by Colleen Patrick-Goudreau

The Vegan Table is Here!

noreply@blogger.com (Compassionate Cook) — Mon, 11 May 2009 20:11:00 +0000

A surprise to all of us (mostly me!), my new cookbook, The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion has already been released! Books are being shipped from Amazon.com and Barnes and Noble, and signed copies are available from Compassionate Cooks. Order yours today and please write a review at these online stores, on your blogs, and elsewhere!

I'm very, very proud of The Vegan Table and hope you use it for years to come. The intention was to create a cookbook of accessible recipes, delicious recipes, seasonal recipes, holiday recipes, and recipes for entertaining - and I believe I've accomplished that. Please enjoy, and do let me know what you think!

JOIN THE PARTY! On June 7th, at Numi Tea Garden in Oakland, CA, we will celebrate the release of The Vegan Table. Gosta Berling will play the Compassionate Cooks theme music (and more), cookbooks will be raffled off, Farm Sanctuary will receive a portion of the proceeds, Numi tea and delicious food will be served! RSVP TODAY! Space is limited.

Doctors Mandated to Inform and Educate - Imagine That!

noreply@blogger.com (Compassionate Cook) — Sat, 18 Apr 2009 13:50:00 +0000

The mission of Compassionate Cooks is to "empower people to make informed food choices." How can any of us make "informed" decisions about our health if we aren't given the tools, resources, options, and information to do so. Believing their doctors to have all the information about what it takes to live healthfully (by the way, they don't!), they also believe their doctors would give them all the information they need to make critical decisions about treatment and prevention. By the way, they don't.

When diagnosed with coronary artery disease, patients are told about surgery (specifically angioplasty and bypass) but rarely about the role the typical, rich Western diet plays in the *cause* of coronary artery disease. And they are rarely told that they may prevent it, treat it, and reverse it with a low-fat, plant-based diet. Diabetes patients are led to believe their only option is lifelong dependence on pharmaceutical drugs. They are not told that a whole-foods, low-fat, plant-based diet is effective in treating and preventing diabetes.

Now, thanks to California state assembly member Tom Ammiano, a new bill (Assembly Bill 1478) has been introduced that will require that a "physician and surgeon obtain a
patient's written acknowledgment confirming the receipt of information, as specified, regarding treatment through medical nutrition therapy prior to delivering nonemergency treatment for diabetes or heart disease."

According to the American Heart Association, in the US in 2006 there were about 1.314 million angioplasties and 448,000 bypass operations performed. Many hospitals derive 80% of their income from the treatment of heart disease. And yet these interventions do nothing to treat the underlying disease or to prevent future blockages from occuring.

If this law passes, it could potentially save billions of dollars and hundreds of thousands of lives every year. If people had the information they needed to take their health into their own hands and realize they can actually prevent PREVENTABLE diseases such as heart disease, it would mean a monumental shift in how people perceive themselves and the power they hold.

Please contact the members of the Business and Professions Committee, which will consider the bill very soon. Urge them to pass the bill. Keep your email brief, but please write. It will take all of 5 minutes of your time.

For Mary Hayashi:
Assemblymember.hayashi@assembly.ca.gov
916 319 2118

For Bill Emmerson:
Assemblymember.emmerson@assembly.ca.gov
916 319 2163

For Connie Conway:
Assemblymember.conway@assembly.ca.gov
916 319 2134

For Mike Eng:
dave.maritn@asm.ca.gov
916 319 2149

For Ed Hernandez:
Assemblymember.hernandez@assembly.ca.gov
916 319 2157

For Pedro Nava:
Assemblymember.nava@assembly.ca.gov
916 319 2135

For Roger Niello:
Assemblymember.niello@assembly.ca.gov
916 319 2105

For John Perez:
Assemblymember.John.Perez@assembly.ca.gov
916 319 2146

For Curren Price:
Curren.price@asm.ca.gov
916 319 2151.

For Ira Ruskin:
Assemblymember.ruskin@assembly.ca.gov
916 319 2121

For Cameron Smyth:
Assemblymember.smyth@assembly.ca.gov
916 319 2138

For Sarah Huchel B&P Consultant:
sarah.huchel@asm.ca.gov
916 319 3306

Soooooo Delicious Coconut Milk Yogurt

noreply@blogger.com (Compassionate Cook) — Wed, 15 Apr 2009 15:31:00 +0000

Admittedly, I've never been a huge yogurt person. I like it - don't get me wrong - but because I don't obsess over "probiotics," I never pursued it as health food, and because I tend to opt for fruit smoothies for breakfast, I just never saw the need to add yogurt to my morning ritual. I've enjoyed many soy yogurts in the past, particularly peach and vanilla, and because of my husband's affinity for them, they often took up residence in our fridge and in his belly.

All that has changed - all thanks to Turtle Mountain. If that name isn't familiar to you, you most likely know them as "So Delicious" or "Purely Decadent," the most delicious line of non-dairy ice creams EVER (in my humble opinion). Formerly referring to their line of non-dairy goodies as "Soy Delicious," I see now why they've changed it. They have expanded beyond soy milk as the base for their ice creams and yogurts and have delved into the delicious world of coconut milk!

Their new line of coconut-milk-based yogurt is unbelievably delicious. I confess I've tried only the vanilla, because I fell in love at first taste, before it was even down the hatch - and I prefer to dress it up with my own fruit and nuts. But I do look forward to trying the other flavors as well, which include blueberry, chocolate (yikes!), passionate mango, plain, pina colada, raspberry, strawberry, and strawberry banana.

The yogurt is thick, creamy, delicious (did I mention delicious) and full of all those good little bacteria people get so kooky about. Another great food from a great company. Check out their website and store locator to find a store near you that carries it, then run out and buy some. And if you get to the chocolate before I do, let me know what ya think! Enjoy!

Creating a Traditional Vegan Passover Seder

noreply@blogger.com (Compassionate Cook) — Tue, 07 Apr 2009 20:38:00 +0000

(Excerpted from the upcoming The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion.)

A Jewish holiday observed by most Jews, Passover (Pesach) commemorates their exodus out of Egypt, from slavery to freedom. A vegan Seder is not only traditional in its own right, it reflects the principles of freedom and mercy that signify this holiday.

Matzoh
The most significant observance involves the removal of leavened foods and the serving of matzoh commemorating the fact that the Jews leaving Egypt did not have time to let their bread rise. Matzoh, unleavened bread made from flour and water, can be used as flour (for cookies and cakes), meal (for bread crumbs), farfel (a noodle or bread cube substitute), and full-sized matzohs (as bread). Matzoh is eaten three times during the Seder.

Seder Plate
The Seder Plate is a special plate containing six symbolic foods used to retell the story of the exodus.

*Charoset, a mixture of fruit and ground nuts soaked in wine, represents the mortar used to cement bricks when the Jews were slaves in Egypt.
*Parsley, celery, or other green herbs dipped in salt water, symbolize spring and new life, as well as the tears of the Jewish slaves.
*Freshly grated horseradish, sometimes mixed with cooked beets and sugar, symbolizes the harshness of slavery.
*Bitter herbs, such as the bitter-tasting roots of romaine lettuce, are also used to signify the bitterness of slavery.
*Jewish vegans replace the egg, a symbol of fertility and new creation, with a flower or roasted nuts. Some even use a miniature white egg-sized eggplant, whose stem has been removed.
*Jewish vegans replace the “shankbone,” meant to symbolize the sacrificial lamb, and point out that even the Talmud explicitly allows for roasted beets to be used in its stead.

Make Your Own Seder Plate
You can purchase decorative “Seder plates,” which are designed to section off the plate for the various elements, naming them in Hebrew as well as English. Vegan versions are not yet available, so a friend of mine went to one of those paint-it-yourself pottery stores and created her own vegan Seder plate, designating a place for the Haroset, Parsley (or “Greens”), Horseradish, Bitter Herbs, Beetroot, and Eggplant.

Passover menus are in the new cookbook, which won't be out until June. One of the recipes, however (Matzoh Ball Soup) can be found at the Compassionate Cooks Message Board. Look for this Passover Menu in The Vegan Table:

*Charoset
*Matzoh Ball Soup or Traditional Vegetable Soup
*Passover Pizza
*Matzoh Chocolate Brittle

Soy-free Earth Balance Has Arrived!

noreply@blogger.com (Compassionate Cook) — Wed, 25 Mar 2009 22:30:00 +0000

You may not even have known it was coming. I didn't! But it's here now in its full glory. Before I tried it, I was told by a reliable source that it was "better" than the original Earth Balance, but I remained skeptical - until I tried it. Don't ask me how, but it's true. It's better. Trust me.

For those of us who know the deliciousness that is Earth Balance, a fantastic dairy-free, GMO-free, trans-fat-free, lactose-free (of course) cholesterol-free (of course it is, it's plant-based) butter, I'm so thrilled that I can recommend the soy-free version to recommend to folks with soy allergies. The results of the creamy, salty butter comes from a natural blend of palm fruit, safflower, canola, and olive oils. Butter is fat and salt, after all, so for those times you want to roast veggies or caramelize onions or bake (from the Joy of Vegan Baking!), Earth Balance delivers.

In addition to the new Soy-Free Earth Balance, there is also “the Original Buttery Spread,” and the “Organic Whipped Buttery Spread.” (The Organic Whipped can often be used in baking as you would use the original, but because it’s whipped, just know it’s lighter and has more air, so that might affect the measurements.)

(They've pulled their dairy-based cream cheese - though it may still be in some stores - so it's safe to say that the entire Earth Balance line is vegan.)

I can’t speak more highly about Earth Balance; they don’t only make delicious spreads – but they’re genuinely concerned about the source of their ingredients. For instance, they get their Palm Oil, one of the oils in their blend, from Peninsular Malaysia for their original spread), and from a Brazilian company for the Organic Whipped – a company that Earth Balance considers to be "the most responsible, sustainable and ethical producer of palm oil on the planet." I really appreciate their commitment to ethical practices, and I really appreciate their commitment to making delicious non-dairy butter!

Earth Balance is available in lots of natural foods stores, so ask your local store to carry it if they don’t already. Nationally, it’s available at Whole Foods for sure (which is where you'll find the soy-free version; after June 2009, it will be in other natural markets as well), and it’s also available regionally at Trader Joe’s, Safeway, Publix, Wegman’s, and other natural and specialty stores across the U.S. and Canada.

As a bonus, Compassionate Cooks Members are eligible to receive a Earth Balance gift pack, which includes coupons for FREE Earth Balance, so become a member today. Or just visit www.earthbalance.net, and start spreading the love. The Earth Balance love. :)

Growing Pains (that aren't really painful, thank goodness!)

noreply@blogger.com (Compassionate Cook) — Fri, 06 Feb 2009 16:55:00 +0000

It's been too long since my last post, and I'm hoping that will change. Compassionate Cooks is growing in every direction, and I want the blog to remain one of elements of what we do. I desperately needed to keep the new cookbook on the front burner, and I'm relieved and thrilled to announce that it's all complete and is slated for a June 2009 release. It can be The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion. It is broken up by the number of people you're hosting, offers menus of all the recipes, tons of helpful tips for entertaining, and contains beautiful food and party photos!

We just launched our new Membership Program, which gives perks, discounts, recipes, and rewards to people who join our club. It's a great opportunity to be part of the CC community and get some goodies at the same time. You can join at the membership page on our website.

I have out-of-town talks lined up for almost each month, which - though very fulfilling - is also a bit taxing. I love meeting podcast listeners and members in person, but it can be tough to keep up on everything else I'm working on. Upcoming talks in Michigan, Los Angeles, Ohio...

The podcast continues to stay front and center of what I do. Not only are we celebrating the 3rd anniversary of the podcast, we also just celebrated the 100th episode. Very exciting stuff.

Other than that, I may be writing a third cookbook, I'm working on some other non-cookbook books, writing articles, essays, and newsletters. I'm also working on a TV show, but shhhhhhhhh...it's a secret.

So, having said all that, please forgive me if the blog is silent for days (weeks?) at a time. I'd like to submit more regular posts in the future. In the meantime...

May our daily choices be a reflection of our deepest values.

For the animals,
Colleen
Compassionate Cooks

Vegetarian Cooking Classes by Compassionate Cooks

noreply@blogger.com (Compassionate Cook) — Tue, 04 Nov 2008 20:04:00 +0000

Compassionate Cooks is approaching its 9th year of teaching vegetarian cooking classes in the San Francisco Bay Area. We feature local, seasonal, mostly organic ingredients and a different theme every month. Because of the popularity of certain themes (tofu, Mediterranean, and vegan baking), those classes are repeated throughout the year. Please join us for our remaining 2008 classes, or register for any of our 2009 classes. The classes are packed with information, recipes, resources, and tips for cooking healthfully and compassionately - quickly and easily.

View menus and register at www.compassionatecooks.com

2008
November 15 - Harvest Feast (Thanksgiving for the Birds)
December 13 - Holiday Cooking & Baking

2009
January 24 - Healthful Resolutions: Low-Cal, High-Flavor
February 28 - The Joy of Vegan Baking
March 28 - Demystifying Tofu, Tempeh & Seitan
April 25 - Hearty Homestyle Italian
May 23 - Burgers & Backyard Bites
June 20 - Theme Pending
July 25 - Greens, Greens, Glorious Greens!
August 22 - Middle Eastern & Mediterranean Menu
September 19 - Demystifying Tofu & Tempeh
October 17 - The Joy of Vegan Baking
November 14 - Harvest Feast (Thanksgiving for the Birds)
December 12 - Holiday Entertaining

Colleen Patrick-Goudreau demonstrating Garlic and Greens Soup

noreply@blogger.com (Compassionate Cook) — Mon, 06 Oct 2008 22:55:00 +0000

Enjoy this new video by Compassionate Cooks! You can also rate it at YouTube!

VOTE FOR THIS VIDEO AT KTEH'S COOKING VIDEO CONTEST. IT COULD MEAN A VEGAN COOKING DEMONSTRATION ON PUBLIC TELEVISION! IT TAKES ONE MINUTE TO VOTE IN ALL FOUR CATEGORIES!

New Podcast Episode: Shearing the Sheep

noreply@blogger.com (Compassionate Cook) — Wed, 24 Sep 2008 15:35:00 +0000

Though sheep play a huge role in the consciousness of our culture (through nursery rhymes, children's stories, fables, and religion), our primary relationship to them is through our exploitation of them. Whether it's their wool we're shearing, their skin we're wearing, their flesh we're eating, or their milk we're taking, we value sheep as we do other domesticated animals: simply for what we can take from them until they're all used up and shipped to slaughter - literally.

Listen at Vegetarian Food for Thought or search on iTunes for "Vegetarian Food for Thought." When you're done, join the discussion at our Compassionate Cooks Community and take advantage of an awesome discount on the coolest outback hats (wool-, felt-, and leather-free)!

New Podcast Episode: Drawing the Line

noreply@blogger.com (Compassionate Cook) — Wed, 03 Sep 2008 00:25:00 +0000

I've decided to begin posting the titles and summaries of the podcast episodes here on the Food for Thought blog. Though discussions of the podcast do take place at the Compassionate Cooks Community Message Board, nothin' wrong with spreadin' the love.

Topic for September 2nd: Drawing the Line: Exploring Possible Gray Areas in Ethical Veganism
Summary: What if I had my own hens and ate her eggs? What if I had my own cow or goat and drank her milk? What about honey? Is it considered "vegan"? These are some of the questions people ask as they begin to consider the ethical issues of consuming animal products. Though I don't pretend to have the one definitive answer, I am happy to share my thoughts. This episode is dedicated to Studley.

You may listen to this episode (as well as any of the almost 90 episodes already produced!) at www.vegetarianfoodforthought.com or through iTunes.

Enjoy...and discuss...

The Extinction of the Wild in Favor of the Domestic

noreply@blogger.com (Compassionate Cook) — Wed, 02 Jul 2008 01:49:00 +0000

Our ability to justify our consumption of animals never ceases to amaze me, but I must confess I’m often struck dumb by the claim that by eating animals we’re actually helping them. It’s a popular defense these days, especially since every other attempt to defend this unnecessary, unhealthy, and inhumane habit has failed. It isn’t surprising that in response we would reach for the most improbable and irrational of justifications: “if we stopped eating them, they would all go extinct.”

Revealing breathtaking arrogance, proponents of this theory refer to our domestication of animals as a “sacred and mutual bond” whereby we protect animals from the “cruelties of nature” and in return they gift us with their bodies. If manipulating, controlling, confining, and eating someone else constitutes a “mutual bond,” I wonder what you have to do to breach it.

People who feign concern about some unlikely future extinction of domesticated animals would be well advised to remember the wild animals, many of whom have gone extinct or are on the brink of extinction, whose habitats are destroyed and whose lives are ended in favor of their non-native domesticated cousins.

Animal Damage Control, which recently changed its name to the more euphemistic-sounding Wildlife Services, kills millions of wild animals every year on behalf of the private livestock industry, using taxpayers’ dollars. In 2006 alone, they killed 1.6 million wild animals, ranging from coyotes, wolves, and prairie dogs to beavers, sparrows, and egrets.

In fact, no wild animal is safe – not even those considered our “national treasures.” Every year, thousands of wild horses and burros are rounded up by the Bureau of Land Management and either kept in pens or sent to slaughter in order to make more room for millions of cattle and sheep grazing on over 215 million acres of public lands.

The bottom line is that we eat meat because it is a habit that we enjoy, and we add insult to injury by couching this habit in “concern for the animals.” If we have to disguise, rationalize, romanticize, and ritualize eating animals to such a degree, then perhaps we’re not comfortable with it at all.

Vegan in Scotland!

noreply@blogger.com (Compassionate Cook) — Wed, 23 Apr 2008 22:03:00 +0000

OK, well, I wasn't in Scotland, but I was close! In Boulder, CO, there is a fabulous Scottish pub (yes, I said Scottish - not Irish!), called The Scotch Corner Pub (1800 Broadway), owned by the most delightful Scottish family, and the matriarch of the family, Maggie Pitkethly, is vegan - an outspoken, compassionate, ethical vegan!

You won't be surprised to learn, then, that vegan Bangers and Mash (Vegan Sausage and Mashed Potatoes) are on the menu (see photo!), but you may be surprised that ALL of the mashed potatoes are vegan - no matter if they're part of a "vegan meal" or not! And they were fantastic (Earth Balance is a gift, is it not?)

The Cottage Pie, a dish similar to the English Shepherd's Pie is also vegan (oil for the pie crust - of course!), the crispy fries came with a delicious dipping sauce, and something called Scotch Broth was delicious and much different than what the name implies to Americans. Broth in the United States is essentially thin, vegetable-infused water. In Scotland, however, it is a thick stew, and this one - vegan by nature, not by design - is dominated by hearty lentils and healthful vegetables. We liked it so much that Maggie is contributing it to my new cookbook!

To boot, the vegetarian dishes are cooked in a separate kitchen, and though the chairs in the lounge look leather, they're not. Maggie wouldn't hear of it. Though she wishes the entire restaurant were vegan, she's still working on her husband, but she did say that the vegetarian dishes are very popular - and not just with vegetarians (though there are a lot of them in this fair town).

Though I'm not a drinker, my hubby and good friend tried their fair share of Scottish ales, including the Belhaven, a "smooth, slightly sweet amber," which was their favorite.

We look forward to returning to the pub and highly recommend it to anyone visiting Boulder. The only thing we regret is that the live music was canceled (unexpectedly) the nights we were there, but we spent hours talking to Maggie, to the other staffers, and enjoying the really friendly, tartan-clad atmosphere.

AWARE in Lake Tahoe

noreply@blogger.com (Compassionate Cook) — Mon, 24 Mar 2008 04:59:00 +0000

This month marks the beginning of what will be several months of quite a lot of travel. With several events coming up and The Joy of Vegan Baking making its way around the globe, I am so thrilled to be traveling in the spring. The cookbook first came out in the fall/winter of 2007, which meant some pretty cold east coast trips, honored as I was to share my vegan thoughts with peeps in D.C., Boston, and New York. Brrrrr....

Speaking of cold weather, this weekend I had the privilege of speaking in Lake Tahoe at the Lake Tahoe Community College, via the fabulous group called Lake Tahoe A.W.A.R.E. (Advocates for Wellness, Animal Rights, and the Environment) and was thrilled with the turn-out. After I spoke about the myths of being vegan, we were all treated to a full meal of dishes made from my recipes - and *I* didn't have to cook! A handful of culinary students volunteered to prepare my Three-Bean Chili, Caesar Salad, No-Queso Quesadillas, Chocolate Chip Cookies, and Banana Walnut Muffins. The food was fabulous, the people were incredibly friendly and responsive, and the weather - though a tad chilly - was really beautiful. Couldn't have asked for more.

THANK YOU to Esta Lewin, founder of the 5-year-old A.W.A.R.E. group, for all she does to raise awareness and promote a compassionate, plant-based diet; thanks to the students who prepared a beautiful feast for 100 people; and thank you to all the folks who came out to hear the talk - despite the 35-degree weather!

My new right arm, Chris Marco, took lots of pictures, but it seems that I don't stand still long enough to get a decent photo of me while I gab. So amid the goofy photos, I found a few I could share with you.

Though many people I spoke to at the event lamented that Lake Tahoe didn't have too many options in terms of restaurants, we were actually quite thrilled with what we found. Though David and I had been to Sprouts several times and certainly had a lot of vegan things to choose from on their menu, the three of us did find that we all ordered - without really meaning to - virtually the same thing. My Tostada was almost identical to Chris' Rice Bowl, which was perfectly similar to David's Tempeh Burger.

So, the next day we headed to another veg-friendly restaurant in town, called Freshies, whose incredibly vegan-friendly menu gave us a lot to choose from. In fact, I'm still obsessing over the East Indian Spinach Salad I ate with glee: a huge amount of spinach with coconut, mangos, perfectly spiced tofu, with a chutney dressing. It was just delicious. Oh yeah - and the "Tri Fries" were spicy and fantastically yummy!

After spending some time (probably far too much) at the Pirate shop across the way from Freshies and photographing David in the array of piratey hats, we walked around the lake and laughed - a lot.

Tea snob that I am, I tend to judge a restaurant by how they treat the tea-drinking populus, and I must say, I just wish restaurant served real tea, loose tea, good tea instead of the generic stuff in a bag. Trust me - it's not the same thing! To their credit, the servers at Freshies, went out of their way to make sure we had rice milk for our Chai Tea, and though I was grateful, I still wished I hadn't left my green tea back at the hotel.

Finally, speaking of the hotel (Inn at the Lake), it's worth mentioning that their breakfast room is free to guest and offered bananas, apples, oatmeal, hot water, bagels, and cereal. I plan on recommending that they offer a non-dairy milk with which to eat the cereal, but the breakfast room was a nice touch, and the hotel is right across the street from the lake.

All in all, it was a great trip, and I look forward to spreading the vegan word in Denver, Detroit, and Cleveland.....next on the agenda.

A Veg Escapade on the California Coast

noreply@blogger.com (Compassionate Cook) — Sun, 10 Feb 2008 18:01:00 +0000

My hubby and I spent our 13-year anniversary at The Stanford Inn by the Sea, an incredibly beautiful place in a breathtaking location, on a pristinely kept property overlooking the Pacific Ocean and tucked into the woods. What more could you ask for?

Well, plenty more, it seems, because not only is the hotel vegetarian-owned, but the award-winning restaurant, The Ravens, is worthy of its many accolades. It is vegetarian and vegan, leaning more toward the latter.

The breakfasts do include eggs and dairy products, along with a bevy of vegan dishes, and the delectable dinners are ALL VEGAN. The menu is extensive, and the dishes are creative but familiar.

For dinner the first night, we enjoyed an appetizer of Japanese sushi, a salad of fennel and mixed greens, and two delicious entrees: one a ravioli in a wonderful cream sauce and the other was a vegetable-filled phyllo wrap. Though there were more decadent items on the menu, for dessert, we each enjoyed a frozen treat: David had the special cashew-based nutmeg ice cream in a delicious anise-flavored tuile, and I had the selection of sorbets. (I got the ice cream the second night, because it was so delicious!)

For dinner the second night, the prie fixe Mushroom dinner special was the route we took, and it was just incredible. Each course was more flavorful than the last, and we had the pleasure of thanking the chef in person.

Breakfasts consisted of pancakes, waffles, scrambles, muffins, and roasted potatoes, and everything was divine, including the views and the service.

I can't recommend this place enough. If it didn't rain virtually every moment we were there, we would have hiked and canoed, but as it were, we settled for shopping in town (which was quite adventuresome of us, considering the wind, which caused the rain to hit us horizontally) as well as an hour-long massage. Just walking the grounds is enjoyable enough, and the gift shop is packed with veg- and animal-friendly items and books.

But that's not all, you can bring your pooch, too! Though kitties abound for those of us who crave kitty love (and one sweet girl, Callie slept in our room one night), the place is kept so clean, you'd never know this was a retreat for human AND non-human animals. The rooms are just so lovely, including wood-burning fireplaces that just increase the romantic feel of The Stanford Inn.

A delightful way to spend a special weekend. Book your reservation today! :) And tell them Compassionate Cooks sent you!

Humans: The Authors of History

noreply@blogger.com (Compassionate Cook) — Mon, 17 Dec 2007 19:50:00 +0000

Aesop's fable, The Man and the Lion, goes like this: A man and a lion traveled together through the forest. They soon began to boast of their respective superiority to each other in strength and prowess. As they were disputing, they passed a statue carved in stone, which represented "a Lion strangled by a Man." The traveler pointed to it and said: "See there! How strong we are, and how we prevail over even the king of beasts." The Lion replied: "This statue was made by one of you men. If we Lions knew how to erect statues, you would see the Man placed under the paw of the Lion."

Aesop, a slave who lived in the middle of the sixth centry BC in Ancient Greece understood then what we seem to keep forgetting now: the victors are the ones who write history.

I have been a contributor to KQED Radio (the San Francisco Bay Area's National Public Radio station) for several years now, specifically for a program called "Perspectives." I'm thrilled to announce that an editorial I recently submitted was accepted, and it will air on December 26th and again on December 29th. I will post it on my website (and it will be on KQED's website) after it airs, but I wanted to share the written work with you now. Consider it an extension of Aesop's fable.

REWRITING HISTORY
When we began “domesticating” animals about 10,000 years ago, we created a division between ourselves and the rest of the natural world and began a reign of human supremacy that continues to this day. In a desperate (and successful) attempt to deny our own animal-ness, we have denigrated and exploited non-human animals for so many centuries that now the most insulting thing you could someone is “an animal.”

We, the victors, the authors of this history, depict animals as savage, vicious, and violent and humans as civilized, intelligent, and compassionate. If the animals were the tellers of this tale, it would be an entirely different story. If our worth was measured by how fast we could run, by how adeptly we could climb, by how well we could hear, we would fall quite short when compared to the rest of the animal kingdom.

Despite the high esteem with which we regard our species, in our treatment of others – both human and non-human – we might do well to take some cues from our animal brethren. Though we humans possess many fine qualities, with just a cursory examination of our own history, we may find that it would actually be a compliment to be called “an animal.”

If we knew them at all, we would aspire to attain the grace and dignity of those we have most severely subjugated. We would seek to have the sense of humor of the goats; the protective nature of the hens and the sassiness of the roosters. We would desire the gentle strength of the cattle, the wisdom and serenity of the donkeys. We would appreciate the need for community as do the sheep and choose our companions as carefully as do the rabbits. We would strive to have the commitment to family of the geese, the self-confidence of the cats, the adaptability of the ducks. We would seek to possess the sensitivity of the turkeys, the intelligence, loyalty, and affection of the dogs – and the pigs.

With just a small dose of humility, we might learn from the animals what we need to become better people."

One Culture's Traditions....

noreply@blogger.com (Compassionate Cook) — Wed, 05 Dec 2007 13:55:00 +0000

In her haunting 1948 short story “The Lottery,” about the annual selection of a sacrificial victim in a small American town, Shirley Jackson sheds light on humanity’s tendency to cling blindly to meaningless rituals and participate in pointless violence.

In my many years as an animal advocate, I’ve heard many excuses for our use and abuse of animals, but I’m often taken aback by the one that concludes that certain practices are justifiable because they’re embedded in the “culture” and sanctified by “tradition,” as if that’s all the reason we need to justify our behavior. And yet, what doesn’t fall into these categories?

Nobody wants to see themselves as contributing to cruelty, but participating in cultural customs? Carrying out tradition? That doesn’t sound so bad. To shroud our violence against animals in the sanctity of “tradition” is to romanticize our exploitation of them.

And yet our reliance upon the “tradition” argument is not without hypocrisy. We’re outraged to hear about dog fights and “cock” fights, but we enjoy hamburgers and hot dogs on our visit to the circus. We judge those who eat rabbits, buffalo, or deer, but we gleefully dine on turkeys, chickens, and ducks. We’re shocked to hear that people eat horses, goats, and whales, we scorn those who eat cats and dogs, yet we relish our lamb, veal, and ribs.

To the animals, it’s all the same. They want to live. If they have wings, they want to fly. If they have legs, they want to walk. If they have offspring, they want to nurture them. To humans who perceive animals as ours to possess, their lives are ours – to end. Their bodies are ours to consume. Their offspring are not their own. To the animals, it’s all the same. A Korean dog wants to live and resists death as much as an American pig.

“There’s always been a lottery,” one of the townspeople in Jackson’s story declares when he hears that a neighboring village has given up this empty, violent ritual. We justify our use of animals in a similar way, but just because we always have doesn’t mean we always have to. After all, one culture’s “traditions” are another culture’s “taboos.” It’s all relative to us, but to the animals, it’s all the same.

A Prayer for the Humans on Behalf of the Animals

noreply@blogger.com (Compassionate Cook) — Tue, 20 Nov 2007 18:26:00 +0000

I have often said that as an animal activist, I have learned many, many things about animals, but I have learned a lot more about humans. If I didn't hear from the most remarkable people every day who share their stories of transformation with me, I think it would be very challenging to hold onto any hope for humanity in general or the animal rights movement in particular. But I do have hope. It fills my heart every day.

My hope is that we can all navigate through this world with the grace and integrity of those who need our protection. May we have the sense of humor and liveliness of the goats; may we have the maternal protective nature of the hens and the sassiness of the roosters. May we have the gentleness and strength of the cattle, the wisdom, humility, and serenity of the donkeys. May we appreciate the need for community as do the sheep and choose our companions as carefully as do the rabbits. May we have the faithfulness and commitment to family of the geese, the adaptability and affability of the ducks. May we have the intelligence, loyalty, and affection of the pigs, and may we have the inquisitiveness, sensitivity, and playfulness of the turkeys.

My hope is that we learn from the animals what it is we need to become better people.

Thanksgiving for the Turkeys

noreply@blogger.com (Compassionate Cook) — Tue, 13 Nov 2007 17:37:00 +0000

One of my goals in the work I do is to “take veganism out of the box” and encourage people to see that “vegan food” is food that everyone is familiar with – it’s vegetables and fruits and nuts and seeds and beans and mushrooms and herbs and spices. People have a notion that vegan food is somehow alien food or food that’s in its own food group – but it really is everything you already cook with and already love.

And this is the case – even on such holidays as Thanksgiving. There’s a notion out there that you can’t eat in a way that reflects your values AND honor traditions at the same time - as if these two things are mutually exclusive. When non-vegetarians think of the idea of being vegetarian on Thanksgiving, they’re usually aghast. They can’t imagine what vegetarians eat if they don’t eat birds! I’ve also heard the accusation that vegetarians are flying in the face of tradition, that it’s culturally blasphemous to not eat turkeys on this day. Well, I beg to differ.

Now, I know some people have spent much time trying to determine what exactly was served on that first Thanksgiving in order to justify eating certain things on this holiday. But, for me, I don’t care what they ate in 1621, because it doesn’t matter.

THE FIRST THANKSGIVING
Everything historians today know about the First Thanksgiving is based on two passages written by colonists. One is a letter dated December 1621, by Edward Winslow in which he wrote: "Our harvest being gotten in, our Governor sent four men on fowling, that so we might after a more special manner rejoice together, after we had gathered the fruit of our labors.” That is the basis of what we know about that first Thanksgiving, and you’ll note what he says: “Our harvest being gotten in,” after gathering the “fruit of our labors” they sent “four men on fowling,” not because they were starving or needed it or didn’t have food but so that they “might after a more special manner rejoice together.” What they were rejoicing was the harvest – the abundance of fruits and vegetables – the bounty of the harvest – the cornucopia – the “horn of plenty.” And just to cap it off, they went out to hunt birds.

In a second account of the First Thanksgiving, a man named William Bradford wrote a book twenty year AFTER the actual event and just mentioned that the colonists killed wild turkeys during the autumn; he doesn’t say specifically that wild turkeys were killed for the First Thanksgiving or any similar event thereafter. Though his book does give clues to what WAS on this first menu, his book disappeared for many years (it was stolen by looters during the Revolutionary War) and didn’t reappear until 1854, so it didn’t have any influence on how Thanksgiving was celebrated for many years – until a woman named Sarah Josepha Hale came into the picture.

A WOMEN'S MAGAZINE HOLIDAY
Sarah Josepha Hale, who lived from 1788-1879 a writer, an editor, a champion of women’s rights, a promoter of child welfare, and a fund-raiser for civic causes. She is perhaps most well known as the author of the popular nursery rhyme "Mary Had a Little Lamb." As early as 1827, Hale, who became the editor of a popular magazine, began calling for a national celebration of Thanksgiving and so began a 40-year quest to make this happen.

Now remember, Bradford’s book about the First Thanksgiving was recovered in 1854, and around that time, Hale, in her magazine, began writing romantic accounts of the First Thanksgiving, taking liberties to appeal to her readership and including recipes for roasted turkeys, bread stuffing, and pumpkin pies - all the things that today's holiday meals are still likely to contain – and none of the things that would have actually been on the table of the first Thanksgiving. They wouldn’t have had flour-based bread or pie or cranberries or sweet or white potatoes, and they didn’t eat with forks.

So does that mean we shouldn’t have sweet potatoes and rutabagas and mashed potatoes and pumpkin pie and cranberry sauce or flour-based biscuits or any of the things that WEREN’T on the table of the First Thanksgiving? NO. Does that mean we shouldn’t eat with forks!? NO! I point this out merely to emphasize that we selectively choose what to celebrate and what to include on our dinner tables and how we want to celebrate – we selectively choose this all the time, especially when it comes to this holiday. Much of what informs our consciousness about this holiday is myth – a romanticized notion rather than informed facts, which, by the way, is fine. It’s fine to use myth to create our rituals and traditions. The point I want to make is that when we eat turkeys and pumpkin pie and cranberries on Thanksgiving, if we think we’re being true to some sacred tradition based on a real event, we’re not. We serve what we serve because that’s what we were taught, that’s what we’ve enjoyed, and that’s what we’ve always known. Our desire to feel connected to something bigger than ourselves, something older than ourselves is greater than any desire to perfectly replicate the original source of our tradition. Does that make sense? We can have whatever we want at Thanksgiving, but let’s not justify the use of something like dead turkeys at Thanksgiving with any kind of rational explanation or historical reference. It’s just not there.

This is why it’s just as traditional NOT to have turkeys on the table as it is to have turkeys on the table at Thanksgiving. We shape our traditions out of our ideals. Sarah Josepha Hale shaped this tradition out of her ideals, and she selectively chose what to include on her menu, and we can do the same. We can create a beautiful feast that reflects our values. They are not mutually exclusive.

CONSTRUCTING OUR PLATES
I think one of the reasons people think vegans and vegetarians eat only side dishes or salads is because we’ve all been taught from Day 1 that meat is the centerpiece of a meal. This is a cultural, social, familial construct. It’s all taught. There isn’t a Meal God in the sky determining how we should eat and how we should plate our food – it’s all taught.

Many, many cultures all around the world do not plate their food this way. Meat is not the center of their plate. But it is here, so when people in our western culture think of a plate without meat, they think of a plate with a big empty space where the meat should be and then just some token side dishes – because that’s what their experience has been. This is why I say that changing our diet, changing from an animal-based to a plant-based diet is as much about changing the way we THINK about food as it is changing the way we actually eat.

So, for the main dish, I think what makes people feel that the meal is complete is if we have a focal point, a centerpiece, something that fills that blank space. Right? And for this main dish, we have many beautiful options. We can have stuffed acorn squash, filled with rice and nuts and celery, onions, squash, apples, etc; we can have butternut squash risotto– any number of seasonal dishes that also create a beautiful presentation. Hollow out a pumpkin and serve the pilaf in the pumpkin on the table – it’s gorgeous! I have a number of Thanksgiving recipe packets on my website. As far as side dishes go, this is generally what’s on our table every year: Mashed Potatoes, Mushroom Gravy (chunky and smooth versions), Bread Stuffing, Cranberry Relish, Corn, mashed rutabagas, Sautéed green beans, roasted Brussels sprouts, Corn Bread or biscuits, and Green Salad. All of these things are familiar to everyone – wherever you are on your path. As far as desserts, check out The Joy of Vegan Baking for delicious, traditional goodies!

On behalf of the turkeys, I hope that you enjoy creating new traditions and celebrating old ones while still honoring your values.

Joy of Vegan Baking Named "Cookbook of the Year"!

noreply@blogger.com (Compassionate Cook) — Thu, 01 Nov 2007 15:29:00 +0000

I'm very honored and thrilled to announce that VegNews Magazine has graced The Joy of Vegan Baking with their 2007 Veggie Award, naming it Cookbook of the Year. Considering all the fantastic veg cookbooks out there, this is quite an honor.

This is the second Veggie Award we have received, as they crowned me the "Vegan Martha Stewart" in 2005. :)

Thanks to VegNews Magazine and to all of you who have been posting such positive reviews on Amazon and on their blogs. My intention in writing this book was to demystify "vegan baking" for vegans and non-vegans alike, and I'm just thrilled with the reception is has been getting.

Here's what VegNews had to say:

Cookbook of the Year: The Joy of Vegan Baking
In 1931, Irma Rombauer self-published The Joy of Cooking, a collection of no-nonsense recipes that became an instant classic, selling 15 million copies to date. More than 75 years later, we predict that Colleen Patrick-Goudreau’s new cookbook, The Joy of Vegan Baking, will make history of its own. Rising to the top of veggie superstardom, Colleen is a one-woman powerhouse. Her entrepreneurial repertoire includes a wildly popular cooking DVD, sold-out cooking classes, natural-food-market tours, a weekly podcast, and a magazine column. Oh, and the new cookbook. The VN staff was stunned by the array of recipes (150 in all), amount of insight and tips, and mouthwatering photography. From Banana Chocolate Chip Muffins, Cherry Pie, and Mexican Wedding Cookies to Chocolate Peanut Butter Cupcakes, Raspberry Oatmeal Bars, and even Caramel Popcorn, The Joy of Vegan Baking has you covered for every occasion.

Celebrating The Joy of Vegan Baking

noreply@blogger.com (Compassionate Cook) — Wed, 17 Oct 2007 16:00:00 +0000

This past Sunday, over 110 people gathered to celebrate the publication of my book, The Joy of Vegan Baking: Compassionate Cooks' Traditional Treats and Sinful Sweets. Because of the generosity and baking prowess of many of my friends, we featured about 25 different desserts from the book - though I, in my distraction, forgot to unmask my own Chocolate Cheesecake and Chocolate Peanut Butter Pie! Nonetheless, everything was beautiful and delicious and absolutely devoured by everyone. At the end of the night, we had a small bowl of strawberries left (and my two pies that remained in the fridge!).

I gave a short presentation, after being introduced by my wonderful husband, and the whole night was just a love fest. I felt (and still feel) very loved and supported, and the feedback I've been receiving about the book has been wonderful. It's so much fun to hear from people who are baking from the book and loving the results. Please don't hesitate to put your own thoughts and suggestions here!

Feel free to peruse the photos from the party.

Quoted in Article on Vegan Baking for the Associated Press

noreply@blogger.com (Compassionate Cook) — Sun, 14 Oct 2007 16:30:00 +0000

A really positive article about vegan baking came over the wires yesterday (10/130/07), and I - among other vegan bakers - am quoted in it:

"People associate baking with eggs, butter and cow's milk, but it's more accurate to say baked goods need fat, moisture and leavening," says Colleen Patrick-Goudreau, author of "The Joy of Vegan Baking."

"And those are available in plant form," she says.

In this part of the story, they included the following quote:

Ground flax seeds: Used in place of eggs, these help bind whole-grain muffins, cookies and pancakes. Colleen Patrick-Goudreau, author of "The Joy of Vegan Baking," suggests buying whole flax seeds and grinding them as needed in a coffee mill.

and my Lemon Cheesecake is featured (not the prettiest photo, but it's all good). :) Fun to see the book getting some press! Enjoy.

Cloned Animals on "This American Life"

noreply@blogger.com (Compassionate Cook) — Mon, 08 Oct 2007 17:46:00 +0000

I'm an avid listener to radio, particular KQED radio, my local National Public Radio station, for which I'm also a contributor on their show called Perspectives. For those of you who know the NPR show, This American Life, you know that it's often moving, funny, thought-provoking, and just plain ol' entertaining. (Yes, NPR can be entertaining!) :)

It was such a thrill to learn a couple years ago that Ira Glass, the host and producer, became vegetarian when he visited Karen Davis' sanctuary for turkey, chickens, and other birds raised as "poultry." On a recent episode of the David Letterman show, Ira talks about this experience (though he plays it up for humor a bit), and he ultimately says he became vegetarian because he realized these animals had their own personality and interests and was tranformed into not wanting to eat them!

Now I realize that doesn't make Ira an animal activist, but nonetheless, it still gives (gave?) me hope that his own personal change of heart about animals would inform the stories he tells on his weekly show.

Perhaps if it were anyone else I wouldn't have been so utterly disappointed to listen to one of the segments from this past weekend and discover it was about a guy who prized his huge "bull" so much that, when the bull (named Chance) died, he was so distraught (he was also making money off of this bull - taking him around to BBQs (yes, BBQs) and other events for people to get their photo taken sitting on top of Chance) that he had him cloned.

In response, I wrote a letter to This American Life, and I urge you to do this same. My letter is below, and the email addresses to write to are web@thislife.org and ira@thislife.org. To learn more about the ethical problems around cloning animals, please read the American Anti-Vivisection Society's information on this issue.

Dear Ira and producers of TAL,

I wrote to you recently encouraging you to feature a show on the transformations that take place in people who awaken to the truth about animal suffering in our society - and how this transformation informs so much of your life once you know the truth.

Having said that, I was so disappointed to hear your recent show that featured someone who had their "prize bull" cloned - just because. The cloning of animals is a despicable example of humans tampering with the natural world for our own gain. Stories like the one you featured may sound funny and intriguing to your listeners, but absent from such entertainment is the behind-the-scenes look at how much suffering takes place to clone animals. Not only do the clones suffer from various types of diseases, age rapidly, and have many other complications, what is never talked about are all the failures that take place - the freakish results that cause great suffering to the "unsuccessfully cloned" animals - and to the females who have to bear these clones (who are often so large that the female dies or is in extreme pain during birth). Most people don't know that 96-99% of cloning attempts regularly cause death or severe health problems.

I'm just so sorry that you didn't consider the big picture when you decided to produce this story. The animals lose every single day, and even a show as seemingly harmless as yours has great consequences for a society that acts as if animals are here for us to use, to eat, to entertain us, to experiment on - and to clone. The more we stay desensitized, the more the animals suffer.

For the animals,
Colleen

Nobody's Perfect! Corrections to Some Eensy Teensy Errors in The Joy of Vegan Baking

noreply@blogger.com (Compassionate Cook) — Wed, 03 Oct 2007 23:17:00 +0000

I pride myself on being a meticulous editor (as do the hard-working editors at Fair Winds Press, I'm sure), but in a 287-page book that contains over 150 recipes and tens of thousands of words, there are bound to be errors.

Though any mistakes we come across will be corrected in subsequent printings of The Joy of Vegan Baking, I hate the idea of errors just sitting there in the books from the first printing, so I'm here to correct those I'm aware of. Please don't hesitate to tell me about others you may find, though I hope this list includes them all!

1. In the Drop Biscuits recipe on page 48, the "yield" currently says "24," but that's not right. One batch of these delicious biscuits makes between 10 and 12, depending on how large you make them. Eat them right out of the oven when they're piping hot! Yum!

2. Under the Better Than Eggs section on the bottom of page 18, I'm talking all about using Baking Soda and Vinegar to leaven baked goods, and then in the paragraph itself, I mistakenly refer to Baking Powder. Clearly, it should say Baking Soda.

3. As the book came close to publication, the publisher decided to add the lovely front and back inside flaps. On the back flap, they added my photo, but because my photo was already on the very last page (About the Author), which faces the back inside flap, there are two photos of me back to back. As fondly as I remember the Thanksgiving on which that photo was taken, there is no need for two mirrored photos of me! In the next printing, the publisher will either remove one photo - or potentially replace it with a different photo. Just wanted to clarify that. :)

4. Under Suggestions for Making Healthful Transitions on page 154, there is a mistake in the heading of Tip #6; unfortunately, "Meet the Farmers" was repeated as the name of that tip. It should be "Prep in Advance."

5. Under the Acknowledgments on page 287, Patti Martin was thanked twice. She really did help a lot, but one "thank you" is sufficient within one paragraph. Also, my dear friend Kristin Schwarz should be included in the list of testers!

My hope is that I will not have to add to this list, but in the event that I do, you will definitely hear from me again, and you can check here for corrections. Enjoy!

The Joy of Vegan Baking is Born! 10 Ways to Help it Succeed

noreply@blogger.com (Compassionate Cook) — Fri, 21 Sep 2007 03:22:00 +0000

Well, I suppose I "gave birth" to it several months ago, but now it's out for all the world to see. Today seems to be the first day that bookstores have it in stock, so whoever has "preordered" it will now actually receive it! And those who want to buy it don't have to wait!

So, on this very special day, I wanted to just send a greeting to everyone who has landed on this page and expressed interest in what I think is a fantastic book. I say that humbly but also with the knowledge that Fair Winds Press, my fabulous publisher, did a beautiful job on the design, photography, and artwork. Creating a book is a collaborative effort, indeed.

But I am also very proud of the content and know that you will find much to love about this very comprehensive book - not just about vegan baking but about baking in general. Not just about food but food history. You will find not just recipes but stories about recipes. You will find a bevy of resources, such as Cake Pan Substitutes, a chart of different apples and what the various kinds are good for, tips, suggestions, and so much more.

Call me a geek (I'm guilty), but I'm also very excited about the three different indices ("indexes" in non-geek language). In the back of the book, you will not only find the MOST comprehensive alphabetical index of any book you've ever owned (the cross-references will make you sing!) but you can also find recipes according to their seasonality and according to special occasions and holidays.

Please don't hesitate to contact me here - ask me questions you have. I'm very grateful to all of you who have shown appreciation and enthusiasm for The Joy of Vegan Baking, and I'm humbled to know that some of these recipes will become part of your own repertoire.

There are many ways you can help support the book:

1. Add it to your collection! :) Purchase it from an online store or at your local bookstore.
2. Call several bookstores in your area (and beyond) and ask if they carry the book. If they get enough inquiries about a book, they will be more likely to carry it and display it prominently.
3. Order the book from your local bookstore - and ask them to please carry it and stock several copies of it - besides the one they're buying for you.
4. Call your local library - and several others - to ask them to carry the book.
5. Whether or not your purchase the book from a local bookstore or an online store, please make a point to visit each of the stores listed on my website to leave a review - hopefully favorable! :)
6. Give the books to friends and family - vegan and non-vegan. In many ways this is a "vegan cookbook through and through" and in many ways it's a baking cookbook that "happens to be vegan." It will appeal to a very wide audience.
7. If you are interested, please ask me about getting postcards that you can and will distribute in front of cafes, bookstores, health food stores, at vegan events. I don't mean simply stacking these in cafes; I mean if you are interested in actually handing out the cookbook postcard to like-minded audiences, this is the kind of grassroots marketing we need!
8. If you have a blog or podcast, please tell your visitors/readers/fans/listeners about our book. Just send them to www.joyofveganbaking.com or www.compassionatecooks.com.
9. If you regularly visit a blog you think would want to know about our book, please tell them!
10. If you purchase books to sell to the public in any capacity, please contact me about buying copies wholesale from my publisher.

Featuring 150 familiar favorites–from cakes, cookies, and crepes to pies, puddings, and pastries, and more!

More than just a collection of recipes, this informative cookbook is a valuable resource that will:
• enlighten and inspire you to bake with confidence and joy
• demystify what it means to bake without eggs and dairy
• entertain and educate you with fascinating stories about the origins of your favorite homemade treats
• empower and inform you about the benefits of vegan baking

Learn more at The Joy of Vegan Baking website.

B.R. Myers' Review "Hard to Swallow" Now Online

noreply@blogger.com (Compassionate Cook) — Wed, 12 Sep 2007 16:12:00 +0000

I just wanted to follow up and provide the link to Myers' fantastic essay that concludes that Michael Pollan's book, The Omnivore's Dilemma, is "a record of the gourmet's ongoing failure to think in moral terms." Brilliant.

You can read the entire review here http://www.powells.com/review/2007_08_28.html and check out my entry below for more. I highly recommend that everyone read the review and write to The Atlantic them, providing oodles of thanks for publishing Myers' truth-telling article. Also, pass it onto anyone and everyone you know who's ever read Pollan's book.