Monday, January 30, 2012

Runner's World Find Truth Hard to Chew?

Fiona Oakes

Fina Oakes - Wonder Woman? or Masochist?
It seems that Runner's World found the truth about Fiona Oakes ( Leading UK Marathan runner who runs Tower Hill Stables Animal Sanctuary) a little too hard to believe.

Runners World have run a photo feature about Fiona in their latest edition but her incredible results and track record got edited to 'in her age group'. Now to look at her you may think 'well whats the problem with that?' . The trouble is despite her youthful, straight out of the packet, must be photoshopped good looks, she is in reality no longer the spring chicken she resembles. Her Secret? a healthy plantarian / vegan / strict vegetarian diet and lots of hard work on the farm.

It's changing, but we still suspect that despite Vegan Fitness , Vegan Body Builders, Vegan Runners, Mike Tyson, Gorillas, Elephants, Rhinoceroses there is this pervasive idiotic idea that you can't build muscle without meat (sic), you need milk for calcium (sic) and eggs will give you a competative edge. Not true. Foods for Life Nutritionist Gareth Zeal is vegan and used to be a champion weight lifter, he would regularly lift far heavier weights that weightlifters double or treble his size. Power is more important than bulk and plant protein helps you take advantage of that.

So did Runner's World find it a little tough and hard to swallow that a vegan was faster and tougher than over 99.9 % of their meat eating readership, perhaps.....

Fiona Oakes has been selected for a place in the Marathon de Sables 2012 Through the Sahara said to be 'the toughest footrace on Earth, claimed as suitable 'for lunatics and masochists' (see website)
It covers 243km/151 miles (in sections similar to 25, 34, 38, 82, 42, 22 km) run over 6 days (7 for some) - equivalent to 5 1/2 regular marathons. That's a speed of between 3 and 14 km an hour for competitors aged between 16 and 78). In addition to that, competitors have to carry everything they will need for the duration (apart from a tent) on their backs in a rucksack (food, clothes, medical kit, sleeping bag etc). Water is rationed and handed out at each checkpoint.

Fiona needs to raise a minimum amount of donations to qualify to be subjected to this mental and physical torture so please donate to one of 3 charities below and make the whole dangerous, torturous, crazy thing worthwhile as well as supporting this amazing vegan supergirl / wonderwoman. Please Donate Now

Friday, January 27, 2012

McDonald's Removes "Pink Slime"

McDonald's Bows to Pressure From Chef Jamie Oliver, Removes "Pink Slime" From Burgers

Now see here's the thing, I looked at the ingredients of a big mac and pink slime is not listed. They've agreed to take it out so it must have been there.

So my questions are thus

1) What else is in a McDonalds Burger that is in it but not declared?

2) Why the freakin barking hell do they use vegetarian cheese? It's a DEAD COW BURGER! What kind of vegetarian says "well i don't mind a bit of ground up cow armpit but I'm not going to buy it if the cheese is made with cow sick!"???

Here's the ingredients for a big mac

Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar Lettuce, Pickle Slices, Onions, minced beef and fat, Vegetarian Cheddar (51%), Water, Butter, Vegetarian Cheese (9%), Whey Powder, Milk Proteins, Emulsifying Salts (Trisodium Citrate, Citric Acid), Natural Cheese Flavouring, Salt, Preservative (Sorbic Acid), Colour (Natural Carotenes, Paprika Extract), Anti-caking Agent (Soya Lecithin)., soybean oil and/or partially hydrog- enated soybean oil, Salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, sodium stearoyl lactylate , datem, ascorbic acid, Azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides , monocalcium phosphate enzymes, guar gum, calcium peroxide, soy flour, calcium propionate (preservative), sodium propionate , soy lecithin, sesame seed., oil, diced pickles, high fructose corn syrup , sugar, vinegar, corn syrup, salt, calcium chloride, xanthan gum, potassium sorbate, spice extractives, polysorbate 80, distilled vinegar, water, egg yolks, high fructose corn syrup, onion powder, mustard seed, salt, spices, propylene glycol alginate, sodium benzoate (preservative), mustard bran, sugar,garlic powder, Mono Sodium glutamate, caramel colour, extractives of paprika, soy lecithin, turmeric, calcium disodium EDTA

Wednesday, January 25, 2012

Happy Burns Night!

Vegetarian Haggis Piper
Vegetarian Vegan Haggis Recipe from Scottish Cookbook

Happy Burn's Night! - Vegetarian Haggis Recipe

How to have a vegan, vegetarian, plantarian Burns night supper in honour of Robert 'Rabbie' Burns

So once you have caught, bought or made your plantarian / vegan / vegetarian Scottish Haggis then you'll need
  • Some Edinburgh Crystal glasses
  • Some Scottish single malt whiskey
  • A piper or Bagpipe music
  • Some neeps, tatties and plenty of gravy
  • Lots of friends
The haggis should enter the dining room on a silver platter and then sliced open with a silver Sgian Dubh (small ceremonial silver knife or more often these days a letter opener) Before you eat it you should address the Haggis thus;

Fair full your honest, jolly face,
Great chieftain of the sausage race!
Above them all you take your place,
Stomach, tripe, or intestines:
Well are you worthy of a grace
As long as my arm.

The groaning trencher there you fill,
Your buttocks like a distant hill,
Your pin would help to mend a mill
In time of need,
While through your pores the dews distill
Like amber bead.

His knife see rustic Labour wipe,
And cut you up with ready slight,
Trenching your gushing entrails bright,
Like any ditch;
And then, O what a glorious sight,
Warm steaming, rich!

Then spoon for spoon, the stretch and strive:
Devil take the hindmost, on they drive,
Till all their well swollen bellies by-and-by
Are bent like drums;
Then old Master of the house, most like to burst,
'The grace!' hums.

Is there that over his French ragout,
Or olio that would sicken a sow,
Or fricassee would make her spew
With perfect disgust,
Looks down with sneering, scornful view
On such a dinner?

Poor devil! see him over his trash,
As feeble as a withered rush,
His thin legs a good whip-lash,
His fist a nut;
Through bloody flood or field to dash,
O how unfit.

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his ample fist a blade,
He will make it whistle;
And legs, and arms, and heads will crop
Like tops of thistle.

You powers, who make mankind your care,
And dish them out their bill of fare,
Old Scotland want no watery ware,
That splashes in small wooden dishes;
But is you wish her grateful prayer,
Give her a Haggis!

Proper Old Scots version here
Or you could just cut to the chase with a vegetarian Selkirk Grace whilst toasting the Haggis with a wee dram (large glass) of whisky

Vegan Selkirk Grace
Some hae meat and canna eat
an Some wud eat that want it
But we're replete and eat nae meat
An sae the lord be thankit

With apologies to descendants of Robert 'Rabbie' Burns by Capt James Tea Cook ex Taigh Na Mara, Lochbroom, Nr Ullapool

Friday, January 20, 2012

Vegucated New film aims for World Vegducation

Vegucated | The Fit Stop:

Marisa Miller Wolfson, a fairly new vegan, plans world vegucation with her new filmVegucated. Her unique perspective and six-week experiment involves trying to persuade three carnivores to embrace a more produce-based diet and captures their hilarious journey on film

Marisa says "I had toured around the country showing award-winning documentaries on this topic and decided to make a film that appealed to a slightly different, younger crowd. I wanted to make it highly entertaining, charged with personality and I wanted people to laugh more than they cry, even when they’re getting exposed to powerful information. I used to do comedy."

The “Let’s Get America Vegucated!” Fall Tour is going to be super-fun as we travel all over the country and hold screenings leading up to our DVD and digital release before the holidays. We have 150 people from 11 countries signed up to hold grassroots screenings of the film in their communities in 2012. We hope these numbers just grow and grow.

Tuesday, January 17, 2012

Brighton Vegetarian and Vegan Festival

Vegfest Brighton Vegetarian and Vegan Festival // UK Vegan Festivals:

A celebration of ethical, healthy, sustainable Vegetarian Vegan living
The dates for Europe's biggest veggie events for 2012 are getting closer - and with Brighton already 80% sold and Bristol 40% sold, they are both looking like a sell out! Both events are FREE TO THE PUBLIC and see thousands of visitors pour in to sample the best veggie and vegan products on the market. Brighton is on March 17th & 18th, and Bristol is from 25th - 27th May There's still time to book a stall at either or both events, and there's also some very attractive marketing options available, including advertising opportunities on the website, in the event programmes and in our ebulletin. And there's a special 20% off all marketing options for Brighton too! And there's also opportunities for product presentations and product placements at both shows too For all the options for Brighton, click here And for Bristol, click here Feel free to contact the office on 0117 3079872or email info @ for further information about these two great events - and remember, they are both FREE TO THE PUBLIC!

Vegetarian Visitor UK Vegetarian Travel Guidebook

Vegetarian Visitor UK Vegetarian Travel Guidebook:

2012 edition of the annually updated UK Vegetarian travel guide book Vegetarian Visitor winner of Vegetarian Award and used by The BTA / British Tourist Board is now out and on sale

Vegetarian and Vegan friendly restaurants, pubs, cafes, hotels, B&Bs, guesthouses in England, Scotland and Wales

From Glasgow to Oxford, from Stratford to Cornwall, from London to Edinburgh delicious vegetarian treats to delight everyone. Take a peek now

Order a copy now, it's only £4 including postage to Europe.

Vegetarian Restaurants Hotels, B&Bs, Guest Houses in Britain / UK

To order a copy in the EU at £4.00 (post free), email your credit card details to or phone            01689 870437      . Alternatively please send a cheque payable to Jon Carpenter Publishing to JCP Sales, 2 Home Farm Cottages, Sandy Lane, St Paul’s Cray, Kent BR5 3HZ. 

In the USA the guide is available from Independent Publishers Group at $5.95. Please call 1-800-888-4741 or go to (IPG accepts credit card payments). 

Vegetarian Scotland
Vegetarian Wales