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Thinking About Fish…

Thanks to my sis­ter for send­ing this to me. Check out this video by Bower­birds for their song “Tuck the Dark­ness In”. Fish — as seen through the eyes of a child. Brilliant!

Oy vegan!

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Too Funny!

Do you ever feel like this at Jew­ish events? LOL! Oy Vegan!

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Totally Fabulous Vegan Bakeoff!

My stu­dents and I (photo by Bar­bara Allen), vegan cookie sam­pler plates, and my pre­sen­ta­tion! (Pho­tos by Sasha Arfin)

On Sat­ur­day Feb­ru­ary 4th, I par­tic­i­pated in the Toronto Veg­e­tar­ian Association’s Totally Fab­u­lous Vegan Bake­off with my gluten-free choco­late zuc­chini loaf. Check out my recipe below!

The event took place at 918 Bathurst Street — a cool com­mu­nity cen­tre with lots of space for events, classes and what­not. The last time I was in the main the­atre space, I was audi­tion­ing for Woody Har­rel­son for a com­edy he wrote and directed last year at Hart House The­atre. 918 Bathurst, while being a great space for audi­tions, was a lit­tle small for the amount of peo­ple who came out for this year’s bake-off. The turnout was amaz­ing! Appar­ently the line went all the way down Bathurst and almost hit Bloor St.

I entered the com­pe­ti­tion in the gluten-free choco­late cat­e­gory. I didn’t win, but I’m pretty sure I came in sec­ond. How­ever, it wasn’t about win­ning or los­ing (says the loser), it was about the expe­ri­ence! So many veg­ans, veg­e­tar­i­ans, and non-veggies came out to sam­ple the many fab­u­lous treats. Local celeb vegan chef Doug McNish judged best in show and even Cana­dian TV and radio gem George Strom­bolopolous made an appear­ance. Appar­ently, Strombo is try­ing out the vegan lifestyle and I have to say, he looks great!

Pho­tos by Sasha Arfin

There was fab­u­lous local cof­fee sup­plied by Kens­ing­ton Market’s Moon­bean Cof­fee  as well as reg­u­lar, vanilla, and cap­puc­cino flavoured soy milk from Nutrisoya.

Many thanks to my par­ents for help­ing me plate my choco­late zuc­chini loaf and for trans­port­ing the sam­ples and dis­play to the venue. Also, a shout-out to my sis­ter Sasha Arfin for mak­ing an incred­i­bly beau­ti­ful sign for my loaf! (See below for sign and recipe!)

Pho­tos by Sasha Arfin

 

Check out this mini high­light video by Richard Arfin!

My gluten-free Chocolate Zucchini Loaf

Jamie’s Gluten-Free Chocolate Zucchini Loaf
This loaf is deli­cious! The zuc­chini adds mois­ture and an amaz­ing tex­ture to the loaf. That com­bined with choco­laty goodness–trust me, it won’t last very long.

Ingre­di­ents:

  • 2 cups brown rice flour
  • 1 1/2 tea­spoons guar gum
  • 1/2 tea­spoon salt
  • 1 1/2 tea­spoons bak­ing soda
  • 1/2 cup unsweet­ened cocoa powder
  • 1/2 cup gran­u­lated sugar
  • 1/4 cup brown sugar
  • 1 tea­spoon cinnamon
  • egg replacer — equiv­a­lent to 2 eggs worth
  • 1/2 cup organic canola oil
  • 1 tea­spoon vanilla extract
  • 1/2 cup applesauce
  • 3 cups grated unpeeled zucchini
  • 3/4 cup semi-sweet choco­late chips

Prepa­ra­tion:

Pre­heat oven to 350° F / 176° C

Lightly grease or oil two 8-inch loaf pans OR two 12-cup muf­fin tins

Place flour, guar gum, salt, bak­ing soda, cin­na­mon and cocoa pow­der in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sug­ars, egg replacer and vanilla and mix until fluffy. Stir in apple­sauce and shred­ded zuc­chini. Stir flour mix­ture into bat­ter until just com­bined. Fold in choco­late chips.

Divide bat­ter between pre­pared loaf or muf­fin pans and bake for 50 min­utes for loaves or 25–30 min­utes for muffins or until a tooth­pick inserted in the cen­ter of loaf or muf­fin comes out clean.

Allow to cool on wire rack for 10 min­utes before turn­ing out.

Yields about 24 muffins or 8–10 slices per loaf

 

Oy Vegan!

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The Protein Myth!

It’s funny, but every time I tell peo­ple that I’m vegan they almost always ask, “Where do you get your protein?!”

So, for all of you curi­ous peo­ple out there, here’s the answer!

First of all, there is a myth that we all need way more pro­tein than we actu­ally do! Below, I’m going to share some of an arti­cle that PCRM (Physi­cians Com­mit­tee for Respon­si­ble Med­i­cine) put together called The Pro­tein Myth:

Pro­tein Require­ments

With the tra­di­tional West­ern diet, the aver­age Amer­i­can con­sumes about dou­ble the pro­tein her or his body needs. Addi­tion­ally, the main sources of pro­tein con­sumed tend to be ani­mal prod­ucts, which are also high in fat and sat­u­rated fat. Most indi­vid­u­als are sur­prised to learn that pro­tein needs are actu­ally much less than what they have been con­sum­ing. The Rec­om­mended Dietary Allowance (RDA) for pro­tein for the aver­age, seden­tary adult is only 0.8 grams per kilo­gram of body weight. To find out your aver­age indi­vid­ual need, sim­ply per­form the fol­low­ing calculation:

Body weight (in pounds) x 0.36 = rec­om­mended pro­tein intake

How­ever, even this value has a large mar­gin of safety, and the body’s true need is even lower for most peo­ple. Pro­tein needs are increased for women who are preg­nant or breast­feed­ing. In addi­tion, needs are also higher for very active per­sons. As these groups require addi­tional calo­ries, increased pro­tein needs can eas­ily be met through larger intake of food con­sumed daily. Extra serv­ing of legumes, tofu, meat sub­sti­tutes, or other high pro­tein sources can help meet needs that go beyond the cur­rent RDA.


So, it turns out that pro­tein defi­ciency is not really an issue in North Amer­ica. Actu­ally, there are dan­gers asso­ci­ated with too much pro­tein intake.

The Prob­lems with High-Protein Diets

High-protein diets for weight loss, dis­ease pre­ven­tion, and enhanced ath­letic per­for­mance have been greatly pub­li­cized over recent years. How­ever, these diets are sup­ported by lit­tle sci­en­tific research. Stud­ies show that the health­i­est diet is one that is high in car­bo­hy­drate, low in fat, and mod­er­ate in pro­tein. Increased intake of whole grains, fruits, and veg­eta­bles is rec­om­mended for weight con­trol and pre­vent­ing dis­eases such as can­cer and heart dis­ease. High-carbohydrate, low-fat, moderate-protein diets are also rec­om­mended for opti­mal ath­letic per­for­mance. Con­trary to the infor­ma­tion on fad diets cur­rently pro­moted by some pop­u­lar books, a diet that is high in pro­tein can actu­ally con­tribute to dis­ease and other health problems.

  • Osteo­poro­sis. High pro­tein intake is known to encour­age uri­nary cal­cium losses and has been shown to increase risk of frac­ture in research stud­ies. Plant-based diets, which pro­vide ade­quate pro­tein, can help pro­tect against osteo­poro­sis. Calcium-rich plant foods include leafy green veg­eta­bles, beans, and some nuts and seeds, as well as for­ti­fied fruit juices, cere­als, and non-dairy milks.
  • Can­cer. Although fat is the dietary sub­stance most often sin­gled out for increas­ing one’s risk for can­cer, ani­mal pro­tein also plays a role. Specif­i­cally, cer­tain pro­teins present in meat, fish, and poul­try, cooked at high tem­per­a­tures, espe­cially grilling and fry­ing, have been found to pro­duce com­pounds called het­e­ro­cyclic amines. These sub­stances have been linked to var­i­ous can­cers includ­ing those of the colon and breast. Long-term high intake of meat, par­tic­u­larly red meat, is asso­ci­ated with sig­nif­i­cantly increased risk of col­orec­tal can­cer. The 1997 report of the World Can­cer Research Fund and Amer­i­can Insti­tute for Can­cer Research, Food, Nutri­tion, and the Pre­ven­tion of Can­cer reported that, based on avail­able evi­dence, diets high in red meat were con­sid­ered prob­a­ble con­trib­u­tors to col­orec­tal can­cer risk. In addi­tion, high-protein diets are typ­i­cally low in dietary fiber. Fiber appears to be pro­tec­tive against can­cer. A diet rich in whole grains, fruits, and veg­eta­bles is impor­tant in decreas­ing can­cer risk, not to men­tion adding more health­ful sources of pro­tein in the diet.
  • Impaired Kid­ney Func­tion. When peo­ple eat too much pro­tein, it releases nitro­gen into the blood or is digested and metab­o­lized. This places a strain on the kid­neys, which must expel the waste through the urine. High-protein diets are asso­ci­ated with reduced kid­ney func­tion. Over time, indi­vid­u­als who con­sume very large amounts of pro­tein, par­tic­u­larly ani­mal pro­tein, risk per­ma­nent loss of kid­ney func­tion. Har­vard researchers reported recently that high-protein diets were asso­ci­ated with a sig­nif­i­cant decline in kid­ney func­tion, based on obser­va­tions in 1,624 women par­tic­i­pat­ing in the Nurses’ Health Study. The good news is that the dam­age was found only in those who already had reduced kid­ney func­tion at the study’s out­set. The bad news is that as many as one in four adults in the United States may already have reduced kid­ney func­tion, sug­gest­ing that most peo­ple who have renal prob­lems are unaware of that fact and do not real­ize that high-protein diets may put them at risk for fur­ther dete­ri­o­ra­tion. The kidney-damaging effect was seen only with ani­mal pro­tein. Plant pro­tein had no harm­ful effect.

The Amer­i­can Acad­emy of Fam­ily Physi­cians notes that high ani­mal pro­tein intake is largely respon­si­ble for the high preva­lence of kid­ney stones in the United States and other devel­oped coun­tries and rec­om­mends pro­tein restric­tion for the pre­ven­tion of recur­rent kid­ney stones.

  • Heart Dis­ease. Typ­i­cal high-protein diets are extremely high in dietary cho­les­terol and sat­u­rated fat. The effect of such diets on blood cho­les­terol lev­els is a mat­ter of ongo­ing research. How­ever, such diets pose addi­tional risks to the heart, includ­ing increased risk for heart prob­lems imme­di­ately fol­low­ing a meal. Evi­dence indi­cates that meals high in sat­u­rated fat adversely affect the com­pli­ance of arter­ies, increas­ing the risk of heart attacks. Ade­quate pro­tein can be con­sumed through a vari­ety of plant prod­ucts that are cholesterol-free and con­tain only small amounts of fat.
  • Weight Loss Sab­o­tage. Many indi­vid­u­als see almost imme­di­ate weight loss as a result of fol­low­ing a high-protein diet. In fact, the weight loss is not a result of con­sum­ing more pro­tein, but by sim­ply con­sum­ing fewer calo­ries. Over the long run, con­sump­tion of this type of diet is not prac­ti­cal as it can result in the afore­men­tioned health prob­lems. As with any tem­po­rary diet, weight gain is often seen when pre­vi­ous eat­ing habits are resumed. To achieve per­ma­nent weight loss while pro­mot­ing opti­mal health, the best strat­egy involves lifestyle changes includ­ing a low-fat diet of grains, legumes, fruits, and veg­eta­bles com­bined with reg­u­lar phys­i­cal activity.

So what are good vegan sources of protein?

Pro­tein Check­list

High-protein diets are unhealthy. How­ever, ade­quate but not excess amounts of pro­tein to main­tain body tis­sues, includ­ing mus­cle, are still impor­tant and can be eas­ily achieved on a veg­e­tar­ian diet. If you are uncer­tain about the ade­quacy of pro­tein in your diet, take inven­tory. Although all pro­tein needs are indi­vid­ual, the fol­low­ing guide­lines can help you to meet, but not exceed, your needs.

  • Aim for 5 or more serv­ings of grains each day. This may include 1⁄2 cup of  hot cereal, 1 oz. of dry cereal, or 1 slice of bread. Each serv­ing con­tains roughly 3 grams of protein.
  • Aim for 3 or more serv­ings of veg­eta­bles each day. This may include 1 cup of raw veg­eta­bles, 1⁄2 cup of cooked veg­eta­bles, or 1⁄2 cup of veg­etable juice. Each serv­ing con­tains about 2 grams of protein.
  • Aim for 2 to 3 serv­ings of legumes each day. This may include 1⁄2 cup of cooked beans, 4 oz. of tofu or tem­peh, 8 oz. of soymilk, and 1 oz. of nuts. Pro­tein con­tent can vary sig­nif­i­cantly, par­tic­u­larly with soy and rice milks, so be sure to check labels. Each serv­ing may con­tain about 4 grams to 10 grams of pro­tein. Meat ana­logues and sub­sti­tutes are also great sources of pro­tein that can be added to your daily diet.

    Healthy Pro­tein Sources(in grams)

    • Black beans, boiled (1 cup) 15.2
    • Broc­coli (1 cup) 4.6
    • Bul­gur, cooked (1 cup) 5.6
    • Chick­peas, boiled (1 cup) 14.5
    • Lentils, boiled (1 cup) 17.9
    • Peanut but­ter (2 tbsp) 8.0
    • Quinoa, cooked (1 cup) 11.0
    • Sei­tan* (4 oz) 24.0
    • Spinach, boiled (1 cup) 5.4
    • Tem­peh (1/2 cup) 15.7
    • Tofu, firm (1/2 cup) 19.9
    • Whole wheat bread (1 slice) 2.7

    *A veg­e­tar­ian prod­uct made from wheat gluten; pro­tein value from manufacturer’s informationSource: J.A.T. Pen­ning­ton, Bowes and Church’s Food Val­ues of Por­tions Com­monly Used, 17th ed. (Philadel­phia: J.B. Lip­pin­cott, 1998). (Source: PCRM’s The Pro­tein Myth)

     

    Believe it or not, there are are lots of ath­letes and even body builders who have gone vegan and feel it’s bet­ter for their sport and mus­cle gain. A lot of them claim to have increased energy as a result of adopt­ing a plant based diet.

    Pro­fes­sional body builder and proud vegan Robert Cheeke works out on mus­cle beach:

    You can check out more info on him and other vegan body­builders at veganbodybuilding.com.

    Triathelete Bren­dan Bra­zier and for­mer Hockey player Georges Laraque are two other great exam­ples of healthy and fit vegans!

    Above: Bren­dan Brazier

    Above: Georges Laraque

    The idea that veg­ans aren’t get­ting enough pro­tein is slightly ridicu­lous as pro­tein defi­ciency is a non-issue in North Amer­ica. Here at oy vegan we call BS on the meat and dairy indus­try for putting this bogus myth about pro­tein into our minds. A plant based diet can deliver not only an ade­quate amount of pro­tein for a well bal­anced diet but a bet­ter, health­ier source of pro­tein with­out all the crappy sat­u­rated fat and cho­les­terol that meat and dairy prod­ucts contain.

    So here’s to Tofu, beans, spinach, grains and nuts! Not only are they tasty, they’re also great nat­ural sources of pro­tein for one and all.

    Oy Vegan!

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First veJEWtarian Meeting– A Success!

This past Tues­day evening, a group of peo­ple met at Sadie’s Diner for a deli­cious din­ner and some lively dis­cus­sion. We talked about our veg­gie jour­neys, that is, our rea­sons for becom­ing vegan/vegetarian which lead to plenty of lively debate and dis­cus­sion. We dis­cussed health, the envi­ron­ment and ani­mal wel­fare issues.We were even vis­ited by Rabbi Aaron Levy of Toronto’s Makom.

On the sub­way on Wednes­day morn­ing, I was pleas­antly sur­prised to see that the front cover of 24H news­pa­per fea­tured Megan Park of The Secret Life of the Amer­i­can Teenager unveil­ing a new Peta anti-fur ad at Yonge and Dundas.

 

So timely con­sid­er­ing our dis­cus­sion Tuesday!

If you are inter­ested in find­ing out more about veJEW­tar­ian, join our Face­book group or e-mail jamie@oyvegan.com

It was a great evening and I look for­ward to more!

Oy Vegan!

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Happy Thanksliving

In Canada, we already cel­e­brated our Thanks­giv­ing in Octo­ber. How­ever, I want to take this oppor­tu­nity to wish all my south­ern neigh­bours a Happy Thanks­giv­ing… or should I say Thanksliv­ing.

While Amer­i­cans gather together with fam­ily and friends on this day of thanks and boun­teous food, I think it’s impor­tant to con­sider just where this food came from. The first thing peo­ple asso­ciate with Thanks­giv­ing is, in most cases, Turkey. In fact, you’ve prob­a­bly heard or even said “Happy Turkey Day!” your­self at some point.

 My friends at Cedar Row Farm Sanc­tu­ary 2010

Turkeys, in my expe­ri­ence, are extremely friendly and intel­li­gent birds. I hap­pened to meet some on my visit to Cedar Row Farm Sanc­tu­ary last year. They came right up to me with warm greet­ings when I arrived. I was bowled over by how friendly and socia­ble they were. Not just with each other but with people!

After our visit, I was touched by my expe­ri­ence with the turkeys and dis­turbed that the the word turkey is almost syn­ony­mous with food on Thanks­giv­ing. If only peo­ple knew more about turkeys then they might not be so quick to eat them on Thanksgiving.

Thank­fully, every year Farm Sanc­tu­ary cel­e­brates a turkey-free Thanks­giv­ing feast and encour­ages peo­ple to Adopt-A-Turkey.  Through this pro­gram peo­ple can save a turkey by spon­sor­ing it with a one time dona­tion of $30. Farm Sanc­tu­ary has res­cued over 1,000 turkeys since 1996. This pro­gram also seeks to edu­cate peo­ple on the sit­u­a­tion fac­ing turkeys today such as fac­tory farm­ing con­di­tions and facts about turkeys as a species.

 AWESOME TURKEY FACTS!

National shel­ter direc­tor of Farm Sanc­tu­ary, Susie Cos­ton, shares her top 10 facts about turkeys:

Susie Coston’s Top 10 Fas­ci­nat­ing Facts about Farm Sanctuary’s Res­cued Turkeys

  1. Between 1965 and 2000, the weight of the aver­age turkey raised for food in the U.S. increased by 57 per­cent, from an aver­age of 18 pounds to an aver­age of 28.2 pounds, pre­vent­ing commercially-raised turkeys from per­form­ing their nat­ural behav­iors and caus­ing them to suf­fer from crip­pling foot and leg problems.
  1. Wild turkeys, who weigh between 8–18 pounds, are able to fly up to 55 miles an hour, but turkeys raised for meat on fac­tory farms are so large they can’t even perch. When turkeys arrive at Farm Sanctuary’s shel­ters, they attempt to perch and even fly until they are too large to do so.
  1. Indus­trial turkeys’ unnat­ural weight causes many health prob­lems, includ­ing heart dis­ease, heart attack, and arthri­tis, at as young as one month of age. At our sanc­tu­ar­ies, we have to feed our turkeys res­cued from indus­trial farms a restricted diet to ensure that they will live long, healthy lives, oth­er­wise they will gain even more weight than the aver­ages listed previously.
  1. Turkeys rec­og­nize each other by their unique voices. Researchers have iden­ti­fied nearly 30 dis­tinct vocal­iza­tions in wild turkeys.
  1. Like dogs and cats, turkeys are highly intel­li­gent and emo­tional ani­mals who show great affec­tion to oth­ers and form strong social bonds with other turkeys in their flock that last a lifetime.
  1. Turkeys have excel­lent geog­ra­phy skills and can learn the spe­cific details of an area of more than 1,000 acres.
  1. On fac­tory farms, turkeys fre­quently have the ends of their beaks and toes cut off with­out anes­the­sia — prac­tices know as debeaking and detoe­ing — to pre­vent them from injur­ing one another as they are crowded by the thou­sands into dark, filthy warehouses.
  1. Com­pletely unlike their wild ances­tors not only in terms of physique but also in hue, most com­mer­cial turkeys are totally white — the nat­ural bronze color selec­tively bred out of them to elim­i­nate uneven pig­ment col­orations — because of con­sumer pref­er­ence for even flesh tones.
  1. Cater­ing to con­sumer pref­er­ences for “white meat,” the indus­try has selec­tively bred turkeys to have abnor­mally large breasts. This anatom­i­cal manip­u­la­tion makes it impos­si­ble for male turkeys to nat­u­rally mate with females, elim­i­nat­ing these birds’ abil­ity to repro­duce with­out arti­fi­cial insem­i­na­tion. As a result, arti­fi­cial insem­i­na­tion is now the sole means of repro­duc­tion on fac­tory farms, where breeder birds are con­fined for months on end.
  1. Turkeys, like all ani­mals, love life and want noth­ing more than to live free from fear and pain. Yet turkeys, along with other poul­try, are not pro­tected by the fed­eral Humane Slaugh­ter Act. Every year, more than 46 mil­lion turkeys are killed, fre­quently with­out first being stunned, for Thanks­giv­ing dinners.

(Taken from Farm Sanctuary’s Novem­ber 23, 2010 press release.)

 

TURKEY SUBSTITUTES!

For earth and animal-friendly turkey sub­sti­tutes for your Thanks­giv­ing table click here!

When I went to visit Cedar Row Farm Sanc­tu­ary this past Octo­ber, I was sad­dened to find out that the turkeys that had whole­heart­edly greeted me in 2010 had passed. Turkeys are bred to have large breasts as this is the part of them that is in high­est demand for non-veggies. As a result, turkeys that are lucky enough to live out their lives end up hav­ing heart prob­lems among other issues. I was told that some­thing called the “flip” hap­pens. The “flip” is when their breasts become too large and they flip over on to them and die. When I heard this was the fate of my beau­ti­ful friends, I was truly upset. I had really looked for­ward to see­ing them again.

So on this day of thanks, let’s take a sec­ond and be thank­ful for all the crea­tures on this planet. Let’s instead eat some Tofurky with mush­room gravy while we hon­our all those we are grate­ful for.

Here’s to the turkeys! What an amaz­ing bird. If you get a chance to inter­act or hang out with one, I would highly rec­om­mend it. Happy Thanksliv­ing!

Oy Vegan!

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Lest We Forget

 

Here at Oy Vegan we are tak­ing a moment to remem­ber all those who have lost their lives and those who have sur­vived the hor­rors of war.

Today, I can’t help but think about my Grand­fa­ther who fought in the bat­tle of Britain and my great uncle Dave who lib­er­ated his fel­low Jew­ish peo­ple from the walls of farm­houses in Hol­land. I can’t imag­ine what these young 18 year-old boys must have thought when they were lib­er­at­ing the camps in Europe. I think about my fam­ily who per­ished in the Holo­caust and those who sur­vived and were freed by the Allies.

I also can’t help but think about the wars going on right now all over Africa. In the Demo­c­ra­tic Repub­lic of Congo alone, war has claimed an esti­mated 3 mil­lion lives.

Today is a solemn day and an impor­tant one. It’s a time when I think about the past, the present and the future. I think about the brav­ery and hero­ism demon­strated by so many and I’m so thank­ful for their efforts.

I also think about the state of the world today. How can we stop this vio­lence and per­se­cu­tion once and for all? It’s a very dif­fi­cult ques­tion and it’s one that I hope we can find an answer to in our lifetime.

Jamie

 

 

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Oy Vegan! Echad.

So here it is! Oy Vegan’s first post! This is very excit­ing for all of us here at oyvegan.com. This is a blog for veg­ans and veg­e­tar­i­ans every­where. Look out for recipes, restau­rant reviews, men­sch of the month spot­lights, inter­views, tikkun olam projects, and more.

Why am I embark­ing on this jour­ney of blog­dom? I should first say that I am a life­long veg­e­tar­ian — I was raised veg — so I’ve never eaten meat or fish/seafood in my life. Peo­ple ask me if I miss meat or if I was ever curi­ous grow­ing up. It’s a valid ques­tion, I sup­pose, if you eat meat. The thing is, I never looked at it that way. I never cared to try meat because, in short, I knew what meat was.

If you think about it most kids love ani­mals. All of our favourite car­toons grow­ing up fea­tured talk­ing ani­mals. If kids actu­ally knew that those ani­mals were going to be stuffed full of hor­mones, fed their own meat and blood in many cases, and shoved into tiny cages where they would live in tor­ture, amid feces and dis­ease until the day they were slaugh­tered for human con­sump­tion, I’m sure they would run scream­ing from their plates. Sim­ply put, I wasn’t lied to. From day one I knew that meat equalled ani­mals and that I loved ani­mals. I was com­pletely happy with my lifestyle and, sur­pris­ingly, most kids didn’t really care or say any­thing about it. The peo­ple who gave me the most crap about it were their par­ents! Peo­ple didn’t know what to feed me when I came over to play. I was a served a whole lot of peanut but­ter sand­wiches in my day. Oy!

Over the past month I have become vegan. I’ve made the switch for a num­ber of rea­sons: health, the envi­ron­ment, and treat­ment of ani­mals. I hope to explore all of these in upcom­ing posts. Luck­ily, I have a boyfriend who, in the begin­ning, was even more gung-ho about mak­ing the tran­si­tion to veg­an­ism than I was. Together we have embarked on a jour­ney towards a hap­pier, health­ier, and more peace­ful life. I have to say… I feel great! I’m not bloated any­more (cheese made me bloated) and I have a lot more energy!

This blog is about mak­ing the world a bet­ter place one oy vegan at a time. We’re all con­nected. Every liv­ing being on this planet. If we think that we can sys­tem­at­i­cally tor­ture and kill mil­lions of ani­mals and it won’t have an impact on the envi­ron­ment and the health of those con­sum­ing the prod­uct, we are sadly mistaken.

In these days of awe, between Rosh Hashonah and Yom Kip­por — we can look at our life and our world and see it as a whole. We need to start look­ing at the big­ger pic­ture and guess what?! That big­ger pic­ture is NOT money. It’s our health, our hap­pi­ness, and our earth.

So let’s keep it real and keep it veg! Oy Vegan!

Jamie

We would love to hear your feed­back, so please e-mail me with any ques­tions you might have at jamie@oyvegan.com.

(please note this entry was writ­ten the week of Oct 3rd 2011)

 

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