No More Bull

No More Bull
No More Bull

No More Bull! By Howard F. Lyman, with Glenn Merzer and Joanna Samarow-Merzer

What sets Howard F. Lyman’s No More Bull!: The Mad Cowboy Targets America’s Worst Enemy: Our Diet apart from other plant-based books?

Its author’s signature sarcasm! Take Lyman’s revisiting of his 1996 Oprah Winfrey Show interview that led to a meat-industry “Food Disparagement” lawsuit:

“I was charged with making ‘slanderous’ statements about cattle and beef that brought ‘shame, embarrassment, humiliation and mental pain and anguish’ upon the thin-skinned, litigious cattlewimps of Texas.”

Two years later, a Texas jury sided with Lyman and Oprah. Then, in 2003, testing showed that the Mad Cow Disease had arrived in the United States, precisely as he had warned.

Lyman observes that after Mad Cow first surfaced, England, Europe and Japan started testing all their cows for it before sending them to slaughter.

The United States, however, was testing only one of every 1,700 — just under 0.06%. Lyman wasn’t shy about assigning blame for the inadequacy:

 “… Those in power are willing to risk long-term public health catastrophe for short term corporate profit.” 

Mad Cow, however, wasn’t his only concern. He stresses that because most viruses pass from animals to humans, we endanger ourselves with every bite of meat.

As a former feedlot owner, he knew animal feces contaminated meat during the slaughtering process. This scathingly blunt comment condemns the entire poultry-production industry:

“Consider that virtually 100 percent of poultry arrives at your supermarket infected with hysteria, campylobacter, salmonella, or E. coli. Chicken is so rife with bacterial contamination, you might as well clean it by dunking it in your toilet.”

Lyman uses the name recognition he gained as Oprah’s co-defendant to spread the plant-based gospel across the U.S.:

“I’ve logged over a million miles crisscrossing the country, speaking to anyone who’ll listen about the dangers of eating flesh and the wisdom of a plant-based diet.”

How convinced is he that plant-based foods hold the answers to all our ills? One of his seven “personal rules” says it all:

“Don’t settle for five to seven servings daily of fruits and vegetables; aim for ten or fifteen or twenty.”

 If you think that’s impossible, don’t worry. The second half of No More Bull consists of page after page of recipes from some of veganism’s superstar chefs, including:

  • Brenda Davis (Hot Tofu with Cool Greens)

  • Ken Bergeron (Black Bean Soup from Candle 79)

  • Mary McDougall (Great Barrier Reef Gnocchi)

  • Jennifer Raymond (Spinach Barleycakes)

  • Sukie Sargent (Green Chicken Less Enchiladas)

  • Ron Pickarski (Mince “Wheat” Pie)

  • Al Chase (Tempeh Sloppy Joes)

These (and many other) contributions from the chef friends Lyman has made during his travels bring real community “flavor” to his remarkable book!

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