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"Sustainable Meat-Nope" Chef Sylvia Thompson

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Published on Apr 11, 2014

The latest buzzword "sustainable," does not apply to meat. (See: Merriam-Webster dictionary, "Involving methods that do not completely use up or destroy natural resources.") Oscar-winning director James Cameron says, "It's not a requirement to eat animals, so it('s)...a moral choice ...that is having a huge impact on the planet and destroying the biosphere." ("You're Not an Environmentalist if You Eat Meat.") The facts are riveting. 51% of the world's greenhouse gas emissions are caused by raising animals as food and is causing global depletion of resources. Get
factually armed to take a vegan stand on "sustainability."

Sylvia Thompson, chef/owner of Greens & Vines (a Raw Vegan Gourmet restaurant) and her husband, Pete became vegans, January 1st , 2004 shortly after Pete's heart attack two days after Thanksgiving 2003. After a stent surgical procedure, and a lifetime prescription of powerful drugs, Pete decided to take his health into his own hands following Dr. Dean Ornish's methods spelled out in his book, Reversing Heart Disease. And reversing it he did, going off his meds in 18 months. The couple's vegan journey began from the health aspect, then the immoral aspect of eating animals after
watching "Earthlings" on You Tube. Now vegan has a Global meaning. People comment to Sylvia, "Isn't what you do hard work?" Her reply, "It's not just a job, it's a movement. What's good for our bodies is good for Mother Earth."

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