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October '08
The VegNewsletter arrives in your e-mailbox just once a month and clues you in on vegetarian news, dining, recipes, products, activist alerts, reviews, culture, giveaways, and all the other good things in life.

In This Issue
Presenting VegNews.com!
Inside the Next Issue
V in the News
Event Showcase
Cooking Class Compendium
Apple Raisin Fruit Crisp
Sjaak's Halloween Bites
VNL Book Review
September Giveaway Winner
October Giveaway Question
Special Back Issue Blowout!
VegNewsletter Preview

Sept + Oct Food Issue
Bust out your fanciest apron, throw open wide the pantry doors, and fire up as many burners as you've got because our Food Issue is here!

Our Blogs
Café VegNews
Press Pass
This Just In

Our Website
VegNews.com

Find Us On
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 Sneak Peek


The November+December Veggie Awards!

The answer is no. No, we will not be telling you who the Veggie Award winners are in this edition of the VegNewsletter; you’re simply going to have to wait—at least until the issue, which is currently en route to subscribers, hits newsstands nationwide later this week.

Yes, it will totally be worth the wait once you’re finally able to crack open the November+December Veggie Awards Issue and thoroughly enjoy the award-laden splendor within. For now, console yourself in knowing that, along with the most-anticipated feature of the year, there are also a number of other excellent articles, including:

The Great Hemp Debate
Pecan Pie Truffles
DIY Holiday Bash!
11 Amazing Rescued Animals
Kathy Freston’s Holiday Tips
Beantown’s Comforting Cuisine
Roasted Vegetable Enchiladas
Fireside Meltdown

 V in the News


Following the Money

A federal judge has ruled against the American Egg Board, deciding that the agribusiness group will not be allowed to spend $3 million in federally regulated funds on anti-Prop. 2 ads. Of course, this comes as a huge boon to the sponsors of Prop. 2, such as the Humane Society of the United States and Farm Sanctuary. The opposition to Prop. 2 is funded primarily by agribusiness groups and corporations, many of which have reprehensible records of pollution, animal, and worker abuse. In the final weeks before the election, Yes! on Prop. 2 is still fundraising in order to continue pro-Prop. 2 ads, which have aired in California since October 6. Tell your friends!

Mills’ Meals
Heather Mills recently donated $1 million in vegan food to one of New York City’s most impoverished neighborhoods—Hunts Point in the Bronx—through the Hunts Point Alliance for Children, an organization of which Mills is an honorary chairwoman. Mills is also rumored to be launching a new, vegan food company sometime in the next year. Here’s to helping both human and non-human animals at once!

Cruelty Uncovered
PETA recently released a shocking video of pigs being tortured at a pig farm that supplies Hormel Foods, which has led to the legal prosecution of 18 employees. Though MowMar LLP, the group that owns the facility, contends that the practices are not common, PETA Vice President Bruce Friedrich maintains that these conditions are typical of factory farming.

 Event Showcase

Movement Movie Night
Don't miss Mercy For Animals' screening of Eating, in Cleveland, OH, on October 29. The documentary, which features Dr. Caldwell Esselstyn Jr., centers on the impacts our food choices have on our health, the environment, and the lives of animals.

Leave Your Body at the Door
Spiral Diner will be hosting its second not-quite-annual Zombie Prom on October 31. Fort Worth residents should dust off their fanciest undead costumes, for which there will, of course, be prizes. With SD providing the eats, who could ask for more?

 Cooking Class Compendium


Have you been itchin’ to get in the kitchen? With the holidays breathing heavily down our necks, and the weather outside starting to turn chilly, now’s the best time of year to brush up your culinary repertoire. Thankfully, there are cooking classes nationwide that can help you refine your techniques, revamp your standbys, and reignite your creativity.

Instructors: Jenny and Heather Goldberg
Theme: Foods of the Caribbean
Date: November 1–2
Location: Los Angeles, CA
Prices: $65 per person
Contact: sporkfoods.com

Instructor: Adrienne Cooper
Theme: Veggie Thanksgiving
Date: November 8
Location: Cincinnati, OH
Prices: $35 per person
Contact: parkandvine.com

Instructor: Staci Davis
Theme: Thanksgiving Dinner the Vegan Way
Date: November 9
Location: Houston, TX
Prices: $50 per person
Contact: llu.com

Instructor: Colleen Patrick-Goudreau
Theme: Harvest Feast
Date: November 15
Location: Oakland, CA
Prices: $50 per person
Contact: compassionatecooks.com

 Recipe


Apple Raisin Fruit Crisp
Fall is in full effect, which means apples are abundant and just waiting to be put in the oven. Pairing freshly picked apples with a slightly crunchy, cinnamon-infused, crisp topping is the perfect way to enjoy the bounty of the season.

By Beverly Lynn Bennett
Serves 6

What You Need:
5 cups sliced apples
1/3 cup raisins
2 tablespoons oat flour
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
3⁄4 cup rolled oats
1⁄3 cup oat flour or barley flour
1⁄4 cup Sucanat
1⁄2 teaspoon vanilla
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄4 cup non-hydrogenated margarine

What You Do:
1. In a large bowl, combine apples, maple syrup, lemon juice, cinnamon, vanilla, and nutmeg.

2. Preheat oven to 400 degrees. Place all dry ingredients in a small bowl and stir to combine. Using your fingers, work the margarine into the dry ingredients until the mixture resembles coarse crumbs.

3. Add fruit filling to an 8-inch baking pan or shallow casserole dish. Sprinkle the crisp topping evenly over the filling.

4. Bake for 30 to 35 minutes or until golden brown. Allow to cool for a few minutes before serving.

 Product Review


Sjaak’s Chocolate Halloween Bites

Halloween festivities are just around the corner, which means one thing: a candy consumption free-for-all. Forget the costume parties, pumpkin carving, and scary-movie marathons—it’s all about satisfying your sweet tooth in the name of the holiday.


Sjaak’s Chocolate Halloween Bites are the perfect indulgence: bite-sized and dressed for the occasion in orange-and-black packaging. Start with Peanut Butter, a classic combination of PB and a rich, dark-chocolate shell. Sjaak’s nails the balance of sweet and salty, making it nearly impossible to eat just one. Once you’ve sated your nutty craving, give Creamy Orange a try. A sweet and tangy citrus-infused filling hides inside a chocolate base. Bite-sized they may be, but the single-serving presentation will make a mockery of your willpower. In addition to producing cruelty-free Halloween treats, family-owned Sjaak’s uses only organic, fair-trade ingredients. Good for your taste buds and ethics? Sweet deal.

 VNL Book Review


Reproduce & Revolt
Edited by Josh MacPhee & Favianna Rodriguez
Soft Skull Press • 2008 • $19.95

Celebrate World Veg Day with your inner activist by picking up Reproduce & Revolt, a stylish collection of political graphics from Josh MacPhee and Favianna Rodriguez. Designed to inspire readers to make their own art—and offering the tools to do just that—the book includes material spanning a wide range of artists, social causes, and decades.

Your path to changing the world, DIY-style, begins with a brief history of political art, which segues into a step-by-step guide to grassroots activism. The remaining pages are filled with more than 500 graphics; all are licensed under Creative Commons, making this book a legal goldmine for your poster-making (or whatever medium you choose) endeavors.

Graphics are divided into eleven cause-related categories including Social Welfare, Culture and Media, and Labor. Animal-rights material is covered in both the Environment and Food sections. Pick your favorite image, grab some supplies, and get to stenciling your new favorite t-shirt or poster. Reproduce & Revolt is ready to help you change the world, one art project at a time.

 September Giveaway Winner


Last month we asked what element from your past you’d most like to see make a return. While beloved companion animals and certain kinds of pizza were popular responses, we just loved what Trista Hixson had to say. Here’s her response:

“Lotus Garden vegetarian restaurant in Toronto was ‘our’ restaurant. We found it on our honeymoon in 1996, and returned every year for nine years. We were heartbroken when it went out of business. Lotus Garden had taught us, two vegetarians from meat-centric Oklahoma, how good veggie food can be.”

While it isn’t in our power to bring back Lotus Garden, we certainly hope that Trista’s new VN goodie bag will help fill the void!

 October Giveaway Question


Maybe this is the obvious route. Maybe sometimes we like the obvious route. Since this month is not only World Vegetarian Month, but also happens to be the month during which we Statesiders celebrate Halloween, we want to know:


“What’s your ideal, veg-themed Halloween costume?”

Will you be sporting some serious Spandex as a caped crusader for animals? How about dressing up as your favorite activist? From the homage to the homemade, tell us in 50 words or fewer by October 31 exactly what you’ll be wearing come All Hallows Eve.

 Special Back Issue Blowout!


To celebrate the launch of the all-new vegnews.com, we wanted to give you a little something special. Since the Veggie Awards are once again upon us, we thought that our beloved Joaquin Phoenix cover, otherwise known as the 2004 Veggie Awards issue, would make the perfect offering.

Complete with all the year’s winners, this issue also boasts a Pumpkin Praline Cheesecake that we know you don’t want to miss as the holiday season gears up, not to mention a weekend escape to Toronto, and the lowdown on vegan shoes. The deal? This incredible issue is just $3, including shipping! Click here to order yours now, but only while supplies last.

 Preview: November VegNewsletter


Satisfy your between-issues cravings with this complimentary supplement, featuring exclusive product reviews, musician, artist and event spotlights, slammin’ recipes, giveaways, plus the lowdown on how vegetarianism is bettering the world—one delicious bite at a time.

Share the VegNewsletter with your friends. Or, if it was forwarded to you, sign up yourself at vegnews.com to join the thousands of readers who are tuning in to America’s hottest vegetarian publication.

 


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