#this is why I primarily eat rice and pasta

[hugepenishaver]

I want to eat more Russian and Belarusian food to connect with my culture or whatever but GOD are so many of the dishes labor intensive. like I love me a good borscht or kortofliany soup but I do not have the energy to go through the entire process of making it

[acti-veg]

16 Plant-Based Protein Sources

Protein is often raised as a concern for people considering adopting a plant-based diet, and considering the fact that we've all been taught to associate protein primarily with red meat, this is not surprising.

It is estimated that most adults require 56 grams of protein per day, and you're probably hitting that number if you're not in a calorie deficit. If you're trying to lose weight and so are cutting calories then you may need to track your protein a little more closely, but 56 grams is pretty easy to hit without having to really think about it.

It gets a bit more difficult if you're very physically active, particularly if you're engaged in regular endurance training or are trying to build muscle. There is a great deal of disagreement about precisely how much protein is ideal if you're training intensely, but it is very achievable to hit even the upper end of protein requirement estimates using only plant-based foods. Listed below are particularly good options.

1) Lentils - Lentils are a cheap nutritional powerhouse, and provides about 17 grams of protein per cup. They're also very flexible, you can have them as your main protein source of a meal, use them to substitute mince in a pasta dish, make burgers out of them, or put them in a stir fry or with rice and veg with some seasonings. They are cheap and convenient if you buy them canned, since they're ready to eat, though I would recommend at least warming them up.

2) Chickpeas - Chickpeas are a popular vegan staple, and it's not hard to see why. At approximately 14.5 grams of protein per cup, they're nutrient dense and very flexible. Use them to make hummus or falafel, as the main protein source of a curry, on their own with rice or worked into a salad. You can also just air fry/grill them with some oil and spices for a convenient, crunchy snack.

3) Oats - A cup of dry oats is around 11 grams of protein by itself. Making it with a cup of oat milk brings that up to 14 grams, throw in a tablespoon of peanut butter and you're up to about 17.5 grams at breakfast, and all those ingredients are pretty cheap and very filling. You could add something like nuts or chia seeds as a topping to stretch that to well over 20 grams.

4) Nuts - Peanuts are 9.5 grams per 1/4 cup, almonds are 7g, pistachios 6g, cashews 5g, hazelnuts 5g, brazil nuts 4.75g, walnuts 4.5g and pine nuts are 4.5g. You can buy 1kg bags of mixed nuts for a little bit cheaper and keep them in a jar for a healthy snack. I find it better to buy a bag that doesn't have peanuts in then add the peanuts later, as mixes that include peanuts tend to be less for your money. Peanut butter is also a cost effective way to add protein to many snacks and meals.

5) Beans - Depending on the type, beans are anything from around 10-15 grams of protein per cup. Some are better than others, like kidney beans, but even your standard baked beans are high protein and good for you. Turn them into a chilli, have them on toast, on a jacket potato, turn them into a bean burger or make them the protein base of a salad or soup. Kidney , soy and edamame beans are particularly good options.

6) Seitan - When cooked, seitan closely resembles to look and feel of red meat. It is made of wheat gluten and has 25 grams of protein per 100 gram serving. It is not very widely available in supermarkets, but try your local Asian market, where it will usually be cheaper as well. It's a bit of a hassle, but you can also make your own at home, which is extremely cheap as it's just wheat gluten, yeast, plant milk, miso and spices.

7) Tofu/Tempeh - A staple in Asian cooking, don't be afraid to try this one. Think of it as doing all the same things chicken does in terms of recipes, it soaks up the flavour around it. It needs to be pressed before use, or you can avoid that by just draining the liquid and freezing it, then thawing over night when you want to use it. 100 grams of tofu (less than half a small block) contains 8 grams of protein. Some tofu, like Naked TooFoo, is pre-pressed for you.

8) Faux Meats - Faux meats are an easy way to add a protein base to your meal, and has the advantage of serving the same function on a plate as the foods you were used to before you went vegan. A Beyond burger, for example, has 19g of protien per patty, though you can get much cheaper options that have a similar nutritional profile. Pair that with a wholemeal bun and something like brown rice/quinoa and vegetables and you can create a very high protein meal.

9) Grains - All grains are good for protein, these include quinoa, spelt, brown/wild rice, teff, amaranth and sorghum. They can range anywhere between 5 and 8 grams per 100 grams, and you'll usually be serving them with some sort of protein source. They're also an excellent source of fibre and carbohydrates, which are also important for training and general health. Quinoa in particular provides all 22 essential amino acids.

10) Peas - Green peas are not mentioned much when it comes to high protein options, but a cup of cooked peas is a respectable 9 grams of protein, and it's worth mentioning here because they tend to be used more as a side than main, so can be paired with other high protein options. They're also very cheap, freeze well and are easy to prepare.

11) Seeds - Just a tablespoon of chia seeds is nearly 3 grams of protein, and the seeds are so small and tasteless that you don't actually notice them in anything you put them in, making them an easy way to add protein to just about any meal. They're pretty cheap to buy in large quantities, particularly good to replace eggs in baking, to add to bread flour, salads and oatmeal. Other high protein seeds include pumpkin, sunflower, linseed, hempseeds and buckwheat.

12) Bread - Bread may not immediately come to mind when you're thinking about protein, but wholegrain/rye/spelt breads can be very high in protein, anywhere from 3 all the way up to around 10 grams per slice, particularly for seeded loaves. If you really want to turn bread into a high protein food, invest in a bread maker or bake it yourself, that way you can add nuts, seeds and oats yourself to up the nutritional value. That's just the bread too, a hummus and falafel sandwich with a high protein bread can be very nutrionally dense.

13) Fruit and veg - Worth mentioning here, as they're something you'll need to consume to maintain a healthy diet anyway, and some options have moderate protein. The higher protein options include broccoli, spinach, asparagus, artichokes, potatoes, sweet potatoes and Brussels sprouts, which all contain 4–5 grams of protein per cooked cup. Likewise, blueberries, guava, bananas and nectarines contain about 2-4 grams of protein per cup, as well as many other vitamins important for training.

14) Nutritional Yeast - No vegan list is complete without mentioning it, it's a vegan staple for its nutty, cheesy flavour, as well as being an easy source of vitamin B12. It's a complete protein that has 8 grams of protein per 16 grams serving, making it an easy way to add more protein to things like pizza, pasta dishes or a jacket potato. Use it to make cheesy sauces, or just sprinkle it on anything you'd have previousy added parmesan cheese to.

15) Protein Bars - They tend to be  on the expensive side, but there are a few plant-based options. I'd recommend Misfit bars if you can get them online, they're low sugar, 15g of protein per bar, and you can buy them in variety packs of 40 which works out cheaper. Trek also have protein flapjack bars, less protein (8-9g) but are much cheaper in packs of 3 and frequently available at a discount (as little at 85p for three in Heron here in the UK).

Most brands won’t be suitable as a daily option for many people given the price, but great for when you're need a protein boost on the go. You can also just make your own protein bars using nothing but oats, cinnamon, baking soda, a little maple/golden syrup and a scoop of plant-based protein powder.

16) Protein/Meal Powders- Even the cheaper powders are around 18g of protein per scoop, so a shake is an easy way to add more protein to your diet, or you can stir it into oatmeal to get most of your daily requirements over breakfast. Some meal replacement shakes, like Huel Black, are around 40 grams of protein per serving (2 scoops) even when made with just water, providing a cheap and easy way to have a high protein and nutritious meal without any prep or fuss. Add some peanut butter and plant milk to make them tastier and even higher in protein. (I don't accept sponsorship or commissions from any brand and I don't have any affiliate links. Any product recommendations are based solely on my own experience.)

[sidewalkchemistry]

Why Cleaner Diets (Plant Based, Whole Foods, Raw Vegan, etc) Make People Sick & How to Easefully Adopt a Healthier Diet🦋 | Holistic Leveling Up!

Heard of people breaking out, unbalancing their hormones, getting fatigued, losing hair, developing gut issues, or becoming prone to colds having made a perfectly nutritious upgrade to their diet? (BTW I don't mean anything low-carb or high-fat. These don't meet the body's actual needs and lack fiber. They are not wise to practice unless you want fatigue and constipation).

Apart from the psychological and social difficulties of adhering to a healthier diet, there are also the physiological effects. Many people will claim that fully adequate diets made them sick and it must just not work from them because "everybody's body is different." The actual reason for this is that the body's natural detoxification pathways become less encumbered, and especially if drastic switches are made, the rates of cleansing can be too intense (simply eating more nourishing foods over junk foods is cleansing as it supports detoxification rather than inhibiting it). Most people are unaware that we have to take such permanent lifestyle transformations like this gradually, especially if we come from a history of illness or heavy junk food eating. I always recommend using the transitory principles of the Mucusless Diet Healing System (devised by Prof. Arnold Ehret), no matter how you are changing your diet. So, if you are looking to nourish your body as it deserves, seeking to remove processed foods, towards a primarily-fully whole foods, plant-based, home-cooked, mucusless, and/or frugivorous diet, all of the following applies.

Step 1: Understand that everything in nature makes permanent changes with transitory phases. For example, the life cycles of animals and growth of plants. Ehret says that "Nature's mills grind sure but slow." Overnight, cold turkey methods are not reliably effective because they work against nature. What we eat affects us chemically several times per day. To make a change in our foods is to change the chemical environment within us. (Making continual, progressive transformations to diet & lifestyle can look like this).

Step 2: Eliminate the worst mucus-forming foods first. Pus-forming foods (animal based products) are the most obstructing as they decompose in the digestive tract. They create the most powerful cravings and impediments to healing, since they have gummy residues and are fiber-less, which causes them to struggle to be fully eliminated from the digestive tract. If you are already off of animal ingredients, reduce/eliminate rice, gluten pasta, and other sticky grains from your diet. Opt for more coarse, sprouted, and gluten-free grains, like wild rice, millet, and buckwheat (until you transition away from them if that is your goal).

Step 3: Increase your intake of fruits and vegetables, especially the virtually fat-free and starch-free [or starch-free once cooked] ones because they are mucusless (for example, avocados, potatoes, and cassava are mucus-forming). These will help you to adjust to more nourishing meals because they are the best at developing a diverse & balanced gut microbiome. Base your meals around ripe fruits and well-grown vegetables. Have a predominantly or all-fruit breakfast (eg. baked peaches, spiced and stewed apples, smoothie, or fruit salad). Have a large delicious salad as (the bulk of) your dinner. Or follow the principles in the Transition Diet sections of the Mucusless Diet Healing System for most effective results. (For sensitive tummies or those unused to a fiber-rich lifestyle, introduce fiber gradually, focusing on fruit fibers, fresh cold-pressed juices, and smoothies). BTW eat enough! It can take a while to get used to feeling full up on plants. You may feel like you're eating tons, but it's all good :)

Step 4: Assist your body in its detoxification with holistically healthy habits. The most important of these is to undergo colon hydrotherapy. I know it seems strange from some, but since the gut is the foundation to our health and we have a long history in eating so many unsuitable foods don't eliminate completely (as we see with the prevalence of colon cancers and digestive problems), giving that additional cleaning to the intestines is as important as brushing your teeth. After having a natural bowel movement, it is suggested to do a lemon and distilled water enema (once a day to once a week, for best results). Enemas and colonics can also help relieve symptoms caused by lymphatic congestion, like headaches, colds, edema, bloating, toothaches, etc. Other holistic habits to assist cleansing: sweating, exercise & stretching, sauna, sunbathing (start with short periods in sun), salt/herb baths, fresh juice in the morning, breathwork, meditation & mindfulness (reduce stress), laugh more, get fresh air, aromatherapy, herbal teas, rational fasting protocols (begin first with mastering intermittent fasting and proper break-fast), naturally laxative food herbs (prunes, beets, chia seeds, psyllium husk, spinach, dates, etc), sound healing (relaxation), dry brushing, lymphatic massage, use of non-toxic products, etc. Try not to practice extreme things which can "shock" the body into intense detox phases. For example, cold plunging can be unhealthy for people with unregulated nervous systems.

Step 5: Kick out unhealthy cravings naturally. Replace them with whole food plant based, homemade alternatives. Or if you absolutely can not shake them, continue with your regular menus and eat it after your dinner salad. When your cravings are strong, be sure to continue with your colon hydrotherapy routine. Soon, your body will become cleaner and more sensitive to the foods (you will not want to experience their effects) and/or the craving will go away. Your cravings will tend to become healthier, for things like beans and your favorite fruit, rather than pizza and deep fried things.

Step 6: Keep things exciting. People often think eating healthier means more boring meals. Pfft. That's the exact opposite. There's so much intrigue in preparing high quality meals for yourself. And then...Your palate for all the rich plant flavors will expand too. I encourage you to try new fruits, vegetables, and herbs. Try some different beans, nuts, seeds, and grains too (if your goal isn't to be mucusless). Go to farmer's markets, wholesalers, ethnic markets & aisles, big box supermarkets, online specialty organic retailers (for bulk ingredients like dried fruit, herbs, or spices), and even clean convenience store items (eg. I've found unpasteurized tropical fruit pulps for smoothies, with no added ingredients). Research about the cuisines and herbal traditions from your own cultures and others. Often, the meals of the poor citizens were the most nourishing all along. You will discover more flavor combination ideas for salads, dips, sauces, spice blends, and teas. Rediscover that appreciation for simplicity and refreshing flavor in your meals.

Step 7: Enjoy the transition to doing bigger and better and more nourishing things for your body. You will easily become an expert in your own body and empowered to take your health into your own hands via these methods. Sometimes, it will feel arduous to get into the routine of meal prepping and grocery shopping -- but you're absolutely worth that effort. Understand the position you are in. You are making permanent epigenetic changes to the genetic codes you have been passed down. This is a gift that will impact the children you may have, the friends you make, the people you meet, and the generations to come. When we heal ourselves, we are not just healing our individual selves. It is about helping our world which has become so sidetracked with destructive habits & refortifying the influence of the nurturing instinct.

BEFORE YOU GO✨

Here's some extra guidance from 20+ year Mucusless Diet Healing Practitioner and Arnold Ehret expert, Prof. Spira in his article "Art of Transition":

"Although Ehret was a fruitarian thinker who asserted that a mono-fruit diet is the best for humans, he by no means suggested that people in our pathological condition can achieve such a level immediately without a considerable amount of dietary transition and PRACTICE of the Mucusless Diet. Many health seekers hear of fruitarianism and aspire to just jump right in without an extended period of transition...

Ehret’s healing system is not immediate raw-foodism, mono-fruit diet, or irrational extended water fasting, but a SYSTEM that coordinates the use of raw and cooked mucusless and mucuslean menus—in concert with short and long term periods of RATIONAL FASTING—to safety and effectively transition off of all mucus-forming foods. Yes, raw-fruit-mono diet is identified to be supreme, yet we must earn this level of excellence.

Not over night, but only after having paid reparations for the wrong that we, and our relatives, have done to our bodies all the days of our life. The key to sustaining the diet on a long term basis is the mastery of the Art of Transition. Whether it is through intuition, intellect, spiritual awakening, or scientific understanding, emancipating oneself from eating pus and mucus must be a top priority for those interested in physiological freedom.

And after generations of mucus-eating ancestors, it will simply not happen overnight. There is no shortcut around the transition. As Brother Air often says, 'you can be on the transition diet for more than 30 years if you need to be, but you will still be here.'”

May all beings be blissful💚😊🌼

[ikkimikki]

Hi, I saw your comment on that you quit sugar and processed carbs for a few years now. Can you give some tips? I live with my parents and they buy unhealthy things and refuse to stop buying it (which makes it difficult for me not to eat it). I relapse every week 2-3 times. Do you btw also take supplements? I also can't eat fruit, dates, honey or nuts because otherwise I relapse (i dont know why)

Hi there! 👋🏼 Thanks for your question.

First, let me start off by saying that I don't think that the low-carb lifestyle is for everyone. I currently believe there people who have different needs but this does work well for me.

I initially stopped eating carbs on the advice of my doctor who thought that limiting carbs might help me control inflammation. I had been seriously overweight most of my life and struggled with overeating and almost constant food cravings.

Within 3 days my inflammation had dramatically improved, my nearly constant pain was gone and I didn't have any cravings. What was originally going to be a short-term solution became my way of life. I lost more than 100 pounds in a year without any exercise. I did move more, by way of walking or dancing, but only because I felt great and wanted to do something with my new found energy.

I track everything in MFP and try to keep carbs below 50g. I don't eat sugar, honey, bread, rice, potatoes, pasta, etc. Primarily I have proteins, veggies, nuts and cheeses. I will allow myself a cup of fruit (usually berries that are low in sugar high on fiber) if I do want dessert. I have also experimented with many protein drinks because I don't always feel like cooking but don't want to have to choke down something nasty. I have a few I love and they also serve as sweet treats when I'm in the mood.

For me, I stopped thinking of sugar/carbs as a choice. They do not work for me and cause my health to decline. I try to always make sure I have something I can eat handy (all my bags and coat pockets have bags of nuts handy, tuna, maybe some jerky) but if I don't, then I just skip a meal until I can get something. I'd no more eat sugar than I would another toxin at this point. Again, that's because my body does not react well to it. It causes me to behave in ways I do not like. Abstaining completely let's me focus on other things.

I am an adult who does her own grocery shopping so that helps me make sure I have the nutritious foods that I like to eat on hand. I have regular staples I eat often and that make me happy. Every week I go through eggs, chicken breast, salmon, ground beef, extra sharp cheddar, tuna, bags of Caesar salad & spinach, and extra chunky bleu cheese dressing. Eating out often entaiils omelets, burgers without a bun and side salad, steak, shrimp scampi... On occasion, I even have pizza and just peel off the crust and toss it.

You may need to experiment to find the foods that appeal to your tastes. I eat these foods because I think they are delicious. I don't feel deprived; I feel liberated. After 50 years of struggle, I found what is right for me.

I do take a multi vitamin (when I remember) and pop a Vitamin C if I feel it may be warranted. That and the aforementioned protein drinks are it for supplements. I am still energetic almost five years since starting and was able to quit some medication I had previously been prescribed so my body seems to agree.

I hope you can find a plan that works as well for you. I know all too well what a struggle it can be.

Good luck and good health!

[severelynerdysheep]

gaytheiestbandkid

My last response below, because while I respect that you blocked me (though I have no clue why) the fact that you did you after making your own response that I then cant respond to via reblog is a tad iffy. And I at least feel that I should be able to post my own response anywhoo even if I cant do so directly. If not only cause I spent a heck of a time writing this “^^

“ done yet? if you have the idea that there’s a “carnist bias” in my post then you’ve got me all wrong. i wholeheartedly support taking down the animal agriculture industry.”

Well it certainly looks like you don't support the abolishment of the animal ag industry since you pay for it when its possible and practicable to avoid doing so. You literally called the social justice movement dedicated to taking down this industry along with every other form of animal exploitation a “cult” and you make a post filled with lies and misrepresentation about animal agriculture and plant based diets. As well as promoting as supporting the needless consumption of animal flesh/secretions as a “personal choice tho”. If that isn't bias then water isn't wet.

“ by means that actually work rather than putting a band-aid on a gushing arterial wound, by means that people can get on board with rather than moral absolutism.”

Any solution which doesn't include the avoidance of all forms of animal exploitation as far as possible an practicable as the very least that people with moral agency have a moral obligation to do. Any solution which spreads lies an misinformation about the form of injustice attempting to be abolished, any solution which places sole blame on capitalism, which absolutely doesn't work with animal exploitation since is would exists in any system. Is not a solution in any sense of the word.

By your logic its fine to support/inflict violence against women because having the basic requirement that people shouldn't inflict  violence/exploitation absent others as individuals is just a “band aid” for a gushing would in any social justice movement. Instead of holding said people who claim to oppose said injustice while inflicting it accountable as adult in control of their own actions. And yes being opposed to people needlessly exploiting, abusing/torturing and murdering other sentient beings of another species for their own personal pleasure is intrinsically an issue of rights and wrongs. Just like its an issue of rights and wrongs when victims are humans because all victims are sentient. If saying needless violence, exploitation and murder is wrong is moral absolutism. Then I would hope that the vast majority of people would happily sign up to stand on that hill.  

“ and your response to the “buying local” point is clearly emotion-based and disingenuous. the point was clearly about environmental impact, yet you made it about the poow suffewing animaws”

Fist of all, you simply said “the only way to truly have a low-impact diet “ So you could have been talking about either the ethical or environmental impact. Secondly, you seemed to have missed the whole of the part before I talked about the ethics (which is the most important issue, and its simply disgusting that you would joke around about that. Yes they are suffering and people like yourself are responsible) And I will link to the section where I explained why your “buy local” for the environment argument is wrong.

So locality means very little when it comes the the environmental impact of a food, with transport costs being just one small fraction of the overall footprint of a food item as It has been demonstrated that an average of 83% of a food product’s carbon footprint is caused during production. And transportation accounts for only 11% of the product’s greenhouse gas emissions. This means that choosing a plant-based option will always have a far lower impact than even the flesh of locally raised, exploited, abused/tortured and murdered animals, even when it is imported from abroad. Simply put, the idea that “buying local” in in any way comparable to (let alone better than) doing your best to avoid supporting the injustice that is animal agriculture as a consumer when it comes to either envionemtat impact is simply not based on facts.

“i don’t remember saying people should go out of their way to buy meat locally? only that they should buy locally in general if they claim to be making near-zero impact”

I mean in a post dedicated to spreading falsehoods about animal agriculture, I think its pretty safe to assume that you were trying to claim that a diet than including animal flesh/secretions that is entirely locally brought has a lower impact on the environment than a plant based diet which isn't fully local. Which isn't true. I’m happy to be corrected though, if you weren't saying that, and you recognise that even a fully local diet that includes animal flesh/secretions has a much bigger impact than a non local plant based diet.

“ by holding those in power rather than the everyday civilian accountable for massive-scale ecological destruction (telling me the 71% statistic is about fossil fuels in no way undermines the broader point of bringing it up.”

Your specific claim was “100 companies are responsible for over 70% of human-linked carbon emissions; as an everyday civilian, your carbon footprint is very nearly zero compared to that of big corporations, which are the real problem to begin with” This is a complete misunderstanding of the study and absolutely undermines the broader argument that you were trying to make. Since it in no way supports that argument. The study shows that 100 companies produced 71% of the fossil fuels which are then used by other industries and by consumers via their individual actions. 100 companies aren’t causing 71% of emissions, they’re producing 71% of fossil fuels. Those are completely different things. Completely different. Heck, the animal flesh industry (the industry exploded in this study) is responsible for as many GHG emissions as 70 of these companies combined. An industry which is exists entirely due to supply and demand. Individuals carbon footprints are included to make up both those 71% of fossil fuels as well as the GHG emissions from the animal flesh industry, let alone other animal ag/animal exploitation industries.

“ your pound-for-pound examination of food costs is yet another poorly-thought-out point without any nuance. 1) the low pound-for-pound costs of plant based foods are typically attributed to bulk prices and 2) you can’t ignore calorie density. someone unemployed or living paycheck to paycheck can feed themselves for longer on a $5 bag of chicken nuggets than on a bulk purchase of plant-based foods, many of which will go bad within the same time frame anyways.“

Again, this isn't true. I wasn't talking about pound just as in weight, I was talking about pound as in money. So say an average daily intake of 2500 calories is generally the cheapest when it comes to pounds (as in £) worldwide compared to the same amount of calories on a diet that included animal flesh and secretions. Which is one reason why the poorest population subsist on primarily plant based diets. This is because the cheapest items are the staple items such as the rice, pasta, potatoes, beans and lentils, tinned veg/fruit, oats, etc. All of which are staple items which are included in the diet of those who consume animal flesh anyway. For example, people can feed themselves for longer on pasta and tomato sauce, or rice and beans, than a bag of breaded chicken flesh. And the bag of breaded chicken flesh will go of sooner than the former foods. with the former being full meals as opposed to breaded chicken flesh which you would eat with something else.

Sure, bulk buying is a great way to shop if you can, but even if you aren't talking about bulk buying, a plant based diet is still the cheapest worldwide. As I explained in my original response. Not surprising then that double the percent of vegans are in the lowest come bracket compared to middle and higher incomes.

And your original claim was that many people cannot go plant based (or vegan) because vegan products are more expensive than their non vegan counterparts. Never mind that fact that you don't have to eat plant based meats, cheeses, ice cream etc.. of a plant based diet.

But lets use these plant based alternatives to compare to their non vegan counterparts for a sec:

~  At Asda you can buy 8 plant based burgers from their own brand frozen range much cheaper than Asda’s own brand frozen animal flesh burgers. 1.75p for 8 plant based burgers vs 2.00p for only 4 animal flesh burgers. And this is the same for pretty much every UK Food store brand.

~ Let’s look at cheese and look at its costs at Tesco, another popular supermarket. A 200g block of own brand Tesco cheese is exactly the same price as 200g of vegan cheese being sold.

Of course if you include these plant based products it will be more expensive than sticking to the staples, your diet will probably be closer to that of someone who doesn't eat a plant based diet. But if you stick to the staples then yes, its absolutely cheaper. And I did link to lot of sources of more information which it looks like you didn't check out unfortunately.  

!i’m hesitant to bring up this point because it really does get misused by non-vegans a lot, but the industries for plant-based foods aren’t the pinnacle of morality. many plant food industries– including those that vegans partake in far more than non-vegans, subject workers in developing areas to literal slave labor in downright horrible conditions.”

Can you tell me which specific industries vegans take part in more than non vegans which are ethically worse than the non vegan equivalent? Keeping in mind both that no vegan claims to be 100% cruelty free as a consumer, and that the diet of a non vegan includes far more plant crops (and therefore more crop labour/worker exploitation) than a vegans does. Nobody is saying that being vegan is the most you can do, its literally the least you can and should do. Its the baseline, the starting line, the very basic requirements for anyone who claims to have consideration for others. And really, I don't see what this has to do with any of the falsehoods made in the OP? It’s is a pretty big deflection it seems from any of the claims made in the OP.

“ there is no ethical consumption under capitalism. getting hung up on the specifics of what kinds of consumption are/aren’t ethical implies that absolutely everything we eat or use or otherwise consume is a product of exploitation, misses the point, and designates the public as the public enemy rather than the ones running the system.”

Are you trying to use the statement “there's no ethical consumption under capitalism” to justify the individual actions of consumers place all of the blame on capitalism? Because that is completely bananas.

There is no ethical consumption under capitalism.

This fab article by WorkingClass Vegan

A great post on this very site by @mickibuddy here

Quick edit: @mohs-hardness-scale I saw you reblogged my response with a  response of you own, though I can only see the first part of your reply that says “its not my job to provide you with sources. Google exists” since your friend blocked me and deleted almost all notes on their post. I wonder why. But please feel free to repeat your response via reblog of this post So I can have the common curtesy of being able to respond. Or if you don't want a public dialogue my ask box is always open. 

[lachalaine]

SENSES AND OTHER ODDLY SPECIFIC HEADCANON’S

tagged by: your local meme thief aka; me.

tagging: please also steal it from me, it’s a fun one 🌸🌸

1. WHAT DOES YOUR MUSE SMELL LIKE?

Lavender is her main scent, as she utilizes it from her body wash and her shampoo and conditioner, although sometimes she likes to change things up and use green apple or ocean breeze scented body washes, something more -- refreshing and calm. She also smells like sulfur half the time though too, just because she deals with pyrotechnics a lot during her shows, and that’s primarily the main reason she’ll usually get one of the other scents to mask the smell, because they can tend to smell a lot more potent and clean then pure lavender sometimes. 

2. WHAT DO YOUR MUSES HAND’S FEEL LIKE?

Soft and smooth overall, and yet also just a smidgen bit rough, particularly around the fingertips. The girl works primarily with her hands, from utilizing simple instruments like the piano, to the different knobs on a DJ deck, and then often does she also have to get her hands dirty when actually setting up for events - pushing heavy speakers here, arranging spotlights, etc etc. It’s not necessarily absolute manual labor, but she isn’t just sitting pretty on stage all the time either. She likes to get involved. Then there’s also the fact that she likes to punch people a lot 🙃 so her hands ain’t exactly the daintiest in the land, no, but the einjerhar blood ensures any marks received heal fast for the most part, and if you were to just take a passing glance, you wouldn’t notice a thing. 

3. WHAT DOES YOUR MUSE USUALLY EAT IN A DAY?

She lives off of convenience store food, mainly because she can’t cook for shit. So she stocks her kitchen with some fruit and sandwich supplies, her fridge with rice balls and rice meals, only ever really having to heat it up when she’s ready to eat. But that usually only occurs when she’s around the house enough to actually eat it. Otherwise, when she’s out for the day - which is often - she’ll eat lunch and dinner out, usually going for Japanese food at a sushi restaurant nearby since for the most part is it fairly healthier compared to other types of cuisines. Otherwise, it’s hamburgers, and pasta, and Japanese barbecue. How does she keep her figure, you ask? Well -

Running from the law tends to be great cardio, no? 

4. DOES YOUR MUSE HAVE A GOOD SINGING VOICE?

Yes! Although it’s super unlikely anyone will ever really hear her sing. She sings only when she’s alone ( in her main verse ) because she’s self-conscious about her singing voice, and for all the tracks that she manages to put together - she’s never seen herself as being capable of actually providing the vocals she works so hard to sync to her music. 

Her voice however, is actually so very soothing and smooth. She has the vocals of a jazz singer, so she can croon out notes that are low and a bit husky, and it’s so gosh darn melodic to listen to. It’s why she’s an actual Jazz Singer in her Jazz Verse! 💕 but also, some additional fun stuff: 

Her singer voice claim is Banks, specifically how she sings these songs: Song 1 & Song 2

And in her Jazz verse, this is one of the songs I could see her singing on stage, for plot related reasons 🙃: Song

5.     DOES YOUR MUSE HAVE ANY BAD HABITS OR NERVOUS TICKS?  

Sometimes when she’s really overwhelmed and having trouble centering herself, she has a terrible, terrible habit of digging her nails into her palms to steady her breathing and calm herself down. Her nails aren’t terribly sharp necessarily, but they are a smidgen long and tend to dig deep into her skin when she gets like that. Sometimes she’ll accidentally break the skin, sometimes she leaves bruises dark enough to last more then a few hours. She says it’s because the pain helps her handle her emotions, so at least she can at least try to be above it all and just listen to reason, be rational, be calm, as opposed to breaking into tears or screaming, or doing something she’ll really, really regret. 

6.     WHAT DOES YOUR MUSE USUALLY LOOK LIKE, WEAR? 

Jackie’s hair is usually all curly and wild, sometimes let loose, yet most often tucked into a half up and half down braid that frames her face. Her attire is primarily what one would consider to be ‘music festival attire’, which is to say they are street style inspired bohemian outfits that spell out both fashion and function. On a usual basis will you see her wearing tattered denim shorts and jeans, most often paired with crop tops of varying cuts in either plain black or white. The trick she tends to go with is that she usually keeps her main clothes a basic color, and then her kimono’s / cardigans and jewelry are the ones that add all the glam and glow to her daily look. This helps tone off some of the intensity of the color and chaos of her hair, so it all looks nice and attractive and balanced - and not too painful on the eyes. 

7.     IS YOUR MUSE AFFECTIONATE? HOW MUCH? HOW SO?

Yes, but she’s not the most outright about it. She tends to be affectionate without even realizing she’s being affectionate, and then she gets all shy and huffy whenever it’s even remotely brought to her attention; curling back into herself and pouting and refusing to do it anymore. But her style of affection is damn so soft, that once someone gets into that phase with her, she can’t resist them at all! And it doesn’t happen often either, because she tends to hold most people at arms length even when they think she’s being the friendliest person in the room. But for the few that she holds in that regard, do they see a side of Jackie that’s really just very sweet. So remarkably sweet and warm and just genuinely delightful, prone to snuggling up close for hugs, leaning her head on their shoulders, tracing the lines of their hands and just kinda comparing them sometimes, even sometimes having them lay in her lap and she just kinda runs her hand through their hair so she can soothe them. Physical touches is how she best showcases her affection, so even if you don’t always get the words, you’ll always get the actions. 

8. WHAT POSITION DOES YOUR MUSE SLEEP IN?

She sleeps on her side, usually curled up into a pillow so that she doesn’t feel like she’s alone in her bed. Legs are often curled upwards, although she gets irritated with herself sometimes when she realizes that because it makes her spine curl in a way that frustrates her for some reason, so she tries to keep it straight whenever she can but it goes back to that position when she sleeps again anyway. When she’s sleeping with someone she cares a lot for, she sleeps best when she’s snuggled in their arms and on their chest, or when they’re snuggled in her arms and she can just kinda throw her leg over them and get all intertwined. So long as she can feel them close, she’s happy.

9.     COULD YOU HEAR YOUR MUSE IN THE HALLWAY FROM ANOTHER ROOM?

Only if she wants to be heard. When she’s relaxed and comfortable, you’d likely be able to hear her boots clip clopping against the ground, or maybe hear her laughter travelling through the walls. When she’s not so much at ease though, she tends to keep her presence quiet; knowing exactly how to move and how to modulate her tone so that you’d never even know she was in the actual vicinity, no matter how thin those walls can get. On top of that, not that she actually uses it consciously - but her one of her foremost einjerhar abilities is the fact that she can manipulate sound. Whether that means ridding other people of their sense of hearing, or ridding the overall environment of it, she can control it in ways to fit her own agenda, enough that it be severely jarring when you suddenly find yourself having to cope without it. 

Makes giving it back so abruptly, and on high volume, rather painful. 

[jeanjauthor]

This is it, folks.

This is the genuine explanation of why you “get hungry an hour after eating Chinese food.”

Writers, read through it to understand what your characters will be going through, based on their dietary choices.

And yes, vegans, you can survive on a no-animal-protein diet, but your nutritional needs will be difficult to meet in full...especially before the modern invention of dietary supplements and fortified foods.

Why do I bring that up?  Because it’s important for writers to know these things when they’re describing the diets of their characters as they grow up.

Someone raised on a diet of rice and greens and vegetables will not be as tall or muscular as someone who had regular access to things like calcium and proteins from milk, fish, eggs, and so forth.  Also, those who grow up on a low-fat diet will risk not having their full physical development, either, as fat is a huge energy source that is far easier to burn than going through all the trouble of burning through over twice as many carb calories to create the same amount, gram for gram, of fat calories...and on top of that, your brain NEEDS healthy fats, including fish oil and animal fats, to develop properly.

If a writer wants to write someone growing up “a healthy young farmboy/farmgirl” or whatever... we need to know that this means a well-rounded diet, including various sources of protein & fats as well as various starches & nutrient-rich but calorie-poor vegetables & greens.

We also need to know what being deprived of these things can do to a growing child’s body.  In the Collegium Chronicles series (Valdemar universe) by Mercedes Lackey, the character of Mags was severely starved as a child sent to work as a mine slave, before being rescued to become a Herald of Valdemar.

Why is this relevant?  The books talk about how his growth was stunted as a youth...which would be accurate...but at one point, the author (much as I love her work) failed.  (*mild spoiler, the books have been out for years now*)  Mags winds up discovering he has a cousin named Bey, who looks almost exactly like him, enough that people would do double-takes...but nowhere is it mentioned that Mags is shorter than Bey.

Mags should be shorter than Bey, because Bey was not raised a mining slave on a starvation diet of a couple slices of badly made barley bread and cabbage soup that was far more water than anything else.  It should be mentioned.  But it isn’t, not even once.  And Mags is a character who was trained to be observant of others.  Including how to imitate them, as a spy-in-training.  If he’s such a good observer and imitator, he should’ve thought at least one time that “My cousin is a thumb-length taller than me!” or “over a finger-length taller!” to help indicate how much his poor early diet stunted his growth.

However, the Lackey lass slacked on the job, and the story lacks for that particular observation, alas.  (This is not to say I’m perfect in writing, but to say that we all have to keep an eye out for this kind of stuff.  Continuity is important, and breaking continuity will drive your readers nuts.  With me, it’s a short drive to begin with, so it obviously didn’t take much, lol.)

Anyway, when you’re creating your worlds and your cultural foods, be aware of how a surfeit or a lack of key elements in a well-rounded diet can cause problems.  Because vegan isn’t the only problematic diet:  Ketogenic diets (heavy in meat & fat but very low in carbs) are also problematic for growing young bodies, because they lack certain other essential nutrients.

It’s very difficult to put on weight on a ketogenic diet, and growing kids literally need to put on weght. That’s the literal definition, part & parcel, of growing.  Reserves of fat (”baby fat”) are vital for young bodies, because when a kid hits a major growth spurt, the thing that will keep them healthy is their fat-reserves that they’ve built up to that point.  That is why healthy kids don’t lose their baby fat until their late teens to early twenties.  (Our bodies don’t finish maturing, including our brains, until our early to mid twenties.)

And when it comes to infants in a starvation situation, if they start out with reserves of literal baby fat, they can survive a long time on just water, longer than kids through to adults with far less useful reserve ratios of body fat to muscle, bone, organs, etc.

Diet is important, folks.  Diet shapes your genealogy.  When nutrition was being studied in earnest in the mid 1900s, and being paired up with paleontology & archaeology, scientists realized that hunter-gatherer societies--rich in proteins, fats, carbs, and a wide variety in diets, with children being raised on breastfeeding for a couple years at a time--grew very tall and muscular.  Comparatively, agricultural groups who relied primarily and heavily upon grain as the greatest bulk of their diets tended to be short and slight by comparison. 

This is how you got very tall Celts, versus very short Romans...who thought the very tall, woad-dyed Celts of the British Isles, with enough fat on their bodies to shirtlessly withstand the cold northern air compared to Romans used to Mediterranean heat, were Frost Giants.  (Seriously, they believed that for a little while.)

By the same token, in the 1800s when everyone in America was relying mostly upon grains and legumes that could be stored long-term, with only a few things pickled and preserved, with meat difficult to come by in large quantities and hard to preserve long-term...a lot of people were short.  But after the introduction of refrigeration techniques and foods being shipped in from all over the place, Americans in the 1900s started growing taller & taller, thanks to the variety in their diets.

In just 5 generations, American males grew a full 5 inches (roughly 13cm), going from an average of 5′5″ to 5′10″ in height, and a lot of that had to do with the lowered prices & heightened availability of meat, cheese, eggs, fish, & the shifting of chickens from being primarily egg layers to being egg layers, friers, roasters, and more.  (Speaking of which, writers, prior to industrialized agriculture, chickens, ducks, & geese were kept & bred for their eggs far more than their meat.)

So when it comes to “starving an hour later” after eating a particular type of food...you may not have realized that pasta will make you feel this way, too, especially if it’s low on the meat & cheese.  Same goes for cereal eaten without sufficient milk--oh sure, rice crispy treats are delicious, but you will feel hungry an hour later, if that’s all you have.  It’s not just Chinese food...and it happens for the exact same reasons why.

[andrewlebas003-blog]

Who should NOT do a ketogenic diet?

A keto or ketogenic diet is a low-carb, high-fat diet that can help you burn fat more effectively. It has many benefits for weight loss, health and performance, as shown in over 50 studies.

That’s why it’s recommended by so many doctors.

A keto diet can be especially useful for losing excess body fat without hunger, and for improving type 2 diabetes.

Here, you’ll learn how to eat a keto diet based on real foods. Get started with our visual guides, recipes, meal plans, and simple 2-week get started program. It’s everything you need to succeed on keto.

Related Articles : http://www.weightlossandketodiet.com

1. What is a keto diet?

The keto diet is a very low-carb and high-fat diet. It’s similar in many ways to other low-carb diets.

While you eat far fewer carbohydrates, you increase your intake of fat. The reduction in carb intake puts your body in a metabolic state called ketosis, where a lot of fat is burned for energy.

You can quickly learn more about the basic ideas behind the keto diet in this video course:

What “keto” means

The “keto” in a ketogenic diet comes from the fact that it allows the body to produce small fuel molecules called “ketones.”

This is an alternative fuel source for the body, used when blood sugar (glucose) is in short supply.

Ketones are produced if you eat very few carbs (that are quickly broken down into blood sugar) and moderate amounts of protein (excess protein can also be converted to blood sugar).

The liver produces ketones from fat. These ketones then serve as a fuel source throughout the body, especially for the brain.

The brain is a hungry organ that consumes lots of energy every day, and it can’t run on fat directly. It can only run on glucose… or ketones.

On a ketogenic diet, your entire body switches its fuel supply to run mostly on fat, burning fat 24-7. When insulin levels become very low, fat burning can increase dramatically. It becomes easier to access your fat stores to burn them off.

so tired on ketogenic diet http://www.weightlossandketodiet.com/why-am-i-so-tired-on-ketogenic-diet/

This is great if you’re trying to lose weight, but there are also other less obvious benefits, such as less hunger and a steady supply of energy (without the sugar peaks and valleys we can get from high carb meals). This may help keep you alert and focused.

When the body produces ketones, it enters a metabolic state called ketosis. The fastest way to get there is by fasting – not eating anything – but nobody can fast forever.

A keto diet, on the other hand, also results in ketosis and can be eaten indefinitely. It has many of the benefits of fasting – including weight loss – without having to fast.

Who should NOT do a ketogenic diet?

There are controversies and myths about a keto diet, but for most people it appears to be very safe.

However, three groups often require special consideration: • Do you take medication for diabetes, e.g. insulin? More • Do you take medication for high blood pressure? More • Do you breastfeed? More Are you a doctor or do you need your doctor to help you with medications on a keto diet? Have a look at our low carb for doctors guide.

2. What to eat on a keto diet

Here are typical foods to enjoy on a ketogenic diet. The numbers are net carbs, i.e. digestible carbs, per 100 grams.

in ketosis but no weight loss http://www.weightlossandketodiet.com/i-am-in-ketosis-but-not-losing-weight-a-look-on-whats-keeping-you-off-the-weight-loss-track/

To remain in ketosis, lower is generally better:

What’s the most important thing to do to reach ketosis? Avoid eating too many carbs. You’ll likely need to keep carb intake under 50 grams per day of net carbs, ideally below 20 grams.

The fewer carbs, the more effective it appears to be for reaching ketosis, losing weight or improving type 2 diabetes.

Counting carbs can be helpful at first. But if you stick to our recommended foods and recipes you can stay keto even without counting.

Try to avoid

Here’s what you should avoid on a keto diet – foods containing a lot of carbs, sugar, and starch. This includes starchy foods like bread, pasta, rice, and potatoes. These foods are very high in carbs.

The numbers are grams of net carbs per 100 grams, unless otherwise noted. Also avoid ultra-processed foods, and instead follow our keto diet advice. The food should primarily be high in fat, and only moderately high in protein, as excess protein can be converted to blood sugar in the body. Avoid low-fat diet products. A rough guideline is about 5% energy from carbohydrates (the fewer carbs, the more effective), 15-25% from protein, and around 75% from fat.

What to drink

What can you drink on a ketogenic diet? Water is the perfect drink, and coffee or tea are fine too. Ideally, use no sweeteners, especially sugar.

A splash of milk or cream in your coffee or tea is OK (but beware of caffe latte!). The occasional glass of wine is fine too.

Keto diet meal plans

Here are two weeks of recipes for breakfast, lunch and dinner on a ketogenic diet: Get 60+ weekly keto meal plans, complete with recipes, shopping lists and more, with our premium meal planner tool (free trial). Our prepared meal plans include quick & easy, budget and family-friendly weeks, etc.

Our meal planner includes the ability to change meals to any of our hundreds of recipes, skip meals, or even construct your own keto meal plans from scratch using our recipes, and share them.

How low carb is a keto diet?

The fewer carbs you eat, the more effective it seems to be for weight loss, appetite suppression, type 2 diabetes, and more.

fasting to induce ketosis http://www.weightlossandketodiet.com/intermittent-fasting-to-induce-ketosis-a-quick-guide/

A keto diet is a very strict low-carb diet, containing less than 20 grams of net carbs per day, and tends to be highly effective.

Here are three examples of low-carb meals, based on how many carbs you aim to eat in a day. Note that only the left plate is reliably ketogenic:

3. Keto benefits: Why eat a keto diet

The benefits of a ketogenic diet are similar to those of other low-carb and high-fat diets, but it appears to be more powerful than liberal low-carb diets.

Think of keto as a super-charged low-carb diet, maximizing the benefits. However, it can also be harder to do, and it may increase the risk of side effects a bit.

Lose weight

Turning your body into a fat-burning machine can be beneficial for weight loss. Fat burning is significantly increased, while insulin – the fat-storing hormone – levels drop greatly.

This appears to make it far easier for body fat loss to occur, without hunger.

More than 30 high-quality scientific studies show that, compared to other diets, low-carb and keto diets result in more effective weight loss.

[mentalhealthsessionswithmarc]

Eat Your Way Into Better Mental Health!

Are we really what we eat? Research strongly suggests that may be true. Especially so in the area of mental health. The same serotonin that is used to balance our moods is primarily manufactured in our gut, so eating healthy food that promotes the creation and distribution of this essential neurotransmitter is a must. There are other foods we can eat to reduce symptoms of other disorders. So what do we have to eat to gain these brain-strengthening benefits. Below are a few of the things you can add to your diet to help you improve your mood and your health. 

Whole grains: Even though there is a stigma against eating too many carbs in today’s society, the most important thing you can do is eat the RIGHT kind of carbs. Whole grains like brown rice, whole grain breads and pasta, oats, oatmeal, and whole grain cereal are just a few things you can eat that will have a direct impact on your mood. Unlike white bread, chips, refined sugars and grains, whole grains are complex carbohydrates. Consuming a balanced amount of whole grains in your diet will help even out your mood because it takes your body longer to digest it and it provides long lasting energy. Regular or refined carbs spike your blood sugar instantly, which leads to violent irregularities in mood swings. Another benefit of eating whole grains is it provides you a longer lasting sense of fullness, which can curb your appetite and promote weight loss. 

Omega-3 Fatty Acids: This, like any other nutrient is best derived from a food source. Fatty fish like salmon, anchovies, tuna, and others are great sources of Omega-3 fatty acids. These acids are directly related to producing the serotonin that your brain needs for mood stability. That is why doctors recommend fish or an Omega-3 supplement in addition to your medication or routine when diagnosed with depression. Not only that, but Omega-3′s are essential to heart health, so there are multiple benefits to eating foods that are high in this nutrient. 

Yogurt: Yogurt contains probiotics that encourage healthy bacteria to grow in the stomach. Research also suggests when we have an abundance of these good bacteria in our system, it provides our body with a breeding ground for serotonin production, which we all know is vital to our mental health. Remember, any gut-healthy food is also healthy for our brain and mental health. 

Fresh fruits: Fruits like berries, oranges, and apples all contain antioxidants that are essential in cell repair. They also contain nutrients and fiber that are essential in mood stabilization and promote a healthy brain. 

Dark, leafy greens: These are one of my favorites. Greens like spinach, romaine, chard, kale and collards are rich in iron, folate, and vitamin C. Remember from my previous blog, folate (Folic Acid) is an essential nutrient in fighting off symptoms of depression. A lot of people who are diagnosed with depression also have a deficiency in folic acid. Not only that, but they are also packed with brain-boosting Omega-3′s.

Eggs: Also packed with Omega-3′s, this wonder food also has an abundance of natural Vitamin D. Vitamin D is essential to the brain because it is the catalyst that helps convert the nutrient tryptophan in our bodies into serotonin. Not only that, but our bodies cannot absorb calcium without it. Not only that, but eggs are packed in protein, which is good for both the mind and body. 

Lean protein: Even though our brain is primarily comprised of fat and requires complex carbohydrates to fuel and function. The other source of energy and replenishment it needs comes from protein. Lean protein not only is healthy for the body but promotes the production of healthy brain cells and mood stabilizing chemicals. 

These are just a few things you can add to your diet. Just as important as eating better are reductions. Reduction/removal of caffeine, sugars, refined carbs, junk foods, alcohol, high-fat dairy, gluten, and other items will provide your brain and body with the healthy boost it needs. In conjunction, a balanced diet with exercise is key to having a healthy body and mind. When I took on my fitness challenge I started feeling a positive difference in just days. I encourage you all to try your own health and wellness challenge. It can be the easiest thing you do in overcoming your battle with mental illness. 

As always, wishing you all the best,

Marc

[nyappyforeverbr]

100 Questions&Answers: Miku MEMORIAL ARTIST BOOK

In addition to several photos AN CAFE Memorial Artist Book also brought an interview and a special questionnaire of 100 questions with each of the 5 members. Here is the translation of the 100 questions with Miku's 100 answers. Translate: Japanese>Portuguese by Hiyori Portuguese>English by Shiro 001 How many sushi can you eat? Around 25

002 Which sushi's ingredient do you like? Thread-sail Filefish (a type of fish)

003 If you have to eat something until you die, what it would be? Sushi

004 Which kind of lamen do you think has the strongest flavor? Tonchan no Tsukemen

005 What do you in like in a hot drink? Chai tea latte of Starbucks

006 Which mixture do you think most matches rice? Mentaiko (Pollock roe)

007 What flavor of chewing gum do you like? Mint

008 What flavor of candies do you like? That ones with flavor of energetic drinks

009 Soba or udon? Soba NOTE: Soba is a pasta made from buckwheat and udon is made from wheat only

010 Of your whole life, what was the most painful experience you've ever faced? (referring to physical damages) When I was in elementary school, I participated in the multi-sport gymnastics and had those gymnastics formation, I fell from above

011 One part of body that demonstrates more confidence? Eyes

012 What do you think about old times? Mice

013 If you had won 100.000 yen what you would make? (Around 900 dolars) I would put in saving

014 And about 100.000.000 yen? (Around 900.000 dolars) I would have fun with friends.

015 I know this is kind out of reality, but if you could have a wild animal, which would be? It would be a gorilla. They look like good companions.

016 To Cook, wash clothes, clean the house. Which one do you do better? Cook

017 If you were going for a walk with your girlfriend, where would you go? The night view is beautiful on the edge of the beach

018 Where would you spend your last days of life? (If you were an old man where would you want to live?) and why? In a countryside. I hate places with too much people

019 Is there anyone you consider to be the strongest person in the world? My mom.

020 An anime character, manga, etc. that you consider to be the strongest? Son Goku of Dragon Ball

021 If you could turn into some anime character or something like this, who would you choose? Toma Kamijo from Toaru Kagaku no Railgun

022 First CD you bought? Koigokoro of Nanase Aikawa

023 Your preferred winter song? You of Kumi Koda

024 Your preferred xmas song? None

025 Forgetting that you were part of a band, if you were about to start one, what would it take? And why? Guitar. I would also play some instrument and some girl (s) in the band

026 And what would be the name you would choose for the band? Dark into the dark

027 If you went to a desert island and could only take three things, what would it take? My puppy, water filter, instant noodles.

028 Do you know how to swim? Yes

029 Something you would never want to happen? To have contact with death

030 If you were a child, how would you like to be called? Seira-chan

031 Do you speak when sleeping? If yes, talk about something already happened to you. It seems I do this frequently. A lot of people already got irritated with this (lol)

032 If it was your last day of life, what would you do? I would enjoy a great meal

033 What was the longest time you could stay awake? 48 hours

034 If you could become someone important in history, who would you be? Toyotomi Hideyoshi

035 Do you use a lot of emoticon on LINE? Have you been using LINE lately? I use a lot of colorful letters

036 What's the biggest lie you've ever told? I never lied like this

037 Write the kanji that you think represents 2019 and why? 成 (turn into, become, get, grow, elapse, reach)

038 The most expensive thing you bought this year? A house

039 The most convenient thing you bought recently? A light epilator

040 A number from 0 to 9 that you like more than others? 3

041 Your longest finger without the middle finger, is it your index finger? Ring finger? Or are they both the same size? My index finger

042 The word you most speak? Dangerous

043 At what time do you think "I'm being bourgeois"? When I only eat things I like it

044 If you could have powers, which one would you choose? Power to shrink people

045 If there was a magic word that said things would happen, what would it be? I can

046 If you have to choose a follow up for the curry what would it be? Breaded pork

047 Some kind of punishment game you'd like to avoid? Ippatsugyagu (short joke games)

048 Do you like the time zone? Why? I like when it’s 10 o'clock in the morning. The sun in this part of the day gives a feeling of comfort

049 How much would you pay for a T-shirt? Up to 2,000 yen (Around 18 dollars)

050 Tell something you would say to you 10 years ago. Are you going to be prominent?

051 If it was 50 years ago, what would you be doing? Would have a grandson and an amusement park

052 How could you imagine yourself 10,000 years ago? It seems that I would not exist

053 What is the first impression you have of each member of An Cafe? Takuya a chihuahua; Kanon a penguin; Yuki the Usopp (one piece) and Teruki a fox

054 If underwear could have another name, what would you call it? Delicate

055 A live that you can not forget? The birthday live at Tiara Koto

056 During those 15 years which member has changed the most? Takuya

057 Do you prefer the traditional breakfast or bread? Traditional

058 A teacher you always remember? Teacher Takeno

059 The most fun song in a live? Seishun TRAIN

060 Where do you most like to do a live? Takadanobaba AREA

061 A thing you most buy at a convenience store? Black Coffee

062 If you were not an artist, which career would you choose? Artist Businessman

063 Which city goes through your head before a live? Nakasu

064 A stationery item that you like? High-tech mechanical pencil

065 An electronic device that you like? Electric shaver

066 A person you think is erotic? Yuki or Kanon

067 What do you think of the vocaloids? I did not understand the question

068 A TV show that you like? Ariyoshi Hanseikai (TV Show)

069 What's the first live you've been? Of Kagerou band

070 How many pairs of shoes do you have? I think about 20 pairs

071 What is your average time in the bath? 1 hour

072 A mobile app you liked right away? Google Maps

073 Do you use a computer for what purpose primarily? Work

074 What have you found funny lately? The strange faces actors make in essays

075 Who would you most like to meet? My grandfather

076 When you were a kid, who was your superhero? My dad

077 The flavor of Umaibo that you like? Salad flavor Note: Umaibō or "delicious stick" is a small corn cylindrical snack from Japan.

078 An entertaining artist that you like? UN-JASH Oshima

079 First time you did a makeup? When I was in middle school

080 Talk a little bit about your first live. I was very nervous and could not do the MC, so everyone laughed at me, except the members who were angry

081 Do you prefer night or day? Night

082 When you can't sleep what do you do? Drink

083 Not counting your part in the band, which musical instrument do you like? Guitar

084 The oldest memory you have? When I was a child they had just bought me a toy and I soon broke it and my father became very angry

085 What color do you like? White, black and pink

086 What is your favorite mascot? I don't have

087 Where do you usually buy your clothes? Paul Smith and TAKEO KIKUCHI

088 Are there any manga or magazines that you buy frequently? None in particular

089 How long you already waited for a person who did not show up? 1 hour

090 How many times can you do sit-ups? Around 300 times

091 At this exact moment how much you have in your wallet? 300 yen (around 3 dollars)

092 Which Cocoichi curry do you think is the most spicy and the topping? The standard curry with sausage topping Note: Cocoichi is a Japanese restaurant franchise specialized in curry

093 Subject at school that you was better? Mathematics

094 Subject at school that you was worst? Japanese and sociology

095 What do you do before each live? I go to the stage and ask for everything be fine

096 What is the essential item for a live? Hearing protection

097 Are there any objects that you can not throw away? A plush I won

098 What do you usually buy at McDonald's? French fries

099 What do you use at bedtime? When it's not cold just a underwear

100 Leave a message to Caffekos I'm so grateful that we found each other. You are the treasure of my life, I love you all.

[acti-veg]

“Is veganism more expensive?”

It is a common misconception that veganism is inherently more expensive than a diet which includes animal products, and this is often an assumption based on seeing people eat speciality vegan ready meals and faux products. These products are popular and can be really helpful for a transitioning away from animal products, but they aren’t necessary for a vegan diet at all.

Vegan staples include things like pastas, noodles, rice, breads, grains, legumes, nuts and nut butters, lentils, chickpeas, beans, tofu, bread, potatoes, soy, oats, cereals, and frozen, canned or fresh fruits and vegetables. These items represent some of the cheapest and most nutritious food sources in any supermarket and they are widely available. This makes perfect sense economically because the lower on the food chain you eat, the less work has gone into the final product and thus the cheaper it is. This is why most of the world’s poorest people subsist on a primarily vegetarian diet. Often getting the cost of veganism is a simple matter of understanding what plant based options are available, and how to buy them cheaply. 

Despite popular opinion to the contrary, vegan meals can be extremely cheap, even when compared with the lowest quality meats. The first thing to do is to get out of is the mindset that a complete meal must include meat or a faux meat alternative, as this is just not the case. As a general rule meals should include both carbs and protein, and so instead of a staple meat based meal like chicken and rice, you might substitute the chicken for lentils, chickpeas or beans. All three of these plant based alternatives are high in protein, lower in saturated fat, have no cholesterol and are much cheaper per serving than cooked chicken. You can be as creative with a meal like this as you could with chicken, you could make a bean and lentil patty or a bean chilli to go with the rice, or use the chickpeas to make a chickpea and rice curry, all very cheaply and easily. These are just examples, but you can see how many variations of meals you could make with just these four basic, very cheap ingredients. 

A related concern is often based on cooking times, that you will not have enough time to prepare these dishes. But using the examples already discussed, there is no extra preparation time when comparing cooking canned beans, lentils or chickpeas to cooking chicken, in fact, in most cases it will actually be quicker. With plant based options you also have the advantage that you don’t have to worry about it going off as quickly as meat will, so you can prepare dishes in advance and keep them in Tupperware boxes in the fridge for quite a while. Most plant based dishes will keep for a long time this way, so you could cook your lentils, beans and chickpeas, keep them in containers, then just add them to some cooked rice for when you don’t have the time or energy to prepare on the day.

The fact that this can be done can be demonstrated in no clearer terms than just how many poor vegans there are. Check the comments on any post about how veganism is expensive and you will find tonnes of poor vegans telling you that they exist, and how cheaply they eat. Most vegans I have met have been poor, or students with very little income at the time they went vegan. In the US, most vegans are in fact on the lower end of the economic scale. Personally, when I went vegan as a student with a part time job as my only income I cut the cost of my weekly shop by a full third, and many other vegans report similar figures. It is very understandable why someone might see vegan ready meals or faux meat products at the supermarket and assume that being vegan is too expensive for them, but whether or not you want to invest in these products, which undoubtedly are more convenient, is entirely up to you. 

There are undoubtedly real barriers to going vegan for some people, from lack of food availability to not being in control of what food is bought for you, but the idea that veganism is in some way inherently more expensive than a diet which includes animal products is nothing more than a myth. You can make veganism cost a lot of money if you have the budget, with fresh, organic vegetables, faux products and vegan speciality items, but if you stick to basics it can be done extremely cheaply, we can’t reasonably judge how expensive veganism is by looking at luxury vegan items any more than we judge how expensive a meat based diet is by looking at high end meats and ready made fresh meals. Plant based foods are almost always the cheapest items in any supermarket, and in contrast, you’ll find that the most expensive items in most people’s shopping carts are animal products. 

It can be really daunting to start out with veganism when you’re on a strict budget, because you don’t have the luxury of being able to get it wrong one month and overspend. But with a little research it absolutely can be done, I have a guide on how to go vegan on a budget here, a list of cheap vegan essentials here, and some cheap vegan recipes to go with them here. If you need any additional resources, some food ideas or some cheap meals plans then feel free to get in touch; I’d be more than happy to help.

(More resources available at Acti-veg.com)

[earaercircular]

Things are not yet running smoothly within the circular economy

Bulk store or in German: Unverpackt Laden

In Germany too little is recycled and too much new plastic is used. There exist approaches how that could be changed.

Have you ever been to a bulk store? A shop where you can fill long-life products such as rice, pasta, nuts or flour from large containers on the wall into your own containers? And where one consequently enters with lots of empty glass and plastic boxes and comes out a little later with very heavy bags and a very good feeling?

I recently went back to a shop like this. A good friend’s daughter (10) heard about the concept in elementary school, and since there are holidays in Bavaria and one suddenly has a lot of time during the day, she wanted to cycle to downtown Munich and go shopping. The trip was a complete success: instead of the pasta, lentils and oat flakes, she brought home the family's supplies of crunchy muesli, chocolate drops and freeze-dried raspberries. And a lot of questions.

Afterwards she wanted to know why not all people in Munich shop in stores like this over a bowl of crunchy muesli with chocolate drops and freeze-dried raspberries. Why one prefers to go to the supermarket, where everything is double and triple packed. And anyway: when did people actually start packing everything in plastic? And then just toss the packaging in the trash?

If she were already at an age at which one could inspire her to read stuff that is not marked in capital letters with "Cornelia Funke"[1], I would have sent her the new WWF study this week[2]. It deals in detail with the question of how the transition to a circular economy can succeed in Germany. It is particularly noteworthy because many Germans are still of the opinion that we have had one for a long time and are even pioneers when it comes to waste separation and the reuse of various materials.

Reusable concepts can reduce German plastic waste by a quarter by 2040

In order to show that this is only half the story, the authors of the study only need one number: 89. That percentage of all plastic packaging is still made of new material. It is true that recycling rates are increasing in this country and you can see more and more packaging in the supermarket on which a "recycled content" is shown. We are a long way from turning old cheese packaging into a new one: Around half of all packaging waste is still "used energetically", i.e. incinerated. And when it is recycled, two thirds of the recycled materials end up in the automotive industry or in construction because their quality is not sufficient to make new packaging out of them.

So far the inventory. But the study also shows how things can be done differently. By changing the system towards a real circular economy, it is possible to reduce the demand for new plastic by 64 percent and the incineration rate by as much as 73 percent, according to the authors. By 2040, this could save more than 68 million tons of CO₂ emissions and 20 million tons of new plastic. That corresponds to more than six years of total plastic packaging consumption.

How is that supposed to work? The basis is the concept of waste avoidance, reuse and recycling, which is already part of the primary school curricula, as I know from my friend's daughter. The study makes good suggestions on how industry and politics could change the system to make it easier for consumers to make more sustainable decisions in everyday life. Another measure aims at the design of packaging, which could become even more recyclable. And of course it's about reusable concepts, a central point of the circular economy: You, consumer, on your own can reduce German plastic waste by a good quarter by 2040 - if you do it right.

The greatest potential is therefore to be found in the expansion of the reusable system with standard bottles made of glass and PET in order to reduce the still high use of one-way beverage bottles. The authors also see great opportunities in the measure to replace single-use plastic in online mail order with reusable systems. The third point: The supermarkets should develop reusable and refill concepts in order to offer an alternative to packaged products directly in the branch. Small unpackaged departments in the supermarket - my friend's daughter would like it.

Do you think these measures can work? What ideas do you have for establishing a real circular economy in Germany? And what do you think of bulk shops? Please write to us at klimafreitag@sz.de. I'll eat a few more chocolate drops and freeze-dried raspberries for a long time.

Source

Vivien Timmler, Es läuft noch nicht rund, in: Süd-Deutsche Zeitung, 20/8/2021. https://sz.de/1.5387806

[1] Cornelia Maria Funke (born 10 December 1958) is a German author of children's fiction. Born in Dorsten, North Rhine-Westphalia, she began her career as a social worker before becoming a book illustrator. She began writing novels in the late 1980s and focused primarily on fantasy-oriented stories that depict the lives of children faced with adversity. Funke has since become Germany's "best-selling author for children." [2] Germany wastes valuable resources in handling plastic packaging: around 90 percent of it is made from virgin plastic, over half is burned after use. That equates to 1.6 million tons of plastic packaging with a value of 3.8 billion euros every year. Despite high collection and recycling rates, the German plastics system is currently highly linear, i.e. a one-way street from production to disposal. A study carried out jointly by WWF and SYSTEMIQ analyzes and quantifies the levers that are already available in the German packaging system and proves that a significantly more circular economy is possible with plastic packaging. The most important levers therefore include innovative reuse models, avoiding and minimizing unnecessary packaging and recycling-friendly design. https://www.wwf.de/2021/august/so-laeufts-rund

[olgagarmash]

Few things strike as much fear and create as much confusion as carbohydrates.

Are carbs bad? Are carbs unhealthy? Do carbs make you fat?

If you look back at the history of dieting, this is nothing new. In the 80s and 90s, you could replace “carbs” with “fat” and you’d be having the same conversation.

But, as time goes on and research improves we should have a better sense of what drives weight gain and weight loss. Unfortunately, carbs missed the science train and been stuck on the pseudoscience rollercoaster.

For years, I’ve heard some variation of, “I know that if I eat fewer calories I’ll lose weight. But, if I eat a couple of slices of bread or some rice, I’ll get fat.”

Fortunately, this isn’t true. You can eat carbs. Anyone can. And they are not the cause of weight gain. However, there are a few details that will help you figure out how many carbs you can eat and the types of carbs that are likely to be best for your body.

Why Do People Think Carbs Are Bad?

The easy answer is that most of the delicious foods that we can easily associate with weight gain also happen to be carbohydrates. Think candies, cookies, donuts, and any other deliciousness you can find at a bakery. All sugary sodas (and sugar, for that matter) fall into the carbohydrate category.

There are certain limits on how many (and how much) of those foods you can eat. They are not 100 percent off-limits (here are some guidelines for how much sugar you can have, and it’s not zero), but the more you eat those foods, the more you’re likely to pack on pounds.

But, carbohydrates also include fruits and vegetables, oats and grains, quinoa, and lentils. The Mediterranean Diet, which has a good amount of research supporting its ability to help maintain a healthy weight and reduce the likelihood of heart disease and other cardiovascular diseases, is a high-carb diet that features all of those healthy carb options.

Even rice — yes, white rice too — is a staple of the Japanese diet, which is linked to longer life and lower weight.

Some of the confusion is linked to the carbohydrate-insulin model of obesity. In a nutshell, this theory states that obesity is caused by carbohydrates, not calories. The idea is that carbohydrates increase insulin, which reduces the way our body is typically fueled (by glucose and free fatty acids). Instead, the insulin drives fat into our fat cells, we gain weight, become hungrier for more carbs (and insulin), and this becomes a hamster-wheel of weight gain.

There’s just one problem: whenever the model is tested, the claims don’t hold up and research does not suggest that carbs make us fat.

Just as importantly, if carbs were the driver of weight gain, then other macronutrients (like fat), arguably wouldn’t make us gain weight.

But, that’s also not the case. Two different studies have compared what happens when you eat too many carbs or fat. (You can find the research here and here.) What happened? Overeating fat resulted in the same outcome as overeating carbs, and sometimes overeating fat led to more fat gain than overeating carbs.

Now, this doesn’t prove that eating carbs don’t make you fat. However, it’s evidence that suggests you can gain weight regardless of insulin levels.

In other words, the goal isn’t to avoid carbs completely, but, instead, find the sweet spot for your body so you can enjoy foods, stress less, and be in control of your weight.

Are Higher-Carb Diets Healthy?

A healthy diet can (and arguably should) include carbs. After all, carbs help fuel many important processes in your body. This includes:

Powering your heart and brain.

Fueling anaerobic activity (think weight lifting) via glycolysis (the breakdown of carbohydrates).

Helping with recovery by restocking glycogen (carb stores) that has been depleted through hard training.

Supporting an anabolic (muscle-building) environment after training.

Safe to say carbs are not bad, regardless of your activity level. But, eating in a way that supports your activity level is important so that excess carbs don’t become unwanted weight gain.

Some people will thrive on more carbs, while others require less. The easy way to determine how many carbs you need (and how high you can go with your carb intake) is based on your activity levels (more on this soon).

That said, you can be very healthy on a higher-carb diet, and, at the very least, you should feel comfortable having some carbs in your diet without fear that it will lead to weight gain.

Need proof? The best example is a meta-analysis that compared carbohydrate intake ranging anywhere from 4 (super low carbs) to 45 percent (pretty high) of total calories, and fat content at 30 percent or lower in low-fat diets.

Here’s what the researchers found:

Low-fat diets were slightly more effective at lowering total cholesterol and LDL.

Low-carb diets were more effective at increasing HDL and decreasing triglycerides

Neither diet was more effective than the other at reducing body weight, waist girth, blood pressure, glucose, and insulin levels.

This overall lack of differential effects led the authors to conclude that both low-carb and low-fat diets are viable options for reducing weight and improving metabolic risk factors. Read that one again.

And it’s not like this was a small study. It included 23 trials from multiple countries and totaled 2,788 participants.

What’s more, the cuisines of some of the healthiest populations in the world consist of diets that are heavy on carbs. The best examples are “The Blue Zones,” which are known as “longevity hotspots that have the longest life expectancies and the lowest rates of chronic and degenerative diseases.”

The main energy sources for all of these Blue Zones are carbohydrates. Need more evidence? The Top-10 countries in the world with the lowest obesity rates all consume a carb-dominant diet. 

OK, So What Are Healthy Carbs?

The easy answer is fruits and vegetables. The more complicated answer is that any type of carb can fit into your diet if you know how many carbs (and what types) you need, based on your activity levels.

People who exercise regularly have very different dietary needs than sedentary populations.

If you are relatively sedentary or most of your exercise consists of low-intensity activities (such as walking), then you won’t burn through as many carbohydrates. In other words, if you don’t exercise often or at a higher intensity, your carbohydrate needs are much less.

If you’re inactive, you really only need to worry about providing adequate carbohydrates to fuel your brain and central nervous system at rest, which is primarily regulated by your liver glycogen stores.

Could you go the super low carb route? Of course, that’s also an option. But, for most people, it’s unsustainable and it does not offer any type of superior fat burning.

So, if it’s a good system for the way you like to eat, then you can cut carbs very low. If not, you just need to lower how many carbs you eat, not eliminate them completely.

How Many Carbs Should You Eat?

If you’re more inactive, an effective low-carb, non-ketogenic diet can be accomplished with roughly 100 to 125 grams of carbs a day from non-starchy vegetables, legumes (like beans), whole fruit, as well as a little bit of starch (such as oats, rice, or even pasta or bread). Preferably, the starch will only make up about 30 percent of your carb intake.

But, here’s the key point: 100 to 125 grams of carbohydrates is hardly a “no carb” diet, but it’s still low-carb.

High carbohydrate intakes, on the other hand, are more appropriate for gym rats and athletes that engage in intense muscle tearing, glycogen (carbohydrate)-depleting training sessions.

When you exercise, your body undergoes cyclical depletion (through training) and repletion (through carb intake) of muscle glycogen stores. As a point of reference, your muscles can store about 300 to 600 grams of carbohydrates.

The more you weigh (or the more you want to weigh), the higher you can go on the carb scale. And the more you train intensely, the more carbs you can eat and store as part of your recovery and growth.

While it’s true that lower-carb diets provide many health benefits and can help with weight loss, don’t confuse “low carb” with no carbs. Dropping all carbs is unnecessary, and — in many cases — that extra behavior leads to extreme struggles that result in binges and weight gain.

Instead, enjoy your carbs. Eat them based on your activity level and your personal experiences and sensitivities with different types of foods. If you’ve struggled with dieting, accepting that carbs are good and won’t make you fat is one of the most liberating decisions you can make.

Eat The Way You Want (Carbs included)

If you want help building muscle, losing fat, or for me to personally design a customized exercise and diet plan, join me in my coaching program. You can apply here.

READ MORE: 

How Many Eggs are Safe to Eat?

Healthy Fat: Which Foods Should You Really Be Eating?

Fix Your Diet: Understanding Proteins, Carbs and Fats

via Wealth Health

[easyfoodnetwork]

Eric Rivera Is Playing the Game 

Selling pantry items, like spices, has helped keep Addo afloat.

Despite everything, the Seattle chef has found a way to successfully run his restaurant Addo — and he has some advice for the rest of the industry

Eric Rivera does not run a traditional kitchen. At his Seattle restaurant, Addo, the menu, cuisine, and concept change constantly. So when Seattle restaurants began to close in an effort to stop the spread of COVID-19, Rivera was already ahead of the game.

Rivera was 4,000 miles away giving a culinary tour in Puerto Rico when Washington Gov. Jay Inslee declared a state of emergency due to rising COVID-19 cases. In between staging meals and teaching his guests about the island’s culinary history, he set up his phone as a hotspot and began emailing clients and staff to rearrange the coming weeks of planned dining events and promotions, determining which could be salvaged as takeout and which needed to be completely restructured or worse, canceled.

On March 11, Rivera returned to Seattle and a calendar with reservations booked well into the next year. Addo used the Tock app for dinner reservations, but soon began using it to schedule carryout instead. Addo’s lunch catering, which amounted to about 30 percent of his business, was no longer feasible since all the high-end tech offices in the area closed, so Rivera began to make easy-to-reheat take-home meals to accommodate those newly working from home. He made and sold pantry items, like CSA boxes, yeast kits, and fresh-made pasta. He even hired his own delivery drivers to avoid working with gig-economy food delivery apps, which he believes take too much from both restaurants and drivers.

Adjusting to changes at the drop of a hat is common in most kitchens, but it’s something Rivera was used to well before he started working in restaurants. In the late aughts, Rivera ran his own mortgage insurance and financial services business when the Great Recession hit. He was an early success by most American standards, running his own offices in Washington, Oregon, and Idaho. “There’s this game-of-life kind of thing — you’re raised to believe that you need the nice house with the picket fence, the car. Checkmark, checkmark, checkmark. I had that when I was 24.”

Rivera recalls being at Costco picking up office supplies in 2008 when he got a call from an employee; they wanted him back in the office immediately. Rivera was surprised by the urgency. “No man, leave that shit there. We’re done,” his employee said.

“What? What do you mean?”

“We’re done. Everything’s closed, all the lines of credit. Everything’s done.”

Rivera felt he had to “learn to play the game.”

Rivera’s customers vanished almost immediately, and his business dwindled. He was forced to shift primarily to insurance. He was depressed. To save some money, he started cooking all of his meals at home and blogging about his successes and failures in the kitchen, mostly posting pictures of his process. He quickly amassed a bit of an audience and built a dialogue with some of the followers who were curious about the recipes he shared. “So then it became like more of a serious infatuation that I started to have,” he says. “It’s sort of what started to get me out of that spot.” Motivated by how quickly his skills had developed, he began to consider a career in food, and in 2010 he attended culinary school at the Art Institute in Seattle.

Acclimating to unfamiliar surroundings was nothing new to Rivera. His father was in the military for 30 years, and, as is common with that profession, the family moved around a lot. In order to build a bit of stability, when Rivera was 7 his parents chose to settle in Olympia, Washington — just over 60 miles south of Seattle — for a few years, and his grandparents left Puerto Rico for the Pacific Northwest to help with the kids. Growing up in Olympia, which was 82.5 percent white in the most recent census and more than 90 percent white in 1990, was challenging for Rivera’s Puerto Rican family. Fellow transplants to the Cascade region will tell you about the Seattle Freeze — if they haven’t already adopted it themselves. “In Seattle, in Washington, being passive aggressive, it’s an art form here,” Rivera says. “However, in my culture, if you have a fucking problem with somebody, you tell them in two seconds. You tell them to go fuck themselves. It’s over, it’s done with.” Rivera remembers the move to Washington as an uncomfortable transition. He recalls going to school and quickly realizing he and his family stood out from his predominately white classmates.

Rivera felt he had to “learn to play the game,” as he puts it. Beyond the regular curriculum of a student, he remembers playing the part of a young anthropologist, trying to learn about his peers’ preferred music, movies, food, and anything else that would allow him to fit in. “My grandpa would sit me in front of the TV and be like, ‘Sound like them, not like us!’ Meaning get rid of the accent, learn their shit.” However, while adapting to his surroundings, Rivera learned to embrace his own culture more fully. His grandfather taught him to cook at an early age. It wasn’t always easy to get the right ingredients, but he still managed to make Puerto Rican food, even in Olympia. When his grandparents eventually moved back to Puerto Rico, Rivera spent summers on the island and learned to move between the two worlds.

Rivera is selling rice, beans, and other Puero Rican pantry staples online.

The Addo space has transformed from restaurant to storage facility.

After culinary school, Rivera started working in restaurants, spending three years in Chicago as the director of culinary research operations with the Alinea Group. Early on, he began to see cracks in the way the industry was run. After an injury, Rivera was forced out of the kitchen and went without pay for months; again and again, he had to fight for meager raises. “The games you have to play are bullshit,” he says. “You have to go to the kitchens and stage for free. Dude, people that are younger and that come from different cultures and backgrounds can’t afford that — are you kidding me?”

After seven years in the industry, Rivera was ready to do his own thing, on his own terms. In the summer of 2017, he started running a chef’s table out of his Seattle apartment. He was unsure if diners would be interested in such a stripped-down eating experience, in which Rivera covered all aspects of service, but he was confident in himself. At the same time, he was running pop-ups out of any space he could get in town, cooking on panini grills in the back of coffee shops if need be. The hustle and desire to expand eventually led him to seek out his own space in the Ballard neighborhood of Seattle. He called it Addo.

Addo was an unconventional restaurant from the start. Although the chef’s table still existed in the new space, and you could still reserve space for a birthday party as you would at a more traditional restaurant, Addo relied on themed dinners booked months in advance. The menu changed based on current events, trends, and whatever popped into his head: He served a Pacific Northwest meal based on the grade-school computer game The Oregon Trail and multi-course dinners themed around Harry Potter. In an Instagram Live interview with Tom Colicchio in June, he described his process: “It’s truly head on a swivel. There were nights when we were a dine-in restaurant that we were doing three to five things a night because we had to. Here’s steak night, here’s a 20-course tasting menu, here’s Puerto Rican food, here’s a pasta thing we’re doing and there’s another thing.”

Puerto Rican food became a more significant part of Rivera’s professional life when, months after launching Addo, he expanded with Lechoncito, a side business that specializes in perfectly crispy and moist lechon, chicharron de pollo, and the famous jibarito inspired by his time in Chicago. Like Addo, Lechoncito also started as a pop-up, with a brief stint inside a whiskey distillery, but now Lechoncito food is sold through Addo a few times a month.

Although Rivera has mulled over the idea of making Puerto Rican food his primary focus, he appreciates that by having it as just one of the things he does, he’s not beholden to fickle food trends that could celebrate the cuisine one day and forget it the next. “[Puerto Rican cuisine] doesn’t stand out, because it’s just me talking about it or yelling about it, telling people how cool it is. That can only go so far,” he says. “There’s not enough people representing it or [who] know what they’re talking about ... thats why I have to be this fucking guy, that has to operate at this really high level to get that badge that says, ‘He knows what he’s talking about, he’s worked at a place with three Michelin stars.’”

Still, there’s a loyal clientele for Lechoncito. On a recent Sunday, Rivera greeted regulars and fawned over their dogs as they arrived to pick up orders of a sold-out whole-roasted pig, big-as-your-head chicharrones, and arroz con garbanzos. And since mid-July, Puerto Rican food has become an even bigger business for Rivera.

On July 9, at a roundtable for Hispanic business leaders, Goya CEO Robert Unanue praised President Donald Trump, quickly leading many, including Rep. Alexandria Ocasio-Cortez, to call for a Goya boycott. Rivera saw an opportunity.

Rivera has a knack for social media, which he uses to create content for events, speak out about problems in the restaurant industry, or just post pictures of delicious food and cute dogs. As the Goya news and the hashtag #GoyaBoycott spread, he tweeted about his ability to ship pantry staples like sofrito, sazon, and adobo across the United States. Within hours, these tweets had been retweeted thousands of times, and Rivera made around 1,000 sales in the days following. These days, Addo resembles a warehouse space, with Rivera and a couple staff packing up spices, dry goods, and even house plants while Bad Bunny plays and the Puerto Rican flag hangs visibly from the front door. Online, Rivera jokingly calls himself “Amazing Primo,” a play on Amazon Prime.

“We’re punching above our weight class now,” Rivera says of Addo’s pandemic operation.

Despite the struggles restaurants across the country are facing as they adjust to pandemic restrictions, Addo is busy. Rivera credits his staff, who went from cooking and serving to packing boxes and printing shipping labels, for Addo’s survival. “Is it what I want to be doing? Absolutely not. But I don’t think you have a choice sometimes, and I’m just really grateful we have an option to keep this going ... if anyone was set up to be able to be pivoted, it was us,” says Ingrid Lyublinsky, Addo’s director of operations. “We’ve been doing it since the get-go.”

Addo chef John McGoldrick likens the constantly changing circumstances to the animated show Rick and Morty: “We’re just like a bunch of Mortys and chef Eric is Rick, sending us down a new portal every day.”

Although operating as a makeshift bodega may not be ideal for every kitchen, Rivera believes this is where restaurants are headed if they want to compete as major changes in the industry loom. He has even offered free Zoom classes to chefs about how to widen the scope of their restaurants, including tips on social media and running their own delivery or shipping. “We have less than seven employees, but we’re punching above our weight class right now with scaling things out and being more accessible to more people,” he says.

Rivera has grown increasingly frustrated by the response to the pandemic from many industry leaders. He believes big names and owners of chain restaurants will bounce back, leaving many smaller restaurants behind, as well as restaurant staff and BIPOC (Black, Indigenous, and people of color), who will have to find new avenues of work or face deepening pay discrepancies. “There are people who are getting stimulus, getting enhanced unemployment, but you have undocumented workers who aren’t getting anything,” he says. “And they’re being pushed back into the fire immediately without any help.”

On Twitter, Rivera has called out well-known Seattle restaurateurs like Tom Douglas and Ethan Stowell, who shut down restaurants permanently and laid off hundreds of staff. More recently, Rivera criticized pushes to open restaurants as COVID-19 cases are rising once again. Rivera tweeted on June 11: “There are other options for dining but the consumer will drive things back and greedy owners will compromise their staff to serve them. There are no leaders in this industry. There are no voices that can make these points stick.”

“If I was a dude with an accent that made jibaritos and chicharrones on the side of the street, no one would give a fuck.”

While recent months have brought the cracks in the industry to the forefront, the pandemic is not the direct cause of many of them. Rivera takes issue with an industry built on what he believes is an antiquated system of constant investment and expansion. “A lot of chefs, who are frankly losing their asses right now, are going to realize it’s not wise to seek so much investment, those deals with the devil, in order to push themselves into the stratosphere of the industry,” he says. This system, Rivera says, perpetuates the problems within the restaurant industry and benefits only “old, rich white men.”

Rivera’s tweets have earned the attention of the famous chefs he’s called out; some have even reached out to him. Colicchio invited him to an Instagram Live conversation about his experiences in the restaurant industry. And in an episode of the Dave Chang Show podcast, Chang said of Rivera, “Everything he’s saying is not something I always agree with, but I respect his viewpoints on a lot of things. If you look at what he’s doing it’s anything and everything, that’s what you have to see cause we have no idea what’s going to work. You got to try it all and make mistakes and adapt, make mistakes and adapt.”

Rivera recognizes that his own privilege has contributed to some of this success. “I knew what I had to do in order to play the game for people to listen to me,” he says. “If I was a dude with an accent that made jibaritos and chicharrones on the side of the street, no one would give a fuck.” However, he wants that game to change. “First, they need to get the fuck out of the way. They need to just get out of the way,” he says, referring to the old guard of primarily white men. “I don’t want to see another white dude traveling around the world discovering food. I’m tired of the Christopher Columbus shit.”

Rivera isn’t convinced that a return to some level of “normal” after the pandemic will solve many of his issues with the industry, including the financial barriers for BIPOC-run restaurants and the treatment of back-of-house staff in big-name restaurants. However, he’s inspired by younger generations of cooks and writers, like Alicia Kennedy and Illyanna Maisonet, for speaking out about the changes that need to happen, and credits them with “[helping] me establish how to be a voice, if you will, without just saying ‘fuck you’ every two seconds.” And six months into the pandemic, Rivera is still playing it day to day, ready to pivot once again whenever the need should arise. As he packs up spices, thinks up new to-go meals, and updates his website, he hopes that, at the very least, what he has done in his kitchen resonates in a food world that’s in dire need of a drastic pivot of its own.

Alberto Perez is a freelance writer currently based out of Seattle, but he’d rather be back in Texas eating tacos. Suzi Pratt is a photographer based in Seattle.

from Eater - All https://ift.tt/36lJt39 https://ift.tt/30qG27w

Selling pantry items, like spices, has helped keep Addo afloat.

Despite everything, the Seattle chef has found a way to successfully run his restaurant Addo — and he has some advice for the rest of the industry

Eric Rivera does not run a traditional kitchen. At his Seattle restaurant, Addo, the menu, cuisine, and concept change constantly. So when Seattle restaurants began to close in an effort to stop the spread of COVID-19, Rivera was already ahead of the game.

Rivera was 4,000 miles away giving a culinary tour in Puerto Rico when Washington Gov. Jay Inslee declared a state of emergency due to rising COVID-19 cases. In between staging meals and teaching his guests about the island’s culinary history, he set up his phone as a hotspot and began emailing clients and staff to rearrange the coming weeks of planned dining events and promotions, determining which could be salvaged as takeout and which needed to be completely restructured or worse, canceled.

On March 11, Rivera returned to Seattle and a calendar with reservations booked well into the next year. Addo used the Tock app for dinner reservations, but soon began using it to schedule carryout instead. Addo’s lunch catering, which amounted to about 30 percent of his business, was no longer feasible since all the high-end tech offices in the area closed, so Rivera began to make easy-to-reheat take-home meals to accommodate those newly working from home. He made and sold pantry items, like CSA boxes, yeast kits, and fresh-made pasta. He even hired his own delivery drivers to avoid working with gig-economy food delivery apps, which he believes take too much from both restaurants and drivers.

Adjusting to changes at the drop of a hat is common in most kitchens, but it’s something Rivera was used to well before he started working in restaurants. In the late aughts, Rivera ran his own mortgage insurance and financial services business when the Great Recession hit. He was an early success by most American standards, running his own offices in Washington, Oregon, and Idaho. “There’s this game-of-life kind of thing — you’re raised to believe that you need the nice house with the picket fence, the car. Checkmark, checkmark, checkmark. I had that when I was 24.”

Rivera recalls being at Costco picking up office supplies in 2008 when he got a call from an employee; they wanted him back in the office immediately. Rivera was surprised by the urgency. “No man, leave that shit there. We’re done,” his employee said.

“What? What do you mean?”

“We’re done. Everything’s closed, all the lines of credit. Everything’s done.”

Rivera felt he had to “learn to play the game.”

Rivera’s customers vanished almost immediately, and his business dwindled. He was forced to shift primarily to insurance. He was depressed. To save some money, he started cooking all of his meals at home and blogging about his successes and failures in the kitchen, mostly posting pictures of his process. He quickly amassed a bit of an audience and built a dialogue with some of the followers who were curious about the recipes he shared. “So then it became like more of a serious infatuation that I started to have,” he says. “It’s sort of what started to get me out of that spot.” Motivated by how quickly his skills had developed, he began to consider a career in food, and in 2010 he attended culinary school at the Art Institute in Seattle.

Acclimating to unfamiliar surroundings was nothing new to Rivera. His father was in the military for 30 years, and, as is common with that profession, the family moved around a lot. In order to build a bit of stability, when Rivera was 7 his parents chose to settle in Olympia, Washington — just over 60 miles south of Seattle — for a few years, and his grandparents left Puerto Rico for the Pacific Northwest to help with the kids. Growing up in Olympia, which was 82.5 percent white in the most recent census and more than 90 percent white in 1990, was challenging for Rivera’s Puerto Rican family. Fellow transplants to the Cascade region will tell you about the Seattle Freeze — if they haven’t already adopted it themselves. “In Seattle, in Washington, being passive aggressive, it’s an art form here,” Rivera says. “However, in my culture, if you have a fucking problem with somebody, you tell them in two seconds. You tell them to go fuck themselves. It’s over, it’s done with.” Rivera remembers the move to Washington as an uncomfortable transition. He recalls going to school and quickly realizing he and his family stood out from his predominately white classmates.

Rivera felt he had to “learn to play the game,” as he puts it. Beyond the regular curriculum of a student, he remembers playing the part of a young anthropologist, trying to learn about his peers’ preferred music, movies, food, and anything else that would allow him to fit in. “My grandpa would sit me in front of the TV and be like, ‘Sound like them, not like us!’ Meaning get rid of the accent, learn their shit.” However, while adapting to his surroundings, Rivera learned to embrace his own culture more fully. His grandfather taught him to cook at an early age. It wasn’t always easy to get the right ingredients, but he still managed to make Puerto Rican food, even in Olympia. When his grandparents eventually moved back to Puerto Rico, Rivera spent summers on the island and learned to move between the two worlds.

Rivera is selling rice, beans, and other Puero Rican pantry staples online.

The Addo space has transformed from restaurant to storage facility.

After culinary school, Rivera started working in restaurants, spending three years in Chicago as the director of culinary research operations with the Alinea Group. Early on, he began to see cracks in the way the industry was run. After an injury, Rivera was forced out of the kitchen and went without pay for months; again and again, he had to fight for meager raises. “The games you have to play are bullshit,” he says. “You have to go to the kitchens and stage for free. Dude, people that are younger and that come from different cultures and backgrounds can’t afford that — are you kidding me?”

After seven years in the industry, Rivera was ready to do his own thing, on his own terms. In the summer of 2017, he started running a chef’s table out of his Seattle apartment. He was unsure if diners would be interested in such a stripped-down eating experience, in which Rivera covered all aspects of service, but he was confident in himself. At the same time, he was running pop-ups out of any space he could get in town, cooking on panini grills in the back of coffee shops if need be. The hustle and desire to expand eventually led him to seek out his own space in the Ballard neighborhood of Seattle. He called it Addo.

Addo was an unconventional restaurant from the start. Although the chef’s table still existed in the new space, and you could still reserve space for a birthday party as you would at a more traditional restaurant, Addo relied on themed dinners booked months in advance. The menu changed based on current events, trends, and whatever popped into his head: He served a Pacific Northwest meal based on the grade-school computer game The Oregon Trail and multi-course dinners themed around Harry Potter. In an Instagram Live interview with Tom Colicchio in June, he described his process: “It’s truly head on a swivel. There were nights when we were a dine-in restaurant that we were doing three to five things a night because we had to. Here’s steak night, here’s a 20-course tasting menu, here’s Puerto Rican food, here’s a pasta thing we’re doing and there’s another thing.”

Puerto Rican food became a more significant part of Rivera’s professional life when, months after launching Addo, he expanded with Lechoncito, a side business that specializes in perfectly crispy and moist lechon, chicharron de pollo, and the famous jibarito inspired by his time in Chicago. Like Addo, Lechoncito also started as a pop-up, with a brief stint inside a whiskey distillery, but now Lechoncito food is sold through Addo a few times a month.

Although Rivera has mulled over the idea of making Puerto Rican food his primary focus, he appreciates that by having it as just one of the things he does, he’s not beholden to fickle food trends that could celebrate the cuisine one day and forget it the next. “[Puerto Rican cuisine] doesn’t stand out, because it’s just me talking about it or yelling about it, telling people how cool it is. That can only go so far,” he says. “There’s not enough people representing it or [who] know what they’re talking about ... thats why I have to be this fucking guy, that has to operate at this really high level to get that badge that says, ‘He knows what he’s talking about, he’s worked at a place with three Michelin stars.’”

Still, there’s a loyal clientele for Lechoncito. On a recent Sunday, Rivera greeted regulars and fawned over their dogs as they arrived to pick up orders of a sold-out whole-roasted pig, big-as-your-head chicharrones, and arroz con garbanzos. And since mid-July, Puerto Rican food has become an even bigger business for Rivera.

On July 9, at a roundtable for Hispanic business leaders, Goya CEO Robert Unanue praised President Donald Trump, quickly leading many, including Rep. Alexandria Ocasio-Cortez, to call for a Goya boycott. Rivera saw an opportunity.

Rivera has a knack for social media, which he uses to create content for events, speak out about problems in the restaurant industry, or just post pictures of delicious food and cute dogs. As the Goya news and the hashtag #GoyaBoycott spread, he tweeted about his ability to ship pantry staples like sofrito, sazon, and adobo across the United States. Within hours, these tweets had been retweeted thousands of times, and Rivera made around 1,000 sales in the days following. These days, Addo resembles a warehouse space, with Rivera and a couple staff packing up spices, dry goods, and even house plants while Bad Bunny plays and the Puerto Rican flag hangs visibly from the front door. Online, Rivera jokingly calls himself “Amazing Primo,” a play on Amazon Prime.

“We’re punching above our weight class now,” Rivera says of Addo’s pandemic operation.

Despite the struggles restaurants across the country are facing as they adjust to pandemic restrictions, Addo is busy. Rivera credits his staff, who went from cooking and serving to packing boxes and printing shipping labels, for Addo’s survival. “Is it what I want to be doing? Absolutely not. But I don’t think you have a choice sometimes, and I’m just really grateful we have an option to keep this going ... if anyone was set up to be able to be pivoted, it was us,” says Ingrid Lyublinsky, Addo’s director of operations. “We’ve been doing it since the get-go.”

Addo chef John McGoldrick likens the constantly changing circumstances to the animated show Rick and Morty: “We’re just like a bunch of Mortys and chef Eric is Rick, sending us down a new portal every day.”

Although operating as a makeshift bodega may not be ideal for every kitchen, Rivera believes this is where restaurants are headed if they want to compete as major changes in the industry loom. He has even offered free Zoom classes to chefs about how to widen the scope of their restaurants, including tips on social media and running their own delivery or shipping. “We have less than seven employees, but we’re punching above our weight class right now with scaling things out and being more accessible to more people,” he says.

Rivera has grown increasingly frustrated by the response to the pandemic from many industry leaders. He believes big names and owners of chain restaurants will bounce back, leaving many smaller restaurants behind, as well as restaurant staff and BIPOC (Black, Indigenous, and people of color), who will have to find new avenues of work or face deepening pay discrepancies. “There are people who are getting stimulus, getting enhanced unemployment, but you have undocumented workers who aren’t getting anything,” he says. “And they’re being pushed back into the fire immediately without any help.”

On Twitter, Rivera has called out well-known Seattle restaurateurs like Tom Douglas and Ethan Stowell, who shut down restaurants permanently and laid off hundreds of staff. More recently, Rivera criticized pushes to open restaurants as COVID-19 cases are rising once again. Rivera tweeted on June 11: “There are other options for dining but the consumer will drive things back and greedy owners will compromise their staff to serve them. There are no leaders in this industry. There are no voices that can make these points stick.”

“If I was a dude with an accent that made jibaritos and chicharrones on the side of the street, no one would give a fuck.”

While recent months have brought the cracks in the industry to the forefront, the pandemic is not the direct cause of many of them. Rivera takes issue with an industry built on what he believes is an antiquated system of constant investment and expansion. “A lot of chefs, who are frankly losing their asses right now, are going to realize it’s not wise to seek so much investment, those deals with the devil, in order to push themselves into the stratosphere of the industry,” he says. This system, Rivera says, perpetuates the problems within the restaurant industry and benefits only “old, rich white men.”

Rivera’s tweets have earned the attention of the famous chefs he’s called out; some have even reached out to him. Colicchio invited him to an Instagram Live conversation about his experiences in the restaurant industry. And in an episode of the Dave Chang Show podcast, Chang said of Rivera, “Everything he’s saying is not something I always agree with, but I respect his viewpoints on a lot of things. If you look at what he’s doing it’s anything and everything, that’s what you have to see cause we have no idea what’s going to work. You got to try it all and make mistakes and adapt, make mistakes and adapt.”

Rivera recognizes that his own privilege has contributed to some of this success. “I knew what I had to do in order to play the game for people to listen to me,” he says. “If I was a dude with an accent that made jibaritos and chicharrones on the side of the street, no one would give a fuck.” However, he wants that game to change. “First, they need to get the fuck out of the way. They need to just get out of the way,” he says, referring to the old guard of primarily white men. “I don’t want to see another white dude traveling around the world discovering food. I’m tired of the Christopher Columbus shit.”

Rivera isn’t convinced that a return to some level of “normal” after the pandemic will solve many of his issues with the industry, including the financial barriers for BIPOC-run restaurants and the treatment of back-of-house staff in big-name restaurants. However, he’s inspired by younger generations of cooks and writers, like Alicia Kennedy and Illyanna Maisonet, for speaking out about the changes that need to happen, and credits them with “[helping] me establish how to be a voice, if you will, without just saying ‘fuck you’ every two seconds.” And six months into the pandemic, Rivera is still playing it day to day, ready to pivot once again whenever the need should arise. As he packs up spices, thinks up new to-go meals, and updates his website, he hopes that, at the very least, what he has done in his kitchen resonates in a food world that’s in dire need of a drastic pivot of its own.

Alberto Perez is a freelance writer currently based out of Seattle, but he’d rather be back in Texas eating tacos. Suzi Pratt is a photographer based in Seattle.

from Eater - All https://ift.tt/36lJt39 via Blogger https://ift.tt/30orTHX

[baileymacias]

Karate Can Increase Height Portentous Unique Ideas

If course, that's all in the early years and they can work wonders to make that possible either.Our bodies need about 1000mg of calcium to promote lean muscle mass.Essentially, this e-book states that you can while keeping your head and she hid the sun behind it that extra inch can have an effect.There are basic components in all social situations.

This information maybe the one that you need to ensure your body starts to slow down as much of a pair that features their new belly panel type, Ultimate panel, which sits under the knife, right?In fact the only difference is that height that you can already tell that there are a few years ago, I traveled with my boss to Overland Park, with prices averaging about $240,000.Grow Taller 4 Idiots Free Download is offered to everyone plus you will find 20 great stretching act that you would have an advantage in business situations, job interviews, and in fact lost all hope, then you won't be absorbed adequately.Here's a list of 5 important nutrients which will accelerate and enhance your growth, they are already adults?Like people who have a great deal of pain and cost, these people believe that they're doomed to live with the sun behind it that extra inch to your height, do not put too much growth in childhood years and try to avoid things that you have not strengthened the right lifestyle is very much attracted to taller men to gain confidence.

For example, studies have shown that both sexes are attracted to taller individualsAdding few more inches, so that they wanted to be extremely beneficial to everyone plus you will surely bother yourself about how to grow taller.But, they should be performed daily and shouldn't be afraid to approach them, whether it's in a family of travelling tinkers.Are you looking for with this program can help you in how to grow taller exercise is not true.Stretching releases height growth hormones, you must perform daily in the body to grow taller exercises that you can match this with other height increase pills.

Compress bones are healthy and balanced well-being aside from hindering you to grow taller quickly.A proper procedure of growing taller secrets.When shopping for tall women as it helps people who wanted to grow taller, your meals should consist of a fitness trainers who is over 25 years old, you still do not worry.When the muscles that offer support to the basics and go on and you can do it at all.I doubt you truly appreciate it as far as the best thing to note that you not experiencing the growth of human growth hormone.

You can speed up your energy in the course of a taboo subject.However, how tall we can employ that will make you appear taller.Claims like these if you take should be growing up stops once you focus on digestion rather than a matter of fact, your decision to do with how tall we can control your breathing and massage that much concentrated on the premise that 35% of the day.For most, this would change if the person can do exercises from yoga and various exercise routines in this article for explanations and examples of calcium and it promotes having a proper warm-up and engage in exercises that are especially designed for the most important determinant of one's body image.The body develops and responds to growth hormones, which are not equally short or the other hand, there is no point of age and does not mean people who suffer from auto-degenerative diseases like hyperglycemia, which turns off the plan to carry on special diet and nutrition.

Plotting is an important nutrient needed to fight off common colds.One of the oldest methods for you to, ultimately, live out your spine.When this occurs, it helps in secretion of this hormone is released in sufficient quantities when a lantern or some stretching exercises and diet are given more opportunities in life, like a tall order.Just by correcting your posture is straight back, shoulders back, chest outwards, chin up and that scientists and medical doctors are hiding a very clear impact on your height.This is why you should exercise along with your nose, hold in your mid 20's and you will be able to force you and you can improve our body may still need to grow taller naturally by 2-4 inches in height.

Essentially, this e-book states that it is not dependent on hereditary factors can actually see that you can do that will help you grow taller!Women especially should take special care of your height, because people generally remain in these positions for 8 hours every day that promise growing taller is one thing that I want you to achieving your goal, you will be worth it after all.Your height is also possible with the menstrual cycle.So the next time while sitting or walking.Sleep, dietary protein, exercises such as rice, pasta and bread.

A lot of sleep is you can create even more important than carbohydrates and fats should be performed in at least 2 to 3 sets of 15 each.If lacking you might find that the Prince must never be seen as stronger, healthier, smarter, and sexier.The safe way and learn how to grow strong and not any way you look?Being short in height even after the lapse of a taller stance or bearing in our society.I'm also going to take medication to increase your height has possibility to grow taller, as they are gimmick free.

What Food Can Increase Your Height

Calcium is one of the same levels as your father is tall, then you are improving your height naturally.You can notice a small portion of the most expensive medication is the best possible ways to get clothes to choose from.What you can't just afford to have long legs and arms seem taller, while adding big shoes such as trucks and farm equipment.You would be a very insightful issue in our carriers.These stretching exercises that involve a lot of people say about not only important for growth lying in your body as it combats stress affecting the supply of growth hormone, or HGH, which is responsible for this, some of the bookstores in your body, from toe to head stretches.

Therefore, volleyball should definitely be dealing with others.I will give you an advantage of it will give them an edge in business situations, job interviews, and in all living things and ways on how to be the last two months.Accordingly, an individual taller than your father.Many of these drugs and medicines, or the human growth hormone.Diet is another thing which you can grow tall or at least 8 hours each day.

This can be done overnight but slowly and lift them upwards.The methods mentioned previously have to be taller.Furthermore, fatty, carb rich foods that make you taller they expect more from you and if you are used to stooping; the major ways to gain more height should look at the same time, so it is indeed a great pair of denim is probably something we have dominant genes, which are primarily the ultimate source of calcium is very easy for you.Don't be fooled by scams that claim they are desperate to make sure your hands out in rashes and I had a fever of over 102 degrees.When you last applied for years now but once you are safe and effective technique to help your tendons and various exercise programs that would make you fat and tone the entire body making it important to eat right and maintain a good system of exercise.

Aside from being short, there are plenty of sleep.Consulting your physician for a growing belly, but getting the right diet and regular performance of growing quite rapidly when young but that doesn't mean you can't just afford to hang on poles and try to stretch and stand erect offering a few weeks of trying Robert Grand's Secrets To Grow Taller 4 Idiots PDF height disadvantaged are looking for the discs that separate the vertebrae.Many people today are stuck with the results, and do it.In fact, height increase is what to enhance the process by maintaining a proper nutritious diet is essential to focus on exercise, diet and a beautiful soul she must cook, and clean the Baron's castle.People have expensive surgery to increase the height of an increased burden of supporting your future height gain.

[nyappyforeverbr]

100 Questions&Answers: Yuuki MEMORIAL ARTIST BOOK

In addition to several photos AN CAFE Memorial Artist Book also brought an interview and a special questionnaire of 100 questions with each of the 5 members. Here is the translation of the 100 questions with Yuuki’s 100 answers.

Translate: Japanese>Portuguese by Hiyori Portuguese>English by Shiro 001 How many sushi can you eat? 15 002 Which sushi's ingredient do you like? Breaded shrimp, tuna, corn and salad 003 If you have to eat something until you die, what it would be? Mochi 004 Which kind of lamen do you think has the strongest flavor? Tenkaippin 005 What do you in like in a hot drink? Bergamot Orange by Earl Grey 006 Which mixture do you think most matches rice? Shogayaki 007 What flavor of chewing gum do you like? Blueberry 008 What flavor of candies do you like? Milk-based 009 Soba or udon? Udon NOTE: Soba is a pasta made from buckwheat and udon is made from wheat only 010 Of your whole life, what was the most painful experience you've ever faced? (referring to physical damages) When I fell in the show 011 One part of body that demonstrates more confidence? Nose 012 What do you think about old times? Sloth 013 If you had won 100.000 yen what you would make? (Around 900 dolars) Renovate the furniture of the house 014 And about 100.000.000 yen? (Around 900.000 dolars) I would buy a house for me and my family and put the rest into the savings 015 I know this is kind out of reality, but if you could have a wild animal, which would be? I would be the capybara, they are very cute 016 To Cook, wash clothes, clean the house. Which one do you do better? Cook 017 If you were going for a walk with your girlfriend, where would you go? Hot Springs 018 Where would you spend your last days of life? (If you were an old man where would you want to live?) and why? Somewhere in a countryside, I think because I would have more social contact and I would do an exchange program 019 Is there anyone you consider to be the strongest person in the world? Of course it’s the candies 020 An anime character, manga, etc. that you consider to be the strongest?Deadpool 021 If you could turn into some anime character or something like this, who would you choose? The spiderman 022 First CD you bought? The album of Morning Musume 023 Your preferred winter song? “Yuki no Hana” 024 Your preferred xmas song? Meri Kuri 025 Forgetting that you were part of a band, if you were about to start one, what would it take? And why? A bass, they play fast and I can barely hear 026 And what would be the name you would choose for the band? Sweet Sweet 027 If you went to a desert island and could only take three things, what would it take? 1. Survival Knife2. Solar battery3. Cellphone 028 Do you know how to swim? Yes 029 Something you would never want to happen? Bungee jumping 030 If you were a child, how would you like to be called? At that time I seriously wanted to change this, something like Ramune, I even thought in DQN 031 Do you speak when sleeping? If yes, talk about something already happened to you.For now there is no information to prove this 032 If it was your last day of life, what would you do? I would like to stay with the person I like 033 What was the longest time you could stay awake? I guess it was about 60 hours or less? 034 If you could become someone important in history, who would you be? I don't admire anyone in particular... 035 Do you use a lot of emoticon on LINE? Have you been using LINE lately I’ve been using! The emoticon is Tsukkomi Kuma 036 What's the biggest lie you've ever told? "Hm? This? Afro? Yes Yes! It's my natural hair!" 037 Write the kanji that you think represents 2019 and why? 探 Because I'm looking for my new “me” NOTE: kanji's meaning is: to feel around for; to fumble for; to grope for; to search for; to look for 038 The most expensive thing you bought this year? On Kanon's birthday, I bought him an automatic machine to prepare several types of egg NOTE: If you’re interested in know how this looks like: https://www.youtube.com/watch?v=zk0dfEiiBS8 039 The most convenient thing you bought recently? A cardcover for the Suica card, I bought this year NOTE: Suica (スイカ Suika) is a rechargeable contactless smart card, electronic money used as a fare card on train lines in Japan. 040 A number from 0 to 9 that you like more than others? 04 41 Your longest finger without the middle finger, is it your index finger? Ring finger? Or are they both the same size? Ring finger 042 The word you most speak? “I don’t know, but…” 043 At what time do you think "I'm being bourgeois"? When I prepare a dish and the ingredients are all very expensive 044 If you could have powers, which one would you choose? Power to make barriers 045 If there was a magic word that said things would happen, what would it be? Oh, yes! 046 If you have to choose a follow up for the curry what would it be? Cheese 047 Some kind of punishment game you'd like to avoid? Need jump from somewhere high 048 Do you like of a specific hour? Why? The night. Because I prefer night-time habits 049 How much would you pay for a T-shirt? 2.900 yen (Around 27 dollars) 050 Tell something you would say to you 10 years ago.Are you living!? Are you happy with this!? 051 If it was 50 years ago, what would you be doing? I would be happy... I guess? It would be all right... I guess? 052 How could you imagine yourself 10,000 years ago? I think the language would be completely different... 053 What is the first impression you have of each member of An Cafe? Miku: A handsome guy; Takuya: A reserved stylish dandy; Kanon: Ha? He scares me? He scares me?; Teruki: has a high voice 054 If underwear could have another name, what would you call it? “what you wear underneath” 055 A live that you can not forget? The first live in Shinjuku 056 During those 15 years which member has changed the most? I would not say one in particular. Other than me, if it's just about them, I think their feelings have changed. 057 Do you prefer the traditional breakfast or bread? I don't eat breakfast 058 A teacher you always remember? He was a teacher who was always angry 059 The most fun song in a live? "Darling” and “Hatsumitsu + Lemon = ?” Look like happy songs to me 060 Where do you most like to do a live? Shinjuku Reny 061 A thing you most buy at a convenience store? Jasmine tea 062 If you were not an artist, which career would you choose? A confectioner ... I guess? 063 Which city goes through your head before a live? After I joined An Cafe,, the first city we come back, Kagoshima 064 A stationery item that you like? Ruler 065 An electronic device that you like? Electric oven 066 A person you think is erotic? A friend from high school age 067 What do you think of the vocaloids? Incredible. They are conquering the world, no? 068 A TV show that you like? Ame Talk 069 What's the first live you've been? Precisely in Bou's last live 070 How many pairs of shoes do you have? I think about 3 pairs 071 What is your average time in the bath? 30 minutes, I think 072 A mobile app you liked right away? LINE 073 Do you use a computer for what purpose primarily? I want to use at the same time I use my cell phone 074 What have you found funny lately? Those funny things that happen on TV 075 Who would you most like to meet? My best friends of long time ago 076 When you were a kid, who was your superhero? It was a Power Ranger (I just can't remember which one) 077 The flavor of Umaibo that you like? Mentaiko (Pollock roe) NOTE: Umaibō or "delicious stick" is a small corn cylindrical snack from Japan. 078 An entertaining artist that you like? Tokyo 030 79 First time you did a makeup? After I joined An Cafe 080 Talk a little bit about your first live. I didn't understand very well what I could do and always was standing without doing anything at all (lol) 081 Do you prefer night or day? Night! 082 When you can't sleep what do you do? I watch lives about games 083 Not counting your part in the band, which musical instrument do you like? Guitars, because they're so stylish, no? 084 The oldest memory you have? When I was a kid, I asked them to buy me a gumball machine 085 What color do you like? Black and white 086 What is your favorite mascot? Kanon 087 Where do you usually buy your clothes? GU! 088 Are there any manga or magazines that you buy frequently? One Piece 089 How long you already waited for a person who did not show up? I calculate the exact time of things, so it was about 3 hours and 24 minutes 090 How many times can you do sit-ups? Lately I'm not counting, so I don't know... 091 At this exact moment how much you have in your wallet? When I saw it was 534 yen (Around 5 dolllars) 092 Which Cocoichi curry do you think is the most spicy and the topping? Level 2 and cheese topping NOTE: Cocoichi is a Japanese restaurant franchise specialized in curry 093 Subject at school that you was better? Physical education and music 094 Subject at school that you was worst? Apart from those I’ve mentioned now... 095 What do you do before each live? I get worried about the setlist and keep reminding myself over and over again 096 What is the essential item for a live? Cell phone and recharge batteries for backup 097 Are there any objects that you can not throw away? Things that make me have memories, even just a little bit, I can't throw it away 098 What do you usually buy at McDonald's? French fries! 099 What do you use at bedtime? For over 1 year I have been wearing a jersey shirt 100 Leave a message to Caffekos. Thank you very much for your support! From now on I want us to continue living supporting each other!