Elizabeth Puccini is co-founder of the NYC Green Schools initiative and parent of a student at The Children’s Workshop School in Manhattan. With the help of like minded parents, Elizabeth brought Meatless Monday to three New York City schools. She tells us how easy it is to bring Meatless Monday to our nation’s schools:

How did Meatless Monday at The Children’s Workshop School, The East Village Community School and P.S.94 come about?

The three schools share the same cafeteria. Inspired by the Baltimore school system, our Nutrition Committee asked if we could have Meatless Mondays. The School Foods Manager said yes. It was that simple.

Have there been changes to school food policy since the committee stepped in?

Absolutely. We have a salad bar that serves chickpeas and tofu, and we’ve eliminated fried products. We’ll soon be including education about the health and environmental benefits of eating plant-based foods.

Can these victories be easily adopted by other city schools?

Yes. School Foods is obligated to meet the requests of parents and schools. Suggesting Meatless Mondays is something parents and principals can take on right away!

What has the students’ response been?

Students are starting to appreciate the consequences of what they eat. When you limit meat, their first question is “Why?” This begins a dialogue about why it’s so important to eat less meat and get your protein from plant sources.

What advice would you give other parents?

Get involved, and know you have the power to demand change. Form a nutrition committee, get the support of the principal and meet with your School Foods Manager (every school is assigned one) to speak about changes in your menu!

Manhattan Borough President, Scott Stringer, has embraced Meatless Monday – and is recommending that the New York City Department of Education institute Meatless Monday in all city public schools! As part of his recent report, “FoodNYC: A Blueprint for a Sustainable Food System,” Stringer points to the success of the Baltimore City Public School MM program, and maintains it sends a positive message to kids about the health benefits of eating less meat and more vegetables.

As reported in the New York Times, Stringer stresses, “You’ve got to reach the next generation of New Yorkers early.” Baltimore schools’ food and nutrition services director, Tony Geraci, adds, “There’s not a culture on the planet that doesn’t have vegetarian offerings. You just have to remember to make it taste good.”

Meatless Monday is about giving people a choice – the option to start the week with a meat-free meal. We’re delighted that the Manhattan Borough President is casting a vote for public health with his support of Meatless Monday. We now encourage the city’s education department to enact the recommendation, and to bring nutritious, tasty lunches that will, ultimately, help to fight obesity and chronic disease!

Wellness guru Dr. Andrew Weil calls garlic “one of the best general tonics for the healing system”.  Those pungent, spicy little cloves reportedly have the ability to lower cholesterol levels and blood sugar, fight cardiovascular disease, enhance your immune system, and protect your liver and brain cells from degeneration.

To call garlic a mere “Super Food” may be an understatement. “Super Hero” might be more accurate, since this potent plant has historically been credited with the power to ward off nearly every ailment and evil under the sun. Or moon, if you count its alleged ability to disarm werewolves and vampires.

The ancient Egyptians fed garlic to the workers who built the pyramids to give them strength. In the Middle Ages, it was relied on to protect against the Plague. Thanks to Louis Pasteur’s discovery of garlic’s antibacterial activity in 1858, soldiers wounded in World War I and World War II were treated with garlic to prevent gangrene.

While most of us are unlikely to be plagued by anything so drastic as Dracula or an artillery assault, garlic is equally useful for fighting more mundane ailments such as the common cold or flu. It contains a natural antibiotic called allicin, which fights viral and bacterial infections and acts as a decongestant. The allicin is released when you crush garlic.  As the Vegetarian Times notes, “Grandma’s chicken noodle soup could have worked just as well without the chicken!”

So if you’re suffering from a cold or the flu this winter, it’s a no-brainer; skip the chicken soup and go for the true culinary cure: a vegetarian roasted garlic soup. Roasting garlic has the added bonus of sweetening and mellowing its flavor. Laid low with the sniffles this season? Activate some allicin and let garlic come to your rescue!

Two weeks ago the New England Journal of Medicine released a study that found cutting back on the salt in our diets has the potential to prevent 32,000 strokes, 54,000 heart attacks and 60,000 cases of heart disease a year. This Valentine’s day the best thing you can do for your heart is cut the salt. But does that mean your candlelit dinner is destined to be bland?

Not at all! Cooking your own food from scratch is the most effective way to eat less salt without sacrificing flavor. The USDA recommends Americans consume no more than 2300 milligrams of salt per day, which translates to approximately one teaspoon of table salt. But that doesn’t mean you get to shake a teaspoon of salt on your food everyday. 80% of the average American’s sodium intake comes already cooked into processed foods. Two tablespoons of store bought Italian salad dressing already has 18% of your daily recommended salt, so why not try making your own?

Food cooked from scratch doesn’t need the extra salt that’s added to processed food so it can sit in the grocery store for weeks on end without going bad. In the comfort of your own kitchen you can control everything that goes into what you consume. When shopping for ingredients, try to buy whole foods that are fresh, dried or frozen. Canned foods, especially pre-made soups, are notoriously high in sodium, so should be used sparingly.

Although our tongues have grown accustomed to today’s salt heavy fare, after you cut back for a few weeks you’ll adjust to feel the full flavor. As you begin to cut back, there are several ways to trick your taste buds to enact sensations similar to salty foods. While cooking, try emphasizing a contrast of flavors by using pepper, citrus and fresh herbs liberally. If a recipe calls for breadcrumbs, try dry oats instead to add that crunch without the sodium. Experiment with new cooking methods, like sweating vegetables or cooking with a clay pot. These techniques allow the foods to roast in their own juices, adding flavor without any additional salt.

Cutting back on sodium is really just a matter of breaking out of our salty standard and trying new things. What better time to experiment then when you’re surrounded by those you love? This Valentine’s day expand your culinary repertoire, expand your taste buds and expand your life. Your heart, and your honey’s heart, will thank you.

Stuffed and Starved author Raj Patel is back with his new book The Value of Nothing. It’s slim but it’s brimming with ideas challenging our market system and the consumer passivity that brought us to economic collapse. The Value of Nothing shows how the environment and the economy come together on your plate.

You talk about cheap food, or “cheat food” as you call it. What is the $200 hamburger?

A regular hamburger is full of hidden costs – the long-term cost to our health, the cost of environmental destruction, the cost of unfair labor practices. It’s all been hidden from us.

What would happen if hamburgers really cost $200?

We would eat differently. One of the things modern capitalism has brought about is to boot out the consequences of our actions. The problem is that markets don’t work if the full cost of things doesn’t cover the full cost – and consequences – of the way we behave.

What role does Meatless Monday have to play?

It’s important. Absolutely. The first step. If the whole world were to go more vegetarian, it would have a tremendous positive effect!

The Value of Nothing is largely about the hidden cost of consumerism, but it’s also about the value – and risk – of doing nothing.

We have a very narrow idea of what personal responsibility means. We’re not geared to be good citizens – we’re geared to be consumers. But people need to feel they can be involved in an engaging, fulfilling way. It’s not, Yes I can, I voted for this dude, everything will be fine…it must be: there are community groups in my neighborhood that I’m interested in. I’m going to be an engaged citizen.

You’re advocating activism on a very basic level.

Right. It needn’t be an impoverishment. It’s thinking about ways of living that are sustainable, and joyful. How do we build up community? How do we transform? Food is exactly the way to do this, by sharing meals, by bringing people together for an exchange. The real promise of things like Slow Food is a radical commitment to democratizing pleasure. Everyone deserves the right to joy!

Today’s post is from our friends at Meatless Monday…

Next time you look at a bunch of broccoli, think of those stalks and florets as a bouquet bursting with beneficial compounds.  Açai and goji berries may be the darlings of the superfood set, but there’s a reason why the Romans revered broccoli.  Ounce for ounce, this offspring of a wild European cabbage packs an incredible array of vitamins, minerals, and fiber.

Better still, it’s loaded with antioxidants that have been shown to fight cancer and heart disease, boost your immune system, and protect your vision. If that’s not enough to make you see broccoli in a whole new light, consider this: broccoli’s phytonutrients even have a detoxing effect, stimulating your body’s production of cleansing enzymes.

Happily, this medicinal marvel actually tastes good, too. In fact, broccoli’s one of the best selling vegetables in the United States. It even has some feline fans; witness YouTube phenomenon “Broccoli Kitten,” whose Internet success has spawned at least one cruciferous-crunching copycat.

Broccoli is at its best when it’s picked young. Avoid older broccoli that runs the risk of being woody and may give off an unpleasant sulphurous smell. The stems and leaves, which so many of us unthinkingly discard, are perfectly fine to eat and in fact quite nutritious. But florets are thought to have the highest concentrations of nutrients, and the darker the floret, the more beta-carotene and Vitamin C. So select a bunch whose tops are tinged purple or bluish- green.

When broccoli’s fresh and young you can enjoy it raw in salads or crudités, or blanch it briefly if you prefer. My new favorite way to savor this powerhouse veggie is to make pressure cooker goddess Lorna Sass’s Chinese-Style Sesame Broccoli, a recipe I discovered in the just-published 20th anniversary edition of her classic Cooking Under Pressure.

Lorna’s recipe delivers a crisp variation of an Asian-style stir-fry in a grand total of three minutes cooking time and just one tablespoon of oil. Even allowing for the prep time, that’s faster than you could get take-out, and so much healthier!

Broccoli retains more nutrients when you cook it briefly, but it also contains carotenoids that become more readily absorbed after cooking. Broccoli’s been a staple in Italian cuisine for centuries, so, in honor of its Roman origins and the Italian immigrants who popularized it in this country, Meatless Monday’s featured recipe this week is Lasagna Floret. Why settle for the breakfast of champions when you could have the dinner of empire-builders?

From our friends at Meatless Monday…

Our Monday Movement grew by leaps and bounds this past year – thanks to all of you who are making an effort to improve your personal health and the planet’s! We look forward to what 2010 will bring as the momentum continues to grow. Here’s a look back at some of 2009’s most notable Meatless Monday moments:

1 – Michael Pollan Brings Meatless Monday to Oprah
When author and food activist Michael Pollan speaks, the world takes notice. In April Pollan was invited to The Oprah Winfrey Show to discuss environmentally friendly food choices. His much quoted suggestion to America was to have a Meatless Monday; just like his family.

2 – Food, Inc. Calls Us to Action
The Film Food, Inc. stirred a flurry of concern over modern food production and urged for a return to local sources and whole foods. In their May call to action, Food, Inc. cited Meatless Monday as one of the top 10 things we can do to change our food system.

3 – “The Edgy Veggie” Brings Meatless Monday to Life
Huffington Post columnist Ellen Kanner (or, The Edgy Veggie) began writing weekly Meatless Monday columns in July. Each week, Kanner uses humor and a seasonal recipe to start discussion about the issues surrounding meat consumption.

4 – Baltimore Schools First to Go Meatless
In September, Baltimore City Public Schools became the first school district in the country to go Meatless on Monday. The Baltimore Sun praised BCPS’s actions from the beginning, noting that Meatless Mondays are an excellent way to teach children nutrition and the value of produce.

5 – Media Naysayers Boost Campaign’s Visibility
Media notables Lou Dobbs, Glen Beck and radio host Laura Ingraham joined the American Meat Institute in criticizing Meatless Monday in Baltimore’s schools. Still, nutritious school lunch choices and health education prevailed.

6 – ABC News Takes Meatless Monday to Prime Time
In October, ABC’s World News with Charles Gibson reported that Meatless Monday was a cost-effective way to teach children about nutrition and reinvigorate the school lunch program. Their report showed the value of Meatless Monday when used as part of a curriculum and helped to fuel the growing school lunch movement.

7 – The Atlantic Creates National Attention
Acclaimed cultural and literary magazine The Atlantic offered an eloquent response to growing attention surrounding Meatless Monday in Baltimore City Public Schools. The commentary in their October issue set the tone as media outlets nationwide began to question the nutritional value of school lunches.

8 – Al Gore Talks Climate Change One Monday at a Time
Gore is known as the purveyor of an inconvenient truth, but his November list of 12 actions you can take to prevent climate change is filled with simple solutions. Meatless Monday is featured on that list, since one individual’s meatless day a week can save 35,000 gallons of water and over 700 lbs. of carbon emissions each year.

9 – Kathy Freston Finds her Meatless Monday Muse
Alternet.com compiled a December top ten list of articles written by author and columnist Kathy Freston. Her Meatless Monday call to action came in at number 6, as it demonstrates both her passion for public health and the value of the occasional meatless meal.

10 – McCartney Takes Meatless Monday to EU Parliament
Sir Paul launched a meatless crusade in the UK in 2009 that culminated in a global call to action. McCartney spoke to members of the European Parliament in early December, urging them to make Mondays meatless for the health of the planet. He also read a letter from Al Gore, who agreed that Meatless Monday is an effective way to mitigate climate change.

The 2007 Dutch documentary Meat the Truth was the first of its kind. Meat the Truth took an in-depth look at the environmental impact of wide scale meat production at a time when most people still attributed greenhouse gasses to cars. Last week, it was featured at Klimaforum 09, held during the Copenhagen Climate Summit. In honor of the Summit, we spoke with the documentary’s producer, Monique van Dijk Armor.

What inspired you to undertake this project?

We hear about greenhouse gas emissions caused by cars, trucks, planes and industry, but never about one of the biggest causes: livestock farming! The information was out there, but the general public hadn’t heard about it.

How has Meat the Truth helped spread visibility and awareness about factory farming?

We wanted to stimulate people to become aware of the critical situation, and then to act on it – by eating vegetarian 1 or 2 days a week. We tried to make the information accessible for the general public. Now even children see how simple the message is!

Meat the Truth is still being screened all over the planet. We receive daily requests to screen our film at universities, film festivals, conferences and theaters. It’s working!

The film encourages viewers to go meatless one day a week. Does one day really make a difference?

Oh yes, definitely! If everyone would contribute it would make a HUGE difference! Some examples:

If everyone is the US went meatless one day a week:

The carbon savings would be the same as taking 19.2 million cars off U.S. roads for a year.

They would also save 99.6 megatons of greenhouse gas emissions, the same as 46 million round trip flights from New York to Los Angeles!

If everyone in the UK went meatless one day a week:

They would save 13 million tons of CO2 greenhouse gas emissions. This would result in a bigger carbon savings than taking 5 million cars off the road in the UK!

If everyone in The Netherlands went meatless one day a week:

It would lead to the same carbon savings as taking 1 million cars off the road for a year

Carbon savings tables are available on the Meat the Truth website.

The environmental impact of meat consumption is finally being discussed seriously. Two weeks ago, Paul McCartney and Al Gore urged European Parliament to go meatless one day a week. Were you excited to be taking part in Klimaforum 09, given this new trend?

So excited! We think it’s great how Paul McCartney is doing this Meat-Free Monday campaign and how he addressed the European Parliament. It’s so important that people know the truth. We hope those in the European Parliament (and parliaments all over the world) set a good example with at least 1 meatless day a week!

Joshua Rosenthal is the founder and director of the Institute for Integrative Nutrition. Integrative Nutrition is the world’s largest nutrition school, training students to become certified health counselors since 1992. It is the only school that teaches over 100 dietary theories, combining the knowledge of traditional philosophies with modern concepts.

1) What inspired you to develop the Institute for Integrative Nutrition?

Good nutrition is straightforward and simple, yet many of us are still confused about what to eat.

2) What steps do you recommend for someone who wants to improve their health?

Ask yourself this simple, powerful question: What three things do you think you should be doing for yourself that you aren’t currently? Write down your answers and a due date next to each. For example, “Starting Monday, I will take a break during the workday get some fresh air and sun.”

People often ask me what to eat. My answer is: eat more vegetables and eat less chemicalized, artificial junk food. It’s that simple.

3) In an article about Meatless Monday in Baltimore City Public Schools, you noted that “many people have found that reducing animal protein consumption can help with low energy and sugar cravings.”

Meats are contracting foods. Too often they leave you feeling sluggish and mentally slow. A meatless meal can lighten things up and allow you to experiment with different foods. People who vary their diet tend to be more creative and adaptable.

4) You also mention Meatless Mondays can improve kid’s health.

Meatless Monday teaches children about nutrition with a hands-on approach. When kids take an active role in growing and preparing their own food it works. When more nutrient-rich options are available, they will naturally become healthier.

I encourage schools and families to experiment with preparing leafy greens in a tasty way. The more children eat them, the better they’ll feel, and this will naturally “crowd out” their cravings for less nutritious foods like sugar and junk food.

5) What actions can parents take to ensure their children receive healthy school lunch options?

They can talk to their school board, principals, school dieticians and nutritionists. They can form wellness committees at their schools. If parents understand their children’s health and performance is directly linked to the food they eat, they’ll see the importance of improving the school lunch system.

Today’s post comes from our friends at Meatless Monday…

The holidays, particularly Thanksgiving, are often a time of gluttony and overindulgence. This Monday, give your belly a break following last Thursday’s gorge. Take the next week off from grocery shopping to challenge your household to eat from ingredients already in your pantry, refrigerator and freezer. Instead of feeling pressure to finish your Thanksgiving leftovers before your next shopping trip, freeze some, portion the rest and cook innovative meals that don’t require a trip to the store. Some call this an exercise in frugality and culinary creativity. We call it the Eating Down the Fridge Challenge.

In February of 2009, True/Slant blogger and Meatless Monday advocate Kim O’Donnel read that eGullet.com was challenging its readers to go a week without shopping. eGullet’s Stephen Shaw estimated that anyone participating in the challenge once every quarter could save 8-10% on yearly grocery bills. This reminded O’Donnel’s editor that her own father’s Great Depression upbringing motivated him to freeze anything edible and then regularly rifle through the freezer to eat all the mysterious leftovers he had been hoarding away. And with that, the Eating Down the Fridge challenge was born.

With the economic recession in full swing, O’Donnel’s readers jumped at the chance to mobilize for such a conservation effort. Over 100 households in the US, Canada, Australia, Denmark and South Africa volunteered to participate in the initial challenge. Kim selected households to write guest blog spots about their own adventures in reinventing meals with the ingredients they had on hand. Most participants reported back positively that their experiences expanded their meal creativity and left them with heavier wallets.

But one thing we don’t need expanded this holiday season is our waistlines, so ration out your leftovers and challenge yourself to go without shopping the week after the festivities. Freezing part of your holiday leftovers takes the pressure off to finish fast and keeps nutrients intact far better than leaving them in the fridge. This week’s recipes consist of everyday ingredients from your post-Thanksgiving pantry, so let the Eating Down the Fridge Challenge push you beyond the traditional leftover meals. Most importantly the challenge encourages anyone participating to be more mindful of portion control, so engage the whole family in this Eating Down the Fridge adventure and be thankful for all the things you already have.