supporting human health, animal rights and ecology

VOLUME 8 NUMBER 2 JUNE 1997

JENNIFER RAYMOND HAS HA W&I “EATING FORLIFE” OUT OF THE PALM OF HER &UVD!

The recent whirlwind visit with 11“Eat for Life” demonstrations bynationally prominent nutritionistJennifer Raymond moved Hawaiiquite a few notches closer to being atrue “Health State.” Jennifer ishaving a healthful impact onHawaii’s school food service smmedical facilities, and the public. It issuch a pleasure to watch someoneteach who cares so much about thelife-saving information that she issharing while showing respect for hertrainees and their present lifesituations. There is so much energy,humor, and love in her livelynutrition lecture/demonstration andher divine food samplings.

Susan Campbell and Todd Wmant,EarthSave’s Healthy School LunchProgram co directors, had a similarbeneficial influence when they visitedHawaii classrooms and conductedadult training sessions earlier thisyear. The two parts of this majorschool lunch education project tookplace during and after Dr. TerryShintani’s brilliant “Hawaii Diet”success in January. We thank HawaiiState Department of Education Super-intendent Dr. Herman Aizawa andSchool Food Services DirectorEugene Kaneshiro for opening theirdoors to this major project.

As this is being written, Jennifer andStephen her partner/husband, areconducting a workshop for schoolfood service managers, workers, andcommunity members on the island ofMolokai, where health writerReverend Gail Parrish says thatdiabetes rates are the highest andheart disease the second highest in thecountry. Beginning on April 23Jennifer and Stephen took on theisland of Oahu after a welcome lunchof vegetarian laulau from the AieaTaro Patch. Jennifer conductedsessions at three school food servicedistrict manager meetings, at Dr. BillHarris’s Vegetarian Lifestyle Clinic atKaiser, for the Castle Medical Centerdietary workers, for the HawaiiDietetic Association, at the HonoluluCentral Seventh Day AdventistChurch, and at the Castle Center forHealth Promotion. Presentations arealso scheduled for the Maui schoolfood service managers and to parentsand the public at Haiku ElementarySchool there. The school’s foodservice manager, Jon Cadman, recentstate recipient of the NutritionalAdvisory Council award, has beenoffering a daily vegetarian secondchoice which is progressivelybecoming more

see eat for life page 3

Jennife Raymond

VSH on the Air WavesThe Vegetarian Society of Hawaii hasa weekly one-hour TV program airingTuesdays at 8:OO p.m. on CommunityAccess Channel ATTN2 (Olelo). Anadditional, but less reliable time , is at11:OO a.m on Fridays. Timing isvariable both as to starting times andprogram length, so if you haveaVCR the best bet is to set it forweekly recording on Tuesdays 755p.m. to 9:lO p.m. on ATTN2, whichis cable Channel 53 Oceanic or 23TCI. Due to lighting difficulties, mostof these tapes will appear rather dark.

see air waves page 6

VSH President Ruth Heidrich

President’s messageAloha, VSH’ers, Help! I hesitatestarting out the President’s Messagewith a plea for help, but we badlyneed willing and able bodies to helpcarry on the work of thisorganization. Two key boardpositions, Recording Secretary andVolunteer Coordinator, were renderedvacant when the lure of the mainlandcalled. Our Treasurer, CorrespondingSecretary, Vice-President and severalother essential positions are alsovacant. Looking ahead a bit, whenour Membership Secretary finisheshis doctorate, he’ll be leaving, too. Sonow you know why I’m saying“Help!”

The remaining board members are allvery hard-working people, trying tobalance their own lives with findingthe time and energy to help others.The rewards are variable. At timesthe satisfaction gained makes theeffort extremely gratifying. Knowingthat you are helping save just oneperson’s life can make all the effortworthwhile.

Other times the message ofvegetarianism is rebuffed, but there’salways the hope that you’ve at leastmade a little dent. You’ve made it alittle easier for the next person withthe same message. What sofrequently happens is that it takeshearing the message a number oftimes before it gets through.

Marketing and advertising people board members a call. We can showknow that it takes a person hearing a you what we need done, show youmessage an average of seven times how to do it, and, hopefully, we canbefore it influences his behavior. So have a little fbn in the process.at times the reward may be delayed. Aloha,So, if you have any interest at all injoining our team, give any of the

Rutk.Heictrich

Recap of Spring Meetingsby Ekkine French, Meeting Planner

Our first “spring” meeting actually occurred on February 27, when we werehonored by a visit from Agatha Thrash, MD. Hawaii was her last stop on alecture tour of Asia and the Pacific before she returned to the Uchee PinesInstitute in Seale, Alabama. Any normal human would have been showingsigns of jet lag, but Dr. Thrash seemed as f?esh and focused as if she had justbegun her trip. A crowd of 170 people listened attentively as she spoke on thetopic “The Cause, Prevention, and Cure of Diseases.” Her emphasis was oncancer, and she covered the most recent information on free radicals,antioxidants, and other factors affect& cancer risk. We learned that being tallincreases a woman’s risk of breast cancer, and that weighing more than 140pounds does the same. She advocated a low fat vegan diet and mentioned thatshe would like to see the dairy industry go out of business. She discussed thew effects of coffee, chocolate, and strong spices and the benefits oftaking naps. Dr. Thrash is an advocate of eating only two meals a day, thesecond one to fall in the mid-afternoon at least five or six hours beforebedtime. It does make sense to put fhel in the body when it is needed foractivities of the day, and not just before retiring, so now I am trying to figureout how to follow this routine without destroying my social life. Obviously,all of my tiends will have to eat dinner at 4 p.m. when I do!

Our March 24 meeting was held on a windy, rainy night while the AcademyAwards showed on television. Two hundred people must have programmedtheir VCRs to tape the Awards, because they all showed up in person to hearTerry Shintani, MD speak on the topic “The Week the Governor Became aVegetarian.” Dr. Shintani began by quoting authors from the Captain Cookera who portrayed the native Hawaiians as a strong, fit people with notendency toward obesity. He compared that image with the reality of today’sHawaiians, who suffer from the highest rates of obesity and degenerativedisease in the country. He described the dietary changes that led to this declinein health and then explained how he has been. able to help many Hawaiianswith his Hawaii Health Program. Beginnmg in early January a number ofgovernment leaders, including Governor Ben Cayetano and Superintendent ofSchools Charles Toguchi, volunteered to participate in his program for threeweeks. Both men attended our meeting and spoke to us enthusiastically abouttheir experiences with the program. The frrst week they were allowed toconsume small portions of animal flesh, but they progressed rapidly to a tenpercent fat vegan diet by the third week The governor had excellent results,his cholesterol level dropping from 234 to 162 in three weeks and histriglycerides going from 617 to 82. His blood pressure came down by 6points, and he lost 12 pounds. Mr. Toguchi lost ten pounds, and his waist wentfrom a 34 to 31. He was able ‘to get off all of his high blood pressuremedication, and he told the audience that his blood pressure is now lowerwithout medication than it was before while on the medication. The

see m4xtings recap page 6

from eat for life page 1 Makalo to Sponsorsvegan and is no&~ purchased by Vegetarian Society of Hiwaii in collaboration with Amerbxn Cancer Society50% of the students. Cadman, who (“Changing the Course, Cafeteria Style”, fimded statewide by Hawaiiantakes his nUt&iOn concepts into the E&r&c Company)classroom, was alsorecognized by the HawaiiS t a t e H o u s e o fRepresentatives for hisculinary accomplishments.Haiku Elementary was hostt o e x c i t i n g n u t r i t i o neducation sessions by SusanCampbell, Todd Winant,and well-known nutritionexpert Dr. Michael Klaperin January. Meanwhile, Dr.Shintani has taken hisHawaii Diet to the luckystaff at KamehemehaSchools (students next?).

Whobzsome and Hearty Foods (makers of Gardenburgers)Castle M4ca.l Center Craqv Shirts Nut&ionEducation and Training Ptogram Deptment o fEducation (School Food Services) Dr. Ruth Heia?ich (Racefor Life) Ien and E& Kinnear Maybelle RothKapnahala El&rem&y School &ma (PTA) Ha&lElementary School Honolulu Central Seventh DayAdventist Church Downtown Rotaract

Emily Chung Down to Earth Natural FoodsHuckleberry Farms Natural Foods The Source NaturalFoods Nature’s Out& Wmhouse Robert and JulienneIrwin Stanley Post1ethwart Ret@ Wood Amy Kimura

Reverend Gail Parrish Anonymous Sponsors

Says Jennifer, “The way I see myrole in Hawaii, I’m here to lay afoundation -- with nutritionalini?ormation, and the assurance that alow-fat, plant-based option can bedone legally, easily, and with lessexpense. Jon (Cadman) and otherdedicated indiiduaIs like him cancontinue the practical follow-up.”Can we count on your help in thisvital and exciting -work, which hasjust begun?? The Vegetarian Societyof Hawaii invites your participationin this movement to educateinterested schools and families so thatthey will be in a position to makemore informed lifestyle choices.Leave a message at (808)944-VEGI(8344) if you would like to becomeinvolved.

None ‘of this would be possiblewithalt the generdus support of ourmajor collaborators, American CancerSociety (’ ‘Changing the Course,Cafeteria Style”, fimded statewide byHawaiian Electric Company) andother sponsors.

Donation of Lot&kg: John Cadman (peace of M&xi]Dawn Dardusch Carol Gronseth HotelMolokai

Discounted Services: Mailboxes, Etc, (KtmeoheStore) Copylite

Gave Pmentations at Short N&e: Dr. Miihuel

z clrefpauloniskiMirsaamiHiuriet

CIkated Gjty PIacemais to Ackme Donors:Dawn Ra&sch Hawaii School Children

The Legislative Linkby Jim Deutch, bSW, Eegishuive Liaison

An Evening With Senator Andy Levin

Attending a recent fund raiser was more than an enjoyable and politicallycorrect evening for Marcia, me, Dr. Bill Harris, and Georgiana Yap. It wasour attempt to build a bridge between VSH and the only vegetarian member ofthe Hawaii State Legislature. Senator Andy Levin is a key member of theSenate and has a great deal of clout regarding which bills are heard and passedand which are not.

One thing that Bill and I have learned over the years is that it is the personalconnection that makes for the most influence. Legislators are human andrespond to the personal touch. Senator Levin lives on two acres in a

Look for an announcement of a subdivision in the town of Volcano on the Big Island. We found him to be an

’ ‘Huwaii ‘s Keikis Thattk Y o u ” open and caring man. Although He represents ranchers, he reminded us that he

Dinner in September, also represents farmers.

Warm aloha, Bill had the opportunity to discuss with Senator Levin his, Bill’s, proposal to

Cheryl Chung,eliminate the advertising tax credit that cigarette companies now enjoy, whichcosts the tax payers of Hawaii hundreds of thousands of dollars each year. The

VSH School Lunch Coordinator see legislative liason page 5

P(w 4

HAWAZZ HERBZVORE HAPPENZNGSJune 9, Monday: Please join us for afree public lecture by Michael Klaper,MD, who will speak on “Physicianfor the Planet: Eating as if the EarthMattered.”

A 1972 graduate of the IllinoisCollege of Medicine in Chicago, Dr.Klaper received additional training insurgery, anesthesiology, orthopedics,and obstetrics. After practicingtraditional medicine for a while, hebegan to see the connection betweenthe standard American diet and thediseases he saw on the operatingtable; since 1981 his efforts havefocused on applied nutrition and theeducation o f o t h e r h e a l t hprofessionals regarding the role thatfoods play in enhancing health andpreventing and treating disease. He isthe founding director of the non-profit Institute of Nutrition Educationand Research, he serves on theNutrition Task Force of the AmericanMedical Student Association, he hasserved as advisor to the NASAproject on nutrition for long-termspace colonists on the moon andMars, and he currently hosts thepopular weekly radio show “Soundsof Healing,” broadcast in theWashington, D.C. area. He is theauthor of ‘Vegan Nutrition Pure andSimple’, ‘Pregnancy, Children and theVegan Diet’, and the video ‘Diet forAll Reasons’; he also contributed tothe videos ‘Food for Thought’ and theaward-winning ‘Diet for a NewAmerica’. A gifted teacher andhumorous lecturer, Dr. Klaper is oneof the world’s most eloquentadvocates of vegetarianism. Don’tmiss this exciting presentation, and besure to bring your fiends! Themeeting will be held at 7 p.m. at theAla Wai Golf Course multi-purposerecreation facility, second floor, 404Kapahulu Avenue, .2 mile behind theWaikiki-Kapahulu Library.

June 17, Tuesday: Please join us at7 p.m. at Boston’s Northend PizzaBakery at 4410 Lawehana in the Salt

Lake area Costco parking lot for ourJune dineout. Boston’s makes a veganlow-oil crust, and we can skip thecheese. Plenty of parking. Noreservations necessary.

July 2, Wednesday: Dineout at 6p.m. at Diem Vietnamese Restaurant,2633 S. King St. They have anexcellent all-you-can-eat vegetarianplate for $8.95. Free validatedparking on the comer of King andUniversity. Call Roger Taylor at672-4207 for reservations.

July 14, Monday: Please join us fora free public lecture entitled “TheLatest News about Vegetarianism” tobe given by a panel of VSH Boardmembers following their attendanceat the convention of the AmericanV e g a n S o c i e t y in Olympia ,Washington. If you can’t attend theconvention yourself, this will be thenext best thing to being there! Themeeting will be held at 7 p.m. at theAla Wal Golf Course multi-purposerecreation facility, second floor, 404Kapahulu Avenue, .2 mile behind theWaikiki-Kapahulu Library.

August 11, Monday: Please join usfor a free public lecture and videopresentation by Dick A&ire entitled“Doti ‘i Believe what You See onTK..I’m on W, and I Don’t EvenBelieve Myself! ” This will be alighthearted but serious look at someof the misinformation beamed diiectto our homes. Dick is the well-knownlocal Health Reporter at KITV Newswhere he does a daily segment onNews 4 at Five, featuting a vegancooking demonstration eachThursday. He also hosts the weekly“Health Matters.” He is the authorof ‘Cook Healthy Fast’, is a popularspeaker for civic groups statewide,and is best known to VSH membersfor his original guitar song, “DeadCow Blues.” Come, for a greatevening o f e d u c a t i o n andentertainment, and be sure to bring atiend! The meeting will be held at 7

p.m. at the Ala Wai Golf Coursemulti-purpose recreation facility,second floor, 404 Kapahulu Avenue,.2 mile behind the Waikiki-KapahuluLibrary.

August 18, Monday: Dineout at 6p.m. at the Krishna Dining Facility,51 Coelho Way in Nuuanu, for an$8.75 all-vegetarian buffet. Parking ison the grounds. Please call Roger at6 7 2 - 4 2 0 7 , w h o w i l l m a k ereservations for a vegan entree.

On Grainsly Karl &tjJ Professor of Chemist?y

You take the food pyramid, you ripits top off and toss it away, you turnit upside down, and you havesomething usefbl: the inverted foodtrapezoid. Too bad the words areupside down, but you can read themanyway. Starting with line 1, it says,“Eat Grains.”

Well, OK, but grains are a little hard.Not exactly finger food, although thenext paragraph offers an exception.And we don’t really want to have our@ins processed too much. For-pie, we don’t want to eatanything made with whitened(peeled) grains, like white rice, moatbreads even if they are darkened(sometimes with “dye”) to lookhealthy, or conventional pasta. Fornutritional reasons, we wish we couldavoid c6oking our grains.

When I was a kid, I ate wheat. I tooka small handfbl of dry wheat berries(not the hardest kind) and put them inmy mouth. Not much happened for awhile, but eventually they becameSO& and I could chew (danger, onecari bust a molar here), and swallow,and eventually only the glutenremained, a soft flavorless chewinggum. That eventually got swallowedtoo. This is not the kind of eating thatone does at eating time; this is doneat chewing time, and people do

see food pyramid on page 7

Page 5Recipes by Jennifer Raymond, M.S

Ensahhz de FrijolesThis is my favorite one-dish summer meal. Omit the brown rice for a lightersalad.2 cups cooked brown rice6 cups prewashed salad mix1 carrot, grated or cut in tbin strips1-- 15ounce can black beans, drained1 cup diced jicamaltomato, diced or cut in wedgesl-- 15-ounce can corn, drainedl/4 to 112 cup cilantro leaves (optional)114 avocado, thinly sliced (optional)fat-free vinaigrette (recipe follows)salsa

Heat the brown rice and divide it between two plates. Top with salad mix anda sprinkhng of carrots. Rinse the beans, then sprinkle them over each of thesalads. Add the jicama, tomato, corn cilantro, and avocado. Sprinkle withsalad dressing, then top with a generous spoon&l ofsalsa.

Simple Fat-thee Vinaigrette

114 cup seasoned rice vinegar1 tsp. stone ground mustard1 garlic clove, crushedCombine all ingredients and mix well.

Thai Bum&s @takes 6)What a delicious way to eat your vegetables!ltablespoon soy sauce1 onion, sliced into crescents2 small carrots, thinly sliced2 celery stalks, thinly sliced2 cups sliced mushrooms1/21b. tlrm to& cut in l/2-inch cubessliced red bell pepper, cut into thin strips24cups finely chopped kalel-2 teaspoons curry powder6 large flour’ tortillas6 Tbsp. peanut sauce (recipe follows)6 tablespoons mango salsa or chutneyHeaf l/2 cup water and 1 tablespoon soy sauce in a large nonstick skillet andadd the onion, carrots, celery, and mushrooms. Cook 5 minutes, then gentlystir in the tofu. Cook over medium-high heat, stirring occasionally, until thecarrots are just barely tender, about 5 minutes. Stir in the curry powder, redbell pepper and kale, then cover and cook until the kale is tender, about 5minutes.Heat the tortillas in a dry skillet until soft. Place a line of vegetables down the

see Jennifer’s recipes page 6

Board of DirectonRuidmt RuthHeidkh

Merchadve Manager Jay Smith

-M-F Made De&&, M.A.

Pub&&v Dire&w Caoi Gronwth

SocialDirector Roga Taylor

FnndRaisa warns pGmo) sllhull

Prhient Emeritus AI% Rutchick, M.Ed

Newsletta Editor Jim Hawbhu

Outr~h and E&cat&n Director Am,tj Sh&

Membaship Sewtary Abhiatay Annstrong

hb&. Accem TV Gmrd Bill liar& M.D.

School Lnnch Coonihtator CherJII W

MeetingPlanna Ebaine French

Legislative Liawn J i m Deutch, D .S . W.

Branch Coordinator Janet Chwk

Board Assistants

B o a r d Coordinator Atida Rutch ick , M.Ed.

Content E&w Alida Rutch ick , M.Ed.

Internet Coordinator Donovan Watts

Ofice Equipment Manager Michael Bowles

Dining Review Coordinator K a r l Sefl Ph.D.

Dining Guide Coordinator Karl Sefi Ph.D.

P&t Manager Charles Nakcmrura

Membership Assistant Rica No/la

Board Vacanciesi&e President Recording Secretay

Treasurer Corresponding Secretary

Volunteer Coordinator

Board Assistant VacanciesMeeting Greeter Set-up Coordinator

Discount Coordinator Book Table Assistant

Photographer Historian Bulk Mai l Mgr .

front legisiktive iiasott page 3Data Base Manager Mililani Branch Mg

If there is one idea that I want you Special Event Coo&nator.

Senator has since been in contactwith a particular southern U.S.senator who may move on Bill’s ideaat the national level. We also offeredthe Senator VI-IS’s educationalexpertise for the benefit of the peopleflf Hfiw&i

the VHS member get from thisarticle, it is the idea that YOU havep o l i t i c a l i n f l u e n c e i n y o u rcommunity. I urge you to attend thefund raisers o f y o u r l o c a lrepresentative and senator and makeyourselves known as supportive

vegetarian constituents. Then, when astand needs to be made on (selective)vegetarian issues, you will be knownby your legislator and s/he will payyou proper attention.

from meetings mxzp page 2 front Jennifer’s recipes page 5

average drop in cholesterol for allcenter of the tortilla and top with approximately one tablespoon of the peanut

participants in their group was 24%sauce and one tablespoon of mango salsa or chutney. Fold the bottom of the

over three weeks. In closing,tortilla up, then start on one side and roll the tortilla around the filling.

Governor Cayetano said that he never FeanutSarccehad a doctor tell him the things thatDr. Shintani taught him about diet,and he wondered aloud why thein&n-n&on is not better knownamong medical professionals. Hespoke eloquently about the huge costto government of medical care in ourcountry today, especially for peoplewho are needy and without insurance.It is good to know that people in highplaces are becoming attuned to thesehealth and economic realities.I m a g i n e h o w m u c h m o r ecommitment to dietary change theywill develop when they understandthe enviromental impact of animalagriculture and the cruelty involvedin raising and slaughtering animalsfor food!

May 12 was the date of our annualmembership meeting, and 33 peopleshowed up to hear the VSH O&XI’sand other Board members report onthe current status of the organization.

l/4 cup peanut butterMakes 112 cup

1 tablespoon seasoned rice vinegar1 tablespoon soy sauce1 teaspoon sugar or other sweetener314 teaspoon powdered gingerl/4 teaspoon cayennel/4 cup waterWhisk all ingredients together. Sauce should be thick but pourable. Ifnecessary, add water, a teaspoon at a time until desired consistency is reached.

office for the first time. There is a lotof office work to be done, and fewvohmteers doing it; we probably needto hire a paid staff member to dosome of the work, but we do notcurrently have the financial resourcesto do so.

Fund Raiser Rime Sutton reportedthat a talk by Peter Burwash isplanned for November 10 at the AlaMoana Hotel

Vegetarian CookingClasses!

Sharpen up your cooking skills thissummer. Attend low fat vegancooking classes at Kalaheo HighSchool in Rails. Classes will be heldon Saturdays from 8:30 to 11:30 a.m.beginning June 21 and runningthrough July 26.

In this six week series you will:President Ruth Heidrich reported that Other Board members giving reports * prepare and taste a variety of soups,VSH had live major accomplishments were Jerry Smith, Roger Taylor, salads, desserts, main dishes, andin the past year: (1)the visit by Elaine French, Bill Harris, and Jim more;Howard Lyman (2) the school lunch Deutch. Elaine French reported onproject by Jennifer Raymond, Susan

*experiment to create y6ur ownbranch activities for Janet Clark, and recipes

Campbell, and Todd Wynant, (3) the Randy Hum&ton reported on the ’growth of VSH to approximately 900 school lunch program for Cheryl *learn about ingredients, low fatmembers, (4) our giving scholarships Chung. cooking techniques,

to two vegetarian graduate students In summary, the Board is pleasedflavors of various ethnic

who are working on masters degrees with our accomplishments butcuisines, and health

at the University of Hawaii, and (5) tssues -- and how to pull

creation of the the VSH web site. Sheconcerned about who is going to dothe work of running the society.

it all together to make

also pointed out that several of the quick, delicious, and

most important Board positions are satisfying meals!

currently vacant, including the Jiorn air waves page 1positions of vice president, recordii Turning up your TVs brightness

For fee information, adetailed class schedule

secretary, corresponding secretary, control solves most of the problem.treasurer, a n d voluntwr wordinator. aso every Sunday from 7:33-9:~As a result of our rapid growth overthe past year, the workload is heavier

p.m.1 KlO8 AM radio presents“Nutrition a n d yours

and to register, contactWindward School forAdults (254-l 534);

than ever before~ and there are not Shintani, M.D. andwith Terry registration runs through June 12 and

kathlete Ruth class size is limited There is a $30enough Board members to do theessential work of the organization.

Heidrich, Ph. D. Call in to the show supplies fee (non-refundable afler theat the new number 524-1080. Events first class meeting) in addition to

OffIce wager Marcia Deutch of the Vegetarian Society will be registration fees.reported that VSH took a huge step atmunced on the program. See YOU Instructor. Eileen Towatathis past October, moving into an on the radio1

I

from foodpyramidpage 4

like to stick things in their mouth andchew. There are a couple of“industries” based on that.

Grains can be sprouted. Then theycan be eaten with the same flavorings(a matter of individual taste) that youput on steamed vegetables, or mixedinto salads, or eaten in vegetariansandwiches, a little lie a slice ofbread between two slices of bread,only healthier.

Most of us eat most of our grainscooked. This causes some of theproteins and vitamins to be destroyed,aa in any cooking process. Most ofthese food values are retained,however. They are especially retainedin

the body of a loaf of bread, whichmay never reach the boiling point ofwater. The greatest loss and concernis in the crust of bread, in proportionto its degree of darkening, whereprotein molecules (notably theirlysines) may react to give somethingindigestible, and carcinogens canform as they do in other roastingprocesses. A still beige loaf of awhole grain bread is a good thing.

The foilowing unprocessed (orminimally processed) grains arereadily and very inexpensivelyavailable in stores selling them inbulk:

wheat and rye, berries, their whole-grain flours, brown rice and barley,and rolled or steel-cut grains. Othergrains are often available, and are allright, although the more exotic ofthem may become expensive. Apound of dry grain purchased for$0.55 (current price) becomes threepounds of good food after soakingand cooking. Avoid instant-cookinggrains or Bakes which are likely tohave experienced a very high-temperature industrial steaming.

There is a lot of funny bread outthere to attract the people who aren’tquite sure what healthy means butthink that it is a good idea. The oldgame of wrapping bread in a darkbrown cellophane wrapper is still

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The (Almost) No Fat Cookbook Bryanna Clark GroganA Basic Course in Veg..Negan Nutrition George Eisman, R.D.Diet for a New America John RobbiisDietfw a New America VideoFabulous Beans Barb BloomfieldFat Free & Easy Jennifer RaymondHealthy Heart Handbook Neal Pinckney, Ph.D.Live Longer, Live Better (cassette) Neal Barnard, M.D.MegaHealth Marc Sorenson, Ed.D.New McDougall Cookbook John 8z Mary McDougallPregnancy, Chii&en and the Vegan Diet Michael Klaper, M.D.The Race for Li;fe Cookbook Ruth Heidrich, Ph.D.The Scienti$c Basis of Vegetarianism William Harris, M.DThe &cheese Cookbook Joanne StepaniakVSH Dining Guide (send SASE)Why Do Vegetarians Eat Like That? David A. GabbeAnimal Connection Agatha Thrash, M.D.THE KS’H T-SHIRTSize (S-M-i-XL and Women’s one size‘ISpeak Vegetarian’ T-shirt

Size (M-L-XL) Circle size

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popular. On a recent visit to a healthfood store at Ala Moana Center, Isaw a big pile of lovely bread, noneof it whole grain all of it with eggs,most of it with butter or oils, all of ityellow to brown. The manager and Iboth had long faces after we tailed tofind any real bread for me to buy.

The natural food stores, such as thosenear the University, have a goodassortment of real breads, I especiallylike a long skinny loaf of sour-doughwhole wheat. The number of bakersproducing these has increased inrecent years. One still has to read thelabels, though, because there aresome weaker members present; buyno bread built of enriched flour; youcan do better. Fritz’s EuropeanBakery on Di l l i ngham hasbauexnbrot, a heavy bread made 90%of sprouted whole grain rye flour(forget everything else in the store).

COSTCO carries two kinds of realbread made now by Hawaiian Bagel.In the supermarkets, remember thatanything not labeled “ 100% wholewheat” contains less than 50% wholewheat flour. Other whole grain breadsmay be found there, but it usuallyinvolves a lot of label reading, andisn’t easy.

Whole grain pastas do not cook asnicely as the nutritionally depletedwhite and yellow noodles andspaghettis: they don’t emerge aschewy. The soba (buckwheat) noodle,if you are care&l not to overcook it,may be your best bet. Other wholegrain pastas are available, but not insupermarkets.

Well, folks, that’s it. There are lots ofways to get your grains. But if youcare about nutrition, you’re going tohave to watch your step.

p.0. 23208Honolulu, HI96823-3208

PRTNTED 0NREcYcLELl PAPER

BULK RATEU.S. POSTAGE

PAIDHonolulu, HI

PERMIT NO. 169

18 1William Harris M.D.1765 Ala Moana #1880Honolulu HI 96815

VSH Fundraising Dinner$IS.OOperperson

Thurs~ , August 14,1997 at Lotus Restaumnt1269 South Ring Street

Vegetkuian Buff& Meal a~ 6 p.m limited to Jifty personsReservations and deposit directly to Marie at Lotus

596-2207

Backg;ound on VSH FundraisingThe Vegetarian Society of Hawaii, just like the bigwell-knhn charities, is a IRS designated tax-exemptorganization known as a 501(3)c which allows us toaccept donations of money and/or ‘in kind’, materials andlabor. Allowing the donator a tax deduction.

Kimo Sutton, our Fund-raising Officer, has as some of hisresponsibilities the keeping of continuity andaccountability in our fund-raising efforts. Kimo would beglad to discuss any ideas or questions you may have onhow you can help VSH. (contact via the Hotline,944-VEGI). We are always looking for good ideas andworthwhile events to sponsor.

For example, in November, Peter But-wash will bespeaking at a fundraiser for VSH and you may want toconsider helping VSH bring this world renowned speakerto Hawaii. In any case, he promises to be a major draw.Plan on attending and bring a friend. Maybe a non-vegetarian friend, it could be a gift of a LIFE-time.Details on this special event will be in the fall Newsletter.

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1

PI-

P-

MEMBERSHIP, ORDER, ANDCHANGE OF ADDRESS

Name (please Print)

City State ZIP

elephone(H) 0

FAX) (e-mail)

. . Please circle oue:

1. Vegan (no animal p&ducts at all)

2. vegetarian (no flesh, fish or fowl)

3. Non-vegetarian associate

1. Annud dues (includes quarterly newsletter)

Pleaseclleckone:

_ $20 Regular

_ $12 Full-time Student

_ $30 Family

_ $400 Life membership

(Foreign address: Please add $4 postage)

Z. Total (ordered items, shipping and dues) $

3. I am already a member, address change only _

lease make checks payable to: VEGETARIAN SOCIETY OFLAWAII

‘0 Bx 23208 Honolulu, I-II 96823-3208