HDTenEightyP/NetNews huggingface dataset:
From: leslie@cgrg.ohio-state.edu (Leslie Bishko)
Subject: Re: Unwanted butter (was Re: Meatless vs No meat products)
Organization: Advanced Computing Center for the Arts and Design
Date: Tue, 8 Sep 1992 18:36:11 GMT

In article <1992Sep8.163918.15846@src.honeywell.com> spratt@src.honeywell.com (Steve Pratt) writes:
>
>The butter which came on the side with my bread caught me off guard,
>however.  But I said to myself, "that's ok, I just won't use it, and
>they'll just reuse it."  When the bus-person came to clear my dishes, I was
>disconcerted to see her throw my bread plate, along with two pats of butter
>into the dirty dish tub with everything else.
>

My response comes from working in restaurants and catering - one
reason to toss the butter pats is that it is not sanitary to reuse
them.  One would re-use them at home, but after it has been
unrefridgerted and on your plate while you were eating, would you
want to be the next person to be served that very same pat of butter?

Another reason, well, factor, is that restaurants and caterers throw
away a lot of food.  The reasons are complex - usually chef-owned and
run places are the most meticulous about extending the useability of
what they've got in stock, but high volume organizations mass produce
and mass waste.  

So, I think we can make ethical choices about WHERE we eat when we
eat out, and we can certainly be ethical at home, but I think it's a
complex issue to extend our home-ethics into the complicated world of
eating out!


-- 
Leslie Bishko
leslie@cgrg.ohio-state.edu
From: proberts@informix.com (Paul Roberts)
Newsgroups: rec.food.veg
Subject: Re: England
Date: 10 Sep 92 01:45:25 GMT
Organization: Informix Software, Inc.

In article <1992Sep9.163349.4883@umbc3.umbc.edu> cs311113@umbc8.umbc.edu (cs311113) writes:
>A quick request... I have a vegetarian friend going to England for 3 months 
>this fall, and she could use any information on Vege resturants or food
>places.  She will be relatively near London...
>
>Thanks for any info.. :)
>
>Paul.....

The short answer is that the country is full of them. For details
on specifics, I defer to someone who has been there recently.

Paul
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: dogs in vege gardens
Date: 8 Sep 92 20:21:57 GMT
Organization: Monsanto Company, St. Louis, MO

In article <1992Sep7.151245.10650@waikato.ac.nz>, susan@waikato.ac.nz writes:
> Nothing is planted yet:
> Will the dog crap be detrimental to the organic nature of my garden?
> Whats a good way of disposing of it (someone said it wouldn't 
> compost, but I don't like the idea of it my compost anyway)?
> How can I stop the dogs from enjoying the comforts of my back yard?
> 
> Hope you can help end this disgusting problem :-( :-(

Up on this side of the planet (at least in most areas) dogs are required
by law to be restrained.  I wouldn't recommend putting dog poop in the
garden for at least one reason... Parasites.  They can be transmitted to
humans through the feces.  Go down to the store and get some land mines 
and encircle the garden with them...  Sorry, just kidding.  There are
chemicals made which repel dogs.  I don't mean the tear gas stuff, but
the stuff that they don't like the smell of that can be sprayed around
the garden.  It is harmless.  It is not incredibly effective,
but they may help.  Check with a local pet shop or Veternarian about it.
If it is a large garden, it might be worth getting a small electric fence
charger and put a wire about 1-2 feet of the ground surrounding the 
garden.  One bump against the wire and the dogs will *never* come back.
Electric fences have high voltage and low amperage as well as being
pulsed.  This makes them very safe, but a painful thing to bump into.
A less effective but cheaper alternative, if you are home often,
is to simply squirt them with a hose.  

Good luck.

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           
Newsgroups: rec.food.veg
From: jpinteri@gdansk.qualcomm.com (Jaye Pinterics)
Subject: Re: Taco Bell
Organization: Qualcomm, Inc., San Diego, CA
Distribution: na
Date: Wed, 9 Sep 1992 00:06:17 GMT

In response to Taco Bell containing lard in their food ...

In article <Bu9tCx.JHx@gpu.utcs.utoronto.ca> molnar@Bisco.CAnet.CA (Tom Molnar) writes:
>
>Would anyone happen to know what they use in their tortillas?  Most of the
>recipes I've seen for torillas call for lard.  No doubt that vegetable
>shortening can be used just as easily.  Do they?
>
>Regards,
>Tom

The Taco Bells in my area (San Diego) do not use lard or tallow in
their refried beans and the flour tortillas are prepared with canola 
oil.

-- jlp
From: x91miley@gw.wmich.edu
Newsgroups: rec.food.veg
Subject: Re: survey results
Date: 15 Sep 92 23:21:28 EST
Organization: Western Michigan University

In article <1992Sep9.164636.2162@athena.mit.edu>, adrothst@athena.mit.edu (Andrew D Rothstein) writes:
> 
> Thank you for everyone who responded to my survey request.  Here are the results I found:
> 
> 
> Health: 40%
> Ethics: 39%
> Environment: 21%
> 
> 
The Vegetarian Times October issue shows that health is the biggest concern.  I
lost my copy of VT, though, but ethics didn't rate as high on the list as
health.  Then again, they sampled the general vegetarian population, whereas
this study was a sample of the R.F.V subscribers.

Interesting, though.
-- 
Tim Miley, Western Michigan University computer science student.
                    x91miley@gw.wmich.edu

"Speculating upon their...constant fear of pain and disease,...[the medical
industry] has created the illusion that she wields mysterious and unlimited
powers...  So the peoples of the western hemisphere have prostrated
themselves..., imagining her as an almighty goddess...to whom common mortals may
not even raise their eyes, lest they be blinded.  But if they dared do so, they
would discover that their empress hasn't got a stitch on and is gruesome to
behold." Hans Ruesch, Slaughter of the Innocent.
Newsgroups: rec.food.veg
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: Re: Do vega or vegi eat fries in McDonald or Kentucky?
Keywords: fries
Organization: George Mason University, Fairfax, Va.
Date: Mon, 7 Sep 1992 16:09:54 GMT

-->
What I usually try to do is convince my
friends to go to a taco bell, or some place like that.  Especially if it
is a meal time, because fries don't make a good meal.  Besides, I'd rather
support a restauraunt that offers veg. meals, not just fries, which are the
junk of junk food.
-->


Be aware that Taco Bell beans are made with lard, so there is
no vegetarian Mexican food to be had there.




Newsgroups: rec.food.veg
From: joannee@sco.COM (Joanne Eglash)
Subject: Re: RECIPE: Lentil-Bake (vegan)
Reply-To: joannee@fscott.UUCP (Joanne Eglash)
Organization: The Santa Cruz Operation, Inc.
Date: Fri, 04 Sep 1992 18:37:57 GMT


This sounds good...but here's my problem. I have a temporary
housesitting situation -- with a four-year-old and a six-year-old.
I asked their parents if it was all right for me to offer them
vegetarian food, as long as I gave them the option of their
regular menus. They said sure, it's great for the kids to learn
to try different kinds of food. Well, so forth anything with
onions is greeted with "oooh, stinky!" and anything that has
spices is greeted with "yuck, this tastes gross!"  
Does ANYONE know of any simple, tasty vegetarian recipes that
would appeal to this finicky age group?

Thanks,

Joanne
From: ldh@svl.cdc.com (Lawrence D. Hare)
Newsgroups: rec.food.veg
Subject: Looking for milk, cheese and icecream from contented cows
Date: 14 Sep 92 17:35:19 GMT
Organization: Control Data Systems
X-UserAgent: Nuntius v1.1.1d9
X-XXMessage-ID: <A6DA1A2266010456@ethelred.svl.cdc.com>
X-XXDate: Mon, 14 Sep 92 10:29:54 GMT

Does anyone know of a source of information whereby I can locate dairy
products derived from "contented cows"? I define this to mean dairy
animals that live the way they were designed to live. I have found a
source of free-range eggs, they cost a little more but are worth it, I
would like to find a farm of free-range cows :-) Preferably close by here
in the San Francisco bay.

In the bay area one can drive around and see, what appears to be,
contented cows apparently happily munching in the fields. I grew up in
the south of England and there is a distinct similarity. So I wonder if I
cannot find a local farm which provides dairy products without the
pressure, drugs, hormones and I dread to think what else.

Which leads me to my second question. I miss two things from England:
Beer and Stilton. I can get both these items here but I ask the same
question about the cheese, is this produced from happy British cows? The
great merry beasts I remember with, er, friends, in the south downs. In
fact, does Europe have the same problem with dairy animals as the US
does? Miserable animals force fed, confined, drugged, etc... Are French
cheeses produced from contented cows? Italian?

Thanks for your help.
--
Lawrence D. Hare       ldh@svl.cdc.com
Newsgroups: rec.food.veg
From: sfjr@wam.umd.edu (Steve Russell)
Subject: Re: what's all this fuss about calcium?
Organization: University of Maryland, College Park
Date: Mon, 14 Sep 1992 14:32:36 GMT

Leslie-

   Tofu is high fat.  More then 55% of its calories are from fat.  If you
are interested about calcium intake, and the lies around it I suggest reading
Diet For A New America, by John Robbins or The McDougal Plan, by Dr. John
Mcdougal.  Basicall what these books say is:

1.  Calcium is to veganism today as protien was to vegetarianism in the 60's

2.  Calcium utililazion has to do with protien intake, not calcium intake

3.  High protien foods force the body to flush out calcium with the excess
    protien.

4.  People have been in calcium retention and rejection regardless of the
    amount of Ca taken in during studies (cited in these books).  Protien
    levels were the influence of Ca retention.

5.  If you keep your protien low, you can get by with only a few hundred mgs
    of ca a day.

6.  You only need between 5-10% of your daily calories as protien, and you
    need not worry about complementing at every meal

Steve

Newsgroups: rec.food.veg,rec.food.cooking
From: dan@ORTTA (Daniel C. Cummings)
Subject: Re: Friends and Resteraunts
Organization: U of Mn
Date: Tue, 15 Sep 1992 14:39:56 GMT

In article <1992Sep11.204129.5908@b11.b11.ingr.com> cherokee@b11.b11.ingr.com (Lori Ludick) writes:

>I have given up meat since March of this year. 
>The problem I have is going out to eat with non-veg friends. The problem is
>when we go out I will order what appears to be a veg meal, but will taste a 
>little strange. These friends get embarressed when I express that something is 
>wrong with my meal. How do you all deal with this?

>and there has been some discussion about certain resteraunts on I
>have is with Chi-Chis.
>       I asked for a bean burrito and rice.
>       I asked how the beans were cooked and what kind of broth was used
>       in each and if any flavorings were added. 
>       They said the cook the beans in vegtable oil and no broth was used
>       in the rice, just tomatoes were added.
>       I have been there twice and have been sick twice. Other veg. that I know
>       in town have experienced the same thing. Is there anything people
>       can do about this place? The others agree that it is the same reaction
>       they have when they have had soe meat product.

>Lori

Personally, it has been my experience that eating anything at Chi Chi's will 
make you sick.  Having been acquainted with folks who've worked in the 
kitchen at various Chi Chi's, I would not ever recommend going back!  Chi 
Chi's is on about the same level as Taco Bell.....they have one spigot of 
green goo and one of brown goo.  No matter what you order, you will get a 
glob from each spigot, topped with some garnish to make it unique.  Go to 
real Mexican restaurants run by small business people...stay away from the 
corporate giants like Chi Chi's (run by Carlson Companies)

For that matter.....how can you trust a restaurant that names itself this 
way?  (Check out Chi Chi in Spanish)  Not unlike an incedibly sexist pick-
up bar that opened here recently called Hooters.


  Regards -

  Dan

  -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  Daniel C. Cummings, CNE                   Voice:  (612) 624-2574
  Manager of User Services                  FAX:    (612) 624-4843
  University of Minnesota - ORTTA
  1100 Washington Avenue, Suite 201
  Minneapolis, Minnesota  55419-1226      Internet: dan@ortta.umn.edu
Xref: sparky rec.food.veg:8557 rec.food.cooking:15844
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg,rec.food.cooking
Subject: RECIPE: Stewed Chick Pea Sauce
Date: 4 Sep 92 13:19:41 CST
Organization: Monsanto Company, St. Louis, MO

STEWED CHICK PEAS
-----------------

3 Tbs. olive oil
2-3 cloves garlic, minced
1 Tbs paprika
2-3 ripe roma tomatos
1 1/2 cups chick peas cooked, reserve liquid
1 Tbs wine vinegar
1 Tsp basil

Saute the garlic and paprika in the olive oil.  Puree the tomatos
in a blender and add to the garlic/paprika/olive oil.  Stir.  Add
the chick peas and about 1/2 cup of bean cooking liquid (or liquid
from the can).  Stir in the vinegar and basil.  Lower heat and 
simmer uncovered until thick.  Eat by itself or serve over pasta 
or rice. 

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           
Newsgroups: rec.food.veg
From: philhowr@unix.cie.rpi.edu (Bob Philhower)
Subject: Re: Do vega or vegi eat fries in McDonald or Kentucky?
Keywords: fries
Organization: CIE, Rensselaer Polytechnic Institute, Troy, NY
Date: Wed, 9 Sep 1992 21:03:02 GMT

Two comments:

First, the Burger King veggie burger is apparently not nationwide.  I
was traveling through New York over the weekend and needed a quick
lunch.  I asked at the Burger King about the veggie burger I had heard
about, but the server had never heard of them.  I had a garden salad.

They have a comment line, 1-800-YES-1-800.  However, this line is down
because of the storm in Florida.  If enough people who want veggie
burgers call them, then maybe they will appear.

Second, the reason behind the "may contain one or more of the
following:" message on many products is quite clear.  The exact
composition of a product may change due to changing costs,
availability, etc.  It would be prohibitively expensive to have to buy
another run of packaging wrap every time the ingredients change.
(Remember that when they switch from one oil to another, you probably
get some sort of mixture.)  I just assume the worst.

Robert Philhower		            (philhowr@unix.cie.rpi.edu)
Rensselaer Center for Integrated Electronics                     
CII 6111 / Rensselaer Polytechnic Institute / Troy, NY  12180 / USA
From: dhargrov@sdcc13.ucsd.edu (Shadowspawn )
Newsgroups: rec.food.veg
Subject: Re: Nutrasweet infoexit
Date: 6 Sep 92 05:26:25 GMT
Organization: University of California, San Diego

In article <29213@wissel.GBA.NYU.EDU> sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>So, is there actually any real empirical evidence to suggest that some
>people find the taste of aspartame unpleasant ? I don't mean anecdotal
>stuff, I mean controlled work by people whose aspartame is of known
>purity, and who know what they are doing with it ?
>
>- Shankar

I just had to put in my twopence here - although this is an old
subject (i've been catching up all summer...)
Nutrasweet/aspartame always leaves a strange after-taste in my
mouth, no matter what product it is in. I always notice this and
_then_ check the label to see that it does indeed have aspartame
(I'm don't always check labels before)  I'm not a phenyl-whatever
(sorry), but I definitely dislike the taste of aspartame.
It makes me feel like my throat is closing up!
bleh!
--Debbie


Newsgroups: rec.food.veg
From: wheeler@super.org (Ferrell S. Wheeler)
Subject: Factory Farming Seminar
Organization: Supercomputing Research Center (Bowie, MD)
Date: Wed, 9 Sep 1992 20:05:03 GMT

AAVS to Host Factory Farming Seminar

October 31 - November 1

   The American Anti-Vivisection Society (AAVS) will host a seminar on
factory farming issues on October 31 - November 1, 1992, at Fellowship
Farm in Pottstown, Pennsylvania, near Philadelphia.  The seminar will
serve two purposes: to educate participants thoroughly about modern
intensive animal agribusiness practices and to provide information about
actions that advocates can take to protect animals used for food and to
promote vegetarianism.

   Speakers at the seminar will include Jim Mason, co-author with Peter
Singer of _Animal Factories_; Gene Bauston of Farm Sanctuary; Alex
Hershaft of the Farm Animal Reform Movement; Henry Spira of Animal
Rights International; Karen Davis of United Poultry Concerns; and other
noted activists and leaders in animal protection.

   The cost for the weekend, including vegan meals, is $100.00.
Accomodations at the farm are available for an additional fee.  For more
information, please contact the AAVS at (215) 887-0816.
Newsgroups: rec.food.veg
From: bkotecha@cix.compulink.co.uk (Bipin Kotecha)
Subject: Re: Wanted - Indian Vegetarian
Reply-To: bkotecha@cix.compulink.co.uk
Date: Fri, 11 Sep 1992 23:01:00 +0000


> TITLE: Re: Wanted - Indian Vegetarian Cookbook
> 
> +Message-ID   : <1992Sep11.100142.10747@waikato.ac.nz>
> +From         : susan@waikato.ac.nz
> +Organization : University of Waikato, Hamilton, New Zealand
> 
> > Author:         Devi, Yamuna,  30$
> >  Title:          Lord Krishna's cuisine : the art of Indian vegetarian
> 
> A number of people have suggested this one (thanks to everyone who
> answered, BTW). I'm put off by the title, suggestive of people
> in saffron robes. Hare Krishna food is very sweet and generally
> revolting - is this what this book is about, or have I missed
> some cultural boat?
> 
> Susan
> 
> 

Susan,

This is really an excellent cookbook. It is written by a follower of
the Hare Krisna movement but there are very few references to the
movement and its particular brand of religion.  It really is packed
with receipes. It also has a very good glossary of Indian terms etc.


Bipin


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bipin Kotecha                                           London, Great Britain
CompuServe: 100016,2702                Internet: bkotecha@cix.compulink.co.uk
                                              [or] 100016.2702@compuserve.com                      
                
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.veg
Subject: Vegetarianism Bolstered
Date: 11 Sep 92 17:58:46 GMT
Organization: University of California, Davis

>From Vegetarian Times, October 1992:

The body of research supporting vegetarianism's health benefits just
keeps growing, as evidenced by the Second International Conference on
Vegetarian Nutrition, held this past june in Washington, D.C.  More than
400 persons from 30 countries - many of them scientists, physicians and
dieticians - attended the conference.

The message of the research presented at the conference, which covered
the five years since the first one, in 1987, was clear:  As a group,
vegetarians, both adults and children, are well-nourished and experience
much lower rates of chronic disease than nonvegetarians.

The majority of research findings that were presented at the conference
have already been reported in Vegetarian Times and in scientific and
academic journals, but the forum provided a significant opportunity for
the professional community to get together and discuss, both formally and
informally, their findings.

Among the highlights:

Dean Ornish, M.D., of the University of California Preventive Medicine
Research Institute, presented his findings that the recommended dietary
fat guidelines of the American Heart Association (AHA) is too high, and
that to reverse heart disease, a low-fat diet should derive no more than
10 percent of calories from fat, in contrast to the AHA standard of
30 percent.

Scientist T. Colin Campbell, Ph.D., of Cornell University, spoke about the
massive China Project on Nutrition, Health and Environment, which has
shown that a plant-based diet provides adequate iron and reduces incidence
of cancer, leukemia, diabetes and coronary heart disease.

Vernon Young, Ph.D., D.Sc., of Massachusetts Institute of Technology,
confirmed that protein complementing - combining foods to boost
amino acid content - is completely unnecessary and that vegetarians
get plenty of protein from beans, grains and soyfoods, among other
plant sources.

The conference was organized by Loma Linda University, the Loma Linda
University Medical Center, and the Seventh-day Adventist Association.
Loma Linda University, which is owned and operated by the Seventh-day
Adventist Church, has long been a leader in the field of vegetarian
nutrition.  The Christian denomination believes that a vegetarian
diet is the proper diet, and approximately half of the church's
7 million members are believed to be vegetarian.
Newsgroups: rec.food.veg
From: nsingh@hqsun5.oracle (Naunihal Singh)
Subject: Re: Question for ethical vegans and vegetarians.
Organization: Oracle Corp., Redwood Shores CA
Date: Sat, 12 Sep 1992 06:33:17 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

another approach to all of this is to eat free range chickens -
chickens which have not been cooped up in cages but allowed to move
about. These chickens also  usually have not been fed anti-biotics,
etc.
From: x91miley@gw.wmich.edu
Newsgroups: rec.food.veg
Subject: Re: Do vega or vegi eat fries in McDonald or Kentucky?
Date: 7 Sep 92 23:21:38 EST
Organization: Western Michigan University

In article <1992Sep7.160954.223@gmuvax2.gmu.edu>, amcmicha@gmuvax2.gmu.edu (Andrew McMichael) writes:
> -->
> What I usually try to do is convince my
> friends to go to a taco bell, or some place like that.  Especially if it
> is a meal time, because fries don't make a good meal.  Besides, I'd rather
> support a restauraunt that offers veg. meals, not just fries, which are the
> junk of junk food.
> -->
> 
> 
> Be aware that Taco Bell beans are made with lard, so there is
> no vegetarian Mexican food to be had there.
> 
> 
> 
> 

There are some Taco Bells in my area which pressure-cook their beans or fry in
veg. oil, so I believe that it varies from place to place.  Ask first, or don't
go, but I think some Taco Bells are ok.
-- 
Tim Miley, Western Michigan University computer science student.
                    x91miley@gw.wmich.edu

"Speculating upon their...constant fear of pain and disease,...[the medical
industry] has created the illusion that she wields mysterious and unlimited
powers...  So the peoples of the western hemisphere have prostrated
themselves..., imagining her as an almighty goddess...to whom common mortals may
not even raise their eyes, lest they be blinded.  But if they dared do so, they
would discover that their empress hasn't got a stitch on and is gruesome to
behold." Hans Ruesch, Slaughter of the Innocent.
Newsgroups: rec.food.veg