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May 1, 2008 – Evolving Appetites

Welcome to Evolving Appetites’ monthly newsletter. Short, informative and hopefully fun to read veggie bits. Let us know if we don’t deliver on this – we always love feedback from our readers. Contact info is at the bottom of the page.

In this issue:

• Cornell University Controversy – Vegetarian Course de-listed without reason
• Windfall Ecology Festival – June 7 & 8, Newmarket, Fairy Lake Park
• Recipe of the month: Kale-bouli – healthier twist on a Middle Eastern favourite
• EVENTS update

Cornell Controversy

I received a very disturbing email in my in-box just a couple of days ago. The Vegetarian Nutrition (NS 300) course taught at upstate New York’s Cornell University for the past 7 years by Dr. T. Colin Campbell was abruptly de-listed from the curriculum without reason. Dr. Campbell is a biochemist and author of ground breaking research on the relationship between diet and disease, outlined in his runaway best seller, The China Study. This course required no prerequisites, was open to the public, and consistently received rave reviews from students who enrolled in it.

To make a long story short, I’m copying a couple of paragraphs written by Dr. Campbell in a letter to a friend and colleague explaining his situation:

“In the most recent round, a course that I taught for 7 years that was very popular with the students (many of whom were pre-med students) was suddenly de-listed from the university catalog by the director of our division who also has been deeply involved personally and professionally as a consultant with the dairy industry. This action is unheard of in academia. His successor, who is a great believer in genetic determinism--and the use of pharmaceuticals to promote health, upholds that decision and refuses to allow review by the usual advisory committees. It is the most serious challenge to the concept of academic freedom that I have ever heard! I have offered to give a presentation to any faculty group at any time and have been refused (prior to this time, I had given seminars and lectures to more groups around campus than any of my colleagues).

It gets worse but I've run out of time. Rest assured that your efforts falling on dead ears is in no small way because those who control nutrition and medical information are denying the right of the public to know. In my case, the public paid for our research and they, too are being denied the truth.”

That sums it up. I’ll be writing a polite letter to the president of Cornell urging him to reevaluate this absurd decision and to keep this invaluable course on the university’s curriculum. If you would like to do the same, here are his email addresses:

David.Skorton@cornell.edu

president@cornell.edu

For detailed information about Dr. Campbell’s work, please visit http://www.thechinastudy.com/about.html

This is a weekend of art, culture, music, education, sharing of ideas, and discovering ways of making a difference. Fun activities for kids, eco film festival, green living ideas and much, much more! Please visit the festival site for details:

Windfall Ecology Festival

Click on Green Ideas Conference for details on speakers and cooking classes.

Kale-bouli – healthier twist on a Middle Eastern favourite

This salad is simple and packs a huge nutritional punch with the addition of kale and hemp seeds. Kale is an excellent source of calcium and other minerals, while hemp seeds provide protein and essential Omega-3. Use organic ingredients when possible. Unlike most salads, this one keeps well in the fridge for 3 to 4 days, and actually gets better as it sits. The kale becomes more digestible as the salt and lemon work to break down the tough fibers. (Traditional Middle Eastern tabouli salad is made with parsley and bulgur)

Farmers markets will soon be open with their abundant offerings – ENJOY!

Roll up the kale leaves and julienne (cut into fine ribbons). In a large bowl, combine kale with lemon juice, salt and olive oil if using. If you want to eat this sooner than later, then with clean hands, reach in there and massage the salt and lemon into the kale to help break down the tough fibers. Otherwise, if you have time to let it marinate for at least an hour, continue by adding the rest of the ingredients and toss well. Let marinate in fridge for a couple of hours or even overnight and serve.

Note: it is not recommended to eat kale raw without marinating, thoroughly blending (as in a green smoothie – see January issue of this publication), or lightly steaming. It’s hard to digest unless you apply one of these methods.

Events update:

Wednesday, May 14

Spinach/mushroom crust less, egg less “quiche”

Next issue: June 1

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DISCLAIMER: This site does not provide medical advice. This website is for information purposes only. The nutritional information on this site is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Please seek the advice of your physician or other qualified health practitioner with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay seeking it because of something you have read on this website.

Evolving Appetites and its owner accept no liability for any injury arising out of the use of material contained herein, and make no warranty, express or implied, with respect to the contents of this publication.