When I first started on my plant-based journey, my focus was on my health and wellness. In the back of my mind I knew that by eating a vegan diet I would also be helping the animals and the environment, but it wasn’t the driving force for my lifestyle change. However, after I saw a friend’s post about a goat she met at Farm Sanctuary in Watkins Glen, NY, I realized that the impact of my changes had a much farther reach than my own dinner plate.

That’s why when the opportunity came to read the Farm Sanctuary founder’s new book, I was ecstatic. The book, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day, is much more than just a cookbook or memoir – it’s a practical guide to living a more compassionate life.

History

One of the things that endeared me most to this book was the detailed history and journey of Gene and Farm Sanctuary and the personal stories from various plant-based people scattered through the book. Reading about his journey to creating Farm Sanctuary is a reminder that we all start somewhere and that one step leads to the next.

His story about how Farm Sanctuary began with him and a friend keeping some rescued animals in a backyard is a testament to how small actions can be a catalyst for greater things. I also enjoyed the anecdotes about the animals that some of the employees of Farm Sanctuary provided throughout the book.

Lifestyle

Beyond the personal stories, the main premise of this book is what Gene calls the Five Tenets of Farm Sanctuary Living. These tenets include things such as eating plants for the earth, eating plants for your health, and eating mindfully.

The tenets are straightforward and each section is written in such a way that is easily digestible and actionable. Baur lays out simple steps you can take to successfully follow each tenet, and with sections such as how to eat vegan on the cheap and ‘10 Small Steps’ guide, he makes the entire lifestyle incredibly approachable.

Recipes

The second half of this book is dedicated to a variety of vegan recipes. The recipes were provided by a number of well-known plant-based chef and celebrities including the owners of The Vedge restaurant, Farm Sanctuary employees, and Biz Stone (founder of Twitter).

While some of the recipes are a little too reliant on pre-packaged vegan foods for my taste, they are accessible for someone who is just transitioning to a plant-based diet. Aside from those few recipes, the majority of them are some of the most inventive I’ve seen.

I personally was able to whip up several of the recipes, and I enjoyed each one immensely. From the Spring Cioppino, which is filled to the brim with fresh veggies, to the Walnut and Date Cookies, which have just the right amount of crunch and sweetness, the recipes are easy to follow and delicious.

I would consider this book an essential guide for anyone beginning on their journey toward a more compassionate lifestyle, as well as an asset to any long-time vegan’s library. While changing our diets may be the most challenging part of the journey, it is only one piece of the happy and healthy life puzzle – this book reminds us why living compassionately is so important, and it gives us the tools to do so.

Gene Baur will be signing copies of his book on Wednesday, May 20 at Common Good Books in St. Paul. Visit the event page for more details.

Disclaimer: I was provided a copy of this book free of charge, however, all opinions expressed are my own.

Mercy for Animals recently initiated a #NoAgGag campaign designed to bring attention to the laws proposed in various states that would ban documentation of the routine cruelty at factory farms and slaughterhouses.

In Minnesota, an ag-gag bill was proposed in 2011 that would ban photos and videos at livestock facilities. Fortunately, the bill did not move forward. Yet, ag-gag laws have been passed in four other states, and there’s currently one on the verge of being passed in North Carolina, a state with many factory farms.

The videos obtained through harrowing undercover investigations make us aware of the horrific conditions on factory farms. Through raising awareness in this way, more people are compelled to consider their food choices and move towards a plant-based diet. The meat industry sees this trend, and their business is hurting. Rather than addressing the animals abuses, they are putting energy into silencing whistleblowers by passing these unconstitutional laws.

As part of the MFA campaign, people are sharing photos of themselves with the hashtag #NoAgGag. At our most recent Compassionate Action for Animals potluck, a bunch of us decided to participate in the campaign with a NoAgGag photo shoot. You can see a collage of the photos on this page and all of the individual photos on Flickr. Through sharing these images with the hashtag #NoAgGag, we hope to raise awareness for this critical issue, which affects animal welfare, food safety, workers’ rights, and the environment.

We believe that it’s our constitutional right to know where our food comes from and that it’s important for consumers to be aware of what life is like for animals on factory farms. Without these videos, the meat industry cannot be held accountable for the abuses they routinely inflict.

Take action today! Sign the petition to urge the North Carolina governor to veto this unconstitutional bill and share our #NoAgGag Facebook post.

Chipotle Mexican Grill is the preferred fast food joint for many a vegan and vegetarian. I’ve long been a fan of their simple vegetarian burrito, with its cilantro rice, black beans, and salsa options. And don’t forget the guacamole! Even better: their vegetarian option has been available not only as a burrito, but also as a burrito bowl, tacos, or salad. Then, the Chipotle people were thoughtful enough to make their pinto beans vegetarian. (They had been previously cooked with pork.) Thanks, Chipotle!

In the past year, Chipotle has introduced yet another vegan option: Sofritas, a savory tofu crumble that can also be used as a meat alternative in their burritos, burrito bowls, tacos, or salads. Steve Ells, Chipotle founder, chairman and co-CEO has said that “in creating the recipe for Sofritas, we wanted to produce something that would appeal to vegetarian and vegan customers, but that was delicious enough to have crossover appeal as well.” I think they’ve succeeded.

Sofritas is a delicious way to replace the meat in your Chipotle meal while still getting that satisfying texture and protein boost. Chipotle’s tofu supplier, Hodo Soy, is known as an industry leader for its organic, non-GMO tofu and artisanal methods of production. In case you didn’t know, tofu is a sponge for flavor, and Chipotle has taken advantage of that by infusing their tofu with a mouthwatering blend of salt and spice. I enjoy how it’s just spicy enough to be flavorful, but not overwhelmingly hot. If you want to know how Sofritas are made, check out this cool infographic.

As with all of Chipotle’s meal options, you can pick and choose your add-ons. Take note: the guacamole that comes free with the regular vegetarian burrito costs extra with Sofritas. I do recommend it, though. That guac helps to balance the flavors and serves as a satisfying alternative to cheese or sour cream. (Who needs cheese and sour cream when you have avocados?)

I’ve enjoyed Chipotle since they started cropping up in the Twin Cities. They offer a fast, delicious, nutritious, and inexpensive vegan meal. I’m glad to see that they are responding to the trend towards plant-based eating. It’s another sign that our movement is thriving. Give Sofritas a try today if you haven’t already!

On Thursday, April 30, hundreds of restaurants are participating in the 21st annual Dining Out for Life event in Minnesota. When you dine at these restaurants on that day, a portion of the proceeds will benefit The Aliveness Project, an organization that serves HIV-positive Minnesotans with a comprehensive array of programs.

Here’s a list of my favorite veg-friendly restaurants that are participating. I’ve noted what percentage of proceeds will be donated to the Aliveness Project, which mealtimes apply, and what the restaurants have to offer.

In one fell swoop, you can support not only those people in Minnesota living with HIV, but you can also have an excellent vegan or vegetarian meal. Now, that’s what I call dining out for life!

• Pizza Luce
  • 35%
  • Lunch or dinner (dine in only)
  • Vegan pizza, sandwiches, pasta, and more
• The Wedge Table
  • 35%
  • Breakfast, lunch, or dinner
  • Cooperative cafe and market with lots of vegan options
• Ginger Hop
  • 20-24%
  • Lunch or dinner
  • Asian cuisine in swanky setting
• Sen Yai Sen Lek
  • 20-24%
  • Lunch or dinner
  • Thai cuisine with large portions
• Birchwood Cafe
  • 35%
  • Dinner
  • Fresh food with down-home appeal
• May Day Cafe
  
  • 25-34%
  • Breakfast or Lunch
  • Cozy cafe with awesome vegan scones, cookies, burritos, and more
• Galactic Pizza
  • 20-24%
  • Lunch or Dinner
  • Vegan pizza and nondairy cheesecake
• Hard Times Cafe
  • 20-24%
  • Breakfast, Lunch, or Dinner
  • Collectively owned diner with lots of vegan comfort food
• Namaste Cafe
  • 20-24%
  • Dinner
  • Indian and Nepalese cuisine with excellent soy chai

You can follow the links to read more about these restaurants on VegGuide, our community-maintained guide to veg-friendly restaurants. Of the 225 restaurants participating in Dining Out for Life in Minnesota, there are bound to be others with great vegan options. These are just my personal favorites. Happy dining!

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On Monday, April 6, we held our first-ever Town Hall meeting. Twenty people came to share their thoughts and feedback about our work. We greatly appreciate their time and input.

We talked about CAA’s existing programs, asked attendees to pick the programs they thought were most important, and asked them provide us with anonymous feedback on what we could do better. We also had an open discussion on CAA’s work and future plans.

The programs that attendees thought were most important were community-building events, Bridges of Respect, Twin Cities Veg Fest, volunteer training, and research. We also had a number of suggestions for new activities and things we could do better. Several people were interested in having more social events that weren’t entirely food-focused, such as athletic outings and game nights.

We also talked about the barriers to reaching out to a broader group of people. How can we do better at reaching out to people from more diverse economic and racial backgrounds than the bulk of our current volunteers and supporters?

There was a lot of other feedback and discussion, all of which will be shared with our Board of Directors.

Of course, the best way to improve what we’re doing is by helping us do it. Do you have an idea for a new program or campaign, or thoughts on how to improve what we’re doing? We’re always excited to support new volunteer leaders. Check out our list of volunteer opportunities and fill out our volunteer form today!

Plans for Twin Cities Veg Fest 2015 are already underway. The committee that’s organizing the festival is looking for three additional volunteers for the roles of Exhibitor Logistics Coordinator, Volunteer Coordinator, and Media Outreach Coordinator. Are you interested?

You could be a part of the team that makes Twin Cities Veg Fest possible! Each year, this one-day event draws more than 2,300 people and shows them a variety of ways to live more compassionately. Help make this year’s festival bigger and better than ever.

The Exhibitor Logistics Coordinator will:

• Make sure exhibitors provide any materials needed, including text and logos, food permits, payment. This will often require multiple interactions and reminders.
• Create clear exhibitor guidelines and make sure that exhibitors are aware of them.
• Coordinate shipping with exhibitors as needed.
• Write clear exhibitor instructions, including where and when to unload and load, where to set up, and how many attendees to expect.
• Plan the exhibitor hall layout to make sure that all exhibitors get what they need, including the right number of tables and access to electrical outlets.
• Be the primary point person for exhibitors on the day of the event.

Some of delegate the tasks included in exhibitor logistics could be delegated to other volunteers, but you’d be responsible for overseeing this aspect of the festival.

You will be most busy in the two months before the festival, as well as on the day of the festival.

The Volunteer Coordinator will:

• Determine how many volunteers are needed for every aspect of the festival, including pre-event, day-of, and post-event tasks.
• Write detailed descriptions for each position.
• Create a complete schedule for all volunteer shifts, noting where shift leaders are needed and determining how many volunteers are needed for each position.
• Recruit and schedule volunteer leaders. This will require individual emails and phone calls.
• Arrange for each volunteer leader to receive whatever training required. This training can be conducted over the phone or in person meeting. The coordinator or another committee member will reviews the position details with the volunteer leader.
• Recruit volunteers for all positions. This will require mass emails, social media posts, and possibly individual emails and phone calls.
• Schedule interested volunteers based on their availability, skills, and preferred positions.
• On the day of the festival, check in with volunteers as they arrive, direct them to their volunteer leader, and give them a shirt (if appropriate). Other committee members can help with this as well.

The Volunteer Coordinator should be a friendly, well-organized person who is comfortable with reaching out to people one-on-one. You should be good at working with others on the committee to compile volunteer instructions. You will also need to have good communication skills to effectively train volunteer leaders and direct volunteers as they arrive.

Some of delegate the tasks included in volunteer coordination could be delegated to other volunteers, but you’d be responsible for overseeing this aspect of the festival.

Your workload ramps up in the last two to three months before the festival, as it’s not realistic to recruit volunteers more than four to six weeks out.

The Media Outreach Coordinator will:

• Collect contact info for local media and relevant blogs.
• Write and distribute press releases to all relevant media.
• Get the event listed in local calendars, both online and in print.
• Be the first contact person for the media. Send requests for interviews to other committee members as appropriate.

The Media Outreach Coordinator must have excellent writing skills and creative ideas for getting media attention. You must also be good at doing online research to find local media outlets.

You will be most busy in the few months preceding the festival, since it’s not effective to do media outreach too far in advance. However, research for this position should start at least six months before the festival.

If you’d like to be a part of the Twin Cities Veg Fest Planning Committee or have further questions about these roles, please contact Unny Nambudiripad at [email protected].

Pizza: It’s the staple of every college kid’s diet and of every harried parent’s go-to meal plan. But when you make the decision to eat a plant-based diet, your delivery pizza options are greatly reduced. Julie Hasson looks to fill that void by bringing delicious vegan pizza straight to your kitchen with her cookbook, the aptly named Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes.

Vegan pizza may seem simple enough: homemade crust, tomato sauce, plus some toppings and maybe a little vegan cheese. But getting just the right combination of those ingredients can be the difference between an okay pizza and one that you’ll remember long after you’ve devoured the last bite. Julie’s book is what will get you there. Her easy-to-follow instructions and carefully-thought-out recipes give you all the tools you need to make crave-worthy vegan pizza right in your own kitchen.

The cookbook contains 50 unique recipes for vegan pizza, all of which look amazing. Muffuletta Pizza or Thai Peanut Pizza? What could be any better than that? The beginning of the book provides a list of common pizza staples to have in the pantry as well as five different crust recipes that will satisfy anyone you may be cooking for, including a gluten-free option. She also provides many tips and tricks for getting your vegan pizza to come out better than what you could get from delivery or a store.

The recipes are broken into eight sections, including several recipes dedicated to individual components: Dough and Crust, House-Made Meats, and Cheesy Sauces and Spreads. Once you have all of the pieces together, Julie dives into the good stuff – the pizzas! She starts off with the classics and gets more exotic as the book goes on, with global flavors and unique combos. And, of course, what would a book about pizza be without a few dessert pizza recipes?

My personal favorite recipe is the Valentine’s Pizza. It’s a straightforward recipe, like most in the book. However, Julie adds her own twist on things, which really takes this pizza to the next level. I love the suggestion of shaping your pizza into a heart, and the unique combination of sun-dried tomato, basil, arugula pesto, and red bell peppers gives it truly bold flavors. The bell pepper adds an interesting texture as well, which keeps things exciting as you make your way through the pie with your sweetheart.

While the photos are a bit sparse, I wouldn’t consider that a problem. After all, you can only shoot pizza from so many angles. Overall, the variety of combinations and user-friendly instructions make this cookbook one you’ll want to to have on hand at all times. With Julie’s help, you’ll be whipping up vegan pizza for your friends and family in no time, even if you’re a novice cook!