Eco-Friendly Info: New Year's Resolutions

We're in the home stretch of 2007. I don't know about you, but I always feel like new year's day is a clean break. It drives my husband nuts, because really, we should be able to make a clean break anytime, but there's something about hanging a crisp new calendar that inspires me to make some changes.

Although the protection and respect of all living creatures was my main incentive for going veg, another major aspect of my decision involved the environmental benefits of vegetarianism. Consequently, one of my resolutions for this year is to keep up green living where I can, and to make even more changes to my routines and lifestyle in order to respect the environment more fully.

I came across this list at greenliving.com, and wanted to share it with you. Resolutions don't have to be huge. And don't have to be all encompassing, like "I'm going to be more environmentally friendly". There is nothing wrong with just taking on a couple of green activities to start with, and expanding them as you become comfortable with them. It's the little changes we make in our lives that amount to the biggest benefits. Here's a few ideas, courtesy of GreenLiving.com:


(*) Vow to eat an entirely local meal at least once a week.
(*) Boycott at least one non-green product all year. Make it something that you like and would purchase if it were more eco-friendly. Write to the company that manufactures this product and tell them why you now choose not to buy it.
(*) Give up using paper napkins, paper towels, or both. Buy a few sets of decorative organic cloth napkins. Clean up spills with old towels cut into smaller squares and then toss them into the laundry.
(*) Change to low-energy light bulbs.
(*) Cut down on the power that your electronic devices use by plugging them into power strips you can conveniently switch off when you’re not using them.
(*) Don’t drive when you can walk.
(*) Turn off the faucet while you’re brushing your teeth. Also take shorter showers or turn off the water while you’re soaping up.
(*) Buy less stuff and really give thought before you buy something. Sometimes it helps to leave the store and think clearheadedly about whether or not you truly need the item(s).
(*) Pledge to actually remember to bring your own grocery bags when you go shopping. Hang a prominent reminder (maybe a picture of a tree stump!) from your rear view mirror to help you remember to grab your bags when you get out of the car. (*) Don’t hesitate to run back to your car if you find you’ve forgotten them again. Have someone hold your place in the check-out line and take advantage of the opportunity to burn some calories.


This shopaholic is working on her addiction and trying to shop less in the new year. It's disgusting how many clothes I have in my closet that (excuse me while I hang my head in shame) stillhavethetagsonthem. Tomorrow I plan on nursing my hangover by cleaning out my closet and donating all the misfits to a local charity, and for 2008 I plan on putting the axe on my all-too-often shopping adventures. It's good for my favourite planet, and it'll give my poor little pocketbook a break.

Have a safe and joyful new year's eve, all.

Recipe: Cool Veggie Pizza Appetizer

This recipe is a Christmas tradition in our house. I choose red and green vegetables as a nod to the occasion, but the recipe goes great with whatever raw veggies suit your fancy.

Source: Pampered Chef
Type: Lacto Ovo Vegetarian

Ingredients
1 package refrigerated crescent rolls
1 package softened cream cheese
1 1/2 tsp mayonnaise
1 clove garlic, pressed
1 tsp dried dill weed
Salt and ground pepper to taste
2 cups assorted veggies
30g old cheddar cheese

Directions
1) Preheat oven to 350F. Unroll crescent rolls and divide into triangles. Place on baking stone*. Bake 12 min. Cool completely.
2) Combine cream cheese, mayo, garlic and seasonings. Mix well and spread on baked crescent rolls.
3) Chop vegetables and sprinkle over pizza. Sprinkle cheese. Cut into bite-size pieces.

*If you don't have a baking stone a regular baking sheet will do, but the crescent rolls will rise a bit, so they won't be as flat as pictured above.

Yield: 9 servings

Happy Holidays!

My apologies for the tardiness of this message...we've recently changed our ISP, and over Christmas the one was accidently disconnected before the new one was setup. Plus, in all the chaos of stuffing my face and watching little ones rip open gifts, I didn't have time to worry about my online duties (although by this morning I was doing my best to not explode over the fact that I couldn't compulsively check my facebook as per usual...ha ha ha).

We would like to wish you health and happiness and all of the season's best, from our little family to yours. We hope you have been enjoying yourself and will continue to enjoy all this season has to offer.

All the best to you and yours!

Real Fur Marketed as Faux

I would like to thank a member of Veggie Boards for bringing this to my attention this morning. As far as I know, it hasn't made any kind of major new headlines as of yet, but it is important to expose this issue to all those who support these designers and stores.

The Humane Society of the United States has issued a warning regarding certain brands, companies and stores for their advertising of faux fur that is in fact fur from rabbits and raccoons. Previous investigations in this area have shown that items advertised as fake fur have had interior labels that contradicted the advertisements, stating that materials came from certain animals. What is alarming about this recent investigation of these brands is that many of the interior labels describe synthetic materials, while research has shown otherwise. In this case, even the most well-intentioned shopper may have unknowingly put their hard earned-dollars toward a winter coat made from animal-based materials.

Below is a short list of what companies are involved in this deception. Please see this article for a full description on what corporations are being exposed and in what ways.

Retailers
Saks Fifth Avenue
Neiman Marcus & NeimanMarcus.com
Lord & Taylor
Dillards.com
Yoox.com
Bloomingdales.com

Brands
Burberry
Andrew Marc
Adam & Eve
Marc New York
Preston & York
Ramosport
Aqua

I have not yet arrived at the most detrimental aspect of this controversial issue.

This would be the fact that there is a legal loophole in which the majority of these companies are well within their rights to not include animal-based materials on their labels. As stated in the article linked above, "The Fur Products Labeling Act currently requires the labeling of fur apparel only if the garments contains more than $150 worth of fur." Further, many of the animal-based materials used by these brands are purchased from China, where there are no animal welfare or fur regulation laws whatsoever. Animals (including domestic dogs and cats) are raised solely for the fur in conditions not sanctioned in the U.S., which is then purchased by these major fashion companies and used in products sold at some of your favourite retailers.

Please see the article for what is being done to protect these animals, and to protect you, the consumer, from this type of marketing deception.

If you would like to do your part, avoid these stores and these labels and let them know that this is unacceptable business practice. When you can, buy locally. Although this is not a perfect practice and there are ways that you could be contributing to a business you don't morally support, avoiding China-based product shows you disagree with their lack of animal welfare laws. Speak to your local political representatives about Dog and Cat Fur Prohibition Act. Although, in my opinion, this law does not go for enough for non-domestic animals (I think that regardless of how much fur is used, it should be labeled clearly), it is a step in the right direction. Finally, check out the Fur Free Campaign for more information on this issue and for effective ways to battle animal abuse.

Recipe: Weight Watchers' Hearty Vegetarian Rice

This is one of the easiest vegetarian recipes I've come across, and I always have the ingredients on hand in case I need a delicious, healthy dinner in a hurry. The different components create really unique tastes, and the flavour is easily altered each time you make it by including different types of frozen vegetables. If you prefer less spicy dishes, leave out the hot sauce and be sure to include the almonds.

Source: shadesofjaim.com
Type: Vegan, with lacto vegetarian option

Ingredients

1 15oz can black beans
1 14 1/2 can stewed tomatoes (cut)
2 cups frozen mixed vegetables
3/4 cup brown rice (uncooked)
3/4 cup water (if using white rice, 1 cup)
1/2 tsp dried thyme (crushed)
Hot sauce to taste
1 10 3/4 can tomato soup

Optional:
1/3 cup slivered almonds
1/2 cup shredded cheddar cheese (for topping)

Directions
1) In a large skillet, stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme and hot sauce. Bring to a boil, reduce heat.
2) Cover and simmer for 12 to 14 minutes, or until rice is tender.
3) Stir in soup, heat through. Remove from heat. Add optional items, if desired

Servings: 4
WW Points: 6-8 per serving

Product Review: Faux Shearling Vegan Boot

Manufacturer: Alternative Outfitters
Price: $48.00 USD, plus applicable shipping
Material: microsuede, with synthetic wool fleece lining
Colors: Tan and black
Direct link for purchase: here

When I first became a vegetarian, panic set in. This panic had very little to do with not eating meat, and more to do with winter wear.

I admit it. I'm a reformed slave to fashion. There was a time when I didn't care where my clothing items came from as long as they were stylish and expensive. Ah, the dangers of impressionable youth and a corporate society.

I still like to think of myself as having some sense of style. I still love clothes and shoes and purses and accessories, and I thought this was something I would have to give up as a result of my new awareness regarding animal cruelty. I had visions of myself wearing a potato sack and banging a drum in the street.

Kidding. Well, sort of.

I was fine with giving up fashion. Better the potato sack than a corpse. However, as I did more and more research, I realized that this is not the vegetarianism of the past. There are dozens of websites and companies and clothing lines that not only provide animal-friendly choices, but help you to understand where these products are coming from and at what cost.

The truth is, there are millions of us out there, who love animals and who love clothes, and by God, we can have it all!!!

There are many websites out there catering to animal-friendly fashionista and Alternative Outfitters is one of them. This month I embarked on my first purchase from them and decided on a pair of winter boots.

I have been an Ugg-wearer for several years. Not because I find them particularly stylish. In fact, I don't necessarily disagree with the public outcry regarding their hideousness. However, I live in Canada. It gets pretty freaking cold here. And in my 24 years old as a Canadian, Uggs were the warmest boots on the market, to the point where if I wanted to, I could wear barefeet and my Uggs through the nastiest of January storms and my toes would still stay nice and toasty.

All of this became a moot point with my vegetarianism, because Uggs are made of sheepskin.

And so began my quest to find morally-conscious winter boots.

I looked around some shops in town, the standard issue AmericanEagleAbercrombieHollisterBoathouse generation of stores, all of which carry Ugg knockoffs, some animal friendly and some not, none of which struck me as particularly warm or particularly durable.

I came across the Alternative Outfitters through PETA, saw these boots listed and figured I'd give them a shot. I was indecisive at first, because of my obsession with finding the warmest boots possible and the lack of ability to try them on and feel just how warm they were, but for $50, I closed my eyes and clicked submit.

The boots arrived within a couple weeks (however, international shoppers, do note that I had to pay a customs fee). It is important to note that other than their shape, they bare very little likeness to traditional Uggs. I had some concerns because they were incredibly light, much lighter than most winter boots.

The are manufactured by a company called Wild Diva, which was not and is not listed on the Alternative Outfitters website. They are also made in China, which is not mentioned on the website either, so if you are involved in several of the major boycotts going on regarding Chinese product manufacturing, be sure to steer clear of these boots.

I have one other minor complaint. When I purchased these boots a few weeks ago, there was no mention of their durability. However, if you check the link now, the following disclaimer is provided:

PLEASE NOTE: THESE BOOTS ARE MADE OUT OF A MICRO-FIBER FABRIC. THEY ARE NOT SUITABLE FOR HEAVY WEAR, OR HARSH WEATHER CONDITIONS.

I would have preferred to know this prior to my purchase, as everyday between December and March we experience what would be considered 'harsh weather conditions' in my neck of the woods. Furthermore, the website doesn't specify what is considered harsh weather conditions: Extreme cold? Snow? Sleet? Freezing Rain? All of the Above? And just how much snow has to fall before it is considered 'harsh'?

Further, it is very important to read the disclaimer regarding sizing. These boots are very generous with their sizes. I normally wear an 8.5 so I sized down to an 8, and regardless of the fact that I have wide duck-feet (hey, ducks are beautiful and noble creatures), they are still too wide for my feet, particularly around the heel.

It is important to note that Alternative Outfitters has a very generous return policy, and had I wanted to exchange for another size or another item, they would have covered the shipping. The only situation where the customer would have to pay the shipping is if the item was being returned for a full refund, which I consider more than fair business practice. This is not a multi-conglomerate, big-box store we're talking about; it is an independently owned internet-based company with one store location that is working hard to ensure that we all can look cute and still respect other living creatures.

Regardless of these initial reservations, I decided to give it the old college try, and trekked about town in them while doing some Xmas shopping in the early stages of what is allegedly going to be a major snowstorm. It was cold. I was going shop to shop in the downtown area of my city for well over an hour and my feet stayed warm. Actually, they were damn near sweating. These boots are as warm, if not warmer, than my old, beloved, unnecessarily cruel, Uggs.

I was overjoyed. The rest of my complaints were deemed irrelevant and it looks as though my quest for the-perfect-boot-where-no-one-has-to-die has come to a close. I'm telling you, I don't care about anything regarding the boots but the lack of animal use and the prevention of me losing a toe to frost bite this winter. The season is just beginning, so as winter draws to a close in a few months I'll follow-up with this issue, and see just how much 'harsh weather' these suckers can take.

Recipe: Homemade Veggie Lo Mein

This is a homemade version of the Chinese takeout classic. Making it at home ensures that it is not only healthier, but that it is completely meat-free, and you can also pick and choose which veggies are included according to personal taste

Source: Modified version of the recipe found in The Vegetarian Family Cookbook by Nava Atlas
Type: Vegan

Ingredients

1 pack Japanese style soba/udon noodles (if you can't find them, any thin pasta will do)
1 tbsp light olive oil
16 oz pre-shredded coleslaw
2 cups frozen veggies, defrosted (I use whatever I have around the house; normally it's carrots, green beans, broccoli, etc.)
1/2 cup chopped green onion
1 tbsp sesame oil
Reduced sodium/light soy sauce, to taste

Directions

1) Follow instructions on the noodle pack. Cook and drain.
2) Meanwhile, heat olive oil in a wok or other type of deep pan. Add the coleslaw and stir fry over medium heat for approx. 5 minutes. Add the defrosted vegetables and green onions. Continue to stir fry until the veggies are tender-crisp, adding just enough water to keep the bottom of the pan moist, approx, 5-7 minutes more.
3) Combine the noodles with the vegetable stir fry. Season with soy sauce and sesame oil. Serve at once.

Servings: 4

General Info: Types of Vegetarians

One of the interesting aspects of vegetarianism that I've experienced involves the assignment of labels with regard to vegetarian type. There is a lot of controversy regarding some of the labels and whether or not they should even be considered vegetarian and further, there is sometimes animosity between the people who fall within these pre-assigned categories. This controversy most often stems from the 'are you doing enough' debate with regard to animal activism.

I'm going to avoid moral judgements in this discussion of vegetarian types, because I feel as though vegetarians have gotten a bit of a bad wrap as a result of this internal animosity between the various categories. There is always "more" that we can be doing, regardless of what aspect of life we're talking about, but that doesn't mean that the small changes and accomplishments we make are not worth acknowledging and celebrating. The point is not to penalize those who may not be as extreme as others; instead, it is to applaud those who have taken whatever steps they feel they can toward making compassionate decisions.

I provide this description of the various 'types' of vegetarianism not because I necessarily buy into these pre-established divisions, or because I think certain categories are better than others. I provide this as an information tool, as many veg websites make common reference to these terms and it is important to understand what they mean and where you feel you fit within them.

Semi Vegetarian
People who are considered semi vegetarian are those who have all kinds of food in their diets, including meat. However, they are conscious of the amount of meat they intake and the types of animal products they use. This category is extremely controversial, and some aruge that it should not be considered vegetarian.

Pescatarian
People considered pescatarian have eliminated from their diet all animal meat except fish and fish products. Many people adopt this kind of diet for health or religious reasons, rather than animal activism, although it is common for this to be a stepping stone toward other types of vegetarianism. Like 'semi-vegetarian', this category is also highly controversial. However, the term 'pescatarian' is embraced by many, because it does not contain the term 'vegetarian' and does not imply an entirely meatless diet.

Lacto Ovo Vegetarian
This category includes people who have eliminated all meat from their diet, and usually includes the elimination of rennet and gelatin as well. These vegetarians do still consume dairy products as well as eggs.

Lacto Vegetarian
This category is similar to the one found above, however eggs are eliminated from the diet, while dairy produts remain.

Vegan
Vegans eliminate all meat from their diet, as well as all animal products, including all dairy, eggs and honey. This extends to non-food items as well, as vegans do not use products that originate from animal sources; however, this is not exclusive to vegans, as many vegatarians participate in this type of product abstinence as well.

This is a very limited overview of the categories, and you can find out more information by searching the web. I wanted to provide a quick outline, however, as I often use these terms, particularly when posting recipes. It is important for vegetarians (and the meat-eaters in their lives) to understand which general category they fall into, in order to fully grasp vegetarian literature and to avoid slips in what food is consumed.

Recipe: Baked Ziti

I make this dish with homemade garlic bread as a special treat after a long week. As you can see, putting it together might get a bit messy, but it is far better than any frozen pasta entree I've tried, with the added bonus of knowing exactly what types of cheese are being used, in order to ensure that the dish remains veg-friendly.

Source: marthastewart.com
Type: lacto ovo vegetarian

Ingredients

Salt & pepper
8 oz. ziti rigate (I use whatever macaroni-style noodles I have around the house)
1 cup part skim ricotta*
1 large egg, lightly beaten
3/4 cup finely grated parmesan*
1 cup shredded mozzerella
1 jar best quality tomato sauce

*Be sure to read the ingredients of the cheeses you use, to ensure that rennet is not used in the kinds you are buying. Although most ricotta does not use rennet, parmesan can be a bit more tricky. If you're feeling adventurous, try soy parmesan. If you prefer the more traditional taste, what is referred "baby parmesan" doesn't normally contain rennet and is available in most supermarkets.

Directions

1. Preheat oven to 450F degrees. Bring a large pot of water to a boil. Cook pasta until al dente. Drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/2 cup parmesan and half the mozzerella. Season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with the pasta, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup parmesan and remaining mozzerella.
4. Place casserole on a rimmed baking sheet and bake until browned and sauce is bubbling, 20-25 minutes.

Servings: 4

Product Review: Tofurky Feast

Product: Tofurky Feast by Turtle Island Foods
Where to get it: most vegetarian/organic specialty stores, some larger supermarkets and http://www.tofurky.com.

The holidays can be a difficult time for some vegetarians, particularly those who are new to the scene. This past Thanksgiving marked my first major holiday as a herbivore, and in the weeks leading up to it, I became nervous about how difficult it would be for me.

There is not often a time that I miss meat, but as the holidays drew closer I was worried that I would be "missing out" somehow, and this had very little to do with the actual food that was being eaten. Humans are complex creatures, and our capacity for memory association is remarkable. When it comes to the holidays, I sometimes wonder if it's less about the delicious and fatty foods we consume, and more about what they represent: the traditions and the memories.

So this Thanksgiving, my husband and I decided to start our own little tradition when we saw the Tofurky Feast at our favourite vegetarian grocer.

Included in the package are the following:

* One Tofurky Roast (made with organic non-genetically engineered soybeans)
* Eight Cranberry Apple Potato Dumplings
* Tofurky Giblet & Mushroom Gravy
* Herbed brown and Tofurky Wild Rice Stuffing
* Tofurky Jurky Wishstix

We also bought some fresh veggies and cut them up and put them in the oven with the tofurky roast.





I figured that I would like the meal, but I was pleasantly surprised to realize how delicious and 'holiday-ish' it really was. As I've mentioned, my husband is not a vegetarian and like most of our society, is accustomed to a big, fat, hormone-pumped turkey to celebrate the holiday. However, he was also very impressed by the qualify of the meal and we've already decided to do up another one for an upcoming Christmas celebration.

There wasn't any part of the feast that we didn't enjoy or appreciate. I was expecting the roast to be a bit dry, especially after I forgot to baste it (whoops), but it was moist and although it didn't taste like traditional turkey, it still had a 'holiday' feel to it.

My personal favourite part of the meal were the apple-cranberry dumplings, a really fun twist on an old holiday classic. And you don't even have to miss out on making a Christmas wish, as the good people at Turtle Island Foods provide a tofurky jurkey wishbone, ready to be broken apart when you finish your meal!

So, my fellow vegetarians, there is no need to fret about the season. While it may be difficult to convince Grandpa Bob to trade in the turkey for a tofurky feast on Christmas Day, you can always prepare one for a selected few and have yourself a merry little meatless Christmas.

Recipe: Weight Watchers Sweet Potato Quesadillas

The use of sweet potato offers a unique twist to traditional quesadillas and is really fun to make. I normally serve it with a side of organic salsa, and if you're going to make a night of it, a pitcher of margaritas.

Source: shadesofjaim.com
Type: Lacto vegetarian

Ingredients
2 flour tortillas
1 small sweet potato
1/4 cup black beans, drained
1/4 cup shredded cheddar cheese
Salt, chili powder and cilantro to taste
Hot sauce to taste
Fat free cooking spray

Directions

1) Peel sweet potato and chop into small pieces. Boil for approximately 10 minutes, or until very soft. Mash.

2) Cover one tortilla with 1/4 mashed potato, beans, cheese, salt, chili powder and cilantro. Cover with second tortilla.

3) Spray fat free cooking spray onto a frying pan and fry tortillas on each side, until cheese is melted**

** Alternatively, I have found it easier to use a George Foreman grill or other type of sandwich grill, as it browns both sides of the tortilla simultaneously, and it cuts down on the difficulty involved in trying to flip the tortilla in the pan.

Serving: 1 Quesedilla
Calories: 354
WW Points: 7

Veg Lifestyle: The Coming Out

Shirt available from http://www.cafepress.com.



While checking out some vegetarian forums and messageboards last night, I noticed a couple posts from new vegetarians expressing some anxiety with coming out as a vegetarian after being a meat-eater for their entire lives.

I decided to become a vegetarian the same week I had a family gathering to go to. I had never been a big meat eater anyway, and at that point I had finally decided to take the plunge and cut out all meat in all forms, which was not a major feat for me at the time. However, at the family dinner, I suddenly became aware of how much more there is to vegetarianism than simply 'not eating meat'.

At the time I was not a cook. The extent of my dinner preparation involved a drawer full of takeout menus and a cell phone. As a result, I wasn't really knowledgeable on what exactly was in what in terms of meals, and found that I had to openly ask the cooks of the meals what ingredients were in them. While most people were somewhat supportive, I also felt that I was a bit of an annoyance to some, constantly questioning what was cooked and in what way.

This annoyance, I feel, stemmed from the fact that some people did not take me seriously, and saw my vegetarianism as a passing fad that would be gone by the next family gathering.

Now that I have been a vegetarian for several months, and have taken quite a liking to cooking, I don't have to ask as many questions anymore, although they do still come up. However, I've found that people accept the questions more, and those closest to me even point out which dishes are vegetarian-friendly without me asking.

You see, it's a bit of a learning curve for everyone involved when someone close to them makes this lifestyle choice. We ask for patience and tolerance from them, but I feel we need to offer them the same. I come from a very large European family with a farming background and very little interaction with vegetarianism, so as I learned how to become a vegetarian, they also learned how to help and accept me.

Although it may seem a bit tedious and an annoyance when newer converts ask for ingredient lists, I found it really effective in developing my identity as a vegetarian. Although I admit that I did feel like a bit of a fraud when I first started asserting that I was a vegetarian, because I had only been one for a week, hearing myself say it was a reminder to myself about how important this decision was to me, and it was an assertion of my beliefs and what I wanted for myself. In a sense, it solidified and externalized the commitment I had made.

With the holidays upon us, you may be finding yourself having to explain your new vegetarianism to relatives you haven't seen since you made the decision to stop eating meat. Although your omnivore cousins may not understand you at first, lead by example and have patience with their skepticism, but don't feel guilty for asserting your position and asking what may seem like silly questions regarding the food being prepared.

The introduction

About the Blog

This blog is a discussion of my personal journey as an omnivore turned herbivore, and the obstacles and achievements I have encountered along the way as a part of a predominantly meat-eating society. In this blog I will be providing insights and thoughts on vegetarianism, important information that I come across and feel is worth sharing, controversial topics with regard to vegetarianism, as well as recipes and animal-friendly product reviews.

About the Blogger

I'm a 24 year old graduate student working toward a Master's of Sociology. I have been a lacto ovo vegetarian since early 2007. I live in Ontario with my husband (who, it is important to note, is not a vegetarian) and our adorable mutt, who has quickly become the mascot for The Vegetarian Show blog. Making vegetarianism work for me in this type of setting, and developing an understanding and respect for my husband's decision regarding his diet has been a difficult, but rewarding task, and I am so thankful for his encouragement, support and willingness to both create and enjoy vegetarian dishes when dining together.

I had always had an interest in vegetarianism, but had seen it as a sacrifice, although once I became a vegetarian, I realized I had more to gain than to lose. I have to admit that prior to this time in my life, I paid very little attention to where my food came from, and although it bothered me to wear animal-related clothing, I forced myself to 'put it out of my mind'. I was addicted to Big Macs and was routinely found trudging through the Canadian snow in my treasured Ugg boots. I feel it is very important for me to expose this part of my past so that readers have a full understanding of who I am. Regardless of the fact that I no longer participate in these activities, I have been accused of being 'unauthentic' as a vegetarian because of this past.

I believe that as people, we have the right to change. In fact, that is the greatest right that we have. Everyday we grow, we learn, and every once in awhile we do find ourselves taking a step back. This is what makes life. We progress, regress, and progress again. Regardless of whatever your ideas about animals and meat had been in the past, change must begin somewhere, and it does not make you any less of a vegetarian to carry that past along with you.

I have come across a lot of negative press regarding animal activists, vegans and vegetarians, not only by meat-eaters, but by other vegans and vegetarians themselves. Criticizing those who aren't 'extreme enough' in what they are willing to do, or judging those that slip up now and again, demanding that they not refer to themselves as vegetarians.

This blog does not have interest in such accusations, labels or moral judgements with regard to my fellow vegetarians, and if anyone feels singled out or somehow offended by any of the posts, please contact me immediately and I will remedy the situation.

I very much encourage your insight and input, so feel free to leave comments or contact me with issues that you think are an essential aspect of the vegetarian lifestyle.