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Modern Animal Farming | Vegan Outreach

29-06-2016 9:44 pm

Contents Introduction

The competition to produce inexpensive meat, eggs, and dairy products has led animal agribusiness to treat animals as objects and commodities. The worldwide trend is to replace small family farms with factory farms large warehouses where animals are confined in crowded cages or restrictive pens.

If the anti-cruelty laws that protect pets were applied to farmed animals, many of the most routine U.S. farming practices would be illegal in all 50 states.

For modern animal agriculture, the less the consumer knows about whats happening before the meat hits the plate, the better. If true, is this an ethical situation? Should we be reluctant to let people know what really goes on, because were not really proud of it and concerned that it might turn them to vegetarianism?

Peter Cheeke, PhD | Oregon State U. Professor of Animal Agriculture | Contemporary Issues in Animal Agriculture (2004) textbook

According to Professor Bernard E. Rollin: [I]ndividual animals may produce, for example, gain weight, in part because they are immobile, yet suffer because of the inability to move. In the case of battery-cage egg production, Rollin explains that though each hen is less productive when crowded, the operation as a whole makes more money with a high stocking density: chickens are cheap, cages are expensive.

In an article in favor of cutting the space per pig from 8 to 6 square feet, industry journal National Hog Farmer advises that Crowding pigs pays.

It is all very well to say that individuals must wrestle with their consciences but only if their consciences are awake and informed. Industrial society, alas, hides animals suffering. Few people would themselves keep a hen in a shoebox for her egg-laying life; but practically everyone will eat smartly packaged, farm fresh eggs from battery hensmilk drinkers do not see the calves torn from their mothers.

The Economist, What Humans Owe to Animals, 8/19/95

In the United States, virtually all birds raised for food are factory farmed. Inside the densely populated sheds, vast amounts of waste accumulate. The resulting ammonia levels commonly cause painful burns to the birds skin, eyes, and respiratory tracts.

In my opinion, if most urban meat eaters were to visit an industrial broiler house, to see how the birds are raised, and could see the birds being harvested and then being processed in a poultry processing plant, they would not be impressed and some, perhaps many of them would swear off eating chicken and perhaps all meat.

Peter Cheeke, PhD | Contemporary Issues in Animal Agriculture 2004 textbook

Todays broiler reaches market weight in about one third the time it took the traditional broiler. This rapid growth rate has been accompanied by an increasingly high incidence of conditions that cause suffering, such as ascites and painful skeletal deformities. According to Professor John Webster of the University of Bristols School of Veterinary Science, Broilers are the only livestock that are in chronic pain for the last 20% of their lives. In order to avoid problems of reproduction and lameness associated with obesity, broilers used for breeding are severely feed restricted.

Packed in cages (usually less than half a square foot of floor space per bird), hens can become immobilized and die of asphyxiation or dehydration. Decomposing corpses are found in cages with live birds.

To cut losses from birds pecking each other, farmers remove a third to a half of the beak from egg-laying hens, breeding chickens, and most turkeys and ducks. Without pain relief, the beak is partially amputated with a heated blade; or the end is damaged with a laser, infrared beam, or powerful electric spark and sloughs off days later. The birds suffer severe pain for weeks. Some, unable to eat afterwards, starve.

Each week, hundreds of thousands of laying hens die on U.S. farms. Most endure one to two years of battery-cage confinement before theyre disposed of as spent hens.

By the time their egg production declines, the birds skeletons are so fragile that many suffer broken bones as theyre removed from the cages. Hens who are transported to slaughter often endure long journeys and sustain further injuries. Flocks killed on-site are gassed, rendered, composted, or destroyed by other means (for example, on two California farms, workers fed 30,000 live hens into wood chippers).

Male chicks, of no economic value to the egg industry, are typically macerated (ground up alive) or gassed. In some cases, they are simply thrown alive into garbage bags as depicted in the picture below of chicks dead and dying in a dumpster behind a hatchery.

Our task must be to free ourselves from this prison by widening our circle of compassion to embrace all living creatures and the whole of nature in its beauty.

Albert Einstein | letter dated 1950, quoted in H. Eves Mathematical Circles Adieu, 1977

In the September 1976 issue of the trade journal Hog Farm Management, John Byrnes suggested, Forget the pig is an animal. Treat him just like a machine in a factory.

Over 30 years later, National Pork Producers Council spokesperson Dave Warner showed dismay at the idea that pigs should be able to turn around:

So our animals cant turn around for the 2.5 years that they are in the stalls producing piglets, I dont know who asked the sow if she wanted to turn around.

Theres a schizoid quality to our relationship with animals, in which sentiment and brutality exist side by side. Half the dogs in America will receive Christmas presents this year, yet few of us pause to consider the miserable life of the pig an animal easily as intelligent as a dog that becomes the Christmas ham.

Michael Pollan, The New York Times Magazine 11/10/02

Morley Safer described on 60 Minutes:

This [movie Babe] is the way Americans want to think of pigs. Real-life Babes see no sun in their limited lives, with no hay to lie on, no mud to roll in. The sows live in tiny cages, so narrow they cant even turn around. They live over metal grates, and their waste is pushed through slats beneath them and flushed into huge pits.

On September 17, 2008, the Associated Press reported on a cruelty investigation performed by PETA at a pig farm in Iowa. The report stated in part:

The video, shot by People for the Ethical Treatment of Animals, shows farm workers hitting sows with metal rods, slamming piglets on a concrete floor and bragging about jamming rods into sows hindquarters

At one point in the video, workers are shown slamming piglets on the ground, a practice designed to instantly kill those baby pigs that arent healthy enough. But on the video, the piglets are not killed instantly, and in a bloodied pile, some piglets can be seen wiggling vainly. The video also shows piglets being castrated, and having their tails cut off, without anesthesia.

To visit a modern CAFO (Confined Animal Feeding Operation) is to enter a world that, for all its technological sophistication, is still designed according to Cartesian principles: animals are machines incapable of feeling pain. Since no thinking person can possibly believe this any more, industrial animal agriculture depends on a suspension of disbelief on the part of the people who operate it and a willingness to avert your eyes on the part of everyone else.

More than any other institution, the American industrial animal farm offers a nightmarish glimpse of what capitalism can look like in the absence of moral or regulatory constraint. Here in these places life itself is redefined as protein production and with it suffering. That venerable word becomes stress, an economic problem in search of a cost-effective solution, like tail-docking or beak-clipping or, in the industrys latest plan, by simply engineering the stress gene out of pigs and chickens. Our own worst nightmare such a place may well be; it is also real life for the billions of animals unlucky enough to have been born beneath these grim steel roofs, into the brief, pitiless life of a production unit in the days before the suffering gene was found.

Michael Pollan, The New York Times Magazine 11/10/02

For many people, dairy farming conjures up images of small herds of cows leisurely grazing on open pastures. Although scenes like this still exist in the United States, most milk is produced by cows raised in intensive production systems. Some cows are housed indoors year-round, and lactating cows are often kept restrained in tie stalls or stanchions.

From 1940 to 2012, average per-cow milk production rose from 2 to 10 tons per year; some cows have surpassed 30 tons. High milk yields often causes udder breakdown, leading to early slaughter. It is unprofitable to keep dairy cows alive once their milk production declines. They are usually killed at 5 to 6 years of age, though their normal life span exceeds 20.

Although they dont reach mature size until at least 4 years old, dairy cows first give birth at about 2 years of age and are usually bred again beginning at about 60 days after giving birth, to maintain a yearly schedule.1 Each year, approximately one quarter of the cows who survive the farms are sent to slaughter, most often due to reproductive problems or mastitis. Cows can live more than 20 years, however theyre usually slaughtered and used to produce ground beef at about 5 years of age, after roughly 2.5 lactations.

Most dairy calves are removed from their mothers immediately after birth. The males are mainly sold for veal or castrated and raised for beef. Bob veal calves are killed as soon as a few days after birth; those used to produce special-fed veal are typically kept tethered in individual stalls until slaughtered at about 16 to 20 weeks of age. The female calves are commonly subjected to tail docking, dehorning, and the removal of extra teats. Until weaned at 8 weeks of age, most female calves are fed colostrum, then a milk replacer or unsaleable waste milk. Each year hundreds of thousands of these female calves die between 48 hours and 8 weeks of age, mostly due to scours, diarrhea, and other digestive problems.

Historically, man has expanded the reach of his ethical calculations, as ignorance and want have receded, first beyond family and tribe, later beyond religion, race, and nation. To bring other species more fully into the range of these decisions may seem unthinkable to moderate opinion now. One day, decades or centuries hence, it may seem no more than civilized behavior requires.

The Economist, What Humans Owe to Animals, 8/19/95

The term downer refers to an animal who is too injured, weak, or sick to stand and walk. The exact number of downer cattle on U.S. farms or feedlots or sent to slaughter facilities is difficult to ascertain, but estimates approach 500,000 animals per year; most are dairy cows. Complications associated with calving and injuries from slipping and falling are leading causes.

Evidence revealing widespread mistreatment of downer dairy cows hit the news in January 2008, when the Humane Society of the United States released footage from its undercover investigation of a California slaughter plant that supplied beef for the nations school lunch program:

In the video, workers are seen kicking cows, ramming them with the blades of a forklift, jabbing them in the eyes, applying painful electrical shocks and even torturing them with a hose and water in attempts to force sick or injured animals to walk to slaughter.

Temple Grandin, a renowned expert on animal agriculture and professor at Colorado State University, called the images captured in the investigation one of the worst animal abuse videos I have ever viewed.

See the HSUS report and video, and this Washington Post article; also HSUSs 2009 investigation of a dairy calf slaughter plant in Vermont.

Before animals are slaughtered, they must be transported to the slaughterhouse. In the case of cows or steers they are typically taken to a stockyards first where they are auctioned off.

On the trucks, birds, pigs, sheep, or cows are crammed together. Mammals must stand in a slurry of urine, feces, and vomit and hose who fall and cant get up may be trampled or suffocate.

The slatted trucks expose the animals to extreme temperatures. Some may suffer dehydration or frostbite, or become frozen to the trailers or cages.Hot weather and humidity are deadly to pigs. Approximately 200,000 pigs die on their way to slaughter every year in the United States.

Like this bull I had last year this bull was one of the biggest bulls Ive ever seen. It was at the very front of the trailer. And the spirit it had, he was just trying his hardest to get off the trailer. He had been prodded to death by three or four driversbut his back legs, his hips have given out. And so basically they just keep prodding it. So it took about 45 minutes to get it from the front nose of the trailer to the back ramp.

Then from there it was chained with its front legs, and it fell off the ramp, smashed onto the floor, which I dont know how many feet that would be but quite a racketI just said, Why dont you shoot the damn thing? Whats going on? What about this Code of Ethics?

This one guy said, I never shoot. Why would I shoot a cow that can come off and theres still good meat there? When I first started, I talked to another trucker about downers. He said, You may as well not get upset. Its been going on for many years. It will go on for the rest of my life and your life. So just calm down about it. It happens. Youll get kind of bitter like I did. You just dont think about the animals. You just think that they arent feeling or whatever.

interview with a Canadian livestock trucker, from A Cow at My Table, 1998 documentary

At Bushway, a calf slaughtering facility in Vermont, newborn male calves are typically brought in at one to seven days old. They are often trucked from long distances away, ten or twelve hours or more, and they often arrive injured, weak and dehydrated. As a result, calves may arrive downed and unable to get up.

I witnessed animal handlers at Bushway grab a downed calf by a hind leg and drag him down an unloading ramp. Another calf was dragged through the holding pens. Dragging any non-ambulatory animal is against regulations. During another delivery, a handler swore at a downed calf and threw him off the second tier of the hauling trailer like a football.

Calves arriving at Bushway after slaughter hours were destined to spend yet another 1218 hours without food, when already they had been deprived of sustenance for perhaps days, since they were usually removed from their mothers immediately after birth. Sometimes calves are held overnight and it always broke my heart that employees would carry the bodies of these dead baby calves out of the pen because they died of dehydration and starvation.

Animals, who are survive the farms and transport whether factory-farmed or free-range are slaughtered.

In the slaughterhouse, the animals can typically smell, hear, and often see the slaughter of those before them. As they struggle, theyre often abused by frustrated workers, who are under constant pressure to keep the lines moving at rapid speeds.

Jeremy Bentham An Introduction to the Principles of Morals & Legislation, 1789

The Humane Methods of Slaughter Act, a federal law, requires mammals (other than rabbits) be stunned prior to slaughter (exempting religious slaughter). Typically, electric current is used to induce a heart attack and/or seizure; or a captive bolt gun is used to deliver a blow to the skull or shoot a rod into the animals brain.

Its not uncommon for an animal to suffer one or two failed stuns. In the case of a failed electrical stun, an animal may be paralyzed without losing sensibility. Unconscious animals whose necks are not cut soon enough may regain their senses after being hung on the bleed rail.

The Washington Post reported that, Hogs, unlike cattle, are dunked in tanks of hot water after they are stunned to soften the hides for skinning. As a result, a botched slaughter condemns some hogs to being scalded and drowned. Secret videotape from an Iowa pork plant shows hogs squealing and kicking as they are being lowered into the water.

You have just dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity.

Ralph Waldo Emerson Fate, The Conduct of Life, 1860

During religious slaughter, such as kosher and halal, animals are usually fully conscious as their throats are cut. This is supposed to induce rapid loss of consciousness. However, in a study of cattle at five kosher slaughter plants in several different countries, the time from the end of the cut until the eyes rolled back and the cow started to collapse ranged from 8 to 120 seconds.18 Some cattle may have prolonged periods of sensibility lasting up to 385 seconds.

Animals are Gods creatures, not human property, nor utilities, nor resources, nor commodities, but precious beings in Gods sight.

Rev. Andrew Linzey, Oxford University, Animal Theology, 1995

Undercover videos taken by PETA between 2004 and 2008 at two U.S. kosher slaughterhouses revealed workers ripping the tracheas and esophagi from the throats of fully conscious cattle after the ritual cut; some of the animals are shown writhing in pools of blood, struggling to stand for minutes afterwards. In Thinking in Pictures, Dr. Temple Grandin describes the shackle and hoist method of ritual slaughter:

Prior to slaughter, live cattle were hung upside down by a chain attached to one back leg. It was so horrible I could not stand to watch it. The frantic bellows of terrified cattle could be heard in both the office and the parking lot. Sometimes an animals back leg was broken during hoisting.

The shackle and hoist procedure can be seen in PETAs December 2009 video footage of a South American plant that supplies kosher meat to the United States.

See also: If This Is Kosher video; shechita photos.

Do we, as humans, having an ability to reason and to communicate abstract ideas verbally and in writing, and to form ethical and moral judgments using the accumulated knowledge of the ages, have the right to take the lives of other sentient organisms, particularly when we are not forced to do so by hunger or dietary need, but rather do so for the somewhat frivolous reason that we like the taste of meat? In essence, should we know better?

Peter Cheeke, PhD | Contemporary Issues in Animal Agriculture, 2004

Birds are exempt from the federal Humane Methods of Slaughter Act.

Over 95 percent of U.S. land animals killed for food are birds, yet there is no federal law requiring they be handled humanely. To facilitate automated slaughter, birds are usually immobilized via electrical stunning. Hanging in shackles, the birds heads are passed through an electrified water bath.

It is not known whether this renders them unconscious, and the potential for birds suffering severely painful pre-stun shocks is difficult to eliminate. Each year, several hundred thousand chickens and turkeys reach the scalding tanks alive.

In 2015, the Humane Society of the United States released a video documenting the scalding of hens alive, forced upside down into tanks of scorching hot water in which they drown. Watch the video below.

Turkeys enter the slaughter area, hanging shackled by their legs. The pain birds suffer from shackling can be extreme and inevitably causes violent wing flapping, which may result in dislocated joints and broken bones. Due to their wingspan, turkeys are prone to intensely painful pre-stun shocks.

In January of 2007, a Mercy For Animals investigator took a job in North Carolina at one of the nations largest poultry slaughterhouses to witness the conditions firsthand: Birds with broken legs and wings, open wounds, and large tumors were shackled and hung on the slaughter line; some of the injured were left writhing on the floor for hours beforehand. Workers punched, kicked, threw, and mutilated live birds; they tore eggs from the birds cloacae to toss at coworkers, and ripped the heads off birds who were trapped inside the transport cages.

A year later, PETA released footage of two other large plants, in Tennessee and Georgia, where many conscious birds were mangled by the killing machines or had their heads yanked off by workers. PETAs 2005 investigation of an Alabama plant, also found the neck-cutting machines routinely missed, slicing open the chickens wings, faces, and other body parts; numerous birds entered the scald tanks for feather removal while fully conscious. The three facilities were owned by Tyson, a leading supplier to KFC.

Between October 2003 and May 2004, an undercover PETA investigator captured footage at a Pilgrims Pride chicken slaughterhouse in West Virginia. Workers were filmed violently and repeatedly throwing live chickens into a wall, picking chickens up by their legs and swinging their heads into the floor, and kicking and jumping up and down on live chickens. According to a New York Times article on the investigation, this plant had previously received KFCs Supplier of the Year award (KFC Supplier Accused of Animal Cruelty, July 20, 2004).

Below are two of the many chickens whose bodies were sliced open by the killing machines at the Alabama plant investigated by PETA in 2005.

On March 4, 2010, the House Oversight and Government Reform Committee held a hearing on the Continuing Problems in the USDAs Enforcement of the Humane Methods of Slaughter Act. Stan Painter, who served as a Food Safety Inspection Service (FSIS) inspector for more than 24 years and has been chairman of the National Joint Council of Food Inspection Local Unions for over 6 years, testified:

The agency claimed that there was a full complement of staffing at Hallmark/Westland when that situation came to light, yet the facility management was able to game the system and abused animals in order to squeeze every last penny for the bottom line. There are some slaughter facilities in this country that are processing cattle at 390 head per hour and hogs at 1106 head per hour. At that rate of production, we would need to increase the number of inspectors assigned to be able to enforce all of laws and regulations adequately

We are also hamstrung by our supervisors who are either not qualified to do their jobs, unwilling to let us do our jobs, or who are not committed to making animal welfare a priority either in FSIS-regulated facilities or in their private lives.

True human goodness, in all its purity and freedom, can come to the fore only when its recipient has no power. Humanitys true moral test, its fundamental test (which lies deeply buried from view), consists of its attitude towards those who are at its mercy: animals. And in this respect humankind has suffered a fundamental debacle, a debacle so fundamental that all others stem from it.

Milan Kundera, The Unbearable Lightness of Being, 1984

Dr. Dean Wyatt, an FSIS supervisory public health veterinarian for over 18 years, provided a statement citing several examples of the violations he observed at both Bushway and Seaboard Farms, a large pig slaughterhouse in Oklahoma and the struggles he endured trying to enforce the law:

When upper-level FSIS management looks the other way as food safety or humane slaughter laws are broken, or, as has been my experience, retaliates against people who are enforcing those laws, then management is just as guilty for breaking those laws as are the establishments. The laws are there. The enforcement of those laws in my experience has not been there and, in fact, has been willfully ignored by well-paid public officials.

It seems almost unbelievable to me, but I have been ignored by my own people and have suffered physically, emotionally, and financially in the process. More importantly, animal welfare and food safety have suffered as well.

Humans who enslave, castrate, experiment on, and fillet other animals have had an understandable penchant for pretending animals do not feel pain. A sharp distinction between humans and animals is essential if we are to bend them to our will, make them work for us, wear them, eat them without any disquieting tinges of guilt or regret.It is unseemly of us, who often behave so unfeelingly toward other animals, to contend that only humans can suffer. The behavior of other animals renders such pretensions specious. They are just too much like us.

Dr. Carl Sagan & Dr. Ann Druyan, Shadows of Forgotten Ancestors, 1992

An article published in the Journal of Fish Biology explains:

The scientific study of fish welfare is at an early stage compared with work on other vertebrates and a great deal of what we need to know is yet to be discovered. It is clearly the case that fish, though different from birds and mammals, however, are sophisticated animals, far removed from unfeeling creatures with a 15 second memory of popular misconception.

[I]t has been argued that the longer the life span of a given species of animal and the more sophisticated its general behaviour, the greater its need for complex mental processes similar to those that in humans generate the conscious experience of suffering. In this context, therefore, it is relevant that the longest-living vertebrates are found among the fishes and that fish behaviour is rich, complicated and far from stereotyped. Indeed, current literature on fish cognition indicates that several fish species are capable of learning and integrating multiple pieces of information that require more complex processes than associative learning.

The fastest growing food-producing sector is aquaculture; one of two fish eaten is now raised on a farm rather than caught in the wild.39 As with other forms of animal agriculture, the practices employed by fish farmers are designed to increase profitability but can reduce the well-being of the fish. Welfare concerns include: poor water quality, aggression, injuries, and disease associated with inappropriate stocking densities; health problems due to selection for fast growth; handling and removal from water during routine husbandry procedures; food deprivation during disease treatment and before harvest; and pain during slaughter.

There is evidence from some species of fish, cephalopods and decapod crustaceans of substantial perceptual ability, pain and adrenal systems, emotional responses, long- and short-term memory, complex cognition, individual differences, deception, tool use, and social learning.

Donald M. Broom, PhD, University of Cambridge Professor of Animal Welfare | Diseases of Aquatic Organisms, Vol. 75, No. 2, 2007

In the worlds marine fisheries, 87 percent of fish stocks are already fully exploited, overexploited, or depleted. A UN Chronicle article on overfishing warns that oceans are cleared at twice the rate of forests and the dramatic increase of destructive fishing techniques destroys marine mammals and entire ecosystems. Its estimated that, each year, hundreds of thousands of dolphins, seals, and other marine mammals die in fishing nets worldwide.

It is easy for us to criticize the prejudices of our grandfathers, from which our fathers freed themselves. It is more difficult to distance ourselves from our own views, so that we can dispassionately search for prejudices among the beliefs and values we hold.

Peter Singer, Princeton University Professor of Bioethics Practical Ethics, 1993

The good news is that you can choose to remove your support from these abusive practices by adding delicious vegan foods to your meals! Please check out our online guide to eating vegan by clicking here. Thank you for caring about these animals.

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Modern Animal Farming | Vegan Outreach

How to Lose Weight NYC

28-06-2016 10:48 am

Jean-Louis Deniot shares his best tips for creating interiors that stand the test of time.

He pulls together spaces that are sophisticated, seductive, and indelibly Frenchintricate assemblages of plush fabrics, just-so vintage pieces, and one-off custom work that make you feel as if youre sitting in the chicest room in the world. Im so attentive to atmosphere and the way you are going to live in a place, says Paris-based designer Jean-Louis Deniot, whose Left Bank studio serves clients from New York to New Delhi.

The approach is intensely layeredhammered metal, veined marble, inlaid woodwith no detail overlooked. Deniot has commissioned painted embellishments on the hems of curtains from a couture petite main for a client and trompe loeil skies on the walls of his own 7th arrondissement apartment. Ive never used a plain fabric in my life, and a bare wall puts me into a panic.

His interiors are the furthest thing from cluttered, though. The surfeit of materials are tightly edited, and the rigor with which theyre composed gives it all a soothing balance. Jansen chairs sidle up to chinoiserie dressers; patinated- bronze cocktail tables gleam under 18th-century portraits. Im always trying to achieve something magical.

Now, Deniot is revealing his secrets to timeless interiors so we can all achieve his quintessential cool style for years to come.

1. When you place a sofa in the center of the room, the back has to be as attractive as the frontotherwise its like the Berlin Wall. It shouldnt be too deep either, so it doesnt dwarf a side table. Try to balance comfort and aesthetics.

2. We dont start with furniture and finishesour method of attack is through the interior architecture. We compose a feeling with the envelope before we define the color of the dishes.

Read more about the article on

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How to Lose Weight NYC

Vegetarian Recipes –

27-06-2016 7:42 pm

Spinach Enchiladas

“Even better than I expected! I never imagined enchiladas to be so easy to make, but these were!” Emily

“Delicious! I made the dough earlier in the day, and par-baked my crusts. When it was getting close to dinner, I assembled them, easy peasy!” Christina

“Five stars! I always make a DOUBLE recipe of thisit freezes beautifully.” JohnN0006

“One of the best tofu recipes I’ve made. I changed a few things (heated the peanut butter; mixed it with soy sauce and chili). Thanks for the inspiration!” susiekew

In this version of a classic Thai dish, seitan stands in for the usual chicken. Red curry spices up the peanut sauce.

Top-rated recipes, party ideas, and cooking tips to inspire you year-round. Get a full year for just $7.99!

Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired.

Find everything you need for your July 4th festivities.

This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.

A vegetarian version of the Korean one-bowl meal of rice and vegetables topped with an egg is ready in less than an hour.

Make vegetarian meatballs with browned mushrooms instead of meat and you’ll be amazed by their hearty taste and perfect texture. Approved for use on spaghetti!

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

This is an easy and exotic Indian dish. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

A savory vegetable loaf is stuffed with eggplant, zucchini, green pepper, and Swiss cheese. Serve cooled and sliced for a light lunch or at your next picnic.

This made-from-scratch chili combines beans, lentils, tofu, and fresh veggies for a thick, hearty chili that will please the whole family.

See how to make a delicious no-fry version of eggplant Parmesan.


Cilantro and cayenne give this classic guacamole a tasty kick. Serve it smooth or chunky.

Whether you’re trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.

Cream cheese is the secret to this quick Alfredo sauce.

This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert.

Layers of flavors make this 5-star lasagna a hearty hit.


Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade dressing creating a crowd-pleasing spinach salad.

A restaurant-worthy appetizer stuffed with cream cheese, garlic, Parmesan cheese, and a hint of heat.

Macaroni is mixed with shredded Cheddar, Parmesan, cottage cheese and sour cream, then topped with bread crumbs and baked.

Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!

These roasted green bell peppers are stuffed with a savory feta and rice mixture.


Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.

Quick and easy black bean burgers, spiced up with chili sauce, cumin, garlic and chili powder. A tasty alternative to the frozen kind.

Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.

A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make-ahead, this recipe bakes in only 30 minutes.

This easy vegetarian Indian dish is rich, creamy and mildly spicy.


Alfredo sauce brings a rich, creamy twist to an old favorite. Serve this hot dip with bread sticks, chips or crackers.

Who can deny the popularity of artichokes and spinach blended with cheeses? Try this hot, flavorful dip with toasted bread or tortilla chips.

These unusual burritos are made with sweet potatoes, spices and kidney beans. They freeze well and can be deep-fried instead of baked.

Tender roasted cauliflower tossed in olive oil and garlic is topped with Parmesan and cheese and broiled until golden brown.

You really can make satisfying meatballs without the meat. See how its done!


Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it ‘s set.

Flavorful refried beans seasoned with garlic, jalapeno, and cumin are simple to make when cooked in a slow cooker.

This classic macaroni salad is a crowd-pleaser at every cookout, potluck, and picnic!

These vegetarian burritos have a slightly spicy and utterly addictive flavor.


See how to make a simple chili with beans and loads of veggies.


Pinto beans and enchilada sauce star in this simple, meatless tortilla stew.



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Vegetarian Recipes –

Fitness –

27-06-2016 7:41 pm

You’re Not Eating Enough Calories to Lose Weight

27-06-2016 7:40 pm

The majority of the time when youre having a problem losing weight, its not because you arent making good food choices. The reason why your weight loss has stagnated is because youre not eating enough calories to lose weight.

When most people start dieting, they slash their calories and add a large amount of exercise to their daily routine. Thats fine, but they usually cut their calories way too low. Add in the extra exercise, and all of a sudden you have an extreme calorie deficit that is working against you.

Not eating enough calories causes many metabolic changes. Your body is a smart machine and senses a large decrease in dietary energy. Your large calorie deficit might work for a few days or even weeks, but eventually your body will wake up and sound alarms that it needs to conserve energy.

It doesnt want to just waste away. It needs that energy (fat) to survive. So, what does your body do when it senses prolonged energy restriction? Not eating enough calories

Your goal should be to eat as many calories as possible and still lose weight. You always want to start high and then come down with your calorie intake. Its much easier to do this than come up in calories after your weight loss has stalled and youve lost all your motivation.

How many calories should you eat? There is no perfect number. Each persons metabolism is different. Someone whos undereaten their entire life and is sedentary will need far fewer calories than the person who exercises a lot and has an active job.

To find your effective calorie intake you need to either:

The problem is most people want the weight gone, and they want it gone now. Weight loss is a patience game. It takes time and consistency to make it work.

Losing .5-1% of your body mass each week is the most I would aim for. At this pace, it will ensure that the majority of your weight loss is coming from stored body fat instead of muscle. You will also give yourself the best chance to build muscle while you lose fat, which is what you should be striving to do.

And then there are the intangibles to eating higher calories reduced hunger and cravings, improved mood, additional nutrients, and improved adherence to your plan. After all, whats the point in losing 5 pounds in 2 weeks if thats as long as you can sustain the large calorie deficit youre in?

So if your progress has stalled, but you think youre eating the right foods and exercising intensely, more than likely your problem is that youre not eating enough calories to lose weight. Try raising your calories some, get in as many nutrients as possible, and your weight loss will start moving forward again.

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You’re Not Eating Enough Calories to Lose Weight

International Vegetarian Union – IVU World Vegfest

26-06-2016 1:46 pm

Regional IVU Events

Thai Vegetarian Association (TVA)washonoredbyAsia -Pacific Vegetarian Union (APVU)to be the main host to putup the 7th Asia Pacific Vegetarian Congressand Vegetarian Festival 2015 (APVC&VegFest2015), under the theme Eat Clean, Eat Green. This exciting meetingwill be held during 26-28 November 2015 at the University Dhurakit Pundit University, Bangkok. Read more in.. .

Touted as the largest vegetarian gathering in Latin America, this years instalment will be held in Recife from 23-26 September. There will be over 100 lectures on nutrition, activism, animal experimentation, social movements, environment, animal protection and vegetarian entrepreneurship, and American writer and philosopher Tom Regan will be the keynote speaker. In addition, there will be cooking workshops comprising delicious dishes capable of pleasing even the most enthusiastic carnivore, including several rawfood demonstrations. For professionals and students in the area of health – and for those who are curious, the Department of Medicine and Nutrition at SVB will conduct a six-hour training course in vegetarian nutrition coordinated by Dr. Eric Slywitch over the evenings of September 23 and 24. To find out how to register and learn more about this event, please

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International Vegetarian Union – IVU World Vegfest

Intercollegiate Athletics – Athletics | University of Arkansas

26-06-2016 1:45 pm

University Recreationprovides a wide array of recreational facilities and opportunities on campus. UREC even has a one-stop shop for exploring some of the nation’s best outdoor amenities and most spectacular hiking trails all within a short drive from campus.

The 225,000 sq. ft. Health, Physical Education, and Recreation (HPER) building is the largest recreation facility in the area. In addition to the HPER building, the university community has access to a new state-of-the-art fitness center located in the Arkansas Union. And that’s just the beginning of what UREC has to offer.

Fitness and Wellness Up for Zumba, personal training or a massage? You’ll find a wide variety of fitness, wellness and leisure activities, all promoting a healthy lifestyle.

Intramural Sports More than 4,500 students participate in more than 30 intramural activities every year, organized into team sports, dual sports, and individual sports. Sports include flag football, basketball, soccer, softball, sand volleyball, dodgeball, and many more.

Club Sports Club sports allow you to find others that share a common interest in a specific sport while also enjoying the benefits of a group or club experience. Clubs include ballroom dancing, bass fishing, ice hockey, water skiing, and even quidditch.

UREC Outdoors Explore the outdoors through diverse clinics, adventure activities, and trips in the region and across the country. To get you ready, a bouldering wall, climbing wall, bike shop, and equipment rental services are offered on campus.

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Intercollegiate Athletics – Athletics | University of Arkansas

Ashburn, VA – Comprehensive Primary Care

24-06-2016 3:42 pm

Patient-Centered Care with Respect, Dignity and Compassion

At Comprehensive Primary Care (CPC) in Ashburn, VA, our goal is to form a trusting relationship with you, our valued patient, so that we can assist you in managing your health holistically. Having a primary care physician that gets to know you, and that you feel comfortable with, is vitally important. Your health depends upon it! Our patients know that they can rely on us to take time to be thorough, caring and completely committed to their health and well-being.

As your primary care doctors, we focus on the whole person so that we can address both preventative medicine as well as manage acute and/or chronic conditions. Comprehensive Primary Care delivers accessible care, tailored to your needs, with the highest level of communication, education and support. Get to know us today.

Ashburn, VA office (conveniently located at Loudoun Station) 43810 Central Station Drive, Suite 160, Ashburn, VA 20147 Office Phone: 703-726-6500 Office Fax: 301-417-4952 Central Call Center: 301-869-9776

Book Your Appointment Online!

Our beautiful new Ashburn, VA medical office is located in Loudoun Station a signature downtown community with a mix of shops, restaurants, residences and offices. Its a vibrant town center located at the terminus of the Metro Silver Line.

Click Here for Detailed Location Map

At the Ashburn, VA CPC office, we are trained and equipped to treat a variety of acute and chronic conditions and issues, including:


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Dr. Marpu was extremely kind and attentive. The questions she asked and responses she gave showed an interest in my health concerns. Whereas many doctors offices in the area want patients to be in and out within 15 minutes, Dr. Marpu never made me feel rushed and she was very thorough. Even though her office is not particularly close to my home or office, I will definitely be going back because of her excellent care. (Patient)

Ive been a patient of hers for years and I love Dr. Marpu. She listens is patient and I never have long waits or feel rushed in her office. Ingrid S. (Patient)

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Ashburn, VA – Comprehensive Primary Care

Veterinarian Serving Leesburg VA + Ashburn VA | Animal Hospital

24-06-2016 3:42 pm

We are veterinarians serving the Leesburg and Ashburn VA area. While we offer comprehensive veterinary services delivered by a highly qualified staff, its the personal touch and the deep understanding of the human-animal bond that sets us apart from other Leesburg VA veterinarians. Because each one of us is also a pet parent, its only natural for us to treat your loved one witha stress-free andgentle touch just as if he or she were our very own furry family member. In fact, we are the premier Leesburg and Ashburn VA veterinarian with special training in low-stress and fear-free handling techniques.

01 Jun

Kitties can be quite opinionated little furballs. While every cat is different, many of our quirky and adorable feline friends share common likes and dislikes, including some very specific pet ReadMore

01 May

Is your dog starting to go grey around the muzzle? It may seem like just yesterday that you had a bouncing ball of fur on your hands, but already your ReadMore

01 Apr

Did you know that April is Adopt A Shelter Pet Month? Shelters are full of sweet, lovable pets that desperately need good homes. Many of these wonderful animals are quickly ReadMore

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Veterinarian Serving Leesburg VA + Ashburn VA | Animal Hospital