HDTenEightyP/NetNews huggingface dataset:
From: wheeler@SUPER.ORG (Ferrell S. Wheeler)
Newsgroups: rec.food.veg
Subject: Re: veggie burgers
Date: 30 Jul 92 19:06:12 GMT



  I strongly agree with Rich Young's comments about the variety of
veggie burgers being good in their own right.  Frankly, I rather
like the enourmous variety of burgers that I have now that I am
vegetarian.
  But, the best burger for simulating meat burger is called
Harvest Direct Burger N Loaf (aka ADM Burgers).  These are the
burgers that are advertised on Sunday morning TV during the
political pundit shows.  They have a variety of flavors along
with a chili and taco filling mix.  They are vegan and vary in
fat content.  The plain burger is 27% calories in fat.  We grill
and sell veggie burgers at community festivals across the state
of Maryland.  This is the product we use.  People seem to love
it and it is a great seller (along with being a great money maker).
Harvest Direct will also send you a catalog of their many other
vegetarian products. (Did you know that TVP is a registered trademark
of Archers Daniel Midland (ADM)?)  

  Call  1-800-8FLAVOR  and ask for their variety pack for a good
sampling.

Take care,

Ferrell
From: charring@warwick.crd.ge.com (Sam Charrington)
Newsgroups: rec.food.veg
Subject: Bananas and Digestion
Date: 23 Jul 92 13:49:38 GMT
Organization: General Electric Corporate R & D

Sometimes the responses I read in rec.food.veg are so good I get
the urge to try to "stump" the netters...

Why do Mothers (didn't yours :-) say not to eat a banana at night, or before
 bedtime?  I
was always told that doing so would give an upset stomach or
nightmares or something like that.

I would have guessed that bananas are very easy to digest, and that
they are pretty close to 100% carbohydrate.  I am wrong?  Does anyone
know about how long it takes to digest a banana?  How about other
veggie type meals.  I have seen rough numbers for non-veg stuffs like
red meat (48 hours) or fish (7 hours).  How about cooked grains and vegetables?  

Don't mind the intro too much... I am not trying to waste anyone's 
time.  Digestion timing is very important and I use digestion timing
as a basic food combining method -- don't pile more food into a
working stomach.

Does anyone know of books (not too heavy) on the basic subject of
physiology (how the bod works?) with special emphasis on vegetarianism
or general health.  No textbooks please :-)

Thanks.

-- 
Sam Charrington
charring@warwick.crd.ge.com

*******
                                           /
Good bye RPI, Northwestern here I come!   /  << Standard disclaimers in effect >>
                                         /
From: amacdona@ac.dal.ca
Newsgroups: rec.food.veg
Subject: Re: ? Veg Restaurants in Toronto and Nova Scotia
Date: 23 Jul 92 19:58:36 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <bayomi.6@bldghsc.lan1.umanitoba.ca>, bayomi@bldghsc.lan1.umanitoba.ca (Dennis Bayomi) writes:
> Anyone know of any good vegetarian restaurants in Toronto and/or Nova 
> Scotia ?
> 
> Cheers, 
>    Dennis
>  
> Winnipeg, CANADA
Organization: Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.veg
Date: Mon, 27 Jul 1992 13:42:28 -0400 
From: Linda_Walmer@transarc.com
Subject: restaurants in Utah parks/arizona




I am going on vacation starting in Tuscon Ariz and circling up to the
parks of Utah (Bryce and Zion) and then down to the North rim of the Canyon,
through Flagstaff and Phonenix back to Tuscon.  Any veggie restaurants, or
restaurants with a veggie selection would be greatly appreciated.  I do eat
diary products (milk, eggs, cheese).

Thanks!!
Linda

walmer@transarc.com
From: jamesh@castle.ed.ac.uk (James Hammerton)
Newsgroups: rec.food.veg
Subject: Re: B12 strikes again!
Date: 23 Jul 92 15:11:59 GMT
Organization: Edinburgh University

After having posted the original article I've missed the immediate
followups on it, so could someone please email them to me or email their
thoughts on whether the claims on lcak of B12 in some commonly quoted
sources of it are true or whether they thought the article mentioned
proved(or not) the lack of it?

James
-- 
  James Hammerton,2nd year Computer Science at University of Edinburgh
  Email: jamesh@uk.ac.ed.castle   Or: jh@uk.ac.ed.dcs                 
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: antibiotics & nutrition
Organization: BT Customer Systems, Brighton, UK
Date: Fri, 31 Jul 1992 09:34:44 GMT

In article <5251@transfer.stratus.com> fms@sw.stratus.com (Faith Senie) writes:
>My doctor has just given me a prescription for antibiotics (Erythromycin),
>and it's made me start to wonder just what those little E. coli in my
>gastro-intestinal system really do, and what stomping them to death with
>an antibiotic is going to do for me nutritionally.  I seem to remember
>learning such things back in high school, but it's been a long time since 
>Mr. LaCava's 10th grade Biology class...

I  think  it  would  probably  be  a good idea for you to go on a three day
yoghurt   "fast"   a   few  days  after  the  course  finishes.  Also  some
acidopholous   powder  wouldn't  go  amiss.  Don't  take  any  sweet  foods
whatsoever  as  Candida  like it. Hopefully this will get your guts back to
normal  again  quite  quickly.  Ethromycin  apparently  has a less damaging
effect  than  some other antibiotics, so much so that it is given to babies
and  breast-feeding  mothers,  but  I  would still try and get some more of
the good guys back in my gut if I were you.

By  "fast"  I don't actually mean a complete fast. Pureed vegetables should
be  ok,  just  make sure they are peeled before use. Try and stay of grains
and fruit though.

For more information  look at some of the "Yeast Connection" books,  or any
book on Candida infestation.



-- 
Michael Traub
Newsgroups: rec.food.veg
From: dingbat@cix.compulink.co.uk (Codesmiths)
Subject: Re: Tissue Culture
Cc: dingbat@cix.compulink.co.uk
Reply-To: dingbat@cix.compulink.co.uk
Date: Wed, 29 Jul 1992 20:32:49 +0000


I've had a couple of queries about the "Quorn" I mentioned.

Quorn is a mycoprotein (a fungus that went to college 8-) ), which is
grown in an industrial-scale fermenter vessel. It's appeared in
quite a few supermarket ready-meals, but supposedly isn't yet
available in sufficient volume to be available as a separate
ingredient. Completely vegetarian, and considered vegan by nearly all
(except a few people with some very strange views), it's broadly
similar to TVP in the way that it's used.

I like it; it has a pleasant mild mushroom taste on its own, and is
easily flavoured by other ingredients. The texture is closer to
chicken than TVP, being soft & slightly fibrous.

I'm not a great one for "meat substitutes", but this is very
palatable in its own right, and also good for keeping the carnivores
happy with a meat look-alike.

          Andy Dingley    dingbat@cix.compulink.co.uk
From: cigno@sgi.com (Kevin Walsh)
Newsgroups: rec.food.veg
Subject: Re: USDA; VEGETARIANISM
Date: 31 Jul 92 17:55:58 GMT
Organization: Silicon Graphics, Inc.

In article <1992Jul30.032430.17385@mailhost.ocs.mq.edu.au> barry@macadam.mqcs.mq.oz.au (Barry Sanders) writes:
 ...
>While I am writing, I would like to comment on the discussion
>regarding ovo-lacto vegetarians not actually being vegetarians.
>Really the issue is semantics and I put this question to those
>that feel that vegans are the real vegetarians: Do you use salt
>(i.e. NaCl)?  We consume products from inanimate sources as
>well.   I don't think that anyone fits into what some people
>seem to suggest is a "true" vegetarian.
>

	Hah, logic...  arguments over who is a pure and true and 
	virtuous X and who is just a poser X are essentially religious
	arguments.  If you are logic-governed, avoid such arguments.
	Poor Liebnitz never figured that one out and wasted a lot of 
	time on a universal language and other efforts that assumed 
	people wanted justice and clear communication.  He was quite
	unprepared to deal with a world of poisonous little toads 
	such as Sir Issac Newton.      

	However, if you would like a training in wasted time and 
	thought, you should particpate in the argument over how to
	pronounce the word "vegan".  
--
------
"I've always thought of Boston traffic as Brownian motion with
evil intent."  -- Don Coolidge coolidge@speaker.sgi.com
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.veg
Subject: Re: My last word on how vegan is pronounced.
Date: 30 Jul 92 15:23:12 GMT

In article <63716@hydra.gatech.EDU> lt4@prism.gatech.EDU (Laurie Tucker)  
writes:
> 
> I was talking to some friends yesterday, and realized the my
> pronunciation of vegan is very similar to vegas (as in Las Vegas,
> Nevada) - just replacing the "s" sound with an "n".  Saying it any
> other way is very awkward for me.
> 
> -laurie

On the other hand, 'vegan' with a hard g makes me feel like I
am talking about someone from the star Vega.  For me, 'vegan'
with a soft g relates to the pronunciation of vegetable and
therefore sounds right to my ear.

What works for one person doesn't always work for the next.
Perhaps the simplest idea is to consider BOTH pronunciations
valid...

Karen
From: weedk@pogo.wv.tek.com (Kirk Weedman)
Newsgroups: rec.food.veg
Subject: Re: a couple of questions ...
Date: 29 Jul 92 16:55:49 GMT
Organization: Tektronix, Inc., Wilsonville,  OR.

In article <1992Jul29.001035.13414@dartvax.dartmouth.edu> oldman@coos.dartmouth.edu (Prakash Das) writes:
>In article <glen.712363154@cs.wisc.edu> glen@slate.cs.wisc.edu (Glen Ecklund) writes:
>>kuntal@algol.cs.umbc.edu (survivor) writes:
>>
>>>- The eggs in the supermarket, would they hatch if incubated ?
>>No.  In general, they are not fertilized (no sperm).
>>
>
>Is this correct? Then how are they produced? Curious.
>
>-PD

Yes, this is correct.
Female chickens can produce an egg once and maybe twice a day without
being fertilized. Though it might not be the best example, human females
produce eggs too - although not as often, not with a hard shell, not as big....
Chickens produce best for about the first 4 years of their life.  After that,
well...they might be used for something else. Having lived by a chicken farm
while growing up, it was interesting to me that all the eggs were inspected by
shining a light through them in a dark room.  This way they could separate any
eggs that might have blood in them or other problems. I don't think many people
would be thrilled if they saw one of those eggs in their frying pan.
Maybe this is one reason I don't like eggs.
From: mark3@dcs.glasgow.ac.uk (Mark Magennis)
Newsgroups: rec.food.veg
Subject: Re: eating meat (no flames, please)
Date: 31 Jul 92 09:46:58 GMT
Organization: Glasgow University Computing Science Dept.

traub@rtf.bt.co.uk (Michael Traub) writes:
>gastric  complaint  on  your  first return to meat, remember there are lots
>of bugs in meat that your body may have gotten used to not dealing with.

If you're off travelling then there are going to be lots of bugs in everything
that you're not used to. I went to India once, remained vegetarian and spent 
the first two months crocked. Amoebic dysentry, gastroenteritis, etc. The water
is particularly dangerous in many countries. Plus , of course, any things that
have been washed in it! Getting sick is par for the course really. Where are 
you going by the way?

Mark
-- 

_______________________________________________________________________
mark3@dcs.glasgow.ac.uk		Mark Magennis
				Dept. of Computing Science
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: soy sauce expiration
Organization: BT Customer Systems, Brighton, UK
Date: Thu, 23 Jul 1992 00:14:44 GMT

In article <1992Jul22.002942.20539@silma.com> sj@silma.com (Suzanne) writes:
>Does soy sauce ever go bad?  I'm talking about
>the real thing here (i.e., organic), not the
>preservative-laden stuff.
>
The soya sauce I buy from the local chinese grocer (which is the pure
soyabeans, water, wheat, salt variety) has an expiry date and says
refrigerate after opening. I used it well past the expiry date and
never refrigerated it. It seemed fine to the very last drop.

>How about miso?

I managed to grow some mould on my miso:-<



-- 
Michael Traub
From: wheeler@SUPER.ORG (Ferrell S. Wheeler)
Newsgroups: rec.food.veg
Subject: Farm Sanctuary
Date: 27 Jul 92 22:49:29 GMT



JOIN US AT THE SANCTUARY!

Volunteers are need for our special SANCTUARY FOR FARM ANIMALS. As
a volunteer-based shelter, we depend on caring, committed people ... people
who also want to do everything possible to help factory farm victims.
Your active participation will litteraly keep our doors open for
needy animals, so please get involved today!  For further information, please
call Farm Sanctuary at 607-583-2225.

FARM ANIMAL CAREGIVER

Our unique Sanctuary cares for hundreds of formerly abused farm animals,
ranginf from chickens to cows.  Volunteers are needed to help maintain
the Sanctuary and care for Sanctuary animals.

The Farm Animal Caregiver Program is a weekly committment.  Caregivers
work a regular 3 hour shift per week.  The shelter is open 7 days a week;
shifts are available from 9 am to 3 pm.


FARM WORK PARTIES

Farm Sanctuary Work Parties are definitely "working parties" and you'll
have a great time for a good cause!  And don't worry if you're not a
farmer, we'll teach you how to be one!  Work parties are held the first
Saturday of every month from 9 am to 4 pm.  Please mark your calendars
now.  May 2   June 6  July 4  August 1  September 5
From: wheeler@SUPER.ORG (Ferrell S. Wheeler)
Newsgroups: rec.food.veg
Subject: Hegins Pigeon Shoot
Date: 28 Jul 92 23:11:04 GMT



                  THE FUND FOR ANIMALS PRESENTS:
 
  OUR 1992 CONFERENCE FOR THE ANIMALS IN CONJUNCTION WITH THE
                   HEGINS PIGEON SHOOT PROTEST
 
 The Fund for Animals has united with over 40 grassroots and
 national groups to ban the pigeon shoot.  Last year's rally drew
 over 1,500 people.  This year we want 10,000 pigeon shoot
 protestors to descend on Hegins!  Please join us and help make this
 the biggest animal rights event this decade.  Spread the word!
 
 
                   WEEKEND SCHEDULE OF EVENTS:
 
 Saturday, September 5 - Civil disobedience training sponsored by
 PETA, 9:00 am to 3:00 pm.  Registration $10.00.  Contact Jenny
 Woods at PETA for details. (301) 770-7444.
 
 Saturday, September 5 - Cash-bar reception, dancing.  7:30 pm-12:00
 pm, Harrisburg, Marriott.
 
 Sunday, September 6 - Conference, Harrisburg, 9:00 am-8:30 pm (see
 preliminary schedule below).
 
 Monday, September 7 - Pigeon shoot protest, Hegins, PA.  Chartered
 buses will leave from the Harrisburg Marriott at 7 am.
 
 
 CONFERENCE LOCATION:
 
 Harrisburg Marriott Hotel                    Free parking and free
 4650 Lindle Road                       transportation from airport
 Harrisburg, PA  17111 (800) 343-5982
 
 
                   PRELIMINARY CONFERENCE SCHEDULE
 
  8:00 am - Registration and continental breakfast
  9:00 am - Welcome and announcements
  9:15 am - Speakers
 12:00 pm - Our famous tex-mex buffet
  1:00 pm - Featured speakers and workshops
  5:00 pm - Cash bar, social hour, dinner buffet, keynote speakers
 
 Merchandise and literature from dozens of groups will be available
 throughout the day.
 
 Registration fee includes Saturday night reception, three vegan
 meals, the conference, and a one year membership with The Fund.
 The Marriott Hotel will offer conference attendees a discounted
 rate of $54.00 per room, each of which has two double beds.
 
 Make checks payable to:  The Fund for Animals (301) 585-2591
                          850 Sligo Avenue
                          Suite L.L. 2
                          Silver Spring, MD  20910
 
   -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -
 
 I enclose $_______ for _______ registration(s) (1 day)
 early fee (postmarked by August 1) $60.00
 late fee (postmarked after August 1) $80.00
 senior citizens/students $45.00
 
 Extra donation of $_______ to help sponsor a student/poor activist.
 
 I would like a bus ticket to Hegins.  I've included $11.00 payable
 to The Fund for Animals.
 
 I can't believe I am not a member of The Fund!  My membership fee
 of $20.00 is enclosed.
 
 Name: ___________________________________________________________
 Address: ________________________________________________________
 City: ______________________________   State: ___  Zip: _________
 Day phone: ________________    Evening phone: ___________________
 
 Sorry, absolutely NO REFUNDS after August 20th -- we are
 financially obligated to the hotel.
From: msw10@nepenthe.as (Michael S. Wong)
Newsgroups: rec.food.veg
Subject: Request for Catering info
Date: 21 Jul 92 17:00:14 GMT
Reply-To: msw10@nepenthe.as
Organization: Sun Microsystems

Does anyone know of a Caterer (for a wedding) who puts on Vegetarian or Vegan
spreads in the Sacramento or Bay Areas?

Thanks in advance!

Michael Wong.
From: proberts@informix.com (Paul Roberts)
Newsgroups: rec.food.veg
Subject: Re: APOLOGY
Date: 29 Jul 92 20:01:30 GMT
Organization: Informix Software, Inc.

In article <1992Jul28.132711.177@lrc.edu> blosser_cy@lrc.edu writes:
>I would like to make an apology for posting the 'SUMMER FUN' to this newsgroup.
>Apparently the majority of the readers here have grown calloused to 'satirical'
>posts and treat all crude remarks in a serious manner. I would like to say that
>the readers here responded in a MUCH more civilized and respectable manner than
>say those on rec.guns & rec.autos who didn't appreciate my environmental rants.
>
>=)
>
>Thank you for your time and I promise next time I post to this newsgroup I will
>include a good recipe for vegetarian enchiladas...
>
>Peace,
>
>Christopher

What did you post on rec.guns? A eulogy to vegetarianism, maybe?

Paul
From: jeanthea@oasys.dt.navy.mil (Mark Jeantheau)
Newsgroups: rec.food.veg
Subject: Re: Opinions on 'food combining' sought
Date: 23 Jul 92 16:26:42 GMT
Reply-To: jeanthea@oasys.dt.navy.mil (Mark Jeantheau)
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.veg, drew@cs.anu.edu.au (Drew Corrigan) writes:
>I am new to this newsgroup so this may have been discussed before. I
>have been reading a lot about diets and dieting lately, and a number
>of authors (Australian and American) strongly advocate the concept
>that certain groups of foods should not be eaten together (while it
>is okay to combine others)..... theory goes that different foods

We did just have a discussion on it.  Here's a repost of my msg:

--------

----- Begin article 8538 in rec.food.veg -----
From: therese@garnet.berkeley.edu ()
Newsgroups: rec.food.veg
Subject: caterers in bay area
Date: 24 Jul 1992 00:06:53 GMT
Organization: University of California, Berkeley
Distribution: ba
NNTP-Posting-Host: garnet.berkeley.edu
Originator: therese@garnet.berkeley.edu

Hi and congrats to the person who's getting married (or the people, rather).
I was married in April here in San Francisco and we had La Mediterranee
cater for us.  They are not an exclusively veggie place, but have lots of
(ovo-lacto) options, as well as great hummus, baba ganouj, etc.  They gave
us more food than you can imagine for 50 people for $600.  I don't know
if you've been pricing places yet, but this is a great deal if you really
want to feed you guests.  Let me try to remember what we had - dolmas, 
levant sandwiches (cream cheese and veggies in cracker bread), fruit and
cheese, two types of phyllo entrees, one vegetarian and one not, chicken
pomegranate, tabouleh, quiche, baba ganouj, hummus, rice pilaf, and two
desserts - baklava and datil amandra.  You could do all vegetarian easily,
and the option we chose was the MOST expensive one.  They have three 
restaurants in the area, two in S.F. and one in Berkeley.  We go to the
restaurant often - great food!  They can provide servers from their off-
duty staff, but we went with people from a place called "hostess helpers"
they were formally dressed and did a nice job.  We rented dishes and 
glassware, etc. from All Occasions Party Rentals.  We did our own flowers -
went to the wholesale flower market and for $150 had more flowers than we
knew what to do with - but only do this if you have lots of volunteer help!

We got our cake from a place in Berkeley called the Leaven and Earth Bakery -
it was inexpensive and very good - they decorated it with fresh flowers from
their garden.  Some friends of ours got their cake from Cocolat and it was
FABULOUS but also quite a bit more expensive.  If you go with Cocolat, be
sure to reserve a date far in advance.  Most bakeries let you have free
samples of wedding cakes (including Cocolat -yum) - so use it while you can!

Good luck and have a great wedding!

Therese

ps. one last word of advice - watch your budget carefully it's all too
easy to find it's gone way past your limit!

Newsgroups: rec.food.veg
From: suzanne@sfsuvax1.sfsu.edu (Suzanne McCaffrey)
Subject: Re: pressure cooking
Keywords:  pressure, cooking
Organization: San Francisco State University
Distribution:  us
Date: Fri, 24 Jul 1992 16:13:44 GMT
From: pburch@roc.mbcr.bcm.tmc.edu (Paula Burch)
Newsgroups: rec.food.veg
Subject: Re: Sugars (Re: Aspartame)
Date: 24 Jul 1992 22:43:29 GMT
Reply-To: pburch@roc.mbcr.bcm.tmc.edu (Paula Burch)
Originator: pburch@roc.mbcr.bcm.tmc.edu


In article <1992Jul21.213128.12054@pixel.kodak.com>, young@serum.kodak.com [Rich Young] (x37176) writes:

|>    As for the composition of various sweeteners, most fruit sugars are
|>    fructose, honey is virtually all fructose, and I don't really know what's
|>    in maple syrup and rice syrup.
|> 
Rice syrup should be a mixture of glucose and maltose--whatever starch 
turns into when hydrolyzed, the only question being how complete the 
hydrolysis is. 

And bananas are sucrose, and raisins are glucose.

By the way, a sweet tooth is inborn: breast milk and formula are 
incredibly sweet. So much for the idea that sugar is poison....not 
that large amounts of sweet foods agree with me. The key, as always, 
is moderation. The only really good argument for other sugars as opposed 
to sucrose is the animal bones thing. Thet're all about equally free of 
nutrition. I always laugh at recipes that call for refined sucrose, or
grocery store products that have no "sugar" but are full of honey.

Paula Burch
pburch@bcm.tmc.edu
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: vegan food:  possibly chock full of salt
Organization: Abo Akademi University
Distribution: rec
Date: Tue, 21 Jul 1992 14:11:28 GMT

In article <ELI.92Jul19130730@regal.cisco.com> eli@cisco.com (Steve Elias) writes:
>
>vegan food can by definition have lots of vegetable oil in
>it, correct?  this bursts my concept that vegan food would
>be guaranteed to be good for me :(

Vegan food could be 100 % salt.



-- 
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: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: Good Thai Recipies! (Vegan)
Organization: Abo Akademi University
Date: Tue, 21 Jul 1992 14:19:30 GMT

In article <1992Jul20.174145.13482@reed.edu> zeke@reed.edu (Zeke Koch) writes:
>I recently decided to play with Thai food.  (after finally discovering
>a good source for ingredients) I thought that you'll would enjoy
>these.  The instructions are fairly sparse but if you have any
>questions feel free to write me.  Most of the ingredients are fairly
>easyto find.  But if you can get the "real thing" it is much nicer.

>
>Pad Thai (from Thai Vegetarian Cooking)
> 
>3 Tbsp oil
>1 clove garlic (minced)
>1/2 cup tofu (cubed)
>1 egg

*** ??? ***

>1 medium tomatoe (diced)

Dan Quayle for president

>
>I will send more shortly!

Vegetarian only, please.



-- 
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
Newsgroups: rec.food.veg