Events

A Prayer for Compassion – A Review

A Prayer for Compassion – A Review

March 27, 2019

A number of years ago, it was common to see people wearing colorful rubber bracelets with four letters engraved:  WWJD.  Christians wore those bracelets as a reminder that if they were in an ethical quandary, they could consider any potential action in light of what Jesus would have done in their shoes.

Although I never wore one of those bracelets myself, I think it’s an appropriate strategy.   If we are to live our very best lives, shouldn’t the ethical lessons offered by the world’s religions point the way?  That’s the premise behind a new, feature-length documentary called A Prayer for Compassion.

Local Screening Arranged by Veg Society of DC

The movie had its world premier in New York City on March 5, 2019.  A few weeks later, I was able to attend a Sunday-afternoon showing of it at the vegan-friendly New Deal Cafe in Greenbelt, Maryland.  The March 24 showing was arranged by the Veg Society of DC (VSDC), which was founded in 1927 and is the nation’s oldest continuously operating veg society.  This event at the New Deal Cafe was right in line with VSDC’s mission, which is to “promote the tremendous benefits of veg eating through education, community-building, and social activities.”  As soon as I saw the event announcement on the VSDC Facebook page, I signed up to attend the film screening via the group’s Meetup page.  I was not alone, as 60 other people rapidly snapped up the available seats.  And on the much-anticipated date, we ordered food from the extensive menu and claimed our seats in the screening room. (The delicious Herbed Tofu bowl that I ordered is shown here.)

The Role of Spirituality in Human/Animal Relationships

I was eager to see the movie, because the spirituality of human/animal relationships is a very important part of my life.  I am the treasurer of a national organization called Unitarian Universalist Animal Ministry (UUAM).  Originally founded in 1986 as Unitarian Universalists for the Ethical Treatment of Animals, UUAM “empowers individuals, chapters, and congregations to build justice and compassion for animals.”  UUAM has 40 local chapters that are spread across the United States, including several in the DC-Maryland-Virginia area.  I am the leader of one of those chapters, the Animal Ministry task force at River Road UU Congregation (RRUUC) in Bethesda, MD.  Our local chapter publishes a periodic e-newsletter and conducts a variety of projects designed to help wildlife, companion animals, and farm animals.

“Animal Ministry” might be a confusing term for some people.  What it means to me is that we are a group of spiritual seekers who express our faith through compassion toward all other living beings, including marginalized people and non-human animals.  Although people sometimes ask me if my efforts to help animals are misdirected and should be directed instead toward humans, I believe that’s a false binary — and it’s not an either/or proposition.  Being aware of the suffering of a dog who lives on a chain in someone’s backyard might make me more aware of the plight of the homeless man sitting on the street corner.  Similarly, knowing that dairy cows are separated from their calves when the babies are less than a day old makes me cringe and think about the pain experienced by women who lose their precious babies to war, hunger, accidents, disease, and climate disasters.  I don’t see any reason that we should have to put a limit on our compassion.  I would like to see the circle expanded to include *all* beings (not just charismatic megafauna but also spiders and earthworms)  — as well as mother Earth.

Do Religions Promote Compassion?

I firmly believe that no one group of humans has a corner on the truth and that spiritual guidance can be found in all religions.  So it is that I have often wondered what various religions might say about the spirituality of human/animal interactions, and I have been concerned when I have seen religion used to justify harm to animals.  I have been dismayed when people use the “dominion” phrase in the Bible to excuse whatever they want to do to the web of life and non-human animals.  And last fall I became alarmed when I learned about the Orthodox Jewish ritual of “Kapparot,” in which chickens are ceremonially chosen to assume a person’s sins and are then killed.  This practice raised many questions for me, such as:  Why is it right for the innocent chicken to be used to assume the penalty of a human’s sins?  Why is it not enough for the human to ask God directly for forgiveness?

Having learned about the plight of nearly 50,000 chickens that are killed for this ritual annually in Brooklyn, I could not turn away.  So my husband (who is Jewish but does not practice this Kapparot ritual) and I sent a donation to Woodstock Farm Sanctuary, a nonprofit which had rescued a small number of the hapless chickens destined for the ritual.  That gesture did not save the masses but at least made a difference in the lives of those few individual chickens.

With examples like these in mind, I had questioned whether or not the major world religions, as a whole, would come down on the side of compassion.  This documentary was my chance to find out.

A Prayer for Compassion

The documentary follows filmmaker Thomas Wade Jackson on an extensive journey, during which he asked two main questions: “Can compassion grow to include all beings?” and “Can people who identify as religious or spiritual come to embrace the call to include all human and nonhuman beings in our circle of respect and caring and love?”

Jackson’s interviews with representatives of many different religions are interspersed with sometimes disturbing (though usually not too graphic) footage of animals who endure a miserable existence and frightful death in the animal agriculture system.  One after another, the religious representatives that Jackson interviews confirm that love and compassion are at the center of every religion, that all life is intertwined, and that we are called to both prevent and alleviate suffering wherever it exists.

The film includes poignant statements about compassion toward animals from religious officials in a wide range of religions, including Christianity, Judaism, Islam, Hinduism, Buddhism, Jainism, the Native American tradition, Unitarian Universalism, Zoroastrianism, and the “spiritual but not religious” point of view.

The individuals who were interviewed in the film give me reason to hope that religions can indeed guide us — and sometimes chide us — toward compassion.  Take the words of Rabbi Dr. Shmuly Yanklowitz, who said in the film, “…our grandchildren will be ashamed of what we allowed to happen on our watch.  Each of us has to ask ourselves a spiritual question.  What side do I want to tell my grandchildren I was on?  Was I on the side of mercy and compassion, or was I on the blind side that helped to perpetuate suffering?”

Blindly Looking Past the Package to the Animal

This compelling documentary establishes the point that many of us know:  people who buy packages of meat, seafood, dairy and eggs in the grocery store have managed to blindly disconnect those packages from the lives of animals that they represent.  Like most of us, those people were probably taught by their parents to eat animals and may assume that those animals live bucolic lives on beautiful farms.  They may never have investigated further or looked at the animal agriculture system from an ethical standpoint.  And I can certainly understand how that happens; my own journey toward more ethical eating has taken many years.  I grew up in a meat-eating household.  In fact, I come from a family of cattle ranchers!  But with my father and grandfather both dying of heart disease before the age of 60, it became clear to me during my 20’s that a meat-centered diet was unhealthy — so I started my journey toward veganism for health reasons.  Only later did I learn more about the equally-convincing ethical and environmental reasons for a plant-based diet.

Watch the Trailer — and the Film

The interviews included in the documentary are interesting and powerful but too numerous for me to recount here.  Therefore, I’d advise that you take a look at the trailer and watch for a local screening of the film — or, better yet, arrange for a showing at your own church, congregation, synagogue, mosque or gathering place.  (We’re aiming to host a screening at RRUUC, so please contact me if you’d like to know when that will happen.)

One Last Question

I will leave you with one last question to consider, particularly if you are worried about the violence and hate that you see in the world.

What will I do today to make the world a more peaceful and compassionate place?

It’s as easy as leaving meat off your plate.

About Me

About Me

Hi! My name is Leigh, and I'm a vegan chef living in the DC area. I specialize in whole-food, plant-based cuisine. Join me as I explore nutritious, delicious, compassionate cooking!

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Vegan Trivia Contest at Busboys and Poets

Vegan Trivia Contest at Busboys and Poets

March 21, 2019

Can you name a globular, scaly, edible flower bud? I couldn’t, but fortunately my teammate Martin could.  That question was just one of the challenging queries posed during Vegan Trivia at Busboys and Poets.  Oh, and the answer is “artichoke,” by the way.

Last night I joined a team of enthusiastic and well-informed vegans from the Veg Society of DC for a fun night of trivia at the Takoma location of Busboys and Poets.  The event was sponsored by Compassion Over Killing (COK),  a nonprofit organization that “exposes cruelty to farmed animals and promotes vegetarian eating as a way to build a kinder world.”  COK had organized the vegan trivia event in recognition of MeatOut 2019 on March 20.

What is MeatOut?

Started in 1985, MeatOut encourages thousands of people around the world to turn over a new leaf by exploring the health, ethical, and environmental benefits of plant-based eating.  According to the MeatOut website, the trivia contest that I attended was one of more than 100 events that were held around the world to celebrate plant-based lifestyles. 

Busboys is a Cultural Hub

The event venue, Busboys and Poets, was certainly appropriate for a Vegan Trivia night.  And there are several reasons why. First, the Busboys and Poets restaurants in the DC area are a “cultural hub for artists, activists, writers, thinkers and dreamers.”  Seems like an ideal place for vegans (who are usually activists and dreamers) to hang out.  Second, the Busboys and Poets restaurants offer a special vegan menu that’s filled with a wide variety of tempting and tasty appetizers, soups, sandwiches, entrees, and desserts.  Third, the Takoma Busboys restaurant is located at Takoma Park, one of eight jurisdictions in the U.S. that issued a proclamation designating March 20, 2019, as MeatOut Day. 

Six Heads Are Way Better Than One

So last night, about 30 people gathered to participate in Vegan Trivia at Busboys and Poets.  We divided into teams comprised of up to 6 people, and I was fortunate to be included in the VSDC team led by my friend Elissa Free.  My other teammates were Chloe, Lisa, Martin, and David.  After selecting a team name — “What Happens with Vegans Stays with Vegans” — we ordered our food and conducted a bit of last-minute research on famous vegans.

And then the contest began.  After explaining the rules to us (eg., no Googling the answers), the Busboys Trivia Master Max Johansen launched into six rounds of questioning.  We soon discovered that six heads are way better than one.  None of us on our team knew all of the answers, but together we managed to get all but two of them right.  As Max read each of the questions, we conferred quietly among ourselves and then wrote down our answer (or best guess) on the sheet provided.  In the first round we had to answer questions about veggies — such as, “What is the name for a peppery green that’s often called rocket greens?” (Arugula.)  In the second round we had to compare two or more foods on a specific attribute — such as,” Which has more fiber, flax or chia seeds?” (Chia seeds.)   In the third round we had to answer questions about famous vegans, with the answers including celebrities like Moby (a musician and restauranteur who has been vegan since 1987).  In the fourth round, we had to answer questions about the effects on health of various foods (such as the beneficial effects of leafy greens, which inhibit colorectal cancers).  Then in round 5, we had to answer questions about farming and animal agriculture — such as “What is the most consumed animal protein in the U.S.?” (Chicken.)  Then in round 6, we had to answer questions about root vegetables — such as “What is the vegetable whose varieties include watermelon and daikon?” (Radish.)

Our Team Won!

I’m happy to say that our team (shown here with Trivia Master Max) won the competition, which was no simple feat given the abundance of knowledgeable vegans in the room.  But in the end, I think everyone enjoyed the evening and the companionship of like-minded people.  I also think that the existence of a Vegan Trivia night is another indication of the undeniable trend observed by The Economist, which proclaimed in a recent article that 2019 will be the year that veganism goes mainstream.  Maybe we’ll need a bigger room for the next Vegan Trivia night!

About Me

About Me

Hi! My name is Leigh, and I'm a vegan chef living in the DC area. I specialize in whole-food, plant-based cuisine. Join me as I explore nutritious, delicious, compassionate cooking!

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EatWith Me!

EatWith Me!

September 12, 2018

Have you heard about EatWith?  It’s a web-based platform that builds community by bringing people together through food.  EatWith enables people to experience authentic food experiences with local hosts in over 130 countries.  The company is truly international, with offices in Paris, Barcelona, Tel Aviv, San Francisco, and London.  EatWith has a veritable army of 20,000 hosts, and the platform reportedly offers 5,000 culinary experiences.  Wow.

Experiences offered by EatWith hosts can vary widely — including meals, cooking classes, and food tours.  The critical ingredients are authenticity and social eating.  What’s not to like about that?

Sweet Memories of a Community Food Event in Rome

When I first learned about the EatWith platform, I recalled a food tour that we took while traveling with family and friends in Italy a few years ago.  It was an early evening tour of the Trastevere neighborhood along the Tiber River, and it was a highlight of our visit to Rome.  The friendly and well-informed guide led us through a series of special food experiences as we strolled down Trastevere’s charming, cobblestone pathways.  We started the tour with a snack in an umbrella-shaded outdoor cafe and then descended into an historic cellar for a sip or two of wine.  As the tour continued, we sampled the famous Arancina rice balls (see the photo on the left of my daughter Holly with one of them).  Later we learned how to select only the best, most authentic gelato.  It was an evening to remember, and I can clearly understand the appeal of the social dining experiences that EatWith offers.

So, having been intrigued by the possibility of offering EatWith events of my own, I answered EatWith’s invitation to become one of their hosts.  I filled out the online application with details about myself and the first experience I would offer, and I was thrilled to receive approval from EatWith for my “audition event.”

Duties of the EatWith Host

The EatWith host is expected to provide more than just excellent food. The EatWith host is supposed to create a special social experience.  But that’s not all.  I soon learned that EatWith strategically assigns the marketing duties for the audition event to the prospective host.  I think that’s a very clever way for EatWith to expand their customer base, as well as being a good test of the prospective host’s mettle!  So although my event was posted on the EatWith platform, it did not show up in searches.  That meant I needed to forward the link to friends and family with the hope that they would register as guests.  Initially, the signups for my event were slow — and I began to worry that nobody would come.  But then I noticed a burst of registration activity a few weeks before the event, and soon all of the 10 seats had been taken.  So I added another table and raised the event capacity to 16.  Not long afterwards, the new table filled to capacity as well!  Of course, that kind of success brought up some interesting challenges, because preparing and serving a plated meal for 16 guests is no easy task.

Providing an End-of-Summertime Feast

My audition event was held on Labor Day weekend, so I promoted it as an end-of-summertime feast. The dinner featured a multi-course, plated meal consisting of traditional summertime favorites. But all of the recipes were designed to be healthier, vegan versions of the original food.  Here’s the menu for the event, with a description of each item (and links are provided to the recipes that are on my website):

  • Chilled Tomato Soup
    It’s hard to imagine a better way to use fresh, juicy tomatoes than to prepare a refreshing batch of chilled soup. Similar to Gazpacho, this cold blended soup employs the freshest tomatoes for maximum flavor and includes some avocado for just the right texture.
  • Vegan Carrot Hotdogs in Whole Wheat Buns
    You have to try it to believe it. A fresh carrot, when soaked in a flavorful marinade and grilled to perfection, can imitate the taste and texture of a meat hotdog. I serve my carrot hotdogs on whole wheat buns and provide plenty of fixin’s so that my guests can customize their dog.
  • Potato, Veggie, and Chickpea Salad
    Potato salad is a staple item at many summertime picnics — for good reason, because it is delicious and refreshing. My vegan version of the dish improves on the original by adding some creamy chickpeas and a variety of crisp, colorful veggies, and by using a whipped tofu binder rather than mayonnaise.
  • Vegan Baked Beans
    My vegan baked beans derive their intense, sweet-yet-tangy flavor from being slow-cooked in the oven for at least six hours.
  • Black-Bean Brownies with Chocolate Ganache Icing
    Even a healthy vegan diet must make room for some chocolate. These black bean brownies are a very tasty treat, and — as a bonus — they pack a nutritional punch that’s unusual for a dessert dish.

The Guests at My Event

The guests at my event included: family members (Mike, Wanda, and Holly); friends (Tonja, Larry, Tim, and Laura); friends of my friends (Elysia, Eric, Galina, Art, and Karen); and a food writer and her husband (Priya and Marco).  I could not have asked for a better bunch of guests!  They were all intrepid in one way or another — with some of them coming to dinner at a stranger’s house and some of them bravely tasting their first vegan dinner.

Despite the range of ages and backgrounds, everyone at the dinner jumped right into the social component of the meal.  They willingly participated in the ice breaker activity that I provided when they entered, and conversation at the tables was fun and lively.

The carrot hotdogs were the biggest hit on the menu, probably because it’s such an unexpected substitute for a regular dog.  But the guests apparently liked the meaty texture and smoky flavor — and some of them even requested a second dog.

If you’d like to read about the event from another perspective, I hope you will check out the wonderful article that was posted by Priya.  I was certainly fortunate to have a food writer at my first EatWith event!

Next Up?

Now that I’ve successfully navigated the role of EatWith host, I look forward to planning another event in the coming months.  With fall on the way, perhaps I’ll devise a pumpkin-themed event…  Or maybe a holiday party.  In any case, I am sure that it will be great fun to EatWith a bunch of friendly people again soon!

About Me

About Me

Hi! My name is Leigh, and I'm a vegan chef living in the DC area. I specialize in whole-food, plant-based cuisine. Join me as I explore nutritious, delicious, compassionate cooking!

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Sea Shepherd: Saving the Seas! A Dinner with Captain Watson

Sea Shepherd: Saving the Seas! A Dinner with Captain Watson

June 18, 2018

It’s not hard to convince me to have dinner at Great Sage in Clarksville, MD.  It’s one of the few restaurants in our area that’s completely vegan.  So instead of having (at most) one or two choices on the menu per a typical restaurant, I know that I can eat *everything* at Great Sage!  And, as a bonus, it’s all delicious and nutritious.  It’s definitely worth the hour-plus trek from northern Virginia, especially when there is a special menu or a notable speaker.  So I was quick to make a reservation when I discovered that the restaurant was offering a dinner with Captain Paul Watson, founder of Sea Shepherd Conservation Society.

Surprise:  Sea Shepherd Cares About Cows

Sea Shepherd and Captain Watson first entered my radar screen several months ago when I watched the documentary called Cowspiracy.  The tagline for Cowspiracy is “The Film that Environmental Organizations Don’t Want You to See.”  The documentary follows filmmaker Kip Andersen as he uncovers the most destructive industry facing the planet today.  No, it’s not transportation; it’s animal agriculture.  As noted on the Cowspiracy website, “Animal agriculture is the leading cause of deforestation, water consumption and pollution, is responsible for more greenhouse gases than the transportation industry, and is a primary driver of rainforest destruction, species extinction, habitat loss, topsoil erosion, ocean ‘dead zones,’ and virtually every other environmental ill.”  Wow.  In the documentary, Anderson approached several leading conservation organizations and was amazed by their intentional refusal to discuss the environmental impacts of animal agriculture.  A notable exception among the conservation organizations that were interviewed in Cowspiracy:  Sea Shepherd!  As I watched the film, I was tremendously impressed that Sea Shepherd is willing to bravely speak out — in Cowspiracy as well as other platforms — about the devastating effects of animal agriculture.  The film left me eager to learn more about this courageous conservation organization.

Dinner with Captain Watson at Great Sage

On the appointed evening, Great Sage provided a welcoming venue for the dinner with Captain Watson. The decor was tasteful and elegant: wooden tabletops with black cloth napkins; 3-blade wooden ceiling fans and simple overhead lighting; and warm, earth-tone walls with mirrors, carved-wood panels, and various depictions of trees.

Every day that Great Sage is open, it proves to eager diners that plant-based cuisine can be interesting and flavorful. As indicated on the restaurant’s website, “Great Sage is anything but common — featuring a bold menu inspired by exotic flavors from around the world, using organic ingredients to nourish the body, and providing a warm, romantic atmosphere perfect for any occasion. Great Sage seeks to provide the highest quality gourmet foods created from only plant-based sources.”

The prix fixe menu for the dinner with Captain Watson included four amazing courses:  1) traditional split pea soup with crispy shallots drizzled in basil-mint ‘cream,’ served with a side salad composed of arugula, torched grape tomatoes & grilled asparagus, shaved ‘parmesan’ & rosemary garlic croutons tossed in lemon-chive vinaigrette; 2) crispy potatoes, broccoli and beer-battered smoked ‘Gouda’ placed on a bed of beer ‘cheddar cheese,’ drizzled with mushroom gravy, topped with shaved scallion & chives; 3) toasted dumpling stuffed with portabello steak, walnuts, onions & cranberries on top of baked beans, beets & sunchokes, with sauteed garlic kale in a whisky ‘cream’ sauce, topped with maple-Sriracha pine nuts & Canadian ‘bacon’ crumbles; and 4) triangles with coconut, hazelnut, & cocoa crust and a cappucino filling and salted white and dark chocolate ganache, placed on top of maple custard, garnished with toffee and a strawberry.  Each course was delicious, and the serving sizes were very generous.

A Colorful Character

Captain Paul Watson looks convincingly like a seafarer.  He’s got a full, white beard and a generous head of wavy, white hair.  He wears black to match the background of Sea Shepherd’s pirate-style logo.  He’s apparently not an official ship captain, although the title clearly fits.  He is unapologetic about Sea Shepherd’s often-confrontational style with whaling vessels and factory fishing ships, because that strategy has been working — and no humans get hurt. 

Captain Watson has spent his whole life saving animals, having started at the age of 11 when the beavers in the local pond were being trapped.  He swam along the lines, freed the beavers, and destroyed the traps.  Scoreboard:  Captain Watson and beavers – 1; beaver trappers – 0!

The Status of the Seas

During the dinner at Great Sage, Captain Watson described Sea Shepherd’s vessels and wide range of activities.  He described Sea Shepherd as “more of a movement than an organization,” and he told us about each of the vessels that comprise what he affectionately called “Neptune’s Navy.”  The five ships are the Farley Mowat, the John Paul DeJoria, the Sharpie, the Martin Sheen and the Brigitte Bardot. 

After describing the ships and their corresponding campaigns, he told us about the status of the seas, and the information he presented was alarming:

  • 40% of the fish sold in stores has been illegally caught.
  • Scientists estimate that by 2048 there will be no fishing industry, because there will be no fish (due to overfishing, bycatch, dead zones, and other ways that fish are depleted).
  • 40% of the fish that is caught is fed to cows and chickens — that’s more fish than the wild albatross eat
  • Plastic trash in the oceans has become a big problem, and microplastics can now be found in the flesh of fish.

How to Help

Captain Watson told us that going vegan (which Sea Shepherd did in the year 2000) is one of the best ways to help the seas and the animals that inhabit them (plus land animals and ecosystems, too).  A recent story by CNN (entitled Go Vegan, Save the Planet) stated that “adopting a plant-based diet is … one of the most powerful choices an individual can make in mitigating environmental degradation and depletion of Earth’s natural resources.”  And clearly, as I can attest after eating the meal at Great Sage, a vegan lifestyle does not have to be boring!

Captain Watson also encouraged us to support local, grassroots organizations, because they are often able to make a real difference.  And he said that each of us could make a difference by getting personally involved. 

Here are the four ingredients in his recipe for individual success: skills, ability, imagination, and courage.

And here is the ingredient in his recipe for success of a conservation organization:  “Recruit an army of volunteers; you can’t buy that kind of passion.”

How else can you help?  Donate , shop, and volunteer!

The Bottom Line

Captain Watson reminded us that we are in the midst of the 6th major extinction event on planet Earth.  The planet, as he noted, has always recovered and has flourished after each of the previous events – although it took 18 to 20 million years.  So the earth will go on.  And conservation, therefore, is about saving humanity from humanity.  Well said, Captain Watson.

About Me

About Me

Hi! My name is Leigh, and I'm a vegan chef living in the DC area. I specialize in whole-food, plant-based cuisine. Join me as I explore nutritious, delicious, compassionate cooking!

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Shearing Day at Star Gazing Farm

Shearing Day at Star Gazing Farm

April 23, 2018

On April 21 I visited Star Gazing Farm, which is a “haven for retired farm animals and wayward goats” in the bucolic Maryland countryside. With such a romantic name and a very clever description, how could I resist checking it out? And, as a bonus, I was able to observe the farm’s annual Shearing Day and meet some of the animals and volunteers.

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Dinner at Great Sage with Dr. Barnard

Dinner at Great Sage with Dr. Barnard

March 23, 2018

It’s not hard to convince me to have dinner at Great Sage in Clarksville, MD.  It’s one of the few restaurants in our area that’s completely vegan.  So instead of having (at most) one or two choices on the menu per a typical restaurant, I know that I can eat *everything* at Great Sage!  And, as a bonus, it’s all delicious and nutritious.  It’s definitely worth the hour-plus trek from northern Virginia, especially when there is a special menu or a notable speaker.  So I was quick to make a reservation when I discovered that the restaurant was offering a dinner with Dr. Neal Barnard on March 19.

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Making 20,000 Meals in Three Hours

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Let the Turkeys Live!

Let the Turkeys Live!

November 23, 2017

Yesterday, per tradition, the President “pardoned” a couple of turkeys.  Those celebrated birds were named Drumstick and Wishbone.  The names are a rather unfortunate reference to parts of their anatomy.  Still, having been selected for the White House ceremony, those turkeys will now happily retire to an enclosure called “Gobbler’s Rest” at Virginia Tech.  Sadly, 46 million other turkeys will not be as lucky.  That’s the annual consumption of turkeys on Thanksgiving.  And it breaks my heart to know that most of those birds lived miserable lives in large, dark sheds with up to 75,000 other individuals.  Those factory-farmed animals likely never saw daylight or felt the grass beneath their feet.  Instead, they waded through excrement and urine, which is known to cause painful ulcers on their feet and breasts.  And the air in these sheds was probably so polluted with dust, pathogens, and ammonia that many of the turkeys suffered from painful respiratory diseases and eye disorders.  It’s sad but true.

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Halloween: Orange, Black — and Teal?

Halloween: Orange, Black — and Teal?

October 25, 2017

Everyone associates the colors orange and black with Halloween.  But now some decorations in a new color — teal — are showing up on doorsteps along with spider webs, tombstones, and other spooky sights.

The new Halloween color is being promoted by the fine folks at Food Allergy Research and Education (FARE).   Teal is the color of food allergy awareness and has been used to educate people about this serious medical condition for 20 years.   The Teal Pumpkin Project® first began as a local awareness activity run by the Food Allergy Community of East Tennessee.  Then it was launched as a national campaign by FARE in 2014.  The purpose of the Project is to raise awareness of food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season.

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Filling Empty Bowls

Filling Empty Bowls

October 25, 2017

A colorful array of artisan bowls greets everyone who attends Capital Area Food Bank’s three Empty Bowls events in the DC area this fall.  Faced with a wide variety of handmade ceramic containers, each attendee’s mission is to select a favorite bowl to carry home as a gift.  The souvenir also serves as sobering reminder of the people in our area whose dinner bowls are empty.

Each of the bowls displayed at the event entrance is appealing in its own way.  So it can be a challenging task to pick only one favorite bowl.  But that’s a First World dilemma, and it pales in comparison with finding a way to fill the stomachs of our neighbors in need.

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