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Vegetarianism &Veganism

Home For The Free: Protein, Cuisine And A Cause

One Green Planet

by Priscilla Feral

Anyone who purposefully avoids the products of animal agribusiness will hear the question: "Where do you get your protein?"

Do you know plants offer all the protein we need?

New York Times columnist Mark Bittman (who also authored How to Cook Everything Vegetarian) wrote a column that appeared in January 2008 under the title "Rethinking the Meat-Guzzler." Here's a brief excerpt:

Start 2011 With the New Dining with Friends: The Art of North American Vegan Cuisine

For a review copy, please contact Friends of animals

Dining With Friends

Now Featuring a Gluten-free Dessert Section by an Artisan Pastry Chef

Reclaiming Western Lands From Cattle Barons

By Priscilla Feral, President | Summer Act'ionLine 2010

What if you had the chance to reclaim 300 million acres of Western lands in the U.S. for all people, plants and animals?

We have that chance. The government -- our government -- could protect wide-open spaces, habitat for free-living horses, wolves, grizzly bears, elk, pronghorn antelopes, eagles, prairie dogs, coyotes and other animals.

So far, that hasn't exactly been a trend. When they don't seem useful to us, animals are resented. Stalked. Rounded up. Killed or otherwise displaced.

How to Say No to Chemical Soup:

For Immediate Release: 12 May 2010
Contact: Parker Lewis in San Francisco or Dustin Rhodes in Washington, DC;
Phone: 925.451.3866

Friends of Animals to the President's Cancer Panel

What the Devil Are Vegetarian Eggs?

by Lee Hall

In Vegetarian Society history, vegetarianism means what it sounds like: the custom of preparing, eating, and sharing foods made from a variety of plant sources.

Those who also eat eggs, cream and the like are, to be precise, ovo-lacto-vegetarians.