Medi-Studies info for Vegetarians and Vegans

The Boston Vegetarian Food Festival is an amazing collaboration for vegans and vegan curious people to come and get informed, have a taste, and get information to take home.

I was able to attend on Oct 31/10 and they had booths galore setup with lots and LOTS of food! I was able to take my Flip which allowed me to shoot some short interview videos. Everyone was a great sport and I’d like to thank all those who participated in the interviews. I did only interview those who I believe had a great product and I am more than happy to share those products with you!

A Special Thanks to the following companies: Teese, Café Indigo, Wholesome Creations, Kallari Chocolates, Vegie World, etc

Duration : 0:4:24

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Hillary and Bruce, who followed a low-fat vegetarian diet in a GEICO worksite study, exemplify how office workers can lose weight, lower blood pressure, and reduce absenteeism if their employer provides healthy low-fat vegetarian meals in the company cafeteria. The findings are published in a new study published in July’s American Journal of Health Promotion.

“GEICO’s workplace nutrition program helped employees lose weight and reduce blood pressure and cholesterol levels,” says Susan Levin, M.S., R.D., an author of the new study. “If a company cafeteria offers low-fat vegetarian options every day, employees’ heath improves and they miss less work.” Ms. Levin is director of nutrition education for the nonprofit Washington Center for Clinical Research.

Duration : 0:6:2

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No Worries Filipino Vegetarian Cuisine gives Cooking workshop to local high school. NWC invited by Tennyson High Health Center to provide Food justice and Culinary Arts to their students. NWC team, Executive Chef Jay-ar Pugao and educator/ chef assistant/ brother Jay Jasper Pugao comes to learn from and teach the youth to eat and cook sustainably for themselves and their families

Duration : 0:4:11

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I created this video for part of a presentation given on the state of food production in the United States. The video highlights just a few of the many costs of meat production as it is currently produced in the U.S. Current legislation aimed at fixing many of these issues are often unenforced. Barring strong political action, if you are interested in seeing this changed, consider the choices you can make as a consumer. If you want to continue eating meat, consider local, organic producers. This goes for produce, as well. Supporting local farmers and meat producers is incredibly sustainable, and can still meet the demands of the market. Of course, you may also consider trying life without meat. A nutritious, meat-free diet is very healthy — vegetarians, on average, tend to live 9-11 years longer than non-vegetarians! Food for thought.

If you are interested in more information on this topic, try visiting:

http://www.sustainabletable.org/

Some of the video used includes footage from:
- The Meatrix
- ‘Earthlings’
- ‘And on that farm’
- ‘Meet your meat’
- ‘Planet Earth’ trailer
- ‘The future of food’ trailer
- and others

Edited in Final Cut Pro, intertitles produced in Adobe Photoshop CS2.

Music:
“Fascades” – by Philip Glass

Duration : 0:9:16

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The International Congress on Vegetarian Nutrition marks the 100th anniversary of the School of Nutrition and Dietetics. Its history began with “The Cooks and Baker’s Hygienic Training Program” in 1908 and was the first program from the College of Medical Evangelists, now Loma Linda University, to offer a bachelor of science degree.

Duration : 0:8:11

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Yields: 4 to 6 servings

Ingredients:
½ (17.5oz.) pkg. frozen puff pastry sheets, thawed
2 tbsp. butter
1 onion, chopped
1 (10oz.) pkg. frozen chopped spinach, thawed and squeezed dry
¼ tsp. nutmeg
1 tomato, thinly sliced
5 eggs
1 cup cottage cheese
1 cup Cheddar cheese, shredded
1 tsp. salt
½ tsp. pepper

Preparation Directions:
~ Preheat oven to 400 degrees. Place one sheet of the puff pastry in a quiche dish trimming away any excess pastry. Bake for 10 minutes.
~ In a large skillet melt butter and sauté onion until soft. Add spinach and nutmeg. Transfer mixture to the pastry shell. Top with tomato slices.
~ In a medium bowl slightly beat eggs. Stir in cottage cheese, ½ cup of the Cheddar cheese, salt and pepper. Pour over onion mixture and top with remaining Cheddar cheese.
~ Bake at 350 for 35 to 40 minutes or until quiche has set in center.

Duration : 0:10:18

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