Vegetarian Star

Jeff Garlin has lost weight by cutting almost every animal from his diet but fish.

The Curb Your Enthusiasm pescatarian has written a book, My Footprint: Carrying The Weight Of The World, that details his journey to lose both pounds on his body and impact on the environment.

Suffering a stroke in 2000, Garlin admitted his diet in the past couldn’t have enabled him to go from 320 to 260 pounds.

“I’m not fat from eating too many apples. It’s very serious, man. I could’ve died.”

Not only is Garlin enjoying better health, but he’s also gotten in good with the cool green kids.

He’s friends with Ed Begley Jr. and Curb Your Enthusiasm creator Larry David, both who are into the environmental scene.

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Moby has accumulated a lot of titles in his forty something years, and he now has the pleasure of adding one more-book editor.

The vegan musician, singer, DJ and activist spoke to Oregon Live about his new book, Gristle, filled with essays by those with a passion for food, animals and the environment.

People know you primarily for your music. Why was it important for you to do a project like “Gristle”?

I was raised by activists. My parents and the people in my family brought me up with the idea that the only way to lead a good and productive life was to be a voice for causes and issues that you find important. I’ve been involved with animal rights movement for about 25 years, and I found that when I talked to people, most of my friends weren’t aware of the ramifications and consequences of animal production. The idea behind the book was to make it as factual and revealing as possible.

In reading the book, the environmental issues struck me hard. As a consumer, it makes me feel overwhelmed. Can the individual decisions we make every day really have any impact?

Clearly, one individual’s choices aren’t going to have that much impact, but it’s the cumulative weight of all of our choices. If you and I become vegans, the global consequences aren’t going to be that much. But if we can get a few hundred million people to become a little more aware and cut back on their animal consumption, the consequences will be great.

Read the entire interview with Moby at Oregon Live.

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Jonathan Safran Foer. Credit: David Shankbone on Wikimedia Commons

“I don’t see any point in asking waiters difficult questions. It just makes people uncomfortable. I never, ever get into arguments with people. I don’t think it works. If someone asks me why I no longer eat meat, I explain. This book is an occasion to express what I think.”

—-Jonathan Safran Foer, author of Eating Animals during an interview.

Sounds like Foer is the most easy going vegetarian in the world.

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Someone at L Magazine swears by the seitan Moby was at New York restaurant Angelica Kitchen recently.

In between vegan snacks, the musician took to his blog to announce his return to NYC and write about his upcoming book, Gristle.

The book is a collection of writings by various  experts in their respective  fields on effects of meat production on animals, workers in the industry, human health and the environment.

“I’ll be travelling around promoting a bit. and, of course, neither Miyun or I are making a penny from the book, with all proceeds going to animal organizations.”

Hope Oprah adds this to her book club.

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John Joseph. Photo: Punkhouse

John Joseph, punk rock singer best known for his work with the Cro-Mags, is training for a triathlon in his late 40s.

If you’re wondering how this is physically possible, you might ask him about his diet, which is mostly raw and filled with plant based proteins.

Then again, it may those supplements he’s creating with a internationally known nutritionist, Dr. Fred Biscie.

All this is accomplished while John has worked on a new book about how the wrong diet and lifestyle choices will eventually make you a “pussy.”

The vegetarian of 30 years said of the upcoming book, Meat Is For Pussies:

“The new book’s title is a play on words. Everyone thinks that I’m calling you a pussy if you eat meat. That’s not what the title is suggesting. What I say in the foreword is that if you continue to leading a sedentary lifestyle, sitting in front of the TV, getting no exercise, eating poisonous foods, you will become a pussy that is dependent on the pharmaceutical companies. If that’s what you want, right on, don’t buy my book. If you want to know what’s really going on, then I suggest you pick it up.”

Fair enough.

John says about half of his diet is raw and he’s not a fan of GMOs.

Read more of his thoughts at Miami New Times.

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Tom Colicchio is working on a new cookbook that is set to be released in 2011 through Artisan books.

According to Artisan’s executive director of publicity, Amy Corley, Colicchio’s new book will be, “very different from anything he’s ever done.”

Might Top Chef fans may be in for less meat and more potatoes?

During a recent benefit for The Hungry in America Project hosted by FEED Projects and the Feed Foundation, Colicchio and Natalie Portman paused for a moment to chat with The Stylist.

Portman expressed excitement about one of Colicchio’s vegetarian recipes.

“He does a delicious potato flatbread pizza,” she said.

Colicchio’s new cookbook will not only offer recipes and techniques, but also Tom’s “philosophies and beliefs” about cooking food.

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Working In The Shadows

Working in the Shadows, a book by Gabriel Thompson, chronicles the author’s experiences working alongside Latino immigrants.

The jobs were often low-wage, monotonous and less than ideal.

Two particular short term careers Thompson held were at opposite ends of the spectrum–a lettuce farm and a chicken factory.

Harvesting lettuce in the hot sun sounds miserable, but working the graveyard shift handling greased down chicken meat sure comes in a close second.

Enough to make you go vegetarian, that’s for sure. And according to the New York Post, Thompson already was.

Have you ever worked for a company that you couldn’t buy lunch from because the food blatantly conflicted with dietary restrictions?

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Vegan Soul Kitchen by Bryant Terry

February is Black History Month in the United States and Canada and what better way to celebrate than by highlighting black individuals setting an example by making healthier choices for animals, the planet and themselves.

Bryant Terry is a food activist, chef and the author of Vegan Soul Kitchen: Fresh, Healthy and Creative African American Cuisine.

His writings and recipes have appeared in eco-themed magazines like Vegetarian Times and Yoga Journal, but he has also garnered mainstream attention in the New York Times and Food and Wine.

Vegan Soul Kitchen takes the heart of African and Caribbean cuisine and gives it a lighter carbon footprint by removing animal ingredients from recipes such as Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits and Sweet Cornmeal-Coconut Butter Drop Biscuits.

Although he completed a program at the Natural Gourmet Institute for Health and Culinary Arts, Terry emphasizes he’s a self-taught foodie.

During an interview with EatDrinkBetter, Terry said:

“Growing up in Memphis, I spent a lot of time in the kitchen with my grandparents observing them and helping out as much as possible. From early I was picky about what I ate (and everything else), so I started preparing my own meals with fastidious attention, teaching myself as I went along. Studying at the Natural Gourmet Institute refined my culinary skills.”

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