Vegetarian Star

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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Gristle

Moby has edited a collection of essays written by several notable vegetarians, policymakers, food business leaders and activists that warn of the dangers of over consuming industrial produced meat.

Gristle: From Factory Farms to Food Safety (Thinking Twice About the Meat We Eat), is set for release this spring.

Besides Moby himself, contributors include Brendan Brazier, Lauren Bush, John Mackey, Wayne Pacelle, Gowri Koneswaran, Meredith Niles, Sara Kubersky, Tom O’Hagan, Christine Chavez, Julie Chavez Rodriguez, Paul and Phyllis Willis, Michael Greger, M.D., Frances Moore Lappé, Anna Lappé, and Miyun Park.

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Gwyneth Paltrow‘s no vegetarian.

But that doesn’t mean she’s not flexible!

In the latest edition of her web newsletter, Goop, Gwyneth has included some of her recommended vegetarian books for reading, cooking and educating.

There’s How To Cook Everything Vegetarian by the vegan until six author Mark Bittman, Veganomicon by Post Punk Kitchen queen Isa Chandra Moskowitz, something for the Italian veggies to enjoy and Jonathan Safran Foer‘s tale of how he became vegetarian.

Visit Goop for more of Gwyneth’s veggie book recommendations.

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Skinny Bitch In the Kitch

The Physicians Committee For Responsible Medicine has named Rory Freedman and Kim Barnouin‘s Skinny Bitch In The Kitch one of five best cookbooks of the decade.

From a press release:

“Skinny Bitch in the Kitch provides healthy vegan recipes that actually taste good, from Bitchtastic Brownies to dairy-less Fettuccini Alfredo.”

It’s those Bitchtastic Brownies that made Bitch in the Kitch a New York Times Bestseller.

As expected Alicia Silverstone‘s The Kind Diet made the cut, as well as The Conscious Cook by Tal Ronnen, The Engine 2 Diet by Rip Esselstyn and Cooking the Whole Foods Way by Christina Pirello.

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Bethenny Frankel "The Skinnygirl Dish"

Not long after debuting her anti-fur PETA ad, Bethenny Frankel has released another cookbook, titled The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life.

Not afraid to be the omnivore who admits to loving and even promoting meatless food, Bethenny has given advice on how to make many of her dishes vegetarians.

The Skinnygirl Dish is divided into three parts.

First, Bethenny gives readers the advice needed to become a master chef in the kitchen. The Real Housewives of New York City star emphasizes making use of what you have, substituting when necessary and utilizing everyday stores like Cosco for ingredients.

Second comes the recipes for breakfast, lunch, dinner, snacks, drinks and desserts.

Finally, there is a chapter on entertaining guest once you’ve mastered mashed sweet potatoes and red velvet cupcakes.

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