DC Restaurant Exploration: Busboys and Poets

Checking another restaurant off of my list of vegan-friendly DC eateries, I had the pleasure of dining last week at the indie-acclaimed Busboys and Poets. Immediately upon learning the story behind the social justice-imbued restaurant, I eagerly awaited the chance to patronize it. The brainchild of prominent Iraqi-American peace activist, artist, and restaurateur Anas “Andy” Shallal, Busboys and Poets functions as a community gathering space that works to foster racial and cultural connections, a popular spoken-word poetry venue, a progressively minded bookstore, a gallery for thought-provoking art, and a scrumptiously veg-friendly restaurant. Indeed, I wouldn’t expect any less of a socially conscious establishment from the co-founder of the pre-2003 invasion group Iraqi-Americans for Peaceful Alternatives, Peace Fellow with Seeds of Peace, member of the board of trustees for the liberal think tank The Institute for Policy Studies, and recipient of the United Nations Human Rights Community Award.

With the Peace Café program—the largest Arab-Jewish dialogue group in the DC area—Shallal continues his advocacy for conflict resolution in the Middle East through Busboys and Poets. However, Shallal does not limit the activist reach of Busboys and Poets to focus solely on Middle Eastern conflict; the restaurant also offers events centered on workers’ rights, racial equality, and issues related to the LGBTQ community. Almost expectedly, Busboys and Poets donates over 15% of its annual earnings to various non-profit organizations—for example, all proceeds from book sales go directly to Teaching for Change, which seeks to create social justice curriculum in schools—and harbors an eye toward environmental sustainability with their initiatives on recycling, fair- and direct-trade, and organic food, as well as their boycotting of Canada’s seal hunt. So, um, yeah, Busboys and Poets is a pretty cool place.

Moby speaking at Busboys and Poets on his book “Gristle.”

To those of us who recognize the intersectionality between animal rights and numerous other social justice movements—such as how oppressing one group of beings desensitizes us toward oppressing other groups—it would make sense for Busboys and Poets to offer completely vegan fare. However, the restaurant sadly abides by the “humane meat” myth, advertising their “sustainable seafood” (which doesn’t actually exist), and their “grass-fed, free-range beef” (which is still slaughtered at an early age and is “one of the top two or three most significant contributors to the most serious environmental problems at every scale from global to local“). Fortunately, Busboys and Poets offers a slew of tantalizing animal-free menu items, attracting plenty of vegans to the restaurant, both as customers and workers (my waitress happily revealed her veganism after I inquired as to the tastiest veg options).

Busboys and Poets dining room.

Accompanied by a longtime DC resident, spoken-word poet, and fellow vegan, I began my first Busboys and Poets experience with an extreme sense of welcoming thanks to the restaurant’s casual décor, complete with murals and plushy couches that double as dining room chairs. Overwhelmed by the bounty of mouthwatering dishes on the menu, my dinner mate Emily and I agreed to split an appetizer, as well as to order sandwiches which we would halve and share. Though the Vegan Nachos proved quite tempting, after Emily informed me of their generous portion size, I decided to wait until my return visit to B&P to sample them as my entrée. On this particular occasion, Emily and I instead opted for the Coconut Tofu Bites as our appetizer—silky smooth tofu nuggets enveloped by an impeccably crispy and subtly sweet coating of shredded toasted coconut. Served atop a sticky and slightly sour yet succulent yellow plum sauce, the tofu bites definitely constituted the highlight of our meal. Normally, I would say something to the effect of, “I fully intend to recreate these in my own kitchen,” but in the case of these tofu bites, I can guarantee that I would experience hopeless disappointment in attempting to do so—the folks at B&P have truly perfected this dish.

While the rest of our dinner sadly did not compare to the paragon of lusciousness otherwise known as the Coconut Tofu Bites, Emily and I enjoyed our festival of sandwich-sharing, nonetheless. Emily ordered the Vegan Tuna Salad Sandwich—a mash of chickpeas, sweet pickle relish, nori seaweed bits, diced celery, red onion, yellow mustard, and vegan mayonnaise served on toasted French bread with lettuce and tomato. I frequently whip up fishless tuna salads with mashed chickpeas, avocado, and dulse seaweed flakes, and I unfortunately must say that I much prefer my own version of the dish. Harboring an overly liquefied textured with a complete absence of chunky goodness, as well as an overpowering flavor of mustard, the salad itself proved unimpressive, while the bread that sandwiched it lacked substance on the inside and supplied too much crustiness on the outside. Certainly, the sandwich did not taste bad, but I tend to become rather critical of and annoyed with restaurant dishes that I could have easily created at home with more success.

Happily, the sandwich I ordered offered Emily and I more gastronomic pleasure that did the Vegan Tuna Salad. B&P’s Tempeh Panini boasts thin slices of juicy tempeh complimented by succulent caramelized onions, roasted red peppers, nicely wilted arugula, and vegan mayonnaise, all sandwiched between two slices of hearty, seeded, whole-grain bread. The only criticism I harbor with this dish stems from my experience as a seasoned veteran of cooking up delectable tempeh bacon (if you’d like the tastiest tempeh recipe on the planet, please follow this link). Though the tempeh held a quite pleasing, chewy, and (dare I say) meaty texture, I found it’s flavor a bit lacking in depth, with a distinct note of soy sauce predominating. On a rather nitpicky side note (haha, puns!), I also would have preferred that my side salad come a bit more well-dressed.

Emily and I opted to forgo dessert on this particular night, but B&P does offer a tantalizing selection of vegan treats, including an out-of-this-world cheesecake, as highly recommended by our waitress.

Vegan cheesecake. Photo borrowed from the B&P website.

All in all, I found quite delightful my first encounter with the truly progressive, trailblazing, and unique establishment of Busboys and Poets. I wholeheartedly intend to pay the B&P team another couple of visits, both to enjoy their community poetry nights and to sample more of their yummy vegan fare—pan-seared basil tofu with quinoa, roasted vegetables, and tomato cream sauce, anyone?

The next restaurant on my list of veg-friendly DC eateries: Le Pain Quotidien.

Until next time, Ali.

Ayurvedic-Spiced Pumpkin Granola

So let’s discuss the fact that I haven’t written a new post in a week—as in seven days without offering you, dear readers, a new recipe, restaurant review, COK internship update, or philosophical musing on the ethics of eating animals. Let’s discuss the fact that between my daily 9:00-4:00 stint as a tireless non-profit worker and my almost nightly moonlighting as a yogi, my role as a blogger has unfortunately experienced a bit of neglect. Let’s discuss the fact that, far from complaining about this busyness, I’m perpetually reveling in my fortune of spending the summer spreading the message of universal compassion, practicing yoga at an activist-driven studio, sampling the best vegan cuisine DC has to offer, and experimenting with farmers’ market produce in the kitchen…but not really so much blogging.

This will change.

Employing my magical blogging powers (or a humble process known as “Writing Your Posts in Advance Over the Weekend When You Actually Have Spare Time”), I fully intend to restore Farmers Market Vegan back to its’ usual thrice-weekly posting status during my DC summer. The upcoming posts that you can expect to grace your computer screen include a review of the community gathering place/bookstore/art gallery/poetry slam venue/super vegan-friendly restaurant Busboys and Poets, a glimpse into DC’s farmers’ market scene, a recounting of the revelation I experienced from reading “Vegan for Life,” and my newly formed meaning of “Farmers Market Vegan.”

Today, however, I’d like to introduce you to the third batch of granola I’ve concocted whilst in DC—one whose complexity and uniqueness earns a well-deserved spot alongside my other unorthodox cereal recipes, such as my Berry Lemongrass Granola with Coconut and Cashews, Chocolate Kale Granola, and Sweet Corn Thyme Granola. Discovering an absence of crunchy clustery smoothie toppings from my refrigerator this morning, I hopped on over to the pantry to find a can of pumpkin puree and a bag of dried apricots, for both of which I yet had no future plans. Recalling my beloved “Ayurvedic Vegan Kitchen” cookbook that I sadly left in storage over the summer, I decided to combine these two ingredients with an amalgamation of warming spices to create a grounding granola that would balance out the hectic feelings of the past week.

According to ayurveda, since I harbor a pitta dosha (aka body type), I can easily become controlling, judgmental, impatient, and argumentative if overstimulated, as I have been since commencing my whirlwind of a summer in DC. In order to rekindle balance within my emotional and physical self, I should consume sweet, bitter, and astringent foods, all of which I implemented in this golden granola. For example, apricots, pumpkin, oats, buckwheat, cardamom, cinnamon, and walnuts all fall under the sweet category; walnuts and turmeric offer astringency; and cinnamon and turmeric provide bitterness. In addition, ayurveda highly recommends that to maintain balance, pitta types should regularly consume all of the spices that I’ve included in this granola. Basically, if I don’t feel the frenziedness fleeing from my body after eating a spoonful of this granola, I’ll immediately lose hope of all notions of ayurvedic healing…except how could I when they inspired such a nourishing, comforting, and vibrantly hued breakfast treat? A cluster of this granola reminds me of an Indian-spiced pumpkin pie. Man, Ayurveda is scrumptious.

Ayruvedic-Spiced Pumpkin Granola—Soy Free, Oil Free, Low Sodium.

Makes about 6 cups.

Ingredients:

10 dried apricots, chopped
1 cup pumpkin puree (canned or homemade, can also used sweet potato or squash puree)
1 tbsp almond butter
Juice of 1/2 an orange
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp ground ginger
1/4 tsp ground fennel seeds
1/8 tsp turmeric
4-6 tbsp water or plant-based milk
2 cups gluten-free rolled oats
1 cup raw buckwheat groats
2/3 cup flaxseed meal
1/3 cup hemp seeds
1/2 cup raw almonds, chopped
1/2 cup raw walnuts, chopped

Preheat the oven to 315°F and line two baking sheets with parchment paper.

Place the chopped dried apricots in a microwave-safe bowl. Cover with water and microwave for 1 minute. Let sit for at least 5 minutes until soft.

In a food processor or blender, combine the soaked apricots, pumpkin puree, almond butter, orange juice, and spices. Process until well-combined, adding the water or milk as needed to achieve a smooth consistency.

In a large bowl, combine the oats, buckwheat, flaxseed meal, hemp seeds, almonds, and walnuts. Pour the pumpkin mixture over the dry ingredients and mix until well-coated.

Divide the mixture in half and spread each half out over your prepared baking sheets. Bake for 30 minutes, stir the granola and rotate the pans in the oven, and bake for another 15 minutes until golden-brown and crunchy.

Recipe submitted to Healthy Vegan Fridays, Wellness Weekend, Waste Not Want Not Wednesdays, and Allergy-Free Wednesdays.

Until next time, Ali.

DC Restaurant Exploration: Sticky Fingers & Sticky Rice

Ranking sixth among the U.S. cities that boast the greatest number of vegetarian restaurants, my summer home of Washington D.C. proves a bit overwhelming (in the best way possible) when one attempts to navigate through the plethora of veg eateries located within its limits. Indeed, before arriving in D.C. I had created a list of 20+ veg-friendly restaurants to possibly visit during my 12 weeks in the city, but that list has easily doubled after my modest explorations of the nation’s capital. Though doing so caused me and my gastronomic enthusiasm much sorrow, I managed to narrow down my expansive restaurant list to a mere 12—one for each week of my stay in D.C.

As it currently stands, I intend to patronize the following 12 establishments while in Washington:

1. Sticky Fingers
2. Sticky Rice
3. Busboys and Poets
4. Le Pain Quotidien
5. Mark’s Kitchen
6. Elizabeth’s Gone Raw
7. Everlasting Life Café
8. Senbeb Café
9. SweetGreen
10. Sweet and Natural
11. Ethiopic
12. Freshii

While I’ll say no more of the last ten restaurants on my list, I’d love to regale to you my experiences at the first two, both of which coincidentally appear quite proud of their…stickiness? Regardless of the eateries’ viscosities, both of their fare proved fresh, thoughtfully prepared, and quite tasty.

Considering Sticky Fingers’ titles of Best Bakery in D.C. 2013 and Silver Medalist for Favorite Vegan Bakery in VegNews’ 2012 Veggie Awards, its two victories on the Food Network’s hit show Cupcake Wars, its successful cookbook, and its band of 11-year-long devoted patrons, it seems only fitting that I visit the acclaimed, 100% vegan bakery and café on my first D.C. dining excursion. Just two days after moving into my D.C. apartment and one day before beginning my internship with Compassion Over Killing, I met Erica Meier—director of COK and my boss for the summer—at Sticky Fingers for a get-to-know-you/welcome-to-the-city lunch. Erica chose our brunch destination quite wisely, for immediately upon entering the 1950′s-style interior of the café and unexpectedly spotting the familiar vegan, fair-trade chocolate bars from the New Paltz-based Lagusta’s Luscious, I felt snugly at home.

Sticky Fingers storefont.

1950′s stovetop functions as Sticky’s condiment bar.

So happy to see Lagusta’s chocolates popping up in DC!

Though the various cupcakes, muffins, and Sticky Buns featured in the store’s glass display case looked quite mouthwatering, Erica and I agreed that neither of our bodies would respond well to their high succulence levels at the early hour in the day. Instead, we both chose to partake in much more savory menu options; I ordered the Hummus Wrap and a side salad with creamy ranch dressing while Erica opted for the Breakfast Burrito. Bursting with perfectly fresh baby spinach, shredded carrots, dilly cucumbers, avocado slices, garlicky hummus, and olive tapenade, the Hummus Wrap expertly married bold, unctuous flavors with refreshing, crisp veggies inside a pleasantly chewy gluten-free tortilla. While the rather wilted lettuce beneath the veggies on my side salad disappointed me, the silky-smooth herbed ranch dressing served alongside the salad provided sufficient atonement. Unfortunately, I failed to snap a photo of Erica’s Breakfast Burrito, but I can attest that the whole-grain tortilla fat with Daiya-cheesy tofu scramble, black beans, tomato, and spinach looked absolutely scrumptious—so much so that I may just have to pay a second visit to Sticky Fingers to partake in the burrito party myself.

Strawberry Margarita, Coconut, and Carrot Cake cupcakes.

The infamous Sticky Buns!

Hummus Wrap.

Side salad with magical ranch dressing.

Before returning to Sticky Fingers, however, I had to sample the next restaurant on my 12-week tour of D.C.’s (hopefully) finest veg-friendly eating establishments—Sticky Rice. Though not a vegan restaurant by any means, the modern Asian fusion joint offers a plethora of specially marked vegan menu options, including creative sushi rolls and noodle bowls overflowing with veggies and plant-based proteins. I ventured to Sticky Rice for dinner with my fellow COK intern and vegan Katie, happily greeted by a hip, edgy restaurant interior and a top-notch musical selection (can you say 80′s pop hits from the Eurythmics and Depeche Mode?).

Katie showing off the Sticky Rice décor.

Behind the Sticky Rice bar.

Opting to split a sushi roll as an appetizer before enjoying our respective entrees, Katie and I began our meal with the Garden Balls—spicy rice stuffed into an inari pocket, tempura fried, and drizzled with “eel” sauce (eel refers only to the name of the sauce, not the contents of it). While the menu advertised the Garden Balls as containing shiitake mushrooms, red pepper, and cilantro along with the rice, Katie and I could find no such veggies of which to speak, much to our disappointment. Nevertheless, we enjoyed the roll’s textural contrast of chewy rice and crispy coating, as well as the sauce’s succulent tanginess. After the small Garden Ball let-down, however, I do wish that Katie and I had ordered the Veggie Tempura Plate—complete with asparagus, sweet potato, onion, broccoli, pineapple, and ponzu dipping sauce—as our appetizer instead of the roll.

Garden Balls.

While our appetizer left me less than enthused about Sticky Rice, our entrees certainly redeemed my opinion of the restaurant. Katie and I both ordered soba noodle bowls; I opted for the “Dirty Vegan” while Katie partook in the Mock Chicken Teriyaki. A mouthwatering mess of soba noodles, tender broccoli, succulent red bell pepper, caramelized onion, chewy edamame, and juicy fried tofu chunks slathered in peanut-coconut sauce and topped with mung bean sprouts, the Dirty Vegan provided a spicy, wonderfully filling, and surprisingly fun-to-eat meal that I fully intend to recreate in my own kitchen. Katie responded just as enthusiastically to her Mock Chicken Teriyaki noodle bowl, which contained the same blend of veggies as my entrée, but instead featured a tangy teriyaki sauce and crispy seitan strips.

The “Dirty Vegan” noodle bowl.

The Mock Chicken Teriyaki noodle bowl.

Despite the disappointing mislabeling of the Garden Balls and the rather slow service, our Sticky Rice experience proved quite enjoyable, reasonably priced, and inarguably delicious. I would happily return to the eatery to partake in their Veggie Tempura and other vegan sushi roll offerings…if I hadn’t already committed to visiting ten other veg-friendly restaurants in the D.C. area during my stay in the city. Next on the list: Busboys and Poets!

Until next time, Ali.

First Days Interning with Compassion Over Killing and a Tofu-Kale Benedict on Homemade Muffins

As I mentioned in my last post, last Saturday I trekked from my beloved Vassar home in New York to my summer residence in Washington D.C. Just north of the nation’s capital, Takoma Park, MD houses the headquarters of the phenomenal animal advocacy and vegan outreach non-profit known as Compassion Over Killing, for whom I’m proud to intern until mid-August.

In 1995, current vice president of the Humane Society Paul Shapiro founded COK as an all-volunteer high school club and served as its campaigns director until 2005, when my current boss and tireless animal activist Erica Meier took over the organization. Though COK has always functioned with a small staff and limited budget, it has and continues to tremendously impact the lives of farmed animals and spread the message of compassion for all beings, both human and non. In fact, COK has carved out a public reputation comparable to much larger animal advocacy organizations like PETA and Mercy for Animals. To name a handful of COK’s impressive campaigns, the organization has exposed numerous factory farms of egregiously cruel practices with undercover investigations, aired national pro-vegan commercials on MTV, worked with Morningstar Farms and Boca Foods to drastically reduce or completely eliminate (respectively) eggs from their products, and filed a successful lawsuit to end the egg industry’s continued use of the deceptive “Animal Care Certified” logo on egg cartons. Currently, COK works with Subway to provide more substantial vegan options than simply veggie subs with guacamole, hosts the U.S. Veg Week in April and the D.C. Veg Fest in September, continues their undercover investigations, and enacts strong legal pressure on the egg industry to stop misleading labeling practices. I could not harbor more pride toward working for a noble organization, uncorrupted and uncompromised in its core values thanks to its perpetually small size, and led by a strong-willed woman—one of the only female leaders in the American animal rights movement.

While I’ve only spent a mere week interning with COK, I’ve already contacted numerous locations of a national restaurant chain to inquire as to what vegan options they offer, handed out nearly 100 leaflets, staffed the first and wildly successful Rehoboth Beach Veg Fest, which took place just this weekend, and helped launch the Twitter campaign to promote national restaurant chain Tropical Smoothie’s recent addition of Beyond Meat chicken-free strips to its menu. Thanks to help from COK, Tropical Smoothie now offers the option of substituting with no extra cost the acclaimed Beyond Meat for the animal-based chicken normally used in its salads, sandwiches, wraps, and flatbreads. If you live near a Tropical Smoothie location, from now until June 30 you can help raise money for my darling organization by snapping a photo of your Beyond-Meat-ified Tropical Smoothie meal, sharing the photo via Twitter or Instagram, and tagging both @TSmoothieCafe and @BeyondMeat in the post. If Tropical Smoothie and Beyond Meat receive 500+ posts before June 30, Beyond Meat will make a donation to COK. Yay for animal-free options in national chain restaurants!

Though my 9:00 am-4:00 pm internship doesn’t allot me much free time, especially if I decide to attend a yoga class at my newly adopted D.C. studio of Yoga District after work, I’ve still managed to spend a good healthy chunk of time in the kitchen. My most recent endeavor in the surprisingly well-equipped kitchen of my D.C. apartment featured a vegan take on the brunch classic of Benedicts. Looking for a means of creatively employing the muffins I adapted from the Buckwheat Batter Bread recipe in Gluten-Free and Vegan Bread, I stumbled upon Isa Chandra Moskowitz’s “Tofu Benny” while paging through the COK office’s copy of her cookbook Vegan Brunch, and decided that regular muffins would prove just as delicious as the English variety normally featured in Benedicts. After adapting both Isa’s recipe for marinated tofu and Kristy’s recipe for cashew hollandaise sauce, as well as adding a succulent sauté of kale and mushrooms into the mix, I created a truly delectable dish that would put any cruelty-based eggy Benedict to shame. Indeed, since COK devoted much of its attention toward combatting the egg industry, it seems perfectly fitting that my first recipe post since beginning my internship would feature a compassionate version of a dish normally based in the suffering of hens. Erica and the rest of the COK staff—this one’s for you.

Tofu-Kale Benedict—Nut Free, Low Sodium.

Serves 2-4.

Ingredients:

4 Buckwheat Muffins (recipe below)
1 batch Smoky Miso Tofu (recipe below)
1 batch Cashew Hollandaise (recipe below)
1 batch Kale-Mushroom Sauté (recipe below)
4 cherry tomatoes, halved or 4 slices of heirloom tomato

Carefully slice the muffins in half horizontally, taking care not to crumble the more delicate muffin top. Toast the muffin halves to your liking. Spoon a dollop of the Kale-Mushroom Sauté on top of the cut side of both of the muffin halves. Layer each half with a slice or two of tofu, a generous drizzle of Cashew Hollandaise, and either two cherry tomato halves or a slice of heirloom tomato. Serve.

Four-Grain Muffins

Makes 4 muffins.

Ingredients:

1/3 cup medium grind cornmeal
1/3 cup teff flour
1/3 cup buckwheat flour
2 tbsp + 2 tsp brown rice flour
1 tsp coconut nectar or maple syrup
2/3 cups water

In a large mixing bowl, mix together all of the ingredients until very well combined. Cover with a dish towel and let rest in a warm spot (about 70 degrees) for 10 to 12 hours, and up to 24 hours.

Preheat the oven to 350°F. Lightly grease four tins on a muffin tray and dust with flour. Pour the rested batter evenly into the four tins. Bake for 20 to 25 minutes, until firm to the touch and a toothpick inserted into the center comes out clean.

Smoky Miso Tofu

Serves 4-6.

Ingredients:

1 lb extra firm tofu, sliced into about 16 slabs
2 tsp Dijon mustard
1 tbsp sweet white miso
2 tsp tamari
1/2 cup vegetable broth or water
1 tbsp apple cider vinegar
1-2 tsp liquid smoke
2 tbsp olive oil, divided

Combine all the marinade ingredients, using only 1 tbsp of olive oil for the marinade, in a shallow dish. Lay the tofu in the dish, taking care that each slab of tofu comes is contact with as much contact with the marinade as possible. Marinade for at least an hour and up to overnight, flipping the tofu halfway through the marinating process.

Heat the oil in a large sauté pan or skillet over medium-high heat. Place the tofu slices in the skillet and cook for about 5-7 minutes each side, until a golden-brown crust forms on the outside. Reserve the unused marinade (you will use it in the Kale-Mushroom Saute).

Cashew Hollandaise

Makes about 1 cup.

Ingredients:

1/2 cup raw cashews, soaked at least 1 hour
2 tbsp apple cider vinegar or lemon juice
2 tbsp nutritional yeast
1 tsp Dijon mustard
1/4 tsp onion powder
1/4 tsp garlic powder
Water to blend

Combine all of the ingredients in a blender, adding as much water as needed to reach the desired consistency (I used about 6 tbsp of water).

Kale-Mushroom Sauté

Serves 1-4.

Ingredients:

1 tbsp coconut or olive oil
1/2 tsp cumin
1/2 tsp paprika
1/2 bunch kale, chopped
4 cremini mushrooms, sliced

Heat the oil in a large sauté pan over medium heat. Stir in the cumin and paprika, then add the kale and mushrooms. Sauté for about 7-10 minutes, until the kale is wilted and tender.

Recipe submitted to Waste Not Want Not Wednesdays, Allergy-Free Wednesdays, Healthy Vegan Fridays and Wellness Weekend.

Until next time, Ali.

Brooklyn-Bound: Champs Family Diner & Dun-Well Doughnuts

As a congratulatory gift to myself for successfully completing my first year as a student at Vassar College, I planned one last pre-fall semester jaunt down to New York City—well, to Brooklyn, more exactly. Though a live show at the Music Hall of Williamsburg by my all-time favorite band Of Montreal provided the trip’s impetus, I undoubtedly managed to integrate a scrumptious sampling of Brooklyn’s finest vegan offerings into my 24-hour journey, shared with my fellow Ferry House member and native Brooklynite Gabe. After jumping wildly about to Of Montreal’s eclectic musical majesty, trekking southward to Gabe’s brownstone home, and promptly collapsing on his living room couch, Gabe and I awoke eager to explore Brooklyn’s vegan scene.

Gabe and I began our culinary expeditions at Champs Family Diner—a lively 50′s-style diner and bakery that boasts seitan Philly cheesesteaks and tofu-scramble-and-chili-topped French toast alongside green juices and raw kale salads (all vegan, of course!). Clearly, the eatery offers compassionate cuisine suited for all dietary preferences and moods (including gluten-free), and its constant flow of customers speaks to its skill in doing so. Not only does Champs serve its impeccably fresh and filling breakfast fare all day everyday, it also hosts a themed three-course prix-fixe dinner and movie screening every last Sunday of the month. For example, this January saw a Spanish-themed “Drive-In/Dine-In” that featured vegan churros with chocolate and ice cream, soy ham croquettes, and paella with soyrizo, chik’n, and prawns during a screening of Pan’s Labyrinth. How’s that for an unassuming neighborhood diner? With VegNews’ recommendation of Champs as one of Williamsburg’s nine hottest vegan-friendly eateries, Gabe and I determinedly paid a visit to the acclaimed restaurant.

Seated at the bar among classic metal-paneled walls, black-and-white checkerboard napkins, and soda fountain spigots, Gabe and I launched our hungry selves into an excited analysis of the Champs menu. Both of us opted to order from the all-day breakfast section, choosing the Awesome Bowl and the Belgian Waffle Breakfast (gluten-free, if you can believe it!), respectively.

Gabe’s Awesome Bowl featured a mildly spiced mix of quinoa, scrambled tofu, roasted potatoes, sautéed bell peppers, and leafy greens in a generously sized cereal bowl. After the woman behind the counter informed us that the Awesome Bowl comprised one of Champs’ most frequently ordered menu items, Gabe held high expectations of the dish, yet experienced no disappointment. Hearty, nutrient-packed, and boasting a medley of complementary flavors and textures (succulent peppers, chewy browned tofu, crusty potatoes, garlicky greens), the Awesome Bowl provided ideal brunch fare for my health-minded and large-appetited (just pretend this is a real adjective) buddy.

Awesome Bowl.

Beckoned to by the golden, baseball-sized baked goods showcased ‘neath a countertop glass display case, Gabe also partook in one of Champs’ Cornbread Muffins. Unfortunately, the muffins contained gluten, hindering me from sampling them, but Gabe assured me of their moist sweetness studded with flecks of fresh corn.

 

As for myself, after glimpsing the words “gluten-free Belgian waffles,” I required no further consideration of the Champs menu. As an avid proponent of savory waffles, I felt an immediate, passionate connection with Champs’ Belgian Waffle Breakfast—a fluffy gluten-free waffle served alongside a perfectly browned tofu scramble, two capacious triangles of spiced tempeh, and a pile of garlic-sautéed leafy greens. Garnished with a liberal drizzle of maple syrup, the dish nourished both my body and spirit, especially after an exhilarating yet exhausting night of ecstatic rollicking.

Belgian Waffle Breakfast

Bellies contentedly full of highest-quality vegan noms, Gabe and I set out yet again for a quick walk to Dun-well Doughnuts—the vegan doughnut shop widely touted to offer the best doughnuts this side of the Mississippi River, if not around the globe. The brainchild of college companions Christopher Hollowell and Dan Dunbar, Dun-well Doughnuts began with a craving of Christopher’s for the ideal vegan doughnut, unsatisfied by other animal-free fried-and-glazed dough in NYC. On a mission “to be the premiere vegan doughnut shop on planet Earth and reverently carry on the tradition of doughnut making in a manner that is both innovative and ethical,” Dan and Christopher now craft over 200 varieties of organic, artisanal, and compassionate doughnuts, baked fresh twice daily. In 2012, Dan and Christopher’s realized vision earned the title of New York City’s Best Doughnuts by the Daily News—not the best vegan doughnuts, mind you, but the best doughnuts period. Tell that to your naïve friends when they once again ask what on earth vegans eat.

Dun-well Doughnuts Interior

I had long intended to visit Dun-well Doughnuts, but unforeseen circumstances during my spring break in March hindered me from engaging in the vegan bucket list item of biting into one of the shop’s creations…until now. After building up such anticipation of the perfect doughnut experience, I required a couple calming deep breaths and a decisive “It’s time” from Gabe before entering the Dun-well storefront. Upon opening the shop’s door, a mouthwatering aroma of freshly baked sweet bread flooded over us, only adding to my blissful state.

Before I continue my fairytale of fried dough any further, I must acknowledge that yes, Dun-well Doughnuts do indeed contain gluten. While I maintain a gluten-free diet the vast majority of the time, I find that small amounts of gluten on very seldom occasions do not majorly agitate my digestion. However, continued consumption of glutinous substances does condemn my tummy to an unhappy state, so I will not partake in my next encounter with gluten for a good long while after this glorious doughnut experience.

Though on the day of our visit the Dun-well shop did not offer the mouthwatering flavors I had most looked forward to sampling (Rose with Dark Lavender, Caramel Popcorn, Peach Mango, Raspberry Pistachio, Green Tea, Lychee, Sweet Potato Pie, and Tangerine Basil, to name a few), the fresh doughnut case still boasted a wide array of tantalizing fried yumminess. Gabe and I opted to purchase a dozen mixed doughnuts of the following varieties (starting in the upper-left hand corner and snaking around to the bottom-left): Strawberry Cream (2), Peanut Butter & Jelly (2), Sugar Cookie (1), Cinnamon Sugar (2), Lemon (1), Blueberry (1), Jelly-Filled (1), and Toasted Coconut (3). For myself, I saved the Strawberry Creams, one Peanut Butter & Jelly, the lemon, and the blueberry, while Gabe shared the remaining doughnuts between himself and a couple of our Ferry housemates.

The Lemon and Blueberry doughnuts both boasted a flavored glaze over a pillowy, tender, magnificently delicate round of fried wonder—two truly impressive specimens. However, the Dun-well team showcased their doughnut-making prowess with the Strawberry Creams and Peanut Butter & Jellies. Denser and cakier than the other doughnut varieties and featuring a thick layer of silky strawberry frosting, the Strawberry Creams reminded me more of whoopie pies than of traditional doughnuts. But hey, I’m not picky about this disparity as long as the doughnuts taste good; and damn, they did. I must, though, crown the Peanut Butter & Jellies as the kings of the Dun-well Doughnut universe (at least, the section of the universe I had the pleasure of exploring on this particular visit). Glazed in an unctuous peanut butter frosting and filled with an oozy, generously sized blob of strawberry jelly, these doughnuts laughed in the face of the humble PB&J sandwich, seeing it and raising it a million in their game of delectable poker. So, uh, yeah, I liked them.

Not only do the Dun-well boys stuff their shop with top-notch doughnuts creations, they also cram it full of vegan literature and wall décor supporting various animal rights organizations. For example, their bookshelf boasts such books as James McWilliams’ “Just Food,” Woodstock Farm Sanctuary founder Jenny Brown’s “The Lucky Ones,” and the tome of vegan nutrition “Becoming Vegan,” while their wall features a hand-painted wooden plaque celebrating Mercy for Animals. Clearly, the Dun-well Doughnut team dedicates itself not only to crafting artisan, animal-free pastries, but also to spreading the message of compassionate living.

Even the Dun-well Doughnut tip jar partakes in animal advocacy.

Though I always find it difficult to say goodbye to New York City, it proved particularly painful to do so in this instance seeing as my summer will not feature any trips to the Big Apple, for as I scribe this blog post, I sit in my Washington D.C. apartment eager to begin my 12-week internship with Compassion Over Killing. You can certainly bet that the ol’ blog will feature plenty of narratives recounting my adventures of animal activism in the nation’s capital, but we’ll have to save that until I’ve spent more than a single day in the city.

Until next time, Ali.

Curried Carrot-Coconut Salad

Every Sunday and Wednesday nights mark the biweekly grocery shopping excursions embarked upon to replenish the Ferry House refrigerator with its usual bounty of fresh produce. However, because a house full of 21 hungry veg*n college students shares this bounty, it disappears into happy tummies. Fast. So fast that by the time the upcoming grocery shopping trip rolls around, one will most likely find a quite empty Ferry refrigerator. Case in point:

This temporary dearth of veggies proves most disheartening to the Ferry House members responsible for cooking dinner on Sunday and Wednesday night, seeing as grocery shopping happens after or during dinnertime. This Sunday, my spunky fellow Ferry-er Tamsin and I faced the refrigerator displayed above while charged with creating a satisfying meal for our 20 other house members. Containing nothing other than tomatoes, carrots, green bell peppers, garlic, lemons, and the previous night’s leftovers, the refrigerator essentially defined our dinner menu: a salsa of roasted tomatoes, peppers, and garlic; leftover adzuki-amaranth patties refurbished into a “pilaf” with lemon juice; and a shredded carrot salad.

Amazingly, Tamsin and I managed to create three rather phenomenally flavored dishes, but the carrot salad in particular stood out as the highlight of dinner. Tangy, succulent, and refreshing with the coconut’s tropical hint, the curry’s mellow spiciness, and the maple syrup’s deep sweetness, this salad earned multiple compliments from my dear Ferries. Though not available to Tamsin and I in the house’s brief food shortage, raisins and scallions would make lovely additions to this salad.

Curried Carrot-Coconut Salad—Raw, Soy Free, Nut Free, Low Sodium, Low Fat

Serves 8-10.

Ingredients:

1 1/2 lbs carrots (about 8 large carrots), shredded
2/3 cup shredded unsweetened coconut
3 tbsp maple syrup
1 tbsp olive oil
2 tsp apple cider vinegar
1-1 1/2 tsp curry powder
Black pepper and salt to taste

Combine the shredded carrots and coconut in a large bowl. Mix well until combined.

Whisk together the maple syrup, oil, vinegar, and curry powder. Pour over the carrot mixture and toss until well-coated. Serve and enjoy!

Recipe submitted to Healthy Vegan Fridays and Wellness Weekend.

Comment Provoking Questions: What are some of your favorite improvised dishes?

Until next time, Ali.

Cultivating Social Consciousness by Removing Animals from the Dinner Plate

During my second semester at Vassar College (which ends in a mere week, oh my goodness!), I took a fascinating intro to sociology course entitled, “Cooked! Food and Society.” In studying the theories of such renowned sociologists as Immanuel Kant, Karl Marx, Max Weber, and Herbert Marcuse among others, we examined how our corrupt modern-day industrial food system constitutes the antithesis of the equal, just societies our social theorist friends aimed to foster. Topics covered included how to cultivate food sovereignty in developing nations, corn’s deep entrenchment in American agriculture, Vandana Shiva vs. Monstanto in regards to seed freedom, environmental racism, the lack of access to healthy foods in impoverished communities, and ecofeminism (I was thrilled to see some animal rights literature, in the form of an essay by Joni Seager, tied into that last topic). The class further educated me in exactly why and how today’s food system perpetuates inequality, and only strengthened my convictions as a vegan/animal rights activist.

As part of our final exam, our professor asked us to write a one-page argument for what each of us thinks constitutes the issue related to food inequality that will most shape our future, and which theorist would agree with our argument. As an animal rights activist in a class full of Slow Foodies and proponents of “humane meat,” I felt inspired (and rather obliged) to write about how systematically oppressing a massive group of sentient beings (aka non-human animals) desensitizes our society to violence and renders it easier to oppress other social groups. Much shorter in length than many of my other academic papers, my final sociology paper, I feel, proves well-suited for the blogging medium. Thus, I’ve decided to share it with all of you, dear readers. I hope you enjoy and look forward to hearing your feedback.

Until next time, Ali.

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Cultivating Social Consciousness by Removing Animals from the Dinner Plate

            Fostering a just food system hinges upon our ceasing to exploit and commodify non-human animals for human consumption. Not only would an end to animal agriculture fiercely combat world hunger by feeding the grain currently devoted to raising farmed animals directly to people, it would also eliminate “one of the top two or three most significant contributors to the most serious environmental problems at every scale from global to local” (Agriculture and Consumer Protection Department). Additionally, considering that in 2005 the FBI deemed “the eco-terrorism, animal rights movement” as the nation’s number one domestic threat, and that in 2008 animal agribusiness contributed over $8 million to congressional candidates, removing animals from our food system would contest a number of the corrupt corporate-governmental alliances that cause such sociologists as Marcuse, Weber, and Marx to rip their hair out in frustration (Schuster, Joy 89).

Diminishing world hunger, lightening our impact on the earth, and removing a major contributor to systematic corruption all comprise quite persuasive arguments for switching to a plant-based food system. However, the realization of the moral dubiousness of oppressing and enslaving non-human sentient beings will most foster an equitable society by rendering more obvious the mistreatment of other socially marginalized groups. Indeed, as Joni Seager points out, common justifications for animal exploitation involve arguments of human/animal difference in intellectual and emotional capacities, which “are achingly close reprises of the conceptual bases for racial, sexual, and gender hierarchies” (Seager 169). By engaging in a deeply entrenched system that oppresses a massive amount of individual beings on a daily basis, our meat-eating society becomes desensitized to instances of violence and inequality perpetrated against non-human animals, women, racial minorities, and homosexuals alike.

Social theorist Herbert Marcuse would refer to the desensitization toward oppression of all varieties caused by the systematic mistreatment of non-human animals as the “happy consciousness” (Marcuse 483). An oppressive society creates in its members this happy consciousness by imposing upon them “false needs”—in the case at hand, the notion that humans need to eat meat—that perpetuate inequality under the guise of offering immediate gratification (Marcuse 479). In obeying these false needs, individuals “facilitate[…] acceptance of the misdeeds of […] society” by essentially eliminating the feeling of guilt from the realm of civilization (Marcuse 483). When one considers that animal agribusiness deems as “standard procedures” such egregiously cruel practices as castrating young male animals without anesthesia, removing newborn calves from their mothers immediately after birth, and cramming five to seven chickens into wire-mesh cages the size of a newspaper page, the “acceptance of the misdeeds” of industrial animal agriculture becomes quite apparent (A Well-Fed World). The fact that most people who eat meat today do not know about these practices showcases how, in actively working to conceal the animal abuse inherent in the industry, animal agribusiness erases the guilt of eating animals from societal consciousness. Indeed, how can we question oppressive systems in order to combat a falsely happy consciousness if we remain unaware of the system’s oppressive nature in the first place? An ignorant complicity toward the enslavement and commodification of non-human animals can extend to a lack of awareness about the other various systems of oppression that still exist in modern society, such as sexism, racism, and homophobia;  once we accept one corrupt aspect of society, it becomes easy to accept others. Questioning the objectification of non-human animals aids in cultivating an awareness of a multiplicity of other social issues prevalent in today’s society.

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Works Cited

Agriculture and Consumer Protection Department. “Livestock’s Long Shadow: Environmental Issues and Options.” Food and Agriculture Organization of the United States (2006): n. pag. Web. 7 May 2013. < ftp://ftp.fao.org/docrep/fao/010/a0701e/a0701e.pdf>.

Cornell Chronicle. “U.S. could feed 800 million people with grain that livestock eat, Cornell ecologist advises animal scientists.” Cornell Chronicle (7 August 2997): n. pag. Web. 7 May 2013. < http://www.news.cornell.edu/stories/1997/08/us-could-feed-800-million-people-grain-livestock-eat&gt;.

Joy, Melanie. Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism. San Francisco: Conari Press, 2010. Print.

Marcuse, Herbert. “One-Dimensional Man.” Classical Sociological Theory. Ed. Craig Calhoun, Joseph Gerteis, James Moody, Steven Pfaff, and Indermohan Virk. West Sussex, UK: John Wiley & Sons, Ltd, 2012. 478-487. Print.

Schuster, Henry. “Domestic Terror: Who’s Most Dangerous?” CNN.com. CNN, 24 August 2005. Web. 27 April 2013. <http://www.cnn.com/2005/US/08/24/schuster.column/index.html&gt;.

Seager, Joni. “Pepperoni or Broccoli? On the Cutting Wedge of Feminist Environmentalism.” Gender, Place and Culture 10.2 (June 2003): 167-174. Web. 7 May 2013. < http://dx.doi.org/10.1080/0966369032000079550&gt;.

Well-Fed World, A. “Factory Farms.” A Well-Fed World. N.p., n.d. Web. 7 May 2013. < http://awellfedworld.org/issues/animalprotection&gt;.

Virtual Vegan Potluck 2013: Pomegranate-Infused Brown Rice Salad with Roasted Butternut Squash, Cauliflower, Hazelnuts, and Arugula

 

Today I could not harbor more excitement toward participating in the third biannual Virtual Vegan Potluck! Hosted by three dedicated vegan bloggers, Virtual Vegan Potluck connects vegan bloggers worldwide in an online extravaganza of vegan recipe-sharing and food-gawking. Each participating blogger signs up to post a recipe for an appetizer, a beverage, a bread, a salad, a side dish, a soup, a main dish, or a dessert at exactly the same time on exactly the same day to simulate a real-life potluck for our beloved online vegan community. This year’s potluck garnered 169 participants—the largest turnout yet—and I cannot wait to see what plant-based compassionate yummies everyone cooked up.

For my contribution to the virtual party, I signed up to create a refreshing yet complexly flavored salad in celebration of the hot-weather foods I’ve craved since the onset of springtime. Way back in January during my college winter break, I visited my good friend and current housemate at his permanent residence in Brooklyn, NY. After meeting my friend at his capoeira class, I excitedly received a full tour of the vibrant Park Slope neighborhood in which he grew up, stopping at independent bookstores, health food co-ops, and Prospect Park along the way. Late in the afternoon, my friend and I met up with his mother and brother at the Brooklyn Museum to see the mind-boggling “Gravity and Grace” exhibition by Nigerian artist El Anatsui.

Having not eaten a proper meal for the entire day, my friend requested after we departed from the museum that we stop into a nearby modern café and deli called Lincoln Station. The sleekly decorated local-centric eatery serves soups, salads, and sandwiches to order, as well as an array of deli items made fresh daily. Though not a vegan business by any means, the café did offer a respectable array of animal-free options, including a delightful farro salad in which my friend chose to partake. Emphatically singing the praises of this salad as he munched, my friend eloquently narrated how each individual ingredient—roasted butternut squash and cauliflower, toasted hazelnuts, and arugula—sang with purity of flavor while peppered among the chewy, nutty farro and lightly coated in a simple, lemony dressing.

Upon returning to our home of Ferry House at Vassar, my friend requested that we recreate this salad together. We finally did so in celebration of the end of the academic year, and of the Virtual Vegan Potluck, of course. I did, however, imbue the salad with my own mischievous twists: First, I substituted short-grain brown rice for the glutinous farro. Second, I roasted the butternut squash and cauliflower with a hint of sweet, tart, and unctuous pomegranate vinegar, obtained at an artisan oil and vinegar shop called Scarborough Fare during my recent jaunt to New Paltz. The flavor of the resulting salad proved layered, complex, tangy, succulent, bright, and oh so delicious—perfect to share in the Virtual Vegan Potluck.

One important suggestion: immediately after toasting and chopping the hazelnuts, stick your nose right into them and get a big ol’ whiff. Your entire day—nay, week—will be fulfilled.

Pomegranate-Infused Brown Rice Salad with Roasted Butternut Squash, Cauliflower, Hazelnuts, and Arugula—Soy Free, Low Sodium

Serves 4-6.

Ingredients:

2 cups short-grain brown rice
1 medium head of cauliflower, trimmed into small florets
1 smallish butternut squash, peeled and small-diced
4 tbsp olive oil, divided
2 tbsp pomegranate vinegar, divided
1 cup raw hazelnuts
Juice of 1 lemon
2-3 oz baby arugula

Preheat the oven to 400°F.

In a large skillet, toast the rice over high heat until fragrant but not browned. Remove from heat and set aside.

In a large pot, bring 8 cups of water to a boil. Add the toasted rice and boil for 45-50 minutes or until tender. If needed, add more water to ensure that the rice can move around freely rather than stick together. This will ensure that the rice will remain in individual grains rather than clumped together in the finished salad. When cooked, drain the rice and spread over a baking sheet to cool and to again prevent clumping.

While the rice cooks, in a medium bowl toss the diced butternut squash with 2 tbsp olive oil and 1 tbsp pomegranate vinegar. Spread out on a baking sheet and roast for 20 minutes. Repeat with the cauliflower florets. Transfer both roasted veggies to a large bowl.

Reduce the oven temperature to 350°F. Place the hazelnuts on a baking sheet and toast for 5-7 minutes, checking diligently to ensure that they don’t burn. Lay out a large dishtowel on the countertop and transfer the toasted hazelnuts into the middle of it. Pick up the corners of the towel to form a pouch and vigorously rub the hazelnuts around in it to remove their skins. Roughly chop the skinned hazelnuts and add them to the bowl with the roasted veggies. Stir to combine.

Spoon the brown rice into the veggie/hazelnut bowl in batches, stirring well to combine after each addition until all of the rice is fully incorporated. Add the lemon juice to the mixture and stir well to incorporate. Gently stir in the arugula in small handfuls until well-mixed. Serve and enjoy!

Recipe submitted to Healthy Vegan Friday and Wellness Weekend.

Check out Bite Me (I’m Vegan)’s bread recipe!

Check out Luminous Vegans’ salad recipe!

Until next time, Ali.

Review of Numi’s New Savory Teas

A couple weeks ago, I entered and very unexpectedly won the Numi Organics Savory Tea giveaway hosted by Sonnet at the top-notch blog For the Love of Food. Confident that I would immediately adore Numi’s savory tisanes based upon my ardent enthusiasm for tea, veggies, and Numi’s products, I eagerly awaited my sampler pack of Numi’s new line of savory teas. Upon arrival, I thoughtfully tasted each tea individually on separate days, steeping them for 10 minutes as instructed before taking the first sip and then allowing the tea to continue to infuse as I happily lapped the savory pick-me-up. Each flavor of Numi’s savory tea combines organic dehydrated vegetable bits, herbs, spices, and naturally decaffeinated green or black tea to create a broth-like, immensely comforting beverage perfectly accustomed for afternoon contemplation. I’ve recorded my thoughts on each of the savory tea flavors below.

Spinach Chive
Ingredients: Spinach leaves, chives, dried lime, dill, onion, decaf green tea, coriander, turmeric, garlic.

Undoubtedly my favorite of all the savory teas, the Spinach Chive tasted like the essence of a comforting herbed spinach soup. The savory dill and onion predominated in a prevalent yet not overpowering manner to imbue the tea with a light, springtime flavor. Rather unfortunately, I chose to enjoy this tea first out of the six flavors in my sampler pack, causing the remaining five teas to pale in comparison.

Beet Cabbage
Ingredients: Beet, cabbage, dried apple, decaf black tea, mustard seed, parsley, orange peel, coriander, clove, honeybush.

Boasting a much more succulent flavor than Numi’s other five savory teas, the Beet Cabbage derived its pleasant earthy-sweetness from the complementary combination of beets and apples. While the clove predominates in both flavor and aroma, I could still slightly discern the cabbage’s cruciferous undertones, which verily impressed me.

Carrot Curry
Ingredients: Carrot, curry, cilantro, onion, ginger, turmeric, decaf green tea.

Though I usually find overwhelmingly spicy the flavor of curry powder, the Carrot Curry tea nicely balances the curry’s intensity with the carrots’ slight sweetness and the cilantro’s mild citrus undertones. Though a quite nice tea, the Carrot Curry did not harbor as complex a flavor as some of the other five savory teas, and thus tasted a bit one-note.

Tomato Mint
Ingredients: Tomato, onion, mint, lemon peel, parsley, cinnamon, black pepper, decaf black tea, allspice.

Probably my second favorite of the five savory tea flavors, the Tomato Mint offered the unmistakable summery aroma of tomatoes and somehow managed to capture the fruit’s juicy succulence, as well. The individual flavors of every ingredient in the tea come through to create a symphony of brightness: the onion lends its savory bite, the hint of mint recedes nicely into the background for a refreshing aftertaste, the citrus offers a barely discernible yet much needed tang, and the cinnamon enhances the tomato’s natural sweetness.

Broccoli Cilantro
Ingredients: Broccoli, celery leaves, allspice, onion, cilantro, decaf green tea, garlic, black pepper, sage, turmeric.

While I held high hopes for this tea based on its tantalizing aroma, the Broccoli Cilantro unfortunately lacked a depth of flavor present in some of the other five teas. The allspice overwhelms the tea, forcing the earthy cruciferous and bright citrus notes of the cilantro to recede well into the background.

Fennel Spice
Ingredients: Fennel, celery root, orange peel, onion, dill, decaf green tea, honeybush, black pepper.

Similar to the Broccoli Cilantro, the Fennel Spice left me a bit disappointed. With my deep adoration of any and all things fennel, I wholeheartedly wish that the unmistakable anise flavor would have made its presence more obvious in the tea. Instead, the dill overpowered the fennel, causing the tea to taste more like a less oniony version of the Spinach Chive rather than a distinct tea in its own right.

All in all, Numi’s new line of savory teas verily impressed me, and I fully intend to order more of both the Spinach Chive and Tomato Mint flavors. I’d highly recommend these savory teas to any tea-lover for a delicious twist on their normal tea routine.

Note: Numi did not contact or pay me to write this review. The opinions expressed in this post are completely my own, uninfluenced by Numi.

Until next time, Ali.

Ag-Gag Laws and the Animal Enterprise Terrorism Act (AETA)

In honor of the “Flash Blog Against Ag-Gag Laws” Facebook event, which seeks to respond to the first arrest under the newly enacted legislation that criminalizes the filming of factory farms, I’d like to direct all of my dear readers toward my latest op-ed published in Vassar’s campus newspaper, the Miscellany News. The article explains the meaning and development of both the Animal Enterprise Terrorism Act (AETA) and the recent/pending Ag-Gag laws/bills, as well as the problems with and corruption behind both of the legislations. Understanding and combatting these laws proves integral to furthering the animal rights movement, so I’d highly recommend educating your activist selves on the issues—why not start with my latest Misc article? If you feel inspired to speak out against Ag-Gag laws on a state level, please consider signing the current federal petition against Ag-Gag legislation.

Mercy for Animals protests Iowa’s Ag-Gag law.

I look forward to hearing your thoughts on the article and on Ag Gag/AETA in general!

Until next time, Ali.