Posts Tagged ‘factory farming’

Buckets for the Cure?

April 23, 2010

Susan G. Komen foundation has lent it’s support to the cause of increasing obesity, heart disease and animal cruelty in America by funding the KFC “Buckets for the Cure” program. KFC will be selling pink buckets of chicken and pledging fifty cents to Komen for every pink bucket ordered by restaurant operators during the promotion period.

Now, this makes as much sense as asking Paula Abdul for help with your math homework.

Don’t get me wrong, the foundation has done tons of great work. They’ve raised millions and millions of dollars in their fight to cure breast cancer. They fund research projects and experiment with new treatments. They tirelessly counsel those diagnosed, bringing them one of the most precious things for someone stricken – hope. I can’t say enough good things about all of their accomplishments. And the cause is near and dear to my heart. I watched my mother courageously battle this insidious disease for 10 hard years. That said, let me just dramatically raise my eyebrows and ask a few painfully obvious questions…

Really? There’s no other way to get the word out? It’s got be through, factory-farmed, antibiotic and steroid laden, fried chicken? (FYI, fried foods have been linked to all sorts of wonderful cancers like kidney and ovarian. So the partnership makes total sense. No, wait…)

The underlying message of the campaign is eat some cancer causing foods so we can find a cure for cancer and cure the cancer you got from trying to help us cure cancer.

Uh huh. I think I’ll stick with Komen’s Race for a Cure, thanks.


Food Matters

April 9, 2010

Turns out, you don’t have to be sick. That’s the big news of my new favorite film, Food Matters. Filmmakers James Colquhoun and Laurentine ten Bosch take a long hard look at the medicines that are marketed to us everyday in the form of magic bullets.

Go ahead and eat that fried chicken from Popeye’s. Just pop a Lipitor. High blood pressure? Take a diuretic. Indigestion? How about some Pepcid? Trouble in the bedroom? Hello, Viagra.

Actually, there’s a better way. Food Matters explores alternative ways of treating and preventing chronic illness through Nutrition and Natural Therapies.

Yep, food can fix you. And we’re talking about the big problems here – Cancer, Heart Disease, Depression and more.

Check out for more info. You can learn more, order the DVD or even stream it right to your computer.

What’s a vegan Jew to do?

April 2, 2010

If you’re a vegan and also happen to like to eat food that tastes good, Passover can be tough. Honestly, there’s just no way to make gefilte fish-tasting tofu appetizing and how much matzoh can one person eat?

Here is a vegan recipe for Cauliflower-Leek Kugel with Almond-Herb Crust that’s perfect for Passover.  This is from one of my favorite Jewish vegans, Isa Chandra Moskovitz, author of Vegan With A Vengeance and co-host of The Post Punk Kitchen. Any other Jewish vegans out there? Check out and You’re welcome.

Cauliflower-Leek Kugel with Almond-Herb Crust

4 cups cauliflower florets (about 2 medium-size heads cauliflower)

3 whole matzohs

1 (12-ounce) package silken tofu

4 tablespoons olive oil

4 cups coarsely chopped leeks (white and green parts from about 2 leeks)

1 small onion, cut into ½ inch dice (about 1 cup)

½ cup chopped fresh parsley

½ cup chopped fresh dill

1 ½ teaspoons salt

½ teaspoon ground black pepper

½ cup almonds, toasted and chopped

Preheat oven to 350.  Boil a large pot of water.  Add the cauliflower and cook for 10 minutes, covered.  Meanwhile, prepare the matzoh mixture.

Crumble the two sheets of matzoh into a food processor or blender.  Grind the matzoh into crumbs; remove from food processor and set aside.  Crumble the tofu into the food processor or blender and puree until smooth.  You may have to add a couple of tablespoons of water.  Let the tofu drain and transfer to a large bowl.  Mash coarsely with a potato masher.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add the leeks and onions; sauté until the leeks are tender and the onions are translucent, about 5 minutes.  Add to the cauliflower.  Mix in the matzoh crumbs.  Add the pureed tofu, 1 tablespoon of the parsley, 1 tablespoon of the dill, salt , and pepper and mix well.

Brush or spray a 9×13 inch casserole dish with oil.  Spread the cauliflower mixture evenly in the dish.  Mix together the almonds and remaining herbs.  Crumble the remaining matzoh into large crumbs with your fingers and add the remaining 2 tablespoons of olive oil to them; mix.  Sprinkle this mixture evenly over the kugel.  Bake for 35 minutes, until browned on top.  Remove from oven and let stand for 10 minutes.

Yeah, um, that fish might not be the fish you thought it was.

April 1, 2010

This article ( in the Washington Post about food fraud makes this mother shudder, this citizen outraged and this Jewish New Yorker pissed.  Does anyone have a conscience anymore?

Food fraud is rampant.  For example last year a man was convicted of selling millions of pounds of frozen catfish fillets from Vietnam as grouper, red snapper and flounder.  If this wasn’t disturbing enough the fish was bought by national chain retailers, wholesalers and food service companies.  Other cases of food fraud have been documented in oil, spices, vinegar, wine, fruit juice and maple syrup in addition to plenty of examples from the seafood industry.

So what are we going to do, DNA test every meal? Well, you could. Last year, some clever NYC students did and found out all sorts of horrible misrepresentations in everything from cheese to caviar. But realistically speaking, that’s not happening in my house.

I bring all this up because it reinforces my belief in buying locally. If you’re getting as much of your food as possible from local farmers at local farmers markets, you’re lowering the chances of falling victim to food fraud. In other words, the food you’re paying for will be the food you get. Your tomatoes will be tomatoes. Your honey will be honey. Your dragon fruit will be, wait, what is dragon fruit anyway? (Actually, it’s the wierd spotty thing in the pic above)

My point is that you should be making every effort to eat local food. Because if you’re not, who knows what you’re eating.

It’s Meatless Monday! Fois gras? Faux-get about it.

March 22, 2010

Ducks and geese can thank their lucky stars for the regal vegan’s newest delicacy: Faux Gras.

Faux Gras is kind of like fois gras, but without all the meat. Or any of the meat. But it still tastes like fois gras. So it’s faux. Because that means…Well anyway, Faux Gras is made with walnuts, onions and lentils, packed with omega 3’s, a great source of dietary fiber and low in cholesterol. Plus it’s 100% vegan, gluten free and has maybe the most awesome pun name in vegan history.

Spread it on crackers and sandwiches, use it as a dip or just impress your friends with your unparalleled punnery. To find more visit

What’s so organic about a post about “What’s so organic about organic?”?

March 19, 2010

Well it’s an organic nutritional counselor talking about organic farmers talking about organic farming.

Sorry to get all meta on you, but I want to tell you about another fantastic movie that’s going to make the world a better place – What’s So Organic About Organic? What’s all the hubbub? Well, this is a film that stars organic farmers, farming advocates and environmental scientists dishing on the real state of organic farming in America and how it can be used as a soil and air protection system, a healthy solution to toxic pollution and (gasp!) a way to fight global warming. Guess what?

It’s fascinating.

That’s what’s so organic about organic.

Check it out here…

March 11, 2010

Check out this amazing investigative report on the horrors of the food industry. Okay, it’s actually a video from the Onion, but after seeing films like Food, Inc ( and King Corn (, I can tell you they’re not too far from the truth.

Take a day, save the world

March 10, 2010

I know it’s a little late notice, but I want to invite you to come save the world.

Okay, that might be a little vague. Let me explain. I’m going to “FitTown USA Town Hall Discussion” – a two day conference that brings together integrative health leaders and advocates for childrens’ health to discuss how we can have better nutrition in our schools, create a healthier environment for our kids and how to make a change in underserved communities. Speakers include Ras Baraka, Annemarie Colbin, PHD, Alexandra Jamieson, and Michelle Paige Paterson.


Urban Zen Center

705 Greenwich Street

Today and tomorrow 10 am – 5 pm

BTW, FitTown USA Town Hall Discussion is hosted by the Urban Zen Foundation and Healthcorps. Healthcorps ( is a proactive health movement founded by Dr. Mehmet Oz to help fight childhood obesity.

Recent college graduates become HealthCorps Coordinators for two years and defer medical school or graduate health program studies to peer-mentor as public service – helping teens, their teachers and their families become health activists.

Urban Zen foundation ( works to raise awareness and inspire change in the areas of well being, preserving cultures and empowering children.

Come on down. You could make a world of difference.

The End of the Line

March 4, 2010

I don’t think I will ever be able to eat sushi with a clear conscience again after watching the powerful documentary, The End of the Line.  Think of this movie as An Inconvenient Truth for fish.  The premise of the film is that if we continue fishing as we are now, we will see the end of most seafood by 2048. 2048! Holy, um, mackerel.

The End of the Line examines the imminent extinction of bluefin tuna and how that will affect eeeeeeeverything else in the world. Filmed over two years, the film follows investigative reporter Charles Clover as he digs deep, confronting politicians and celebrity restaurateurs who contribute to the problem.

So what can you do besides watch the film and tell your friends to do the same?

Well, to be sure you aren’t mmmunching on fish that are endangered or over-exploited you can go to  Also, the Marine Stewardship Council runs a certification program to recognize and reward sustainable fishing ( Another great site is which helps parents introduce fish to their children, listing the ones with the least amount of mercury.

It’s a lot to think about, but if we don’t, it’s…(wait for it)…The End of the Line.

Learn more and find out where you can see the film here…

The Conscious Kitchen

March 2, 2010

Rarely do I recommend something that is a must-buy-now item, but Alexandra Zissu’s new book is just that. And it comes out today!

The Conscious Kitchen is a must-have guide that tells you everything you need to know about choosing the safest, healthiest food for your family and at the same time preserving and protecting our planet.

Never again will you be confused by food labels, unsure what fish is sustainably caught or worry about the toxicity of the containers you pack your child’s lunch in.

The book covers everything from fruits, vegetables and meats, to cookware, to appliances to how to save the most energy in your kitchen even where to get organic booze! (my favorite)

Pick up a copy and feel smug knowing you will be confident in your food choices, playing your part in protecting the environment and most importantly taking care of your family.

You can get it here…