An article published by the Montreal Gazette yesterday commented on the growing popularity of veganism, stating that: "A novelty only 30 years ago, meat-free diets are rapidly becoming the fashion for people who care about their family's and their planet's health."
For the full story, click here: Vegans move into the mainstream
While I enjoy seeing stories like this in the newspapers, I wish the authors would also include the most important reason, and the number one reason most people go vegan: to stop the exploitation, suffering and slaughter of other animals.
I suppose right now it's trendy to reduce your meat consumption (or at least to say you do) but trendy or not, veganism is compassion in action. It's about recognizing how cruel and unnecessary it is to use, kill, wear, eat or experiment on other animals and then adjusting your lifestyle to reflect that awareness.
Showing posts with label News. Show all posts
Showing posts with label News. Show all posts
Friday, January 8, 2010
Tuesday, October 27, 2009
Big Meat's Scare Tactics
This is so cool! The meat industry is squirming and scaremongering over the Baltimore public school board's decision to introduce "Meatless Mondays" to their school cafeterias Meat lobby sinks teeth into local issue.They're warning folks that students already aren't getting enough protein in their diets, and that if this insanity - one vegetarian meal a week - doesn't stop it'll turn America's youth into pasty-skinned, hardcore vegan animal rights terrorists (or something like that).
Sound ridiculous? Well my friends, it gets better. According to an earlier story http://www.cnsnews.com/news/article/55355 the president of the American Meat Institute sent a letter to Andres A. Alonso, CEO of Baltimore City Schools, urging him to abandon "Meatless Mondays", as if mandating vegetarian chili and grilled cheese sandwiches were a violation of the First Amendment and infringing upon American's freedom to choose:
"Now you are removing a meat or poultry entrée on Mondays and depriving children and their parents of the ability to determine what is appropriate for their diets and their own personal circumstances." - J. Patrick Boyle, American Meat Institute
This from an industry that has successfully brainwashed people into believing that they can't survive without eating meat, and has infiltrated the school system with their dangerous and self-serving propaganda.
But I think the best part is this. In an attempt to convince Big Meat that he isn't some kind of new-age, tofu-eating health fanatic, Triple A has assured them that, "I have the world's worst eating habits. If the meat industry folks sat at my family dinners, we would be their poster family."
Okay, so is it just me or did Mr. Alonso, chief of Baltimore schools, just say that meat-eating is a bad habit? That's what it sounded like to me. Oh yes it did! Which leads me to my next question. Who you gonna believe, a greedy corporation that peddles in the death and dismemberment of innocent, defenceless animals, or the head of Baltimore's education system?
I love it!
Sunday, September 20, 2009
Leaving the Bees Be: Why Vegans Won't Eat Honey
Pacific Free Press - Saturday, September 19, 2009By Mickey Z.
There are many valid reasons, including Colony Collapse Disorder.
Most non-vegans seem to get why some people won't eat meat. It gets a little less clear when the topics are eggs and dairy products...but the reasons can be provided and debated. When things turn to bees and honey, however, the reactions range from incredulity to sheer mockery.
In other words, a good explanation of why vegans eschew honey is needed. It starts with a core understanding of what it means for most people to be a vegan.
"Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence for life," writes Jo Stepaniak.
[For complete article links, please see source at Planet Green here.]
As detailed by PETA, "Like other factory-farmed animals, honeybees are victims of unnatural living conditions, genetic manipulation, and stressful transportation ... Profiting from honey requires the manipulation and exploitation of the insects' desire to live and protect their hive."
To which, Stepaniak adds: "Even the most careful keeper cannot help but squash or otherwise kill many of the bees in the process. During unproductive months, some beekeepers may starve their bees to death or burn the hive to avoid complex maintenance."
It should not be a surprise that many of those seeking to exclude "all forms of exploitation of, and cruelty to, the animal kingdom," would avoid the conscious manipulation of bees. The goal is not purity, of course. Instead, veganism often comes down to an issue of intent.
I know what some of you are thinking: They're just bees. Lighten up. It just so happens that bees are extremely intelligent and studies have demonstrated that they feel pain. Plus, the standard retort of "they're only insects" the above description of why some people would adopt a compassionate vegan lifestyle in the first place.
Recent events have provided the most powerful - and very, very green - reason why the earth-friendly crowd might refrain from honey consumption: Colony Collapse Disorder. Like many things about nature, we humans take honeybees for granted. But, as we're learning, a major portion of our food relies on bees at the critical early stages of its development. This is why the sudden disappearance of honeybees, a.k.a. Colony Collapse Disorder (CCD), is all the more alarming. "The bee losses are especially distressing in light of a study last year that concluded that pollinators such as bees, birds and bats affect 35% of the world's crop production, increasing the output of 87 of the leading food crops worldwide," writes Jasmin Malik Chua.
The cause (or causes) of CCD are not yet understood. Some of the proposed causes include "environmental change-related stresses malnutrition, pathogens (i.e., disease including Israel acute paralysis virus), mites, pesticides such as neonicotinoids or imidacloprid, genetically modified (GM) crops with pest control characteristics such as transgenic maize, and migratory beekeeping."
What does drizzling some honey on your morning granola have to do with all this? Here's PETA again: "BeeCulture magazine reports that beekeepers are notorious for contributing to the spread of disease: 'Beekeepers move infected combs from diseased colonies to healthy colonies, fail to recognize or treat disease, purchase old infected equipment, keep colonies too close together, [and] leave dead colonies in apiaries.' Artificial diets, provided because farmers take the honey that bees would normally eat, leave bees susceptible to sickness and attack from other insects. When diseases are detected, beekeepers are advised to 'destroy the colony and burn the equipment,' which can mean burning or gassing the bees to death."
All this for something not necessary for human nutritional needs. "Humans can live quite well without sugar or honey," says Stepaniak. "As a rule, extensive use of sweeteners is found only in affluent societies." In other words, honey is a novelty food that has not only spawned a massive global industry, it's also helped put one of nature's critical species in danger. *If the demand for honey were to lessen and ultimately vanish, the bees might be saved along with much of the human food supply.
Let's bring it down to basics: After a bee swallows floral nectar, it is partially digested in its primary stomach where the bee adds its own digestive secretion. It is then regurgitated. This bee vomit is called honey and is considered to be food by the people who take it from the hives. However, whether honey is produced locally or on an industrial scale, two realities remain:
1. Bees will inevitably be killed in the process
2. There is no nutritional reason for humans to consume honey
Four Ways Vegans (and non-Vegans) Can Potentially Help the Bees and the Planet:
1. Stop buying and eating honey (along with beeswax, propolis, royal jelly, and other products that come from bees).
2. If you have a serious honey habit and need to transition slowly, choose locally produced honey for now.
3. Learn more about CCD and what you can do.
4. Switch to delicious, non-exploitative green sweeteners.
Wednesday, August 5, 2009
"... a little tired of ribs, but..."
The Rotarians were at it again last weekend, serving up body parts of tortured little animals as part of Ribfest in St. Catharines (see complete story below).http://www.stcatharinesstandard.ca/ArticleDisplay.aspx?e=1684442
What kills me, aside from people killing animals for fun, are comments from individuals like the lady quoted at Ribfest, who say they are bored or tired of eating this or that animal. How many times have you heard someone say after Thanksgiving or Christmas, "Awh, turkey again!" They just want a little variety when it comes to eating somebody else's flesh.
What they haven't considered - or don't care about - is that the boring food they are getting sick of used to be a living, breathing animal, forced to live in misery and filth before he or she was hauled off to the abbatoir to be butchered and dismembered so other people could get tired of eating him or her.
I'm also reminded of all the animals that are discarded by grocery stores: animals that are slaughtered, carved and cut up and then put on display at the deli counter, just to be "DISCOUNTED FOR QUICK SALE" and, if not sold by the end of the day, thrown out with all the other garbage. What a waste of life!
Anyways, I think I'm going to send the Rotarians a letter, along with a Compassionate Choices booklet, with the hope that they will at least think about the suffering they are causing, and let them know that there are many other ways to raise money that do not involve the taking of another's life, no matter how tasty those others may be.
Sunday, July 19, 2009
Farmers aren’t living high on the hog
Pork producers protest in a bid to get financial help from province, feds Niagara This Week - Friday, July 17, 2009
BY ALISON BROWNLEE
In amongst the tourists, about 50 beginning hog farmers and their families found themselves marching around Simcoe Park in Niagara-on-the-Lake, urging the federal and provincial governments to help them save their farms.
“We’ve been hit by a ‘perfect storm,’” said rally organizer Teresa De Wetering, a hog producer from Stratford. “There was circo-virus in 2006, high feed costs, low prices, U.S. country of origin labelling, the recession and now H1N1, which has nothing to do with the pork we eat.”
Because of these factors, many hog farmers in Ontario are so far in debt, they are on the brink of losing their farms, said De Wetering.
De Wetering said beginning farmers – those who either started a farm or switched from contract to full-ownership production after 2004 – are some of the hardest hit.
The federal and provincial governments have created programs, like the Ontario Cattle Hog and Horticulture Payment and Cost of Production, aimed at aiding hog farmers, but De Wetering said these programs are based on a producer’s historical production data, which beginning farmers like her don’t have.
The rally was held in Niagara-on-the-Lake to coincide with the July 8 Federal, Provincial and Territorial Agricultural Ministers Meeting attended by Ontario Agricultural Minister Leona Dombrowsky.
In a statement, Dombrowsky’s office said, “The government provided $150 million in assistance to Ontario hog, cattle and horticulture producers last spring.” The money was given as a one-time payment to producers “most affected by low prices and high costs.”
Dombrowsky’s office said the money was given to producers based on Cost of Production and the Ontario Cost Recognition Top-up payment data.
The statement also said the ministers “discussed the situation of the pork industry and how programming is responding.” They also heard proposals from the Canadian Pork Council.
According to the Ontario Pork Producers’ Marketing Board, there are 36 hog producers in the Niagara region, who were responsible for 83,630 hogs marketed in 2008.
Smithville producer John Sikkens, Jr. said he and his father don’t qualify for government assistance payments.
“We switched from dairy 10 years ago,” he said. Although he had previously been farming with his father, he got married three years ago and started his own hog farm. Together, he and his father, John Sr., have 4,200 finishing hogs.
“The pig income isn’t covering our mortgage,” he said. “If it wasn’t for my parents, we would have been broke already.”
John Sr. is considered an established farmer, but also attended the rally. He has been farming full-time since 1963 and said he’s never seen the industry fall so low.
“No year has ever been this bad,” he said. “Times are tough. Last year we lost $70,000 on hogs.”
________________________________________________
Blogger's Note:
While I usually feel sorry for anyone who is hard hit during these times of economic "uncertainty", I find it hard to sympathize with the "producers" of domestic animals destined for slaughter.
Aside from the fact that a number of these hog farmers are newcomers to the business - raising hogs for as short a time as 3 years - yet expect the government to bail them out as if they are due some special treatment, what really browns me off (to use my mother's expression) is that my tax dollars are going to subside animal killers.
Why should I have to support an industry that I am ethically and morally opposed to with every fiber of my being; an industry that commits atrocious acts of violence against other living creatures each and every day and reduces them to commodities, inanimate objects, production units while butchering and disassembling their bodies to become bacon, ham and pork chops?
I chose to live a vegan lifestyle because I am against such needless exploitation and destruction. Why should I be forced to assist the exploiters and destroyers?
If business is so bad, get out of it. Find a profession that doesn't cause so much suffering and torment. Invest in something that celebrates and promotes life, instead of peddling in misery and death.
Tuesday, June 16, 2009
VPC on Facebook!
That's right. The Vegan Party of Canada is now on Facebook. So what are you waiting for? Join the Party!
Friday, June 12, 2009
think VEGETARIAN for dad's day
The St. Catharines Standard - Tuesday, June 9, 2009
Posted by LAURIE SADOWSKI
A plant-based diet might not be deemed as the most manly for Father's Day, with thoughts of simple salads, dainty tofu quiches and chilled tomato gazpacho. Instead, a thick-cut slab of Man-Certified rib eye with a slow baked potato on the side, slathered with sour cream and pad of butter, seems to be the menu that comes to mind.
Add to that a barbecue, patio set, sausages and cream-laden salads, and it sounds like you have the typical Father's Day (June 21) feast. Although everything in moderation is fine, this special day spread might also just be a precursor of what is to come in these summer months: heavy, meat-laden meals.
Veganism, on the other hand, is often assumed as the antithesis of masculinity; the dietary choice touted for those with less testosterone. But these gender generalizations are as ancient as assuming that vegans nosh on carrots all day. Just ask Kansas City Chiefs' tight-end Tony Gonzalez; professional Ironman triathlete and two-time Ultra Marathon winner Brendan Brazier; Atlanta Hawks' Salim Stoudamire; or Mac Danzig, winner of The Ultimate Fighter. Yep, all vegans.
When thinking of plantbased cuisine that would appeal to the y-chromosome, hearty stews and chilies are the first things that come to mind. But these heavy meals - ones that heat up our kitchens during the summer months - aren't perhaps our dinner of choice once June rolls around. The answer isn't tossing vegan meals aside for half the year; instead, it lay in finding a way to please those pickier palates.
Given that, opting for a plant-based diet - at least a few times a week - has its benefits. In addition to animal rights and environmental concerns, health is a No. 1 issue. A recent study published in the Archives of Internal Medicine, for example, followed half a million individuals for 10 years, finding those who consumed red meat had an approximate 33 per cent increase in early death, along with up to 50 per cent increased risk in heart disease and cancer. Conversely, those who didn't consume red meat had a decreased risk.
Not only that, many plantbased foods also contain vital nutrients designed with the man in mind. In North America, 220,000 men are diagnosed each year with prostate cancer; 34,000 of those men die from the disease. Foods rich in animal fats have been shown to increase the risk, whereas studies have indicated foods such as soy products, garlic and almonds decrease the risk.
Alas, convincing your meat and potatoes partner that you're going to celebrate his holiday animal-free might not result in the most enthusiastic of replies. But a little magic acronym known as the BBQ is sure to ignite his digestive juices.
Yes, firing up the grill will not only spark any man's appetite, but also your creativity. We're accustomed to grilling our favourite meats and kabobs, but it's time to think outside that basic barbecuing box: salads, meat-free mains and side dishes seared to perfection. And while you're busy manning the barbecue (no pun intended), the kids can whip up a two-minute dessert for daddy dearest.
And if it doesn't fly (although I am sure it will), then hand him a Guinness and call me over for dinner.
Laurie Sadowski, one of our rotating team of food writers, is a St. Catharines resident with a passion for food, fitness and helping others. Her cookbook is called Mission in the Kitchen, and she is editorial director of Ecoki.com,an eco-lifestyle community. She can be reached at or http://whiskingandwriting.wordpress.com/
- - -
STUFFED GRILLED PEPPERS
Using colourful peppers results in a taste reminiscent of homemade roasted red peppers. The stuffing is delicious on its own, perfect as a side dish or mixed with greens for an impromptu salad.
4 large red, yellow or orange bell peppers
2 Tbsp. (30 ml) extra-virgin olive oil
1/2 cup (50 g) almonds, walnuts or pecans, coarsely chopped
3/4 cup (60 g) dry brown basmati rice (or other rice)
1 garlic clove, minced
1 1/2 cups (425 ml) water
3 green onions, chopped
2/3 cup (90 g) sliced cherry tomatoes
handful of fresh basil
handful of fresh parsley
4 x 1 m (100 cm each) kitchen string, for securing peppers (if you don't have kitchen string, hemp string soaked in water works perfectly)
Heat the oil in a medium pan and add the nuts, until lightly toasted and fragrant. Add the rice, and continue to stir, until grains are glossy. Stir in the garlic, cooking for about 30 seconds more. Add the water and bring to a boil, then cover, reduce to a simmer and cook for about 35 to 45 minutes, until water is absorbed.
Meanwhile, prepare the peppers. Cut around the stalk of the pepper, setting aside for later. Make one slit down the length of the pepper and open gently. Remove any seeds and membrane. Repeat with other peppers.
When rice is finished cooking, remove from heat, cool slightly, and stir in green onions, cherry tomatoes, basil and parsley. Season with salt and pepper to taste.
Spoon some stuffing into each pepper, careful not to overfill. Take string and wrap around the centre about three times, tying the pepper securely. There should be string left over on each end. Top with the stalk, then tie in the other direction, securing the filling. You want to ensure the filling doesn't fall out - no matter how you end up tying it. Repeat with other peppers.
Preheat the barbecue to medium heat. Place peppers on grill for about 20 minutes, turning frequently so they are evenly browned. If they char - no problem, just slip off the skin; the pepper will still taste fabulous. You can also grill them on foil if you prefer.
Serves four
- - -
STUFFED HASSELBACKSWEET POTATOES
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where the original -- with baking potatoes -- was served. If you don't wrap them and bake them at 400°F (200°C) in the oven, they get a nice crispy texture, instead.
4 medium-sized sweet potatoes
3 Tbsp. (45 ml) extra-virgin olive oil
3 cloves garlic, crushed
1 large onion, sliced
6 sprigs of fresh thyme
sea salt to taste
fresh ground pepper to taste
grill-worthy aluminum foil
Preheat one side of the barbecue to medium heat. Leave the other side off. Make several slits in the potatoes (about 15 to 20). Mix together olive oil and crushed garlic, drizzle in the potatoes. Top with onions and thyme, making sure to get into the slits. Season with salt and fresh ground pepper.
Wrap each potato in aluminum foil. Place potatoes on cool side of the barbecue and close the lid. Let roast approximately 35 minutes. They will be soft and bottoms will be slightly caramelized. Top with Pseudo-Sour Cream.
Serves four
- - -
PSEUDO-SOUR CREAM
After pureeing the tofu, add salt and lemon juice to taste. After a few hours in the fridge, the flavours will mellow with the onions. Chives are a great addition, too.
1 (10.5-ounce) package of lite firm silken tofu (I recommend Mori-Nu)
2 -4 tsp. (10-20 ml)lemon juice (fresh is best)
2 green onions, finely chopped
sea salt to taste
In a blender or food processor, whizz the tofu until smooth. Add half the lemon juice and a few pinches of salt. Add the green onions. Add additional lemon and salt to taste.
- - -
GRILLED CAESAR SALAD
With romaine currently growing locally, this is the perfect time to enjoy this grilled variation of a longtime favourite - vegan style.
For the dressing:
2 Tbsp. (30 g) ground almonds
2-4 cloves of garlic
2 1/2 Tbsp. (37g) nutritional yeast 1 Tbsp. (15 ml) tamari
juice of 1 small lemon
1 Tbsp. (15 ml) grainy mustard
1 Tbsp. (15 ml) olive oil
2 Tbsp. (30 ml) non-dairy milk or water
fresh ground black pepper to taste
For the salad:
1 head romaine lettuce, cut in half length wise
Extra-virgin olive oil for brushing
salt and fresh ground pepper to taste
For the dressing, combine all dressing ingredients, and puree until smooth. If possible, chill for at least two to three hours before serving. Thin with additional non-dairy milk as needed. medium-high heat. Brush cut side of romaine with oil, and sprinkle with salt and pepper. Place romaine on grill, season the other side with salt and pepper, and grill until its outer leaves are wilted and lettuce is tender.
You can either roughly chop the lettuce and toss with the dressing, or serve family-style, placing both romaine halves face up in a shallow bowl, and drizzle with dressing.
- - -
TWO-MINUTE BANANA-CINNAMON CARAMEL CRUNCH ICE CREAM
You'd never think that popping a few bananas in the freezer would result in an ice-cream-like indulgence. And to correspond with the patience that dad will have while he awaits his Dad's Day Dessert, it'll be done in a snap. The dates give a sweet taste akin to smooth caramel, while the pecans add an extra crunch.
4 overripe bananas, peeled, cut in three pieces each, and frozen*
3/4 tsp. (4 g) ground cinnamon
1/2 cup (125 ml) honey dates, chopped
1/3 cup (30 g) pecans, chopped
Toss bananas in food processor with cinnamon. Let sit about five minutes, until lightly thawed, and whiz until smooth. Stir in dates and pecans. Serve immediately. (If it gets too soft, you can put it in the freezer for about 10 minutes.)
*Using overripe bananas adds extra sweetness to the end result.
Serves four
Posted by LAURIE SADOWSKI
A plant-based diet might not be deemed as the most manly for Father's Day, with thoughts of simple salads, dainty tofu quiches and chilled tomato gazpacho. Instead, a thick-cut slab of Man-Certified rib eye with a slow baked potato on the side, slathered with sour cream and pad of butter, seems to be the menu that comes to mind.
Add to that a barbecue, patio set, sausages and cream-laden salads, and it sounds like you have the typical Father's Day (June 21) feast. Although everything in moderation is fine, this special day spread might also just be a precursor of what is to come in these summer months: heavy, meat-laden meals.
Veganism, on the other hand, is often assumed as the antithesis of masculinity; the dietary choice touted for those with less testosterone. But these gender generalizations are as ancient as assuming that vegans nosh on carrots all day. Just ask Kansas City Chiefs' tight-end Tony Gonzalez; professional Ironman triathlete and two-time Ultra Marathon winner Brendan Brazier; Atlanta Hawks' Salim Stoudamire; or Mac Danzig, winner of The Ultimate Fighter. Yep, all vegans.
When thinking of plantbased cuisine that would appeal to the y-chromosome, hearty stews and chilies are the first things that come to mind. But these heavy meals - ones that heat up our kitchens during the summer months - aren't perhaps our dinner of choice once June rolls around. The answer isn't tossing vegan meals aside for half the year; instead, it lay in finding a way to please those pickier palates.
Given that, opting for a plant-based diet - at least a few times a week - has its benefits. In addition to animal rights and environmental concerns, health is a No. 1 issue. A recent study published in the Archives of Internal Medicine, for example, followed half a million individuals for 10 years, finding those who consumed red meat had an approximate 33 per cent increase in early death, along with up to 50 per cent increased risk in heart disease and cancer. Conversely, those who didn't consume red meat had a decreased risk.
Not only that, many plantbased foods also contain vital nutrients designed with the man in mind. In North America, 220,000 men are diagnosed each year with prostate cancer; 34,000 of those men die from the disease. Foods rich in animal fats have been shown to increase the risk, whereas studies have indicated foods such as soy products, garlic and almonds decrease the risk.
Alas, convincing your meat and potatoes partner that you're going to celebrate his holiday animal-free might not result in the most enthusiastic of replies. But a little magic acronym known as the BBQ is sure to ignite his digestive juices.
Yes, firing up the grill will not only spark any man's appetite, but also your creativity. We're accustomed to grilling our favourite meats and kabobs, but it's time to think outside that basic barbecuing box: salads, meat-free mains and side dishes seared to perfection. And while you're busy manning the barbecue (no pun intended), the kids can whip up a two-minute dessert for daddy dearest.
And if it doesn't fly (although I am sure it will), then hand him a Guinness and call me over for dinner.
Laurie Sadowski, one of our rotating team of food writers, is a St. Catharines resident with a passion for food, fitness and helping others. Her cookbook is called Mission in the Kitchen, and she is editorial director of Ecoki.com,an eco-lifestyle community. She can be reached at or http://whiskingandwriting.wordpress.com/
- - -
STUFFED GRILLED PEPPERS
Using colourful peppers results in a taste reminiscent of homemade roasted red peppers. The stuffing is delicious on its own, perfect as a side dish or mixed with greens for an impromptu salad.
4 large red, yellow or orange bell peppers
2 Tbsp. (30 ml) extra-virgin olive oil
1/2 cup (50 g) almonds, walnuts or pecans, coarsely chopped
3/4 cup (60 g) dry brown basmati rice (or other rice)
1 garlic clove, minced
1 1/2 cups (425 ml) water
3 green onions, chopped
2/3 cup (90 g) sliced cherry tomatoes
handful of fresh basil
handful of fresh parsley
4 x 1 m (100 cm each) kitchen string, for securing peppers (if you don't have kitchen string, hemp string soaked in water works perfectly)
Heat the oil in a medium pan and add the nuts, until lightly toasted and fragrant. Add the rice, and continue to stir, until grains are glossy. Stir in the garlic, cooking for about 30 seconds more. Add the water and bring to a boil, then cover, reduce to a simmer and cook for about 35 to 45 minutes, until water is absorbed.
Meanwhile, prepare the peppers. Cut around the stalk of the pepper, setting aside for later. Make one slit down the length of the pepper and open gently. Remove any seeds and membrane. Repeat with other peppers.
When rice is finished cooking, remove from heat, cool slightly, and stir in green onions, cherry tomatoes, basil and parsley. Season with salt and pepper to taste.
Spoon some stuffing into each pepper, careful not to overfill. Take string and wrap around the centre about three times, tying the pepper securely. There should be string left over on each end. Top with the stalk, then tie in the other direction, securing the filling. You want to ensure the filling doesn't fall out - no matter how you end up tying it. Repeat with other peppers.
Preheat the barbecue to medium heat. Place peppers on grill for about 20 minutes, turning frequently so they are evenly browned. If they char - no problem, just slip off the skin; the pepper will still taste fabulous. You can also grill them on foil if you prefer.
Serves four
- - -
STUFFED HASSELBACKSWEET POTATOES
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where the original -- with baking potatoes -- was served. If you don't wrap them and bake them at 400°F (200°C) in the oven, they get a nice crispy texture, instead.
4 medium-sized sweet potatoes
3 Tbsp. (45 ml) extra-virgin olive oil
3 cloves garlic, crushed
1 large onion, sliced
6 sprigs of fresh thyme
sea salt to taste
fresh ground pepper to taste
grill-worthy aluminum foil
Preheat one side of the barbecue to medium heat. Leave the other side off. Make several slits in the potatoes (about 15 to 20). Mix together olive oil and crushed garlic, drizzle in the potatoes. Top with onions and thyme, making sure to get into the slits. Season with salt and fresh ground pepper.
Wrap each potato in aluminum foil. Place potatoes on cool side of the barbecue and close the lid. Let roast approximately 35 minutes. They will be soft and bottoms will be slightly caramelized. Top with Pseudo-Sour Cream.
Serves four
- - -
PSEUDO-SOUR CREAM
After pureeing the tofu, add salt and lemon juice to taste. After a few hours in the fridge, the flavours will mellow with the onions. Chives are a great addition, too.
1 (10.5-ounce) package of lite firm silken tofu (I recommend Mori-Nu)
2 -4 tsp. (10-20 ml)lemon juice (fresh is best)
2 green onions, finely chopped
sea salt to taste
In a blender or food processor, whizz the tofu until smooth. Add half the lemon juice and a few pinches of salt. Add the green onions. Add additional lemon and salt to taste.
- - -
GRILLED CAESAR SALAD
With romaine currently growing locally, this is the perfect time to enjoy this grilled variation of a longtime favourite - vegan style.
For the dressing:
2 Tbsp. (30 g) ground almonds
2-4 cloves of garlic
2 1/2 Tbsp. (37g) nutritional yeast 1 Tbsp. (15 ml) tamari
juice of 1 small lemon
1 Tbsp. (15 ml) grainy mustard
1 Tbsp. (15 ml) olive oil
2 Tbsp. (30 ml) non-dairy milk or water
fresh ground black pepper to taste
For the salad:
1 head romaine lettuce, cut in half length wise
Extra-virgin olive oil for brushing
salt and fresh ground pepper to taste
For the dressing, combine all dressing ingredients, and puree until smooth. If possible, chill for at least two to three hours before serving. Thin with additional non-dairy milk as needed. medium-high heat. Brush cut side of romaine with oil, and sprinkle with salt and pepper. Place romaine on grill, season the other side with salt and pepper, and grill until its outer leaves are wilted and lettuce is tender.
You can either roughly chop the lettuce and toss with the dressing, or serve family-style, placing both romaine halves face up in a shallow bowl, and drizzle with dressing.
- - -
TWO-MINUTE BANANA-CINNAMON CARAMEL CRUNCH ICE CREAM
You'd never think that popping a few bananas in the freezer would result in an ice-cream-like indulgence. And to correspond with the patience that dad will have while he awaits his Dad's Day Dessert, it'll be done in a snap. The dates give a sweet taste akin to smooth caramel, while the pecans add an extra crunch.
4 overripe bananas, peeled, cut in three pieces each, and frozen*
3/4 tsp. (4 g) ground cinnamon
1/2 cup (125 ml) honey dates, chopped
1/3 cup (30 g) pecans, chopped
Toss bananas in food processor with cinnamon. Let sit about five minutes, until lightly thawed, and whiz until smooth. Stir in dates and pecans. Serve immediately. (If it gets too soft, you can put it in the freezer for about 10 minutes.)
*Using overripe bananas adds extra sweetness to the end result.
Serves four
Tuesday, May 19, 2009
City Goes Vegetarian to Cut Greenhouse Gas Emissions
Finding Dulcinea - Monday, May 18, 2009
By Hayley A. Lovett
The Belgian city of Ghent will encourage residents to not eat meat every Thursday, highlighting the environmental and health benefits of a reduced-meat diet.
Cutting one day of meat consumption may cut greenhouse gas emissions for the city of Ghent by as much as 18 percent, one of the promoters of Ghent’s "VeggieDag" (Veggie Day) told Reuters.
A 2006 report from the United Nations found that cattle farming emits more harmful greenhouse gasses than cars and other modes of transportation. The report also explains that a great deal of land on Earth is dedicated to livestock, "which now use 30 per cent of the earth’s entire land surface," adding that most of it is for grazing, "but also including 33 per cent of the global arable land used to producing feed for livestock," said a UN News Center piece on the study.
Ghent officials want to help reduce the environmental impact of animal farming. The town is not forcing its citizens to become vegetarian, but rather encouraging citizens to choose not to eat meat on Thursday. Government employees and politicians will be eliminating meat one day a week, and restaurants are encouraged to provide one vegetarian option during the "Veggie Day." In September, schools will start offering a meat-free lunch, but Veggie Day started last week, the BBC reported.
According to the BBC, Ghent is the first city in the world to go vegetarian one day a week. But the "veggie day" is not the first campaign encouraging people to follow a reduced meat diet. Meatless Monday is a nonprofit based in the United States that encourages people to avoid animal products on Monday. The organization, started in 2003, has a goal to reduce U.S. consumption of saturated fat by 15 percent by the year 2010. The main focus of the Meatless Monday campaign is to prevent heart disease, stroke, diabetes and cancer caused by diets high in saturated fat.
Australia recently started a campaign to reduce greenhouse gas emissions from livestock by 30 percent by the year 2030. Currently, animal flatulence (methane gas) creates more than one tenth of the country’s total greenhouse gas emissions. One method of reducing methane emissions is to encourage residents to farm and eat more kangaroo, an animal which naturally produces less methane due to special bacteria in its stomach.
In the United States, an Environmental Protection Agency (EPA) mandate that required some livestock farmers to report estimates of animal emissions angered both pork farmers and environmentalists alike. The farmers felt that the EPA did not provide enough guidance for how to comply with the new mandate, while environmentalists felt that the rule, requiring only very large livestock operations to report numbers, was not comprehensive enough.
______________________________________________
Blogger's Note:
While I think it's great that people around the world are considering reducing their meat intake for health and environmental reasons, it's too bad they aren't also doing it out of compassion for animals. A lot of people love animals and would never think of eating their cat or dog, yet they don't extend their love to other animals such as pigs, chickens and cows. This needs to change.
By Hayley A. Lovett
The Belgian city of Ghent will encourage residents to not eat meat every Thursday, highlighting the environmental and health benefits of a reduced-meat diet.
Cutting one day of meat consumption may cut greenhouse gas emissions for the city of Ghent by as much as 18 percent, one of the promoters of Ghent’s "VeggieDag" (Veggie Day) told Reuters.
A 2006 report from the United Nations found that cattle farming emits more harmful greenhouse gasses than cars and other modes of transportation. The report also explains that a great deal of land on Earth is dedicated to livestock, "which now use 30 per cent of the earth’s entire land surface," adding that most of it is for grazing, "but also including 33 per cent of the global arable land used to producing feed for livestock," said a UN News Center piece on the study.
Ghent officials want to help reduce the environmental impact of animal farming. The town is not forcing its citizens to become vegetarian, but rather encouraging citizens to choose not to eat meat on Thursday. Government employees and politicians will be eliminating meat one day a week, and restaurants are encouraged to provide one vegetarian option during the "Veggie Day." In September, schools will start offering a meat-free lunch, but Veggie Day started last week, the BBC reported.
According to the BBC, Ghent is the first city in the world to go vegetarian one day a week. But the "veggie day" is not the first campaign encouraging people to follow a reduced meat diet. Meatless Monday is a nonprofit based in the United States that encourages people to avoid animal products on Monday. The organization, started in 2003, has a goal to reduce U.S. consumption of saturated fat by 15 percent by the year 2010. The main focus of the Meatless Monday campaign is to prevent heart disease, stroke, diabetes and cancer caused by diets high in saturated fat.
Australia recently started a campaign to reduce greenhouse gas emissions from livestock by 30 percent by the year 2030. Currently, animal flatulence (methane gas) creates more than one tenth of the country’s total greenhouse gas emissions. One method of reducing methane emissions is to encourage residents to farm and eat more kangaroo, an animal which naturally produces less methane due to special bacteria in its stomach.
In the United States, an Environmental Protection Agency (EPA) mandate that required some livestock farmers to report estimates of animal emissions angered both pork farmers and environmentalists alike. The farmers felt that the EPA did not provide enough guidance for how to comply with the new mandate, while environmentalists felt that the rule, requiring only very large livestock operations to report numbers, was not comprehensive enough.
______________________________________________
Blogger's Note:
While I think it's great that people around the world are considering reducing their meat intake for health and environmental reasons, it's too bad they aren't also doing it out of compassion for animals. A lot of people love animals and would never think of eating their cat or dog, yet they don't extend their love to other animals such as pigs, chickens and cows. This needs to change.
Saturday, April 11, 2009
Panacea for what bothers vegans
Annex emporium owner gave up engineering career to open `oasis'
Toronto Star - Saturday, April 10, 2009
By ERIN KOBAYASHI
Imagine walking into a store and not being able to impulsively buy the cheese, chocolate and marshmallows on offer.
For vegans, satisfying a sudden craving can mean scrutinizing ingredients, buying online (and delaying gratification) or pushing a cart down the same aisles where a tried, tested and true product awaits them. Surprise and choice are not readily available.
Ken Bontius wanted to change all that.
"A comment I hear a lot from shoppers is, `We don't have to read labels here'," says Bontius, owner of Panacea, Toronto's first all-vegan store, "People can do regular shopping here and not feel threatened."
A vegan and animal rights activist for 19 years, Bontius left a six-figure job as senior engineer at a successful firm. "The last couple of years, I was struggling with what I wanted to do with my life," he says. "Even though I had seniority in the company and could say yes and no to a lot of things, there was still a lot I just had to live with."
Bontius, with no retail experience, partnered with Pam Hryskiw to open his dream store on Bloor St. W. at the border of the Annex and Koreatown.
Now Panacea is an "oasis for me," he says.
Inside the neatly stocked shop, hard-to-find items such as Sweet & Sara Marshmallows, Boardwalk Chocolate vegan truffles and dairy-free Tease Cheese are presented in second-hand store displays and commercial refrigerators. Mineral cosmetics by Herbs of Grace, Freeset bags (made by former female sex trade workers earning fair wages), new spring clothing from Gramicci's eco line, Greenicci, and an abundance of personal care and household items also line the walls.
"Although veganism is a growing community, we are spread out," Bontius says, noting some patrons travel 30 minutes to the store. "We have a lot of regular customers and I also have great conversations with people who aren't even vegetarian but like the product range and the business being here."
Bontius hopes the large array of vegan products will help educate non-vegan consumers about the sustainable, socially responsible and animal-free options available.
He says has no regrets about opening his store during a recession and thinks the business will grow more organically as a result.
"I opened up at the worst time during the year," he says of the store's November opening. "January and February have been slow, but it is picking up. Instead of double-digit annual growth, it will be a single-digit annual growth."
Although Grassroots is nearby, and other eco-friendly stores are regularly popping up, Bontius views them more as a community than competition.
Since Panacea does not sell produce, he sends customers down the street to Organics on Bloor.
When people ask about vegan shoes, he suggests Left Feet in Kensington Market.
"It's all about promoting the products and the lifestyle, I don't see it as competition," Bontius says, "We all have to help each other out."
Panacea is at 588 Bloor St. W.
Erin Kobayashi is a writer based in Toronto. Ecologicerin@gmail.com
Toronto Star - Saturday, April 10, 2009
By ERIN KOBAYASHI
Imagine walking into a store and not being able to impulsively buy the cheese, chocolate and marshmallows on offer.
For vegans, satisfying a sudden craving can mean scrutinizing ingredients, buying online (and delaying gratification) or pushing a cart down the same aisles where a tried, tested and true product awaits them. Surprise and choice are not readily available.
Ken Bontius wanted to change all that.
"A comment I hear a lot from shoppers is, `We don't have to read labels here'," says Bontius, owner of Panacea, Toronto's first all-vegan store, "People can do regular shopping here and not feel threatened."
A vegan and animal rights activist for 19 years, Bontius left a six-figure job as senior engineer at a successful firm. "The last couple of years, I was struggling with what I wanted to do with my life," he says. "Even though I had seniority in the company and could say yes and no to a lot of things, there was still a lot I just had to live with."
Bontius, with no retail experience, partnered with Pam Hryskiw to open his dream store on Bloor St. W. at the border of the Annex and Koreatown.
Now Panacea is an "oasis for me," he says.
Inside the neatly stocked shop, hard-to-find items such as Sweet & Sara Marshmallows, Boardwalk Chocolate vegan truffles and dairy-free Tease Cheese are presented in second-hand store displays and commercial refrigerators. Mineral cosmetics by Herbs of Grace, Freeset bags (made by former female sex trade workers earning fair wages), new spring clothing from Gramicci's eco line, Greenicci, and an abundance of personal care and household items also line the walls.
"Although veganism is a growing community, we are spread out," Bontius says, noting some patrons travel 30 minutes to the store. "We have a lot of regular customers and I also have great conversations with people who aren't even vegetarian but like the product range and the business being here."
Bontius hopes the large array of vegan products will help educate non-vegan consumers about the sustainable, socially responsible and animal-free options available.
He says has no regrets about opening his store during a recession and thinks the business will grow more organically as a result.
"I opened up at the worst time during the year," he says of the store's November opening. "January and February have been slow, but it is picking up. Instead of double-digit annual growth, it will be a single-digit annual growth."
Although Grassroots is nearby, and other eco-friendly stores are regularly popping up, Bontius views them more as a community than competition.
Since Panacea does not sell produce, he sends customers down the street to Organics on Bloor.
When people ask about vegan shoes, he suggests Left Feet in Kensington Market.
"It's all about promoting the products and the lifestyle, I don't see it as competition," Bontius says, "We all have to help each other out."
Panacea is at 588 Bloor St. W.
Erin Kobayashi is a writer based in Toronto. Ecologicerin@gmail.com
Wednesday, April 8, 2009
Becoming Vegetarian Seminar
This workshop is ideal for Vegetarians, Vegans or anyone who is simply looking to include more meatless meals into their diets. Together we will explore a variety of vegetarian foods, products, resources, supplements, essential vitamins and minerals and so much more!
WHEN: Tuesday, April 14th 5:30-6:30pm
WHERE: Sukha Yoga & Nutrition Centre, 142 Lake Street, St. Catharines
Presented by Melissa Aubertin-Coutu, Registered Dietitian.
Pre-registration is required
$15 for Sukha members
$20 for guests
For more information visit: http://www.sukhayogaandnutrition.com/
WHEN: Tuesday, April 14th 5:30-6:30pm
WHERE: Sukha Yoga & Nutrition Centre, 142 Lake Street, St. Catharines
Presented by Melissa Aubertin-Coutu, Registered Dietitian.
Pre-registration is required
$15 for Sukha members
$20 for guests
For more information visit: http://www.sukhayogaandnutrition.com/
Tuesday, November 4, 2008
Brock recognized for meat-less options
Campus nominated for vegetarian-friendly award
The Standard - Tuesday, November 4, 2008
Posted By STANDARD STAFF
Brock University has been nominated for the title of most vegetarian-friendly campus in North America.
Brock is up against 47 other post-secondary institutions to win the Most Vegetarian-Friendly Universities competition, which is organized by peta2, an international youth animal rights organization.
The St. Catharines campus offers a wide range of meatless options, from vegetarian shepherd's pie to vegan burritos to mushroom pot pie.
"Brock is showing its respect for students by offering them food choices that are good for their health, animals and the planet," said Ryan Huling, a peta2 spokesman.
Other Canadian nominees include the University of Guelph, the University of Toronto, and the University of Waterloo.
University nominations were based on student recommendations.
Everyone is eligible to vote. The school with the most votes will be announced in November and will receive certificates to display in its campus dining halls.
To vote, go to www.peta2.com/college.
The Standard - Tuesday, November 4, 2008
Posted By STANDARD STAFF
Brock University has been nominated for the title of most vegetarian-friendly campus in North America.
Brock is up against 47 other post-secondary institutions to win the Most Vegetarian-Friendly Universities competition, which is organized by peta2, an international youth animal rights organization.
The St. Catharines campus offers a wide range of meatless options, from vegetarian shepherd's pie to vegan burritos to mushroom pot pie.
"Brock is showing its respect for students by offering them food choices that are good for their health, animals and the planet," said Ryan Huling, a peta2 spokesman.
Other Canadian nominees include the University of Guelph, the University of Toronto, and the University of Waterloo.
University nominations were based on student recommendations.
Everyone is eligible to vote. The school with the most votes will be announced in November and will receive certificates to display in its campus dining halls.
To vote, go to www.peta2.com/college.
Saturday, November 1, 2008
A Brief History of Veganism
TIME USA - Thursday, October 30, 2008Photo by Simon Reddy/Alamy
November 1 is World Vegan Day, a celebration of people who don't eat meat. Or eggs. Or cheese. Or mayonnaise. Or honey. Or whey. Or gelatin. Or anything that comes from or includes an animal. Nor do they use any clothing, accessory or object made from an animal. No leather, no wool, no pearls, no ivory-keyed pianos. The animal-free holiday began in 1994, to commemorate the 50th anniversary of the Vegan Society.
Veganism is an extreme form of vegetarianism, and though the term was coined in 1944, the concept of flesh-avoidance can be traced back to ancient Indian and eastern Mediterranean societies. Vegetarianism is first mentioned by the Greek philosopher and mathematician Pythagoras of Samos around 500 BCE. In addition to his theorem about right triangles, Pythagoras promoted benevolence among all species, including humans. Followers of Buddhism, Hinduism, and Jainism also advocated vegetarianism, believing that humans should not inflict pain on other animals.
The meatless lifestyle never really caught on in the West, although it would sometimes pop up during health crazes and religious revivals. The Ephrata Cloister, a strict religious sect founded in 1732 in Pennsylvania, advocated vegetarianism - as well as celibacy. The 18th century utilitarian philosopher Jeremy Bentham believed that animal suffering was just as serious as human suffering, and likened the idea of human superiority to racism.
The first vegetarian society was formed in 1847 in England. Three years later, Rev. Sylvester Graham, the inventor of Graham crackers, co-founded the American Vegetarian Society. Graham was a Presbyterian minister and his followers, called Grahamites, obeyed his instructions for a virtuous life: vegetarianism, temperance, abstinence, and frequent bathing. In November 1944, a British woodworker named Donald Watson announced that because vegetarians ate dairy and eggs, he was going to create a new term called "vegan," to describe people who did not. Tuberculosis had been found in 40% of Britain's dairy cows the year before, and Watson used this to his advantage, claiming that it proved the vegan lifestyle protected people from tainted food. Three months after coining the term, he issued a formal explanation of the way the word should be pronounced: "Veegan, not Veejan," he wrote in his new Vegan Society newsletter, which had 25 subscribers. By the time Watson died at age 95 in 2005, there were 250,000 self-identifying vegans in Britain and 2 million in the U.S. Moby, Woody Harrelson and Fiona Apple are vegans. So is Dennis Kucinich.
Strict veganism prohibits the use of animal product, even if it isn't food, but like any lifestyle choice that ends in "-ism," there are plenty of people who cheat. The vitamin B12 is found almost entirely in animal products, so many vegans eat fortified food or take a vitamin to get the right amount. And while American vegetarianism has broken free of its philosophical and religious roots, becoming an accepted health choice - many restaurants offer vegetarian options and most dinner party planners now ask "is anyone vegetarian?" before planning the menu - veganism is still tied to the animal-rights movement and is out there on the fringe.
Vegans can be as strict or lax as they want to be in their food choices: the International Vegetarian Union's website includes vegan-friendly reminders about baking pans greased with animal fat, grain cereals that include animal-based glycerin, and sugar refined with bone charcoal. Then there's raw veganism, which is an offshoot of veganism in which none of the food can be cooked. Take that a step further and you get "mono meals," the idea that the stomach should only digest one type of food at a time. Basically, if you eat it, there is probably someone else out there who won't.
Saturday, October 18, 2008
Family brings vegetarianism to Orillia
The Orillia Packet & Times - Saturday, October 11, 2008Posted by Sara Ross
Jocelyn Losole-Stinger, 11 and her 9-year old sister Natalie have never eaten meat before in their lives.
Once Jocelyn accidentally began chewing meat, believing it was something else, but she spit it out when she realized her mistake.
“It was kind of strange because I had never tasted it before,” Jocelyn said. “It wasn’t like anything I’ve tasted before.”
Natalie said when she goes to friend’s houses and they eat meat it’s sometimes hard for her, but she has a friend whose family that will cook a veggie burger for her.
“I say they taste just like hamburgers, but I don’t know that because I’ve never tasted (hamburgers) before,” she laughed. “I’m going to be a vegetarian all my life. I know what happens to animals in factories, so I don’t want to be eating that.”
Janet Losole, the mother of the two girls said she and her husband Lloyd Stringer decided to become vegetarians 14-years ago for their own personal beliefs.
“For me it was a boycott as an expression of the unfair distribution of the earth’s resources. Most grain is used to feed beef cattle and the vast majority of humans on the earth are starving as a result of not having access to those grains,” Losole said.
“For my husband it was animal rights all the way. He has a view that animals are treated unfairly and he couldn’t tolerate the cruelty.”
She said that the amount of water and acres of land required to feed about 10 head of cattle could feed thousands of people.
“I think, especially today, over consumption has gotten us into a lot of trouble,” she said. “Over consumption, no matter what it is, means that some people on the earth are not going to have enough.”
Recently the family began to be even more thankful for their decision 14-years ago as there are so many problems with the current food system.
“Look at the news all these recalls and bacteria,” she said. “I want to take control of my own health. The decision I made with my husband was ever a good one because every year the food supply gets worse.”
Losole said it’s a myth that humans require meat in their diets, adding that people can be healthy without it.
“Once the kids were born a lot changed. Not only were we going to continue eating vegetarian, we were like what else are we consuming that isn’t good not just for the earth, but (also) for our bodies. Then it became local, organic,” Losole said.
When the couple first decided to become vegetarians they were living in Barrie and found it extremely difficult to find vegetarian alternatives.
“Back then it was very basic just pasta and salad. There weren’t very many options,” she said. “We’ve come along way in 14-years.”
Losole said going out for dinner in restaurants is still hard in a small town like Orillia, however she does know a place in town that offers a wide-range of vegetarian foods.
“You can go to any restaurant and you have to get a salad, but Brewery Bay is the best restaurant in town because Steve (Clarke, the owner) is a vegetarian, so he’s got loads of options on his menu.”
In January of this year the couple decided to start the Orillia Vegetarian Club as a way to meet more people in the community they had just moved to.
The 20-person club meets once a month for a potluck dinner, where they socialize and share recipes. There are also “meat-eaters” in the club who joined to learn how to cook healthy dishes.
Losole said she would like to see the group expand and be able to host guest speakers during their monthly meals.
“I’d like to see people coming as a response to not being happy with the food supply.
(The club) is a support system and it’s nice to be with people who think the same way,” she said. “It’s all about what is on your plate, where does that come from and what’s in it.”
For more information on the Orillia Vegetarian Club visit http://orilliaveg.blogspot.com/.
Tuesday, October 7, 2008
It's a vegan recipe even carnivores can enjoy
The St. Catharines Standard - Monday, October 6, 2008
St. Catharines resident Laurie Sadowski a runner-up in Canadian Living magazine's cook of the year competition
Posted By CHERYL CLOCK
Laurie Sadowski tested her vegan recipe on a bunch of carnivores.
And they loved it.
That's precisely what the 25-year-old St. Catharines resident hoped would happen when she served the dish to her family.
Sadowski, a vegan, created the Tofu-Stuffed Eggplant Rolls with Mushroom Ragout for Canadian Living magazine's cook of the year competition.
She made it to the semifinals and in August went head-to-head with three other amateur chefs at a cookoff in Toronto.
Sadowski was a runner-up. The winner was Montreal-resident Tania Chugani, who first made her winning Anytime Seafood Bake when she was pregnant and craved lobster.
Finalists were chosen from hundreds of entries from home-based cooks across Canada.
Recipes and details of the competition can be found in the November 2008 issue of Canadian Living, on shelves today.
Another St. Catharines resident, Gennie Wright, made it to the semi-finals - the final 16 - with her Parmesan-Crusted Tilapia with Roasted Pepper and Arugula Salsa.
Sadowski, who writes occasionally for The Standard's Flavours section, has Celiac disease, a condition that prevents her from eating grains like wheat, and also has a food allergy to dairy. In addition to eating a vegetarian diet, she also avoids eggs and dairy.
"I wanted to make something that could be enjoyed by everyone," says Sadowski.
Her personal challenge was to come up with a novel use for tofu, and make it tasty enough that even the most devout meat-eater would find it tasty.
She decided to stuff the tofu mixture into an eggplant roll.
She also wants people whose diets are restricted to know that eating healthy, delicious food is still possible.
"You just have to have an open mind and get creative," she says.
Sadowski is in the process of completing her master's degree in musicology from York University. She plans to open her own business related to cooking and fitness.
TOFU-STUFFED EGGPLANT WITH MUSHROOM RAGOUT
Makes eight servings
Recipe by Laurie Sadowski
Canadian Living says: This fresh-tasting vegetarian dish impressed us because it is suitable for not only vegetarians, but also for vegans, as well as people who eat gluten-and dairy-free diets, making it perfect for gatherings of those with food allergies and intolerances. Nutritional yeast, such as that from Bob's Red Mill, can be found in health food and some grocery stores.
2 large eggplants (about one pound/500 grams each)
3/4 teaspoon (4 mL) salt 2 tablespoons (25 mL) extra-virgin olive oil
1/4 teaspoon (1 mL) pepper
Tofu stuffing:
2 tubs (each 12 ounces/375 grams) silken or soft tofu, drained
1/3 cup (75 mL) chopped sun-dried tomatoes (oil-packed or dried and reconstituted)
1/4 cup (50 mL) thinly sliced fresh basil
2 teaspoons (10 mL) nutritional yeast flakes (optional)
Mushroom ragout:
1 tablespoon (15 mL) extra-virgin olive oil (approx)
1 small red onion, diced 2 cloves garlic, minced
1 1 /2 pounds (750 g) mixed mushrooms (such as cremini, oyster, shitake and button), sliced
1 tablespoon (5 mL) dried Italian herb seasoning
1/4 teaspoon (1 mL) each salt and pepper
1/2 cup (125 mL) red or white wine
3 tablespoons (45 mL) tomato paste
Thinly slice eggplants lengthwise into eight slices each; sprinkle all over with salt.
Place in colander, pressing with plates and let stand for 30 minutes; pat dry.
Brush both sides of eggplant with oil; place on two large parchment paper-lined baking sheets. Sprinkle with pepper. Bake in top and bottom thirds of 400°F (200°C) oven, switching and rotating sheets halfway through and turning eggplant once, until golden and softened, about 20 minutes.
Tofu stuffing: Meanwhile, place tofu in large cheesecloth-lined strainer and let stand for one hour, pressing to release as much water as possible.
Transfer tofu to bowl; discard water. Add tomatoes, basil and nutritional yeast.
Place eggplant on work surface. Place about one tablespoon (15 mL) tofu stuffing at end of each slice; roll up eggplant to enclose stuffing. Place rolls in 13x9-inch (3 L) glass baking dish. (Make ahead: cover and refrigerate for up to four hours.)
Mushroom ragout: In large nonstick skillet or Dutch oven, heat oil over medium-high heat; saute onion and garlic until softened, about three minutes.
Add mushrooms, Italian seasoning, salt and pepper; saute until mushrooms are softened, adding more oil if necessary, about eight minutes.
Add wine; cook, stirring, until evaporated. Add tomato paste and 1 1 /2 cups (375 mL) water and bring to boil; reduce heat and simmer until thickened, about five minutes. Remove from heat. Spread over eggplant rolls.
Bake, covered, in 375°F (190°C) oven until heated through, 20 to 25 minutes. Let stand for five minutes.
Tip: To reconstitute the dehydrated tomatoes for this recipe, place about 10 in heatproof bowl. Add about one cup (250 mL) boiling water and let stand for 10 minutes. Drain, reserving liquid to add to ragout instead of the water.
St. Catharines resident Laurie Sadowski a runner-up in Canadian Living magazine's cook of the year competition
Posted By CHERYL CLOCK
Laurie Sadowski tested her vegan recipe on a bunch of carnivores.
And they loved it.
That's precisely what the 25-year-old St. Catharines resident hoped would happen when she served the dish to her family.
Sadowski, a vegan, created the Tofu-Stuffed Eggplant Rolls with Mushroom Ragout for Canadian Living magazine's cook of the year competition.
She made it to the semifinals and in August went head-to-head with three other amateur chefs at a cookoff in Toronto.
Sadowski was a runner-up. The winner was Montreal-resident Tania Chugani, who first made her winning Anytime Seafood Bake when she was pregnant and craved lobster.
Finalists were chosen from hundreds of entries from home-based cooks across Canada.
Recipes and details of the competition can be found in the November 2008 issue of Canadian Living, on shelves today.
Another St. Catharines resident, Gennie Wright, made it to the semi-finals - the final 16 - with her Parmesan-Crusted Tilapia with Roasted Pepper and Arugula Salsa.
Sadowski, who writes occasionally for The Standard's Flavours section, has Celiac disease, a condition that prevents her from eating grains like wheat, and also has a food allergy to dairy. In addition to eating a vegetarian diet, she also avoids eggs and dairy.
"I wanted to make something that could be enjoyed by everyone," says Sadowski.
Her personal challenge was to come up with a novel use for tofu, and make it tasty enough that even the most devout meat-eater would find it tasty.
She decided to stuff the tofu mixture into an eggplant roll.
She also wants people whose diets are restricted to know that eating healthy, delicious food is still possible.
"You just have to have an open mind and get creative," she says.
Sadowski is in the process of completing her master's degree in musicology from York University. She plans to open her own business related to cooking and fitness.
TOFU-STUFFED EGGPLANT WITH MUSHROOM RAGOUT
Makes eight servings
Recipe by Laurie Sadowski
Canadian Living says: This fresh-tasting vegetarian dish impressed us because it is suitable for not only vegetarians, but also for vegans, as well as people who eat gluten-and dairy-free diets, making it perfect for gatherings of those with food allergies and intolerances. Nutritional yeast, such as that from Bob's Red Mill, can be found in health food and some grocery stores.
2 large eggplants (about one pound/500 grams each)
3/4 teaspoon (4 mL) salt 2 tablespoons (25 mL) extra-virgin olive oil
1/4 teaspoon (1 mL) pepper
Tofu stuffing:
2 tubs (each 12 ounces/375 grams) silken or soft tofu, drained
1/3 cup (75 mL) chopped sun-dried tomatoes (oil-packed or dried and reconstituted)
1/4 cup (50 mL) thinly sliced fresh basil
2 teaspoons (10 mL) nutritional yeast flakes (optional)
Mushroom ragout:
1 tablespoon (15 mL) extra-virgin olive oil (approx)
1 small red onion, diced 2 cloves garlic, minced
1 1 /2 pounds (750 g) mixed mushrooms (such as cremini, oyster, shitake and button), sliced
1 tablespoon (5 mL) dried Italian herb seasoning
1/4 teaspoon (1 mL) each salt and pepper
1/2 cup (125 mL) red or white wine
3 tablespoons (45 mL) tomato paste
Thinly slice eggplants lengthwise into eight slices each; sprinkle all over with salt.
Place in colander, pressing with plates and let stand for 30 minutes; pat dry.
Brush both sides of eggplant with oil; place on two large parchment paper-lined baking sheets. Sprinkle with pepper. Bake in top and bottom thirds of 400°F (200°C) oven, switching and rotating sheets halfway through and turning eggplant once, until golden and softened, about 20 minutes.
Tofu stuffing: Meanwhile, place tofu in large cheesecloth-lined strainer and let stand for one hour, pressing to release as much water as possible.
Transfer tofu to bowl; discard water. Add tomatoes, basil and nutritional yeast.
Place eggplant on work surface. Place about one tablespoon (15 mL) tofu stuffing at end of each slice; roll up eggplant to enclose stuffing. Place rolls in 13x9-inch (3 L) glass baking dish. (Make ahead: cover and refrigerate for up to four hours.)
Mushroom ragout: In large nonstick skillet or Dutch oven, heat oil over medium-high heat; saute onion and garlic until softened, about three minutes.
Add mushrooms, Italian seasoning, salt and pepper; saute until mushrooms are softened, adding more oil if necessary, about eight minutes.
Add wine; cook, stirring, until evaporated. Add tomato paste and 1 1 /2 cups (375 mL) water and bring to boil; reduce heat and simmer until thickened, about five minutes. Remove from heat. Spread over eggplant rolls.
Bake, covered, in 375°F (190°C) oven until heated through, 20 to 25 minutes. Let stand for five minutes.
Tip: To reconstitute the dehydrated tomatoes for this recipe, place about 10 in heatproof bowl. Add about one cup (250 mL) boiling water and let stand for 10 minutes. Drain, reserving liquid to add to ragout instead of the water.
Saturday, September 27, 2008
Animals Farmed For Meat Are The No. 1 Source Of Food Poisoning Bug, Study Shows
ScienceDaily - September 26, 2008
A study by researchers from Lancashire, England, and Chicago, IL, found that 97 percent of campylobacteriosis cases sampled in Lancashire were caused by bacteria typically found in chicken and livestock. The work is based on DNA-sequence comparison of thousands of bacteria collected from human patients and animal carriers.
Campylobacter jejuni causes more cases of gastroenteritis in the developed world than any other bacterial pathogen, including E. coli, Salmonella, Clostridium and Listeria combined. Wild and domestic animals act as natural reservoirs for the disease, which can also survive in water and soil. However, the relative importance of these sources is unclear, and recent work has suggested that livestock are not the main reservoir for human disease.
Researchers led by Daniel Wilson, of the University of Chicago, and formerly Lancaster University, United Kingdom, sequenced the DNA of bacteria collected from 1,231 patients and compared it to Campylobacter jejuni DNA sequences collected from wild and domestic animals, and the environment. They used evolutionary modeling to trace the ancestry of human C. jejuni back to one of seven source populations.
In 57 percent of cases, the bacteria could be traced to chicken, and in 35 percent to cattle. Wild animal and environmental sources were accountable for just three percent of disease.
"The dual observations that livestock are a frequent source of human disease isolates and that wild animals and the environment are not, strongly support the notion that preparation or consumption of infected meat and poultry is the dominant transmission route," Wilson said.
Further studies are underway in the United States, the United Kingdom and New Zealand to determine the generality of the result. But the authors say they hope the current study will add impetus to initiatives aimed at controlling food-borne pathogens.
This research appears September 26 in the open-access journal PLoS Genetics.
Adapted from materials provided by University of Chicago Medical Center, via EurekAlert!, a service of AAAS.
A study by researchers from Lancashire, England, and Chicago, IL, found that 97 percent of campylobacteriosis cases sampled in Lancashire were caused by bacteria typically found in chicken and livestock. The work is based on DNA-sequence comparison of thousands of bacteria collected from human patients and animal carriers.
Campylobacter jejuni causes more cases of gastroenteritis in the developed world than any other bacterial pathogen, including E. coli, Salmonella, Clostridium and Listeria combined. Wild and domestic animals act as natural reservoirs for the disease, which can also survive in water and soil. However, the relative importance of these sources is unclear, and recent work has suggested that livestock are not the main reservoir for human disease.
Researchers led by Daniel Wilson, of the University of Chicago, and formerly Lancaster University, United Kingdom, sequenced the DNA of bacteria collected from 1,231 patients and compared it to Campylobacter jejuni DNA sequences collected from wild and domestic animals, and the environment. They used evolutionary modeling to trace the ancestry of human C. jejuni back to one of seven source populations.
In 57 percent of cases, the bacteria could be traced to chicken, and in 35 percent to cattle. Wild animal and environmental sources were accountable for just three percent of disease.
"The dual observations that livestock are a frequent source of human disease isolates and that wild animals and the environment are not, strongly support the notion that preparation or consumption of infected meat and poultry is the dominant transmission route," Wilson said.
Further studies are underway in the United States, the United Kingdom and New Zealand to determine the generality of the result. But the authors say they hope the current study will add impetus to initiatives aimed at controlling food-borne pathogens.
This research appears September 26 in the open-access journal PLoS Genetics.
Adapted from materials provided by University of Chicago Medical Center, via EurekAlert!, a service of AAAS.
Saturday, September 13, 2008
I think I smell a stunt
Toronto Sun - Friday, September 12, 2008
News Toronto & GTA
PETA wedding at KFC vegan to the cake
By MIKE STROBEL
Queen West Village at hot, high noon. We're feeling extra crispy. At Augusta Ave. hunkers a KFC, an atoll of fast food in a sea of java, jazz, tattoos and purple hair. Nice day for a white wedding.
A man in a milky tux and bowtie paces before a Family Fun Bucket poster in the window. Colonel Sanders," someone exclaims. No, he's dead. And don't say "milky." Think of those cruelly squeezed teats. No. That's Vegan Outreach leader Jack Norris, 41, of California. He's the groom.
The bride is Alaskan Alex Bury, 38, fundraiser for the People for the Ethical Treatment of Animals (PETA). She fusses with her gown in the parking lot.
PETA has done some wacko things. I once met a lovely lass who dressed in lettuce and threw fake blood at the fur crowd.
But a wedding of animal activists on the sidewalk outside a KFC? I think I smell a stunt.
The KFC staff look jumpy, like they're expecting a bucket of chicken blood. Fear not. Now PETA likes KFC, or at least its Canadian wing, which has agreed to kill chickens nicely and to serve a mock-chicken wrap. So, it's a friendly stunt.
"We hope that when people visit KFC, they'll choose the Delicious Vegetarian Sandwich," says PETA rep Nicole Matthews, up from headquarters in Virginia.
Sheesh, now PETA is promoting KFC.
Yesterday's wedding may be gimmicky, but it's legal. And (sigh) beautiful. Alex is stunning. And guilt-free. No silkworms died for that dress. I had no idea they boiled those worms alive. I don't know how they kill polyesters, but apparently it is painless.
Makeup artist Sherry Vanstone, 34, tells me the bride's face is free of products tested on animals. Jack's tux has no wool (shearing hurts?), his shoes no leather. The wedding cake is sans eggs or milk.
Alex walks down the aisle - alley I should say. The Alexander Ensemble strikes up The Wedding March. It occurs to me violin strings are catgut, but I don't want to make a scene.
Presiding, is Unitarian lay chaplain Margaret Rao. The usual I dos, but meat-free. Each vows to take the other "to be my partner in work to make this world a kinder place for animals."
A passing firetruck gives the couple a toot. So does one of those goofy amphibious Hippo tour buses. Now, there's a critter I wouldn't mind sending to the meat-packers.
As for chickens, the PETA/KFC treaty ends the Kentucky Fried Cruelty campaign. The chain's suppliers must handle their birds tenderly and gas them rather than zap them, slit their throats or other ghastly things. Slicing off their beaks so they can't peck each other is still okay.
"We're not compromising," insists the bride. "I'd love to see the whole world go vegan tomorrow, but I realize it won't happen. "Before we get everyone to go from A to Z, we have to get them from A to B."
So, back to the wedding. Julia Rufo, 26, watches from across the street at the Java House. "I hate to criticize a wedding, but that's the last place I'd want to get married. Better at a McDonald's."
Oh, Julia, don't get me started on what happens to cows.
Alex fell for Jack at a meeting of activists. Both are veterans of the vegan wars. Alex's first skirmish was one snowy day in Anchorage. She took off her clothes to protest furs. Jack's younger brother also had a vegan wedding last week in Cincinnati. In a lovely park.
So, Alex, your big day's at a KFC. Where's the romance, the spice, the 11 different herbs? "I thought this was so romantic," she says. "We met through fighting for animals. It's one of our most important bonds."
I'm a meat-eater of long standing, but I was once wed to a Toronto Vegetarian Association organizer. So I've had my share of tofu.
KFC's new faux chicken wrap ain't half bad. And no bones. They serve it at the reception inside.
I wait for Alex to toss the bouquet, but it never happens.
I guess they're afraid it will land on a squirrel.
News Toronto & GTA
PETA wedding at KFC vegan to the cake
By MIKE STROBEL
Queen West Village at hot, high noon. We're feeling extra crispy. At Augusta Ave. hunkers a KFC, an atoll of fast food in a sea of java, jazz, tattoos and purple hair. Nice day for a white wedding.
A man in a milky tux and bowtie paces before a Family Fun Bucket poster in the window. Colonel Sanders," someone exclaims. No, he's dead. And don't say "milky." Think of those cruelly squeezed teats. No. That's Vegan Outreach leader Jack Norris, 41, of California. He's the groom.
The bride is Alaskan Alex Bury, 38, fundraiser for the People for the Ethical Treatment of Animals (PETA). She fusses with her gown in the parking lot.
PETA has done some wacko things. I once met a lovely lass who dressed in lettuce and threw fake blood at the fur crowd.
But a wedding of animal activists on the sidewalk outside a KFC? I think I smell a stunt.
The KFC staff look jumpy, like they're expecting a bucket of chicken blood. Fear not. Now PETA likes KFC, or at least its Canadian wing, which has agreed to kill chickens nicely and to serve a mock-chicken wrap. So, it's a friendly stunt.
"We hope that when people visit KFC, they'll choose the Delicious Vegetarian Sandwich," says PETA rep Nicole Matthews, up from headquarters in Virginia.
Sheesh, now PETA is promoting KFC.
Yesterday's wedding may be gimmicky, but it's legal. And (sigh) beautiful. Alex is stunning. And guilt-free. No silkworms died for that dress. I had no idea they boiled those worms alive. I don't know how they kill polyesters, but apparently it is painless.
Makeup artist Sherry Vanstone, 34, tells me the bride's face is free of products tested on animals. Jack's tux has no wool (shearing hurts?), his shoes no leather. The wedding cake is sans eggs or milk.
Alex walks down the aisle - alley I should say. The Alexander Ensemble strikes up The Wedding March. It occurs to me violin strings are catgut, but I don't want to make a scene.
Presiding, is Unitarian lay chaplain Margaret Rao. The usual I dos, but meat-free. Each vows to take the other "to be my partner in work to make this world a kinder place for animals."
A passing firetruck gives the couple a toot. So does one of those goofy amphibious Hippo tour buses. Now, there's a critter I wouldn't mind sending to the meat-packers.
As for chickens, the PETA/KFC treaty ends the Kentucky Fried Cruelty campaign. The chain's suppliers must handle their birds tenderly and gas them rather than zap them, slit their throats or other ghastly things. Slicing off their beaks so they can't peck each other is still okay.
"We're not compromising," insists the bride. "I'd love to see the whole world go vegan tomorrow, but I realize it won't happen. "Before we get everyone to go from A to Z, we have to get them from A to B."
So, back to the wedding. Julia Rufo, 26, watches from across the street at the Java House. "I hate to criticize a wedding, but that's the last place I'd want to get married. Better at a McDonald's."
Oh, Julia, don't get me started on what happens to cows.
Alex fell for Jack at a meeting of activists. Both are veterans of the vegan wars. Alex's first skirmish was one snowy day in Anchorage. She took off her clothes to protest furs. Jack's younger brother also had a vegan wedding last week in Cincinnati. In a lovely park.
So, Alex, your big day's at a KFC. Where's the romance, the spice, the 11 different herbs? "I thought this was so romantic," she says. "We met through fighting for animals. It's one of our most important bonds."
I'm a meat-eater of long standing, but I was once wed to a Toronto Vegetarian Association organizer. So I've had my share of tofu.
KFC's new faux chicken wrap ain't half bad. And no bones. They serve it at the reception inside.
I wait for Alex to toss the bouquet, but it never happens.
I guess they're afraid it will land on a squirrel.
Sunday, August 24, 2008
Maple Leaf Foods plant linked to Listeria outbreak
CTV.ca - Saturday August, 23 2008
CTV.ca News Staff
Test results indicate a Maple Leaf Foods plant in Toronto is the source of a Listeria outbreak that has killed four people, public health officials confirmed late Saturday.
The company plans to recall all products produced at the facility as a precaution.
"Results of genetic testing from three samples of the products recalled by Maple Leaf Foods show that two tested positive for the outbreak strain of listeria," the Public Health Agency of Canada said in a statement.
The third sample was a close match to the outbreak strain and is undergoing another test.
There have been 21 confirmed cases of listeriosis across the country. Three people have died in Ontario and one in British Columbia.
Michael McCain, CEO of Maple Leaf Foods, gave his "deepest and sincere condolences" on Saturday to the families of those who died.
"This week, our best efforts failed and for that we are deeply sorry," McCain told reporters. "This is the toughest situation we've faced in the 100 years of this company's history."
Although the company plans to recall all products made at the Toronto plant on Sunday morning, he said it was a precautionary measure and no trace of listeriosis had been found on any products not already pulled from the shelves.
The plant has been temporarily shut down. Company spokesperson Linda Smith said all of its previously recalled meat products had been taken off store shelves by Thursday. However, finding out where products ended up after being purchased by distributors had proven to be more difficult.
"There is a very active effort to work with all the food distribution customers. But it is not as direct, because there are customers, and then those customers have customers," she said.
"We are very confident, but I can not give you a percentage, but virtually all of it has been removed."
Federal Agriculture Minister Gerry Ritz said Saturday he is confident that health officials will quickly get the outbreak under control.
"I mean we always have these types of situations," Ritz told CTV News on Saturday.
"There have been outbreaks like this before. We are getting better at what we do."
Meanwhile, consumers in Toronto are being warned not to eat Shopsy's deli-fresh Classic Reuben sandwiches over contamination fears.
The sandwiches are sold in 180-gram packages. They have best-before dates of up to and including Aug. 22 and 24. The UPC code is 7-76393017001-8.
CFIA initiated the recall because the sandwich contains sliced corned beef -- one of the deli meat products recalled by Maple Leaf Foods earlier this month.
The sandwiches were sold at a number of locations in Toronto. The CFIA and Royal Touch Foods list the following locations:
Shoppers Drug Mart 390 Queens Quay
Shoppers Drug Mart, 388 King Street West
Shoppers Drug Mart 10 Dundas Street
Shoppers Drug Mart, 465 Yonge Street
Shoppers Drug Mart, 4990 Yonge Street
Shoppers Drug Mart 5776 Yonge Street
Bloor Superfresh Mart, 186 Bloor Street
"My understanding is there were 96 sandwiches produced and 23 sandwiches are outstanding, which I think speaks to the level of detail that everybody is going to to get the product back," Maple Leaf spokesperson Linda Smith told CTV Toronto on Saturday.
There have been no illnesses reported yet in association with consumption of the sandwiches. Generally speaking, eating Listeria-tainted food can lead to high fever, severe headache, neck stiffness and nausea.
In some rare cases, people can die, but those most at risk are the elderly and those with health problems.
A recall of Maple Leaf products began last weekend. The company recalled 23 packaged meat products, including sliced cooked turkey breast, roast beef and salami. All were processed at a plant in Toronto - specifically, two production lines.
The products that are part of the recall have been distributed to nursing homes, delis and restaurants across Canada, including McDonald's and Mr. Sub.
Maple Leaf had closed its plant earlier this week. Decontamination efforts continued at the plant Saturday.
With a report from CTV's Graham Richardson and CTV Toronto's Chris Eby
Here is the current list of affected products, including individual product codes and best-before dates:
26365, Sliced Cooked Turkey Breast, 470 grams, Sept. 30;
02106, Schneiders Bavarian Smokies, 1 kilogram, Oct. 28;
02126, Schneiders Cheddar Smokies, 1 kilogram, Oct. 28;
21333, Sure Slice Roast Beef, 1 kilogram, Sept. 30;
21388, Sure Slice Combo Pack, 1 kilogram, Sept. 30;
60243, Deli Gourmet Roast Beef slices, 1 kilogram, Sept. 30;
02356, Seasoned Cooked Roast Beef, 500 grams, Oct. 7;
42706, Roast Beef, Seasoned and Cooked, 500 grams, Oct. 7;
21334, Sure Slice Turkey Breast Roast, 1 kilogram, Oct. 14;
21444, Sure Slice Corned Beef, 1 kilogram, Oct. 14;
44938, Montreal Style Corned Beef, 500 grams, Oct. 14;
21440, Sure Slice Black Forest Style Ham, 1 kilogram, Oct. 21;
21447, Sure Slice Salami, 1 kilogram, Oct. 21;
21331, Sure Slice Smoked Ham, 1 kilogram, Oct. 21;
48019, Schneiders Deli Shaved Corned Beef, 200 grams, Oct. 21;
48020, Schneiders Deli Shaved Smoked Meat, 200 grams, Oct. 21;
48016, Schneiders Deli Shaved Smoked Ham , 200 grams, Oct. 21;
48018, Schneiders Deli Shaved Smoked Turkey Breast, 150 grams, Oct. 21;
48017, Schneiders Deli Shaved Fully Cooked Smoked Honey Ham, 200 grams, Oct. 21;
21360, Burns Bites Pepperoni, 500 grams, Jan. 21, 2009;
99158, Turkey Breast Roast, 1 kilogram, Sept. 30;
71330, Roast Beef Cooked, Seasoned, 2.5 kilograms, Sept. 30;
71331 Corned Beef, Smoked Meat, 2.5 kilograms, Sept. 30.
________________________________
What You Can Do
Instead of asking the Ontario government why it took them so long to inform the public about the outbreak (it was first made aware of the bacteria problem on July 25th), and instead of asking Maple Leaf Foods to improve their inspection standards, the best thing you can do to reduce the risk of disease from contaminated meat (and save countless animals from unnecessary suffering and death) is to go vegan!
CTV.ca News Staff
Test results indicate a Maple Leaf Foods plant in Toronto is the source of a Listeria outbreak that has killed four people, public health officials confirmed late Saturday.
The company plans to recall all products produced at the facility as a precaution.
"Results of genetic testing from three samples of the products recalled by Maple Leaf Foods show that two tested positive for the outbreak strain of listeria," the Public Health Agency of Canada said in a statement.
The third sample was a close match to the outbreak strain and is undergoing another test.
There have been 21 confirmed cases of listeriosis across the country. Three people have died in Ontario and one in British Columbia.
Michael McCain, CEO of Maple Leaf Foods, gave his "deepest and sincere condolences" on Saturday to the families of those who died.
"This week, our best efforts failed and for that we are deeply sorry," McCain told reporters. "This is the toughest situation we've faced in the 100 years of this company's history."
Although the company plans to recall all products made at the Toronto plant on Sunday morning, he said it was a precautionary measure and no trace of listeriosis had been found on any products not already pulled from the shelves.
The plant has been temporarily shut down. Company spokesperson Linda Smith said all of its previously recalled meat products had been taken off store shelves by Thursday. However, finding out where products ended up after being purchased by distributors had proven to be more difficult.
"There is a very active effort to work with all the food distribution customers. But it is not as direct, because there are customers, and then those customers have customers," she said.
"We are very confident, but I can not give you a percentage, but virtually all of it has been removed."
Federal Agriculture Minister Gerry Ritz said Saturday he is confident that health officials will quickly get the outbreak under control.
"I mean we always have these types of situations," Ritz told CTV News on Saturday.
"There have been outbreaks like this before. We are getting better at what we do."
Meanwhile, consumers in Toronto are being warned not to eat Shopsy's deli-fresh Classic Reuben sandwiches over contamination fears.
The sandwiches are sold in 180-gram packages. They have best-before dates of up to and including Aug. 22 and 24. The UPC code is 7-76393017001-8.
CFIA initiated the recall because the sandwich contains sliced corned beef -- one of the deli meat products recalled by Maple Leaf Foods earlier this month.
The sandwiches were sold at a number of locations in Toronto. The CFIA and Royal Touch Foods list the following locations:
Shoppers Drug Mart 390 Queens Quay
Shoppers Drug Mart, 388 King Street West
Shoppers Drug Mart 10 Dundas Street
Shoppers Drug Mart, 465 Yonge Street
Shoppers Drug Mart, 4990 Yonge Street
Shoppers Drug Mart 5776 Yonge Street
Bloor Superfresh Mart, 186 Bloor Street
"My understanding is there were 96 sandwiches produced and 23 sandwiches are outstanding, which I think speaks to the level of detail that everybody is going to to get the product back," Maple Leaf spokesperson Linda Smith told CTV Toronto on Saturday.
There have been no illnesses reported yet in association with consumption of the sandwiches. Generally speaking, eating Listeria-tainted food can lead to high fever, severe headache, neck stiffness and nausea.
In some rare cases, people can die, but those most at risk are the elderly and those with health problems.
A recall of Maple Leaf products began last weekend. The company recalled 23 packaged meat products, including sliced cooked turkey breast, roast beef and salami. All were processed at a plant in Toronto - specifically, two production lines.
The products that are part of the recall have been distributed to nursing homes, delis and restaurants across Canada, including McDonald's and Mr. Sub.
Maple Leaf had closed its plant earlier this week. Decontamination efforts continued at the plant Saturday.
With a report from CTV's Graham Richardson and CTV Toronto's Chris Eby
Here is the current list of affected products, including individual product codes and best-before dates:
26365, Sliced Cooked Turkey Breast, 470 grams, Sept. 30;
02106, Schneiders Bavarian Smokies, 1 kilogram, Oct. 28;
02126, Schneiders Cheddar Smokies, 1 kilogram, Oct. 28;
21333, Sure Slice Roast Beef, 1 kilogram, Sept. 30;
21388, Sure Slice Combo Pack, 1 kilogram, Sept. 30;
60243, Deli Gourmet Roast Beef slices, 1 kilogram, Sept. 30;
02356, Seasoned Cooked Roast Beef, 500 grams, Oct. 7;
42706, Roast Beef, Seasoned and Cooked, 500 grams, Oct. 7;
21334, Sure Slice Turkey Breast Roast, 1 kilogram, Oct. 14;
21444, Sure Slice Corned Beef, 1 kilogram, Oct. 14;
44938, Montreal Style Corned Beef, 500 grams, Oct. 14;
21440, Sure Slice Black Forest Style Ham, 1 kilogram, Oct. 21;
21447, Sure Slice Salami, 1 kilogram, Oct. 21;
21331, Sure Slice Smoked Ham, 1 kilogram, Oct. 21;
48019, Schneiders Deli Shaved Corned Beef, 200 grams, Oct. 21;
48020, Schneiders Deli Shaved Smoked Meat, 200 grams, Oct. 21;
48016, Schneiders Deli Shaved Smoked Ham , 200 grams, Oct. 21;
48018, Schneiders Deli Shaved Smoked Turkey Breast, 150 grams, Oct. 21;
48017, Schneiders Deli Shaved Fully Cooked Smoked Honey Ham, 200 grams, Oct. 21;
21360, Burns Bites Pepperoni, 500 grams, Jan. 21, 2009;
99158, Turkey Breast Roast, 1 kilogram, Sept. 30;
71330, Roast Beef Cooked, Seasoned, 2.5 kilograms, Sept. 30;
71331 Corned Beef, Smoked Meat, 2.5 kilograms, Sept. 30.
________________________________
What You Can Do
Instead of asking the Ontario government why it took them so long to inform the public about the outbreak (it was first made aware of the bacteria problem on July 25th), and instead of asking Maple Leaf Foods to improve their inspection standards, the best thing you can do to reduce the risk of disease from contaminated meat (and save countless animals from unnecessary suffering and death) is to go vegan!
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