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Vegetarian Times P.O. Box 570, Oak Park, IL 60303. A broader focus than you might think from the title. Makes non-meat eating an adventure into a variety of social arenas.

Focusing on hunger, poverty and international development:

New Internationalist, 113 Atlantic Avenue, Brooklyn, NY 11201. Published in England. Popularly accessible, moving writing.

Seeds, 222 East Lake Drive, Decatur, GA 30030. Approaches development from a Christian values base.

WHY, Challenging Hunger and Poverty, 261 West 35th Street, #1403, New York, NY 10001-1906. Excellent source about hunger here and abroad. The voice of World Hunger Year, co-founded by Harry Chapin, who you’ll read about in Part IV, Chapter 1.

Appendix B. Basic Cooking Instructions for Beans, Grains, Nuts, and Seeds

Definitions

Soy grits (or soy granules) = partially cooked cracked

soybeans. Soy powder = soybean flour.

Bulgur wheat = partially cooked (parboiled) wheat, usually cracked.

Ground sesame seed = sesame meal. (Can be easily made at home; see cooking instructions below.)

Seasoned stock = any leftover liquid from cooking beans, vegetables, etc., or water with a small amount of powdered or cubed vegetable seasoning. (Available without additives in health food stores; can be substituted for stock in any recipe.)

Here are instructions for preparing the basic ingredients often called for.

Cooking Beans

1. Regular cooking: wash beans in cold water, and soak overnight in three times the volume of water; or bring the beans and water to a boil, cover tightly, and let sit for 2 hours. Simmer the beans, partially covered, adding water if necessary, for about 2 hours, depending on the type of bean and the consistency you want. If you want to mash or purée the beans, you will want to cook them until they are quite soft.

2. Pressure cooking: a pressure cooker is a real advantage in cooking beans as well as grains. Since the foods cook so much more quickly, a meal doesn’t require as much forethought. Pressure cooking also gives you a more tender bean. Soaking or precooking saves a little time, but with pressure cooking it really is not necessary. Bring the washed beans, and three to four times their volume in water, to a boil in the cooker. Cover and bring to 15 pounds pressure. Cook beans for 25 to 45 minutes. Cool immediately. Don’t attempt to cook split peas, or any bean that tends to foam, in a pressure cooker or you may find yourself with a clogged cooker and a big mess.

3. Roasting: cook beans by one of the above methods for a firm bean. Spread the beans on a lightly oiled baking sheet. Sprinkle with salt, if desired, and bake at 200°F for about 1 hour, until they are well browned. When they are hot, they will be crunchy outside and tender inside. When they are cool, they will be hard and crunchy throughout. You can also roast the beans in a lightly oiled frypan over medium heat on top of the stove. Stir constantly. Soybeans, when roasted, or when chopped or ground in a blender, can be eaten alone. They make a garnish to be sprinkled on a variety of dishes; or use them when nuts or nutmeal are called for.

4. Making tofu (soybean curd): tofu is now widely available throughout the United States at most natural food stores and at many supermarkets. Tofu has the best flavor and is least expensive when made at home. For an easy to follow recipe that gives consistently good results see The Book of Tofu (Ballantine paperback, $2.95), which also contains over 250 recipes for using the eight basic types of tofu, plus detailed nutritional information and a list of U.S. tofu shops.

Cooking Grains

1. Regular cooking: wash the grains in cold water. Bring stock or water, equal to twice the volume of the grains, to a boil (for millet or buckwheat, use three times the volume). Put in the grains, bring to a boil again, lower heat, and simmer (covered) for 30 to 45 minutes, until all of the liquid is absorbed.

2. Pressure cooking: in the pressure cooker follow the same method, but instead of simmering the grain bring to 15 pounds pressure and cook for about