HDTenEightyP/NetNews huggingface dataset:
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: The problem of summer pets
Date: 1 Sep 92 14:47:28 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Aug31.131154.3022@abo.fi>, abulsari@abo.fi (Abhay Bulsari VT) writes:
> This has nothing to do with vegetarian food, or rather very little.

Well, I assume that you fed it vegan, right?    ;-)

> In this country where I  live,  many  people take  pets for summer and
> discard/abandon  them at the end of  summer. I  read  this in  a local
> newspaper, on  the very  day I  found an  abandoned cat in  the common
> kitchen, a few days back.

I just got another one a few weeks ago that was obviously abandoned 
(malnutrition, worms,fever, dirty, etc.) a few weeks ago.  I need 
another cat like I need a hole in the head but can't leave a sick 
kitten to starve.  By the time it gets healthy enough to adopt out,
it will have grown to the size that most people don't want.  Thus
the family grows again.                                             

> (I tried to feed the cat whatever I ate for lunch, but it did not take
> much.  It  stayed hungry till  evening  when  it ate  more of the same
> kind.  On the next day, it walked out and hasn't returned.)

If you want to keep it you will have to give it cat food.  If may be too
sick to eat or the food doesn't smell right.  Try a strong smelling 
cat food on it.  I know, I know what's in cat food, but it will need 
to smell something in it to convince it that it really is food.  Often
a cat with a stuffed up nose will stop eating until it's nose cleared
up.  A cat can live outside if it has an insulated space that is out
of the wind and regular food and water, but for the most part they live 
longer and are healthier indoors.   

> Is this normal in many places or is it just the Finns who do this ?

Yeah, just the Finns do that.  I was married to one once so I know
how they are.    ;-)     

Seriously................

There are assholes all over the world.  When I lived in a college town,
at the end of the school season, abandoned animals were everywhere.  At 
one time I was caring for almost a dozen malnurished cats outside
on top of my inside cats.  It took most of the year to find *permanent*
homes for them all.  It is not legal here to abandon an animal,
but impossible to enforce.

BTW, I loved the list.  Thanks for the kind and generous remarks
about me.    ;-)

  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.
From: therese@garnet.berkeley.edu ()
Newsgroups: rec.food.veg
Subject: Recipe: Tomato and Basic Pasta Sauce
Date: 3 Sep 1992 17:25:19 GMT
Organization: University of California, Berkeley
Distribution: world
NNTP-Posting-Host: garnet.berkeley.edu

Here's a recipe that uses lots of tomatoes and basil, and some zucchini
(aka courgettes).  Please excuse the American measurements, people overseas
will have to convert them.  (Or maybe convert US to the metric system)!

GREEN NOODLES WITH TOMATO AND BASIL (VEGAN)
(recipe adapted from the Sunset pasta cookbook)

1 Tablespoons olive oil
1 large onion, chopped
1-2 small zukes/courgettes, grated
1/4 lb mushrooms, sliced (I used more)
2 cloves garlic (or to taste), crushed
5 large ripe tomatoes, peeled, seeded, and coarsely chopped
	(I used a large can of crushed tomatoes)
1/4 cup chopped parsley
1/8 teaspoon each marjoram leaves and ground black pepper
1 teaspoon salt (not necessary, especially if using canned tomatoes)
1 cup lightly packed fresh basil leaves
1/3 cup dry white wine

Spinach pasta (homemade or bought, my homemade recipe follows)
Boiling salted water.

Heat olive oil in large frying pan.  Add onion, mushrooms, zucchini/courgettes,
and garlic and cook until liquid has evaporated.  Add tomatoes, parsley,
marjoram, salt, 1/2 cup of the basil (coarsley chopped), and wine.  Bring
to a boil, cover, and simmer for 30 minutes.  Uncover and cook rapidly,
stirring, until sauce has reduced somewhat.  Cook noodles, drain, and 
immediately stir in the remaining half cup of basil leaves and 1 cup of the
sauce.  Top with remaining sauce and serve (with grated paremsan if you're
ovo-lacto)!

SPINACH PASTA (VEGAN)
   This is my own recipe - it wasn't originally intended to be vegan, but
   since I didn't have any eggs in the house (never do, it seems), it 
   turned out that way.

2 cups flour (all purpose is fine, semolina is preferred)
1 tablespoon olive oil
1 large bunch spinach, cleaned

Steam spinach until tender.  Chop finely by hand or puree in blender or
food processor.  Mix in the olive oil.  Put the flour in a bowl and make
a well in the center.  Pour the spinach/olive oil mixture in, and a little
salt if desired.  Stir with fork, gradually incorporating the flour from
the sides and bottom of the bowl.  Add a little water if necessary to make
a firm dough.  Knead the dough until smooth and elastic, between 5 and 10
minutes.  Let rest for 30 minutes (you could make the pasta sauce during
this time).  Roll out pasta by hand or with a pasta machine* to desired
thickness.  Cut into fettucine noodles.  Cook in boiling waters until
al dente, about 2-3 minutes.  This pasta can be frozen on a flat surface,
then put into plastic bags and stored in the freezer.

Another good pasta that I've made uses tomato paste (I think it's called
tomato puree in England), garlic, cayenne pepper and olive oil in place
of the spinach mixture.  It comes out a lovely peachy-pink color and
packs a punch as well!

* follow the directions for your machine - mine's an Atlas and I roll it
out to the second-to-thinnest setting.

Therese
Newsgroups: rec.food.veg
From: matt@centerline.com (Matt Landau)
Subject: Re: Who is who of rec.food.veg - Version 1
Organization: CenterLine Software, Inc.
Date: Mon, 31 Aug 1992 22:12:34 GMT

As a non-lurking, non-omnivore on rec.food.veg I found this "list" 
to be incomplete, inaccurate, and patently offensive in its attempt 
to arbitrarily categorize and (re)define the viewpoints of readers 
and posters.  How presumptuous!
From: medina@jake.plk.af.mil (David F. Medina)
Newsgroups: rec.food.veg
Subject: Re: The Christian Argument for Vegetarianism
Date: 1 Sep 92 17:35:21 GMT
Organization: Lamont-Doherty Geological Observatory

A. Bulsari writes:

|> >"Christian Argument for Vegetarianism" should cite at least a little
|> >scripture.   There are several passages where man is clearly given
|> >permission to eat animals(*).  Any "christian" argument needs to address
|> >those passages. 
|> >
|> >
|> >* KJV Genesis 9:3 Every moving thing that liveth shall be meat for you;
|> >even as the green herb have I given you all things. 
|> 
|> This means human beings also. This can make people lose some respect
|> for the great scripture.
|> 
|> 
No, this does not imply cannibalism.  The context clearly indicates that 
there were strict dietary laws regarding animal foods in effect at this
time.  These laws divided meat into "clean" and "unclean" as any 
practicing Jewish person can attest.  "Unclean" meat included shellfish,
pork, horse, elephant, humans, etc.

Also, the verse you quoted takes place right after the world wide flood of
Noah's time.  Meat eating may have been a matter of expediency at this
time.  I understand the Bible to imply that a vegetarian diet is the
ideal situation although meat consumption is not prohibited.

+--------------------------+
| David F. Medina          |
| medina@jake.plk.af.mil   |
| Voice: 505-846-2018      | 
+--------------------------+
From: ktruett@gems.vcu.edu
Newsgroups: rec.food.veg
Subject: RE: Nutrasweet info (+ a recipe)
Date: 26 Aug 92 09:20:17 -0400
Organization: Medical College of Virginia

On the same thread:

Recently, I have met more and more people lately who, like myself, get 
massive splitting headaches after consumption of products containing 
aspartame (Nutrasweet).  We almost never get headaches under other 
circumstances and thus are not "headache prone".

Knowing this, I avoid products with Nutrasweet (not a problem except 
that I have to be very careful in resturants that they bring non-diet
drinks and at parties, that the punch is not made with Crystal-Free or 
Sugar-free Kool-aid).   

Anyway, I found out that my father has the same problem (only worse--his
headaches are accompanied by severe dizzy spells (which never happens to 
him at any other time)).  

The companies making aspartame have been quick to deny that people get 
headaches from Nutrasweet, but each time these denial articles appear in the 
media, it makes me aware of more person who have the same problem.

So I was wondering, does anyone know anything about why this happens? I 
have postulated that those of us with sensitivities to Nutrasweet might be
genetic carriers of the gene for phenylketonuria (PKU) and thus cannot 
tolerate a phenylalanine overload (PKU is a recessive disorder so you must 
have two defective genes in order to manifest symptoms.  If you have one 
good gene and one "PKU gene" then you are a carrier).  I have no documentation 
whatsoever for this, it was just an idea that I had since I am curious 
about why Nutrasweet causes headaches.  

	KIM
	KTRUETT@RUBY.VCU.VAX
	KTRUETT@VCUVAX

Oh, yeah, a recipe (not vegan) in exchange for information:

Linguine with onions and tomatoes (reproduced w/o permission from "365 
things to do with noodles" (something like that)):

Cook enough linguine for 4 people.  Drain.  Saute 1 onion. Mix onion 
into linguine and add 2T butter (melt into linguine-onion mix).  
Quarter a fresh tomato (not overripe) then slice quarters very thin.  
Mix tomato slices into linguine and serve immediately.

The warm moodles and crunchy fresh tomatoes make this surprisingly tasty.

	

Newsgroups: rec.food.veg
From: coleman@leland.Stanford.EDU (Michele Coleman)
Subject: VEGAN dinner party for six
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 24 Aug 92 01:23:28 GMT

DINNER PARTY MENU

	A while back I had a dinner party for six.  A friend who first
encouraged me to go veg was back in town, so I invited him along.  So we
were two vegetarians, one almost-vegetarian, and three confirmed carnivores,
including one of the most meat-loving people I know.  The point is,
everyone raved about the food, so it seemed to have broad appeal.  The
meal described here might have been vegan, and could easily be made so
if you're careful about the pasta and bread.
   	The rice and bean dish was the most complicated.  This meal doesn't
use a lot of food from scratch, but instead relies on commercial products
available in the supermarket.

MENU:

1) rice and peas and beans and stuff
2) pasta (we used linguini) with James's spaghetti sauce
3) dinner rolls (brown and serve variety, from the grocery)
4) ripe pineapple


RECIPES:

1) RICE AND PEAS AND BEANS AND STUFF

     More or less based on "Tomato Rice with Black Beans" from
     _Vegetarian Cooking for Good Health_ by Gary Null

 5   cups cooked brown rice
 1   package frozen peas
 8   medium-sized tomatoes, chopped
 1   onion, chopped
 5   cups cooked black beans
1.5  tablespoons turmeric
 6   tablespoons olive oil  (we might have used a bit less)
     salt and pepper

   In a wok we cooked the peas, onions and tomatoes in olive oil.
Then we added the rice, beans, and spices, stirred it together, 
and cooked it until it was hot.


2)  JAMES'S SPAGHETTI SAUCE

   Cut up vegetables.  I use onion and mushrooms; James likes bell peppers
as well.  The amount of vegetables is entirely up to you, depending on
how chunky you want your spaghetti sauce.  I've had good results with
using a large quantity of mushrooms cut in largish pieces; the resulting
dish seems really hearty.  Also mince garlic, perhaps one clove per person.
   Saute the vegetables and garlic in a frying pan in a little bit of 
olive oil.  When they seem cooked (onions are getting translucent), add 
commercial spaghetti sauce from a jar, whatever your favorite type is.

PASTA:

    We just bought some in the grocery store and boiled it in water, following
the instructions on the label.


3)   GROCERY STORE ROLLS
    Again, if you like cooking more than I do, you can make your own.  Or buy
bread from a fancy bakery.  This is just what we did.


4)   ONE RIPE PINAPPLE
    We sliced it into cubes about two centimeters on a side.  It was supremely
ripe and very delicious.  Obviously you can serve any fruit you like, or
any other sort of dessert you care for.
Newsgroups: rec.food.veg
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: Version 2 of who is who on rec.food.veg (still not serious)
Date: 2 Sep 92 14:47:54 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Sep1.214938.20831@src.honeywell.com>, 
spratt@src.honeywell.com (Steve Pratt) writes:

> I don't know if your first attempt at this list was intended to be
> tongue-in-cheek or not (allusions to the fact that it was not "serious"
> notwithstanding), but the second seemed to be considerably less ambiguous.
> It still reeks of a strong pro-Traub/Altar/et al. bias; if it were done by
> someone who hadn't actively endorsed this bias, I might have considered it
> to be satirical of their position.  If it is in fact satirical of this
> position, then I applaud this gesture to cast the whole farce in a humorous
> light (and, presumably, move on ...).

I took it to definately be a jab at several people with whom he has
often disagreed, however, it was also quite humorous.  It took me
a minute, but I stowed the flame thrower on that one.  It has been
suggested by the author that "revisions" include an introduction by
the person themselves.  I applaude that idea, except with a twist.
Why don't we all get a name from the list randomly and write one
introduction for someone else?  Then we could all have fun trying to
figure out who wrote what about whom?

> They all:

> - escalate virtually any disagreement over anything into a "pissing"
>   contest.

Oh yeah, *PROVE* it or shut up you slimy, ignorant Uzbek.

> - insist on having the last word in any dispute.

Not me, never, no way!

> - see themselves as the "good guys" or "guardians of truth".

You forgot "...justice and the American way".

;-)  <---------  For the humor impaired and any real Uzbeks out there.

  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: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: an idea
Organization: NASA Dryden, Edwards, Cal.
	<1992Aug26.231531.28277@athena.mit.edu>
	<1992Aug27.120424.7945@pixel.kodak.com>
Date: Thu, 27 Aug 1992 16:31:27 GMT

On Thu, 27 Aug 92 12:04:24 GMT, young@serum.kodak.com said:

young> 	After having watched a number of postings in this vein go by, I 
young> 	cannot help but wonder why no one has suggested the use of rec.food.
young> 	recipes, a newsgroup moderated by Mary Howard, who is apparently
young> 	vegetarian, and a newsgroup which already exists with a format
young> 	which allows easy screening of recipes for dietary preference...also
young> 	a newsgroup which gets virtually no traffic.

That's Mary Shafer (shafer@rigel.dfrf.nasa.gov) and she's a 
doesn't-eat-much-meat-to-reduce-the-fat-in-her-diet omnivore who is
sympathetic to vegetarians.

young> 	PLEASE NOTE, I'm not making any suggestions one way or the other; I
young> 	was merely curious as to why such a suggestion had not been made...
young> 	even by Ms. Howard.

Because Ms. Shafer has spent the last three or four days running
around Dryden with her hair on fire, trying to get some work done.

Subscribers to the group will be pleased to see that the latest recipe
posted there is vegan, but disappointed that it was previously posted
to rec.food.veg.

To see how the group works, e-mail recipes!  E-mail early and often!

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: The Christian Argument for Vegetarianism
Organization: Abo Akademi University
Date: Tue, 1 Sep 1992 08:20:55 GMT

In article <RIGG.92Aug31131940@osnome.che.wisc.edu> rigg@osnome.che.wisc.edu (Tim Rigg) writes:
>This is a nice article but a bit disturbing.  It seems that a
>"Christian Argument for Vegetarianism" should cite at least a little
>scripture.   There are several passages where man is clearly given
>permission to eat animals(*).  Any "christian" argument needs to address
>those passages. 
>
>
>* KJV Genesis 9:3 Every moving thing that liveth shall be meat for you;
>even as the green herb have I given you all things. 
>
>and Acts 10 & 11.

Also the following may be of interest:

'Not  by  shedding  innocent blood, but by living a righteous life shall ye
find  the  peace  of God ... Blessed are they who keep this law; for God is
manifested  in  all creatures. All creatures live in God, and God is hid in
them...

'The  fruit  of  the  trees  and  the  seeds  and  of  the herbs alone do I
partake,  and  these  are changed by the spirit into my flesh and blood. Of
these  alone  and  their  like  shall  ye  eat who believe in me and are my
disciples;  for  of  these, in the spirit, come life and health and healing
unto man...'

	(From The Gospel of the Holy Twelve, trans. by G. J. Ouseley.)

	
'And  the  flesh  of slain beasts in his own body will become his own tomb.
For  I  tell  you  truly,  he  who kills, kills himself, and whoso eats the
flesh of slain beasts, eats the body of death.

	(From The Gospel of Peace of Jesus Christ by the Disciple John,
	Trans. by E. B. Szekely, C. W. Daniel, London 1937.)


-- 
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: vprasad@uoft02.utoledo.edu
Newsgroups: rec.food.veg
Subject: Re: There used to be someone called Michael Traub
Date: 2 Sep 92 16:06:07 EST
Organization: University of Toledo, Computer Services

In article <1992Sep02.131852.23911@eng.umd.edu>, georgec@eng.umd.edu (George B.
Clark) writes:
> 
> Come to think of it, I remember Michael as being the center of
> attention six months ago concerning a dispute about whether
> coffee should be eradicated from the face of the earth. Michael's
> position was that since coffee contains caffeine, and since he
> personally didn't like the taste of it, that it was poisonous.
> He arrogantly defended his belief against those who disagreed
> with him. You guessed it, he resorted to sending inflammaory
> e-mail.

	Oh yes, I remember that debate. Sorry George, I don't think that is
	what Michael said. As I remember it, he said he is in a dilemma whether
	to support coffee growing, since on one hand, it is seen as providing
	much needed foreign exchange (coffee as cash crop) for the third world
	countries; but on the other hand, it is also equivalent to a silent
	acquiescence to the ruthless exploitation and thus, to the sorry plight 
	of coffee workers. He then put in *his* opinions about coffee, saying
	"Oh! it tastes so foul anyway!" (paraphrase). In no way it is the same
	as saying "I want coffee to be eradicated from the face of this earth,
	because I don't like it". You are trying to misrepresent Michael here.

	I miss Traub's postings too; I wish he changes his mind.

	Siva Prasad				vprasad@uoft02.utoledo.edu
Organization: Senior, English, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.veg
Date: Thu, 27 Aug 1992 20:51:37 -0400 
From: "David F. McWade" <dm3o+@andrew.cmu.edu>
Subject: Re: American Slaughterhouses


jack@dcs.glasgow.ac.uk (Jack Campin) writes:

>uad1214@dircon.co.uk (Peter Cox) wrote:
>> I would very much like to hear from anyone who might be
>> able to provide me with some help concerning slaughterhouse
>> practices in the U.S. - not really from the hygienic point
>> of view, but from the humanitarian/ ethical.
>> If you've been eyewitness to anything less than humane, I'd
>> appreciate hearing from you.  Also, I'd appreciate knowing
>> what kind of regulations exist (federal/state) and how well
>> they're enforced.

>Twenty years ago, I worked in a slaughterhouse in New Zealand that worked
>to US specifications (most of its output was exported there).  Based on
>that experience, I'd say that there is no significant cruelty involved and
>that anyone asking a question like yours is letting their preconceptions
>take over.  The end is extremely quick; I'd be happy to go like that.

>The regulations were enforced with grim determination.  I have worked in
>quite a number of factories but none that came anywhere close to that one
>in sticking to the book.

>Some factors that affected this: the meat inspectors were not employees of
>the slaughterhouse, but were in a position to see everything that went on;
>and its union was extremely strong and militant and didn't let the bosses
>get away with anything.  I wouldn't know whether US standards are as well
>enforced in the US itself.

No.  First of all unions are practically nonexistent in American (17% of
American workers are unionized, even less in the private sector). 
Second, meat inspectors ARE often employees of the slaughterhouse, and
even if they aren't, have to answer to authorities that do not hold the
slaughterhouses accountable.  Inspection is, let us say, lax, to say the
least.

David McWade
Your eyes are weary from staring at the CRT for so long.  You feel
sleepy. Notice how restful it is to watch the cursor blink.  Close your
eyes.  The opinions stated above are yours.  You can't imagine why you
ever felt otherwise.
Newsgroups: rec.food.veg
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: Another
Organization: George Mason University, Fairfax, Va.
Date: Fri, 4 Sep 1992 19:33:04 GMT

Here's another:

Mushroom and Bamboo Shoot Stiry Fry
 
Ingredients:
 
4 oz. Black Mushrooms, soaked in hot water 20 minutes
1 Large Bamboo Shoot, cut into 1 inch pieces
4 tbs. oil
1/2 tsp. salt (optional)
2 tbs. soy sauce
1  tsp sugar
1/2 cup vegetable stock
1 tb. cornstarch dissolved into 2 tbs water
 
Procedure:
 
Heat oil in wok until it steams.  Stri fry bamboo shoots and mushrooms
1 minute.  Add [salt], soy sauce, veg. stock. Lower temp and cook
for 10 minutes.  Raisee temp back up and add sugar. Thicken with
cornstarch.  Serve over noodles.
 
Addendum:
 
I like my food *hot*. Before I add the bamboo shoots to the oil, I
usuall add 1 clove of garlic [minced], one scallion [minced], and
some hot pepper oil. The brand of hot pepper that I use is called Sate
and is the most flavorful that I have found.
 
 
 
amcmicha@gmuvax2.gmu.edu