It’s time to put some fermented foods in the fridge! The two quarts of cauliflower from 1/2/19 and the quart of brussel sprouts from 12/26/18 have stopped bubbling so the metal lids can now replace the silicone airlocks and we can top off the jars with a little Berkey filtered water. A new jar of cauliflower bits was started the other day on 1/29 and it is overflowing out the airlock a little! I like to ferment these jars on the window sill so that I can keep an eye on them.. out of direct sunlight of course.
Some brussel sprouts started fermenting on December 26th. Then I dehydrated some kale and fermented the kale stalks for a couple days – this was a half quart jar. Today 1/2/19 I drained off the kale juice and started up some cauliflower with that juice along with some garlic and ginger and pepper. Then also I started a separate cauliflower fermenter with more ginger and garlic and pepper and tumeric. These large mouth quart jar airlocks are great!
The contrast between the cauliflower will be interesting!
Growing up I did not know what a vegan was. My sister decided to be vegetarian when I was between ten and twelve (around 1980?), I guess – so I’ve got 30+ years of experience in this realm. However I’ve only had a plant-based diet and had a serious interest in animal rights for for a few years – since I was around 40.
With little warning but lots of support our three kids have grown accustomed to this world where pets are the only animals that are safe. Obviously there are many other families who have to explain to their children why people eat animals.
Here is a thoughtful essay on the topic: https://vegfamily.com/innocence-lost-explaining-veganism-to-my-daughter/
Lots of people are becoming vegan. The most common reasons are health benefits, reducing their carbon footprint, reducing animal suffering and religious beliefs.
Some interesting numbers are presented on an infographic here: http://eatdrinkbetter.com/2014/02/27/veganism-numbers/
Found a great new site, Forks to Feet along with their excellent twitter feed! From their website:
What is #VegRunChat?
#VegRunChat is a Q&A chat on Twitter which is typically moderated by Forks to Feet (@forkstofeet). The purpose of #VegRunChat is to connect plant-based runners, share tips, get advice, and (most importantly) have fun. Throughout the hour, we will ask several questions. Give us your best answers and have fun responding to other runners’ answers.
When is #VegRunChat?
#VegRunChat begins each Sunday night at 9PM ET. Each chat lasts an hour and will cover a variety of plant-based running topics.
Who participates in #VegRunChat?
Runners of all levels are welcome to take part in #VegRunChat. Whether you’re a beginner or seasoned ultra-marathoner, we hope that you will join us. Anyone is welcome to participate in our chats, but we ask that you keep the conversation focused on running and/or plant-based nutrition. We also invite those of you looking to start a plant-based diet, or just looking to add plant-based fuels to your workout.
Cross-posting this on run.langlie.com because it’s relevant.
Great Rolling Stone magazine ARTICLE you should read:
Thoughtful essays about animals’ sentience can be found at <a href=”http://www.cowism.com/”>www.cowism.com</a>.