B. is a few years older than me, and I looked up to her.  At night, we would talk long after the lights had gone out, chatting about friends and school happenings.  My quiet, introverted self also trusted her enough to share my struggles, things that were bothering me.  One of those things was the teasing I endured at school.  You could say I had my share of awkward stages while growing up.  I was a chubby girl, often surrounded by slim, lithe friends.  My adult teeth had a mind of their own as they grew in, with my top incisors opting to stick out instead of resting side by side with the rest.  Vampire-like, you could say.  Classmates certainly did.  As they often do, some of my classmates noticed these differences and made sure I knew it.  I became a target of teasing because of my weight and my teeth, enduring name-calling, teasing, and taunting that I wasn’t good enough.  Or that I didn’t look good enough.  For me, it meant the same.

I would share these stories with B., tell her the names I was called, the hurt I felt when I became a target for classmate boys and even girl friends when we were entangled in verbal, passive aggressive “fights”.  (Girls can be  so horrible to each other.)  I would come home crying, my mother upset but feeling helpless.  I could almost literally feel my self-esteem dissipate a little more with each incident.  B. would listen to my sadness in these stories as we chatted in the dark, and she would attempt to cheer me up.  We would talk about the kids who were bullying me, what I could say to them and how they often weren’t so perfect either.  Sometimes we were admittedly mean ourselves, giggling at my classmates’ own issues, but I only ever once brought one of those comments out of my bedroom.  While I felt awful making my own mean statement in retaliation, I wasn’t on the receiving end of nasty teasing from that playmate again.

This past week, Love Your Body Day was recognized as an opportunity for women to celebrate themselves, bodies of all shapes, sizes, and abilities.  As a woman who has struggled with her body-image since those elementary school years, this day marks both that struggle and my constant reach for something better, for healing.  Sadly, my struggles with body image didn’t end in elementary school.  ‘Tweenhood and adolescence brought early development, braces, and really bad bangs and permed hair.  Really bad.  *shudders*  I retained my chubbier size and was often on the sidelines or at least unnoticeable in gym class.  I was a reader, not an athlete.  I never tried to be an athlete; I felt awkward in my body and wanted to fade to the background and not stand out.  I did the same in the classroom.  A standout student who often knew the answers or could contribute to the discussion but stayed quiet, I never wanted to draw attention to myself.  After all, if you’re not noticed, no one will see and pick apart your perceived flaws.

In high school, I started to become more aware of how diet could change my appearance.  I admittedly loved Devil Dogs, Hostess cupcakes, and ice cream while growing up.  Weekends with my dad often included stops for 3 Musketeers and chocolate chip ice cream for dessert.  Late night snacks at home were a heaping bowl of ice cream or maybe some Oreos.  Apples and bananas and fruit were often available but not the first choice.  With teen angst and diet advice filled teen magazines, I discovered the harm these foods were doing, not so much for my health and body on the inside, but for my hips.  For a period of time, I ate only an apple for lunch.  Everything became fat-free or low-fat, and I relied on Snackwell’s cookies or fat-free fro yo for sweet treats.  Nevermind the sugar or processed ingredients in these snacks.  But, hey, this wasn’t about health; it was about weight.   Peanut butter on PB&J sandwiches became a minimal, slim layer.  While working at a movie theater, I thought I was thoughtfully choosing (high fructose corn syrup filled) Hawaiian Punch instead of equally bad soda.  My choices were questionable, but I thought I was doing what I should to find that slimmer me.

As an adolescent and young woman, I also began to see how my eating was tied to my emotions and appearance.  In college, when my ex broke up with me for a short period of time, I lost my appetite and didn’t eat much for weeks.  I reaped the “benefits” when I lost weight, and was rewarded with compliments.  The same thing happened when my ex and I later separated and divorced.  For weeks, my appetite was minimal, and, even when that passed, I continued the trend for months and controlled my daily diet so that food intake totaled, maybe, 600 to 700 calories.  I slimmed down to my smallest size ever, without stepping foot in the gym.  I liked my reflection a little more and really liked the compliments.  The near fainting spells and stomach growls I did not like.  But, again, this was not about health.  And, I still didn’t love my body.

Other efforts to lose weight and find body love centered around exercise.  Hours were spent on the elliptical, watching TV or reading “be a prettier, sexier, slimmer you” magazines while mindlessly propelling myself along.  I was often bored, and although I felt proud when I was done, I also sighed with relief.  It was all done with the same goal: please let me lose weight, so I can be prettier, sexier, more attractive, more likeable, more noticeable . . . in other words, so I can finally, maybe, like my outside self.  And other people could like my outside self, too.

Despite, or even because of, these tribulations, and because of  my new vegan lifestyle, this year’s Love My Body day means something more to me.  I feel like I may finally be moving past all this crap.  Since going vegan (and I would not say since going vegetarian), my mindset has shifted pretty dramatically.  I now have reasons why I make the food choices I do, reasons others than the effect on my abs.  I have ethics.  I don’t eat animal products not because some acclaimed diet book told me not to, but because I no longer feel it’s the right, moral thing to do.  Nor do I think it’s healthy for my arteries and my heart and my cells and my future.  I boldly defy the guidelines of certain diets by eating carbs,  bananas and potatoes and sweet potatoes and brown rice and quinoa.  Why?  Because they feel good and they’re good for me.  As for that common question, has veganism helped me to lose weight?  Have I become a long, lithe yogi vegan that we all picture when we hear the word?  No.  I may have had some slight weight change, but honestly not much.  I’m certainly thoughtful about what I eat, but not overly restrictive.  I enjoy the occasional handful of dark chocolate covered almonds and really enjoy baking treats like the Pumpkin Chocolate loaf I made two days ago.  As such, I’m, still, much more Joan Holloway than Betty Draper.    The difference?  I’m ok with that.  I’m healthy, active and making smart food choices that center around green smoothies and homemade veggie and bean burgers with sprouted grain breads.  I’m now accepting that I will likely not get to that very slim frame that I discovered when I was physically and emotionally unhealthy.  And if that’s what I need to do to get there, it’s simply not worth it.

Along with healthy, vegan food choices, and how things are feeling on the inside, I’ve started focusing on and recognizing what my body can actively do.  While growing up and as a young woman, the first physical activity that stimulated pride in my body’s capabilities was dance.  During my sophomore year of high school, I took a funky jazz class and suddenly realized that my body could move.  Hips, ribs, shoulders . . . I could suddenly move in ways I had no idea were possible for me.  It was challenging and tough, and I struggled at times, but it was invigorating, and I constantly strove to do better.  I loved it.  Since then, the only activities that have come close to that feeling have been yoga and, currently, outdoor running.  Not mindless disengagement on the elliptical or treadmill.  Not engrossing myself in a how to lose weight or how to please your man article while moving my legs and arms along.  Actively being present while outdoors and moving my body.  Constantly aiming for progress and improvement, just as I did in dance class.  The difference has been incredible.  (Now, I just gotta get back to yoga. . .)

So, for all you ladies, and men, out there, for whom this post resonates (sadly, I know there are tons of us), I hope you’re also able to find your own balance and ability to love, or at least mostly like, your body.  Veganism has been the push for me.  What is it for you?

My husband Mark and I hope we’ll soon have a baby of our own.  Nothing is in the works yet (sorry, Mum), but we have visions of Plante babies dancing in our heads.  We’re not taking this decision lightly or without some considerable thought, as is our (my) way.  Our plans have included many discussions about parenting and our values, parenthood in general, how to prepare the best we can financially (can you ever??) . . . all kinds of things to help ease, and at times exacerbate, my worry-prone, plan-needy brain.  Naturally, as it has become evermore a central part of our lives, veganism has also been part of these conversations.

Unaware of her timely curiosity, a friend and reader asked me this week about my thoughts about raising children and how being  vegan would come into play.  She had heard of a vegetarian or vegan celeb (unsure who), who has apparently decided to raise her children as omnivores so that they can be so-called “normal kids”.  She reportedly buys and prepares meat for them while she still lives on a more plants-based diet.  This friend asked my thoughts about the situation.  I definitely have more than some.

I can adamantly say that we will not follow in this celeb’s footsteps.  Before Mark started eating a vegan diet over a month ago, I asked him what he thought about having our future little ones be vegan.  I plan to maintain my vegan diet throughout pregnancy and breastfeeding, which he knew, but I wasn’t sure about how he felt about the months and years beyond.  He was actually surprised by the question, stating he had just assumed that would be our approach.  He explained he understood how important my vegan ethics are to me and that he would never expect to undermine or minimize those feelings while raising our children.  I echoed his surprised after he answered.  While he had been supportive through my vegetarian and vegan transitions, I wasn’t sure how he would feel about our children following in my vegan footsteps.  I felt relieved.

Now that Mark is also following a vegan diet, there is really no question about how we will raise our children.  Most people who decide to become vegetarian or vegan do so for some very specific reasons, including ethics, health, and/or environmental concerns; all these issues come into play for us.  The thought of simply disposing of these beliefs and passions while raising a child, and wanting the best life for him or her, seems so contradictory.

Some people may initially express concerns about this decision.  What about protein?  Calcium?  Iron?  Folic acid?  B12?  I do, and will, ensure that our baby and I get all the nutrients we need.  I am a planner and a researcher (when I’m passionate and it’s important to me), and nothing gets my passion juices flowing more than my ethics, health, and becoming a parent.  In addition, The American Dietetic Association (ADA) stated in their position paper, Vegetarian Diets (2009):

“It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.”

Ok, so the ADA reports that a vegetarian or vegan diet can be safe, and even beneficial, but don’t kids need dairy milk?   No, they don’t.  After what I have read and heard about dairy products, I feel more adamant than ever that children not only do not need dairy milk, but should not consume it, for both ethical and health reasons.  I do, however, endorse cow’s milk for calves.  It’s the perfect food for them.  Not my human baby.

I am, however, well aware that day will come when our ability to leash some control around our children’s food choices will begin to disintegrate, and they may then make choices that deviate from a vegan lifestyle.  I can’t prevent our little girl from trading one of her vegan cookies for a cupcake made with eggs and milk.  I also can’t ensure that our little boy won’t want to try his friend’s chicken nuggets or (gag) Lunchables “meat”.  Sleepovers will be filled with pizza with pepperoni and cookie dough ice cream.  Can I be there, can I be everywhere, to ensure that my child will consume no animal products ever?  No, of course not.  And I don’t want to.  These situations will provide opportunities for our children to make some difficult decisions and learn about themselves in the process, to explore and maybe make some mistakes.  I will do my damnedest to offer alternative vegan cupcakes and vegan Tempt ice cream whenever possible so that my child doesn’t feel left out of the community-building and enjoyment that surrounds food, but I’m not Superwoman (sssshhhh . . . don’t tell Mark) so my efforts may sometimes fail.  When our daughter is old enough to make decisions about her food, maybe she will choose to eat meat, despite the values and ethics Mark and I will consistently relay.  Will I then purchase meat at the grocery store and cook it at home?  No.  But I will respect her ability and need to make decisions for herself, while also maintaining respect for the cruelty-free zone of my home.

Until these challenges and joys arise, I will continue to feel my maternal hormones rush and a smile spread over my lips each time I see a baby or toddler cross my path.  And a slight pang of anxiety each time I see one screaming and crying and a Mom ready to pull her hair out.  Either way, I’m ready, ready to be the best vegan Mom I can be.  I think.

To my pleasant surprise, these muffins are more than pret-ty good.  They are super yummy.  Mark and I like spice, and all the fall flavors of cinnamon, nutmeg, cloves, and allspice blend perfectly to bring out a lot of taste and flavor.  The raisins and carrots add moisture and sweetness, and the texture isn’t too dense, despite the heaviness of many low or no-fat baked goods.  Lindsay recommends omitting the cloves and allspice if you opt to use raisins, but I didn’t; I really wanted to experience all the flavors.  Welcome the fall season and give them a try!

Spiced Carrot Raisin Muffins

1 1/2 c whole-wheat pastry flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp fine salt

1/2 tsp ground cinnamon

1/4 tsp ground cloves, or more to taste

1/4 tsp ground nutmeg

1/2 tsp allspice

1/2 c evaporated cane juice (or, if desired, reduce to 1/4 c if using raisins)

1 1/2 c unsweetened applesauce

1 tsp vanilla extract

1 large carrot, shredded, or handful of baby carrots, shredded

1/2 c raisins, soaked in hot water for 10 minutes

Preheat oven to 350 degrees.  Grease or spray a muffin tin or paper liners, if using.  In a large bowl, whisk flour, baking soda, baking powder, salt, and spices together.  Add sugar, applesauce, vanilla, and carrots to the middle of the mixture, stirring until just combined.  The mixture may appear too dry initially but it’s not; keep mixing.  Spoon each muffin cup 3/4 full and bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to wire cooling rack.

Mark enjoyed the leftover batter on the bowl.  I think he was ready to fight me for it if I didn’t let him; it was that good.  And no worries about salmonella from eggs!

They came out of the oven looking perfect, lightly golden-brown.

One muffin for me, two for Mark, and we have nine left.  Wonder how long they’ll last . . .

Wait a minute . .  Did I just write that?   At this time last year, I wouldn’t have believed that I would someday go vegan, never mind Mark.  But, about four weeks ago, we watched Forks Over Knives, which includes research and commentary on the ill health effects of consuming not just meat, but also dairy products.  After the film, he proceeded to dump out the rest of our dairy milk and stated he was done with it.  He’s now trying all kinds of non-dairy milk and has found a particular fondness for hazelnut milk (which I honestly do not share).  He uses soy non-dairy creamer in his coffee and has even tried Daiya non-dairy cheese on pizza from our local vegan-friendly pizza parlor (we love you Pearl St. Pizza!).  He’s been eating beans in his burritos, free of cheese and sour cream, and a veggie delite sub from Subway, no cheese.  The true test?  Mark’s favorite dill pickle flavored sunflower seeds have some kind of milk product in the flavored powder.  When he discovered this, he ordered a new BBQ flavored, dairy-free brand.  If you knew how much my man loves his sunflower seeds (he used to order them by the case), you’d be hugely impressed.  I am.

While Mark and I both now have the experience of living a vegan lifestyle in an omni world, I have to say that his transition has elicited a bit stronger, more vocal response than mine.  While I didn’t start to encounter questions or comments about my veganism until relatively recently, Mark has been on the receiving end of little remarks here and there while flexitarian, and now particularly as a vegan.  He has come home with stories filled with comments like “Oooh, this chicken is so goood”, “Your salad is just vegetables??  How can you eat that?”, “Oh yeah, you don’t eat meat” followed by a smirk or snicker, tofu is so disgusting, etc.  These comments may not be expressed by the most enlightened or thoughtful people, but it honestly surprises, and saddens, me that such blatant disrespect could encircle someone’s eating habits and lifestyle.  It’s also frustrating to hear this negativity when he is making such healthful, positive choices that are making him feel good.

I raised this issue with another vegan recently, and we discussed what may be a common theme: Men simply seem to get more negative feedback and flack for going vegetarian or vegan than women do.  Not that women don’t also have to face anti-vegan rhetoric or rude “mmm, this meat is so good, you should try some” comments.  We get the comments about leather purses, belts, and shoes and confused looks and questions when someone hears we don’t drink dairy milk.  But, from what I’m seeing, both men and women seem to judge a man more harshly for his decision to forgo animal products than a woman who does the same.

Why is this?  Putting on my feminist hat (ok, I always have it on), I would say it’s a result of sexism.  Vegetarianism and veganism are commonly seen as female social movements and issues.  Most vegetarians and vegans are women; therefore, the movements are largely identified as being female.  But it’s more than just the stats pointing to gender discrepancies or the female-centered visual depictions of veggie lifestylers.  Vegetarianism and veganism encompass issues that have largely been held to be more feminine than masculine.  The lifestyle often identifies with compassion, particularly in relation to animals, but also in regards to people who are negatively affected by the economic and environmental impacts of carnivorous diets.  In our society, compassion is associated with caring, emotional, nurturing women, not men who must be tough and even deny their feelings.  Young girls feed and hug their baby dolls, oooh and aaah over cute animals, and express their care for others with little retribution, as children and as they grow into teens and women.  While many parents today are more enlightened and informed about gender roles, boys historically have found themselves in a box, being told that they should not play with baby dolls, should not show care for animals, except maybe the family dog, and should not give or express much care and thought for another’s well-being outside of themselves, and maybe their own family.  Why not?  Because doing so would be girly and who on earth would want to be associated with being compassionate (aka weak) like a girl when you could be a strong, independent, self-serving boy?

In John Robbins’ fantastic book Food Revolution (check it out), he describes a telling and incredibly memorable story about a pig farmer.  The pig farmer was himself raised on a farm which included many animals that came to be his companions, including a pig.  Hot nights spent sleeping in the cool barn were shared with the belly-rub loving pig, as were refreshing dips in their pond.  He came to see the pig as his friend.  One day, his father informed him that he had to shoot and then butcher his friend.  The boy expressed hesitation and reluctance at the thought of taking the life of his loyal companion; the father informed him that he would kill the pig or would no longer be considered his son.  The farmer went on to kill his pig and continued to push away and ignore his grave sadness around the incident for the remainder of his pig farming career.

This experience isn’t a common coming-of-age story for most boys.  But don’t we as a society, consciously or not, still relay certain expectations for our boys and men that contrast with the edict of veganism?  Our society’s boys and men are encouraged to hunt, fish, grill huge slabs of “manly” meat, and learn to shoot guns at whatever may be cool at that moment, innocent animal or target.  Men are often expected to bond around those activities.  But, when boys and men defy these expectations, in action, in diet, in dress, in lifestyle, isn’t their manhood questioned to some extent, and femininity therefore confirmed?  We seem to lean towards either that conclusion or one that states that the woman in the man’s life must simply have him “whipped”.  The vegan woman with whom I spoke about this issue shared that some friends have encouraged her husband to eat meat when she’s not around or have asked if she’s “made” him vegan yet.  How else would a man choose a compassionate, globally-aware lifestyle all on his own?  And why would he consciously choose to eat and live like a girl or woman, without being pushed to do so?

When men are chided or teased or even harassed for making choices that are deemed compassionate, therefore feminine, and therefore weak, the power of sexism rears its head, subtly but openly.  I’m relieved and proud that my strong, independent husband is far more apt to lead and defy gender role conventions than follow the tightly narrowed road society has paved for him.  So let him, and other veggie-minded men, eat tofu, I say.  And let them eat it in peace, with their sexy, compassionate manhood in tact.

At the time, I didn’t really consider myself to be much of a cook.  Honestly, I didn’t enjoy cooking at all.  Often it was because something wouldn’t come out quite right, and I hated spending all the prep time in the kitchen only to be disappointed with the end result.  Once I became vegetarian, I knew that attitude would need to change, especially through the holidays.  So I challenged myself to try completely new, unfamiliar, but seemingly simplistic recipes, including the stuffing and cranberry sauce.  New, unfamiliar recipes, for Thanksgiving, for my boyfriend’s family.  Risky?  Yes.  Ballsy?  Probably.  Smart?  Debatable.

The stuffing was richly flavored with classic Thanksgivingy herbs and spices, and great contrasts with apples and nuts, but it was a bit dry.  It was tasty, but not quite a home run.  More of a single, maybe even a slide to second.  The cranberry sauce was another story.   The recipe called for rich, flavorful spices like nutmeg, cloves, and a contrast of sweet orange juice.  It sounded lovely.  However, we only had whole cloves in our spice rack, instead of ground cloves.  I figured, or hoped rather, that I could crush the cloves on  my own and all would be good . . . But, all was not good.  All was very, very clovey.  Instead of cranberry sauce flavored with cloves, I had made cloves flavored with cranberry sauce.  I was pretty embarrassed, as well as disappointed.  With the disappointment came a lesson learned: it’s usually not best to try a new recipe for a big holiday or gathering.  You never know what will happen.

Of course, learning the lesson is one thing; following it is another.  Mark and I celebrated our May 31st getaway wedding by hosting  a low-key cookout with friends and family in July.  I wanted to be sure to provide lots of vegan goodies to munch on, satisfying to both veggies and omnis, and I also wanted to offer some gluten-free dishes for my family with Celiac.  I pulled out my Babycakes cookbook and chose the vegan, gluten-free mini blondies, thinking they would hopefully be a satisfying classic for both kiddos and adults.  Despite my Thanksgiving miss with the cranberry sauce, I found myself taking the risk again; not only had I never tried the blondie recipe, but I had also never tried gluten-free baking.  I crossed my fingers and hoped the recipe and my baking skills would be kind.

They were.  Mark taste-tested the blondies before the party and gave them an enthusiastic thumbs up.  He actually threatened to hoard them for himself, but I reminded him that he had to be nice and share.  He did.  The blondies got rave reviews at the party, from both adults and kids.  About the size of those icky processed mini muffins, they’re the perfect size for a light treat but are also rich in flavor, just like a cakey chocolate chip cookie.  I made them again recently, with the same super yummy results, and definitely feel they’re worthy enough to be shared and recommended.

Babycakes Blondies by Erin McKenna

1/2 cup Garbanzo-Fava Bean Flour

1/2 cup Brown Rice Flour

1/2 cup Potato Starch

1/4 cup Arrowroot

1 1/4 cups evaporated cane juice

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon salt

1/2 cup coconut oil, plus more for the tins (*melt the oil before measuring, per author’s directions)

1/3 cup unsweetened applesauce

2 tablespoons vanilla extract

1/2 cup hot water

1 cup vegan chocolate chips

*For all ingredients, use only dry measuring cups, per the author’s directions

Preheat the oven to 325 degrees.  Lightly grease three 12-cup mini-muffin tins with oil.

In a medium bowl, whisk together the flours, potato starch, arrowroot, evaporated cane juice, baking powder, baking soda, xanthan gum, and salt.  Add the 1/2 cup oil and the applesauce, vanilla, and hot water and stir until the batter is smooth.  Using a plastic spatula, gently fold the chocolate chips just until they are evenly distributed throughout the batter.

Using a melon baller, scoop the batter into each prepared mini-muffin cup.  (I simply scooped the batter with a spoon and filled each cup close to the top.)  Bake the blondies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes.  The finished blondies will be golden brown and firm to the touch.

Let the blondies stand in the tins for 10 minutes.  To maintain freshness, leave the blondies in the muffin tins until ready to serve.  Cover with plastic wrap and store at room temperature for up to 3 days.

While the recipe doesn’t call for mini chocolate chips, I used them because they are dairy and gluten free, and they are the perfect size for the blondies.

The batter has a slightly different consistency than batter made with wheat flours, a bit stickier.

                               Filled mini-muffin tins

                            And they’re done!  And Mark is super happy

This recipe reminded me that sometimes taking a risk with cooking and baking, and trying something new, can work, and work well.  It may even turn out to be a family or household favorite.  What’s your favorite gluten-free treat to bake?

This announcement will come as a relief to many, as fears and disappointment at the thought of the Moores contributing to animal research and testing were passionate and ran deep within the vegan and animal rights community.  However, some may continue to question the donation going to OHSU at all, as the University has been historically plagued with controversy around their animal research studies.  My thought is that the Moores likely want to see the donation benefit their local communities in Oregon, where Bob’s Red Mill is headquartered.  There is also the fear that this nutrition and wellness institute could use other funding sources to test on animals in the future.  This may perhaps be an idealistic thought, but the parameters the Moores placed on their donation could send a powerful message to the University, that powerful, philanthropic businesspeople with lots of cash to give do not want their money to go towards traumatizing primates or other animals.  It could also provide the opportunity to demonstrate that valid, significant science can be done without harming animals.  Maybe this is naive . . . I hope not.

What do you think?

Unfortunately, as of last week, the company’s legacy has come into question.  The Informed Vegan released a post exposing reports that Bob’s Red Mill is planning a donation to the Oregon Health and Science University (OHSU) of 25 million dollars for nutrition and obesity research.  Later, it was released that the founders of the company, Bob and Charlee Moore, are planning to make the donation privately.  While Bob is no longer the sole owner of the company, after selling it as a co-op, he does, reportedly, have the greatest number of shares in the company and still has high decision-making responsibility, possibly as much as a CEO.  On the surface, this seems to be a wonderfully generous personal gesture, one that is along the lines of the company’s philosophy and business practices of encouraging health and nutrition.  However, more research reveals something otherwise.

OHSU is an institution that is renowned for its practice of and emphasis on animal testing.  While one’s initial inclination may be to think that animal testing is a regretful necessity that could save the lives of our family members, ourselves, and people across the planet, much of the animal testing done, including that which is practiced at OHSU, is questionable, at best, and frequently egregious.  A few years ago, OHSU conducted biological tests on sheep to see if sexual orientation could be manipulated biologically.  The sheep were killed at the end of the experiment in order to study their brains.  Martina Navritolova spoke out against the testing, as did others in the gay and animal rights communities.

The University also houses the Oregon National Primate Research Center, which houses over 4,000 non-human primates for scientific research and study.  The Center has faced considerable controversy over the years from animal rights groups due to questions about the scientific validity, and necessity of their research, as well as conditions the animals experience.  The Center has conducted studies on primates to test maternal health and parenting issues, both biological and psychological.  They recently released reports of findings that feeding a pregnant primate a high-fat diet results in higher risk of still-birth and birth defects.  (A high fat diet is bad?  No, really??)  Another obesity and nutrition study found higher anxiety and stress levels in babies born to female primates who ate high fat diets.  How did they find this out?  By taunting the babies with a Mr Potato Head toy.  They have also continued to engage in maternal attachment and parenting studies that demonstrate trauma, anxiety, and difficulties with socialization among those baby primates who are removed from their mother at infancy.  Isn’t this information we already know, is well documented, and see every single day in human families?  I’m sure mental health counselors across the country would be more than happy to relay their observations and work around neglect and attachment in human families.  Does it really need to simulated, over and over again, in a lab of innocent primates?

While the necessity of many of these tests can easily be questioned, sadly, so can the actual treatment of the animals.  Former employees of OHSU’s Primate Center have spoken out about the conditions at the Center.  One such employee, Matt Rossell, taped footage from inside the institution, and renowned primatologist Jane Goodall described the horrors it showed:

” . . . a baby monkey rolling up into a ball and sucking his penis, an infant monkey with [the disease] Shigella crawling about in his own        filth, an adult rhesus who was so crazy that he had bitten his arms, bitten off almost all the flesh, an individual capuchin who had been used in drug research sitting with staring eyes, clearly in the last stages of depression, a monkey strapped down and submitted to a horribly painful electro ejaculation process with electrodes strapped on his penis, just to get a semen sample . . .”

She has also described, “I was shocked, I was horrified, and I was very, very angry. The fact that today conditions such as those that I saw can still be allowed to continue- that people can go to work every day and allow such barbaric conditions to continue- is a very black mark against humanity.”

Need further convincing that the primates are not living the high life?  Well, at least until they are euthanized?  According to the group, In Defense of Animals,  in 2008, the USDA issued an Official Warning to OHSU after finding multiple violations of the Federal Animal Welfare Act, including “Failure to maintain a program of adequate veterinary care.”  In 2009, a biotech company sued OHSU for poor research methods that included not providing appropriate veterinary care to the animals, which led to bladder complications in all seven monkeys in the study and euthanasia for four of them.

Not surprisingly, the report that money from Bob’s Red Mill, or even from the founder, who is still very much the name and face of the company, would be going to an institution that engages in this type of so-called research erupted a firestorm on Facebook and Twitter.  Those who oppose animal testing have spoken out and stated they will no longer purchase Bob’s Red Mill products if the donation comes to fruition.  The company has received a plethora of social media feedback and has consequently released statements on both Facebook and Twitter, encouraging those with concerns to email or write the company directly.  No further information about the definitive nature of the donation has yet been released.

Since becoming vegetarian and then vegan, I have been a huge supporter and consumer of Bob’s Red Mill products; given this information, that will now change.  My cabinet is currently lined with mason jars filled with Bob’s various wheat and gluten-free flours, as well as baking necessities like arrowroot powder.  I buy their large bag of ground flax seed and use it every day for my green smoothies.  I have felt good about making these purchases, as they have helped me to consider my health, experiment more with cooking and baking, and had left me with the impression that they are eco-aware and cruelty-free.  Since these reports about OHSU have been circling the vegan community, however, my willingness to purchase Bob’s products has depleted immensely.  Before I make a definitive decision, I am waiting for more information, and hoping that the donation may go to more ethical and scientifically worthy hands.

Considering boycotting a company that is financially connected with animal testing is a new reality for me.  While I have always, even as an omnivore, been against animal testing of cosmetics and cleaners, I honestly did not do much about it; I used products that are tested on animals and did not actively seek out cruelty-free brands.  I was ignorant, and even apathetic.  Now, I’m questioning animal testing in general.  I don’t have all the answers, and feel I still have a lot to learn, but I’m coming across facts that I just can’t ignore anymore.  So, I will use my power as a consumer to speak for animals and for compassion.  I could never imagine my wonderful, playful, personality-filled dogs or cats to be locked in cages, poked and prodded and traumatized in the name of research.  Why should I be ok with other animals experiencing this cruel unfairness?

What do you think about this issue, either the specifics around Bob’s Red Mill or animal testing in general?

While I don’t constantly have a book in my hand now (meeting with patients and driving to their homes kinda impedes that), I still love to read, whether it’s getting lost in a coming of age memoir or fictional family drama or diving into a nonfiction subject that really provokes my passions.  When I went vegetarian last October, my interest in living meat-free and gaining a better understanding of the factory farming industry prompted a drive to want to learn more and more about the issue.  So much so that for months, I’ve been seriously engrossed in vegan diet, health, and animal welfare books.  When my husband and I went on our cruise and destination wedding this past May, he expressed mock shock and surprise that I had actually brought a novel with me, one with no reference to veganism.  I did, of course, also have a vegan diet and lifestyle book accompanying the novel, but hey, I was able to let go for a little bit.

Good books are the culprit of why I’ve been stuck on this subject matter.  I keep learning more and more, and whatever is repeated, I figure is worth reading again; I want to absorb all I can.  Here are a few of the books that got me started and have kept me going, all of which I highly, highly recommend.

After I watched Food, Inc. at the end of October 2010 and immediately decided to pursue a vegetarian diet, one of the first books I bought about veggie living was  Alicia Silverstone’s The Kind Diet.  I remember Silverstone publicizing her book when it first came out, and even then, I was intrigued.  Cher was educating the masses about healthy living and loving animals, not just fashion and dating!  I respected her passion and willingness to be a voice for animals, but, at the time, I wasn’t quite ready to know what I really didn’t want to know.  Once I became vegetarian, I decided it was time to pursue that information.  I have recommended The Kind Diet to other newbie vegetarians and vegans and continue to do so.  The book includes information about animal welfare in the factory farming, dairy, and egg industries, as well as the nutritional issues that lead many to really question the healthfulness of animal products.  Alicia also discusses the incremental steps one can take towards a plants-based diet, from “flirting” (vegetarian or flexitarian), “vegan”, and “superhero”, which follows a vegan, macrobiotic lifestyle.  She offers suggestions about common and popular substitutes in the veggie world, i.e. Vegenaise for mayonnaise, as you make the transition.  She devotes nearly half the book to these issues, offering a real guide for those who are merely considering making a change.  The second half consists of recipes to fit a vegan or superhero diet, from appetizers to meals and desserts.  See Starring Soup and Cornbread for her a-maaazing cornbread recipe.  The format and voice are likeable, easy to follow, down-to-earth yet informative, with no hint of preachiness or self-righteousness that some may equate with veganism.   

I was lucky enough to win John Robbins’ Food Revolution through a Facebook giveaway by Ecolissa (an online store with eco-friendly, vegan clothing and accessories!  Whoohoo!).  I was so captured by this book that I brought it on my ultimate, romantic destination wedding and honeymoon.  Nothing says love and romance like reading about Bovine Spongiform Encephalopathy (Mad Cow Disease), right?  Robbins is the son of one of the co-founders of Baskin-Robbins ice cream; despite his family roots, he has been advocating a plants-based, dairy-free diet for years.  Interesting, eh?  He has reasons for separating himself from the ice cream empire–lots of reasons, and they’re damn good ones.  I will never forget reading the chapter about the pig farmer and having such an emotional, visceral reaction, that I had to share it with my husband before we went to sleep.  Not a great bedtime story, but it has really stayed with me.  Lots of the science and facts he shares will stay with you, too.

I feel guilty, but I have to somewhat thank Borders’ going out of business sale, as it prompted me to pick up Kris Carr’s Crazy, Sexy Diet.  I had been hearing about the book through the veggie and health grapevine, particularly around the benefits of juicing and a vegan diet.  Eight years ago, Carr was diagnosed with a rare and incurable stage 4 cancer.  Today, she is healthy and thriving, which she credits to holistic living and completely changing her diet.  Carr’s voice in the book rings bubbly, fun, yet truthful, as she shares all you may want to know, and  don’t want to know, about the benefits of a vegan, (mostly) raw, green juice plentiful diet, from the obvious goods of increased energy and glowing skin to not-so-obvious goods of, ahem, regularity and a well functioning digestive system.  Since reading Carr’s book, I admit that I do not eat primarily raw nor have I adopted her love for meditation (which I should really try), but I have been boosting my greens intake by drinking a green smoothie almost every day.  I had never thought to include spinach or kale or greens in a homemade smoothie, and now I can’t imagine not having this boost every morning.

One of the many, many things I’ve learned more about since becoming vegetarian and then vegan is nutrition.  I don’t mean merely recognizing that broccoli and brown rice are good for you, but gaining increased knowledge of what they actually do for your body nutritionally, i.e. broccoli is high in calcium, folic acid, and vitamin C (win!).  The book Vegan for Life by Jack Norris, R.D. and Virginia Messina, R.D., both registered dietitians and long-time vegans, helped me to better understand the importance and need for vital nutrients like Vitamin D and Vitamin B12.  Since reading Vegan for Life, I now know how important it is for me to take a sublingual supplement of B12.  According  to Norris and Messina, B12 is best absorbed when taken as a sublingual (dissolving, under-the-tongue) tablet.  Because vegans do not get a natural source of B12, as it is found naturally only in animal products, we must be careful to ensure we are getting the proper daily recommended amount, either through a sublingual supplement or through fortified dairy milk alternatives and/or nutritional yeast.  While I had previously been erratic, at best, with taking my vitamins, I now take a vegan multi and sublingual B12 every day.  It’s worth it, and for the knowledge it has given me, so is this book.

What are some of your favorite books on healthy living, vegetarianism, or veganism?  Which has inspired you the most?

Admittedly, these projects usually came from boxed mixes, with likely questionable ingredients in addition to the eggs and oil and milk that were added.  I did, however, always insist on making the frosting from scratch.  While it may not have been the highly processed stuff in a plastic can, it did entail getting out our big container of Crisco vegetable shortening.  Lots of shortening, powdered sugar, and milk were the foundation of these frostings, obviously brimming with trans and saturated fats, cholesterol, and refined sugar.  Were they tasty?  Absolutely.   Were they loaded with yuckiness that could lead to churning bellies, headaches, and artery clogging?  Yes.  Health and nutrients were simply not an important factor to me at that time; I was young and simply didn’t have the knowledge about how these foods could affect me and my family.

Thankfully, that has changed.  Since going vegetarian last fall and becoming vegan in March, my love for baking has resurfaced, but this time, with a different focus.  Along with keeping the animal products out of my treats, I am also always trying to find ways to increase the health and wellness packed in their tasty goodness.  We should all be able to indulge in a sweet now and then, but if it can be super tasty and have some degree of nutritional value as well, I’m all about it.

One of my first forays back into baking since going vegetarian was finding this Chewy Vegan Oatmeal Raisin Cookie recipe.  My husband Mark and I both love hearty whole grains and oats, and that includes hearty, whole grain oatmeal cookies.  I tackled the recipe, have tinkered with it here and there, and the end result has been an indisputable success.  I’ve shared them at Thanksgiving and Christmas, family and friend gatherings, and have received lots of compliments.  I also like to make a batch just to have something sweet in the house.  The cookies are soft but chewy on the inside and can have a crispiness on the outside, depending on how long you keep them in the oven.  They do not spread significantly, so do not expect a thin and crispy cookie; they are more rounded and puffy.  Mark has declared them to be his absolute favorite, quite the standard to reach for someone who adores a classic chocolate chip cookie!

Vegan Oatmeal Raisin Nut Cookies

3/4 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 c light brown sugar or coconut sugar

1/4 c applesauce

1/4 c oil  *I use grapeseed, canola, or olive oil

2 – 3 tablespoons molasses

2 teaspoons vanilla

1 1/2 c rolled oats (up to 1/4 c more, if you really like oats)

1/2 cup raisins, plumped in water and patted dry and/or dairy-free chocolate chips

1/2 cup chopped walnuts (or pecans, and/or almonds), optional

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or spray with non-stick cooking spray.

Mix together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.

Mix sugar, molasses, apple sauce, oil and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins and/or chocolate chips, and nuts, if using.

Let sit for 10 minutes.

Drop by rounded tablespoonfuls onto the cookie sheets.  Bake for 12-15 minutes.

Makes approx 30 cookies

Make sure to let the batter sit for 10 minutes or so, as directed, because the batter can be pretty sticky and needs a little time to firm up.  I’ve even put the bowl in the fridge for a bit.

Really thick batter

Ready for the oven!

Mark can lick the spoon!

The end result!

Yummmmmm.

One of the things I’ve enjoyed about this recipe is the opportunity to make it my own.  I think it’s perfectly appropriate to substitute sweeteners, add spices, and various extras that you enjoy, being careful to recognize that changing the ratio of liquid and dry ingredients can impact the structure and texture of the cookie.  The original recipe doesn’t call for pumpkin pie spice, requires less cinnamon and vanilla, and lists maple syrup instead of molasses.  I also omitted the white sugar, as I’ve found the brown sugar or coconut sugar to be sweet enough and try to avoid refined, white sugar whenever possible.  I’ve made these cookies with a mixture of maple syrup and molasses, chopped pecans, and chopped almonds, and dairy-free chocolate chips.  I’ve also enjoyed substituting coconut sugar for brown sugar, which reportedly has a lower glycemic index and more minerals, as well as a more caramel-like taste.  My favorite result?  Oatmeal Raisin Walnut Chocolate Chip cookies made with coconut sugar, which have a nice mixture of heartiness from the oats, sweetness from the raisins, spice from the cinnamon, molasses, and pumpkin pie spice, and creaminess from the chocolate chips.

What’s your favorite cookie recipe?  Do you have a vegan version?

What has helped me to reach this goal?  The most basic tool has been a really great pair of running shoes.  Up until a year and a half ago, I opted to go to the local sporting goods, or discount, store for comfortable but cheap athletic sneakers, and it showed.  Blisters would cover my feet when I went through periods of running on a treadmill, and, even worse, a couple of my toenails would become unattractively black, and sore.  I remember feeling so embarrassed about their state when getting a pedicure one day, repeatedly apologetic to the nail tech who had to see and work on them.  While I could find enjoyment in running, I hated some of the consequences.

Last year, my then boyfriend, now husband Mark and I went to the local running store, Runner’s Alley, with intentions to find the most appropriate running shoes for our feet and strides.  We liked the idea of shopping locally and really liked the idea of having help to find the right sneakers.  The store offers one-on-one personal attention and really aims to match you with the best pair of sneakers for your particular needs.  The salesperson watched each of us walk and then jog across the floor of the store.  He brought out box after box of recommended brands and models and encouraged us to use the treadmill or jog around the store to determine which felt like the best fit.  Both Mark and I opted for Asics; mine were the women’s GT-2150, a model that focuses on stability.  What a difference!!  Those sneakers dramatically lessened my risk for blisters and have not prompted any unsightly black toenails.  They traveled with me through the vast majority of the C25K.  I love those sneakers for what they, comfortably, have helped me to accomplish.

Unfortunately, they began showing their effort and hard work.  Some well-worn holes in the toe area and sides started to tell me (ok, scream at me) that it was time to let them go.  But I was reluctant to surrender them, as they had been so good to me, my feet, my toes, and my body.  But the inevitable moment came.  After a trip to the gym to do some strength training last week, Mark spotted their sad existence and suggested stopping at Runner’s Alley on the way home to exchange their well-loved holes for a new pair.  We walked in the store just as it had opened and again had personal service by a knowledgeable employee.  After seeing my shoes and hearing that it had been a year and a half since they had been purchased, the salesperson absolutely agreed that it was time for an upgrade.  She stated that running shoes should be replaced every few hundred miles, up to five hundred miles, as their stability and support dramatically decreases with usage.  Once I realized that a new pair of could actually improve my running performance even more, I no longer needed convincing.  The salesperson brought out three similar, stability-based pairs for me to try, including the updated Asics model, and even encouraged me to try them on the sidewalk.  After that test, my decision was immediate; the Asics GT-2160 are definitely my perfect running shoes.  It was remarkable to me how important it was to actually run outside instead of merely walking around the store; it really helped with comparing their stability and support.  And, just like my first pair, I have fallen in love with these, too.

Some women may drool over their Manolos because they look damn good, but I’ll drool over my Asics any day.  And, since they are made of synthetic fiber and synthetic leather, they are vegan.  Score!

If you’re interested in getting into a running training program, I would absolutely recommend checking out your local running store to get some one-on-one personal attention and an assessment that could really make a difference in your performance.

What simple thing(s) really help you to reach your running or athletic goals?

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