Monthly Archives: December 2010

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An open heart is all it takes

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The most profound change in our society often happens at the grassroots level. It usually starts with one individual with bare minimal resources.  I don’t think this is an accident nor is it a miracle.  It’s just how change happens. Ever say to yourself, if I have X (money, time, family support, computer skills, university

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Go vegan in 2011!

Have you come up with a New Year’s resolution yet?   Maybe it’s time to make a change that will improve not only your life, but the lives of many, many others–and the environment, too! Think of it this way: Raising animals for food generates more greenhouse gases than all the cars and trucks in the

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New research page on fish

We’ve just published a new page on our website entirely about the suffering of fish and other animals we consider “seafood”. Exactly how many wild caught fish do we consume (either directly, or as fishmeal) every year? …using the reported tonnage of caught species, and dividing by the average weight of each species, author Alison

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Say ‘no’ to animal donation programs

Buying charitable gifts for people is a great way to celebrate the true spirit of the holidays, but not all charitable gifts are equal. Over the last few years, we’ve been hearing a lot about animal donation programs such as those offered by Oxfam in Heifer International.  Last year, we published a blog post about

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Vegan UFC fighter Mac Danzig doesn’t worry about protein; hates salads

Mac Danzig has been on every list of famous vegan athletes since winning season 6 of The Ultimate Fighter. Makes sense: who better to combat the stereotype of vegans as the 98-pound weakling in Charles Atlas ads than, well, a combat athlete. Last weekend was a good one for Danzig, as he picked up a

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More delicious vegan food!

Two words for you:  Vegan.  Poutine. We used Daiya mozzarella cheese, a mushroom gravy, and plain ol’ french fries.  A-mazing!  Next time we’re going to use  thicker, crinkle-cut fries, though, since that’s what poutine is usually made with. (Also, roasted dijon-balsamic-maple brussel sprouts.  We used agave syrup instead of maple, though.)