Take Your Blender on a Trip!

Vegas, Baby! City of excess shopping, excess gambling, excess construction… excess, period. This applies to the strip; I do know that there is a real city beyond these glittery signs, in which people live real lives. Some of them are good friends! But when one is in town for just a few days in a fancy hotel in the strip, what’s one to do?

If you gamble and enjoy rich foods and alcohol, you’re in luck, and I hope you have a great time! Alas, I am a holdout from the prohibition era and my background in statistics precludes the magical thinking that goes with gambling. And rich foods… by all means, enjoy them if you like, but what if, like me, you’re on a health and fitness kick and wouldn’t want this business trip to stand in the way of your energy and vitality? So if you are like me, you take a lot of joy in the incredible Cirque du Soleil shows that are playing in town (discount tickets can be found online). And what else does one do?

Crazy but doable solution: fly with a blender.

I kid you not. You can do it.

For my everyday blending, I use my trusty Vitamix. Their standard 5200 model is not cheap, but it’s a true powerhouse and very much worth the investment for home cooking. But it’s a fairly hefty device, and so for trips I take the Nutribullet Pro 900 with me. It’s a terrific little machine that does not take up too much room in your luggage and will improve your quality of life fairly significantly when on the road.

It may seem a bit crazy to fly out with a blender, but it’s such a good, low-effort way to start the day with something familiar that is good for you. The more I age, the more my exacting travel schedule wears me down, and it’s good to at least know that a good breakfast will be forthcoming. Conference food is not exactly a paragon of health, between the greasy hotel restaurants and the starchy Starbucks in the corner, and you’ll be happy to have a green smoothie in the morning.

It really is not crazy. It’s doable. Here are some tricks of the trade.

You want a small blender that can easily fit in a carry-on with your clothes. The base of the NutriBullet will take about 1/6 of your luggage space, and you can wrap it in clothes to keep it safe. Unfortunately, even the carry-on bag needs to be checked in, as there are tiny knives at the bottom of the blending base. The cup that you use for blending can go in your purse so you can sip water on the plane.

In addition to the blender, you should plan on packing the following in your check-in bag:

(1) cutting board. I go with a very thin, light, flexible plastic one that you won’t miss if you forget to pack it on the way back.
(2) small but sharp knife with a sheath (so it doesn’t shred your belongings on the way.)
(3) bento or Tupperware box for your food, filled with vegetables, fruit, and nuts.
(4) If you know that buffet options where you’re going will be sad for vegans protein-wise, pack a can opener.
(5) Reusable cutlery (I have a little bamboo set with a fork, spoon, knife, and chopsticks that I always travel with.)

As to your actual food, you have a few choices. One of them is to fly with your produce. This is a good idea if you have slightly bigger luggage or if you know you’re going to a place where a produce market will be difficult to find. In that case, you can pack your vegetables and fruit in the Tupperware box. Another option, which is more realistic if you need your luggage space for clothes etc., is to research a produce source before you leave home, and upon checking in at your destination, to hop out and get supplies for a few days.

You can get anything you want, but my recommendation is to try and rely on fruit and nuts that do not require refrigeration, and to improvise to refrigerate your vegetables and greens.

My shopping list for four days:
2 bunches of kale (one dino, one curly)
1 long cucumber
1 bunch cilantro
2 cups raw cashews
1 container cherry tomatoes
about 10 tangerines
about 8 apples, or a box of strawberries
2 small cans of chick peas and/or a package of ready-made edamame
small ginger root and/or turmeric root, for tea

If you have a little refrigerator, you’re in luck! If you are fridge-less, or are staying in one of those places where the fridge is jam-packed with booze, use your ice bucket. Most business hotels have one, and there’s typically an ice machine in every floor. Drape the little plastic bag over the bucket, fill it about half way with ice, and “plant” your greens and your cucumber in it. Now you have a little edible “potted plant” in your hotel. If the bottom of the leaves freeze a bit, no matter–it’s all going in the blender anyway–and it’ll cheer you up to see some greenery. Don’t forget to change the ice at least once a day to keep your greens happy.

If you are a coffee drinker, usually you’re all set with the coffee machine in the room. But I find that not everyone knows that you can make yourself herbal tea in the coffeemaker. Leave the coffee pod compartment empty, fill the water compartment as you would for coffee, and place your cup in the machine with a few small pieces of ginger and turmeric in it. As the water brews, it’ll drip on your roots, making you a nice and spicy cup of morning tea.

Your green bounty allows you to have a nice morning shake in your hotel room, made from about a cup of kale, a bit of cucumber, a handful of cilantro, a spoonful of cashews, a tangerine, and an apple or a few strawberries. For your daily excursions, I’d pack some tomatoes, cucumber sticks, chick peas, nuts, and fruit in the little bento box, which offer you healthy snacking options in lieu of the danishes and muffins that might be coming your way. And if you’re worried that people might think you’re a freak, I say–so what? You’re humming with energy, happy that you planned to take good care of yourself during a busy business trip, and you’ll also find that people care much less about what you eat than you think.

Incidentally, one thing that has always puzzled me at professional events is the strong peer pressure to drink at the evening events. I think this behavior is on the decline, because so many friends and colleagues are in recovery and thus not drinking, and so it’s become less polite to ask or nag. If you’re a drinker, all the power to you (so long as you’re in control of yourself and feel okay). But if you’re not, you don’t need to apologize for choosing not to partake. If you prefer to just circumvent the situation, one way to divert social pressure is to order a glass of plain water or club soda with a lemon or lime wedge in it. It gives you something to hold and sip that resembles vodka and eliminates questions.

Bon Voyage!

Health v. Ethics in Veganism: A False Dichotomy

A couple of years ago, a friend in Israel spearheaded a farm animal sanctuary. Several of the volunteers were living onsite, working hard physical labor in fixing up the grounds so they’d be suitable for the cows and chickens they were bringing in. He called me from the supermarket: “I’m so appreciative of the volunteers,” he said, “that I’m here getting them snacks: bamba, bissli, vegan chocolates, and the like. I wish I could do more.”

“One thing they might appreciate,” I said, “is a weekly vegetable and fruit delivery box from a local CSA. Maybe I can chip in?”

“They are ETHICAL vegans, NOT health nuts,” my friend responded. And that was that.

Health nuts?

The three main reasons for veganism that are advocated in books, films, and elsewhere, are health, animal rights, and environmentalism. And the conversations about each of these issues tend to be siloed. Some people come to veganism via Earthlings and some come to it via Forks Over Knives.

I came to veganism through ethics (biocentrism and ecocentrism), and even if this were not a healthy way to eat I’d probably make some compromises. Happily, if one is mindful of what and how much one eats, it is a very healthy choice. So, in this reality–and not in the alternative one, in which vegans lack nutrients–I think that the health-versus-ethics debate is a false one. And it is not harmless: it has several pernicious effects.

One side of this problem I’m seeing is an upsetting celebration, on the part of ethical vegans, of food that might not be cruel to animals, but is certainly cruel to people. Lists pop all around the Internet, rejoicing that Oreos and Fritos are vegan. Of course I’m happy that this stuff isn’t cruel to animals. That’s reason to rejoice, but it is not a good reason to eat it. It’s not good for you, and it’s not something that gives you energy and strength to fight for animals another day. This phenomenon is not limited to the low-grade, cheap packaged snack food (which has the scary advantage of being affordable, and thus an easily available sugar/starch fix): all around town, vegan businesses are popping up, which traffic in the upscale, albeit not particularly healthy, vegan fare. Vegan cinnamon rolls. Vegan deli sandwiches and cookies. Vegan cupcakes and donuts.

Don’t get me wrong: I’m delighted to see this vegan renaissance. I’m glad that, in our imperfect world, these businesses exist and even thrive. But giving vegans alternatives that mimic the (bad-for-you) options in the animal-consuming world can also a disincentive to eat better. I confess that I sometimes feel pulled to order some deep-fried thing or sweet from one of these good folks because I want my money to go into vegan businesses, even though ultimately this stuff makes me feel groggy and heavy. And while it’s true that buying sweets and starches is a choice, it is not an entirely free one given our evolutionary attraction to fat, sugar, and salt.

I think these businesses also crop up to counter the prevailing view that veganism is some sort of horrible, self-depriving sacrifice, which always makes me want to ask people: excuse me, have you ever eaten a tangerine or a pineapple? Or enjoyed a dish of freshly-picked greens and white butter beans (just to name what I had for dinner last night)? It is possible to have a very enjoyable and varied diet without making unhealthy stuff the centerpiece of your self-validation.

I understand the “everyone wants/needs a treat once in a while” mentality. But recently, through my work with Tilly Paz-Wolk and reading about emotional eating, I’ve come to realize that the emotional connotations of these treats–as compensation, comfort, you name it–hide deep needs for love, belonging, and acceptance. It takes more work to figure out what you actually want–empathy and compassion from a friend? More appreciation from colleagues or from a boss? Some help with household chores from family members?–but it is ultimately more rewarding, because a donut, vegan nor not, merely dampens your feelings for a few minutes and leaves your deeper needs unanswered.

The other side of this problem is the scorn and elitism of “health vegans” toward diets that are not healthy enough. The world of health veganism comes with a lot of discontents, the most odious of which is perhaps the term “clean eating,” which reeks of pathology and orthorexia. There’s a lot of nutritional Calvinism in that world, and a lot of guilt if the wrong thing touches your lips, and with all that self-flagellation comes flagellation of others–from commenting about other people’s food choices to just keeping your paternalistic and scornful thoughts to yourself (yes, others can read your scorn in your face even if you exercise some restraint and don’t voice them.) I’ve had family members discreetly move food items out of my reach at restaurants “for my own good” when they thought I wasn’t noticing. And of course, much of this goes hand in hand with the disrespect and dehumanization of our fat brothers and (especially) sisters.

Some of the “clean eaters” and health vegans take to spending money on powders and supplements and so-called “superfoods,” with the fads coming and going with the blink of an eye. Careful attention to the ingredients of this stuff reveals some surprising similarities to the food they scorn and disdain. Folks who advocate unprocessed foods (a good idea in itself, of course) sell you their own versions of highly-processed shakes and pills, supposedly to supplant the cheaper processed foods you won’t stoop so low as to eat. Sometimes, this stuff is harmful only to your wallet; other times, it can dissuade you from seeking empirically proven, life-saving medical care.

So, how do we reconcile these differences between the health and ethics seekers and bring some unity and compassion to this situation?

First, we rejoice in everyone who reduces their reliance on the animal industry, for whatever reason they choose. The intent is secondary; what mostly matters is the outcome, which is less cruelty toward animals, and that’s a net good. We thank everyone: flexitarians, vegetarians, vegans before 6, new vegans, old vegans. Each and every one of them, in small or big ways, is bringing us one step closer to the world we want to see, which is free of animal cruelty. We can gently encourage people to step up their ethical game, but ultimately, people need to awaken to compassion on their own.

Second, we decide to rely on fresh, seasonal produce as the main components of our diet, and to eschew our reliance on artificial “nutrients,” whether cheap or fancy. The one exception to this rule is vitamin B-12, which you should supplement if you’re vegan.

Third, we all need to wake up and see through the commercial interests of anyone who is selling us things. Oreos sell us temporary numbing and something very sweet and devoid of any nutritional value. Fancy vegan donuts sell us something more upscale but of similar nutritional value. Fancy powders and shakes sell us an image of health and reasons to snub others. Look at fonts, colors, advertising language, and ask yourself–beyond food, what am I being sold here? How is buying this supposed to say something about my self identity? The more aware we are of this, the more able we are to resist it.

Fourth, we refuse to neglect our health to prove the purity of our ideology. You are not less of an ethical vegan if you eat more fresh vegetables and fruit. It is not a betrayal of your ethics to forego buying that bag of vegan chips. You are not stabbing the ethical vegan movement in the back if you enjoy a banana in lieu of a donut.

Fifth, we provide honest and unvarnished opinions about animal welfare when appropriate (such as when we’re being asked), but otherwise, we stay out of other people’s plates–certainly where issues of weight could make the conversation strained and hurtful. Commenting on ethics is important, because the eater is hurting others, not just himself or herself, with their diet, but when done with animosity and without love and compassion it can be counterproductive. I’m on the fence about the Liberation Pledge, for exactly that reason. Sometimes it works wonders and sometimes it isolates and depresses (more on my version of the Pledge in another post.)

And finally, we listen to our bodies and our souls in making choices about food. When we do that, we start noticing patterns of hunger, cravings, and deeper needs. We listen carefully to our stomachs and reward them with qualities and quantities that are good for them. We take very good care of ourselves with quality fuels, so that we can continue to fight for a just world with energy and verve.

Australia: Tofu Mini-Steaks in Vegemite-Ginger Marinade

Given our fearless (führless?) leader’s inexplicable rudeness toward Australia, I interrupt the series about banned countries to include a recipe with an Australian ingredient: Vegemite. I picked up a jar after the strange political upset and tried a bit, and found it very salty. If it’s an acquired taste, I don’t know that I plan to acquire it. But I put a tiny bit in a marinade for tofu steaks this evening and they came out the bomb.

240g extra-firm tofu
1/4 cup soy sauce
1/2 tsp vegemite
1 tsp ground ginger
1-2 tsp hot sauce

Slice tofu into 1/4-inch-thick rectangles, then slice each by half to get smaller pieces (this way it absorbs more marinade.) Place at the bottom of a shallow dish. Mix all other ingredients of the marinade and pour on top of the tofu. Heat up a grilling skillet and grill the tofu well on both sides.

Syria: Muhammara

Getting a bit of a head start on our Banned Countries VeganFest, I made muhammara today! It is a spread/salad made of roasted red bell peppers and walnuts. It has a sweet and rich taste, and in the past, when I bought it, I often used it as pasta sauce. You can use it as a dip for vegetables or as sandwich filling.

Muhammara originates from Syria, but made its way to Turkey, where people are very fond of it. I like the idea of starting the Banned Countries VeganFest with an immigrant dish to honor its country of origin!

My version here has no added oils (plenty of healthy fats come from the walnuts) and, in lieu of breadcrumbs, I add a small amount of cooked chickpeas to make it stick. Any difference in taste from the original recipe is unnoticeable, and the chickpeas give it a small protein boost.

3 large red bell peppers
2 cups raw walnuts
juice from 1 lemon
1/4 cup cooked chickpeas
1 tsp cumin seeds
1 tsp chili flakes

Heat up a grilling skillet or a wok with no oil in it and place the three bell peppers in it. With a turning fork or wooden spoon, turn the bell peppers around in the pan to roast all the sides. They are ready when they have a lot of black marks on them all over from being roasted – this should take around 10 minutes.

Then, carefully pick up the roasted peppers and drop them all into a plastic bag. Tie the bag and let it rest for about fifteen minutes.

After the peppers seem to have cooled down a bit and “sweated” a lot of steam, open the bag. At this point, removing their center and seeds and peeling them should be very easy.

Place the peeled peppers in your food processor with the walnuts, chickpeas, lemon juice, cumin seeds, and chili flakes. Pulse until mixed and still a tad chunky.

Serve with fresh vegetables or in a sandwich.

Announcing Banned Countries VeganFest!

Breaking bread with others is an experience that can move mountains. Sharing flavors leads to sharing stories and values, and it also creates appreciation for the special things that make a culture distinctive and unique.

On the week of 2/13 through 2/19, every evening, I will be cooking, eating, and posting a vegan recipe from one of the seven countries under the new administration’s travel ban: Iraq, Iran, Syria, Yemen, Sudan, Somalia, and Lybia. 

I would like to invite YOU, dear readers, to submit vegan recipes from these countries in the comments! And maybe, with the recipes out there, we can all humanize and empathize a bit with our friends from these countries, or with countless people who are not our friends yet, but could easily be, over a nice meal.

On Protesting, Rioting, and Fighting Nazis

It has been a week of rage and action, as decent people have been astounded by the government’s actions to oppress the vulnerable. The trauma of the inauguration was closely followed by a series of horrifying executive orders and a slew of appointments of unqualified billionaire bullies to important positions, where they will have the power to essentially obliterate the bottom rungs of the American socio-economic ladder.

Horrifying as all of this was, the worst from my perspective was the anti-Muslim travel ban, which has already derailed lives and broken families, with Jeff Sessions’ looming appointment coming in as a close second. This was a strong reminder that all criminal justice scholars and practitioners need to also have at least basic proficiency in immigration law, and I’m planning on filling the gaps in my own education and taking some courses.

I have spent my week in street protests, starting with our epic takeover of the San Francisco International Airport (SFO) over the weekend. The protest made me fall in love with my city all over again. I saw all of San Francisco–old and new, techie and artist and construction worker, parents and grandparents and children, come together in a way that can move mountains. I saw people being firm and effective, and at the same time unfailingly kind and nonviolent, even in the face of some aggression from impatient passengers. I saw lawyers receive the respect and gratitude they deserve. I saw police officers, including the tactical team, taking on difficult jobs and opting for nonviolence when they could have opted for much worse. I saw strangers being kind and generous toward each other. I saw one of the busiest airports in the United States grind to a complete halt–and a statement from airport management supporting “the members of the public who have so bravely taken a stand against this action by speaking publicly in our facilities.” I saw my friends and neighbors at their best, resisting the Neo-Nazi regime, coming together in solidarity for vulnerable and frightened people, and being both capable and reasonable in doing so. Mostly, I saw the light of basic goodness and dignity shine out of a thousand faces, and that gave me more than a modicum of hope about what lies ahead.

On Tuesday I was in Oakland, for the teddy bear protest against the appointment of Betsy DeVos. I am a product of public education, all the way through my Berkeley Ph.D., and am disheartened at the prospect of it being ruined and dismantled by a clueless billionaire. And yesterday, I was at UC Berkeley, protesting against the arrival of Milo Yiannopoulos, who was to address his Neo-Nazi supporters and, I presume, dehumanize women and people of color, as he tends to do. Later journalistic reports described “student violence” and “protesters throwing stuff and burning things.”

As in the case of prior demonstrations I have attended, I may have been lucky in that I left shortly after we were told that the talk was canceled. While I was there I saw no violence on the part of the protesters. What I *did* see was a handful of Yiannopoulos fans–one of them particularly vocal, in a fuzzy green beanie and a phone he kept shoving in the protesters’ faces–trying to goad the crowd into violence.

Since apparently things got a bit dicier after I left–though I think the reports in the media are fairly exaggerated–I feel I have to say something. What on earth would anyone expect with the combination of Nazi provocateurs and nineteen-year-olds, whose prefrontal cortex has yet to develop? Even the Supreme Court acknowledges that adolescents are less able to be restrained and controlled. Would anyone in their right mind expect a protest against Nazis at UC Berkeley to *not* get dicey?

To be clear: violence, at this stage, is not only unlawful: it is harmful and underproductive, not only because it taints us with the violence of the government but because it offers them the opportunity to act all offended. Case in point: last night’s protest caught the attention of our fascist-in-chief, who tweeted that he will withhold federal funding if there’s no “free speech.” He doesn’t know the meaning of the word, and has been hard at work dampening the free speech exercised by hundreds of thousands of people in the last week who rose up against him. But I think it is important to continue holding the moral high ground. When they go low… you know the rest.

And yet – my grandma’s cousin, Yehoshua Gold, fought the Nazis in the woods as a partisan guerrilla warrior in WWII. I find myself thinking about him a lot these days. Things are deteriorating fast, but I wonder, if and when they become as terrible as they were in WWII, whether I’m made of the same stuff that Uncle Yehoshua. I hope we don’t have to find out, and I hope that, if we do find out, we will all rise to the occasion.

We will prevail, and we will take our country back, and we will work hard and fix all the direct and collateral damage this administration has wrought.