My sister found a very interesting article in NY Times about the meat industry and how harmful it is to the earth: Rethinking the Meat Guzzler. As I’ve said before, eating lower down on the food chain and buying locally whenever you can are two very good ways to promote energy efficiency (in addition to going out and buying those long-lasting light bulbs). Now if more people would follow suit, we could make a dramatic difference. All those meat eaters that have meat at every meal are the reason the meat industry is booming and causing a great deal of harm to the earth.
Let’s stop this insanity- we can’t allow them to keep treating these poor creatures like products. They are attempting to modify these animals into “meat without feet”
Longer term, it no longer seems lunacy to believe in the possibility of
Erika Says:
Hi Emily,
I’ve been reading your blog for a while now, and i don’t think I’ve ever commented.
I was just wondering if you use or know a vegan substitute for buttermilk. I have an amazing oatmeal-buttermilk bread that would be completely vegan if I could replace the buttermilk. I have a friend who is allergic to dairy, and I’d love to make this bread when they come over for dinner sometime. I’ve been using a lot of rice milk in my baking instead of dairy milk, but the buttermilk has me stumped. Any suggestions? TIA!
January 31st, 2008 at 5:39 pm
Emily Says:
Hi Erika,
I don’t know if there is a company that makes vegan buttermilk, but I’ve heard this recipe works pretty well. Haven’t tried it myself:
—To make buttermilk, add 2 tablespoons of vinegar or lemon juice to 1-1/2 cup of regular milk, soy milk or rice milk. (like apple cider vinegar.) Stir and let sit for 5 minutes.—
I hope that helps!
February 4th, 2008 at 10:52 am
Erika Says:
Thank you! I had no idea you could do the same with a non-dairy milk. Since rice milk has become a staple for me, this is wonderful. I can’t wait to try it!
February 8th, 2008 at 9:31 am