|Donald Watson climbing a |
mountain on his 93rd birthday
|Watch the trailer here|
|Animal Rights March, London England, Oct. 29th, 2016|
photo credit: Jack Taylor, Getty Images Europe
|photo credit: Mercy for Animals|
click here to watch W5's "Fowl Business"
“Fowl Business” is another wake-up call for consumers of animal products, most importantly because the disturbing cruelty it reveals has been declared by management and so-called experts like Temple Grandin as constituting totally legal, standard industry practises.
As animal welfarist Ruth Harrison wrote in “Animal Machines” (1964): “In fact, if one person is unkind to an animal it is considered cruelty, but where a lot of people are unkind to a lot of animals, especially in the name of commerce, the cruelty is condoned and, once large sums of money are at stake, will be defended to the last by otherwise intelligent people.”
The W5 report concludes by emphasizing that there are 'less cruel' ways to slaughter turkeys. Reform is slow, and cruelty should be abolished not regulated. The good news is that choosing a 100% plant-based diet has never been easier for those of us with the privilege of choice. In fact, among compassionate food bloggers dedicated to inspiring others with delicious vegan recipe ideas, the entire month of November is now celebrated as Vegan MoFo (Vegan Month of Food) online. Click HERE for over 100 links to official participants, and HERE for a compact list of vegan resources compiled by BC musician and social justice activist Elyse Belladonna in honor of World Vegan Food Day and Vegan MoFo!
Roasted Autumn Vegetable Soup (with thanks to “The Buddhist Chef”!)
2 T. olive oil
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground cumin
1/4 tsp. turmeric
salt and pepper to taste
4 cups vegetable stock
Roasting veggies brings out their natural sweetness! Preheat your oven to 350 F and coarsely chop the vegetables. Toss them in a bowl with the oil and spices, mixing well. Bake for 30 minutes on a baking sheet or in a baking dish. After removing from the oven, place in a saucepan or sturdy blender and drain off any excess oil. Add your veggie stock (I use palm-oil free and organic Better Than Bouillon, available at Edible Island).Bring to a boil, then reduce heat and simmer until the veggies are tender (about 15-20 minutes). Blend in batches with an immersion blender or puree until smooth in your Vitamix or similar kitchen appliance. Enjoy!