Vegetarian Star

Mark Bittman, part time vegetarian and author of books like Food Matters: A Guide to Conscious Eating, recently appeared on the online television show about food and sustainable living, Cooking Up A Story.

Bittman discussed the importance of eating in the home and said people used to cook years ago.

Then frozen and other convenience foods took over and people, not growing up making things from scratch, looked at cooking “as if there was some sort of mystique to it.”

Take the mystique out of cooking and grab a few good vegetarian cookbooks at your local bookstore or visit an vegetarian online forum for more ideas.

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Mark Haddon. Photo: The Independent

“Life as a vegetarian is one long line of risottos.”

—-Author Mark Haddon, while reading a restaurant menu during an interview with The Independent.

Life can also be like a long line of portabello mushroom sandwiches, veggie burgers, salads or any other standard menu item placed there just to appease the vegetarians.

Even Forrest Gump couldn’t have stated it better.

You never know what you’re going to get–or how it’s going to taste.

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Mariel Hemingway was recently out promoting her latest book, Mariel’s Kitchen — Simple Ingredients for a Delicious and Satisfying Life, which contains several vegetarian friendly recipes.

A few years ago in 2003, Mariel created Blisscuits, a healthier cookie filled with omega-3 fatty acids and free of refined sugar, hydrogenated oil and gluten.

In addition, Blisscuits use egg whites sourced from suppliers that use cage free hens.

Blisscuits were created for her ex-husband after he was diagnosed with stage 4 melanoma.

“(So, I told him) Give me a couple months, let’s work on this together, your food,” Mariel told the Bothell Reporter.

“And he had to change the way he lived his life, so he had to start eating differently and looking at his life differently — so it was food, it was exercise, it was learning how to meditate, it was having a different perspective.”

Mariel’s ex-husband has been cancer free for 11 years.

The granddaughter of the famous writer Ernest is into seasonal foods and her current favorite food of the season is the artichoke.

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Jane Goodall, primatologist, founder of the Jane Goodall Institute and a magnificent leader for humanity is well into her 70s, but age hasn’t slowed her down much since she first stepped foot on Lake Tanganyika, in what is now Tanzania’s Gombe National Park.

During a recent interview with the Huffington Post, Goodall gave her secrets to longevity and energy.

“I have to say that I attribute vast amounts of my energy to the fact that I stopped eating meat,” Goodall said.

“One thing I learned is that we have the guts not of a carnivore, but of an herbivore. Herbivore guts are very long because they have to get the last bit of nutrition out of leaves and things. The carnivore guts are very short, because they want to get rid of the meat quickly before it starts putrefying and doing bad things inside them.”

Goodall is younger than ever at heart and although she’s quite the celebrity, she has no time for any “nip and tuck” and thinks women who are worried about aging should focus on keeping active, both physically and mentally.

“I mean, yes, you can have millions of face lifts and all these different things that women have done to their bodies – whatever they’re called, bum tucks and boob enhancements [laughs] – but personally, well: A) I haven’t the money for that, and B) I haven’t got the time for it and C) I mean, there are more important things to me than how you look.”

Ladies, if one of the most famous animal scientists in the world discusses bum tucks and boob enhancements, you’d better heed that advice!

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The Butcher and the Vegetarian

The Butcher and the Vegetarian by Tara Austen Weaver starts off with every vegetarian’s nightmare.

Although Weaver grew up a health conscious vegetarian in a family that kept “jars of bean sprouts on its windowsill,” she starts to eat meat on the advice of a doctor when she became ill.

Yawn. How many times have you heard that advice from a M.D.?

A butcher gets her hooked on the drug after wrapping up her very first chicken and she progresses to steak, t-bone and other parts from the animal kingdom.

But she can’t do so without constantly ruminating about her decision’s impact on animals and the earth and although she seeks grass fed and free range  for her refrigerator, the more she learns about how meat is produced, the more she thinks about going back to tofu.

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Credit David Shankbone on Wikimedia Commons

Jonathan Safran Foer did extensive research before writing his latest book, Eating Animals, which included visits to farms where animals were reared for food.

Not every farm welcomed Foer with open arms and Foer indicated to Lateline that finding out how meat gets from the farm to the plate isn’t as easy as learning the source of other foods, like produce.

“If you wanted to know where your orange juice comes from, you could probably write a letter to the manufacturer and get a tour of the orchard.”

“If you wanted to know where your bread is made, the baker will almost certainly let you behind the counter and show you the ingredients and the machines.”

And although Foer says attempting to know where meat comes from might be difficult, he encourages people to investigate this as well.

“But if you want to know where meat come from you are totally out of luck and I would encourage all viewers of this – go to your refrigerator, open it up, find a brand name and give the company a call.”

Might the final answer in the evolution of meat turn every amateur investigator vegetarian?

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Jeff Garlin has lost weight by cutting almost every animal from his diet but fish.

The Curb Your Enthusiasm pescatarian has written a book, My Footprint: Carrying The Weight Of The World, that details his journey to lose both pounds on his body and impact on the environment.

Suffering a stroke in 2000, Garlin admitted his diet in the past couldn’t have enabled him to go from 320 to 260 pounds.

“I’m not fat from eating too many apples. It’s very serious, man. I could’ve died.”

Not only is Garlin enjoying better health, but he’s also gotten in good with the cool green kids.

He’s friends with Ed Begley Jr. and Curb Your Enthusiasm creator Larry David, both who are into the environmental scene.

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“The heroes of my book are small-scale family farmers. They tend to be responsible people who leave the Earth in better condition than they found it, know their animals as individuals and treat them with as much compassion as a farmer can.”

—-Jonathan Safran Foer, author of Eating Animals, as quoted by Metro.

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