DawnWatch New Jersey

Reminder: NYC Thanking the Monkey this evening at East West, Wed 12/3/08

Wed, 03 Dec 2008 18:02:00 GMT

I am sending a reminder to Tri-State folks that I have a reading tonight of "Thanking the Monkey: Rethinking the Way We Treat Animals" tonight, Wednesday, December 2, at East West bookstore.

I will paste here the information from the website, but if you hope to come and could go to www.ThankingtheMonkey.com to RSVP that would be helpful.

UPCOMING EVENT:

NEW YORK CITY
December 3, 2008,
7pm
East West Living Bookstore - in the cafe
78 Fifth Avenue @ 14th Street

Come laugh at the cartoons, cry over the touching stories, and be intellectually challenged by the arguments in Karen Dawn’s critically acclaimed yet “Access Hollywood” promoted new book, “Thanking the Monkey: Rethinking the Way We Treat Animals.” Be part of the conversation that is sparking a peaceful revolution.

Karen and some special guests will read from "Thanking the Monkey: Rethinking the Way We Treat Animals" – followed by question and answer and then signing.

In full color, packed with cartoons and great art as well as thoroughly researced information, Thanking the Monkey was designed as the perfect gift for yourself, or for people in your life who are interested in animal issues but haven't yet made the leap to veggie or vegan. And the newly renovated East-West store has so many other beautiful books and various gift items. So why not come do a little holiday shopping?
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Hope to see you this evening!

Yours and the animals',
Karen Dawn

Please go to www.ThankingtheMonkey.com to read reviews of Karen Dawn's new book, "Thanking the Monkey: Rethinking the Way we Treat Animals” and watch the fun celebrity studded promo video.

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Date: Wed Dec 3 11:02:21 2008

New York today: Karen Dawn and Thanking the Monkey in Union Square -- 1pm, Friday, May 2

Fri, 02 May 2008 13:48:00 GMT

Hello New Yorkers,
The big New York Thanking the Monkey release party is May 18, and I hope you are all coming! But I am in town today and would love to say Hi at lunchtime at Union Square. We are doing a little meet and greet and signing -- me and my monkey and banana friends. If you have a book, please come get it signed or get one from the Barnes and Noble there. Or just come eat the bananas we will be giving away. And say hello and maybe pose for a shoot with the monkey gang. It would be so nice to see some animal advocates friends from this list there.
Of course, if you have friends from the media who might want to give us some coverage, please bring them down! Media, and those who bring them, get free books.

The information is below.

� MEDIA INVITATION �
(Note location tweak � was Union Square South, now outside Barnes and Noble, Union Square)

THANKING THE MONKEY AUTHOR AND FRIENDS GO BANANAS IN UNION SQUARE

Karen Dawn Celebrates the Release of Her New Book

What: Last week PAGE SIX told us Karen Dawn �slammed� Paris Hilton and Britney Spears for their pet store purchases in her new book �Thanking the Monkey: Rethinking the Way We Treat Animals.� While Karen knows that any press is good press � except your obituary � she didn�t like to be accused of slamming anybody. She was just taking a fun poke at the girls � going where so many have before. Slamming runs against the whole tone of Thanking the Monkey, which takes a serious topic and adds some fun.

�Why can�t animal rights be fun? For heaven�s sake, gin is vegan!� says Karen. So are bananas, and they are legal to consume on the streets of New York. So tomorrow, Karen will be joined by a 6ft tall �monkey�, his five foot �banana�, and all their pretty monkey thanking friends (including Josh, the banana boy), who will give out bananas as she signs books at lunchtime in front of Barnes and Noble at Union Square.

Media are invited to attend for free bananas and books, and fun photo opportunities with Karen and the Monkey Thankers.

Please check out www.ThankingtheMonkey.com to learn more about this fabulous new book, see the celeb-studded promo video, and read the rock star endorsements and fine literary reviews.

When: Friday, May 2, 1 p.m.

Where: Union Square South (now changed to Barnes and Noble Union Square) New York � look for the monkey.
If it rains, the monkey suit will smell really bad � so if the weather seems more than a tad inclement, give us to call to check we are still on.

Your coverage is invited. Please RSVP to news@thankingthemonkey.com or Nicole at (310) 801 8687.

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Date: Fri May 2 07:48:36 2008

DawnWatch PA and NJ: "No-meat dishes that add to Thanksgiving" -- Philadelphia Inq Jersey edition 11/15/07

Fri, 16 Nov 2007 00:18:00 GMT

Philly folks, please send a quick appreciative letter to the editor for the wonderful article below. The Philadelphia Inquirer takes letters at Inquirer.Letters@phillynews.com
Always include your full name, address and telphone number.
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The Philadelphia Inquirer
November 15, 2007 Thursday
JERSEY Edition

No-meat dishes that add to Thanksgiving;
Many cooks look for offerings that can do double duty - as a side with the turkey or a main dish for vegetarians.

Marilynn Marter; Inquirer Food Writer

FEATURES FOOD; Inq Restaurants & Food; Pg. F01

Piquing interest and taste buds when serving traditional (sometimes "set-in-stone") holiday menus has always been a challenge for home cooks.

But lately, the task has been compounded: there's hardly a family or holiday gathering out there these days that doesn't include at least one vegetarian at the dining table.

That means finding at least one substantial vegetable offering, a dish that will do double duty, serving as an entree for those who skip the meat course and who may pass on dishes containing cheese or dairy as well.

No one is better qualified to help solve that meal-planning dilemma than Richard Landau, owner-chef of Horizons (611 South Seventh St.), a 35-seat new-age vegan eatery with gourmet restaurant flair and a growing reputation for turning out some of the country's finest vegan fare.

For Landau and his wife-partner-pastry chef Kate Jacoby, all food, vegan included, has to be about taste.

When you take something out of a dish - be it meat, or butter and cream - you have put something else in, something that adds to the taste and texture, to compensate for what was lost. That might be nuts, fresh herbs, wine, or a different vegetable that adds a unique flavor.

"I'm a carnivore at heart," says Landau. "I need depth and layers of flavor in my food."

The decision to stop eating meat was based solely on ethical grounds, he says: "We didn't give up meat and animal products because we didn't like the taste."

The pair assembled a hundred or so of their best recipes in Horizons: The Cookbook - Gourmet Meatless Cuisine, self-published in 2003.

Their second cookbook - Horizons: New Vegan Cuisine - is at the printers and due to be ready for sale at the restaurant and online at www.horizonsphiladelphia.com early in December.

Among Landau's suggestions?

Use mushrooms to replace the earthy flavor of meat.

Beans and nuts provide necessary protein support when not eating meat.

Tofutti makes a tofu-based "sour cream" alternative that Landau assures makes "a beautiful cream sauce."

As for cooking methods, he recommends braising (slow cooking, covered, with moist heat). It does wonders for beans, he says.

"It's incredible. They come out soft, silky, with deep flavor, even a little cheesy."

He suggests teaming the bean recipe that follows with roasted portabella mushrooms. Or the Mushroom Bouillabaisse (also offered here), an extremely versatile dish, something of a culinary chameleon:

Scoop up more broth and it is a soup.

The mixed mushrooms make a perfect sauce for pasta or, as noted, the beans.

Use a slotted spoon and serve the mushrooms up solo on the side.

Or load up a plate to provide a hearty (some say "meaty") entree for any vegans at the table.

And for the meat-eaters, served with turkey or another roast, it becomes gravy.

Adding saffron and fennel and calling it bouillabaisse is Landau's tribute to the classic, even though all seafood is omitted.

Another favorite is Landau's seitan pot roast, a mix of a protein-rich soy food and vibrant vegetables that takes about 10 minutes to assemble and put in the oven.

His take on the traditional green bean casserole removes any dairy ingredients and adds, instead, the unique flavor and richness of Spain's Marcona almonds.

Landau has been cooking for himself since he was in his teens, when he gave up meat and animal by-products and began experimenting, looking for ways to make a vegan diet more appetizing.

He first opened Horizons Cafe in Willow Grove in 1994. In February 2006, after 12 years of growth and the addition of a partner, the pair (now three years married) moved Horizons to its current, more central and upscale location.

With the move came the more rarefied atmosphere of a three-bell review rating, a first for a vegetarian restaurant in our area.

Landau's success results from using quality ingredients to create foods that taste good, are really satisfying, and have color and flavor.

So much of what is served for the holiday is what Landau calls "ugly food, all brown and murky" - not just meats but stuffing, breads, flour-thickened gravy, heavy carb- laden foods that put us to sleep.

"It should be about waking up our food, adding brighter flavors like citrus, using more fresh vegetables," says Landau.

"We need to get some reinvention going on with food."

Wild Mushroom Bouillabaisse

Makes 4 entrees or 8 side-dish servings

4 tomatoes (plum or regular), quartered 1 medium onion, julienned Salt and pepper � teaspoon ground fennel seed (or 1 small fresh fennel bulb, thinly sliced) A pinch of saffron threads � cup white wine 2 tablespoons olive oil, plus some for sauteing 3 cloves garlic, crushed 2 pounds mixed mushrooms 2 cups vegetable stock, see Note 1 tablespoon fresh thyme 2 roasted red peppers (jarred or canned is fine) � cup bread crumbs Extra-virgin olive oil (for the rouille) Toasted baguette croutons

1. Combine the tomatoes and onion; spread on a roasting tray. Season with salt, pepper, fennel (sliced very thin), and saffron threads. Add the wine. Drizzle the 2 tablespoons oil on top. Roast in a hot oven (450 to 500 degrees) until tops of vegetables are slightly charred, 15 to 20 minutes. When cool to the touch, peel off the tomato skins.

2. Meanwhile, prepare the mushrooms: For best effect, pre-grill some of them. Slice portabellas into strips. Halve or quarter large buttons. Leave small mushrooms whole. (This is what makes the dish remarkable.)

3. In a very large pan or casserole, saute the mushrooms (fresh or pre-grilled) in oil with the garlic. When the garlic starts to brown, add the stock. Add the tomato mixture, and simmer gently for 5 to 10 minutes, adding thyme last.

4. Meanwhile, in a food processor, blend the roasted red peppers, bread crumbs, salt, pepper, and just enough extra virgin olive oil to make a thick rouille. Spread the rouille on toasted baguette croutons to garnish each serving.

- From Rich Landau, owner-chef, Horizons, Philadelphia

Note: Do not use mushroom stock as it doesn't give enough contrast; you want the mushrooms to shine.

Per serving (based on 8): 148 calories, 5 grams protein, 13 grams carbohydrates, 5 grams sugar, 9 grams fat, no cholesterol, 354 milligrams sodium, 2 grams dietary fiber.

Seitan, Mushroom & Vegetable Pot Roast

Makes 2 to 4 servings

1 pound seitan or tofu cubes � pound mushrooms of choice, such as oysters, portabellas or chanterelles 3 cups assorted vegetables (carrots, parsnips, zucchini, cabbage and such) 2 shallots or 1 onion, cut up 3 cloves garlic, minced 2 sprigs fresh rosemary 2 sprigs fresh thyme � cup olive oil Salt and pepper, to taste � cup vegetable stock � cup Madeira or Marsala wine

1. Heat the oven to 450 degrees. In a mixing bowl, toss the seitan, mushrooms, vegetables, shallots, garlic, rosemary herbs and spices with the oil, salt and pepper.

2. Spread the mixture in a baking dish. Add the stock and wine. Cover tightly with aluminum foil and bake at 450 for 45 minutes.

3. Carefully peel back the foil. Taste and adjust seasonings as desired. Use the liquid to baste the seitan and vegetables. Return the dish to the oven to cook, uncovered, for 10 to 15 minutes more.

Per serving (based on 4): 296 calories, 7 grams protein, 26 grams carbohydrates, 6 grams sugar, 17 grams fat, no cholesterol, 169 milligrams sodium, 3 grams dietary fiber.

Garlic Green Beans with Marcona Almonds and Vegan Tarragon Butter

Makes 4 to 6 servings

1 tablespoon olive oil 2 tablespoons minced garlic 1 pound French (or regular) green beans, ends trimmed 1 cup water 2 tablespoons soft margarine 2 teaspoons minced fresh tarragon Salt and pepper to taste � cup Spanish Marcona almonds, chopped

1. In a large pan, heat the oil until it ripples, medium hot. Add the garlic. Immediately put the beans on top.

2. When the garlic starts to brown (1 to 2 minutes), add the water, cover pot. Steam beans to desired tenderness.

3. In a bowl, combine the beans, margarine, tarragon, salt and pepper. Toss until the margarine melts. Garnish with the almonds.

- From Rich Landau, owner-chef, Horizons, Philadelphia

Per serving (based on 6): 112 calories, 3 grams protein, 7 grams carbohydrates, 1 grams sugar, 9 grams fat, no cholesterol, 49 milligrams sodium, 3 grams dietary fiber.

Braised White Beans

Makes 4 servings

2 (12- to 16-ounce) cans navy, great northern or white kidney beans, drained, rinsed 2 cloves garlic, crushed 1 sprig each: rosemary, thyme, tarragon, oregano 1 tablespoon white wine or Madeira 2 tablespoons extra virgin olive oil � cup mushroom stock or vegetable broth 1 dash coarsely ground black pepper

1. Heat the oven to 400 degrees. In a casserole or oven sheet pan, mix all the ingredients, cover with foil and bake for 20 to 25 minutes. Carefully uncover and remove the herb sprigs. Stir and serve. (The chef suggests serving these with roasted portabellas or Mushroom Bouillabaisse.)

- From Rich Landau, owner-chef, Horizons, Philadelphia

Per serving: 317 calories, 17 grams protein, 46 grams carbohydrates, 4 grams sugar, 8 grams fat, no cholesterol, 69 milligrams sodium, 18 grams dietary fiber.

Contact Inquirer food writer Marilynn Marter at mmarter@phillynews.com or 215-854-5741

(End of Philadelphia Inquirer article)
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(DawnWatch is an animal advocacy media watch that looks at animal issues in the media and facilitates one-click responses to the relevant media outlets. You can learn more about it, and sign up for alerts at http://www.DawnWatch.com. To discontinue DawnWatch alerts go to http://www.DawnWatch.com/nothanks.php )

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Date: Thu Nov 15 17:18:39 2007

NY and NJ DawnWatch: New York Times on "Activists Arrested During Bear Hunt" 12/8/05

Thu, 08 Dec 2005 20:40:00 GMT

This brief piece in the New York Times provides another opportunity for letters, in support of the activists and against the bear hunt.
The New York Times takes letters at letters@nytimes.com
Always include your name, address and daytime phone number.

The New York Times
December 8, 2005 Thursday

Section B; Column 2; Metropolitan Desk; Pg. 9

Metro Briefing -- New Jersey: Vernon:
Activists Arrested During Bear Hunt

By John Holl (NYT); Compiled by John Sullivan; AP

Four animal-rights activists were arrested yesterday and charged with harassing hunters and other offenses, officials said, after they confronted hunters in the woods of Wawayanda State Park on the third day of New Jersey's black bear hunt. Martin McHugh, director of the Department of Environmental Protection Division of Fish and Wildlife, said that Angi Metler, director of the New Jersey Animal Rights Alliance, along with Janet Piszar, Albert Kazemian and Theresa Fritzges, were arrested by the forestry police and charged with harassment, disorderly-person offenses and resisting arrest.. By 2:30 p.m. yesterday, 216 bears had been killed, Mr. McHugh said. Lynda Smith, a spokeswoman for the Bear Education and Resource Group, said the activists ''fell victim to a sting operation orchestrated by two hunters they had encountered in the woods yesterday, as well as park rangers and Division of Fish and Wildlife staff,'' a charge that officials denied.
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(DawnWatch is an animal advocacy media watch that looks at animal issues in the media and facilitates one-click responses to the relevant media outlets. You can learn more about it, and sign up for alerts at http://www.DawnWatch.com. To unsubscribe, go to www.DawnWatch.com/unsubscribe.php. If you forward or reprint DawnWatch alerts please leave DawnWatch in the title and include this tag line.)

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Date: Thu Dec 8 13:40:32 2005