VSS eNewsletter 1 July 2011

Vegetarian Society (Singapore)
1 July 2011
In This Issue

Editor’s Note

VSS NEWS


How I Became a Vegetarian
 
VSS Participates in Veggie Thursday Launch
 
Visiting KL
 
Interning wth VSS
 
Talk-Cum-Movie for Students
 
Feedback to the Government
 
VSS at Green Living Carnival in Bukit Panjang
 
Trip to JB Animal Sanctuary: Full
 
Dinner & Talk: Joints, Muscles, & Bones: Full
 
The VSS InBox: 4 Items
 

GENERAL NEWS


Save the World's Saddest Dolphins
 
Guide to Food Ingredients
 
US Unis Add Veg Eats & Courses
 
Consultancy Available for Veg Outlet Startups
 
Veg Restaurant Guide for SE Asia
 
New Classes from Halimah
 

This newsletter features
an occasional column
'How I Became a
Vegetarian
'. The instalment in this issue
is not to be missed.
Please send your
story to info@vss.sg.
Thanks.
 
Dr George M Jacobs


If you have any comments or suggestions, feel free to drop us a line here.
 
Subscribe to this newsletter here. Unsubscribe here
 
Visit us at www.vss.sg
 

VSS members enjoy discounts at these fine restaurants and establishments.
 


How I Became a Vegetarian

Natalie Teo, pictured here, is an NTU Communication
and Journalism student. Here's the inspiring story of
how she went veg.
 

Why I crossed over to "the dark side".
 

Every time I get asked this question I find myself
rattling off the same chain of reasons that most people
have already heard – for the environment, for our
animals, and also because of the cruelty of factory
farming. But what really started me on the road to
vegetarianism was my mother – ironically now the
one who constantly hovers over me, worried that
I'm missing out on nutrition.
 

I recall the months after my 'A' levels when I was
pretty sure I had bombed my examinations quite
spectacularly and was looking at the possibilities.
I even considered signing on with the army!
My mother then went to a temple and prayed for my results, promising to go vegetarian for three months
if I managed to make it to University.
 

Long story short, I made it. My results were far from
sterling but they were pretty good. I took on
my mother's promise and went vegetarian for three
months even though I'm Christian. I lost a bunch of
pounds and felt a lot cleaner inside. But that didn't
quite motivate me to continue.
 

Fast forward a year with massive weight gain from
freshman year and really clogged up insides from
the hostel life of nightly suppers, alcohol and unearthly,
dangerous sleeping hours – I decided to go vegetarian
to save my health (and hopefully my waistline).
It worked – I dropped the weight again and I made
longer miles at the gym.
 

What really changed this time that made me stick to
vegetarianism, however, was not how a plant-based
diet could make me look better. I began to discover
more about the killing of animals for food and worse –
the cruel, inhumane conditions of factory farming.
The issue of global warming became very real to me
as I watched videos, read reports and looked at
the numbers.
 

What have I gained from being vegetarian? I think
health reasons aside, I feel a lot happier and like a
much better person. I've become more conscious of
the environment and the importance of preserving it
as best as we can. And now that I form the minority
in my circle of mostly carnivorous friends, I suppose
I am more acutely aware of how difficult it must be
to be different, and I try to be more tolerant and
accepting of others. I think opting to go
meatless turned my life around, and I will probably be
doing this for a long, long time.
 

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VSS Participates in Veggie Thursday Launch

Veggie Thursday – www.veggiethursday.sg
is a project of about 28 local NGOs who have come
together to encourage people to go plant based
at least once a week. Veggie Thursday had its
media launch on Thu (of course), 16 Jun. The event
was held at Le Caire, a Middle East restaurant on
Arab Street, and drew coverage from Shin Min,
Lianhe Wanbao, YES933 radio and 938Live.
 

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Visiting KL

On 25 Jun, at the invitation of our friends at
the Malaysia Vegetarian Society (and at no cost
to VSS), a VSS representative was a panellist at
the Health Education & Health Awareness
(pronounced 'HeeHah') exhibition at Mid-Valley
Megamall in KL. The event was an opportunity to meet
Malaysia's Health Minister, Dato' Sri Liow Tinong Lai
(pictured here), who is a vegetarian. Also present
were Dr Kamalanathan Sappiah, president of MVS,
(which had a booth at the exhibition);
Mr Jowly Yohanesh, Secretary of the Indonesia Vegetarian Society; Prof Li Duo, organizer of the
Asia Vegetarian Congress, to be held 8-9 Nov in
Hangzhou, www.5avu.com, and Prof Maitree Suttajet,
president of the Asia Vegetarian Union.
 

Upon meeting the Minister, we invited him to attend
the event in Hangzhou. He explained that the health
situation in Malaysia continues to worsen, partly
due to diet. For example, Malaysia is #1 in obesity
in SE Asia, and 43% of adults suffer from high blood
pressure. Mr Liow observed that mobilizing people
to fight communicable diseases, such as dengue,
is easier than convincing people to tackle
non-communicable diseases, such as
heart disease and diabetes.
 

In response to the ongoing epidemic of
non-communicable disease, Malaysia's government
has roped in ten ministries, including MOE.
The government also welcomes NGOs, such as
St John's Ambulance, to apply for grants to do
campaigns that emphasise prevention.
 

Mr Liow discussed the negative role of meat and
urged people to ignore the siren song of
meat advertising. He recounted that when he was
a boy, meat was only eaten on festive occasions.
And, when meateaters tell him how much enjoyment
he is missing by being veg, Malaysia's Health Minister
counters by telling them how they are missing the
enjoyment he gains from the taste of fresh vegetables.
 

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Interning wth VSS

Earlier this year, VSS was fortunate to begin our intern
with a non-veg SMU student. We are very happy with
her work. Here's a report from her perspective. If you
know anyone interested in interning with VSS, contact
info@vss.sg [Warning: salary is only $300/month]
 

Interning with VSS has been an eye-opening experience
for me. For one, all my friends are envious that I have
the luxury of planning my own time. For another,
I've learnt the importance of eating less meat to help
not only myself, but also to be kinder to my furry friends.
Through this internship experience, I have met many
interesting people from varied walks of life. Through
helping the VSS Exco, I have learnt that staying
connected with people and helping them is important.
You may never know when you might need their help.
As a saying goes, "No one is an island". VSS is a
place where I have grown – inside and out.
 

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Talk-Cum-Movie for Students

On 26 Jun, VSS Executive Director for Education and
Outreach, Yeow, did a talk and video showing for
students from P4 and older. VSS has a wide variety of
videos and can speak on a wide variety of topics,
including health, environment, kindness to our fellow
animals and the intelligence and emotions of
non-human animals.
 

TopTop

 


Feedback to the Government

Following on from VSS's participation in the successful
Animal Welfare forum last month, the event organisers,
ACRES, invited VSS to submit proposals to be
discussed with the government. Here is what we sent.
You are welcome to send your own proposals,
following the format below, to ACRES –
www.acres.org.sg – to be forwarded.
 

Overview of the Issue:
 

The eating habits children form when young can impact
them for their entire lives. Furthermore, the beginnings
of many killer diseases, such as heart disease and
diabetes, can be traced to the food people eat when
young, even if the symptoms appear many years later.
Thus, we need to strive to do what we can to start
children on the right path. In turn, children may even
be able to influence their adult family members.
 

Constructive feedback:
 

The food in most school canteens, even much of the
vegetarian food, does not match health experts'
guidelines, as canteen food tends to be high in oil,
low in whole grains, high in animal products, low in
plant foods. Of course, children's preferences play
a part. Indeed, they often reject food that is good for
them. One reason for this rejection is price. Children
can be very price sensitive, and healthier food can be
slightly more expensive.
 

Proposed solution:
 

The government might want to consider subsidising
healthier options in school canteens. Vegetarian
Society has experience working with school canteens.
Our experience is that even when healthy, plant based
food meets kids' taste test, they won't buy it unless the
price is right.
 

We understand that there is already a precedent for
subsidising healthy food. At Khoo Teck Puat Hospital,
whole grain foods are cheaper than white rice:
http://www.healthxchange.com.sg/News/Pages/
Khoo-Teck-Puat-Hospital-opens.aspx

 

Yes, subsidies cost money, but if we think long term,
perhaps we actually save money, because of reduction
in health care expenses and in lost time due to illness,
not to mention the suffering of individuals and their
families. Perhaps, a few schools of various types –
preschools, primary, secondary, JC, ITE –
could pilot such as scheme, including development
of age appropriate dishes.
 

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VSS at Green Living Carnival in Bukit Panjang

We were invited to take up a booth at the Green Living
Carnival @ North West, at Bukit Panjang Park, jointly
organised by Jane Goodall Institute (Singapore) and
the North West Community Development Council.
The carnival was free and open to all.
 

Green Living Carnival is a festive approach to share
with everyone how we can help to reclaim our planet
and our health by the way we live. Every individual has
the ability to make a change every day by choosing
what we want to eat and how we want to work or play.
 

Guest of Honour was world famous primatologist and
environmental educator, Dr Jane Goodall. Dr Goodall
is a vegetarian whose most recent book is titled
'Harvest of Hope: A Guide to Mindful Eating'.
 

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Trip to JB Animal Sanctuary: Full

Our 3 Jul trip to Noah's Ark Natural Animal Sanctuary
(NANAS) is full. We hope to have another NANAS trip
soon. We will blast the details as soon as they are
available.
 

In the meantime, you can visit animal sanctuaries here
in SG, such as SPCA and Animal Lovers League.
The nonhuman animals who live there will appreciate
your visit. And, even better, you might wish to take on
the joyful responsibility of inviting one of them to
become part of your family.
 

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Dinner & Talk: Joints, Muscles, & Bones: Full

The VSS talk on 3 Jul is fully subscribed. The talk by
Dr Casey deRoos is titled 'How Nutrition Affects Joints,
Muscles and Bones'. Dr Casey is a Doctor of
Chiropractic D.C, Cum Laude (USA). We have more
talks scheduled for later this year. Details soon.
 

TopTop

 


The VSS InBox: 4 Items

1. Our last issue contained correspondence about
so-called 'free range' eggs. Upon reading that, reader
Jaipal Gill, from SPCA – www.spca.org.sg – wrote in
to say (reprinted with Jaipal's permission):
 

I just read your latest copy of the newsletter,
a fantastic read as always!
 

There was a short bit about "Freedom Eggs". Does this
refer to the newly introduced Freedom Range Eggs
which are produced locally? If so, they are not
free range as the name cheekily suggests. The AVA
does not permit free range chicken farming in
Singapore due to bird flu concerns. These eggs are
barn laid. The chickens can actually be seen if
you drive past their farm at Lim Chu Kang.
While there are many welfare problems associated
with the barn farming system (and free range as well),
it's still better than the traditional battery farms.
 

2. A reader wrote in to say that she was committed to
going veg but having health problems adjusting to
a veg diet. VSS does not dispense individual health
advice. However, we do have a list of health
professionals who, for their usual fees, will provide
health advice to vegetarians. She asked for that list.
To see the list, write info@vss.sg. No word back
from the reader.
 

3. Similarly, some JC students wrote in with questions
for a veg dietician, and we referred them to one on
the above list. The students wrote back to report a
satisfactory result.
 

4. About three issues back, we had a query about
veg shoes, and we referred the reader to the advice
offered by our friends at ACRES. Among that advice
was to try MacBeth shoes – www.macbeth.com
which are not only non-leather, but also use glue of
non-animal origins. The good news is that another
reader recently spotted MacBeth shoes at a Bata shop.
The bad news is that if you're going for an interview for
the job of CEO of a Fortune 500 company, MacBeth
may not have any shoes for you.
 

TopTop

 
 


Save the World's Saddest Dolphins

VSS supports ACRES' ongoing "Save the World's
Saddest Dolphins" campaign, in which we humans
speak up for dolphins and urge Resorts World Sentosa
to shelve their plans to house 25 wild-caught dolphins
in their upcoming marine park attraction.
 

ACRES is doing a roadshow 1-3 Jul (Fri-Sun),
The Cathay, 2 Handy Road, 11am-9pm. Watch the
campaign videos and, most importantly, take a petition
photo on the spot. Please help the dolphins by
speaking up for them and asking Resorts World to
please let the dolphins go!
 

Find out more here:
https://www.facebook.com/event.php?
eid=138916172850033

 

TopTop

   


Guide to Food Ingredients

Vegetarian Resource Group's extensive guide to
which food ingredients are veg
http://www.vrg.org/ingredients/index.php is now
available on iPhone, iPod touch, and iPad (iOS 4.0 or
later)! And it's free!
 

Click here to download the app:

http://itunes.apple.com/us/app/guidetoveganand
vegetarianfoodingredients/id443466136?mt=8

 

You can also search for keywords 'vegan ingredients'
or 'vegetarian ingredients' in the Apple Store.
 

Perfect for deciphering ingredient labels while you are
on the go, the Guide lists the uses, sources, and
definitions of 200 common food ingredients. It also
states whether the commercial source of the ingredient
is vegan, typically vegan, vegetarian, typically
vegetarian, typically non-vegetarian, or non-vegetarian.
 

Print copies of the Guide are available at

http://www.vrg.org/catalog/index.php?
main_page=product_info&cPath?1&products_id=8

 

Very important note from VRG: The purpose of our
food ingredient research is to educate people to enable
them to make informed decisions about the foods that
they choose to eat. People will draw their own lines at
what they will or won't eat. Do what you feel is
appropriate for your circumstances. The guide
should not be used to criticize others or feel
overwhelmed. We live in an imperfect world and
do the best we can.
 

Finally, no SG iPhone is properly apped-out without
the VSS Veg Restaurant Guide available at
http://itunes.apple.com/us/app/
vss-food-guide/id394266785?mt=8

 

TopTop

   


US Unis Add Veg Eats & Courses

US News is a well-established magazine that
occasionally runs articles with info aimed at helping
students choose which uni to attend. A recent article
was titled, "Colleges that Offer Courses, Choices for
Vegetarians":

http://www.usnews.com/education/best-colleges/
articles/2011/06/07/colleges-that-offer-
courses-choices-for-vegetarians?PageNr=1

 

Slideshow titled "Colleges Catering to Vegetarians":
http://www.usnews.com/education/best-colleges/
slideshows/colleges-catering-to-vegetarians

 

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Consultancy Available for Veg Outlet Startups

In the hope of creating more awareness of and
accessibility to healthy vegetarian food in Singapore,
Mr Wong Kee Yew, is giving a time-limited offer on his
consultation service for Healthy Vegetarian Food Outlet
Startup. Mr Wong will take care of your vegetarian
business startup from head to toe, including appropriate
equipment, unique and healthy vegan recipes, menu
design and staff training. Mr Wong's credentials can be
retrieved from http://tinyurl.com/WongCV.
 
Contact: kee_yew@hotmail.com or 9117.5756.
 

TopTop

 


Veg Restaurant Guide for SE Asia

Uncover Asia's finest in vegetarian cuisine! Veg Haven
is the first definitive, comprehensive restaurant guide
dedicated to pleasing the palettes of vegetarians around
the world.
 

The Southeast Asia edition carries over 650 listings of
carefully chosen restaurants, serving some of the best
vegetarian cuisine across Singapore, Malaysia,
Thailand, Indonesia, Philippines, Hong Kong and
Macau and provides clear information about restaurants
located in major cities of these countries.
 

Vegetarian Society (Singapore) members can enjoy
20% discount off the book price of S$12.90 per copy.
Contact Celine Chow – 6744.8483,
direct@marketasia.com.sg at MarketAsia
Distributors (S) Pte Ltd for more information and
quote VSS062011.
 

TopTop

 


New Classes from Halimah

Classes are held at Clementi Ave 4.
Visit https://www.facebook.com/Kalavira.Vegan.School
or http://vegbuzz.blogspot.com for more info or email
halimah.i@gmail.com
 
 
  Date Time Lesson
Description
 
Cost  
  16
July
(Sat)
10-1pm Wholesome
Muffins

• Blueberry
Muffins with
Streusel
Topping
 
• Apple
Cranberry
Muffins
 
• Spiced Carrot
Muffin
$80
 
$75 for
early bird registration
(1 week prior)
 
Description
Learn how to
make three types
of delicious
muffins that can
be served for
breakfast or
a quick snack.
 
 
  16
July
(Sat)
2.30-
5.30pm
Dessert Pies and Tarts
• Rustic Apple
Pie
 
• Chocolate
Orange Mousse
Tart
 
$80
 
$75 for
early bird registration
(1 week prior)
 
Description
Learn how to
make two
delicious
classic pies
 
 
  23
July
(Sat)
10-1pm Light and Easy
• Stuffed
Mushrooms
 
• Crispy
Cornmeal
Potato Cutlets
 
• Eggplant
Lasagna
 
Special Dessert!
• Chocolate
Mousse
 
$80
 
$75 for
early bird registration
(1 week prior)
 
Description
Hosting a party
and not sure
what to do?
Come join us
to learn how
to make
delicious easy
meals that will
impress your
loved ones!
 
 
  23
July
(Sat)
2.30-
5.30pm
South Indian Food Simplified
• Basic Dahl
and Sambar
 
• Puli Curry
(Tamarind Curry)
 
• Potato Curry
 

Special
Learn how to
make Vegan
Vegetable
Briyani Rice
(as featured in
Straits Times
Sunday Plus)

 

$75
 
$70 for
early bird registration
(1 week prior)
 
Description
Demystify South
Indian food
where you
learn how to
make three
unique curries
and a delectable
fluffy vegetable
briyani.
 
 
  26
July
(Tues)
10-
1pm
Special Weekday
Class!

• Blackforest
Cake
 
• Marble Cake
$80
 
$75 for
early bird registration
(1 week prior)
 
Description
Learn how to
make classic
cakes that is
enjoyed all
year round.
 
 
  30
July
(Sat)
10-
1pm
Classic Cakes
(By popular request!)

• Marble Cake
 
• Vanilla
Strawberry
Cake
$80
 
$75 for
early bird registration
(1 week prior)
 
Description
Learn how to
make timeless
classic cakes
using fresh
ingredients.
 
 
  30
July
(Sat)
2.30-
5.30pm
Vegan Quiche
(By popular request!)

• Asparagus
Quiche with
Brown Rice
Crust
 
• Spinach
Mushroom
Quiche
 
$80
 
$75 for
early bird registration
(1 week prior)
 
Description
Learn how to
make healthy
quiche without
using eggs and
cheese
 
 
 
TopTop    
 

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