Vegetarian Star

You’ve heard the arguments from the naysayers.

Organic food is an unrealistic utopia for the elite for live at Whole Foods and is unsustainable and impossible to feed a nation.

Anna Lappe, author and public speaker on sustainability and food politics, discusses this question, using a multi-year study by professor of evolutionary biology at the University of Michigan, Dr. Catherine Badgley, that showed organic crops can feed a substantial portion of the population while maintaining healthy soil.

It was the perfect counteraction to Robert Paarlberg’s defense of industrial agriculture in the  Attention Whole Foods Shoppers article in a recent issue of Foreign Policy.

“Unfortunately, you don’t hear about this study, or others with similar findings, in “Attention Whole Foods Shoppers,” Robert Paarlberg’s defense of industrial agriculture in the new issue of Foreign Policy,” writes Lappe. “Instead, organic agriculture, according to Paarlberg, is an “elite preoccupation,” a “trendy cause” for “purist circles.”

Read about Anna’s discussion of organic food being sustainable at Foreign Policy.

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Vegan Soul Kitchen by Bryant Terry

When Bryant Terry, author of Vegan Soul Kitchen and co-author of Grub: Ideas for an Urban Organic Kitchen, with Anna Lappe became vegetarian, he was one of the most militant people in the world.

“It caused so much stress and conflict in my home,” he said at the Changing Courses: Race, Class, Sustainability and Food lecture at Arizona State University.

He went so far as to bury a whole chicken in his mother’s front yard so she couldn’t cook it.

Wow.

It’s recommended you eat “foods from the ground” to be healthy, but you can never make chicken grow from it.

Terry said that when cooking with oils, put spices like garlic in the oil before heating it.

And don’t expect to substitute tofu for every meat recipe–sometimes you have to get creative.

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In The Green Kitchen: Techniques To Learn By Heart. Author: Alice Waters.

Local and sustainable food champion Alice Waters has gathered 30 different chefs to contribute to her latest book, In The Green Kitchen: Techniques To Learn By Heart.

You’ll recognize some of the vegetarian contributors, such as Vegan Soul Kitchen author Bryant Terry, which may explain why Waters, although not vegetarian, has compiled a collection of recipes and techniques helpful to the mixed eating household or individual.

As Treehugger states in their Weekday Vegetarian Feature, “This is also a terrific book if you are eating less meat. There are recipes for meat and fish here, but there are many more recipes featuring beautiful produce, beans, eggs, breads and pastas.”

The theme for In The Green Kitchen is simplicity, both in recipes and technique, so there’ll be no need to stock items for a 30 ingredient dish.

Besides Terry, other contributing authors include Anna Lappé.

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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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