• Diane Burgin
• Jess Eisen
• Fraser Gibson
• Alan Jaffee
• Twyla Kowalenko
• Holly Larson
• Jenny McQueen
• Peter McQueen
• Colleen Shea
• Udai Srinivasan
• Tracey Weir

Where to eat

Pulp Kitchen Juicebar & Eatery (1129 Queen St E, e. of Pape, www.pulpkitchen.ca ) announces "After a long and somewhat painful delay, I am ever so happy to announce that Pulp Kitchen is finally open! We'll be running a limited menu as we build up and will be announcing some exciting new items as we ramp up." – Marie Crawford, owner.

Joe Yee Vegetarian Cuisine (9688 Leslie St. Unit 17-18, s. of Major Mackenzie Dr. E, Richmond Hill, 905-884-6882) has just opened in September. They are a Chinese and Japanese restaurant in Richmond Hill. Min Min writes "There is even a refrigerated counter for the 'fake' sashimi.  The 'sashimi' are mock fish products produced in Taiwan, but unfortunately, are not vegan since they contain milk products."

Kale Eatery (2366 Yonge St, n. of Eglington, www.KaleEatery.com) will be opening early December 2009.  This is Sunny Cafe's new location of pay-by-weight vegetarian eat-in or take-out food. 

Get Real Cafe on Ossington has closed. Noted by BlogTO .

Vacation Destinations

Casa Amanecer Bed and Breakfast (Costa Rica, www.casa-amanecer-cr.com , 506-2445-2100)
Vegetarian-friendly B&B in Costa Rica.

Best All-Day Breakfasts Reviewed

Congratulations to the all vegetarian joint, Sadie's Diner which made it to number 4 on BlogTO's 12 Best All Day Breakfast in Toronto! Karine's came in at number 11 with many vegetarian & vegan options. 

Liam provides some excitement to today's show by supplying both co-hosts with some samples of vegan donuts from Seattle's Mighty O.  This donut shop uses vegan and organic ingredients.  These donuts are simply out of this world.

Liam also gives listeners a report about his recent experiences at the restaurants One Love and Calico.  He is very impressed with both places and plans on returning.  

John talks about the Toronto Vegetarian Association's Annual General Meeting which is taking place this Thursday.  TVA members are encouraged to come out and help decide this year's Board of Directors by placing your vote.

This week's episode is a well-dressed-vegan-man 31 minutes.

Listen Now!

	Tweet if you love TVA! Come follow us on Twitter at twitter.com/torontoveg We’re on Facebook Join the Toronto Vegetarian Association Facebook Group to receive invitations to events and more!

With two of our largest events behind us, TVA is focused on planning new projects and getting the word out about the importance of a healthy, vegetarian diet through community outreach.

We hope you'll join us at our Annual General Meeting in mid November to learn about our 2010 Compassion Initiatives. But there's more than just business to take care of right now, and we hope you'll get involved! 

This month we're here to tell you about upcoming social events, our Annual Holiday Open House and Book Sale, a cooking series, and outreaching in the community. 

After all that activity, take some time to simmer down and enjoy a warm autumn meal of ginger roasted vegetables, that will help you stay healthy as we move into the cold winter months. We're transitioning the nutrient of the month column to the nutritious profile of the month, where we'll let you know about a food item that's particularly nourishing. 

Don't Miss These Upcoming Events!

TVA's Annual Holiday Sale and Open House will happen on Saturday, December 12th from 12 to 5 pm.

Nimisha Raja of Evolving Appetites is hosting a cooking series focused on healthy eating for preventing cancer. There are three classes left so be sure to find out more in the TVA in Action section.

November 1st marked World Vegan Day, and the timing couldn't have been more fitting. The Worldwatch Institute, an independent research organization that provides accessible, fact-based analysis of critical global issues in the areas of Climate & Energy, Food & Agriculture, and the Green Economy, recently released a report detailing the grusome effects of animal agriculture on the environment.

Titled Livestock and Climate Change: What if the key actors in climate change are...cows, pigs, and chickens?, the report argues that the environmental impact of the lifecycle and supply chain of animals raised for food has been vastly underestimated, and that the raising and slaughter of animals for food in fact accounts for at least half of all human-caused greenhouse gases (GHGs). Click here for a link to the full report.

Looking for a way to continue celebrating World Vegan Day this week? Check out veg.ca/events for a listing of upcoming events in the community. World Vegan Day hosted by Urban Edge Yoga is one event taking place on November 5th.  

On this dark Halloween night many kids and adults connect with what scares them. But have you ever noticed how few people dress up as slaughterhouse workers or factory farm operators?

I suspect that meat eaters don't want to think about it, and society has hidden the animals and killing floors from view.

While we spend one night fantasizing about horror, most farm animals live it everyday.

Please remember the unseen multitudes that get reared in hellish factory farms awaiting slaughter. Each year, over 650 million animals are slaughtered in Canada and a staggering 9.4 billion are butchered in the U.S.

[Image above: Modern Man Followed by the Ghosts of His Meat. ©1990 Sue Coe.]

While I didn't see any kids dressed as slaughterhouse operators last Halloween, I did come across a gruesome display of human body parts packaged in cellophane. Fortunately they were fake, unlike the real animal body parts for sale in supermarkets.

Continue reading to see a larger size of this image and more information about the number of animals killed for food each year.

Today John is joined by Colleen who has lots to catch up on with podcast listeners.  She talks about her recent trip to her doctor and her opinions on the vaccinations that were discussed. Colleen is definitely not sold on getting injected.

On a more positive note Colleen did have a great trip to Kingston, ON recently.  She learned how to make pierogies from scratch; prior to this she thought pierogies were a pre-packaged item bought in stores that you kept in your freezer in case of emergencies.

John and Colleen were pleased to help a couple of high school students who came into the office today who were working on a project about vegetarianism.  The students walked away with lots of information.

This week's podcast is a vegan-kimchi 28 minutes.

Listen Now!

Happy Halloween! We have gathered some healthy treat suggestions, tips for parents and links to several delicious recipes.

Most Halloween candies are over-packaged, chemical laden, and high in refined sweeteners. Some even contain hidden animal products (read the labels).

Avoid the junk by trying alternatives such as seaweed strips (many kids love these once they try them), peanuts in the shell, fruit cups, mini boxes of raisins, fruit leather sticks, dark chocolate, pretzels, holiday-themed stickers, temporary tattoos or noisemakers.

We offer a collection of Halloween recipe links including:  Bloodshot Eyeballs made from carved radishes, Perfect Toasted Pumpkin Seeds, Pizza Mummies, Friendly Zombie Cupcakes, and Pumpkin Whoopie Pies.

Continue reading for full details, recipe links and more tips. 

Liam starts this week's podcast by singing the praises of the Ethiopian restaurant Nazareth where he had a great experience this week.  Liam enjoyed it because Nazareth serves great food which is filling and it doesn't hurt the pocketbook. 

John joins the fray by talking about a couple of messages TVA received this week.  There is going to be a new restaurant opening in the Yonge/Eglinton area called Kale (website) and the sign outside says that it will serve "veggie, macrobiotic and organic food".  There will be more news about this restaurant when they open.  There was also a request for some vegetarian related help from St. John's, Newfoundland.  John and Liam take a stab at helping out a new vegetarian in a place where vegetarianism isn't so common place. 

The two co-hosts also discuss:
- issues around Halloween
- squash soup
- egg replacers

This week's podcast is a SOUPercharged 33 minutes.

Listen Now!

No plans to celebrate World Vegetarian Day? Come out and join our party - there will be cake!

On October 2nd, 2010, from 2 to 4 pm at the Harbourfront Community Centre, join us for the third annual Totally Fabulous Vegan Bake-off.

Dessert Divas and Divos: Do you love to impress your friends and foes with your culinary prowess? If so, don your fancy apron, break out your whisk and prepare something fabulous for this year’s bake-off. The prizes are fabulous but the competition is sweet. Make sure to register and read all the event details before September 20th.  

**Note: Registration will open on September 10th. Please check back in early September for more details and a link to the online registration form.

Are you better at devouring desserts then creating them? Bring your appetite, celebratory attitude and pocket change down to the Harbourfront Community Centre. Incredible sweets in five categories will be waiting for you and your discerning palate. $3 gets you a plate full of samples. Tickets will be sold for plates in each category - you can buy one or try them all! Samples are limited so plan ahead and arrive on time. Savor your samples, record your ratings on your ballot, and enter the audience challenges to win amazing prizes! 

Categories:

1. Terrific Vegan Treats (cookies/bars)

2. Terrific Vegan Treats (cupcakes/tarts)

3. Decadent Vegan and Raw Sweets

4. Glorious Vegan and Gluten-Free Desserts

5. Professionally Crafted Vegan Classics 

John and Liam are back after what feels like a very long hiatus.  The two discuss their respective Thanksgivings.  Liam had a more traditional Thanksgiving meal which included a vegan pumpkin "cheese" cake pie, whereas John had a much less typical dinner (take out pizza). 

John recently ate at One Love.  He was impressed with the food and he reports that fried plantains are one of his favourite foods.  Liam also discusses his recent restaurant experience at Z-teca; while he suggests that the burrito he had was OK he expresses his frustration with paying for extra vegetables when he saves the company money by requesting they not put cheese or sour cream on his meal.

Liam also talks about how the Baltimore school system is banning meat from it's cafeterias every Monday. 

Lastly, John mentions his recent cooking episode with the assistance of the Artful Vegan cookbook.

This week's show is a burrito-busting 32 minutes.

Listen Now!

	Tweet if you love TVA! Come follow us on Twitter at twitter.com/torontoveg We’re on Facebook Join the Toronto Vegetarian Association Facebook Group to receive invitations to events and more!

Summer is well behind us and the winter season is creeping in, but we've got some news and recipes to keep you warm in the upcoming weeks of Autumn. There's plenty of warming news to announce, including the launch of a TVA YouTube channel, a new series of healthy eating cooking classes, and the roaring success of the 2nd Annual Totally Fabulous Vegan Bake-Off.

If you're eager to get your learning cap on, there's plenty of opportunity this season with new programs launched by both PCRM and the T. Colin Campbell Foundation.

But if it's sitting by the fire with a warm bowl of soup that you so desire as temperatures drop, look no further than our recipe of the month, an apple, squash and sweet potato soup that will fill you up with vitamin A. And of course a little bit of spice can always do the trick, to be found at our Discount Profile of the month's Moe's Southwest Grill. 

Don't Miss These Upcoming Events!

Nimisha Raja of Evolving Appetites is hosting a set of four cooking classes focused on healthy eating for preventing cancer. Classes start Monday, October 26th, so be sure to find out more in the TVA in Action section.