Monday, October 30, 2006

VegFest Info. 3 of 3 and food round-up

Ok, Blogger and I have gotten over our issues and are friends again... for now.

So now I can bring you the last installment of my VegFest show-and-tell and also a few images of food from last week.

I know that the animal rights information in my first 2 VegFest posts were incredibly depressing, so I thought I'd conclude on a lighter note: cool foods.

Here are four of the most interesting things I tasted in Boston. (For more VegFest food snippets, visit Nikki's blog)

Soy Feta from the company Sunergia Soyfoods. I've never had soy feta, but the dairy version used to be one of my favorite things. There were 3 flavors to try, and both Daiku and I loved the mediterranean herb. This stuff had the tang, the texture, and the crumble of the real thing. If your market or co-op does not carry it, ask them to right now! You won't regret it. This and Cheezly were vegan cheese revelations at VegFest.

Ok, I might have thought the soy feta was pretty amazing, but May Wah blew me away! They make all sorts of faux meats, and their stuff was delicious. Hot dogs, steak, chicken, if there's any meat you miss, here's the chance to have a cruelty-free version of it. The flavors, and more importantly, the texture were right on. The best part? You can order any of their products on the web.

I know Wildwood for their soy yogurts, but I'd never tried their veggie burgers before, and we got a free 2-pack of their Tofu-vegie Burgers at VegFest. Usually I like my veggie burgers more veggie-packed, but this tofu was a tasty variation.

Here they are coming out of our toaster oven.

Here is the delicious Post Punk Kitchen recipe for Cranberry Chili Dipping Sauce that I promised you. Isa and Terry served this after their cooking demo to go along with their autumn rolls, and it was so so good. Make this sauce right now!

1 cup whole fresh cranberries
1 1/2 cups water
1/2 cup sugar
2 large serano-type red chilies, seeded and finely minced
2 tablespoons fresh lime juice
Curls of lime zest for garnish, optional

In a heavy medium saucepan combine cranberries, water and sugar. Cover and bring to a boil. When cranberries start to pop, reduce heat to medium and simmer partially covered for about 5 minutes. Add minced chilies and lime juice, bring to a boil again and then reduce heat to medium-low. Stir sauce occasionally, using the back of a wooden spoon to mash some of the cranberries on the sides of the pot. Simmer sauce, uncovered, for an additional 10-12 minutes till sauce has reduced a little and looks syrupy. Sauce will thicken up more as it cools. Makes approximately 1 1/2 cups sauce.

* * *

Some food from the past week:

"Everything-but-the-kitchen-sink salad"

I'm often on my own for lunch, and I use the opportunity to throw every imaginable thing into a bowl for a huge salad. In this case, I had kidney beans, canned green beans, shredded cabbage, celery, carrots, onions, toasted walnuts and pine nuts, dried cranberries, and balsamic vinegar and olive oil.

Here's a stirfry we made one night:

Broccoli, peppers, onion, carrots, and zucchini sauteed with black bean paste, tamari, chili oil, sesame oil and some other spices, served with brown rice. I ate this with my favorite chopsticks. (Notice the crunchy things in the background- daikon and cucumber- that I have to have with every single meal.)

We were forward-thinking enough to plant some of our vegetables in containers that we were able to move inside once the weather got cold. Our pepper plants have kept producing a bit and this yellow pepper inspired us to have a taco night. (But then again, do you really need a reason for taco night?)

We cooked up a mess of black beans with canned chipotle peppers, cumin, and other spices and had them with these fixins':

Tofutti sour cream, salsa, chopped cilantro, the yellow pepper, and a tomato that we had picked green and had ripened on the windowsill.

Here is the table. There are some organic blue corn chips to add crunch. We toasted the corn tortillas using the flames of the gas range (a trick I learned as a kid from a friend of the family who is from Mexico and a great cook), which gave them a charred flavor that complemented the smoky chipotle peppers really well.


Daiku made up this stuffed acorn squash one night:

Baked, then stuffed with a mixture of whole wheat couscous, raisins, slivered almonds, pine nuts, and cinnamon. Then baked some more. Yum!

Finally, brownies!

Tania blogged about these brownies from, yes, the Post Punk Kitchen. They looked really good, and I just happened to have all the ingredients, so I made a half batch and they were great! I love my brownies fudge-y, not cake-y, and these delivered. The method was pretty unique (blending silken tofu, water, and flour first and heating them up, almost like a pudding base), but simple. Totally worth it.

In the background you can see my beloved box of Droste cocoa, a high-quality Dutch cocoa powder. Recently, they were bought out, their factory in the Netherlands closed down, and their iconic box design changed. I'm hanging on to this classic box even though it's several years old, because it's going to be a nostalgic collector's item, for sure!

I might not be posting too frequently this week (deadlines, deadlines, deadlines!) but I'll be looking at all of your blogs. Have a great week, everyone!


Friday, October 27, 2006


Grrrr! In this week's food round-up, I *wanted* to bring you some cupcake pictures, some of the food that we made this week, and some information about foods I encountered for the first time at VegFest last week, thus concluding the 3-part series.

HOWEVER, blogger is not letting me upload images. I'm not going to rant about the myriad problems with blogger beta, but ... I will bring you the full food round-up with all the photos later this weekend. For now, all I have for you is...


These are the first cupcakes I made from Vegan Cupcakes Take Over the World: Brooklyn vs. Boston Cream Pie Cakes.

There is a very specific reason I wanted to make these first. Boston Cream Pie was Daiku's favorite pre-vegan dessert. I wanted to make these for him to thank him for being such a good sport about veganism. I figured, how cool that I can make a vegan version of his favorite dairy dessert and surprise him with it!

So here they are:

Coming out of the oven


Being filled with pastry crème

And finally, topped with chocolate ganache.

The verdict? Daiku gave these 4.5 out of 5 stars- he ate 5 in just one day! I need to figure out how to use a pastry bag better and fill them with more pastry crème, but otherwise, they were a great addition to our dessert repertoire. We both noticed how moist and tasty these cupcakes were, even without the filling and the ganache.

Have a great night and a great weekend, everyone!


Thursday, October 26, 2006

Helping End Chimpanzee Research (VegFest Info. part 2 of 3)

Here is another important activist project I got to know at the Boston Vegetarian Society's VegFest this past weekend:

Project R & R: Release and Restitution for Chimpanzees in U.S. Labs

(Their website: )

The New England Anti-Vivisection Society (NEAVS) has a lot of information to teach us about something that we do not know goes on- or would rather not know, the use of sentient, emotionally complex, intelligent chimpanzees in scientifically unnecessary/questionable research in laboratories across the U.S.

  • Did you know that the oldest chimp in captivity in a lab is 54 years old? (Her name is Gwen)
  • Did you know that chimpanzees have been killed so their organs can be harvested for transplant to humans (and that none of these procedures has ever worked)?
  • Did you know that chimpanzees have the same familial and social bonds as us (since we share over 99% of the same DNA) and can feel the same emotional and psychological trauma that humans do? And, did you know that toddler chimpanzees are used in cruel experiments subjecting them to abandonment and isolation leading to permanent trauma?
  • Did you know that, unlike many animal rights issues, most Americans are in agreement that this sort of experimentation on Chimps and other great apes must end? This is a place where activism can really accomplish results.

Please visit the website, arm yourself with knowledge, and donate to the cause. And spread the word!


Project R&R: Release and Restitution for Chimpanzees in U.S. Laboratories

Phone: 617-523-6020
Fax: 617-523-7925
New England Anti-Vivisection Society (NEAVS)
333 Washington Street, Suite 850
Boston, MA 02108


Tuesday, October 24, 2006

VegFest information, part 1 of 3

Hello everyone,

As promised, for the next week, I am going to devote this blog to sharing some information that I picked up at the Boston Vegetarian Food Festival. Some of you may be intimately familiar with some of these groups or activities, but my goal is that a wider audience can see something that might inspire them to action. For example, like some of yo
u, most of my extended family are not vegetarians. It is nice to be able to have thought-provoking (and sometimes heartbreaking) facts to share with them.

*Some of the information here is Massachusetts-centric, but in all cases there are wider ramifications and relevance to all of us.

In this post, I will share with you information from:

Here is a provocative brochure handed out by the group Vegan Outreach. They are a group who use their resources to publicize immediate issues dealing with animal rights, and the everyday steps people can take to address them.

Some quotes from this brochure:

"If everyone just cut their meat consumption in half, billions of animals would be spared from suffering."

"If slaughterhouses had glass walls..." The facts are that many many animals are fully conscious the moment they are slaughtered, even though federal law mandates that they be unconscious. This is because, in its ever-increasing quest to save pennies, American agro-business often cuts corners in questionable ways such as not using enough electrical voltage to stun chickens, etc.

What you can do:
  • spread the word that today's animals don't live or die in idyllic "Old MacDonald" farm settings, but in facrories and in inhumane conditions.
  • Order a FREE Guide to Cruelty-Free Eating: Vegan Outreach, PO Box 38492, Pittsburgh, PA 15238-8492 - - (412) 968-0268

The Massachusetts Animal Rights Coaltion (MARC) brought 2 very troubling issues to my attention.

First, Japan's slaughter of 20,000 dolphins, whales, and porpoises each year. The brochure states: "Japanese fishermen disorient dolphins by banging on metal pipes to create a wall of sound. They then herd dolphins and other sea mammals ashore and hack them to death, slashing their throats and stabbing them with spears and knives repeatedly. Because dolphins won't abandon wounded family members, they are all killed."

Why? So the dolphins and other mammals don't "compete" with fishermen for fish. The water in Taiji bay literally runs read with blood, but tourists are not allowed anywhere nearby.

What you
can do: Help the mounting protests that put pressure on the Japanese government to halt this horrifying practice:

Please contact the Japanese consulate to express your opposition to this brutal and unnecessary slaughter:

Consulate General of Japan
Federal Reserve Plaza, 14th floor
600 Atlantic Avenue
Boston, MA 02210

Tel. 617-973-9772

[It should be really easy, via the Internet, to find your own local Japanese consulate]


Over 2100 primates are imprisoned in Harvard University Medical School labs in Southborough, MA, marking a 50% INCREASE in the last 8 years. Southborough is expanding to provide monkeys to BU's controversial bioterror lab.

Form the brochure:
These lab animals undergo unnecessary and horrifying procedures such as
  • Implanting electrodes into the brains and eyes of monkeys
  • Destroying areas of the brains of live monkeys with neurotoxins
  • Forcing dogs' hearts to beat 240 times a minute for 4-7 weeks until they die of heart attacks
  • And many more inhumane experiments--this is NOT limited to Boston, nationwide, hundreds of thousands of animals are kept as lab animals, and there are NO LAWS THAT REGULATE WHAT ACTUALLY OCCURS IN EXPERIMENTS
What you can do: Contact your elected representatives to call for a ban on primate research and a shift in funding. To find your U.S. Senators and Representatives go to:

or contact Massachusetts Animal Rights Coalition (MARC) for more information:

From the New England Anti-Vivisection Society (NEAVS) brochures:
  • The greyhound industry treats dogs who "run short" (don't win) as undesirable "surplus"
  • Thousands of greyhounds who don't finish "in the money" are sold or donated to schools and laboratories for experimentation, dissection, and surgical training
  • Thousands of cats around the country are imprisoned in laboratory cages around the country
  • You, the taxpayer, pay for the deadly and torturous experiments that they undergo: "In the past three years, approximately $15 million taxpayer dollars went into federally funded cat experiments in the state of Masachusetts alone."
  • NEAVS is committed to "exposing, opposing, and ending vivisection" (the practice of performing medical experiments on live animals) through outreach, funding development of humane alternatives to vivisection, and supporting cruelty-free science education.
Contact them for more information on their campaigns to save greyhounds, cats, and other animals suffering in laboratories:

333 Washington Street, suite 850
Boston, MA 02108-5100
Tel: 617-523-6020

648 Central Park Avenue #474
Scarsdale, NY 10583
Tel: 914-479-5276



Finally, the best direct action you can take against vivisection is to buy from companies that do not test on animals

Coalition for Consumer Information on Cosmetics

P.O. Box 188799
Sacramento, CA 95818
Tel. 888-546-CCIC

They have developed the Corporate Standard of Compassion for Animals for companies to adopt, promising to conduct their research and development in safe, ethical, and compassionate ways. Look for the leaping bunny logo on your products, and urge companies to adopt the standard if they have not done so.

For more information on ingredient safety in everyday products, take a look at my previous post, "What's on Your Skin?" (click here)

I hope that some of this information has been useful or inspiring for you- please spread the word!


Sunday, October 22, 2006

New York and Boston, oh my!

I had a fabulous, yet exhausting weekend. On Friday I went to New York City, where I managed to hit tons of galleries and see some of the best (and funnest) new art. On Saturday, I went to Boston to attend the Vegetarian Food Festival hosted by the Boston Vegetarian Society. I will be blogging about both of these experiences, but first
  • I'm sorry for the poor quality of a lot of my photos from VegFest- with the poor indoor lighting, the crowds, and the short time available, I couldn't always capture the best shots
  • Since VegFest gave me so many new ideas, foods, problems, and solutions to think about when it comes to animal rights, I don't think this one post will be enough to cover it all, so I have decided to devote the rest of this week to posting about specific groups, companies, activities, or products that I learned about so they can all get the attention they deserve. So STAY TUNED FOR MORE!
First, some impressions from NYC:

This is a portrait from a show of photographer Jill Greenberg's new Monkey Portraits. (See more information about the artist and the show here) The photographs were haunting, because they showed the undeniable closeness between human and non-human primates, and the viewer actually feels that s/he can "read" the expressions on their faces. There was also a depressing dimension when you think that some animals, like the ones in Greenberg's portraits, are pampered, while others just like them are hunted to extinction or tortured in medical labs. (I know, I know, I'm a real Debbie Downer)

An inspiring quote, this time from a show by the American artist Joseph Kosuth.

Possibly the cutest thing I have seen in an art show recently- what I call the "cabbage chicken" from a show of Surrealist art. ["Choupatte (Très Grand)" by French artist Claude Lalanne]

Lunch at one of my favorite New York restaurants, Republic. I used to eat here all the time before I went veg., but fortunately they have quite a few veggie options on the menu. Republic is a pan-Asian noodle joint, where fresh flavors dominate. I had the cold noodle salad with carrots, jicama, mint, peanuts, shallots, and a lime dressing. In the background you can see some veggie dumplings and some fresh lemongrass/ginger tea. Yum! Click here for a review of Republic. [Beware- if you don't want to wait 45 minutes to eat, go at a down time- we didn't have to wait at all at 3:30 p.m.]

* * *

And now, on to Boston and VegFest!

We got stuck in the mother of all traffic jams while driving to Boston on Saturday, where I literally put the car in park because we were not moving an inch. Because of this, we got there much later than anticipated, but fortunately got to do and see most of the things that we wanted to.

First of all, free food! Samples, and tons of them. Here I am eating a Soy Delicious ice cream bar. Mmmmm. If you can remember Homer Simpson at the Candy expo., that is what Daiku and I were like, eagerly going up to all the food counters and stuffing our bags full of samples, brochures, and coupons. I will be blogging about some specific foods and companies in the upcoming week, but the most exciting food moment was getting to try Cheezly! (Click here for their company website) Cheezly is a vegan cheese alternative made in England and not yet available in the U.S. I've heard so much about how good it is, and it is! Even vegan cheese-weary Daiku was pleasantly surprised. The firm and crumbly texture, the tangy flavor, the meltablility, perfect! My favorite was the sharp white Cheddar flavor. They are beginning to be available in the U.S., and they need consumers to spread the word by asking their stores to order it.

How lucky was I to meet Peter Singer, who is a hero to me not only as a vegan, but also as a student (me) and teacher (Daiku) of philosophy. He gave a talk about his latest book "The Way We Eat: Why Our Food Choices Matter" which was so inspiring. It gives you so many things to think about- the ethics of food, of course, but also the economic, labor, and health issues involved with how we eat. He was so approachable-he signed our book, talked with Daiku about teaching philosophy, and was nice enough to let us photograph him. (Ignore the crazy expression on my face!)

Another hero, Isa Chandra Moskowitz. Here we are holding two of the delicious cupcakes that Isa and Terry Hope Romero had brought for us to sample as part of their cooking demo. I feel so privileged that the first cupcakes I got to try from the book "Vegan Cupcakes Take Over the World" were baked by the authors themselves! Their cooking demo was so fun to watch, and I will definitely share their recipe for spicy cranberry dipping sauce- it was one of the best things I've tasted in a while. (Don't you love it when something shocks your tastebuds awake?)

[Nikki, I'm sorry we didn't get to meet at the cooking demo-- I figured I could look for you, but didn't expect 500 people crammed into one room! I hope you had a good time!]

The cooking demo was also the occasion of a rare and beautiful VEGAN TRIFECTA:

Peter Singer joined Terry and Isa and rolled a spring roll. I can not decide what was more surreal- this or the cabbage chicken sculpture. ;-)

(Candi, this picture is for you! Boston wants you back!) I am sorry I didn't get to hang out in Boston any more than a few hours- such a waste to go to such a great city and not be able to get your fill of it!

On the left: the two books that I got signed. On the right, "Meat Market" by Erik Marcus, that we bought for only $5 (it was a review copy)- score!

I promise to bring you much more information about what I saw and learned at VegFest in the next week. There was just too much to cram into one post.

Good night!


Thursday, October 19, 2006

(thursday) food round-up

Hi everyone and welcome to the weekly food round-up. This week, it comes to you on Thursday instead of Friday, because this is going to be a very busy weekend. On Friday, I'm headed to New York City, and then on Saturday, I'm headed to Boston for VegFest! I hope to have good stories and photos from both trips to post for you this weekend.

With the exception of one or two, most of our meals this week came from an intensive bout of batch cooking that we did on Sunday. This allowed us to eat well while having an extremely busy week.

However, the week started off on this lovely note:

Daiku has perfected a Moussaka recipe filled with good stuff (eggplants, mushrooms, tomatoes) without the bad stuff (uh, lamb). We ate this decadent yet surprisingly healthy dish for dinner with an arugula salad topped with a orange-balsamic glaze and a hearty Shiraz wine.

This dish is incredibly easy to make, here is the recipe:

Daiku's Vegan Moussaka: (4 large servings)

  • one medium eggplant, cut into 1/2" slices
  • 1.5-2 C. your favorite tomato sauce
  • 1 cup mushrooms of choice, sliced (we used cremini)
  • 3/4 C. whole wheat bread crumbs
  • salt and pepper to taste
1 C. Bechamel Sauce:
  • 2 TB Earth Balance margarine (or vegan non-hydrogenated margarine of choice)
  • 2 TB flour
  • soymilk as needed
  • salt to taste

Pre-heat oven to 350 degrees.

Slice your eggplants into 1/2 inch slices and sprinkle with salt. Have your eggplant, mushrooms, tomato sauce, and bread crumbs ready to assemble before you make the Bechamel sauce. To make the sauce, melt margarine in a small, heavy-bottomed saucepan on medium heat. Carefully add the flour and whisk until a light roux has been created. Carefully add soymilk, stirring constantly until mixture comes to a soft boil. Add more soymilk gradually until you have achieved a thick but pourable consistency. To thicken, continue to heat, to thin out, add a bit more soymilk. Salt to taste.

To assemble Moussaka, spread a small amount of tomato sauce on the bottom of a medium casserole dish. Follow with a layer of eggplant (salt rinsed off and patted dry), then another layer of tomato sauce. Top with mushrooms and about 1/3 of your bechamel sauce. Repeat, starting with the eggplant, until you have assembled all of your ingredients. End with remaining tomato and bechamel sauces, and top with bread crumbs. Salt and pepper to taste.

Bake for 55-65 minutes until the top is brown, the sides are bubbly, and the eggplant is tender. This is a flexible recipe, sometimes we splash on a little red wine before adding the final layer of sauce. Enjoy!

* * *
The next night, I made a tofu egg salad with: firm tofu, chopped celery, fresh dill, vegannaise, pickles, onions, and spices.

We had this for a smorgasboard-type supper with sliced baguettes, olives, vegetables, grapes, and some more red wine. (On the right, you can see that Daiku also had some cheese: a hunk of Saint Nectaire, a French cheese that is so stinky, even our cats won't come near it!)

Over the weekend, we picked some leeks from our garden.

They had not thrived in our climate (some were smaller than scallions!), but they were too nice to let go to waste.

The first plan was to make a Vichyssoise, a cold leek and potato soup. However, since we were a bit low on potatoes, and still had a variety of squash from the previous week, we decided to make ... Squashyssoise. We roasted a butternut squash in the oven while makeing a soup base with the leeks, homemade leek and vegetable stock, carrots, and spices. (I added a hint of cinnamon, because I love the squash/cinnamon combo). We blended the squash and the soup together and made enough soup for several servings. This soup was good whether served warm or cold.

What are some other things we made in large batches?

New Orleans Red Beans + Rice:

Thanks to his years of living in New Orleans, Daiku has a large repertoire of Cajun/Creole recipes. Unlike most other ones, this one is vegan to start out with, and doesn't need to be modified in any way. The secret is to cook the beans for a long time (we had them on the stove for over 8 hours while we cooked other things) so that their proteins break down and you get the tell-tale "gravy" that makes this style of red beans so distinctive.

Dilled Potato Salad with Green Beans:

I combined roasted red potatoes with steamed green beans, chopped onion and celery, fresh dill, and a dressing of vegannaise, Dijon and yellow mustards, apple cider vinegar, and a dash of olive oil. I just love potato salads of all kinds, and this one absorbed the flavors really well because the ingredients were warm.

2 more batches of pesto:

Several people had blogged about making pesto with pepitas (pumpkin seeds) and so I had to try that! Since our basil plant has survived its move inside the house, I took advantage of it to make and freeze 2 batches of pesto for the long winter, when we will be desparate for a taste of anything green! Here are the pine nuts and the pepitas toasting.

* * *
The Battle of the Roasted Vegetables:

Usually, Daiku and I work pretty harmoniously in the kitchen, but every once in a while, we just butt heads. One night, we wanted to roast some vegetables for dinner, but we couldn't decide which ones to make or how to make them. We finally decided to make two separate batches, each roasting our veggies just the way we wanted. Bazu's sweet potatoes had olive oil, pepper, cinnamon, jerk seasoning, and just a touch of brown sugar. Daiku's brussels sprouts had olive oil, raisins and some fried shallots. They ended up going pretty well together.

* * *
Green Tomato Update

Thank you so much to everyone who gave us suggestions and sent us links about what to do with our green tomatoes. We used your ideas for quite a few things.

Some of the green tomatoes ended up ripening:

We made some into fried green tomato sandwiches. I can not believe that I had never eaten this amazing delicacy before! Tart-sweet green tomatoes breaded with cornmeal, fried up and eaten on sliced bread with nothing but a touch of vegannaise... so dreamy.

Shelly had suggested the dill green tomato pickle recipe from the Ball Blue book, which we followed to pickle some of the tomatoes. Well... we didn't actually pickle, since we don't have a canner and don't really know what we're doing. We followed the recipe and put them in jars and then... stuck them in the fridge. They smelled so good- can't wait to try them! We modified the recipe (which called for fresh dill, bay leaves, and garlic) in some of the jars by experimenting with adding peppercorns, peppers, and celery seeds.

We still have some green tomatoes left! These last babies might go into a green tomatoe salsa of some sort.

* * *

Ending with a cliffhanger...

Guess what I received in the mail...

And I've already gone out and bought a ridiculous amount of paraphernalia...

Stay tuned in future food round-ups for a slightly rounder and happier Bazu to bring you creations from... [with apologies to Tania for copying her picture idea]





Monday, October 16, 2006

Project Censored

Here is a website that is really interesting. is a media watchdog group that each year compiles stories that are of great importance to our lives, and yet go under-reported. While magazines and newspapers fill up their pages with celebrity gossip and sensationalized accounts of scandals, we often go without learning about events and issues that affect us, our environment, our political reality, our food, our privacy, our liberties.

I have copied their top 25 list for your interest. For more detailed explanations, resources, and links please visit their website. This worthwhile project reminds us that it is up to us to seek out the truth, in a mediascape that seeks to dull us with infotainment. (Hello, Brangelina?)

Top 25 Censored news stories of 2006

#1 Future of Internet Debate Ignored by Media
#2 Halliburton Charged with Selling Nuclear Technologies to Iran

#3 Oceans of the World in Extreme Danger
#4 Hunger and Homelessness Increasing in the US

#5 High-Tech Genocide in Congo

#6 Federal Whistleblower Protection in Jeopardy

#7 US Operatives Torture Detainees to Death in Afghanistan and Iraq

#8 Pentagon Exempt from Freedom of Information Act

#9 The World Bank Funds Israel-Palestine Wall

#10 Expanded Air War in Iraq Kills More Civilians
#11 Dangers of Genetically Modified Food Confirmed

#12 Pentagon Plans to Build New Landmines

#13 New Evidence Establishes Dangers of Roundup

#14 Homeland Security Contracts KBR to Build Detention Centers in US

#15 Chemical Industry is EPA’s Primary Research Partner

#16 Ecuador and Mexico Defy US on International Criminal Court

#17 Iraq Invasion Promotes OPEC Agenda

#18 Physicist Challenges Official 9-11 Story

#19 Destruction of Rainforests Worst Ever

#20 Bottled Water: A Global Environmental Problem

#21 Gold Mining Threatens Ancient Andean Glaciers

#22 $Billions in Homeland Security Spending Undisclosed

#23 US Oil Targets Kyoto in Europe

#24 Cheney’s Halliburton Stock Rose Over 3000 Percent Last Year
#25 US Military in Paraguay Threatens Region

Project Censored also had tons of real news stories, which makes them an invaluable resource when you want to find out what's going on out there, or find out more about what you already know.

Other websites of note: