Sierra Club Logo   Environmental Update   My Backyard

Explore, enjoy and protect the planet  
Chapter Home
Get Outdoors
Groups
Legislative
Newsletters
Inside the Chapter
Join or Give
Contact Us
sierraclub.org
Photo: Don Pachner
Atlantic Chapter

Biodiversity and Vegetarian Outreach Committee

NEW, THIRD EDITION of our English Give a Wolf a Break Today brochure

The Biodiversity/Vegetarian Outreach Committee educates about the link between the adoption by humans of a plant-based diet and protection of habitat for wildlife, as well as other environmental benefits of a vegetarian/vegan diet. We have produced a brochure Give a Wolf a Break Today: Go "Veggie" in English (new edition) and Spanish. The new, 3rd edition of the English version includes added sections on climate change and invasive species. If you prefer a hard copy of either or both, contact committee Chair Linda A. DeStefano at biodiversityveg@newyork.sierraclub.org or call 315-488-2140. If you'd like to join this committee, please contact Linda.

Click here to read an article about how animal agriculture contributes to global warming - - - Click here to read the article in Spanish

Delicious vegetarian/vegan cooking ideas are available here... http://www.vegcooking.com

More on the link between a meat-based diet and environmental damage

Articles and Recipes by Kay Bushnell (originally written for the Loma Prieta Chapter of the Sierra Club). These are in Adobe Acrobat .pdf format. If you don't already have the free Acrobat reader, get it here.

  • Article 45 - Chapter Gives Green Light to Green Grub
  • Recipe 45 - Simple and Savory Lima Beans
  • Article 44 - The All-American Pecan
  • Recipe 44 - Pecan and Chocolate Chip Muffins
  • Article 43 - In Praise of Pistachios
  • Recipe 43 - Flaky Apple Crumble
  • Article 42 - A New Look at an Old Nut
  • Recipe 42 - Asian Noodles
  • Article 41 - The Popular Peanut
  • Recipe 41 - Easy Peanut Sauce
  • Article 40 - The Wonder of Walnuts
  • Recipe 40 - Walnut, Rice, and Garbanzo Balls
  • Article 39 - Curious about Cashews?
  • Recipe 39 - Planet-Friendly Lasagna
  • Recipe 34 - Busy Person's Gourmet Pasta Sauce
  • Article 33 - Checking out Chocolate
  • Recipe 33 - Blissful Brownies
  • Article 32 - What To Do When You host a Dinner
  • Recipe 32 - Easy Pasta with Swiss Chard and Tomatoes
  • Article 31 - You're Invited to Dinner
  • Recipe 31 - Broccoli-Peanut-Onion Salad
  • Article 30 - Plant-Based Food for Travelers - Winning at the Table in Reno
  • Recipe 30 - Reno Rice Pesto with Veggies
  • Article 29 - Plant-Based Dining on the Road, Part One
  • Recipe 29 - Mediterranean Soup
  • Article 28 - Plant-Based Dining in American-Style Restaurants
  • Recipe 28 - "TLT" Sandwich
  • Article 27 - Dining Out - The Plant-Based Way - In Ethnic Restaurants
  • Recipe 27 - Creamy Hummus
  • Article 26 - Handy Tools for Easy Plant-Based Cooking
  • Recipe 26 - Favorite Split Pea Soup
  • Article 25 - Easy Plant-Based Cooking with Meat Alternatives
  • Recipe 25 - Saucy Meatless Meatballs
  • Article 24 - Easy Plant-Based Coooking II
  • Recipe 24 - Savory Black-Eye Soup
  • Article 23 - Easy Plant-Based Cooking I
  • Recipe 23 - Easy Chili
  • Article 22 - Choosing and Using Nondairy Milk
  • Recipe 22 - French Onion Pie
  • Article 21 - Amazing Nondairy Milk
  • Recipe 21 - Broccoli Bisque
  • Article 20 - Tofu and Tempeh, Outstanding Meat Alternatives
  • Recipe 20 - Tofu-Tempeh "Turkey" Breasts
  • Article 19 - Black-Eyed Peas - A Humble Legume with Great Potential
  • Recipe 19 - Black-Eyed Pea and Green Pea Salad
  • Article 18 - Plant-Based Foods to Restore the Oceans, Part 4 of 4
  • Recipe 18 - Greens with Raisins and Toasted Pine Nuts
  • Article 17 - Plant-Based Foods to Restore the Oceans, Part 3 of 4
  • Recipe 17 - Mock Tuna Salad
  • Article 16 - Plant-Based Foods to Restore the Oceans, Part 2 of 4
  • Recipe 16 - Mock Crab Cakes
  • Article 15 - Plant-Based Foods to Restore the Oceans, Part 1 of 4
  • Recipe 15 - Seafood Chowder
  • Article 14 - More Breakfasts for a Healthy Environment
  • Recipe 14 - Vegetable Scramble
  • Article 13 - Breakfasts for a Healthy Environment
  • Recipe 13 - Muesli
  • Article 12 - CSAs - Sustainably Grown Fresh Produce
  • Recipe 12 - Yam Casserole
  • Article 11 - "Look Ma, No Eggs - No Dairy"
  • Recipe 11 - Cranberry-Orange Scones
  • Article 10 - Growing Your Own Organic Food
  • Recipe 10 - Red Velvet Soup
  • Article 9 - Organic Plant-Based Food
  • Recipe 9 - Linguine with Tomatoes, Olives and Fresh Herbs
  • Article 8 - A Delicious Call to Action
  • Recipe 8 - Baked Potato Fans with Creamy Cashew Sauce
  • Article 7 - Eating Green: A Win-Win Situation
  • Recipe 7 - Savory Black-eyes
  • Article 6 - Breaking the Bondage of Western Culinary Traditions
  • Recipe 6 - Sweet Potato Soup
  • Article 5 - Baking Egg-Free and Dairy-Free
  • Recipe 5 - Cranberry Orange Cake
  • Article 4 - Eating Green: Making the Transition
  • Recipe 4 - Red Lentil Wild Rice Soup
  • Article 3 - Eating Green in Two Easy Steps
  • Recipe 3 - Squash Ribbon Saute
  • Article 2 - Plant-Based Choices Can End Factory Farm Pollution
  • Recipe 2 - Crunch Rice Vegetable Salad
  • Article 1 - Plant-Based Diet: Good for You, Good for the Environment
  • Recipe 1 - Tortilla Pie

    Up to Top

    		•