Elizabeth Root
The Silhouette
Celebrating its tenth birthday, the “Meatless Monday” movement has grown to more than 29 countries since its inauguration at John Hopkins Bloomberg School of Public Health. This proactive movement has been monumental in inspiring not just individuals, but workplaces, schools and cities to take on this weekly challenge. Launching this initiative is a step forward to better health, a more sustainable environment and the welfare of animals.
This simple, one-day program can easily be implemented into food services across McMaster University. This is not saying that the entire campus will be banned from serving meat on Mondays; rather, emphasis could be put on meat-free options for this day. Informative brochures and signage could be displayed to help educate students and inspire them to make positive food choices. Highlighting a meat free special on Monday is an easily attainable action, one that would reap many benefits.
University is a time of development and learning where many students begin to make independent decisions about their own diet and lifestyles. In a longitudinal study done by Tufts University, it is shown that 66 per cent of first years didn’t consume the recommended servings of fruits and vegetables a day, 50 per cent of all students didn’t get enough fiber, 60 per cent were eating too much saturated fats and 59 per cent of students surveyed said that they knew their diet has gone downhill since they went to post-secondary institutions.
These statistics are problematic in the world we face today, and we must find ways to curb these alarming figures. What greater way to promote healthy living than with weekly reminders and specials of health-conscious food choices. With a focus on meals infused with fresh fruits and vegetables, McMaster’s students would begin their week on an encouraging note, hopefully inspiring them to make positive food and lifestyle choices for the rest of the week.
According to meatlessmonday.com, a reduction in meat consumption, even for just one day of the week, can have extensive benefits to your health. One can reduce their risk of heart disease and cancer, fight diabetes, curb obesity and prolong your life. The government could also benefit from this cutback through lowered healthcare spending on treatment of chronic preventable diseases.
By starting Meatless Mondays at McMaster, it would be a huge step to becoming more environmentally sustainable. The United Nations estimates one-fifth of all environmentally deteriorating greenhouse gases come from the meat industry. Water use for meat consumption is also huge (meatlessmonday.com estimates around 1800-2500 gallons of water is needed to produce a single pound of beef). Mac’s environmental footprint can drastically change with this one-day reduction. All small progresses are baby steps into creating a better planet.
Lastly, there are huge benefits on decreasing meat consumption to reduce animal suffering. Routine factory farm practices in Canada are beyond horrid, and animals are put through a lifetime of suffering. By reducing the amount of meat on our plates even for just one day of the week, we are directly saving lives.
It would reflect positively on McMaster to take on this proactive initiative, and it would set a precedent for other Canadian schools to follow. Starting a Meatless Monday program at McMaster will snowball effect to healthier lifestyles and sustainable practices.
Need to impress your family, significant other, or just want a gourmet side dish? Inspired by yasai no nikumaki, the Japanese bento staple, these veggie sirloin rolls are quick, healthy, and make you look like a fancy chef.
These rolls are easy to eat, and the cut sides are colourful and pretty. Hotpot sirloin beef is preferred, but if you can’t make your way to an Asian supermarket, shaved beef steak (the kind you use for cheeseteaks) will work as well.
Wash and peel the carrot and celery. Cut the vegetables in strips so that they look like matchsticks. Rinse the enoki mushrooms and cut off the roots.
In a skillet, heat olive oil, ginger, and garlic on medium heat. Add the celery and carrot and cook for 1.5 minutes. Add enoki mushroom, a splash of chicken stock, and salt and pepper to taste. Cook until the mushrooms are soft. Take the pan off the element and let it cool.
Place a small pile of vegetables (about the diameter of a small glue stick on a slice of the hotpot sirloin beef. Carefully roll the beef, tucking the vegetables in. Stop when there’s about an inch of beef to be rolled.
In a small bowl, make a corn starch solution (stir 1 part starch and 2 parts water). Brush a dab of the corn starch mixture on the remaining beef to be rolled. Complete the roll (the starch acts to seal the roll).
In a non-stick pan, melt some butter. Carefully place a roll in the pan, turning it after around 20 seconds. The beef is quite thin, so it’ll cook quickly. Cook maximum six rolls at a time to minimize overcooking and breaking the roll.
Place the cooked rolls on a plate. To complete, drizzle wasabi dressing (store-bought or home-made) over the rolls.
