Living Vegan!

It’s not easy to make sense of current food practices in the U.S. How do we — and our government — support the status quo? How could we change? More About Dairy Subsidies A little while back, we asked a seemingly simple question: Why does your vegan yogurt cost so much more than dairy yogurt? The answer is not simple at all, but probably the most important contributing reason is that the U.S. government provides billions of dollars in subsidies to dairy farmers to help keep prices low. It’s important to remember that the fantasy picture of “Old MacDonald’s Farm”…

This week, Katie introduces a new discovery, soy curls, and offers a delicious Mongolian “beef” recipe. John is reading The Spirit of Soul Food, a powerful case for “black veganism.” Can Old Vegans Learn New Soys? by Katie Fisher It has become fashionable to shun soy. I think that’s misguided. Soy is a rich source of protein and other nutrients, and in my 35 years of being vegan I’ve fried, boiled, broiled, braised, crumbled, pressed, baked, and sauteed tofu, turning it into stuffed “turkey,” pot pie, cheese, soup, and countless other meals. Tempeh, edamame, and miso are in regular rotation…

Here’s a review of Baltimore’s Liquid Earth Restaurant from Katie, followed by some words of wisdom from the poet Percy Shelley, courtesy of the poet Sandra Miller! The Holy Grail: A Great Vegan Reuben by Katie Fisher The food item I remember most vividly from my (benighted, pre-vegan) college years in Baltimore is the Reuben sandwich, that rich, grilled edifice of meat, cheese, Russian dressing, and the sauerkraut that brings it all together. Back then, in that seafood- and meat-happy city, about the only un-animal thing you might find at one of the famous markets was fresh vegetables, and you’d…

This week brings two offerings, the first from Sandra Miller and the second from Erica Lloyd. Cooking with the Seasons by Sandra Miller As many of you know, I love Orion Magazine. It is a nature lover’s and reader’s choice for how folks like me want to see the world in the now and the future. Earlier this month, my email revealed it to be a foodie lover’s treasure as well, with a link to a beautiful article in Emergence Magazine. “Seasons of the Monastic Table” includes four seasons’ worth of plans for meals shared with friends, or of course…

Hope everyone is staying hydrated! Say a prayer for our beleaguered planet . . . This post features a book discussion opportunity plus a tasty chickpea stew recipe courtesy of Oswaldo Montoya. “Zoological Witchcraft”: Book Discussion with CreatureKind Our partner organization, CreatureKind, is happy to announce their second Summer Book Club selection, “Racism as Zoological Witchcraft: A Guide to Getting Out,” by Aph Ko. They hope you’ll join them as they read, reflect, and expand their lens on liberation for animals, peoples, and the earth over the next two months.  As one of the leading voices of Black veganism, Aph…