It’s All About Food

It's All About Food - Gary L. Francione, Why Veganism Matters, the Moral Value of Animals

Gary L. Francione, Why Veganism Matters, the Moral Value of AnimalsMost people care about animals, but only a tiny fraction are vegan. The rest often think of veganism as an extreme position. They certainly do not believe that they have a moral obligation to become vegan.
Gary L. Francione—the leading and most provocative scholar of animal rights theory and law—demonstrates that veganism is a moral imperative and a matter of justice. He shows that there is a contradiction in thinking that animals matter morally if one is also not vegan, and he explains why this belief should logically lead all who hold it to veganism. Francione dismantles the conventional wisdom that it is acceptable to use and kill animals as long as we do so “humanely.” He argues that if animals matter morally, they must have the right not to be used as property. That means that we cannot eat them, wear them, use them, or otherwise treat them as resources or commodities.
Why Veganism Matters presents the case for the personhood of nonhuman animals and for veganism in a clear and accessible way that does not require any philosophical or legal background. This book offers a persuasive and powerful argument for all readers who care about animals but are not sure whether they have a moral obligation to be vegan.
Gary L. Francione is Board of Governors Distinguished Professor of Law and Nicholas deBelleville Katzenbach Scholar of Law and Philosophy at Rutgers University Law School and visiting professor of philosophy at the University of Lincoln (UK). He is the author of many books, including Animals as Persons: Essays on the Abolition of Animal Exploitation. More at AbolitionistApproach.com/ and HowDoIGoVegan.com. 

It's All About Food - Josh Balk, Farm Animal Protection - 03.16.21

Josh Balk, Farm Animal ProtectionJosh Balk is vice president of Farm Animal Protection for the Humane Society of the United States. He’s  led the country’s transformational legislative campaigns that criminalize factory farming practices, including spearheading the historic California Proposition 12 ballot measure, the world’s strongest law for farm animals. Since then he’s waged successful campaigns passing similar laws in Oregon, Washington, Michigan and Colorado. Josh also leads negotiations with the world’s largest corporations to enact animal farm welfare policies, including with McDonald’s, Walmart, Kroger and Denny’s. Prior to coming to HSUS, he worked as an undercover investigator exposing cruelties within factory farms and slaughterhouses.  He’s also a co-founder of Eat Just, a company the makes the Just Egg product.

It's All About Food - Hartglass & De Mattei, The Longest Day

Ellen Ecker Ogden, The New Heirloom Garden, Designs, Recipes, and Heirloom Plants for Cooks Who Love to GardenEllen Ecker Ogden is a Vermont writer and the author of The Complete Kitchen Garden and other books on food and gardens. She cofounded The Cook’s Garden seed catalog, introducing cooks and gardeners to European specialty vegetables, herbs, and flowers. She graduated with a degree in fine arts, and attended cooking school with Marcella Hazan in Venice, Italy, and at the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchen garden designs have appeared in numerous national publications, including The New York Times, Martha Stewart Living, Better Homes and Gardens, and Country Gardens.
 In Part 2, Hartglass & De Mattei share their garden dreams and stories.

It's All About Food - Dan Pucci and Craig Cavallo, AMERICAN CIDER: A Modern Guide to a Historic Beverage

Dan Pucci and Craig Cavallo, AMERICAN CIDER: A Modern Guide to a Historic Beverage Dan Pucci is one of the nation’s leading cider experts. He was the founding beverage director at Wassail, New York City’s first cider bar and restaurant, and has since traveled the country in a continued pursuit of cider education, awareness, and research. He is a partner in Wallabout Hospitality, a New York City-based consulting and hospitality company. Craig Cavallo lived in New York City for thirteen years, working in restaurants, blogging about food trends, and writing for Saveur. His work has been published in Condé Nast Traveler, GQ, New York magazine’s Grub Street, Thrillist, and Vice Munchies. He left New York City for the Hudson Valley, and when he’s not at Golden Russet Cafe & Grocery, the café that he owns and operates with his wife, Jenny, he can be found picking fenceline apples and dabbling in his own cellar cider experiments.  Interested in trying some ciders? Go to ShopCiders.com.

It's All About Food - Omowale Adewale, Brotha Vegan, Black Men Speak on Food, Identity, Health, and Society

Omowale Adewale, Brotha Vegan, Black Men Speak on Food, Identity, Health, and SocietyOmowale Adewale is an activist and organizer, and the founder of Black VegFest, a network of African American festivals celebrating veganism, wellness, social justice, and resilience throughout the United States. A former athlete in bodybuilding and track and field, he is certified both in plant-based nutrition and as a USA boxing coach. He lives in Brooklyn, NY. His website is omowale.org.
 In 2010, Lantern published Sistah Vegan: Black Women Speak on Food, Identity, Health, and Society, a landmark anthology edited by A. Breeze Harper that highlighted for the first time the diversity of vegan women of color’s response to gender, class, body image, feminism, spirituality, the environment, diet, and nonhuman animals. Now, a decade later, its companion volume, Brotha Vegan, unpacks the lived experience of black men on veganism, fatherhood, politics, sexuality, gender, health, popular culture, spirituality, food, animal advocacy, the environment, and the many ways that veganism is lived and expressed within the Black community in the United States. Edited by Omowale Adewale—founder of Black Vegfest, and one of the leading voices for racial and economic justice, animal rights, and black solidarity—Brotha Vegan includes interviews with and articles by folks such as Brooklyn Borough President Eric Adams, Doc (of Hip Hop is Green), chef Bryant Terry, physicians Anteneh Roba and Milton Mills, DJ Cavem, Stic of Dead Prez, Kimatni Rawlins, and many others. At once inspiring, challenging, and illuminating, Brotha Vegan illustrates the many ways it is possible to be vegan and reveals the leading edge of a “veganized” consciousness for social renewal. Listen to the IT’S ALL ABOUT FOOD interview with Omowale Adewale in 2013.

It's All About Food - Mardi Gras Musings

Caryn Hartglass and Gary De Mattei discuss their Valentine’s Day menu and how to celebrate Mardi Gras virtually. They comment on the recent On Being Podcast with Alain de Botton entitled The True Hard Work of Love and Relationship‪s‬. They also cover a recent report on high dose Vitamin C and Zinc supplementation’s impact on COVID-19.  Links mentioned in the program:Effect of High-Dose Zinc and Ascorbic Acid Supplementation vs Usual Care on Symptom Length and Reduction Among Ambulatory Patients With SARS-CoV-2 InfectionAlain de Botton, The True Hard Work of Love and Relationship‪s Recipes:French Onion SoupLa BaguetteAlmond Mozzarella Cheese

It's All About Food - Rosa Abreu-Runkel, Vanilla

Rosa Abreu-Runkel, VanillaDominican born and raised in the United States, Rosa Abreu-Runkel is currently an assistant professor at New York City College of Technology (CUNY), Hospitality Management Program. She has held various mid and executive level management positions in Food and Beverage with, among others, Marriott International, Millennium Hotels, Highgate Hotels and IHG International Hotels. Hartglass & De Mattei talk about recipes they love with vanilla, as well as some with chocolate, for Valentine’s Day or any day you want chocolate. LINKS mentioned in the interview:James Hemings Society RECIPES mentioned in the program: Risotto VeganeseOrange Creamsicle Ice DreamFlourless Chocolate CakeChocolate Pumpkin Mini Cake 

It's All About Food - Brenda Sanders, Veguary

Brenda Sanders, VeguaryBrenda Sanders is a vegan food justice activist who Co-Founded Thrive Baltimore, a community resource center that offers free classes, workshops, cooking demos and other programming that supports people in living a healthier, more sustainable lifestyle. She’s also Executive Director of Afro-Vegan Society, a nonprofit organization that provides resources to people in marginalized communities to assist them in transitioning to veganism, Co-Creator of Vegan SoulFest, an annual festival that celebrates culture and all aspects of vegan living and Co-Owner of The Greener Kitchen, a vegan deli and food distributor that produces plant-based foods that are both affordable and accessible. 
 
PLEDGE TO GO VEGAN THIS FEBRUARY – IT’S VEGUARY
 Hartglass & De Mattei complete the program talking about Snow and Snow People, Exercise and Chap Stick/Lip Balm

It's All About Food - Ramin Ganeshram, Saffron, A Global History

Ramin Ganeshram, Saffron, A Global HistoryJournalist and chef Ramin Ganeshram is the author of a number of cookbooks and The General’s Cook: A Novel.
 Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers. 
Hartglass & De Mattei continue the conversation on saffron, including REAL recipes with saffron.
 Links and recipes discussed in the program: Risotto VeganeseRisotto Milanese in Saffron Vegetable Broth The End of Meat Is Here, by Jonathan Safran FoerJonathan Safran Foer on IT’S ALL ABOUT FOOD: We Are the Weather 

It's All About Food - Hartglass & DeMattei, Cepes, Crêpes and Celebrating Veganuary

Hartglass & DeMattei, Cepes and Crêpes and Celebrating VeganuaryCaryn Hartglass and Gary DeMattei are in the studio at Responsible Eating And Living Headquarters to talk to you about cepes and crêpes and the importance of terroir when it comes to the flavor in food, on land and in the sea. They’ll also be giving delicious Veganuary food tips. Links and recipes mentioned in the program: Veganuary Interview with co-founders Matthew Glover and Jane LandCabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19 REAL Vegan-Style MeatloafBuckwheat CrêpesSauerkraut