I've become the PETA girl.

And now, on a serious note...

It's amazing how life turns out.

I never thought in my wildest dreams that I would be the kind of person to share horrific images of animal abuse to friends and my community. Way back before I even considered vegetarianism, when I would see those images myself, I would close the computer screen, put the newspaper down, or turn the television off, hoping and pretending that those horrors don't really exist in the world. I used to even make fun of animal advocacy organizations like PETA in my head, because it was ridiculous to me (back then) that a group of people could use such extreme methods to protest the abuse of animals. I'll never be like that, I used to think, maybe as a way of comfortably keeping myself from really accepting the deep, dark truth - that these horrors do exist, and that we need people to work to stop them.

Three years ago, I came face to face with images from a movie that I could no longer turn away from - the kill floor of a slaughterhouse. I watched on, overcome with tears, as cows acted terrified and helpless as they were carelessly handled and led to their murderous deaths, all for a hamburger or steak that would satisfy a few people. It was like a horror movie, except with cows! A light went on inside me, and on that day, I decided - I no longer want to be a part of this

But how did I go from no longer wanting to eat meat to being the kind of person who shares animal abuse videos in my community? Well, the more I learned about the use of animals for food, clothing, entertainment, and experimentation, the harder it became to want to continuing existing in this kind of world. I know that sounds rough, and it was a hard notion for me to even accept, because I had never been a person who wanted to stop living life - I've always prided myself in being a bit of an optimist. But something changed when I began to learn about the horrors that exist - for both the animals helpless to stop whatever is happening to them, as well as the people who have to or choose to, for whatever reason, carry out these abuses. We have taken some of the most innocent, kind, and gentle creatures of this world and exploited them. Who would want to continue living in a world openly knowing that this is what people do on a daily basis? And that by purchasing the products of these abuses, I was supporting the abuse in the first place? To me, it was almost like hiring a hit man - I was reaping the "rewards" of consuming and purchasing animal products without having to be the one to commit these atrocities firsthand. 

So, once I went vegan, I made a decision - I would fight for these animals, even if it was something people wouldn't find socially acceptable. Even if it made people uncomfortable. Even if it meant I would lose a few supporters - which I actually have. The fact of the matter is, I don't take these "losses" personally - I can't, because it isn't about me anymore. It is about these animals. Animals that need our help now more than ever. Animals who will continue to be abused if we don't work to stop it. 

Yesterday morning, I shared a very upsetting image and link to a petition on my facebook wall concerning an animal cruelty issue (that I had previously seen on a friend's wall). In posting this image and link, I ended up receiving a very negative reaction from someone I know. And as difficult as it was to receive that kind of response, I've begun to realize that it may not be the last time this happens. The images and stories of animal abuse that are being documented (usually undercover) - while uncomfortable and downright infuriating to see and read and hear about - are proof that the world needs to change in a major way. If I don't share them with my community, who will?

So I occasionally make what a lot of people may view as the unpopular choice - I choose to share these stories on online social communities like facebook, through emails to my friends and family, and in conversation. I'm not planning on ever becoming abusively extremist myself - there will be no fake blood thrown on fur coats by the hand of this lady! But I have and will continue to share this vital information with my peers and family - because the animals need us to. More than we may ever know. 

And just to clarify - I absolutely love and fully respect PETA and the work they do. You know, when a lot of people think of PETA, I know they have the image of what I just wrote above - fake blood on fur coats - but it was actually individuals, and not the organization itself, behind these stunts. The assumptions and judgments I originally made about PETA all fell away once I learned about how hard they really do work to expose animal cruelty and protect these animals.  Yes, PETA chooses to display animal cruelty in a way that is shocking, unusual, and hard to accept for many. But in working this way, PETA has uncovered - and even stopped - countless cases of animal cruelty on an international level. If you need proof, just read their "Victories" page.

So, when I say that I've become "the PETA girl", I mean that with all the kindness and respect in the world for myself and for Ingrid Newkirk's extraordinary organization. I am learning to accept - and even love - that over the years, I have become what my friend Molly likes to call an "animal abolitionist". I am humbled by this choice, because it comes with a price - that people may not always like or approve of what I do. Which is okay with me. Because the gains outweigh the losses. I have gained a new community of like-minded people who also believe in a better world for animals. My relationship with my husband has been strengthened by our joined resolve to stop animal cruelty. I wake up knowing that I am working to contribute to the solution, rather than the problem. And I can look into the eyes of an animal and feel no guilt, no compromise, no hypocrisy. I can look at them with total peace now.

I decided to share this post with you all because I know how difficult the transition can be to go from making the popular choice of eating animal products to choosing veganism. From your emails and comments, I can see that your family and friends sometimes find what you do - honoring a vegan lifestyle - an uncomfortable choice to accept. But I say all of this because it is my hope that you will keep going - keep working to promote peace for animals and our world and keep sharing the positive benefits of your new diet and lifestyle. Because we - the animals, the animal advocates, and the world -  need people who will stick their neck out for this cause. We need you.

Thank you for your continued support my blog. It is because of people like you that I continue to do what I do. I can't do it without you, so just know that reading my words today is a very positive step towards improving the lives of animals and our fellow humans. 

The greatness of a nation and its moral progress can be judged by the way its animals are treated
- Mahatma Gandhi 

Veggie Conquest 4: A Baker's and Eater's Perspective

Today, I am serving up a blog co-written by myself and my husband, Steve! The subject: Veggie Conquest 4, which was held in NYC on April 25th. I volunteered as a baker, Steve attended as a taster, and we both had a grand old time. Read on...

Lindsay says:

On Sunday, April 25th, I lost a little bit of my sanity....

I had signed up to be a volunteer baker for Veggie Conquest 4, an amateur vegan cooking competition in NYC - a bit like "Iron Chef", but for budding vegan chefs. Just to clarify, my role in the whole evening was not to compete, but rather to make a vegan dessert that would be featured after the first course of competing dishes. The secret ingredient was potatoes, which made volunteering for and attending this shindig that much more exciting. Thankfully, I didn't have to use the secret ingredient in my baking (seriously, who would have eaten chocolate chip potato cookies anyway?). All I had to do was make enough half-cup vegan dessert servings for eighty people. Simple enough, right?


I decided on a dessert that seemed fairly easy to assemble, Mint Chocolate Mousse (the mint was Steve's lovely idea), sped over to Whole Foods on the day of the event to pick up the ingredients, and happily hopped on the downtown 4 train to get started on my creation. I was inspired, excited, and ready for this. Or so I thought.

Pearls of wisdom I learned from this experience:

1) Buy more food than you think you need. 

Thinking I would have ample ingredients for this challenge, I bought two bags' worth of ingredients at Whole Foods, only to discover after an hour of work that I only had enough food for thirty people. Shame, Lindsay, shame...

2) Plan ahead.  

I don't know what possessed me to think I could make eighty desserts two hours before the big event, but I was wrong. So very wrong.

3) It's okay to cry.

 At one point during the maddening process of trying to make, assemble, and pack eighty vegan desserts, I lost my marbles and broke down in tears - which may have been avoided had I followed lessons #1 and #2. Crying did allow me to chill out and actually remember to breathe (an activity that is essential to being productive - and remaining conscious), and it also taught me this next gem...

4) Always ask for help. 

Sometimes, I think I'm a vegan superwoman. For instance, after a day of work, I love the challenge of rushing home, creating a superb homemade vegan dinner for Steve and myself, and having romantic music playing on the computer, all ready for Steve's arrival. Sometimes, it happens - and it's a beautiful, rewarding experience when it does. But sometimes, we just end up ordering Indian. In this case, I actually believed I was capable of accomplishing this major feat alone (an honorable, but overly ambitious idea) - and the moment I realized I needed help - an hour into it, but better late than never - was the moment things started getting better. In hindsight, I just plain would not have been able to make all of those desserts without the aid of Steve and his best friend, Joe, and having their help made being a part of this lovely (and somewhat harrowing) challenge possible. 

And finally:

5) Be flexible. 

After realizing I simply did not have enough ingredients to make eighty Mint Chocolate Mousse cups, Steve and Joe started helping me search for ingredients in the area. We ended up realizing that one of the main ingredients - silken tofu - was not something we could find anywhere within walking distance, and the clock was ticking. Eek! 

After a few minutes of brainstorming, I decided to be creative and re-think the rest of the desserts. Did all eighty servings have to be the same dessert? Thankfully, no. The creation I ended up improvising was Balsamic Strawberries and Cream, which turned out to be delicious and much easier to make than the mousse. 


Ultimately, people loved the variety of choosing between two different desserts, and throughout the evening, I was complemented very heavily on both treats. Score!

With both of my treats - post dessert-making chaos/meltdown/learning experience.

When it was all said and done, I had an awesome time at Veggie Conquest 4. The food was amazing, the people were all like-minded, passionate, vegan-lovin' folks, and my desserts were well liked (and well eaten). As crazy as it all was, would I do it again? In a heartbeat. 

With Taster's Choice (and 2nd Place) Winner Jessica Gunter (left) and 
Veggie Conquest founder Jessica Mahady (right).

 And now that I'm equipped with the mental tools necessary to tackle mass dessert making, the challenge will be a much easier and way more fun experience in the future.  

Steve says:

As a longtime fan of "Iron Chef," I had always wished to get the chance to taste the delicious dishes served by the chefs.  I salivated in envy as the judges would sample and critique the delicacies prepared.  Well, my time had come.  Not as a judge, but as one of the many tasters/eaters at Veggie Conquest 4 (Yeah! No work, all play!).  

The event, founded and organized by Jessica Mahady and was MC-ed by Michael Parish Dudell of Ecorazzi.com and VegDaily.com.  The three special guest judges were Living Vegan for Dummies author Alexandra Jamieson, Patrick Kwan of SuperVegan.com, and eco-living website maven and chef Yoli OuiyaMatch Meats was one of the featured sponsors, and DJ Lil Ray provided some funky tunes to set the tone for the evening.

The competing dishes - don't they look yummy?

Sitting down at my table, appetite raring to go, I got ready to taste the six featured chefs' potato dishes.  While small in portion (there had to be eighty servings to accommodate the eaters and judges), each potato dish packed its own punch in flavor, texture, and all-around creativity.  Michelle Barton ended up with the Veggie Conquest 4 Title, as the judges gave the highest marks (based on presentation, creativity, and overall taste) to her Tiny Tater Nori Roll.  My personal favorite, and the winner of the Taster's Choice Award, was Jessica Gunter's Sweet Potato Cigars w/Plum Sauce - the perfect mix of sweet and savory (and spice!) in a yummy phyllo dough puff.  

 Yum.

The other four featured potato creations were Jenn Lynskey's Loaded Baked Potato Perogi (which took me by surprise, since it was the full experience of the loaded baked potato, one of my old favorites, all wrapped up in a little perogi - talk about a taste explosion!), Sherri Cohen's Papas Rellenas Al Horno, Jessie Mee's Curried Mash Canapes with Tamarind and Cilantro Canapes (which, along with Sherri's, looked almost too beautiful to eat, but I did so anyway - yum!), and Kathy Cho's Chipotle Sweet Potato Soup (a close second in my book, as it both satisfied my craving for sweet potatoes and spiciness).

Double yum.

All in all, the chefs wowed everyone with their delectable dishes, and I (along with my taste buds and stomach) give them the highest praise for their creations.  But wait!  That's not all! I GOT TO EAT MORE!!!!!!!!  All those years of drooling over the food creations on Food Network - it was payback time.  A group of volunteers (my lovely Lindsay included) made an entire second course a la carte for everyone to dig into.  In this second course of vegan delights, there was Mac 'N Cheese, "Cheeseburger" Casserole, "Chicken" Pot Pie, and 5-Bean Salad (just to name a few).  There was Lindsay's Mint Chocolate Mousse and Balsamic Strawberries and Cream and Chocolate Hazelnut and Cinnamon Vanilla Raw Ice Cream from Raw Ice Cream Company (oh no! I'm naming more!).  And, finally, there was Pumpkin Pie and Maple Walnut Crazy Camel Dessert Hummus and crackers (food can obviously make you go crazy). 

Second course - let's dig in!

2nd Course delicious-ness.

The result: a fully satisfied, filled, happy me.  A successful Veggie Conquest (4!).  A taster's dream.  I went home, delighted at the fact that I could now watch any food competition on TV and know that I finally got mine. 

Special thanks to Veggie Conquest organizer and founder Jessica Mahady for allowing us to be a part of this wonderful event. For more information about Veggie Conquest, please watch a great video about the event by Our Hen House co-founder, Jasmin Singer, and then visit www.veggieconquest.com.  

And finally: 


If you are in the NYC area, get your tickets now for Veggie Conquest's next endeavor - VEGGIE PROM 2010! This Friday @ 8PM in Park Slope, Brooklyn. I'll be there with the husband in crazy prom attire. Will you? 

Reasons to Smile.

1. The fact that after a long, hard day, I get to come home to three loving, unconditional kitties.

2. Enjoying an ice cream sundae and milkshake at Lula's Sweet Apothecary with the husband (yes, we vegan New Yorkers are truly spoiled), only to see (and meet!!) Joshua Katcher at the entrance of the shop! (As many of you may remember, I recently interviewed Joshua on the blog through my series.)

3. Speaking of Joshua, his bold, honest post about Mother's Day and farm animals - I am so happy that there are brave animal advocates out there like Mr. Katcher!





 4. The chance to sponsor a farm animal mommy this Mother's Day through Farm Sanctuary's animal sponsorship campaign





5. 100 Super Useful Links for Vegans and Vegetarians, courtesy of KMIV! supporter and blogger Carolyn Friedman.

6. Meeting New Jersey-based jewelry designer (and fellow vegan) Kate Wolff the other night. Check this talented lady out!

7. Chef Mario Batali promoting the Meatless Monday campaign, which is yet another example of more mainstream figures showing support for a plant-based diet! 

8. The video I made at Woodstock Farm Animal Sanctuary this past weekend. Moments to note - me talking like a baby to a goat, the beautiful mountain landscape behind the sanctuary, and animals. Loving, sweet, and happy animals!

 

9. Reading about an awesome couple who are working their way through veganizing the entire Betty Crocker cookbook. Move over, Julie Powell!

10. After experiencing a trip to the Woodstock Farm Animal Sanctuary with Steve's tour buddies, watching the ripple effect he's had on them in terms of making more compassionate choices (Steve gave each person a copy of Skinny Bitch and Skinny Bastard after the trip).

11. Finding out that back when I produced my WFAS and FS "Rock It Out" fundraiser this past March, the event - and the blog! - were featured in Publisher's Weekly! (Thanks to David Benzaquen of Farm Sanctuary for sharing this wonderful news with me.)

12. Mustard Greens! (The newest green Steve and I have incorporated into our diet, following the fun, leafy conga line of kale, collards, and red chard.)

13.  A good yawn/roar.

14. Getting to not only see my sister and brother graduate over the next two weekends (and celebrate my vegan-lovin' mama's birthday!), but getting to eat yummy vegan Boston fare in the process!

15. Speaking of my mama - getting to celebrate Mother's Day this weekend with an extraordinary lady who has been eating vegan for two months now. Love you mom!

 16. "Champion the right to be yourself. Dare to be different. Live your own life and follow your own star." - Wilferd A. Peterson

What are your reasons to smile today?

Interview Series #9: Isa Chandra Moskowitz

Today is a very special day, because it is the day I share with you all Isa Chandra Moskowitz's interview. It's been a long time coming, but it's finally here - so, sit back, grab a mug of fairly-traded coffee or tea, and bask in the glory of getting to read the words of a true vegan rock star! 

 Isa Chandra Moskowitz is the author of one of the very first vegan cookbooks I owned. My mother-in-law, in learning that I had gone vegan, decided to buy me a whole bunch of Isa's cookbooks to help get me started, and as I flipped through each quirky and wonderful book, I was head-over-heels in love. Veganomicon (which Isa co-wrote with her cooking partner Terry Hope Romero) was like a Julia Child cookbook, but with punch and style. Vegan with a Vengeance made vegan cooking look fun, hip, and easy. Don't even get me started on Vegan Cupcakes Take Over the World (also co-wrote with Romero)! Three words: Total cupcake bliss

The next year brought new books - Vegan Brunch, which taught me how to make vegan quiche (you really can make anything vegan!). Vegan Cookies Invade Your Cookie Jar (a final collaboration with Romero), which taught me that there is no limit to how many crazy awesome cookie recipes one can conjure up.

Isa was the person who started the seed of ideas in me to really master vegan cooking and baking. It's because of Isa that in the middle of my quarter life crisis last year I decided I would attend vegan cooking school and even start a vegan cupcake company. Did I end up going? No. BUT - the thought to even do it was because Isa makes food activism look attainable and attractive.

Food activism - the art of using one's culinary skills to promote compassion - is one of the most fun ways to really get people interested in vegan living. Who wouldn't want to make yummy food and open people's minds at the same time? I've heard and read about countless stories of people who cooked a delicious vegan meal for their family member/friend/husband/neighbor and really affected that person's view of vegan cooking. Well, Isa Chandra Moskowitz's recipes have helped many, many people inspire other people to try vegan cooking. Isa's recipes are so delicious, so easy, so fun to follow that you don't feel concerned to label them as "vegan" recipes, but rather, just, recipes.

In the introduction of Veganomicon, Isa and Terry Hope Romero write:  

Our mission in life is to prove that vegan food doesn't have to be repetitive, difficult or inaccessible... Tradition always starts somewhere, and we hope that something in these pages will inspire a few new seedlings of tradition to take root.
  
Well, I definitely feel Isa Chandra Moskowitz has achieved that feat, and even more. She has completely changed how I view and cultivate traditions in my own life, she has already inspired countless other vegans (and non-vegans alike), and I know that after reading her story, she will inspire you as well. Rock on!

Kiss Me, I'm Vegan: What was the turning point in your life that led you to veganism? Was it one huge moment, or a collective group of small moments that changed you?

Isa: It was over a period of time. I went vegan as a teenager, not really because of one single thing, but really because I loved animals and gradually began to understand that it was possible not to eat them or drink their milk, etc. I went back to vegetarian in my 20s, for a bunch of reasons, but not because I changed my mind about veganism, just lots of factors in my life at the time were making it difficult to stay vegan. I eventually transitioned back to living vegan and have been happy and healthy ever since.  

KMIV: What have been the greatest rewards of your vegan lifestyle? What have been the greatest challenges? 

Isa: I just love knowing that I'm doing something, however small, to help animals. I feel pretty healthy and look pretty good, so I don't know if I can attribute that to veganism, but what the hell, I will! 

The greatest challenges are definitely convenience issues, like travel and weddings. But it all gets worked out, so no biggie.  

KMIV: Tell me a little about Post Punk Kitchen. What inspired you to start the cooking show and website? 

Isa: I love cooking shows and I was always kind of doing one in my head. That was pretty much it - I just wanted to have fun and make a cooking show. And the website was just so I could share some of my recipes. There weren't any blogs back then, vegans weren't documenting their food like they do now, so I thought it was important.  

KMIV: You have a handful of awesome cookbooks out there (all of which I own!). What has the experience of creating these books been like for you?

Isa: Incredible! I feel so incredibly fortunate that this is now my life. I mean, how many people get to do what they love? Even when it's difficult it's still fun. I love the whole process, from dreaming up a dish to shopping for ingredients to cooking to sharing recipes with the testers and getting feedback. Okay, the one part I'm not crazy about is writing recipe directions, but it's a minor complaint. My favorite is finally holding the book in your hands. Wait, no, my favorite is signing people's used, beat-up, spilled-on books. I love seeing their notes and what they make and how they change it and stuff like that.   

KMIV: What advice would you give someone who is interested in veganism, but afraid of taking the leap?     

Isa: Perhaps start out slow, and just do what you're ready to do. I've seen people get turned off early on because they're trying to be perfect. Ease into it, make it a goal, but you don't have to do everything at once. 

There are different ways to transition - maybe start with cooking vegan dinners a few nights a week, or eating vegan a few days a week, or even just eliminating non-vegan ingredients one by one. Find a non-dairy milk you love, things like that. Do what you can, at your own pace, and have fun with it. Also, visit a farm animal sanctuary and learn more about who we're fighting for. And definitely try to find some nice non-judgmental vegans to help you out along the way.  

KMIV: Okay -  you're stuck on a desert island with three vegan food items - what are they?

Isa: Soybeans, strawberries and B12 supplements. I mean, I can make tempeh, tofu, and soymilk with the soybeans, so I'm pretty set!  

A Big P.S.:

If the interview wasn't enough, I am sharing one of my favorite Isa recipes below! Give it a try, and see if it doesn't inspire you...

Peanut Butter Chocolate Pillows
from Vegan Cookies Invade Your Cookie Jar
makes 2 dozen cookies


Chocolate and peanut butter fans will totally stalk you once they get a bite of these classic chocolately cookies with a heart of sweet and salty peanut butter. We can’t deny impatience is rewarded here: these cookies when eaten warm just a few minutes out of the oven are dynamite. We use black cocoa powder because we happen to have it, but dutch processed or even regular cocoa powder would be A-OK.

Chocolate dough:

1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

(recipe courtesy of Post Punk Kitchen)

Endless thanks to Isa for taking time out of her crazy busy schedule to answer this little vegan blogger's questions. For more information about Isa, check out her rockin' website, www.theppk.com.

I heart Woodstock Farm Animal Sanctuary

Yesterday, Steve, a group of his tour buddies, two old friends, two new friends, and I took a field trip up to the Woodstock Farm Animal Sanctuary, and it was quite magical folks! I've already been to WFAS once, and I'll be going again next month with the fam for their June Jamboree, so I was super excited about this extra trip up there. 

As usual, the big hit of the day was the goats - and for good reason too. Goats are the most cuddly, loving animals around! We definitely snuggled up to many of the other animals there - the cows were comfortably munching away on some grass while we watched lovingly on (Dylan the cow even graced us with his beautiful presence, and we got to show him some affection), the pigs were taking a deeply needed nap (after a bout of rolling around in the mud to keep cool), the sheep were all too ready to eat alfalfa squares out of our hands when we offered them, and the chickens were roosting in the dirt much like a dog or cat would on a blanket to find the perfect resting spot. It was farm animal heaven, if you ask me!

If you haven't been to a farm animal sanctuary, you should definitely try to find one near you. Going there always reaffirms my lifelong promise to remain vegan for the animals who need my help now more than ever. The best part about the trip (for everyone I think) is that you're able to see these animals face to face - for meat-eaters, they are no longer just food on a dinner plate, and for vegans, they are loving reminders of why you may have went vegan in the first place.

Jenny Brown and Doug Abel, the two co-founders (who just happen to be happily married) were entertaining and compelling tour guides. You may remember Jenny - I did an interview with her last month as part of my series. Well, she and Doug are two of the most hardworking people I know - their passion to protect and honor their rescued farm animals is as big as their love for them, and once you've met them and listened to their story, I promised it will leave an imprint on your heart forever. 

Below, you will find my favorite photos of the day (there are way too many to post here!), and see if the images of these kind, adorable, and affectionate beings warm your heart as much as they have mine. You know you love a place when it's time to go and you think "I wish I could stay here forever". Well, Woodstock Farm Animal Sanctuary is that place for me, and the animals and humans living there are proof that the world is getting better, one rescued goat, sheep, duck, cow, chicken, turkey, pig, and bunny at a time.































To learn more about Jenny Brown, Doug Abel, and the rescued animals of Woodstock Farm Animal Sanctuary, please visit www.woodstocksanctuary.org.

A Look Into the "Thrive Diet" and the Story Behind It: A Guest Post by Jonathan Wolf

My brother being, well, my brother, Laguna Beach, August 2009.

This is a guest post by my little brother, Jonathan. I was going to write a really long introduction for him (basically doing the older-sister-lovingly-yet-playfully-describes-the-younger-brother thing), but I'd rather just take you to his post, because I think Jon's words speak for themselves. Through his Masters Program at Boston University, Jon just recently wrote a paper and gave a class presentation on his findings after reading Brendan Brazier's vegan nutritional book and guide for athletes, Thrive. Below his guest post, you will find excerpts from his paper, which I am so proud to be sharing with you. 

 
Jon with our mom, August 2008.

Jon has really grown into a remarkable writer, scholar, and person, and I find his take on food and nutrition really refreshing. Mostly, I love my brother because he is someone who always questions everything - never satisfied with the status quo, Jon remains curious and emboldened by the world around him (a vegan in the making I think!). Enjoy!

At Lindsay's wedding shower, September 2009.

From the beginning of my sister's voyage to become the "ultimate vegan" and my younger sister Whitney's not so clear path to her vegetarian lifestyle, I have been inundated with lectures, facts, opinions, and straight out arguments exploring why I am not adopting this lifestyle as well. The arguments were usually between Lindsay and me, as I would tease her about not eating meat at the beginning of her transition. I would play devil's advocate, introduce the "plants have feelings too argument", and even wave bacon in front of her face (seems borderline abusive, huh!). 

Lindsay, Whitney, and me in Laguna Beach, CA, August 2009.

As Lindsay became a more weathered vegetarian and ultimately vegan, the lecturing and "convincing" to become a plant-eater had stopped.

Lindsay and Whitney did not convince me to become a plant-eater. What they did accomplish though was opening my mind to reading books, watching movies/documentaries, and looking at the research associated with these lifestyles. I started realizing that the nutritional aspect of plant-based diets, in combination with the eye opening truths of our meat industry, was the persuasion I needed. 

I am not vegetarian nor vegan yet. I say yet with conviction. I do believe I am on a slow path, but it is still a path, to adopting this lifestyle. I have done the hardcore vegan cleanse found in Kelly Freston's book, Quantum Wellness (and am currently on a 30-day vegetarian pledge). My first step after the cleanse was permanently substituting milk with almond milk or soy milk. I now use the once "scary" tofu and tempeh in meals I never thought I would before. 

Getting the point across - that tofu and tempeh are not vegan or vegetarian foods, they are just foods - is an important distinction to make for those scared to dive into the world of unknown nutrition. How we think about food and define success in our lives is an important step in creating the direction and drive to accomplishing even the smallest step.
     
 Playing around with the brother-in-law 
at Lindsay and Steve's wedding, November 2009.

This is where I currently stand. I am in the process of cognitively restructuring what food means to me, how my body responds to it, and most importantly, what is success to Jonathan Wolf? 

Words of wisdom - do not let criticism stop you. Instead, let it intrigue you, question it, and see for yourself what the hype is all about.  

An excerpt from
Plant-Based Diets in Athletes:
A Look Into the "Thrive Diet" and the Story Behind It 

The debate of whether or not plant-based diets can be adopted by elite athletes is more pertinent in this "green" era than ever before. With heightened awareness of how our diet can affect our physical and emotional well-being, our nutritional choices are being put underneath the microscope. A population of people that heavily rely on nutrition as a way to enhance performance is professional athletes.  Like adopting any new lifestyle change, a little bit of convincing is required. Much of the media available to the public regarding plant-based diets attempt to influence people through the education of nutritional benefits or via fear tactics (the horrific meat.org videos). This is where the "Thrive Diet" stands out. Brendan Brazier, the creator of the "Thrive Diet" and professional Ironman triathlete, takes a cognitive approach to how we "think" about food.
 
When Brendan was fifteen, he decided he wanted to be a professional athlete, and so his intensive training to become an Ironman triathlete began. The Ironman challenge consists of a 2.4 mile swim, 112 mile cycle, and a 26.2 mile run with no breaks. In order to design an effective training program, he decided to compare the top, moderate, and low performing Ironman athletes. In doing so, he saw very little variation in physical training. This forced him to do some research, and through this, he found that the one thing athletes varied most  was their diet. The process of ultimately becoming a vegan professional athlete did not come easy nor overnight and encouraged Brendan to redefine a very important aspect of sport, which is - what is success? Brendan was able to identify success as how quickly his body recovered from workouts, which could be directly linked to how effective his diet was. Instead of falling in line with many of the critiques associated with a plant-based diet, Brendan was intrigued and continued his research with doctors, literature, empirical studies, and other professional athletes. He designed the "thrive diet" on three main principles: first, you should attempt to reduce any unnecessary stress; second, eat only high "net gain" foods; third, follow the one-step nutrition rule (more below). Much of the nutritional literature available elicits ideas of adding or subtracting something to and from your diet to obtain a vegetarian/vegan lifestyle, while the "thrive diet" simply states the three rules to follow, and if they are obeyed, you will just so happen to be adopting a plant-based diet. 

The "thrive diet" is living proof that it is possible for professional athletes to adopt a plant-based lifestyle and still perform well, and Brazier's ability to simplify a diet into three rules not only makes this diet achievable, but extremely influencing. With no mention of any type of meat within the first 65 pages, Brazier still gets the same point across - a plant-based diet is the new gold standard for humans let alone athletes.  

Closely examining the three rules is key in understanding how the "thrive diet" functions. First, Brazier speaks throughout his book of eliminating any unnecessary stress. Stress, according to Brazier, is located within three domains - physical, emotional, and nutritional. Doing your part to decrease stress can be your first step to living a high energy, disease free, healthy lifestyle. 

The second principle of the "thrive diet" is to eat high "net-gain" foods.  The "net-gain" principle states that the more energy it takes to digest food the less energy we are left with. Foods that are high in "net-gain" are those that take little energy or calories to digest. According to Brazier, if meat was a high "net-gain" food and helped reduce stress it would be part of the "thrive diet", but this simply is not the case. His influence is still not directed at cutting out meat or increasing plant-food intake, but at simply eating high "net-gain" food, whatever they may be (and they just happen to be fruits, vegetables, and legumes).
       
The third and final rule of the "thrive diet" is to follow "one-step" nutrition. If the foods you are eating take more than one-step to breakdown and absorb, it is not following "one-step" nutrition. Many North American diets consist of eating complex carbohydrates, protein, and fat (usually saturated and trans). Our body needs to break each of these down to their respective sources of nutrients in order to absorb and utilize the energy. "One-step" nutrition and the "thrive diet" encourage eating simple carbohydrates, amino acids, and fatty acids in their rawest form. Foods that follow "one-step" nutrition have high bioavailability (how quickly our body can break down the food in order to actually use it). Remember from the previous rules, if your body is putting in extra work and seeing no benefit, that is unnecessary stress. 

Brendan Brazier's message is clear - reduce stress and eat foods that your body can actually utilize. If you do this, you will find yourself surrounded by foods you never knew existed and just happen to be following a plant-based diet. Countless numbers of athletes ranging from power-lifters and football players, to 24 hour marathon runners and triathletes have adopted a plant-based lifestyle. It is a journey that requires persistence and the ability to question everything. Brazier did his own research to find answers, and so should you. If someone criticizes a plant-based diet, don't fall into line; be intrigued by their opinion but still have your own.  If nutrition can damage your body and also allow it to perform optimally, it is just as big a piece of the training puzzle as the physical training is. Play around with food, see what you like and dislike, but give the three rules of the "thrive diet" a stab, and see if you have it in you.   

Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life from Brendan Brazier on Vimeo.

A List of Vegan/Vegetarian Athletes:
 
    Iron Man/Triathlon/Running 

Brendan Brazier, Professional Ironman triathlete 
Ruth Heidrich, Six-time Ironwoman, USA track and field Master's champion 
Sixto Linares, World record holder, 24-hour triathlon 
Paavo Nurmi, Long-distance runner, winner of nine Olympic medals and 20 world records 
Dave Scott, Six-time winner of the Ironman triathlon 
Jane Wetzel, U.S. National marathon champion

Weight Lifters 

Andreas Cahling, Swedish champion bodybuilder, Olympic gold medalist in the ski jump
Keith Holmes, World-champion middleweight boxer

More Famous Athletes

Desmond Howard, Professional football star, Heisman trophy winner 
Martina Navratilova, Champion tennis player  
Carl Lewis, Track and Field Star 
Ricky Williams, NFL Running Back  
Salim Stoudamire, NBA Guard
Tony Gonzalez, NFL Star

Jonathan B. Wolf, Ed.M., currently lives in Boston, while just finishing a Master's Degree in Sport Psychology at Boston University. With a Bachelor's degree in Kinesiology, sports, nutrition, and mental conditioning have always been core values to him. He specializes in goal setting, establishing motivation, self-talk, cognitive restructuring, and mental imagery. He has worked with college and high school athletes, alongside non-athletes in a variety of settings.

If you would like to get in touch with Jonathan with any questions or interest in his services, feel free to email him at JonBWolf@gmail.com.