HDTenEightyP/NetNews huggingface dataset:
From: Hinding.1@nd.edu ()
Subject: Re: California Condor and hunters
Followup-To: rec.food.veg
Organization: University of Notre Dame
Date: Thu, 5 Nov 1992 16:19:32 GMT

In article <1992Nov04.173102.28889@watson.ibm.com>, andrewt@watson.ibm.com
(Andrew Taylor) wrote:
> 
> In article <1992Nov02.161612.740@refrig.dixie.com> todd@refrig.dixie.com
> (Todd H.) writes:
> >Honestly, I don't believe that anyone shot down the last few - you managed to
> >get the habitat problem partway right, but the main killer of the condors was
> >pesticide poisoning.
> 
> "The causes of the condor's plight are several: shooting by hunters, poisoning
> with bait intended for coyotes, contamination of their food with DDT, other
> pesticides and lead, egg collecting by unscrupulous oologists, general
> harassment, food scarcity and habitat destruction" [1].
> 
> Post-mortems examination of the last female Condor in the wild found she had
> been shot but the lead fragment that actually killed her was swallowed from a
> carcass. Both shooting and lead fragments in carcasses are going to be big
> problems in the condor release program, maybe serious enough to make it fail.
> 
> There have been at least 3 Whooping Cranes shot in the last 5 years
> ("I thought it was a Snow goose"). As presumably only a fraction of such
> shooting are discovered, this mortality could be seriously limiting the
> Whooping Cranes recovery.
> 
> Andrew Taylor
> 
> [1] The Birder Handbook - A Field Guide to the Natural History of North
> American Birds - Ehrlich et al.

Fine-

What does this have to do with vegetarianism?  Last time I checked, the
world demand for world Condor Jerky sticks was rather low...

Perhaps, this should be kept to animal rights newsgroups.

Later,
John
From: aspandia@unix.amherst.edu (ANAND SANKAR PANDIAN)
Newsgroups: rec.food.veg
Subject: why vegetarianism?
Date: 13 Nov 92 01:31:21 GMT
Organization: Amherst College
X-Newsreader: TIN [version 1.1 PL6]


An open question: Does anyone out there have any theories of vegetarian
ethics that don't rest on the "badness" of killing animals? It seems as
though death is a part (integral part) of the life cycle, and an ecologically
conscious ehtics of vegetarianism would take that into account. Any ideas?
Newsgroups: rec.food.veg
From: mwisdom@bnr.ca (Mark Wisdom)
Subject: List Of Vegetarian Restaurants - 1/5 - Intro
Reply-To: mwisdom@bnr.ca (Mark Wisdom)
Organization: Bell-Northern Research Ltd.
Date: Fri, 13 Nov 92 07:59:06 GMT

______________________________________________________________________

                        rec.food.veg's
              World List Of Vegetarian Restaurants
______________________________________________________________________


The following 4 posts contain lists of vegetarian restaurants, and
natural food stores around the world. It is far from complete, but
nonetheless should answer many people's questions.

I have compiling this list when I started reading rec.food.veg in May.
Originally I started these lists for my own purposes, so I kept them
simple (I like straight to the point information). Unfortunately this
means that I have not kept track of most of the people who have
originally posted this information, I only kept the core information.
So I would like to appologize to all those who should be acknowledged.

Any comments are those of the original posters, whoever they are.

If you have any additions or corrections, changes to the order in
which restaurants are presented, or even deletions, please post
your responses in this newsgroup, rec.food.veg, or e-mail me. For
the time being I will maintain this listing. However, eventually,
I will have to hand it off to someone else (so that I can start on
another project). It would be preferable if you could format any
entries that you wish to suggest in the same format as those
below. Keep comments & reviews short, simple, and straight to the
point as much as possible.

Well, I hope this helps all those who keep asking for restaurant
listings.

Oh, and yes, only a nut would compile such a list. :-)

Mark Wisdom


______________________________________________________________________


-----------------------------------------------------
Mark Wisdom,  Bell-Northern Research,  Ottawa, Canada
Disclaimer: Above opinions are my own, and not BNR's.
-----------------------------------------------------
Newsgroups: rec.food.veg
From: young@serum.kodak.com (Rich Young)
Subject: Re: Conclusions about Ted Altar
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Tue, 10 Nov 92 13:42:57 GMT

In article <1992Nov10.070847.13173@abo.fi> abulsari@aton.abo.fi writes:
>The result of last several postings is a consensus - 
>
>So Ted, please keep posting. People like everything you post,
>and we all look forward to reading your postings.
>
>We should be grateful to him for being the single most
>important source of informative postings on r.f.v. It is
>to a good extent because of him and Ferrell Wheeler and
>Michael Traub that people want to read this newsgroup.

	The above is a perfect example of erroneous conclusions drawn from
	a poorly designed epidemiological study.


-Rich Young (These are not Kodak's opinions.)
From: gph@hpindda.cup.hp.com (Paul Houtz)
Date: Wed, 11 Nov 1992 17:46:45 GMT
Subject: Re: TOFU
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.veg

padma@blacks.jpl.nasa.gov (Padma Varanasi) writes:
>
>This past weekend I read the ingredients on TOFU which I always assumed
>was a veg. product and noticed that one of the ingred. was Calcium Phosphate
>Now, isn't this derived from Animal Bones?
>----------

    Who knows?   Who cares?

    Tofu does is not made of calcium phosphate.  The tofu you bough must have
    it as an additive.

    We use White Wave Organic Tofu and it is made only of soybeans and water.

Newsgroups: rec.food.veg
From: Eric Gundrum <gundrum@svcdudes.com>
Subject: Vegitarian Traveling
Organization: Software Ventures Corporation
X-Useragent: Nuntius v1.1
Distribution: na
Date: Tue, 10 Nov 92 19:11:23 GMT


Sorry if this is a repetitious post. I think my mail reader messed up the
first one.

Does anyone know of a guide to vegitarian restaurants around the country? 

I find traveling and eating a frustrating experience. My vegitarian
friends agree. Sometimes it gets to the point where I just don't want to
leave the Bay Area, inspite of all its failings, because it is so hard to
reliably find good eating.

Thanks in advance.

--eric
Newsgroups: rec.food.veg
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Vegan quiche recipes?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Fri, 6 Nov 1992 04:49:07 GMT

In article <dlc659.721002870@huxley> dlc659@huxley.anu.edu.au (Drew L Corrigan) writes:
>
>So anyone got a vegan (and therefore egg-less) quiche recipe?

Blended and baked tofu is somewhat quiche-like.  Here's a recipe for
Tofu-Pesto Quiche from Gary Null's _Vegetarian Cooking for Good
Health_. 

Ingredients:
	1/4 cup	chopped fresh parsley
	1/4 cup	chopped fresh basil
	1/4 cup extra virgin olive oil
	1/4 cup	pine nuts
	1/4 tsp	salt
	1/4 tsp	black pepper
	1 clove	garlic
	
	1/2 package of 16 oz soft tofu
	1 cup	sliced mushrooms
	1/4 cup	chopped tomatoes

	1 pre-baked 9-inch pie crust

1. preheat oven to 375 deg
2. blend first seven ingredients in a blender (or food processor)
3. add in tofu and blend until smooth
4. spread mushrooms and tomatoes on bottom of pie crust
5. pour tofu-pesto mixture into crust
6. bake for 35-40 minutes

--
Michelle Dick
artemis@netcom.com
From: gph@hpindda.cup.hp.com (Paul Houtz)
Date: Thu, 12 Nov 1992 18:18:24 GMT
Subject: Re: Get real, Abhay!
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.veg

abulsari@abo.fi (Abhay Bulsari VT) writes:
>
>Read  my previous  followup.  I am surprised that people can no longer
>recognise a joke without seeing smileys.
>
>Abhay
>----------

    It is pretty typical of the net for people to jump on the flame 
    bandwagon at the slightest opportunity, especially a lot of these
    college students who haven't spent much time on computers and 
    networks.

    I guess we could all learn to give a little in this regard.

    This doesn't bother me as much as the misinformation that seems deliberately
    posted by some posters.  I find that disturbing, as if there are forces
    out there that are using their significant resources to suppress 
    information about vegetarian diets.   I hate to sound paranoid, but look
    at it this way:

       1.   How many of us have time to read newsgroups about things we are
            not interested in?  I like workstations.   I don't spend a lot
            of time posting anti-PC information to comp.sys.ibm.pc, do I?
            I wouldn't either, unless I were paid to.

            Yet we have people like Rich Young, et al, who are meat eaters,
            and who spend apparently enormous amounts of time reading and
            posting voluminous information to this newsgroup, one in which
            they can't have even the faintest personal interest.

       2.   Rich, in particular, seems to have additional time to do a 
            surprising amount of research, and has access to professional
            publications most of us do NOT have access to.   Note also that
            he posts from Kodak, not from a major university.

       3.   There are multiple people doing it, and I get the distinct 
            impression sometimes that there is a COORDINATED attack going
            on whenever Michael, Ted, or Abhay make a posting, in order to
            give the appearance of a consensus of disagreement.

     Perhaps it is simply that meat eaters feel so threatened by vegetarians
     that they feel the need to follow this newsgroup and defend their diet
     to people who really couldn't care less.   I don't know.

     I do know that when I was eating meat, I was interested in diet, but
     I couldn't have cared less what was going on in this newsgroup.   

     Somebody would have had to PAY me to put in the kind of time that 
     Rich Young, et al, must be putting in to keep up their attacks in this
     group.

     Food for thought.
Newsgroups: rec.food.veg
From: radhika@june.cs.washington.edu (Radhika Thekkath)
Subject: Re: Hiking boots.....
Keywords: Come one come allllllllll
Organization: Computer Science & Engineering, U. of Washington, Seattle
Distribution: na
Date: Tue, 10 Nov 92 08:08:55 GMT

In article <1992Nov10.013903.352@wam.umd.edu>, begonias@wam.umd.edu (Jeremy Ritzer) writes:
|> 
|> Come one come all, but someone must be wearing nonleather hiking boots
|> 	as they read this.  Siomeone.......?????  So, what do you
|> 	recommend?

Got this off the net a while ago, so I have no personal recommendations.
Credits to Jerry Hudgins of Mill Valley, CA.

radhika (radhika@cs.washington.edu)

================================================================================
Yes, it's possible.  I've purchased both dress shoes and hiking boots from
Aesop Unlimited, with good results.  They have a small catalog.  Address:

    Aesop Unlimited
    P.O. Box 315
    N. Cambridge, MA  02140

    (617) 923-1704

----------------------------------------------------------------------------
Jerry C. Hudgins                        Internet: jerry@marin.nbn.com
64 Monte Cimas Avenue                   Usenet  : well!moon!marin!jerry
Mill Valley, CA  94941-1742 (USA)       Voice   : (415) 381-2270

================================================================================
From: jm67@hydra.gatech.edu (MURRAY,JEFFREY P)
Newsgroups: rec.food.veg
Subject: Re: Congratulations and Metrication
Date: 12 Nov 92 20:34:59 GMT
Article-I.D.: hydra.JM67.92Nov12153500
Organization: Georgia Institute of Technology
In-reply-to: dmclaren@neumann.une.edu.au's message of 11 Nov 92 23:35:27 GMT


   There are 2.2 lb in a Kg. => if you need to try to lose
3 lb in a week (quite a lot to attempt, by the way), that would
translate into 3 / 2.2 = 1.36 Kg.
--
MURRAY,JEFFREY P
Georgia Institute of Technology, Atlanta Georgia, 30332
uucp:	  ...!{decvax,hplabs,ncar,purdue,rutgers}!gatech!prism!jm67
Internet: jm67@prism.gatech.edu
Newsgroups: rec.food.veg
From: rpeck@pure.com (Ray Peck)
Subject: Re: Vegetarian wine?
Organization: Pure Software, Los Altos, CA
Date: Tue, 3 Nov 1992 21:14:22 GMT

In article <1992Oct27.141259.27393@alw.nih.gov> don@helix.nih.gov (donald seto) writes:

>the only rumors i've heard about animal products in beer is urine in
>corona, when corona was trendy..supposedly that was started by a 
>distributer who didn't carry corona; 

As I've posted before, there are a number of animal products which are
used in the production of beer (mostly megabrewery beer: you won't
find them used in Sierra Nevada or Anchor, for example).

These include Isinglass and gelatin used for fining as in wine (made
from fish bladders and random animal skin/connective tissue, for those
not In The Know).  Many "heading agents" and other substances are also
allowed.  Heading agents are "edible detergents" used to give a foamy
head to beer that, due to its low barley/high adjunct content would
otherwise not head.

If I can find the "allowable additives" list again, I'll post it.


-- 
Ray Peck						rpeck@pure.com
Pure Software						415-903-5100
2111 Grant Road
Los Altos, CA, 94024
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.veg
Subject: Cookbook Recommendation
Date: 11 Nov 92 21:39:26 GMT
Article-I.D.: u.1992Nov11.213926.313
Organization: University of Washington, Seattle


-Follow Your Heart's Vegetarian Soup Cookbook_, by Janice Cook 
Migliaccio.  Published and distributed by Woodbridge Press 
Publishing company, Post Office box 6189, Santa Barbara, CA 93111, 
copyright 1983 by F.Y.H., a California Partnership. 

This is, simply, the absolutely best soup cookbook I have ever 
seen.  It contains recipes for, as the blurb truthfully states, 
"50 of the most delicious and unique soups ever created." 

The introduction is a short essay on the philosophy of soup-making, 
followed by basic principles, equipment, and pages of descriptions 
and definitions of terms and foods that often seem to be perplexing 
to those new to vegetarian cooking, such as tamari and nutritional 
yeast, along with careful instructions on how to prepare and use 
them. 

A few of the soups are vegan, but most include some dairy products 
(although some of these ingredients are optional).  Three of my 
favorites are Kidney Bean Fling, which is both delicious and 
beautiful, Oriental Vegetable (with baked tofu), and Rainbow 
Vegetable. 

I haven't seen this book in the stores -- Madhu brought it home 
from a trip to Vancouver, B.C. four or five years ago; it cost 
$3 -- but I'm sure it could be ordered from the publisher.   


--Barbara
VSANNIC1
Newsgroups: rec.food.veg
Subject: Re: Farmer Cheese uses?
From: VSANNIC1@weizmann.weizmann.ac.il
Date: Thu, 5 Nov 1992 09:21:47 GMT
Organization: Weizmann Institute of Science

In article <1992Nov2.132954.18683@pbs.org>
mdresser@pbs.org (Melanie Dresser) writes:

>
>I've been told that Farmer Cheese is a good low-fat
>cheese to use in cooking.  And since I need to watch
>my fat intake, can anyone give me suggestions for
>using Farmer Cheese in my cooking (vegetarian please).
>
Blintzes - it's the best cheese for them.
Lasagna
Cheesecake
Cheese pancakes

Annice
It can be substituted for ricotta or cottage cheese in may recipes.
Newsgroups: rec.food.veg
From: rfelix@netcom.com (Robbie Felix)
Subject: Re: Weight control
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sat, 7 Nov 1992 15:59:50 GMT

There is a group on the net specifically devoted to diet support
called alt.support.diet. It is a warm friendly supportive group
available for those who wish to lose weight and eat less fat and
sugar.

There are several vegetarians, but it is not a vegetarian group
overall. If you are looking for support and are capable of being
thoughtful,supportive and generous with other humans who face the same
challenges you do, please come on over and try it out!

We do not generally have flaming exchanges and would like to keep it
that way as it is working for a lot of us! You are welcome to visit,
but remember to leave your flame-thrower on another group when you
come to visit!

rf
Newsgroups: rec.food.veg
From: padma@blacks.jpl.nasa.gov (Padma Varanasi)
Subject: TOFU
Organization: Image Analysis Systems Group, JPL
Date: Tue, 10 Nov 1992 23:39:36 GMT


To: molnar@Bisco.CAnet.CA
Subject: Re: Sugar (Animal bones *are* used)
Newsgroups: rec.food.veg

In rec.food.veg you write:


>Last week I had posted an article in which I claimed that animal products
>were no longer used in the refining of sugar in North America.  I've forgotten
>where I came across that bit of information, but it seemed reliable and
>I accepted it.  I'm not the type to write letters to companies to verify
>such things.

>Well, I've received a few notes from rfv readers who have gently pointed out
>that I was misinformed.

This past weekend I read the ingredients on TOFU which I always assumed
was a veg. product and noticed that one of the ingred. was Calcium Phosphate
Now, isn't this derived from Animal Bones?
 
--
Ms. Padma Varanasi 
4800 Oak Grove Drive
Pasadena, CA  91109
Work: 818/393-0754 [NASA/JPL]             
Newsgroups: rec.food.veg
From: don@helix.nih.gov (donald seto)
Subject: Re: Godhead or Meathead?
Organization: National Institutes of Health, Bethesda
Date: Sat, 7 Nov 1992 19:44:23 GMT

In article <1992Nov6.220907.14656@unlv.edu> robert@unlv.edu (Robert Cray) writes:
>
>Well, I'm not sure how common it is, but I know one person from Hong Kong
>who claims to like roaches (prepared in HK).  I beleive it is a special
>kind of roach, i.e. not the ones you find running around the house.  I've
>eaten lots of stuff prepared by Chinese people that many Americans wouldn't
>consider Chinese food, stuff like tripe (cows stomach), jellyfish, pork
>uterus, pigs blood boiled and left to turn into solid cubes, chicken/duck
>feet, etc.
>>So, is it ecologically sound to eat the whole of a plant...even the
>>noxious parts, like potato skins?
>
>I love pototo skins, whats wrong with them?
>
Well, i know many chinese people (i've been one for awhile too) and i've
seen many of the delicacies described eaten (i've passed on most), but
i have never seen nor heard of anyone eating roaches...it is not part of
the culture.  there are not that many kinds of roaches, and if you've ever
had them as roommates, you sure as hell wouldn't want to eat them
[sort of like cannibalism? :-)     ]
also, billions of people served can't be wrong.

have you ever wondered why mold/bacteria do not grow on potatoes stored
a really long time?  there are very potent fungicides and bacteriacides
on the surface...i don't know if they're all destroyed by heat....
then again, i usually eat the skins too





--
don@helix.nih.gov
301-402-0580   Bldg10/Rm8D14    NIDDK/NIH       Bethesda, MD  20892
From: anamioka@mashel.etwork-a (Aki Namioka,mashel)
Newsgroups: rec.food.veg
Subject: Re: TOFU
Date: 13 Nov 92 20:50:11 GMT
Reply-To: anamioka@mashel.etwork-a
Organization: Sun Microsystems

> padma@blacks.jpl.nasa.gov (Padma Varanasi) writes:
>> 
>> This past weekend I read the ingredients on TOFU which I always assumed
>> was a veg. product and noticed that one of the ingred. was Calcium Phosphate
>> Now, isn't this derived from Animal Bones?
>> ----------

>    Who knows?   Who cares?
>
>    Tofu does is not made of calcium phosphate.  The tofu you bough must have
>    it as an additive.
>
>    We use White Wave Organic Tofu and it is made only of soybeans and water.
> 
  
Um, both assumptions are not quite right.  Calcium phospate is also found
in rocks.  Tofu is NOT made with only soybeans and water.  It needs
a solidifier or at least this is true for every single method of making
tofu I have ever seen.

  =======================================================================
  THE OPINIONS EXPRESSED HERE ARE MY OWN AND DO NOT REPRESENT MY EMPLOYER
	Aki Namioka  e-mail: aki@atc.boeing.com  phone: (206)865-3229
From: jspence@cmptrc.lonestar.org (John Spence)
Newsgroups: rec.food.veg
Subject: Re: Weight control
Date: 8 Nov 92 18:50:43 GMT
Organization: CompuTrac Inc., Richardson TX

In article <1992Nov7.095725.20253@abo.fi> abulsari@aton.abo.fi writes:
>I got this from Michael  Traub, and  probably originates from  Ferrell
>Wheeler.
>
>PERMANENT WEIGHT CONTROL
>     Many people believe that, to  lose  weight,  they have to go on a
>low- calorie diet. That often means starving oneself until the diet is
>no longer tolerable. Then the weight goes right back on~and then some.
>Happily, there is a much better way. It  is easy and offers many other
>health benefits, too.
>
>* No More Diets
>     The first thing to realize is that changing eating habits must be
>more than a short-term means to an end. Changing  eating habits is the
>cornerstone  of permanent  weight  control.  There  is  no way to lose
>"twenty   pounds   in   two   short  weeks"  and  to  make   it  last.
>Very-low-calorie diets  cause two  major problems:  they  lower  one's
>metabolic  rate,  making  it  harder to slim  down,  and they  lead to
>binging.

I agree with this weight lose program, because I'm losing weight with this
concept. I would like to recommend two additional books to help those to
lose weight.
  Dr. Dean Ornish's "Program for Reversing Heart Disease" This is a book
  on the dangers of fat in our diet and how reducing it will prolong our
  life and allow us to reduce our weight with a sensable diet low in
  fat.

  The second book is Corinne T, Netzer's "The Complete book of Food
  Counts" While not a real diet book, it does give you counts of grams
  of fat, sodium, calories and other stuff in fast food, commercial food
  and home prepared foods.

Remember, You can lose weight, you can change the way you eat, and you
can like it.
-- 
jspence@cmptrc.lonestar.org                                (214) 235-7161 x4100
John E. Spence                                                  CompuTrac, Inc.
"I don't speak for CompuTrac, and CompuTrac doesn't speak for me!"
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Question about raw sugar
Date: 11 Nov 92 16:57:58 -0600
Distribution: usa
Organization: University of Northern Iowa

In article <1992Nov11.171101.21085@sequent.com>, pattyh@sequent.com (Patricia A. Hansen) writes:
> First, thanks to everyone who answered my question about freezing
> tofu.  I haven't tried it yet, but I'm going to soon.
> 
> Now I have another question.  I saw the posting about bone charcoal
> being used in sugar production and the statement that C&H didn't use
> charcoal to produce "Hawaiian Raw Sugar." My question is this:  is raw
> sugar the same thing as turbinado sugar?  (I think I spelled that
> right!)
> 
> Thanks!
> 
> Patty

Yes, raw sugar and turbinado sugar are the same thing. It is brown
in color but works just fine in pies, cookies, and so forth. For 
recipies that require a more refined texture I use brown rice syrup. 

Regarding tofu- I throw entire carton unopened into freezer upon
coming back from the store, then thaw in the microwave (in a bowl,
or you flood the microwave), then squeeze. So I guess my technique
is freeze, thaw, squeeze, but only because it is easy.

-Mary Howard
 


Newsgroups: rec.food.veg