The "news and views" discussed here are those of the participating users, and do not necessarily represent or have the endorsement of the San Francisco Vegetarian Society.
San Francisco Vegetarian Society "News and Views" is our weblog page for SFVS members, but it is open for all others. Guests are welcome! Stay on top of things, discuss ideas or just plain commentary...
ve·ge·ta·rian - (vj-t‚r-n)
n. A person who does not eat meat or fish. They may however, eat eggs, cheese and other dairy products. Ethical vegetarians often avoid fur or leather.
ve·gan - (vgn, vjn)
n. A strict vegetarian who eats plant products only, especially one who uses no products derived from animals, such as honey, fur or leather.
a·him·sa- (-hms‰)
n. A Buddhist and Hindu doctrine expressing belief in the sacredness of all living creatures and urging the avoidance of harm and violence.
jai·gong slang. Cantonese for the word 'vegetarian' (useful to know in a chinese restaurant).
Join VegNews Magazine for its first-ever Issue Launch Party in celebration of their special July+August Music edition. Guests will revel in delicious vegan nibbles, fabulous live music (featuring Lavay Smith and Her Red Hot Skillet Lickers), organic cocktails, a sumptuous dessert buffet, tour-bus treats from roaming Candy Girls, and the company of a couple hundred fun-loving vegetarians. Silent auction items include a lunch date with Vice Presidential-candidate Matt Gonzalez, sassy leatherette handbags, Whole Foods shopping sprees, cruelty-free makeup gift bags, vegan cookie baskets, signed vegetarian cookbooks, and more. All proceeds will benefit the Humane California campaign.
After combing through 7,000 studies that date back 40 years, a five year long scientific panel has reached some conclusions...
* Limit body fat. Your body mass index should be between 18.5 to 24.9. Weight around the waist is most dangerous.
* Limit red meat to 2.5 ounces a day. An additional 1.7 ounces a day increases cancer risk by 15 percent. That means an 8 ounce steak or a quarter-pound hamburger would be the limit for a week.
* Limit alcohol to two drinks a day for men, one drink a day for women.
* Limit salt intake to 2 grams a day. That's about a teaspoon a day, instead of the teaspoon and a half that most people eat. To give you an idea of how much salt is in food — just one cup of cottage cheese has half the salt you should eat in a day: half a teaspoon. Processed foods are almost always higher in salt.
If meat is now considered that dangerous, why would anyone want to eat something so poisonous?
Chocolate Decadence is offering a special 20% discount to SFVS Members through September 30, 2007. Click on their website at www.chocolatedecadence.com and place an order (no minimum required) for any of their dairy-free-chocolates, including bars, packages, gift boxes, and special children's chocolates. E-mail chocolate@chocolatedecadence.com or use their toll free line: 1-800-324-5018. To get the 20% discount, fill in the name San Francisco Vegetarian Society in the “Comments” section or mention it in the telephone conversation. Indulge yourselves and have fun!
Serving San Francisco’s Financial District for 15 years, vegan Dr. Eben C. Davis, D.C. of Front Street Chiropractic (www.SFbackpaindoctor.com) on 222 Front St., Suite 200, is offering 15% discount to SFVS members on all chiropractic, physical therapy and massage services. Tel: 415-392-2225.
Penang Garden Restaurant (www.penanggarden.com), located at 728 Washington St. in SF Chinatown, is offering 10% discount on vegetarian menu items to SFVS members. Family-owned and operated, Penang Garden serves authentic Southeast Asian cuisine from Singapore, Malaysia and Thailand. Its menu lists more than 40 vegetarian appetizers, soups, entrees, rice and noodle dishes.
April 1, 2007 San Francisco Chronicle Magazine named Poleng Lounge (SFVS discount provider) as one of the "Top 100 Bay Area Restaurants" (link): "Several Asian-inspired restaurants have recently opened in the Bay Area, but few places do it as well as this nightclub-restaurant that feels like it could be on the coast of Bali. Fortunately the dance club is located down a long hall, so the restaurant doesn't suffer. Tea is also a specialty and works its way into many cocktails and in savory dishes such as the richly flavored curries. Chef Tim Luym (a Rising Star chef), who is Chinese and Spanish, grew up in Manila and has a real feel for various cuisines that comprise the interesting menu." The SF Chronicle previously named Poleng Lounge as one of the "Top 10 Restaurants of 2006" (link) and honored Poleng Lounge Chef Tim Luym as Rising Star Chef 2007 (link).
The December 2006 issue of Common Ground Magazine (link) raved over Poleng Lounge’s many vegetarian options, such as The Buddha’s Treasures (“small vegetable-filled dumplings in matcha tea-dusted wrappers . . . delicate and exquisitely seasoned”) and Poleng Curry (“full of vegetables and rich with coconut milk and tea-infused curry”). As noted in the Winter Issue 2007 of Vegetarian News, Poleng Lounge offers Tofu Triangles with rice wine sambal sauce at 25 cents each during its Happy Hour (4PM-6PM). Poleng Lounge also offers SFVS members a 10% discount during 6PM-8PM.
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