Change.

This is an article I've compiled to address dairy products at the Ontario Vipassana Center. I've turned comments 'on' and I would like to hear from anyone who sees room for improvement, additions, questions, rants. Please include a copy/paste of any trouble text and/or (helpful) suggestions.

My Beef with Dairy

Cameron Hok

I’ve compiled (ripped from the internet, heavily) some material regarding first veganism, and then the dairy industry (and it’s co-industry; veal) as well written an FAQ to follow. In doing so, I would like to open discussion about and spread awareness of the reasons behind the choice many of us have made to go vegan and some of the challenges we face while attending Vipassana centers and courses.

It seems that a lot of confusion arises when the issue of veganism enters conversation at the center, and just so you don’t think I’m targeting the (Ontario) center specifically, I’ve seen this come up repeatedly at other centers too - It’s chronic and wide-spread. These are a few ideas that might be worth looking at now and in the future. Veganism is not a fad, and is not going to go away. To that end, I firmly believe that the basic ideas I’ve covered in this information packet will continue to arise, and more frequently as time goes on. I hope this information will be useful as this happens.

I am on the kitchen committee (OVC) and aware of the fact that questions often arise regarding all things dairy. I have voluntarily undertaken this awareness package and I realise that I am speaking about a topic which is very important to a lot of people. I sincerely hope to speak to the broadest possible audience, and I am open to any and all concerns, additions, and questions regarding dairy at the center. I'm doing this because some of the other kitchen committee members do care deeply about this issue, and acknowledge that it comes up often, but have many other responsibilities and areas of concern already. Thus I have willingly become de facto 'dairy' department head for the time-being, so please feel free to email me (above) any time, with anything.

I have observed that contention often arises when one or both parties in a discussion about this topic use the word ‘vegan’ interchangeably with the concept (as applied to the center environment) of ‘non-dairy’. I realize that some of the problem stems from the fact that many people who approach this from the angle of veganism may express their ideas with some agitation and little patience. Concurrent here is that many new meditators and servers have many great ideas but little understanding of how the decision-making process works at the committee level. Sometimes people have more ideas (and words to go with them) than time and energy to put into the idea itself, to further it. For those of you reading this who have just sat your first or second course, or long-timers who haven't served a course, I encourage you to look further into the center, the environment here, and learn how one can get involved.

The other side of it is that many people care deeply about such issues but are not vegan themselves, and find it hard to understand what all the fuss is about. Please be aware that in the context of this exposition, the two terms – 'vegan' and 'non-dairy' - are basically identical in meaning. Thus an attempt to clear up what veganism is, and by extension what it is not, and hopefully in a way which benefits those who are not and have not considered veganism beyond simply hearing the phrase come up at courses (and elsewhere, to be sure). Let’s soften the strong reactions (on both sides of the issue) and put forth some effort to understand why people are so firm regarding their choice of diet (again, on both sides).

I will make it clear right now that I do not wish to convert the center, servers or students to veganism! This is simply an outline, and should not be taken as one person (me) placing pressure on anyone to change in any way which is unnatural to them. I have no expectations of a 'vegan' center in the near future, however I would like to see some motion towards a dairy-free main menu – and - steps away from 'hidden' dairy products from the overall service. We've already made some head-way with a switch to non-dairy margarine and the exclusion of milk and yogurt from the curry dish served on Day 3. Let's continue down this path!

As you read this, you’ll notice that I've not relied heavily on material from the scriptures, suttas, code of conduct or teachings except for a very brief factoid or two at the end of this package. I've tried to avoid going too far to the right or left of this issue via historical, political, or spiritual overtones, and instead I have simply presented some common, verifiable facts for your perusal and awareness. Also, I have intentionally stayed away from the co-issues of the environment, human health, and world hunger (valid issues, to be sure) for the same reason. While many vegans are very passionate about these areas, I believe that the human/animal relationship is the strongest case for what I'm presenting, as well as the most pressing issue concerning dairy at the center.

I will leave the assimilation part of it up to you, however I encourage everyone to investigate further and discover that there are many other angles to consider regarding the choice to include dairy in our lives, both on center property and off. And, once again, I fully encourage everyone to become more involved in the center if one would like to see changes (of any kind). That's how it happens – participate in your center people!

This is my first attempt at addressing this stuff in a formal way, and I’m not extremely awesome (you get it? ‘Extremely Awesome?’) at writing, so please exercise forbearance if my presentation is sloppy or if I get something wrong. As well, once again, feel free to write me.

Let’s proceed with Metta.

Veganism

The word ‘vegan’ was originally derived from the word ‘vegetarian’ in 1944 when Elsie Shrigley and Donald Watson, frustrated that vegetarianism had come to include the eating of dairy products, founded the UK Vegan Society. They combined the first three and last two letters of 'vegetarian' to form ‘vegan,’ which they saw as "the beginning and end of vegetarian." The British Vegan Society defines veganism in this way:

• The word ‘veganism’ denotes a philosophy and way of living which seeks to exclude — as far as is possible and practical — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.

Other vegan societies use similar definitions.

The term ‘animal product’ in a vegan context refers to any material derived from animals for human use. Notable animal products include meat, poultry, seafood, eggs, dairy products, honey, fur, leather, wool, and silk. Common animal by-products include gelatin, lanolin, rennet, whey, casein, beeswax, and shellac.

Vegans (broadly, and in worst cases militantly) maintain that animals have certain rights, and as such it is not ethical for humans to use animals in ways that infringe upon those rights. Some practices seen as cruel to animals include factory farming, animal testing, and displaying animals for entertainment in circuses, rodeos, and zoos.

Some argue that animals are sentient, and that this is sufficient to grant them moral consideration, maintaining that there is no moral justification for using nonhumans for our purposes, that there is no moral justification for refusing to take sentient animal suffering into consideration in ethical decisions, and animal's interests warrant equal consideration with the interests of humans.

Human’s use of animals for food becomes questionable when (as in our affluent global economy) animal flesh (and other products) are luxuries rather than necessity. No rational person would contend that killing animals is always wrong, but that from a practical standpoint it is better to reject altogether the killing of animals for food, unless one must do so to survive.

Simply put, this is veganism. There is nothing radical about it, and clearly it has nothing to do with (though does not exclude) other food ethics such as raw foods, macrobiotics, organics, etc. For our purpose it is important to note that via the code of conduct and guidelines our center is already basically vegan except for the use of milk and dairy products. Veganism is essentially a more inclusive, more diciplined vegetarianism.

Dairy

Given the chance, cows nurture their young and form lifelong friendships with one another. They play games, have a wide range of emotions, and demonstrate personality traits, such as vanity, affection, and humor. But most cows raised for the dairy-products industry are intensively confined, leaving them unable to fulfill their most basic desires, such as nursing their calves, even for a single day. They are treated like milk-producing machines and are genetically manipulated and pumped full of antibiotics and hormones that cause them to produce more milk.

Cows Suffer on Dairy Farms

Cows produce milk for the same reason that humans do—to nourish their young—but calves on dairy farms are taken away from their mothers when they are just 1 day old. They are fed milk replacers (including cattle blood) so that their mothers’ milk can be sold to humans.

Female cows are artificially inseminated shortly after their first birthdays. They must be prenant or 'nursing' to produce milk, and the gestation period of a calf is 9 months, as in humans. After giving birth, they lactate for 10 months and are then inseminated again, continuing the cycle. Some spend their entire lives standing on concrete floors; others are confined to massive, crowded lots, where they are forced to live amid their own waste and are milked via 'automated' systems regularly, which is a process that virtually eliminates any personal relationship with the farmers they are working for.

Cows have a natural lifespan of about 25 years and can produce milk for eight or nine years. However, the stress caused by the conditions in animal factories leads to disease, lameness, and reproductive problems that render cows worthless to the dairy-products industry by the time they’re 4 or 5 years old, at which time they are sent to be slaughtered.

On any given day, there are more than 8 million cows on U.S. dairy farms—about 14 million fewer than there were in 1950, yet milk production has continued to increase, from 116 billion pounds of milk per year in 1950 to 170 billion pounds in 2004. Normally, these animals would produce only enough milk to meet the needs of their calves (around 16 pounds per day), but genetic manipulation, antibiotics, and hormones are used to force each cow to produce more than 18,000 pounds of milk each year (an average of 50 pounds per day). Cows are also fed unnatural, high-protein diets—which include dead chickens, pigs, and other animals—because their natural diet of grass would not provide the nutrients that they need to produce such massive amounts of milk.

Mastitis

Painful inflammation of the mammary glands, or mastitis, is common among cows raised for their milk and is one of dairy farms’ most frequently cited reasons for sending cows to slaughter. There are about 150 bacteria that can cause the disease, one of which is E. coli. Symptoms are not always visible, so milk’s somatic cell count (SCC) is checked to determine whether the milk is infected. Somatic cells include white blood cells and skin cells that are normally shed from the lining of the udder. As in humans, white blood cells—also known as “pus”—are produced as a means of combating infection. The SCC of healthy milk is below 100,000 cells per milliliter; however, the dairy-products industry is allowed to combine milk from the teats of all the cows in a herd in order to arrive at a “bulk tank” somatic cell count (BTSCC); milk with a maximum BTSCC of 750,000 cells per milliliter is allowed to be sold. A BTSCC of 700,000 or more generally indicates that two-thirds of the cows in the herd are suffering from udder infections.

Studies have shown that providing cows with cleaner housing, more space, and better diets, bedding, and care lowers their milk’s SCC as well as their incidence of mastitis. A Danish study of cows subjected to automated milking systems found “acutely elevated cell counts during the first year compared with the previous year with conventional milking. The increase came suddenly and was synchronized with the onset of automatic milking.” Instead of improving conditions in animal factories or easing cows’ production burden, the dairy-products industry is exploring the use of cloned cattle which have been genetically manipulated to be resistant to mastitis.

Another dairy industry disease caused by intensive milk production is "Milk Fever". This ailment is caused by calcium deficiency, and it occurs when milk secretion uses calcium faster than it can be replenished in the blood.

Other diseases, such as Bovine Leukemia Virus, Bovine Immunodeficiency Virus, and Johne's disease (whose human counterpart is Crohn's disease), are also rampant on modern dairies, but they are difficult to detect or have a long incubation period, and they commonly go unnoticed. Untreated, these diseases naturally cause the animals great suffering.

The abuse wreaked upon the bodies of dairy cows is so intense that the dairy industry also is a huge source of "downed animals" — animals who are so sick or injured that they are unable to walk even stand. Investigators have documented downed animals routinely being beaten,
dragged, or pushed with bulldozers in attempts to move them to slaughter.

The Veal Connection

If you drink milk, you’re subsidizing the veal industry. While female calves are slaughtered or kept alive to replace aging cows in the herd, male calves are often taken away from their mothers when they are as young as 1 day old.

The veal industry was created as a co-product of the dairy industry to take advantage of an abundant supply of unwanted male calves. Veal calves commonly live for eighteen to twenty weeks in wooden crates that are so small that they cannot turn around, stretch their legs, or even lie down comfortably. The calves are fed a liquid milk substitute, deficient in iron and fiber, which is designed to make the animals anemic, resulting in the light-colored flesh that is prized as veal. In addition to this high-priced veal, some calves are killed at just a few days old to be sold as low-grade 'bob' veal for products like frozen TV dinners.

An enzyme from their stomachs is used to produce rennet, an ingredient used in many cheeses. In addition to suffering from diarrhea, pneumonia, and lameness, calves raised for veal are terrified and desperate for their mothers.

The Cow-Calf Bond

Without human intervention, calves suckle from their mothers for nearly a year. One veterinary study revealed that “during natural weaning there is never complete and abrupt abandonment of the calf by the cow. In fact, the … cow and calf will maintain a lifelong relationship of social contact and companionship ….” Another study found that a cow and her calf can develop a “strong maternal bond” in as little as five minutes. But calves born on dairy farms are taken from their mothers the day they are born and fed milk replacers, including cattle blood, so that humans can have the milk instead. This forced separation causes cows and calves great stress, and cows have been known to escape enclosures and travel for miles to reunite with their young.

Because of these extremely unhealthy living conditions, calves raised for veal are susceptible to a long list of diseases, including chronic pneumonia and diarrhea. A study published in the Journal of Animal Science found that calves who were kept in “smaller housing units” had difficulty keeping themselves clean and had trouble “extending their front legs and changing from a lying to a standing position,” which resulted in joint swelling. It was also determined that stereotypical stress behaviors such as tongue rolling and “sham-chewing” (the act of chewing without food in the mouth) increase when smaller pens were used and as calves get older.

Many calves are sold through auction rings where they are subjected to transportation and handling stresses. The fragile animals are shocked and kicked, and when they can no longer walk, they are dragged by their legs or even their ears.

After enduring 12 to 23 weeks in these conditions, these young animals—many of whom can barely walk because of sickness or muscle atrophy—are crowded into metal trucks for transport to the slaughterhouse. On these trucks, they are trampled and suffer from temperature extremes and lack of food, water, and veterinary care.

Frequently Asked/Answered Questions

Here are a few common themes I’ve encountered when I’ve presented questions and information about going dairy-free, both at centers as well as at large. This is not a personal attack on anyone, and if any of these remarks sound suspiciously like ones you’ve made, be aware that I have heard them many times previously from many different people – much as you’ve probably heard very similar things to what I have to say from others.

The frequency of this issue arising tells me that we’re on to something. I want to make it clear - again - that I do not advocate that this center become completely free from dairy (at this time), but rather am simply making a strong case to move towards dairy-free main menu items and towards a better understanding of this issue.

Let’s get the debunk-a-thon underway.

“No animals are killed to obtain milk.”

Whoa there gus, flip back a few pages and do some review. While the animal is not killed directly to obtain the desired product, it is killed none-the-less. Not to mention treated to a whole bevvy of unnatural experiences, for a fairly gruesome span of time, before slaughter.

“The Buddha, Sangha, and Suttas all contend that animal products, including meat, are okay in this tradition.”

I’ve read the same things. My question is; Then why don’t we serve meat at the center? Why do we go as far as not allowing even rennet or gelatin on site? The answer is that animal products are not conducive to meditation - the connection is explicit. A valid part of the issue with using animal products today vs. in the Buddha’s time is that the meat and dairy ‘industry’ were nowhere near as horrific in size and scope back then. Had 'factory' farms existed at that time, and had it been well known that these farming practices caused such suffering to so many animals (not to mention humans), perhaps the situation and general understanding might’ve been different for monasts and lay people alike. I firmly believe that the relationship between man and animal has changed drastically since the Buddha's time. Of course this is all speculation, which is why I’m not going to go further into it, but rather focus on present conditions which can be experienced and verified.

“People will be upset if we edge them towards veganism.”

By simply removing hidden dairy from the main dishes, milk and other dairy will still be available as sides. Second, it is very rare that existing carnivores come up and complain that we’ve forced them to become 'vegetarian' for 10 days. On the contrary, everyone is well informed that they will not receive animal products on course, and it happens often that meat-eaters come up after the sit and relate many ‘wow!’ moments regarding the food. Once again, I highly doubt that most people would even notice the switch, and those who do will likely accept and applaud it if given the opportunity to understand the reasoning behind it. Also, we don’t even have to announce that we’re doing anything, as we’re not adding any items to the rotation.

“We don’t subscribe to a ‘food philosophy’.”

Yes, we do. Vegetarianism is a food philosophy. Veganism is directly descendant from there. The two are almost interchangeable but for the obvious progression.

“A lot of people associate the word ‘vegan’ with something pushy, spiritual, or political.”

Don’t use the word then. It's true that some Animal Rights groups have done some far out things and raised a lot of eyebrows – but as far as the term 'vegan' - I’m using it interchangeably with ‘non-dairy’ in this rap because it’s an easy way to convey the idea. I’m not, however, suggesting that we use this term anywhere near a course, menu, or center speech.

“Yeah but, some people are really going to freak out!”

Yes, I'm sure a very few people will find it hard to accept. However, if one were to truly examine the situation I think it would be nearly impossible to justify putting our eating habits before the wellbeing of animals on this level.

“We’ve got a lot of people coming to courses who use cheese, yogurt, milk in their cooking at home, and some of our menu items are traditional. They’re supposed to have dairy in them.”

We’ve got a lot of people coming to courses who are meat and egg eaters at home as well. Should we allow for those preferences or traditions? Could we say that pasta sauce is supposed to have ground beef? Cookies should have eggs and butter? Also, does preference for 'traditional' cooking win out over another preference; veganism? In an all out battle between the preferences (for the sake of argument) I would think that the choice is clearly in favor of a diet which puts harmony with other beings first, vs. a diet which simply aims at tasting good in a traditional way. As an aside, there are many other traditional dishes which do not contain dairy.

“Renounce! Renounce! You are here to renounce your preferences!”

We’re here to temporarily suspend our reliance on the outside world, and to practice a technique which helps us to touch the deeper reality of interdependence, interbeing, and ‘change’. We are surrendering our selves and our well-being to Dhamma and the center. We trust that the center will take care of us in a way which accords with Dhamma. A non-dairy diet is certainly very in line with our Vipassana practice and beliefs, and if you get right down to it, we vegans are “renouncing” several additional items from the grocery list, but more importantly we’re renouncing harm to other beings. Ultimately we should be encouraged in our aim (in the context of this practice) rather than questioned or frowned upon. If encouraged is too strong a word for you, then at least understood. As vegetarians before us took a step away from animal-based foods, for manifold reasons – we are taking another. We’re not asking that everyone become vegan with us, we’re asking for support from the community of Vipassana.

“Why can’t you put aside your beliefs and eat what is given to you?”

This is a good question for a monk or a nun – who routinely receive meat in their bowls whilst on alms round and who do just that. We are lay people and so have much softer rules - so I pose the same question in return; Would the center accept and serve up a side of beef if it were donated? Okay so maybe the beef was slaughtered for us and we’d have to reject it (as per the vinaya). What if it were a wheelbarrow of McDonald’s burgers (which would be absolutely verifiable that the meat was not killed for us in particular)? Does this question seem asinine? Well, to a vegan, in light of (just some) of the information I've presented, differentiating between dairy and meat is essentially impossible. Also, for every 1 vegan who states their case after a course, there are likely around 10 who do not – in other words the vast majority of vegans simply do eat what we are given, as it is, or avoid the items quietly. Most of us are very flexible and under-spoken about our beliefs, as we run into this issue everywhere we go, at all times, and so undertake to choose our battles wisely. We're generally like the rest of you – we dislike conflict.

“What about protein? We offer cheese as a protein source in some of the dishes. People will miss it.”

Once again, dairy as a side. Next, though, if a creative solution were found which enabled the center to reduce (notice I did not use the word eliminate) its dependence on dairy as a protein source, we could then easily purchase more nuts and legumes and work them into the rotation while still allowing for dairy being made available – without relying on it. We only use lentils on two menu days; why not three? We don’t use beans at all; why not? Could we consider roasted nuts every second or third day served as a salad condiment alternating with cheese and chick peas? Another great source of protein and calcium is Tahini, of which there are many recipe possibilities! In making choices for our protein intake, it becomes us to look at the ‘True Cost Economics’ of the decision as well as look to wider sources (globally and historically) to see what has and is currently working for other communities. People in many parts of the world have and are currently subsisting just fine without animal based protein.

“Nut allergies.”

Yes. We've gone peanut-free, to be sure, but we still serve other nuts in several recipes and so clearly we do not have a large issue with this at this time.

“Nut are really, really expensive!”

The cheddar, feta, butter and paneer we’re buying are almost (or more than) 4 dollars a pound. Fresh produce, legumes, and nuts are either far cheaper, or on par (if you compare by price/weight). Further than that, I realise that cost is a very important factor in this decision. We have a finite food budget and I know that a balance must (and can easily) be achieved.

“Beans, pulses and legumes are gassy.”

If prepared properly, they are no more gassy than vegetables, sugars, carbs… dairy.

“Relying too heavily on tofu and soy products for protein is unhealthful.”

I agree, but this is another issue. As it stands, we have tofu/tempeh dishes on 4 menu days. I’m advocating that we leave it at that level and find alternate protein sources for the other days. I suggest using recipes which include more varieties of produce, with beans and legumes, as a solution.

“What about if dairy were given as Dana?”

Awesome, use it up. Again, I’m not asking for a dairy-free center, I’m asking for a dairy-free menu. In other words, my hope is that we can find some common ground in the area of serving dishes which do not contain hidden milk products. You want milk on your granola? Do it up! Just don’t dump it in the lunch. In the event that someone danas forty pounds of cheddar or mozzarella? Great! Just refrain from dumping it in (or melting it on top of) the lunch! (Or at least balance the selection to include an appealing and thoughtful alternative).

”A lot of people consume yogurt to manage their 'insides'.”

I’m aware of that. Serve yogurt as a side, like we already do, and simply refrain from adding it to recipes. I get it, don’t mess with the yogurt.

“We can’t go around changing the menu every time someone wants to further a cause.”

Let's understand, this is not a ‘cause’ – we’re dealing with an effect. The cause of this issue is rooted in harm being done to other beings for our convenience, as well as resistance to positive change being experienced by some people who have not investigated this stuff (as well as those who have made the jump but who are not verbose enough to convey information without becoming agitated). Awareness is being offered; I doubt many who learn about this in earnest and meditate on it will have trouble accepting that we not only have a problem, but are part of it. As far as changing the menu goes; as I understand it we are tweaking the recipes between nearly every course as it is. I’m suggesting some fine tuning, not an over-haul.

“There are not enough students in need of ‘dairy-free’ options to justify a change like this.”

If there were a space on the application form with which we could collect data on how many people would eat non-dairy optionally if given the chance, we might be able to say something like that. At present, we have only observations to go on, and as it stands most vegans will not falsify their forms to read that they are allergic to dairy.

AT’s included, over half of the servers on many of the courses I’ve served took (requested!) non-dairy food. In the student population I’d make an educated guess that we’d be looking at a fluctuation of 10-40%, easily, who would take a non-dairy option if offered without stipulations such as ‘for dairy allergies only’. This is already indicated by the fact that both rice and soy milk are consumed at the same rate (and sometimes faster) than the milk. That's 2 to 1 in favor of the alternative. In the old-student population the numbers are clearly higher - which is reflected in the number of dairy-free servers. Also, if you account for those who are neutral on this issue, add them to those in favor (of dairy-free menu items), the resulting total of people for as well as indifferent would be far higher than those opposed. That’s fairly convincing to me.

“We clearly label foods which contain hidden dairy – why don’t you just eat around it?”

Sometimes we clearly label. Sometimes the labels are forgotten. And sometimes servers add or substitute ingredients.

“We offer enough alternatives already! Soy and rice milk, salad, chick peas!”

For the one substantial meal per day we get while on course, if the main dish contains dairy and no alternative main dish is offered, and we (vegans) choose to abstain from the only cooked protein we have access to for the next 24 hours I would argue that we do not offer enough alternatives. Protein intake is one of the major devices the body uses to trigger the ‘full’ response. It follows that on certain menu days there are currently a lot of hungry feeling old-student vegans walking around on-course. I realize we’re here to observe sensations and all, and hunger is a pretty good one to watch… but still. Sunflower seeds and cold chick peas don’t cut it.

“Will the center ever go completely vegan?”

Good question. I'm of the mind that it won't be any time soon, as we (vegans) are sorely outnumbered, (both on-course and at the committee level, hint hint) but down the road? I feel there will be more of us around as time goes on. At present it's an issue of viability; even though it's a natural to us who've made the change, think back to how complex it was to make the shift in our consumer culture, and how our entire relationship to the food we eat needed to be re-examined. Now picture that process happening on the level of the center (being run completely by volunteers) and the student/servers fluctuating in temperment, background, direction, ability – all year long. It's a pretty tall order. For now, let's look for step-by-step alternatives. What can we do now?

“Organic. Let's go with organic dairy. It's better.”

I agree with this in some ways. While it's true that to obtain organic dairy products the producer must abstain from many hormones, anti-biotics, steroids and conventional feeds, a huge improvement from the lesser model and a great case for movement in that direction, the basic treatment of the animal remains essentially unchanged. 'Happy cows' are not turned out to a pasture setting for the remainder of their natural lives after they stop lactating. Simply put, in the process of producing organic milk, one is also, at the ultimate level, producing organic hamburger, and organic veal. Also important to remember that a large drive behind the 'organic' movement is still the bottom line; Profit. That tends to mean poor treatment of the animals, and a short life-span for most of them as well. All things considered, though, organic is an interim step in the right direction.

”We can’t cater to everyone’s specific needs!”

Gluten/wheat-free, nut-free, low or no salt, low or no sugar, those who can’t take spicy food, those who need a snack at 9pm, those who require a bite at 4:15am. Lactose intolerance. We do a lot of catering already. As has been discussed by a couple of us on the committee, changing the whole menu over to non-dairy would actually free us up by eliminating the need to make special dishes for dairy-free and lactose intolerant students. In other words; less catering to specific needs. Also, what you’ll notice about all of the needs above is that they pertain to one individual. They are health concerns for one being, and we gladly and humbly serve said needs. What I’m proposing by looking at the bigger picture is that we can simplify the diet here and help out some other beings too. Reduction here would, ultimately, improve the living conditions of thousands of animals per year.

“We can’t do something about every little creature!”

From building tiny care package/homes for mice in cold weather, spending great time, effort, and money on fencing for the compost station, to building cayenne barriers around the honey jars to prevent ants from dying in a bowl of water, it seems that we have extreme compassion for other forms of life when they’re right in front of us yet have a hard time visualizing the direct effect we exert elsewhere. By purchasing dairy, especially in the quantities needed for such a large organization, we are supporting dairy (and veal) as a livelihood. With yearly expenditures on food approaching or surpassing 50,000 dollars, we have an obligation to ensure that this dana goes towards ethical purchases. I am 100% certain that if you could see what the dairy industry actually does to cows and calves, you would do everything in your power to divert your support from it as soon as possible. You might even try to build a wall of cayenne around a cow or two if you thought it would help! (A little levity goes a long way).

“Are all vegans dirty hippies who don’t use soap?”

I wish!!! (A little bit more levity – too far?)

“Anything else, Mister?!?”

Take this as funny or whatever, but in a perfect world I would also raise the discrepancy between the ‘no animal products’ policy we have and the fact that 98% of footwear is made of leather; an animal product! Seriously, think about it. We don’t allow gelatin or rennet on site but cow skin is okay? I've even seen rabbit-skin hats and fur coats at courses. Anyway, all craziness aside, I realise that banning leather (etc.) is ludicrous, however we can actually do something about the dairy thing, right now and with relative ease. I’m talking about reduction and reconsideration - I’m not talking about a 'ground up' re-organization. Let's review our eating habits together, now, and tackle the footwear thing several lives from now, when alternatives are wide-spread and feasible! (Or we could just go barefoot.)

“Why are you so concerned about all this, Cameron?”

Well pardners, I grew up in southern Alberta, and for the first 8 or 9 years of my working life (beginning at 11 years old) a few of the places I worked were;

• A feedlot which had 20 thousand (yes 20 thousand) steers and cows being 'fattened up' for slaughter.

• A trucking company which hauled 'livestock' (the industry term) in extremely adverse conditions. Cows and calves regularly freeze to the sides of trailers in winter conditions.

• A branding crew (which burns symbols into young calves, as well as castrates males with a pocket knife without any form of medical comfort or care).

• A packing plant (that’s polite for ‘slaughterhouse’) which ‘processes’ (kills) up to 2000 animals a day. Many of those processed are dairy cows. Many cows are pregnant at the time of slaughter, and most are sufferng from Mastitis.

• A conventional harvesting crew, making silage feed for dairy farms.

The anecdotal experience (which I've barely glanced upon above, and would be happy to verify to anyone interested) isn't complete until I include a few words about the human beings who routinely work with animals under factory conditions; People in the industry basically not only have little regard for, but often blatant disregard for the fact that they are working with other forms of sentient life.

I've seen animals die from starvation and de-hydration, run over by large machinery, dragged and pushed with same, beaten with tools and available objects, electrocuted, sworn at, tied to fences by the neck, and shot repeatedly. I've seen animals with severe injuries go untreated for days, and eventually die away due to the lack of medical care. Yes, it happens all the time. I'm talking daily, and virtually everywhere that animals are considered a commodity. It's pretty grim.

I realise that talking about traumatic experiences isn’t appropriate at Dhamma centers in most cases, however this stuff is a reality which is going on at all times, and very easy to verify. Point being, I’ve been there, and seen this stuff. What happens every day to these animals is unnatural to say the least. With and through the practice of Vipassana we are learning to live within the law of Dhamma; 'the law of nature'. With this in mind, forgive me if it seems like I’m not letting the issue go easily - even though I ‘should’, and I am working on it - it'll be a while yet. With as little ego as possible, I would love to see improvement in all areas of the human/animal experience, and I realise that I am speaking with a voice which is amplified by many of my fellow vegan students and servers. I hope I've represented my peers with humility, compassion, and intelligence (and decent grammar and speeling, I mean spelling). Thanks for reading!

May All Beings Be Happy!