HDTenEightyP/NetNews huggingface dataset:
From: vivianm@src.dec.com (Vivian Manganello)
Subject: Re: LIST OF SUBSTANCES DERIVED FROM ANIMALS
Organization: DEC Systems Research Center
Date: Fri, 20 Nov 92 18:31:42 GMT


I found the list very extensive and informative. However is there also a list
that seperates all of the substances that are made but do not require harm to the
animal?  
Any information would be greatly appreciated.


Thanks, 
Vivianm  
Newsgroups: rec.food.veg
From: sannuti@frobenius.math.washington.edu (Arun Meda Sannuti)
Newsgroups: rec.food.veg
Subject: Re: Isaac Singer
Date: 15 Nov 92 18:59:15 GMT
Article-I.D.: u.1992Nov15.185915.1297
Organization: University of Washington, Mathematics, Seattle


	Ted writes about a short and simple reply Isaac Singer gave in
answer to question about his vegetarianism.  Well, if anyone wants one
of his longer replies...
----------------------------------------------------------------------
Preface to Food for the Spirit
Copyright (1986) Isaac Bashevis Singer

   Vegetarianism is my religion.  I became a consistent vegetarian some
twenty-three years ago.  Before that, I would try over and over again.
But it was sporadic.  finally, in the mid-1960s, I made up my mind. And
I've been a vegetarian ever since.
   When a human kills an animal for food, he is neglecting his own
hunger for justice.  Man prays for mercy, but is unwilling to extend it
to others.  Why should man then expect mercy from God?  It's unfair to
expect something that you are not willing to give.  It is inconsistent.
   I can never accept inconsistency or injustice.  Even if it comes from
God.  If there would come a voice from God saying, "I'm against
vegetarianism!" I would say, "Well, I am for it!"  This is how strongly
I feel in this regard.
   In orthodox religious circles, this would be considered heretical.
Still, I consider myself a religious man.  I'm not against organized
religion, but I don't take part in it.  Especially when they interpret
their religious books as being in favor of meat-eating.  Sometimes they
say He wants sacrifice and the killing of animals.  If this is true,
then I would never be able to comply.  But I think God is wiser and more
merciful than that.  And there are interpretations of religious
scriptures which support this, saying that vegetarianism is a very high
ideal.
   Whether the mass of people accept the vegetarian interpretation of
religion or not really doesn't matter.  At least not in my life.  I
accept it implicitly.  Of course, it would be wonderful if the world
adopted vegetarianism, on religious grounds or any other.  But this is
not likely.  I am a skeptic, it's true, but I'm also realistic.  In any
event, what the people in general do will not affect me.  I will
continue to be a vegetarian even if the whole world started to eat meat.
  This is my protest against the conduct of the world.  To be a
vegetarian is to disagree -- to disagree with the course of things
today.  Nuclear power, starvation, cruelty -- we must make a statement
against these things.  Vegetarianism is my statement.  And I think it's
a strong one.

                 -- Isaac Bashevis Singer
From: omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell)
Newsgroups: rec.food.veg
Subject: Re: Trivia : How much of rain forest is destroyed by one hamburger ?
Date: 16 Nov 92 16:59:24 GMT
Organization: Harvey Mudd College, Claremont, CA 91711

In article <OLIN.92Nov16115447@obelisk.sics.se> olin@sics.se (Peter Olin) writes:
>In article <1992Nov13.092217.5506@abo.fi> abulsari@aton.abo.fi (A. Bulsari) writes:
>
>   How much of rain forest is destroyed by one hamburger ?
>
>
>   Answer : About 55 sq ft for a quarter pound one.
>
>---
>
>Really?
>
>I thought most meat for hamburgers here in Sweden, and I suppose in
>many other countries was produced locally. Am I misinformed? Or did
>you just forget that this is an international newsgroup?
>
>/Peter

Sweden I'm not sure, but I think that in the US, even if the beef is raised in 
the local area, it still may have come from South America.  The destruction of
the rainforest to raise these cattle untill they are old enough to come to
the US represents some loss.  I'm not sure if Sweden imorts its animals, 
since that represents a lot of energy use.  Then again, if they were
interested in a return on their energy investment, they would be growing
soybeans :)

----------------------------------------------+-------------------------------
``What do you think sirs?''  -Joel (mst3k)    | .sig lite- all .sig no guilt
----------------------------------------------+------------------------------- 
   __             _ _ _                       | Ocie Mitchell
  / ')           ' ) ) )  _/_    /      /) /) | omitchel@jarthur.claremont.edu
 /  / _. o _      / / / o /  _. /_  _  // //  | Q:is that your real name? 
(__/ (__(_(<_    / ' (_(_(__(__/ /_(<_(/_(/_  | A:yes, it is my real name.
----------------------------------------------+-------------------------------
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: Re: PCRM and milk (revisited)
Organization: UTCS Campus Access
Date: Mon, 23 Nov 1992 16:20:51 GMT

In article <1992Nov22.151636.3002@pixel.kodak.com> young@serum.kodak.com writes:
# In article <By3vJ0.JH9@wpg.com> russ@wpg.com (Russell Lawrence) writes:
# >"In brief, yes, you will get enough calcium on the Reversal Diet, 
# >and a calcium supplement is unnecessary.  
# 
# [...quotes referring to calcium needs in ADULTS deleted...]
# 
# "Claim:  Other foods such as kale, broccoli or fish provide more calcium.
# 
# Fact: Vegetables like kale and broccoli contain calcium although they do not
# contain the same available calcium as milk.

You know, I question this.  A cup of broccoli or kale contain between
180 and 200 mg of calcium (much less than a cup of cow's milk), but
they also contain much less protein.  We all have a rough idea of the
relationship of calcium to dietary protein intakes.  If the daily
protein intake is kept down, the requirement for calcium intake is
down.  I don't think the the increased calcium component in milk makes
up for the associated increase in protein intake.  Cultures that
consume no dairy (zilch, nada, zippo) don't suffer from osteoporosis as
much as we do and that, I think, it related to other factors in the
diet, with protein intake figuring prominently.  So I don't buy the
notion that vegetable calcium is not as "available" as calcium from
cow's milk. That's my opinion.
Newsgroups: rec.food.veg,sci.med.nutrition
From: andrew@louise.stat.washington.edu (Andrew Schaffner)
Newsgroups: rec.food.veg
Subject: Re: Restaurants in Seattle, WA.
Date: 18 Nov 92 16:46:20 GMT
Article-I.D.: u.1992Nov18.164620.11221
Organization: Univ of Wash , Stat Dept.

A great restaurant in Seattle is Cafe Flora in Capitol Hill.  I
believe it is on Madison, but you should check the phone book.  They
are a bit pricy, but gourmet and vegetarian.  They also have quite a
few vegan dishes as well.  
-- 
Andrew Schaffner <andrew@stat.washington.edu>
Newsgroups: rec.food.veg,talk.politics.animals
From: cmort@NCoast.ORG (Christopher Morton)
Subject: Re: AR Prisoners in need of your written support
Reply-To: cmort@ncoast.org (Christopher Morton)
Organization: North Coast Public Access *NIX, Cleveland, OH
Date: Sun, 15 Nov 1992 15:04:00 GMT
Followup-To: talk.politics.guns

As quoted from <1992Nov10.141719.25264@gmuvax2.gmu.edu> by amcmicha@gmuvax2.gmu.edu (Andrew McMichael):

> In article <swood.720929493@vela> swood@vela.acs.oakland.edu (Scott Wood - EVENSONG) writes:
> >
> >Correction.  "poaching" is a form of ILLEGAL hunting.  In that context I
> >will accept the statement.
> >
> >It is the same as saying that some gun use is responsible in nature, but guns
> >and the second ammendment should be eliminated because of non-responsible,
> >illegal gun use.  Instead of going after the perpatratures of the problem,
> >they are going after the non-perpatrators.
> >Take away guns and only outlaws will have guns.  Take away hunting and only
> >poachers will hunt.  It will not stop the problem situations.  Only stop
> >the responsible use of such activities and resources.
> >
> 
> You had me until you started with the NRA drivel.  While I agree
> that it is mainly <poachers> vs. <hunters>  that are responsible
> for the population losses of rare game in the last 10-20 years,
> saying that 'Take away guns and only outlaws will have guns' is 
> nonsense.  Every time you catch someone with a weapon, take it
> away and destroy it.  Viola. One less killing machine.
> 
This is errant nonsense.
 
You seem to have this bizarre idea that 

1. NO new guns are being or CAN be made.

2. You CAN take the guns, away and in anything like a period of time which 
would overcome replacement forces.  You CAN'T, especially and maintain ANY of
the commonly accepted civil liberties in the US.  You can TRY Khmer Rouge 
methods, but people will then take those guns and use them to KILL you... which
is why we have them in the first place.
> 

-- 
------------------------------------------------------------------  

"Well whose opinions did you THINK these were...?" 
------------------------------------------------------------------
From: amacdona@ac.dal.ca
Newsgroups: rec.food.veg
Subject: Re: miso recipe?
Date: 19 Nov 92 10:18:40 -0400
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Nov14.010907.6246@muddcs.claremont.edu>, omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell) writes:
> Hi, I was wondering if anyone out there has a good miso recipe.

..

Sorry if this recipe appears twice - when I tried to post it the last
time, the system choked on it.  Hope that doesn't happen to anyone
else.

This is my favorite miso recipe:

Onion Soup

10-12 onions
3-4 garlic cloves
4 tbsp. butter
black pepper
salt
tamari
miso  - about 1/4 or 1/2 cup, depending on your taste for it.

Slice all the onions into thin rings, and chop the garlic.  Melt the 
butter over medium heat, and add the onion & garlic, pepper and salt.
Stir occasionally and continue cooking ubtil the onions are "scummy".
This is important, because if you try to shortcut, the flavour suffers.
At this point, add 10-12 cups of water, until the stuff looks "soupish",
the colour is light brown, and the onions are swimming around.  Then add
2-3 tbsp. of tamari.  Turn up the heat, and when the soup is warm, take 
some of the liquid out, and dissolve the miso in it.  Stir it back in
and heat to serving temperature.  I've heard that boiling miso destroys
its goodness, does anyone know any more about that?
    The way I usually eat it is to put cheese on a piece of garlic
toast in the bottom of the bowl before I pour the soup in.

- Allison
Newsgroups: rec.food.veg
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.veg,rec.food.cooking
Subject: Re: Help! Cranberry sauce (jellied) needed w/out refined sugar
Date: 23 Nov 1992 01:20:57 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

tara@starburst.umd.edu (Tara McDermott) writes:
: 
: Now that thanksgiving is just around the corner, I'll be having
: several friends come down for Thanksgiving.  Most of them don't eat
: refined sugar (myself among them), so I'm at a lost as for what to do
: for Cranberry sauce. 
: 
    I've made delicious cranberry sauce with oranges and orange juice
    concentrate as the sole sweeteners--but my husband has been 
    diabetic for so long that perhaps our definition of what's sweet
    no longer matches that of the rest of the world.  What I make is
    not jellied, just cranberries cooked long enough to crack open and
    lots of frozen orange juice concentrate and fresh orange sections.
    I have a feeling that cooking in some pear would work well
    too--add some sweet without any more acidity.
                       --Thelma

 
: --
: Tara McDermott                                  tara@starburst.umd.edu
: 
: Sweet and sweet is their poisoned note, the little snakes' of silver throat,
: in mossy skulls that nest and lie, ever singing "die, oh! die."
From: rhart@haas.berkeley.edu (Richard Hart)
Newsgroups: rec.food.veg
Subject: Vegans Statistic
Date: 19 Nov 1992 23:11:22 GMT
Organization: Haas School of Business, Berkeley
Distribution: usa
NNTP-Posting-Host: haas.berkeley.edu


Does anyone know offhand how many vegans (folks who eat no
animal products) there are in the US? A percentage would be
fine. This is for a business plan for a health food company.

(Now I've made one of those posts that usually annoy me
so much and cause me to yell at the screen, "Get your
butt to the library!" Sorry, no time! I'm not on campus and
libraries around here are pretty much always closed.)

Newsgroups: rec.food.veg
From: richichi@lamar.ColoState.EDU (Mike Richichi)
Subject: RECIPE:  Tofu Jerky
Date: Mon, 23 Nov 1992 17:32:32 GMT
Organization: Colorado State University, Fort Collins, CO  80523

Well, I'm stranded here at home due to a nasty blizzard, which is
actually fortunate, as I have a chance to finish the drying of my tofu
jerky.  I remember about a year ago buying some in the local health
food supermarket, and it was great, but expensive.  I said, "Ha.  I
could make this myself for a fraction of the price."  I was right--my
version is just as good, I think, and you can be creative.

Tofu Jerky

1/2 c. soy sauce
3-4 T liquid smoke
1/8 c. water
1   T onion powder
1   t garlic powder (or 1 clove crushed fresh garlic if you're brave)
1   T  (or more) fresh ground black pepper (be liberal with this)
1   t honey (or some other sweetener, or skip it)
1   lb firm or extra firm tofu

Cut and drain the tofu.  I usually take a 1 lb cube, cut it in half,
and then slice it into strips on its short side.  Strips should be about
4-5 mm in thickness.  They may look big, but they'll shrink to about
half their size.

Mix all the marinade ingredients together well. Put the tofu in a single
layer in a shallow baking pan or cookie sheet and pour the marinade over
it.  Let soak for several hours or overnight.

Drain excess liquid (and reuse!) and dry tofu in food dehydrator or 
warm (200 F) oven.  This will take probably 4-8 hours, depending 
on weather.  If you live in a sunny, dry climate (Colorado in the
summer), you can sun dry it, it'll take all day.  If you dry indoors in
the winter, your house gets filled with a wonderful smoky smell.

If you're drying in the oven, you'll need to flip the tofu over hourly
so it dries evenly.

The stuff is delicious and keeps indefinitely.  Dry the stuff until 
it's very chewy, but not crispy.  

Be creative:
Use low-sodium soy if you want less salt (it is rather salty)
Use tabasco or ground cayenne if you want it hot.
Chili powder makes chili jerky.
Oregano and basil makes pizza jerky.
The possibilities are endless.
Just have fun with it!

(all measures in this recipe are approximate, adjust all of them to
taste or requirements)

Have fun!


Mike Richichi, Dept. of Physics, Colorado State Univ.
richichi@lamar.colostate.edu  richichi@wboson.physics.colostate.edu 
richichi@gluon.physics.colostate.edu (NeXTMail capable)
"Eigenvalues, not family values"  --S. Ball


Newsgroups: rec.food.veg
From: sannuti@math.washington.edu (Arun Meda Sannuti)
Subject: Indian recipes : Upma
Originator: sannuti@zeno.math.washington.edu
Organization: University of Washington, Mathematics, Seattle
Date: Mon, 16 Nov 1992 22:35:04 GMT

	I've posted this before, but just to increase the
recipes/flames ratio on this group, I thought I'd post it again. This
is one of my favorite foods when my mom makes it.  Funny, it never
tastes quite as good when I do.  The food names in parentheses are the
Telegu names of the various ingredients.


************************
COOKING UPMA with CRACKED WHEAT


1.  5 quarts size cooking pot

2.  2 or 3 tablespoons of vegetable oil (You don't really need this much)
3.  1 teaspoon of mustard seeds (avalu)
4.  2 spoons of chana dhal (sanaga pappu)
5.  2 spoons of urad dhal (minapa pappu)
6.  1spoon of cumin seed (gilakara)
7.  some cashewnuts (12-15)
8.  some curry leaves (kari vepaku)
9.  1/2 to 1 inch of fresh ginger (allam)
10.  6 to 8 green hot chillies (pachi mirapakayalu)
11.  two or three pieces of garlic

12. 1/2 cup frozen peas
13. 1 or 2 carrots (slices or cubes)
14. 1 potato (cut small cubes)
15. 1 or 2 onions ( cubes)

16. 5 cups of water( maybe more)

17. 2 cups of cracked wheat  (Also called bulgar wheat)
18. 1 cut tomato
19.  Some corriander leaves (cilantro in Spanish, Kothimera in
Telugu)


20. one table spoon salt
21.  lemon juice


                                 HOW TO COOK UPMA

(Some ingredients if not available can be omitted.  This applies
especially to spices and vegetables.)

Toast cracked wheat in a heavy saucepan (cooking pan), stirring until
fragrant and just beginning to brown. Remove from heat and set aside.
(This step is optional.)

In the cooking pan, heat oil for a few minutes. Add mustard seeds and
cover pan. Let seeds pop. Add thiruga matha (i.e, add items 3 to 11).
When the dhals (pappu) are some what brown, add items 12 to 15. Stir
fry them for four to five minutes, or onions are soft. Then add water
and cover. When the water boils and when carrots and potatos are soft,
add cracked wheat slowly to the boiling water while mixing it
throughly. After a few minutes of cooking add items 17 to 19. Cover it
and keep it in low flame for about ten to fifteen minutes or until
wheat cooks and water evaporates. Finally add lemon juice (this can be
done also at the time of eating).
*****************
Newsgroups: rec.food.veg
From: vyju@kind.ecn.purdue.edu (Vyjayanthi Manian)
Subject: gelatin .. substitute
Keywords: Probably FAQ ... please bear with me
Organization: Purdue University Engineering Computer Network
Date: Thu, 19 Nov 1992 15:01:04 GMT



I had a delicious mango pie the other day, and it complimented
the fine Indian food that we had just had. I then learnt that the
pie had been "set" with gelatin. 

The recipe is extremely easy and I would like to recreate it - but
I do not want to use gelatin. can someone tell me of a good substitute?
Would pectin work? 

The recipe calls for mango puree, cream cheese, sugar and gelatin, BTW. 

Ovo-lacto alternatives are ok.


Thanx

vyju manian
vyju@ecn.purdue.edu
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Self sufficiency of food
Date: 23 Nov 92 10:13:10 -0600
Organization: University of Northern Iowa

In article <1992Nov21.075206.15267@abo.fi>, abulsari@aton.abo.fi writes:
> 
>    Middle-income Arab nations, such as Syria,  also  have seen  rising
> meat  consumption and soaring feed demand.  The Area  in Syria devoted
> to barley for feed increased from 300,000 hectares in 1950 to almost 3
> million  hectares  in  1989.   Much  of the expansion occurred  on the
> country's dry steppes, which are ecologically suited only for grazing.
> Farmers  in  traditional barley-growing areas,  meanwhile, are heeding
> government  advice to  plow under soil-conserving  fallow  fields  for
> continuous barley cropping.   Yet neither the addition of new land nor
> the switch to single-crop production has sufficed to keep up with feed
> demand.  Syria, in 1965 a barley exported, now imports the cereal...
> 

Syria's political situation may have more to do with why it cannot
produce enough food than its increase in meat production. Syria is 
still on the U.S. list of countries that support terrorism. It's
President, Hafez-al-Assad, has directed many human rights abuses of
Syria's own citizens. The last election in the Spring of 1992, with 
over 6 million people voting, recorded only 24 NO votes against him, 
for a 99.9999% victory...there was no one else on the ballot, and
armed soldiers at the polls. Syria also has over 40,000 troops in Lebanon, 
but is letting the group Hezbollah (who kidnapped the Americans), freely
launch rockets towards Israel. For more reading see "Syria Unveiled", 
by Middle East Watch, Yale University Press, and numerous Amnesty
International documents. 

Syria's poor agricultural situation may have much to do with this political
situation, and it is incorrect to point to just increased meat consumption
as the cause for this country not being able to feed itself. 

-Mary Howard
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Newsgroups: rec.food.veg
Subject: A recipie for 'flap-jacks'
Date: 21 Nov 92 20:46:35 GMT
Organization: George Mason University, Fairfax, Virginia, USA

In the course of my civil war research, I read many diaries,
letters, etc.  MAny describe the eating situation and occasionally
inlcude a description of a meal.  Here is a recipie I came across
just yesterday.  I swear I'm not making this up:
 
to quote from the letter:
 
" The boys are buying flour and baking cakes.  These cakes are called
'flap-jacks'.  If you want to try them, I can give you the receipt
[sic] for making and using them. It is as follows:  Take any quantity
of flour and as much water as will make a thick paste.  Spread three
or four spoonfuls of this on an old shovel or any piece of iron so it's
dirty enough. After baking sufficiently enough, take it off your
griddle if you can and if you can't, just turn your griddle over
and burn it off, and while you're at it, try your luck with some
on the other side.  When you get one off, let it cool a little, then
chew it well if you can and if you can't, pull it to pieces with your
fingers and swallow it without chewing.  My opinion is that they do
not aid digestion in the least. "
 
 
Letter dated May 23, 1862.  Sent from Corporal James Graham to
his Aunt Ellen Lee.  Sent from the area of Coal Harbor,
Virginia.  From the Collected letters of the Graham Family stored
in the archives of the Carlisle War College.

-- 
Andrew McMichael
George Mason University
Fairfax, Va
amcmicha@gmuvax2.gmu.edu
Newsgroups: rec.food.veg
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: So-Called Vitamin D (olddate) [rebuttal from August]
Date: 22 Nov 92 23:39:46 GMT
Organization: University of Maryland


This ongoing vitamin D scare perpetuated by Ted would have been more palatable
had Ted done two things:

     Posted it to sci.med.nutrition instead of rec.food.veg, where
     he would at least get expert feedback and interested readers.

     Presented Dr. Moon's hypothesis as an inquiry for whether it has
     merit, rather than boldly asserting it as fact, and in effect
     challenging others to prove him wrong.


The vitamin D scare is an old, wornout, quack theory that has been in the
popular press for as long as foods have been vitamin D fortified, it seems.
Yet Ted suggests it is something new and of great importance, using scare
tactics like "the worst food additive in modern history," and talk of
"arteriosclerosis," a word Ted has never once spelled correctly.

Just because some obscure Dr. Moon at SFU published a paper does nothing
to ratify it, either, and by no means implies Dr. Moon is an expert. It
reminds me of those who still publish "research" claiming it is harmful
to add flouride to toothpaste, and yes those papers do still get published.

Such nonsense. These people are professors with nothing to say, who are
compelled by their universities to publish anyway because it's their
job.

The glaring omission from Ted's and Dr. Moon's claims is the total absence
of data. It's all talk, and talk is cheap. Talk with no data is the trademark
of a zealous quack. We always knew that's what Ted is. Seeing Dr. Moon's
influence on him explains why.
Newsgroups: rec.food.veg