Yesterday’s post was intended to be sort of tongue-in-cheek; I just wanted an excuse to use the old Cagle ‘toon and see if anyone was still concerned about mad cow. Guess many still are. So I was glad to get this from Roboseyo in Seoul, Korea, where the natives are pretty restless about mad cow. I found it humorous and worth sharing. Says Rob:

“I have good news for all my Korean friends, and even concerned citizens in America.

See, after I got home from a lovely date with girlfriendoseyo, and a delightful walk through all the friendly protesters offering me red signs, and walking like docile cattle through the winding streets around Gwanghwamun, I checked my e-mail.

I got an e-mail from an actual, real scientist… I forget his name because I was so excited that I deleted the e-mail without thinking after I read it, but he went to Harbard or something, I swear, and here’s, like, totally the best news I’ve ever heard, and it’s absolutely totally true, because a real, actual scientist from Harbard told me.

He says that I don’t have to worry about mad cow disease, because kimchi makes you immune to it! He said kimchi’s special combination of garlic, han, spicy chili, and jung kills the prions that cause mad cow, and he showed me some serious, like really actually real science that totally proves it’s true. Here it is: See!

That totally proves it! If you don’t want to catch mad cow disease from American beef, all you have to do is eat it with kimchi, and the kimchi will kill the prions! […]

So just make sure you eat your beef with kimchi, and you’ll be fine! I swear! It’s science! Science is true!

P.S. New definition of Irony: Mad cow beef protester taking a break from shouting slogans for a nice, relaxing cigarette.”

Remember mad cow disease? Did our boycott of foreign beef wipe it out in the U.S.? Is it really safe to go back in the water?

Apparently not, at least according to this web site…

Friends Noah and Jamie will be hiking Yosemite’s famous Half Dome in a few days and I want to wish them a successful trip. Jamie’s posted a good deal of information about their planned 17-mile trek on her blog and it looks as though they’re well prepared for a memorable adventure!

I’ve been teasing Jamie to watch out for Yosemite bears, so this ‘toon won’t be lost on her. Good luck, guys! We can’t wait to hear all about your trip! And Noah: Maybe a few pics I can post?

Our foray into vegetarianism — or more accurately, “pescevegetarianism” — is progressing better than I had expected when we began the trek almost three months ago. Dawn and I have successfully eliminated meat, egg, dairy and animal byproducts from our diets and replaced them with increased amounts of fresh vegetables, fruits, whole grains, nuts and soy. We’re still enjoying the experience, feeling good and, yes, still talking to each other.

I’ll remind everyone that we’re also eating some fish and shrimp, hence the “pesce” prefix to our form of vegetarianism. But as I’ve explained before, we didn’t begin the journey to conform to any particular definition, make a social or environmental statement or join a club. We simply decided to adopt a healthier diet and our research pointed in this direction.

How’s it been? Well, in a word, enlightening. And fun. We’ve made a few exceptions during our transition but have remained pretty steadily on course. As I’ve mentioned in earlier posts, we’ve tried unusual recipes, experienced new foods, met some interesting people and, for the most part, we’re enjoying the ride! But it was a personal decision and neither of us is pushing anyone else to “switch”.

That said, some of you have asked us to share a recipe or two and Dawn has agreed to do so when she gets a little free time. Look for one in the next week or two… (No pressure, Dawn!)

Thanks Margaret!

This ‘toon from Shannan asks a logical question…

Good to know I wasn’t the first to ask it.

Yes, the title has changed but the cast of characters remains the same…

Let’s see, since Part 2 in this series we’ve debated and settled the burning technical question of whether or not our decision to include seafood in our otherwise vegetarian diet entitled us to wear the mantle of “vegetarian.” You’ll recall that some in the vegetarian community were pretty sensitive about who used the title and, upon learning that we were eating fish, promptly informed us that we didn’t qualify. It was much the same response we’d received from the vegan community who told us we didn’t fit the required profile for membership because we hadn’t shunned leather shoes and car seats, and weren’t wearing hemp clothing.

But thanks to a more forgiving arm of vegetarianism, we accepted the distinction of “pescevegetarians” - otherwise vegetarians that, like us, eat fish and other seafood. And before you point out that the word isn’t in the dictionary, remember that our conversion was aimed at adopting a more healthy diet, not making a political, spiritual or ecological statement. A “title”, at least for us, serves merely to facilitate discussion and simplify ordering in restaurants.

So here we are, nearly two months into our epicurean adventure into pescevegetarianism (impressive non-word, isn’t it?) and an update seems in order. Are we still on program? Yes, pretty much so. Do we miss cheese, dairy, meat? Not terribly. Are we still contributing to methane in the atmosphere? Sometimes, and we haven’t quite nailed down which foods, or combinations of foods, cause us to, uh, contribute. But it’s infrequent, so we’re taking that as a sign our bodies are adjusting.

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Thanks Chloe!

All right, I’m no supporter of PETA, but I ran across these ads and wondered if its current campaign featuring assorted actors and A-listers declaring their vegetarianism (and support for PETA) actually moves anyone to become a vegetarian.

PETA doesn’t particularly care about our health. They advocate vegetarianism in order to protect animals. Not that there’s anything wrong with that, mind you.

So does anyone really get behind PETA or become a vegetarian because they like seeing Alicia Silverstone or Sophie Monk naked? I mean, I’m a red blooded American male who enjoys seeing naked women as much as the next guy, but I’ve never felt an urge to buy a Caterpillar tractor because a naked actress posed for their calendar…

Your responses to Friday’s post were appreciated and eye-opening. I think it’s safe to conclude that Dawn and I are not now and probably won’t be embracing “veganism”. We’re simply trying to adopt a more healthy diet, one based in part on the conclusions drawn by Dr. T. Colin Campbell and Thomas M. Campbell II in their book, The China Study. Ours was a misuse of the term; what I think we meant to say (we haven’t finished reading the book) was “vegetarianism” or some variation thereof. And since reading your comments, it would appear that our present stage of dietary evolution would best be categorized as “pescevegetarianism” or “semi-vegetarianism” because, while we’re otherwise conforming to a vegetarian diet, we’re also eating fish.

But that, too, may change. I read over the weekend that “95 percent of pesticide residue in our diet comes from meat, fish and dairy products (according to EPA estimates). Fish, in particular, contain carcinogens (PCBs, DDT) and heavy metals (mercury, arsenic, lead, cadmium) that cannot be removed through cooking or freezing.” We haven’t yet found support for that assertion in Dr. Campbell’s book but, as I said, we haven’t finished reading it. So, at least for the time being, fish and seafood in general are still on the menu. I’ll keep you posted.

And thanks, Angel, for the Michael Cain cartoon; it hit the proverbial nail on the head!

Since reading my March 6 post (Am I Becoming a Vegan?), several of you have asked how our attempt to convert from carnivorism to veganism, skipping altogether the transitional step of vegetarianism, is progressing. Well, after getting off to a somewhat rocky start, both Dawn and I are still on program. Of course, we’ve been subjected to some mild heckling and a generous amount of good natured ribbing from family and friends. My son, Rick, for example, called last night from San Diego to describe how great the steaks he had on the grill looked, smelled and were definitely going to taste. Yet we’re undeterred. In fact, we’ve both commented that, now that our bodies are becoming better adjusted to certain foods (no, we haven’t revisited brown rice), we’re feeling great!

However, our conversion hasn’t been without its share of obstacles. Aside from some pretty impressive grumbling from our digestive tracts, learning to be a vegan entails frequent trips to the grocery store with long lists of unusual ingredients neither we nor many store employees have heard of. Searching for unfamiliar items and reading labels to assure they contain no animal products takes far longer than we’re used to.

On one recent shopping outing to our local Nugget Market, I was armed with a lengthy list of twenty-five or so necessary ingredients for recipes Dawn wanted to try. After scouring aisles for nearly forty-five minutes with only marginal success, I ran into Store Director Randy Wehman who offered to help. After perusing the list and scratching his head (I couldn’t even tell him what recipes the ingredients were for!), he recruited two more employees, one a vegan, and between them found most of the things on my list. That’s customer service with a capital “C” and yet another reason we love this store!

So we’ve persevered. And we have to admit, almost all the meals we’ve prepared so far have been delicious! Of course, I’ve admittedly avoided revisiting the dreaded brown rice since nearly exploding after eating it the first time. But I know I can’t avoid it indefinitely; my appointment with the evil stuff is looming. And there have been a few other unpronounceable things I suspected of causing digestive problems since we began our quest, but I can’t say with certainty which parts of the meals were actually the culprits. So trial and error have become additional necessary adjustments along the road to veganism. I’ll keep you posted as we continue the journey.

By the way, I’ll be preparing “Popeye Pasta” for dinner this evening. Wish me luck!

A follow-up photo album of 44 images taken during our getaway to Stinson Beach with friends Michael & Sisko and Candy & Rob. All were taken with the Nikon D2Xs and Canon Digital Elph pocket cameras. Although Dawn was a little under the weather, this was one of the most relaxing getaways we’ve enjoyed. Heartfelt thanks to Sisko and Michael for making it possible.    (See also Part 2 and Part 1).

Dawn is reading The China Study by Dr. T. Colin Campbell and Thomas M. Campbell II. In it, the authors proffer that dairy and meat are bad for our health and should be omitted from our diets, and support their opinions with science. Now, those of you that know Dawn know that she’s already a quasi-vegetarian — she eats no beef, pork or lamb — but now she’s leaning toward following the authors’ recommendations and becoming “fully fledged”. That means no more chicken or turkey. What does it mean for me? Well, unless we want to be preparing separate meals, it looks like I’ll be joining her.

It doesn’t really bother me. I mean, I’m all for healthy eating and a healthy lifestyle. In fact, we’ve already begun eating brown rice — processed foods, like white rice, are taboo — and an assortment of whole grains and organic fruits and vegetables. Most fish are “good” foods, too. And the vegetarian meals we’ve enjoyed so far have been great. However, the authors warn that some of the foods will take some getting used to since we’re not used to digesting them. The aforementioned brown rice comes immediately to mind. But we’re told that, after a couple of weeks, our bodies will be on track.

We’ve been grocery shopping at El Dorado Hills’ new Nugget Market and found their fresh veggies and fruits to be wonderful. And Randall Munroe came up with this funny yet handy Fruit Chart I’m using to help with fruit selection, so we’re off and running. I’ve reserved the right to enjoy an occasional steak or a good buffalo burger from time to time, but I’m giving this the old college try. I’ll keep you posted!

I love a good sandwich. I mean, it’s nature’s perfect meal, right? So I was drawn to this article in Esquire purporting to have done the research and determined which were the very best and where we could enjoy them. So here, unranked, unimpeachable and incomplete, is Esquire’s coast-to-coast list of the finest meals on sliced bread. No burgers allowed. Sadly, none of the recommendations are in my local area… except one:

You can get a chicken sandwich anywhere, which may explain your low expectations. Boneless breast. Bun. Blah. But down south, there lives an eye-opener. A come-to-Jesus sandwich. The Chick-fil-A. Seasoned, breaded breast served on a toasted buttered bun with dill-pickle slices. No mayo. No sauce at all. Deceptively simple, yet transcendent. The hook is the breading: spicy, with an intoxicating crunch. The meat is always juicy, never chewy. The bun is like lingerie — there, but not, providing delicious support without obscuring the main flavor. The first bite changes everything you think you know about chicken. And about the need for condiments.

Check the Esquire website for the rest. Included are the Cuban Meat Sandwich at Paseo in Seattle, the Italian Beef at Al’s #1 Italian Beef in Chicago, and the Cubano at Latin America Cafeteria in Miami.

Hungry now? Me too!

Leave it to San Francisco to experiment with a new way to brew the perfect cup of java. Coffee nervana? Perhaps, if you can believe the publicity.

Called a siphon bar, it was imported from Japan by San Francisco’s newly opened Blue Bottle Café at a total cost of more than $20,000. The cafe has the only halogen-powered model in the United States, and getting it here required years of elliptical discussions with its importer, Jay Egami of the Ueshima Coffee Company.

Professionals have long been willing to pay prices in the five figures for the perfect espresso machine, but the siphon bar doesn’t make espresso - It makes brewed coffee. Here’s how it works: A siphon pot has two stacked glass globes. As water vapor forces water into the upper globe, the coffee grounds are stirred by hand with a bamboo paddle. The goal is to create a deep whirlpool in no more than four turns without touching the glass.

Siphon coffee has a brewing cycle of 45 to 90 seconds. Is it really “all that?” James Freeman, owner of the Blue Bottle, is betting it is. And he may be right. Another system, the $11,000 Clover, has been gaining in popularity. Still something of a cult object with just over 200 machines scattered around the world, it makes one cup at a time. But it might soon become a common sight: Starbucks has just bought two.

Dawn and I plan on dropping by the Blue Bottle next time we’re in the City. I’ll let you know if we think the siphon bar really brews the perfect cuppa.