Volume 1, Issue 4
plantpure M A G A Z I N E
Authentic Evidence Dr. T. Colin Campbell recaps 60 years of scientific work
Heartland Champion
Farm to Face ~what we eat matters~
from the publisher
A Truly Free Market
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he July 4th holiday is an enjoyable time of year often gets lost in the bureaucracy and complacency for me. Not only do I get a little time off, but that follows. For this reason, these companies fear the this holiday also reminds me of what I love most little guy with the next big idea and wield power in about our country. We were a country founded on a ways that shield themselves from the free market. And set of ideals, all tied together by our founders’ quest to they often use governmental regulations to do this, the create a freer society. Of course, they did this totality of which is the gradual loss of freedom incompletely, leaving out whole groups of in the market. people based on race and gender. But Contrary to popular rhetoric, the the principles they fought for were free market is critical to the little guy complete, and it is those princiwith the next big idea. And it’s for ples that have motivated the fuller this reason that I believe the plantexpression of freedom throughout based nutrition movement should our country’s history. embrace the idea of a free market, One of these principles is the defined as I have suggested, and idea that people should be free to support the visionaries among us create and to enjoy the benefits of who dream of creating and delivertheir creations. This requires cering products and services that help tain legal protections, and it requires to build a plant-based world. We a free market. But while we can agree should embrace these folks by providon the idea of a free society of creators, ing training, coaching, community, and many of us view the free market with dismarketing support. dain. I would argue, however, that what This is exactly what we plan to do we see is not a free market. here at PlantPure, using a program we Our economy is mostly a managed, will introduce later in the year. Our social monopolistic economy. Large companies movement is focused on health, but tied and industries wield their monopolistic to so many ideas larger than health. One Photo: iStock/ positions in ways that shield them from the of these is the idea of a marketplace supportive CharlieAJA free market, often colluding with corrupt poliof the dreamers among us. We need an alternaticians in the process. This is not a free market. tive to our managed, monopolistic, and corrupt Large companies are often slow to innovate. The economy. I would like to suggest we do our small part entrepreneurial drive that motivated their founders to help create and demonstrate such an alternative.
Nelson Campbell CEO & Publisher
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from the editor in chief
A Certain Kind of Passion
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certain kind of passion comes from trying something new that really works to help meet personal goals or make a difference for others. It is this same kind of passion that provides one element of successful entrepreneurship. People who try a whole-food, plant-based lifestyle for the first time are often infected with that passion—a passion to succeed and to help others do the same. In my 21 years of living a whole-food, plant-based lifestyle, I have met many people passionately inspired by their newfound health, energy, and path to living compassionately. Many have often changed their career paths in order to engage in entrepreneurial activities. Some even enroll in a new educational program in order to retrain for their life course change. Many of the lovely folks working to make their homes or communities more PlantPure not only amaze me with their passion, but also their knowledge and determination: dietitians who particularly support individuals who want to be or are WFPB, health coaches, and other health promoters who have made a business out of helping people move to a plant-based lifestyle. Think about the amazing vegan bloggers and the personal chefs one can employ to bring delicious, health-giving food into your home. In Asheville, North Carolina, where I have lived for the last decade, I have watched several
food purveyors jump in and start new food businesses. Three impressive ventures are Roots and Branches, Bean Restaurant, and No Evil Foods Vegan Butcher. Roots and Branches started selling entirely plant-based breads, crackers, and other baked goods at a little tailgate market in my neighborhood. Later, I learned that they were selling their tasty whole-grain crackers all over the country. No Evil Foods has built a reputation with WFPB folks for its very low fat products, quality ingredients, and active support of animal sanctuaries. My favorite is El Zapatista, a delicious chorizo-like ingredient for tacos or other Latin dishes. Bean makes delicious southern comfort food, veganstyle. While some of it has added oil, there are delicious items on the menu to fill a hungry belly. What I love about these entrepreneurs is that they saw a need for a delicious, animal-product-free food to support health and compassion among the people around them, and set out to fill that need. And I have been fortunate to have been engaged with Nelson and T. Colin Campbell on several entrepreneurial adventures over the years. The amazing thing to me is the energy and passion that these two and other entrepreneurs bring to turning their spectacular ideas and dreams to fruition—all to the end of spreading PlantPure wellness. In this issue, you will read a number of stories about people taking their passion for plant-based lifestyles and turning them into businesses or nonprofits to make this path easier and more accessible for others. I hope you are as inspired by their stories as I am. Wishing you the best of health,
Amy Joy Lanou Editor in Chief
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table of contents 6 Banana Sanctuary
Publisher Nelson Campbell
Robert Fulop lives his dream of sustainable farming, growing fruit on his southwestern Florida farm.
Editor in Chief Amy Joy Lanou Editor Whitney Campbell Food Editor Kim Campbell Copy Editor/Designer Amy E. Bissinger
8 Authentic Evidence
Dr. T. Colin Campbell takes a look back on his 60 years of scientific discovery.
12 Farm to Face
Sagdrina Jalal gives us five great reasons to get to know our local farmers.
16 A Family Affair
Mallika Allu and Ravi Jandhyala turn the search for better health into opportunity.
4 Better Late Than Never
Dr. Harold Hedges shows that it’s never too late to benefit from a plant-based diet.
14 Heartland Champion
We check in with the youngest member of the Heartland Rooted Pod group.
19 Kim’s Kitchen
Kim shares some fun and easy summertime recipes, perfect for cookouts and pool parties.
on our cover
Blueberries are a good source of manganese and vitamin C. They freeze well and are the perfect complement to oatmeal, breads, and muffins, or just grab a handful for a sweet snack. Photo: iStock/ Lilechka75
The information presented in PlantPure Magazine is meant to be informational, educational, and inspirational, and is not intended as a substitute for personal advice or instruction by your health care professionals. Do not ignore advice from your health care professionals because of something you have read in this magazine. All opinions expressed are solely those of the writer(s), submitter(s), or quoted source(s), and do not necessarily reflect the opinions of the magazine, its staff, its sponsors, its advertisers, and/or PlantPure Inc. PlantPure Magazine is not responsible for unsubstantiated claims made by recognized authorities, nor is it responsible for any claims made by advertisers in ads. Although the information within is carefully checked for accuracy, PlantPure Magazine, PlantPure Inc., the writers, contributors, advisors, sponsors, and any agents otherwise attached to the publication shall not be held responsible or in any way liable for any errors, omissions, or inaccuracies, either written or implied, for any reason whatsoever, including negligence. Unless otherwise stated, all information included is the property of PlantPure Magazine and cannot be used, copied, or reprinted without express written permission. PlantPure Magazine is a publication of PlantPure Inc. and is published monthly, for distribution in the United States only. PlantPure Magazine, 101 E. Clay St., Mebane, NC 27302 USA. ©2016 PlantPure Inc.
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my PlantPure story
Better Late Than Never by Whitney Campbell
Dr. Harold Hedges shows that it’s never too late to benefit from a plant-based diet
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arold Hedges is a retired physician who, at 80, embraced a plant-based diet two years ago. After 56 years in a family practice, Dr. Hedges retired a year ago. He graduated from the University of Arkansas School of Medicine in 1958 and spent two years with Naval Air Group 3 aboard the aircraft carrier USS Saratoga as a U.S. naval flight surgeon. He began his family practice in 1963, with a fellow physician, and the practice has since grown to 12 family physicians practicing in two Little Rock, Arkansas, locations. He went on to become Arkansas Family Physician of the Year, and an associate clinical professor at the University of Arkansas School of Medicine, among other achievements. All of this wouldn’t have been possible, however, without his wife, Merry Helen, whom he met in eighth grade. They’ve been married for 61 years and he calls her “my biggest love, friend, and supporter.” In an article by Arkansas Business, Dr. Hedges said, “I had pneumonia when I was growing up, and I remember the
Dr. Harold Hedges and his wife, Merry Helen Photo courtesy of Harold Hedges
family doctor who took care of me in a small town in Mississippi where we were living at that time. And I always wanted to be like him.” So what led this family physician, after retiring, to embrace a whole-food, plant-based diet? While he had already become a vegetarian a few years prior, seen Forks Over Knives, and held an interest in the work of Dr. T. Colin Campbell and Dr. Caldwell B. Esselstyn Jr., the real pivotal moment came when he saw Dr. Neal Barnard speak. During the Q&A session afterward, he asked Dr. Barnard whether it was too late for an 80-year-old to get any benefit from a plant-based diet. Dr. Barnard said absolutely not! Dr. Hedges said all of these people have become his mentors. Since that shift two years ago, Dr. Hedges has lost over 20 pounds. He was pre-diabetic for several years, eventually developing type 2 diabetes. Within six weeks of starting a fully plant-based diet, his blood glucose normalized, and his diabetes became a thing of the past. When asked about some of his most noticeable improvements, he said, “The first thing I noticed after a few weeks was the amount of energy I had. I thought I was kind of just a worn-out old physician, looking for a place to sit down and retire. But I started getting so much energy back, both mentally and physically, and decided I needed to do something with it.” Dr. Hedge’s newfound passion and energy for promoting a WFPB diet led him to begin putting together more information on two of his longtime interests—obesity and wellness. Dr. Hedges had been speaking on obesity with the American Academy of Family Physicians (AAFP) and other groups around the medical center for several years. But in October 2015, he went to the AAFP’s Annual Scientific Assembly in Colorado and signed up for a threehour obesity workshop, which turned out to be a trip to a wellness center. He attended a cooking demonstration at the center, and said, “They had this mantra they were wearing on their aprons—‘wellness changes everything.’ I couldn’t get that out of my mind, and when I came back I decided what I was going to do with that.” Further inspired, Dr. Hedges decided to take action locally, holding a weekend wellness seminar for his Episcopal church. The seminar was well-received, with a turnout of about 40 people. Due to its success, he plans to repeat the seminar this year. After the seminar, he started speaking about wellness to other faith-based groups.
Dr. Hedges’ work doesn’t end here, however. He volunteers his medical skills part time at a local clinic. Because many people in his area are Latino, he has developed brochures in Spanish, with information about the health benefits of a plant-based diet. His philosophy is to embrace all of the positive changes his patients make. He says, “I just keep pushing and pushing them, just to go ahead and give up something. I try to start with something easy, such as for the next month, asking someone to give up as much sugar as possible. Other than that they can do anything else they want. If they have a good result with that, whatever I tell them to do next, they’re more likely to come on board, because they’ve seen some results.” He recently even had a patient decide to give up medication in favor of a plantbased diet, and she reduced her blood sugar from 350 to 130 in just one month! The cost and side effects from medication, Dr. Hedges says, are generating interest in plant-based nutrition as an alternative. He says, “Although not everyone buys the plant-based message in the same way, anybody I can sit down and talk to about the benefits of a plant-based diet is interested enough to begin looking at it and seeing where they can fit the diet into their lives.” Through one of his patients, Hedges learned about PlantPure Nation. After watching the documentary six months ago, he noticed there weren’t any Pods in Arkansas, so he decided to change that. Dr. Hedges is currently in the process of establishing his group, Central Arkansas Wellness Coalition, and joining his Pod group with the group formed through his original seminar at the Episcopal church, which has continued to meet and share recipes on a monthly basis. He has noticed that people in the community are becoming more and more receptive, saying, “If I can get a group of 30 or 40, and let them fan out to their families and their peers, that, to me, is a great success.” In addition to his work in the clinic and organizing plant-based events, Dr. Hedges is a great-grandfather and proudly says his family is made up of “four generations of plant foodies,” including two great-grandsons. Many of his family members have gotten on board in one way or another. His passion for spreading the message and compassion in bringing it to his patients are the sort of qualities that are instrumental in igniting and fueling the spread of plant-based nutrition.
“I tell everyone I started when I was 80, and now I’m 75.”
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Banana Sanctuary by Whitney Campbell A place of dreams and happy fruit
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riginally from Romania, Robert Fulop left his longtime home in Connecticut in early 2013 after purchasing five acres of land in Naples, Florida. At 35 he decided to invest in his passion for a plant-based lifestyle through organic farming. Robert’s organic polyculture farm and homestead, Banana Sanctuary, is located on Big Corkscrew Island. This southwestern Florida farm primarily grows bananas, as well as smaller amounts of papayas, mangos, pomegranates, figs, dragonfruit, pineapple, melons, and jackfruit. Although Robert had some prior experience with gardening, in this venture into organic farming he has learned through trial and error, experience, and perseverance. After learning about a whole-food, plant-based lifestyle through a friend in New York who motivated him to begin changing his habits, Robert gradually began adopting this way of living. The more positive changes he experienced on a WFPB diet, the more passionate he became about the lifestyle, which led him to develop a dream of having his own farm, becoming part of a community, and fostering connection within the community around a WFPB diet and farming. Robert talked about the fact that many of us have these dreams and passions, and although realizing them takes time and hard work, making them happen is also about stepping outside of a comfort zone into
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unknown or unfamiliar territory. Similar to transitioning to a plant-based lifestyle, good things take time, and patience has been central to the success of Banana Sanctuary. Robert shared that the effort is worth it to experience the satisfaction and feeling of achievement when things do go well, and you have a product as a direct result of your labor. So after much planning and saving, Robert took a leap and began his farm on Big Corkscrew Island. The town of Naples just so happened to be the perfect place for this venture, given its ideal weather for growing—just about anything grows in the sunny and wet climate, fruit in particular. While Robert continues doing computer technician work part time to help support the farm, he finds work on the farm to be the most satisfying and rewarding type of work he’s done. Being outside and in charge of his schedule are his favorite day-to-day aspects of farming. Organic, sustainable farming takes time, but in the end, it produces quality worth the wait. About a year and a half after planting, without pesticides, commercial fertilizers, or chemicals, trees at Banana Sanctuary started to fruit. Although the sandy southwest soil has been challenging, Robert has built up the soil with mulch and other organic matter (banana peels, leftovers, etc.), which help keep moisture in and generate richer, more nutrient-dense soil.
Banana Sanctuary is more than just a farm and homestead; it’s also a place for community members to gather around plant-based meals and connect. Check out Robert’s vegan T-shirt business: www.veganteeshirts.com Robert also has a Facebook page: www.facebook.com/robert.fulop And you can watch Robert’s videos, from bare land to fruiting trees: www.youtube.com/watch?v=pFWCQd_hG0
Banana Sanctuary is more than just a farm and homestead; it’s also a place for community members to gather around plant-based meals and connect. Robert hosts potlucks that are inclusive of both raw and fruitarian eaters, and often include a farm tour. Although Banana Sanctuary may seem secluded to some, Robert has actually found that he has become more connected to his community living here. In fact, although his homestead is far from the hustle and bustle of a city, he is surrounded on all sides by neighbors who also own five-acre plots. When asked about the first steps toward creating these community connections, he says that his Meetup group has been central to connecting this small community around health and friendship. Robert’s entrepreneurial spirit has led him also to making YouTube videos and starting a vegan T-shirt business. His advice to others who want to follow their dreams? Do some planning and then take the leap.
Some of the fresh fruit grown by Robert Fulop on his southwestern Florida farm. Photos by Robert Fulop
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Authentic Evidence by T. Colin Campbell
Dr. Campbell reflects on 60 years of scientific discovery
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n Aug. 1, it will be 60 years since I came to Cornell University to do graduate studies in nutritional biochemistry on the topic of food on health. What a journey this became! In my early days, the focus on good nutrition emphasized the consumption of protein. So it was with me and my professors. The more protein, the better. Even better, the more so-called “high quality” protein from animal sources was consumed, the more health we would have. That was consistent with my personal background on the farm milking cows, with my graduate research devoted to a more efficient way of producing animal-based protein, and my early career helping to resolve childhood malnutrition in the Philippines by making sure that children there got more protein. Lots of people thought that there was a protein gap in the world, especially in poor countries. But, surprisingly, in the Philippines, I got an impression that children of the few families consuming the most protein seemed to be at higher risk for liver cancer, a really odd observation. About the same
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time, a research study in India showed a very similar effect in rats living in a laboratory. All those animals consuming higher (i.e., “normal”) dietary protein got liver cancer, initiated by the most potent liver carcinogen known, while no animals fed lower dietary protein got cancer. Because the results were so dramatic and so provocative, I applied for and received research funding from the U.S. National Institutes of Health (NIH) to investigate this crazy observation. Does more protein consumption mean more cancer? If so, what is the biological mechanism for this effect? Funding for this grant was repeatedly renewed for the next 27 years. Initially I was more interested in using dietary protein to modify cancer development in order to better understand how cancer works. Later it was to understand how to modify dietary patterns to protect against cancer. Here it was. A really challenging idea that had the potential, if proven to be true, to cause disruptive thoughts. It also meant that our experimental research had to be air-tight, capable of withstanding
True science is guided by some well-developed criteria that encourage objectivity and avoidance of personal bias.
ȞȞ Although genes are the fundamental foundation for all biological effects, it is proper nutrition that controls the expression of these genes, upregulating good genes and downregulating bad genes. ȞȞ Nutritional effects cannot be ascribed to the effects of individual nutrients—that would be pharmacology—but to the collective effects of countless nutrients and related chemicals. ȞȞ Formation of so-called chronic diseases (cardiovascular, neoplastic, autoimmune, metabolic)
should not be described by a single, rate-limiting mechanism but by a multiplicity of highly integrated mechanisms that seem to act in symphony. ȞȞ Altering disease development and/or its reversal by single-chemical (i.e., drug) intervention does not make much sense. ȞȞ Cancer is reversible by nutritional means. ȞȞ Animal proteins, as a group, have distinctly different biological properties from plant proteins, as a group.
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what might be an explosive reaction if this effect proved to be true. As a result, scientific research became my cup of tea. It is a discipline that demands the production of authentic evidence—the kind that could be published in peer-reviewed science journals where it gets critique from other professionals and, even better, that might be meaningful for the public, especially since it was public money that was being used to support this research. I truly loved my work, both doing the research and working with the many graduate students and fellow colleagues who collaborated with us. Formulating hypotheses, designing experiments, interpreting results, and asking, “What next?” The pathway taken was not to gather evidence for the development of a product but to understand whether protein caused cancer and, if so, by what mechanism. But our research became much more than a question concerning the effects of protein on this specific cancer. So impressive were the results that we were forced to ask whether these results might also apply to other nutrients, other cancers, other diseases, and other species (including humans, of course). In our search for the mechanism as to how protein did its damage, we learned the following, all of which were scarcely found in nutrition textbooks or in previous scientific literature (but some of which are now well accepted). I eventually called them “nutrition principles.”
Top left: T. Colin Campbell shortly after his marriage. Bottom left: Campbell’s 1952 Penn State graduation photo. Above: Campbell with his children Nelson and Leanne in Blacksburg, Virginia, in 1967. Photos courtesy of the Campbell family
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ȞȞ Observations on animal protein associations with health and disease outcomes among human cohorts and populations include both direct biological effects of protein as well as indirect effects of nutrients that are displaced by the consumption of high-protein diets. Most of these principles eventually appeared to be consistent with biological effects of other nutrients. It was a narrow slice of information on nutrition and disease formation but, eventually, it gradually proved to be much more. Having so many years, so many colleagues and so many nutrition-related hypotheses to investigate provided lessons in scientific research and philosophy that proved unusually rewarding. I believe that science is best described as the art of observation, which is opposed to that which seems to pass for science these days. This art-of-observation definition distinguishes it from technology, whereby experiments are designed to gather evidence for a product that may have market value. True science is guided by some welldeveloped criteria that encourage objectivity and avoidance of personal bias. This is the rationale for peer review, used in judging the worthiness of experimental research for publications and the merit of research proposals. The reporting of findings from true science investigation in a publicly transparent manner means that researchers are
The exceptionally beneficial evidence on health that we now have must be told with defensible facts ...
Photo: iStock/Kurhan
held accountable for their findings. The reliability of interpretations and conclusions of research must meet the test of rigorous scrutiny. I make these comments because it has become clear to me that discussing and debating the underlying science of food function can be unusually personal, contentious, and flagrantly irrational. The contentiousness of these discussions ranks as high as that for discussions on sex, religion, and politics. Over these many years, I have discovered my naĂŻvete to have thought otherwise. I entered academia thinking it to be an ideal world, a place for honest discourse and debate. It was to be a place where it would be comfortable to think freely and, in addition, to accept the necessity at times of being wrong. Indeed, for most of my years, it was bliss, especially working with dedicated students and colleagues in research laboratories and lecture halls. I found that being free to investigate hypotheses as I wanted (and for which I could get funding!), lecture as I believed to be reliable, and publish our results as we learned them was a great world to live in. But I would be remiss if I did not also say that times have changed. Academia during the last two to three decades has changed. It is change that encroaches on that little-noticed but societally precious academic
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Above left: Campbell addresses the audience on the 2015 Holistic Holiday at Sea cruise. Above right: Campbell and his wife, Karen, at Manhattan Beach, California, in 2015. freedom, usually because of for-profit motivations. In 1980, 32% of the total teaching force in higher education was in non-tenure-track positions; in 2013, this number has now about doubled. The American Association of University Professors recommends no more than 15% of the total teaching force be made up of nontenure-track positions.1 Conversely, it is now clear that tenure-track faculty are in the minority, resulting in a serious loss of academic freedom to raise provocative ideas. An almost exact parallel trend in funding from the public to the private sector has also occurred. This trend, little known or appreciated by the public, has opened wide the opportunities for commercial interests to exploit academicians. It is a national disgrace that invites distortion of facts that pass for science. It invites a destruction of scientific integrity. I know that my journey in science took me in a direction I did not anticipate and a direction that invites challenge. My research experiences invite negative reactions 1. Kingkade, T. Tenure decline: inside higher ed survey finds provosts relying on non-tenured faculty. 2013 [cited 2015 March 11, 2015]; Available from: Tenure Decline: Inside Higher Ed Survey Finds Provosts Relying On Non-Tenured Faculty).
from those who want to retain the status quo. I know, too, that were I not to have had tenure for the past 45 years, I could be, indeed would be, toast, no longer feeling free to interpret science the way that I believe to be reliable and useful for others. This brings me to my experiences during the past two decades, mostly outside of academia, where I find there to be little to no rules of scientific discourse, where far too many public figures (both those for and against the whole-food, plant-based diet hypothesis) seem not to know what science really means. Too many of these would-be scientists have almost no regard for the concept of being held accountable for what they say to the public. This therefore presents a huge problem. Instead of legitimate scientific findings being told to the public by qualified people who are held accountable for their views, we are left with a massive din of far too much noise that denies the public an honest airing of views. We must find ways to change this scenery. The exceptionally beneficial evidence on health that we now have must be told with defensible facts, not distorted for personal gain. We have huge problems, and we have evidence that can go a long way toward resolving these problems. It is the moral thing to do.
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Farm to Face By Sagdrina Jalal
Five key reasons to get up close and personal with your local grower
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he local food movement is one of the fastest-growing segments of our food system. Farmers are selling directly to consumers in increasing numbers as shoppers choose to develop relationships with those who grow their food. Farmers’ markets, weekly community-supported agriculture shares (CSAs), and farm stands are becoming a part of the fabric of local communities. Why, exactly, is buying local so important?
Locally grown food is nutritious and full of flavor Local food is fresh and seasonal, picked at its peak. Often sold at markets within 24 hours of being harvested, it is far less likely to lose nutritional value. This is in sharp contrast to produce found in grocery stores. Take apples, for example. They ripen in August and September but under certain conditions can appear fresh for almost a year. The apple you buy at the grocery store in June may have been picked last fall. While there don’t seem to be any harmful effects from eating an eightmonth-old apple, studies show that powerful antioxidants (polyphenols in particular) are virtually nonexistent in dated samples. However, it doesn’t take science to prove it; ask anyone who has gone apple picking—they will affirm that the rich, vibrant flavor one experiences when biting into a crisp fall apple bears little resemblance to that of the shiny waxed variety we find at the supermarket during the summer.
It is good for the environment Reducing our carbon footprint is a useful way to live more lightly on the Earth. Farmers’ markets are often in convenient locations, enabling shoppers to walk or bike to markets. They also encourage eco-friendly practices like recycling and using fabric shopping bags. Most local farmers are also good stewards of the land, supporting a healthy ecosystem by incorporating water conservation techniques, preventing soil erosion through cover crops, and replacing nutrients used by their crops. It promotes community Creating community, by definition, is impossible to do alone. Farmers’ markets are a buzz of activity: cooking demonstrations, composting classes, youth organizations selling goods to raise funds for camp. Some markets feature food trucks and entertainment, making it possible to shop for groceries, have dinner, and catch up with your neighbor all while being serenaded by the local barbershop quartet. What a perfect way to end the week and kick off the weekend! The fruits of the harvest are available in most areas from spring until November or December. Some areas with warmer climates even offer smaller winter markets. Now is a good time to do your research and locate your local farmers’ market’s website or Facebook page. Most will feature the farmers who participate in their markets and the food they grow. You may also find that local produce is available in grocery stores in your community now and year round!
It shows our support for those who grow our food Farmers who sell directly to consumers are able to avoid wholesale pricing that is often just above the cost of production. In addition, the farmers I work with tell me that it is rewarding to talk to the families they supply food to. They enjoy sharing recipes and introducing shoppers to vegetables they may not otherwise consider. It helps to preserve biodiversity Working outside of the demand for tough crops that can withstand being packed and transported thousands of miles, local farmers have the flexibility to grow a variety of items. It is commonplace to find heirloom tomatoes and dozens of pepper varieties at your local market. They are grown from seeds that have been hand-selected and passed down through generations over hundreds, sometimes thousands, of years. Shopping locally shows farmers that we value the efforts they make to offer us many healthy options.
The North Asheville (North Carolina) Tailgate Market Photos by Amy Joy Lanou
Sagdrina Jalal is the co-founder and executive director of Project Generation Gap, a community 501(c)(3) organization dedicated to supporting farmers and providing food system support and education. Project Generation Gap is the umbrella organization for the Georgia Farmers Market Association. Sagdrina is a graduate of the University of Georgia with a B.S. in education. A graduate of SoulFire Farm’s Farmer Immersion program, Sagdrina has found her space at the intersection of food, health, and community.
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Pod news
Heartland Champion by Whitney Campbell
Fifteen-year-old Jessica Ripslinger realizes her passion for plant-based eating
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t 15, Jessica Ripslinger, of the Heartland Rooted Pod group, is its youngest member. She has become a passionate advocate for plant-based nutrition and animal welfare since learning about the benefits of being plant-based. After watching her mom take on a plant-based lifestyle, Jessica and her 17-year-old sister, Lexie, decided to follow in her footsteps. While her mother became interested in a plant-based lifestyle in order to improve her type 1 diabetes, Jessica found the animal welfare side to be her anchor. She says, in terms of both the animal welfare and health factors, that “after learning all the information that I did, I couldn’t just keep it to myself, and felt that I really needed to spread the information, and share this great lifestyle.” While some people may question what she’s eating, or where she gets her protein, she wants to make this lifestyle positive, using the information as a tool for spreading the message. Being a high schooler and becoming plant-based, she says, actually hasn’t been too difficult; she’s been surprised to meet vegans and vegetarians at her school who she didn’t know existed. She does mention that being
Left: Jessica Ripslinger with Dustin Harder, the Vegan Roadie. Above: Lexie Ripslinger and Jessica with Dr. Michael Greger. Photos by Cheryl True
“... have a solid reason as to why you want to do this. So whenever you may be struggling with turning back, and away from a plant-based lifestyle, you can refer back to that reason.” plant-based requires some extra preparation in certain situations—traveling for a soccer game, or packing lunch for school—but she’s found that having a plantbased parent has been key to both her and her sister’s success in maintaining their healthy lifestyle. When asked about her specific interests in the plantbased world, in addition to animal welfare, she says, “A little bit of everything. I think that all the factors are important, whether it’s health, or the animals, or the environment. Just putting them all together is something that I’m passionate about, and just talking about each of those things.” So what’s her advice for others interested in a plant-based lifestyle? “I’d say have a solid reason as to why you want to do this. So whenever you may be struggling with turning back, and away from a plant-based lifestyle, you can refer back to that reason. That will keep you anchored and on the lifestyle. Also, don’t be afraid to reach out to people, whether it’s online or not, because sometimes that’s the only option. I personally don’t see many teenagers doing the same things that I am, but reaching out online is a great way to get support.” Jessica hopes to one day obtain a job that allows her to expand upon and confirm the evidence for a plant-based diet. Currently, however, she’s interviewing local veterinarians as part of a class project, which she’s using as an opportunity to spread information about plant-based dog and cat foods, which will eventually be on her blog and YouTube channel.
Stay updated on Jessica’s plant-based journey by checking out the links below, which cover all things plant-based! YouTube Blog Instagram PlantPure Magazine | 15
A Family Affair by Whitney Campbell
Mallika Allu and Ravi Jandhyala turn the search for better health into opportunity allika Allu, with the help of her husband, Ravi Jandhyala, is the founder of the successful juice business PureJoy Juicing in Issaquah, Washington. PureJoy Juicing has been the outlet for her passion for the healing powers of a plant-based diet, local farming, organic food, and health. She gave up a comfortable life as a software engineer with a six-figure salary in order to live a life filled with purpose, and give to others the message that turned her life around. However, her successful juice business didn’t happen overnight. The road to recovery from an almost year-long battle with the chronic autoimmune disease ulcerative colitis gave her the inspiration to heal others. Mallika’s journey began when, at the age of 30, both her and Ravi’s lives were unexpectedly flipped upside down.
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In late 2012, Mallika started having irritable bowel-type symptoms and decided to see a doctor, who recommended she have a colonoscopy. She decided to forego treatment after becoming pregnant and then breastfeeding after giving birth. Symptoms stayed somewhat manageable; however, around six months after the birth of their daughter, the symptoms became worse month by month. Oftentimes, simply not eating was the only way to avoid the stomach pain and Left: Ravi, Mallika, and their daughter, Aarya. Above: Ravi talks discomfort, causing Mallika to lose weight and about PureJoy’s juices with a potential customer. Photos courtesy of Ravi Jandhyala strength. Before her illness, Mallika’s diet consisted largely of processed and convenience As symptoms continued to worsen, they grew increasfoods, even though she had switched to a vegetarian diet ingly worried, and asked the doctor what the next step shortly after marrying Ravi. She says this diet was the trigwould be, and how long this was going to continue. In ger and root cause of her ulcerative colitis. She recounted response, they were given a list of all the shots Mallika her diet before the illness, saying, “My favorite food used would have to take now, for pneumonia and other conto be Burger King’s $1 chicken burgers, just to fill me up ditions that may affect a weakened immune system. Ravi for all of lunch—I used to eat that kind of food for almost says, “I was taken aback, because despite all of these two years.” After her symptoms worsened, she did her shots and medications, her condition wasn’t improving, research, diagnosing herself with ulcerative colitis before and I began to ask, what next?” even seeing a doctor. The doctor told them that if the symptoms continued The pain caused by the inflammation in her body had to worsen, they would have to surgically remove her gut, become unbearable at this point. It was so severe that it as the inflammation with ulcerative colitis often leads to began affecting her eyes, causing pain and light sensitivity, colon cancer. They both knew this would change their leading to a diagnosis of iritis (inflammation of the eyes). lives forever. Ravi says, “At this moment, we knew this Doctors told her that the inflammation had to be treated was not the right path to choose. I realized that even with steroids if she wanted to keep her eyesight. At this though modern medicine is so advanced, they’re lacking point, Ravi said, “Life was becoming a really big challenge in so many things. [There’s so much] they don’t know. for her. She felt like she couldn’t take care of our daughter, So we started thinking about other ways we could solve and I had to take leave from the office very frequently. the problem.” Almost every week or so we had doctors’ appointments, Ravi and Mallika began searching online for a root whether it be for her gut issues or her eyes. With these cause to the illness, looking through top medical journals, frequent doctor visits life was just havoc.” and still having no luck. Doctors told them that ulcerative Ravi and Mallika kept visiting doctors, searching for colitis usually affects American women. Being from India, an answer, but kept hearing the same response: Doctors where this disease is rare, they both thought this could said there was no explanation for her illness, no cure, and be a clue, and they began searching for natural solutions. managing the symptoms was the only solution. To elimThey both felt that the body is inherently capable of healinate possible causes from their list, they asked whether ing itself, and to deny a root cause was to deny common this could be related to diet, the environment, toxins, sense. This search for natural cures finally opened a new radiation, or any other external cause. The response was door to a wealth of information, leading Ravi and Mallika always the same: “No, this isn’t the reason.” to radically change their diet.
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Although they were already vegetarians, cutting out dairy was their first step. As Mallika’s symptoms began to improve, they began juicing all organic vegetables, and eating more fruit, sprouts, and steamed vegetables. After introducing all of this together, she began to notice that her symptoms weren’t nearly as bothersome as before. Within a month of making this dietary change, her symptoms were completely gone. Eighteen months later, Mallika is still healthy. She went back to work after recovering, but after experiencing the healing power of a plant-based diet, she wanted to come out and tell her story. This is when she began her juicing business, knowing that through this process, she could help others. Not only has juicing become a central part of Ravi and Mallika’s lifestyle, but they have even gone on to get rid of their microwave. Now they cook everything from scratch, completely eliminating processed foods, and following a 50:50 raw/cooked diet. They both commented on how well their 2-year-old daughter has taken to this lifestyle, and laugh when saying that she wakes up every morning asking for a juice. “We don’t even have to force her to eat healthy food; she actually asks for it, she craves for it. When we go to the store, she never asks for cookies or candy, she just
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asks for fruit. It’s surprising to a lot of our friends when they come shopping with us—they’re so surprised that a kid can be like this,” says Mallika. Ravi attributes this to Mallika and how her transformation has changed the environment at home. In addition to spreading the health message, they’ve become very involved with local farmers’ markets, having set up stalls at various markets in town. Ravi and Mallika plan to use produce from local farmers in their juices and promote them on their website. They believe it’s critical for their customers to know where their food and juices are coming from. Ravi says, “I feel like it’s good for the economy. The more new farmers produce food, the better the economy. I believe that small farmers actually are the backbone of the country.” Mallika and Ravi already have family members planning to stay with them to treat their own conditions. At the local temple they attend, they also work with individuals who are already seeing positive results on this diet. Leading by example has generated a high member turnout in their plant-based Meetup group, which has about 80 current members, and is being joined by their Pod group. Ravi and Mallika have served as a source of inspiration to others, and continue to share their story and the PlantPure message with their community.
Kim’s kitchen Walnut Pesto
Submitted by Kim Campbell Prep time: 15 minutes Yield: 4 servings Ingredients 2 C packed fresh basil 2 C packed fresh spinach 1 C walnuts 3 cloves garlic 2 T water 2 T lemon juice 3 T nutritional yeast flakes 1/4 t sea salt 1/4 t black pepper Place the basil, spinach, walnuts, and garlic in a food processor. Pulse until mixture is coarsely ground. Add the water, lemon juice, nutritional yeast flakes, salt, and pepper and continue pulsing until you have a thick, paste-like mixture. Use immediately or freeze in ice cube trays by placing a tablespoon into each freezer tray cube. Remove the pesto cubes and store in a freezer bag for later use. Nut-free version: Replace the walnuts with white beans, garbanzo beans, or green peas. The consistency will be smoother but the flavor is still amazing!
Spicy Buffalo Pasta Salad
Photo: iStock/Romariolen
Submitted by Kim Campbell Prep time: 25 minutes Yield: 4–6 servings Dressing 1/8 C raw cashews or almonds 4 ounces extra-firm tofu 1 t garlic powder 2 T tahini 3 T lemon juice 1 1/2 T maple syrup 1/8–1/4 C Frank’s Original Red Hot Sauce (the amount depends on how spicy you prefer your dressing)
Salad 12 ounces whole grain penne or spiral pasta 2 celery stalks, thinly sliced 2 carrots, shredded 2 C peas, fresh or frozen 5 C romaine lettuce, thinly sliced (approximately 2 hearts)
Place the dressing ingredients into a high-powered blender and blend until smooth and creamy. Set aside. Cook pasta according to package directions. Place the pasta, celery, carrots, peas, and dressing into a large bowl and mix until thoroughly coated. Just before serving, add the lettuce and toss gently. If you are making this dish ahead of time, I recommend you add the lettuce right before serving, or it will become tender and wilt.
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Kim’s kitchen Pineapple Boats
Submitted by Katya Trent Prep time: 20 minutes
Yield: 6–9 servings
Ingredients 1 pineapple 4 small mangoes (Ataulfo is my favorite variety—very sweet and creamy) 1 6-ounce container of blackberries 1/4 C chopped fresh mint
Cut pineapple lengthwise. Cut the core and scoop out the inside of the pineapple. Chop the inside of the pineapple, excluding the core, into small cubes. Peel and chop mangoes into small cubes. Place fruit, including blackberries, into mixing bowl. Chop mint and add it to the bowl with fruit. Mix well. Fill the pineapple boats with the fruit salad. These boats will make any party brighter.
Strawberry Banana Smoothie Popsicles
Submitted by Kim Campbell Prep time: 10 minutes Yield: 4–6 popsicles Ingredients 16 ounces fresh strawberries 1 banana 1/2 C plant-based milk 1/2 C blueberries
Place the strawberries, banana, and milk into a blender and blend until smooth. If you like a chunkier consistency, stop your blender sooner. I like to see bits of fruit in the popsicle. Slowly pour the smoothie mixture into the molds while adding a few blueberries here and there. Freeze for at least four hours or until completely frozen. Sometimes you will need to run warm water briefly over your molds to get the popsicles out. Kim’s Hints: If you do not have popsicle molds, you can use disposable paper cups with popsicle sticks. This will allow you to pick the size popsicle you prefer. You will need to insert the sticks halfway through the freezing process so they don’t tip over. There are many sizes and shapes of popsicle molds available through Amazon or your local grocery or discount centers.
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Photo: iStock/Romariolen
Kim Campbell is the author of The PlantPure Nation Cookbook, which features over 150 of her whole plant food recipes. Kim has been a plant-based cook for 25 years and is gifted at creating dishes with flavors from traditional American cuisine. Kim has a bachelor’s degree in human service studies, with a concentration in nutrition and child development, from Cornell University. She has taught cooking classes in her community and through PlantPure Nation, and is the director of culinary education and head of recipe development at PlantPure Inc. Her educational videos are online at PlantPurePods.com. Kim is creating a second cookbook to be published this year.