Weed works...

And so, I still have yet to introduce you to the fine tastes of my gourmet kitchen. While you're waiting, enjoy another witty (lame t-shirt ready) graphic, and perhaps a glimpse at a social phenomenon gaining traction in the US.

Of course, 90% of young people smoke pot, it's just a fact. In the faltering rust-belt it's practically impossible to find students whose tolerance for THC is anything below that of West Coast stoners. The simple fact that the majority of transactions and consumption happen indoors during the 9 months of frigid and snow covered winters in the northeast may shield those who partake both from public view, as well as each others eyes.

So I say, come out into the sunshine! If I pulled together all the disparate groups I've partaken with in the past two weeks I'd have enough votes to swing an election. So maybe a "coming-out' party is in order... on a very public stage.

Think about it, and while you think - read these articles that smell sweetly of a change in the air:

http://rawstory.com/news/2007/Stevens_Smoking_pot_akin_to_drinking_0627.html

http://alternet.org/columnists/story/55403/

As always, enjoy life, live free, and use these graphics wherever you'd like, as long as you don't feed the corporate machine.

If You Don't Eat Your Meat....

Meat, Incorporated.

The name says it all.

Welcome to my latest scatter-brained pursuit. Although I'm a pesco-vegetarian I've always been fascinated by the way our society consumes and fetishizes meat. I've also always been encouraged to explore alternatives to a wasteful and destructive diet in my own life. I'd like to share the delicious, nutritious meals that nourish me and my household - which I've arrived at through a study of living...

Trust me, these simple dishes will knock the socks off your dining companions. And I'm on a budget too, so don't think that the luxurious tastes on this blog are out of your reach. I usually limit my preparations to 1-or-2 pans, fats in the form of Olive Oil only, healthy amounts of 'lean' cheeses, and delicious herbs and spices that completely eliminate any added salt from almost everything that comes out of my kitchen. When possible I'll estimate nutrition information for my dishes, and try to include discussions on diet & health related topics with the professionals I've consulted through my 13 years of vegetarianism.

You - the reader have the ability to be an agent of change in the world, and to make conscious changes in your life. With these simple dishes I hope to inspire your curiosity - in the kitchen and elsewhere. I know that sounds pretty heavy, but you'd be surprised at the power of food.