HDTenEightyP/NetNews huggingface dataset:
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.veg
Subject: Re: an idea
Date: 28 Aug 92 16:08:39 GMT
Organization: cam.eng

altar@beaufort.sfu.ca (Ted Wayn Altar) writes:


>Well, Michael Traub was ONE such person.  He tells me that
>to create a new newsgroup there must be more than 100 yes votes
>over and above the number of no votes, AND that the YES votes must
>be at least 2/3 of all valid votes cast.  Do you really think
>this is going to happen?  Probably not, so let's move on to
>another idea that is more workable.  Traub has proffered one
>solution and I followed suit with a similar suggestion. 
>.
>I do think that readers old and new are entitled to know
>where people are coming from with respect to this specialized
>conference purporting to provide information and discussion
>relevant to vegetarianism.  A weekly posting of a listing
>of the more frequent contributors, some voluntary statement
>about their background and vegetarian practice would not
>only be useful to know 

This gives me the impression that there are people who believe that
unless one is vegetarian one can have no valid/"correct" opinions
about any subject discussed in this group. I think that in many
instances ones choice of diet is irrelevant to the validity of ones
opinions. Don't forget that different people are vegetarian or not for
many different reasons so it would be possible (for example) for
somebody to be vegetarian but to believe that there is nothing wrong,
per se, with eating animals.

>I think that electronic conferences like this makes for an  
>inherent semi-anonymity so that people forget that real human beings
>with committments and feelings are being addressed.  Also, when people 
>become faceless signatures to each other, a certain rudeness and
>even animus is too easily possible, as we see occur on
>the highways when people become encapsulated strangers in cars.
>Why not try to give this conference a more personalized face?

I agree whole heartedly with this suggestion.

Philippa

--
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug.
From: asannuti@phoenix.Princeton.EDU (Arun M. Sannuti)
Subject: Seattle Housing (with a vegan)
Originator: news@nimaster
Organization: Princeton University
Distribution: na
Date: Fri, 28 Aug 1992 16:21:58 GMT

	Hello.  Even though this is a bit off the topic of this
newgroup, I thought I'd give it a try, since I'm getting a little
desperate right now.  I'm looking for an apartment, preferably with a
roommate, in Seattle.  Since I'm vegan and want to share cooking
responsiblities, I was hoping someone in the Seattle area who's
reading this would know a vegetarian looking for a roommate.  I won't
arrive there until Sept.15th, and since school starts on the 21st, I
need to find a place quickly.  Please send any suggestions to
asannuti@math.princeton.edu

Thanks,
arun
asannuti@math.princeton.edu

Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: Who is who of rec.food.veg - Version 1
Organization: Abo Akademi University
Date: Tue, 1 Sep 1992 06:37:49 GMT

In article <CINDY.92Aug31191757@meshugge.media.mit.edu> cindy@meshugge.media.mit.edu (Cindy Blank-Edelman) writes:
>
>> A directory of this newsgroup's posters/participants is
>> a good idea. To start with, here is one. It is not very
>> serious, but we can improve on this one. Please correct
>> me if you are in the wrong category, and don't expect n
>> answer till 13 September. More people need to be listed
>> as well.
>
>I find this "directory" to be unnecessary, and bordering on offensive.

Please understand that it is not a serious attempt to list everyone.
It is humourous to some extent (as much as you can take) and not
authoritative by any means.

>If we are going to place people in "categories" and describe them, we
>at least should do it more democratically, and let everyone describe
>her/himself.  

That sounds like a good idea. To start with, I still think the list
has at least attracted attention and looks like we can have a list
which is better.

This is neither informative nor fair.  I formally
>request that my name be excluded from any such list in the future.

You are formally removed from the list and placed in Category 4 :
the category of people who don't want to be listed.

Please see some cartoons in newspapers. They might look unfair 
from the point of view of at least some people, but no offense
is meant to any one.

>
>--Cindy Blank-Edelman

With regards,


-- 
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
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: nutruitional breakdown of foods table
Keywords: information wanted
Date: 30 Aug 92 12:18:19 GMT
Article-I.D.: wissel.29242
Organization: NYU Stern School of Business

In article <1992Aug30.050506.787@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>In article <Btrp32.H3C@watcgl.uwaterloo.ca> ejdavies@watcgl.uwaterloo.ca (Eric Davies) writes:
>>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.

>There are books with this info in them.

>For US $16.50 (this was a few years ago), you can get one of the bibles
>of nutrition science: Bowes & Church's _Food Values of Portions Commonly
>Used_, 14th edition, revised by Pennington and Church, published by
>Lippincott.  There might also be USDA or Agriculture Canada publications
>available if you root around.

Pennington and Church is the appropriate level of information for
most people, but if you are determined to get more, here is how:


fawcett@unix1.cs.umass.edu (Tom Fawcett) tracked this down, and posted the
information on rec.food.veg some time ago.

USDA Handbook 8 is a HUGE amount of information. Be forewarned. You could
suffer from serious iinformation overload.

The documents are also available from the Government Printing Office in
Washington, DC, as hardcopy. (Perhaps on floppies, too. I don't know for
sure, but I seem to recall reading about that.)

- Shankar

Here is an extract from Toim Fawcett's post, sufficient to let you go
poking around in the ftp files:

========================= Start extract ==============================
From fawcett@unix1.cs.umass.edu (Tom Fawcett) :

there is a comprehensive reference database on-line, but it may be much more
than you're looking for.  If you have FTP access, connect to info.umd.edu and
look in the directory /info/Government/US/NutrientData.  Look at
Bulletins/datadesc to get an idea of what it is.

  This data set corresponds to Agriculture Handbook No. 8.  It contains
  approximately 5,000 food items.  Data from new sections of the revised
  handbook are added as they are published.  Updated versions are released
  periodically and are identified by release number and date.

  Two supporting files accompany the nutrient data file.  The first
  supporting file contains the data base format and a list of food
  descriptions and item numbers.  The other supporting file links the codes
  from the computer version of the 1963 Agriculture Handbook No. 8 to those
  used in the updated sections of the handbook.
Newsgroups: rec.food.veg
From: mks@cbnewsm.cb.att.com (manishkumar.sharma)
Subject: Where to get Soy Milk?
Organization: AT&T
Distribution: usa
Date: Thu, 27 Aug 1992 17:32:38 GMT

My wife is lactose intolerant and hence cannot digest regular milk; even
lactose-free (lactaid?) milk does her no good. I heard that soy milk
(made from soy bean?) is a good substitute. Where can I get it? Brand name?
Health food/specialty stores? I couldn't find it in our local supermarket.
Thanks.

-Manish Sharma
..att!trumpet!mks
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: tomato borscht
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Mon, 24 Aug 1992 00:37:43 GMT

                         TOMATO BORSCHT
 
Now that one might be wondering what to do with all those garden
fresh tomatoes, here a very tasty tomato based borscht that one
can make in large qualities and refrigerate for short-term
storage or freeze for long-term storage.
 
This is a recipe I obtained from a kind Doukhobor family here in
B.C., Canada.  Of course, I've here modified the recipe to meet
vegan standards.  :-)
 
                                   ted
 
 
Ingredients for 2 quarts
 
     1 cup of soymilk
     1 small head of cabbage
     10 -12 medium tomatoes
     1 medium onion
     3 carrots
     2 sticks of celery
     1 large beet
     6 medium sized potatoes
     dill weed
     black pepper
     optional: addition of tomato juice in necessary
 
 
 
Peel and steam 3 potatoes until very soft; then mash them in
     about 1/4 cup of soymilk.
 
Coarsely chop the tomatoes and cook slowly in the large pot in
     which everything will eventually end up.
 
Grate the cabbage, onion and 1 carrot.  Place in a frying pan and
     saute in water (just a shallow bit of water in the bottom).
     Turn down the heat and simmer for about fifteen minutes.
 
Dice the rest of the potatoes and the beet.  Cook them together
     in water until barely soft.
 
Now, pour everything (cabbage mix, potato/beet melange, and
     mashed potatoes) together in with the tomatoes.
 
Dice the remaining carrots and the celery, and add to the soup
     pot.  Add, also, the remaining soymilk.
 
Optional: Because tomatoes vary in their juiciness and flavour,
     add tomato juice if it the tomato taste seems too weak.
 
Sprinkle the surface with dill weed and pepper.  Bring to a boil.
     Turn the heat down and simmer on very low heat for about
     half an hour to one hour (depending on how well blended on
     prefers one's borscht).
Newsgroups: rec.food.veg
Date: Sun, 30 Aug 1992 21:14:02 -0400 
From: John Trivelli <jt2n+@andrew.cmu.edu>
Subject: RECIPE: Lentil-Bake (vegan)


Here is a recipe for a lentil-loaf. It is a modification of a recipe
that was posted here over a year ago. It is very mild, but it can be
spiced up.



VEGETARIAN LENTIL BAKE

Ingredients

- Red Lentils (1 Cup)
- Potatoes (4 medium-sized, thin skin)
- Carrots (thinly sliced)
- Tomatoes (seeded, diced)
- Celery (chopped)
- Onion (chopped, Half of)
- Bread crumbs
- Olive Oil
- Curry powder (MILD, with no salt)
- Salt, pepper, paprika, cumin
- Sesame seeds (white)

1) Dice the potatoes into large chunks. Leave the skin on if the potatoes
have thin skin. Cook the potatoes in boiling water until they are done.

2) While the potatoes are cooking, in a separate pot, add 1 cup of red-lentils
to 2 cups boiling water. Reduce heat, add curry powder and salt, simmer until
lentils are done and they have absorbed all the water. This should take about
20 minutes. You can tell when your lentils are done by squeezing one between
your thumb and index finger, if it totally squashes, it is done. Don't forget
the curry powder!  The lentils should take on a pretty yellow color.

3) Get a large bowl. Drain any extra water from the lentils, put the potatoes
and the lentils into the bowl. Add tomatoes, carrots, onion, celery, bread
crumbs, olive oil, pepper, cumin (Go easy on the Cumin!). Mash the whole thing
Together. You may use a fork to mash the potatoes into smaller pieces. Don't
even think about using a hand blender or any other electric kitchen appliance.
Mashing it by hand will blend the ingredients nicely. Do not overdo it. When
you are finished you should have a pliable mass speckled with tomato, celery,
and potato.

4) Get a large baking dish. Mold the mass into a rectangle 1.5 to 2 inches
thick. You now have a lentil loaf. Sprinkle a generous quantity of paprika
on top of the loaf. This is very important for color. Sprinkle a generous
quantity of sesame seeds on top of the loaf. Press the seeds in.

5) Preheat oven to 350. Cover the baking dish with foil. Bake at 350 for 45
minutes. For the last 10 to 15 minutes, remove the foil so that the surface
of the loaf gets some color.



Serving Suggestions:

After refrigeration, the lentil loaf will maintain its shape better than
meat loaf(yuk!). Excellent for lunch. Especially good with tomato sauce
spread on top. It is rather tasty cold too.

The above recipe yields a very mild lentil loaf. Spice according to taste.
Some other spices to try are basil, coriander (crushed), parsley. Also, you
can try other vegetables such as fennel, leeks, olives, and peppers.
Newsgroups: rec.food.veg
From: karen@athena.mit.edu (Karen E. Walrath)
Subject: Re: Where to get Soy Milk?
Organization: Massachusetts Institute of Technology
Distribution: usa
Date: Thu, 27 Aug 1992 21:37:18 GMT

In article <1992Aug27.173238.29335@cbnewsm.cb.att.com> mks@cbnewsm.cb.att.com (manishkumar.sharma) writes:
>My wife is lactose intolerant and hence cannot digest regular milk; even
>lactose-free (lactaid?) milk does her no good. I heard that soy milk
>(made from soy bean?) is a good substitute. Where can I get it? Brand name?
>Health food/specialty stores? I couldn't find it in our local supermarket.
>Thanks.
>
>-Manish Sharma
>..att!trumpet!mks

My mail to you bounced, with this error.  Sorry for posting this to the
whole net.
   ----- Transcript of session follows -----
554 rewrite: Expansion too long

I am also lactose intolerant.

I like the chinese version of soy-milk.  It is a bit sweet, but 
tastes much better than anything I could find in a health food 
store.  I usually buy it in a 1/2 gal. (fresh) container from a 
chinese grocery store.  If you don't drink it within a few days 
it get funny tasting and thick.  I'd rather it didn't have as much 
sugar, or I'd drink it more often.  I also know nothing of the 
nutritional makeup other than it has water, soybeans and sugar 
(sometimes vanilla).

karen walrath
MIT
From: kuan@taquito.engr.ucdavis.edu (Frank Kuan)
Newsgroups: rec.food.veg
Subject: silk, how is it made?
Keywords: meat-eaters
Date: 4 Sep 92 04:09:26 GMT
Distribution: na
Organization: College of Engineering - University of California - Davis


How is silk made? Specifically, I'd like to know what degree silk
worms are inconvenienced, and whether they are killed
to facilitate mass production of silk. I'm a vegetarian for ethical
reasons, and I'd like to know so I can alter my wardrobe accordingly.
Thanks in advance.

- Frank
From: rpwhite@taurus.cs.nps.navy.mil (rpwhite)
Newsgroups: rec.food.veg
Subject: Re: an idea
Date: 26 Aug 92 17:32:23 GMT
Reply-To: rpwhite@cs.nps.navy.mil (rpwhite)
Followup-To: rec.food.veg,misc.test
Organization: Monterey Bay Yacht Club, Monterey CA

Valerie Mates writes:

>Anybody interested in considering splitting rec.food.veg into two
>groups, one for discussion about vegetarianism and the other for
>recipes and cooking tips?

How about talk.politics.veg?
Organization: Administrative Systems, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.veg
Date: Tue,  1 Sep 1992 16:58:24 -0400 
From: Brenda Graham <bg0s+@andrew.cmu.edu>
Subject: mold on Maple syrup

Can anyone tell me whether the substance which has grown on the surface
of my unrefrigerated maple syrup (bought in bulk at a food coop) during
hot and humid august (but has not grown there ever before that I
recollect) is unharmful mold that can be skimmed off or is something
that deserves more respect (and distance). Its greenish and pretty
benign looking.
Newsgroups: rec.food.veg
From: leslie@cgrg.ohio-state.edu (Leslie Bishko)
Subject: Hi I'm new, but I don't like the flames
Organization: Advanced Computing Center for the Arts and Design
Date: Thu, 3 Sep 1992 20:33:26 GMT

This group seems to have both ends of the extremes!  Kind folk who
have mailed me personally and responded publicly, and this nasty
swordfighting stuff!  Through it all I am remembering a posting of
warm welcom and communal spirit, though I don't have the patience
right now to go back and retrieve the posting and

> do
> this
> with
> it

						Please cool your flames.








-- 
Leslie Bishko
leslie@cgrg.ohio-state.edu
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: So-called "vitamin D"
Date: 2 Sep 92 03:14:51 GMT
Article-I.D.: spdcc.1992Sep2.031451.4662
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <altar.715394574@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>Steve insulting writes:

"InsultingLY", please. :-)

>Steve, I thought we could move beyond such uncalled for sarcasms
>and insulting remarks to a more constructive exchange of information
>and dialogue.  Why do you want to here be so derisively insulting
>and inflammatory?
 
I'm reacting to the deceit which seems obvious to me in this guy (Moon's)
assertions.  I mean, he can't not know what he's talking about, can he?
So, if he does, then his comments presented here were really, really
misleading.  That strikes me as a real abuse of knowledge and authority
and it makes me angry.

Now, I'm all for a dialogue similar to your response about B12 and iron.
That should be precisely the way a discission like this goes.  If I can
trust your intentions, you may trust mine.

>For you to attack the
>credibility of prof. J. Moon and his colleagues here at Simon
>Fraser University speaks of an overbearingly presumptuousness and
>is simply agonistic.  Prof. J. Moon has published papers on the 
>topic of vitamin D and teaches higher level courses on nutrition 
>at a graduate university. 

This is an argument from authority again, which only goes so far.
Either Moon has been misquoted (or selectively quoted) or he's
being misleading.  The fact that someone has tenure at a graduate
university doesn't mean that the research or assertions are reliable;
they should get the same scrutiny that anyone gets.  Assertions which
are far outside what's generally understood about a scientific field,
here, physiology, nutrition and medicine, may or may not be correct.
However, the more they diverge from what's known, the greater our
skepticism should be.
 
>All that I ask is that you evince a civility only half
>as commensurate with your presumed authority ;-)

Well, let's try.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: fat addiction
Keywords: fat
Date: 4 Sep 92 16:55:23 GMT
Article-I.D.: spdcc.1992Sep4.165523.15959
Distribution: na
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <1992Sep4.143207.10282@eng.ufl.edu> kwc@eng.ufl.edu (Ken Colson) writes:
>I was just wondering if anyone else had ever heard of research being conducted
>concerning whether animal fat can be addictive.  With this being the reason
>for cravings for meat.  I believe that from my experiences that there is some
>validity to this idea.

Well, I suspect this is a misuse of the word "addiction", and I suspect
that animal fat and vegetable oils aren't that much different.  However,
it's definitely possible to have a "fat tooth" and have that contribute
markedly to obesity.  Fats are calorie-dense, and when you eat them,
you get far more calories than the same volume of carbohydrates.
If we're going to use the word "addiction", I can say that I was far
more addicted to peanut butter sandwiches than I was ever to beef or
chicken. :-)

>I am going to do a little research to see if I can locate the article(s) that
>referenced the studies.

Please do.  This should be interesting... :-)

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: red_trek@drycas.club.cc.cmu.edu
Newsgroups: rec.food.veg
Subject: <None>
Date: 3 Sep 92 15:48:48 GMT
Organization: Carnegie Mellon Computer Club

I may be going to Orlando, Florida (Epcot Center and Disney World)
next month. Anyone know places I can find *healthy* vegetarian food?
(i.e. not laden with lots of cheese or eggs, and not deep fried etc).

Please e-mail me.  Thanx.

		--Andrea Shettle
From: omitchel@jarthur.claremont.edu (Ocie Mitchell)
Newsgroups: rec.food.veg
Subject: Re: how accurate is your sense of smell/taste?
Date: 4 Sep 92 17:53:45 GMT
Organization: Harvey Mudd College, Claremont, CA 91711

In article <1992Sep4.035544.3626@reed.edu> zeke@reed.edu (Zeke Koch) writes:
>mece1xg@Rosie.UH.EDU writes:
>>howdy all!
>>
>>waitress came back WITH THE COOK!  they both informed us that
>>there was absolutely NO MEAT in the soup!
>>
>>i was/am perplexed by their tenacity.  has anyone else had this,
>>or similar type problem?  or, am i REALLY going crazy?
>>
>>peace,
>>-purna
>
>Well most bacon  bits (ie baco bits) _are_ vegan (as nasty as they might be they have no
>animal products in them.
>
>Zeke
2>
>-- 
>                           zeke@reed.edu 

I have read on packages of baco-s and the like that they contain "natural
flavorings" would this include bacon?
Ocie Mitchell

----------------------------------------------+-------------------------------
``What do you think sirs?''  -Joel (mst3k)    | do not write above this line
----------------------------------------------+------------------------------- 
   __             _ _ _                       | Ocie Mitchell
  / ')           ' ) ) )  _/_    /      /) /) | omitchel@jarthur.claremont.edu
 /  / _. o _      / / / o /  _. /_  _  // //  | Q:is that your real name? 
(__/ (__(_(<_    / ' (_(_(__(__/ /_(<_(/_(/_  | A:yes, it is my real name.
----------------------------------------------+-------------------------------
From: pinky@milton.u.washington.edu (Robert Burbank)
Newsgroups: rec.food.veg
Subject: gotta vegi salsa recipe?
Date: 4 Sep 92 01:33:41 GMT
Organization: University of Washington

would be interested any salsa recipes you might wanna share.
Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Re: Buck Wheat Recipes Sought
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Tue, 1 Sep 1992 02:56:22 GMT

Looking for buckwheat recipes?  How great!  You could make
Kasha Varnishkes!  Here's my personal recipe for the 
Ultimate Best Kasha Varnishkes (virtually indistinguishable
from ordinary Kasha Varnishkes):

1 cup roasted buckwheat groats (kasha)
1 optional egg
2 cups vegetarian stock (i use bullion cubes)
1 onion, chopped
1 or 2 finely chopped carrots
1 cup sliced mushrooms

8 oz. bow tie noodles (egg noodles are best, but if you don't
eat eggs, just get non-eggy bow ties or flat ribbons)
2 tablespoons oil or butter or some kind of fat 

If you eat egg, beat the egg in with the kasha.  If not, don't worry.
Fry the onion in the fat until clear, and then add the carrots
and mushrooms and cook 'em up.  Then add the kasha.  If you used
egg, make sure the kasha doesn't stick.  Stir that up about
2, 3 minutes and then add the hot stock and cook until the 
kasha has absorbed all the water.

Boil the pasta separately.  (according to package directions.)  Then
mix the noodles with the kasha.  Very yummy and filling.

Ruth Abrams
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: an idea
Date: 25 Aug 92 11:00:45 CST
Organization: Monsanto Company, St. Louis, MO

In article <BtJJJK.KvB@usenet.ucs.indiana.edu>, jereese@silver.ucs.indiana.edu (jean reese) writes:
> In article <BtIt46.IHv@grex.ann-arbor.mi.us> popcorn@grex.ann-arbor.mi.us (Valerie Mates) writes:
>>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
>>
> Sounds good!

Really...  and can we ban discussion of colon cleansing?  ;-)

Ted.


Newsgroups: rec.food.veg