To your health

Nothing soothes stresses like a steaming cup of tea. That's the sentiment around the Vegetarian Times office. Production Assistant Katrin Anderson gets warm all over for black chai, peppermint and chamomile, while Marketing Manager Becky Huber and Design Director Bill McKenney are ga-ga for green. HeAth/New Products Editor Shane Speer knows there's nothing basic about black, and Group Copy Editor Robin Cheslock toots for rooibos. My favorite? Chai, with a spoon.

This month's article "To Your Health" (p. 43) highlights some of the health benefits of tea. Rich in antioxidants, tea wards off cancer, heart disease and strokes. And, it may help prevent osteoporosis. I agree with Steve Smith of the Tazo tea company, who says that tea brings people together. It sure does around here--first thing in the morning and then late in the afternoon, when we cluster in the kitchen to munch almonds and compare our workloads.

The VT staff is fortunate to have a communal kitchen, and we're diligent in keeping it clean. If messes seem to multiply in your favorite spaces, check out "Unconventional Wisdom" (p. 85) for tips on how to tackle dirt, grime and grease with natural, nontoxic products. You'll be amazed at what you can do with fruit (yes, fruit!).

Speaking of fruit, anyone who enjoys produce--and isn't that everyone?--will want to turn immediately to our report on foodborne illnesses, "Orange Alert" (p. 79). The Centers for Disease Control and Prevention (CDC) reported in December 2002 that foodborne illnesses of all kinds account for 76 million illnesses a year, resulting in 325,000 hospitalizations and 5,000 deaths in the United States. The proportion of outbreaks resulting from fruits and vegetables also has increased. The biggest risk for vegetarians is cross-contamination of produce. Writer Phaedra Hise explains: "By the time an onion or a bin of lettuce mix arrives at the store where it is handled yet again, it has had many chances to pick up bacteria from an unwashed hand, an airborne spore or a contaminated piece of equipment." Even organic produce is not without risks. Surprised? Hise was.

Because April is National Soy Foods Month, we're throwing the spotlight on the deserving soybean, long a staple in vegetarian cuisine. Read "The Bean Supreme" (p. 54) to brush up on the best ways to enjoy edamame, miso and tempeh. "Beyond Tofu" (p. 49) explores the soybean's versatility beyond food. Even if soy is not your, um, cup of tea, I hope you'll raise a glass of your favorite beverage to salute the long-lived legume. Without soy, the vegetarian movement likely never would have gotten off the ground.

HAPPY ANNIVERSARY, VT!

November 2004 marks our 30th anniversary month and will kick off a year-long celebration. Readers, here are two ways you can help us make this anniversary unforgettable: 1) Send us your old issues of VT from 1974 to 1980 for our permanent archives, and we'll send you a VT cookbook. 2) Send us a brief essay (up to 200 words) telling us what VT has meant to you over the years, and if we select yours, we'll publish it in the November 2004 issue.

COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning