Healthy Hero: Dominick Thompson

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photos by JP Bevins

Dominick Thompson is a real New Yorker. He works a demanding day job, started his own business on the side, and still finds the time to stay healthy and vegan while training hard for triathlons. LÄRABAR, famous for their simple, real ingredients that you can actually recognize, asked The Discerning Brute to spend a day with Dominick and get to know the insights, secrets and strengths of this healthy hero. We chased him around on foot, on wheels, under weights and in the kitchen and even caught him sharing his favorite Cashew Cookie bar with a squirrel friend.

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Joshua Katcher: People who live in NYC are notorious for having the busiest schedules. What does your typical day look like and how do you make time to work out and eat well?
Dominick Thompson: I work 10-12 hours a day Monday-Friday. That doesn’t include any special projects I’m managing that may involve late night hours or weekends as well. However, I do create time for training and even competing in races as they are important to me and my health. There is simply no excuses to not be healthy and train efficiently in this day and age. My typical work day includes me rolling out of bed to train from 5am to 7am. That gives me plenty time to shower and head into the office. I spend my lunch hours training as well whether its at the gym or going outside for a run through the busy streets of Manhattan. By the time I leave my office in the evenings, I have one thing on my mind, and that is to go hard in my third training session for the day which usually lasts 2 hours after work.

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JK: You’re in amazing shape. What’s your motivation for staying fit?
DT: The physical and mental feeling one experiences when they are at their peak level of fitness is something that is just as addicting as life itself, and life itself is truly my motivation.

JK: What’s your workout regimen like, and are you currently training for any competitions?
DT: I’m currently training to compete in my next Ironman, with hopes of qualifying for the Ironman Championship held in Hawaii. I currently log over 120 hours of training per month.

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JK: Who are some of your heroes? How have you inspired others to get healthy?
DT: With respect to physical health and athletic achievements, I didn’t have any real life heroes growing up. The only hero in my life in terms of athletic achievements was the person I used to stare at in the mirror everyday before and after football practice. To understand this, you would have to understand my past. To be brief, all I saw growing up were individuals just trying to survive the day to day struggles of life and poverty. The last thing on their minds was being healthy. Not having any male role models drove me to teach myself how to play football and to get involved in other team sports on my own. It also taught me how to think very critically and grow up fast. Without going too deep, let’s just say that I used the negative things and experiences I saw growing up as inspiration to do my best and to be the opposite of what I was used to, both on and off the field. Now in my adult life, I have inspired others by showing them they can thrive and still perform in athletics at a high level all on a vegan diet.

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Cashew Cookie

JK: Do you make time for fun?
DT: I do make time for fun, but I also consider competing in endurance sports such as triathlons and marathons as fun. I love them!

JK: Let’s talk food. What’s a great pre-workout meal, post workout meal, and snacks for in-between?
DT: I like things simple and healthy. I juice and consume a variety of berries for pre-workout fuel. If I’m out on a long bike ride, I re-hydrate with juiced watermelon and eat bars like LÄRABAR throughout my ride. The Cashew Cookie bar is one of my favorites. The best thing about LÄRABAR is that it’s only a few, simple ingredients like cashews and dates. Post meal is always bananas and juiced fruits.

JK: What are some common myths you dispel simply by being you?
DT: That you can’t be strong on a vegan diet. I’m actually stronger now that I am on a vegan diet than I was when I consumed animal products. In fact, my strength training has only improved.

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JK: What music gets you pumped? What ideas inspire you?
DT: It varies. Depending on the day or the mood. Sometimes I rock out to Tiesto and other times I crank up some Young Jeezy. I love all types of music. Kings of Leon is one of my favorite bands. As for what inspires me, people that work 9-5 jobs while competing as weekend warriors in marathons and other athletics inspire me! It is the very reason I formed IRON BRUKAL, which represents The Working Athlete.

JK: What’s something every guy should know?
DT: That compassion defines one’s intelligence with respect to all life itself.

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JK: What is something every guy can do right now to start getting healthier?
DT: Honestly, cutting out all meat from your diet is the first step in my opinion. Your children and grandchildren will thank you in the future when you are still living and able to play catch with them.

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The Lusty Vegan Interview

ChefAyinde

Chef Ayinde Howell’s new book, The Lusty Vegan, co-authored by Zoe Eisenberg, is a delicious, fun, sexy and indulgent cookbook that focuses on innovative recipes with savvy relationship advice for people that may not see pie-to-pie. Yours Truly gives some of his own relationship advice on page 89! I’ve had the lucky opportunity to both work with Ayinde as a featured chef, and eat his delectable creations at more than one glitzy event. I went back for seconds. And thirds.  With his new book hitting the shelves, I got the inside scoop on what makes the perfect recipe for a book about what it takes to keep on loving food and each other.

Joshua Katcher: Which two recipes from your new book are your personal favorite?
Ayinde Howell: Orange Cream Stuffed French Toast and the Hearts of Palm Lobster Roll

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Hearts of Palm Lobster Roll, from The Lusty Vegan

JK: Why is food such an issue for people in relationships or dating?
AH: Because it’s physical evidence that you agree or really disagree on a pretty key element of life. At just about every meal it can be an easy source of conflict or reassurance. The key is to have understanding, mutual respect and good vegan food. I try to address as much of these as possible with my co-author in TLV. And provide 80+ recipes for the eating part.

JK: What have you learned about relationships from writing this book?
AH: That I have been selfish in the past and didn’t know how to compromise. But I do now. Really! It’s a two way street and when we talk about building a life with someone there is a lot to consider. So if it’s a serious one, be open.

JK: List 10 ingredients you could never live without.LustyVegan
AH: 1. Flavored oils, truffle, sesame, olive etc.
2. vinegars, balsamic, cider, rice etc.
3. sage
4. powdered herbs
5. an all purpose seasoning, I make my own but old bay is nice and a good masala curry
6. cashews
7. vegan butter
8. organic veggies
9. tamari sauce
10. flour

JK: I love your point in the book to “let the food do the talking”. I feel like this can be applied to a lot of things. Tell us about an experience you’ve had where your food did the talking.
AH: Mostly it’s from when I worked as an executive chef in Manhattan, I would sit in the dinning room during lunch and watch as vegans would drag their non vegan co-workers to the vegan cafe. Witnessing their faces go from skepticism… to that silent fork… to plate-clanking joy never got old. I saw that worked so much better than any pamphlet or  attempt at convincing.

JK: I’ve met some people who don’t like art, don’t like kids… but would you date someone who didn’t like indulging in good food?
AH: So interesting, I’d have to say no. As a chef I get a lot of inspiration from the person I’m dating pleasing her palate and surprising those testbeds is a such a fun thing.

JK: I love the theme of the book and its inclusiveness. What kind of feedback have you been getting? Any haters?
AH: Well we release on Oct7th, I’m sure there are some haters out there. My co-writer Zoe Eisenberg was called vegan whore for dating her meat eating BF by one of our ieatgrass.com commenters (at least it was a vegan whore).

JK: When are you opening a restaurant and when will I ever get to have your Mac-n-Yease again?
AH: Ha! Post writing this book I am putting together a plan and team so I can create the space I want in the the best way! I will let you know sir!

JK: What do you have your sights set on for the next year?
AH: More TV stuff, I am working on merging all my talents together and hitting the world with veganism in ways they have not seen before.

JK: What’s the best way for people to get your book?
AH: Most book stores or Amazon.com.

Just in time for the holidays, a vegan Bailey’s recipe!

by Paul Jarvis

This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).

I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.

Serve on ice, use in coffee, or keep in your (secret) flask.

baileys

INGREDIENTS

  • • Coconut milk
  • • Maple syrup
  • • Vanilla extract
  • • Espresso
  • • Whisky
  • • Cocoa powder

DIRECTIONS

  1. 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
  2. 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
  3. 3. Serve chilled and store in a sealed container in the fridge.

Debate: Don’t Eat Anything with a Face

By D.R. Hildebrand

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Photo: Joshua Katcher

Earlier this month, The Discerning Brute covered promotions for the debate event “Don’t Eat Anything with a Face.” It got a lot of press traction. Hosted by the U.S. affiliate of Intelligence Squared, the debate featured two two-member teams arguing each side of the motion. For the motion were Dr. Neal Barnard of the Physicians Committee for Responsible Medicine and George Washington University and his debate partner Gene Baur, founder and co-president of Farm Sanctuary. Against the motion were Chris Masterjohn, author of the blog The Daily Lipid (sponsored by the Weston A. Price Foundation), and his debate partner Joel Salatin, public speaker and director of Polyface Farms.

The debate was composed of three rounds, including a question-and-answer with the audience, and to my delight it maintained an intelligent, robust, and precise examination of the motion, Don’t Eat Anything with a Face. The facts and concerns the debaters addressed, on both sides, were detailed and numerous, and, at the same time, far from complete. Nevertheless, at the end of the ninety minutes the audience was asked to select a winner. The results are illuminating. TheDiscerningBrute.com editor, Joshua Katcher was in the audience and had this to say:

“The debate was sold-out, jam packed, and the popularity of this debate was such that it crashed the Intelligence Squared website! The energy both in the crowd and on the stage was intense, thought-provoking, and above all, it was nice to her that the place where 99% of meat and dairy products (CAFO’s, more popularly known as factory farms) was not even on the table for debate, being considered indefensible by both sides. At the after party, even moderator John Donvan, author and correspondent for ABC News, admitted he’d be changing his eating habits.”

For anyone passionate about food, the definition of food, the future of food, the state of farming, or our relationship to non-human animals, this is a serious investigation of all of these topics. The only related topic not considered here is that of factory farming. Both sides of the motion agree from the outset that factory farming, and all its outcomes and implications, is egregious. The panelists debate only the motion: Don’t Eat Anything with a Face. It is worth watching:

One of the main points raised by the two who argued against the position was that many animals are killed in growing vegetation. But according to research, more animals are still killed in farming them directly:

Haikure, Ghosts, Superheroes & Phoney Baloney

Haikure is an Italian denim line with simple, classic style. Haikure also utilizes hemp, organic cotton, recycled poly, lyocell, tencel, linen and low-impact, plant-based dyes and aging processes. PLus, they have a really innovative tracking and transparency system in place that lets the buyer know the life-cycle and impacts of the purchase.

THE GHOSTS IN OUR MACHINE is a journey of discovery into what is a complex social dilemma. In essence, humans have cleverly categorized non-human animals into three parts: domesticated pets, wildlife, and the ones we don’t like to think about: the ghosts in our machine.”

Liberator_issue1cover-TimSeeleyMoCCAfest exclusive.  Cover art by Javier Sanchez Aranda, colors by Kathryn Mann

I grew up reading comic books which is why I’m so excited about LIBERATOR, a new series from Black Mask Studios where gritty antiheroes put the target on animal abusers and dog fighters. The comic book is a collaboration between Matt Miner & Vito Delsante. Go to the signing for Liberator #1! Visit any of the following links to pre-order online:

CLICK HERE to find your closest comic book store.
Pre-Order from Discount Comic Book Service (USA, ships internationally)
Pre-Order from Midtown Comics (USA, ships internationally)
Pre-Order from Things From Another World (USA, ships internationally)
Pre-Order from Forbidden Planet International

When I finally got to try Phoney Baloney’s coconut bacon, I went through half the bag by itself in the first 15 minutes! Needless to say, the smokey, savory, crispy flakes go great with everything from salads to cupcakes – but don’t forget to make a classic BLT. Check out Isa’s recipe for butterscotch cupcakes with coconut bacon, and Phoney Baloney’s own recipe for a BLTA