HDTenEightyP/NetNews huggingface dataset:
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Vegetarian Diet and Traditional Diets
Date: 4 Sep 92 10:02:24 -0500
Organization: University of Northern Iowa

In article <1992Sep4.001056.29761@Cadence.COM>, jerpseth@sd.cadence.com (James Jerpseth) writes:
> 
> After becoming a veg. I went to visit my grandparents who eat
> meat daily (almost at every meal). After talking with them,
> I found out that before and during WWII, they often only ate 
> meat on Sunday Noon-time or for holidays. 

This is true. I've found many meatless dishes in older American
cookbooks, especially in Southern cooking, and American Indian Cooking. 
Meat in these recipies also tends to be used differently than it
is today: as part of a stew or soup, so many of these recipies lend
themselves to using beans or tofu instead, or just using the rest
of the ingredients without the meat. 

Also traditional Carribean and South America cooking has little meat
in it. 

I've been surprised to hear that in the Florida Hurricane relief
effort many people have a great desire for ice in order to be able
to keep meat and milk cold without refrigeration. And it is unlikely
that many people will get electricity soon- there are 60,000 houses
completely destroyed, another 40,000 with major damage, leaving about
300,000 people, at least, without any electricity for refrigeration
(some don't even have refrigerators any more). Estimates are that
it will be 4-6 months to restore electrity. I went through 2 hurricanes
in the Dominican Republic in 1979 and the city of Santo Domingo went 
without power for over 8 weeks- and the damage was not nearly what 
this damage is, so I don't think that is an unreasonable estimate. 

What the Dominicans did, and what many people in Florida can do, is
to rely more on the traditional Carribean diets that do not require
much refrigeration. Dried rice and beans, along with water, can be
distributed. People could be given portable camping gas stoves, 
or charcoal grills, along with pots, to cook them on. Since over
half of the people affected are of Hispanic or Haitian descent, this
would be food they are familiar with (and could teach others how to 
cook and eat). 

This effort is going to take years. Most of the agriculture crop was
destroyed, and that means all the people involved in not only harvesting,
but packing and packaging fruits and vegetables in the area are going
to be out of work, for at least a year, maybe more. 

-Mary Howard
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Public Statement.
Date: 1 Sep 92 13:45:23 GMT
Article-I.D.: spdcc.1992Sep1.134523.1305
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <0eckgPG00WAx4E6lIR@andrew.cmu.edu> dm3o+@andrew.cmu.edu (David F. McWade) writes:
>I am getting very angry at people like Steve Dyer and Rich Young who
>insist on attacking and flaming vegetarians viciously in the heat of
>argument.

Actually, I'm more than a little tired of comments like this.

>It has crossed my mind that perhaps they should volunteer to leave the list.

Wrong.

>If not, they should at least make a public apology to
>Ted Altar, Michael Traub and myself (maybe more people?).

That's pretty funny.

>I do not think it is completely out of the realm of possibility to
>suggest that Rich Young and/or Steve Dyer are doing this intentionally
>in order to remove prominent vegetarians from this list.  

Amazing.

>Simple points of comparison- I wonder: Are Republicans simply more
>aggressive than Democrats?  (Would Dyer and Young get away with being
>more aggressive toward vegetarians?  Did the Republicans do that to
>Michael Dukakis in 1988?)  And, is it beyond the realm of possibility
>for Dyer and Young to give simple apologies to both myself and other
>people whom they have so callously insulted?

Frankly, your name/address doesn't ring a bell with me, so if you feel
any insult, it must only be in solidarity with Ted 'n Mike.  However,
if it makes you feel any more virtuous, let me say that this letter of
yours is even less connected to reality than anything Ted has ever written.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: drmellen@vela.acs.oakland.edu (Dewayne Mellen)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian: I don't like vegetables.
Date: 26 Aug 92 16:28:11 GMT
Organization: Oakland University, Rochester MI.

I am a meat eater who would like to cut down on the meat (or quit
eating it) but I don't like veggies that much and am worried that I
would get borred with a vegi diet.  What I was wondering is Could
somebody post some recipes to help me?? PLEASE??

drmellen@vela.acs.oakland.edu
Newsgroups: rec.food.veg
From: georgec@eng.umd.edu (George B. Clark)
Subject: Re: There used to be someone called Michael Traub
Date: Wed, 02 Sep 92 12:52:14 GMT
Organization: University of Maryland


Oh, Michael is still here alright. But instead of posting to r.f.v.
he is e-mailing inflammatory messages to individuals.
From: James.MacGregor@ttlg.UUCP (James MacGregor)
Newsgroups: rec.food.veg
Subject: an idea
Date: 26 Aug 92 01:08:47 GMT


 > From: popcorn@grex.ann-arbor.mi.us (Valerie Mates)
 > Newsgroups: rec.food.veg
 > Subject: an idea
 > Organization: GREX Public Access Unix +1 313 761 3000
 > Date: Tue, 25 Aug 1992 03:45:41 GMT

 > Anybody interested in considering splitting rec.food.veg into two
 > groups, one for discussion about vegetarianism and the
 > other for recipes and cooking tips?
 > ----------
 > Valerie Mates
 > popcorn@grex.ann-arbor.mi.us

Please!  I think the idea is excellent -- perhaps something like 'rec.food.veg' and 'rec.food.veg.issues'?

Although vegetarianism has many potential effects on one's lifestyle that need to be addressed, I'd still rather see rec.food.veg 'split' into two areas -- one for 'food' and one for 'issues'.

---
 * Origin: {========[ *** Infinite Recursion *** ]========} (42:100/16)
Newsgroups: rec.food.veg
From: cindy@meshugge.media.mit.edu (Cindy Blank-Edelman)
Subject: Re: Version 2 of who is who on rec.food.veg (still not serious)
Organization: M.I.T. Media Laboratory
Date: Tue, 1 Sep 1992 23:27:40 GMT

I repeat my objection to this "directory."  And I ask again that my
name be removed from any such list or posting -- including a "category
4".  I do not want my name to be included at all.  Thank you -- I
appreciate your cooperation.

Might I suggest that whoever compiles the FAQ consider appending a
list of "introductions" from participants in this newsgroup?  Anyone
who wanted to could introduce her/himself to the group, and the group
of introductions could be posted with the FAQ on a regular basis.
This would eliminate judgemental characterizations ("joking" or not),
would let people get to know who's who, and would allow others to not
participate if they don't want to.  Also, anyone should be able to
revise or remove her/his introduction at any point, or add one at any
point.  

It seems to me that if people want to know "who is who", this would be
a lot more fair and constructive.

--Cindy Blank-Edelman
Newsgroups: rec.food.veg
From: ejdavies@watcgl.uwaterloo.ca (Eric Davies)
Subject: nutruitional breakdown of foods table
Keywords: information wanted
Organization: Computer Graphics Laboratory, University of Waterloo, Ontario, Canada
Date: Sat, 29 Aug 1992 22:57:01 GMT

I've seen people post files giving the iron content of
various foods, and the recently the calcium content, but
I haven't seen a document that did a complete job. Ie,
 covered iron, calcium, various vitamins, fat, etc.

I have seen one in the back of a Laurel's Kitchen, but
paying $30CAN seems a bit much just to get those pages 
from the back. Anybody aware of a file ftp from someplace
with this info?

Thank you.

Eric Davies.
From: bader@cucbs.chem.columbia.edu (Joel Bader)
Newsgroups: rec.food.veg
Subject: Re: Indian Cookbook
Date: 26 Aug 92 15:19:15 GMT
Distribution: rec.food.veg
Organization: Center for Biomolecular Simulation, Department of Chemistry,
	Columbia University

In case Yamuna Devi's "Lord Krishna's Cuisine" is, at $30, too
substantial a tome, there is a $13 abridged softcover version
available:
The Best of Lord Krishna's Cuisine, 172 of Devi's favorite recipes,
Plume / Penguin Books,
ISBN 0-452-26683-1.

The recipes I've tried are all wonderful!

Joel Bader, bader@cucbs.chem.columbia.edu
From: young@serum.kodak.com
Newsgroups: rec.food.veg
Subject: Re: Public Statement.
Date: 1 Sep 92 11:27:49 GMT
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Originator: young@sasquatch

In article <0eckgPG00WAx4E6lIR@andrew.cmu.edu> dm3o+@andrew.cmu.edu (David F. McWade) writes:

[...]

>...Rich Young and/or Steve Dyer... [...]

>...remind me of the Republican Party in this country (this is
>an election year in America, and the Republicans are the party of the
>rich and greedy special interests.)  The Republican Party will make
>negative personal attacks and then whine about how the Democrats are
>making the negative personal attacks when the Democrats are merely using
>simple factual evidence against the Republicans, which is certainly
>within the realm of good manners.  

	I can't speak for Steve, but _I'm_ a registered Democrat.  If you'd
	like to verify it, call the Monroe County Board of Elections.

-Rich Young

"It may be better to live under robber barons than under omnipotent moral
busybodies...those who torment us 'for our own good' will torment us without
end, for they do so with the approval of their consciences." - C. S. Lewis

P.S. I'm very selective about where I use my old .sig.
From: sarukkai@cs.rochester.edu (Ramesh R. Sarukkai)
Newsgroups: rec.food.veg
Subject: Vegetarian dinning at Rochester, NY??
Date: 31 Aug 92 13:38:52 GMT
Distribution: usa
Organization: Computer Science Department University of Rochester


I am looking for Vegetarian restaurants at Rochester.  I am looking
for some places which can be afforded by a graduate student!

I am particularly interested in non-indian resturants (I am a good veg
indian cook anyway!:-))

I will summarize if there is enough interest,

Thank You,
--Ramesh
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Easy Main Dishes
Date: 26 Aug 92 16:48:28 -0500
Organization: University of Northern Iowa

With the start of a new school year we are likely to have a lot of 
people reading rec.food.veg for the first time. Since the first
question from a new vegetarian is often something like, "I've just become
a vegetarian. What do vegetarians eat?", I thought a few easy but
good recipies would be in order. I hope some of you (such as those of 
you who have been around the block a few times! ) will contribute
to this thread as well.

Zucchini and Mushroom Pie

2 cups sliced mushrooms
2 sliced zucchini
1 small onion, peeled and chopped
1/2 cup red wine
1/2 teaspoon tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1 block soft tofu (about 10 ounces)
1/2 cup soymilk
1 tablespoon cornstarch

1 cup flour and 4 tablespoons melted soy margarine OR 1 piecrust

Preheat oven to 350.

In a saucepan, heat the wine and add the mushrooms, zucchini, onion,
tarragon, salt, and pepper. Saute over moderate heat around 10 minutes,
until soft.

Put the tofu, soymilk, and cornstarch in a blender and blend well. Add
the tofu mixture to the mushroom mixture and stir. Cook a few minutes
until mixture thickens. 

Combine flour and margarine together and press into the bottom of 
a pie pan, or use the piecrust. 

Add the saucepan mixture to the pie pan. Place in the oven and bake
around 40 minutes. 


-Mary Howard
From: giber@pollux.cs.uga.edu (Carolyn Giberson)
Newsgroups: rec.food.veg
Subject: zucchini recipe
Date: 1 Sep 92 19:12:11 GMT
Organization: University of Georgia, Athens
Originator: giber@pollux

Oven-fried Zucchini sticks
===========================

1.  several small zucchini, cut in 1/6ths lengthwise
2.  a plastic baggie with 1-2 tbsp of olive oil + same amount of water
3.  a second plastic baggie with seasoned bread crumbs (can use Italian
    seasoned bread crumbs or make your own)


Dip the zucchini spears in the oil then into crumbs to cover lightly.
Place on a lightly-greased cookie sheet, but don't crowd them.  Bake
at 375 F for about 15-20 minutes, or until lightly browned.  

Very nice with a horseradish dip!
Newsgroups: rec.food.veg
From: adrothst@athena.mit.edu (Andrew D Rothstein)
Subject: Re: freezing point of homemade ice cream
Organization: Massachusetts Institute of Technology
Date: Fri, 28 Aug 1992 14:01:35 GMT

The world's expert on ice cream and ice cream research works at Penn State
University.  There was an article on him (and ice cream) in "Discover" magazine
last month (August).  I don't recall his name, but I'm sure you could get all the
technical information you ever wanted from him.

 
-- 
Andy Rothstein			"If you want to kiss the sky,
adrothst@athena.mit.edu		you'd better learn how to kneel" - U2

*****************************************************************
The views expressed herein are mine own and do not necessarily 
reflect the opinions and beliefs of MIT
****************************************************************
From: rbw00@ccc.amdahl.com (  324  Richard Wilmot)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian food in Alaska?
Keywords: Alaska Anchorage vegetarian
Date: 26 Aug 92 22:23:30 GMT
Reply-To: rbw00@JUTS.ccc.amdahl.com (  324  Richard Wilmot)
Organization: Amdahl Corporation, Sunnyvale CA

In article <BtHyLH.4sE@news.cso.uiuc.edu> wade@osiris.cso.uiuc.edu (S.Wade) writes:
>
>Does anybody have recommendations on where to find
>vegetarian food in Alaska, especially Anchorage,
>Homer, and Seward?   I am somewhat leary that I 
>might have trouble finding something to eat among
>all the seafood and steak menus....
>
>thanks
>
>Scott Wade
>wade@osiris.cso.uiuc.edu

Never got to Anchorage but Fairbanks three years ago was dismal for
vegetarians. Juts got back from Yukon/NWT trip. The Alaska Highway
is also pretty hopeless. At least there are grocery stores with
often fair produce sections. Cheap blueberries. Also many kinds of berries
along the roadsides. Blueberries, wild raspberries, service berries,
squash berries and many others.

I think it was in Ft. Nelson that I found a Chinese restaurant where
I got good vegeterian food. Noticed quite a few middle aged Chinese
moving from Vancouver to Northern Canada (along the Alaska Highway)
which may increase the vegetarian options on that side of the border.
Of course, even in the lower states the local grocery's produce and
canned food section has been my saviour during many a conference/convention
whose organizers think their job is to make sure we all consume our
quota of fat, cholesterol, sugar, and protein.

Query: found lots of service berries in the Yukon and through all
of British Columbia. Anyone know why they are not sold commercially?
I like them but doubt they would like growing in my 110 F back yard.
I've also never seen service berry seed for sale. My berry book says
they are favored for pies but I have never seen a service berry pie
for sale.
-- 
  Dick Wilmot  | I declaim that Amdahl might disclaim any of my claims.
                 (408) 746-6108
From: Christine_Code@mindlink.bc.ca (Christine Code)
Newsgroups: rec.food.veg
Subject: zucchini chocolate cake recipe
Date: 1 Sep 92 17:29:10 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

> Mary Shafer writes:
> 
> I'd suggest a quick bread type cake instead of regular cake.
> Something along the banana nut bread idea.  I'd take a banana nut
> bread recipe and replace the banana with cooked zucchini and then add
> cocoa until it was chocolate-y enough.

Thanks, Mary.  You always come to the rescue!   I'll give that a try, as I've
got a good vegan recipe for banana bread.   I also have a recipe for zucchini
chocolate bread, thanks to Damien Ryan.  He says it's good so I can hardly wait
to try it!  Damien's recipe appears below.

> In some neighborhoods you must always lock your car or it will be
> full of zucchini when you return to it to drive away!

That line gave me a good chuckle.   I've been thinking of delivering monster
zucchinis to my neighbours, under cover of darkness, and not bothering to ring
their doorbells!   So do any of you have other zucchini recipes?   I'd love to
see them if you've got good ones!

Here's Damien's recipe for Zucchini Bread, taken from the Australian Bread Book
by Dorris Brett.

> Zucchini Bread
> 
> Ingredients
> 
> 2 cups sugar
> 1 cup vegetable oil
> 3 eggs lightly beaten
> 1 teaspoon vanilla essence
> 3 cups white flour
> 1 teaspoon baking soda
> 2 teaspoons cinnamon
> 2 cups zucchini, unpeeled, raw and shredded
> 1 cup chocolate bits
> 
> Method
> 
> Beat the sugar, oil, eggs and vanilla essence in a mixing bowl until fluffy.
> 
> Mix together the flour, salt, baking soda and cinnamon in another
> bowl. Add this to the egg mixture and stir until blended. Stir in
> the shredded zucchini and chocolate bits.
> 
> Pour the mixture into a greased baking tin and bake in a preheated
> oven at 175 C (350 F). A ring tin will take about 50 minutes,while
> a loaf tin will take about 60 minutes. Test with skewer.
> 
> Variations
> Try sultanas, chopped up walnuts or pecans instead of chocolate
> bits. (I prefer the chocolate myself).


Happy baking!
--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Linguini with onions and tomatoes
Date: 31 Aug 92 17:14:28 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1992Aug26.092017.82@gems.vcu.edu> ktruett@gems.vcu.edu writes:
>Linguine with onions and tomatoes (reproduced w/o permission from "365 
>things to do with noodles" (something like that)):
>
>Cook enough linguine for 4 people.  Drain.  Saute 1 onion. Mix onion 
>into linguine and add 2T butter (melt into linguine-onion mix).  
>Quarter a fresh tomato (not overripe) then slice quarters very thin.  
>Mix tomato slices into linguine and serve immediately.

I made the above recipe last weekend, but as I am a compulsive recipe-changer,
I sauted mushrooms and garlic with the onions, and added rosemary, oregano
and a little bit of salt.  It was very good.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: popcorn@grex.ann-arbor.mi.us (Valerie Mates)
Subject: Re: an idea
Organization: GREX Public Access Unix +1 313 761 3000
Date: Sun, 30 Aug 1992 21:18:08 GMT

I'm friggin sorry i ever suggested the idea.  :(
-- 
----------
Valerie Mates
popcorn@grex.ann-arbor.mi.us
From: stark@saturn.sdsu.edu (Brian D. Stark)
Newsgroups: rec.food.veg
Subject: Re: vive valeque
Date: 3 Sep 92 19:57:32 GMT
Organization: San Diego State University, Math Dept.

> 
>Well, UNTIL Michael Traub returns then I too will now withdraw
>into peaceful silence and leave the fray for others to speak in
>favour of vegetarianism.  This will be my last posting unless
>Michael can be persuaded to return.
>
If you or Michael want to add input to the cause of vegetarianism,
your free to express your views, as is anyone else, but don't expect
my sympathy if you both decide that your feelings have been hurt
too bad to continue to add to discussions.  Why do I keep getting
this image of a child threatening to take his ball home if the other
kids don't play right?

I've had a mostly vegetarian diet for five years now and have recently
switched to a total vegetarian diet (lacto).  When I first started reading
this group, my interest was in obtaining recipes.  The first post I read
made reference to my being a parasite.  While I can't say it bothered me
too much, my opinion of the author was not very flattering from then on,
but I stayed out of it because I figured it was said in the middle of the
argument and I was probably misinformed as to the whole story,  besides
I'm really only here to leach recipes (which have turned out quite well
thus far, thanks).  Now however, my stomach is beginning to turn as I
have little sympathy for people who claim to support a cause, but run
away when they feel threatened.  It makes me suspect that the original
dedication to the cause was more for egotistical reasons.  Personally,
I feel the more recipe sucking meat eaters on the group the better,
because their mere presence here displays their interest in a healthier
life through vegetarianism. 

If I have offended anyone, too bad, as long as I have access I will
continue to steal recipes (I may even post a few if I come accross
something). 
 
If you can't walk the walk, don't talk the talk,

Brian
From: abulsari@abo.fi (Abhay Bulsari VT)
Newsgroups: rec.food.veg
Subject: Some people you may have heard of are/were vegetarians
Date: 30 Aug 92 12:57:56 GMT
Organization: Abo Akademi University

Join other famous vegetarians, such as 

Albert Einstein, 
Socrates, 
Plato, 
Leonardo da Vinci, 
Leo Tolstoy, 
Sir Isaac Newton, 
H.G. Wells, 
Upton Sinclair, 
Charles Darwin, 
George Bernard Shaw, 
Benjamin Franklin, 
Linda and Paul McCartney, 
Madonna, 
Christie Brinkley, 
Leonard Nimoy, 
Paul Newman, 
Bob Dylan, 
John Denver, 
     and athletes like 
Murray Rose, 
Paavo Nurmi,
Peter Burwash, and 
Chip Oliver 

in making this world a better place to live for all the animals!




References:

1.	Lappe, Frances Moore.  Diet for A Small Planet.  New York: 
Ballatine Books, 1982.

2.	Newkirk, Ingrid.  Save the Animals!: 101 Easy Things You Can Do.  
New York: Warner Books, Inc., 1990.

3.	Null, Gary.  The Vegetarian Handbook: Eating Right for Total 
Health.  New York: St. Martin's Press, 1987.

4.	Pemberton, Cindy, and Brown, Marcia.  The Creative Eater's 
Handbook: Better Nutrition Through Vegetarian Eating.  California: 
American Heart Association, 1983.

5.	Doyle, Rodger.  The Vegetarian Handbook: A Guide to Vegetarian 
Nian Nutrition.  New York: Crown Publishers, Inc., 1979.

6.	Sequoia, Anna.  67 Ways to Save the Animals.  New York: 
HarperCollins Publishers, 1990.



Mona Wong is the founder of Animal Alternatives--a not-for-profit 
organization dedicated to finding alternatives to our dependency on 
animals in the following areas: personal lifestyle, beauty care, 
product testing, and scientific research.  We welcome new members, 
comments and suggestions.  Our address is P.O. Box 262396, San Diego, 
CA  92196-2396.


-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF
Newsgroups: rec.food.veg