Vegetarian Star

“The fact is, most people in the U.S. eat way more meat than is good for them or the planet, but even knowing this, the chances are little that we are all going to become vegetarians, much less vegan. Asking everyone to go vegetarian or vegan is not a realistic or attainable goal, but we can focus on a more plant-based diet and support the farmers who raise their animals humanely and sustainably. This is why I am such a big believer in the Meatless Monday Movement and the Environmental Working Group’s Meat Eaters Guide to Climate Change and Health.”

–Mario Batali, on the Environmental Working Group’s site that helps potential part-time vegetarians learn how to reduce their footprint. The guide discusses both the environmental and health benefits that are gained from reducing one’s intake of animal products.

Photo: PR Photos

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The Guardian has featured an article discussing Rain Phoenix‘s childhood, including how her family went vegan.

Rain and her brothers River and Joaquin saw fisherman throwing fish against nails that were sticking out from their boat. The image was so gruesome, the three siblings went home and announced to their parents they were turning vegan. Soon mom and dad followed their lead.

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Mario Batali is on board and ready to embrace a life with less meat. He’s observing Meatless Monday is his restaurants, has plans for a vegetarian cookbook and made one of his New Year’s resolutions for 2011 to learn to cook more vegetarian meals.

Making vegetables the center of his plate is how Batali lost a significant amount of weight and continues to maintain a lighter figure.

During one of Grubstreet’s regular “a week in the food life of [insert famous person],” Mario gave an an example of how he keeps Meatless Monday.

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Mario Batali will return to the New York Botanical Garden to help the organization kick off its 2011 gardening season and launch his Edible Garden.

On April 12, 2011, Batali will be joined by Bronx schoolchildren to celebrate both the benefits of gardening and the 25th anniversary of the Ruth Rea Howell Family Garden, a hands-on exhibit at the Botanical Garden that teaches gardening techniques.

Batali will prepare vegetable beds and plant seeds for his Edible Garden, an exhibit that runs for several months starting in August, featuring the celebrity chef’s favorite vegetables, cooking demonstrations from Batali and recipes using plants from the garden.

Batali made one of his New Year’s resolutions for 2011 to “master more vegetarian dishes” that can be cooked as a team.

A clip of Batali at the New York Botanical Garden from a previous year can be viewed below.

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Mario Batali and Alton Brown have both made resolutions this year to eat more animal and environmentally friendly. Batali says he will learn to cook more vegetarian meals while Brown, who is already eating mostly pescatarian, will start eating eggs from chickens he raises in his backyard so he won’t have to “worry about the chickens welfare, or what’s in the egg.”

Between the two celebrity chefs, who would you?

Photo: Lawrence Lansing/Creative Commons

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Mario Batali "Molto Gusto"

Celebrity chefs want to improve their cooking skills in 2011 like many microwave home cooking gurus out there.

In the January 2011 issue of Oprah’s magazine, “O,” several well-known cooks share what they’d like to accomplish. Raising their own chickens for more humane eggs, cooking more vegetarian meals, composting and cooking with quinoa are just a few goals of well-known foodies.

Mario Batali Will Cook More Vegetarian Meals:
“This year we want to master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team.”

Martha Rose Shulman Will Replace White Rice With Quinoa:
“Quinoa is one healthy grain, full of both fiber and protein. I plan on using it in place of white rice in salads, soups, and stir-fries, like my quinoa salad with snap peas, tofu, and ginger vinaigrette.”

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"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin doesn’t think there can be too many cookbook authors in the kitchen.

During an interview with UK’s So Feminine, the co-author of Skinny Bitch and author of her recently released cookbook, Skinny Bitch: Ultimate Everyday Cookbook, said recipe developers and food writers should definitely pursue their passion of writing deliciously.

“When you find the thing that you are passionate about, go after it 100%. There will never be too many cookbook authors. I love cookbooks so much and I am always on the lookout for new ones. Finding your specific niche can help narrow down your book ideas and help you focus on creating your specific style.”

Fortunately for vegetarians, vegans and those looking to reduce animal products in their diets, cookbook trends have shown the market is welcoming this guidance with open arms.

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Eataly Jennifer Rubell. Credit: Mind Body Green

Like most grocery stores, Mario Batali‘s latest food enterprise, Eataly, features a butcher in the 50,000 square feet empire. However, Jennifer Rubell, a graduate of both Harvard University and Culinary Institute of America, is so good at cutting she doesn’t leave behind any blood. It doesn’t help that her victims are vegetables, though.

When asked by New York Magazine what a vegetable butcher does, Batali replied, “If you’re not familiar with how to trim an artichoke, we’ll trim you an artichoke. If you don’t think you have time to peel your baby carrots, you can leave them with us and go shop in the other parts of the store, and we’ll peel them. We’ll do anything but cook them. On your way out, we’ll put the peels in a little separate bag—because they’re going to weigh them at the checkout counter—and then they go into a compost can up front.”

MindBodyGreen conducted an interview with this plant killer to learn more about her skills.

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