a specified depth).

UNEARTHING THE OCEAN FLOORA single pass of a trawl removes up to 20% of the seafloor fauna and flora - legally. And the fisheries with the highest levels of by-catch are shrimp fisheries: 80%-90% of a catch may consist of marine species other than the shrimp being targeted. 80%-90% of the animals caught in these nets that are targeting shrimp and prawns are actually non-target animals – they’re by-catch.

Shrimp are bottom-dwellers, which is why trawling nets are used to – remove them from the ocean. Since even jumbo shrimp are really small, the nets used to catch the shrimp are very fine, which means these nets scoop up all the animals – all the life – found on the ocean’s floor. According to a 2003 U.S. News and World Report article on fishing and its detrimental affects on the oceans of the world, every pound of shrimp that’s caught results in the killing of ten pounds of other marine life. According to the Worldwide Fund for Nature, in the Gulf of Thailand it can be 14 pounds of by-catch per pound of shrimp.

The animals termed as by-catch are often discarded back into the ocean already dead or dying. Many are half-alive and die slow, unnecessary deaths. Trawl nets in general, and shrimp trawls in particular where the discard may be 90% of the catch, have been identified as sources of mortality for many species of concern, including endangered animals and cetaceans, such as whales, dolphins and porpoises. Sea turtles, already endangered, have been killed by the thousands in shrimp trawl nets.

It's hard to get exact number, but another way to put this is that anywhere between 6.8 million and 27 million tons of fish could be being discarded each year. We may be looking at the one fish on our plate or the 5 shrimp in our seafood salad, but countless numbers of animals were dredged up and killed for the individuals we see on our own plates.

Read the rest of the essay. Also, to increase the number of people who read this essay, be sure to "Digg" the article and/or click on the Stumble Upon icon when you link to the article. You may have to register with these services, but they're both great way to share and find like-minded articles.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THANK YOU TO OUR NEWSLETTER SPONSORS!

 

 

 

VEGAN ESSENTIALS

VeganEssentials is a vegan-owned online store and retail shop located in Milwaukee, Wisconsin. Find everything from Companion Animal Supplies, Hair Care, and Cosmetics to Food & Sweets, Outdoor Wear, and Vitamins. "Where compassionate meets convenience."

 

 

 

 

VEGNEWS MAGAZINE

Get a FREE pint of Purely Decadent soy ice cream by subscribing to VegNews, America's premier vegan lifestyle magazine. Don't miss Colleen Patrick-Goudreau's column!

 

 

 

 

WOULD YOU LIKE TO SPONSOR OUR NEWSLETTER?

Contact us if would like to share your fabulous products or services with our readers. Your support will also offset the costs of creating this newsletter.

 

Compassionate Cooks is dedicated to empowering people to make informed food choices and to debunking myths about vegetarianism through cooking classes, nutrition courses, podcasts, essays & articles, farmed animal sanctuary tours, lectures and workshops, and cooking DVDs.

 

Change email address / Leave mailing list Hosting by YourMailingListProvider

[Guest guest]

I just discovered Colleen about a week ago, and now I

call her my vegan guru.

 

I listen to her podcasts during lunch.

 

 

--- fraggle <EBbrewpunx wrote:

 

 

 

 

 

 

 

-----Forwarded Message-----

" info "

Jul 19, 2007 7:34 AM

ebbrewpunx

Compassionate Cooks Food for Thought

Newsletter - July 19, 2007

 

 

 

 

FOOD FOR THOUGHT: COMPASSIONATE COOKS NEWSLETTER

July 19, 2007

 

NOTE TO SUBSCRIBERS: If you ever have trouble viewing

our newsletter, it's always available on our website.

 

Celebrate the Publication of The Joy of Vegan Baking!

$5 off Cooking DVD

Food Lore : Peaches & Nectarines

Recommended Kitchen Item: Food Processor

New Podcast Episode: " Free-Range " Eggs

Sign up for August Cooking Class

New Recipe Packet: Burgers & Backyard Bites III

Spread the Word about Compassionate Cooks

Essay: This I Know

Check out our Fabulous Sponsors!

Sponsor this Newsletter

 

SAVE THE DATE TO CELEBRATE THE RELEASE OF OUR NEW

COOKBOOK!

 

In a previous issue, I may have provided a different

date for our cookbook celebration, so ignore whatever

I told you. The official, final date is Saturday

night, October 20th. More details will follow, but do

save the date to celebrate!

 

PRE-ORDER THE JOY OF VEGAN BAKING

Our upcoming cookbook is already up on Amazon (and

other online stores) and can be pre-ordered now! It

will be released in October 2007 and will add 150

baking recipes to your repertoire!

 

Learn about other Compassionate Cooks events and

speaking engagements.

 

 

NEWSLETTER SUBSCRIBERS RECEIVE $5 OFF OUR VEGETARIAN

COOKING DVD

Enjoy our fun, upbeat DVD to learn the basic skills

and resources for eating healthful plant-based meals.

There are 6 different dishes - everything from a

simple stir-fry and a beautiful holiday centerpiece to

two desserts: chocolate cake and chocolate chip

cookies.

 

PURCHASE DVD USING THIS SPECIAL LINK

 

 

 

 

FOOD LORE: NECTARINES & PEACHES

Nectarines and peaches are at their peak this time of

year in my area of northern California. Farmer's

markets abound with these deliciously sweet stone

fruits, though I tend to prefer the former over the

latter.

 

HISTORY: Peaches are Chinese in origin and go back to

the 10th century B.C. It is supposed that the peach

reached Europe around the year 0, though they don't

appear in England before 1650 A.D. The first recorded

mention of nectarines are in England in 1616 and in

America in 1720.

 

USES: Peaches and nectarines are both best when they

are eaten soon after being picked. Jam is often made

out of both, because, unlike a fruit like apples,

these tender fruits cannot be stored fresh for long.

They both make fantastic choices for pies, cobblers,

and tarts.

 

CHOOSING: Look for peaches with a creamy to gold

undercolor, which indicates ripeness. The amount of

red on peaches depends on the variety; it is not

always a sign of ripeness. Ripe fruit has a nice

fragrance and is soft to the touch but not mushy.

Unripe peaches have a green undercolor and will never

ripen. Both ripen well on the tree - not once their

picked.

 

RECIPE: Enjoy this lovely Summer Fruit Compote by

PCRM.

 

 

 

RECOMMENDED KITCHEN ITEM: KITCHEN AID FOOD PROCESSOR

I'm thrilled I can finally point you directly to the

products that I recommend - whether it's my favorite

food processor & kitchen tools , the books that

changed my life, my recommended cookbooks, or pantry

items - in all my classes.

 

FOOD PROCESSOR : In my cooking classes, I get more

inquiries about my food processor than any other item.

Hence, I thought it was time to feature it again. I

use this kitchen appliance more than any other, as it

allows for fast and easy chopping and comes with a

small bowl/blade that fits into the large bowl/blade.

There are also other convenient features, such as

special blades for shredding and a convenient

attachment for juicing citrus. I recommend it highly!

 

 

 

 

 

 

OUR LATEST PODCAST EPISODE

Each " podcast " addresses a different issue, question,

and myth related to veganism/animal rights.

 

A Visit to Two " Free-Range " Egg Facilities

Join me as we journey to two different egg-laying

facilities who label their eggs " organic, free-range,

and cage-free " and discover that, though the hens may

not be in " battery cages, " everything else remains the

same.

 

 

 

*If you'd like to receive email alerts when I post new

podcasts, you can easily sign up for this service

here.

 

 

AUGUST 11th COOKING CLASS: MEDITERRANEAN

These are perfect dishes for the summer. They're

delicious, simple, and so colorful. A few were

inspired by my recent trip to Italy.

 

ON THE MENU:

 

*Stuffed Peppers With Arborio Rice & Basil

*Eggplant & Caramelized Onion " Lasagna "

*Fava Bean Hummus

*Portabello Panini With Lemon-Basil Pesto

*Zucchini Bread

 

 

 

 

 

 

FEATURED RECIPES: BURGERS & BACKYARD BITES III -

RECIPES FROM OUR JULY CLASS

More tasty options for outdoor parties, picnics, or

family meals.

 

*Mushroom Pecan Burgers - unbelievably good

*Falafel Burgers - so easy!

*Spicy Potato & Yam Salad - summer's here!

*Classic Caesar Salad - classic & cruelty-free

*Lemon Bars with Shorbread Crust - perfect

 

FOR MCDOUGALLERS: There is no added oil in either of

the burgers (but of course there are nuts, and there

is tahini); the caesar salad is oil-free, and the

potato salad calls for non-dairy mayonnaise, which is

not low-fat. You can try using plain non-dairy yogurt

instead. The shortbread crust calls for non-dairy

butter.

 

 

 

 

 

REVIEW COMPASSIONATE COOKS! If you'd like to help

spread the word about Compassionate Cooks - whether

it's about our podcast, cooking classes, DVD, or

anything else, we would love it if you took a few

minutes to write a review (preferably positive) on one

of the most popular community websites on the Web:

Yelp.com. A few reviews have already been written

about us, and it was a joy to stumble upon them.

Please consider adding your voice. You may have to

register, but it doesn't take long. Thank you!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THIS I KNOW - ONE FISH, TWO FISH - LET'S JUST NOT FISH

 

 

According to the USDA's annual statistics survey, 10

billion animals are killed for human consumption every

year in the United States. (Worldwide, I believe

it’s 45 billion.) However, it is more accurate to

say that “10 billion land animals are killed for

human consumption every year " ; otherwise, we’re

disregarding the billions of aquatic animals killed

for the same purpose – to satisfy human appetites.

Although the number of aquatic animals killed for

consumption in the United States goes unreported,

annual estimates are more than 17 billion in the U.S.

alone, and sport fishing and angling kills another 245

million animals annually. So, basically, we’re

talking about over 27 billion animals – both land

and aquatic – being killed every year in the U.S. so

humans can eat them. We’re not talking about human

survival – we’re talking about appetite. And these

numbers don’t count the millions of aquatic animals

killed every year as incidental catch.

 

Incidental catch, or " by-catch, " refers to unintended

or unwanted animals caught by the fishing industry. It

is estimated that by-catch-related mortality is

causing population declines in 13 out of the 44

species of marine mammals that are suffering high

death rates from human activities. Commercial fishers

use a number of techniques for ensnaring animals, from

setting miles of line and baited hooks (called

longlines) to catch animals such as sharks, swordfish,

and tuna, to using large nets to catch schools of

fish. These large nets are towed underwater by what

are called trawlers. A trawler is a fishing vessel

designed for the purpose of operating a trawl, a type

of fishing net that is dragged along the bottom of the

sea (or sometimes just above the bottom at a specified

depth).

 

UNEARTHING THE OCEAN FLOOR

A single pass of a trawl removes up to 20% of the

seafloor fauna and flora - legally. And the fisheries

with the highest levels of by-catch are shrimp

fisheries: 80%-90% of a catch may consist of marine

species other than the shrimp being targeted. 80%-90%

of the animals caught in these nets that are targeting

shrimp and prawns are actually non-target animals –

they’re by-catch.

 

Shrimp are bottom-dwellers, which is why trawling nets

are used to – remove them from the ocean. Since even

jumbo shrimp are really small, the nets used to catch

the shrimp are very fine, which means these nets scoop

up all the animals – all the life – found on the

ocean’s floor. According to a 2003 U.S. News and

World Report article on fishing and its detrimental

affects on the oceans of the world, every pound of

shrimp that’s caught results in the killing of ten

pounds of other marine life. According to the

Worldwide Fund for Nature, in the Gulf of Thailand it

can be 14 pounds of by-catch per pound of shrimp.

 

The animals termed as by-catch are often discarded

back into the ocean already dead or dying. Many are

half-alive and die slow, unnecessary deaths. Trawl

nets in general, and shrimp trawls in particular where

the discard may be 90% of the catch, have been

identified as sources of mortality for many species of

concern, including endangered animals and cetaceans,

such as whales, dolphins and porpoises. Sea turtles,

already endangered, have been killed by the thousands

in shrimp trawl nets.

 

It's hard to get exact number, but another way to put

this is that anywhere between 6.8 million and 27

million tons of fish could be being discarded each

year. We may be looking at the one fish on our plate

or the 5 shrimp in our seafood salad, but countless

numbers of animals were dredged up and killed for the

individuals we see on our own plates.

 

Read the rest of the essay. Also, to increase the

number of people who read this essay, be sure to

" Digg " the article and/or click on the Stumble Upon

icon when you link to the article. You may have to

register with these services, but they're both great

way to share and find like-minded articles.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THANK YOU TO OUR NEWSLETTER SPONSORS!

 

VEGAN ESSENTIALS

 

VeganEssentials is a vegan-owned online store and

retail shop located in Milwaukee, Wisconsin. Find

everything from Companion Animal Supplies, Hair Care,

and Cosmetics to Food & Sweets, Outdoor Wear, and

Vitamins. " Where compassionate meets convenience. "

 

 

VEGNEWS MAGAZINE

 

Get a FREE pint of Purely Decadent soy ice cream by

subscribing to VegNews, America's premier vegan

lifestyle magazine. Don't miss Colleen

Patrick-Goudreau's column!

 

 

WOULD YOU LIKE TO SPONSOR OUR NEWSLETTER?

 

Contact us if would like to share your fabulous

products or services with our readers. Your support

will also offset the costs of creating this

newsletter.

 

 

Compassionate Cooks is dedicated to empowering people

to make informed food choices and to debunking myths

about vegetarianism through cooking classes, nutrition

courses, podcasts, essays & articles, farmed animal

sanctuary tours, lectures and workshops, and cooking

DVDs.

 

 

 

Change email address / Leave mailing list

Hosting by YourMailingListProvider

 

 

 

 

 

 

 

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