New Mexico Vegan January 2018

The Future is Now Humanimal  Non-Human Animal  Planet

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Volume 4  Issue 1 January 2018 For Vegans, Vegetarians, and the Veg Curious

Contributor

Page

A Well Fed World (Advertisement)

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Inside

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Jacqueline Fonseca

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Editor’s Note

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Ondine Sherman

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Assistant Editor’s Note

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Laura Theodore

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1…2…Vegan Kid’s Magazine (Advertisement)

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Saving The Environment With Your Fork

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Animal Don’ts (Advertisement)

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Cooking with Compassion (Advertisement)

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Recipe: Parmesan Cheese

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Nanjo (Advertisement)

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2017 An Amazing Year For Animals

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Cesar Chavez Quote

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New Mexico, You Rock!

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Red & Green VegFest 2018 Theme

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Red & Green VegFest 2018 Schedule (subject to change)

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Red & Green VegFest 2018 Presenters

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Healing Our World: A Deeper Look At Food– Dr. Will Tuttle Event Postponed – Date to be announced at later time.

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Tasty Tips for Vegan Baking

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Resources

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Vegetables: Benefits Per Color

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Albuquerque Animal Save - Video Demos in Albuquerque

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New Mexico Facts and Trivia

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Vegan (Advertisement)

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How to Build a Community

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Photo Collage

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Calendar of Events

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Advertising with NM Vegan

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New Mexico Vegan VoIume 4 – Issue 1 January 2018 Editor: Nancy Arenas Assistant Editor: Arwen NMV Photographer: N. Arenas

A HeartnSole, LLC publication

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The views and opinions, expressed by contributing-authors, in the New Mexico Vegan Magazine; may, or may not, represent the views and opinions, of New Mexico Vegan.

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Happy New Year: Hope still springs eternal, reaching for that day, when the human-world is fully awakened and saying: “I am vegan.”

Today …may we be better than yesterday, …everyday. May our compassion overflow, as we extend our respect and mercy, to all living beings, everywhere. Let us offer high-hopes and inspiration, to all those, tirelessly working to: free the animals; aid our planet; and, restore health to our community.

I yearn for the day, when all animals are off the menu …everywhere. We can do this. I see the signs of vegan-expansion, around me, everywhere I go. So please, keep on trucking, as they say.

If we, vegans, do not bring the animals’ story to light, who then, …will the animals, themselves, get that audience? We are their voices, and they need us!

All for one, and one for all. Stay the course, stay vegan. Thank you.

Livegan, -- Nancy

ASSISTANT EDITOR’S NOTE I wish for peace throughout the world for all beings.

Livegan, -- Arwen

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New Kids Magazine 1‌2‌ Vegan January 2018 Debut

Get your issue here: https://issuu.com/arenasnancy/docs/1_2_vegan_kids_mag_january_2018 NM Vegan | 05

Do you sometimes feel, like me, overwhelmed and disempowered by the enormous problems in our world?

I’ve been in the environmental and animal protection movements my entire life. And often what I have read, heard and seen has made my heart break.

From the destruction of our world’s old-growth forests; the alarming rate of species extinction (goodbye Polar Bears, Tigers and Mountain Gorillas); the overfishing of our oceans and by-catch of dolphins, porpoises and sea turtles; to one of the scariest problems facing the globe, climate change.

And that doesn’t even touch the sides. Every day we inflict horrendous cruelty on animals in factory farming industries. Pregnant pigs and hens are squashed in cages unable to turn around. The torturous live export trade continues unabated and the commercial kangaroo industry, the biggest wildlife slaughter in the world, condones bashing joeys to death on a tow bar.

It can feel too much. Too big to handle.

However, many of us don’t realise that we can (strange as it seems!) eat our world’s problems away.

How? By moving towards a plant-based diet.

Animal agriculture is responsible for up to 91% of Amazon destruction and 18% of greenhouse gas emissions, more than the combined exhaust from all transportation.

If we stopped eating cows, for example, we wouldn’t need to cut down our ancient forests for meat production.

There are 1.5 billion cattle in the world today and each one needs 2-5 acres of land. Deforestation for cattle grazing and to grow feed is one of the biggest causes of wildlife extinction. By reducing our beef, we would also tackle climate change by preventing 150 billion gallons of methane gas entering our atmosphere every day.

And that’s just cows. What about pigs?

Pigs are social and sensitive creatures who can outsmart dogs and chimpanzees. Pig mothers are very maternal, they build nests and sing songs to their babies.

Factory farming of pigs has long been acknowledged by scientists and experts as unacceptably cruel.

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But, pig factories are also environmental disasters. Tens of thousands of pigs are locked into closed barns, each producing about six kilos (14 pounds) of waste every day. This pollution can seep into our groundwater system and pollute our air with toxic waste particles and ammonia – causing a flow on effect of problems.

And if we reduced how much dairy we eat? Well, we’d save 270 million mother cows the emotional pain of having their babies forcibly taken from them, again and again, their entire lives until they are slaughtered. And forget taking shorter showers. By giving up dairy, one person can save 50,000 gallons of water a year.

Crazy.

Moving to a plant-based, vegan lifestyle, even if it’s in small incremental steps like becoming a ‘Reducetarian’ or signing up for Veganuary (going vegan in January), Meat Free Mondays or Meat Free Weeks, can make a huge difference to our global environment, save wildlife from extinction, protect forests and even halt climate change.

It will also make a difference to the lives of billions of sentient animals. Who, like us, feel joy and pain. And, like us, want to be safe from harm and cruelty.

Ondine Sherman is Co-founder and Managing Director of Voiceless, the animal protection institute. Ondine Sherman’s young adult fiction, Sky, is out now. Website (https://www.voiceless.org.au/).

Sky is a perfect holiday gift for your tween or teen (or young-at-heart!) friends and family – all proceeds go towards Voiceless’s animal protection work.

This article was reprinted with permission granted. Courtesy of Voiceless, the animal protection institute.

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More recipes at: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Somewhere in the deep African jungle, Nanjo, and his friends, meet and enjoy each other's company.

Get your copy at: https://www.amazon.com/Nanjo-Ms-NancyArenas/dp/1979789797/ref=sr_1_2?ie=UTF8& qid=1514927912&sr=8-2&keywords=nanjo NM Vegan | 10

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I saw, and heard about, many vegan-worthy events, in 2017, such as: fundraisers …protests …potlucks …and many live vegan presentations, on a wide spectrum of positive-personalities. There was the Vegan Batman Light. There was the Cube. There were, Video Outreach events. There was the 2nd Red & Green VegFest. There was a Mac Down! There was the Conscious Eating And Hip Hop. There were letters-on-veganism, to newspaper editors, that got published. There were, fundraisers for local sanctuaries. There was the first-ever, Albuquerque Vegan Trunk Or Treat, Halloween event, for kids. There was the New Mexico Conference On The Link Between Animal Abuse And Human Violence. There was the conference on, Plant-based Prevention Of Disease (P-POD). There was, New Mexico Vegan Magazine. There were, vegan movie previews. There was Unstoppable, by PETA's Ingrid Newkirk. There was, Inspiring The Great Transition, with Sailesh Rao…and more.

I appreciate your creations, participations, and all other support …for our vegan events. It takes all of us to change the world, one day at a time.

In other words, NEW MEXICO, You ROCK!

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A “well-fed” world is one in which…

•all people have enough food, and the right kinds of food. The right kinds of food maximize well-being and minimize harm… to people, animals, and the planet.

•people are not under-fed and undernourished, dying by the millions of “diseases of poverty,” such as: hunger, nutrient deficiency, and dehydration.

•people are not over-fed and malnourished, dying by the millions of “diseases of affluence,” such as: heart disease, cancer, stroke, and diabetes.

•food is produced and distributed in ways that prioritize the common good. The food system is one that nourishes people, protects animals, and replenishes the planet.

More information at: http://awfw.org/philosophy/

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Buy your tickets at: https://www.eventbrite.com/e/red-greenvegfest-be-the-hero-the-world-needs-tickets-39875681236 NM Vegan 16

When shopping look for these logos.

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Tasty Tips for Vegan Baking Laura Theodore (aka: The Jazzy Vegetarian)

I strongly believe that eating “animal free” is healthier for us, the planet and, of course, the animals. That’s why I share my tasty plant-based recipes, vegan food philosophies, colorful serving tips and appetizing menu plans daily through my blog, television show, podcast radio show, cookbooks and social media. In my newest book, Jazzy Vegetarian's Deliciously Vegan (Release date, March 6th, 2018. Published by Scribe Publishing), I share delicious vegan recipes for home chefs, so anyone can easily prepare plant-based meals in their own kitchen. My motto: If vegan food looks and tastes scrumptious, everyone will welcome it!

You may be asking – How do I bake without using eggs? Vegan baking without the use of eggs can be tricky! When you are converting conventional baked goods recipes, sometimes a bit of experimentation is called for. Finding the right taste and texture to replace eggs can be challenging, so here are my top choices to use when you are creating your own egg-free, baked goods recipes.

LAURA’S TOP TEN EGG SUBSTITUTIONS for VEGAN BAKING (Excerpt from Jazzy Vegetarian's Deliciously Vegan. Release date, March 6th, 2018.

Published by Scribe Publishing, ©2018, reprinted by permission.)

For every egg you would like to replace with a vegan substitution, you can use: 1/4 cup mashed (or puréed) banana (use for a sweet taste and dense texture) 1/4 cup mashed (or puréed) avocado (use for a buttery taste and moist, dense texture) 1/4 to 1/3 cup soft, regular tofu, whipped up in the blender (use for a mild taste and dense texture) 1/3 cup applesauce (use for a sweet taste and dense texture) 1 tablespoon ground flaxseeds mixed with 3 tablespoons water (use for a mild taste and moist, light texture) 1 teaspoon baking soda, plus 3 tablespoons lemon juice (use for a zingy taste and light texture) 1 teaspoon baking soda, plus 3 tablespoons vinegar (use for a slightly acidic taste and light texture) 3 tablespoons shredded, dried coconut, plus 3 tablespoons water or nondairy milk (use for a coconuty taste and denser texture) 1 teaspoon baking soda, plus 2 tablespoons water, plus 1 tablespoon extra-light olive oil (use for a fruity taste and medium, moist texture)

If the recipe calls for only one egg, in most cases you can just leave the egg out!

So, from lasagna, chili, stir fries and pasta, to rich and decadent desserts and baked goods, the vegan diet offers a wide range of recipes, and I’m confident that with just a little bit of effort you’ll find dishes that you and yours will truly love to eat. And best of all, you’ll be making the world a better place, one tasty recipe at a time!

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Thank you to our Red & Green VegFest Pin Sponsor, Toadland Manufacturing, Inc..

A shout out and thanks to Dylan Jones for the Red & Green VegFest Pin mold design.

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Tasty Tips for Vegan Baking – Cont’d Laura Theodore (aka: The Jazzy Vegetarian) Maple-Coconut Muffins with Sweet Grape Filling Makes 12 muffins (Recipe and photo by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.)

These tasty and moist muffins use coconut to help bind and they include a surprise filling, with a sweet pop of grape jelly in every bite!

1 1/2 cups whole wheat flour 1/2 cup unsweetened shredded dried coconut 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 medium ripe bananas 1/3 cup maple syrup 2 tablespoons extra-virgin olive oil 1 teaspoon vanilla extract 1 cup unsweetened nondairy milk 12 heaping teaspoons grape jelly Preheat the oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.

Put the flour, coconut, baking powder, and baking soda into a large bowl and stir with a dry whisk to combine.

Put the bananas, maple syrup, olive oil and vanilla into a medium-sized bowl and mash using a potato masher or large fork until almost smooth. Add the mashed banana mixture and the nondairy milk to the dry ingredients and stir until combined.

Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger.

Spoon 1 heaping teaspoon of grape jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.

Bake for 18 to 20 minutes, or until golden, and a toothpick inserted into the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.

Laura Theodore is a TASTE award-winning recognized public television personality, vegan chef, radio host, cookbook author, and award-wining recording artist. Ms. Laura is the on-camera host of the highly successful, Jazzy Vegetarian vegan cooking series on public television, and she hosts the popular plantbased podcast radio show, Jazzy Vegetarian Radio.

Recipe and photo by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Release date, March 6th, 2018. Published by Scribe Publishing, ©2018, reprinted by permission. Learn more or purchase the book at Jazzyvegetarian.com.

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ABQ Vegan: http://www.meetup.com/ABQVEG/ Albuquerque Vegan and Vegetarian Parents: https://www.facebook.com/groups/323534174705753/ Otero Veg: http://cloudcroftvegans.com/index.html HeartnSole Spiritual Community: https://heartnsolerevna.wordpress.com/ Leaf: Taos Vegan Society: http://www.meetup.com/Taos-Vegan/ Santa Fe Vegan: http://www.meetup.com/Santa-Fe-Veg/photos/4704212/445478790/ Silver City NM Vegan Support Group: https://www.facebook.com/vegansupportgroup/ www.redandgreenvegan.wordpress.com

January 14 , 2018 – 12p If you are vegan and offer cruelty-free services and products please let us know for possible inclusion in upcoming NM Vegan Magazines, please email us at welcome22day@gmail.com, on the subject line please write NMV Vegan Products & Services.

www.dancingwiththebars.wordpress.com If you have an article that deals with veganism and would like to submit it for possible inclusion in an upcoming NM Vegan Magazine, please email us at welcome22day@gmail.com, on the subject line please write NMV Article.

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December 30, 2017 Old Town, Albuquerque

Did you know…

1. More chili peppers are born in New Mexico than all other states combined.

2. Modern day New Mexico wine can be traced back to the early 1600s, making it the oldest known wine production in North America.

3. While attempting the world’s longest skydive over New Mexican airspace, Felix Baumgartner became the first human to break the sound barrier without engine powered assistance.

4. One of the reasons the Yucca is New Mexico’s state flower is due to its high level of utility, functioning as a material for baskets, ropes, and footwear.

5. The Mile High City, Denver, has nothing on New Mexico, as Santa Fe is 7,000 feet above sea level, making it the nation’s highest capital.

The highest point in New Mexico is Wheeler Peak at 13,000.

Find out more here: https://www.movoto.com/guide/nm/new-mexico-facts/

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How to Build a Community Jacqueline Fonseca I won’t be alone in the next few sentences. Tired of feeling like I was alone in my lifestyle of veganism, starting over and moving back to the city that has been home in my teens, I joined a meetup group catered to veganism. I joined the group and quickly met other people that had some of the same views that I had. As quickly as meeting and making new friends, the organizer of the group disappeared. Seeing the void that needed to be filled and keeping in contact with a new friend, she and I started a new meetup. One that wasn’t solely inclusive of veganism; a group that allows vegan, plant-based, raw-vegan, ethical-vegan, vegetarian, and veg-curious.

With a group that allows for more views and different perspectives, the group feels less intimidating to those that are on different points of their journey into the lifestyle. We have friends who are more plant-based, so inspired to share their health knowledge, they found us through a google search in the middle of their journey. After a few months of attending group events, they were ready to start meetings and events of their own. Sharing meetups platform allows them access to the members of the group, and allows members within the group to learn new or more information on the health benefits of being a vegetable eater.

When there is an active group; any new people starting their journey, or moving to the city, it’s helpful to see ongoing events on the calendar. Within the calendar of the group, we have monthly events that are re-occurring. We’ve found that it’s helpful to mix venues up, like rotating our monthly brunch with vegan only establishments and vegan drinks venues that offer veg-friendly options. Depending on the location of the venue within the city, some venues draw more RSVPs than others. It’s helpful to stay organized, I use an Excel spreadsheet to keep track of what venue and area of town the venue is located. I use this for the monthly brunch, vegan drinks and I’m not always successful with using it for the farmers markets venues. We have special events added to the calendar sprinkled throughout the month or the year. These are the ones that may require more work in planning, however, they are the events that let the members of the group know that they are appreciated.

How to keep going through the peaks and valleys of life. Life happens and there is no way to get away from it, however, the best way to continue is with the support of friends. The friend and founding organizer of the group, that was mentioned earlier has since become a good friend. Without her help the group wouldn’t be what it is. Within the four years that SAVE (San Antonio Vegetable Eaters) has been around, the universe has put us both in interesting paths. Communication is key; letting the other know what is going on as life happens, to keep meetup events seamlessly going. She can step in for me and I step in for her, if we can’t be at the same event. She and I will both split the load of posting events to the calendar, sharing the responsibility of keeping the community events going.

Don’t be afraid to say no and stay true to your values. There have been moments in the history of the group that people have offered to help organize events. Being open to help doesn’t mean that you must accept it. There was a first-time participant of an event offering to plan events. When finding out more information, this person wanted to plan vegetarian only events.

Knowing that the mission of the group is to show that an ethical-vegan lifestyle isn’t difficult, there was a polite but firm “no” said. When there was pushback received, “no” from the co-founder was needed. The reflection that she and I had about staying true to the mission is more rewarding to our members and more important to us than having help.

Love happens, we’ve had members date and find life partners in the group. As an organizer, however, I’ve not used SAVE as my personal dating service. I didn’t want the reputation of using the group as my personal dating service. While I’m still on my search of vegan love, the group has been strong for four years and is continuing to grow. Above anything, the friendships that have been made and the relationships that have blossomed keep the group strong. Keeping it fun, when building the community that you dream of requires work. Within the work, finding the humor instead of blood, sweat and tears will pay off in the long run. Laugh and love all that life has to offer.

Jacqueline is a Program Business Analyst at her day job for The Center for Health Care Services. She is an Organizer for San Antonio Vegetable Eaters (SAVE) that was created in September 2013 and has grown to more than 2100 members. She’s an active volunteer in the community many hours each week to the “Green Space Alliance” and the “Society for Animal Rescue and Adoption”, and the Founder of The Compassionate Vegan that is dedicated to the education of veganism and the connection to the environment, health, human and animal welfare.

Jacqueline spends quality time with her 3 rescue dogs Fortune, Choxie and Stella. A vegetarian since the age of 12 who went vegan about 8 years ago, she believes that “We are all connected to each other and all earthlings.

What we do here in our backyard has a direct impact on people in China and animals in India. I feel strongly that we can reverse those impacts by being more compassionate to our bodies and spirit, Mother Earth and the environment, humans and animals…”

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2018 Red and Green VegFest Albuquerque, Be The Hero The World Needs - Saturday March 10, 2018 at Albuquerque Convention Center starting at 9am.

Dancing with the Bars – Every Thursday - 8:30AM – Movement exercise program for balance and range of motion - Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM. Fusion Dance one Sunday a month. For more information email heartnsole3@yahoo.com or call 505.332.0446.

HeartnSole LLC – Vegan Spirituality meeting once a month. For more information email heartnsole3@yahoo.com or call 505.332.0446.

Cooking with Compassion one Sunday a month at Natural Grocers NE Heights at 12p. Free event. For more information email sproutingcompassion@outlook.com or call 505.332.0446.

If you have upcoming vegan events, and would like to include them here in our calendar; Send email to: welcome22day@gmail.com Please write on subject line: NMV COE. Thank you.

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Albuquerque Convention Center