The support group convened today with fewer in attendance and reports of defections in the ranks. Some of my closest colleagues who have until recently been part of the challenge have disclosed to me that they have defected to the dark side.

Alternately, the remaining challenge survivors (which include most everyone) met today under the artful tutelage of Dr. Mickey Ask. Mickey shared coping skills and encouraged us to take one day at a time. Some emerging themes surfaced. It seems public disclosure and encouragement from likeminded colleagues is helpful in keeping someone along their road to recovery. While there is always plenty of smiles and laughter at our support groups, I sense an underlying seriousness which I continue to be in awe of. Thank you guys (and gals).

Today’s San Bernardino Sun newspaper article about the challenge was read by a cancer survivor who sent me an email of appreciation and inquiry about suitable vegetarian recipes. I was pleased to receive her message. Can any of our readers provide her with appropriate books or web links so she can make healthier dietary choices for her and her family?

Tomorrow: I’m not sure, but it’ll be good.

In the late 1920s Americans were eating on average only ½ lb of chicken per year. By the end of World War II the average had moved into the range of some 5 lbs per annum. Currently, our annual consumption is an astronomical 90 lbs per person per year. That’s a lot of nuggets. But what changed over the last 80 years? Animal husbandry practices.

The role Vitamin D plays in minimizing Rickets and other development disorders was discovered in the early 1920s. This new tidbit of scientific evidence readily translated into farmers’ abilities to keep chickens indoors under carefully controlled environmental conditions, rather than providing them adequate and humane conditions where they had access to exercise and the great sunshiny outdoors. In other words, chicken production became a year round business

Modern broiler sheds frequently have tens or hundreds of thousands of birds crammed into unbelievably confined conditions. The facts are scary. Each bird, living out its 42-47 day lifespan, has about ½ square foot per individual. If this isn’t bad enough, think about the poor egg laying hens – each one of those has about 64 square inches allocated to it although the average bird requires 72 square inches just to stand freely.

It is under the living conditions described above, that the H5N1 virus, if introduced, has the opportunity to spread and recombine in an almost ideal limitless pool of poultry. As the virus mutates as it spreads from individual to individual, there may come a day, and possibly soon, where these mutations will lead to a strain that is capable of jumping from chickens to humans. That’s when public health professionals will need to dig deep professionally and personally.

In the meantime, by consuming a plant-based diet, we don’t contribute to the misery of millions of animals while we play a role in minimizing the risk of pandemic avian influenza. This is prevention at its best.

Tomorrow: The support group meets for the 3rd time.

San Bernardino Sun Article: “Cold turkey vegetarian”

They finally came to get me. Barney Fife in the flesh. 10:30 Saturday evening the police showed up at my door threatening to hit me with a citation for excessive noise. I suppose 50 teenagers boogieing to a D.J. brought out the best in my neighbors, who felt compelled to call the authorities. I can’t believe they did not have more lofty thoughts in mind – like the Dean’s Vegetarian Challenge?

Speaking of the Challenge, its now officially at the half way mark – 15 days. My subconscious spends much of its time exerting itself around the issue of why I feel so hungry all the time. Dr. Sabate suggests I keep various nuts on hand: walnuts, pecans, and almonds, which are rich in protein and provide an added cardiovascular benefit. I need to adopt this practice, because at this moment I am pondering the taste of a sizzling chicken fajita smothered in sautéed green pepper and onion. Tijuana is only a three hour drive from here – I could be there before sunset and walk over the border, don my mirror shades and noone would recognize me. Fish tacos, beef tacos 3/$1 – with all those delicious condiments only the real Mexican joints provide – whole radishes, creamy guacamole, authentic salsa, day-old tortilla chips. Good Lord I feel like I’m dying……

I know in my heart I am doing the right thing, but this is a dark moment. Those chicken wings Saturday evening pushed me to the edge, smothered in Frank’s Buffalo Chicken sauce accompanied by blue cheese dressing…. I watched enviously as those rug rats scarfed them down.

Where is the support group when you really need it?

Tomorrow: How vegetarians reduce the risk of a Pandemic Avian Influenza

The pace of the last couple days has been relentless; ever present were the usual and customary stressors of modern life coupled with the arrival of my daughter’s 16th birthday – and the joy of planning and sponsoring her party this evening. Sixty teenagers ranging in age from 14-18 (ugh). The menu includes Buffalo wings, one of my favorite carnivore delights.

But I digress. A local freelance photographer spent 90 minutes at Dr. D.’s Diner (our home) last evening to document the preparation of a vegetarian meal. The photos are to accompany an article to be published in our local San Bernardino Sun newspaper this week: the subject is on the vegetarian challenge. A reporter also attended our support group session this week, hopefully I will be able to provide a link to article when it hits the newsstands.

I prepared Minestrone soup last night accompanied by freshly picked and squeezed blood orange juice from the trees in our yard. The soup recipe called for using white beans, including the liquid in the can. Angela encouraged me to discard the liquid, wash the beans, and add tap water to make up the difference. Which I did. The soup ingredients include kale and savoy cabbage, the first time I have purchased these vegetables. I ran down to Panera Bread Company in the morning to purchase some sour dough bread bowls. The food was beautifully presented in the sour dough bowls punctuated by blood red orange juice. Too bad the newspaper article will likely be in B&W. Nonetheless, the adventure continues.

I promise tomorrow, which represents the end of week 2, to share with you some of my perspectives on being hungry most of the time – and the temptations of spicy Buffalo wings on a cool January Southern California evening.