Regional News of Tuesday, 28 October 2014

Source: http://www.spyghana.com

The Vegetarian Association of Ghana (VegGhana) last Saturday honoured Radio Hogbe 106.5 FM at the launching ceremony of the 43rd IVU World Vegfest 2015 event dubbed "Vegfest Expo at the Efua Sutherland Children's Park.

The honour was an acknowledgement of the stations diverse contribution towards the coverage of VegGhanas programs since its inception.

Mr. Edwin Baffour, Public Relations Officer of VegGhana in an interview with http://www.spyghana.com noted the association has identified the role of Radio Hogbe as one of its media partners working relentlessly towards the promotion of the vegetarianism agenda in Ghana by educating the public on adoption of healthy lifestyle behavior coupled with the accurate reportage the station offers to the coverage of VegGhana's programs and therefore chose to recognize them by their efforts.

He thanked Radio Hogbe FM's Greater Accra Regional correspondent, Joseph Kobla Wemakor for his immense contribution and passion for giving the association a good coverage and accurate reportage on their events.

"Kudos to Radio Hogbe for their unflinching support all these years by bringing up to speed the coverage of our educational programs close to the door steps of Voltarians, on behalf of the entire association I wish to say ayekoo for a good job done and truly I believe they also deserve to be recognized for making us proud" he said.

Radio Hogbe FMs Correspondent, Joseph Kobla Wemakor, who received a certificate on the behalf of the station, said it took him and his colleagues working in the studio hardwork and determination to carve a niche for the station though the station has barely been in operation less than two years ago. He added most people doubt the credibility of the station but was thankful that the Vegetarian Association of Ghana has acknowledged the efforts of the station as an achiever, urging reporters of other upcoming FM stations to prove themselves by working harder towards building image for their stations and thereby getting the name and the fame.

I feel very much delighted and privileged that my station (Radio Hogbe) has been duly recognized as an achiever today among other credible stations, though for sometimes now most people doubt our credibility but we exist in Ghana making huge waves across not only the Volta Region but the whole nation and beyond and I believe other upcoming FM stations will learn from us that it takes determination, hardwork and perseverance to achieve recognition Joseph has emphasized.

Radio Hogbe is one of the prominent FM stations in the Volta Region; privately owned commercial station broadcasting on the wavelength 106.5 Megahertz and operating at Anloga in the Keta Municipality of the Volta Region.

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VegGhana honours Radio Hogbe 106.5 FM and Others

Video Link: https://www.youtube.com/watch?v=btHxyv6AUoo

DOLE Garden Soup Carrot Ginger Exotic Vegetarian Dish
Watch Paulette Lambert, R.D., Director of Nutrition at the California Health Longevity Institute, make healthy, easy meals with Dole Garden Soup.

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DOLE Garden Soup Carrot Ginger Exotic Vegetarian Dish - Video

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Healthy Chocolates | Paleo, Vegan, Vegetarian | ahealthierfitterme
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Healthy Chocolates | Paleo, Vegan, Vegetarian | ahealthierfitterme - Video

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Vegetarian Vegan Lentil Soup Frugal Meal
Here is a great tasting vegan frugal meal that will warm your insides. Vegetarian lentil soup is a great cheap meal on a cold winter day.

By: Our Vegan Life

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Vegetarian Vegan Lentil Soup Frugal Meal - Video

Vegetarian nutrition is the set of health-related challenges and advantages of vegetarian diets.

If well-planned and fortified to balance their deficiencies, vegetarian and vegan diets can become nutritionally adequate and can be appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence.[1] When fortified, a vegetarian diet can provide adequate protein, iron, zinc, vitamin B12, and calcium intake, though these nutrients can be dangerously low and may compromise children's health and development in non fortified vegetarian diets, and when not enough calories are consumed.[1][2]

Evidence suggests that vegetarians have lower rates of coronary heart disease, obesity, hypertension, type 2 diabetes,[1] and osteoporosis.[3] Vegetarian diets tend to be rich in carbohydrates, omega-6 fatty acids, dietary fibre, carotenoids, folic acid, vitamin C, vitamin E, potassium and magnesium. They are generally low in saturated fat, cholesterol, and animal protein.

The Oxford Vegetarian Study showed that the health of vegetarians compares favourably with that of meat-eaters (excluding pescetarians).[4] British vegetarians have lower death rates than non-vegetarians,[4] although this is at least partly due to non-dietary lifestyle factors, such as a low prevalence of smoking and the generally high socioeconomic status of vegetarians, or to aspects of the diet other than the avoidance of meat and fish.[5]

Loma Linda University School of Public Health has conducted three cohort studies that identify the health benefits of a vegetarian diet.[6] The University is a Seventh-day Adventist health science institution. The first study, funded by the US Public Health Service in 1958 and limited to Adventists in California, included many vegetarians. The next cohort of California Adventists, the Adventist Health Study-1 (AHS-1), collected data from 1974 to 1976. From 2002 to 2007 the Adventist Health Study-2 (AHS-2) collected dietary data from 96,000 church members from the United States and Canada. Many scientific articles have been published on the health and nutrition properties of a vegetarian diet from these cohort studies.[7] The most recent AHS-2 study includes findings on metabolic syndrome,[8]Vitamin D absorption[9] and type-2 diabetes[10]

The 2010 version of Dietary Guidelines for Americans, a report issued by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services every five years, states that

In prospective studies of adults, compared to non-vegetarian eating patterns, vegetarian-style eating patterns have been associated with improved health outcomeslower levels of obesity, a reduced risk of cardiovascular disease, and lower total mortality. Several clinical trials have documented that vegetarian eating patterns lower blood pressure.

On average, vegetarians consume a lower proportion of calories from fat (particularly saturated fatty acids); fewer overall calories; and more fiber, potassium, and vitamin C than do non-vegetarians. Vegetarians generally have a lower body mass index. These characteristics and other lifestyle factors associated with a vegetarian diet may contribute to the positive health outcomes that have been identified among vegetarians.[11]

Vegetarians may avoid the negative health effects of processed red meat: A 1999 meta-study of five studies comparing vegetarian and non-vegetarian mortality rates in Western countries found that in comparison with regular meat eaters, mortality from ischemic heart disease was 34% lower in people who ate fish but not meat (pescetarians), 34% lower in ovo-lacto vegetarians, 26% lower in vegans and 20% lower in occasional meat eaters.[12] A 2010 study found that heart disease is not linked with unprocessed red meat.[13]

Doctors Dean Ornish, T. Colin Campbell, John A. McDougall, Caldwell Esselstyn and Neal D. Barnard claim that high animal fat and protein diets, such as the standard American diet, are detrimental to health.[14][15][16] They also state that a lifestyle change incorporating a low fat vegetarian or vegan diet could not only prevent various degenerative diseases, such as coronary artery disease, but reverse them.[17][18][19][20][21]

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Vegetarian nutrition - Wikipedia, the free encyclopedia

Yotam Ottolenghi, who burst onto the American scene out of almost nowhere a few years ago, is back. He has a new cookbook, Plenty More, and is touring the country.

Ottolenghi, who has four restaurants in London, was virtually unknown in this country when his first book, Plenty, was published. A vibrantly flavored vegetarian cookbook based on the flavors of the Middle East, it was a runaway bestseller (to date it has more than 500 reviews on Amazon, with an average rating of 4 1/2 out of 5 stars).

He followed that up with the even-more popular Jerusalem. Ottolenghi, who was raised in a Jewish family in that city, co-wrote the book with his business partner Sami Tamimi, who was raised in a Palestinian family only a few miles away.

His newest book is Plenty More, another collection of vegetarian recipes.

I interviewed him for Live Talks LA in front of a crowd of almost 500 of his fans at All Saints Church in Beverly Hills. The full video podcast of that talk will be available soon on iTunes, but until then, here are seven takeaway moments, edited and abridged.

On the success of Plenty.

Plenty came at a time when many people were deciding to begin to cook more vegetables, and everybody knows how bad vegetarian food used to be. And also how exclusive the vegetarian movement was If youre not one of us, youre not anything. I think the vegetarian movement wasnt doing itself any favors by this attitude. Im happy to say that things have become more relaxed. A lot of people have realized that youre not going to get more people to eat more vegetables if you insist that they become exclusively vegetarian or if youre cooking food that is [vegetarian because it is] just void of something. That kind of attitude is all about self-denial and I dont think self-denial is very constructive or attractive.

On the Ottolenghi effect

Im a little bit a victim of my own success, in a sense. When I cook something that is slightly less, uh, noisy, I give it to tasters and they say, Yes, that is quite good, but it is not an Ottolenghi. We all know what it means. It means that there is a certain set of expectations that you need surprise in an Ottolenghi dish, there are layers of flavor that kind of come and go in the eating experience. And that is difficult sometimes. I made a really delicious pea soup a few months ago and we were tasting it and they said it was brilliant, its got this great color from the process, and it was really nice and fresh, but it didnt have that something that really distinguished it from other pea soups. We found a way around that, we made some specially flavored crumbs. But you know, thats just the way it is. There is a certain set of expectations and I go around trying to meet them.

On the visual presentation of the food in his books.

More:
Ottolenghi on vegetarian cooking, the Middle East, feeding a 2-year-old

By Joe Yonan Editor, Food and Travel October 27 at 8:00 AM

Plenty of writers more eloquent than I have weighed in on the Thug Kitchen controversy. If you havent been following, heres a shorthand version: A 20-something white couple in California have been writing an anonymous blog that marries the expletive-filled lingo of urban African American culture with vegan recipes. (The subtitle of the couples new cookbook by Rodale gives you an idea: Eat Like You Give a F---.)

They were unmasked as the publication date neared, and outcries of privilege, appropriation, racism and modern-day blackface hit the Internet. My favorite assessments were from two of my favorite writers on issues of African American food: culinary historian Michael Twitty and cookbook author Bryant Terry. On his blog, Afroculinaria, Twitty wrote, Thug Kitchen is as much now a part of American cultural history as the early cookbooks that used the language of former slaves to communicate authenticity and entertainment as a stamp of authority. On CNN.com, Terry wrote, If Guidos Kitchen were revealed to be the work not of a blue-collar, East Coast Italian-American, but of an Asian hipster living in the Bay Area, wouldnt his credibility be shattered?

Ultimately, Terry complained of a worse problem: The central joke in Thug Kitchen the idea of a thug browbeating you to make, say, tempeh with arugula is based on a lie. Whether or not the hipsters and health nuts charmed by Thug Kitchen realize this, vegetarian, vegan and plant-strong culture in the black experience predates pernicious thug stereotypes, he wrote.

My own Facebook feed blew up with, among other things, an exchange between one poster who defended her decision to buy their book with the statement, Thug Kitchens recipes were/are simple and easy to make with ingredients that easily adaptable to my picky palate and another who responded, If you choose to like something regardless of its origins in racism, oppression and appropriation ... then you are part of the problem, not part of the solution.

If any of you consider food a frivolous subject, Ill give you a moment to reconsider.

To be honest, I hadnt given all that much thought to the blog, beyond editing an article that included it last year, long before the writers identities were revealed. In the midst of the latest controversy, though, I couldnt wait to page through the review copy of their book after it landed on the pile. As much as I was bothered by all the things that Twitty, Terry and others articulated, I wanted to see whether there was much culinary value behind the gimmick.

This is not a full-fledged cookbook review, because I tested exactly one Thug recipe: black bean tortas, the Mexican sandwiches. But boy, did I have trouble with it. A coconut chipotle mayo that was supposed to thicken from the addition of ground chia seeds did no such thing, leaving it the consistency of whipped Thousand Island dressing. I immediately replaced it with a much simpler idea: vegan mayo whisked with a little canned chipotle sauce. The black beans that were supposed to get all creamy and thick to be spooned by the f---ton on the rolls needed a good 20 minutes of cooking, a step that went unmentioned in the book. Without that step, they were soup. I heavily adapted the recipe for publication.

Whether or not you agree that Thug Kitchens gimmick is inappropriate and offensive, in the case of the tortas, at least, I think its safe to say that the authors might have needed to spend less time thinking up thuggish ways of writing recipes and more time making sure they work.

See more here:
Weeknight Vegetarian: Black bean tortas, hold the expletives (and the appropriation)

Community Media Lab is a public outreach project launched by Heritage.com providing a learning-based and collaborative environment where community contributors can experiment, learn and grow.

Stephen Frye has covered the police beat and courts for The Oakland Press and now serves as online editor for http://www.theoaklandpress.com.

Jerry Wolffe works as the disability rights advocate for the Macomb-Oakland Regional Center and is a former reporter with The Oakland Press. He still writes the Voices of Disability column and created a blog for those who miss reading his articles in the paper. In his blog, he writes profiles of extraordinary people with disabilities, civil rights and inspires his readers and to help others find the way to a world where no one is judged by how they look or their talents but are loved because they are alive.

Pat Caputo is a sports columnist for The Oakland Press who covered the Tigers from 1986-98, and the Lions from 1998-2002.

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Jiffy Mix launches vegetarian version of famous corn muffin mix

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Rynn Berry memorial March 16, 2014 VID000l14 ~ Evelyn Kimber, Boston Vegetarian Society
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Rynn Berry memorial March 16, 2014 VID000l14 ~ Evelyn Kimber, Boston Vegetarian Society - Video

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Rynn Berry memorial March 16, 2014 VID000016 ~ Evelyn Kimber Boston Vegetarian Society
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