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This month is all about animal love (for me). Same as last year, I've got the fever big time and am utterly giddy about vegan outreach.

Click for more about leafletting, Walk for Farm Animals, meeting Gene Baur, Adopt-a-Turkey, free films at the library... etc.Collapse )

This week, Vancouver's local alternative weekly, The Georgia Straight, just published their "Best of Vancouver" issue. Liberation BC got 3rd place for best local activist website. I was thrilled to see an awesome write-up of Daiya under the heading Cheesiest Cheese that isn't Cheese.

Free Food Preservation Workshops!

Attention home canners, et al!

Interested in learning the ins & outs of home canning?

Vancouver Farmers Markets, through a generous grant from Vancity enviro Visa, is offering market-goers tips and techniques for making summer last just a little bit longer. The program includes market demonstrations of preservation techniques, tip cards and recipes and help finding and choosing the best produce for storage. Don't you want summer to last just a little bit longer? It can!


make it last banner

Men's Journal Guide to Going Vegan

It's pretty awesome that such a mainstream magazine (particularly in the "men's mag" genre) published this article on how to transition to a vegan diet:


Probably one my favourite portions of the article:
“Eating organic, whole foods does not have to be expensive,” vegan ultra-marathoner Scott Jurek. “Put your dollars in fresh produce and bulk foods. The less packaged food you eat, the more you will save, and the quality of your diet will increase. And get out and explore your local farmers market.”

Organic Masa Harina?

Hi folks,

Does anyone have a tip as to where one can buy organic masa harina in Vancouver?

**Please note: Masa harina is not the same as corn flour.

[from Wikipedia]: To make masa de harina, field corn (or maize) is dried and then treated in a solution of lime or ash and water, also called slaked lime. This loosens the hulls from the kernels and softens the corn. In addition, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. The soaked maize is then washed, and the wet corn is ground into a dough, called masa. It is this fresh masa, when dried and powdered, that becomes masa de harina.


Vancouver Vegans and Vegetarians

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September 2010


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