SoulVeggie

Review & Free Giveaway: "The China Study Cookbook"

As one of the handful of cookbook authors who've published a cookbook of plant-based recipes with no added oil and minimal to optional salt and sugar, it is always wonderful to have the opportunity to review another author's work in this growing "genre."  I've been no-added oil for seven years this month (from interviewing Dr. Caldwell Esselstyn).  There is ample and growing evidence that added oil is highly detrimental to human health and definitive proof that one's taste buds can be re-calibrated, the addiction conquered, by avoiding oil altogether.  Still, it surprises me how many people in the veg community really get upset by these facts and often express vitriolic skepticism reminiscent of the reactions of those who still eat meat when confronted with evidence of the several reasons to avoid meat.

In his amazing book (my review), "Whole: Rethinking the Science of Nutrition," Dr. T. Colin Campbell (co-author of "The China Study" about his discoveries managing history's largest study on diet and researcher with over 350 mostly peer reviewed scientific articles published) manages to distill his recommendations for the best diet into just 66 words:

"Consume plant-based foods in forms as close to their natural state as possible ("whole" foods).  Eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains.  Avoid heavily processed foods and animal products.  Stay away from added salt, oil, and sugar.  Aim to get 80 percent of your calories from carbohydrates, 10 percent from fat, and 10 percent from protein."  (p. 07)

He calls it the "Whole Foods Plant-Based" diet (WFPB).  Dr. Campbell is part of a growing chorus and scientific consensus, spearheaded in part (but not exclusively), by Drs. Caldwell Esselstyn (reversing heart disease), Neal Barnard (reversing diabetes), and John McDougall, about the incredible protective and curative effects of a WFPB diet.

So, imagine how delighted I was to receive a copy of his daughter's new book, "The China Study Cookbook" (by LeAnne Campbell, Phd.).  Without mincing words, I have to acknowledge up front, that it's a marvelous effort.  Many of the beauties of this cookbook are subtle, but having been through the fires of writing a WFPB-based cookbook myself, I'm able to recognize the incredible thought, creativity, and mindfulness that Leanne has put into her book.  It is worthy of the statement on the front cover, the "Official Companion to The China Study."

Chock full of over 120 recipes, "The China Study Cookbook" is more than a cookbook.  Although that might sound cliche, it truly isn't.  The book is beautifully organized and well-structured, providing a lot of detailed information about diet and disease, nutrition, stocking your pantry, storage and preparation of food, tips on using no oil and less sugar and salt, substitutions, raising children to consume a WFPB diet, transitioning to a WFPB diet, and even recommended "Chef's Tools"...  all of this BEFORE you get to the recipes!! 

The recipes are listed by category in the Table of Contents, which is excellent, and the Index is based on ingredients.  This has all been very well thought out.  For my own self-published book, I spent at least a month working on a Recipes Index and an Ingredients Index.  Why?  Just as Leanne undoubtedly knew, they save time and effort in searching for what you want to cook and how to do it.  Also worth noting: the recipe categories are: Breads & Muffins, Breakfast Dishes, Appetizers & Salads, Soups, Sandwiches, Entrees, Side Dishes, and Desserts.  

Leanne engaged her whole family to assist with this project.  That she's a busy mother AND a very busy professional (as her father proudly notes in the "Foreward") shows in the construction of the recipes as well as she's, ahem, taken the time to note the estimate "Preparation Time" for each recipe.  There are also "icons" under the title of each recipe that represent one of 8 categories of whole plants: Fruits, Grains, Leaves, Roots, Legumes, Flowers, Nuts, and Mushrooms.  A most useful approach.

So, by now you might be thinking "get to the main issue, Mark, how are the recipes?" 

I found them to be creative, designed with obvious care, and extremely well written such that a novice in the plant-based kitchen will have no trouble making very very tasty dishes.  That these are so delicious is a real testimony to Leanne's ability.  Many of the WFPB recipes with no-oil, etc., in some of the other cookbooks I've read are, well, sometimes bland, derivative of others, and don't show the attention to detail and care that these do.  Accustomed to seeing lesser efforts (not always, but too often), I was pleasantly surprised by how excellent and diverse her recipes are.

BOTTOM LINE: as a vegan for 12 years (vegetarian for 20 years before that), no-oil for 7 years, from being a cookbook author AND proud owner of some 500+ cookbooks (at last count, that's probably an underestimate), I do NOT hesitate to recommend this book.  

It will be quite useful to anyone wanting to explore a WFPB diet, and especially for busy professionals and Moms everywhere who want to make the healthiest meals possible for their families.  This book and versatile recipes will be of great help to anyone wanting move towards on a new path of true health, without the degenerate diseases Modern Science unfortunately believes are inevitable.

As her father (and others) have proven they are not inevitable, LeAnne and her family have proven how to implement his recommendations with style, taste, enjoyment, and ease.

This is truly a unique and important contribution to the growing Whole Foods Plant-Based Diet movement, and I sincerely hope that she finds the time to produce another cookbook.  Finally, I've a hopeful hunch there's a lot more yet to be seen from all the Campbells!  What a family!!

CONTEST RESULTS! Congratulations to Jim Olichwier for winning the luck of the draw and a copy of the China Study Cookbook!

SPECIAL CONTEST: Dr. Campbell's publisher, BenBella Books, is sponsoring a FREE giveaway of this book to the winner (selected at random) of the following contest.  To enter, leave a comment below describing why you are interested in an WFPB diet and what prompted your interested in it as well as this book.  Be sure to include your e-mail address (won't be shown).  Deadline for comments:  Tuesday, February 25th, 11:59 pm est.

Below are two recipes from "The China Study Cookbook" that help showcase Dr. Campbell's considerable "chops!"  All are ©2013 by LeAnne Campbell.

 

SCRUMPTIOUS BAKED VEGETABLES WITH FRESH SPINACH

Preparation Time:  25 minutes   Baking Time:  20 minutes

Makes 6-8 Servings

 

FOR THE BAKED VEGETABLES:

1 medium onion, sliced

1 green bell pepper, seeded and julienned

1 sweet potato, cut into bit-sized pieces

1 head broccoli, cut into bite-sized pieces

1/2 pound mushrooms

1 pint cherry tomatoes, halved

1 medium zucchini, sliced

Garlic powder

Onion powder

Sea salt and black pepper

8 cups fresh spinach

2 cups cooked brown rice

 

FOR THE SAUCE:

1/4 cup balsamic vinegar

1/4 cup maple syrup

1/4 cup almond slivers

1 tablespoon freshly squeezed orange juice  [I used lemon juice]

1 teaspoon thyme, dried

1 teaspoon basil, dried

1 teaspoon rosemary, dried

1 clove garlic, minced

1) Preheat oven to 425 degrees F.  Prepare all vegetables except the spinach and place in a large baking pan lined with parchment paper.  Sprinkle with garlic powder, onion powder, salt and black pepper.  Bake vegetables for 20 minutes.

2) While vegetables are cooking, whisk together all sauce ingredients in a medium-sized bowl.

3) Place spinach in a large serving bowl.  Combine cooked vegetables and sauce.  Serve warm over spinach and brown rice.

[MSS NOTES:  a versatile recipe that can easily be modified to fit with the veggies in your 'frig.  I like the sauce used, as well as the idea of putting the roasted veggies over spinach (which will wilt the spinach quite nicely).  This recipe shows a generic approach to cooking veggies without oil and, imho, is a very important one.  A variation of her method was my "go to" during some of the busiest periods of my recent life, and now that I've got the sauce recipe, yeeha!]

 

APPLE GINGERBREAD UPSIDE-DOWN CAKE

Preparation Time:  20 minutes    Baking Time:  35 to 40 minutes

Makes 8 Servings

1/2 cup water, divided

3 medium MacIntosh (or other tart) apples, peeled, cored, and sliced

1/4 cup maple syrup

1 1/2 cups whole wheat pastry flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

1.2 cup unsweetened applesauce

2/3 cup molasses

2 egg replacers (2 tablespoons ground flaxseed meal with 6 tablespoons water)

2 teaspoons vanilla extract

1) Preheat oven to 350 degrees F.

2) Put apples in medium saucepan with 1/4 cup water.  Cover and cook 3-4 minutes over medium heat, until soft.  Add maple syrup and stir to combine.

3) In a small mixing bowl, combine flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.  Set aside.

4) In a separate bowl, mix applesauce, molasses, egg replacers, vanilla, and 1/4 cup water.  Add to dry ingredients and mix well.

5) Spread cooked apple-maple syrup mixture evenly on the bottom of a 9x9 nonstick baking dish.  Pour batter over apples.

6) Bake uncovered for about 35-40 minutes, or until a toothpick inserted in the center of the gingerbread comes out clean.

7) While cake is still warm, place a serving plate over cake pan and carefully turn the cake over so it comes out onto the plate.  Serve warm.

[MSS NOTES:  if you're missing a few of the spices, add a little bit more of the ones you do have.  Great recipe that proves you don't need fat and a lot of sugar to make a fine and delectable dessert.]

Special! 200 Recipes: "No More Bull" (H. Lyman) & HHPizza Together!

While going through some boxes in my office, I found a box full of "No More Bull!" books by Howard Layman, aka, "The Mad Cowboy" (see description below). I helped edit this book, as well as select and manage the recipe section.

What a time interacting with some of the top vegan chefs ever! I've decided to share my find.

With Howard's permission, I'm offering a copy of "No More Bull!" and MY book (the 1st vegan pizza cook book) "Heart Healthy Pizza: Over 100 Plant-Based Recipes for the Healthiest Pizza in the World" for a special discount. I'm willing to autograph either or both. 

You get around 220 vegan recipes. 

"NO MORE BULL! The Mad Cowboy Targets America's Worst Enemy: Our Diet" by Howard Lyman with Glen Merzer & Joanna Samorow-Merzer 

"Howard Lyman, who told the story of his transition from cattle rancher to vegetarian in Mad Cowboy, exposes the flimsy lies sustaining the meat industry in this new volume.  With an update on the Mad Cow threat, an eye-opening discussion of the link between Alzheimer's and meat consumption, and a raucous dissection of the folly of high-protein diets, "No More Bull!" makes the case for a plant-based diet as clearly and powerfully as it's ever been made. 

Features over 100 vegan recipes from Howard's friends, cookbook authors, award-winning chefs, and easy-to-follow tips for those transitioning to a vegan or plant-based diet. 

Includes recipes from Robin Robertson, Nava Atlas, Chef Ron Pickarski, Chef Ken Bergeron, Bryanna Clark Grogan, Dr. Neal Barnard (President, PCRM), Brenda Davis, Chef Beverly Lynn Bennett, Patricia Bertron, Dr. T. Colin Campbell ("The China Study"), Albert Chase, Robert Cohen (the NotMilkMan), Joseph Connelly (VegNews), Sally Errey, JoAnn Farb, Dr. Alan Goldhamer ("The Pleasure Trap"), Dr. Michael Greger (Nutrtionfacts.org), Francis Moore Lappe ("Diet for a Small Planet"), Dr. John and Mary McDougall, Vesanto Messina, Marie Oser, Tanya Petrovna (founder, "Native Foods"), Jennifer Raymond, Jo Stepaniak ("The UnCheese Cookbook," Larry Wheat (Owner of the "Millenium Restaurant"), and many more! 

Pass this unique deal around.  You can learn more at:

http://www.hearthealthypizza.com/NMBHHP.html

 

The "Go Vegan Radio" Interview!

My 1st National Radio Interview w/Bob Linden on "Go Vegan Radio" is now available for streaming or an MP3 download:

http://www.goveganradio.com/2013/12/11/8-december-2013/

It was a great experience, although the 5 minutes on, 4 minutes of commercials (cut out in these audios, 'cept for a plug or two by Bob), 5 minutes back on, 4 minutes of commercials, etc., threw me initially.  I was honored that the previous speaker, Dr. Gary Francione, well-known academic and animal rights activist, mentioned that he just bought my book and was excited to receive it!  So cool.  Gary ends his bit mentioning my book around 42:11 and Bob segues into my interview.

Many thanks to Bob for the opportunity, and to Gary for really making my day!

P.S. - you can get an autographed sent to you at a special Holidaze Discount here.

Heart Healthy Pizza: Review by Lani Muelrath ("Fit Quickies") & Sauces Versatility

Early in February, Lani Muelruth posted a short review of my book on Amazon (here).  I was convalescing in a hospital at the time and didn't find out about this until a few days ago.  I'm honored!  Lani, aka, "The Plant-Based Fitness Expert," has been making quite a well-deserved name for herself recently, in no small part due to the success of her book, "Fit Quickies: 5 Minute Targeted Body-Shaping Workouts."  Here's what she had to say about "Heart Healthy Pizza:"

"Mark Sutton's Healthy Pizza is beyond innovative. When seeking to create a pizza that is outside the usual pizza box of high fat, full of dairy or meat, one is usually left to their own devices.

No more. Mark has created a book with guaranteed healthful sauces and toppings that can stake their claim in the 'whole foods, plant based healthy' world. And with endorsements by Caldwell Esselstyn, you know you can trust the contents to be heart healthy.

His sauce recipes also inspire versatile application. I made one of the sauces last night to put over a salad and it was perfect! Rice, nutritional yeast, and a few other elements made a robust and tasty sauce. Next is to tackle the crust recipes, which are not wanting. Nice work Mark!"

Clever cook!  Only in recent months, when I've had chance to test the idea of using some of the 60 "cheese-like" topping sauces on pasta, in casseroles, on veggies, on potatoes, in quesadillas, etc., did I affirm that, generically, pretty much all of them can be used this way and NOT just on top of pizza (or underneath the vegetable fillings, depending upon whether you are a "top" or "bottom" person).

I mention the possibility briefly in my book, but the process is simply to use leftover sauce (maybe thinned a bit) to, say, integrate with stir-fried vegetables until it gets creamy.  Or, pre-heat the sauce in a sauce pan until it thickens, and then use in any number of ways.

However, Lani figured it out and I appreciate not only her succinct and great review, but noting how "versatile" the recipes are.  Thanks Lani!

You can learn more about Lani and her work at:  http://www.lanimuelrath.com/

...and, you can order an autographed copy of "Heart Health Pizza" here!

Photos: "Vegucated," VSDC, and Compassion for Animals Event

Gary Loewenthal, of "Compassion for the Animals" Introduces the Veducated Documentary

One of the "perks" of having self-published my own cookbook, is that I make the decisions on whom to give complimentary copies to. I enjoy donating autographed copies for worthy causes (any other groups listening?). It's even more enjoyable when I can attend the event itself, meet with the raffle winners, and also get to know a bunch of people interested in a plant-based diet.

The Vegetarian Society of DC (via MeetUp) and Compassion for Animals sponsored a free showing of the marvelous documentary "Vegucated" this recent Sunday in Arlington, VA. I was fortunate enough to be in the DC area and have the time to stop packing for my trip back home for the Winter, to thoroughly enjoy this film with around 120 or more other people. Particularly cool, since I'm a life member of VSDC and haven't been around much the past several years (da Farm and creating/writing the book!).

Moreover, "Vegucated" is an impressive piece of work (and everyone involved should be highly commended for a 1st class effort). Writer/Director/Editor Marisa Miller Wolfson selects three people who've responded to her Craig's List Ad in New York, to be filmed as they go "vegan" for a month.  Impressively staged and photographed, the personal growth and understanding of the participants was wonderful to watch evolve over time.  Moments of humor over what to eat were laced with the horror of these people beginning to understand more about the terrible way animals are being treated as they are raised and then slaughtered for food (the later was not a major emphasis and shouldn't defer bringing impressionable children to view the documentary, imho).  This film covers statistics, medical information, helpful hints, and gives real insight to what veganism is (and isn't).  One of the best films I've seen in awhile that takes on the issue of being vegan, activism, and watching the growth of these three individuals was at times, riveting.

Kudos also go to VSDC and C4A for their dedication, hard work, and the incredible array of food and munchies available. The Arlington Library location had a superb parking facility and a fine room in which to meet, mingle, and watch. As Howard Lyman's webmaster and special projects guy (Howard wrote the Foreward to my book), it was also an unexpected delight to see him featured towards the end of this clever and very effective documentary. Highly recommended!  Much more enjoyable to watch with like (and soon to be like?) minds and such great company.  For me, a special end to several months of healing from an injury (staying in the DC area), and being able to return to marketing my cookbook a few months ago.  The experience gave me a lot to think about and I thoroughly loved the people interactions. A special event, a special film, and a special group of people.  Couldn't ask for much more (well, a few more of those evil vegan cupcakes...).

Here's some of the photographs I shot that night as a thumbnail matrix with imbedded links.  Enjoy!

"The Vegan Culinary Experience" - Magazine Now Available (free)

 

The Pizza Issue of The Vegan Culinary Experience is here!

"It's nearly 200 pages of vegan pizza goodness. Thanks to all our contributors for this issue: Madelyn Pryor, Bryanna Clark Grogan, Jill Nussinow, Robin Robertson, Sharon Gordon, Mark Sutton aka Heart HealthyPizza, Elizabeth Lonetti, Angelina Elliott, Mindy Kursban, and Amber Shea Ford."

- Chef Jason Wyrick

Download free PDF: www.veganculinaryexperience.com

 

So honored to be in the company of such great chefs and to have my article "Creating a Heart Healthy Pizza" published along with their great works!

Dr. Greger's Review of "Heart Healthy Pizza"

You can read the full review of the 1st Vegan Pizza Cookbook here.  An excerpt:

"Although it might seem arrogant and pretentious to call these the "most nutritious pizzas in the world," one would be hard pressed to think of any others that would be as healthy and beneficial to one's diet.  Mark takes full advantage of the abundance of phytochemicals in fresh vegetables and whole grains in these recipes to raise the bar on vegan cooking and demonstrates a unique and creative approach to making one of the most popular foods in the American diet not only a nutritious experience, but a enjoyable and tasty one as well.

Both vegans and non-vegans should check out "Heart Healthy Pizza."  As improbably as it might seem, pizza can truly be a healthy food!"

There's also some photos of a vegetable pizza I made last night with a "Millet, Sunflower Seed, Mustard, Horseradish" topping sauce.  Woof!

"Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues.Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.  His recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family & Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture.  Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He was featured on the Healthy Living Channel promoting his latest nutrition DVDs and honored to teach part of Dr. T. Colin Campbell's esteemed nutrition course at Cornell University."

Primal Strips: Review & Giveaway Contest

I've dissed bloggers who give away unhealthy vegan products, and I've turned down many free samples of same, so this post is unusual in that I actually accepted some free samples of some products I've tried in the past (at least one of them).  The company rep kindly agreed to send me an extra complete set of the producst so that I could give them away in a "free" contest.  So, here goes:

THE REVIEW:

There are six types of "Primal Strips."  Their nutritional profile is quite good, ranging in fat grams from 1 to 4 grams of fat per one serving strip.  Mostly non-GMO soy or wheat gluten (depending upon the product).  Thin, firm, well-packaged, I've enjoyed using the Hickory Smoked when traveling or consulting as they so easily fit into my computer bag.  All are a bit messy, but who's to complain about the extra sauce?  The texture of each is fantastic, and for me, it's only the texture of meat that I miss about meat (and I'm confident some of these jerky strips would fake out a non-vegetarian).  I've made my own seitan for years, and have never been able to get this kind of fibrous firm texture (and as compact).  It's most impressive.  A run-down of the line-up:

• Thai Peanut:  seitan-based, wonderful peanutty flavor (with thai basil!), 2 g. of fat.
• Mesquite Lime:  seitan-based, marvelous tang from the inspired lime flavor, 2 g. of fat.
• Texas BBQ:  soy-based, and, speaking as a guy who spent years in Dallas, Texas as a newbie vegetarian, to die for.  Would go great with a fine beer on the side.  An amazing 1 g. of fat.
• Hickory Smoked:  soy-based, a fine tribute to a formerly loved meat-based favorite.  Strong in flavor, 3 g. of fat.  No "red-neck" would be disappointed.
• Teriyaki Seitan:  seitan, naturally brewed soy sauce (there is a difference, many commercial soy sauces are unhealthy mock-ups of the real thing), rich flavor, 3 g. of fat.
• Hot & Spicy:  seitan with, get this, licorice root, seaweed and shittake mushrooms.  The highest in fat at 4 g. (which isn't all that bad), and packs in some unique nutrition.  I'm of the belief that sea vegetables and shiitakes are excellent for your immune system, and there is some evidence to support this.  Would be nice with a little sake on the side...

The Primal Strips website is excellent, makes no outrageous unsubstantiated claims, gives full nutritional information, and has well-designed resources to find out where you can purchase them.  Although they suggesting cutting the strips up for other kinds of meals (say, stir fries), I'm more inclined to enjoy the strips in hand, as nature intended jerky to be eaten (although the idea of using Teriyaki Strips in sushi maki is appealing).

BOTTOM LINE:  outstanding vegan products, very low in fat and sodium, one in particular is quite amazing nutritionally (not that the others are slouches), and I can, without trepidation, highly recommend them (of course, with all due balance! They could be addictive...).  Great company, very low price point, well-executed recipes. By using evaporated cane juice, sea salt, et. al., and giving me a one page sheet summarizing the ingredients and nutritional profile of each product, they show that they are deservedly proud of what they've accomplished.

THE CONTEST:  most of the vegan bloggers giving away free vegan products ask people to perform like monkeys:  "tell me how much you like XYZ, tell me how much you need XYZ, just post a comment and I'll select a winner at random."   Nyahh... Homey don't play that game (obscure reference to "In Living Color").  I thought long and hard about this, and here's the game plan:

Do something and let me know about it.  Do something productive for society and vegan-related issues.  Ideally, you're a student who can't afford a lot, but has some passion to help make things better.  If you're out of school and feel you deserve a shot, okay.  But what are the conditions?

Write/send a letter to some corporation, company, agency, institution, that poses questions to be answered, cited issues that concern you, or constructive advice on what you'd like to see (vegan-related, which is environment, animal issues, health, and food).  Hand out brochures in front of some restaurant or any other appropriate location (politely, please, will need photos), point out why there needs to be vegan options in your cafeteria, hold a Federal Agency accountable, make some documented suggestions to power, whatever. 

Challenge the establishment and be an activist.  Strive to make a difference.  I wanna see some creativity, audacity, cleverness, and maybe some courage.

I want you to intelligently contribute, not mindlessly perform.  To sweeten the deal, there will be two winners.  They will each get 3 Primal Strips, a copy of the Mad Cowboy DVD, and a copy of "No More Bull!" (by Howard Lyman, I helped edit it, and it's got 110 vegan recipes, some of the top veg'n chefs in the business... I should know, I picked 'em) or "Mad Cowboy" (your choice).

You send me an e-mail documenting whatcha did (you're on your honor), and I (and a fellow vegan) will independently rank all entries, top two get me sending you the aforementioned goodies at my expense.  Deadline for receipt of your e-mail showing me the letter you sent, or pix of your event, whatever, documentation, is March 24th. 11:59pm est.  Offer valid only for those residing in the United States.  My e-mail address:  msutton AT soulveggie.com.

Remember, it's not the results that matter, it's the proactive effort to invite change.  Do something... make an effort for the greater good.  Do it for Granny.

Eat More Rainbows (a re-post)

[From 2006]: "Your new year's resolution should be to eat one more rainbow each day than you did last year. Legend suggests that a pot of gold can be found at the end of each rainbow. That treasure can be cashed in to preserve your good health and ward off future disease...  The violet, indigo and blues of the plant kingdom include phenols and dithiolthiolnines contained in eggplant, cruciferous vegetables, grapes, plums, and grains. Eat onions and shallots, leeks, scallions and garlic for cancer-fighting alliums. Those green leafy vegetables contain flavonoids, and inositol is found in beans. Green fruits and veggies contain phenols, and plant sterols, protease inhibitors and saponins..."

[Every so often, Robert takes time off from being controversial (!) and writes a classic in his daily column.  This one's a true joy; both scientific and poetic.  The full column is below and here.  Best wishes to everyone for a Happy Veg'n New Year!  Mark]

Charging Your Cell Phone with Body Fat & Greening Our World

A short web bit & commercial from "Better Off Ted." Satirizing a global corporation that will make anything for anyone regardless of ethical, moral, or biological consequences, this TeeVee series (although not as complex and deep as "Eureka"), is quite funny (and sometimes, too close to the truth).  Thanks go to K. for bringing over the 1st season (dug the "cowless meat" episode!).  The 2nd season is available for a short while as "rolling set" of episodes at Hulu.  Enjoy!