Animal Advocacy: A Photographic Journey with Joanne McArthur

  Care of Dylan Powell I can’t remember the first time I consciously gazed upon a photograph taken by Jo-Anne McArthur, I had unknowingly seen her work for years, but I do remember the first time we met. It was almost a year ago at the Farm Sanctuary Hoe Down in Watkins Glen, New York and Jo-Anne greeted me as if we had been old friends. Her friendliness and openess are two things which you recognize immediately upon meeting her. Jo-Anne’s photographic work has taken her around the globe, working tirelessly for grassroots organizations all the way up to large international organizations. Her work with the project, We Animals, is her attempt to use those skills to bring our relationships with animals to light. To be frank, her work is a nightmare that very few could endure. It regularly includes investigations and forces her to be present in the face of extreme desecration and brutality. For this reason alone, Jo-Anne is a inspiration to me. Back to our first meeting. A highlight of the Hoe Down weekend is the Dance on Saturday night. The People Barn is loaded full of vegans from across North America and Gene Baur, Farm Sanctuary… Read More

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Discount Profile: Loving Hut

When I walked into Loving Hut’s Queen and Spadina location, I was pleasantly surprised with the decor. It’s a larger restaurant than I was imagining and was brightly decorated with cozy, white booths and lots of sunlight. The menu was tricky to navigate, only because there were so many fabulous options! My mouth watered looking at the pictures and descriptions of wonton soup, sweet and sour fireball, savoury crisp and singapore star. But it wasn’t all mock versions of typical Chinese dishes.There was an array of luring drinks including mango and avocado smoothies. It took a while, but finally my friend and I narrowed it down to an avocado smoothie, the spicy cha cha and the sweet and sour fireball. The smoothie was thick and rich. The spicy cha cha had a nice crispy batter and was surrounded by plenty of onions and celery. The sweet ‘n sour fireball had a lovely, gooey sauce and the mushroom filling was quite tasty. We of course topped it all off with some cheesecake for dessert. Check out their website to see photos of their menu for yourself, and get ready to plan your visit! Don’t forget your Toronto Veg Card to give… Read More

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Strawberry Rhubarb Sorbet

Care of Canadian Living Magazine     Ingredients  3 cups (750 mL) chopped rhubarb, (fresh or thawed) 1 cup (250 mL) granulated sugar 2 cups (500 mL) strawberries, (fresh or thawed) Directions 1. In a saucepan, cook rhubarb with 1/4 cup (50 mL) water over low heat for about 10 minutes or until juices are released. Stir in sugar. Increase heat to medium; cover and cook for about 5 minutes or until tender. Let cool. 2. In a food processor, puree rhubarb with strawberries until smooth. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm. 3. Break up into chunks and transfer to food processor; puree until smooth. Place in chilled airtight container and freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream maker according to manufacturer’s instructions.) Store in freezer for up to 1 day. … Read More

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Food of the Month: Rhubarb

Care of Andrea Gourgy We’re in the throes of rhubarb season here in Ontario, where fresh rhubarb is available anywhere from January through June. And it’s well worth getting better acquainted with rhubarb this season—it’s a good source of potassium, vitamin C and calcium, and contains only 27 calories per one-cup serving. But long before rhubarb became a staple in our pies, cakes and muffins, it was actually used as a medicinal ingredient. It is one of the most common plants used in Chinese medicine, and is said to balance the digestive system, neutralize stomach acid and relieve constipation.  A little more than 200 years ago, rhubarb finally made its way from the medicine cabinet to the kitchen, and people began to look forward to eating rhubarb at a time of year when most produce was not in season yet. When choosing rhubarb, look for a bright colour and crisp stalks. Rhubarb grown in greenhouses (“hothouse” rhubarb) tends to have a pink or light reddish colour and is milder in taste. Field-grown rhubarb tends to have a deeper red colour and a stronger flavour; field-grown rhubarb also tends to be a bit stringier and may require peeling. Rhubarb should be… Read More

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Animal Advocacy: Smooth Sailing Into Veganism

  Julia and her happy, healthy family Care of Julia Strub My name is Julia and I’ve been eating a vegan diet since April 4th 2010. Being vegetarian has always appealed to me and I had even made an attempt at lacto-ovo vegetarianism in 2002. Back then I didn’t have the information or support to maintain a vegetarian diet and so I fell back into my old beliefs about how humans needed meat, eggs, and milk to thrive. Several months before switching to veganism in 2010 those beliefs were challenged by a wonderful vegan friend. I was lucky enough to be directed to fantastic books like The China Study, Prevent and Reverse Heart Disease, and Becoming Vegan. These were life altering books that I highly recommend to any curious omnivore. They gave me an incredible sense of relief knowing that not only was living without animal products possible, but it was IDEAL for human health. Imagine, by simply changing the way you eat you can save animals from suffering and death, AND save yourself from all the diseases of affluence like diabetes, cancer and heart disease! I was ready to ease myself into this new way of… Read More

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Butternut Squash and Brown Rice Pasta with Swiss Chard

Care of Sandra Macdonald A healthy alternative to macaroni and cheese but, without the cheese. Did you ever think that by using butternut squash in pasta to make a sauce, it would even taste like cheese? Well, it does. Try it for yourself. If you’re looking for some comfort food on a rainy cold day or just wanting to impress some guests for dinner, this is fantastic pasta to make! Serves 2-4 people. Ingredients lb of butternut squash peeled and diced 1 package of brown rice penne pasta noodles 1 bunch of green Swiss chard chopped 1 large onion chopped 4 garlic cloves minced 1 1/2 cups of  organic rice milk 3 1/2 cups of vegetable broth 1/2 tsp of dried sage 1 tsp of dried thyme 2 tbsp of olive oil ½ tsp of sea salt Ground pepper to taste Directions Add olive oil to your frying pan, satay chopped onion and minced garlic until fragrant and onions are translucent, on medium heat. Add diced squash and cook for approx 3 minutes, then add your sage, thyme, sea salt and ground pepper. Let this cook for another 5 minutes while tossing with a wooden spoon to move around the flavours… Read More

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Discount Profile: Live Organic Food Bar

  Raw Vegan French Toast, care of vegancookbookcritic.blogspot.com With spring finally starting to show her face, many people are yearning to indulge in fresh produce and are ready to turn aside the winter’s soups and stews for something a little more refreshing. It’s the perfect time to check out Live Organic Food Bar. Lisa Pitman recently ventured there for a scrumptious brunch that was nothing short of extraordinary. Click here to read all about her fantastic dining experience, and to see mouthwatering photos of the delicious food! Veg Status? Vegan Savings with Toronto Veg Card: 10% off Mondays to Wednesdays, after 4 pm Location: 264 Dupont Street… Read More

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Easy Strawberry Kamut Pancakes

Care of Andrea Gourgy, adapted from Rachel Ray’s “Strawberry Pancakes”     Ingredients:  1 cup wholegrain Kamut flour 1/4 cup quick-cooking oats 1 tbsp brown sugar 2 tsp baking powder 1/4 tsp sea salt 1/4 cup mashed banana 1-1/4 cups unsweetened almond milk 1/2 tsp vanilla extract 1 cup thinly sliced strawberries 2 tsp coconut oil (approx) for greasing pan Directions: In a medium bowl, combine Kamut flour, oats, brown sugar, baking powder and sea salt. Add the mashed banana and whisk lightly. Make a well in the centre, and add the almond milk and vanilla extract into the well, and gently whisk until combined. Fold in sliced strawberries. Heat a medium-size pan over medium heat, add the coconut oil (about 1/4 tsp per pancake). Using about 1/4 cup of batter per pancake, drop batter into centre of the pan and allow to cook about 3 minutes on each side or until golden brown. Makes 8 pancakes. Read More

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Food of the Month: Kamut

Care of Andrea Gourgy Also known as Khorasan wheat, Kamut is an ancient grain; so ancient, in fact, that legend has it that Kamut was the very same variety of grain that Noah took with him on the ark. Of course, no one can be sure if Kamut actually has a place in biblical history, but it still has a very interesting story behind it. The Kamut that we buy in stores here in North America descends from grains that made their way from Egypt to Montana back in the 1940s. A U.S. airman who travelled to Egypt happened to pick up some of the grains and passed them on to a fellow airman in Portugal. From there, they were sent to Montana, where the first North American crops of these grains began to be harvested. Interestingly, Kamut is not the name of a type of wheat–it it is actually a word that Montana farmers took from an Egyptian hieroglyphic dictionary and is registered as a trademark to market Khorasan wheat. The trademark, or brand, of Kamut is a means of guaranteeing a certain level of quality and the particular attributes of the product. Kamut is always organic and is… Read More

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Animal Advocacy: Touring Ontario’s Factory Farms

Submitted Anonymously Many vegetarians know about the abhorrent treatment of animals on factory farms. In fact, the treatment of farm animals is so bad that it is the reason many of us adopt vegetarian and vegan diets in the first place. Because we are so horrified by what we hear and read about factory farms, most of us would rather avoid them. Not Sam. In order to learn about the treatment of farm animals firsthand, Sam has been visiting animal farms in Canada so that he can observe how they operate. This is difficult emotionally because Sam’s interest in animal advocacy arises out of empathy for all sentient beings, so it is challenging for him to witness animal suffering. Also, the trips are taxing physically because of how cold the farms are in the dead of winter – on many a night, he shivered to sleep in rooms with no heating. Sam has visited 12 animal farms since he began investigating, half of which were factory farms; the rest were small farms. “These visits have strengthened my resolve to advocate for animals,” he says. What was most surprising to him in all his trips? “The farmers are wonderful people who… Read More

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