For those of you in Brooklyn, Harlem, Philly, Atlanta, and Raleigh join us for Vegetarian Restaurant Week. It ends this Saturday, so take advantage of the special menus now!
Also, Brooklyn, Atlanta, and Raleigh are giving away some great prizes, including a Vita-Mix Raffle.
Reminder: Vegetarian Restaurant Week
Labels:
vegetarian restaurant week,
vita-mix
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Thursday, October 25, 2007
Vegetarian Restaurant Week
Vegetarian Restaurant Week starts tomorrow in Atlanta, Brooklyn, Harlem, Philly, and Raleigh.
This presents a perfect opportunity for you to check out the restaurants in your area and discover the diversity of plant-based cuisine.
And for those of you in Atlanta, Brooklyn, Raleigh, we're raffling off Vita-Mix Blenders and other great prizes.
Check us out.
This presents a perfect opportunity for you to check out the restaurants in your area and discover the diversity of plant-based cuisine.
And for those of you in Atlanta, Brooklyn, Raleigh, we're raffling off Vita-Mix Blenders and other great prizes.
Check us out.
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comments
Saturday, October 20, 2007
Slave Diet Healthier than Modern African American Diet
Labels:
african american,
slave diet
Sacramento Observer, Commentary, Staff Report, Posted: Apr 26, 2005
The “Road Map to Wellness” for today’s African Americans may be found in the lifestyle patterns of their descendents who lived and worked in Colonial America.
Few people know about African slaves and their lifestyle. Believe it or not, the slaves were perhaps the healthiest Americans who ever lived.
We’ve all seen pictures and images of Black slaves suffering from thankless backbreaking work in the excruciating summer’s heat. The physical endurance and stamina required for this work made them strong.
However, we have now come to learn that it was the slaves’ diet that was primarily responsible for their near-perfect health. Their diet consisted of a huge variety of garden-grown vegetables.
Unlike today’s typical American diet, the slaves feasted on a huge variety of vegetables and fruits, which were in great abundance during the South’s extended growing season.
Research confirms that the slaves typically ate six to eight servings of fruit and vegetables daily.
How could this be possible? The typical field slave’s day consisted of 11 to 13 hours daily of consistent work. They were often in the field when the sun rose beyond the quiet horizon and continued in the fields throughout the day until almost dusk.
Breakfast and lunch as we know it didn’t exist for the slaves. They often ate raw vegetables or gathered fallen fruit and nuts from trees that surrounded their workplace.
This food would be the only food that was eaten all day until they returned home to their quarters. Once home, they would prepare communal meals for the entire slave community.
The items served at these nightly gatherings were the key to the slaves’ good health. Small gardens that were planted adjacent to the slaves’ cabins produced an abundance of fresh produce for the majority of the year. These gardens oftentimes produced 15 or more different vegetables.
The evening meal consisted of a vegetable stew or soup created from vegetables from the garden, and potatoes or rice from rations provided by the slave owners. These ingredients would be boiled in water until done.
The vegetables reflected what was available to the slaves at the time. Combinations including carrots, squash, onions, peppers, okra, yams, tomatoes, leafy greens, corn, rice and potatoes.
According to Wiley Mullins, creator of Wiley’s Healthy Seasonings and Spices, “The variety of produce consumed by the early African Americans provided them with stamina and nutritional empowerment necessary to do the demanding daily tasks that were before them.”
Mullins states, “Recent nutritional research endorses the need to daily consume a variety of produce, especially colorful produce. Different colored produce naturally contain different nutrients, and these nutrients work in the body to protect the body from illness and disease.”
The brilliancy of the slaves is as demonstrative as it gets on what one can do to secure wellness. Of course, regular physical exercise is a given, and the slaves certainly got plenty of that. Food was the key then and is certainly the key now to secure a “wellness” lifestyle.
Mullins says the slaves did four things right:
They ate whole natural plan-based foods daily. Meat and fish weren’t easily accessible, and were eaten very infrequently.
Lots of water was consumed daily. Water was the primary beverage, with very limited consumption of bark teas.
The foods eaten were simple and easily digestible. Raw vegetables, fruits and nuts were eaten during the day.
The dinner meal was a “powerhouse of nutrition” featuring a large combination of colorful produce.
Unfortunately, most African Americans today, like all other Americans, consume less than three servings of produce daily. Because so many meals are eaten away from home, oftentimes these servings consist of a potato or rice dish and no other colorful vegetable.
Preparing meals at home, even quick meals, gives people more control over what is served to their families. Consuming a variety of colorful fruits and vegetables is an excellent first step towards adopting a lifestyle of “wellness.” Here’s why:
Deep Red Colored fruits and vegetables should be eaten every day. Red colored produce like tomatoes, watermelons and pink grapefruits contain lycopene, a cancer fighter. Lycopene has been proven to fight the onset of prostate cancer. African Americans men have the highest rate of prostate cancer in the world.
Blue and purple colored fruits and vegetables contain two disease fighting phytochemicals. These powerful antioxidants help reduce the risk of disease including cancer, heart disease, Alzheimer’s and may even slow the aging process. Memory loss occurs after age 50 for most people, and eating berries like blueberries and blackberries may help to reverse this trend.
Dark Green Colored Vegetables such as collards, turnip greens, kale and spinach should be eaten every day. These nutritional powerhouses are loaded with lutien (pronounced LOO-ten). Lutien is an antioxidant that helps reduce the risk of cataracts and macular degeneration. Other green veggies like cabbage, Brussels sprouts and broccoli help protect against breast cancer (which affects one out of every eight U.S. women) and prostate cancer (which affects one out of every six men in the U.S.).
Deep orange colored and bright yellow colored fruits and vegetables should be eaten often. Vegetables such as yams, carrots, sweet potatoes and pumpkins all contain beta-carotene. Beta-carotene is a powerful antioxidant that reduces the risk of cancer and heart disease. Other fruits and veggies like lemons, yellow bell peppers, oranges, yellow raisins and pears contain bioflavoniods that work together with Vitamin C to keep bodies healthy, strengthen bones and teeth, help heal wounds, keep skin healthy and lower the risk of heart attack.
White colored produce like onions, leeks and garlic may be lacking in color but they contain a powerful nutrient called allicin. Allicin may help lower cholesterol and blood pressure and increase the body’s ability to fight infection. Nutrition research shows that eating vegetables from the onion family may speed recovery from colds, reduce the risk of heart attacks, and may even stop the spread of certain cancers, particularly stomach and colon cancer.
For more information and other great “wellness” tips, log on to www.unclewileys.com.
The “Road Map to Wellness” for today’s African Americans may be found in the lifestyle patterns of their descendents who lived and worked in Colonial America.
Few people know about African slaves and their lifestyle. Believe it or not, the slaves were perhaps the healthiest Americans who ever lived.
We’ve all seen pictures and images of Black slaves suffering from thankless backbreaking work in the excruciating summer’s heat. The physical endurance and stamina required for this work made them strong.
However, we have now come to learn that it was the slaves’ diet that was primarily responsible for their near-perfect health. Their diet consisted of a huge variety of garden-grown vegetables.
Unlike today’s typical American diet, the slaves feasted on a huge variety of vegetables and fruits, which were in great abundance during the South’s extended growing season.
Research confirms that the slaves typically ate six to eight servings of fruit and vegetables daily.
How could this be possible? The typical field slave’s day consisted of 11 to 13 hours daily of consistent work. They were often in the field when the sun rose beyond the quiet horizon and continued in the fields throughout the day until almost dusk.
Breakfast and lunch as we know it didn’t exist for the slaves. They often ate raw vegetables or gathered fallen fruit and nuts from trees that surrounded their workplace.
This food would be the only food that was eaten all day until they returned home to their quarters. Once home, they would prepare communal meals for the entire slave community.
The items served at these nightly gatherings were the key to the slaves’ good health. Small gardens that were planted adjacent to the slaves’ cabins produced an abundance of fresh produce for the majority of the year. These gardens oftentimes produced 15 or more different vegetables.
The evening meal consisted of a vegetable stew or soup created from vegetables from the garden, and potatoes or rice from rations provided by the slave owners. These ingredients would be boiled in water until done.
The vegetables reflected what was available to the slaves at the time. Combinations including carrots, squash, onions, peppers, okra, yams, tomatoes, leafy greens, corn, rice and potatoes.
According to Wiley Mullins, creator of Wiley’s Healthy Seasonings and Spices, “The variety of produce consumed by the early African Americans provided them with stamina and nutritional empowerment necessary to do the demanding daily tasks that were before them.”
Mullins states, “Recent nutritional research endorses the need to daily consume a variety of produce, especially colorful produce. Different colored produce naturally contain different nutrients, and these nutrients work in the body to protect the body from illness and disease.”
The brilliancy of the slaves is as demonstrative as it gets on what one can do to secure wellness. Of course, regular physical exercise is a given, and the slaves certainly got plenty of that. Food was the key then and is certainly the key now to secure a “wellness” lifestyle.
Mullins says the slaves did four things right:
They ate whole natural plan-based foods daily. Meat and fish weren’t easily accessible, and were eaten very infrequently.
Lots of water was consumed daily. Water was the primary beverage, with very limited consumption of bark teas.
The foods eaten were simple and easily digestible. Raw vegetables, fruits and nuts were eaten during the day.
The dinner meal was a “powerhouse of nutrition” featuring a large combination of colorful produce.
Unfortunately, most African Americans today, like all other Americans, consume less than three servings of produce daily. Because so many meals are eaten away from home, oftentimes these servings consist of a potato or rice dish and no other colorful vegetable.
Preparing meals at home, even quick meals, gives people more control over what is served to their families. Consuming a variety of colorful fruits and vegetables is an excellent first step towards adopting a lifestyle of “wellness.” Here’s why:
Deep Red Colored fruits and vegetables should be eaten every day. Red colored produce like tomatoes, watermelons and pink grapefruits contain lycopene, a cancer fighter. Lycopene has been proven to fight the onset of prostate cancer. African Americans men have the highest rate of prostate cancer in the world.
Blue and purple colored fruits and vegetables contain two disease fighting phytochemicals. These powerful antioxidants help reduce the risk of disease including cancer, heart disease, Alzheimer’s and may even slow the aging process. Memory loss occurs after age 50 for most people, and eating berries like blueberries and blackberries may help to reverse this trend.
Dark Green Colored Vegetables such as collards, turnip greens, kale and spinach should be eaten every day. These nutritional powerhouses are loaded with lutien (pronounced LOO-ten). Lutien is an antioxidant that helps reduce the risk of cataracts and macular degeneration. Other green veggies like cabbage, Brussels sprouts and broccoli help protect against breast cancer (which affects one out of every eight U.S. women) and prostate cancer (which affects one out of every six men in the U.S.).
Deep orange colored and bright yellow colored fruits and vegetables should be eaten often. Vegetables such as yams, carrots, sweet potatoes and pumpkins all contain beta-carotene. Beta-carotene is a powerful antioxidant that reduces the risk of cancer and heart disease. Other fruits and veggies like lemons, yellow bell peppers, oranges, yellow raisins and pears contain bioflavoniods that work together with Vitamin C to keep bodies healthy, strengthen bones and teeth, help heal wounds, keep skin healthy and lower the risk of heart attack.
White colored produce like onions, leeks and garlic may be lacking in color but they contain a powerful nutrient called allicin. Allicin may help lower cholesterol and blood pressure and increase the body’s ability to fight infection. Nutrition research shows that eating vegetables from the onion family may speed recovery from colds, reduce the risk of heart attacks, and may even stop the spread of certain cancers, particularly stomach and colon cancer.
For more information and other great “wellness” tips, log on to www.unclewileys.com.
1 comments
Sunday, October 7, 2007
Support Black-Owned Veg Spots
There have been black-owned veg eatiers way before it was considered cool.
Two Black-owned venues are participating in Brooklyn Goes Veg! 1st Annual Vegetarian Restaurant Week.
Please support them during October 21-27 and always.
Imhotep in Crown Heights.
Elaa Juice Bar in Fort Greene.
Visit the Brooklyn Goes Veg! website for details.
Two Black-owned venues are participating in Brooklyn Goes Veg! 1st Annual Vegetarian Restaurant Week.
Please support them during October 21-27 and always.
Imhotep in Crown Heights.
Elaa Juice Bar in Fort Greene.
Visit the Brooklyn Goes Veg! website for details.
The New Environmentalists (from colorlines.com)
by Van Jones
In response to mounting ecological crises, the United States is going through its most important economic transformation since the New Deal. Unfortunately, the vital process of change along more eco-friendly lines is moving ahead with practically zero participation from people of color.
Hundreds of mayors and several governors are bucking the Bush administration and committing themselves to the carbon-cutting principles of the Kyoto treaty on climate change. The U.S. Congress is debating an energy bill this year that could be a watershed for alternative energy sources. What’s more, regular people are way ahead of these leaders. U.S polls show super-majorities want strong action on the climate crisis and other environmental perils. And consumers are reshaping markets by demanding hybrid cars, bio-fuels, solar panels, organic food and more. As a result, the “lifestyles of health and sustainability” sector of the U.S. economy has ballooned into a $240 billion gold mine. And total sales are growing on a near-vertical axis.
The Economist magazine calls it “The Greening of America.” Indeed, we are witnessing the slow death of the Earth-devouring, suicidal version of capitalism. We’re even seeing the birth of some form of “eco-capitalism.” To be sure, a more “ecologically sound” market system will not be a utopia. But at least it will buy our species a few extra decades or centuries on this planet.
That’s the good news. Here is the bad news.
The celebrated "lifestyles" sector is probably the most racially segregated part of the U.S. economy; at present, it is almost exclusively the province of affluent white people. Few entrepreneurs of color are positioned to reap the benefits of the government’s push to green the economy. We are seeing a major debate about the direction of the U.S. economy—in which communities of color apparently have nothing to say. Our near-silence on such key issues has no precedent, at least not since before the Civil War.
How can this be? Black, Latino, Asian and Native American communities suffer the most from the environmental ills of our industrial society. Our folks desperately need the new economic activity, investments and opportunities that this major transition is beginning to generate. To put it bluntly, people of color have much more directly at stake in the greening of America than white college students do. Why are they marching for carbon caps, while most of us just yawn and change the channel?
Read the full article here.
In response to mounting ecological crises, the United States is going through its most important economic transformation since the New Deal. Unfortunately, the vital process of change along more eco-friendly lines is moving ahead with practically zero participation from people of color.
Hundreds of mayors and several governors are bucking the Bush administration and committing themselves to the carbon-cutting principles of the Kyoto treaty on climate change. The U.S. Congress is debating an energy bill this year that could be a watershed for alternative energy sources. What’s more, regular people are way ahead of these leaders. U.S polls show super-majorities want strong action on the climate crisis and other environmental perils. And consumers are reshaping markets by demanding hybrid cars, bio-fuels, solar panels, organic food and more. As a result, the “lifestyles of health and sustainability” sector of the U.S. economy has ballooned into a $240 billion gold mine. And total sales are growing on a near-vertical axis.
The Economist magazine calls it “The Greening of America.” Indeed, we are witnessing the slow death of the Earth-devouring, suicidal version of capitalism. We’re even seeing the birth of some form of “eco-capitalism.” To be sure, a more “ecologically sound” market system will not be a utopia. But at least it will buy our species a few extra decades or centuries on this planet.
That’s the good news. Here is the bad news.
The celebrated "lifestyles" sector is probably the most racially segregated part of the U.S. economy; at present, it is almost exclusively the province of affluent white people. Few entrepreneurs of color are positioned to reap the benefits of the government’s push to green the economy. We are seeing a major debate about the direction of the U.S. economy—in which communities of color apparently have nothing to say. Our near-silence on such key issues has no precedent, at least not since before the Civil War.
How can this be? Black, Latino, Asian and Native American communities suffer the most from the environmental ills of our industrial society. Our folks desperately need the new economic activity, investments and opportunities that this major transition is beginning to generate. To put it bluntly, people of color have much more directly at stake in the greening of America than white college students do. Why are they marching for carbon caps, while most of us just yawn and change the channel?
Read the full article here.
Black Vegetarian Society of NY is forming
After a 2+ year hiatus, BVSNY is back.
I've been asked to spearhead the launch.
Perhaps this means I'll be more dedicated to contributing to this blog, as well as inviting other people to contribute (e-mail me!)
If you're interested in being notified of BVSNY and membership, send an email.
The first 100 memberships are $25.
I am working on some cool incentives like PCRM and VegNews subscriptions (nothing set in stone yet) and the obvious discounts to restaurants and other establishments in New York. There will also be monthly gatherings and opportunities to have your concerns addressed.
I'm also looking for people who would like to head committees. This will start off as voluntary, but I have a goal to compensate people for their time-dinner, small commissions, etc.
www.BVSNY.org will go live October 11th.
I'll announce it here as well.
I've been asked to spearhead the launch.
Perhaps this means I'll be more dedicated to contributing to this blog, as well as inviting other people to contribute (e-mail me!)
If you're interested in being notified of BVSNY and membership, send an email.
The first 100 memberships are $25.
I am working on some cool incentives like PCRM and VegNews subscriptions (nothing set in stone yet) and the obvious discounts to restaurants and other establishments in New York. There will also be monthly gatherings and opportunities to have your concerns addressed.
I'm also looking for people who would like to head committees. This will start off as voluntary, but I have a goal to compensate people for their time-dinner, small commissions, etc.
www.BVSNY.org will go live October 11th.
I'll announce it here as well.
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comments
Wednesday, October 3, 2007
Press Release: Brooklyn Goes Veg! Brooklyn's First Vegetarian Restaurant Week
Brooklyn’s First Annual Vegetarian Week, Brooklyn Goes Veg! Launches October 21-27, 2007 during National Vegetarian Awareness Month.
Brooklyn, NY Thursday, September 6, 2007 – Melissa D. Haile, Brooklyn-based Wellness Practitioner announces Brooklyn’s First Vegetarian Restaurant Week in celebration of National Vegetarian Awareness Month.
Vegetarian Restaurant Week will take place October 21-27, 2007 at participating restaurants throughout the borough. Diners can take advantage of a 3-course lunch and dinner prix-fixe. Brooklyn’s Vegetarian Restaurant Week is part of a national effort to increase awareness of vegetarianism, including resources for support, community building, and dining out.
Melissa D. Haile, who specializes in plant-based nutrition guidance for the vegetarian, near-vegetarian, and “flexitarian” – a part-time vegetarian, teamed with Atlanta-based Black Vegetarian Society of Georgia founder Traci Thomas to promote local vegetarian outreach efforts. This partnership quickly grew to 4 more cities, all of whom will be hosting Vegetarian Restaurant Week simultaneously.
Despite a growing number of vegetarian, vegan, and raw food restaurant options citywide, newcomers and seasoned vegetarians alike complain about not having enough choices when it comes to dining out. While vegetarian-friendly dishes do exist at mainstream venues, having a dedicated establishment provides confirmation of one’s dietary choices. Vegetarian Restaurant Week hopes to encourage everyone to “go vegetarian”, if only for one meal. “We want to increase patronage of Brooklyn’s vegetarian restaurants, regardless of the diner’s primary eating preference,” says Melissa D. Haile. “We’re not trying to convert anyone. Instead, we’d like to offer an additional dining option to vegetarians and omnivores alike”.
As one in five diners are requesting a vegetarian menu, allowing vegetarian restaurants a chance to showcase their culinary creations could inspire other restaurants to offer more plant-based fare.
Vegetarian Restaurant Week kicks off Thursday, October 18th with an Opening Reception at the V-Spot Café, located at 156 Fifth Avenue in Park Slope. Owned by Danny Carabano, The V-Spot Café, a 100% vegan restaurant, recently celebrated their first anniversary. The reception, which is open to all, will feature light fare from the V-Spot kitchen, giveaways, and more.
Vegetarian Restaurant Week hopes to show diners that vegetarian meals are more than just a mishmash of side dishes, but well-crafted whole food meals guaranteed to satisfy everyone’s palate, from comfort food to fine dining.
For Media and Sponsorship Inquires Contact: Melissa D. Haile
ProducerBrooklyn Goes Veg!
Phone: 347 241 5058
Email: melissa@vegetarianrestaurantweek.com
Web: http://www.BrooklynGoesVeg.com
Brooklyn, NY Thursday, September 6, 2007 – Melissa D. Haile, Brooklyn-based Wellness Practitioner announces Brooklyn’s First Vegetarian Restaurant Week in celebration of National Vegetarian Awareness Month.
Vegetarian Restaurant Week will take place October 21-27, 2007 at participating restaurants throughout the borough. Diners can take advantage of a 3-course lunch and dinner prix-fixe. Brooklyn’s Vegetarian Restaurant Week is part of a national effort to increase awareness of vegetarianism, including resources for support, community building, and dining out.
Melissa D. Haile, who specializes in plant-based nutrition guidance for the vegetarian, near-vegetarian, and “flexitarian” – a part-time vegetarian, teamed with Atlanta-based Black Vegetarian Society of Georgia founder Traci Thomas to promote local vegetarian outreach efforts. This partnership quickly grew to 4 more cities, all of whom will be hosting Vegetarian Restaurant Week simultaneously.
Despite a growing number of vegetarian, vegan, and raw food restaurant options citywide, newcomers and seasoned vegetarians alike complain about not having enough choices when it comes to dining out. While vegetarian-friendly dishes do exist at mainstream venues, having a dedicated establishment provides confirmation of one’s dietary choices. Vegetarian Restaurant Week hopes to encourage everyone to “go vegetarian”, if only for one meal. “We want to increase patronage of Brooklyn’s vegetarian restaurants, regardless of the diner’s primary eating preference,” says Melissa D. Haile. “We’re not trying to convert anyone. Instead, we’d like to offer an additional dining option to vegetarians and omnivores alike”.
As one in five diners are requesting a vegetarian menu, allowing vegetarian restaurants a chance to showcase their culinary creations could inspire other restaurants to offer more plant-based fare.
Vegetarian Restaurant Week kicks off Thursday, October 18th with an Opening Reception at the V-Spot Café, located at 156 Fifth Avenue in Park Slope. Owned by Danny Carabano, The V-Spot Café, a 100% vegan restaurant, recently celebrated their first anniversary. The reception, which is open to all, will feature light fare from the V-Spot kitchen, giveaways, and more.
Vegetarian Restaurant Week hopes to show diners that vegetarian meals are more than just a mishmash of side dishes, but well-crafted whole food meals guaranteed to satisfy everyone’s palate, from comfort food to fine dining.
For Media and Sponsorship Inquires Contact: Melissa D. Haile
ProducerBrooklyn Goes Veg!
Phone: 347 241 5058
Email: melissa@vegetarianrestaurantweek.com
Web: http://www.BrooklynGoesVeg.com
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comments
Saturday, September 29, 2007
Common Definitions of Vegetarian and its subcategories
Labels:
plant-based,
vegan,
vegetarian
Herbivore: Mainly eats grass or plants. Not necessarily a VEGETARIAN.
Fruitarian: Same as VEGAN, but only eats foods that don't kill the plant (apples can be picked without killing plant, carrots cannot).
Vegetarian: a person who does not eat or does not believe in eating meat, fish, fowl, or, in some cases, any food derived from animals, as eggs or cheese, but subsists on vegetables, fruits, nuts, grain, etc
Lacto-Vegetarian: a vegetarian who consumes dairy products
Lacto-Ovo-Vegetarian: a vegetarian who consumes dairy and egg products
Nonmeat-Eater: Does not eat meat. Most definitions do not consider fish, fowl or seafood to be meat. Animal fats and oils, bonemeal and skin are not considered meat.
Pescetarian: Similar to VEGETARIAN, but also consumes fish. (often is a person avoiding factory-farming techniques...) See also PSEUDO-VEGETARIAN.
Plant-Eater: Mainly eats plants. Not necessarily a VEGETARIAN.
Pseudo-Vegetarian: Claims to be vegetarian, but isn't. Often used by VEGETARIANS to describe SEMI-VEGETARIANs, and PESCETARIANs.
Semi-Vegetarian: Eats less meat than average person. See also PSEUDO-VEGETARIAN.
Strict Vegetarian: name given to vegetarians who do not consume animal products, but not to the extent of vegans
Vegan: a strict vegetarian who eats plant products only, and also does not consume products derived from animals, including but not limited to honey, silk, leather, fur, lanolin, gelatin, and skincare and household products.
Dietary Vegan: a vegetarian who maintains a strict vegetarian diet but doesn’t necessarily exclude the non-food uses of animals.
Vegetable Consumer: Means anyone who consumes vegetables. Not necessarily a VEGETARIAN.
from www.ivu.org
Fruitarian: Same as VEGAN, but only eats foods that don't kill the plant (apples can be picked without killing plant, carrots cannot).
Vegetarian: a person who does not eat or does not believe in eating meat, fish, fowl, or, in some cases, any food derived from animals, as eggs or cheese, but subsists on vegetables, fruits, nuts, grain, etc
Lacto-Vegetarian: a vegetarian who consumes dairy products
Lacto-Ovo-Vegetarian: a vegetarian who consumes dairy and egg products
Nonmeat-Eater: Does not eat meat. Most definitions do not consider fish, fowl or seafood to be meat. Animal fats and oils, bonemeal and skin are not considered meat.
Pescetarian: Similar to VEGETARIAN, but also consumes fish. (often is a person avoiding factory-farming techniques...) See also PSEUDO-VEGETARIAN.
Plant-Eater: Mainly eats plants. Not necessarily a VEGETARIAN.
Pseudo-Vegetarian: Claims to be vegetarian, but isn't. Often used by VEGETARIANS to describe SEMI-VEGETARIANs, and PESCETARIANs.
Semi-Vegetarian: Eats less meat than average person. See also PSEUDO-VEGETARIAN.
Strict Vegetarian: name given to vegetarians who do not consume animal products, but not to the extent of vegans
Vegan: a strict vegetarian who eats plant products only, and also does not consume products derived from animals, including but not limited to honey, silk, leather, fur, lanolin, gelatin, and skincare and household products.
Dietary Vegan: a vegetarian who maintains a strict vegetarian diet but doesn’t necessarily exclude the non-food uses of animals.
Vegetable Consumer: Means anyone who consumes vegetables. Not necessarily a VEGETARIAN.
from www.ivu.org
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Tuesday, July 3, 2007
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