Crisp red apples picked fresh from the trees at local farms, juicy Florida oranges, crunchy green and red grapes, sweet cranberries, nutty winter squashes like butternut, acorn, and carnival, and hearty sweet potatoes … the fall certainly provides a wide assortment of seasonal fruits and vegetables. Spaghetti squash, also in season during the fall and winter months, can be substituted for white or wheat pasta when preparing your favorite spaghetti dish and pumpkin makes a great base for any number of soups! Leftover pumpkin seeds can be toasted (and salted if you are so inclined) for an easy, on-the-go snack. If your mouth is watering reading this, it might be time to head to … the Katharine Brush Library (bet we weren’t your first guess, were we?)!!
This October, the Katharine Brush Library has chosen to highlight Vegetarian Awareness Month as our first floor book display because we wanted to introduce our students, faculty, and staff to the many reasons why some people (including many here at Loomis Chaffee!) decide to become vegetarians (people who do not eat meat, including fish) or vegans (vegetarians who do not consume any animal-derived product, including dairy and honey) along with some healthy vegetarian and vegan recipes. The case vegetarians and vegans make in support of their lifestyle includes concern for animal rights, environmental connections, health benefits, personal preference, financial arguments, and religious beliefs. A 2012 Gallup poll found that 5% of Americans consider themselves to be vegetarians and 2% of Americans said they were vegans (http://www.gallup.com/poll/156215/consider-themselves-vegetarians.aspx).
If you are interested in learning more about the debate over animal rights, consider picking up Steven Wise’s Rattling the Cage: Toward Legal Rights for Animals, a book which explores the legal rights of chimpanzees and bonobos as they relate to the animals’ involvement in scientific research, or contemplate the issues put forth by Carl Cohen, a philosophy professor who believes animals do not have rights and that animal experimentation is justifiable, and Tom Regan, a philosophy professor who strongly strongly supports legal rights for animals and is ardently opposed to animal experimentation, the fur industry, and factory farming, in The Animal Rights Debate. Jonathan Safran Foer’s Eating Animals presents vegetarianism as an alternative to eating animals, exploring the topics of factory farming, the brutality of slaughterhouses, the role of agriculture plays in global warming, and even providing information about recent scientific studies on the intelligence of animals.
Library visitors who check out our display will notice QR Codes they can scan with their smart phones, linking them to additional materials on animal rights and vegetarianism. Rod Preece’s Sins of the Flesh is a good read on the ethics of vegetarianism and Lierre Keith’s The Vegetarian Myth: Food, Justice, and Sustainability discusses not only the morality of eating animals but explores the agricultural and environmental destructiveness of industrial farming and the potential health consequences of using animal-derived products. We also have QR Codes for a few vegetarian cookbooks, including Kim O’Donnel’s The Meat Lover’s Meatless Cookbook.
Speaking of cookbooks and recipes, not only do we have a couple of these types of books on display, but we have a few delicious recipes on the back of bookmarks you can take home as well! The “Cheesy Spaghetti Squash” recipe is quick, easy, and absolutely amazing and the “Roasted Delicata Squash with Quinoa Salad” is very tasty (and you can substitute the delicata squash with carnival, butternut, or acorn squash if you cannot find delicata)!