Session A.3
jump to: Spotlight on UUs Did you know? For our next session
Hands-on learning: lunch recipes
Get ready for another cooking session!
PREPARATION
1. Read this session all the way through. Scripted language in highlighting is offered as guidance; feel free to deviate as you see fit.
2. Mid-week, send reminder email with link to the assigned viewing. Here is a template for your email.
3. Check with each cooking group leader to make sure their group will have necessary ingredients and equipment.
4. Ensure there will be nametags, and create signage to help participants find kitchen, if necessary.
5. Designate at least two people to take some pictures.
6. If needed: bring container for compost again.
7. Bring table grace on index card again.
Welcome, check-in (10 minutes)
Say, Welcome back! It's good to see you all again. Today, we're going to prepare and share a delicious lunch. Before we get cooking, let's go around the circle to check in about our week. I'll start... Model a brief check-in, and let each participant take a turn doing the same.
This week, who would like to lead us in the table grace? Give index card to volunteer.
One more thing: did you remember to bring your place-of-origin information? Great. If not, most of your ingredients will still be in packaging that tells you, so you can make your list now. Let's get cooking!
Cooking together (allow 60 minutes)
Have fun, be safe, and don't worry about errors. Remember this motto: Let's be flexible and forgiving. Take pictures, and please compost the food scraps and waste.
Veggie Wraps
A basic wrap recipe. You can adapt it to whatever vegetables you have on hand,
and if you don't have hummus handy,
canned refried beans work well, too.
This recipe makes two wraps. For your class lunch, multiply accordingly.
Ingredients:
2 whole grain tortillas (at least 8-inch soft taco size) or flatbreads
¼-½ cup hummus
1 large carrot, grated (½-1 cup)
½ red bell pepper, sliced into very thin strips
½ ripe avocado, sliced
(Hard avocados left at room temperature will be ready to eat in three days.)
1 cup spinach leaves or 4 large romaine leaves
choose one of the following:
½ package Gardein Chick'n Scallopini, sauteed and sliced into strips
¼ package Beyond Meat Chicken-Free Strips
3 oz. baked tofu, sliced into strips
1 cup of cooked beans (such as kidney or black beans)
¼ cup flavorful salad dressing (some possibilities: balsamic vinaigrette, French, or a tahini-based goddess dressing; another option is some tahini thinned with water)
Wrap tips
If you're using a very large wrapper—10 inch-diameter or more—you may want to plan to tuck the side edges when you're ready to roll it up, so lay down the filling accordingly. In other words, with a large wrapper, you may not need to spread the fillings from edge to edge. With a smaller wrapper—that is, 8-10 inches across—lay down the fillings from edge to edge, and plan to leave the ends open.
Either way, putting too much filling in the wrap is a common rookie mistake. An overstuffed wrap will be less manageable. Aim for a tightly-rolled wrap; 1½ inches in diameter should hold together well.
Assemble it
Lay a tortilla (or flatbread) on a cutting board. Spread hummus to cover a 3-inch band across the half of the tortilla near you. Spread another dab of hummus at the far edge—this will help seal the wrap after you roll it up.
Sprinkle grated carrot to cover the band of hummus. Drizzle 1 tablespoon of dressing over carrot.
Line up pepper strips, avocado strips, and beans or tofu or veggie chicken strips on top of the hummus-carrot bed.
Make a final layer of spinach or lettuce leaves. Drizzle with 1 tablespoon of dressing.
Roll it
This short instructional video shows both options—tuck the sides in, or leave the ends open. Either way, keep the wrapper snug around the filling as you roll it.
Slice it and serve
To slice the wrap, a serrated knife works best. Make the cut at the halfway mark, but at an angle. Separate the halves, revealing the colorful cross-section, and serve.
Variations...
Does anyone in your class need to avoid gluten? Brown rice tortillas may be available at your local natural foods market.
Another recipe variation: use the same filling ingredients, but stuff them into whole grain pita pockets.
For a Thai-inspired variation, use this peanut sauce instead of salad dressing, and add shredded red cabbage.
Epic Stew
An adaptation of this recipe by Ross Corder, owner of Hot Beans takeout in Toronto. Serves 6-8.
Why do we call it epic? It's both an acronym (Easy Peanut-Coconut Stew) and our wry joke about the length of the ingredients list. But don't let the number of ingredients intimidate you! This stew is easy to make, and the flavor is outstanding.
Should you worry if you can't find, or afford, organic vegetables? According to the Environmental Working Group, even if you can't get organic produce, it's still better to eat the conventional produce than to decrease your produce consumption. Plants are that powerful for our health.
As for whether to peel your organic potatoes and carrots, food writer Mark Bittman says feel free to leave them unpeeled. It will save time, and more peel means more fiber for you.
Ingredients:
1 tablespoon oil (for an oil-free version, use vegetable broth or water)
1 medium onion, diced
1 tablespoon ginger, minced
3 cloves garlic, minced
3 carrots, sliced ¼″ thick
2 celery stalks, sliced
2 tomatoes, diced or 14 oz. can diced tomatoes
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground allspice
⅛ teaspoon cinnamon
½ teaspoon your favorite hot sauce (sambal oelek or sriracha, for instance)
2 tablespoons soy sauce
½ cup natural peanut butter (for a peanut-free version, sunflower seed butter is equally delicious)
salt and pepper, to taste
½ bunch kale, chopped
3 cups green cabbage, chopped
2 sweet potatoes, cubed
3 potatoes, cubed
3 - 4 cups vegetable broth
½ cup tomato sauce
1 15 oz. can chickpeas, drained and rinsed
1 cup coconut milk (Can, or carton? We use canned coconut milk; the carton milk is a different product, though you might still get good results with it. Send us your feedback, if you try it.)
2 tablespoons lime juice
⅓ cup cilantro, chopped
Instructions
1. In a stockpot, heat oil (or other sautéing liquid) over medium heat. Add the onions, ginger, garlic, carrots, and celery. Sauté until onions are glassy, stirring frequently, adding water as needed to prevent sticking.
2. Add tomatoes, cumin, coriander, allspice, cinnamon, hot sauce, soy sauce, and peanut butter. Sauté for another 2 minutes, stirring often.
3. Add salt and pepper to taste. Add kale, cabbage, sweet potatoes, and potatoes. Cook for about 3 minutes, stirring, until kale is beginning to wilt down.
4. Add vegetable broth, tomato sauce, and sugar. Turn heat up to high and bring to a boil. Once boiling, immediately turn heat down to low, cover the pot and let simmer until the root vegetables are tender (20-30 minutes). If more liquid is needed for simmering, add water.
5. Remove lid, stir in the chickpeas and coconut milk. Heat through for about 5 minutes.
6. Remove from heat and stir in the lime juice and cilantro. If needed, adjust seasonings to taste with more salt, lime juice or sugar.
Nutrition note: Health authorities warn us that consuming a lot of sodium can lead to high blood pressure. Where does sodium come from, and how much is too much? It's commonly consumed in the form of salt (sodium chloride), and the Institute of Medicine recommends that most people keep their sodium intake under 1500 mg/day. In terms of salt, that's about ¾ teaspoon. And in terms of soy sauce, that's about two tablespoons. When you make the stew, how much (if any) salt do you add? It's already so flavorful, and has two tablespoons of soy sauce, so you probably won't want to add much salt, if any.
Have you ever tallied up your own daily intake of sodium? Check the nutrition label on your food packages. (Or consult this nutrition analysis site.) Simply by favoring less-processed foods over more-processed foods in your diet, you can achieve considerable reductions in daily sodium intake.
Berry Cobbler
From Radiant Health, Inner Wealth by Tess Challis, based on a recipe by Dr. John and Mary McDougall. This dessert is so simple to prepare! It can continue baking as you begin eating lunch.
Serves 4-6.
Ingredients:
⅔ cup whole wheat pastry flour (all-purpose gluten-free flour may be substituted if necessary)
1½ teaspoons baking powder
⅛ teaspoon salt
1½ teaspoons vanilla extract
⅓ cup maple syrup
⅔ cup plant-based milk (any kind)
2 cups blackberries or blueberries (frozen or fresh)
oil to coat pie pan (optional)
pint of vanilla dairy-free ice cream (optional)
Instructions
1. Preheat oven to 350°F. Lightly oil a round pie pan.
2. Combine flour, baking powder, and salt in a medium bowl. Stir in vanilla, syrup, and milk until evenly combined.
3. Pour mixture into the pan, using a rubber scraper to remove all the batter.
4. Sprinkle berries evenly over top of mixture.
5. Bake for about 40 minutes, until cobbler is a gorgeous shade of brown. Remove from oven and allow to cool for 5 minutes. For Cobbler à la Mode, serve with scoop of ice cream.
Lunch (30 minutes)
Before you eat, let your volunteer lead the group in the table grace.
Over lunch, invite sharing of ingredient origins. Say, So where did today's food come from? Let's hear from each recipe group. Wrap-makers, where did your ingredients come from? Continue with remaining two groups.
Then invite discussion of the assigned video ("How to Lose Weight Without Losing Your Mind") and find out what else participants learned from the supplementary materials.
Sample discussion questions:
1. Is this concept of caloric density new to you? Was it interesting to see the scale of different foods, and where they fall in terms of calories per pound?
2. What else did you take away from Douglas Lisle's talk? What do you think about the idea that there is a "mismatch" between our bodies and our modern "food environment"?
3. Did anyone watch Douglas Lisle's TEDx talk, "The Pleasure Trap"?
4. Did anyone read the sidebar about reducing plastic garbage, or check out Beth Terry's plastic trash challenge?
Clean-up (10 minutes)
Next session planning & check-out (5 minutes)
How was this session for you? Any positives (things you especially liked), any deltas (things you would change)? Take note of feedback.
Thanks for that feedback, and thanks to all of you for coming today. Our next session will be [time, date]. This time we won't be cooking—instead, we'll be watching and discussing a video presentation on carnism. I[we] will send out a reminder email. So until next time, have a great week, everyone.
If anyone asks what carnism is, you can offer this definition: Carnism is the invisible belief system that shapes our perception of the meat, eggs, and dairy products we eat, so that we care about certain animals and eat others without really knowing why.
Further learning this week...
Spotlight on UUs
The Unitarian Church of Hinsdale is a medium-sized congregation (membership: 270) in the suburbs of Chicago. In 2011, some of its members formed a chapter of the Unitarian Universalist Animal Ministry (UUAM) and soon became part of the UUAM's Reverence for Life program, attaining certification a year later.
Among these members were meat-eaters, "flexitarians," and vegetarians. During the chapter's certification process, several of these members made the transition to veganism. Another member now eats meat-free on Mondays. The members felt that such transitions were appropriate in light of their pursuit of the Reverence for Life certification. Much of the congregation pledged to participate in meatless Mondays and several participated in the chapter's vegan mentoring program.
One member recalls that transitioning to new food choices with the company of others was especially positive. "It was great that a bunch of us decided to do this at the same time," she says. "We've encouraged each other, shared recipes and resources... Traveling this path together has been wonderful. I definitely recommend doing it with other people. Share the experience with a friend or two."
About veganism, she adds: "I don't see it as the final or best standard for choosing what foods to eat. I've come to think in terms of a moral baseline—it's the least I can do, when it comes to animals."
Did you know?
For our next session...
1. Do this one-page reading: "Animal Rights and Human Responsibilities" on page 36 of the Ethical Eating Resource Guide. (Allow two minutes.)
2. Watch the short video below. (length: 7:40) Viewing advisory: "Eating Mercifully" presents Christian perspectives on animal agriculture, and includes some scenes of people hurting animals. It does not, however, include scenes of people killing animals, apart from a faded photo of some fish caught by a young Elaine West (one of the documentary subjects).
If you are using an iPad, the embedded video below is not visible to you.
Instead, follow this link: http://tinyurl.com/DOVEmercifully
"Eating Mercifully" was produced in 2008 by the Faith Outreach Program of the Humane Society of the United States. A longer version can be viewed here.
At 4:51, Pastor Greg Boyd says, "To me, the issue isn't what 'rights' do they have..." Philosophy professor Mylan Engel, Jr. makes a related argument in his paper, "The Mere Considerability of Animals." As Engel explains, it is quite possible to be against inflicting unnecessary harm on animals, without believing in the "equal considerability" of animals.
In other words, most people probably believe a) that the life of a chicken, turkey, pig, cow or fish is not equal in worth to a human life, and b) that these animals' interests ought not be totally discounted, either. So most people's beliefs entail that hurting these animals for no good reason (that is, merely for fun or pleasure) is wrong, and compassion for animals is a value most people affirm—even if, like Pastor Boyd, they don't think in terms of animal "rights."
What, then, leads people to make food choices in conflict with their own beliefs and values regarding animals? Melanie Joy is a psychologist who has explored this question. We will watch her presentation on this subject at our next meeting.
Optional assignments, if you have time:
Read "The Basic Must-Knows of Carnism and Neo-Carnism," by Carolyn Zaikowski. (Allow five minutes.) No need to watch the video of Joy's presentation at home, because, as noted above, we will watch it together at our next meeting.
In her post, Zaikowski alludes to the following question: "Do humans need to eat animal products, to be healthy?"
The answer? Normally, a B12-fortified, whole-food plant-sourced diet can supply everything your body needs and may confer significant health benefits, says the world's largest organization of dietetic professionals.
But there are exceptions—for example, we know of some genetic mutations that prevent the normal production of compounds usually supplied by one's own body. Serious food allergies are another condition some of us face. This page provides more information.
Zaikowski also points out the "appeal to nature" error in logic sometimes used to justify eating animal products. For a more thorough exploration of this, read "Does 'Appeal to Nature' Justify Eating Meat?" (allow four minutes) by UU minister Rev. Meredith Garmon.
Hands-on learning: lunch recipes
Get ready for another cooking session!
PREPARATION
1. Read this session all the way through. Scripted language in highlighting is offered as guidance; feel free to deviate as you see fit.
2. Mid-week, send reminder email with link to the assigned viewing. Here is a template for your email.
3. Check with each cooking group leader to make sure their group will have necessary ingredients and equipment.
4. Ensure there will be nametags, and create signage to help participants find kitchen, if necessary.
5. Designate at least two people to take some pictures.
6. If needed: bring container for compost again.
7. Bring table grace on index card again.
Welcome, check-in (10 minutes)
Say, Welcome back! It's good to see you all again. Today, we're going to prepare and share a delicious lunch. Before we get cooking, let's go around the circle to check in about our week. I'll start... Model a brief check-in, and let each participant take a turn doing the same.
This week, who would like to lead us in the table grace? Give index card to volunteer.
One more thing: did you remember to bring your place-of-origin information? Great. If not, most of your ingredients will still be in packaging that tells you, so you can make your list now. Let's get cooking!
Cooking together (allow 60 minutes)
Have fun, be safe, and don't worry about errors. Remember this motto: Let's be flexible and forgiving. Take pictures, and please compost the food scraps and waste.
Veggie Wraps
 |
| photo credit: ohsheglows.com |
and if you don't have hummus handy,
canned refried beans work well, too.
This recipe makes two wraps. For your class lunch, multiply accordingly.
Ingredients:
2 whole grain tortillas (at least 8-inch soft taco size) or flatbreads
¼-½ cup hummus
1 large carrot, grated (½-1 cup)
½ red bell pepper, sliced into very thin strips
½ ripe avocado, sliced
(Hard avocados left at room temperature will be ready to eat in three days.)
1 cup spinach leaves or 4 large romaine leaves
choose one of the following:
½ package Gardein Chick'n Scallopini, sauteed and sliced into strips
¼ package Beyond Meat Chicken-Free Strips
3 oz. baked tofu, sliced into strips
1 cup of cooked beans (such as kidney or black beans)
¼ cup flavorful salad dressing (some possibilities: balsamic vinaigrette, French, or a tahini-based goddess dressing; another option is some tahini thinned with water)
If you're using a very large wrapper—10 inch-diameter or more—you may want to plan to tuck the side edges when you're ready to roll it up, so lay down the filling accordingly. In other words, with a large wrapper, you may not need to spread the fillings from edge to edge. With a smaller wrapper—that is, 8-10 inches across—lay down the fillings from edge to edge, and plan to leave the ends open.
Either way, putting too much filling in the wrap is a common rookie mistake. An overstuffed wrap will be less manageable. Aim for a tightly-rolled wrap; 1½ inches in diameter should hold together well.
Assemble it
Lay a tortilla (or flatbread) on a cutting board. Spread hummus to cover a 3-inch band across the half of the tortilla near you. Spread another dab of hummus at the far edge—this will help seal the wrap after you roll it up.
Sprinkle grated carrot to cover the band of hummus. Drizzle 1 tablespoon of dressing over carrot.
Line up pepper strips, avocado strips, and beans or tofu or veggie chicken strips on top of the hummus-carrot bed.
Make a final layer of spinach or lettuce leaves. Drizzle with 1 tablespoon of dressing.
Roll it
This short instructional video shows both options—tuck the sides in, or leave the ends open. Either way, keep the wrapper snug around the filling as you roll it.
Slice it and serve
To slice the wrap, a serrated knife works best. Make the cut at the halfway mark, but at an angle. Separate the halves, revealing the colorful cross-section, and serve.
Variations...
Does anyone in your class need to avoid gluten? Brown rice tortillas may be available at your local natural foods market.
 |
| whole grain pita bread |
For a Thai-inspired variation, use this peanut sauce instead of salad dressing, and add shredded red cabbage.
Epic Stew
 |
| recipe and photo: © Ross Corder |
Why do we call it epic? It's both an acronym (Easy Peanut-Coconut Stew) and our wry joke about the length of the ingredients list. But don't let the number of ingredients intimidate you! This stew is easy to make, and the flavor is outstanding.
Should you worry if you can't find, or afford, organic vegetables? According to the Environmental Working Group, even if you can't get organic produce, it's still better to eat the conventional produce than to decrease your produce consumption. Plants are that powerful for our health.
As for whether to peel your organic potatoes and carrots, food writer Mark Bittman says feel free to leave them unpeeled. It will save time, and more peel means more fiber for you.
Ingredients:
1 tablespoon oil (for an oil-free version, use vegetable broth or water)
1 medium onion, diced
1 tablespoon ginger, minced
3 cloves garlic, minced
3 carrots, sliced ¼″ thick
2 celery stalks, sliced
2 tomatoes, diced or 14 oz. can diced tomatoes
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground allspice
⅛ teaspoon cinnamon
½ teaspoon your favorite hot sauce (sambal oelek or sriracha, for instance)
2 tablespoons soy sauce
½ cup natural peanut butter (for a peanut-free version, sunflower seed butter is equally delicious)
salt and pepper, to taste
½ bunch kale, chopped
3 cups green cabbage, chopped
2 sweet potatoes, cubed
3 potatoes, cubed
3 - 4 cups vegetable broth
½ cup tomato sauce
1 15 oz. can chickpeas, drained and rinsed
1 cup coconut milk (Can, or carton? We use canned coconut milk; the carton milk is a different product, though you might still get good results with it. Send us your feedback, if you try it.)
2 tablespoons lime juice
⅓ cup cilantro, chopped
Instructions
1. In a stockpot, heat oil (or other sautéing liquid) over medium heat. Add the onions, ginger, garlic, carrots, and celery. Sauté until onions are glassy, stirring frequently, adding water as needed to prevent sticking.
2. Add tomatoes, cumin, coriander, allspice, cinnamon, hot sauce, soy sauce, and peanut butter. Sauté for another 2 minutes, stirring often.
3. Add salt and pepper to taste. Add kale, cabbage, sweet potatoes, and potatoes. Cook for about 3 minutes, stirring, until kale is beginning to wilt down.
4. Add vegetable broth, tomato sauce, and sugar. Turn heat up to high and bring to a boil. Once boiling, immediately turn heat down to low, cover the pot and let simmer until the root vegetables are tender (20-30 minutes). If more liquid is needed for simmering, add water.
5. Remove lid, stir in the chickpeas and coconut milk. Heat through for about 5 minutes.
6. Remove from heat and stir in the lime juice and cilantro. If needed, adjust seasonings to taste with more salt, lime juice or sugar.
Nutrition note: Health authorities warn us that consuming a lot of sodium can lead to high blood pressure. Where does sodium come from, and how much is too much? It's commonly consumed in the form of salt (sodium chloride), and the Institute of Medicine recommends that most people keep their sodium intake under 1500 mg/day. In terms of salt, that's about ¾ teaspoon. And in terms of soy sauce, that's about two tablespoons. When you make the stew, how much (if any) salt do you add? It's already so flavorful, and has two tablespoons of soy sauce, so you probably won't want to add much salt, if any.
Have you ever tallied up your own daily intake of sodium? Check the nutrition label on your food packages. (Or consult this nutrition analysis site.) Simply by favoring less-processed foods over more-processed foods in your diet, you can achieve considerable reductions in daily sodium intake.
 |
| recipe and photo: © Quintessence C. Challis |
From Radiant Health, Inner Wealth by Tess Challis, based on a recipe by Dr. John and Mary McDougall. This dessert is so simple to prepare! It can continue baking as you begin eating lunch.
Serves 4-6.
Ingredients:
⅔ cup whole wheat pastry flour (all-purpose gluten-free flour may be substituted if necessary)
1½ teaspoons baking powder
⅛ teaspoon salt
1½ teaspoons vanilla extract
⅓ cup maple syrup
⅔ cup plant-based milk (any kind)
2 cups blackberries or blueberries (frozen or fresh)
oil to coat pie pan (optional)
pint of vanilla dairy-free ice cream (optional)
Instructions
1. Preheat oven to 350°F. Lightly oil a round pie pan.
2. Combine flour, baking powder, and salt in a medium bowl. Stir in vanilla, syrup, and milk until evenly combined.
3. Pour mixture into the pan, using a rubber scraper to remove all the batter.
4. Sprinkle berries evenly over top of mixture.
5. Bake for about 40 minutes, until cobbler is a gorgeous shade of brown. Remove from oven and allow to cool for 5 minutes. For Cobbler à la Mode, serve with scoop of ice cream.
Lunch (30 minutes)
Before you eat, let your volunteer lead the group in the table grace.
Over lunch, invite sharing of ingredient origins. Say, So where did today's food come from? Let's hear from each recipe group. Wrap-makers, where did your ingredients come from? Continue with remaining two groups.
Then invite discussion of the assigned video ("How to Lose Weight Without Losing Your Mind") and find out what else participants learned from the supplementary materials.
Sample discussion questions:
1. Is this concept of caloric density new to you? Was it interesting to see the scale of different foods, and where they fall in terms of calories per pound?
2. What else did you take away from Douglas Lisle's talk? What do you think about the idea that there is a "mismatch" between our bodies and our modern "food environment"?
3. Did anyone watch Douglas Lisle's TEDx talk, "The Pleasure Trap"?
4. Did anyone read the sidebar about reducing plastic garbage, or check out Beth Terry's plastic trash challenge?
Clean-up (10 minutes)
Next session planning & check-out (5 minutes)
How was this session for you? Any positives (things you especially liked), any deltas (things you would change)? Take note of feedback.
Thanks for that feedback, and thanks to all of you for coming today. Our next session will be [time, date]. This time we won't be cooking—instead, we'll be watching and discussing a video presentation on carnism. I[we] will send out a reminder email. So until next time, have a great week, everyone.
If anyone asks what carnism is, you can offer this definition: Carnism is the invisible belief system that shapes our perception of the meat, eggs, and dairy products we eat, so that we care about certain animals and eat others without really knowing why.
Further learning this week...
Spotlight on UUs
Among these members were meat-eaters, "flexitarians," and vegetarians. During the chapter's certification process, several of these members made the transition to veganism. Another member now eats meat-free on Mondays. The members felt that such transitions were appropriate in light of their pursuit of the Reverence for Life certification. Much of the congregation pledged to participate in meatless Mondays and several participated in the chapter's vegan mentoring program.
One member recalls that transitioning to new food choices with the company of others was especially positive. "It was great that a bunch of us decided to do this at the same time," she says. "We've encouraged each other, shared recipes and resources... Traveling this path together has been wonderful. I definitely recommend doing it with other people. Share the experience with a friend or two."
About veganism, she adds: "I don't see it as the final or best standard for choosing what foods to eat. I've come to think in terms of a moral baseline—it's the least I can do, when it comes to animals."
 |
| Unitarian Church of Hinsdale members with Reverence for Life certificate |
Were there any leftovers from lunch? Please make sure they don't go to waste. According to a 2012 report from Natural Resources Defense Council, an astounding 40% of food produced in the U.S. goes uneaten, whether because it rots in the field, goes bad in the store, or is left on our plates.
Gleaning is one way to reduce food waste. If you want to organize a gleaning effort, the USDA's Gleaning Toolkit is one place to start.
Backyard Harvest, founded in Moscow, Idaho, provides you with a model and resources if you want to connect gardeners, farmers, and fruit tree owners in your community with local food pantries and meal programs.
Another possibility is to join or start a Food Not Bombs chapter. Under the motto "Food is a right, not a privilege," FNB is now in its fourth decade of rescuing food, feeding hungry people, and working toward a world free from domination, coercion, and violence.
"24hrs with Long Island Food Not Bombs" by Sparrow Media
Gleaning is one way to reduce food waste. If you want to organize a gleaning effort, the USDA's Gleaning Toolkit is one place to start.
Backyard Harvest, founded in Moscow, Idaho, provides you with a model and resources if you want to connect gardeners, farmers, and fruit tree owners in your community with local food pantries and meal programs.
Another possibility is to join or start a Food Not Bombs chapter. Under the motto "Food is a right, not a privilege," FNB is now in its fourth decade of rescuing food, feeding hungry people, and working toward a world free from domination, coercion, and violence.
"24hrs with Long Island Food Not Bombs" by Sparrow Media
1. Do this one-page reading: "Animal Rights and Human Responsibilities" on page 36 of the Ethical Eating Resource Guide. (Allow two minutes.)
2. Watch the short video below. (length: 7:40) Viewing advisory: "Eating Mercifully" presents Christian perspectives on animal agriculture, and includes some scenes of people hurting animals. It does not, however, include scenes of people killing animals, apart from a faded photo of some fish caught by a young Elaine West (one of the documentary subjects).
If you are using an iPad, the embedded video below is not visible to you.
Instead, follow this link: http://tinyurl.com/DOVEmercifully
"Eating Mercifully" was produced in 2008 by the Faith Outreach Program of the Humane Society of the United States. A longer version can be viewed here.
At 4:51, Pastor Greg Boyd says, "To me, the issue isn't what 'rights' do they have..." Philosophy professor Mylan Engel, Jr. makes a related argument in his paper, "The Mere Considerability of Animals." As Engel explains, it is quite possible to be against inflicting unnecessary harm on animals, without believing in the "equal considerability" of animals.
In other words, most people probably believe a) that the life of a chicken, turkey, pig, cow or fish is not equal in worth to a human life, and b) that these animals' interests ought not be totally discounted, either. So most people's beliefs entail that hurting these animals for no good reason (that is, merely for fun or pleasure) is wrong, and compassion for animals is a value most people affirm—even if, like Pastor Boyd, they don't think in terms of animal "rights."
What, then, leads people to make food choices in conflict with their own beliefs and values regarding animals? Melanie Joy is a psychologist who has explored this question. We will watch her presentation on this subject at our next meeting.
Read "The Basic Must-Knows of Carnism and Neo-Carnism," by Carolyn Zaikowski. (Allow five minutes.) No need to watch the video of Joy's presentation at home, because, as noted above, we will watch it together at our next meeting.
In her post, Zaikowski alludes to the following question: "Do humans need to eat animal products, to be healthy?"
The answer? Normally, a B12-fortified, whole-food plant-sourced diet can supply everything your body needs and may confer significant health benefits, says the world's largest organization of dietetic professionals.
But there are exceptions—for example, we know of some genetic mutations that prevent the normal production of compounds usually supplied by one's own body. Serious food allergies are another condition some of us face. This page provides more information.
Zaikowski also points out the "appeal to nature" error in logic sometimes used to justify eating animal products. For a more thorough exploration of this, read "Does 'Appeal to Nature' Justify Eating Meat?" (allow four minutes) by UU minister Rev. Meredith Garmon.
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