Vegetarian Star

“Baboons are highly social and extremely intelligent animals that do not belong in circuses where they are forced to live in cramped quarters and suffer physical abuse and neglect at the hands of underqualified trainers and circus operators. Nothing could be more inhumane and callous than forcing animals to endure a life of suffering simply for human amusement and profit. The Bolivian Government has set an excellent example with this progressive decision and I hope that Bolivia’s actions will influence other countries to implement similar legislation.”

—Bob Barker, vegetarian and animal welfare activist who provided financial support to move Tilin, an 18-year-old male Hamadryras baboon, from a circus in Bolivia to an animal sanctuary. Bolivia passed the world’s first ban of animals in circuses last year, giving operators a year to comply and find new homes for the animals.

Photo: PR Photos

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“Two years ago, I became a vegan. One of the reasons I became a vegan is my cholesterol. I stopped eating eggs. I stopped putting bad cholesterol into my body.”

—John Salley, during an interview with The Healthy Voyager Caroline Scott on how going vegan improved his cholesterol levels.

Can food really do what drugs like Lipitor, Crestor and Zocor aim to do? Consider this bit of information from GoVeg. The average American’s cholesterol is 210. The average vegetarian’s cholesterol is 161 and the average vegan’s is 133. Anything above 150 raises your risk of atherosclerosis, the buildup of fatty deposits in the arteries that could lead to heart disease or stroke. A study by Dr. Caldwell Esselstyn (Rip‘s dad) published in the American Journal of Cardiology suggested patients who suffer from clogged arteries can become “heart-attack proof” by lowering their cholesterol to 150 or below.

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“Personally, I don’t think the “war” against fast food chains can be won on the facts. I think you win it the way elections are too often won: through appealing to the most base fears and prejudices of the lowest common denominator — through propaganda, through scaring the hell out of people. It worked for Bush. It might work for food advocates.”

—Anthony Bourdain, during an interview with CBC News. There’s nothing scarier than polluted waters from factory farm manure runoff and increased risk of heart attack and cancer. Vegetarian and environmental advocates have been trying to scare the chicken wings out of people’s hands for awhile. Any ideas why it’s taking so long to make change?

Photo: PR Photos

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“If you really look at the way people eat in North America today, it’s so different from other cultures. When we think of the word protein, it’s almost the same meaning as meat. In other cultures, protein comes from plant-based sources: In South America, it’s whole grains; in Mexico, it’s beans; in India, it’s lentils; in Asia, it’s soy. Not all of those cultures are vegetarian, obviously, but the bulk of their protein intake is from plant-based sources. In the U.S., we don’t know how to address vegetarian protein.”

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“I was raised in an eastern Canadian fishing village right on the Maine border, called St. Andrews. I used to swim with these beavers in a beaver pond when I was 10. I went back when I was 11 and found there were no more beavers. I found that trappers had taken them all so I became quite angry and that winter I began to walk the trap lines and free animals from the traps and destroy the traps. So that was really my first venture into activism.”

–Sea Shepherd’s Paul Watson, on his first memory of animal activism to The Faster Times.

Photo: PR Photos

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“Given what we’ve known for generations now about the population numbers and general state of whales and other marine mammals, it makes absolutely no sense whatsoever to continue to allow whaling.”

—Alexandra Cousteau, environmentalist, daughter of oceanographer Philippe Cousteau and granddaughter of French explorer and filmmaker Jacques-Yves Cousteau, on her whaling stance to This Dish Is Vegetarian in an exclusive interview.

If there’s anything we know about whales, it’s that their populations are declining everywhere.  The number of Antarctic whales, for example, is less than 10 percent of what is was before whaling began. Eastern Grey Whales were once three to five times more numerous in the Pacific Ocean than they are today. And even the minke whale, who scientists once thought were robust and sustainable with hundreds of thousands in numbers, have dropped from about 43,000 to 15,000 based on a recent count in Iceland waters.

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“Had a really good breakfast this morning. And a vegan beet muffin. Lots of interesting food here in Nashville lol.”

—David Archuleta, Tweeting the latest good grub from Nashville, TN. Sure would love to know where he got the beet pastries, but whether you live in Nashville or not, you can try beet muffins in your own kitchen with this simple recipe. For that extra Idol wow factor, jazz things up a bit with apples and cranberries in the mix.

Photo: PR Photos

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Marion Nestle

“Wouldn’t it be nice if this group also said: “Producers are reminded that properly taking care of hens and diligently following food safety plans should help prevent food-borne illness. The Egg Safety Center urges egg producers to immediately implement the FDA’s new regulations for preventing Salmonella that went into effect on July 9.”

—Marion Nestle, New York University professor and author of several best-selling books about nutrition, including Food Politics: How the Food Industry Influences Nutrition and Health, Safe Food: The Politics of Food Safety, What to Eat and Pet Food Politics: The Chihuahua in the Coal Mine.

Nestle gave this response after learning what the Egg Safety Center recommended for preventing illness from eggs possibly contaminated with salmonella. The Safety Center’s response, which mainly deals with properly cooking eggs, can be viewed below.

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