A Word on Wallets

by D. R. Hildebrand

I was about ten, maybe eleven years old, the first (and only) time my mother bought me a wallet.  The store sold leather jackets, leather purses, leather everything, all at very inexpensive prices.  As she paid I asked her, unaware, where this thing leather came from.  She hesitated a moment, probably caught off guard, then told me, “from animals.”  As someone who grew up vegetarian, not because of my parents but because of my stubborn older siblings who demanded it, there was no doubt my mother knew exactly what I thought of this suddenly morose, unappealing gift.  Before I could even utter a rebuttal she looked at me with frustration, and a little guilt, and said, “Well what other options are there?  It’s leather or nothing.”

I made that wallet last through college.

Fortunately, twenty years later my mother’s question has a host of answers.  Leather is passé and the alternatives are abundant.  The assortment below, by no means exhaustive, is intended simply to highlight a few of the materials and styles currently available, and to hint at what innovation will bring in the future.

My first vegan wallet was the National Bi-Fold, a very popular item from the Vegan Collection.  It had a leather-like look and feel and was often mistaken for leather.  Unfortunately, it wore out like leather too.  Others have found theirs to be quite resilient however and if a likeness to leather is the aesthetic you desire then this, or one of the company’s other designs, is worth considering.  Prices range from $24 to $32, with MooShoes carrying select styles in-store.

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Dynomighty Design, intended to “accentuate the modern urban lifestyle,” by Terrence Kelleman offers a tear-resistant, water-resistant, expandable, and recyclable wallet at an affordable $15.  The material is tyvek, which makes for an extremely lightweight, almost unnoticeable presence.  Dynomighty’s only drawback comes for those who carry extra credit cards, piles of receipts, photos, condoms, business cards, or anything else that will strain it.  For the minimalist, though, it is a gem.  Find it online at Alternative Outfitters or in a Whole Foods supermarket.

Dynomighty

For the past year I’ve carried a US-made wallet by HARVEYS.  This California-based maker, founded by the couple Dana and Melanie Harvey, offers no visible mention of being vegan—something I actually kind of like.  Each item, though, is made of seat belts and has a fashionable yet conscientious look.  The wallet, Black Label, costs $48 and is as reliable as, well, a seat belt.

Harveys

Additional options include: Franklin by Alchemy Goods, which makes wallets from reclaimed bicycle inner tubes for $29; hemp wallets by Rawganique ranging from $4 to $17; the effortless yet resilient Flowfold at $30, crafted in Maine from the sailcloth of boats; RAGGEDedge Gear, with badass wallets made of carbon fiber and Kevlar at $60; handmade by “dudes in California,” Couch Guitar Straps offers Jet Age, a funky $30 vintage-style wallet manufactured from vinyl; and for $74 any number of the sleek and über-chic stainless steel wallets by Stewart/Stand.

Day in the Life, MLB Grub, Rip Returns & Make You Beg

• Have you guys checked out the incredible athlete video-series by The Discerning Brute contributor and RD Matt Ruscigno called Day in the Life? If not, sit back and prepare to get inspired and charged. Here’s episode 5 featuring ultramarathoner Donovan Jenkins:

• There is a comprehensive new resource for Major League Baseball fans who are looking to get their grub on. The Venue Vegetarian Guide on VeggieHappy.com lists all MLB teams and what their stadiums offer, from veggie dogs and black bean burgers to salads, guacamole and corn on the cob. Also check out Peta’s top-10 veg friendly ballparks!

• Powerhouse authors Rory Freedman  (Skinny Bitch, Skinny Bastard) and Texas firefighter, Rip Esselstyn (Engine 2 Diet) have some new must-read books out. Beg is a battle-cry with a cover to drool over (yes we’re judging) that jujitsu’s the fascination and love we already have for our best-friend cats and dogs to help all animals. My Beef With Meat is an essential read to give to your dad, your brother – and even that obnoxious uncle who’s always poking fun at your kale chips. There’s a firefighter on the cover, ok? Who’s gonna argue with that?
My Beef with Meat 

Are Some Chefs Tools?

We talk a lot about masculinity and the powerful symbology that meat-eating has within our culture here at The Discerning Brute. We also discuss how strongly the tools of meat preparation resonate with those seeking to exhibit masculine power. From big knives and sharp, heavy cleavers to tenderizers and grinders, this is nothing short of a shiny, dangerous arsenal designed to dismember, shred and slice flesh. And like the “Meat Business Rock Stars” banner that was flying at Brooklyn’s Meatopia event, the message is often “beware”.

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Most recently, Esquire.com  – known for their celebration of meat-induced masculinity, launched a new show called “Knife Fight“. The ad that I’ve seen plastered up around New York City subways shows two tough-guy chefs, arms crossed, wielding knives with the bloody heads of pigs resting on cutting boards below them. This pig-head meme is a popular one, and it we see it within nearly every food publication and it has even bled into the art world. Most young chefs worth their weight in foie gras seem to line up for the opportunity to be photographed with a knife in one hand and a pig’s head in the other, with a delicately blood-splattered apron, in moody, baroque lighting, riding a fine visual line between hero and villain.

The suggestions that images like these make are complicated. We are asked to think of the subjects as stoic and masculine – doing the hard work that must be done of bringing home the bacon -  but we are also told, through eye contact and the readiness of their weapons, that they can harm or kill, which is a clear performance of power, telling us to take heed. The head of the pig is displayed as the centerpiece and focal point in images like this, like the recent New York Times article, The Proper Way to Eat a Pig“, where the subject is photographed with the head on a platter. Whether on not it’s an homage to Caravaggio’s Beheading of St. John the Baptist, we are asked to recognize the face as a primary element, and like our own human face, to see it as the sacred vessel of personality. To acknowledge and celebrate the face is to both acknowledge that the pig was a subject of perception; one who had an inner life. And it is in this celebration of the face that we find one of the most perplexing disconnects of carnism. The head then becomes the ultimate sacrifice, and is transformed into a ritualistic object. Like the Korean pig head ritual, it grants power to those using it. This visual is used to shock because it is shocking to see the victim’s face. It is intended to disgust because there is subconscious desirability around the power of doling out that which is gruesome.

Ultimately, all of the drama, mood and posturing in an effort to showcase power collapses under one simple fact that Carol Adams pointed out so eloquently: it is only a performance of power against the already powerless.

 

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Jay Kitchen Subverts Fine Dining with Two-Day Pop-Up in NYC

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If you are in the New York area and you love good food, you must come dine with me at this event! It’s going to be outstanding.
Breakout chef Jay Astafa will be sharing a sneak peek of his latest vegan fine dining concept, jay kitchen, at a two-day pop-up on April 25th & 26th at 7pm at New York’s Old Bowery Station (168 Bowery, New York, NY 10012 [map]).  Tickets to the jay kitchen pop-up are available through Eventbrite.com HERE for $95 and include an 8-course tasting menu and complementary wine and beverages.

Astafa’s concept —one that fuses modern techniques with a sensible focus on the inherent beauty of spring vegetables— is the latest chapter in the culinary career he began at age 16, when he revitalized his father’s Long Island pizzeria, 3 Brothers Pizza Café, by introducing a vegan adaptation of the family’s traditional Italian fare.  Astafa describes his work as “culinary activism” for animals, for the environment, and towards healthier communities. The jay kitchen two-day pop-up will be a preview of what discerning NYC foodies can expect from the culinary activist’s flagship downtown Manhattan restaurant, of the same name, slated to open in late 2013.

Get tickets here: http://jaykitchenpopup.eventbrite.com/

Celebrating Spring Vegetables

While most NYC vegan attractions revel in their unique abilities to create replications of meat and dairy dishes through the use of soy and wheat-based analogs, jay kitchen will revisit the roots of vegetarian sensibilities and present dishes that celebrate the vegetables themselves.  Astafa honors the fact that it was these same soy-heavy vegan comfort foods made 3 Brothers a destination restaurant for vegans across the country, gained him a cult following, and earned him features in The New York Times, and CBS Nightly News, but he also is eager to show the world that vegan fine dining is not only possible …it can also be an amazing experience.  Those dining at the jay kitchen pop-up will experience an  8-course tasting menu with brilliant displays of spring vegetables, hand-made cashew bries, butters and pastas (with gluten free options), braided with modern culinary techniques like Astafa’s balsamic caviar (a molecular gastronomy creation) and playful highlights like “smoking” liquid nitrogen infused caramel corn balls (a testimonial to Astafa’s youth amidst a sophisticated dining experience).  For dessert courses Astafa will be collaborating with his close friend, vegan pastry chef, Dani McGrath.

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Changing the World for Animals, One Plate at a Time

Animal rights activism has been a longtime passion for Astafa.  At 16 his freedom to experiment with resources at his family’s restaurant gave Astafa an opportunity to carve himself out a unique niche in the world of animal advocacy.  Astafa seeks to use his culinary activism to show the world that vegan food can be elegant, delicious, and fun, all at once. “It’s all about high quality ingredients that are used to create a vegan fine dining experience” says Astafa. “I love this concept because people don’t usually connect fine dining and vegan together.  It’s my mission as a vegan chef to show people that you can have fun gourmet dining experience that doesn’t harm any animals.”  Both Astafa & McGrath understand that food trends are governed, at times, by no more than a handful of tastemakers, that these tastemakers can have a profound impact on the way people make food choices, and that our food choices directly impact the lives of animals and the natural environment.  For -2Astafa, jay kitchen is a Coup D’état aimed at subverting NYC tastemakers with lavish vegan cuisine.

About Jay Astafa

Jay Astafa is a vegan chef with a passion for creating innovative dishes.  When he was only 16 Jay created a vegan menu for his father’s Italian restaurant, 3 Brothers Pizza Cafe, where his plant-based adaptations of Italian classics quickly drew a cult following.  At age 18 Jay graduated from New York City’s Natural Gourmet Institute and developed an affinity for modern culinary techniques.  Jay plans to open a vegan fine dining restaurant in New York in Fall 2013.

About Dani McGrath

Dani McGrath is a 23 year old, vegan and gluten-free baking enthusiast.  Like Astafa, Dani McGrath has merged her culinary expertise with her love of animal activism, often donating her celebrated pastries to benefit local shelters and non-profits.

Get tickets here: http://jaykitchenpopup.eventbrite.com/

Birds’ Eye View

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There’s a great interview over at Vice by Jeffrey Bowers about filmmaker Quico Meirelles, son of award winning filmmaker Fernando Meirelles (City of God, Constant Garnder) and vegetarian whose short film, Tastes Like Chicken, takes a birds’-eye-view of life on a chicken farm.