Vegetarian Star

“I have to say, I’m pretty blown away by these apps. Over 2000 recipes, timers, menu tips, charts, handy illustrations. But this app is less about technology — it’s just a cookbook in a new form. It doesn’t change the way you cook. It changes the way you look at recipes.”

“For me, the real question is: does it bring more people to cooking? If it does, wonderful. If it doesn’t, maybe it’s just a fad. But it’s way too early to say. We need to give it another 5 years or so. Really give people a chance to figure out how to use these things in the kitchen. These apps have the potential to make people’s lives easier.”

—Mark Bittman, on his new How To Cook Everything Vegetarian app, now available from iTunes for $4.99. Can apps bring more people to the kitchen? They make it a lot easier to build a collection of recipes and books that offer cooking instructions without taking up shelves in the kitchen. In addition to Bittman’s app, don’t forget to check out other vegetarian and vegan cooking apps.

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“I love New York but this is no place for a beautiful horse.”

“It’s near 1am now an these poor horses are lined up in the center of time square…against all the traffic, noise, fumes, and people.”

“@PamelaDAnderson I’m in NY right now and it is devastating to see these horses on these busy streets at all hours. Wish this would end:(“‘

—Lea Michele, in series of Twitter messages about horse-drawn carriages in New York City. Lea agreed with Pamela Anderson and a campaign that wants to put eco-friendly vintage electric cars on the roads and take horses off. A diva knows best! Rachael Berry couldn’t be more right!

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“Before I became a vegetarian I was a huge hamburger fan. It’s not quite the national food of Canada (that would be beer, or maybe poutine, but probably beer) but hamburgers are for everyone, even us. Then, after I gave up meat, I became a huge veggie burger fan and that’s when I had my revelation: it wasn’t the meat that mattered to me. From where I was eating, the hamburger was simply a delivery device for condiments and lettuce and onions and cheese and tomatoes and bread. Those wan soy patties fell into the background and all those condiments, that turned out to be my true love, rushed to the fore.”

—Amanda Cohen, founder and owner of Dirt Candy, a vegetable restaurant in New York City. This week has been burger week at Eater, and Cohen’s post for the Veggie Burger Power Hour wraps up the work week.

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“The devastation inflicted on our environment by factory farms is something we all have the power to stop by doing something as simple as ordering a veggie burger instead of a meat one. Please join me in taking the pledge to go meat free for a day, a month or longer. It’s a lot easier than you think, and let’s be real, all burgers taste the same with ketchup.”

—Jason Schwartzman, who voices a new short film about the effects of factory farms and the environment, What To Eat. Schwartzman is seen below in a 30-second promo for a site where you can learn more about eating better for the environment, platetoplanet.org.

Photo: PR Photos

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“The problem is the system that enables cruelty and a lack not just of law enforcement but actual laws. Because the only federal laws governing animal cruelty apply to slaughterhouses, where animals may spend only minutes before being dispatched. None apply to farms, where animals are protected only by state laws.”

—Mark Bittman, in his New York Times food politics column about the animal cruelty discovered at E6 Cattle, a company that provides calves for the dairy industry. A video of the cruelty, which shows–among many acts–workers bludgeoning cows with pick axes, can be viewed here.

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“And I’m winning. When’s the last time you heard someone who said, ‘Boy, am I eating more red meat’? You can go to any truck stop in America and tell them you want vegan and they’ll know what you’re talking about. They used to jump back like it was a communicable disease.”

—Howard Lyman, former 4th generation cattle rancher and author of Mad Cowboy, during  a speech given for Earth Day. Lyman adopted a vegan diet for health reasons and is now an animal welfare activist who travels around the country, talking about his background while promoting a vegan diet.

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“I want to show people that by eating a vegan confection, you’re directly saving the lives of cows, chickens and thereby the environment and habitats of thousands of other exotic species. There’s nothing appetizing about the suffering of 10 billion animals a year, and my treats can satisfy both the palate and the conscience.”

—Danielle Konya, founder and owner of vegan bakery Vegan Treats, who will be featured in a series on Animal Planet about her vegan lifestyle.

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“I was assisting in autopsies, and we’d opened up the chest of a man who had died of a heart attack. Later, I went to the cafeteria and they were serving ribs for lunch, and the smell of it and the look of it really got me. It made me think about what I was really eating.”

—Dr. Neal Barnard, Founder and President of the Physicians Committee for Responsible Medicine (PCRM), on what motivated him to go vegetarian, then vegan. When Barnard saw the amount of fat around the man’s ribs, it was clear he’d eaten a lot of saturated fat, the kind of fat found primarily in animals products, during his lifetime.

The PCRM advocates a vegan diet for health. Besides being published in several medical journals, Dr. Barnard is the author of several books promoting a vegan diet, including 21-Day Weight Loss Kickstart and Get Healthy, Go Vegan Cookbook.

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