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To wake up  through the eyes of a vegan on a carnivore everyday society, world, dimension, makes you wonder..
What is  it that makes it difficult to those, who do not embrace the aspect of compassion towards the animals, to understand  and honor this path!?
What is it that separates us from them and them from us?
What is it that makes us different from them and them different from us?

Nothing…

Absolutely nothing..

It is only a perception.
To our eyes people who do not honor every living being on this planet are called to answer to such names as cruel, hostile, non human, insensitive and the list can be endless.
However, even through the eyes of a vegan, does feeling compassion for our fellow creatures not mean feeling compassion also for those who dare not  to change, reflect, look within deeper, awake, shift, become more aware…in multiple levels?
This questions arose to pose to my own self, after a conversation i had with a student of mine…
Confronting nobly as possible the obvious reasons of why becoming a vegan, or not ….his respond brought silence to my lips…
Always i thought that, we as human beings, intellects and mature, multi-taskers and achievers stand stronger, as the beings who have billions of choices, where on the contrary, everything else existing, subsides under us, in the chain of food…yet… i had completely neglected the fact that we, the achievers, inventors, entrepreneurs….actually kill and consume each other in so many ways through out our lives, and all in the name of survival and existence…..simply because…that’s just how life is.
My student’s respond brought me to face that there is no respect in our universal relationships of what ever kind…
Yet, have no meat, or dairy, or anything that once had a heart pulse and vibration makes me a better and a  more aware person…?
Reflection……..
This is not a fairytale…as this is our life…
Expanding our hearts to show compassion to EVERY LIVING BEING, means embracing thy neighbor as well, homeless or not, clever or not, thy being of any race or social level, even the one who loves to smudge upon chicken bones or snails….
Expanding our hearts means not to give in to any way that stands dishonorable to our core beliefs..
Expanding our hearts means not to applause those who live a kind of life that appeals not to our standards…
Expanding our hearts means not to give up lecturing and sharing world-widely our passion for veganism…
Expanding our hearts means to just switch to different ways of communication and approach..and be the role model…
Expanding our hearts means to love all, including those who see the nutritious path from a whole changed angle than ours…yet intrige them to a further inquiry.
Expanding our hearts creates more options and possibilities to the whole world for a better tomorrow, a greater ability to understand and connect and co -exist with no war or survival casualties…
Expanding our hearts means awakening to a higher level of awareness and oneness, as we are all one breath, one heart beat, one pulse, special, unique…we are all one…
Expanding our hearts means to practice the virtue of compassion and understanding for everybody…
…this life is just  a school cycle.. Some are here to learn the factor of cruelty, compassion, understanding, love, forgiveness… and many more…
Who knows what are we here to learn?
Expanding our hearts will help us realize miracles for our selves…….and others….as the best is yet to come…..

Embracing life to the fullest..
Bathing in universal love…
Accepting and Sharing abundance and prosperity….
Sliding on spirit’s rainbow of miracles and wonders…..
Evolving from a bud to a full lotus……
Thousand petal-flower…Billions of lifetimes for us…
Graduating…so as to become one ….WITH ALL..
A childlike heart,
Haroula

by Sue Bozeman (www.vegetarian-fun.com)

Oklahoma cavers were asked to present a slide show and lecture at a Speleological Karst Conference in Turkey in 2000. Speleology is the study of caves.

The majority of caves that our caving group, the Central Oklahoma Grotto (http://okcavers.netfirms.com) explores and surveys is in gypsum karst in the western half of Oklahoma. It is hardly the mega-cave capital of the United States, so we were pleasantly surprised to be invited.

After the Conference, we flew to Vienna to pick up our rental car at the airport and join a friend, Anne, who had flown over by herself to Frankfurt, Germany, and taken the train to Vienna. Anne had not wished to be included in the Convention, so she agreed to travel solo in a foreign land, knowing nothing but English! Her escapades just doing that are hilarious, but she did meet us at the pre-reserved hotel.

We had three weeks to play in the wondrous Old World countries we’d only read about or seen previously on TV. The scenery and architecture was everything we’d hoped for, and more. The truly interesting experiences that we’d not planned on revolved around ordering vegetarian meals for Anne! She had memorized a couple food-ordering phrases in the major languages of Europe. That was fine as far as it went, but as those of you for whom a second language is book-learned, you know that when it is your turn to speak, the brain goes blank and the tongue twists.

Our route went through Austria, with a side trip to the Czech Republic, Germany, France, Andorra and Italy. The languages we ’spoke’ were English, a smattering of Czech and some German. It was a hoot trying to find cognates (words that are basically the same in two languages, like “O.K.” and “auto”) in those languages for non-meat dishes in a very meat-oriented part of the world!

Anne, an actress in her early life, got very good at sign language and began every restaurant or pub inquiry with: “Vegetarian”, pointing at herself and smiling, enchantingly. She would point at a selection on the menu that was a recognizable meat dish and shake her head, saying, “No!”. Then she would point at something that we all had agreed was most probably a salad dish, smile and say, “Vegetarien?”  The change in spelling is intended to mimic the French pronunciation and hopefully would be comprehended more readily than English.

Who knows what these restaurateurs thought of us goofy Amies. They could tell when we walked in that we were American — our clothes are different, our carriage the same–it all says “American tourist”. And yet, nearly everyone came to help us. They struggled with our language; we struggled with dictionaries in their language; we all pointed to various other customers’ plates, with great laughter and shaking of heads either indicating “Yes!” or an emphatic “NO!”

Nowadays, we’d probably have some sort of phone with apps for translating our words into every European language that we encountered. Phones that could ‘talk’ for us would be in each of our hands. It would be wonderful to have access to HappyCow.net on an iPhone, too!  However, if your language skills are poor and your batteries die, don’t forget that “vegetarian” or some derivation of it is an almost international word!

Needless to say, Anne didn’t starve, but each meal was an adventure.

I admit it. I am a consumer…not of junk n’ stuff but of high quality, organic, and all natural food products. I always read the ingredients label. I am also a food snob who spends top dollars on natural foods, snacks, eco-friendly, and organic things. Check out these new-on-the-market products I recently got to try. You will likely find them at your health food markets.

Lotus Foods brand of heirloom and organic rice varietals are seriously the best rice I’ve ever eaten. They are superior to all rice that I had eaten prior to discovering this brand. I could smell the difference just as the rice was still cooking in the rice cooker as my house smelled of an incredible awesome fragrance. Butanese red rice, Indonesian Volcano rice, bamboo infused brown rice, jasmine rice, to name a few. They are expensive but worth it. Ideal for when you want to cook a gourmet meal at home. Vegan and gluten free. lotusfoods.com

Navitas Naturals offers a wide variety foods including nuts, dried fruits, virgin coconut oil, raw cacao, and natural sweetners like green stevia and yacon syrup. I really like the virgin coconut oil and adds it by the spoonful to warm soups just before serving. The quality of their products are pure and very good in quality. navitasnaturals.com

Granola Gourmet makes energy bars from combining oats, and various natural ingredients like dried fruits, nuts, chocolate, honey (not vegan) and making them into bars. Currently they available at Whole Foods Markets in the Los Angeles area. Bar varieties include chocolate espresso, orange spice, very berry, and brownie. Low in sugar and satisfying. granolagourmet.com

GrandyOats makes organic granola and trail mixes. I got a tub of the goji agave granola and my husband gobbled them all up before I could help myself to a second serving. It was good. Has vegan varieties made with oats, seeds, and berries. grandyoats.com

Vega produces complete wholefood meal powder packets, protein supplements, energy bars, and oils. I like their EFA antioxidant oil blend and one of their chocolate energy bars. My husband uses several of their products, including a hemp protein powder that he adds to fruit smoothies. myvega.com

by Thomas Scott
www.beahealthyveggie.com

In this day and age, the need to convince others to go vegetarian is greater than ever. Raising livestock for human consumption is taking a serious toll on our environment, and consumption of meat has been linked to heart disease, obesity, and other diseases. Eating a well-balanced vegetarian diet, and saying goodbye to meat on your dinner plate can do wonders for your health and for our planet. The simple fact of the matter is that we need more people to go vegetarian.

I’m not one to force my ideas on others if they’re not interested in listening to me; I don’t really think that would accomplish anything anyway. Nevertheless, there are sometimes circumstances where the opportunity to suggest a vegetarian diet comes up, and when that happens I do my best to promote a healthy and happy vegetarian lifestyle.

I think, as vegetarians, one of our main weaknesses is our ability to really make a solid case for vegetarianism. Far too often I see or hear of conversations where a veggie tries to defend their decision to abstain from meat, but stumbles because of a lack of information. I think we need to take it upon ourselves to develop a strong case for a vegetarian diet.

Here are some guidelines I think every vegetarian should follow when speaking to others about becoming vegetarian.

• Always show compassion and understanding – The ability to really, sincerely put yourself in someone else’s shoes and try to understand their position will open up many doors for you. It really pays off to develop the ability to sympathize with any non-vegetarians you talk to, and to try to understand where they’re coming from. Think about it: if you don’t know why someone thinks a certain way, how much harder will it be to convince them away from that line of thinking? It’s easy to assume that someone simply hasn’t heard the wisdom of what you have to offer, and that as soon as you share your insight, they’ll renounce all of their beliefs and follow any advice you give them! Unfortunately, that’s not realistic and isn’t likely to happen. You need to learn those you speak with think, and why they think that way.If you get the opportunity to share the joys and wonders of vegetarianism, I say go for it! But be sure to do it in a gentle way. People might reject the idea of vegetarianism for many different reasons, and no matter what the reason, you should at least try to be sympathetic. Making your non-vegetarian friend look like an idiot by dismissing their thoughts or feelings outright can end the conversation quickly, and can ruin any opportunity you might have had to convince them to change their ways.
• Do your research so you know your stuff – I think this is a crucial point in determining how successful you will be in convincing anyone of the wonders of vegetarianism. There are many horrible misconceptions making the rounds in our society that suggest that it is somehow difficult, or even impossible, to be healthy as a vegetarian. Of course this isn’t true, but many people think that it is! It’s your job to convince them otherwise.I’m not suggesting that every vegetarian go out and get a degree in nutrition. But I am suggesting you learn the most common objections to vegetarianism, and memorize the answers to those objections as best you can. People are going to ask where you get your protein, or where you get your calcium. They might ask where you get your supply of vitamin B12. You should do your best to have an answer prepared for these kinds of objections.
• Admit you don’t have all the answers – Of course you might get thrown a curveball and someone will offer an objection you’ve never heard, or at least do not have an answer to off the top of your head. In those circumstances I find it’s best to admit that you don’t know, and then offer to find out the answer for them so you can share it with them at a later time. An admission that you don’t know everything, while caring enough to find a solid answer to their objection, might actually win you a lot of respect with your non-vegetarian friends. You do want to know your stuff as best you can, but you’re not trying to be arrogant about it. You won’t know everything, and it’s okay to admit that.

All in all, I think any vegetarian trying to convince others to take the plunge and “go veggie” should do so with compassion and understanding, and do their best to know the facts and do the research to strengthen their case. I think as vegetarians we should be constantly learning more, and doing our best to develop a stronger and stronger argument for going vegetarian, not only to convince others, but for the sake of our own health too! We need to do our best to set an example as happy, healthy, and knowledgeable vegetarians to convince others that vegetarianism is indeed the way to go! It’s an ongoing process and we may never have all the answers, but the process of learning more and becoming more patient and loving with people will only strengthen our efforts.

When talking with others, I try to position myself as the happy, healthy, and enthusiastic vegetarian that anyone can comfortably talk to, no matter what’s on their dinner plate. I don’t want to close off the channels of communication with anyone if I don’t have to. This way, my non-vegetarian friends know that if they’re ever interested in learning more, I’m there willing to listen, without bullying them or trying to make them feel guilty. Ultimately, if you’re trying to guilt someone into doing something, even if you succeed the results probably won’t be long-term. You know that vegetarianism is a source of joy and happiness; be sure to give off that vibe when talking with others!

In early May, Rio Gozo Farm owner Steve Sprinkel announced the expansion of his Ojai Community Supported Agriculture (CSA) program “down river” to residents in Ventura. CSA is a relatively new movement in the United States starting in the mid-80’s. It is a farm program offering subscribers a weekly box of seasonal, fresh produce and a chance to have a direct connection to the food put on their table.

Four acres of the Rio Gozo Farm have been dedicated to this new venture. Farmer John Fonteyn is managing it and successfully delivered his first CSA shares to Ventura residents a couple of weeks ago.

John was born in Santa Barbara. As a young man he grew up in Santa Barbara, lived in Texas and northern California with his family. It was in San Francisco that he began a career cooking and working in catering. John says that “Growing up in San Francisco provided me the opportunity to eat the finest and most diverse cuisine in the U.S. but traveling forced me to live and eat outside my comfort zone. It was this experience that most profoundly impacted my long term vision for food culture. To make a long story short, I wanted to know food from the bed to the table. I reasoned that I could not access its full potential without both producing and preparing it myself.”

John had plenty of experience preparing and serving food while in San Francisco. When he relocated to Ojai about nines years ago he began producing food working in organic farming and food production. He ultimately landed at The Farmer and the Cook where he was the restaurant’s farm manager. John says that “ this is first year where I am solely responsible for the production of a 4 acre plot dedicated exclusively to the Ventura CSA. The learning curve is steep and I still seek Steve’s (Sprinkel) council on a regular basis.”

When asked what he likes best about the Ventura CSA program, he says it’s the members. When asked to elaborate, he says “I like people and one of the best ways to get to know them is to share a meal. By working together to co-produce a sustainable food system I believe we are shifting the dominant paradigm from one of consumption to one of communion. We’re looking forward to putting local food on your plate”.

For subscriptions to this new organic Community Supported Agriculture program for Ventura residents, contact John or Elizabeth at riogozofarm@gmail.com or call (805) 272-8170. The cost of the Ventura CSA share is $25 per week. There are about 7- 12 items in the share boxes and items vary according to season. Pick up is in downtown Ventura on the patio outside Bikram Yoga Studio on Tuesdays, Wednesdays and Fridays.

Harmony - in harmony with the music!!

Just Chillin' on a Sunday Afternoon

There were children and adults of all ages with one commonality:  the healthy vegan lifestyle.

Just a few of the vendors!!

Kudos to Bob and all that helped coordinate this event. A lot of hard work and time went into it and they all deserve a huge round of applause.

Will this become an annual event? Only time will tell. If there is one next year I hope to see more of you at the Summer of Love Revisited!!

Ciao Bello/Bella,

Dancing Vegan & the Animals

The Reason We Are VEGANS!!