This past August, I went to my hometown of Cincinnati, Ohio to visit family. During my week at home, I snuck off to Indianapolis, Indiana to give a talk on nutrition.
The talk was organized by Joel Kerr of the Indiana Animal Rights Alliance (IARA)—a very successful local group. I was so impressed by all the work IARA is doing that I’ve asked Joel to write a future blog post about their methods—stay tuned for that!
I always love visiting Indianapolis because the city is beautiful and Joel always takes me somewhere amazing to eat. This time, we visited The Sinking Ship where I had a delicious Seitan Gyro Wrap with a side of Mac and Teese.
About 50 people attended the talk. As always, I emphasized that while no vegan is going to come down with a clinical diagnosis of protein malnutrition, incorporating high-protein foods in meals can increase the satisfaction of a vegan diet. For an interesting read about this topic, see my article, Story from a Once-Failing, Now-Thriving Vegan.
What is an activist? We use that word a lot in the animal rights movement—maybe so much so that we don’t really stop to think about what it means. While Vocabulary.com defines an activist as “someone who campaigns for social change,” it still doesn’t really clarify what that means. Campaigns how?
In the past I had a pretty narrow idea of what an activist is. I envisioned someone who attended or organized protests, sit-ins, and marches. While those are invaluable forms of activism, over time I’ve realized that activism takes many forms, and we’d like to highlight those various forms on our blog. My interview with Vegan Outreach supporter, Carl Pluim, is a prime example of what some of those can be.
Josie Moody: Thank you, Carl, for taking the time to thoughtfully answer my questions and sharing a little bit of your experience with us.
First question, where are you from, and how did you end up living where you live now?
Carl Pluim: I’m from Madison, Wisconsin. I moved to Boulder, Colorado in 1993 for the rock climbing (outdoor athlete) scene. I moved to Denver in 1995, as I liked the diversity and the feel better than Boulder.
I now live in Westminster—the ‘burbs—on a golf course. I’m not a golfer, but like the green space and tranquility provided by the golf course. Coyotes, foxes, eagles, hawks, lots of songbirds, raccoons, and skunks are prevalent—as good as it gets for ‘burb’ or city living.
Josie: How long have you been vegan, and what inspired that choice?
Carl: I’ve been vegan for eight years. Thanksgiving will be the start of year nine. I was pescatarian, then vegetarian, and then became vegan. I went vegan for two reasons: one being compassion—I read The Food Revolution by John Robbins—and the second being for help in athletic performance—to become faster, stronger, leaner, to recover more quickly, and to have more energy.
Now I am 100% compassion-based and would continue to be vegan even if it turned out that a plant-based diet was unhealthy.
Josie: What made you decide to become an activist? Describe some of your experiences as an activist. Is there one thing that you do that you find especially meaningful or effective?
Carl: My biggest form of activism—aside from giving money—is representing muscular athletic vegans. I’ve spoken at several VegFests with other vegan athletes, including Rich Roll, Scott Jurek, and Patrik Baboumian. I wear vegan-themed clothing often, and I frequently talk with people about how I can be “so lean, muscular, and vegan.”
I do attend various events and an occasional meet-up, but I am not solely focused on activism every weekend and with the bulk of my free time. I am good friends with activist and speaker John Pierre and will sometimes go to a gathering or protests with him, such as circus protests or protesting Whole Foods Market’s sale of rabbit meat. I am unquestionably vegan for life.
I have helped three people become vegan, some of who have helped others. What is most meaningful is when I can show or help someone realize that there is nothing in animal products that we need for optimal health. Most people—and especially weightlifters—are looking for something that helps with performance, so showing them the proof is pretty cool when they start to have honest curiosity.
Josie: How would you describe yourself?
Carl: I am fulfilled and happy with life like I never knew possible, and being vegan is a significant part of that. I am a 30+ year athlete—tall, lean, muscular (6’5″ and 220 fit lbs).
I live my life according to my values versus just talking about them. I am a feminist, emotionally aware, connected, and feel more blessed than anyone I know. I have gotten more compassionate as I have grown older.
I have seen enough slaughterhouse and animal torture videos to last me for the rest of my life, but I think people should see what they contribute to.
I am a big believer in trying to lead by example and not being abrasive about being vegan. I encourage people to look into their food choices and see the clear benefits of living cruelty-free to the extent that we can. I know that encouraging people to give up whey protein for plant-based protein and showing how that helped me is better than being condescending to those that have not seen the path toward living animal-consumption free.
I think that “something is better than nothing” and that it starts with a single effort—replacing dairy creamer with coconut creamer or trying a Tofurky brat instead of a meat one.
I am an athlete: I rock/ice climb, backcountry ski, road and mountain bike, and resistance train a lot (bodyweight plus various lifting workouts). I work out to be good at what I do, not to look in the mirror, but I have achieved a noticeable physique and presence as a result.
Josie: What do you do for work, and how do you spend your free time?
Carl: I work for a Tier 1 Internet Service Provider (ISP). I manage a team of infrastructure engineers who monitor and keep the IT systems working. There are disadvantages to selling one’s soul “to the man,” but there are also advantages in that—making enough money to contribute to causes I care about and finding a niche where I’m satisfied is pretty cool.
In my free time, in addition to all of my athletic interests, I also like not being active: I enjoy cooking, baking, hanging out with friends, reading, meditating, and listening to music. I regularly volunteer with Big Brothers Big Sisters of Colorado and also at Longhopes Donkey Shelter.
One of my favorite things to do is hang out with my rescue cat, Lucy. She’s 12, cannot see very well, bumps into things and is the most snuggling, purring cat I’ve ever met. Having Lucy in my life is invaluable to me. International traveling is great—backcountry skiing and climbing is great—but staying at home with her? I can think of nothing better.
Josie: Finally, can you recommend a great place for us to eat in your area?
Carl: WaterCourse Foods and City, O’ City are awesome. The seitan wings at Watercourse are the best vegan junk food I’ve ever had! NOOCH Vegan Market is also amazing.
Also my friends and I are big fans of my homemade chocolate chip cookies which I always have in supply, and I’ll share the recipe with you here!
Josie: Is there an activist that you know whose story you think we should share? If so, please contact me at [email protected].
By Lori Stultz, VO Rocky Mountain Outreach Coordinator
Nutella was always a favorite treat of mine in my pre-vegan days, but, probably like many of you, I cut it out of my diet after discovering that it’s made with cow’s milk.
Interestingly enough, it took me quite a while to discover a semi-alternative for Nutella. I had turned to Justin’s Peanut Butter, and Peanut Butter & Co.—two peanut butter brands that make chocolate peanut butter. These products are wonderfully delicious, don’t get me wrong, but there’s just something about them that doesn’t quite fulfill the tastefulness of chocolate hazelnut.
Now I’m happy to report that for those of us who gave up Nutella, but weren’t 100% satisfied with chocolate peanut butter, our waiting has come to an end! Introducing Rigoni di Asiago, an Italian company that is now producing—and selling in the U.S.—a dairy-free, chocolate hazelnut spread, called Nocciolata Dairy Free.
The website tells us, “Nocciolata Dairy Free combines hazelnuts with cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor and smooth texture,” and right they are!
This hazelnut spread is even smoother and creamier than what I remember Nutella being—granted it’s been about four years since I ate it. Others who’ve tried the spread also seem to really like it! In fact, I shared the jar with my colleague, Nikki, and, after she tried it, I received a text message from her that read, “Omg this is so awesome.”
I made an open face sandwich with banana slices, but the creative possibilities with this spread are limitless! I think it’d taste great on fresh apple slices and strawberries.
The website has a store locator, so you can track down the closest store that’s selling it. And it’ll be available to purchase on Amazon soon!
When I saw that Tofurky had made all of their pizzas gluten-free I got very sad. I had loved Tofurky pizza in the past, but my experience has been that gluten-free pizza crusts were soggy with an aftertaste—almost inedible.
Nevertheless, I mustered the courage to go gluten-free for a meal. I’m happy to report that I was very pleasantly surprised—I didn’t even notice a difference!
In fact, I found myself back in that old familiar state of wondering if I really would finish the entire pizza at one sitting. I was thankful the next day when I remembered that I hadn’t given in to temptation and there were still a few slices left!
I’m sorry I doubted you, Tofurky. Will you forgive me?
VO’s Maryland/DC Events and Outreach Coordinator, Jamila Alfred, is looking for housing while touring throughout the southern U.S. in the coming weeks. She’ll need places to stay in Alabama, Florida, Georgia, Louisiana, Mississippi, and North Carolina.
Jamila’s leafleting schedule and dates for her tour are listed below. If you live in or near one of these cities and/or schools and are willing to house Jamila, please send an email to [email protected].
Thank you!
10/4: North Carolina Central University (Durham, NC) 10/6: North Carolina A&T State University (Greensboro, NC) 10/7: Winston-Salem State University (Winston-Salem, NC) 10/13: Savannah State University (Savannah, GA) 10/14: Edward Waters College (Jacksonville, FL) 10/18: Florida A&M University (Tallahassee, FL) 10/19: Albany State University (Albany, GA) 10/20: Fort Valley State University (Fort Valley, GA) 10/25: Tuskegee University (Tuskegee, AL) 10/26: Alabama State University (Montgomery, AL) 10/27: Troy University (Troy, AL) 11/1: Alcorn State University (Lorman, MS) 11/2: Jackson State University (Jackson, MS) 11/3: Grambling State University (Grambling, LA)
Sub Zero Ice Cream is a chain of cute little ice cream shops where you not only create your own ice cream, but it’s made by injecting liquid nitrogen.
I’m not even kidding.
First, you toss your chosen liquid base into a bowl with flavorings and extras—like pecans or strawberries. For a minute everything seems normal, but then WHOOOSH! The ice cream maker is enveloped with gas like a smoke machine from the theater!
It’s a little off-putting—did your order just disappear forever?—yes, but also fun!
I assumed that, as a vegan, I’d have to once again suffer and skip this chemistry miracle because all of their bases were milk and cream. Five minutes before finding the store I didn’t know I was suffering, but as soon as I saw that fluffy cloud explosion I knew it was unfair I couldn’t have any.
That’s when my friend, Janet, pointed out the menu. They had a long list of vegan options! You could get vegan almond yogurt as your base, coconut milk, almond milk, and more! Better yet, all the servers knew exactly which toppings were vegan.
Three minutes later I was eating an espresso ice cream made with the vegan yogurt base, filled with chocolate chips and almonds. And nitrogen. Can’t forget the nitrogen. It was delicious!
I’m just kidding. All I could taste was creamy cold ice cream, coffee, and chocolate.
Check out their website to see if there’s a location near you and grab one before summer fades!
I don’t mean the kind that comes from animals, but the delicious vegan versions that are becoming so widely available all over the world. The kind sold at the 100% vegan online store—Vegan Essentials—which you can now order with our 10% off coupon code!
By Lori Stultz, VO Rocky Mountain Outreach Coordinator
No, I didn’t put a fancy filter on this picture. And, no, your eyes are not tricking you. That hummus is pink!
Last week I was trying to find a few creative ways to make use of the beets my best friend, Sheila, had given me—they were fresh from her garden! A quick Google search using the words “vegan” and “beets” yielded more than a handful of creative recipes.
To be honest, I had no intention of sharing a recipe that included beets, but that quickly changed when I ended up with this very aesthetically pleasing and great tasting hummus.
As you probably already noticed from the title, this hummus is unique not only because it incorporates beets, but also because it’s made with white beans instead of chickpeas. If you make this hummus at home, don’t feel restricted to using white beans. Try it out with the traditional hummus bean—chickpeas!
Don’t be intimidated by having to roast the beets. Prepping the beet to roast is quick and simple, and it takes very little time to roast them! In a convection oven, it takes roughly 10 minutes. In a regular oven it might take a bit longer, but not much—just gather and measure the rest of the ingredients while the beets are roasting.
Roasted Beet White Bean Hummus
Serves about 6.
Ingredients
1 large beet
1 15 oz can white beans or chickpeas
3 tablespoons tahini
1 tablespoon lemon juice
½ tablespoon garlic powder (or more if you really like garlic)
Salt and pepper to taste
¼ cup olive oil
Directions
Preheat oven to 375°F.
Remove the stems from the beet, rinse thoroughly, and chop into 1″ pieces.
Place the chopped beets onto a lined cookie sheet and roast for 10 to 15 minutes.
When the beets are done roasting, remove from the oven and let them cool for a few minutes.
Place the beets in a food processor for about 30 seconds.
Add the remaining ingredients into the food processor, except for the oil, and process until all is mixed evenly.
Slowly drizzle the oil into the food processor while the contents are still mixing and process until smooth.
By Katia Rodríguez, VO Mexico Campaigns and Spanish Media Coordinator
Vegan grilled cheese competition? Count Us In!
The First Annual Vegan Grilled Cheese Competition took place mid-July in the Los Angeles area at Culver City’s Sage Organic Vegan Bistro—the restaurant’s owner, Mollie Engelhart, and her husband, Elias Sosa, organized it.
Ten amazing vegan chefs came together to see who could come up with the most delicious grilled cheese sandwich recipe. VO’s Emmanuel Márquez and I were lucky enough to be in L.A. at the time of this event to partake in the judging! All of the judges were given a ballot with each chef’s name, which was how we voted for our favorite sandwich.
There were also special guest judges, including our amazing VO coworker, David Carter—The 300 Pound Vegan—and TV host Marco Antonio Regil, television journalist and author Jane Velez-Mitchell, Al and Dee Borja of Vegan Food Share, and Asher Brown of Pollution Studios, who’s also the producer of Vegan Food Share’s videos.
VO’s David Carter Hanging Out with a Few Other Celebrity Judges
The event was a huge success! The place was very crowded and everyone was having fun—chatting, enjoying amazing grilled cheese sandwiches, but having a hard time choosing their favorite.
Now what you’ve been waiting for: The Winners!
People’s choice: Chef Ayindé Howell, author of The Lusty Vegan.
Grilled cheese: Mac and Cheese Grilled Cheese Sandwich.
Vegan Outreach is a proud sponsor of this year’s Vegan Soul Sunday!
Please note that this event will no longer be held on June 5, 2016. The new date and location will be announced soon!
Vegan Soul Sunday will include cooking demonstrations, music, and health screenings. Presentations will be given by David Carter (The 300 Pound Vegan), Ayinde Howell (executive chef and founder of ieatgrass.com), and Seba Johnson (Olympic athlete).
