Vegetarian Star

The Simpsons In The Classroom

The Simpsons have made numerous pop culture contributions since the cartoon debuted in the late 80s, but who would have thought the FOX series would make academic impact as well.

“The Simpsons in the Classroom: Embiggening the Learning Experience with the Wisdom of Springfield” by Karma Waltonen and Denise Du Vernay, is a look at Springfield’s favorite family through the eyes of a PhD and a Master’s in American Literature, giving suggested mind exploratory exercises such as writing an essay on whether or not the show is respectful of different religions.

Dr. Waltonen told The Sacramento Bee her favorite episode is “Lisa The Vegetarian” partly because Lisa doesn’t go back to eating meat.

“It’s an episode where a character changes, and the change stays. In a lot of sitcoms you don’t actually have things move, but Lisa has remained a vegetarian. And the two-minute “meat industry” (skit) in that episode – “Meat and You: Partners in Freedom” – are the funniest that have ever been on television.”

A clip from “Meat and You: Partners in Freedom”, can be seen after the break.

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They say you can tell a lot from an NBA player by the contents of his locker.

That’s why we’re only getting positive vibes from Phoenix Suns’ Amar’e Stoudemire, who has a copy of the book, Becoming Vegan by Brenda Davis and Vesanto Melina, on the shelf.

Becoming Vegan is a one stop vegan guide for everything meat, fish, dairy and egg-free, including best sources of calcium and protein, good fats, vegan eating for infants and children, pregnancy and breast feeding.

Stoudemire, who recently spoke about his 4 day vegan fast and has also posed in an anti-fur ad for PETA, probably paid close attention to the section on maintaining top performance as a vegan athlete.

Written by two dietitians, one of the co-authors, Brenda Davis, has served as the chair of the American Dietetic Association’s Vegetarian Nutrition Practice Group.

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"Sweet Freedom" Ricki Heller

Ellen DeGeneres recently featured Ricki Heller‘s book, Sweet Freedom: Desserts You’ll Love Without Wheat, Eggs, Dairy or Refined Sugar, on her website.

When she’s not teaching or working as a part time cooking instructor and chef, this PhD in Modern American Literature blogs at dietdessertsndogs.

Although some might believe a vegan diet is exclusive, Heller believes its the only way of eating that can include the most people. Here’s what she’s has to say:

“Vegan food is more inclusive than non-vegan food. An omnivore can certainly join in on a vegan meal, but the opposite isn’t true. So presenting vegan recipes means presenting recipes anyone can enjoy.”

Desserts are the perfect example of vegan never leaving anyone out.

When was the last time you saw someone turn down a cupcake?

Some examples of Heller’s non dessert recipes, including veggie patties and kale and avocado salad, can be found here.

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"The Black Cat" Martha Grimes

Detective fiction author Martha Grimes has released a new book in the Richard Jury series, “The Black Cat.”

Grimes went vegetarian in 1975 after watching the CBS documentary “The Guns of Autumn,” and has been known to incorporate animal rights themes into her works, according to a 10 Things To Know About Martha Grimes article.

Both her books “Biting the Moon” and “Dakota,” featured animal activists stories, and two thirds of royalties from “Biting the Moon” were donated to animal rights groups and she frequently does appearances for such organizations.

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Gene Stone

Gene Stone, an accomplished writer and businessman who’s trophies include Esquire editor and co-founder of vegan ice cream shop Stogo, allowed Supervegan into a glimpse of what life was like collaborating with Rip Esselstyn and writing The Engine 2 Diet, a book about a fire fighter who helped his station extinguish cholesterol and extra pounds by putting out meat.

Stone didn’t expect to have much in common with the Texan vegan, except for the fact they both shunned meat.

“I didn’t expect he would be liberal (politically),” Stone said. “I also didn’t expect we would have similar senses of humor and really enjoy hanging out with each other as much as we do. I’ve become very good friends with several other members of his family as well. In the summer, I go up to the Esselstyn family farm near Hudson and spend a weekend in vegan paradise, where two dozen or so Esselstyns gather and there’s nothing but incredible plant-based food everywhere, all the time.”

Getting along great with Esselstyn wasn’t the only surprise Stone experienced during his ghostwriting project for The Engine 2 Diet.

Originally, Stone became vegan to write the book, but found it impossible to go back to eggs, cheese and other dairy after it’s completion.

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The Risk Takers: 16 Women and Men Share Their Entrepreneurial Strategies for Success

The Risk Takers: 16 Women and Men Share Their Entrepreneurial Strategies for Success was recently published and contains stories of how very famous businesses like Kinkos and Geek Squad made it.

Amy’s Kitchen, a popular line of prepared and frozen vegetarian and vegan frozen foods is included among the companies.

Andy and Rachel Berliner were both vegetarians who knew products already available to vegetarians two decades ago were tasteless, full of processed food and void of organic ingredients.

Today the company reports annual revenues of $270 million from sales of tofu pot pies, vegan pizzas, burritos and salsa.

Amy’s has also been named a favorite by celebrities like Chris Walla of Death Cab for Cutie.

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"Eating Animals" Jonathan Safran Foer

You always aced any literature test in high school by reading the Cliffs Notes.

That was, until your Honors English teacher decided to write test questions that specifically couldn’t be answered from the yellow book.

Some people!

If you haven’t read Jonathan Safran Foer‘s book about animals and factory farms, Eating Animals, perhaps you’d like to at least look over 10 main arguments he makes in his book for not consuming animals.

The summarized arguments on issues such as pollution, infected animals and human rights of employees may give you the push to give up eating animals entirely or provide arguments to people who ask why you choose vegetarianism.

Factory farmed animals contribute to antibiotic resistance:
“In the United States, about 3 million pounds of antibiotics are given to humans each year, but a whopping 17.8 million pounds are fed to livestock—at least that is what the industry claims. The Union of Concerned Scientists (UCS) has shown that the industry underreported its antibiotic use by at least 40 percent…. Study after study has shown that antimicrobial resistance follows quickly on the heels of the introduction of new drugs on factory farms.” (p 140)

Cruel treatment of animals before they’re even slaughtered:
“Animals are bled, skinned, and dismembered while conscious. It happens all the time, and the industry and the government know it. Several plants cited for bleeding or skinning or dismembering live animals have defended their actions as common in the industry and asked, perhaps rightly, why they were being singled out.” (p 230)

Need to study more before the big “test?”

Visit Sojourners for the other eight key points discussed in Foer’s book.

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"I Like Food, Food Tastes Good"

I Like Food, Food Taste Good is a collection of recipes from bands that features an entire chapter on vegetarian main courses.

In fact, from glancing at the table of contents, it looks like meatless recipes make up about a 1/4 of the book.

The Night Before Mac-and-Cheese, Tofu Pot Pie, Semi Raw Everyday Pasta, The Karate Kid and Uncle Kyle’s Avocado Tacos all sound tasty with an interesting story.

Death Cab For Cutie‘s Veggie Sausage with Peanut Butter sandwich is included in the mix.

Vegetarian music enthusiasts, this is something you’ll want to add to your collection.

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