• Ultramarathoner Scott Jurek, is changing the world of sports.
The New York Times’ article yesterday by Mark Bittman outlined Jurek’s plans for Thursday and Friday: a “
24-Hour Run world championship in Brive-la-Gaillarde, France, on Thursday and Friday. It is a grueling race to determine how many miles runners can complete on a 1.4-kilometer road loop (about nine-tenths of a mile) in a 24-hour period.“
Scott Jurek is a vegan, and his diet certainly isn’t slowing him down. He holds the fifth-, sixth- and eighth-fastest times in race history on the 153-mile course between Athens and Sparta. He is tall, strong and shows boundless energy – completing training-weeks of 140 miles or more. “He said he needs 5,000 to 8,000 calories a day, “and I get that all from plant sources. It’s not hard, either. I like to eat, and I don’t have to worry about weight management. All I need is a high-carbohydrate diet with enough protein and fat.”
Read the rest of this inspiring article HERE.
• How I wish Dunkin’ Donuts were totally vegan. Too bad they use rotten eggs. Thank your lucky stars that Danielle Konya of Vegan Treats whisks icing with brass knuckles and turns dust into earth-shatteringly amazing donuts. Now through May 21st, you can vote for the next Vegan Treats donut flavor! Time to make the donuts...
• Tuthilltown Spirits, my favorite distillery, is embarking on a three year program to exit the Grid by converting all its waste byproducts to fuel. They just won awards at American Distillers Institute Annual Conference.
“It’s an exciting time for us. The distillery is really established and our products are well received,” founder Ralph Erenzo said. Economy of scale andrecycling of heat and materials are high on the list of improvements.
Brian Lee, the engineering mind behind Tuthilltown Spirits, estimates the distillery could be independent of outside sources of fuel by making use of the waste stream. “We have unpotable alcohol at high proof that burns clean and hot. Our dry distillery grains, grain stalks and chaff can be burned in a furnace to make steam to fire the stills and cookers.
“The CO2 created in the fermentation process is destined to be pumped into a greenhouse where we will experiment with starch bearing algae that can be fermented and distilled to be used as fuel. And then there’s cellulosic fermentation of stalks, cobs and other grain parts for distillation to ethanol. Don’t get me started.”
Lee is enthusiastic about the prospect of a business without fuel bills. “It’s the way of the future for the agricultural distiller.”
All this has a practical side. Virtual elimination of transportation costs for fuel delivery, thereby lowering carbon emissions. Near elimination of dependency on typical fuel sources. No matter what happens out there in the world, says Erenzo, “We’re still making whiskey.”
• Go to the Veggie Prom!
- • Artwork for this flyer was created by the incredibly talented Michelle Cavigliano.
- • Veggie Prom is 8 p.m. Friday, May 14, 2010. It will be at Littlefield in Park Slope: 622 Degraw Street, Brooklyn, NY 11217.
- • Tickets are $10 in advance and $15 at the door. 21 and over. Buy tickets here. There is a cash bar, and VEGAN desserts are free! Music will be provided by veg*n DJs Lil Ray and iLan. A raffle will benefit Mercy for Animals. Creative prom attire is encouraged! Couple themes are welcome too! No date necessary to attend!
The Launch of Gracious Gourmand on Friday August 28th was a huge success! Tucked in the cozy, candle-lit Second Stop Cafe, 30 foodies gathered to dine on the meticulous, visually stunning and delicious creations of Chef Lagusta Yearwood, featuring produce from Taliaferro Farms and Second Wind CSA . Our sponsor was Kanon Organic Vodka, and we created some delicious, freshly-juiced watermelon-mint and apple-beet libations.
