Vegetarian Star

Colin Beavan, better known as the guy who’s family attempted to live a zero impact lifestyle in New York City in the film, No Impact Man, has written an article titled, “My Top 10 Eco Lifestyle Changes.”

What is number one on Colin’s list for an eco friendly life?

Giving up meat!

“Worldwide, beef production contributes more substantially to climate change than the entire transportation sector. Plus, a diet with no or less beef is better for you anyway.”

Oh, so true!

He’s the (no impact) man!

Giving up bottled water and biking or walking from point A to B also top Colin’s list.

Visit CrazySexyLife to learn other ways you can make less of an impact on the earth.

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Christian Lander, founder and writer on the very popular and satirical Stuff White People Like blog, that launched millions of visits, thousands of discussions, a book deal and a dozen other “Stuff People Like” blogs, is the authority on what the subject of his humor–college educated, upper middle class, often liberal Caucasians–enjoys.

Lander jokingly told the Arkansas Times he predicts the next very environmentally friendly and sustainable trend among white people is gardening.

As a white person, he’s already tried it.

“Um, “growing your own food” is trending pretty hard. I spent $80 to grow two tomatoes last summer. They were terrible tomatoes, but I lied to myself and told myself they were delicious.”

Guess Lander didn’t bother consulting any Gardening Guides before planting those organic tomatoes.

Ironically, he says backlashes are another trend that might show up and vegetarians may feel the brunt of it.

“It was like the whole backlash against bacon after everyone wanted to go vegetarian, then people started getting annoyed with vegetarians so they went as far the other way as possible.”

Confusing, since #32 on the list of Stuff White People Like is Vegetarian/Veganism.

White, black, brown, purple and green people should get on this latest bandwagon and plant your own tomatoes, green beans, lettuce and everything else.

And if you haven’t already done #32 on the list, it’s time.

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Not long ago, Boston.com featured an article on men who eschew the stereotype that meat equals masculinity and opt for a vegan diet and lifestyle.

“Hegans” are what these male vegans are called and the name will probably stick in the media like metrosexual did a few years ago.

One of the more famous hegans described is author of The Engine 2 Diet, Rip Essestyn, a firefighter out of Austin, Texas.

“He helped the men in his department lower their cholesterol in 28 days by shunning animal protein and then turned his efforts into the best-selling “The Engine 2 Diet’’ (Wellness Central). Though not billed as a vegan diet per se, Esselstyn’s “plant-strong’’ lifestyle helps lower cholesterol by going meat-, egg-, and dairy-free, he says. “Sure there is a stigma attached to it, that it’s for yuppie, tree-hugging, emaciated weaklings,’’ he says. “That is far from the truth. I like to say that real men eat plants.’’”

The clip above shows Esselstyn demonstrating how to be manly.

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Rory Freedman and John Salley are headlining the Michigan VegFest, a taste fest and expo hosted by VegMichigan, folks who were no doubt proud of their governor’s latest initiative to officially invite residents to participate in Meat Out Day.

The event will take place from 11 a.m. until 5 p.m. Sunday, April 18 at Ferndale High School and will feature food from local restaurants, cooking and raw food demonstrations, prizes and more.

Former Piston and TV personality Salley is back by demand after his appearance last year drew a record breaking 2,000 fans, according to the Daily Tribune.

Combining Salley’s presence with Freedman, who will likely draw a crowd who follow her based on her best selling book, Skinny Bitch, let’s hope this year’s fest is the biggest!

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Vegan Soul Kitchen author Bryant Terry instructs how to properly roast your tofu in this recipe for Rosemary Roasted Tofu Cubes.

“Most people are used to eating tofu with a soft texture,” Terry says in the video.

“Roasting is a dynamic way to give it a crispy texture on the outside and creamy on the inside.”

Flaccid tofu no more!

Watch the clip so the next time you make tofu for your friends and family, they’ll beg you to disclose how you got that crunch.

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kentgoldman on Flickr

Like many considering vegetarianism, for Graham Hill, founder of the environmental website Treehugger, the thought of the “last burger” was similar to what some pets might think about a visit to the veterinarian for spaying/neutering.

Instead of ignoring the environmental problems of eating meat and continuing to do so, he struck a deal with himself that allowed him lighten his impact with deprivation.

From his speech at a recent TED conference:

“Either you’re a meat-eater or you’re a vegetarian and I guess I just wasn’t ready. Imagine: Your last burger. So, my common sense and my good intentions clashed with my taste buds and lead me to commit to doing it “later”. And later never came. Sound familiar? I wondered “Could there be a 3rd option?” And I found one, and I ‘ve been doing it for the last year and it works. It’s called Weekday Vegetarian. And the name says it all. Nothing with a face during the week and on the weekends, your call.”

Weekday vegetarianism may find you keeping your promise to yourself and the earth easier, given the fact meals during the week are usually for work. Taking time to plan ahead for your lunches may force you to try new items, improving both your cooking skills and repertoire.

The old standard PB & J every day works just as well.

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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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“The world’s current consumption levels will have us raising 120 billion animals a year by 2050. This number would require using more land for agriculture than exists. And even if we could pilfer the land or [devise] technology to achieve this, it’s unlikely the atmosphere, land, and water could handle it.”

—-author Mark Bittman, explaining in the April 2010 issue of Vegetarian Times why eating meat and other animal products is not sustainable.

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